Cookin’ with Carolyn Crab Crescents
Cookin’ with Carolyn Crab Crescents 1 tube (8 oz.) refrigerated crescent rolls 3 Tbsp. prepared pesto 1/2 cup fresh crab
Read moreCookin’ with Carolyn Crab Crescents 1 tube (8 oz.) refrigerated crescent rolls 3 Tbsp. prepared pesto 1/2 cup fresh crab
Read moreTeacher’s Casserole 1 6-oz. pkg. long grain and wild rice mix 3 cups bite-size pieces cooked chicken 1 14-1/2 oz.
Read moreCookin’ with Carolyn Zucchini Carrot Cake 2 cups flour 2 cups sugar 2 tsp. cinnamon 1/2 tsp. salt 1 tsp.
Read moreCookin’ with Carolyn Baked Spaghetti 1 pkg. (16 oz.) spaghetti 1 pound lean ground beef (90% lean) 1 medium onion,
Read moreMy youngest daughter is an excellent cook and loves to try new recipes (and add her changes). Here is one
Read morePraline-Pecan French Toast 1 (16-oz.) French bread loaf 1 cup firmly packed light brown sugar 1/3 cup butter, melted 2
Read moreCookin’ with Carolyn Zucchini Carrot Cake 2 cups flour 2 cups sugar 2 tsp. cinnamon 1/2 tsp. salt 1 tsp.
Read moreSpicy Island Shrimp 1 large green pepper, chopped 1 large onion, chopped 1/2 cup butter or margarine 2-1/4 pounds uncooked
Read moreBarbecued Pork Roast 1 (5-6 lb.) pork roast 1-1/2 cups bottled hickory-flavored barbecue sauce 1/2 cup bottled hot barbecue sauce
Read moreCookin’ with Carolyn Baby Blue Salad 1 (5 oz.) bag mixed spring salad greens 2 oz. crumbled blue cheese 1
Read moreLight King Ranch Chicken Casserole 1 large onion, chopped 1 large green bell pepper, chopped vegetable cooking spray 2 cups
Read moreFresh Raspberry Pie 1/4 cup sugar 1 Tbsp. cornstarch 1 cup water 1 pkg. (3 oz.) raspberry gelatin 4 cups
Read moreWild Rice Salad 1 c. uncooked wild rice Seasoned salt, opt. 2 c. diced cooked chicken 1-1/2 cups halved green
Read moreTex-Mex Dip 3 avocados 2 Tbsp. lemon juice 1/2 tsp, salt 1/4 tsp. pepper 1 cup sour cream 1/2 cup
Read moreCookin’ with Carolyn Chili Cheese Shrimp 16 oz. cream cheese, softened 2 Tbsp. Worcestershire 1/4 tsp. grated lemon peel 1
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