‘Welcome Fall’ Roasted Chicken and Butternut Squash
Ingredients 2 cups cubed butternut squash 2 large red potatoes, scrubbed and cubed 2 carrots, peeled and cut into 1-inch … Continue reading ‘Welcome Fall’ Roasted Chicken and Butternut Squash
Slow Cooker Pinto Beans
Ingredients 1 pound dried pinto beans 1 onion, chopped 3/4 green bell pepper, diced 2 celery ribs, chopped 3 cloves … Continue reading Slow Cooker Pinto Beans
Eloise’s Ginger Cookies
Ingredients 1 cup white sugar 3/4 cup shortening 1/4 cup molasses 1 egg, beaten 2 cups all-purpose flour 2 teaspoons … Continue reading Eloise’s Ginger Cookies
Quick-but-Yummy Oyster Stew
Ingredients 2 (12 ounce) cans evaporated milk 4 cups water 1 cup butter Salt and ground black pepper to taste … Continue reading Quick-but-Yummy Oyster Stew
Baked Mushroom Thighs
Ingredients 8 chicken thighs 1 (10.75 ounce) can condensed cream of mushroom soup 10 ounces milk 1 teaspoon dried parsley … Continue reading Baked Mushroom Thighs
Oven Roasted Parmesan Potatoes
Ingredients Cooking spray 1 teaspoon vegetable oil, or as needed 2 tablespoons freshly grated Parmesan cheese 1/2 teaspoon salt 1/2 … Continue reading Oven Roasted Parmesan Potatoes
Savory Sea Scallops and Angel Hair Pasta
Ingredients 1 (16 ounce) package angel hair pasta 1/4 cup butter 2 cloves garlic, minced 2 pounds sea scallops, rinsed … Continue reading Savory Sea Scallops and Angel Hair Pasta