Recipes

1. In saucepan melt butter, cook garlic for 1 min. Add flour, thyme, salt, and pepper; cook, stirring for 1 minute.
2. Gradually whisk in milk; cook, whisking constantly until boiling and thickened.
3. Peel and slice potatoes. Place 1/3 in casserole dish; spread 1/2 onion overtop. Repeat layers.
4. Arrange remaining potatoes on top. Pour sauce over using knife to ease sauce between layers.
5. Bake at 350 F for 1 hour, covered.
6. Uncover and bake for another 30 minutes. Serve.

1. Saute onion, celery and carrots.
2. Add squash, stock, salt, pepper, and thyme. Bring to boil then let simmer until squash is soft.
3. Use immersion blender to puree. Serve.

1. Preheat oven to 350 F. Sift first 4 ingredients together.
2. In large bowl, cream butter, brown sugar, and white sugar. Beat in vanilla pudding mix. Stir in eggs and vanilla. Blend in flour mixture. Stir in chocolate chips. Drop rounded cookies onto ungreased cookie sheet.
3. Bake 10 to 12 minutes (until edges are golden brown)

1. Pour the water into an electric kettle. Place the butter into a medium saucepan and set over high high. Gently jiggle until the bubbling ceases and the butter just begins to brown.
2. Flip on the electric kettle. Add the rice and salt to the saucepan and stir constantly until the kettle clicks off or the rice begins to brown, whichever comes first.
3. Carefully add the water to the pan, stir and cover with a lid. Decrease the heat to low and cook for 20 minutes.
4. Remove from the heat, let stand fr 5 minutes, and uncover. Fluff with a fork and serve.

1. Preheat oven to 350 F. In large bowl mix beef, egg, water, bread crumbs, and minced onion. Roll into small meatballs. Bake for 20-25 minutes, turning once.
2. In a slow cooker or large sauce pan over low heat, blend the cranberry sauce, chili sauce, brown sugar and lemon juice. Add meatballs and simmer for 1 hour before serving.

1. Let cream cheese soften. Peel and chop the apples into fine pieces.
2. Mix together cream cheese, brown sugar, flour, and vanilla. Add the apple and mix.
3. Make a wreath with the crescent rolls and scoop apple mixture onto crescent rolls.
4. Sprinkle with cinnamon sugar then fold triangles overtop of the mixture into the center.
5. Bake at 350 F until crescent rolls brown/cook.

1. Melt butter in saucepan, then add flour, dry mustard, and salt. Heat up milk in microwave then add.
2. When then mixture thickens, add cheese, then remove from heat. Add cooked macaroni and sauce together.
3. (Optional) sprinkle with bread crumbs and place in oven at 350 F for a short time. Serve.

1. In a large bowl, mix kiwis, apples, raspberries, strawberries, white sugar, brown sugar, and fruit preserves. Cover and chill.
2. Preheat oven to 350 F. Coat each side of the flour tortillas with the cooking spray, and sprinkle with cinnamon sugar. Cut into wedges and place on baking tray.
3. Bake for 8-10 minutes, then cool for 15 minutes. Serve with chilled fruit mixture.

1. Combine all ingredients and place in crockpot for 2-4 hours.

Each batch makes about 6 big pancakes.

1. Combine the flour, sugar, baking powder, baking soda, and salt. Make a well in center of flour mixture; set aside. Combine the egg, buttermilk, and oil. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Add additional buttermilk to thin batter, if necessary.
2. For standard-size pancakes, pour or spread about \( \frac{1}{4} \) cup batter into a 3-inch circle onto a hot, lightly greased griddle or heavy skillet. For dolar-size pancakes, pour or spread about 1 tablespoon batter into a 1-inch circle onto a hot, lightly greased griddle or heavy skillet. Cook over medium heat about 2 minutes on each side or until pancakes are golden brown, turning to second sides when pancakes have bubbly surfaces and edges are slightly dry. Serve warm.