Monthly Archives: November 2013

Mushroom Macaroni and Cheese

1 lb quick-cooking elbow macaroni 3 T olive oil 8 oz flat mushrooms, sliced 2 fresh thyme springs 4 T flour 1 vegetable bouillon cube, crumbled 2 1/2 cups milk 1/2 t celery salt 1 t Dijon mustard 1 1/2 … Continue reading

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Buttermilk Pancakes

2 cups all-purpose flour 2 1/2 tsp baking powder 1 tsp baking soda 3/4 tsp salt 2 Tbsp sugar 2 large eggs, lightly beaten 2 cups buttermilk 1/4 cup vegetable oil Combine first 5 ingredients; stir well. Combine eggs, buttermilk, … Continue reading

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Mary Engelbreit’s Raspberry-Pineapple Fruit Punch

1 10-oz package frozen raspberries in syrup, thawed 4 cups pineapple juice, chilled 1 6-oz can frozen limeade or lemonade concentrate, thawed 1 16-oz bottle 7-up, chilled ice cubes lime or lemon slices, for garnish 1. In a food processor, … Continue reading

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Grilled Buffalo Chicken Wings

3 pounds chicken wings, cut into drumettes and flats 1 tablespoon baking powder 1 teaspoon cayenne pepper 1 teaspoon garlic powder (this was my addition) 1 teaspoon kosher salt For the Sauce 4 tablespoons unsalted butter 1/2 cup Frank’s Louisiana … Continue reading

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