Preheat oven to 375 degrees.
Cream butter and 1 1/4 cup sugar until fluffy.
Add eggs one at a time. Do not overmix.
In a separate bowl, sift together flour, baking powder, and salt. Add the flour mixture and cream alternately to the butter mixture. End with the flour mixture.
Stir in vanilla and then fold in strawberries.
Fill greased muffin tins (2 3/4 inches wide by 1 1/8 inches deep) 3/4 full.
Sprinkle with granulated sugar.
Bake for 30 minutes, or until tester dipped in center comes out clean.
Cool and serve!
Cook vegetables 2 minutes and add water chestnuts and green pepper.
Cook until crisp and add Sweet-N-Sour Sauce.
Melt buttah in a casserole dish 'n fix chicken in layers wid onions 'n mushrooms...kiver 'n cook fur 1 1/2 hours at 350\u00b0.
Now take chicken out to rest a min...pore enuff boilin' watah in mushroom juice to make 4 1/2 cups uv broth...drap bouillon cubes in broth to dissolve.
Dump the rice 'n broth in casserole 'n put back in the oven fur another hour.
nd yours will want to eat.
*Note*This can all
Prepare mac-n-cheese dinner as directed on box. Brown beef, celery, green pepper and onion; cook until tender. Stir in tomato paste, corn, water, salt and pepper. Mix well. Add the mac-n-cheese dinner and mix again. Pour into a 2-quart casserole dish. Bake at 350\u00b0 for 15 to 20 minutes.
Pan-sear Veggie Chick'n Tenders in a lightly oiled pan until golden tinged. Set aside.
Mash roasted garlic in a large bowl. Whisk in oil, vinegar, lemon juice, grated Parmesan, capers and Dijon.
Toss with Romaine.
Sprinkle with croutons, shaved Parmesan, and Veggie Chick'n Tenders and serve.
For the mac 'n' cheese: Bring 4 quarts of
Wash potatoes and quarter them.
Put them in a bowl of water to keep them wet.
Place 3 to 4 quarters in the bag of Shake 'n Bake. Shake and coat real well.
Place coated potatoes in a casserole dish.
Continue until all potatoes have been coated.
Place a pat of butter on each potato.
Sprinkle any leftover Shake 'n Bake on top of potatoes.
Bake at 375\u00b0 for 45 minutes to an hour or until potatoes are done.
Pour Cap'n Crunch into a gallon-size
he panko flakes and Cap'n Crunch.
Stir 1 1
anko flakes and the cap'n crunch.stir 1 1/2
Blend 3 cups of Cap'n Crunch Cereal. Pour out on
Cook vegetables 2 minutes and add water chestnuts and green pepper.
Cook until crisp and add Sweet-N-Sour Sauce.
Dip potatoes in milk and coat with Shake 'n Bake mix.
Salt to taste.
Bake on cookie sheet that has 1/8-inch cooking oil.
Bake at 400\u00b0 for 30 minutes.
Turn 2 or 3 times.
Serve with sour cream or favorite dipping sauce.
Combine margarine, sugar and white syrup and bring to rolling boil for 2 minutes.
Add peanut butter and when cool, pour over Cap'n Crunch cereal and mix well.
Drop by spoonful on wax paper.
Melt chocolate in double boiler; stir in nuts and Cap'n Crunch cereal.
Spoon out on waxed paper; let cool.
In a small bowl, combine oleo and cocoa; set aside.
In another bowl, stir together flour, nuts, baking powder and salt.
Preheat oven to 350\u00b0.
Spray an 8-inch square pan with nonstick spray.
In medium bowl, beat eggs.
Beat in Sweet 'N Low, vanilla and extract. Beat in cocoa mixture.
Gently fold in flour mixture.
Bake for 15 minutes.
Calories:
100 per serving.
Combine potatoes, mushrooms, celery, condensed soup and 1/2 cup shredded cheese.
Spoon into buttered 1 1/2-quart casserole or baking dish.
Arrange Brown 'N Serve sausage atop casserole. Sprinkle remaining 1/2 cup cheese over top.
Bake in 350\u00b0 oven for 35 to 40 minutes.
Cut potatoes into 3/4-inch wedges; dip in butter and coat with Shake 'n Bake.
Place in buttered casserole dish.
Cover with foil and bake at 375\u00b0 until tender.
Cut up chicken into bite size pieces.
Peel and slice the carrots.
Cover bottom of skillet with oil; saute chicken until tan.
Add carrots; cover with water and cook until soft (about 1/2 hour).
Stir in sweet 'n sour sauce; simmer.
Let thicken while cooking rice according to package.
Stir in drained pineapple. Serve over rice.