Preheat oven to 375 degrees F (190 degrees C).
Combine Make Ahead Cookie Mix with white sugar, butter, vanilla, and egg.
Shape dough into balls. Dip into an egg white. Roll dough in chopped nuts. Press deep hole into center of each ball. Fill hole with 1/4 teaspoon jam. Bake 11-16 minutes.
Preheat oven to 375 degrees F (190 degrees C).
Combine Make Ahead Cookie Mix with sugar, butter, vanilla, egg and chopped nuts. Mix well.
Shape dough into balls. Bake 11 to 16 minutes. Let cool. Roll in confectioners' sugar.
Preheat oven to 375 degrees F (190 degrees C).
Combine 2 cups of Make Ahead Cookie Mix with brown sugar, shortening, peanut butter, vanilla, and egg.
Shape dough into balls. Place dough on ungreased cookie sheets. Flatten with a fork. Bake 7-11 minutes.
Preheat oven to 375 degrees F (190 degrees C).
Combine 2 cups of Make Ahead Cookie Mix with white sugar, egg, butter, and vanilla. Add nuts if desired. Stir in raisins and chopped maraschino cherries.
Shape dough into balls. Press half of a Maraschino cherry into each cookie and bake 11-16 minutes.
Preheat oven to 375 degrees F (190 degrees C).
Mix sugar and almond flavoring and set aside. In a separate bowl mix butter, cheese and egg yolk. Stir in Make Ahead Cookie Mix.
Roll onto flat surface. Cut in half. Place 1 half on greased cookie sheet. Spoon on almond and sugar mix. Place 2nd half on top. Brush with slightly beaten egg white.
Bake 22 - 30 minutes. Let cool at least 30 minutes. Cut into 1/2 inch strips.
Preheat oven to 350 degrees F (180 degrees C). Grease a 9 x 13 inch pan.
Combine Make Ahead Cookie Mix with brown sugar, butter, vanilla and egg. Mix well.
Spread dough in pan. Bake 17 to 24 minutes until top springs back when touched.
Immediately sprinkle with chocolate chips. Let stand 2-3 minutes to melt then spread chocolate over bars and sprinkle with nuts. Cut when cooled.
In a 3-quart pan over medium heat, combine stock, tomato juice, lemon juice, taco sauce, sugar, garlic salt, and pepper.
Leave uncovered and bring to a boil.
Stir in cucumber, green pepper, tomatoes, and onion; bring mixture, uncovered to a boil again.
Remove from heat and cool.
Cover and refrigerate until well chilled.
An easy make-ahead soup to begin a meal with.
f using-- see directions for make-ahead mushrooms below) and cook for
ragrant.
3.Pour the vegetable broth into the pot. Stir
In a saucepan, cook onion and celery in butter until tender but not brown.
Add corn, water, poultry seasoning and pepper.
Bring to a boil.
Pour over stuffing mix and toss lightly.
Stir in eggs. Put in a baking dish and pour melted butter over.
Bake at 375\u00b0 for 25 minutes.
Make ahead and refrigerate, if desired.
Very good.
onths.
When ready to make pancakes, lightly beat eggs in
nd almond butter; let cool. (Make-ahead: Refrigerate in airtight container for
and salt in large bowl. Make well in flour, then add
To make Pineapple Salsa: Combine first 8
TO MAKE SOUP BASE: Melt butter in
Heat vegetable oil in a large stockpot
br>In a small bowl, make filling by mixing 2 T
rom one short side to make log. Repeat with remaining phyllo
dd in more).
TO MAKE AHEAD; spread the potato mixture into
lour, baking soda and salt.make well in center and set