Print Pumpkin Beer Bread Ingredients 2 Tbsp Butter for curd ½ cup Water 4 Eggs Blend softened butter into crust mix to form dough. Shape into a flat disk, about 1 inch thick. Wrap in plastic and chill for 30 minutes, until firm but still pliable. Wrap in plastic and chill for 30…
Read More
Print Red Velvet Cake Pops Ingredients Pound Cake: 1 package Plentiful Pantry Red Velvet Pound Cake mix 1 cup water ¾ cup (1½ sticks) butter, melted 1 egg, beaten Cream Cheese Frosting: 1/2 cup butter, softened 8 ounces cream cheese, softened 3 1/2 cups powdered sugar 1 teaspoon vanilla Cake Pop Assembly: candy melts in…
Read More
Print Thanksgiving Monte Cristo Sandwich Ingredients 2 slices Plentiful Pantry Beer Bread 2 tbsp. Dijon mustard 2 slices Swiss cheese 2-4 slices of turkey breast 3 tbsp. cranberry sauce Leftover Thanksgiving stuffing & gravy (optional) 2 tbsp. butter Spread the mustard on both slices of bread, then lay a slice of cheese on each piece.…
Read More
Print Pumpkin Cake Roll Ingredients CAKE: 1 package Plentiful Pantry Pumpkin Pound Cake Mix 1 cup pumpkin (not pumpkin pie filling) 2 eggs 1/3 cup water FILLING: 1 pkg. (8 oz.) cream cheese, at room temperature 1 cup powdered sugar, sifted 6 tablespoons butter or margarine, softened 1 teaspoon vanilla extract Powdered sugar (optional for…
Read More
Print 5 Ingredient Corn Casserole Ingredients 1 Can of corn 1 Can of creamed corn 1 Stick of butter 1 Cup of sour cream 1 B ox of Plentiful Pantry Cornbread Mix Pre-heat oven to 350. Mix all ingredients in a bowl, transfer the mixture to a greased baking dish and bake on 350 for…
Read More