Buttery Cooked Carrots

Ingredients

1 pound baby carrots

1/4 cup margarine

1/3 cup brown sugar

Directions

Cook carrots in a large pot of boiling water until tender. Drain off most of the liquid, leaving bottom of pan covered with water. Set the carrots aside.

Stir margarine and brown sugar into the water. Simmer and stir until the margarine melts. Return carrots to the pot, and toss to coat. Cover, and let sit for a few minutes to allow flavors to mingle.

Peanut Butter and Jelly Sushi Rolls

Ingredients

2 tablespoons Creamy Peanut Butter

2 tablespoons Strawberry Jelly, Jam

2 slices bread

Directions

Remove crusts from bread. With a rolling pin or large soup can, completely flatten bread.

Spread 1 tablespoon of peanut butter and 1 tablespoon of  fruit spread on each slice of bread.

Roll each slice into a tight spiral. Cut each spiral into 4 pieces.

Gingerbread Men Cookies

Ingredients

3 cups flour

2 teaspoons McCormick® Ginger, Ground

1 teaspoon McCormick® Cinnamon, Ground

1 teaspoon baking soda

1/4 teaspoon McCormick® Nutmeg, Ground

1/4 teaspoon salt 3/4 cup butter, softened

3/4 cup firmly packed brown sugar

1/2 cup molasses

1 egg

Directions

Mix flour, ginger, cinnamon, baking soda, nutmeg and salt in large bowl. Beat butter and brown sugar in large bowl with electric mixer on medium speed until light and fluffy. Add molasses and egg; beat well. Gradually beat in flour mixture on low speed until well mixed. Press dough into a thick flat disk. Wrap in plastic wrap. Refrigerate 4 hours or overnight.

Preheat oven to 350 degrees F. Roll out dough to 1/4-inch thickness on lightly floured work surface. Cut into gingerbread men shapes with 5-inch cookie cutter. Place 1 inch apart on ungreased baking sheets.

Bake 8 to 10 minutes or until edges of cookies are set and just begin to brown. Cool on baking sheets 1 to 2 minutes. Remove to wire racks; cool completely. Decorate cooled cookies as desired. Store cookies in airtight container up to 5 days.

Chocolate Chip Banana Muffins

Ingredients

1 3/4 cups all-purpose flour

3/4 cup sugar

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 egg

1/2 cup vegetable oil

1/2 cup plain yogurt

1 teaspoon vanilla extract

1 cup mashed ripe bananas

3/4 cup semisweet chocolate chips

Directions

In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. In another bowl, combine the egg, oil, yogurt and vanilla. Stir into dry ingredients just until moistened. Fold in bananas and chocolate chips. Fill greased or paper-lined muffin cups two-thirds full. Bake at 350 degrees F for 22-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.

Cream of Mushroom Soup

Ingredients

3-1/3 cups sliced fresh mushrooms

1 cup chicken broth

1/3 cup chopped onion

1/8 teaspoon dried thyme

2 tablespoons butter

2 tablespoons all-purpose flour

1/8 teaspoon salt

1/8 teaspoon ground black pepper

Directions

In a large heavy saucepan, cook mushrooms in the broth with onion and thyme until tender, about 10 to 15 minutes.


In blender or food processor, puree the mixture , leaving some chunks of vegetable in it. Set aside.

In the saucepan, melt the butter, whisk in the flour until smooth. Add the salt, pepper, half and half and vegetable puree. Stirring constantly, bring soup to a boil and cook until thickened. Adjust seasonings to taste, and add sherry.

Mashed Potato Soup

Ingredients

6 ounces ground beef
1/4 large onion, diced
1-1/2 medium potatoes, peeled and cubed
3/4 cup water
1/4 cup diced celery
1 cup milk
1/2 cup cold mashed potatoes (prepared with milk and butter)
1/4 (12 ounce) can evaporated milk
salt and pepper to taste

Direction
In a soup kettle or Dutch oven, cook beef and onion over medium heat until meat is no longer pink; drain. Add the cubed potatoes, water and celery; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender. Add milk, mashed potatoes, evaporated milk, salt and pepper. Heat through but do not boil.

Garlic Potato Soup

Ingredients

8 medium potatoes, peeled and cut into 1/2-inch cubes

1 large carrot, peeled and chopped

2 garlic cloves, peeled

1/2 pound bulk Italian sausage

1 small onion, chopped

1/4 cup butter or margarine

1/4 cup all-purpose flour

8 cups milk

2 teaspoons minced fresh parsley

1 1/2 teaspoons salt

1 teaspoon chicken bouillon granules

1/2 teaspoon seasoned salt

1/4 teaspoon pepper

Directions

Place potatoes, carrot and garlic in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain. Place 3 cups potato mixture in a bowl and mash. Set aside mashed potatoes and remaining potato mixture.

In a skillet, cook sausage and onion over medium heat until meat is no longer pink; drain and set aside. In a soup kettle, melt butter. Stir in flour until smooth; gradually add the milk. Bring to a boil; cook and stir for 2 minutes or until soup is thickened.

Add the parsley, salt, bouillon, seasoned salt and pepper; mix well. add the mashed potato mixture; cook and stir until heated through. Add the reserved potato and sausage mixtures. Heat through.