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781.
EASY CROCK-POT BEEF TIPS
Yum, yum :) So easy to prepare yet delicious! Place cubed beef in Crock-Pot and add all other ingredients. Cook on LOW for 4 to 6 hours or ...
2 reviews · Latest by: Phyllis (Virginia)
782.
LINDA'S WEIGHT WATCHERS MILK SHAKE
Blend powdered non-fat milk, water, sweetener and flavoring in a blender until non-fat milk powder is all dissolved. Add ice cubes and ...
3 reviews · Latest by: Mary Stapleton (United States)
783.
APRICOT COBBLER
Melt butter in baking dish. Mix dry ingredients. Add milk and pour batter over butter in casserole. Pour hot fruit over mixture. Do not ...
1 review · Latest by: Jo (United Kingdom)
784.
RANCH STYLE HASH
Brown ground beef. Add remaining ingredients except cheese. Cover and simmer 25 minutes. Top with slice of cheese (Velveeta is good) and ...
2 reviews · Latest by: Johnny Miller (United States)
785.
EGG & CHEESE STRATA
Butter bread; cut in small cubes. Alternate layers of bread cubes and cheese in buttered 2 quart casserole. Blend eggs, milk and ...
3 reviews · Latest by: Nancy (Texas)
786.
FRENCH CANADIAN CORTON
If using tenderloin, put through grinder. Mix meat with onion, salt and pepper and enough water to cover. Bring to a boil; lower heat and ...
48 reviews · Latest by: Dianna LeBlanc (Massachusetts)
787.
BUTTER PECAN BANANA CAKE
Use bundt pan. Bake at 350 degrees for 50 minutes. No icing.
1 review · Latest by: Beth Wall (Washington)
788.
HARD DUMPLINGS
Mix ingredients with enough milk or water to form a dough. Drop from teaspoon onto "lamb's quarters" that have been brought to boil. Cover ...
9 reviews · Latest by: Phyllis (Virginia)
789.
PORK TENDERLOIN WITH MUSTARD SAUCE
Mix first 3 ingredients and marinade pork for several hours turning occasionally. Preheat oven to 325 degrees. Remove pork from marinade. ...
1 review · Latest by: Melissa P. (United States)
790.
RICE KRISPIE DATE BALLS
In saucepan, melt butter and sugar over low heat. Add dates and cook 3 minutes and remove from heat. Add nuts, Rice Krispies and vanilla. ...
17 reviews · Latest by: Ann Hale (Georgia)
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