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Roll out 1/2" thick. Cut with a circle cookie/biscuit cutter.
Bake at 350*F for 15-18 minutes. Cool and frost.
Preheat oven to 375* F. Drop by rounded spoonfulls 2" apart onto ungreased cookie sheets. Bake 8-10 minutes until light golden brown. Cool 1 minute - remove from cookie sheets to cooling racks.
2 (12oz) Kielbasa or Sausage Sliced
2 Tablespoons Olive Oil
1/2 Cup Salted Butter
1 Large Onion
1/2 Head Cabbage Chopped (6-7 cups)
2 cloves garlic (my family uses a whole heaping handful)
1 cup peas
8 oz. uncooked egg noodle
salt & pepper to taste
Cook noodles according to package directions, drain & set aside. In large saucepan heat oil, add sausage, cook until lightly brown. Add butter & onion. Cook until softened, about 5 minutes. Add cabbage & garlic. Cook until tender, 10-15 minutes. Stir in peas, noodles salt & pepper. Cook 2-3 minutes until heated through.
3 lbs Red Potatoes, cubed skins on boiled until tender but not mushy
1 (30oz) Jar Best Food's Mayo
3 Tablespoon Dijon Mustard
1-1/2 Tablespoons French's Yellow Mustard
3 Large Celery Stalks, Chopped
1 Bunch Green Onions, sliced
3/4 Teaspoon Black Pepper
1/2 Teaspoon Celery Salt
1 lb Bacon, cooked & crumbled
1 Teaspoon Onion Powder
1-1/2 teaspoons Garlic Powder
18 Hard Boiled Eggs, Roughly Chopped
1 Cup Sugar
2/3 Cup Pumpkin
1 Teaspoon Lemon Juice
1 Teaspoon Baking Powder
2 Teaspoons Cinnamon
1 Teaspoon Ginger
1/2 Teaspoon Nutmeg
1/2 Teaspoon Salt
Beat egg on high for 5 minutes. Gradually add sugar. Turn down and mix in pumpkin and lemon juice. Mix in remaining ingredients. Pour in well greased and floured cookie sheet. Bake for 15 minutes at 375*F. Cool in pan until you can touch it, then remove and finish cooling on a towel dusted with powdered sugar. When cool, roll it up.
1 Cup Powdered Sugar
4 Tablespoons Butter
6 oz. Cream Cheese
1/2 Teaspoon Vanilla
Beat until smooth, Unroll pumpkin roll and spread the filling across it. Roll it back up. Wrap in plastic wrap & freeze it.
1/2 Cup Unsalted Butter
1/2 Cup Corn Syrup
1/2 Cup Sugar
1/2 Cup Packed Brown Sugar
1/2 Cup Sweetened Condensed Milk
1/8 Teaspoon Salt
3/4 Teaspoon Vanilla Extract
Butter and 8x8-inch baking pan. Place butter in large microwave safe bowl, heat in microwave until melted.
Add corn syrup, both sugars, sweetened condensed milk, & salt, whisk mixture very well. Return to microwave and cook mixture on HIGH power for 6-7 minutes. (at 6 minutes test with candy thermometer should be 238-242*F) If it needs more time return it to the microwave and heat in 20-30 second increments.
Carefully remove from microwave. Add in vanilla extract and mix well. Pour mixture into prepared baking dish. Place in refrigerator for 30 minutes. Cut into rectangles and wrap with waxed paper.