by Patty Roper
EASY ROCKY ROAD FUDGE 2 cups semi-sweet chocolate chips 1 (14-ounce) can sweetened condensed milk 1 teaspoon vanilla 3 cups miniature marshmallows 1½ cups chopped pecans In a glass bowl in microwave on defrost, heat chips and condensed milk for 1 minute. Stir, and...
by Patty Roper
Pork Tenderloin with Gravy 1 (1½ -2-pound) pork tenderloin 1 (1-ounce) package dry Ranch dressing mix 2 (10.5-ounce) cans cream of chicken soup or cream of mushroom soup Place tenderloin in crockpot. Rub on both sides with Ranch dressing mix. Pour soup over top....
by Patty Roper
In the fall in Mississippi, the weather is cool and pleasant, and it is a wonderful time to enjoy an alfresco meal with girlfriends to visit and share stories, create memories, and craft some easy-to-make decoupage pumpkins! Line the table with silver dollar...
by Patty Roper
1 (9-inch) unbaked pie shell 1 stick unsalted butter, softened 2 cups sugar 3 rounded tablespoons all-purpose flour 3 eggs, beaten 1 cup buttermilk 1 teaspoon vanilla 1 teaspoon almond extract Preheat oven to 350 degrees. With a mixer, cream butter and sugar....
by Patty Roper
2 (7-inch) pie shells 3/4 cup sugar 2 1/2 tablespoons cornstarch 3/4 cup water 1 (3-ounce) package peach gelatin 1/4 teaspoon almond flavoring 4 cups fresh peaches, peeled and sliced 1 tablespoon lemon juice 1 pint heavy whipping cream 1/4 cup confectioners’ sugar...
by Patty Roper
2 (14-ounce) cans sweetened condensed milk 1 (12-ounce) can evaporated milk 3/4 cup sugar 2 teaspoon vanilla Milk In a large bowl, stir together condensed milk, evaporated sugar, and vanilla. Add milk to make 1 gallon. Freeze according to ice cream maker instructions....
by Patty Roper
1 (12-ounce) package fettuccine 1 tablespoon olive oil 1 stick margarine, divided ó medium onion, chopped 1 red bell pepper, chopped 3 tablespoons all-purpose flour 2 cups half-and-half, divided 1 (8-ounce) Velveeta cheese, cut into cubes 1 (12-ounce) package frozen...
by Patty Roper
BUTTER SUGAR COOKIES 2 sticks butter, softened 1 cup sugar 1 egg 1 teaspoon vanilla 2½ cups all-purpose flour ¼ teaspoon salt With mixer, cream butter and sugar; add egg and vanilla. Combine flour and salt; gradually add to creamed mixture. Shape dough into 3 balls,...
by Patty Roper
CRAWFISH BOIL 4 cups salt, divided 40 to 45 pounds live crawfish, divided 5 (3-ounce) bags crab boil 2 (12-ounce) cans beer 12 heads garlic, peeled, quartered, and divided 10 onions, peeled, quartered, and divided 3 pounds new potatoes, skin on, scrubbed, and divided...
by Patty Roper
The origin of this pasta comes from former art director Tempy Segrest and former editor Kelli Bozeman describing in detail a dish they both loved and craved. I immediately went home and created their description by combining a macaroni and cheese dish with some...
by Patty Roper
BELL PEPPERS STUFFED WITH CORN SALAD 3 whole red bell peppers 4 (11-ounce) cans white shoepeg corn, drained 1 green bell pepper, diced 1 red bell pepper, diced 1 green onion, chopped 2 tomatoes, diced and drained Salt and black pepper to taste 2 tablespoons mayonnaise...
by Patty Roper
1 (15.25-ounce) package butter pecan cake mix 6 tablespoons all-purpose flour 2 eggs 1/2 cup oil 1 cup water 1 teaspoon vanilla 1 (15.5-ounce) can coconut pecan frosting For garnish: confectioners’ sugar Preheat oven to 350 degrees. With mixer, beat together cake mix,...
