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
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
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...
