1. Heat oven to 400. Pierce potatoes in several places with the tip of a sharp knife. Bake 1 1/4 hours or until tender. Immediately cut potatoes in half lengthwise, scoop out the centers leaving a 1/4 inch thick shell.
2. Beat potato pulp, broth, 1/2 of the cheese, onions, sour cream and mustard with mixer until well blended. Spoon into shells. Top with remaining cheese and paprika.
3. Bake at 400 for 20 minutes.
4. ***These can be frozen! Freeze before you bake. Thaw and bake at 400 for 20 minutes or until heated through.***

1. Place water, sweetener and cornstarch in a small saucepan. Stir/whisk until combined.

2. Add blueberries and mash them a bit with a potato masher.

3. Cook over medium heat, stirring frequently until the mixture boils.

4. Turn heat down and let cook about 5 minutes until thick. Add zest and juice if desired.

5. Serve over waffles, pancakes, ice cream or crepes – or whatever!

1. Brown ground beef and onion. Drain

2. Add noodles, tomato soup and water.

3. Simmer 15-20 minutes, stirring occasionally.

4. Add sour cream and mushrooms, heat through. Serve.

1. In a large bowl, whisk eggs VERY WELL

2. Add can of sweetened condensed milk to eggs. Whisk well.

3. Add in vanilla and salt. Mix well

4. Slowly add in milk while whisking.

5. Next, add in whipped cream. I whisk it in very well.

6. Serve and top with grated nutmeg

7. Store in refrigerator. Before serving, whisk the cream back into the milk mixture if settled on top.

1. Preheat oven to 300 degrees

2. In large mixing bowl, combine all ingredients with an electric mixer until well blended

3. Knead dough for 2 minutes

4. On floured surface, roll dough to 1/4 inch thickness

5. Using cookie cutters of your choice, cut out biscuits

6. Bake 25-30 minutes on ungreased cookie sheet

1. In a large pot, bring water to a boil

2. Boil walnuts for 5 minutes. Drain and rinse with hot water

3. Place in a bowl and sprinkle with sugar. Stir until sugar is dissolved

4. In a heavy frying pan or dutch oven, heat 1/2 inch of oil to 325-350 degrees.

5. Add walnuts and fry for about 5-7 minutes until golden brown. Stir constantly and keep a close eye – they will burn quickly. Check temperature and adjust as needed.

6. When done, using a slotted spoon, take walnuts out of oil into a colander over a pot or bowl

7. Sprinkle with salt and shake or stir to coat evenly.

8. Spread nuts out on layers of newspaper or kraft paper so the extra oil is absorbed. Let cool completely

9. Store in an airtight container.

General Instructions

1. Mix coconut oil and sugar.

2. Add oils or extracts or other add ins.

3. Mix well

4. Scoop into 4 oz jars.

1. Place all ingredients in a bag, tie with a ribbon.

2. To use, slice lemon and orange. Add to a pot, add remaining contents of bag and 4 cups of water. Bring to a boil and reduce heat to a simmer. Check on water level periodically and add more as needed. Lasts about 10 days.

1. Mix all ingredients in a large bowl until well combined. Store in an air tight container

2. To make cocoa, place 2-3 Tbsp in a mug and fill with 8 oz hot water or milk. Stir well

1. In a medium bowl combine dip mix with 1 cup of sour cream and 1 cup of mayonnaise or Miracle Whip. Refrigerate 2-4 hours before serving. Serve with beer bread, vegetables or chips