One Pot Meals Cookbook

Pecan Cookie Balls
Jodi Eisenhooth
McVeytown, PA
Sweet, crisp little morsels to go with an after-dinner cup of tea or coffee.
1 c. butter, softened
4 T. powdered sugar
2 c. chopped pecans
1 T. vanilla extract
2 c. all-purpose flour
1 to 2 c. powdered sugar
Blend together butter and powdered sugar; add pecans, vanilla and flour. Wrap dough in plastic wrap; chill for about 3 hours. Form dough into 3/4-inch balls; place on ungreased baking sheets. Bake at 350 degrees for 10 minutes. Let cool; roll in powdered sugar. Makes 2-1/2 to 3 dozen.

Snickerdoodles
Tina Knotts
Cable, OH
I’ll be sending care packages of this cookie to my daughter, Brittany, as she starts college this fall…it’s her favorite!
1 c. margarine, softened
1-1/2 c. plus 3 T. sugar, divided
2 eggs
2-3/4 c. all-purpose flour
2 t. cream of tartar
1 t. baking soda
1/2 t. salt
2 t. cinnamon
Blend together margarine, 1-1/2 cups sugar and eggs; add flour, cream of tartar, baking soda and salt. Mix well; chill for one hour. Combine remaining sugar and cinnamon in a small bowl; set aside. Shape dough into balls; roll in sugar mixture. Arrange on ungreased baking sheets; bake at 400 degrees for 9 to 10 minutes. Let cool for 2 minutes before removing from baking sheets. Makes 3 to 4 dozen.

Jenn’s Pistachio-Cranberry Cookies
Debbie Button
Jarrettsville, MD
Last year my daughter Jenn and I were experimenting with some of our cookie recipes. She came up with this combination since the nuts, cranberries and chocolate chips were being used in other recipes. Voilà! Perfect for including in a cookie basket as an alternative to the traditional chocolate chip cookie.
18-1/2 oz. pkg. yellow cake mix
2 eggs, beaten
1/2 c. oil
1/2 c. pistachio nuts, chopped
1/2 c. sweetened dried cranberries
1/2 c. white chocolate chips
In a large bowl, combine dry cake mix, eggs and oil; mix well. Fold in nuts, cranberries and white chocolate chips. Drop by teaspoonfuls onto ungreased baking sheets. Bake at 350 degrees for 12 minutes, or until edges are lightly golden. Transfer cookies to a wire rack to cool. Makes about 3 dozen.

Raisin-Pecan Chicken Salad
Theresa Beach
Lexington, SC
Sometimes we like to add a little pineapple juice for extra zing.
12-1/2 oz. can chicken, drained
2 stalks celery, chopped
1 c. golden raisins
1/2 c. chopped pecans
3/4 c. mayonnaise
1 c. sour cream
Optional: 1/4 c. red onion, minced
1 t. salt
1 t. pepper
Mix all ingredients together; chill before serving. Makes 2 to 4 servings.

Hollowed-out fruits make refreshing salad servers. Try scooping out grapefruits or pineapples…toss the fruit with honey dressing to serve on the side.

Deep-Dish Skillet Pizza
Linda Kilgore

Kittanning, PA

This recipe is my husband’s. He made us one of these pizzas for supper and now it’s the only pizza we ever want to eat. Delicious!

1 loaf frozen bread dough, thawed

1 to 2 15-oz. jars pizza sauce

1/2 lb. ground pork sausage, browned and drained

5-oz. pkg. sliced pepperoni

1/2 c. sliced mushrooms

1/2 c. green pepper, sliced

Italian seasoning to taste

1 c. shredded mozzarella cheese

1 c. shredded Cheddar cheese

Generously grease a large cast-iron skillet. Press thawed dough into the bottom and up the sides of skillet. Spread desired amount of pizza sauce over dough. Add favorite toppings, ending with cheeses on top. Bake at 425 degrees for 30 minutes. Carefully remove skillet from oven. Let stand several minutes; pizza will finish baking in the skillet. Cut into wedges to serve. Serves 4

Fiesta Bubble Bread
Amy Hunt

Traphill, NC

A little spicy and loaded with cheesy goodness...a delicious side!

1/2 c. butter, melted

1-1/2 c. shredded Mexican-blend cheese

1/4 c. shredded mozzarella cheese

10-oz. jar sliced jalapeño peppers, drained

1 t. dried parsley

2 12-oz. tubes refrigerated biscuits, cut into quarters

In a large bowl, combine butter, cheeses, pepper slices and parsley; add biscuits and toss to coat. Transfer to an ungreased Bundt® pan. Bake at 350 degrees for 30 minutes, or until golden. Invert onto a serving plate; serve warm. Serves 8

Shrimp Creole
Kathy Grashoff

Fort Wayne, IN

If your family likes Spanish Rice, they’ll love this delicious seafood variation.

1 c. onion, chopped

1 c. green pepper, chopped

1 c. celery, sliced

2 cloves garlic, minced

1/4 c. butter

1/4 c. all-purpose flour

1 t. salt

pepper to taste

1 bay leaf

16-oz. can diced tomatoes

1-1/2 lbs. shrimp, peeled and cleaned

3 to 4 c. prepared rice

Sauté onion, green pepper, celery and garlic in butter in a skillet over medium heat until tender. Blend in flour; stir until golden. Add salt, pepper and bay leaf; stir in tomatoes until thick. Reduce heat to low; add shrimp and simmer, covered, for 10 minutes until shrimp are just pink, stirring occasionally. Discard bay leaf; serve over prepared rice. Serves 6 to 8

Grilled Herb Potatoes

King-of-the-Road Dinner

Ham & Broccoli Baked Potatoes