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Michelle's Kitchen Cupboard

Cover pie plate in foil (for easy cleaning).
Use two to three onions per person, cooking size.  Do not peel.
Place onions on pie tin and bake one hour at 400 degrees.
When done cut root end off, squeeze stem end and it should come out whole.
Spread margarine/butter over onions, season with salt and pepper.  Not for microwaves.
Great with baked potatoes.

Hi Michelle,
Was looking for something to do with my avacado and you were the first one I thought of.

Ingredients
Preheat Oven to 350 degrees.

Pull biscuit dough apart. You'll need 7 Biscuits. (Wrap extra dough in saran wrap and refrigerate for another time.) Roll out each of the seven biscuits into a 4 inch diameter..

Line each of seven large muffin tins with dough. ( Using a large muffin tin will give you a shallow wide shell.)

Prick dough on bottom to prevent over rising while baking.

Bake at 350 degrees for about  10 minutes. Timing may vary  depending on your oven.

Ingredients
24 pieces
2 points each piece

Cake:
1 package white cake mix
3/4 cup water
1 cup applesauce
3 egg whites
1 - 6 oz container lite strawberry yogurt*

Frosting:
8 oz container fat free cool whip
1-6 oz container lite strawberry yogurt*
Mix together and frost cake when cooled.
*Any flavor of yogurt will work

Procedure
Mix ingredients, put into 9x13 pan and back 350 degrees for 25-30 mins.

Make frosting and frost cake when completely cooled.

Serving In

Ingredients
1 ½ c. old-fashioned rolled barley flakes
2 T. honey
pinch of salt
4 c. water
1 T. unsalted butter
1/2 vanilla bean

For serving:
sliced bananas
toasted almonds

Procedure
Combine the barley, honey, salt, water, and butter in the slow cooker. Split the vanilla bean with the point of a small, sharp knife; scrape out the seeds. Add the pod and seeds to the cooker and stir. Cover and cook on low for 7-9 hours, or overnight.

Remove the vanilla pod. Stir the cereal well and scoop into bowls with an over sized spoon.

Ingredients
1-16 oz jar (salted) dry roasted peanuts
1-16 oz jar (unsalted) dry roasted peanuts
1 Bar (sweet) German Chocolate - broken into pieces
1-12 oz bag milk chocolate chips
1-1/2 packs white almond bark (microwave until soft and runny)-be sure to keep a close eye on this!

Ingredients
1 cup buttermilk
2 cups sugar
2 tbs. margarine
2 tbs. white Karo syrup
1 tsp. soda
1 tsp. vanilla extract
2 cups pecans, chopped

Procedure
Combine buttermilk & soda. Pour over sugar. Let stand for 5 minutes. Add syrup. Cook slowly, stirring constantly, until it forms a soft ball in  water.

Remove from heat. Add margarine & vanilla. Beat well & add pecans.
Spoon onto buttered foil.

Ingredients
12 cups grated zucchini
4 cups grated onion
5 tablespoons pickling salt

Stir together and cover with water and ice cubes and leave in  refrigerator overnight, or at least 12 hours.

Drain, rinse, squeeze dry.

3 cups white vinegar
3 cups sugar
1 tsp. nutmeg
1 tbsp. turmeric
2 tbsp. celery seed
1 tbsp. cornstarch
1 diced green bell pepper
1 diced red bell pepper--for color

Procedure
Add remaining ingredients, simmer for 20 minutes.
Pack in jars and BWB process 10 minutes.

Yield: 6 pints

Ingredients
10 C.  Zucchini, chopped
4 C Onion, chopped
5 tbsp Salt
1 Sweet red pepper, chopped
1 Green pepper, chopped
3 C Sugar
2 tbsp Cornstarch
1 tbsp Turmeric
2 tsp Dry mustard
2 tsp Celery seed
1/2 tsp Pepper
2½ C Cider vinegar

Procedure
Combine zucchini, onion and salt; let stand overnight. Rinse and drain well.

Place in a large kettle or Dutch oven along with remaining ingredients; cook until mixture thickens, stirring constantly. Do not overcook.

Pack hot into hot sterilized jars, leaving 1/4 inch headspace.

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