Ingredients1/2 cup butter2 cups brown sugar1/2 cup milk1 cup peanut butter1 teaspoon vanilla extract3 cups confectioners’ sugar Directions1. Melt butter in a medium saucepan over medium heat. Stir in brown sugar and milk. Bring to a boil and boil for 2 minutes, stirring frequently. 2. Remove from heat. Stir in
Ingredients4 ounces saltine crackers1 cup butter1 cup dark brown sugar2 cups semisweet chocolate chips3/4 cup chopped pecans Directions1. Preheat oven to 400F.2. Line cookie sheet with saltine crackers in single layer.3. In a saucepan combine the sugar and the butter. Bring to a boil and boil for 3 minutes. Immediately
Ingredients1 (15 ounce) can pumpkin puree4 eggs1 cup vegetable oil2/3 cup water3 cups white sugar3 1/2 cups all-purpose flour2 teaspoons baking soda1 1/2 teaspoons salt1 teaspoon ground cinnamon1 teaspoon ground nutmeg1/2 teaspoon ground cloves1/4 teaspoon ground ginger Directions1. Preheat oven to 350F. Grease and flour three 7×3 inch loaf pans.
Ingredients2 pounds cubed beef stew meat3 tablespoons vegetable oil1/4 cup flour1 teaspoon garlic powder1 teaspoon onion powder4 cubes beef bouillon, crumbled1 1/2 cups red wine2 1/2 cups beef stock1 teaspoon dried rosemary1 teaspoon dried parsley1 teaspoon black pepper3 large potatoes, cubed4 carrots, cut into 1 inch pieces4 stalks celery, chopped1
Ingredients1 (2 pound) package frozen hash brown potatoes, thawed1 pound pork sausage1 small onion, diced5 eggs1/2 cup milk1/2 teaspoon onion powder1/8 teaspoon garlic powdersalt and ground black pepper to taste12 ounces shredded Cheddar cheese Directions1. Preheat oven to 350 F. Grease a 2 quart baking dish. Place the hash brown
Fox Valley Habitat For Humanity wants to thank veterans for their service from 5:30 p.m. to 8:30 p.m. Friday, Nov. 17 at Prisco Center, 150 W. Illinois Avenue. The community can salute all military veterans at the free buffet style unity dinner! Event is free and open to the community.
Loaves & Fishes Community Services and The Compass Church in Bolingbrook have been working together to bring healthy food to the community for the past five years. In 2018, Loaves & Fishes set out to address the significant unmet need in Bolingbrook, where many nearby residents lacked reliable transportation for
The YMCA and Naperville Park District, through the generous support of community donors and volunteers, will continue the annual tradition of providing a special Christmas meal for Naperville seniors and families in need. Volunteers will deliver meals to the homes of Naperville seniors and families on the morning of Saturday,
Ingredients2 pounds cubed beef stew meat3 tablespoons vegetable oil1/4 cup flour1 teaspoon garlic powder1 teaspoon onion powder4 cubes beef bouillon, crumbled1 1/2 cups red wine2 1/2 cups beef stock1 teaspoon dried rosemary1 teaspoon dried parsley1 teaspoon black pepper3 large potatoes, cubed4 carrots, cut into 1 inch pieces4 stalks celery, chopped1
Ingredients3 (8 ounce) packages cream cheese, softened1/2 cup sour cream1/2 cup white sugar1 teaspoon vanilla extract3 eggs1 (10 inch) prepared graham cracker crust1 cup pumpkin puree3/4 teaspoon ground cinnamon1 pinch ground cloves1 pinch ground nutmeg1/2 cup frozen whipped topping, thawed Directions1. Preheat oven to 325 F. 2. In a large
The Sons of the American Legion of Plano Post #395 will have an all-you-can-eat breakfast buffet from 8 a.m. to 11 a.m. Sunday, Nov. 19. Breakfast will be served at the American Legion Post at 510 E. Dearborn St. in Plano. The event is open to the public and in
Ingredients2 (14.5 ounce) cans French green beans, drained1 (10.75 ounce) can condensed cream of mushroom soup1 (8 ounce) can sliced water chestnuts, drained and chopped2 (6 ounce) cans French fried onions1/2 cup shredded Cheddar cheese Directions1. Preheat oven to 350 F.2. Place green beans, soup, Cheddar cheese, and one can
The Aurora Navy League will be host to its 54th Annual Pearl Harbor Day Luncheon from 11:15 a.m. Monday, Dec. 4 at Lincoln Inn Banquets, Batavia. Tickets are $30 each and much be purchased no later than November 27. Further information contact Lisa Garcia at lisag@rcwegman.com or 630.486.9869. —Len Wass
Veterans in the Plano area are welcome to come to the Soup and Sandwich Luncheon from 11 a.m. to 1 p.m. Friday, Nov. 10 at the Plano Methodist Church, 219 N. Hale Street in Plano. There will be soup, bread, sandwiches, and dessert luncheon. The meal will be provided by
The Sandwich VFW Post #1486 will sponsoring a turkey dinner from 4 p.m. to 6 p.m. Saturday, Nov. 4 at The Sandwich VFW, 713 S. Main Street. Donations for the dinner are $14 for turkey, mashed potatoes and gravy, dressing, corn, dinner roll, and dessert. The dinner will be dine-in
Ingredients1 cup butter, softened1 1/2 cups white sugar2 eggs1 cup sour cream1 teaspoon vanilla extract1 5/8 cups all-purpose flour1 teaspoon baking powder1/4 teaspoon salt1 1/2 cups blueberries1/2 cup brown sugar1 teaspoon ground cinnamon1/2 cup chopped pecans1 tablespoon confectioners’ sugar Directions1. Preheat the oven to 350 F. Grease and flour a
Taste of Norway, an annual fall festival showcasing Norwegian food, music and crafts will be held from noon to to 3 p.m. on Sunday, Nov. 5, at St. Olaf Lutheran Church, 1233 Douglas Ave. in Montgomery. The public is invited. Admission is free. The sponsor is Sons of Norway Polar
Aurora Knights of Columbus Council No. 14929 will hold a spaghetti dinner from 4 p.m. to 8 p.m. Saturday, Oct. 28 at Our Lady of Good Counsel Catholic Church school cafeteria, 601 Talma Street in Aurora. The menu includes pasta, sauce (meat or meatless), homemade Italian sausage, garlic bread, salad
Ingredients1 (30 ounce) package frozen shredded hash brown potatoes, thawed1 teaspoon ground black pepper2 1/2 tablespoons olive oil2/3 cup shredded Cheddar cheese12 eggs2 tablespoons water8 slices cooked bacon, crumbled1/4 cup shredded Cheddar cheese Directions1. Preheat oven to 425 F and grease 24 muffin cups.2. Mix hash brown potatoes, black pepper,
Ingredients3 pounds Yukon Gold potatoes, thinly sliced3 cloves garlic, minced3/4 teaspoon salt1 cup heavy cream1 teaspoon black pepperA dash of nutmeg2 tablespoons white wine1/2 cups freshly shredded Swiss cheese Directions1. Preheat oven to 350 F. 2. In a bowl, put the swiss cheese and white wine and mix. Let it
