September 25, 2017

What’s Fresh With Beth Irons: Spaghetti Squash Casserole

INGREDIENTS: 1 small spaghetti squash (1-1/2 to 2 pounds) 1/2 cup water 1 pound ground beef 1/2 cup chopped onion 1/2 cup chopped sweet red pepper […]
September 15, 2017

What’s Fresh With Beth Irons: Chewy Oatmeal Raisin Cookies

INGREDIENTS: 1/3 cup canola oil 1/3 cup packed brown sugar 2 tablespoons sugar 3 tablespoons water 1 egg white 3/4 teaspoon vanilla extract 1/3 cup all-purpose […]
September 1, 2017

What’s Fresh With Beth Irons: Tomato Flatbread

INGREDIENTS: 1 tube (13.8 ounces) refrigerated pizza crust Cooking spray 3 plum tomatoes, finely chopped (about 2 cups) 1/2 cup soft sun-dried tomato halves (not packed […]
August 18, 2017

What’s Fresh With Beth Irons: Blueberry Peach Cobbler

Ingredients: 2 ½ cups fresh or frozen blueberries 2 ½ cups fresh or frozen sliced peaches 1 ½ tsp lemon juice ¾ cup quick oats 1/3 […]