Ruth’s Food

1. Melt butter over medium high heat in a 6-quart Dutch oven or soup pot. Add onions and carrots. Cook for 5 minutes, stirring frequently.
2. Add garlic and cook for 30 seconds, stirring frequently.
3. Slowly add flour, while continuing to stir.
4. Add chicken broth, corned beef, sauerkraut, caraway seeds, dressing and bay leaf. Stir to combine.

Sugar Cookie Bars
1. Drain and chop cherries into quarters or 1/8 pieces. Pat dry and save for later.
2. Cream 1 1/2 sticks butter and sugar together. Add in eggs, extract and beat until combined.
3. Add flour, baking powder and salt. Blend all into a moist cookie dough, then fold in the cherries.
4. Press dough into a greased 9x13 baking sheet. Bake at 350°F for 20 minutes or until toothpick comes out clean.

Preheat oven to 325°.
1. Take the butter and use a hand mixer to beat it.
2. Next add the powder sugar and fully mix it.
3. Add the vanilla and mix it in.
4. Now the cup of flour. Mix until the mixture becomes crumbly. Don't over mix it or it will become a lump.

1. Preheat the oven to 325F.
2. Line a baking sheet with aluminum foil then spray it with non-stick cooking spray.
3. Place the pretzels onto the baking sheet in a single layer until it's completely covered.
4. In a small pot, melt the butter and sugar over medium low heat. Bring it to a boil, then continue boiling for 3 minutes, stirring constantly.

1. In a small bowl combine Bailey's Irish cream and the cold coffee.

2. Place the mixture in a microwave safe bowl and heat on high for 10 seconds, or until melted and dissolved well.

3. Melt the butter milk, sugar and marshmallow cream in a saucepan on the stove over medium heat.

4. Slowly stir in the Bailey's coffee mixture; mix well and boil for 5 minutes. (Should be to the soft ball stage)

Mix everything together in a bowl with a whisk. Scoop into holiday bags or jars.

Use about 1/4 cup of mixture to 1 cup of cold milk.

You can alway blend it in a blender with some ice and milk.

Sprinkle nutmeg on top! Enjoy!

Prepare pastry for filled crust. Do not pre-bake the crust.

Heat oven to 400°F.

In a large bowl or mixer bowl beat eggs. Add sugar, salt, nutmeg, cinnamon and vanilla; mix well. Slowly blend in hot milk. Pour into pastry lined pan. Bake at 400° for 25-30 minutes or until knife inserted into the center comes out clean. Let cool, then enjoy!

This is such a fun way to use up excess milk.

Heat oven to 350° F.

Heat oil in a large pan over medium-high heat. Use a pan that can be used on the stove stop and then placed in the oven. It needs to be at least a 5 qt pan. When the oil is hot brown the skin of each chicken thigh, then set aside on a plate.

1. Preheat oven to 350 degrees Fahrenheit.

2. Grease a 10x15 inch (4-4.5 quart) glass baking dish with non-stick cooking spray.

3. In a large mixing bowl, cream the butter and brown sugar together until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla extract.

1) Put half of the water in a large mixing bowl. If you're using a stand mixer like a Kitchenaid mixer, put it directly in the mixer bowl. Sprinkle the teaspoon of unflavored gelatin evenly over the surface of the water and set aside.