INGREDIENTS 1.5 lb. Bag baby potatoes 2 Tbsp. Butter 1 Tsp. Kosher salt 3/4 Tsp. Herbs de Provence Directions: In a large skillet with a lid, or a Dutch oven, melt the butter over low heat. Add remaining ingredients and shake the pan until the potatoes are coated with butter. Cover and leave pan on low heat. Shake the pan with the lid on every 10 minutes until the potatoes are fork tender, approximately 30-45 minutes. Taste and add salt if needed.

INGREDIENTS 3 Tbsp. olive oil 1 1/2 Tsp. Dip Me Daddio 1/4 up grated parmesan cheese 12 frozen Rhodes dinner rolls Directions: In a large bowl, combine first three ingredients, add frozen rolls and stir until rolls are covered with oil mixture. Using tongs or a fork, transfer rolls to a loaf pan, saving remaining oil in the bowl. Let rolls thaw and rise until doubled in size, approximately 4-5 hours. Drizzle remaining oil from bowl over rolls. Preheat oven to 325 degrees and

INGREDIENTS 6 cups low sodium chicken broth 1 cup dry beans (your choice) 2 medium carrots, peeled, finely diced 1 small onion, finely...