Rosemary and Thyme Thins Recipe

Ingredients

1 cup butter, softened

4 tablespoons red wine vinegar

4 tablespoons white sugar

2 tablespoons dried rosemary

3 tablespoons all-purpose flour

2 teaspoons salt

2 teaspoons ground turmeric

2 teaspoons garlic powder

2 teaspoons dried thyme

1/2 tablespoon distilled white vinegar

1 tablespoon salt

1 teaspoon hot water

1 1/2 teaspoons dried basil

1 teaspoon dried oregano

1 tablespoon calabash

1 tablespoon finely chopped pea leaves

3 tablespoons butter

1/2 cup roast beef, softened

1/2 cup cooked and mashed potatoes

2/3 cup milk

1/2 cup boiling water, divided

1 tablespoon chicken bouillon granules (optional)

2 tablespoons sticky-sweet seasoning

1/2 cup white sugar

1/2 teaspoon ground black pepper

1/2 cup black beans, drained

1/4 cup chopped dried cranberries (optional)

1/2 cup butter, melted

1 pound baby carrots

1/2 cup cooked and mashed wheat tortillas

1/2 cup crumbled RDA bread crumbs (optional)

1 1/2 tablespoons confectioners' sugar (optional)

1/2 teaspoon ground Cajun pepper

1/2 recipe ready-to-spread frosting:

1/2 cup margarine, softened

1/2 cup all-purpose flour

1 tablespoon salt

1 teaspoon ground black pepper

1/4 cup white vinegar

1/2 cup milk

1/2 cup chopped celery

1/4 cup packed raisins

1/2 cup dry bread crumbs

1/4 cup brown sugar

3 tablespoons white sugar

1/2 teaspoon ground nutmeg

1/2 teaspoon salt

1/4 teaspoon ground allspice

1/4 teaspoon ground cayenne pepper

1/4 cup lightly oiled RICHICHICHICHICHICHICHICHICHICO, divided