Sweet Cinnamon Scones

Added by Ree on March 13, 2011 in Biscuits and Scones, Breads

Prep Time 20 Minutes Cook Time 25 Minutes

Servings 8

Difficulty Easy

Ingredients

• 3 cups All-purpose Flour
• ⅓ cups Sugar
• 5 teaspoons Baking Powder
• ½ teaspoons Ground Cinnamon
• 2 sticks (1 Cup) Unsalted Butter
• ¾ cups Heavy Cream
• 1 whole Egg
• 1 teaspoon Vanilla Extract
• 1 cup Cinnamon Chips
• Topping
• ½ cups Sugar
• 1 teaspoon Ground Cinnamon
• 1-½ teaspoon Heavy Cream

Preparation Instructions

Preheat oven to 350 degrees.

In a large bowl, mix together flour, 1/3 cup sugar, 1/2 teaspoon ground cinnamon, and baking powder. Cut butter into pieces, then cut into dry ingredients with a pastry cutter until mixture resembles coarse crumbs. Stir in cinnamon chips.

Mix together cream, egg, and vanilla extract. Pour into flour/butter mixture, stirring gently with a fork to combine.

Turn onto work surface (mixture will be very crumbly and falling apart.) Gently press together on the sides as you flatten (or roll, with a rolling pin) the top. Form either into a large circle or a large rectangle. Mix together topping ingredients, stirring with a fork. Sprinkle over the top of the dough, lightly pressing.

Cut into wedges (from a circle) or triangles (from a rectangle.) Transfer to a cookie sheet and bake for 20 to 25 minutes. Allow to cool completely. Serve with coffee.

2

Sweet Cinnamon Scones

Added by Ree on March 13, 2011 in Biscuits and Scones, Breads

Prep Time 20 Minutes Cook Time 25 Minutes

Servings 8

Difficulty Easy

Ingredients

• 3 cups All-purpose Flour
• ⅓ cups Sugar
• 5 teaspoons Baking Powder
• ½ teaspoons Ground Cinnamon
• 2 sticks (1 Cup) Unsalted Butter
• ¾ cups Heavy Cream
• 1 whole Egg
• 1 teaspoon Vanilla Extract
• 1 cup Cinnamon Chips
• Topping
• ½ cups Sugar
• 1 teaspoon Ground Cinnamon
• 1-½ teaspoon Heavy Cream

Preparation Instructions

Preheat oven to 350 degrees.

In a large bowl, mix together flour, 1/3 cup sugar, 1/2 teaspoon ground cinnamon, and baking powder. Cut butter into pieces, then cut into dry ingredients with a pastry cutter until mixture resembles coarse crumbs. Stir in cinnamon chips.

Mix together cream, egg, and vanilla extract. Pour into flour/butter mixture, stirring gently with a fork to combine.

Turn onto work surface (mixture will be very crumbly and falling apart.) Gently press together on the sides as you flatten (or roll, with a rolling pin) the top. Form either into a large circle or a large rectangle. Mix together topping ingredients, stirring with a fork. Sprinkle over the top of the dough, lightly pressing.

Cut into wedges (from a circle) or triangles (from a rectangle.) Transfer to a cookie sheet and bake for 20 to 25 minutes. Allow to cool completely. Serve with coffee.

3

Sweet Cinnamon Scones

Added by Ree on March 13, 2011 in Biscuits and Scones, Breads

Prep Time 20 Minutes Cook Time 25 Minutes

Servings 8

Difficulty Easy

Ingredients

• 3 cups All-purpose Flour
• ⅓ cups Sugar
• 5 teaspoons Baking Powder
• ½ teaspoons Ground Cinnamon
• 2 sticks (1 Cup) Unsalted Butter
• ¾ cups Heavy Cream
• 1 whole Egg
• 1 teaspoon Vanilla Extract
• 1 cup Cinnamon Chips
• Topping
• ½ cups Sugar
• 1 teaspoon Ground Cinnamon
• 1-½ teaspoon Heavy Cream

Preparation Instructions

Preheat oven to 350 degrees.

In a large bowl, mix together flour, 1/3 cup sugar, 1/2 teaspoon ground cinnamon, and baking powder. Cut butter into pieces, then cut into dry ingredients with a pastry cutter until mixture resembles coarse crumbs. Stir in cinnamon chips.

Mix together cream, egg, and vanilla extract. Pour into flour/butter mixture, stirring gently with a fork to combine.

Turn onto work surface (mixture will be very crumbly and falling apart.) Gently press together on the sides as you flatten (or roll, with a rolling pin) the top. Form either into a large circle or a large rectangle. Mix together topping ingredients, stirring with a fork. Sprinkle over the top of the dough, lightly pressing.

Cut into wedges (from a circle) or triangles (from a rectangle.) Transfer to a cookie sheet and bake for 20 to 25 minutes. Allow to cool completely. Serve with coffee.

4

Sweet Cinnamon Scones

Added by Ree on March 13, 2011 in Biscuits and Scones, Breads

Prep Time 20 Minutes Cook Time 25 Minutes

Servings 8

Difficulty Easy

Ingredients

• 3 cups All-purpose Flour
• ⅓ cups Sugar
• 5 teaspoons Baking Powder
• ½ teaspoons Ground Cinnamon
• 2 sticks (1 Cup) Unsalted Butter
• ¾ cups Heavy Cream
• 1 whole Egg
• 1 teaspoon Vanilla Extract
• 1 cup Cinnamon Chips
• Topping
• ½ cups Sugar
• 1 teaspoon Ground Cinnamon
• 1-½ teaspoon Heavy Cream

Preparation Instructions

Preheat oven to 350 degrees.

In a large bowl, mix together flour, 1/3 cup sugar, 1/2 teaspoon ground cinnamon, and baking powder. Cut butter into pieces, then cut into dry ingredients with a pastry cutter until mixture resembles coarse crumbs. Stir in cinnamon chips.

Mix together cream, egg, and vanilla extract. Pour into flour/butter mixture, stirring gently with a fork to combine.

Turn onto work surface (mixture will be very crumbly and falling apart.) Gently press together on the sides as you flatten (or roll, with a rolling pin) the top. Form either into a large circle or a large rectangle. Mix together topping ingredients, stirring with a fork. Sprinkle over the top of the dough, lightly pressing.

Cut into wedges (from a circle) or triangles (from a rectangle.) Transfer to a cookie sheet and bake for 20 to 25 minutes. Allow to cool completely.

Lucky Green Velvet Cupcakes

Lucky Green Velvet Baby Cakes

1 Box yellow cake mix

4 eggs

1/2 Cup water

1/2 Cup vegetable oil

1 small box instant vanilla pudding mix

1/2 Cup plain yogurt or sour cream

5-8 drops Green decorating paste (food coloring will work, just won’t be as bright green)

Frosting

8 oz softened cream cheese

1 stick softened butter

1 lb powdered sugar

Yellow food coloring or decorating paste is what I used

Gold Pearl Dust or Sprinkles if desired

1. Preheat oven to 350 degrees F. In a stand or electric mixer, add cake mix, eggs, water, oil, pudding, and yogurt. Beat on medium for 1 1/2 minutes. Slowly beat in 5-8 drops of green decorating paste until you get desired color of green. Scoop batter into paper lined mini cupcake tins. Bake for 15-18 minutes or until cooked through. Let cool completely.

2. To prepare frosting, beat cream cheese and butter until creamy. Slowly add powdered sugar until creamy and thick. Divide frosting into 2 bowls then add in a few drops of yellow food coloring or decorating paste into one.

3. Frost cupcakes and sprinkle with gold pearl dust or sprinkles if desired.

36 mini cupcakes

English Muffins

English Muffins

• 1 cup hot water
• 1/2 cup milk
• 2 tsp honey
• 2 tsp salt
• 4 cups flour (I used 1/2 white 1/2 whole wheat)
• 2 tsp instant yeast
• 3 Tbs. softened butter
• Cornmeal

Mix together water, milk, honey and salt. Add 2 cups of flour and the yeast. Mix until you have a loose batter.

Cover the mixture and let rise for about 1 hour. It will look like this after an hour.

Add the butter and the remainder of the flour. Roll out dough on a surface sprinkled with cornmeal to about 1/2 inch thick and cut into circles.

Let rise until doubled. Cook on a hot (about 350 degrees), well buttered griddle until they are light brown.

Turn once while cooking.

Cool and eat… or eat while hot, I cut them in half but you can also pry them open with a fork.

These taste so much better than store bought muffins and are easy to make!

Chocolate Chip Cookies from Lion House Bakery

Ingredients:

• 1 ¾ cups butter
• 1 ¾ cups brown sugar
• 1 ¼ cups granulated sugar
• 4 eggs
• 5 ½ Tbsp. Water
• 1 ½ tsp. vanilla
• 6 cups all-purpose flour
• 1 ½ tsp. salt
• 1 ½ tsp. baking soda
• 3 cups chocolate chips

Method:

Preheat oven to 350-degrees. Line a cookie sheet with wax paper or parchment paper; set aside. In a large mixing bowl, cream butter and sugars. Add eggs, water and vanilla and mix until creamy. Mix together the flour salt and soda; add to the butter mixture. Mix well. Gently fold in chocolate chips (semi sweet or milk), mixing only until ships are evenly distributed. (Over mixing results in broken chips and discolored dough.) Drop by teaspoonfuls onto prepared cookie sheet. Bake for 8 to 10 minutes or until light golden around the edges. Makes 5-6 dozen 3 1/2 - inch cookies.

Chewy Pretzel Bites

Chewy Pretzel Bites

from melskitchencafe.com

*Note: if using active dry yeast, increase the yeast to 1 tablespoon. Proof the yeast in the warm water and sugar (let it bubble and foam - maybe about 5 minutes) before adding it to the flour and salt.

*Makes about 2 dozen pretzel bites

Dough:

2 1/2 cups (10 1/2 ounces) all-purpose flour

1/2 teaspoon salt

1 teaspoon sugar

2 1/4 teaspoons instant yeast

1 cup (8 ounces) very warm water

Topping:

1/2 cup (4 ounces) warm water

2 tablespoons baking soda

Coarse salt (optional)

3 tablespoons butter, melted

In a large bowl or the bowl of an electric mixer, place the flour, salt, sugar and yeast. Mix to just combine. Add the water and mix well, adding more flour, as needed, a bit at a time to form a soft, smooth dough that clears the sides and bottom of the bowl. Knead the dough, by hand or machine, for about 5 minutes, until it is soft, smooth and quite slack. The goal is to get a really soft dough that isn't overly sticky. Lightly flour the dough and place it in a plastic bag; close the bag, leaving room for the dough to expand, and let it rest for 30 minutes or up to 60 minutes.

Preheat your oven to 500°F. Don’t be afraid of the high heat! This is what will help those pretzels to brown up perfectly and stay soft on the inside. Prepare two baking sheets by lining them with parchment paper or lightly greasing them.

Transfer the dough to a lightly greased work surface, and divide it into about four strips of equal length. Allow the pieces to rest, uncovered, for 5 minutes. While the dough is resting, combine the 1/2 cup warm water and the baking soda in a liquid measuring cup (deep enough to dip the pretzel bites into). Make sure the baking soda is thoroughly dissolved. Sometimes I have a hard time getting the baking soda completely dissolved, so I just lightly stir up the mixture right before adding each pretzel.

Cut each strip of dough into about 6-8 pieces, about 1 to 1 ½ inches in width. You don’t have to be completely exact, just eyeball it. Dip each pretzel bite in the baking soda solution (this will give the pretzels a nice, golden-brown color), and place them on the baking sheets. Sprinkle them lightly with coarse, kosher, or pretzel salt. Allow them to rest, uncovered, for 10 minutes.

Bake the pretzels for 7-8 minutes or until they're golden brown. Bake one sheet at a time - it won't hurt the other pretzels to chill out for a little longer.

Remove the pretzels from the oven, and brush them thoroughly with the melted butter. Keep brushing the butter on until you've used it all up; it may seem like a lot, but that's what gives these pretzels their ethereal taste. Eat the pretzels warm, or reheat them in an oven or microwave on low heat.

Crockpot Hearty Beef Stew

Hearty Beef Stew {Slow Cooker}
Printable Version with Picture
Printable Version

*Note: this stew recipe has a few steps that I am going to strongly encourage following – even if it makes you roll your eyes to have to go to the work/mess of browning meat before adding it to the slow cooker. I get it, I do! But let me emphasize that there is a reason this stew has more flavor and deliciousness than any other slow cooker stew I’ve had – and I believe it is because of the few minutes you have to spend at the beginning browning up the meat, onions and quickly bringing the sauce to a simmer. Browing = flavor. Now, if you absolutely refuse to do it…don’t worry, I’ll still like you. Go ahead – throw it all in – but don’t tell me before you do or else I’ll spend the day cringing. Also, unless you can find prepackaged stew meat in large pieces, it pays to buy a whole chuck roast and cut it up yourself, plus if you look for chuck roast on sale, it will probably save you a penny or two!

*Serves 6-8

INGREDIENTS:
5 pounds boneless chuck roast, cut into 1 1/2-inch pieces
Salt and pepper
2 tablespoons canola oil
2 medium yellow onions, finely chopped
1 (6-ounce) can tomato paste
2 cups low-sodium chicken broth or beef broth
3 tablespoons soy sauce
2 bay leaves
1 pound carrots, peeled, and cut into 1-inch pieces
1 pound red potatoes, washed and cut into 1-inch pieces
1 teaspoon dried thyme
2 tablespoons Minute tapioca
2 cups frozen peas

DIRECTIONS:
After the meat has been cut into chunks, pat it dry with a paper towel and season all the pieces with salt and pepper. In a large skillet, heat 1 tablespoon of the oil over medium heat until the oil is rippling and hot. Cook half of the beef until it is well browned on each side, about 4 minutes. No need to cook it all the way through – just get some great brown color all around. Toss the meat in the slow cooker and follow the same process with the second half of the meat (you may need to add another tablespoon of oil to the pan if it looks a little dry). Remove the meat to the slow cooker, trying to keep as much oil in the pan as possible.

Return the skillet to medium heat and add the onions and 1/4 teaspoon salt and cook until the onions are translucent and golden, about 6 minutes. Add the tomato paste and cook, stirring, for about 2 minutes. Slowly whisk in the broth, soy sauce, 1/2 teaspoon thyme and bay leaves. Bring the mixture to a boil and transfer it to the slow cooker, pouring it over the meat.

In a large bowl, toss the carrots, potatoes, 1 tablespoon oil, 1/2 teaspoon dried thyme, 1/2 teaspoon salt and 1/2 teaspoon pepper. On the counter, lay out a large piece of heavy-duty aluminum foil (use two sheets of regular foil on top of each other if you don’t have heavy-duty). Place the tossed vegetables on one side of the foil. Fold the foil over the vegetables and crimp the edges really well to form a little foil packet that will fit in the top of your slow cooker. Stir the tapioca into the slow cooker. Place the foil packet of vegetables on top of the stew, cover the slow cooker, and cook on high for 6-7 hours or low for 10-11 hours.

When the stew is finished cooking, carefully remove the foil packet from the top of the stew. Discard the bay leaves from the stew. Carefully open the foil packet (be careful of steam that may escape as you open it!). Return the vegetables and any juices to the slow cooker and gently mix them into the stew. Stir in the frozen peas and let them rest in the stew for 5-10 minutes, until they are heated through. Serve.

Peanutty Cream Bars

Peanutty Cream Bars

Whipping cream and peanut butter chips are the secrets in this fabulous bar cookie.

Prep Time

15

Minutes

Total Time

2:35

Hrs:Mins

Makes

25

bars

1 1/4

cups Original Bisquick® mix

1/2

cup powdered sugar

1/4

cup cold butter or margarine

1

tablespoon hot water

3/4

cup whipping cream

1

bag (10 oz) peanut butter chips (1 2/3 cups)

1/2

cup dry-roasted peanuts

1. Heat oven to 350°F. In medium bowl, mix Bisquick mix and powdered sugar. Cut in butter, using pastry blender or fork, until mixture is crumbly. Stir in hot water. In ungreased 8-inch or 9-inch square pan, press mixture firmly on bottom.
2. Bake 15 to 20 minutes or until set and golden brown around edges.
3. In 1-quart saucepan, heat whipping cream and peanut butter chips over medium heat, stirring constantly, until smooth. Pour over baked crust; spread evenly. Sprinkle with peanuts. Refrigerate at least 2 hours until set. For 25 bars, cut into 5 rows by 5 rows.

Makes 25 bars

Nutty Noel Bars

Nutty Noel Bars

Original Bisquick® mix provides a simple addition to these nutty bars – a delicious dessert made in 35 minutes!

Prep Time

15

Minutes

Total Time

35

Minutes

Makes

32

bars

1 1/2

cups Original Bisquick® mix

1

cup old-fashioned or quick-cooking oats

3/4

cup packed brown sugar

1/3

cup butter or margarine, softened

1

egg

1 1/4

cups white baking chips

2

tablespoons whipping (heavy) cream

1 1/2

cups mixed nuts or cashews

1. Heat oven to 350º. Lightly grease bottom only of rectangular pan, 13x9x2 inches, with shortening or spray bottom with cooking spray.
2. Stir Bisquick mix, oats, brown sugar, butter and egg in large bowl until well blended. Press on bottom of pan. Bake 16 to 18 minutes or until golden brown.
3. Place white baking chips and whipping cream in small microwavable bowl. Microwave uncovered on Medium-High (70%) 1 minute; stir. Microwave 10 to 15 seconds longer or until mixture can be stirred smooth. Spread over baked layer. Sprinkle with nuts; press gently into topping. Cool completely, about 1 hour. For bars, cut into 8 rows by 4 rows.

Makes 32 bars

Slow Cooker Beef Stroganoff

Slow Cooker Beef Stroganoff

Stroganoff, once only weekend special can now be served weeknights thanks to slow cooking.

Prep Time

15

Minutes

Total Time

8:15

Hrs:Mins

Makes

8

servings

2

pounds beef stew meat

1

cup chopped onion

1

can (10 3/4 ounces) condensed golden mushroom soup

1

can (10 3/4 ounces) condensed cream of onion soup

1

jar (6 ounces) Green Giant® sliced mushrooms, drained

1/4

teaspoon pepper

1

package (8 ounces) cream cheese, cubed

1

container (8 ounces) sour cream

6

cups hot cooked noodles or rice

1. In 3 1/2- to 4 1/2-quart slow cooker, mix beef, onion, soups, mushrooms and pepper.
2. Cover and cook on low heat setting 8 to 10 hours or until beef is very tender.
3. Stir cream cheese into beef mixture until melted. Stir sour cream into beef mixture. Serve over noodles.

Makes 8 servings

Make the Most of This Recipe With Tips From The Betty Crocker^® Kitchens

Time Saver

Save time and tears. Use prechopped onions found in the freezer case of your supermarket. Thaw before adding.

Fluffy & Flaky Biscuits

Fluffy & Flaky Biscuits

• 2 c. flour
• 1 T. baking powder
• 1/2 t. baking soda
• 1/2 t. salt
• 1/2 c. butter, frozen
• 1/2 – 1 c. milk

1. Combine the flour, baking powder, baking soda and salt in a large bowl.

2. Quickly grate the frozen butter on a cheese grater.

3. Cut the frozen butter into the flour mixture. You can use two knives to cut in the flour, but I always find my hands are the best tools for this job. It gets done quickly and effectively with little effort.

4. Pour in the milk, starting with just a half cup and adding more as needed until the dough comes together. You want the dough to be soft, but not too soft to handle.

5. Pour the dough onto a well-floured surface and knead for just a minute.

6. Roll the dough into a rectangle. Fold it on top of itself to make 3 or 4 layers. Roll out again and fold into thirds or fourths. Repeat at least one or two more times.

7. For the final rolling of the dough, leave it about an inch thick. Cut out biscuits with a biscuit cutter or glass.

8. Place on a baking sheet and bake at 425 degrees for 8-10 minutes, until lightly golden brown on top. Fold remaining dough back together and roll out again. Repeat process until done.

You should get about 8 – 10 biscuits out of this recipe, depending on how big you make them. They rise nice and high and be full of fluffy, flaky layers. It just doesn’t get any better!

Mozzarella Sticks

Added by Ree on May 25, 2010 in Appetizers, Snacks

Prep Time 30 Minutes Cook Time 2 Minutes

Servings 8

Difficulty Easy

Ingredients

• 16 pieces String Cheese, Removed From Wrappers
• ½ cups All-purpose Flour
• 2 whole Eggs
• 3 Tablespoons Milk
• 1 Tablespoon Dried Parsley Flakes
• Canola Oil, For Frying
• Marinara Sauce, For Dipping
• 2 cups Panko Bread Crumbs

Preparation Instructions

Slice string cheese pieces in half, for a total of 32 pieces.

Place flour in a small bowl.

In a separate bowl, whisk eggs and milk.

In another separate bowl, combine panko bread crumbs with parsley flakes.

TO ASSEMBLE: One by one, roll mozzarella sticks in flour, then dunk in egg/milk mixture, then place in panko crumbs. Use your hand to sweep crumbs all over the mozzarella stick. Gently remove and place on a tray or cookie sheet. Repeat until all mozzarella sticks are coated.

***Place tray in freezer for 20 to 30 minutes to flash freeze.***

TO COOK: Heat 1 1/2 inches canola oil in a large skillet over medium heat. When hot, add mozzarella sticks 8 at a time. Watch closely and turn over to evenly brown, cooking less than 2 minutes. Do not allow cheese to bubble and leak.

Remove to a paper towel-lined plate.

Serve immediately with warm marinara sauce.

2

Mozzarella Sticks

Added by Ree on May 25, 2010 in Appetizers, Snacks

Prep Time 30 Minutes Cook Time 2 Minutes

Servings 8

Difficulty Easy

Ingredients

• 16 pieces String Cheese, Removed From Wrappers
• ½ cups All-purpose Flour
• 2 whole Eggs
• 3 Tablespoons Milk
• 1 Tablespoon Dried Parsley Flakes
• Canola Oil, For Frying
• Marinara Sauce, For Dipping
• 2 cups Panko Bread Crumbs

Preparation Instructions

Slice string cheese pieces in half, for a total of 32 pieces.

Place flour in a small bowl.

In a separate bowl, whisk eggs and milk.

In another separate bowl, combine panko bread crumbs with parsley flakes.

TO ASSEMBLE: One by one, roll mozzarella sticks in flour, then dunk in egg/milk mixture, then place in panko crumbs. Use your hand to sweep crumbs all over the mozzarella stick. Gently remove and place on a tray or cookie sheet. Repeat until all mozzarella sticks are coated.

***Place tray in freezer for 20 to 30 minutes to flash freeze.***

TO COOK: Heat 1 1/2 inches canola oil in a large skillet over medium heat. When hot, add mozzarella sticks 8 at a time. Watch closely and turn over to evenly brown, cooking less than 2 minutes. Do not allow cheese to bubble and leak.

Remove to a paper towel-lined plate.

Serve immediately with warm marinara sauce.

3

Mozzarella Sticks

Added by Ree on May 25, 2010 in Appetizers, Snacks

Prep Time 30 Minutes Cook Time 2 Minutes

Servings 8

Difficulty Easy

Ingredients

• 16 pieces String Cheese, Removed From Wrappers
• ½ cups All-purpose Flour
• 2 whole Eggs
• 3 Tablespoons Milk
• 1 Tablespoon Dried Parsley Flakes
• Canola Oil, For Frying
• Marinara Sauce, For Dipping
• 2 cups Panko Bread Crumbs

Preparation Instructions

Slice string cheese pieces in half, for a total of 32 pieces.

Place flour in a small bowl.

In a separate bowl, whisk eggs and milk.

In another separate bowl, combine panko bread crumbs with parsley flakes.

TO ASSEMBLE: One by one, roll mozzarella sticks in flour, then dunk in egg/milk mixture, then place in panko crumbs. Use your hand to sweep crumbs all over the mozzarella stick. Gently remove and place on a tray or cookie sheet. Repeat until all mozzarella sticks are coated.

***Place tray in freezer for 20 to 30 minutes to flash freeze.***

TO COOK: Heat 1 1/2 inches canola oil in a large skillet over medium heat. When hot, add mozzarella sticks 8 at a time. Watch closely and turn over to evenly brown, cooking less than 2 minutes. Do not allow cheese to bubble and leak.

Remove to a paper towel-lined plate.

Serve immediately with warm marinara sauce.

Chessy Mexi Bubble Bake

INGREDIENTS:

1

container (18 oz) refrigerated taco sauce with seasoned ground beef or shredded chicken

1

can (16.3 oz) Pillsbury® Grands!® Homestyle refrigerated buttermilk biscuits or 1 can (17.3 oz) Pillsbury® Grands!® refrigerated golden corn biscuits

1

cup shredded Cheddar-Monterey Jack cheese blend (4 oz)

1/2

cup Old El Paso® Thick 'n Chunky salsa

Shredded lettuce, chopped tomatoes, sour cream, sliced ripe olives and/or green onions, if desired

Hide Directions

DIRECTIONS:

• Heat oven to 375°F. Microwave ground beef as directed on container. Spoon into ungreased 13x9-inch (3-quart) glass baking dish.
• Separate dough into 8 biscuits. Cut each into 8 pieces; add to ground beef in dish. With rubber spatula, stir gently until pieces are coated; spread evenly.
• Bake about 20 minutes or until sauce is bubbly and biscuits are golden brown. Sprinkle cheese over top; bake 5 to 10 minutes longer or until cheese is bubbly. Top individual servings with salsa and desired toppings.

No-Bake Chocolate-Peanut Butter Candy Bars

No-Bake Chocolate-Peanut Butter Candy Bars

24

creme-filled chocolate sandwich cookies

4

cups miniature marshmallows

1/4

cup butter or margarine

1

cup semisweet chocolate chips (6 oz)

1

can (14 oz) sweetened condensed milk (not evaporated)

1

bag (10 oz) peanut butter chips (1 2/3 cups)

1/4

cup creamy peanut butter

1

cup coarsely chopped honey-roasted peanuts

4

Nature Valley® peanut butter crunchy granola bars (2 pouches from 8.9-oz box), crushed

1

teaspoon vegetable oil

1. Line bottom and sides of 13x9-inch (3-quart) glass baking dish with foil, leaving foil hanging over 2 opposite sides of pan. In food processor bowl with metal blade, place cookies. Cover; process until cookies are finely chopped.
2. In 2-quart saucepan, cook marshmallows and butter over low heat, stirring constantly, until melted. Stir in chopped cookies and 3/4 cup of the chocolate chips until well mixed. Press in bottom of baking dish.
3. In medium microwavable bowl, microwave milk and peanut butter chips uncovered on High 30 seconds. Stir; microwave 30 to 60 seconds longer, stirring every 30 seconds, until smooth and creamy. Stir in peanut butter until smooth. Stir in peanuts and crushed granola bars. Spread over chocolate layer. If peanut butter mixture starts to set, microwave uncovered on High 15 to 30 seconds or until warm and spreadable.
4. In small microwavable bowl, microwave remaining 1/4 cup chocolate chips and the oil uncovered on High 30 to 45 seconds or until chips are melted and can be stirred smooth. Drizzle chocolate diagonally over peanut butter layer. Refrigerate 30 minutes or until set. To cut bars, remove from pan, using foil to lift. Cut into 8 rows by 4 rows. Store covered in cool place.

Makes 32 bars

Make-Ahead Butterhorns

(makes 32 rolls)

• 2 Tablespoons dry yeast, heaping
• 1/3 cup warm water (110-115 degrees)
• 9 cups flour, divided (you can use any mixture of white or whole-wheat flour you’d like)
• 2 cups warm milk (110-115 degrees)
• 1 cup butter, melted
• 1 cup sugar (we substituted sucanat)
• 6 eggs
• 2 teaspoons salt
• 3-4 Tablespoons butter, melted

In a large mixing bowl, dissolve yeast in water. Add 4 cups flour, milk, butter, sugar, eggs and salt. Beat 2 minutes or until smooth.

Add enough remaining flour to form a soft dough. Turn onto floured board and knead lightly. (Or, knead in mixer until sides of bowl are clean, then knead two more minutes.)

Place in a greased bowl, turning dough once to grease top. Cover and let rise in a warm place until doubled (1-3 hours).

Punch dough down and divide into four equal parts. Roll each part into a 12-inch circle and brush with melted butter.

Cut each circle into 8 pie-shaped wedges.

Roll up each wedge for wide edge to tip of dough and pinch to seal. Place rolls, top down, on baking sheets and freeze. When frozen, place in freezer bags and keep frozen until needed.

To bake: Take out as many frozen rolls as you’ll need and place them on a greased baking sheet. Thaw for five hours or until doubled in size. Bake at 375 degrees until lightly browned (about 8-10 minutes). Brush with melted butter as soon as they come out of the oven. Remove and serve immediately or cool on wire racks.

Cheesy Potato Bites

Cheesy Potato Bites

1 1/2 lb. potatoes, peeled and quartered (you can use any kind of potato. I had yukon golds on hand, so that’s what I used.)
4 T. butter or margarine
1 c. shredded cheddar cheese
1/2 c. flour
1 egg, beaten
1 t. salt
1/2 t. garlic powder
1/2 t. black pepper
1 c. breadcrumbs

1. Place the potatoes in a large pot filled with cold water. Bring to a boil and boil until potatoes are fork tender, about 15 minutes. Drain and return potatoes to the pot. Let sit for 2-3 minutes, just to absorb any liquid still left on the potatoes.

2. Add the butter or margarine to the pot and mash with the potatoes. Transfer the mashed potatoes to a large mixing bowl.

3. Add the cheese, flour, egg and seasonings to the mixing bowl. Stir to combine well.

4. Using 1-2 tablespoons of potato mixture at a time, roll into a ball. Roll the balls into the breadcrumbs until covered completely and place on a baking sheet. Repeat until done.

5. Drizzle the potato bites with some melted butter or spritz with baking spray. Bake at 350 degrees for about 15 minutes, until golden brown and lightly crunchy.

This recipe should make about 3 dozen potato bites, depending on the size.

To freeze the potato bites, flash freeze on a large dish or baking sheet until firm, then transfer to a plastic freezer bag.

Popcorn S'Mores

Ingredients

• 1 cup light brown sugar, firmly packed
• 1/2 cup butter
• 1/2 cup corn syrup
• 1/2 teaspoon baking soda

• 10 cups freshly popped popcorn, cooled (do not use air-popped popcorn, as the kernels are too delicate for the hot syrup)
• 1 (10 1/2-ounce) package mini marshmallows
• 2 cups mini graham cookies (we used Teddy Grahams)
• 1 cup chocolate chips

Instructions

1. Combine the brown sugar, butter, and corn syrup in a medium saucepan and cook over high heat for 5 minutes (this mixture gets very hot). Remove from the heat and stir in the baking soda.

2. Combine the popcorn and the marshmallows in a large metal or heat-resistant glass bowl (not plastic; the heat could damage it). Drizzle the sugar mixture over the popcorn, then gently stir in the graham cracker cookies and chocolate chips.

3. Let the mixture set until cool enough to handle, then using buttered plastic sandwich bags on your hands, form the mixture into golf-ball-sized balls. Store in an airtight container. Makes about 30.

Make Your Own Febreeze

1/8 Cup of Your Favorite Fabric Softener
2 Tablespoons Baking Soda
Hot Tap Water - To Fill a 32 oz. bottle to the Top

Shake it up in your Spray Bottle and you're ready to go and fight those Stinky Odors!

Carrot Bars

Carrot Bars

Mix:

4 eggs, beaten

1 ½ c. oil

2 c. sugar

13 oz. pureed baby food carrots (use 4 small plastic containers of the Level 2 baby food)

Add:

2 ½ c. flour

1 tsp. cinnamon

1 tsp. salt

1 tsp. baking soda

Bake on a greased jelly roll pan at 350 for 30 minutes.

Cream Cheese Frosting:

3 ½ c. powdered sugar

½ c. butter, softened

8 oz. cream cheese, softened

½ tsp. vanilla

Cheese Ball

Cheese Ball
2 – 8oz Cream Cheese (softened)
1 – Small Jar Dried Beef (chopped) – I usually get the Armour brand 2.25 oz jar.
1 – Small bunch Green Onions (chopped)
1-2 tsp Soy Sauce
Chopped Walnuts

Mix beef, onion, and soy sauce in a bowl. Work in cream cheese until well blended. Refrigerate overnight. Form into a ball and roll in walnuts. Serve with crackers.

**You can chop the beef and onions any size you prefer. I usually run them in the food processor until they are chopped fine. Soy sauce is to taste. This cheese ball makes several appearances around Christmas because of its yummy taste, but also because the red and green specks of the beef and onion in the white cream cheese just looks festive

Bacon Cheddar Pinwheels

INGREDIENTS:

1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet

2 tablespoons ranch dressing

1/4 cup cooked real bacon pieces or 4 slices bacon, crisply cooked, crumbled

1/2 cup finely shredded Cheddar cheese (2 oz)

1/4 cup chopped green onions (4 medium)

DIRECTIONS:

• Heat oven to 350°F.
• If using crescent rolls: Unroll dough; separate into 2 long rectangles. Press each into 12x4-inch rectangle, firmly pressing perforations to seal. If using dough sheet: Unroll dough; cut lengthwise into 2 long rectangles. Press each into 12x4-inch rectangle.
• Spread dressing over each rectangle to edges. Sprinkle each with bacon, Cheddar cheese and onions.
• Starting with one short side, roll up each rectangle; press edge to seal. With serrated knife, cut each roll into 8 slices; place cut side down on ungreased cookie sheet.
• Bake 12 to 17 minutes or until edges are deep golden brown. Immediately remove from cookie sheet. Serve warm.