Monday, December 21, 2009

Butterscotch Pull Apart

Use a bunt cake pan spray with non stick spray.

Put 21 of the rhodes rolls in the pan.

1/2 cup brown sugar sprinkle over frozen rolls

1 small pkg butterscotch cooked pudding dump in dry

1 cube margerin melted pour over the top of everything
Spray clear wrap with non stick spray and cover the pan and leave overnight to rise.
Cook on 350 for 30 mins.Check at 20 mins.. if getting dark cover pan with tin foil until done cooking.I cover a cookie sheet with tin foil and cook this on top of it so it doesn't get all over your oven.Pull it out and tip over on cookie sheet and you are ready to eat!

Tuesday, December 15, 2009

Oh-So-Easy Cheese Log

What You Need!
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 cup KRAFT 2% Milk Shredded Italian* Three Cheese Blend
1 pkt. (1 oz.) dry onion soup mix
2 Tbsp. BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
2/3 cup finely chopped PLANTERS Pecans, toasted
Make It!
MIX first 4 ingredients.
SHAPE into log; wrap in plastic wrap. Refrigerate 2 hours.
UNWRAP log; roll in nuts. Firmly press nuts into log to secure.

PHILLY Cheesy Chili Dip

What You Need!
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 can (15 oz.) chili
1/2 cup KRAFT Shredded Cheddar Cheese
2 Tbsp. chopped cilantro
Make It!
SPREAD cream cheese onto bottom of microwaveable pie plate; top with chili and Cheddar.
MICROWAVE on HIGH 45 sec. to 1 min. or until Cheddar is melted; sprinkle with cilantro.
SERVE with assorted NABISCO Crackers and cut-up fresh vegetables.

Classic Cocktail Meatballs

2 lb. lean ground beef
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1 cup water
2 eggs
1 jar (12 oz.) grape jelly
1 bottle (12 oz.) chili sauce
Make It!
HEAT oven to 400ºF.
LINE 2 (15x10x1-inch) pans with foil; spray with cooking spray. Mix meat, stuffing mix, water and eggs until blended. Shape into 50 (1-1/2-inch) meatballs; place in prepared pans.
BAKE 16 min. or until done (160ºF). Meanwhile, bring jelly and chili sauce to boil in large saucepan on medium heat, stirring occasionally.
ADD meatballs to sauce; stir to evenly coat.

Hamburger and Potato Casserole

1 lb ground chuck
1/4 teaspoon salt
3 large baked potatoes, peeled
1/2 lb sliced fresh mushrooms
1/4 cup butter
1/4-1/2 teaspoon garlic salt
1 cup sour cream
1/2 cup milk
1 (4 ounce) can corn (I prefer Green Giant Niblets)
1 (8 ounce) package mozzarella cheese
1 (8 ounce) package colby cheese
1Preheat oven to 350 degrees.
2Brown Ground Chuck and drain.
3Add salt and set aside.
4Thinly slice Baked Potatoes and spread in a 9x11 inch shallow baking pan (prefferably glass).
5Melt butter and Garlic Salt in a frying pan and add the Mushrooms.
6Saute Mushrooms for 5 minutes or until they're tender.
7In a small mixing bowl, mix Mushrooms, Sour Cream and Milk together and spread on top of Potatoes.
8Open and drain Canned Corn and sprinkle on top of Sour Cream mixture.
9Sprinkle Mozzarella Cheese on top of Corn.
10Sprinkle Groud Chuck on top of Mozzarella.
11Finish by sprinkling the Colby Cheese on top of Ground Chuck.
12Bake at 350 for 30 minutes or until cheese is brown on top.
13Variations: Omit the sauteed Mushrooms and substitute Mashed Potatoes for Baked Potatoes.

Tuesday, December 8, 2009

Mint Thins

1 pkg. (8 squares) BAKER'S Semi-Sweet Chocolate, melted, slightly cooled
1/4 tsp. peppermint extract
1 sleeve RITZ Crackers (36 crackers)
1 candy cane (6 inch), crushed
Make It!
MIX chocolate and extract.
DIP crackers in chocolate, turning to completely coat each cracker. Carefully scrape off excess chocolate. Place crackers in single layer on waxed paper-covered baking sheets; sprinkle with crushed candy.
REFRIGERATE 30 min. or until chocolate is firm.

Tuesday, December 1, 2009


Buy the frozen bread dough (mine came 3 loaves to a bag), and set out all 3 loaves overnight, or all day to rise.-Brown 2-3 lbs. of ground beef, along w/ 1 onion. Season to taste. Drain and reserve grease.-Chop 1/2 to 3/4 head green cabbage (depending on how much you like cabbage!) and throw in a pot. Dump grease over top, cover, and simmer until cabbage is translucent. Combine w/ beef.-With a little flour, knead bread a little, and then grab fist sized portions, roll out, and fill with beef / cabbage mixture. Fold the dough into the middle of the runza, and pinch together. Place on baking pan, seam side down, brush melted butter on top, and bake at 350 until golden brown. About 30 minutes. Makes about 12 runzas.***Also, I think they are 50 times better w/ a slice of American cheese in the middle. Makes it sooooo good!! Serve w/ ketchup!***