Wednesday, July 28, 2010

Philly Cheese Steak Quesadillas


2 Tbsp. oil
1 lb. sirloin steak, cut in 1/2-inch cubes
1 medium onion, sliced thin
1 1/2 tsp. seasoned salt
1/2 tsp. garlic powder
8 oz. cheese product, cubed
6 flour tortillas (8-inch)

Preheat oven to 350 degrees. Heat oil in large skillet on medium-high heat. Add beef; brown on all sides. Drain, if needed; return to skillet. Add onion, Season-All and garlic powder; cook and stir 5 minutes. Add cheese; cook and stir until melted. Place 3 tortillas on ungreased baking sheet. Place 1/3 of the meat mixture evenly on each tortilla. Top with remaining tortillas. Lightly brush with oil. Sprinkle with additional season salt, if desired. Bake 5 minutes or until heated through. Cut into 3-inch wedges. Serve warm. Makes 18 (1-wedge) servings.

Monday, July 26, 2010

Dog Food Recipe


2 lb. ground turkey
3/4 ground beef
2 Tbsp. bone meal
1 Tbsp. fenugreek
1 1/2 Tbsp. chopped fresh rosemary leaves, use less if dried
1/4 cup marigold petals
1 cup roughly chopped parsley leaves
2 apples, or 8 oz. fruit, no grapes or raisins, roughly chopped
1 squash, roughly chopped
2 carrots, roughly chopped
1 cup broccoli florets
1 cup dandelion greens
1/2 lb. haddock, chopped into 1-inch squares
1/4 lb. beef heart, chopped into 1-inch squares
1/4 lb. liver, chopped into 1-inch squares
1/4 lb. kidney, chopped into 1-inch squares
1/4 lb. gizzards, chopped into 1-inch squares
1/4 lb. beef fat, chopped into 1-inch squares
4 eggs
1/2 cup olive oil
4 cloves pressed garlic
1/2 cup dried organic seaweed, soaked and strained to remove the salt
2 cups chicken or beef stock, optional

Put ground turkey and beef into a large mixing bowl. In a separate bowl combine bone meal, fenugreek, rosemary, marigold petals, and parsley, and mix well. Combine with the meat mixture. Use a food processor to grate apples, squash, and carrots. Add broccoli florets and dandelion greens and mix well. Add to the meat mixture. Combine haddock, beef heart, liver, kidney, gizzards, and beef fat and mix well. Add to the meat mixture. Combine eggs, olive oil, pressed garlic, and seaweed and mix well. Add to the meat mixture and thoroughly mix all the ingredients with your hands. Recipe can be served as is to dogs that are accustomed to a raw diet. Otherwise make patties and poach them in chicken or beef stock. To serve either raw or poached, put a generous helping of recipe into dog bowl, add 1 cup of high quality, meat based kibble, 1 egg, 2 to 3 tablespoons of olive oil, and supplement with super foods: digestive enzymes, probiotics, co-enzyme q10, and wild blue green algae. Recipe can be made ahead and stored frozen in 1 week-sized containers.

Cheesy Chicken & Veggie Mac


1 pkg. (7 1 /4 oz.) macaroni & cheese dinner
1 pkg. (10 oz.) frozen mixed vegetables
1/4 cup fat-free milk
2 tsp. butter
1/2 lb. boneless skinless chicken breasts, cooked, chopped (about 1 cup)
1/8 tsp. garlic powder

Cook macaroni in large saucepan as directed on package, adding the vegetables to the boiling water along with the macaroni. Drain; return to pan. Add cheese sauce mix and remaining ingredients; mix well. Reduce heat to low; cook 1 to 2 minutes or until heated through, stirring occasionally. Makes 4 servings.

Skillet Chicken & Vegetables Parmesan


1/4 cup zesty Italian dressing
2 cloves garlic, minced
4 small boneless skinless chicken breast halves (1 lb.)
1 tsp. dried basil leaves, divided
1/4 tsp. black pepper
1 pkg. (10 oz.) frozen mixed vegetables, thawed
2 Tbsp. grated Parmesan cheese

Mix dressing and garlic in large skillet. Cook on medium heat 1 minute. Add chicken; season with 3/4 tsp. of the basil and the pepper. Cook 4 to 5 minutes on each side or until chicken is cooked through (165°F). Add vegetables to skillet; sprinkle with remaining 1/4 tsp. basil. Cook 2 to 3 minutes or until vegetables are heated through, stirring occasionally. Sprinkle with the cheese. Makes 4 servings.

Spaghetti with Zesty Bolognese

1 small onion, chopped
1/4 cup zesty Italian dressing
1 lb. extra lean ground beef
1 can (15 oz.) tomato sauce
1 can (14 oz.) diced tomatoes, undrained
2 Tbsp. Neufchatel Cheese
12 oz. spaghetti, uncooked
1/4 cup grated Parmesan cheese

Cook onions in dressing in large skillet on medium heat. Increase heat to medium-high. Add meat; cook, stirring frequently, until browned. Stir in tomato sauce and tomatoes. Bring to boil. Reduce heat to medium-low; simmer 15 min. Remove from heat. Stir in Neufchatel cheese until well blended. Meanwhile, cook pasta as directed on package. Spoon sauce over pasta. Sprinkle with Parmesan cheese. Makes 6 servings.

Thursday, July 22, 2010

Philly Oreo Cheesecake


1 pkg. (1 lb. 2 oz.) OREO Cookies, divided
1/4 cup (1/2 stick) butter or margarine, melted
4 pkg. (8 oz. each) cream cheese, softened
1 cup sugar
1 tsp. vanilla
1 cup sour cream
4 eggs

Heat oven to 325 degrees. Line 13x9-inch pan with foil, with ends of foil extending over sides. Process 30 cookies in food processor until finely ground. Add butter; mix well. Press onto bottom of pan. Beat cream cheese, sugar and vanilla in large bowl with mixer until well blended. Add sour cream; mix well. Add eggs, 1 at a time, beating just until blended after each. Chop remaining cookies; stir 1-1/2 cups into batter. Pour over crust; top with remaining chopped cookies. Bake 45 minutes or until center is almost set. Cool completely. Refrigerate 4 hours. Use foil handles to lift cheesecake from pan before cutting to serve.

Impossibly Easy Grasshopper Cheesecake


3/4 cup Bisquick
3/4 cup sugar
1/4 cup green crème de menthe
3 eggs
2 pkg. (8 oz each) cream cheese, softened
1/4 cup miniature semisweet chocolate chips

Chocolate Ganache
1/2 cup whipping cream
1 cup miniature semisweet chocolate chips

Heat oven to 350 degrees. Spray 9-inch glass pie plate with cooking spray. In large bowl, beat all cheesecake ingredients except chocolate chips with electric mixer on high speed 2 minutes, scraping bowl frequently. Stir in chocolate chips. Pour into pie plate. Bake about 35 minutes or until center is firm and puffed. Cool 45 minutes (cheesecake top will be cracked). In 1-quart saucepan, heat ganache ingredients over medium heat, stirring constantly, until smooth; remove from heat. Carefully spread over cheesecake. Refrigerate at least 3 hours until chilled. Store covered in refrigerator. Makes 10 to 12 servings.

Chocolate Chip-Banana Muffins


1 egg
2 cups Bisquick
1 1/4 cups mashed very ripe bananas (2 to 3 medium)
1/3 cup sugar
3 Tbsp. vegetable oil
1/3 cup miniature semisweet chocolate chips

Heat oven to 400 degrees. Place paper baking cup in each of 12 regular-size muffin cups, or grease bottoms only of muffin cups. Beat egg slightly in medium bowl; stir in remaining ingredients just until moistened. Divide batter evenly among muffin cups. Bake about 15 minutes or until golden brown. Makes 12 muffins.

Double-Quick Dinner Rolls


2 1/4 cups all-purpose or unbleached flour
2 Tbsp. sugar
1 tsp. salt
1 pkg. regular or quick active dry yeast
1 cup very warm water (120'F to 130°F)
2 Tbsp. shortening
1 egg

Mix 1 1/4 cups of the flour, the sugar, salt and yeast in large bowl. Add water, shortening and egg; beat with spoon until smooth. Stir in remaining flour until smooth. Scrape batter from side of bowl. Cover and let rise in warm place about 30 minutes or until double. Grease 12 regular-size muffin cups. Stir down batter by beating about 25 strokes. Spoon into muffin cups. Let rise 20 to 30 minutes or until batter rounds over tops of cups. Heat oven to 400 degrees. Bake 15 to 20 minutes or until golden brown.

Herbed French Bread


1/2 cup butter or margarine, softened
2 Tbsp. grated Parmesan cheese
3/4 tsp. chopped fresh basil leaves or 1/4 tsp. dried basil leaves
3/4 tsp. chopped fresh oregano leaves or 1/4 Tsp. dried oregano leaves
1 loaf (1 lb.) French bread

Heat coals or gas grill for direct heat. Stir together all ingredients except bread. Cut bread into 1-inch slices. Spread herb mixture on cut sides of bread. Reassemble loaf. Wrap in piece of heavy-duty aluminum foil; seal securely. Grill uncovered about 4 inches from medium heat 15 to 20 minutes or until hot. Baking Directions: Heat oven to 350 degrees. Prepare bread and wrap in foil as directed. Bake about 20 minutes or until hot. Makes 24 slices.

Ultimate Turtle Cookie Bars


1 pouch chocolate chip cookie mix
1/2 cup butter or margarine, softened
1 egg
1/2 cup coarsely chopped pecans
24 caramels, unwrapped
1 Tbsp. milk
3/4 cup pecan halves
3 Tbsp. semisweet chocolate chips
1 tsp. shortening

Heat oven to 350 degrees. In medium bowl, stir together cookie mix, butter, egg and 1/2 cup chopped pecans until soft dough forms. Press evenly in ungreased 8-inch square pan. Bake 28 to 33 minutes or until golden brown. Meanwhile, in 1-quart saucepan, heat caramels and milk over low heat, stirring frequently, until melted and smooth. Remove from heat. Carefully spread melted caramels evenly over warm bars; sprinkle with pecan halves. Cool completely on cooling rack, about 1 hour. In small microwavable bowl, microwave chocolate chips and shortening uncovered on High 30 to 60 seconds, stirring every 15 seconds, until melted and smooth. Drizzle over bars. Let stand about 30 minutes or until chocolate is set. For bars, cut into 4 rows by 4 rows. Makes 16 bars.

Streusel Coffee Cake


Cinnamon Streusel (See Below)
2 cups Bisquick
2/3 cup milk or water
2 Tbsp. sugar
1 egg

Heat oven to 375 degree. Grease 9-inch round pan. Make Cinnamon Streusel; reserve. Stir remaining ingredients until blended. Spread in pan. Sprinkle with Cinnamon Streusel. Bake 18 to 22 minutes or until golden brown. Makes 10 servings.

Cinnamon Streusel
1/3 cup Bisquick
1/3 cup packed brown sugar
1/2 tsp. ground cinnamon
2 Tbsp. butter or margarine (firm)

Mix all ingredients in small bowl until crumbly.

Strawberry-Sour Cream Cake


3 cups Bisquick
1 cup sour cream
2/3 cup sugar
1/2 cup cold water
2 tsp. vanilla
2 eggs
Strawberry-Sour Cream Topping (See Below)

Heat oven to 350 degrees. Grease and flour rectangular pan, Beat all ingredients except Strawberry-Sour Cream Topping in large bowl on low speed 30 seconds, scraping side and bottom of bowl frequently. Beat on medium speed 4 minutes. Pour into pan. Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Spread Strawberry-Sour Cream Topping over warm cake. Store covered in refrigerator. Makes 16 servings.

Strawberry-Sour Cream Topping

1 1/2 cups sour cream
1/3 cup packed brown sugar
3 cups sliced strawberries

Mix sour cream and brown sugar in large bowl. Gently stir in strawberries.

Strawberries and Cream Cake


1 box white cake mix
1 pkg. (0.14 oz.) strawberry-flavored unsweetened soft drink mix
3/4 cup water
3 eggs (including yolks)
1 pkg. (10 oz.) frozen sliced strawberries, thawed and undrained

Whipped Cream Cheese Frosting
1 pkg. (3 oz.) cream cheese, softened
1 Tbsp. milk
2 cups whipping (heavy) cream
2/3 cup powdered sugar

Heat oven to 350 degrees. Grease bottom only of rectangular pan, 13x9x2 inches, with shortening; lightly flour. In large bowl, beat cake mix, drink mix (dry), water, eggs and strawberries with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes. Pour into pan. Bake 30 to 35 minutes or until toothpick inserted in center of cake comes out clean. Run knife around sides of pan to loosen cake. Cool completely, about 1 hour. In chilled large bowl, beat cream cheese and milk on low speed until smooth. Beat in whipping cream and powdered sugar on high speed, scraping bowl occasionally, until soft peaks form. Frost cake with Whipped Cream Cheese Frosting. Store covered in refrigerator.

Strawberry Daiquiri Cake


1 pkg. white cake mix
3/4 cup water
1 pkg. (0.14 oz) strawberry-flavored unsweetened soft drink mix
1 Tbsp. grated lime peel
3/4 tsp. rum extract
1 pkg. (10 oz) frozen sliced strawberries, thawed, undrained
3 eggs

Lime Frosting
1 tub (15 oz) vanilla frosting
2 tsp. grated lime peel Garnish
8 fresh whole strawberries

Heat oven to 350 degrees. Grease bottom only of 13x9-inch pan with shortening or spray bottom with cooking spray. In large bowl, beat cake mix, water, drink mix (dry), 1 tablespoon lime peel, the rum extract, thawed strawberries and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour into pan. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes. Uncover tub of frosting and remove foil. Microwave frosting on High 20 to 30 seconds or until pourable. Stir in 2 teaspoons time peel. Pour frosting over cake; spread evenly. Serve warm or cool. Store loosely covered at room temperature. Just before serving, cut whole strawberries in half, leaving leaves on. Garnish cake with strawberry halves. Makes 16 servings.

Strawberry Freeze


12 Chips Ahoy cookies
1 pkg. (8 oz.) cream cheese, softened
1/2 cup sugar
1 can (12 oz.) frozen berry juice concentrate, thawed
1 cup crushed strawberries
1 tub (8 oz.) Cool Whip, thawed
2 cups strawberries, halved

Arrange cookies in single layer on bottom of 9-inch springform pan; set aside. Beat cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Gradually add juice concentrate, beating well after each addition. Stir in crushed strawberries. Add whipped topping; stir with wire whisk until well blended. Pour over cookies in pan. Freeze 6 hours or until firm. Remove from freezer; let stand in refrigerator 15 min. to soften slightly. Top with the halved strawberries just before serving. Store leftover dessert in freezer.

Spring Baskets


1 pkg. yellow cake mix
Water, oil and eggs called for on cake mix package
1 tub creamy ready-to-spread frosting (any flavor)
Shoestring licorice
Jelly beans or other desired candy

Heat oven to 350 degrees. Place paper baking cup in each of 24 regular-size muffin cups, or grease bottoms only of muffin cups. Make cake mix as directed on package, using water, oil and eggs. Pour into muffin cups. Bake 21 to 26 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely, about 1 hour. Frost with frosting. Use licorice for handle. Decorate with jelly beans. Store loosely covered. Makes 24 cupcakes. Note: Pick up fun foil or fancifully decorated muffin cup liners at cake decorating or party supply stores. To make basket handles the same size, use the handle from the first basket to measure the length for the rest.

Monkey Tail Bread


1/2 cup shortening
1 cup sugar
2 eggs
1 cup mashed banana (3 medium)
2 cups all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 cup chopped peanuts
1/2 cup miniature semisweet chocolate chips
2 Tbsp. creamy ready-to-spread chocolate frosting
1 Tbsp. creamy peanut butter

Heat oven to 350 degrees. Grease bottom only of loaf pan, 9x5x3 inches, with shortening. Beat 1/2 cup shortening and the sugar in large bowl with electric mixer on medium speed until fluffy. Beat in eggs and bananas until smooth. Beat in flour, baking powder, baking soda and salt just until mixed. Stir in peanuts and chocolate chips. Pour into pan. Bake 1 hour to 1 hour 10 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes; remove from pan to wire rack. Cool completely, about 1 hour. Place frosting in small plastic food-storage bag. Microwave on High 6 to 10 seconds or until pourable. Add peanut butter to bag; gently squeeze bag until peanut butter and frosting are well blended. Cut off tiny corner of bag. Squeeze bag to drizzle chocolate mixture over bread. Makes 1 loaf.

Sunday, July 18, 2010

Eggs Mornay with Fresh Tomato Sauce


3 med. ripe tomatoes
2 Tbsp. olive oil or vegetable oil
1 clove garlic, crushed
1/2 tsp. dried basil leaves
1/2 tsp. salt
4 large eggs
2 large slices Swiss cheese, halved lengthwise
5 slices bread, white or whole wheat

To make tomato sauce, cut the tomatoes into thin wedges. Cut off and discard the cores. Place the oil in a large skillet and heat over medium-high heat until oil is hot. Add the garlic and basil; saute for 1 minutes. Add fresh tomato wedges and salt to herbs in skillet. Cook the tomato wedges several minutes, tossing frequently with a wooden spoon, until tomatoes are just heated through. Remove skillet from heat; cover to keep tomato wedges warm. Prepare soft-cooked eggs, by placing eggs in a medium-sized saucepan and add cold water to measure 1 inch above eggs. Over high heat, bring water to boiling. Remove the saucepan from heat; cover and let stand 4 minutes. Rinse eggs under cold running water to cool them and to stop the cooking process. When the eggs are cool enough to handle, gently crack the shells. Using fingers, gently remove and discard the shells, being careful not to break the whites of the eggs. Wrap each egg in one-half slice of Swiss cheese. Set aside. Spoon the tomato sauce into four shallow broiler-proof ramekins (each about 6 inches in diameter), dividing sauce evenly. Top sauce with a cheese-wrapped egg. Place ramekins under hot broiler, about 4 inches from heat source, and broil about 3 minutes or until cheese is melted and turns golden brown. Meanwhile, toast the bread slices and spread them with butter, if desired. Diagonally cut each slice into quarters. Arrange five pieces of toast around the inner rims of the ramekins in a spokelike fashion. Serve immediately. Makes 4 servings.

Shrimp Tea Sandwiches


1 can (4 1/2 oz.) tiny shrimp
1/4 cup shredded carrots
1 Tbsp. finely chopped toasted almonds
1 Tbsp. minced red pepper
1/4 cup plus 1 Tbsp. mayonnaise
1 tsp. chutney
1/2 tsp. curry powder
6 slices (6" x 4") challah (egg bread)
2 Boston lettuce leaves
12 cilantro leaves

Drain shrimp; rinse with cold water. Pat dry with paper towels. Set aside 24 shrimp; finely chop remaining shrimp. In a small bowl, combine chopped shrimp, the carrots, almonds, red pepper, 1/4 cup mayonnaise, chutney and curry powder. Trim crusts from the bread; cut each slice into two triangles. Using 1 Tbsp. mayonnaise, spread one side of each triangle, dividing evenly. Tear lettuce into pieces the same size as the bread triangles,. Top mayonnaise-covered side of triangles with lettuce and then with shrimp mixture, diving evenly; garnish each with two whole shrimp and a cilantro leaf. Cover with damp paper towels and refrigerate until ready to serve. Makes 12 tea sandwiches.

Cheese Fondue


3/4 lb. Gruyere cheese, cut into 1/2 inch cubes
1/4 lb. Enmentaler (Swiss) cheese, cut in 1/2 inch cubes
3 Tbsp. flour
1 clove garlic, crushed
2 cups dry white wine
1 Tbsp. freshly squeezed lemon juice
3 Tbsp. kirsch (cherry-flavored brandy)
Dippers: 1 1/4 inch cubes of French bread; steamed new potatoes, pearl onions and small red onions, baby carrots, small mushrooms; blanched broccoli and cauliflower flowerets; cooked tortellini

In a large bowl, toss the cheese cubes with the flour until the cubes are well coated. Rub a heavy enamel or earthenware fondue pot with the garlic; discard garlic. Pour the white wine into the fondue pot and heat over medium heat until small bubbles rise to the surface. Stir the lemon juice into the wine. Add the coated cheese cubes 1/3 cup at a time, stirring constantly until the cheese cubes are melted. Stir in the kirsch. Place the fondue pot on its stand over a low flame to keep the mixture bubbling gently. To serve: Each guest uses a fondue fork to spear a pieces of bread, steamed or blanched vegetable or cooked tortellini, then dips the food in to the bubbling fondue. To keep the cheese fondue blended and to prevent it from sticking to the bottom of the fondue pot, ask guests to give the fondue a good swirl in a figure 8 motion each time they dip into the pot. Makes 4 servings.

Toffee-Topped Bars


2 cups firmly packed brown sugar
2 cups flour
1/2 cup (1 stick) butter or margarine, softened
1 tsp. baking powder
1/2 tsp. salt
1 tsp. vanilla extract
1 cup milk
1 egg
1 cup semi-sweet chocolate chips
1/2 cup chopped walnuts
1/4 cup unsweetened flaked coconut (optional)

Preheat oven to 350 degrees. Lightly grease a 13x9 inch baking pan; set aside. In a large mixing bowl, mix together the brown sugar and flour. Using a pastry cutter or two knives, cut in the butter until mixture resembles coarse crumbs. Remove 1 cup of mixture and set aside. To mixture in large bowl, add baking powder and salt. Using a fork, lightly beat in vanilla, milk and egg. Continue beating until a smooth batter forms. Pour batter into prepared baking pan. In a small bowl, combine the chocolate chips and walnuts. Fold in the coconut. Sprinkle reserved crumb mixture over top of batter in pan. Sprinkle with the chocolate chips and walnuts. Using a long flat spatula, spread topping evenly over the top of the batter in pan. Bake bars for 35 minutes, or until a skewer inserted in center comes out clean. Transfer pan to a wire rack. Cool bars in pan completely before slicing. Using a serrated knife, cut into 24 bars. Store in airtight, container for up to 5 days. Makes 24 brownies.

Saturday, July 10, 2010

Potatoes Anna


1/2 cup butter or margarine, at room temperature
2 lb. Idaho potatoes
1 tsp. salt
1/8 tsp. pepper
Fresh chives (optional)
Fresh oregano (optional)
Fresh variegated sage (optinoal)

Preheat oven to 425 degrees. Using 3 Tbsp. of the butter, grease a heavy 8 inch skillet. Select a well-seasoned cast iron skillet or a skillet that has a heat-resistant handle. If the handle is not heat resistant, cover it with aluminum foil. Peel the potatoes. Cut potatoes crosswise into thin slices. There should be about 5 cups of sliced potatoes. In a large bowl, place potatoes and toss gently with salt and pepper. Arrange one-third of the potato slices in a circular fashion around the bottom and up the side of the skillet. Select slices that are uniform in shape. Dot with about one-third of the remaining butter. Repeat layering potato slices and butter two more times. Place skillet over medium-high heat; cook 3 minutes to brown the bottom of the potatoes. Remove from heat and cover the potatoes with aluminum foil. Place a 9 inch pie plat or baking dish on top of the foil and press down firmly to pack potatoes. Place skillet and pie plate on rack in the center of the oven. Bake 30 minutes; remove the pie plate and aluminum foil; bake 5 minutes longer. Remove the skillet from the oven and let stand for 5 minutes. Using a small metal spatula, gently loosen potatoes from side and bottom of skillet. Invert skillet onto a serving platter to unmold potatoes; remove skillet. Garnish with fresh herbs. Makes 6 servings.

Red Wine Cooler


1 cup red wine, chilled
1 cup tonic water, chilled
1/4 cup sweetened lime juice
Ice cubes

In small pitcher, combine wine, tonic and lime juice. Fill two 12 oz. tumblers with ice; add cooler mixture. Makes 2 servings, 9 oz. each.

Peanut Butter Rocky Road Brownies


1 box triple chunk premium brownie mix
Water, vegetable oil and eggs as directed on mix
1 jar (7 oz.) marshmallow creme
1//2 cup creamy peanut butter
1 Tbsp. milk
30 miniature chocolate-covered peanut butter cup candies, unwrapped, chopped
1/2 cup chopped salted peanuts
1/4 cup semisweet chocolate chips
1/4 tsp. vegetable oil

Heat oven to 350 degrees. Grease or spray bottom of 13x9 inch pan. Make brownie mix as directed on box, using water, oil, and eggs. Bake 26 to 28 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely. In medium bowl, beat marshmallow cream, peanut butter, and milk with electric mixer on medium speed until smooth and creamy. Spread over cooled brownies. Sprinkle with chocolate peanut butter candies and peanuts. In small microwaveable bowl, microwave chocolate chips and oil uncovered on high for 30 to 60 seconds, stirring once, until melted. Drizzle over brownies. Let stand 30 minutes or until chocolate is set. Makes 24 bars.

Breakfast Pinwheels


2 1/4 cups Bisquick
1/2 cup milk
1 Tbsp. butter or margarine, softened
1/4 cup granulated sugar
1 tsp. ground cinnamon
1/2 cup finely chopped walnuts
1/2 cup dried currants
1 Tbsp. butter or margarine, melted

3/4 cup powdered sugar
1/4 tsp. vanilla
1 Tbsp. milk

Heat oven to 400 degrees. Line cookie sheet with parchment paper. In medium bowl, stir Bisquick and 1/2 cup milk until soft dough forms. Place dough on surface generously sprinkled with Bisquick; roll in Bisquick mix to coat. Knead 5 times. Press or roll dough into 11x8 inch rectangle. Spread dough with 1 Tbsp. softened butter. In small bowl, mix granulated sugar, cinnamon, walnuts and currants; sprinkle over top of dough; press in slightly. Starting with an 11 inch side, roll up dough tightly; seal edge. Cut into 3/4 inch slices. Place slices on cookie sheet. Brush slices with 1 Tbsp. melted butter. Bake 8 to 10 minutes or until golden brown. Remove from cookie sheet; cool 10 minutes. Meanwhile, in small bowl, mix glaze ingredients, adding milk, 1 tsp. at a time, until glaze is thin enough to drizzle. Drizzle glaze over warm pinwheels. Serve warm. Makes 12 pinwheels.

Chicken Fried Chicken


30 saltine crackers
2 Tbsp. flour
2 Tbsp. dry potato flakes
1 tsp. seasoned salt
1/2 tsp. ground black pepper
1 egg
1/4 cup vegetable oil
6 skinless, boneless chicken breast halves

Place crackers in a large resealable plastic bag; seal bag and crush crackers until they are coarse crumbs. Add flour, potato flakes, seasoned salt, and pepper to bag and mix well. Beat egg in a shallow dish or bowl; heat oil in a large skillet over medium high heat. One by one, dredge chicken pieces in egg beat, then place in bag with crumb mixture, seal bag and sake to coat. Reduce heat to medium and cook coated chicken in skillet for 15 to 20 minutes; turning frequently, until golden brown and juices run clear. Makes 6 servings.

Shredded Barbecue Beef Melts


2 cups Bisquick
1 tsp. ground mustard
1 cup milk
1 egg, beaten

1 tsp. vegetable oil
1 cup chopped red bell pepper
1/2 cup chopped onion
1 lb. cooked beef, shredded (about 2 cups)
1 cup barbecue sauce
2 cups shredded cheddar cheese (8 oz.)
1 cup dill pickle slices

Heat oven to 350 degrees. Spray 13x9 inch pan with cooking spray. In large bowl, stir Bisquick, mustard, milk and egg until mixed. Pour and spread into pan. Bake 15 to 17 minutes or until toothpick inserted in center comes out clean. (Top will not brown.) Remove from oven. Meanwhile, in 10 inch skillet, heat oil over medium heat. Cook bell pepper and onion 3 to 4 minutes, stirring occasionally, until crisp-tender. Stir in barbecue sauce and beef. Cook until hot. Spread over baked bread base. Top with cheese and pickle slices. Bake 5 to 6 minutes or until cheese is melted. Cut into squares. Makes 8 servings.