Pizza Bites

From: Gooseberry Patch
Makes 40
These were good and supper easy and fast.

 What you need:

1 C shredded pizza-blend cheese
½ C grated parmesan cheese
10 oz tube refrigerated flakey biscuits
Non stick vegetable spray
40 slices pre sliced packaged pepperoni
6 T plus 2 tsp. pizza sauce

Make it:

Combine cheeses; set aside. Cut each biscuit into quarters; roll each quarter into a ball. Use a lightly flour rolling pin to roll each ball into a 2 ½ to 3 inch circle on a lightly floured surface. Fit circles into miniature muffin cups coated with spray. Place once pepperoni slice snuggly in bottom of each biscuit-lined cup. Spoon ½ tsp. pizza sauce on top of each pepperoni slice; sprinkle with about 1 ½ tsp. of cheese mixture. Bake at 400 degrees for 10 to 12 min. or until golden. Serve warm.

Creamy Chicken Taco Skillet

From: Kraft Foods
Makes: 4 servings (I would say 8 servings)

What You Need

4 boneless skinless chicken breast halves (1-1/4 lb.)
1 pkg. (1-1/4 oz.) TACO BELL® HOME ORIGINALS® Taco Seasoning Mix, divided
1 Tbsp. oil
2 cups water (if cooking for 2 people only use 1 ½ Cups)
2 cups instant white rice, uncooked (If cooking for 2 people  only use 1 ½ Cups)
¾ cup BREAKSTONE'S or KNUDSEN Sour Cream (this amount is okay for 2 people otherwise use a whole cup)
1 cup KRAFT Shredded Cheddar Cheese

Make It

SPRINKLE chicken with 1 tsp. of the seasoning mix. Heat oil in large skillet on medium-high heat. Add chicken; cook 5 min. on each side or until cooked through. Remove chicken from skillet; cover to keep warm. Add remaining seasoning mix and water to skillet; stir until well blended. Bring to boil, stirring occasionally.
STIR in rice; cover. Reduce heat to low; cook 5 min.
ADD sour cream; mix well. Top with chicken; sprinkle with cheese. Cover and cook an additional 1 to 2 min. or until cheese is melted.

Simply Sensational Skillet Lasagna

This was pretty good.
My suggestions are for 2 people

What you need:
6 oz dry bowtie pasta, uncooked (I used about 3 cups)
1 lb Italian pork sausage links, casings removed (I used 1/2 lb not links)
1 can (26.5 oz each) Hunt's Meat Flavored Spaghetti Sauce (I would only use 3/4 a can and you can freeze the rest)
2 C shredded part skim mozzarella cheese (I just used regular mozzarella cheese)
1 Tbsp. chopped fresh parsley (I didn't use but I used dried flakes)

Make it:
Cook pasta according to package directions. Meanwhile, cook sausage in large skillet over medium-high heat until no long pink breaking up clups. Blend in spaghetti sauce; simmer 5 min. remove from skillet; cover to keep warm. Drain pasta. Place half of cooked pasta in bottom of skillet. Pour half of sauce mixture over pasta; sprinkle with half of the cheese. Top with remaining pasta, sauce and cheese. Cover and cook over medium heat 5 min. or until heated through and cheese melts. Remove from heat let stand 1 min. (Instead of taking sauce mixture out of skillet you could just drain pasta and stir it in and add cheese. I don't think it needs to be layered like these instructions say.

Cheesy Bacon and Potatoe Omelet

From: Kraft Foods
Servings: 6
(My suggestions are for serving 2 people)

What You Need

6 slices OSCAR MAYER Bacon, chopped (I used sausage ½ lb.)
1 lb. potatoes, peeled, cut into thin slices (I used shredded frozen hash browns half a bag)
½ cup sliced onions (I didn’t use instead I used 3 shakes onion powder)
1 clove garlic, minced (I didn’t use instead I used 3 shakes garlic poweder)
6 eggs, beaten (I used 4 eggs)
1 cup KRAFT Shredded Sharp Cheddar Cheese, divided
¼ tsp. black pepper (I didn’t use)
2 Tbsp. chopped fresh parsley (I didn’t use)

Make It

COOK bacon in medium skillet on medium heat until crisp. Remove bacon from skillet to drain, reserving drippings in skillet. Add potatoes, onions and garlic to drippings; cook 10 to 12 min. or until tender and golden brown, stirring frequently. (I cooked sausage and then kept the drippings in another skillet)

PLACE potato mixture in large bowl. Add bacon, eggs, 1/2 cup cheese and pepper; mix well.

HEAT same skillet on high heat. Return potato mixture to skillet; cook on low heat 12 min. or until egg mixture is almost set.

SLIDE omelet onto dinner plate. Place skillet upside-down over omelet; carefully turn plate and skillet over to flip omelet. Top with remaining cheese; cook 3 min. or until cheese is melted and center of omelet is set. Sprinkle with parsley.

Kraft Kitchens Tips
How to Cook a Perfect Omelet
While omelet is cooking, frequently shake pan to help prevent omelet from sticking to pan. Or, occasionally run metal or rubber spatula under omelet to loosen it from bottom and side of pan.

Dill Pickle Dip

From: KP in Canada (Food.com)
(I think this tastes almost exactly like the Nalley’s dip that I can’t find anymore)

What you need:

8 ounces light cream cheese (I used regular)
2 dill pickles, finely chopped
2 tablespoons onions, finely chopped (I used 1 Tbsp. dried onion)
2 tablespoons pickle juice (I used 6 to 8 Tbsp.)
1 dash salt
1 teaspoon dried dill weed

Make it:

Mix all ingredients well, and chill for one hour to allow all flavors to blend. This dip is phenomenal with Ruffles chips!

Baker's Mousse Bars

From: Kraft Foods
Prep 15 min Total: 1 hr 20 min
Makes 18 servings

What You Need

1 pkg. (8 squares) BAKER'S Semi-Sweet Chocolate, divided
½ cup sugar
¼ cup flour
1 can (14 oz.) EAGLE BRAND® Sweetened Condensed Milk, divided
4 eggs
1 pkg. (3.9 oz.) JELL-O Chocolate Instant Pudding
1-1/2 cups thawed COOL WHIP Whipped Topping

Make It

HEAT oven to 325ºF.
MELT 6 chocolate squares as directed on package. Mix with sugar, flour, 1/4 cup condensed milk and eggs until well blended. Pour into 9-inch square pan sprayed with cooking spray.
BAKE 25 min. or until toothpick inserted in center comes out clean. (Do not over bake.) Cool completely.
BEAT dry pudding mix and remaining condensed milk with whisk 2 min. Stir in COOL WHIP; spread over dessert. Melt remaining chocolate squares; drizzle over pudding layer. Refrigerate until chocolate is firm.

Peanut Butter and Toffee Bars

From: BHG
Supper good

What you need:
1 ½ cups quick-cooking oats
¾ cup all-purpose flour
2/3 cup packed brown sugar
 ¼ tsp. baking soda
1/3 cup butter (I used a whole cube)
1/3 cup creamy peanut butter
16 ounces dark chocolate, chopped (1 cup)
2/3 cup creamy peanut butter (I used 1/3 C Nutellal & 1/3 C peanut butter)
1 cup toffee pieces

Make it:

Preheat oven to 350 degrees F. Line a 13x9x2-inch baking pan with foil, extending foil over the pan edges. Set aside. In a large bowl, stir together oats, flour, brown sugar, and baking soda; set aside. In a small saucepan, stir together the butter and 1/3 cup peanut butter. Heat over low heat until melted and smooth. Add the melted peanut butter mixture to the dry mixture. Stir until well combined. Press mixture evenly into bottom of prepared pan. Bake in the preheated oven for 15 minutes or until golden brown. Place pan on a wire rack.

In a large saucepan, combine dark chocolate and 2/3 cup peanut butter. Heat over low heat until melted and smooth, stirring occasionally. Spread chocolate mixture evenly over warm crust. Sprinkle toffee pieces evenly over the chocolate mixture. Cool in the pan on a wire rack for 2 hours or until chocolate sets. Using the edges of the foil, lift the uncut bars out of the pan. Cut into bars. Makes 24 bars.

Storage Place bars in a single layer in an airtight container; cover. Store in the refrigerator for up to 3 days.

Malted Fudge Brownies

From: Recipe Trove
Makes 30 bars

What you need:

1 1/2 cups all-purpose flour
1/3 cup malted milk powder (I just used crushed malt balls 2/3 Cups)
1/2 teaspoon salt
1 cup butter
4 ounces unsweetened chocolate, cut up
2 cups sugar
4 eggs
1 teaspoon vanilla
1 cup chopped walnuts, toasted
4 ounces coarsely crushed malted milk balls (about 1 cup)

Make it:

1. Preheat oven to 325ºF. Lightly grease a 13 x 9 x 2 inch baking pan; set aside. In a medium bowl, combine flour, malted milk powder, and salt; set aside.
2. In a medium saucepan, combine butter and chocolate; heat and stir over low heat until chocolate melts. Remove from heat, stir in sugar. Using a wooden spoon, beat in eggs, one at a time. Add vanilla. Stir in flour mixture, walnuts and half of the crushed malted milk balls. Spread batter in prepared pan.
3. Bake in preheated oven for 35 minutes. Cool in a pan on a wire rack. Cut into bars. To package, place remaining crushed malted milk balls in a small plastic bag with the instructions, "Use a small amount of canned frosting to 'glue' malted milk balls atop bars." Makes 30 bars.
To Store: Layer unfrosted bars between waxed paper in an airtight container; cover. Store in the refrigerator for up to 3 days or freeze for up to 3 months.

Night & Day Cookies

From: Gooseberry Patch
Elisabeth Macmillan (British Columbia, Canada)
Makes (3 dozen when you half the recipe)
These almost tasted like Subways triple chocolate cookies that they dont make anymore.

What you need:
1 C butter, softened
1 C brown sugar, packed
1 C sugar
2 tsp. vanilla extract
2/3 C baking cocoa
2 eggs
1tsp. baking soda
2 C flour
2 C white chocolate chips
2 C semi-sweet chocolate chips

Make it:

Beat butter, sugars and vanilla until fluffy; blend in cocoa, eggs and baking soda. Add flour; mix well. Fold in chips; shape dough into 1 ½ inch balls. Place 3 inches apart on greased baking sheets; bake at 325 degrees for 14 to 16 minutes. Cool on baking sheets for 2 min; transfer to wire racks to cool.

Meatball Dunkers

From: Gina (store associate at smiths)
Serves: 16
These were pretty good something fast and easy.

What you need:

1 bag pre-cooked frozen meatballs (if only cooking for 2 people only use 8 meatballs)
2 cans crescent roll dough (if only cooking for 2 people only use one can)
1 jar pasta sauce

Make it

Thaw a bag of frozen meatballs. Roll out crescents rolls dough and cut diagonally. Wrap dough around meatballs and bake according to dough instructions. Serve with pasta sauce for dipping. Refrigerate any leftovers.

Turtle Bar Cookies (Giles Family Favorite)

From: Giles Family blog

I would suggest to grease your cookies sheet lightly and use a cookies sheet that you dont care if it gets all scratched up.

What you need

1 ¾ C oatmeal
1 ½ C flour
¾ C brown sugar
½ tsp. baking soda
¾ C melted butter
½ C chopped pecans (optional)
1 C choc. chips (1/2 C milk & ½ semi sweet)
1 jar caramel sauce (ice cream topping)

Make it

Heat oven to 350 degrees.
Mix ingredients except nuts, chips, & caramel. Reserve 1 C mixture.
Press the rest on large cookie sheet-bake 10 min. Sprinkle caramel, nuts & chips all over the top. Avoid the sides. Sprinkle the 1 C mixture on top & cook 15 to 20 min. Cool & cut into rectangles.

Chocolate Peanut Butter Cookie Bars

From: Kraft Foods

Makes: 32 servings

What You Need

1 pkg. (2-layer size) chocolate cake mix

1 pkg. (3.9 oz.) JELL-O Chocolate Instant Pudding

½ cup (1 stick) butter, melted

½ cup milk

6 squares BAKER'S Semi-Sweet Chocolate, chopped, divided

1 cup PLANTERS Dry Roasted Peanuts, divided (I would only use ½ C)

1 cup PLANTERS Creamy Peanut Butter

Make It

HEAT oven to 350ºF.

LINE 13x9-inch pan with foil; spray with cooking spray. Beat first 4 ingredients with mixer until well blended. (Dough will be thick.) Press half onto bottom of prepared pan.

BAKE 10 min. Sprinkle half each of the chopped chocolate and nuts over crust. Microwave peanut butter in small microwaveable bowl on HIGH 1 min., stirring after 30 sec.; spread over nuts. Roll remaining dough into 13x9-inch rectangle between 2 sheets of waxed paper. Peel back top layer of waxed paper; flip dough onto top of dessert. Remove remaining waxed paper. Sprinkle with remaining chocolate and nuts. Press gently into dough with spatula.

BAKE 15 min. Cool 1 hour. Refrigerate 4 hours before cutting into bars.

Irresistible Graham Cracker Cookies

From: Kroger Graham Crackers

Makes 4 to 5 dozen         

(These were good you could even add more graham crackers if you wanted)

         

What you need:

1 ½ C graham crackers finely crushed (I used 2 cups)

½ C flour

2 tsp. baking powder

1 (14 oz) can sweetened condensed milk

½ C butter or margarine, softened

2 C chocolate chips (I used 1 to 1 ½ Cups)

1 C walnuts (I didn’t use)

1 C flaked coconut

1 tsp. vanilla

Make it:

Preheat oven to 350 degrees. In a medium bowl, mix together crumbs, flour and baking powder. In another mixing bowl, beat sweetened condensed milk and softened butter until smooth. Add vanilla extract. Add crumb mixture and stir until smooth. Add chocolate chips and coconut. Drop by teaspoonfuls onto lightly greased cookie sheet. Bake 12 to 15 min. or until lightly browned. Let cool for 5 min. and then move to wire rack to cool completely.

Banana Streusel Muffins

These turned out perfect they were so good this recipe is a great way to use ripe bananas

Makes 24 standard muffins

What you need:

Muffins
2 C flour
1 C sugar
1 tsp baking powder
1/2 tsp salt
1/2 tsp baking soda
1/4 tsp ground cinnamon
2 large eggs
1 C sour cream
1/4 C butter
2 medium bananas mashed
1 C miniature chocolate chips

Streusel Topping
1/4 C sugar
3 T flour
1/4 tsp ground cinnamon
2 T butter
1/4 C miniature chocolate chips

Make it

Place an oven rack in center position and preheat oven to 375 degrees. Grease the cups of a muffin tin or fit the cups with paper liners.

In a large bowl, whisk together the flour, sugar, baking powder, salt, baking soda, and cinnamon. In a separate bowl, melt butter whisk in 2 eggs, sour cream, and mashed bananas. Add the banana mixture to dry ingredients; mix until just combined. Fold in 1 C chocolate chips. Spoon the batter evenly into muffin cups.

In a small bowl, combine all streusel ingredients except the 1/4 C chocolate chips. Cut in the butter until crumbly. Sprinkle some streusel topping and some of the chocolate chips over the batter in each cup.

Bake muffins for 18 to 20 min. or until toothpick comes out clean. Let the pan cool on a rack for 5 min. before removing each muffin from its cup.