Ice Cream Crunchies
1/2 cup Karo Light or Dark Corn Syrup
1/2 cup peanut butter, creamy or chunky
3 cups Rice Krispies cereal
brick ice cream (in a box), you pick the flavor
Combine syrup and peanut butter. Add Rice Krispies cereal and
stir until well coated. Press mixture into a waxed paper lined 13x9" pan;
chill. Remove from pan and cut into 12 (3") squares. Cut 2 pints brick ice
cream into slices and place between two crunchie squares. Cut each square into
two bars. Serve immediately or wrap and freeze until needed. Makes 12 Ice Cream
Grape-Nuts Peanut Butter Bars
Mix corn syrup, sugar and peanut butter in a large microwavable
bowl. Microwave on high 2 minutes or just until mixture boils, stirring every
minute. Add cereal; toss to coat well. Press firmly onto bottom of foil-lined
13x9" baking dish lightly sprayed with non-stick cooking spray. Cool, cut
into bars. Makes 30 bars.
In a blender, combine the ingredients; cover and process until
smooth. Pour into Popsicle trays, or into small plastic disposable cups and
insert Popsicle sticks in center. Freeze until firm, about 5 hours or overnight.
Makes 6 servings.
In a large skillet, cook beef and onion over medium heat until
the meat is no longer pink; drain. Add spaghetti sauce. Cover and simmer until
heated through. Pour into a greased 13x9" baking dish. Sprinkle with
cheese. In a blender, combine the milk, eggs, oil, flour and salt; cover and
process until smooth. Pour over cheese. Bake, uncovered, at 400º for 25-30
minutes or until golden brown. Makes 12 servings.
Peanut Butter and Jelly Waffle Sandwich
Toast waffles. Spread waffles, sandwich style, with peanut
butter, jelly and banana slices. Top each bottom with another waffle to make a
sandwich. These can be wrapped in plastic and easily popped into a lunch bad.
Makes 2 servings.
Banana Igloos (recipe is for one igloo)
Peel banana and break into a few pieces. Put in a small mixing
bowl. Mash the banana with a potato masher until it is mushy and there are no
big lumps. Add the yogurt mix to the banana and stir to mix well. Add the
shredded coconut and mix. Spoon the mixture into a small paper cup. Put an ice
cream stick into the middle of the cup. Freeze the mixture until firm, at least
60 minutes. To remove igloo from cup, place cup into about 1 inch of hot water,
making sure no water gets into the cup, and count to five.
Variations: Instead of coconut, add chopped nuts, raisins,
miniature chocolate chips or crushed cookies or candy bars.
Put peanut butter and applesauce into a small bowl. Grate the
carrot, adding 3 tablespoons to the bowl. Stir the ingredients together until
the are well mixed. Scoop up the dip with pretzel sticks. Makes enough dip for 2
kids to snack on.
Grilled Ham & Cheese Cookies
Spread mustard on each slice of bread. Top one slice of
bread with ham and cheese and top with second slice. Use cookie cutters to cut
desired shapes from sandwiches. Press down very firmly to cut through the ham.
Remove excess trimmings. Spread butter on the outside of sandwiches. Cook
sandwiches in a nonstick skillet on each side until golden brown and the cheese
melts. Decorate the cooked sandwiches with mustard. Makes 4 sandwiches.
Mix beans and ketchup in a medium saucepan. Add hot dogs and
bring to a boil. Reduce to a simmer and cook until hot dogs are heated through
about 7 minutes. Fill each tortilla with one hot dog and a spoonful of beans.
Roll up like a burrito and serve with chips.
1 (10 oz) pkg of refrigerated pizza dough
1/2 cup pizza sauce from a bottle or can
1 cup shredded mozzarella cheese
Preheat oven to 425º. Unroll dough onto a greased baking sheet.
Press or roll dough into a 12x8" rectangle. With cookies cutters, cut dough
into shape of your choice. Animals or holiday shapes work really well. Reroll
any scraps and cut into more shapes. Pre-bake crust for about 5-6 minutes
or until it begins to turn brown. Spread with sauce and top with cheese and 1 or
2 slices of pepperoni depending on the size. Bake 5 or 6 minutes or until crust
is golden brown. Makes 4-6 servings.
Beefy Biscuit Cups
1 pound ground beef
1 jar (14 oz) spaghetti sauce
2 tubes (8 oz each) large refrigerated biscuits
1 cup (4 oz) cheddar cheese
In a skillet, brown beef; drain. Stir in the spaghetti
sauce, cook over medium heat for 5-10 minutes or until heated through. Press
biscuits onto the bottom and up the sides of greased muffin cups. Spoon
2 tablespoons meat mixture into the center of each cup. Bake of 375º for
15-17 minutes or until golden brown. Sprinkle with cheese; bake 3 minutes
longer or until the cheese is melted. Makes 8 servings.
Sunrise Mini Pizzas
8 - 10 eggs
3 tbl milk
salt and pepper to taste
1 tbl butter or margarine
10 frozen white dinner rolls, thawed
10 bacon strips, cooked and crumbled
2 cups shredded cheddar cheese
In a bowl, beat the eggs. Add milk, salt and pepper. Melt
butter in a skillet; add the egg mixture. Cook and stir over medium heat until
the eggs are set. Remove from the heat and set aside. Roll each dinner
roll into a 5 inch circle. Place on greased baking sheets. Spoon egg
mixture evenly over crusts. Sprinkle with bacon and cheese. Bake at 350º for
15 minutes or until cheese is melted.
Note: For an even faster meal, use 10 English Muffin halves
and reduce baking to 10 minutes.
1 pound lean ground beef
1 pkg taco seasoning mix
1 cup shredded cheddar cheese
round tortilla chips, bite sized
lettuce, tomatoes - finely chopped
sour cream, optional
Cook ground beef in skillet until browned; drain. stir in taco
seasoning mix and the amount of water indicated on the seasoning package. Simmer
for 10 minutes, stirring frequently.
Preheat oven to 350 degrees. Place tortilla chips on a baking
sheet, lined with foil. Top with beef mixture and cheese. Bake until cheese is
melted. Sprinkle with lettuce and tomatoes.