1 8 oz package of Cream Cheese
1/2 c sugar
1 tbsp lemon juice
2 cans Crescent Rolls
4 (or more) tbsp of your favorite fruit preserve
1 tsp vanilla extract
1/2 – 1 c powdered sugar (depending on how runny you like your glaze)
2-3 tsp milk
In a small bowl, blend Cream Cheese, sugar and lemon juice.
Roll out crescent dough, one can at a time, and cut into 4 rectangles. If you have the “seamed” kind, roll it into a flat rectangle before you cut.
Spread rectangles of dough with about 3 tbsp of the cream cheese mixture.
Starting at long side, gently roll and twist at the same time until the roll is about 10 inches long. Coil loosely into spirals with seam inside. Seal ends
There should be an indentation in the middle of the coil, but use your thumb to make it slightly larger and fill with half a tablespoon or so of preserves (we like lots of filling).
Arrange on parchment paper lined baking sheet and bake at 350 degrees for about 25 to 30 minutes (until deep golden brown)
1/2 cup milk
1 egg lightly beaten
2 cup cheese grated
1 cup self-raising flour
3 bacon rashers diced
1 onion small diced
Preheat oven to 400F (200C).
Combine egg and milk in a large bowl.
Add remaining ingredients and mix well.
Line a baking tray with baking paper and drop large teaspoons of the mixture onto the tray.
Place into oven and bake for about 20 minutes or until slightly golden on top.
8 oz. cream cheese, softened
1/4 c. ranch dressing
1/2 c. finely shredded cheddar cheese
6 pieces bacon, cooked and chopped
1 Tbsp. minced chives
flour tortillas (6 small or 3 large)
In a small mixing bowl, combine cream cheese and ranch dressing. Mix until smooth.
Stir in cheddar cheese, bacon, and chives.
Spread in a generous layer over tortillas.
Roll tortillas tightly and slice into 1 inch pieces.
2 cup all-purpose flour
1 cup sugar
1 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1 cup mashed bananas (about 3 small)
1/2 cup shortening
1 1/2 cup semi-sweet chocolate chips
1 cup water (optional)
Heat oven to 350°F.
Grease two 8 x 4 x 2-inch loaf pans.
In large mixer bowl, combine all ingredients except chocolate chips.
(Optional) Add water to add moisture.
Blend well on medium speed.
Stir in chocolate chips.
Pour into prepared pans.
(Optional) Lay some chocolate chips along the top of the mixture.
Bake 45 to 50 minutes or until wooden pick inserted in center comes out clean.
Let cool for 10 minutes.
Remove from pans.
Let cool completely on wire rack.
12 Ritz Crackers
3 slices Deli Fresh Slow Roasted Roast Beef, quartered
(Substitute leftover cooked steak, cut into 12 bite-size pieces, for the deli roast beef)
3 oz. Pepper Jack Cheese,or Cheddar or Monterey Jack Cheese. cut into 12 pieces
2 Tbsp. Sour Cream
2 tsp. A.1. Original Steak Sauce
1 Tbsp. canned French fried onions
Heat oven to 350F.
Place crackers in single layer on baking sheet; top with meat and cheese.
Bake 4 to 5 min. or until cheese begins to melt. Meanwhile, mix sour cream and steak sauce.
Top crackers with sour cream mixture and onions. Serve warm.
Yield: 12 cups
12 c. popped corn (from about 1/2 c. unpopped kernels)
4 T. (half-stick) salted butter, melted
1 T. grated Parmesan cheese
1 tsp. dried dill (or a bit less if using fresh dill)
1/2 tsp. garlic powder
1/4 tsp. onion powder
1/4 tsp. freshly ground black pepper
your favorite salt, if desired
In a small bowl, stir together the Parmesan, dill, garlic powder, onion powder, and black pepper. Set a side.
While the popcorn is still warm, drizzle half the melted butter over the popcorn in a fine stream. Using a large wooden spoon, gently toss the popcorn a few times. Then repeat again with the remaining butter.
Spoon half of the Parmesan mixture over the popcorn and gently toss. Repeat with the remaining Parmesan mixture.
Author’s Note: The Land O’Lakes Butter with Olive Oil & Sea Salt has a nice saltiness to it, but if you like your popcorn more salty, sprinkle more on at the end. And, of course, if you like it more buttery, go ahead and melt more of that delicious butter.
1/4 cup lemon juice
1/2 cup apple cider
1 apple peeled, cored, and chopped
1 peeled banana, sliced
2 to 3 tablespoons honey
1 cup nonfat or vanilla frozen yogurt
Combine all ingredients in a blender and blend until smooth.