Bisquick Sloppy Joe Surprise
Cook and stir beef and onion, drain. Stir in ketchup,
mustard and soup. Heat to boiling; reduce heat. Simmer 5 minutes. Heat
oven to 375°. Generously grease 12-cup Bundt
cake pan. Mix remaining ingredients; beat 30 seconds. Spread 2 cups batter
in bottom and 2 inches up side and center of pan. Spoon beef 1/2 inch
apart onto beef mixture. Bake until light brown and firm, about 25
minutes. Invert on heatproof serving plate. Makes 6 servings.
High altitude: heat oven to
**Neat Tip: I made this
recipe using Manwich and taking out the ketchup, mustard and soup and it
worked great. Plus it's even easier.
Ooey Gooey Karo Krispers
1 cup light or dark Karo corn syrup
1 cup granulated sugar
1/2 tsp salt
1 cup crunchy or creamy peanut butter
1 cup oatmeal
2 cup corn flakes or other favorite cereal
1 cup (6 oz) semi-sweet chocolate chips
1/2 cup (3 oz) peanut butter chips (optional)
Pour corn syrup, sugar and salt into a large saucepan. Stir over medium high
heat until sugar dissolves and mixture begins to boil. Stir in peanut butter.
REMOVE from heat and stir in oatmeal, corn flakes and crisp rice cereal. Pour
into greased 8" square pan and set aside. Melt chocolate chips in small
saucepan over low heat, stirring constantly. Spread over bars. Cut into 32
squares or triangles.
Option: Melt peanut butter chips in small saucepan over low heat. Using small
spoon, dot onto bars in any design you prefer.
Bird's Nest Cookies
1-1/3 cups flaked coconut
2 sticks butter or margarine, softened
1/2 cup granulated sugar
1 large egg
1/2 tsp vanilla extract
2 cups all-purpose flour
3/4 tsp salt
1¾ cups M&M's speckled eggs for Easter (or any peanut M&M's will
Preheat oven to 300º. Spread coconut of non-greased cookie sheet. Toast in
oven, stirring occasionally, until it turned light golden, about 25 minutes.
Remove coconut from cookie sheet and set aside. Increase oven temperature to
350º. In large bowl, add butter and sugar and whip until light and fluffy. Add
egg and vanilla. In medium bowl, combine flour and salt. Blend into creamed
mixture. Form dough into 1¼ inch balls. Roll heavily into toasted coconut.
Place coconut cookies 2 inches apart on lightly greased cookie sheets. Make
indentation with thumb in center of cookies. Bake 12-14 minutes of until golden
brown. Remove cookies and cool completely. Fill indentations with peanut
Butter Lollipop Cookies
1 cup (2 sticks) butter, softened
1½ cups firmly packed brown sugar
2½ cups all purpose flour
2 tsp baking powder
1 tsp cinnamon
1 tsp nutmeg
1/2 tsp salt
1/4 tsp baking soda
1/4 cup milk
2½ quick cooking oats (not instant), uncooked
wooden Popsicle sticks
Cream butter and sugar in large mixing bowl until light and
fluffy. Beat in eggs. Combine flour, baking powder, spices, salt and baking
soda. Add milk to butter mixture; mix well. Stir in oats. Cover and refrigerate
1 to 2 hours or until firm for ease in handling. Preheat oven to 375º. Shape dough
into 1½ inch balls. Place about 3 inches apart on ungreased cookie sheets. Insert
wooden stick halfway into each ball of dough. Flatten ball using a flat bottom
glass dipped in granulated sugar. Bake 13-15 minutes or until lightly browned.
Cool on cookie sheets 2-3 minutes. Transfer cookies to wire racks; cool
complete. Decorate as desired. Store at room temperature in airtight metal
container up to 2 weeks. Makes 2 dozen cookies.
Popcorn Candy Cake
1 pkg (16 oz) miniature marshmallows
3/4 cup vegetable oil
1/2 cup butter and margarine
5 quarts popped popcorn
1 pkg (24 oz) spiced gumdrops
1 cup salted peanuts
In a large saucepan, melt marshmallows, oil and butter until
smooth. In a large bowl, combine popcorn, gumdrops and peanuts. Add marshmallow
mixture and mix well. Press into a greased 10" tube pan (a one piece tube
pan is recommended). Cover and refrigerate for 5 hours or overnight. Dip pan in
hot water for 5-10 seconds to unmold. Slice cake with an electric or serrated
knife. Makes 16-18 servings.
Jell-O Rainbow Popcorn
No stick cooking spray
8 cups popped popcorn
1 cup salted peanuts or cashews
1/4 cup butter or margarine
3 tbl light corn syrup
1/2 cup firmly packed light brown sugar or granulated sugar
1 pkg (4 serving size) Jell-O brand gelatin, any flavor
Heat oven to 300º. Line a 15x10x1" baking pan with foil or
wax paper. Spray with no stick cooking spray. Place popcorn and nuts in a large
bowl. Hat butter and syrup in small saucepan on low heat. Stir in sugar and
gelatin. Bring to boil on medium heat. Reduce heat to low; gently simmer 5
minutes. Immediate pour syrup over popcorn, tossing to coat well. Spread popcorn
in prepared pan using 2 forks to spread evenly. Bake 10 minutes. Cool. Remove
from pan; break into small pieces. Makes about 9 cups.
*Special Hint - For a big crowd, make 3 batches of Rainbow
Popcorn in different Jell-O flavors and layer in large glass bowl.
In medium bowl, mix gelatin and sugar; add boiling water and
stir until gelatin is completely dissolved. With wire whip or rotary beater,
blend in peanut butter; stir in milk. Pour into 5 0z paper cups and place in
freeze until partially frozen. Insert wooden ice cream sticks and freeze until
firm. Makes 6 pops.
Variations: Stir in small semi-sweet chocolate chips, chopped
banana or mini marshmallow just before inserting stick.
Campfire Hash Rounds
1 tbl oil
1 can corned beef hash
2 tsp prepared mustard
4 slices tomato
1 tsp salt
1/8 tsp garlic salt
1/4 tsp Tabasco sauce
4 tbl grated cheese
Heat cooking oil. Remove corned beef hash whole by opening can
at both ends. Cut into four rounds. Place in hot oil; cook over medium heat for
5 minutes; turn. Spread thinly with mustard. Top with tomato slice. Sprinkle
with seasonings and grated cheese. Cook for 5 minutes or until cheese is
slightly melted. Makes 4 servings.
Frosted Brownie Pizza
1/2 cup butter (no substitutes)
2 squares (1 oz each) unsweetened chocolate
1 cup sugar
3/4 cup all-purpose flour
2 eggs, beaten
1 cup confectioners sugar
1/3 cup creamy peanut butter
1½ teaspoons vanilla extract
2 to 4 tablespoons milk
3/4 cup plain M&M's
1/2 cup flaked coconut, toasted
1/2 cup chopped pecans, toasted
In a saucepan over low heat, melt butter, chocolate and sugar.
Remove from the heat; stir n flour until smooth. Add eggs and beat until smooth.
Spread onto greased 12" pizza pan. Bake at 350º for 15 minutes or until a
toothpick inserted near the center comes out clean. Cool completely. For
frosting, in a mixing bowl, beat sugar, peanut butter, vanilla and enough milk
to achieve desired spreading consistency. Spread over brownie crust. Top with
M&M's, coconut and pecans. Makes 8-10 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.
Octopus and Seaweed
In a saucepan, bring 1½ cups water to a boil. Add the noodles
and contents of the seasoning packet. Boil for 3-4 minutes or until noodles are
tender. Meanwhile, add 4 inches of water to a large saucepan; bring to a boil.
Cut each hot dog lengthwise into 8 strips within 2 inches of one end. Drop into
boiling water; cook until heated through. Add food color to noodles if desired.
Drain if necessary. Place noodles on serving plates; top with a hot dog laid out
as an octopus sitting up, with arms spread out. Add eyes and a smile with dabs
of mustard. Makes four servings.
Kellogg's Tony the Tiger Cookies
1¾ cups all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
1 cup margarine, softened
1 cup sugar
1 tsp vanilla
3 cups Kellogg's Frosted Flakes cereal, crushed to 1½ cups
1 pkg (6 oz) semi-sweet chocolate chips, melted
Stir together flour, baking soda and salt. Set aside. In a large
mixing bowl, beat margarine and sugar until light an fluffy. Add eggs and
vanilla. Beat well. Add flour mixture, mixing until well combined. Stir in
Frosted Flakes cereal. Drizzle melted chocolate over dough. With knife, swirl
melted chocolate gently through the dough to achieve a marbled appearance. Drop
by rounded measuring tablespoon onto ungreased baking sheets. Bake at 350º for
about 12 minutes, or until lightly browned. Remove immediately from baking
sheets. Cool on wire racks. Makes 4 dozen cookies.
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.
2 lbs ground beef
1½ cups shredded mozzarella cheese
1/2 cup unseasoned dry bread crumbs
1 cup tomato sauce
1/4 cup grated parmesan cheese
1/4 cups Worcestershire sauce
1 tbl oregano
1 1/3 cups canned fried onions
sliced tomato and green bell pepper strips
Preheat oven to 350º. Combine beef, 1/2 cup mozzarella, bread
crumbs, 1/2 cup tomato sauce, parmesan cheese, Worcestershire sauce and oregano
in a large bowl. Stir until well blended. Place meat mixture in a pie plate and
shape into a 9x1" round. Bake 35 minutes or until beef is cooked very well
done. Drain fat. Top with remaining tomato sauce, sliced tomato and green bell
pepper strips, remaining mozzarella cheese and onions. Bake for an additional 5
minutes or until cheese is melted and French fried onions are golden. Makes 6 to
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.