Easy Little Debbie Oatmeal Cream Pies
3/4 cup butter, softened
2 large eggs
1 package spice cake mix (regular size)
1 cup quick-cooking oats
1 can (16 ounces) vanilla frosting
Beat butter and eggs until blended. Beat in cake mix and oats. Refrigerate, covered, 2 hours or until firm enough to roll, though dough will remain fairly soft.
Preheat oven to 350°. On a well-floured surface, roll half of dough to 1/4-in. thickness. Cut with a floured 2-1/2-in. round cookie cutter. Place 1 in. apart on parchment paper-lined baking sheets. Bake 8-10 minutes or until set. Remove from pans to wire racks to cool completely. Repeat with remaining dough.
Spread frosting on bottoms of half of the cookies; cover with remaining cookies.
Freeze option: Freeze cookies in freezer containers, separating layers with waxed paper. To use, thaw before serving. Yield: 1-1/2 dozen.
Totino's Pizza Rolls
4 cups (16 ounces) shredded pizza cheese blend or mozzarella cheese
1 pound bulk Italian sausage, cooked and drained
2 packages (3 ounces each) sliced pepperoni, chopped
1 medium green pepper, finely chopped
1 medium sweet red pepper, finely chopped
1 medium onion, finely chopped
2 jars (14 ounces each) pizza sauce
32 egg roll wrappers
Oil for frying
Additional pizza sauce for dipping, warmed, optional
In a large bowl, combine the cheese, sausage, pepperoni, peppers and onion. Stir in pizza sauce until combined. Place about 1/4 cup filling in the center of each egg roll wrapper. Fold bottom corner over filling; fold sides toward center over filling. Moisten remaining corner with water and roll up tightly to seal.
In an electric skillet, heat 1 in. of oil to 375°. Fry pizza rolls for 1-2 minutes on each side or until golden brown. Drain on paper towels. Serve with additional pizza sauce if desired. Yield: 32 rolls.
Almost Nabisco Nilla Cookies
1/2 cup butter, softened
1 cup sugar
1 egg
1 tablespoon vanilla extract
1-1/3 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine dry ingredients; add to creamed mixture and mix well.
Drop by teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 12-15 minutes or until edges are golden brown. Remove to wire racks to cool. Yield: about 3-1/2 dozen.
Hostess Apple Fruit Pies
1 package (8 ounces) cream cheese, softened
1 cup unsalted butter, softened
2 cups all-purpose flour
1/4 teaspoon salt
FILLING:
1/4 cup sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon ground allspice
2 cups finely chopped peeled tart apples
2 tablespoons cold unsalted butter
FINISHING:
1 large egg yolk
2 tablespoons water
Coarse sugar and cinnamon-sugar
In a large bowl, beat cream cheese and butter until smooth. Combine flour and salt; gradually add to butter mixture until well blended. Divide dough in half. Shape each into a ball, then flatten into a disk. Wrap in plastic and refrigerate for 1 hour.
Combine the sugar, cinnamon and allspice; set aside. Divide each portion of dough into 12 balls. On a lightly floured surface, roll each ball into a 4-in. circle. Place a tablespoonful of chopped apples on one side. Sprinkle with 1/2 teaspoon sugar mixture; dot with 1/4 teaspoon butter.
In a small bowl, whisk egg yolk and water. Brush edges of pastry with egg wash; fold pastry over filling and seal edges well with a fork. Place 2 in. apart on ungreased baking sheets. Brush remaining egg wash over tops. Cut slits in pastry. Sprinkle with coarse sugar and cinnamon-sugar.
Bake at 425° for 11-14 minutes or until golden brown. Remove to wire racks to cool. Yield: 2 dozen.
To Make Ahead: Pastry can be prepared and rolled out a day in advance. Stack pastry rounds between floured sheets of waxed paper.
Don't worry if your dough looks a little dry and crumbly before you pop it in the fridge. It will come together beautifully after it rests.
Avoid blowouts! Cutting slits in pastry allows steam to escape.
This dough isn't sweetened, so it works well with savory fillings, too. Use about a tablespoon of filling per pie, and finish with a grind of coarse pepper instead of sugar.
Alexia Restaurant Rosemary Sweet Potato Fries
3 tablespoons olive oil
1 tablespoon minced fresh rosemary
1 garlic clove, minced
1 teaspoon cornstarch
3/4 teaspoon salt
1/8 teaspoon pepper
3 large sweet potatoes, peeled and cut into 1/4-inch julienned strips (about 2-1/4 pounds)
Preheat oven to 425°. In a large resealable plastic bag, combine the first six ingredients. Add sweet potatoes; shake to coat.
Arrange in a single layer on two 15x10x1-in. baking pans coated with cooking spray. Bake, uncovered, 30-35 minutes or until tender and lightly browned, turning occasionally. Yield: 4 servings.
Entenmann's Old-Fashioned Doughnuts with Frosting
1/2 cup sour cream
1/2 cup buttermilk
1 cup sugar
3 eggs
1 teaspoon vanilla extract
4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
Oil for deep-fat frying
FROSTING:
2 cups confectioners' sugar
1 pinch salt
3 to 4 tablespoons boiling water
3 tablespoons butter, melted
1/2 teaspoon vanilla extract
2 tablespoons baking cocoa
In a large bowl, beat sour cream and buttermilk until smooth. Beat in sugar until smooth. Beat in eggs and vanilla just until combined. Combine flour, baking powder, baking soda and salt. Gradually add flour mixture to buttermilk mixture just until combined (dough will be sticky). Cover and refrigerate 2-3 hours.
Turn dough onto a well-floured surface; knead 2-3 minutes or until smooth. Roll out to 1/2-in. thickness. Cut with a floured 2-1/2-in. doughnut cutter.
In an electric skillet or deep-fat fryer, heat oil to 375°. Fry doughnuts, a few at a time, 1 to 1-1/2 minutes on each side or until golden brown. Fry doughnut holes until golden brown. Drain on paper towels.
For frosting, combine confectioners' sugar and salt in a bowl. Stir in 3-4 tablespoons water, butter and vanilla until the desired consistency is reached. Pour half into a small bowl. Stir cocoa into remaining frosting until smooth. Dip tops of warm doughnuts in chocolate or vanilla frosting. Yield: About 1-1/2 dozen doughnuts plus doughnut holes.
Planter's Heat Peanuts
3 cups salted peanuts
1/2 cup sugar
1/3 cup packed brown sugar
2 tablespoons hot water
2 tablespoons butter, melted
1 tablespoon Sriracha Asian hot chili sauce or hot pepper sauce
1 teaspoon chili powder
Place peanuts in a greased 1-1/2-qt. slow cooker. In a small bowl, combine the sugars, water, butter, hot sauce and chili powder. Pour over peanuts. Cover and cook on high for 1-1/2 hours, stirring once.
Spread on waxed paper to cool. Store in an airtight container. Yield: 4 cups.
Twix
1 teaspoon plus 3/4 cup butter, cubed
45 Club crackers (2-1/2x1 inch)
1 can (14 ounces) sweetened condensed milk
1/2 cup packed brown sugar
3 tablespoons light corn syrup
1 cup (6 ounces) semisweet chocolate chips
Line a 9-in. square baking pan with foil and grease the foil with 1 teaspoon butter. Arrange a single layer of crackers in the pan.
In a large saucepan, combine milk, brown sugar, corn syrup and remaining butter. Bring to a boil over medium heat, stirring occasionally. Reduce heat to maintain a low boil; cook and stir 7 minutes. Remove from heat. Evenly spread a third of the mixture over the crackers. Repeat cracker and caramel layers twice.
Immediately sprinkle chocolate chips over caramel; let stand 3-5 minutes or until glossy. Spread over top. Cover and refrigerate 2 hours or until chocolate is set. Using foil, lift layers out of pan; cut into 3x1-in. bars. Yield: 27 bars.
Ore-Ida Extra Crispy Fast Food Fries
4 medium russet potatoes
1 tablespoon olive oil
4 teaspoons dried minced chives
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon pepper
Preheat oven to 450°. Cut potatoes into 1/4-in. julienne strips. Rinse well and pat dry.
Transfer potatoes to a large bowl. Drizzle with oil; sprinkle with the remaining ingredients. Toss to coat. Arrange in a single layer in two 15x10x1-in. baking pans coated with cooking spray.
Bake 20-25 minutes or until lightly browned, turning once. Yield: 4 servings.
State Fair classic Corn Dogs
1 cup all-purpose flour
1/2 cup yellow cornmeal
1 tablespoon sugar
3 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon ground mustard
1/4 teaspoon paprika
Dash pepper
1 egg, lightly beaten
1 cup evaporated milk
Oil for deep-fat frying
12 to 16 wooden skewers
12 to 16 hot dogs
In a bowl, whisk the first eight ingredients. Whisk in egg and milk just until blended. Transfer batter to a tall drinking glass.
In an electric skillet or deep-fat fryer, heat oil to 375°. Insert skewers into hot dogs. Dip hot dogs into batter; allow excess batter to drip off. Fry corn dogs, a few at a time, 2-3 minutes or until golden brown, turning occasionally. Drain on paper towels. Serve immediately. Yield: 12 to 16 corn dogs.
Vanilla It's-It Ice Cream Sandwich
1/2 cup butter, softened
3/4 cup packed brown sugar
1/4 cup sugar
1 large egg
1/2 teaspoon vanilla extract
3/4 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon baking powder
1/4 teaspoon salt
1-1/2 cups quick-cooking oats
1/4 cup chopped raisins, optional
ASSEMBLY:
3 cups vanilla ice cream
1 bottle (7-1/4 ounces) chocolate hard-shell ice cream topping
Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla. In another bowl, whisk flour, baking soda, cinnamon, baking powder and salt; gradually beat into creamed mixture. Stir in oats and, if desired, raisins.
Shape into fourteen 1-1/4-in. balls; place 2-1/2 in. apart on ungreased baking sheets. Bake 11-13 minutes or until golden brown. Cool on pans 3 minutes. Remove to wire racks to cool completely.
To assemble ice cream sandwiches, place 1/3 cup ice cream on bottom of a cookie. Top with a second cookie, pressing gently to flatten ice cream. Place on a baking sheet; freeze until firm. Repeat with remaining cookies and ice cream.
Remove ice cream sandwiches from the freezer. Working over a small bowl, drizzle chocolate topping over half of each sandwich, allowing excess to drip off.
Place on a waxed paper-lined baking sheet; freeze until serving. Wrap individually in plastic wrap for longer storage. Yield: 7 servings.
Dean's French Onion Dip
2 large onions, finely chopped
2 tablespoons olive oil
3/4 cup sour cream
3/4 cup plain Greek yogurt
3 teaspoons onion powder
1/2 teaspoon salt
Potato chips, corn chips and/or assorted fresh vegetables
In a large skillet, saute onions in oil until softened. Reduce heat to medium-low; cook, stirring occasionally, for 30 minutes or until deep golden brown. Cool completely.
In a small bowl, combine the sour cream, yogurt, onion powder and salt; stir in two-thirds cooked onions. Transfer to a serving bowl; top with remaining onions. Serve with chips and vegetables. Yield: 2 cups.
Easy Rice Krispie Treats
4 cups miniature marshmallows
8 ounces white baking chips (about 1-1/3 cups)
1/4 cup butter, cubed
6 cups Rice Krispies
In a Dutch oven, combine marshmallows, baking chips and butter. Cook and stir over medium-low heat until melted. Remove from heat. Add Rice Krispies; stir to coat.
Transfer to a greased 13x9-in. pan; gently press mixture evenly into pan. Cut into bars. Yield: about 3 dozen.
Super Pretzels
1 cup plus 2 tablespoons water (70° to 80°)
3 cups all-purpose flour
3 tablespoons brown sugar
1-1/2 teaspoons active dry yeast
2 quarts water
1/2 cup baking soda
Coarse salt
In bread machine pan, place the first four ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons water or flour if needed).
When cycle is completed, turn dough onto a lightly floured surface. Divide dough into eight balls. Roll each into a 20-in. rope; form into pretzel shape.
Preheat oven to 425°. In a large saucepan, bring water and baking soda to a boil. Drop pretzels into boiling water, two at a time; boil for 10-15 seconds. Remove with a slotted spoon; drain on paper towels.
Place pretzels on greased baking sheets. Bake until golden brown, 8-10 minutes. Spritz or lightly brush with water. Sprinkle with salt. Yield: 8 pretzels.
Ore-Ida Bagel Bites
8 miniature bagels, split
1 cup spaghetti sauce with miniature meatballs
32 slices pepperoni
3/4 teaspoon garlic powder
2 cups (8 ounces) shredded part-skim mozzarella cheese
Spread the cut sides of bagels with spaghetti sauce. Top each with two slices of pepperoni; sprinkle with garlic powder and cheese.
Place on ungreased baking sheets. Bake at 350° for 15-20 minutes or until cheese is melted and bubbly. Yield: 8 servings.
3/4 cup butter, softened
2 large eggs
1 package spice cake mix (regular size)
1 cup quick-cooking oats
1 can (16 ounces) vanilla frosting
Beat butter and eggs until blended. Beat in cake mix and oats. Refrigerate, covered, 2 hours or until firm enough to roll, though dough will remain fairly soft.
Preheat oven to 350°. On a well-floured surface, roll half of dough to 1/4-in. thickness. Cut with a floured 2-1/2-in. round cookie cutter. Place 1 in. apart on parchment paper-lined baking sheets. Bake 8-10 minutes or until set. Remove from pans to wire racks to cool completely. Repeat with remaining dough.
Spread frosting on bottoms of half of the cookies; cover with remaining cookies.
Freeze option: Freeze cookies in freezer containers, separating layers with waxed paper. To use, thaw before serving. Yield: 1-1/2 dozen.
Totino's Pizza Rolls
4 cups (16 ounces) shredded pizza cheese blend or mozzarella cheese
1 pound bulk Italian sausage, cooked and drained
2 packages (3 ounces each) sliced pepperoni, chopped
1 medium green pepper, finely chopped
1 medium sweet red pepper, finely chopped
1 medium onion, finely chopped
2 jars (14 ounces each) pizza sauce
32 egg roll wrappers
Oil for frying
Additional pizza sauce for dipping, warmed, optional
In a large bowl, combine the cheese, sausage, pepperoni, peppers and onion. Stir in pizza sauce until combined. Place about 1/4 cup filling in the center of each egg roll wrapper. Fold bottom corner over filling; fold sides toward center over filling. Moisten remaining corner with water and roll up tightly to seal.
In an electric skillet, heat 1 in. of oil to 375°. Fry pizza rolls for 1-2 minutes on each side or until golden brown. Drain on paper towels. Serve with additional pizza sauce if desired. Yield: 32 rolls.
Almost Nabisco Nilla Cookies
1/2 cup butter, softened
1 cup sugar
1 egg
1 tablespoon vanilla extract
1-1/3 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine dry ingredients; add to creamed mixture and mix well.
Drop by teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 12-15 minutes or until edges are golden brown. Remove to wire racks to cool. Yield: about 3-1/2 dozen.
Hostess Apple Fruit Pies
1 package (8 ounces) cream cheese, softened
1 cup unsalted butter, softened
2 cups all-purpose flour
1/4 teaspoon salt
FILLING:
1/4 cup sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon ground allspice
2 cups finely chopped peeled tart apples
2 tablespoons cold unsalted butter
FINISHING:
1 large egg yolk
2 tablespoons water
Coarse sugar and cinnamon-sugar
In a large bowl, beat cream cheese and butter until smooth. Combine flour and salt; gradually add to butter mixture until well blended. Divide dough in half. Shape each into a ball, then flatten into a disk. Wrap in plastic and refrigerate for 1 hour.
Combine the sugar, cinnamon and allspice; set aside. Divide each portion of dough into 12 balls. On a lightly floured surface, roll each ball into a 4-in. circle. Place a tablespoonful of chopped apples on one side. Sprinkle with 1/2 teaspoon sugar mixture; dot with 1/4 teaspoon butter.
In a small bowl, whisk egg yolk and water. Brush edges of pastry with egg wash; fold pastry over filling and seal edges well with a fork. Place 2 in. apart on ungreased baking sheets. Brush remaining egg wash over tops. Cut slits in pastry. Sprinkle with coarse sugar and cinnamon-sugar.
Bake at 425° for 11-14 minutes or until golden brown. Remove to wire racks to cool. Yield: 2 dozen.
To Make Ahead: Pastry can be prepared and rolled out a day in advance. Stack pastry rounds between floured sheets of waxed paper.
Don't worry if your dough looks a little dry and crumbly before you pop it in the fridge. It will come together beautifully after it rests.
Avoid blowouts! Cutting slits in pastry allows steam to escape.
This dough isn't sweetened, so it works well with savory fillings, too. Use about a tablespoon of filling per pie, and finish with a grind of coarse pepper instead of sugar.
Alexia Restaurant Rosemary Sweet Potato Fries
3 tablespoons olive oil
1 tablespoon minced fresh rosemary
1 garlic clove, minced
1 teaspoon cornstarch
3/4 teaspoon salt
1/8 teaspoon pepper
3 large sweet potatoes, peeled and cut into 1/4-inch julienned strips (about 2-1/4 pounds)
Preheat oven to 425°. In a large resealable plastic bag, combine the first six ingredients. Add sweet potatoes; shake to coat.
Arrange in a single layer on two 15x10x1-in. baking pans coated with cooking spray. Bake, uncovered, 30-35 minutes or until tender and lightly browned, turning occasionally. Yield: 4 servings.
Entenmann's Old-Fashioned Doughnuts with Frosting
1/2 cup sour cream
1/2 cup buttermilk
1 cup sugar
3 eggs
1 teaspoon vanilla extract
4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
Oil for deep-fat frying
FROSTING:
2 cups confectioners' sugar
1 pinch salt
3 to 4 tablespoons boiling water
3 tablespoons butter, melted
1/2 teaspoon vanilla extract
2 tablespoons baking cocoa
In a large bowl, beat sour cream and buttermilk until smooth. Beat in sugar until smooth. Beat in eggs and vanilla just until combined. Combine flour, baking powder, baking soda and salt. Gradually add flour mixture to buttermilk mixture just until combined (dough will be sticky). Cover and refrigerate 2-3 hours.
Turn dough onto a well-floured surface; knead 2-3 minutes or until smooth. Roll out to 1/2-in. thickness. Cut with a floured 2-1/2-in. doughnut cutter.
In an electric skillet or deep-fat fryer, heat oil to 375°. Fry doughnuts, a few at a time, 1 to 1-1/2 minutes on each side or until golden brown. Fry doughnut holes until golden brown. Drain on paper towels.
For frosting, combine confectioners' sugar and salt in a bowl. Stir in 3-4 tablespoons water, butter and vanilla until the desired consistency is reached. Pour half into a small bowl. Stir cocoa into remaining frosting until smooth. Dip tops of warm doughnuts in chocolate or vanilla frosting. Yield: About 1-1/2 dozen doughnuts plus doughnut holes.
Planter's Heat Peanuts
3 cups salted peanuts
1/2 cup sugar
1/3 cup packed brown sugar
2 tablespoons hot water
2 tablespoons butter, melted
1 tablespoon Sriracha Asian hot chili sauce or hot pepper sauce
1 teaspoon chili powder
Place peanuts in a greased 1-1/2-qt. slow cooker. In a small bowl, combine the sugars, water, butter, hot sauce and chili powder. Pour over peanuts. Cover and cook on high for 1-1/2 hours, stirring once.
Spread on waxed paper to cool. Store in an airtight container. Yield: 4 cups.
Twix
1 teaspoon plus 3/4 cup butter, cubed
45 Club crackers (2-1/2x1 inch)
1 can (14 ounces) sweetened condensed milk
1/2 cup packed brown sugar
3 tablespoons light corn syrup
1 cup (6 ounces) semisweet chocolate chips
Line a 9-in. square baking pan with foil and grease the foil with 1 teaspoon butter. Arrange a single layer of crackers in the pan.
In a large saucepan, combine milk, brown sugar, corn syrup and remaining butter. Bring to a boil over medium heat, stirring occasionally. Reduce heat to maintain a low boil; cook and stir 7 minutes. Remove from heat. Evenly spread a third of the mixture over the crackers. Repeat cracker and caramel layers twice.
Immediately sprinkle chocolate chips over caramel; let stand 3-5 minutes or until glossy. Spread over top. Cover and refrigerate 2 hours or until chocolate is set. Using foil, lift layers out of pan; cut into 3x1-in. bars. Yield: 27 bars.
Ore-Ida Extra Crispy Fast Food Fries
4 medium russet potatoes
1 tablespoon olive oil
4 teaspoons dried minced chives
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon pepper
Preheat oven to 450°. Cut potatoes into 1/4-in. julienne strips. Rinse well and pat dry.
Transfer potatoes to a large bowl. Drizzle with oil; sprinkle with the remaining ingredients. Toss to coat. Arrange in a single layer in two 15x10x1-in. baking pans coated with cooking spray.
Bake 20-25 minutes or until lightly browned, turning once. Yield: 4 servings.
State Fair classic Corn Dogs
1 cup all-purpose flour
1/2 cup yellow cornmeal
1 tablespoon sugar
3 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon ground mustard
1/4 teaspoon paprika
Dash pepper
1 egg, lightly beaten
1 cup evaporated milk
Oil for deep-fat frying
12 to 16 wooden skewers
12 to 16 hot dogs
In a bowl, whisk the first eight ingredients. Whisk in egg and milk just until blended. Transfer batter to a tall drinking glass.
In an electric skillet or deep-fat fryer, heat oil to 375°. Insert skewers into hot dogs. Dip hot dogs into batter; allow excess batter to drip off. Fry corn dogs, a few at a time, 2-3 minutes or until golden brown, turning occasionally. Drain on paper towels. Serve immediately. Yield: 12 to 16 corn dogs.
Vanilla It's-It Ice Cream Sandwich
1/2 cup butter, softened
3/4 cup packed brown sugar
1/4 cup sugar
1 large egg
1/2 teaspoon vanilla extract
3/4 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon baking powder
1/4 teaspoon salt
1-1/2 cups quick-cooking oats
1/4 cup chopped raisins, optional
ASSEMBLY:
3 cups vanilla ice cream
1 bottle (7-1/4 ounces) chocolate hard-shell ice cream topping
Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla. In another bowl, whisk flour, baking soda, cinnamon, baking powder and salt; gradually beat into creamed mixture. Stir in oats and, if desired, raisins.
Shape into fourteen 1-1/4-in. balls; place 2-1/2 in. apart on ungreased baking sheets. Bake 11-13 minutes or until golden brown. Cool on pans 3 minutes. Remove to wire racks to cool completely.
To assemble ice cream sandwiches, place 1/3 cup ice cream on bottom of a cookie. Top with a second cookie, pressing gently to flatten ice cream. Place on a baking sheet; freeze until firm. Repeat with remaining cookies and ice cream.
Remove ice cream sandwiches from the freezer. Working over a small bowl, drizzle chocolate topping over half of each sandwich, allowing excess to drip off.
Place on a waxed paper-lined baking sheet; freeze until serving. Wrap individually in plastic wrap for longer storage. Yield: 7 servings.
Dean's French Onion Dip
2 large onions, finely chopped
2 tablespoons olive oil
3/4 cup sour cream
3/4 cup plain Greek yogurt
3 teaspoons onion powder
1/2 teaspoon salt
Potato chips, corn chips and/or assorted fresh vegetables
In a large skillet, saute onions in oil until softened. Reduce heat to medium-low; cook, stirring occasionally, for 30 minutes or until deep golden brown. Cool completely.
In a small bowl, combine the sour cream, yogurt, onion powder and salt; stir in two-thirds cooked onions. Transfer to a serving bowl; top with remaining onions. Serve with chips and vegetables. Yield: 2 cups.
Easy Rice Krispie Treats
4 cups miniature marshmallows
8 ounces white baking chips (about 1-1/3 cups)
1/4 cup butter, cubed
6 cups Rice Krispies
In a Dutch oven, combine marshmallows, baking chips and butter. Cook and stir over medium-low heat until melted. Remove from heat. Add Rice Krispies; stir to coat.
Transfer to a greased 13x9-in. pan; gently press mixture evenly into pan. Cut into bars. Yield: about 3 dozen.
Super Pretzels
1 cup plus 2 tablespoons water (70° to 80°)
3 cups all-purpose flour
3 tablespoons brown sugar
1-1/2 teaspoons active dry yeast
2 quarts water
1/2 cup baking soda
Coarse salt
In bread machine pan, place the first four ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons water or flour if needed).
When cycle is completed, turn dough onto a lightly floured surface. Divide dough into eight balls. Roll each into a 20-in. rope; form into pretzel shape.
Preheat oven to 425°. In a large saucepan, bring water and baking soda to a boil. Drop pretzels into boiling water, two at a time; boil for 10-15 seconds. Remove with a slotted spoon; drain on paper towels.
Place pretzels on greased baking sheets. Bake until golden brown, 8-10 minutes. Spritz or lightly brush with water. Sprinkle with salt. Yield: 8 pretzels.
Ore-Ida Bagel Bites
8 miniature bagels, split
1 cup spaghetti sauce with miniature meatballs
32 slices pepperoni
3/4 teaspoon garlic powder
2 cups (8 ounces) shredded part-skim mozzarella cheese
Spread the cut sides of bagels with spaghetti sauce. Top each with two slices of pepperoni; sprinkle with garlic powder and cheese.
Place on ungreased baking sheets. Bake at 350° for 15-20 minutes or until cheese is melted and bubbly. Yield: 8 servings.
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