Are you a junk-food copy cat?

Easy Little Debbie Oatmeal Cream Pies

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Ingredients:

  • 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

Directions:

  1. 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.
  2. 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.
  3. 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.

Hostess Cupcakes

1 package devil's food cake mix (regular size)
2 teaspoons hot water
1/4 teaspoon salt
1 jar (7 ounces) marshmallow creme
1/2 cup shortening
1/3 cup confectioners' sugar
1/2 teaspoon vanilla extract
GANACHE FROSTING:
1 cup (6 ounces) semisweet chocolate chips
3/4 cup heavy whipping cream


Prepare and bake cake batter according to package directions, using paper-lined muffin cups. Cool for 5 minutes before removing from pans to wire racks to cool completely.
For filling, in a small bowl, combine water and salt until salt is dissolved. Cool. In a small bowl, beat the marshmallow creme, shortening, confectioners' sugar and vanilla until light and fluffy; beat in the salt mixture.
Cut a small hole in the corner of a pastry or plastic bag; insert round pastry tip. Fill the bag with cream filling. Push the tip through the bottom of paper liner to fill each cupcake.
Place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Cool, stirring occasionally, to room temperature or until ganache reaches a dipping consistency.
Dip cupcake tops in ganache; chill for 20 minutes or until set. Store in the refrigerator. Yield: 2 dozen. 

Pepperidge Farm Pirouettes

4 sheets phyllo dough (14x9-inch size)
2 tablespoons butter, melted
1 tablespoon sugar
1/4 teaspoon ground cinnamon
Cooking spray
2 ounces semisweet chocolate, finely chopped
1/2 teaspoon shortening
1/2 ounce white baking chocolate, melted



Preheat oven to 425°. Place one sheet of phyllo dough on a work surface; brush with butter. Cover with a second sheet of phyllo; brush with butter. (Keep remaining phyllo dough covered with plastic wrap and a damp towel to prevent it from drying out.) Cut phyllo lengthwise in half; cut each half crosswise into five rectangles (4-1/2x2-3/4 in.). Tightly roll up rectangles jelly-roll style, starting with a long side.
Mix sugar and cinnamon. Lightly coat sticks with cooking spray; sprinkle with 1-1/2 teaspoons sugar mixture. Place on an ungreased baking sheet. Bake until lightly browned, 3-5 minutes. Remove to a wire rack to cool. Repeat with remaining ingredients.
In a microwave, melt semisweet chocolate and shortening; stir until smooth. Dip one end of each phyllo stick in chocolate; allow extra to drip off. Place on waxed paper; let stand until set. Drizzle with white chocolate. Yield: 20 sticks. 

Keebler Sandies

2 cups butter, softened
1 cup confectioners' sugar
2 tablespoons water
4 teaspoons vanilla extract
4 cups all-purpose flour
2 cups chopped pecans
Additional confectioners' sugar



Preheat oven to 300°. In a large bowl, cream butter and sugar. Add water and vanilla; mix well. Gradually add flour; fold in pecans.
Roll dough into 1-in. balls. Place on ungreased baking sheets and flatten with fingers.
Bake 20-25 minutes or until bottom edges are golden brown. Cool on a wire rack. When cool, dust with confectioners' sugar. Yield: about 5 dozen. 

El Monterey Burritos

1 pound ground beef
1 envelope taco seasoning
1 can (16 ounces) refried beans
6 flour tortillas (12 inches), warmed
1 cup (4 ounces) shredded Colby-Monterey Jack cheese
4 teaspoons canola oil
Sour cream and salsa


In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in taco seasoning. In a small saucepan, cook refried beans over medium-low heat for 2-3 minutes or until heated through.
Spoon about 1/3 cup of beans off-center on each tortilla; top with 1/4 cup beef mixture. Sprinkle with cheese. Fold sides and ends of tortillas over filling and roll up.
In a large skillet over medium-high heat, brown burritos in oil on all sides. Serve with sour cream and salsa.
Freeze option: Individually wrap cooled burritos in paper towels and foil; freeze in a resealable plastic freezer bag. To use, remove foil; place paper towel-wrapped burrito on a microwave-safe plate. Microwave on high 3-4 minutes or until heated through, turning once. Let stand 20 seconds. Yield: 6 servings. 

Sara Lee Mini Eclairs

1 cup water
1/2 cup butter, cubed
1/4 teaspoon salt
1 cup all-purpose flour
4 large eggs
FILLING:
2-1/2 cups cold milk
1 package (5.1 ounces) instant vanilla pudding mix
1 cup heavy whipping cream
1/4 cup confectioners' sugar
1 teaspoon vanilla extract
FROSTING:
2 ounces semisweet chocolate
2 tablespoons butter
1-1/4 cups confectioners' sugar
2 to 3 tablespoons hot water



Preheat oven to 400°. In a large saucepan, bring water, butter and salt to a boil. Add flour all at once and stir until a smooth ball forms. Remove from heat; let stand 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny.
Using a tablespoon or a pastry tube with a No. 10 or large tip, form dough into 4x1-1/2-in. strips on a greased baking sheet. Bake 35-40 minutes or until puffed and golden. Remove to a wire rack. Immediately split eclairs open; remove tops and set aside. Discard soft dough from inside. Cool eclairs.
In a large bowl, beat milk and pudding mix according to package directions. In another bowl, whip cream until soft peaks form. Beat in sugar and vanilla; fold into pudding. Fill eclairs (chill any remaining filling for another use).
For frosting, in a microwave, melt chocolate and butter; stir until smooth. Stir in sugar and enough hot water to achieve a smooth consistency. Cool slightly. Frost eclairs. Store in refrigerator. Yield: 9 servings. 

Tostito’s Salsa con Queso

1 pound ground beef
1/3 cup chopped onion
2 pounds process cheese (Velveeta), cubed
1 jar (16 ounces) chunky salsa
1/4 teaspoon garlic powder
Tortilla chips or cubed French bread


In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain well.

Transfer to a greased 3-qt. slow cooker; stir in the cheese, salsa and garlic powder. Cover and cook on low for 3-4 hours or until heated through. Stir; serve warm with tortilla chips or cubed bread. Yield: 7 cups.

Quaker Chewy Granola Bars

1/2 cup packed brown sugar
1/2 cup creamy peanut butter
1/4 cup light corn syrup
1 teaspoon vanilla extract
2 cups old-fashioned oats
1-1/2 cups crisp rice cereal
1/4 cup miniature chocolate chips



In a microwave-safe bowl, combine the brown sugar, peanut butter and corn syrup; cover and microwave on high for 2 minutes or until mixture comes to a boil, stirring once. Stir in the vanilla; add oats and cereal. Fold in chocolate chips. Press into a 9-in. square pan coated with cooking spray. Cool and cut into bars. Yield: 1 dozen. 
Transfer to a greased 3-qt. slow cooker; stir in the cheese, salsa and garlic powder. Cover and cook on low for 3-4 hours or until heated through. Stir; serve warm with tortilla chips or cubed bread. Yield: 7 cups. 

Chex Mix

4 cups Wheat Chex
4 cups Cheerios
3 cups pretzel sticks
1 can (12 ounces) salted peanuts
1/4 cup butter, melted
2 to 3 tablespoons grated Parmesan cheese
1 teaspoon celery salt
1/2 to 3/4 teaspoon seasoned salt



In a 5-qt. slow cooker, combine cereals, pretzels and peanuts. Combine the butter, cheese, celery salt and seasoned salt; drizzle over cereal mixture and mix well. Cover and cook on low for 1 to 1-1/2 hours, stirring every 20 minutes. Serve warm or at room temperature. Yield: about 3 quarts. 

Oreos

2 packages devil's food cake mix (regular size)
1 cup canola oil
4 large eggs
FILLING:
8 ounces cream cheese, softened
1/4 cup butter, softened 
2-1/2 cups confectioners' sugar
1 teaspoon vanilla extract


In a large bowl, combine the cake mixes, oil and eggs until well blended. Roll into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Do not flatten.
Bake at 350° for 8-10 minutes or until set. Cool for 5 minutes before removing to wire racks (cookies will flatten as they cool).
In a small bowl, beat cream cheese and butter until fluffy. Beat in sugar and vanilla until smooth. Spread or pipe filling on the bottoms of half of the cookies; top with remaining cookies. Store in the refrigerator. Yield: about 6 dozen. 

Sloppy Joe Hot Pockets

1 pound lean ground beef (90% lean)
1/4 cup finely chopped onion
1/4 cup finely chopped celery
1/4 cup shredded carrot
1 can (8 ounces) tomato sauce
1/4 cup ketchup
2 tablespoons brown sugar
1 tablespoon red wine vinegar
1 tablespoon Worcestershire sauce
1 tablespoon tomato paste
1 tube (16.3 ounces) large refrigerated buttermilk biscuits
1/2 cup shredded cheddar cheese, optional



In a large skillet, cook beef, onion, celery and carrot over medium heat 6-8 minutes or until beef is no longer pink and vegetables are tender, breaking up beef into crumbles; drain.
Stir in tomato sauce, ketchup, brown sugar, vinegar, Worcestershire sauce and tomato paste. Bring to a boil. Reduce heat; simmer, uncovered, 10-15 minutes or until thickened, stirring occasionally. Cool completely.
Preheat oven to 350°. On a lightly floured surface, pat or roll each biscuit into a 6-in. circle. Spoon scant 1/3 cup beef mixture over half of each circle to within 1/2 in. of edge. If desired, sprinkle with cheese. Fold dough over filling; press edge with a fork to seal.
Place on an ungreased baking sheet. Cut three slits in top of each. Bake 18-20 minutes or until golden brown. Yield: 8 servings. 

Orville Redenbacher’s Caramel Popping Corn

6 quarts popped popcorn
2 cups packed brown sugar
1 cup butter, cubed
1/2 cup corn syrup
1 teaspoon salt
3 teaspoons vanilla extract
1/2 teaspoon baking soda


Place popcorn in a large bowl and set aside. In a large saucepan, combine the brown sugar, butter, corn syrup and salt; bring to a boil over medium heat, stirring constantly. Boil for 5 minutes, stirring occasionally.
Remove from the heat. Stir in vanilla and baking soda; mix well. Pour over popcorn and stir until well-coated. Pour into two greased 13x9-in. baking pans.
Bake, uncovered, at 250° for 45 minutes, stirring every 15 minutes. Cool completely. Store in airtight containers. Yield: about 5-1/2 quarts. 

Keebler Grasshopper Mint & Fudge Cookies

24 ounces milk or dark chocolate candy coating
1-1/2 teaspoons peppermint extract
60 Ritz crackers
2 ounces white candy coating, melted
Optional decorations: chopped Andes mint candies, crushed spearmint candies and green colored sugar


In a microwave, melt chocolate candy coating; stir until smooth. Stir in extract.
Dip crackers in chocolate candy coating; allow excess to drip off. Place on waxed paper; let stand until set.
Drizzle tops with white candy coating; decorate as desired. Let stand until set. Store in airtight containers. Yield: 5 dozen. 

Pagoda Crab Rangoon

1 package (8 ounces) reduced-fat cream cheese
1/2 cup mayonnaise
2 green onions, sliced
1 tablespoon paprika
1 tablespoon lime juice
1 teaspoon garlic powder
1 teaspoon reduced-sodium soy sauce
8 ounces fresh crabmeat
40 wonton wrappers
Chinese-style mustard



Preheat oven to 350°. In a small bowl, beat cream cheese and mayonnaise. Stir in green onions, paprika, lime juice, garlic powder and soy sauce. Fold in crab.
Spoon 2 teaspoons filling in the center of a wonton wrapper. (Cover remaining wrappers with a damp paper towel until ready to use.) Moisten wrapper edges with water. Fold opposite sides over filling, pressing centers together to seal. Repeat with remaining sides, making a four-pointed star. Repeat.
Transfer to an ungreased baking sheet. Bake 15-18 minutes or until golden brown. Serve with mustard. Yield: about 3 dozen. 

Move Over Reese’s Peanut Butter Cups

1 cup creamy peanut butter, divided
1/2 cup confectioners' sugar
4-1/2 teaspoons butter, softened
1/2 teaspoon salt
2 cups (12 ounces) semisweet chocolate chips
4 milk chocolate candy bars (1.55 ounces each), coarsely chopped
Colored sprinkles, optional



Combine 1/2 cup peanut butter, confectioners' sugar, butter and salt until smooth.
In a microwave, melt chocolate chips, candy bars and remaining peanut butter; stir until smooth.
Drop teaspoonfuls of chocolate mixture into paper-lined miniature muffin cups. Drop a scant teaspoonful of peanut butter mixture into each cup; top with another teaspoonful of chocolate mixture. If desired, decorate with sprinkles. Refrigerate until set. Store in an airtight container. Yield: 3 dozen. 

Pillsbury Toaster Strudels

1 tube (8 ounces) refrigerated crescent rolls
1 cup cherry pie filling - or choice
1/2 cup confectioners' sugar
1 to 2 tablespoons milk



Preheat oven to 375°. Unroll crescent dough and separate into four rectangles; place on an ungreased baking sheet. Press perforations to seal. Place 1/4 cup pie filling on one half of each rectangle. Fold dough over filling; pinch edges to seal. Bake 10-12 minutes or until golden.
Place confectioners' sugar in a small bowl; stir in enough milk to achieve a drizzling consistency. Drizzle over turnovers. Serve warm. Yield: 4 servings.

There are several recipes you’ve provided that are my wife’s favorites, and a couple I’m interested in (including the rangoon). I always enjoy looking at your recipes, glean some tips and tricks, and even making/eating them. Now it was time to let you know.

Happy in San Antonio
:wink:

gralan -

Thank you so much! What a nice compliment! I love to share and sometimes I wonder if anyone is paying any attention.

You have made a gray and lousy day much brighter for me! Bless you!

Enjoy - and give a holler if you need anything or have any questions!

Now I’m HAPPY IN BUFFALO!

KW

Homemade Potato Chips

7 unpeeled medium potatoes (about 2 pounds)
2 quarts ice water
5 teaspoons salt
2 teaspoons garlic powder
1-1/2 teaspoons celery salt
1-1/2 teaspoons pepper
Oil for deep-fat frying


Using a vegetable peeler or metal cheese slicer, cut potatoes into very thin slices. Place in a large bowl; add ice water and salt. Soak for 30 minutes.
Drain potatoes; place on paper towels and pat dry. In a small bowl, combine the garlic powder, celery salt and pepper; set aside.
In an electric skillet, heat 1-1/2 in. of oil to 375°. Fry potatoes in batches for 3-4 minutes or until golden brown, stirring frequently.
Remove with a slotted spoon; drain on paper towels. Immediately sprinkle with seasoning mixture. Store in an airtight container. Yield: 8-1/2 cups. 

Copycat Cinnamon Rolls

1 package (1/4 ounce) active dry yeast
1 cup warm whole milk (110° to 115°)
1/2 cup sugar
1/3 cup butter, melted
2 large eggs
1 teaspoon salt
4 to 4-1/2 cups all-purpose flour
FILLING:
3/4 cup packed brown sugar
2 tablespoons ground cinnamon
1/4 cup butter, melted, divided
FROSTING:
1/2 cup butter, softened
1/4 cup cream cheese, softened
1/2 teaspoon vanilla extract
1/8 teaspoon salt
1-1/2 cups confectioners' sugar



Dissolve yeast in warm milk. In another bowl, combine sugar, butter, eggs, salt, yeast mixture and 2 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
Turn dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 1 hour.
Mix brown sugar and cinnamon. Punch down dough; divide in half. On a lightly floured surface, roll one portion into an 11x8-in. rectangle. Brush with 2 tablespoons butter; sprinkle with half of the brown sugar mixture to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into eight slices; place in a greased 13x9-in. pan, cut side down. Cover with a kitchen towel. Repeat with remaining dough and filling. Let rise in a warm place until doubled, about 1 hour. Preheat oven to 350°.
Bake until golden brown, 20-25 minutes. Cool on wire racks.
For frosting, beat butter, cream cheese, vanilla and salt until blended; gradually beat in confectioners’ sugar. Spread over tops. Refrigerate leftovers. Yield: 16 rolls. 

Copycat Animal Burgers

1 pound ground beef
2 tablespoons finely chopped onion
2 tablespoons chili sauce
2 teaspoons Worcestershire sauce
2 teaspoons prepared mustard
4 slices process American cheese or cheddar cheese, halved diagonally
2 slices Swiss cheese, halved diagonally
4 hamburger buns, split and toasted
Lettuce leaves, sliced tomato and onion, cooked bacon strips, ketchup and mustard, optional



Combine first five ingredients, mixing lightly but thoroughly. Shape into four patties. Grill burgers, covered, on a greased rack over medium direct heat until a thermometer reads 160° and juices run clear, about 6 minutes on each side.
During the last minute of cooking, top each patty with two triangles of American cheese and one triangle of Swiss cheese. Serve on buns; if desired, top with lettuce, tomato, onion, bacon, ketchup or mustard. Yield: 4 servings. 

Pat’s King of Steaks Philly Cheese Steak

1 large onion, sliced
1/2 pound sliced fresh mushrooms, optional
1 small green pepper, sliced, optional
1 small sweet red pepper, sliced, optional
6 tablespoons canola oil, divided
1-1/2 pounds beef ribeye steaks, thinly sliced
4 crusty Italian rolls, split
Process cheese sauce
Ketchup, optional



In a large skillet, saute the onion and, if desired, mushrooms and peppers in 3 tablespoons oil until tender. Remove and keep warm. In the same pan, saute beef in remaining oil in batches for 45-60 seconds or until meat reaches desired doneness.
On each roll bottom, layer the beef, onion mixture, cheese and, if desired, ketchup. Replace tops. Yield: 4 servings. 

Grilled Potato Skins

2 large baking potatoes
2 tablespoons butter, melted
2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup (4 ounces) shredded cheddar cheese
3 bacon strips, cooked, drained, crumbled
Sour cream



Cut each potato lengthwise into four wedges. Cut away the white portion, leaving 1/4 in. on the potato skins. Place skins on a microwave-safe plate. Microwave, uncovered, on high for 8-10 minutes or until tender. Combine the butter, rosemary, salt and pepper; brush over both sides of potato skins.
Grill potatoes, skin side up, uncovered, over direct medium heat for 2-3 minutes or until lightly browned. Turn potatoes and position over indirect heat; grill 2 minutes longer. Top with cheese. Cover and grill 2-3 minutes longer or until cheese is melted. Sprinkle with bacon and onions. Serve with sour cream. Yield: 8 appetizers.

This recipe was tested in a 1,100-watt microwave.

Iced Coffee Latte

1/2 cup instant coffee granules
1/2 cup boiling water
4 cups chocolate milk
2 cups cold water
1 can (14 ounces) sweetened condensed milk
Ice cubes



In a large bowl, dissolve coffee in boiling water. Stir in the chocolate milk, cold water and condensed milk. Serve over ice. Yield: 8 servings. 

Meatball Pizza
I love to make meatballs for the freezer - great for casseroles, pizza, bombers - you name it. I can add them to any cheese sauce I make, and gravy, any sauce - it’s well worth standing over the hot stove frying 15 - 20 lbs. of homemade meatballs! Qui9ck and easy spaghetti and meatballs using my canned or frozen homemade sauce - makes things so easy. When I make homemade bread I always make sure I have enough (after the first kneading) in a plastic bag in the fridge so I can make pizza, stromboli or calzone or even little pizza hand pies.

1 prebaked 12-inch pizza crust
1 can (8 ounces) pizza sauce
1 teaspoon garlic powder
1 teaspoon Italian seasoning
1/4 cup grated Parmesan cheese
1 small onion, halved and sliced
12 frozen fully cooked Italian meatballs (1/2 ounce each), thawed and halved
1 cup (4 ounces) shredded part-skim mozzarella cheese
1 cup (4 ounces) shredded cheddar cheese

*I use my own blend of Italian cheeses

Preheat oven to 350°. Place crust on an ungreased 12-in. pizza pan or baking sheet.
Spread sauce over crust; sprinkle with garlic powder, Italian seasoning and Parmesan cheese. Top with onion and meatballs; sprinkle with remaining cheeses. Bake 12-17 minutes or until cheese is melted. Yield: 8 slices. 

Parmesan Chicken Nuggets

1/4 cup butter, melted
1 cup panko (Japanese) bread crumbs
1/2 cup grated Parmesan cheese
1/2 teaspoon kosher salt
1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch cubes
Marinara sauce, optional


Place butter in a shallow bowl. Combine the bread crumbs, cheese and salt in another shallow bowl. Dip chicken in butter, then roll in crumbs.
Place in a single layer on two 15-in. x 10-in. x 1-in. baking pans. Bake at 375° for 15-18 minutes or until no longer pink, turning once. Serve with marinara sauce if desired.
Freeze option: Cool chicken nuggets. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Place on a baking sheet and reheat in a preheated 375° oven 7-12 minutes or until heated through. Yield: 8 servings. 

Nice to dip in my parmesan dipping sauce -

Homemade Pepperoni Pizza Hot Pockets

1 premade pie crust, thawed and rolled flat

1/2 cup pepperoni slices

1/2 cup pizza sauce

1/2 cup shredded mozzarella cheese

  1. Preheat the oven to 400ºF.

  2. Transfer the pie crusts to a lightly floured surface and cut it into 2×3 rectangles. It is easiest to measure the pieces with a ruler, score the crust with a knife and cut it with a pizza cutter.

  3. Spoon about 2 teaspoons of pizza sauce followed by 2 to 3 pepperoni and a large pinch of mozzarella onto one of the rectangles, leaving about 1/4 inch of space before the edge. Use a cookie cutter or paring knife to cut out fun shapes in the second rectangle. Then place the cut out rectangle over the jam and seal the edges together with the tines of a fork. Baking on a cookie sheet for 8 to 10 minutes, then allow to cool.