Salted Pretzel Caramel Brownies

Ingredients

1 box Betty Crocker fudge brownies (for a 9x13 pan)

2 eggs

1/4 cup water

2/3 cup vegetable oil

3 cups pretzels

1 jar caramel sauce

coarse sea salt

Directions

Preheat oven to 350 degrees F. 

Line a 9x13-inch baking pan with parchment paper, or grease with cooking spray.

Prepare brownie batter according to package instructions.

Pour about 1/3 of the brownie batter into the prepared baking pan. 

Spread until the bottom of the pan is evenly coated. 

Then add two even layers of pretzels, covering the entire surface. 

Carefully spoon the remaining brownie batter on top to cover the pretzels.

Bake for 30 minutes, or until a toothpick inserted in the middle of the brownies comes out clean. Remove and set on a cooling rack to cool.

Spoon the caramel sauce onto the top of the brownies in an even layer. (If it is too thick, spoon the sauce into a small bowl first and microwave for 30 seconds to thin.) 

Sprinkle the caramel with a few pinches of sea salt.

Serve warm, or let cool to room temperature then serve.

Easy Taco Casserole

Ingredients

1 pound lean ground beef

1 can Ranch Style beans

1 10-12 ounce bag tortilla chips, crushed

1 can Ro-tel tomatoes

1 small onion, chopped

2 cups shredded cheddar cheese, divided

1 package taco seasoning

1 can cream of chicken soup

1/2 cup water

sour cream and salsa for serving

Directions

Preheat oven to 325 degrees. In a large skillet, brown meat and drain off fat. Stir in beans, tomatoes, onion, taco seasoning, soup and water. Simmer over medium-low heat until everything is well combined and heated through.

Grease a 9×13 casserole dish. Put down a layer of crushed tortilla chips, followed by a layer of the meat/bean mixture, then half of the cheddar cheese. Repeat layers. Cover with foil and bake for 20-30 minutes, or until bubbly.

Let sit for 5-10 minutes before serving. Top with sour cream and salsa.

Baked Tacos

Ingredients

2lbs ground beef

4 teaspoons dried minced onion

3 teaspoons chili powder

1 teaspoon cornstarch

1 teaspoon garlic powder

1 teaspoon ground cumin

½ teaspoon dried oregano

1/8 teaspoon cayenne pepper

1 (8 ounce) can tomato sauce

1 (16 ounce) can refried beans

2 cups shredded Colby-jack cheese

18-20 hard taco shells

Optional Condiments-

lettuce (shredded)

tomato (diced)

Salsa

Guacamole

Directions

Preheat the oven to 400 degrees.  

In a small bowl combine dried minced onion, chili powder, cornstarch, garlic powder, cumin, oregano, and cayenne pepper. 

Mix well and set aside.

In a large skillet brown ground beef over medium-high heat. 

Drain off any excess liquid. 

Add refried beans, tomato sauce, and prepared taco seasoning. 

Mix well.

Spoon the taco meat mixture into the taco shells and place into a 9 x 13 inch baking dish, standing up. 

Sprinkle cheese over the top of the taco meat in each shell. 

Place into the oven and bake at 400 degrees for 10-12 minutes or until the cheese has melted and the tacos are heated through. 

Remove from the oven and top with any optional condiments for serving. (Makes 8-10 Servings)

Chocolate Explosion Cheesecake

Ingredients

Crust

2 crushed chocolate graham cracker crumbs

1/3 cup sugar

1/3 cup butter, melted

Chocolate Layer

6 (1-ounce squares) semisweet chocolate

6 tablespoons butter

1/2 cup sugar

2 large eggs

2 tablespoons all-purpose flour

Cheesecake Layer

1/2 cup caramel ice-cream topping

1 (16 1/2 ounce) package refrigerated chocolate chip cookie dough

2 (8-ounce) packages cream cheese, softened

3/4 cup sugar

3 large eggs

1 teaspoon vanilla extract

1 tablespoon all-purpose flour

1/2 cup sour cream

Chocolate Ganache:

3 (1-ounce) squares semisweet chocolate

2 tablespoons heavy whipping cream

Directions

Preheat oven to 300˚.

To prepare crust

In a medium bowl, combine cracker crumbs and sugar. 

Add melted butter, stirring to combine. 

Press crust into bottom and up sides of 9-inch springform pan. 

Bake for 6 minutes; let cool.

To prepare chocolate layer

In a medium saucepan, combine chocolate and butter and melt over low heat, stirring constantly until chocolate is melted and smooth. 

Whisk in sugar, eggs (at room temperature)  and flour until just combined. 

Pour into bottom of cooled crust; bake for 15 minutes; let cool.

To prepare cheesecake layer

Spread caramel topping evenly over chocolate (leave about an inch from the side of the pan or the caramel edges will become hard). 

Cut cookie dough crosswise into 1-inch slices. 

Place slices in an even layer over caramel, pressing gently together to seal edges.

In a large bowl, beat cream cheese (at room temperature) and sugar at medium speed with an electric mixer until creamy. 

Beat in eggs (room temperature), one at a time, beating well after each addition. 

Beat in vanilla and flour just until combined. Stir in sour cream. 

Pour over cookie dough layer and bake for 1 hour. 

Remove from oven, and gently run a knife around edges to release crust from sides of pan. 

Let cool completely.

To prepare chocolate ganache

In a small saucepan, combine chocolate and whipping cream, melt over low heat, stirring constantly until chocolate is melted and smooth. 

Spread over cooled cheesecake. 

Decorate the cheesecake with the ganache

Refrigerate for at least 8 hours before serving.

Tortillia Roll Ups

Ingredients

1 block cream cheese

1 can diced green chiles

1 small can sliced black olives

1 tablespoon fresh chives (or one green onion, sliced)

6 slices of ham

6 flour tortillas

Instructions

Set cream cheese out on kitchen counter for 30 mins. or so to allow it to soften. 

Meanwhile, drain black olives and give them a rough chop. 

Slice green onions or chop chives (both are tasty so use what you like best). 

Place green onions (or chives), roughly chopped black olives, and canned green chiles into a large mixing bowl. 

Stir to combine.

Add your cream cheese to the green onion, olive and green chile mixture. 

Work the cream cheese into the mixture with a wooden spoon. 

Mix until the cream cheese is completely combined.

Now for the roll-ups. Using a spatula, spread 1/6th of the mixture evenly on top of a flour tortilla and place a piece of ham on top. 

Roll up your tortilla. 

Slice tortillas.

Cookies and Cream Cheesecakes

Ingredients

42 Oreos, 30 left whole and 12 coarsely chopped

2 pounds (32 ounces) cream cheese, softened

1 cup granulated sugar

1 teaspoon vanilla extract

4 large eggs, lightly beaten

1 cup sour cream

pinch of salt

Instructions

Preheat oven to 275°. 

Line standard muffin pans with liners. 

Place 1 whole cookie in the bottom of each liner.

Beat cream cheese at medium speed using an electric mixer. 

Gradually add the sugar, beating until combined. Beat in vanilla.

Drizzle in eggs, a bit at a time. 

Beat in sour cream and salt. 

Stir in chopped cookies by hand.

Divide batter evenly among cookie-lined cups, filling each almost to the top. 

Bake, rotating pan halfway through, until filling is set, about 22 minutes. 

Transfer to wire racks to cool completely. 

Refrigerate at least 4 hours (or up to overnight). 

Remove from tins just before serving. 

Best served really cold! You can garnish with fresh whipped cream and crumbled Oreos if desired.

Potato Bacon Casserole

Ingredients

4 cups frozen shredded hash brown potatoes

1/2 cup finely chopped onion

8 ounces bacon or turkey bacon, cooked and crumbled

1 cup (4 oz.) shredded cheddar cheese

1 can (12 fl. oz.) * NESTLÉ® CARNATION® Evaporated Milk

1 large egg, lightly beaten or 1/4 cup egg substitute

1 1/2 teaspoons seasoned salt

Instructions

PREHEAT oven to 350° F. 

Grease 8-inch-square baking dish.

LAYER 1/2 potatoes, 1/2 onion, 1/2 bacon and 1/2 cheese in prepared baking dish; repeat layers. 

Combine evaporated milk, egg and seasoned salt in small bowl. 

Pour evenly over potato mixture; cover.

BAKE for 55 to 60 minutes. 

Uncover; bake for an additional 5 minutes. 

Let stand for 10 to 15 minutes before serving.

Fry Ranch Tenders

Ingredients

¾ cup buttermilk

1 cup sour cream

1 package (20 ounces) chicken breast tenders rinsed,patted dry

1 tablespoon pepper

2 cups vegetable oil

1 packets (1 ounce each) Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix

4 cups flour

Instructions

In a small bowl, combine 1 packet of seasoning mix with sour cream and stir until well blended. 

Chill covered until ready to use.

In another bowl, combine the remaining packet of seasoning mix with the buttermilk and stir until well blended. 

Combine chicken and buttermilk mixture together in a Glad® Food Storage Zipper Bag. Seal the bag, turn to coat the chicken. 

Chill for at least 1 hour, overnight is best.

Remove the chicken from the bag, shake off any remaining buttermilk. 

Discard any remaining marinade.

On a large plate, add the flour with salt and pepper. 

Dredge each of the tenders evenly in the flour mixture.

In a deep skillet, heat the oil to 365°F. 

Carefully drop the chicken in the oil a few at a time. 

Cook the chicken in batches until golden and crispy, draining each batch on a bed of paper towels.

Serve immediately with the sour cream mixture for dipping.

Sausage Breakfast Skillet With Sauteed Tomatoes & Basil

Ingredients

1 package (12 ounces) JOHNSONVILLE®Original Recipe Breakfast Sausage, divided

2 medium red skinned potatoes, (about ¾ pounds) cut into very thin wedges

1 small onion, sliced

1 teaspoon Rosemary, dried or fresh

1/2  tomatoes, (about a cup)

1/3 cup Gouda cheese, shredded

2 to 4 largee gs, fried, scrambled or poached

1/4 cup fresh basil leaves, thinly sliced

salt and pepper, to taste

Instructions

In a bowl combine thin sliced potato wedges, onion slices, rosemary and 2 tablespoons olive oil. 

Toss together.

Use half the package of sausages (about 7 links).

In a 10 to 12-inch skillet over medium heat, add potato mixture and cook for 5 minutes, turning the potatoes occasionally so that they start to brown on both sides.

Add the sausages to the pan and continue cooking alongside the potatoes, another 10 to 15 minutes, turning occasionally to evenly brown the ingredients in the pan. 

Add the tomatoes, stir to combine and heat through allowing the tomatoes to brown slightly and burst, about 3 minutes.

With a spatula carefully push ingredients to the sides of the pan leaving a space in the center to fry or scramble your eggs just the way you like them. 

Remove from heat and sprinkle your egg skillet with shredded Gouda cheese and fresh basil.

To Die For Banana Cake with Vanilla Bean Frosting

Ingredients

2/3 cup sugar

1/2 cup sour cream

1 egg

2 tablespoons unsalted butter, softened

3/4 cup mashed super ripe banana (about 2)

1 teaspoon pure vanilla extract 

1 cup flour

1/4 teaspoon salt

1/2 teaspoon baking soda

Frosting

2 tablespoons unsalted butter, softened

1/4 cup heavy cream

1/2 teaspoon vanilla bean paste* (see below)

1 1/4 cups confectioner's sugar

Directions

To make cake (easily mixed by hand)

Preheat the oven to 375F (see note below).  

Cream together sugar, sour cream, egg, and 2 tablespoons softened butter.  

Add mashed bananas and 1 teaspoon vanilla extract.  

Add flour, salt, and baking soda; mix well.  

Pour into greased 8x8 pan.  

Bake at 375F for 20-25 minutes until a toothpick inserted in the center comes out clean.  

Cool completely before frosting.

To make frosting

Cream butter and confectioner's sugar together until smooth.  

Slowly add the heavy cream; stir until smooth.  

Stir in the vanilla bean paste until fully incorporated.  

Spread on cooled cake. 

Note - Bake at 350F if using a glass pan.

Recipe doubles well to fit in a 9x13 pan. 

Warm and Creamy Bacon Dip

Ingredients

8 ounces cream cheese, softened

2 cups Daisy Brand Sour Cream

3 ounces bacon bits

2 cups shredded cheddar cheese

1 cup chopped green onion

Instructions

Preheat the oven to 400 degrees. 

In a bowl, combine all ingredients. 

Place the mixture in a 1-quart baking dish. Cover. 

Heat the dip for 25-30 minutes or until hot. 

Serve with assorted fresh vegetables, crackers and/or chips. 

*Serving option: 

Dip may also be placed in hollowed round sourdough loaf, wrapped in foil and heated in 400 degree oven for 30 minutes.

Chicken-Parmesan Bundles

Ingredients

4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened

1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained

1-1/4 cups KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided

6 Tbsp. KRAFT Grated Parmesan Cheese, divided

6 small boneless skinless chicken breasts (1-1/2 lb.), pounded to 1/4-inch thickness

1 egg

10 RITZ Crackers, crushed (about 1/2 cup)

1-1/2 cups spaghetti sauce, heated

Instructions

HEAT oven to 375ºF.

MIX cream cheese, spinach, 1 cup mozzarella and 3 Tbsp.

 Parmesan until blended; spread onto chicken. 

Starting at one short end of each breast, roll up chicken tightly. 

Secure with wooden toothpicks, if desired.

BEAT egg in shallow dish. 

Mix remaining Parmesan and cracker crumbs in separate shallow dish. 

Dip chicken in egg, then roll in crumb mixture to evenly coat. 

Place, seam sides down, in 13x9-inch baking dish sprayed with cooking spray.

BAKE 30 min. or until chicken is done (165ºF). 

Remove and discard toothpicks. 

Serve chicken topped with spaghetti sauce and remaining mozzarella.

Blooming Gooey Cheese Bread

Ingredients

1 unsliced loaf (round is preferable) sourdough bread - mine was square.

1 pound Monterey Jack cheese, thinly sliced

1/2 cup butter, melted

1/2 cup finely diced green onion, with tops

2-3 tsp poppy seeds

Instructions

Cut the bread lengthwise and widthwise - withOUT cutting through the bottom crust.

Place on a foil-lined baking sheet.

Insert cheese between cuts.

Combine butter, onion, and poppy seeds.

Drizzle over bread.

Wrap in foil; place on a baking sheet.

Bake at 350 degrees for 15 minutes.

Unwrap. Bake 10 more minutes, or until cheese is melted.

Notes

You can make this ahead, wrap in foil & cook it over the fire while camping. Place on grate for about 30 min.

Banana-Sour Cream Cake

Ingredients

1 pkg. (2-layer size) yellow cake mix

1 cup mashed ripe bananas (about 3)

1 cup BREAKSTONE'S or KNUDSEN Sour Cream

3 eggs

1/4 cup oil

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

1/2 cup butter, softened

1 pkg. (16 oz.) powdered sugar

1 cup finely chopped PLANTERS Walnuts

Instructions

HEAT oven to 350°F.

BEAT first 5 ingredients with mixer on low speed just until moistened, stopping frequently to scrape bottom and side of bowl. 

Beat on medium speed 2 min. Pour into greased and floured 13x9-inch pan.

BAKE 35 min. or until toothpick inserted in center comes out clean. 

Cool completely.

BEAT cream cheese and butter with mixer until well blended. 

Gradually beat in sugar.

REMOVE cake from pan. 

Carefully cut cake crosswise in half using serrated knife. 

Place 1 cake half, top-side down, on plate; spread with some of the frosting. 

Top with remaining cake half, top-side up. 

Spread top and sides with remaining frosting. 

Press nuts into sides. Keep refrigerated.

Cookies & Creme Cake

Ingredients

1 pkg Duncan Hines® Moist Deluxe® Classic White Cake Mix

3 large egg whites

1 1/3 cups water

2 tbsp vegetable oil

1 cup cream filled chocolate sandwich cookies, coarsely chopped

1 tub Duncan Hines® Creamy Home-Style Butter Cream Frosting

additional cookies (optional)

Instructions

Preheat oven to 350ºF. 

Grease and flour two 9-inch round cake pans.

Combine cake mix, egg whites, water, and oil in large mixing bowl. 

Beat at low speed with electric mixer until moistened. Beat at medium speed for 2 minutes. 

Fold in 1 cup cookies. Pour into prepared pans.

Bake 28 to 31 minutes or until toothpick inserted in center comes out clean. 

Cool in pans 15 minutes. Remove from pans; cool completely.

Fill and frost cake with frosting. Garnish with additional cookies, if desired.

Cheese Twist

Ingredients

1 can Pillsbury® refrigerated classic pizza crust

1/2 tablespoon unsalted butter, softened

2 tablespoons shredded Cheddar cheese

2 tablespoons shredded Asiago or Parmesan cheese

Muir Glen® organic pizza sauce (from 15-oz can), heated

Instructions

Heat oven to 400°F. If pizza baking stone is unavailable, line cookie sheet with parchment paper.

On baking stone, roll out dough into 10x6-inch rectangle. 

Brush butter evenly over dough. Sprinkle cheese evenly over butter.

Using pizza cutter or sharp knife, cut dough crosswise into 1/2-inch-wide strips. 

Twist each strip tightly, being careful to keep most of cheese inside; place on baking stone. 

If desired, top twisted strips with additional cheese.

Bake 7 to 10 minutes or until golden brown and cheese is melted. 

Serve warm with warm pizza sauce for dipping.