Site hosted by Angelfire.com: Build your free website today!
Blog Tools
Edit your Blog
Build a Blog
RSS Feed
View Profile
« December 2005 »
S M T W T F S
1 2 3
4 5 6 7 8 9 10
11 12 13 14 15 16 17
18 19 20 21 22 23 24
25 26 27 28 29 30 31
Entries by Topic
All topics  «
Group One
Tripod Home
Tripod Build
Tripod Member Spotlight
Register Your Domain
Group Two
Lycos Home
Lycos Search
Lycos News
You are not logged in. Log in
COOKING WITH ME
Friday, 9 December 2005
CHRISTMAS ACROSS THE USA
Mood:  energetic
CHRISTMAS ACROSS THE USA

Posted by blog/bozette at 3:35 PM CST
Post Comment | Permalink | Share This Post

Peanut Butter S'More Bars
Prep Time: 15 min (Ready in 1 hr 20 min )
Makes: 36 bars Nutrition Information

Refrigerated peanut butter cookies makes bar-making so easy, you'll be making s'more and s'more.



1 (18-oz.) roll Pillsbury? Refrigerated Peanut Butter Cookies
3 cups miniature marshmallows
1/2 cup milk chocolate chips
3/4 teaspoon oil
1 cup holiday-colored candy-coated chocolate pieces



1. Heat oven to 350?F. Spray 13x9-inch pan with nonstick cooking spray. Spoon cookie dough in bottom of sprayed pan. With floured fingers, press dough evenly to form crust.
2. Bake at 350?F. for 16 to 19 minutes or until golden brown.
3. Remove pan from oven; sprinkle with marshmallows. Return to oven; bake an additional 2 to 3 minutes or until marshmallows are puffy.
4. Meanwhile, in small saucepan, melt chocolate chips with oil over low heat, stirring until smooth.
5. Remove pan from oven; sprinkle with colored candy pieces. Drizzle melted chocolate mixture over warm bars. Cool 45 minutes or until completely cooled. Cut into bars.


Posted by blog/bozette at 3:31 PM CST
Post Comment | Permalink | Share This Post
BURGER BITES
Mood:  a-ok
1/2 cup KRAFT Honey Barbecue Sauce or BULL'S-EYE Original Barbecue Sauce
1/4 cup grape jelly
1 lb. pkg. (24) small prepared frozen meatballs
1 can (8 oz.) pineapple chunks, drained
1 large red pepper, cut into cubes



MIX barbecue sauce and jelly in large skillet. Cook and stir on medium heat 2 min. or until jelly melts.
ADD meatballs to skillet; cook 10 min. or until heated through.
SKEWER each meatball alternately on long wooden skewer or toothpick with pineapple chunk and red pepper.


Posted by blog/bozette at 3:22 PM CST
Post Comment | Permalink | Share This Post
HOT BEEF AND MUSHROOM TURNOVERS
Mood:  hungry
Hot Beef and Mushroom Turnovers
Prep Time: 30 min (Ready in 30 min )
Makes: 2 servings (1 turnover and 1/2 cup gravy each) Nutrition Information

When you have leftover roast beef, make these pastry-filled turnovers for an easy weeknight meal.



1 Pillsbury? refrigerated pie crust (from 15-oz box), softened as directed on box
4 thin slices cooked roast beef (5 to 6 oz)
2 tablespoons steak sauce
1 oz Muenster cheese, sliced
1/2 cup beef gravy (from 12-oz jar)
1 jar (2.5 oz) Green Giant? sliced mushrooms, well drained



1. Heat oven to 425?F. Remove pie crust from pouch; place flat on work surface. Cut crust in half; place halves on ungreased cookie sheet.
2. Top 1 side of each crust half with half of the roast beef, folding to fit. Top each with steak sauce and cheese. Fold dough over filling; press all outside edges with fork to seal. Cut several slits in top of each to allow steam to escape.
3. Bake 13 to 18 minutes or until crust is deep golden brown. Meanwhile, in 1-quart saucepan, mix gravy and mushrooms. Cook over medium heat, stirring occasionally, until thoroughly heated. Serve sauce over turnovers.


Posted by blog/bozette at 3:20 PM CST
Post Comment | Permalink | Share This Post

Newer | Latest | Older