- 1 bag (25 oz) Pillsbury™ Grands!™ frozen Buttermilk biscuits (12 biscuits)
- 12 eggs
- 1/4 cup heavy whipping cream
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- 6 oz sliced deli ham, chopped (about 1 cup)
- 2 cups shredded Cheddar cheese (8 oz)
- Heat oven to 375°F. Make biscuits as directed on bag.
- Reduce oven temperature to 350°F. Spray 13×9-inch (3-quart) baking dish with cooking spray.
- In large bowl, beat eggs, cream, salt and pepper with whisk. Stir in ham. Pour egg mixture into baking dish. Bake 25 to 28 minutes or until egg mixture is set and knife inserted in center comes out clean. Sprinkle cheese over top. Bake 4 to 6 minutes or until cheese is melted.
- Cut baked eggs into 4 rows by 3 rows to make 12 squares. Split biscuits, and fill each with 1 egg square.
- 4 oz cream cheese, softened (from 8-oz package)
- 1/3 cup creamy peanut butter
- 1 container (6 oz) French vanilla yogurt
- 1/2 cup powdered sugar
- 3/4 teaspoon vanilla
- 1/8 teaspoon salt
- 1/4 cup mini semisweet chocolate chips
- In small bowl, beat cream cheese and peanut butter with electric mixer on low speed until smooth and creamy.
- Beat in yogurt, powdered sugar, vanilla and salt on low speed until blended. Stir in chocolate chips.
- Sprinkle with additional chocolate chips for garnish, if desired.
- 2 cups self-rising flour
- 3/4 cup cold butter, cut into pieces
- 2 cups shredded sharp Cheddar cheese (8 oz)
- 3/4 teaspoon ground red pepper (cayenne)
- 3 tablespoons ice water
- Salted toasted pecan halves, if desired
- Heat oven to 400ºF. In food processor, place flour and butter. Cover; process until mixture looks like coarse meal. Add cheese and red pepper. Cover; process, using quick on-and-off motions, until combined. With food processor running, gradually pour water through feed tube; process just until dough forms a ball.
- Onto ungreased cookie sheets, drop dough by tablespoonful’s 2 inches apart. Flatten each cookie with bottom of drinking glass; gently press 1 pecan half into center of each cookie.
- Bake 12 minutes. Cool 2 minutes; remove from cookie sheets to cooling racks. Store cooled cookies tightly covered.
These easy no-bake cookies, featuring oatmeal, cocoa and coconut, are perfect to add to your dessert spread.
- 2 cups quick-cooking oats
- 2/3 cup peanut butter
- 1 can (31/2 oz) flaked coconut
- 1/4 cup unsweetened baking cocoa
- 1 teaspoon vanilla
- 2 cups sugar
- 1/2 cup milk
- 1/4 cup butter or margarine
- Line cookie sheets with waxed paper. In medium bowl, mix oats, peanut butter, coconut, cocoa and vanilla; set aside.
- In 1-quart saucepan, heat sugar, milk and butter to boiling. Boil 1 minute, stirring constantly. Pour over oat mixture; quickly stir to mix well.
- Immediately drop by heaping teaspoonfuls onto cookie sheets; cool. Carefully remove from waxed paper to serve.
- 2 cups chopped pecans
- 1/2 cup butter, cut into pieces
- 4 oz unsweetened baking chocolate, chopped
- 3 cups semisweet chocolate chips (18 oz)
- 1 1/2 cups flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 4 eggs
- 1 1/2 cups sugar
- 2 teaspoons vanilla
- Heat oven to 350°F. Spread pecans in ungreased shallow pan. Bake uncovered 6 to 10 minutes, stirring occasionally, until light brown. Set aside.
- In 3-quart heavy saucepan, cook butter, baking chocolate and 1 1/2 cups of the chocolate chips over low heat, stirring constantly, until butter and chocolate are melted. Remove from heat; cool.
- In medium bowl, mix flour, baking powder and salt; set aside. In large bowl, beat eggs, sugar and vanilla with electric mixer on medium speed until well blended. On low speed, gradually beat in flour mixture. Add chocolate mixture; beat well. Stir in toasted pecans and remaining 1 1/2 cups chocolate chips.
- Line cookie sheets with cooking parchment paper. Onto cookie sheets, drop dough by 2 tablespoonfuls 1 inch apart. Bake 10 minutes. Cool 2 minutes; remove from cookie sheets to cooling racks.
- 2 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 cup butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 1 box (4-serving size) vanilla instant pudding and pie filling mix
- 2 eggs
- 1 teaspoon vanilla
- 2 cups green and red M&M’s™ milk chocolate candies
- 1 cup white vanilla baking chips
- Heat oven to 350°F. In medium bowl, mix flour, baking soda and salt; set aside.
- In large bowl, beat butter, granulated sugar and brown sugar with electric mixer on medium speed about 1 minute or until fluffy; scrape side of bowl. Beat in dry pudding mix. Beat in eggs, one at a time, just until smooth. Beat in vanilla. On low speed, gradually beat flour mixture into butter mixture until well blended. Stir in chocolate candies and white chips until blended.
- Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheets.
- Bake 9 to 11 minutes or until light brown. Cool 2 minutes; remove from cookie sheets to cooling rack. Cool completely, about 15 minutes. Store in airtight container at room temperature.
- 2 slices marble rye bread
- 1 Cheese Slice
- 40 g thinly sliced deli roast beef
- 2 thin green pepper rings
- Heat small skillet sprayed with cooking spray on medium heat.
- Fill bread slices with remaining ingredients.
- Cook 3 min. on each side or until golden brown on both sides.
- 1 Loaf Italian or French Bread
- 1/4 Cup Unsalted Butter, softened
- 2 Cloves Garlic
- 1 Tablespoon Parsley, chopped fine
- 1/4 Cup Parmesan cheese
- Preheat oven to 350°F.
- Cut the bread in half, horizontally or leave it whole. Personally, I like leaving it whole, as I find the loaf absorbs the flavor of the garlic butter mixture.
- Press the garlic (or chop fine if you do not have a press). Mix the butter, garlic, and parsley together in a small bowl. Spread the garlic butter mixture over the top of the bread, or bread halves. Place on a baking sheet and heat in the oven for 10 minutes.
- Remove pan from oven. If you want to add some parmesan cheese, now is the perfect time. Sprinkle some parmesan over the bread and return to oven on the highest rack. Broil on high heat for 2-3 minutes until the edges of the bread begin to brown and the cheese (if added) begins to bubble. Watch carefully while broiling as the bread can easily burn.
- Remove from the oven and let the bread cool for a minute. Remove from the pan and serve whole, or make 1-inch thick slices. Serve immediately.