Ranch Tuna Melt Wedges

Prep Time:15 min

Start to Finish:25 min

Makes:6 servings

1 1/2 cups Bisquick mix

1/3 cup boiling water

1 can (12 oz) chunk light tuna in water, well drained

1/4 cup ranch dressing

3 tablespoons finely chopped green onions

1 small tomato, cut into 6 slices

3 slices American cheese, cut in half diagonally

1. Heat oven to 450°F. In medium bowl, stir Bisquick mix and boiling

water until soft dough forms. Gather dough into a ball.

2. Place dough on surface lightly dusted with Bisquick mix. Roll

dough into 13-inch round. Place on ungreased 12-inch pizza pan; pinch

edge to form 1/2-inch rim. Bake 6 to 8 minutes or until light brown.

3. Meanwhile, in medium bowl, mix tuna, dressing and onions. Spread

tuna mixture over crust. Arrange tomato and cheese slices alternately

in a pinwheel pattern on tuna mixture. Bake 1 to 2 minutes or until

cheese is melted. Cut into wedges.


Turkey Cucumber Dill Sandwiches

Prep Time:15 min

Start to Finish:15 min

Makes:4 sandwiches

1/4 cup mayonnaise or salad dressing

1 tablespoon dried dill weed

8 slices multigrain bread

1/2 pound sliced cooked deli turkey

4 slices (1 ounce each) Muenster cheese

16 thin slices cucumber

4 lettuce leaves

1. Mix mayonnaise and dill weed. Spread on one side of each bread


2. Top 4 slices with turkey, cheese, cucumber and lettuce. Top with

remaining bread.


Fruited Gorgonzola and Cheddar Melts

Prep Time:5 min

Start to Finish:10 min

Makes:4 sandwiches

4 slices bread, each 1-inch thick

1 large apple, cored and cut into 8 rings

1 large ripe pear, sliced

4 ounces Cheddar cheese, sliced

4 ounces Gorgonzola cheese, crumbled

1. Set oven control to broil. Place bread on ungreased cookie sheet.

Broil with tops about 4 inches from heat 1 to 2 minutes or until

golden brown; turn.

2. Divide apple rings and pear slices among bread slices. Top with

cheeses. Broil 2 to 4 minutes or just until cheese begins to melt.


Taco Turkey Wedges

Prep Time:20 min

Start to Finish:20 min

Makes:8 servings

1 round focaccia bread (10 inch)

1/2 cup chopped pitted ripe olives

2 tablespoons sour cream

2 tablespoons mayonnaise or salad dressing

1 teaspoon Old El Paso taco seasoning mix

1 small tomato, sliced

4 oz thinly sliced cooked turkey

2 oz thinly sliced Monterey Jack cheese with jalapeño peppers

2 oz thinly sliced Cheddar cheese

1. Cut bread horizontally in half. In small bowl, mix olives, sour

cream, mayonnaise and taco seasoning. Spread olive mixture evenly

over cut sides of bottom and top halves of bread.

2. Layer tomato, turkey and cheeses on bottom half. Top with top

half. Secure loaf with toothpick or small skewer. Cut loaf into 8



Chocolate-Peanut Butter Dream Bars (Cookie Mix)

Prep Time:30 min

Start to Finish:2 hr 5 min

Makes:24 bars

Cookie Base

1 pouch (1 lb 1.5 oz) Betty Crocker® double chocolate chunk cookie


1/4 cup vegetable oil

2 tablespoons cold strong brewed coffee or water

1 egg


1 package (8 oz) cream cheese, softened

1/4 cup sugar

1 container (8 oz) frozen whipped topping, thawed

1 bag (9 oz) miniature chocolate-covered peanut butter cup candies,



1/4 cup creamy peanut butter

1/4 cup milk

2 tablespoons sugar

3 oz bittersweet baking chocolate, melted

1 cup unsalted dry-roasted peanuts

1. Heat oven to 350°F. In large bowl, stir cookie base ingredients

until soft dough forms. Spread dough in bottom of ungreased 13x9-inch

pan. Bake 12 to 15 minutes or just until set. Cool completely, about

30 minutes.

2. In large bowl, beat cream cheese and 1/4 cup sugar with electric

mixer on medium speed until smooth. Fold in whipped topping and

candies. Spread over cooled cookie base.

3. In small microwavable bowl, beat peanut butter, milk and 2

tablespoons sugar with wire whisk until smooth. Microwave uncovered

on High 30 to 60 seconds, stirring after 30 seconds, to thin for

drizzling. Drizzle mixture over filling. Drizzle with melted

chocolate. Sprinkle with peanuts. Refrigerate about 1 hour or until

set. For bars, cut into 6 rows by 4 rows. Store covered in