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      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

      slice.

      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

      wedges.

      .

      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

      mix

      1/4 cup vegetable oil

      2 tablespoons cold strong brewed coffee or water

      1 egg

      Filling

      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,

      chopped

      Topping

      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 13×9-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

      refrigerator.

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