3 cups coarsely shredded deli rotisserie chicken
1 cup Monterey Jack cheese
8 slices precooked bacon, chopped
1 cup ranch dressing
1 package (8 inch) flour tortillas
4 cups shredded romaine lettuce
1) In large bowl, gently mix all ingredients except tortillas and lettuce. Cover and refrigerate up to 3 days.
2) to make 1 wrap, in small microwaveable bowl, microwave 1/3 cup chicken mixture, loosely covered, on high for 30-45 seconds or until hot. Spread chicken mixture on tortilla and top with 1/2 cup shredded lettuce, roll up.
**Can be served cold as well**
Wednesday
Flaky Ham and Turkey Sandwiches
1 box (15 oz) refrigerated pie crusts, softened as directed on box
2 teaspoons yellow mustard
1/2 lb. sliced cooked turkey
1 cup shredded cheddar cheese
2 small plum (Roma) tomatoes, thinly sliced
1/2 lb. sliced cooked ham
1) Heat oven to 425 degrees. Remove pie crusts from pouches; place crusts flat on work surface. Brush each crust with 1 teaspoon mustard to within 1/2 inch of edge.
2) Layer turkey, cheese, tomato slices, and ham in 4 1/2 inch wide strip down center of each crust to within 1 inch of top and bottom of edges. Fold top and bottom edges up onto filling. Bring both sides up over filling, meeting in center; press crust edges together forming 1/2 inch high seam to seal. Place on ungreased cookie sheet. Cut 3 0r 4 slits in top crust of each to allow steam to escape.
3) Bake 20-25 minutes or until golden brown. Cool 5 minutes. Cut each roll into 8 slices; serve warm.
2 teaspoons yellow mustard
1/2 lb. sliced cooked turkey
1 cup shredded cheddar cheese
2 small plum (Roma) tomatoes, thinly sliced
1/2 lb. sliced cooked ham
1) Heat oven to 425 degrees. Remove pie crusts from pouches; place crusts flat on work surface. Brush each crust with 1 teaspoon mustard to within 1/2 inch of edge.
2) Layer turkey, cheese, tomato slices, and ham in 4 1/2 inch wide strip down center of each crust to within 1 inch of top and bottom of edges. Fold top and bottom edges up onto filling. Bring both sides up over filling, meeting in center; press crust edges together forming 1/2 inch high seam to seal. Place on ungreased cookie sheet. Cut 3 0r 4 slits in top crust of each to allow steam to escape.
3) Bake 20-25 minutes or until golden brown. Cool 5 minutes. Cut each roll into 8 slices; serve warm.
Easy Chunky Tomato Soup
2 tablespoons vegetable oil
1 medium onion, chopped
2 tablespoons all-purpose flour
1/2 cup milk
1 jar (26-28 oz) tomato paste sauce
1 can (14.5 oz) diced tomatoes with basil, garlic, and oregano; undrained
1 can (14 oz) chicken broth
3/4 cup finely shredded Cheddar-American cheese blend
1) In 4 qt. saucepan, heat oil over medium heat. Add onion, cook and stir until softened. Add flour; cook and stir until moistened. Gradually add milk cooking and stirring about 2 minutes or until smooth and bubbly.
2)Stir in pasta sauce, tomatoes, and broth. Cover; cook over medium heat about 15 minutes, stirring frequently, just until mixture boils. Top each serving with 3 tablespoons cheese.
1 medium onion, chopped
2 tablespoons all-purpose flour
1/2 cup milk
1 jar (26-28 oz) tomato paste sauce
1 can (14.5 oz) diced tomatoes with basil, garlic, and oregano; undrained
1 can (14 oz) chicken broth
3/4 cup finely shredded Cheddar-American cheese blend
1) In 4 qt. saucepan, heat oil over medium heat. Add onion, cook and stir until softened. Add flour; cook and stir until moistened. Gradually add milk cooking and stirring about 2 minutes or until smooth and bubbly.
2)Stir in pasta sauce, tomatoes, and broth. Cover; cook over medium heat about 15 minutes, stirring frequently, just until mixture boils. Top each serving with 3 tablespoons cheese.
Golden Glow Punch
1 can (6 oz) frozen lemonade concentrate, thawed
1 can (6 oz) frozen orange juice concentrate, thawed
1 can (6 oz) frozen tangerine concentrate, thawed
2 cups cold water
2 bottles (33 oz each) ginger ale, chilled
ice cubes
1) In large non-metal pitcher or punch bowl, combine juice concentrates and water; mix well
2) Just before serving, add ginger ale and ice; stir to blend. Garnish as desired.
1 can (6 oz) frozen orange juice concentrate, thawed
1 can (6 oz) frozen tangerine concentrate, thawed
2 cups cold water
2 bottles (33 oz each) ginger ale, chilled
ice cubes
1) In large non-metal pitcher or punch bowl, combine juice concentrates and water; mix well
2) Just before serving, add ginger ale and ice; stir to blend. Garnish as desired.
Cinnamon Crisps
1 tablespoon sugar
1/2 teaspoon ground cinnamon
4 8-inch flour tortillas
1 tablespoon water
1) Heat oven to 40 degrees. Spray cookie sheet with cooking spray. In small bowl, mix cinnamon and sugar.
2) Lightly brush each side of tortilla with water. Lightly sprinkle about 1/2 teaspoon sugar-cinnamon mixture over each side of each tortilla.
3) Cut each tortilla into 8 wedges, place on cookie sheet.
4) Bake 6-8 minutes or until light golden brown. Remove from cookie sheet and place on wire rack. Cool completely, about 10 minutes.
1/2 teaspoon ground cinnamon
4 8-inch flour tortillas
1 tablespoon water
1) Heat oven to 40 degrees. Spray cookie sheet with cooking spray. In small bowl, mix cinnamon and sugar.
2) Lightly brush each side of tortilla with water. Lightly sprinkle about 1/2 teaspoon sugar-cinnamon mixture over each side of each tortilla.
3) Cut each tortilla into 8 wedges, place on cookie sheet.
4) Bake 6-8 minutes or until light golden brown. Remove from cookie sheet and place on wire rack. Cool completely, about 10 minutes.
Tuesday
Scrambled Eggs Benedict
8 eggs
1/2 cup milk or water
1/8 teaspoon pepper
2 tablespoons butter
1 jar (7.5 oz) hollandaise sauce
8 slices Canadian bacon
4 English muffins, split, toasted
Paprika, if desired
1) In medium bowl, beat eggs, milk and pepper with wire whisk or fork until well blended.
2) in 10 inch skillet, melt butter over medium heat. Pour egg mixture into skillet. As mixture begins to set on bottom and side, gently lift cooked portion with pancake turner, so thin, uncooked portion can flow to the bottom of the skillet (avoid constant stirring). Cook 4-5 minutes or until eggs are thickened throughout but still moist and fluffy.
3) In 2-cup microwavable measuring cup, microwave hollandaise sauce on high 1 minute 30 seconds to 2 minutes or until hot; cover tightly to keep warm.
4) On large microwaveable plate, place canadian bacon slices in single layer. Microwave on high for 45-60 seconds or until warm.
5) Place 2 toasted muffin halves on each plate, top each muffin half with slice of canadian bacon, about 1/3 cup eggs and 2 tablespoons hollandaise sauce, sprinkle with paprika.
1/2 cup milk or water
1/8 teaspoon pepper
2 tablespoons butter
1 jar (7.5 oz) hollandaise sauce
8 slices Canadian bacon
4 English muffins, split, toasted
Paprika, if desired
1) In medium bowl, beat eggs, milk and pepper with wire whisk or fork until well blended.
2) in 10 inch skillet, melt butter over medium heat. Pour egg mixture into skillet. As mixture begins to set on bottom and side, gently lift cooked portion with pancake turner, so thin, uncooked portion can flow to the bottom of the skillet (avoid constant stirring). Cook 4-5 minutes or until eggs are thickened throughout but still moist and fluffy.
3) In 2-cup microwavable measuring cup, microwave hollandaise sauce on high 1 minute 30 seconds to 2 minutes or until hot; cover tightly to keep warm.
4) On large microwaveable plate, place canadian bacon slices in single layer. Microwave on high for 45-60 seconds or until warm.
5) Place 2 toasted muffin halves on each plate, top each muffin half with slice of canadian bacon, about 1/3 cup eggs and 2 tablespoons hollandaise sauce, sprinkle with paprika.
Apricot Cooler
1 can (46 oz) apricot nectar, chilled
3/4 cup frozen (thawed) lemonade concentrate
2 cups lemon lime carbonated beverage, chilled
1) in 2 1/2-to-3 quart nonmetal pitcher or punch bowl, mix apricot nector and lemonade concentrate. If desired, refrigerate until serving time.
2) Just before serving, gently stir in carbonated beverage. Serve over ice.
3/4 cup frozen (thawed) lemonade concentrate
2 cups lemon lime carbonated beverage, chilled
1) in 2 1/2-to-3 quart nonmetal pitcher or punch bowl, mix apricot nector and lemonade concentrate. If desired, refrigerate until serving time.
2) Just before serving, gently stir in carbonated beverage. Serve over ice.
Vermont Maple Bread Pudding
1 bag (12.4) oz Pillsbury Oven Baked Frozen crusty French Dinner rolls
6 eggs
1/2 cup maple-flavored or real maple syrup
1/4 cup granulated sugar
1 1/2 teaspoons baking powder
1 pint (2 cups) half-and-half
1 cup milk
1/4 cup butter or margarine, melted
1/2 cup cream cheese creamy ready-to-spread frosting
1 container (6 oz) Yoplait original 99% fat free French Vanilla yogurt
1) Heat oven to 350 degrees. Spread 13x9-inch pan with cooking spray. Let frozen rolls stand at room temperature 10 minutes. Cut each roll into 12 pieces; place in large bowl.
2) In another large bowl, slightly beat eggs. Reserve 1 tablespoon of the syrup in small microwavable bowl; add remaining syrup to eggs. Stir in sugar, baking powder, half-and-half, milk, and melted butter until well blended. Pour mixture over roll pieces in bowl; stir to coat well. Pour mixture into pan, pressing bread into liquid with back of spoon. Let stand 5 minutes; press down bread again.
3) Bake 40-55 minutes or until top is golden brown and knife inserted in center comes out clean. Cool 20 minutes before serving.
4) To reserved syrup, stir in frosting and yogurt. Microwave on high for 20 seconds or until melted. Stir, pour over warm bread pudding and spread to cover. Cut into 12 servings. Serve warm
6 eggs
1/2 cup maple-flavored or real maple syrup
1/4 cup granulated sugar
1 1/2 teaspoons baking powder
1 pint (2 cups) half-and-half
1 cup milk
1/4 cup butter or margarine, melted
1/2 cup cream cheese creamy ready-to-spread frosting
1 container (6 oz) Yoplait original 99% fat free French Vanilla yogurt
1) Heat oven to 350 degrees. Spread 13x9-inch pan with cooking spray. Let frozen rolls stand at room temperature 10 minutes. Cut each roll into 12 pieces; place in large bowl.
2) In another large bowl, slightly beat eggs. Reserve 1 tablespoon of the syrup in small microwavable bowl; add remaining syrup to eggs. Stir in sugar, baking powder, half-and-half, milk, and melted butter until well blended. Pour mixture over roll pieces in bowl; stir to coat well. Pour mixture into pan, pressing bread into liquid with back of spoon. Let stand 5 minutes; press down bread again.
3) Bake 40-55 minutes or until top is golden brown and knife inserted in center comes out clean. Cool 20 minutes before serving.
4) To reserved syrup, stir in frosting and yogurt. Microwave on high for 20 seconds or until melted. Stir, pour over warm bread pudding and spread to cover. Cut into 12 servings. Serve warm
Thursday
Moonbeams
Carry moonbeams home in a (cookie) jar? You can, with these delicate, lemony tidbits.
Prep Time: 1 Hr
Makes: 3 dozen cookies
INGREDIENTS:
1 roll (16.5 oz) Pillsbury® Create 'n Bake® refrigerated sugar cookies
1 cup coconut
1/2 cup lemon curd (from 10-oz jar)
2 oz vanilla-flavored candy coating (almond bark), chopped, or 1/3 cup white vanilla baking chips
DIRECTIONS:
1. Heat oven to 350°F. In large bowl, break up cookie dough. Stir or knead in coconut. Shape dough into 1-inch balls. On ungreased cookie sheets, place balls 2 inches apart.
2. With thumb or handle of wooden spoon, make indentation in center of each cookie. Spoon about 1/2 teaspoon lemon curd into each indentation.
3. Bake 10 to 13 minutes or until edges are light golden brown. Remove from cookie sheets to cooling racks. Cool 5 minutes.
4. In small microwavable bowl, place candy coating. Microwave on Medium 2 minutes. Stir well. Drizzle over cookies.
High Altitude (3500-6500 ft): No change.
NUTRITION INFORMATION:
1 Serving: Calories 90 (Calories from Fat 35); Total Fat 4g (Saturated Fat 1 1/2g, Trans Fat 1/2g); Cholesterol 10mg; Sodium 45mg; Total Carbohydrate 13g (Dietary Fiber 0g, Sugars 9g); Protein 0g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 0%; Iron 0% Exchanges: 1 Other Carbohydrate; 0 Vegetable; 1 Fat Carbohydrate Choices: 1
*Percent Daily Values are based on a 2,000 calorie diet.
Prep Time: 1 Hr
Makes: 3 dozen cookies
INGREDIENTS:
1 roll (16.5 oz) Pillsbury® Create 'n Bake® refrigerated sugar cookies
1 cup coconut
1/2 cup lemon curd (from 10-oz jar)
2 oz vanilla-flavored candy coating (almond bark), chopped, or 1/3 cup white vanilla baking chips
DIRECTIONS:
1. Heat oven to 350°F. In large bowl, break up cookie dough. Stir or knead in coconut. Shape dough into 1-inch balls. On ungreased cookie sheets, place balls 2 inches apart.
2. With thumb or handle of wooden spoon, make indentation in center of each cookie. Spoon about 1/2 teaspoon lemon curd into each indentation.
3. Bake 10 to 13 minutes or until edges are light golden brown. Remove from cookie sheets to cooling racks. Cool 5 minutes.
4. In small microwavable bowl, place candy coating. Microwave on Medium 2 minutes. Stir well. Drizzle over cookies.
High Altitude (3500-6500 ft): No change.
NUTRITION INFORMATION:
1 Serving: Calories 90 (Calories from Fat 35); Total Fat 4g (Saturated Fat 1 1/2g, Trans Fat 1/2g); Cholesterol 10mg; Sodium 45mg; Total Carbohydrate 13g (Dietary Fiber 0g, Sugars 9g); Protein 0g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 0%; Iron 0% Exchanges: 1 Other Carbohydrate; 0 Vegetable; 1 Fat Carbohydrate Choices: 1
*Percent Daily Values are based on a 2,000 calorie diet.
White Chocolate Macaroons
Prep Time: 45 Min
Makes: 40 cookies
INGREDIENTS:
1 roll (16.5 oz) Pillsbury® Create 'n Bake® refrigerated sugar cookies
2 1/4 cups coconut
1 1/2 cups white chocolate chunks or white vanilla baking chips
2 teaspoons vanilla
1/2 teaspoon coconut extract
DIRECTIONS:
1. Heat oven to 350°F. Lightly grease cookie sheets or spray with cooking spray. In large bowl, break up cookie dough. Stir or knead in all remaining ingredients until well blended. On cookie sheets, drop dough by tablespoonfuls 2 inches apart.
2. Bake 10 to 12 minutes or until edges are golden brown. (Surface of cookies will look underbaked.) Cool 2 minutes; remove from cookie sheets to cooling racks.
High Altitude (3500-6500 ft): Bake 11 to 13 minutes.
NUTRITION INFORMATION:
1 Serving: Calories 130 (Calories from Fat 60); Total Fat 7g (Saturated Fat 4g, Trans Fat 1/2g); Cholesterol 5mg; Sodium 50mg; Total Carbohydrate 15g (Dietary Fiber 0g, Sugars 12g); Protein 1g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 2%; Iron 0% Exchanges: 1 Other Carbohydrate; 0 Vegetable; 1 1/2 Fat Carbohydrate Choices: 1
*Percent Daily Values are based on a 2,000 calorie diet.
Makes: 40 cookies
INGREDIENTS:
1 roll (16.5 oz) Pillsbury® Create 'n Bake® refrigerated sugar cookies
2 1/4 cups coconut
1 1/2 cups white chocolate chunks or white vanilla baking chips
2 teaspoons vanilla
1/2 teaspoon coconut extract
DIRECTIONS:
1. Heat oven to 350°F. Lightly grease cookie sheets or spray with cooking spray. In large bowl, break up cookie dough. Stir or knead in all remaining ingredients until well blended. On cookie sheets, drop dough by tablespoonfuls 2 inches apart.
2. Bake 10 to 12 minutes or until edges are golden brown. (Surface of cookies will look underbaked.) Cool 2 minutes; remove from cookie sheets to cooling racks.
High Altitude (3500-6500 ft): Bake 11 to 13 minutes.
NUTRITION INFORMATION:
1 Serving: Calories 130 (Calories from Fat 60); Total Fat 7g (Saturated Fat 4g, Trans Fat 1/2g); Cholesterol 5mg; Sodium 50mg; Total Carbohydrate 15g (Dietary Fiber 0g, Sugars 12g); Protein 1g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 2%; Iron 0% Exchanges: 1 Other Carbohydrate; 0 Vegetable; 1 1/2 Fat Carbohydrate Choices: 1
*Percent Daily Values are based on a 2,000 calorie diet.
Quick Mushroom Risotto
Instant rice offers a quick way to a creamy risotto.
Prep Time: 20 Min
Total Time:
Makes: 8 (1/2-cup) servings
INGREDIENTS:
2 tablespoons butter or margarine
1/2 cup chopped onion
1 jar (4.5 oz) Green Giant® sliced mushrooms, drained
2 cups uncooked instant white rice
1 teaspoon garlic powder
1/4 teaspoon pepper
3 1/2 cups Progresso® chicken broth (from 32-oz carton)
1/3 cup whipping cream or half-and-half
1/3 cup grated Parmesan cheese
1 tablespoon grated Parmesan cheese, if desired
DIRECTIONS:
1. Melt butter in large skillet over medium-high heat. Add onion and mushrooms; cook and stir 3 minutes. Add rice, garlic powder and pepper; cook 2 minutes.
2. Stir in 1 can of the broth; cook 4 minutes, stirring constantly. Gradually stir in remaining can of broth; cook 7 minutes or until liquid is almost absorbed, stirring frequently.
3. Stir in whipping cream. Remove from heat. Stir in 1/3 cup cheese. Spoon into serving dish; sprinkle with 1 tablespoon cheese.
Prep Time: 20 Min
Total Time:
Makes: 8 (1/2-cup) servings
INGREDIENTS:
2 tablespoons butter or margarine
1/2 cup chopped onion
1 jar (4.5 oz) Green Giant® sliced mushrooms, drained
2 cups uncooked instant white rice
1 teaspoon garlic powder
1/4 teaspoon pepper
3 1/2 cups Progresso® chicken broth (from 32-oz carton)
1/3 cup whipping cream or half-and-half
1/3 cup grated Parmesan cheese
1 tablespoon grated Parmesan cheese, if desired
DIRECTIONS:
1. Melt butter in large skillet over medium-high heat. Add onion and mushrooms; cook and stir 3 minutes. Add rice, garlic powder and pepper; cook 2 minutes.
2. Stir in 1 can of the broth; cook 4 minutes, stirring constantly. Gradually stir in remaining can of broth; cook 7 minutes or until liquid is almost absorbed, stirring frequently.
3. Stir in whipping cream. Remove from heat. Stir in 1/3 cup cheese. Spoon into serving dish; sprinkle with 1 tablespoon cheese.
Speedy Sweet and Sour Chicken
A frozen meal starter makes quick work of an Asian-inspired favorite. Dinner's ready in 20 minutes.
Prep Time: 20 Min
Total Time: 20 Min
Makes: 3 servings
INGREDIENTS:
1 package (12 oz) frozen breaded cooked chicken nuggets
1 1/2 cups uncooked instant white rice
1 1/2 cups water
1 package (1 lb 5 oz) Green Giant® Create a Meal!® frozen sweet & sour stir-fry meal starter
Cashews, if desired
DIRECTIONS:
1. Cook chicken nuggets as directed on package until thoroughly heated. Cook rice in water as directed on package.
2. Meanwhile, in large skillet, combine frozen vegetables, contents of pineapple pouch and frozen sauce from packet; mix well. Cover; cook over medium-high heat 7 to 10 minutes, stirring frequently, until vegetables are crisp-tender.
3. Add cooked chicken; stir until well coated. Serve over rice. Garnish with cashews.
NUTRITION INFORMATION:
1 Serving: Calories 680 (Calories from Fat 170); Total Fat 19g (Saturated Fat 4g); Cholesterol 20mg; Sodium 1350mg; Total Carbohydrate 108g (Dietary Fiber 7g, Sugars 29g); Protein 19g Percent Daily Value*: Vitamin A 70%; Vitamin C 20%; Calcium 10%; Iron 25% Exchanges: 3 1/2 Starch; 3 Fruit; 6 1/2 Other Carbohydrate; 1/2 High-Fat Meat; 2 1/2 Fat
*Percent Daily Values are based on a 2,000 calorie diet.
Prep Time: 20 Min
Total Time: 20 Min
Makes: 3 servings
INGREDIENTS:
1 package (12 oz) frozen breaded cooked chicken nuggets
1 1/2 cups uncooked instant white rice
1 1/2 cups water
1 package (1 lb 5 oz) Green Giant® Create a Meal!® frozen sweet & sour stir-fry meal starter
Cashews, if desired
DIRECTIONS:
1. Cook chicken nuggets as directed on package until thoroughly heated. Cook rice in water as directed on package.
2. Meanwhile, in large skillet, combine frozen vegetables, contents of pineapple pouch and frozen sauce from packet; mix well. Cover; cook over medium-high heat 7 to 10 minutes, stirring frequently, until vegetables are crisp-tender.
3. Add cooked chicken; stir until well coated. Serve over rice. Garnish with cashews.
NUTRITION INFORMATION:
1 Serving: Calories 680 (Calories from Fat 170); Total Fat 19g (Saturated Fat 4g); Cholesterol 20mg; Sodium 1350mg; Total Carbohydrate 108g (Dietary Fiber 7g, Sugars 29g); Protein 19g Percent Daily Value*: Vitamin A 70%; Vitamin C 20%; Calcium 10%; Iron 25% Exchanges: 3 1/2 Starch; 3 Fruit; 6 1/2 Other Carbohydrate; 1/2 High-Fat Meat; 2 1/2 Fat
*Percent Daily Values are based on a 2,000 calorie diet.
Caramel Cashew Bars
Refrigerated chocolate chip cookie dough makes a base for a scrumptious nutty-caramel topping.
Prep Time: 20 Min
Total Time: 1 Hr 20 Min
Makes: 36 bars
INGREDIENTS:
1 roll (16.5 oz) Pillsbury® Create 'n Bake® refrigerated chocolate chip cookies
1 bag (11.5 oz) milk chocolate chips (2 cups)
1 container (18 oz) caramel apple dip (1 1/2 cups)
3 cups crisp rice cereal
1 1/4 cups chopped cashews
DIRECTIONS:
1. Heat oven to 350°F. In ungreased 13x9-inch pan, break up cookie dough. With floured fingers, press dough evenly in bottom of pan to form crust.
2. Bake 15 to 18 minutes or until light golden brown. Cool 15 minutes.
3. Meanwhile, in 3- to 4-quart saucepan, cook 1 cup of the chocolate chips and 1 cup of the dip over medium heat, stirring constantly, until melted and smooth. Remove from heat. Stir in cereal and cashews.
4. Spread cereal mixture over crust. In 1-quart saucepan, heat remaining chocolate chips and dip over medium heat, stirring constantly, until melted and smooth. Spread over cereal mixture. Refrigerate until chocolate mixture is set, about 30 minutes. For bars, cut into 6 by 6 rows.
NUTRITION INFORMATION:
1 Serving: Calories 180 (Calories from Fat 60); Total Fat 7g (Saturated Fat 2 1/2g, Trans Fat 0g); Cholesterol 0mg; Sodium 120mg; Total Carbohydrate 26g (Dietary Fiber 0g, Sugars 17g); Protein 2g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 2%; Iron 4% Exchanges: 1/2 Starch; 1 Other Carbohydrate; 0 Vegetable; 1 1/2 Fat Carbohydrate Choices: 2
Prep Time: 20 Min
Total Time: 1 Hr 20 Min
Makes: 36 bars
INGREDIENTS:
1 roll (16.5 oz) Pillsbury® Create 'n Bake® refrigerated chocolate chip cookies
1 bag (11.5 oz) milk chocolate chips (2 cups)
1 container (18 oz) caramel apple dip (1 1/2 cups)
3 cups crisp rice cereal
1 1/4 cups chopped cashews
DIRECTIONS:
1. Heat oven to 350°F. In ungreased 13x9-inch pan, break up cookie dough. With floured fingers, press dough evenly in bottom of pan to form crust.
2. Bake 15 to 18 minutes or until light golden brown. Cool 15 minutes.
3. Meanwhile, in 3- to 4-quart saucepan, cook 1 cup of the chocolate chips and 1 cup of the dip over medium heat, stirring constantly, until melted and smooth. Remove from heat. Stir in cereal and cashews.
4. Spread cereal mixture over crust. In 1-quart saucepan, heat remaining chocolate chips and dip over medium heat, stirring constantly, until melted and smooth. Spread over cereal mixture. Refrigerate until chocolate mixture is set, about 30 minutes. For bars, cut into 6 by 6 rows.
NUTRITION INFORMATION:
1 Serving: Calories 180 (Calories from Fat 60); Total Fat 7g (Saturated Fat 2 1/2g, Trans Fat 0g); Cholesterol 0mg; Sodium 120mg; Total Carbohydrate 26g (Dietary Fiber 0g, Sugars 17g); Protein 2g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 2%; Iron 4% Exchanges: 1/2 Starch; 1 Other Carbohydrate; 0 Vegetable; 1 1/2 Fat Carbohydrate Choices: 2
Brownie Macaroons
Prep Time: 45 Min
Makes: 24 cookies
INGREDIENTS:
1 (15.5-oz.) pkg. Pillsbury® Fudge Supreme Chocolate Chunk Premium Brownie Mix
2 cups coconut
2 tablespoons water
1 tablespoon oil
1 egg
DIRECTIONS:
1. Heat oven to 350°F. Lightly grease cookie sheets or line with parchment paper. In large bowl, combine brownie mix and coconut; mix well. Add water, oil and egg; stir until moistened. Shape dough into 1 1/2-inch balls. Place 3 inches apart on greased cookie sheet; flatten slightly.
2. Bake at 350°F. for 12 to 15 minutes or until edges are set. (Centers will be soft.) Remove from cookie sheets.
High Altitude (3500-6500 ft) No change.
NUTRITION INFORMATION:
1 Serving: Calories 115 (Calories from Fat 35); Total Fat 4g (Saturated Fat 2g); Cholesterol 10mg; Sodium 85mg; Total Carbohydrate 19g (Dietary Fiber 0g, Sugars 14g); Protein 1g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 2%; Iron 4% Exchanges: 1 Other Carbohydrate; 1 Fat Carbohydrate Choices: 1 *Percent Daily Values are based on a 2,000 calorie diet.
Makes: 24 cookies
INGREDIENTS:1 (15.5-oz.) pkg. Pillsbury® Fudge Supreme Chocolate Chunk Premium Brownie Mix
2 cups coconut
2 tablespoons water
1 tablespoon oil
1 egg
DIRECTIONS:
1. Heat oven to 350°F. Lightly grease cookie sheets or line with parchment paper. In large bowl, combine brownie mix and coconut; mix well. Add water, oil and egg; stir until moistened. Shape dough into 1 1/2-inch balls. Place 3 inches apart on greased cookie sheet; flatten slightly.
2. Bake at 350°F. for 12 to 15 minutes or until edges are set. (Centers will be soft.) Remove from cookie sheets.
High Altitude (3500-6500 ft) No change.
NUTRITION INFORMATION:
1 Serving: Calories 115 (Calories from Fat 35); Total Fat 4g (Saturated Fat 2g); Cholesterol 10mg; Sodium 85mg; Total Carbohydrate 19g (Dietary Fiber 0g, Sugars 14g); Protein 1g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 2%; Iron 4% Exchanges: 1 Other Carbohydrate; 1 Fat Carbohydrate Choices: 1 *Percent Daily Values are based on a 2,000 calorie diet.
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