1.Separate biscuits into individual pieces and cut each into four. Slightly flatten biscuit dough and place a cheese cube in the center. Gather dough around the the cheese and roll into balls, sealing edges well.
2.Grease a cast iron skillet with 1 tablespoon of the melted butter. Arrange cheese-stuffed biscuit rolls in a single layer closely but not tightly packed. Lightly brush top of biscuits with the remaining 1 tablespoon butter.
3.In a 375 F oven, bake for about 15 to 20 minutes or until golden brown. Remove from oven and allow to slightly cool. Serve warm.
I found this on Onion Rings and Things….I can’t wait to make it!
Asparagus Mushroom Saute
Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yield: 4 Servings
◦1 bunch asparagus
◦1 tablespoon butter
◦2 cloves garlic, peeled and minced
◦½ small red onion, peeled and sliced thinly
◦1 pound button mushrooms, sliced
◦1 sprig rosemary, leaves stripped from stem and chopped finely
◦salt and pepper to taste
1.Cut about 2 inch from the stem and slice each asparagus spear into 2-inch pieces, leaving tips intact.
2.In a heavy-bottomed skillet over medium heat, add butter. When it begins to melt, add garlic and cook, stirring regularly, for about 30 to 35 seconds or until aromatic.
3.Add red onions and mushrooms and cook, stirring regularly, for about 2 to 3 minutes. Add asparagus and continue to cook, stirring regularly, for about 5 to 7 minutes or until tender yet crisp. Add chopped rosemary and season with salt and pepper to taste. Serve hot.
Got this off the Kraft Recipe site…..I used to make a similar one that I came up with.
What You Need:
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1/2 cup KRAFT Thousand Island Dressing
1/4 lb. sliced deli corned beef, chopped (about 1 cup)
3/4 cup well-drained CLAUSSEN Sauerkraut
1 pkg. (8 oz.) KRAFT Big Slice Swiss Cheese Slices, chopped
woven rye crackers
Heat oven to 350ºF. Mix cream cheese and dressing in medium bowl; stir in all remaining ingredients except crackers.
Spread onto bottom of 9-inch pie plate or shallow dish.
Bake 20 min. or until heated through. Serve warm with crackers.
What You Will Need:
•12 oz spaghetti
•1 medium red onion, peeled, halved, and sliced
•1 small Japanese eggplant, halved lengthwise and sliced
•several stalks asparagus, cut in 2 inch pieces
•a handful of broccoli florets, cut in half
•2 cups cherry tomatoes, halved
•1 colorful bell pepper, chopped
•2 cloves garlic peeled and minced
•2 handfuls baby greens, I used baby kale and wild arugula
•1 – 1-1/2 tsp salt and lots of fresh cracked pepper
•1/2 tsp red pepper flakes (optional)
•2 Tbsp olive oil
•1 cup dry white wine
•3 1/2 cups water
•1 Tbsp white wine or sherry vinegar
•1 cup shredded hard Italian cheese
1.Put everything except the cheese, into a large pot. Add the wine and water (measure exactly since you will not drain the pasta) to the pot and bring up to a boil. If your pasta doesn’t fit completely into the pot, nudge it down into the water as it softens. Cover the pot while it comes to a boil then uncover and boil for about 7-9 minutes, until the pasta is just al dente. Babysit the pan a little bit to ensure that the pasta doesn’t stick. Don’t over cook the pasta, there will still be some water left in the pan.
2.Toss the pasta with the cheese, and serve with the extra tomatoes and lots of fresh basil.
You can use lots of different veggies for this dish, whatever looks good. Mushrooms would work well, also carrots, zucchini, cauliflower. Tomatoes are a must, though.
My friend Anna Marie shared this recipe with me. The photo is hers as well.
Cheese and Olive Spread
Anna Marie Penix
here’s how I make it (small batch): Use about 1/2 package of finely shredded Cheddar cheese (mild, reg or sharp), add about 10-15 finely chopped green olives, then add Mayo (I use Hellman’s) and pepper to taste. Note that the cheese will absorb more of the mayo as it sits. Spread onto crackers, toasted baguette, or regular toast(your choice).
Preheat oven to 350°F.
Grease a 9 x 13 pan with a little butter.
Melt the butter in a small saucepan over low heat.
Pour the butter over the graham cracker crumbs in a mixing bowl and stir with a wooden spoon to combine.
Press into prepared baking pan. Set aside.
Heat a small pot filled with water, place an opened can of condensed milk in heated water.
Once condensed milk has become runny pour over graham crackers. Put chocolate chip and butterscotch chips on top of condensed milk. Lastly put shredded coconut on top.
Place into the preheated oven and bake for 20 – 25 minutes, or until bars have set and coconut is slightly browned.
Cool completely before cutting and serving.
Store in an airtight container in the refrigerator.
Got this off the Kraft website…..using the crockpot is the best thing…..EVER!
Slow-Cooker Loaded Baked Potato Soup
Prep time: 35 min
Total time: 8 hour 35 min
Makes: 8 servings, about 1 cup each
What You Need:
8 slices OSCAR MAYER Bacon, chopped
1 onion, finely chopped
2 Tbsp. flour
1 carton (32 oz.) fat-free reduced-sodium chicken broth, divided
3 lb. large baking potatoes (about 6), peeled, cut into 1/2-inch cubes
1 pkg. (8 oz.) KRAFT Shredded Triple Cheddar Cheese with a TOUCH OF PHILADELPHIA, divided
1/2 cup milk
1/2 cup BREAKSTONE’S or KNUDSEN Sour Cream
1/4 cup chopped fresh chives
Cook and stir bacon in large skillet on medium heat until crisp. Remove bacon from skillet with slotted spoon, reserving 2 Tbsp. drippings in skillet. Drain bacon on paper towels; refrigerate until ready to use. Add onions to drippings in skillet; cook and stir 5 min. or until crisp-tender. Stir in flour; cook and stir 1 min. Add 1 cup broth; cook and stir 2 min. or until sauce comes to boil and thickens. Pour into slow cooker. Stir in remaining broth and potatoes; cover with lid. Cook on LOW 8 to 10 hours (or HIGH 5 to 6 hours).
Use slotted spoon to transfer 4 cups potatoes to medium bowl; mash until smooth. Add 1-1/2 cups cheese to remaining mixture in slow cooker; stir until melted. Stir in mashed potatoes and milk; cook, covered, 5 min. or until heated through.
Place bacon on paper towel-covered microwaveable plate. Microwave on HIGH 20 to 30 sec. or until heated through. Serve soup topped with bacon, remaining cheese, sour cream and chives.
Nutritional information per serving:
Calories 350 , Total fat 19g , Saturated fat 10g , Cholesterol 50mg , Sodium 570mg , Carbohydrate 32g , Dietary fiber 3g , Sugars 5g , Protein 13g , Vitamin A 10%DV , Vitamin C 20%DV , Calcium 25%DV , Iron 4%DV .