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Posted by Darlene on September 28, 2019 at 7:47 am I use affiliate links in some of my posts. I may earn a commission if you use my links. Full disclosure.
Please remember that I don’t eat this stuff so I did not test this recipe. I’m just posting so you can try it!
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INGREDIENTS:
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1/2 cup unsalted butter, softened
1 package (8 oz) cream cheese, softened
3 cups powdered sugar, plus more as needed
(see my tips below)
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DIRECTIONS:
1: Beat softened butter and cream cheese in large bowl with electric mixer on medium speed 2 to 3 minutes, scraping bowl occasionally, until smooth and creamy.
2: Stir in powdered sugar and beat until smooth. Add more powdered sugar as needed until frosting is a spreadable consistency.
Darlene’s Tips: You can flavor this frosting by adding a drop or two of the extract of your choice. You can also tint with food coloring.
Source and Images: General Mills (Betty Crocker, Pillsbury, Tablespoon, Box Tops for Education, Que Rica Vida)
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Posted by Darlene on September 27, 2019 at 5:09 pm I use affiliate links in some of my posts. I may earn a commission if you use my links. Full disclosure.
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Posted by Darlene on September 27, 2019 at 7:42 am I use affiliate links in some of my posts. I may earn a commission if you use my links. Full disclosure.
Please remember that I don’t eat this stuff so I did not test this recipe. I’m just posting so you can try it!
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INGREDIENTS:
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1 package (8 oz) cream cheese, softened
1 jar (7 oz) marshmallow creme (like this)
3 tablespoons caramel topping
optional: dash of coarse salt, for topping
(see my tips below)
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DIRECTIONS:
1: Mix cream cheese, marshmallow creme and 2 tablespoons of the caramel topping with electric mixer or by hand in medium bowl until mixed well and no lumps remain. Refrigerate 1 hour before serving.
2: Drizzle with remaining 1 tablespoon caramel topping. Sprinkle with sea salt before serving if desired.
Darlene’s Tips: To soften the cream cheese, just leave it at room temp for about an hour. In a hurry? Pop it in the microwave in a glass bowl and heat for 10 second intervals, checking after each, until softened. You can use caramel syrup if you don’t have the thicker topping. Or you can skip the caramel and just make the cream cheese marshmallow dip. Perfect for dipping fruit or spread on crackers. This might also make an unusual yet super delish frosting for cookies, cakes or brownies!
Source and Images: General Mills (Betty Crocker, Pillsbury, Tablespoon, Box Tops for Education, Que Rica Vida)
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Posted by Darlene on September 26, 2019 at 5:57 pm I use affiliate links in some of my posts. I may earn a commission if you use my links. Full disclosure.
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Posted by Darlene on September 26, 2019 at 5:53 pm I use affiliate links in some of my posts. I may earn a commission if you use my links. Full disclosure.
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Posted by Darlene on September 26, 2019 at 7:27 am I use affiliate links in some of my posts. I may earn a commission if you use my links. Full disclosure.
Please remember that I don’t eat this stuff so I did not test this recipe. I’m just posting so you can try it!
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INGREDIENTS:
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8 flour tortillas for burritos (8 inch)
1 lb lean (at least 80%) ground beef
1 can (10 oz) mild enchilada sauce
1 jar (16 oz) black bean and corn salsa (any salsa will work)
2 cups shredded Mexican four-cheese blend (8 oz) (any cheese will work)
(see my tips below)
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DIRECTIONS:
1: Heat oven to 350°F. Spray 13×9-inch (3-quart) baking dish with cooking spray.
2: Fold tortillas in half and place folded-side-down in dish (so they are standing up and ready to fill). Set aside.
3: In 10-inch nonstick skillet, cook ground beef over medium-high heat, stirring frequently, until no longer pink. Drain and transfer to large bowl.
4: Add 1/4 cup of the enchilada sauce, entire jar of salsa and 1 cup of the shredded cheese to the ground beef and stir to combine.
5: Divide beef mixture evenly among tortillas. Wrap tortillas around filling and place seam side down in dish.
6: Pour remaining enchilada sauce over the tortillas and and sprinkle remaining cheese on top. Spray sheet of foil large enough to cover baking dish with cooking spray. Cover baking dish with foil, sprayed side down.
Step 6: Bake 40 to 45 minutes or until hot and bubbly.
Darlene’s Tips: Add any other ingredients you like, onions, chopped fresh tomato, jalapenos, etc. Serve with sour cream, guacamole and pico de gallo. on the side would be awesome!
Source and Images: General Mills (Betty Crocker, Pillsbury, Tablespoon, Box Tops for Education, Que Rica Vida)
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Posted by Darlene on September 25, 2019 at 8:42 am I use affiliate links in some of my posts. I may earn a commission if you use my links. Full disclosure.
Please remember that I don’t eat this stuff so I did not test this recipe. I’m just posting so you can try it!
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INGREDIENTS:
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1 pouch (17.5 oz)
1 pouch (17.5 oz)
1/2 cup butter or margarine, softened
2 eggs
1 cup Reese’s Pieces peanut butter candy or M&M candies
optional: 1/2 cup chopped nuts of your choice
(see my tips below)
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DIRECTIONS:
1: Heat oven to 350°F. In large bowl stir cookie mixes, butter and eggs until soft dough forms. Stir in candy pieces (and nuts, if desired).
2: On large ungreased cookie sheets, drop dough by 1/4 cupfuls about 2-inches apart. Bake 13 to 16 minutes or until light golden brown.
3: Cool 1 to 2 minutes then remove from cookie sheets to cooling rack. Cool completely, about 30 minutes.
Darlene’s Tips: If you can’t find the Oatmeal Chocolate Chip cookie mix, just use plain Oatmeal Cookie Mix and add 1/2 to 1 cup chocolate chips to the mix. You could also add raisins in addition to, or along with, the candy pieces.
Source and Images: General Mills (Betty Crocker, Pillsbury, Tablespoon, Box Tops for Education, Que Rica Vida)
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Posted by Darlene on September 24, 2019 at 5:25 pm I use affiliate links in some of my posts. I may earn a commission if you use my links. Full disclosure.
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Posted by Darlene on September 24, 2019 at 9:13 am I use affiliate links in some of my posts. I may earn a commission if you use my links. Full disclosure.
Please remember that I don’t eat this stuff so I did not test this recipe. I’m just posting so you can try it!
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INGREDIENTS:
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1 lb lean ground beef (at least 80%)
1/4 cup chopped onions
1 package (1 oz) taco seasoning mix
1 can (28 oz) diced tomatoes, undrained
1 cup frozen corn
1 cup water
3/4 cup finely shredded Cheddar cheese (3 oz)
(see my tips below)
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DIRECTIONS:
1: Cook ground beef over medium-high heat in 3-quart saucepan for 5 to 7 minutes, stirring occasionally, until no longer pink. Drain.
2: Add onions and taco seasoning mix. Mix and cook 1 minute.
3: Stir in tomatoes, corn and water. Heat to boiling then reduce heat and simmer 10 minutes.
4: Top each bowl of soup with cheese just before serving.
Darlene’s Tips: Serve this soup with a side of nachos! You could even crush some nachos or cheetos and add to the soup as croutons. You could also add a dollop of sour cream to the soup. If you want to freeze for later, let the soup cool completely then fill some freezer bags and lay flat for easy stacking.
Source and Images: General Mills (Betty Crocker, Pillsbury, Tablespoon, Box Tops for Education, Que Rica Vida)
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Posted by Darlene on September 23, 2019 at 9:10 am I use affiliate links in some of my posts. I may earn a commission if you use my links. Full disclosure.
Please remember that I don’t eat this stuff so I did not test this recipe. I’m just posting so you can try it!
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INGREDIENTS:
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1 box (16 oz) Betty Crocker Supreme original brownie mix
Water, vegetable oil and egg called for on brownie mix box
3/4 cup semisweet chocolate chips
1/4 cup coarsely chopped maraschino cherries, drained and patted dry
Optional for topping:
1/2 cup semisweet chocolate chips
2 tablespoons coarsely chopped maraschino cherries, drained and patted dry
(see my tips below)
See my Darlene’s Concoctions videos!
DIRECTIONS:
1: Heat oven to 350°F. Grease bottom of 9-inch square pan with shortening or cooking spray.
2: Mix brownie batter as directed on box. Stir in 1/2 cup chocolate chips (save remaining 1/4 cup) and 1/4 cup cherries. Spread in pan.
3: Bake 28 to 31 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Remove from oven and immediately sprinkle remaining 1/4 cup of the chocolate chips over top of baked brownies. Cool 30 minutes then remove from pan and cut.
4: Optional: You can sprinkle more chopped cherries on top and also drizzle melted chocolate on top after brownies are cooled.
Darlene’s Tips: Serve warm with two scoops of ice cream, chocolate chip and cherry vanilla! You can warm individual brownies by heating in the microwave for 10 seconds at a time until warm. Drizzle with chocolate syrup. You can also add nuts to the brownie mix. These maraschino cherries are awesome! My mother always has these in her little fridge.
Source and Images: General Mills (Betty Crocker, Pillsbury, Tablespoon, Box Tops for Education, Que Rica Vida)
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