Darlene Michaud

Please remember that I don’t eat this stuff so I did not make this recipe. I’m just posting so you can try it!

INGREDIENTS:
1 package , softened
1 jar
1/4 cup
optional: extra caramel and dash of for topping
(see tips below)

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DIRECTIONS:

1: Mix cream cheese, marshmallow creme and caramel topping with or by hand in until mixed well and no lumps remain. Refrigerate 1 hour before serving.

Optional: Drizzle additional caramel on top of dip and sprinkle with sea salt before serving, if desired.

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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 (don’t let it get hot, just soft).  You can use if you don’t have the thicker topping. Or you can skip the caramel and just make the cream cheese marshmallow dip and leave it plain or use chocolate topping or any flavor topping. You could even try using 1/4 cup of any flavor of jelly or jam.  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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Please remember that I don’t eat this stuff so I did not make this recipe. I’m just posting so you can try it!

INGREDIENTS:
1 box of your choice
3 oz , softened (about 1/3 of 8 oz bar)
1 cup
3
(see tips below)

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DIRECTIONS:

1:  Heat oven to 325°F. Generously spray bottom only of 9×5-inch  with baking spray with flour.

2:  In medium bowl, beat cake mix, cream cheese, milk and eggs withon low speed 1 minute, scraping bowl frequently, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.

3:  Bake 50 to 60 minutes or untilinserted in center comes out clean. Cool in pan 10 minutes. Remove from pan to. Cool completely, about 1 hour.

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Darlene’s Tips:  You can frost the cake if you want.  Or you can make an easy glaze by heating the frosting a bit then drizzling it over the cake.  Freeze cake whole and cut individual slices while frozen for easy slicing then simply pop the rest back into the freezer.  You can slice very thin slices if you slice while frozen.

Source and Images: General Mills (Betty Crocker, Pillsbury, Tablespoon, Box Tops for Education, Que Rica Vida)

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Please remember that I don’t eat this stuff so I did not make this recipe. I’m just posting so you can try it!

INGREDIENTS:
2 cans (10.2 oz each)
2 1/2 cups
1/3 cup , melted
(see tips below)

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DIRECTIONS:

1:  Heat oven to 350°F. Generously grease with shortening, or spray with cooking spray.

2:  Separate each can of dough into 5 biscuits and cut each biscuit into fourths (use scissors or a ). Coat half of the biscuit pieces with melted butter and arrange in pan.

3:  Sprinkle 2 cups of the cheese over dough. Coat remaining dough pieces in butter mixture and place over cheese. Sprinkle with remaining cheese.

4:  Bake 30 to 35 minutes or until golden brown. Let stand 5 minutes.

5:  Run knife around outside edge to loosen. Place heatproof plate upside down over pan and turn plate and pan over. Remove pan. Turn the bread over onto a serving plate. Pull apart to serve.

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Darlene’s Tips:  You can add herbs or spices to the melted butter like (fresh or dried), garlic or onion (fresh or dried), red pepper, , oregano, whatever!  You can also experiment using different types of .

Source and Images: General Mills (Betty Crocker, Pillsbury, Tablespoon, Box Tops for Education, Que Rica Vida)

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