Darlene Michaud

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:
check for ingredient coupons here
1 package (8 oz) cream cheese
2 cups shredded Colby-Monterey Jack cheese (8 oz)
3/4 cup milk
1 can (16.3 oz) 
2 cups diced deli rotisserie chicken
1 cup diced cooked ham
(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:  Put cream cheese and 1 cup of the shredded cheese in a large microwavable bowl. Microwave uncovered on High 1 minute, stirring after 30 seconds, until softened and cheese is starting to melt. Add additional 30-second increments as needed.

3:  Beat in milk with whisk until mostly smooth.  Mixture may still be slightly lumpy.

4:  Separate dough into 8 biscuits and cut each into sixths. Gently stir into cream cheese mixture then stir in chicken and ham. Spoon into baking dish.

5:  Bake 20 minutes. Remove from oven and top with remaining 1 cup cheese. Cover with foil sprayed with cooking spray. Bake 15 to 20 minutes longer or until golden brown and biscuits are baked through.

Darlene’s Tips: You can use any canned biscuit, does not have to be the sweet hawaiian variety. You could also add about 1/2 cup of any frozen (thawed) or canned veggie (drained) to the mix.  You can use any leftover chicken or even chicken nuggets or cut up tenders.  You can use deli ham. If having it cut, ask for 1 inch slices to you can cube it. Or you can just cut up slices. That will work! Actually, you can use any cooked meat you have on hand and any shredded cheese. Experiment with the ingredients!

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 test this recipe. I’m just posting so you can try it!

Check Out My eBay Store!

INGREDIENTS:
check for ingredient coupons here
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)

See my Darlene’s Concoctions videos!

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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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!

Check Out My eBay Store!

INGREDIENTS:
check for ingredient coupons here
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)

See my Darlene’s Concoctions videos!

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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