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!

INGREDIENTS:
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1 can Pillsbury Grands! Southern Homestyle Original biscuits (8 biscuits)
1 bag (16 oz) frozen cooked meatballs (or make your own)
3 cups pasta sauce
2 cups shredded Italian cheese blend (8 oz)
optional ingredients (see tips below)
(see my tips below)

DIRECTIONS:

1:  Heat oven to 350°F.  Separate dough into 8 biscuits. Cut each biscuit into 6 pieces and place in large bowl.

2:  Add meatballs and sauce to dough and stir until well coated.

3:  Pour into ungreased 13×9-inch (3-quart) glass baking dish. Sprinkle cheese evenly over top.

4:  Bake 35 minutes or until biscuit pieces are puffed and cheese is melted and golden brown.

Darlene’s Tips: You can add other ingredients to the sauce like chopped onion and/or peppers, mushrooms, black olives, whatever you like! You can use any shredded cheese.  You can garnish with chopped basil or sprinkle with parmesan cheese before serving.  Great way to use up leftover meatballs!

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!

INGREDIENTS:
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2 cups white vanilla baking chips
1 container vanilla frosting
1/4 teaspoon peppermint extract
Red food color
1/4 cup coarsely crushed candy canes
(see my tips below)

DIRECTIONS:

1:  Line 8-inch square pan with foil, leaving foil overhanging at 2 opposite sides of pan.  Spray foil with cooking spray.

2:  Microwave white vanilla baking chips in bowl uncovered on High 1 minute. Spoon frosting over chips then microwave uncovered on High 30 seconds then stir. If necessary, continue to microwave in 15-second increments until mixture can be stirred smooth. Stir in peppermint extract.

3:  Place 1/2 cup fudge mixture into small bowl and tint red by stirring in food color to desired color.

4:  Spread untinted fudge mixture into pan.

5:  Drop heaping tablespoons of red fudge mixture on top of the untinted layer. Pull table knife through layers for marbled design. Immediately sprinkle crushed candies over top.

6:  Refrigerate uncovered until set, about 1 hour.  Remove from pan by lifting foil then peel foil away. Cut into squares as desired. Store covered in refrigerator.

Darlene’s Tips: You can use chocolate morsels and chocolate frosting for a chocolate base. Add chopped nuts to the base if you want! Then top with white frosting tinted red (or just white, or also make that all chocolate). You can use any hard mint candy… or any hard candy. A butterscotch morsel base with white frosting and hard caramel candies (like werther’s) might be devine!

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!

INGREDIENTS:
check for ingredient coupons here
1 can (8 oz) Pillsbury refrigerated crescent dinner rolls
8 hot dogs
4 slices American cheese, each cut into 6 strips
(see my tips below)

DIRECTIONS:

1:  Heat oven to 375°F.

2:  Slit hot dogs lengthwise to within 1/2 inch of ends. Insert 3 strips of cheese into each slit. (see my tips below)

3:  Separate crescent dough into triangles. Wrap dough triangle around each hot dog. Place on ungreased cookie sheet, cheese side up.

4:  Bake for 12 to 15 minutes or until golden brown.

Darlene’s Tips: You could skip the part about slitting the hot dogs and putting the cheese in the slits. Instead, just add cheese to each roll.  Any cheese will work.  You could even skip the cheese and serve the crescent dogs with nacho cheese sauce as a dip.  Feel free to add other stuff to the roll like jalapeno peppers for an actual “hot” hot dog!

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

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