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:
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3/4 cup white vanilla baking chips
1/2 cup creamy peanut butter
1/2 cup Pillsbury Whipped Supreme Cream Cheese Flavored Frosting
1/2 cup sprinkles of your choice
(see my tips below)

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DIRECTIONS:

1:  Line cookie sheet with waxed paper.

2:  In medium microwavable bowl, microwave vanilla baking chips on High 30 to 60 seconds, stirring once, until melted. Stir in peanut butter and frosting until well blended.

3:  Spread sprinkles in small shallow dish. For each truffle, roll 1 rounded tablespoon peanut butter mixture into a ball. Roll in sprinkles to completely cover and place on cookie sheet.

4:  Refrigerate truffles 10 minutes before serving. Store covered in refrigerator.

Darlene’s Tips: You could chill these truffles then dip in melted chocolate or melted morsels of your choice. You could also try this with whipped chocolate frosting or just plain white whipped frosting. I’m sure chunky peanut butter would work too.  Or you could roll the balls in finely chopped nuts.

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!

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INGREDIENTS:
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1 lb lean ground beef
2 cups chopped onion and bell pepper
1 whole kernel sweet corn
1  pkg Taco Seasoning Mix
1 can (16 oz) Refried Beans
1/2 cup taco sauce
2 cups corn chips
1 cup (4 oz) shredded Cheddar cheese
(see my tips below)

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DIRECTIONS:

1:  Heat oven to 375°F. Spray 8-inch square (2-quart) glass baking dish with nonstick cooking spray.

2:  Add ground beef along with the onion and peppers in a large skillet. Brown over medium-high heat until thoroughly cooked, stirring frequently. Drain.

3:  Return the beef to the skillet and add the corn, taco seasoning mix and 1/4 cup water to the skillet  Mix well. Cook over medium-high heat for 5 to 6 minutes or until liquid is absorbed, stirring occasionally.

4:  Meanwhile, in small bowl, combine refried beans and taco sauce.  Mix well.

5:  Spoon half of the ground beef mixture into sprayed baking dish. Top with half of bean mixture and half of the corn chips. Top with remaining beef mixture and bean mixture. Cover with foil. Bake at 375°F. for 30 minutes.

5:  Remove from oven. Uncover baking dish and top with remaining half of chips. Sprinkle with cheese.

6:  Return to oven and bake, uncovered, an additional 10 to 12 minutes or until thoroughly heated and cheese is melted.

Darlene’s Tips: You can add any ingredients you like. You can also use frozen onion and pepper mix. Just add to the ground beef when you add the corn. Some black beans and/or pinto beans added to the mix would be delish! Serve with a side of sour cream, guacamole, pico… whatever you like. You can also serve with a side of Spanish Rice!

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
5 lbs of apples (variety of your choice)
1 cup packed light brown sugar
optional ingredient: see tips below
(see my tips below)

See my Darlene’s Concoctions videos!

DIRECTIONS:

1: Wash, core and chop 5 pounds of your favorite apples, leaving the peels on. While a rough chop is all that’s needed, smaller pieces of apple will cook faster.

2: Add apples and remaining ingredients to a 5- or 6-quart slow cooker and toss to mix.

3: Cover and cook apples on high for 4-5 hours, stirring occasionally, until soft and cooked through. A good rule of thumb is to allow the apples to continue cooking for at least one hour after the liquid around the edges of the slow cooker has reached a strong, rolling simmer.

4: When apples are completely soft, puree the apples with an immersion blender or carefully transfer the hot mixture in batches to an upright blender or food processor. Puree the apple mixture for 2-3 minutes until completely smooth, like a caramel sauce.

5: Continue cooking, partially covered, on high for 30-60 minutes more or until the apple butter has reduced to your desired thickness. It will thicken even more as it cools.

6: Refrigerate apple butter in an airtight container for up to 2 weeks.

Darlene’s Tips: If you like the flavor of cinnamon or spices you can add 2 teaspoons of cinnamon or a cinnamon/nutmeg mix or just use apple pie spice.  Use this apple butter on toast or serve warm over ice cream. It can also be drizzled over apple pie or on cake, cookies and other desserts. Spread it on cookies or use as a fruit dip.

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

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