Saturday, November 29, 2008

Butterscotch Peanut Butter Pretzels

Recipe from Lowes Foods Daily Recipe Email
11oz package butterscotch chips
1/3 cup creamy peanut butter

MICROWAVE morsels and peanut butter in medium, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Dip about 3/4 of one pretzel in butterscotch mixture; shake off excess. Place on wire rack. Repeat with remaining pretzels. (If mixture thickens, microwave on MEDIUM-HIGH (70%) power at 10- to 20-second intervals, stirring until smooth).

REFRIGERATE for 20 minutes or until set. Store in airtight containers or resealable plastic bags.

Wednesday, November 26, 2008

Turtle Pumpkin Pie

Kraft Food & Family Holiday 08
1/4 cup plus 2 Tbsp. caramel ice cream topping, divided
1 graham cracker pie crust
1/2 cup plus 2 Tbsp. pecan pieces, divided
1 cup cold milk
2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
1 cup canned pumpkin
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided

Pour 1/4 cup caramel topping into crust; sprinkle with 1/2 cup pecans.

Beat milk, pudding mixes, pumpkin and spices with whisk until blended. Stir in 1-1/2 cups COOL WHIP. Spread into crust.

Refrigerate at least 1 hour. Top with remaining COOL WHIP, caramel topping and pecans just before serving.

Monday, November 24, 2008

Breakfast Bake

Recipe from Kraft Food & Family Magazine Holiday 08
1 can crescent rolls
1 cup bacon or ham
6 eggs (I use All Whites)
1/2 cup milk
1/2 tsp pepper
2 cups shredded cheese

Preheat oven to 350

Spray a 9x13 dish with cooking spray. Unroll dough in bottom of pan; press to cover bottom of dish. Pinch seams together.

Sprinkle meat over crust. Beat eggs, milk, and pepper with whisk until blended; pour over meat. Top with cheese.

Bake 25 minutes or until center is set.