Mini Chocolate Banana Cream Pies

1 box banana cream pie flavored pudding
1-2 firm banana
1 pack mini graham cracker crusts
1-2 chocolate pudding snack pack
whip cream
sprinkles


1.Make pudding according to directions on box.

2.Slice banana and place slices into the bottom of the empty graham cracker crust.

3.Once pudding has been in the fridge 5 min add 1/3 cup pudding to each crust and place back into the fridge until firm. About 10 more min

4.To serve all 1-2 T chocolate pudding in the middle of the banana pudding and cover with whip cream and sprinkles.

Biscuit Tostada Pizza

 

1 lb lean (at least 80%) ground beef

2 tablespoons taco seasoning mix

1 can (8 oz) tomato sauce

1 can (4.5 oz)  chopped green chiles, drained

3 to 4 drops red pepper sauce

1 can (12 oz)  Jr. Golden Homestyle Buttermilk Biscuits

1 cup refried beans

1 cup shredded mozzarella cheese (4 oz)

1/2 head iceberg lettuce, shredded

1 large tomato, chopped (1 cup)

1 small onion, sliced or chopped

 

1. In 10-inch skillet, cook ground beef over medium-high heat, stirring frequently, until thoroughly cooked; drain. Stir in taco seasoning mix, tomato sauce, chiles and red pepper sauce. Cook, stirring occasionally, until hot and bubbly. Reduce heat; simmer uncovered 15 minutes or until thickened.

 

 

2 Heat oven to 400°F. Lightly grease 12-inch pizza pan with shortening. Separate dough into 10 biscuits; place in pan. Press over bottom and up side to form crust. Spread refried beans evenly over dough. Top evenly with beef mixture.

 

 

3 Bake 18 to 22 minutes or until crust is golden brown. Immediately sprinkle with cheese. Garnish with lettuce, tomato and onion.

 

Brown Sugar Cream Cheese Frosting

1 1/2 Cups Butter softened
8 oz Cream cheese softened
1/4 C Brown Sugar
1 tsp Vanilla
pinch salt
4-6 cups Powdered Sugar
2-4T Milk


1.Cream the cream cheese 1 min scrape down sides of bowl and add the butter beat 2 more min until fluffy. Add brown sugar,salt and vanilla. Beat well until mixed.

2.Add 2 cups powder sugar turn mixer on low and slowly add more powder sugar with the milk until you get the desired consistency.

Cheesy Biscuit Lasagna

1 lb lean ground beef

1 jar (28 oz) tomato pasta sauce

1 teaspoon garlic powder

1 teaspoon Italian seasoning

1/2 teaspoon pepper

1 can (12 oz) Jr. Golden Homestyle Buttermilk Biscuits

1 cup shredded mozzarella cheese

1/2 cup cottage cheese

1 tablespoon parsley flakes

1/2 teaspoon dried minced onion

1/2 teaspoon dried basil leaves

2 tablespoons grated Parmesan cheese

1 Heat oven to 400°F. In 10-inch skillet, cook ground beef over medium-high heat, stirring frequently, until thoroughly cooked; drain. Stir in pasta sauce, garlic powder, Italian seasoning and pepper. Reduce heat; cover and simmer 10 minutes.

2 Separate dough into 10 biscuits. Press or roll each into 4-inch round. In small bowl, mix mozzarella cheese, cottage cheese, parsley flakes, onion and basil until well blended. Place about 2 tablespoons cheese mixture on each biscuit round. Fold dough in half over filling; press edges with fork to seal.

3 Into ungreased 13x9-inch (3-quart) glass baking dish, pour hot beef mixture. Arrange filled biscuits on top. Sprinkle with Parmesan cheese.

4 Bake 15 to 18 minutes or until biscuits are golden brown.

Mixed Berry Jello Mold

1-1/2 cups boiling water

2 pkg. (4-serving size each) JELL-O Berry Fusion Flavor Gelatin

1 cup cold water

1 1/2 cups berries (raspberry,blackberry or blueberries)

1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided

1.Stir boiling water into dry gelatin mix in large bowl 2 min. until completely dissolved. Stir in cold water. Place oranges in 6-cup mold; cover with 2 cups of the gelatin mixture. Refrigerate 30 min. or until set, but not firm. (Gelatin should stick to finger.)

2.Meanwhile refrigerate remaining gelatin mixture 30 min. or until slightly thickened (consistency of unbeaten egg whites). Stir in 2 cups of the whipped topping with wire whisk until well blended. Pour over gelatin layer in mold.

3.Refrigarate 4 hours or until firm. Unmold. Serve topped with the remaining whipped topping. Store leftovers in refrigerator.

Raspberry Peach Jello Mold

 

1-1/2 cups boiling water

1 pkg.  (8-serving size) or 2 pkg. (4-serving size each) Raspberry Flavor Gelatin

1 cup cold water (or peach juice from drained peaches)

1 can  (15 oz.) Peaches, drained

1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided

 

1.Stir boiling water into dry gelatin mix in large bowl 2 min. until completely dissolved. Stir in cold water. Place oranges in 6-cup mold; cover with 2 cups of the gelatin mixture. Refrigerate 30 min. or until set, but not firm. (Gelatin should stick to finger.)

 

 

2.Meanwhile refrigerate remaining gelatin mixture 30 min. or until slightly thickened (consistency of unbeaten egg whites). Stir in 2 cups of the whipped topping with wire whisk until well blended. Pour over gelatin layer in mold.

3.Refrigarate 4 hours or until firm. Unmold. Serve topped with the remaining whipped topping. Store leftovers in refrigerator.

Bread Maker Hamburger Buns

1 cup water
2 eggs
1/3 cup oil
2 tablespoons oil
1/4 cup sugar
1 teaspoon salt
4 cups flour
1 1/2 teaspoons bread machine yeast
1 egg
1 tablespoon water
 sesame seeds

1.Add ingredients in order listed, except for the egg and 1 T. water that is for the egg wash later.

2.Select dough/pasta setting when cycle is complete, remove dough from machine to a lightly floured surface.

3.Divide dough into 2-3 equal portions, divide each portion into 6 balls. Turn balls in hands folding edge under to make a circle.  Press ball flat between hands.

4.Place on greased cookie sheet pressing to a 3 1/2 inch circle.  Let rise 30-45 minutes or until double in volume.

5.Combine 1 slightly beaten egg with 1 tbsp. water and brush on buns.  Sprinkle with sesame seeds.

6.Bake at 350 for about 10 minutes or until lightly brown.

Yields 18 buns

* I got this recipe from http://bethsfavoriterecipes.blogspot.com/