Fluffernutter Cookies

Fluffernutter Cookies 1 Cup creamy peanut butter 1 large egg 1 cup marshmallow cream Preheat oven to 350 degrees F. In a large bowl mix the peanut butter and egg until well combined with a spoon. Slowly stir in the marshmallow cream until just combined. You want to see the marshmallow cream not fully incorporated, almost like swirled through. With a small-medium cookie scoop, scoop dough onto a parchment or silpat lined baking sheet. Bake for 12-15 minutes or until baked through. Let cool for 5 minutes on cookie sheet before transferring to a cooling rack. about 18 cookie

M&M Butterscotch Cookies

M&M Butterscotch Cookies About 5 1/2 to 6 dozen cookies 2 1/4 cups sifted flour 1 teaspoon baking soda 1 teaspoon salt 1 cup butter or margarine or shortening at room temperature 1 cups light or dark brown sugar, firmly packed 2 eggs, lightly beaten (see note) 1 teaspoon vanilla extract 2 cups assorted M&M candies 1 cup coarsely chopped pecans, or English walnuts, or cashews, or Macadamia nuts (optional) Sift together the first 3 ingredients. In a medium bowl, cream butter until smooth. Gradually add sugars, beating until light and fluffy. Stir in dry ingredients and M&M candies and nuts, if desired, mixing well. Drop dough by rounded teaspoonfuls, 2 inches apart, onto un-greased baking sheets. Bake in a preheated moderate oven (375 degrees F.) for 10 minutes, or until done. Do not overbake. Tansfer cookies to wire racks to cool. Cookies will firm uupon cooling. Store in an airtight container

Stuffing Topped Chops

Stuffing Topped Chops 6 pork chops 1/2 cup water 2 Tbsp. butter 1/4 cup chopped celery 1 1/4 tsp. salt 1/2 - 1 tsp. dried sage 1/2 tsp. poultry seasoning 1/4 tsp. pepper 1 cup creamed corn 2 Tbsp. finely minced onion 2 cups soft bread crumbs Brown meat on both sides. Place in 9x13 inch pan. Add a little water, not enough to completely cover chops, only about halfway, and cover tightly with foil. Bake 1 hour at 350 degrees F. For stuffing: Melt butter; add celery and onion. Cook until yellow. Add to bread crumbs and seasoning. Blend well with corn. Spoon stuffing over chops. Bake 1/2 hour uncovered until lightly browned. Garnish with parsley. About Servings: 6

Asian Beef Noodle Toss

Asian Beef Noodle Toss 1 pound ground beef 2 packages Oriental-flavor instant ramen noodles (3 ounce packages) 2 cup water 2 cup frozen Oriental vegetable mixture 1/8 teaspoon ground ginger 2 Tablespoons green onion, thinly sliced In large nonstick skillet, brown ground beef over medium heat for 8 to 10 minutes or until beef is no longer pink, breaking up into 3/4-inch crumbles. Remove with slotted spoon; pour off drippings. Season beef with one seasoning packet from noodles. Set aside. In same skillet, combine water, vegetables, noodles (broken into several pieces), ginger, and remaining seasoning packet. Bring to a boil; reduce heat. Cover, simmer 3 minutes or until noodles are tender, stirring occasionally. Return beef to skillet; heat through. Stir in green onion before serving

Strawberry Ice-Pops

Strawberry Ice-Pops 3 cups cleaned, hulled and halved strawberries 1/2 cup orange juice 1/2 cup Granulated Sugar 1 tablespoon lemon juice Place strawberries, orange juice, sugar and lemon juice in a blender container; cover. Blend on high speed 1 minute or until pureed. Force mixture through a fine-mesh sieve into a large glass measuring cup. Pour into molds and add sticks. Freeze at least 24 hours. Makes 8 Popsicles Quick Tip If you don't have the plastic popsicle molds, use 5-ounce paper cups. Freeze until partially set, then insert wooden popsicle sticks in each paper cup. Freeze until firm. Before serving, peel off paper cups

Grilled Ranch Bread

Grilled Ranch Bread 1/2 stick butter or margarine 1/2 pkt (1 oz) Hidden Valley Ranch Original Ranch Dressing Mix 1 (1 pound) loaves French bread, cut in half lengthwise Cream butter with ranch dressing mix. Spread mixture on bread. Place bread under broiler 2-3 minutes until golden brown

Sloppy Joe Biscuit Cups

Sloppy Joe Biscuit Cups 1 lb ground round 1/2 cup ketchup 4 tsp sugar 4 tsp mustard 4 tsp vinegar 4 tsp Worcestershire sauce 1 Tbsp dried minced onion flakes 1 can (10-count) regular refrigerated biscuits (not Grand's) 1/2 cup cheddar cheese, grated Preheat oven to 375 degrees. Cook meat slowly in skillet. Drain and put back in skillet. Add ketchup, sugar, mustard, vinegar, Worcestershire sauce and minced onion flakes. Cook slowly over low heat for 10 minutes, to allow meat absorb the sauce. Separate dough into 10 biscuits; place each biscuit in ungreased regular-size muffin cups. Firmly press dough in bottom and up side of each cup. Divide meat mixture between biscuit cups. Top each biscuit with grated cheese. Bake 17 to 20 minutes or until biscuits are golden brown and cheese is melted