Nifty Nacho Dinner

Nifty Nacho Dinner 8 ounces lean ground beef 1 (6.8-ounce) package RICE-A-RONI Beef Flavor 2 tablespoons margarine or butter 1 (16-ounce) can refried beans 1 (11-ounce) can Mexican-style corn or sweet corn, drained 1-1/2 cups (6 ounces) shredded Cheddar cheese, divided Tortilla chip In large skillet over medium-high heat, brown ground beef. Remove from skillet; drain. Set aside.In same skillet over medium heat, saute rice-vermicelli mix with margarine until vermicelli is golden brown.Slowly stir in 2-1/2 cups water and Special Seasonings; bring to a boil. Reduce heat to low. Cover; simmer 10 minutes. Stir in refried beans, corn, 1 cup cheese and beef; return to a simmer. Cover; simmer 5 to 10 minutes or until rice is tender. Top with remaining 1/2 cup cheese. Serve in skillet with tortilla chips.

Cake Mix Rice Krispies

Cake Mix Rice Krispies 3 Tbsp. butter 1 (10 oz.) bag of mini-marshmallows 1/4 cup yellow cake mix (the dry cake mix, not prepared into a batter!) 6 cups crispy rice cereal 1 (1.75 oz.) container of sprinkles Melt butter in a large saucepan over low heat and add marshmallows. Stir until they begin to melt, adding in (dry) cake mix one spoonful at a time so its combined. Stir in cereal so it is completely coated with marshmallow mixture. Sprinkle in half of the sprinkles and mix. Press into a baking dish (any size will do) and top with remaining sprinkles. Let sit for about 30 minutes before cutting

Chewy No Bake Oreo Cookie Bars

Chewy No Bake Oreo Cookie Bars 1 (16-ounce) package of Oreo cookies 5 cups (1 bag) of large marshmallows 4 tablespoons butter Line an 8x8-inch baking dish with aluminum foil, allowing the foil to hang over the edges, and set aside. Place Oreo cookies in food processor (or crush in a large Ziploc bag with a rolling pin) and pulse until crumbly, but not ground. Melt marshmallows and butter in a large microwave-safe bowl until puffy, about 1 1/2 to 2 minutes. Remove and pour in ground cookies. Quickly stir to combine, then transfer to baking dish. Allow to set for 10 to 15 minutes. Remove bars from pan by foil edges. Cut, serve, and enjoy,,woo hoo quick,easy and OH so yummy!

Shrimp Angel Toasts

Shrimp Angel Toasts 2/3 cup grated Parmesan cheese 1/2 cup chopped cooked shrimp and/or crab meat 1/4 cup chopped green onions 1/4 cup finely chopped celery 1/2 cup mayonnaise 1 loaf cocktail pumpernickel bread or sliced baguette Mix the cheese, shrimp, green onions, and celery in a bowl. Mix well. Add mayonnaise and stir until combined. Preheat broiler. Generously spread shrimp mixture on bread slices, covering edges. Arrange on baking sheet and broil for 4 minutes or until golden brown and bubbly. Serve at once. You may prepare the shrimp mixture up to one day in advance and store, covered, in refrigerator. Makes about 30 toasts.

Peanut Butter Cups and Rice Krispies

Peanut Butter Cups and Rice Krispies 1 batch brownies boxed mix is fine 1/2 cup salted peanuts 1 cup chopped Reese’s peanut butter cups 1 1/2 cup milk chocolate chips 1 1/2 cup creamy peanut butter 1/2 tablespoon butter 1 1/2 cups Rice Krispies Cereal Mix brownies according to directions, and bake for 20-25 minutes in a 9 x 13 baking dish. Remove and top with peanuts and peanut butter cups, and bake for 4-6 minutes more. While they are baking, melt chocolate chips, peanut butter and butter. Stir in cereal. Remove brownies from oven and evenly pour chocolate mixture over top. Refrigerate for 2 hours before serving

Apple Cinnamon Snickerdoodles

Apple Cinnamon Snickerdoodles 2 medium Granny Smith apples (peeled, cored, cut into 1/4-inch cubes)1 1/2 sticks of Butter 1 cup light brown sugar (packed) 1 cup white sugar 3 eggs 3 1/4 cup all-purpose flour 3 tablespoons cornstarch 1 1/2 teaspoons baking soda 3/4 teaspoon salt 3/4 teaspoon nutmeg 1 teaspoon cinnamon Cinnamon Sugar Blend 1/2 cup white sugar 1 tablespoon ground cinnamon Preheat oven to 350F degrees. Line cookie sheets with parchment paper. In a medium bowl, stir together dry ingredients (flour, cornstarch, baking soda, salt, nutmeg and cinnamon). Set aside.In a mixing bowl (or your stand mixer), cream the butter until smooth. Add in both sugars and mix until fully incorporated. Next, add eggs in one at a time, and continue stirring until batter is thoroughly mixed.If you are using a stand mixer, you'll probably have to take a minute to scrape down the sides to make sure all your batter is mixed properly. Now begin adding in the dry ingredients slowly. Mix well after each addition. Next, stir in (by hand) the diced apples. Batter will be very thick so this will take a couple of minutes. In a separate small bowl, combine the cinnamon and sugar mixture. Scoop out a generous tablespoonful of cookie batter. Drop it into the cinnamon sugar mixture and roll it around. Put it on your lined cookie sheet and gently press it down to flatten it slightly. Bake each sheet for 8 minutes. Then turn the baking sheet around and bake for another 8 minutes

HONEY ALMOND BUTTER

HONEY ALMOND BUTTER Makes 1 cup. 2 tbs honey 1 1/2 cups whole roasted almonds 1/2 tsp salt Process nuts and salt in a food processor or blender until smooth. Stir in honey, then SERVE...on toast, fruit or crackers. Store refrigerated