Start Saving Today!

Apr 9, 2010

Easy Caramel Sticky Rolls




1/2 cup packed brown sugar

1/2 cup whipping (heavy) cream

1/4 cup chopped pecans

2 tbsp granulated sugar

1 tsp ground cinnamon

1 can (11 oz) refrigerated soft breadsticks



Heat oven to 350  Mix brown sugar and whipping cream in ungreased

round pan, 8x1-1/2 inches. Sprinkle with pecans.



Mix granulated sugar and cinnamon. Unroll breadstick dough, but do

not separated into breadsticks. Sprinkle cinnamon-sugar mixture over

dough. Roll up dough from short end; separate at perforations.

Place dough in pan.



Bake 20 to 25 min or until golden brown. Cool 1 min. Turn pan

upside down onto heat proof tray or serving plate. Let stand 1 min so

caramel will drizzle over rolls. 6 rolls.
Cherokee Blackberry Cobbler




1 cup of fresh or frozen blackberries

1/2 cup of honey plus 2 tbsp.

1 cup of corn meal

1/3 cup of milk

2 tablespoons of butter

1 egg, slightly beaten



Combine honey, milk, butter, egg and salt. Add cornmeal to make a

batter. Grease a small casserole dish. Add berries and several

tablespoons of honey. Pour batter over the berries. Bake at 375

degrees for 35 to 40 minutes. Cool and serve with thick cream.
Country Glazed Ribs


Ingredients


3 to 4 pounds pork baby back ribs, cut into 3- to 4-rib portions

1/2 cup French's  Hearty Deli Brown Mustard

1/2 cup packed brown sugar

1/2 cup finely chopped onion

1/4 cup French's  Worcestershire Sauce

1/4 cup cider vinegar

1 tablespoon mustard seeds

1 teaspoon ground allspice

Honey Mustard Dip (recipe follows)







Place ribs in large shallow glass baking pan or resealable plastic

food storage bag. To prepare marinade, combine mustard, sugar, onion,

Worcestershire, vinegar, mustard seeds and allspice in small bowl;

mix well. Pour over ribs, turning to coat all sides. Cover and

marinate in refrigerator 1 hour or overnight.



Place ribs on grid, reserving marinade. Grill over medium coals 45

minutes or until ribs are barely pink near bone, turning and basting

frequently with marinade. (Do not baste during last 10 minutes of

cooking.) Serve with Honey Mustard Dip. Garnish as desired.







Honey Mustard Dip

Makes 1 cup



Ingredients

1/2 cup French's  Hearty Deli Brown Mustard

1/2 cup honey

Combine mustard and honey in small bowl; mix well
DUMPLINGS


1-1/2 cups all purpose flour


1/2 teaspoon salt

1/4 cup lard

1-1/2 teaspoon baking powder

1/2 cup milk



Combine flour, salt, and baking powder. Cut in lard

until mixture is size of small peas. Add milk and mix

well. Turn out on lightly floured board and knead a

few times, then pinch off walnut size wad. Roll in

hands until smooth and high as a biscuit. Stretch into

oval.



When chicken is tender, drop into kettle and continue

simmering for about 20 minutes.



Yields 8 servings.
Tasty Beef & Noodles





1 1/2 pounds stew beef

1 can French onion soup

1 can diced tomatoes (15 oz)

1 can golden mushroom soup. undiluted

1/2 cup sliced celery

1/2 cup chopped onion

4 to 6 ounces sliced fresh mushrooms



Combine all and cook on LOW for 8 to 10 hours. Serve

over hot, buttered noodles. Serves 6.
CHEESY BROCCOLI SOUP


Makes 4 (3/4-cup)



1/4 cup chopped onion

1 tablespoon butter or margarine

1-1/2 cups milk

3/4 pound (12 ounces) VELVEETA  Cheese, cut up

1 package (10 ounces) frozen chopped broccoli,

thawed, drained

Dash pepper



Cook and stir onion in butter in large saucepan on

medium-high heat until tender.



Add remaining ingredients; stir on low heat until

Velveeta is melted and soup is thoroughly heated.
Southwestern Potatoes




1 sheet (18x24-inches) Reynolds Wrap Heavy Duty Aluminum Foil

1 medium onion, thinly sliced

4 medium potatoes, cut in 1/2-inch cubes

1 teaspoon seasoned salt

1/2 teaspoon chili powder

1/4 teaspoon ground cumin

1 can (4.5 oz.) chopped green chiles, undrained

1 cup shredded Cheddar cheese

Salsa, chopped fresh cilantro, sour cream





PREHEAT oven to 450 deg F or grill to medium-high. Spray foil

with nonstick spray.



CENTER onions on sheet of Reynolds Wrap Heavy Duty

Aluminum Foil. Top with potatoes. Combine seasoned salt,

chili powder and cumin; sprinkle over potatoes. Top with

green chilies.



BRING up foil sides. Double fold top and ends to seal making

one large packet, leaving room for heat circulation inside.



BAKE 30 to 35 minutes on a cookie sheet in oven OR GRILL 15

to 18 minutes in covered grill. Sprinkle potatoes with cheese.

Let stand about 2 minutes until cheese melts. Serve with salsa,

chopped fresh cilantro and sour cream.