Make Your Own Breadsticks with Bisquick, Water & Butter

1/3

cup butter or margarine

2

cups Original Bisquick® mix

1/2

cup cold water

1. Heat oven to 425°F. In 13x9-inch pan, melt butter in oven.
2. Meanwhile, in medium bowl, stir baking mix and water until soft dough forms. Place dough on surface generously dusted with Bisquick mix; gently roll in Bisquick mix to coat. Shape into a ball; knead 5 times. Roll dough into 10x6-inch rectangle. Cut in half lengthwise. Cut each half crosswise into 12 sticks, about 3/4 inch wide. Roll each stick in butter in pan.
3. Bake 12 to 15 minutes. Serve hot.

Makes 24 sticks

Cheesy Hash Brown Bake

Ingredients

• 1 (30 ounce) package frozen shredded hash brown potatoes, thawed
• 2 (10.75 ounce) cans condensed cream of potato soup, undiluted
• 2 cups sour cream
• 2 cups shredded Cheddar cheese, divided
• 1 cup grated Parmesan cheese

Directions

1. In a bowl, combine the potatoes, soup, sour cream, 1-3/4 cups of cheddar cheese and Parmesan cheese. Transfer to a greased 3-qt. baking dish. Sprinkle with remaining cheddar cheese. Bake, uncovered, at 350 degrees F for 40-45 minutes or until bubbly and cheese is melted. Let stand for 5 minutes before serving.

Easy Shredded Chicken BBQ Sandwich

It's not difficult to translate your own recipes into a slow cooker version, and once you do, you'll be thrilled with the ability to start dinner early and walk away from it for several hours until it's done. I've come up with a few of my own recipes for the slow cooker, and adapted some that I already had.

Hands-On Time: 5 minutes
Ready In: 3-4 hours
Yield: 4-6 servings

Ingredients

6 chicken breast halves, skinless and boneless 1 1/2 cups barbecue sauce (whatever your favorite is)

Directions

1. Place chicken breasts into the bottom of a slow cooker and pour barbecue sauce over them.
2. Lid and cook for 3 to 4 hours on high until cooked through and nearly falling apart.
3. Shred the chicken wel l -- two forks does the job quickly -- and serve on burger buns.

Roast Stuffed Chicken

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prep time

10 min

total time

1 hr 50 min

makes

10 servings

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photo by: 

kraft

what you need

1-1/2 cups hot water

3 Tbsp.  margarine or butter, cut up

1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken

1   roasting chicken or capon (5 lb.)

1/4 tsp. dried thyme leaves or dried tarragon leaves

make it

HEAT oven to 325°F.

MIX hot water and margarine in large bowl until margarine is melted. Add stuffing mix; stir just until moistened. Set aside. (Do not stuff chicken until ready to bake.)

STUFF chicken lightly with prepared stuffing; close openings with skewers and string. Place, breast-side up, on rack in baking pan; sprinkle with thyme.

BAKE 1 hour 40 min. or until chicken is done (165°F) and stuffing is heated through (165ºF), basting occasionally with pan juices.

kraft kitchens tips

SERVING SUGGESTION

Serve with a smart side, such as your favorite hot steamed vegetables, to round out the meal.

VARIATION

Substitute a 3- to 4-lb. roasting chicken for the 5-lb. roasting chicken; stuff as directed. Spoon any remaining stuffing into small baking dish; cover and refrigerate until ready to bake. Bake chicken 1 hour to 1 hour 20 min. or until chicken is done, basting occasionally and placing the remaining stuffing in the oven for the last 30 min. of the chicken baking time.

SUBSTITUTE

Prepare using your favorite variety of STOVE TOP Stuffing Mix.

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Delicious Peanut Butter Fudge

4 cups white sugar
1 (12 fl oz) can evaporated milk
1 cup butter
1 cup peanut butter
1 (7 oz) jar marshmallow creme

Butter a 9x13 in. baking dish and set aside. Butter a 3-quart saucepan. Place buttered saucepan over
medium heat, and combine sugar, evaporated milk and 1 cup butter within. Heat to between 234 and 240
degrees F. (112 to 116 C ) or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and place on a flat surface. Remove from heat and stir in peanut butter and marshmallow creme. Beat until smooth. Pour quickly into prepared baking dish. Let cool completely
before cutting into squares.

~Recipe from Dollar General Clover Valley Brand Sugar

Old Time Chocolate Fudge

Recipe courtesy Paula Deen

foodnetwork.com 

Prep Time:

10 min

Inactive Prep Time:

--

Cook Time:

20 min

Level:

Intermediate

Serves:

36 pieces

Ingredients

• 3 cups sugar
• 4 heaping tablespoons cocoa
• 3 tablespoons light corn syrup
• 1 cup evaporated milk
• 6 tablespoons butter, plus extra for buttering dish
• 1 cup chopped pecans
• 1 1/2 teaspoons vanilla extract

Directions

Mix sugar and cocoa; add syrup and milk. Cook in saucepan over medium heat until a small drop forms a soft ball in cold water (234 to 240 degrees F on a candy thermometer). Remove from heat. Add butter, pecans, and vanilla. Beat with mixer or by hand. Pour into a slightly buttered oblong glass dish and cut into squares. Work fast, as mixture thickens quickly.

Peanut Butter Balls

foodnetwork.com

Recipe courtesy Paula Deen

Prep Time:

15 min

Inactive Prep Time:

30 min

Cook Time:

--

Level:

Easy

Serves:

18 to 24 pieces

Ingredients

• 1 cup peanut butter
• 1 cup honey
• 2 cups powdered milk
• 1 cup confectioners' sugar
• 1 cup melted chocolate
• 1 1/2 cups crushed sweetened corn cereal (recommended: Corn Flakes)

Directions

Mix peanut butter, honey, and milk together to form very thick mixture. Roll out into small balls about the size of a walnut. Roll in confectioners' sugar. Dip in melted chocolate. Roll in crushed cereal. Place on waxed paper and refrigerate until set.