BADKITTEN's blog: "Favorite Recipes"

Prep time: 10min Cook time: 20min Ready time: 30min Servings: 6 Ingredients: -1 (10.75 ounce) can Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free) -1 (12 inch) prepared thin pizza crust -1 (4.5 ounce) can Swanson® Premium Chunk Chicken Breast in Water, drained -1 cup shredded mozzarella cheese -1 cup shredded Mexican cheese blend -8 slices bacon, cooked and crumbled -ranch salad dressing Directions: 1. Heat the oven to 375 degrees F. 2. Spread the soup onto the pizza crust to within 1/4-inch of the edge. Top with the chicken, cheeses and bacon. Bake for 10 minutes or until the cheese is melted and the crust is golden. 3. Drizzle the ranch dressing over the pizza.

Servings: 20 Ingredients: -2 cups white sugar -1 cup water -3/4 cup light corn syrup -1/2 teaspoon peppermint extract -1 drop red food coloring (optional) -1/8 cup confectioners' sugar Directions: 1. In a heavy 2 quart saucepan, combine the sugar, water and corn syrup. Cook, stirring constantly until the sugar is dissolved; then cook without stirring, lowering the heat and cooking more slowly during the last few minutes, to the hard crack stage (300 degrees F), If sugar crystals form on sides of pan, wipe them off with a damp brush. 2. Remove from heat, add oil flavoring and enough food coloring to color; stir only to mix. Pour into 2 well buttered 9 inch pans. Set one pan of candy over a sauce pan containing hot water (unless you have a helper to help cut the candy). As soon as the other pan of candy is cool enough to handle, cut it with scissors into 1-inch strips. Then snip the strips into pieces. Work fast. Drop the pieces onto a buttered baking sheet. If the candy cools too quickly, set it on a saucepan over hot water to soften it, but if it gets sticky, return at once to the work counter. 3. Toss in a small amount of powdered sugar to keep from sticking together. Repeat with the second pan of candy.

Read time: 1hr. 30min Servings: 42 Ingredients: -1 (16 ounce) package OREO Chocolate Sandwich Cookies, divided -1 (8 ounce) package PHILADELPHIA Cream Cheese, softened -2 (8 ounce) packages BAKER'S Semi-Sweet Baking Chocolate, melted Directions: 1. Crush 9 of the cookies to fine crumbs in food processor; reserve for later use. (Cookies can also be finely crushed in a resealable plastic bag using a rolling pin.) Crush remaining 36 cookies to fine crumbs; place in medium bowl. Add cream cheese; mix until well blended. Roll cookie mixture into 42 balls, about 1-inch in diameter. 2. Dip balls in chocolate; place on wax paper-covered baking sheet. (Any leftover chocolate can be stored at room temperature for another use.) Sprinkle with reserved cookie crumbs. 3. Refrigerate until firm, about 1 hour. Store leftover truffles, covered, in refrigerator.

Servings: 6 Ingredients: -1/2 cup butter -1 (16 ounce) package large marshmallows -2 cups popped popcorn -1 cup candy-coated chocolate pieces Directions: 1. In a saucepan over low heat, combine the butter and marshmallows. Stir until marshmallows are softened. 2. Add popcorn and candies; mix until evenly coated with marshmallows. 3. Allow to cool enough to touch. Grease hands with butter and form into balls.

 

Prep time: 10 min

Cook time:  20 min

Ready time: 30 min

 

Servings:  48

 

Ingredients:

• 1 (7 ounce) jar marshmallow creme
• 1 1/2 cups white sugar
• 2/3 cup evaporated milk
• 1/4 cup butter
• 1/4 teaspoon salt
• 2 cups milk chocolate chips
• 1 cup semisweet chocolate chips
• 1/2 cup chopped nuts
• 1 teaspoon vanilla extract

Directions:

  1.  Line an 8x8 inch pan with aluminum foil. Set aside.

  2.  In a large saucepan over medium heat, combine marshmallow cream, sugar, evaporated milk, butter and salt. Bring to a full boil, and cook for 5 minutes, stirring constantly.

 3.  Remove from heat and pour in semisweet chocolate chips and milk chocolate chips. Stir until chocolate is melted and mixture is smooth. Stir in nuts and vanilla. Pour into prepared pan. Chill in refrigerator for 2 hours, or until firm.

Prep time: 25 min Ready time: 2hrs 25 min Servings: 16 Ingredients: -2 (8 ounce) packages refrigerated crescent rolls -1 cup sour cream -1 (8 ounce) package cream cheese, softened -1 teaspoon dried dill weed -1/4 teaspoon garlic salt -1 (1 ounce) package ranch dressing mix -1 small onion, finely chopped -1 stalk celery, thinly sliced -1/2 cup halved and thinly-sliced radishes -1 red bell pepper, chopped -1 1/2 cups fresh broccoli, chopped -1 carrot, grated Directions: 1. Preheat oven to 350 degrees F (175 degrees C). Spray a jellyroll pan with non-stick cooking spray. 2. Pat crescent roll dough into a jellyroll pan. Let stand 5 minutes. Pierce with fork. 3. Bake for 10 minutes, let cool. 4. In a medium-sized mixing bowl, combine sour cream, cream cheese, dill weed, garlic salt and ranch dip mix. Spread this mixture on top of the cooled crust. Arrange the onion, carrot, celery, broccoli, radish, bell pepper and broccoli on top of the creamed mixture. Cover and let chill. Once chilled, cut it into squares and serve.

Prep time: 15 min Cook time: 30 min Ready time: 45 min Servings: 6 Ingredients: -3 (14.5 ounce) cans French cut green beans, drained -1 cup sour cream -1/2 (10.75 ounce) can condensed cream of mushroom soup -1 teaspoon salt -1/2 teaspoon ground black pepper -1/2 cup coarsely crushed buttery round crackers -1 tablespoon butter, melted Directions: 1. Preheat the oven to 350 degrees F (175 degrees C). 2. In a medium bowl, mix together the green beans, sour cream, condensed soup, salt and pepper. Spoon into a 2 quart casserole dish. Stir melted butter into the crushed crackers, then sprinkle over the top of the casserole. 3. Bake for 30 minutes in the preheated oven, until lightly browned and bubbly.

Servings: 18 Ingredients: -1 cup butter -4 cups powdered sugar -2 cups peanut butter -1 1/2 cups graham cracker crumbs -1/2 cup butter -1 cup semisweet chocolate chips Directions: 1. Melt 1 cup butter or margarine over low heat. Remove from heat and stir in confectioners' sugar, peanut butter and graham cracker crumbs. Spread mixture in a jelly roll pan. Pat down evenly 2. To Make Topping: Melt together 1/2 cup butter or margarine with 1 cup chocolate chips. Spread this mixture over peanut butter mixture. Refrigerate 1/2 hour. Cut into squares.

Prep time: 15 min Cook time: 5 min Ready in : 50 min Servings: 30 Ingredients: - 1 1/2 cups Peanut butter(creamy) - 1 cup Butter - 1/2 teaspoon vanilla extract - 6 cups powdered sugar - 4 cups semisweet chocolate chips Directions: 1. In a large bowl, mix together the peanut butter, butter, vanilla and confectioners' sugar. The dough will look dry. Roll into 1 inch balls and place on a waxed paper-lined cookie sheet. 2. Press a toothpick into the top of each ball (to be used later as the handle for dipping) and chill in freezer until firm, about 30 minutes. 3. Melt chocolate chips in a double boiler or in a bowl set over a pan of barely simmering water. Stir frequently until smooth. 4. Dip frozen peanut butter balls in chocolate holding onto the toothpick. Leave a small portion of peanut butter showing at the top to make them look like Buckeyes. Put back on the cookie sheet and refrigerate until serving.