Warm Crack Dip

Warm Crack Dip
serves 10-12

• 8oz cream cheese, softened
• 1 (1oz) package Ranch dressing mix
• 1 (3oz) bag bacon bits (Oscar Meyer)
• 2 cup shredded cheddar cheese
• 16 oz sour cream

Preheat oven to 400.

In bowl, combine all ingredients; mix well. Transfer to 2-quart baking dish; cover.

Bake dip 25 to 30 minutes or until hot and bubbly.

http://www.plainchicken.com/2014/01/warm-crack-dip-football-friday.html

applesauce sandwiches

applesauce
8 slices of bread
softened butter
cinnamon/sugar

spread the applesauce on four slices of bread; top with remaining bread. Lightly butter the outsides of sandwiches. Toast on a hot griddle for 3-4 minutes on each side or until golden brown. Combine sugar and cinnamon; sprinkle over hot sandwiches. Serve immediately. Yield: 4 servings.

Read more: applesauce sandwiches from Taste of Home

3 Ingredient Peanut Butter Cookies

(Adapted from allrecipes.com)

Ingredients:

* 1 cup peanut butter * 1 cup white sugar * 1 egg

Directions:

Combine peanut butter, sugar, and egg well in a mixing bowl. Drop tablespoon sized balls of dough on a cookie sheet. Smash down with a fork until more flat than round. Bake at 350 degrees for about 10-12 minutes. Be careful not to burn. They should be slightly brown on the bottom and soft. Makes about 14 cookies.

Baked Potato Pizza

Ingredients

1

can (11 oz) Pillsbury™ refrigerated thin pizza crust

6

slices (1 oz each) provolone cheese

2

cups cubed unpeeled baked potato (about 1 large)

2

tablespoons olive oil

2

tablespoons ranch dressing and seasoning mix (from 1-oz milk recipe package)

8

strips crisply cooked bacon, chopped

1

cup shredded mild Cheddar cheese (4 oz)

1/4

cup sliced green onions (4 medium), if desired

Sour cream, if desired

• 1Heat oven to 400°F. Spray or grease 15x10-inch or larger dark or nonstick cookie sheet. Unroll dough on cookie sheet; starting at center, press dough into 15x10-inch rectangle.
• 2Arrange provolone cheese slices on dough. In medium bowl, mix potato, olive oil and ranch dressing mix. Spoon evenly over cheese. Sprinkle with bacon and Cheddar cheese.
• 3Bake 13 to 16 minutes or until crust is golden brown and cheese is melted. Sprinkle with onions. Serve with sour cream.

Tabbouleh

Ingredients
1 cup bulghur wheat
1 1/2 cups boiling water
1/4 cup freshly squeezed lemon juice (2 lemons)
1/4 cup good olive oil
3 1/2 teaspoons kosher salt
1 cup minced scallions, white and green parts (1 bunch)
1 cup chopped fresh mint leaves (1 bunch)
1 cup chopped flat-leaf parsley (1 bunch)
1 hothouse cucumber, unpeeled, seeded, and medium-diced
2 cups cherry tomatoes, cut in half
1 teaspoon freshly ground black pepper

Directions
Place the bulghur in a large bowl, pour in the boiling water, and add the lemon juice, olive oil, and 1 1/2 teaspoons salt. Stir, then allow to stand at room temperature for about 1 hour.

Add the scallions, mint, parsley, cucumber, tomatoes, 2 teaspoons salt, and the pepper; mix well. Season, to taste, and serve or cover and refrigerate. The flavor will improve if the tabbouleh sits for a few hours.

Cheese-garlic biscuits

Heat oven to 400 degrees

2 cups of Bisquick baking mix

2/3 cups milk

1/2 cup shredded cheddar cheese

1/4 cup margarine or butter, melted

1/4 teaspoon garlic powder

Mix baking mix, milk, and cheese until soft dough forms; beat vigorously for 30 seconds.  Drop dough by spoonfuls onto ungreased cookie sheet.  Bake 8-10 minutes or until brown. Mix garlic and butter; brush over warm biscuits before removing from cookie sheet.