INGREDIENTS
2tablespoons basil pesto
3/4cup diced seeded tomato
2tablespoons finely shredded mozzarella cheese
1can (7.5 oz) Pillsbury® refrigerated tender layer or buttermilk biscuits
2tablespoons finely shredded Parmesan cheese.
DIRECTIONS
1 Heat oven to 375°F. Spray 20 mini muffin cups with cooking spray. In medium bowl, mix pesto, tomato and mozzarella cheese. 2 Separate dough into 10 biscuits. Separate each biscuit into 2 rounds. Press 1 round in bottom and up side of each mini muffin cup. Spoon about 2 teaspoons tomato-pesto filling into each cup; press in lightly. Sprinkle with Parmesan cheese. 3 Bake 8 to 10 minutes or until biscuit edges are golden brown. .Press dough into mini muffin cups up to an hour ahead of time. Cover with plastic wrap and keep chilled in the refrigerator. Prepare pesto filling; cover and refrigerate. Assemble appetizers just prior to baking..
Awesome saves this weekend! Yesterday I went to HEB and saved $76 and spent $48! I got 3 dresses and 2 shirts in that bunch for $2 each!!! Some free items I got were a baby book, free cheese, free bottle of soda, free corn chips, free popcicles, free candy..
Free Ihop for breakfast for my birthday
Free Sonic drink for my birthday
...
Free wings at Pluckers for my birthday
Then today I went to Walgreens and spent $30 and saved about $80! I got 5 packs of cascade, 1 pack of tide, 2 purex laundry detergants, one dial soap, 2 skittles, 4 bags of chex mix, 2 bags of bugles, 4 boxes of cereal, 4 cans of shaving cream, 1 bottle of crest, 2 herbal essance, one folgers coffee, 2 suckers, 2 welch juice jugs
What You Need1-1/2 cups boiling water
1 pkg. (0.6 oz.) JELL-O Lemon Flavor Sugar Free Gelatin
2 tsp. lemon zest
Ice cubes
1 cup cold apple juice
1 tub (8 oz.) COOL WHIP FREE Whipped Topping, thawed
1 pkg. (10 oz.) frozen raspberries, thawed
Make It
ADD boiling water to combined gelatin mix and lemon zest in large bowl; stir 2 min. until gelatin is completely dissolved. Add enough ice to apple juice to measure 1-3/4 cups. Stir into gelatin until slightly thickened. Whisk in COOL WHIP.
BLEND raspberries in blender until smooth; spoon half evenly into 10 dessert dishes. Top with gelatin mixture and remaining raspberry sauce.
REFRIGERATE 4 hours or until firm.
Kraft Kitchens TipsSubstitutePrepare using 2 pkg. (0.3 oz. each) JELL-O Lemon Flavor Sugar Free Gelatin.Variation Substitute orange juice for the apple juice, and frozen strawberries for the raspberries.
INGREDIENTS
2tablespoons red decorator sugar
1roll (16.5 oz) Pillsbury® refrigerated sugar cookies
2tablespoons miniature semisweet chocolate chipsBlack string licorice, cut into 1-inch pieces.
DIRECTIONS
1 Heat oven to 350°F. Cut 17x12-inch piece of plastic wrap; place on work surface. Sprinkle red sugar evenly over plastic wrap. Roll cookie dough in sugar to coat. Wrap in plastic wrap; freeze 30 minutes. 2 Remove half of dough from wrapper; freeze remaining dough until needed. Cut dough into 1/4-inch slices. On ungreased cookie sheets, place slices 2 inches apart. Place 3 chocolate chips in center of each slice to resemble seeds. To form slice shape, make 2 indentations on 2 opposite sides with fingers. Repeat with remaining half of dough. 3 Bake 8 to 9 minutes or until unsugared edges are light golden brown. Insert 1 licorice piece on top of each cookie to resemble stem. Cool 2 minutes; remove from cookie sheets to cooling racks. .
What You Need1 cup dried cranberries
1/4 cup orange juice
1-1/2 cups flour
1-1/2 cups quick-cooking oats
1 tsp. CALUMET Baking Powder
1/4 tsp. salt
3/4 cup margarine, softened
1-1/2 cups packed brown sugar
2 eggs
4 squares BAKER'S Semi-Sweet Chocolate, coarsely chopped
1/2 cup chopped PLANTERS Pecans
Make ItHEAT oven to 350ºF.
MICROWAVE cranberries and orange juice in microwaveable bowl on HIGH 30 sec. Mix next 4 ingredients; set aside. Beat margarine and sugar in large bowl with mixer until light and fluffy. Add eggs, 1 at a time, beating after each until well blended. Gradually beat in flour mixture. Stir in cranberry mixture, chocolate and nuts.
SPREAD onto bottom of 13x9-inch pan sprayed with cooking spray.
BAKE 25 to 30 min. or until lightly browned. Cool completely before cutting into bars.
Kraft Kitchens TipsNote from the Kraft KitchensThank you for your feedback. We have increased the bake time as a result of your comments. Enjoy! SubstituteSubstitute raisins for the cranberries.
INGREDIENTS
1can (12.4 oz) Pillsbury® refrigerated cinnamon rolls with icing
2eggs
2/3cup milk
4tablespoons maple syrup
1teaspoon vanilla.
DIRECTIONS
1 Bake cinnamon rolls as directed on package. Let rolls cool completely. 2 Spray griddle or 10-inch skillet with cooking spray; heat griddle to 375°F or heat skillet over medium heat. Slice each roll in half crosswise. 3 In shallow dish, whisk eggs, milk, 2 tablespoons of the maple syrup and the vanilla until blended. Dip each cinnamon roll slice into egg mixture, turning to coat completely. Place on griddle. Cook about 2 minutes on each side or until golden brown. 4 In small bowl, whisk reserved icing, the remaining 2 tablespoons maple syrup and enough warm water to create a pourable syrup consistency. Serve over French toast.
What You Need1 pkg. (1.4 oz.) JELL-O Chocolate Fat Free Sugar Free Instant Pudding
2 cups cold fat-free milk, divided
1 tub (8 oz.) COOL WHIP FREE Whipped Topping, thawed, divided
1 ready-to-use reduced-fat graham cracker crumb crust (6 oz.)
1 pkg. (1.0 oz.) JELL-O White Chocolate Flavor Fat Free Sugar Free Instant Pudding
Make It
BEAT chocolate pudding mix and 1 cup milk with whisk 2 min. (Pudding will be thick.) Stir in half the COOL WHIP; spread onto bottom of crust.
REPEAT with white chocolate pudding mix, remaining milk and COOL WHIP; spread over pudding layer in crust.
REFRIGERATE 4 hours or until firm.
Kraft Kitchens TipsHow to Thaw COOL WHIP Whipped ToppingPlace unopened tub in refrigerator. An 8 oz. tub will be completely thawed in 4 hours. Do not thaw in microwave.
INGREDIENTS
1 1/2cups thinly sliced, peeled apples (1 1/2 medium)
1/4cup packed brown sugar
2tablespoons water
1teaspoon lemon juice
1tablespoon all-purpose flour
1tablespoon granulated sugar
1/4teaspoon salt
1tablespoon butter or margarine
1/2teaspoon vanilla1box Pillsbury® refrigerated pie crusts
1egg.
DIRECTIONS
1 In 2-quart saucepan, mix apples, brown sugar, 1 tablespoon of the water and the lemon juice. Cook over medium heat, stirring occasionally, until bubbly. Reduce heat to low; cover and cook 6 to 8 minutes, stirring occasionally, until apples are tender. 2 In small bowl, mix flour, granulated sugar and salt. Gradually stir into apple mixture, cooking and stirring until mixture thickens. Remove from heat; stir in butter and vanilla. Cool 15 minutes. 3 Meanwhile, heat oven to 375°F. Let pie crust pouch stand at room temperature for 15 minutes. 4 Remove pie crust from pouch; unroll crust on ungreased cookie sheet. Spoon cooled fruit mixture evenly onto half of crust to within 1/2 inch of edge. 5 In small bowl, beat egg and 1 tablespoon water; brush over edge of crust. Fold untopped half of crust over apple mixture; firmly press edge to seal. Flute edge; cut small slits in several places in top crust. Brush top with remaining egg mixture. 6 Bake 25 to 35 minutes or until crust is golden brown. Serve warm or cool. .Tart apples, such as Granny Smith or McIntosh, make flavorful pies. Braeburn or Gala apples provide good texture and a slightly sweeter flavor..
Things have been very busy with school starting back up and getting back into the routine of schedules for school.. getting up early, homework, sports activites and more!
The boys are starting up soccer here in a few weeks and my oldest daughter gymnastics.
I started doing childcare again in my home now that the 3 oldest kids are in school and I only have 1 at home during the day to bring in a little extra income and give me something more to do during the day. Plus most all of the playgroup moms don't have children my youngest age and they went to school this year so she really needs the interaction with other children. So far she is enjoying it and I'm having fun with the children I care for. I've got a great group of kids!
But man it's time we get organized! So much going on and my days are so long and we need to get back on schedule and stick to it! So we are slowly getting there and putting things back into a school time routine! Good bye lazy summer! It was fun while it lasted haha
