WON TON - CINNAMON

Good way to use extra won ton wrappers.

Cut into desired size.  Either brush on melted butter or spray with PAM.  Sprinkle on cinnamon/sugar mixture.  Bake at 400 for 7-9 min.

SPEEDY HAMBURGER MEALS

Refer to packet in cookbook cupboard for more, but these are two of our favorites that we have tried.

SLOPPY JOES

Cook in 2 T of butter to soften:
1/2 cup onion
1/2 cup celery
ADD:
1# cooked hamburger
1 cup ketchup
1/2 c water
season with salt and pepper
can also add pureed carrots or squash

Cook until bubble and slightly thickened. Serve as a sandwich or on top of bread or potatoes

STROGANOFF
Cooked cabbage (about 2 cups) is a good addition.

 STIR TOGETHER AND HEAT THOROUGHLY:
1# cooked hamburger
2 T flour
1 can each of mushroom and chicken
1/4 tsp seasoned salt
1/8 tsp garlic powder
1 T Worcestershire sauce 
ADD RIGHT BEFORE SERVING:
1+ cup sour cream (good without this too)

Serve over hot cooked egg noodles or rice.

MEXICAN PASTA SKILLET

HEALTHIFIED MEXICAN PASTA SKILLET
Yum! Easy! Quick!

1# cooked ground beef
1 jar (16 oz) salsa
1 cup tomato sauce
1 1/2 cup water
2 cup uncooked macaroni
1 cup frozen corn
1/2 cup cheddar cheese

Cook beef then stir in salsa, tomato sauce and water.  Heat to boiling.  Stir in macaroni and corn.  Reduce heat; cover and simmer 12-15 min, stirring occasionally, until macaroni is tender.  Then sprinkle with cheese. Cover; let stand 1-2 minutes or until cheese is melted.

CHICKEN AND BROCCOLI STIR FRY

CHICKEN-AND- BROCCOLI STIR-FRY
http://www.marthastewart.com/924838/chicken-and-broccoli-stir-fry

This was very good and easy to make.  Family loved it! Would be good with egg rolls from 2nd McCleve cookbook.

UPDATE: I added a frozen snap pea stir fry bag.  It really added to it...was very good.  Used about 1.5 # of thighs.  Didn't made additional sauce.  My family really likes this meal.  Need to make it more.

• 2 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 2 tablespoons oyster sauce
• 1 tablespoon cornstarch
• 1 teaspoon toasted sesame oil
• 2 tablespoons vegetable oil
• 1 pound boneless, skinless chicken thighs, cut into 1/2-inch strips
• 3 tablespoons minced peeled fresh ginger
• 2 cloves garlic, minced
• 2 scallions, thinly sliced
• 1 bunch broccoli, cut into small florets, stalks peeled and thinly sliced 1
• Cooked white rice, for serving

Directions

1. Whisk together soy sauce, vinegar, oyster sauce, cornstarch, and sesame oil.
2. In a wok or large skillet, heat vegetable oil over high. Add chicken and cook until browned, 10 minutes. Add ginger, garlic, scallions, and broccoli and cook, stirring frequently, until broccoli is bright green, 3 minutes. Add 1/4 cup water, scraping up browned bits with a wooden spoon. Stir in soy sauce mixture and cook, stirring, until thickened, 1 minute. Serve warm with rice.

NO-BAKE CHOCOLATE CHIP GRANOLA BARS OR BITES (BALLS)

NO-BAKE CHOCOLATE CHIP GRANOLA BARS
http://www.laurenslatest.com/no-bake-chocolate-chip-granola-bars-easy-healthy/
These are seriously so easy to make.  Everyone really liked them.  I read the measurement wrong the first time and put way too many chocolate chips.  Put right amount next time - liked with more - 1/4 c just about right.

No-Bake Chocolate Chip Granola Bars

Healthier and cheaper than the store bought kind!

yield: 10 BARS

prep time: 2 HOURS INCLUDING COOLING TIME

cook time: 5 MINUTES

total time: 2 HOURS 5 MINUTES

INGREDIENTS:

1/4 cup butter
1/4 cup honey
1/3 cup packed brown sugar
2 cups quick cooking oats {not rolled oats!}
1 cup crispy rice cereal
1/2 teaspoon vanilla
2 tablespoons mini chocolate chips

DIRECTIONS:

In a large bowl, stir oats and rice cereal together. Set aside. In a small pot, melt butter, honey and brown sugar together over medium high heat until it comes to a bubble. Reduce the heat and cook 2 minutes. Pour in vanilla and stir. Pour over dry ingredients and mix well to moisten all ingredients. Pour into lightly greased small jelly roll pan {about 12x8x1} and press out to be about 3/4 inch in thickness. {If your pan isn't small enough, pack the mixture into one side. You really want to press them down so they stick together.} Sprinkle with mini chocolate chips and press down lightly. Cool on a countertop to room temperature for two hours or until the chocolate chips are set before cutting into bars. Wrap in parchment or plastic wrap and store at room temperature.

Recipe Notes: If your granola bars don't seem to be staying together when you cut them, you may have not boiled the mixture long enough...you want it to make it just past the softball stage. OR you made them too thin or you didn't pack them in tight enough. Stick them in the fridge for 20 minutes and that should help keep them together. {Be sure not to keep them in there too long or else they'll become super hard!} The next time you make them, try boiling for an extra 15 seconds or so.

No-Bake Granola Bites

http://www.melskitchencafe.com/2013/08/no-bake-healthy-granola-bites.html

YIELD: MAKES ABOUT 30 BITES

Kira who sent me the recipe also includes 2 tablespoons ground chia seeds with the dry ingredients (I haven't used them when I've made them...yet!). Also, feel free to play around with the amounts, increasing or decreasing ingredients, adding dried fruit, coconut, etc. Just keep an eye on the consistency so that it still forms a mixture that sticks together when formed into balls. The coconut oil isn't absolutely necessary but I loved the smooth silkiness it gave to the granola bites plus if you use extra-virgin instead of expeller-pressed, you'll get a sweet hint of coconut.

INGREDIENTS

• 2 cups quick oats
• 1 cup crispy rice cereal (like Rice Krispies)
• 1 cup creamy peanut butter
• 1 cup ground flaxseed
• 1 cup mini chocolate chips
• 2/3 cup honey or agave nectar
• 2 teaspoons pure vanilla extract
• 2 tablespoons coconut oil

DIRECTIONS

1. Combine all the ingredients together in a large bowl, mixing gently so the crispy rice cereal doesn't get crushed. Mix until well-combined.
2. Using a cookie scoop (or roll small amounts in your hands), drop rounded tablespoonful-sized portions onto a parchment or wax paper lined cooking sheeet. I used my cookie scoop and then rolled the scooped portion out between my palms.
3. Refrigerate for 1-2 hours. At this point you can serve them or combine the chilled granola bites in a large tupperware-type container or ziploc bags to freeze or refrigerate. They will stay fresh in the refrigerator for up to a week or for a few months in the freezer.

7 LAYER ICE CREAM CAKE

7 LAYER ICE CREAM CAKE
We all really enjoyed this.  Fun to make.  Would be good with any kind of ice cream/sorbet.
http://www.marthastewart.com/900626/7-layer-ice-cream-cake

Ingredients

• 1 frozen pound cake (10 3/4 ounces) in aluminum loaf pan, unthawed, or 1 homemade 4 1/2-by-8 1/2-inch pound cake, room temperature
• 2 cups raspberry sorbet, softened
• 1 cup vanilla ice cream, softened
• 1/2 cup coarsely chopped chocolate wafer cookies
• 2 large egg whites
• Cream of tartar
• 1/2 cup sugar
• 1/2 teaspoon pure vanilla extract

Directions

1. Remove cake from pan and cut horizontally into 4 slices. Line pan with plastic wrap, leaving 6-inch overhang on two sides. Build cake layers in pan in this order: bottom cake slice, 1 cup sorbet, cake slice, 1/2 cup ice cream, cookie crumbs, 1/2 cup ice cream, cake slice, 1 cup sorbet, top cake slice. (If necessary, return ice cream to freezer as you work.) Wrap in plastic and freeze at least 1 hour (or up to 3 days).
2. In a heatproof bowl, lightly whisk together egg whites and pinch of cream of tartar. Set bowl over (not in) a pan of simmering water and whisk until whites are foamy. Slowly whisk in sugar and cook, whisking, until sugar is dissolved (to test, rub some between your fingertips).
3. Remove bowl from heat and, with an electric mixer, beat on medium-high until stiff, glossy peaks form, about 6 minutes. Add vanilla and beat 1 minute. Remove cake from pan, trim sides if desired, and dollop meringue on top.

ZUCCHINI BREAD PANCAKES

Zucchini Bread Pancakes

http://smittenkitchen.com/blog/2012/07/zucchini-bread-pancakes/

These are so good especially with buttermilk syrup.  Like her comments - read below:

The awesomest topping you could make for these pancakes is the lightly sweetened one in the Carrot Cake Pancakes. They’re also good with syrup, maple or golden, or honey. However, I used this muddled thing I do when I feel like I should be putting something healthy on top of my pancakes but really just want maple syrup, which is a mixture of 1 tablespoon maple syrup to 3 tablespoons plain Greek yogurt. Everyone wins, right?

A couple pancake overarching theories: Thin pancake batters make large puddles of flatter pancakes that are harder to manage, but cook quickly and always cook through. Thicker pancake batters make taller pancakes that take on crisp edges and tender insides. They’re my favorite. But, they also don’t always cook through 100% on the stove. To ensure they’re all cooked through when you serve them, it’s good to keep them in a warm oven for about 10 minutes before serving. The advantage of this, of course, is that all pancakes are warm when you’re ready to put them on the table. You can also keep pancakes warm in the same oven until everyone is ready to eat.

I keep the sugar level really low in pancakes because we love a sweet topping on ours, and I love the contrast between unsweetened and sweet in any baked good. If you’re someone who doesn’t like maple syrup or anything sticky or sweet on top of your pancakes (gasp!), you might want another spoonful of sugar inside your pancakes.

Makes 10 to 12 pancakes

2 large eggs
3 tablespoons olive oil
2 tablespoons light brown, dark brown or granulated sugar
1/4 cup buttermilk or 2 tablespoons each of milk and plain yogurt, whisked until smooth
1/2 teaspoon vanilla extract
2 cups shredded zucchini (from about 9 ounces whole, or 1 1/2 medium zucchini), heaping cups are fine
1 cup all-purpose flour (half can seamlessly be swapped with a whole wheat flour)
1/4 teaspoon table salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/8 teaspoon ground or freshly grated nutmeg
Butter or oil, for coating skillet

In a large bowl, combine eggs, olive oil, sugar, buttermilk and vanilla until smooth. Stir in zucchini shreds. In a smaller bowl, whisk together flour, salt, baking soda, cinnamon and nutmeg. Stir dry ingredients into zucchini batter, mixing until just combined.

Preheat oven to 200°F and place a tray — foil-lined if you’re into doing fewer dishes later — on a middle rack.

Heat a large, heavy skillet (my favorite for pancakes is a cast-iron) over medium heat. Once hot, melt a pat of butter in pan and swirl it around until it sizzles. Scoop scant 1/4-cup dollops of batter (mine were about 3 tablespoons each) in pan so the puddles do not touch. Cook until bubbles appear on the surface, about 2 to 3 minutes. Flip pancakes and cook another minute or two, until golden underneath. Transfer pancakes to prepared pan to keep warm as well as ensure that they’re all cooked through when they’re served. Repeat with remaining batter. Serve warm. Repeat next weekend.

BUTTERNUT SQUASH CASSEROLE

BUTTERNUT SQUASH CASSEROLE
Was really good!  Came from Country magazine, but also found in Taste of Home online.

• Prep: 30 min. Bake: 30 min.
• Yield: 6 Servings

303060

Ingredients

• 2 medium butternut squash, peeled and cut into chunks
• 1/2 cup sugar
• 2 eggs
• 1/4 cup milk
• 2 tablespoons butter
• 1 teaspoon vanilla extract
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg

Directions

• Place squash in a large saucepan and cover with water; bring to a boil. Reduce heat; cover and simmer for 12-16 minutes or until tender. Drain.
• In a small bowl, beat squash until smooth. Add the remaining ingredients; beat well. Spoon into a 1-1/2-qt. baking dish coated with cooking spray. Cover and bake at 350° for 30-35 minutes or until a thermometer inserted near the center reads 160°. Yield: 6 servings.

Nutritional Facts3/4 cup equals 246 calories, 6 g fat (3 g saturated fat), 82 mg cholesterol, 75 mg sodium, 47 g carbohydrate, 9 g fiber, 5 g protein.

STRATA - BACON, CHEESE AND TOMATO

HEALTHIFIED BACON, CHEESE AND TOMATO STRATA

Prep Time 15 min

 

Total Time 3 hr 15 min

 

Servings 12

Ingredients

7 

cups lightly packed 1-inch cubes French bread (8 oz)

2 

cups shredded reduced-fat Cheddar cheese (8 oz)

2 

cups chopped plum (Roma) tomatoes (6 medium)

6 

eggs or 1 1/2 cups fat-free egg product

1 1/2 

cups fat-free (skim) milk

1 

teaspoon Dijon mustard (just did normal mustard)

1 

teaspoon dried basil leaves

1/2 

teaspoon salt

6 

slices bacon

Directions

• Step1Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Spread bread in baking dish. Sprinkle evenly with 1 1/2 cups of the cheese; mix lightly with bread. Sprinkle with tomatoes.
• Step2In medium bowl, beat eggs, milk, mustard, basil and salt with fork or wire whisk; pour over bread mixture. Cover tightly and refrigerate at least 2 hours but no longer than 24 hours.
• Step3Heat oven to 350°F. Bake uncovered 40 to 45 minutes or until knife inserted in center comes out clean. Meanwhile, in 10-inch skillet, cook bacon over medium heat 8 to 10 minutes, turning occasionally, until crisp; drain on paper towel.
• Step4Crumble bacon. Sprinkle bacon and remaining 1/2 cup cheese over strata. Let stand 10 minutes before serving.

MILE-HIGH PUMPKIN-PECAN PIE

MILE HIGH PUMPKIN PECAN PIE
http://www.marthastewart.com/945566/mile-high-pumpkin-pecan-pie

Yum!  Didn't all fit in a traditional 9" pie.  Next time do bigger or do what recipe says and use a springfoam pan :-)  I just used a pre-made crust.  I or do what I did again - put extra in a 9x9 with no crust and cooked it.  Or could make little pies in muffin tins too.

• For The Crust

  • 2 1/2 cups all-purpose flour (spooned and leveled), plus more for work surface
  • 2 tablespoons granulated sugar
  • 1 teaspoon fine salt
  • 2 sticks cold unsalted butter, cut into small pieces
  • 1/4 to 1/2 cup ice water

• For The Filling

  • 1 1/4 cups light-brown sugar
  • 3/4 teaspoon fine salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 4 large eggs, lightly beaten
  • 1 can (29 ounces) pure pumpkin puree
  • 1 can (12 ounces) evaporated milk
  • 1/2 cup heavy cream
  • 2 teaspoons pure vanilla extract
  • 1-2 cups pecan halves

Directions

1. Make the crust: In a food processor, pulse flour, granulated sugar, and salt until combined. Add butter and pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Add 1/4 cup ice water in a steady stream, pulsing until dough is crumbly but holds together when squeezed (if necessary, add up to 1/4 cup more ice water, 1 tablespoon at a time). Form dough into a disk, wrap tightly in plastic, and refrigerate until firm, 1 hour (or up to 2 days).
2. Preheat oven to 400 degrees. On a lightly floured surface, roll out dough just over 1/8 inch thick. Transfer to a 9-inch springform pan, adjusting dough as needed to fit flat against bottom and sides. Trim dough, leaving a 1 1/2-inch overhang (reserve scraps); freeze 15 minutes. Line dough with a double layer of parchment and fill with pie weights or dried beans. Bake on a rimmed baking sheet 30 minutes. Carefully remove parchment and weights; use reserved scraps to patch any holes in crust. Bake until deep golden, 30 minutes; cover edge with foil if overbrowning.
3. Meanwhile, make filling: In a large bowl, whisk together brown sugar, salt, cinnamon, and nutmeg. Whisk in eggs, then pumpkin, until smooth. Slowly whisk in milk, cream, and vanilla. Reduce oven temperature to 350 degrees. With edge covered with foil, pour all but 1 cup filling into crust, return to oven, and carefully add remaining cup filling; bake 1 hour. Remove pie from oven and top with pecans. Bake until filling is just set but slightly wobbly in center, 20 to 25 minutes more. Let cool completely on a wire rack, about 3 hours. With a serrated knife, cut off overhang and unmold.

PUMPKIN-BANANA BREAD

http://nancycreative.com/2011/09/29/pumpkin-banana-bread-with-pumpkin-glaze/

I added a pumpkin glaze and chopped walnuts on top, and the glaze adds a nice extra touch of pumpkiny sweetness to the bread. If you’re watching your sugar intake, the bread is good without the glaze, too, and you can add chopped nuts to the batter instead of sprinkling them on top. Remember to grease and flour your pans well when you make this, and the bread will come out really easily. This recipe makes two 9×5? loaves…you can eat one now, and freeze the other for later! 

The loaves were really full - could easily do some muffins too.

PUMPKIN-BANANA BREAD by NancyCreative (adapted from About.com)

4 cups all-purpose flour (I used unbleached flour)
2 teaspoons baking powder
2 teaspoons baking soda
2 to 2 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground nutmeg
1 teaspoon ground ginger
1 teaspoon salt
1/2 teaspoon ground allspice
1 3/4 cups canned pumpkin from a 15-ounce can (you’ll use the remaining pumpkin for the Pumpkin Glaze)
1 1/2 cups (3 large) ripe, mashed bananas
1 1/3 cups (or 12 ounces) vanilla yogurt
1/2 cup canola oil (I used applesauce)
4 large eggs (I did 2 flax)
3/4 cup granulated white sugar
3/4 cup packed brown sugar
1 cup finely chopped walnuts or pecans (optional–I didn’t add nuts to my batter)
Pumpkin glaze (see recipe below)
1/2 cup coarsely chopped walnuts or pecans (for sprinkling over glaze)
Preheat oven to 350 degrees. Grease and flour two 9×5? loaf pans and set aside.

In medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, salt, and allspice until combined; set aside.

In large bowl, mix pumpkin, mashed bananas, yogurt, oil, eggs, sugar, and brown sugar until smooth. Add the flour mixture–half of it at a time–and mix until ingredients are combined. Fold in walnuts or pecans (optional).

Divide batter between the two prepared loaf pans and bake at 350 degrees for 50 to 55 minutes, or until toothpick inserted in center comes out clean. Let the loaves cool for about 10-15 minutes in the pans, then remove from pans and cool completely before adding glaze.

PUMPKIN GLAZE

2 Tablespoons whipping cream
1-2 cups powdered sugar (start with one cup and add more if you want a thicker glaze–I just used one cup, but think I’ll add a little more next time)
Remaining pumpkin from your 15-ounce can (which should be about 2 Tablespoons)
1/4 teaspoon cinnamon (optional)
In small bowl, whisk whipping cream and powdered sugar together until well-blended. Add pumpkin (and cinnamon, if desired) and blend until smooth. If your mixture has any lumps, just put it in the microwave for 10 to 15 seconds, and then mix again, and it will be nice and smooth. Drizzle glaze over cooled loaves with a spoon, and let glaze set before slicing.

PUMPKIN-ZUCCHINI MUFFIN STUFFIN'

PUMPKIN-ZUCCHINI MUFFIN STUFFIN'
Food Network - Rachel Ray
I don't like the "normal" stuffing, but I love this stuff. It makes a lot. Keeps well for days in the fridge.

5 T butter - cut into pieces
1 fresh or dried bay leaf
6 ribs celery from the heart, chopped with greens
2-3 McIntosh apples, seeded and chopped (I have used different kinds of apples if I couldn't find McIntosh)
1 medium onion, chopped
1 medium zucchini
Salt and pepper
6 pumpkin muffins, crumbled
1/2 cup sunflower seeds
2 T poultry seasoning
1 1/2 cups - 2 cups chicken stock

Heat a large deep skillet over medium to medium-high heat with butter. To melted butter add bay leaf, celery, apple, onion and zucchini. Season the vegetables liberally with salt and pepper. Cook 10 minutes or until softened. Add crumbled muffins and sunflower seeds to the pan and combine with the vegetables. Season the stuffing with poulty seasoning then adjust salt and pepper. Dampen the stuffing with stock. Pile the stuffing into a serving dish. Place in oven to crisp at 450 - or do the broiler for a couple of minutes.

WHOLE WHEAT PUMPKIN PANCAKES pinchmysalt.com
These are our favorite!

Whisk together in a bowl:
1 C. whole wheat flour (or 1 ½ cups and don’t add white)
1/2 C. cake flour or regular (if using cake flour - sift it)
1 tsp. baking soda
2 tsp. baking powder
1/4 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/2 tsp. ground nutmeg (can add 2 tsp of pumpkin spice in place of cinnamon, ginger and nutmeg)

Whisk together in a bowl:
1 C. buttermilk
1 C. canned pumpkin puree
2 eggs
2 T. oil
1 tsp. vanilla
2 T. dark brown sugar

Pour wet ingredients into dry ingredients and blend together with a wooden spoon until just combined. Lumps are ok, just make sure all the flour on the bottom of the bowl is mixed in. If batter seems too thick to pour, you can gently stir in a little more buttermilk. Drop pancakes by ladleful onto a medium-hot griddle. Pancakes are ready to turn when the edges start to look a little dry and you can see small bubbles forming on the surface.

PUMPKIN PANCAKES (from "Expect the Best" E.M. Ward)

Got this recipe from Head Start when Abagail was going there.  These do not have a strong pumpkin flavor.

2 cups plain yogurt (they use vanilla and omit the sugar) - I think I used plain
1/4 c plus 1 T sugar
1 2/3 cup flour (whole wheat works great)
1 tsp baking soda
1 tsp cinnamon
1/2 tsp nutmeg
1 cup milk
2 T margarine, melted
1 egg
1/2 cup pumpkin

In a small bowl, mix the yogurt with 1/4 c sugar.  Set aside.  In a large bowl, combine the 1 T sugar with flour, baking soda, cinnamon and nutmeg.  In a medium bowl, combine the milk, margarine, egg, pumpkin and yogurt-sugar mixture, stirring well.  Add the wet ingredients to the dry ingredients in the large bowl.  Stir until it is moist and free of lumps.

So good with buttermilk syrup, nutella or chocolate chips.

PUMPKIN PANCAKES

http://fabulesslyfrugal.com/2010/10/pumpkin-pancakes.html

We liked them. She suggested trying them with buttermilk syrup - which is so so yummy, yummy!
UPDATE: I make this recipe all the time.  We all love it!

Pumpkin Pancakes

October 17, 2010

Ingredients

• 2 cups all-purpose flour
• 3 tablespoons brown sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground allspice - try pumpkin spice or nutmeg instead of allspice
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon salt
• 1 1/2 cups milk
• 1 cup pumpkin puree
• 1 egg
• 2 tablespoons vegetable oil
• 2 tablespoons vinegar

1. In a separate bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt, stir into the pumpkin mixture just enough to combine.
2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot

PARMESAN KNOTS

PARMESAN KNOTS
These were easy to make and good.  Abagail was a good little helped by rolling out the dough.  Recipe came from The Friend.

1 can biscuits
---
1/4 cup vegetable oil
3 T grated Parmesan cheese
1 tsp garlic salt (used powder about 1/2 tsp)
1 tsp oregano
1 tsp parsley

Cut each biscuit into 3rds.  Roll each piece into a 3" rope and tie into a knot.

Place the knots 2" apart on a greased baking sheet.  Bake at 400 for 8-10 min or until golden brown.

In a large bowl, combine rest of ingredients.  Brush or pour on the warm knots.  Makes approx. 2 1/2 dozen.

NACHO DIP

FAMOUS QUESO DIP

Combine 2 cans (10 oz. each) ROTEL (use mild) and 1 package (2 lbs) VELVEETA, cubed, in a microwaveable bowl.

Microwave on high 5 min or until completely melted, stirring after 3 min.