Breakfast Potatoes

2 Tablespoons of Butter or Margarine
6 ounces frozen shredded hash browns
2 slices Oscar Mayer Boiled Ham
2 slices of Kraft Singles cheese

MELT butter in small skillet on medium heat. Add potatoes; cook 15 minutes or until golden brown on both sides, turning over after 8 minutes.

TOP with ham and Singles; cover. Continue cooking until Singles begin to melt.

Makes 2 servings

Castle Burger Bites

1 can (11 ounces) Pillsbury refrigerated breadsticks
1 egg
3 Tablespoons dried minced onion
2 Tablespoons milk
1 Tablespoon Worcestershire sauce
1/2 teaspoon salt
1/8 teaspoon pepper
1/2 cup Progresso plain bread crumbs
1 pound lean ground beef
1/2 cup ketchup

Heat oven to 375°F. Separate dough into 12 breadsticks. Cut each into 4 pieces; place on ungreased cookie sheet.

Bake at 375°F. for 10 to 12 minutes or until lightly browned. Immediately remove from cookie sheet; place on wire racks. Cool 5 minutes or until slightly cooled. Split each in half, keeping tops and bottoms together to form miniature buns.

Reduce oven temperature to 350°F. Beat egg in medium bowl. Add onion, milk, Worcestershire sauce, salt and pepper. Stir in bread crumbs. Add ground beef; mix well. Press ground beef mixture into thin layer in bottom of ungreased 13x9-inch pan.

Bake at 350°F. for 14 to 16 minutes or until thoroughly cooked. Cut into 48 rectangles (8 strips crosswise and 6 strips lengthwise). Fill buns with miniature burgers. Place ketchup in small bowl for dipping sauce. Serve immediately.

Makes 48 burger bites

Crescent Dogs

8 hot dogs
4 slices (3/4 ounces each) American cheese, each cut into 6 strips
1 can (8 ounces) Pillsbury refrigerated crescent dinner rolls

Heat oven to 375°F. Slit hot dogs to within 1/2 inch of ends; insert 3 strips of cheese into each slit.

Separate dough into triangles. Wrap dough triangle around each hot dog. Place on ungreased cookie sheet, cheese side up.

Bake at 375°F. for 12 to 15 minutes or until golden brown.

Makes 8 servings

Almond Brownies

1/2 cup (1 stick) butter
2 squares (1 ounce each) unsweetened baking chocolate
2 large eggs
1 cup firmly packed light brown sugar
1/2 teaspoon almond extract
1/2 cup all-purpose flour
1 1/2 cups M&M's Chocolate Mini Baking Bits, divided
1/2 cup slivered almonds, toasted and divided
Chocolate Glaze (recipe follows)

Preheat oven to 350°F. Grease and flour 8 x 8 x 2-inch baking pan; set aside.

In small saucepan, melt butter and chocolate over low heat; stir to blend. Remove from heat; let cool.

In medium bowl, beat eggs and brown sugar until well blended; stir in chocolate mixture and almond extract. Add flour. Stir in 1 cup "M&M's" Chocolate Mini Baking Bits and 1/4 cup almonds.

Spread batter evenly in prepare pan. Bake 25 to 28 minutes or until firm in center. Cool completely on wire rack.

Prepare Chocolate Glaze. Spread over brownies; decorate with remaining 1/2 cup "M&M's" Chocolate Mini Baking Bits and remaining 1/4 cup almonds. Cut into bars. Store in tightly covered container.

Makes 16 brownies


Chocolate Glaze:

In small saucepan over low heat, combine 4 teaspoons water and 1 Tablespoon butter until it comes to a boil. Stir in 4 teaspoons unsweetened cocoa powder. Gradually stir in 1/2 cup powdered sugar until smooth. Remove form heat; stir in 1/4 teaspoon vanilla extract. Let glaze cool slightly.


Helpful Tips

Stored in a cool, dry place, cocoa powder can last up to 2 years. If the cocoa seems lumpy, run it through a sifter before using (but always measure if before sifting).

Mini Peaches 'n' Cream Pies

2 packages (3 ounces each) cream cheese
1 large egg
1 Tablespoon plus 1 teaspoon sugar, divided
1 package (4 ounces) mini graham cracker crusts (6 crusts)
1 can (15 ounces) sliced peaches in heavy syrup

Preheat oven to 300°F. Beat cream cheese, egg and 1 Tablespoon sugar in a large bowl with an electric mixer on medium-high speed until smooth, 2-3 minutes. Divide cream cheese misture among graham-cracker crusts. Place pies on a baking sheet.

Bake pies until filling is almost set but slightly jiggly in center, 12-14 minutes. Remove pies from oven; place on wire racks to cool slightly.

Drain sliced peaches, reserving 1 Tablespoon liquid. Top each pie with 2 or 3 peach slices. Combine reserved peach liquid and remaining sugar in a small bowl; whisk until blended. Drizzle mixture over each pie. Serve pies warm.

Makes 6 mini pies


Helpful Tips

Canned peaches come packed in varying types of syrups. It is best to use a heavy syrup in this recipe to achieve the most flavor.

Mix 'n' Match

Substitute your favorite canned fruit for the peaches in this recipe. Try pear slices, mandarine orange segments or even crushed pineapple.

Peanut Butter & Jelly Muffins

2 cups all-purpose flour
2/3 cup sugar 2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup (1 stick) butter, melted
1/2 cup peanut butter
1/2 cup milk
1 large egg
2 teaspoons vanilla extract
1/4 cup grape jelly


Preheat oven to 400°F. Coat 12 muffin cups with cooking spray. Combine flour, sugar, baking powder and salt in a large bowl; mix well.

Combine butter and peanut butter in a medium bowl; mix well. Add milk, egg and vanilla to butter mixture; mix well. Add peanut butter mixture to flour mixture; stir just until dry ingredients are moistened.

Divide half of batter evenly among prepared muffin cups. Spoon about 1 teaspoon jelly onto batter in each cup. Top jelly with remaining batter.

Bake muffins until golden, 15-20 minutes. Cool muffins in pan on wire rack for 5 minutes. Remove muffins from pan; place on wire rack to cool completely.

makes 1 dozen muffins


Helpful Tips

To place the correct amount of jelly in the center of each muffin with ease, transfer jelly to a pastry bag or small resealable bag with a hole cut in the corner. Purchasing jelly in a squeeze bottle is always an option, too.

Mix 'n' Match

For a fun snack cake to serve at a child's birthday party, just use an 8-inch square baking pan instead of muffin cups. Prepare and bake as recipe directs.

Ragu Pizza Snack Cups

1 can (12 ounces) refrigerated biscuits (10 biscuits)
1/2 pound ground beef
1 Jar (14 ounces) Ragu Pizza Quick Sauce
1/2 cup shredded mozzarella cheese (about 2 ounces)


Preheat oven to 375°F. In 12-cup muffin pan, evenly press each biscuit in bottom and up side of each cup; chill until ready to fill.

In 10-inch skillet, brown ground beef over medium-high heat; drain. Stir in Ragu Pizza Quick sauce and heat through.

Evenly spoon beef mixture into prepared muffin cups. Bake 15 minutes. Sprinkle with cheese and bake an additional 5 minutes or until cheese is melted and biscuits are golden. Let stand 5 minutes. Gently remove pizza cups from muffin pan and serve.

Makes 10 pizza cups


Helpful Tips

Fresh Italian mozzarella cheese is traditionally made from buffalo milk. However, cow's milk mozzarella is the product that is most common in American supermarkets. You can purchase whole or shredded mozzarella cheese, either in full-fat or part skim milk versions.