"IN-HER-OWN-LIGHTNESS" CHOCOLATE-PRETZEL MARSHMALLOW STICKS

1 package Semi-sweet Baker's Baking Chocolate Squares ($2.00)

1 package Jet-Puffed "Jumbo-mallow" marshmallows

1 small package stick pretzels ($1.50)

On a sheet of tin foil, crush a handful of pretzel sticks into small pieces and form into a mound. Set aside. In a small microwavable bowl, heat 2 baking chocolate squares for 30 seconds in the microwave. Stir. Add 10 seconds for each additional square and stir until mixture is completely melted. Insert a pretzel stick into the bottom of the jumbo marshmallow. Dip marshmallow in melted chocolate mixture until the marshmallow is completely coated. Then coat the chocolate with crushed pretzels. 

Enjoy!

"EAT-YOUR-HEART-OUT" MINI HEART-SHAPED PIZZAS

1 package of Grands Pizza Dough
1 jar of Ragu spaghetti sauce (tomato basil flavor) or pizza sauce.
2 cups Mozzarella cheese, grated
1 package pepperoni
Fresh mushrooms
(Any toppings that you prefer)

Roll the pizza dough out flat on a floured cutting board. To create fun-shaped pizzas, use a cookie cutter to cut out sections of the pizza dough and continue making shapes until all pizza dough is used up. Place each cut-out on a cookie sheet. Spread spaghetti or pizza sauce on the biscuits taking care not to put sauce over the edges of the dough. Place a layer of mozzarella cheese on the sauce. Place toppings on the cheese. Top with more mozzarella cheese, if desired.

Bake in a 400 degree oven for 10-11 minutes or until crusts are golden brown. Makes about 8 pizzas.

"BYE-BYE-BIKINI" BEEF AND NOODLE DINNER

1 lb. extra-lean ground beef (at least 90%)
1/4 cup finely chopped onion
1 14.5 oz. can Italian diced tomatoes, undrained
1 cup water
1 teaspoon dried Italian seasoning
1 package beef-flavored Top Ramen noodle soup mix
1 can cut green beans, drained
Cheddar cheese

In 12-inch skillet, cook beef and onion over medium-high heat, stirring frequently until beef is thoroughly cooked; drain. Add tomatoes, water, Italian seasoning and contents of seasoning packet from the soup mix; mix well. Heat to boiling. Break up noodles; stir in noodles and beans. Return to a boil. Reduce heat to low; cover and simmer 5 minutes or until noodles and beans are tender, stirring occasionally.

Serve in bowls and top with grated cheddar cheese.

"SEAM-SPLITTING" SPAGHETTI

*This is the best cheap and cheerful spaghetti ever. Costs about $11 total but feeds 4-5 people.


1 16oz. Hot Sausage (such as Jimmy Dean) ($4)
1 package of fresh mushrooms
1 jar of Ragu - Sweet Tomato Basil Spaghetti Sauce
1 15 oz. can of Italian Style Diced Tomatoes (Includes Basil, Garlic
and Oregano)
1 package of Angel Hair Pasta.

Brown sausage in a large skillet. Drain any grease from the skillet. Wash and slice mushrooms. Add to the sausage and continue to cook until the mushrooms are tender. Add Ragu Spaghetti Sauce. Stir. Add Italian Style Diced Tomatoes. Stir. Continue to simmer over low heat until the fluid is reduced to the desired consistency.

Cook angel hair pasta. Drain and rinse.


Enjoy!

"MIRACLE-GROW" MAGIC BARS

1 1/2 cups graham crackers
1/2 cup butter
1 cup semi-sweet chocolate chips
1 1/3 cups flaked coconut ($2)
1 cup coarsely chopped walnuts ($2)
1 can sweetened condensed milk ($2)

Crush graham crackers with a rolling pin to make 1 1/2 cups. Put into a small mixing bowl. Melt butter in the microwave and add to the crackers. Mix well so that the butter and crackers are well mixed. Spread into a 9x13 baking pan and press hard hard with the bottom of a measuring cup so that the graham cracker layer is smooth.

Scatter chocolate chips evenly over the graham cracker layer. Spread coconut evenly over the chocolate chip layer. Sprinkle the nuts evenly over the coconut layer. Pour the sweetened condensed milk evenly over the top of the nut layer.


Bake at 350 degrees for about 20-25 minutes or until the edges are light brown. Cool thoroughly before cutting.

"MAKES-ME-MASSIVE" MONKEY BREAD

Cooking spray
1 Tbsp. cinnamon
3/4 cup sugar
1 Pillsbury Grands biscuits ($2.00)
1/2 cup brown sugar
1 Tbsp. cinnamon
1/2 cup butter

Preheat oven to 400*.

Spray muffin cups in muffin pan. In a bowl, stir 1 Tbsp. cinnamon and white sugar together. Remove biscuits from package and cut in half. Cut each half into 3-4 pieces. Drop biscuit pieces (a few at a time) into the cinnamon sugar mix. Distribute evenly (4-5 biscuit pieces) into muffin cups. Place butter, brown sugar, and 1 Tbsp. of cinnamon in a microwavable bowl. Microwave a few seconds at a time until the butter is melted. Stir to blend, drizzle about 2 Tbsp. of butter / sugar mixture over each the biscuits in each cup.

Bake in preheated oven until the tops of the muffins are crispy and brown, about 10-12 minutes. Cool for about 5-10 minutes before removing them from the pan.

Note: You should place the muffin pan on a foil-lined baking sheet to catch any drips.

Enjoy!

"HIPS-DON'T-LIE" MAPLE FRENCH TOAST

1 - 8 oz. Cream Cheese ($1.75)
3 eggs
1 cup milk
1/4 cup maple syrup ($2.99)
1 tsp. vanilla
1/2 tsp. cinnamon
1 loaf Italian or Country French bread ($2.50)
2 Tbsp powdered sugar

Beat cream cheese until soft. Add the eggs, milk, maple syrup, vanilla, cinnamon. Mix well. Cut the Italian loaf into 1" slices. Cut the 1" slices in half. Dip the bread into the egg mixture coating the bread evenly. Place in a large shallow baking dish or a 9X13" pan. There should be enough slices to have them line up 3 across and 5 in length. So 15 total pieces of bread. Pour the remaining mixture over the bread in the baking dish. Cover with tin foil and refrigerate for 1 - 24 hours. You can make it at night and bake in the morning for breakfast or make it in the morning and have it for dinner.

Heat oven to 425*. Spray cookie sheet lightly with cooking spray. Place the bread on the cookie sheet in a single layer. Bake for 8 minutes and then turn the pieces over. Continue to bake for another 7 minutes. Remove from the oven and serve. Sprinkle with powdered sugar and top with maple syrup.

You can serve with fresh fruit.

Serves: 5-6