March Munchies: The Final Four (Please Vote!)
We’ve had so much fun reviewing your recipes for our March Munching Madness and finally battled it out to come up with final four recipes. Review them and place your vote for the winner, who will receive Mrs. Fields cookies for an entire year!
|Mini Lasagna Cups
submitted by Lea
1 lb lean ground beef
1 lb sausage
1 cup spaghetti sauce
1 1/2 cups part skim ricotta cheese
1/4 teaspoon kosher salt
1/4 teaspoon pepper
24 wonton wrappers
1 1/2 cups shredded cheese
Preheat oven to 375 degrees. Brown sausage and hamburger in a large skillet over medium high heat and drain. Divide into 4 portions and reserve three for another night. (I like to sometimes use 2 portions and double the ingredients to make more). Add spaghetti sauce to remaining meat mixture and stir to combine.
In a large bowl, combine the ricotta the salt and pepper and stir to combine.
Coat a 12 cup muffin tin with cooking spray, and arrange a wonton wrapper in each cup. Take half the ricotta mixture and divide it among the 12 cups. Top with half of the meat sauce, and sprinkle with shredded cheese. Place another wonton wrapper over the cheese, and repeat the layers by adding the remaining ricotta cheese, meat sauce, and top with shredded cheese.
Bake at 375 degrees for 10 to 15 minutes until the cheese is melted and the wonton wrappers are golden. Cool in the muffin tin for 5-10 minutes before serving.
Makes 12 mini lasagnas.
|Rice Krispy Treats with Caramel Bits
submitted by Natalie
3 tablespoons butter or margarine
1 package (about 40) regular marshmallows
6 cups crispy rice cereal
caramel baking bitsDirections
In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.
Add cereal. Stir until well coated. Stir in caramel bits. You can throw in however many you want. They’ll be in various stages of melting after you stir in and they add a delicious flavor. Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Cool. Cut into 2-inch squares.
submitted by Greg
1/2 cup Fat Free Mayonnaise Dressing
1/4 cup Italian Fat Free Dressing
3 cups shredded lettuce
1 loaf (about 1 lb. ) French bread, cut in half lengthwise
1 pkg. (8 oz. ) Fat Free Bologna
1 pkg. (6 oz. ) Thin Sliced Oven Roasted Turkey Breast
2 medium tomatoes, thinly sliced
6 Singles Fat Free cheese
1 medium green pepper, thinly slicedDirections
Mix the mayonnaise and Italian dressing together. Toss lettuce with 1/4 cup of the dressing mixture; set aside. Brush cut sides of bread with remaining dressing mixture. Place lettuce mixture, meat, tomatoes, cheese and green pepper on bottom half of loaf; cover with top of loaf. Cut crosswise into 8 slices to serve.
|Peanut Butter Swirl Bars
submitted by Debbie
1/2 cup peanut butter
1/3 cup butter, softened
3/4 cup firmly packed brown sugar
3/4 cup granulated sugar
2 teaspoons vanilla
1 cup flour
1 teaspoon baking powder
1/4 teaspoon salt
12 ounce package of chocolate chipsDirections
Preheat oven to 350 degrees. In a large mixing bowl, combine peanut butter, butter, and both sugars. Beat until creamy. Gradually beat in eggs and vanilla. In a small bowl, combine dry ingredients and blend into peanut butter mixture. Transfer to a greased 9 x 13 x 2 baking dish. Sprinkle chocolate chips over surface and bake for 3-5 minutes. Remove from oven and run a knife around to swirl the melted chocolate. Return to oven and bake an additional 15-20 minutes. Cool and cut into 2×2 squares.