Russian Tea Cakes

Russian Tea Cakes

INGREDIENTS

1	roll (16.5 oz) Pillsbury® refrigerated sugar cookies
1/2	cup all-purpose flour
3/4	cup finely chopped pecans
1/2	teaspoon vanilla
1/2	cup plus 1 tablespoon powdered sugar

DIRECTIONS

1.	Heat oven to 350ºF. In large bowl, break up cookie dough. Stir or knead in flour, pecans and vanilla until well blended.
2.	Shape dough into 54 (1-inch) balls. Place 1 inch apart on ungreased cookie sheets.
3.	Bake 10 to 14 minutes or until set but not brown. Remove from cookie sheets. Cool slightly on cooling rack.
4.	Roll warm cookies in powdered sugar; cool on cooling rack. Roll in powdered sugar again.

(Recipe from: Pillsbury)

Sweet 'n Nutty Snack Mix

Appetizer

Appetizer

Beverages

Beverages

Breakfast

Breakfast

Desserts

Desserts

Dinner

Dinner

Lunch

Lunch

Main Course

Main Course

Salad

Salad

Sandwich

Sandwich

Snacks

Snacks

Soup

Soup

Sweet 'n Nutty Snack Mix

Ingredients:

•	4 1/2 cups party mix
OR	crispy multi-grain cereal
•	2 tablespoons Crisco® Butter Shortening
OR	2 tablespoons Crisco® Butter Shortening Sticks
•	1/2 cup chocolate chips
•	1/4 cup Jif® Creamy Peanut Butter
•	1/2 teaspoon vanilla extract
•	3/4 cup powdered sugar

Directions:

1.	PLACE party mix or cereal into large bowl.
2.	MICROWAVE shortening, chocolate chips and peanut butter in microwave-safe bowl on MEDIUM (50% power), checking at 1 minute intervals until melted.
3.	REMOVE mixture from microwave; stir in vanilla.
4.	POUR over cereal; mix until well coated. Place powdered sugar in plastic resealable food storage bag. Add coated cereal; toss to coat well.
5.	SPREAD onto sheet of wax paper to cool. When cool, pick up with hands and store in airtight container. Refrigerate. Discard excess sugar.

Yield: 5 cups

(Recipe from: JIF)

Easy trifle

Easy Trifle

Layer the following in a trifle bowl starting at the bottom:
Crumpled brownies (try Ghirardelli Double Chocolate Brownie Mix)
Chocolate pudding (try Kozy pudding)
Cool whip
Toffee pieces (try Heath bar pieces)

Repeat layers.

Optional: Add pecans or peanuts.

Baked Potato Soup

Baked Potato Soup

Ingredients:
3 pounds red potatoes
1/4 cup butter, melted
1/4 cup flour
8 cups half-and-half
16 ounces Velveeta cheese, melted (you may add more if you like)
White pepper, to taste
Garlic powder, to taste
1 teaspoon hot pepper sauce

Directions:
Dice unpeeled red potatoes into 1/2-inch cubes. Place in a large Dutch oven, cover with water and bring to a boil. Let boil for 10 minutes or until 3/4 cooked.

In a separate large Dutch oven, combine melted margarine and flour, mixing until smooth. Place over low heat and gradually add half-and- half, stirring constantly. Continue to stir until smooth and liquid begins to thicken.

Add melted Velveeta. Stir well. Drain potatoes and add to cream mixture. Stir in pepper, garlic powder and hot pepper sauce.
Cover and cook over low heat for 30 minutes, stirring occasionally.

(Recipe from: Becky Wilcox)