Get the kids in the game with these fun and family friendly recipes.
Prep time: 15 min
Total time: 30 min
Makes: 24 servings
6 baking potatoes (2 lb.), baked
2 Tbsp. oil
1 jar (15 oz.) Cheez Whiz Cheese Dip
1/4 cup OSCAR MAYER Real Bacon Bits
1/2 cup Sour Cream
2 green onions, sliced
Heat oven to 375°F.
Cut potatoes lengthwise in half; scoop out centers, leaving 1/4-inch-thick shells. (Reserve centers for another use.)
Cut shells crosswise in half.
Place shells, skin-sides down, on baking sheet; brush insides of shells lightly with oil. Bake 15 min. or until golden brown.
Microwave CHEEZ WHIZ in microwaveable bowl on HIGH 3 min., stirring after 1-1/2 min. Pour into potato shells; top with remaining ingredients.
Toss it or keep it: Being a bit skeptical about how the Cheez Whiz was going to taste, I made half of them with shredded cheese that I melted on top when they were placed in the oven to brown. The ones with the Cheez whiz where actually better but the ones with the shredded cheese tasted just fine if that's your preference.
Ham & Cheddar in a Loaf
Prep time: 15 min
Total time: 1 hr 5 min
Makes: 6 servings
1 lb. frozen bread dough, thawed 1 pkg.
(9 oz.) Oscar Mayer Deli Fresh Shaved Smoked Ham
1 cup Kraft Shredded Cheddar Cheese
1/4 cup Miracle Whip Dressing
1 egg, beaten 1 Tbsp.
Kraft Grated Parmesan Cheese
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Heat oven to 350°F.
Flatten dough on lightly floured surface. Roll into 12x8-inch rectangle with rolling pin.
Top with ham to within 1/2 inch of edges.
Mix Cheddar and dressing; spread over ham.
Moisten edges of dough with water. Fold lengthwise into thirds; pinch seams together to seal.
Place, seam-side down, on lightly greased baking sheet. Cut several slits in top.
Brush with egg; sprinkle with Parmesan.
Bake 35 to 40 min. or until golden brown. Cool 10 min. before slicing.
Toss it or keep it: I made this with the frozen dough as directed but it pulled apart from the ham and cheese. It tasted good but was hard to serve. I remade it with a Pillsbury crescent seamless dough sheet and it baked up to perfection. With this fix it's a definite keeper.
Slow-Cooked Baked Beans
Prep Time: 10 Min
Total Time: 14 Hr 10 Min
Makes: 10 servings
1 bag (16 oz) dried navy beans, sorted, rinsed
1 cup water
1 medium onion, chopped (about 1/2 cup)
1/2 cup molasses
1/3 cup packed brown sugar
1 teaspoon salt
3 teaspoons ground mustard
1/2 teaspoon liquid smoke
In Dutch oven, mix beans and 10 cups water. Heat to boiling. Reduce heat; cover and simmer 2 hours. Drain and discard liquid.
In 3 1/2- to 4-quart slow cooker, mix drained beans, 1 cup water and all remaining ingredients.
Cover; cook on Low setting 10 to 12 hours.
Toss it or keep it: Easy and delicious these beans are a perfect side for any gathering.
Football Field Dessert
Prep time: 10 min
Total time: 1 hr 10 min
Makes: 16 servings
2 cups cold milk
1 pkg. (4-serving size) JELL-O Chocolate Instant Pudding
1 pkg. (10.75 oz.) prepared pound cake, cut into 1/2-inch cubes
3 chocolate-coated caramel-peanut nougat bars (2.07 oz. each), chopped (about 1-1/2 cups)
1 tub (8 oz.) Cool Whip Whipped Topping, thawed, divided
Green food coloring
Football player cake toppers (available at party and craft stores that sell cake supplies)
POUR milk into medium bowl. Add dry pudding mix. Beat with wire whisk 2 min.; set aside. Spread cake cubes into bottom of 13x9-inch dish; sprinkle with chopped candy.
Top with pudding.
Remove 1/2 cup of the whipped topping; cover and refrigerate for later use. Tint remaining whipped topping with desired amount of food coloring; spread over pudding. Refrigerate at least 1 hour or until ready to serve.
Pipe reserved whipped topping onto dessert to resemble the yard lines of a football field. Cut into 16 squares to serve. Store leftover dessert in refrigerator.
How to Thaw Cool Whip: Place unopened tub in refrigerator. An 8-oz. tub will be completely thawed in 4 hours. Do not thaw in microwave.
How to Pipe Whipped Topping: Insert decorating tip in pastry bag or small plastic food bag. Fill with thawed Cool Whip Whipped Topping. Holding bag firmly, squeeze topping down into tip. Twist end of bag to keep topping contained, then guide tip to decorate.
Toss it or keep it: The reviews on taste and the cute factor of this cake made me want to test it. However the flavor and appearance of the inside of the cake was not a hit in this house even by my father-in-law who has never turned down a dessert. That aside this is a cute cake and here are a few ways I would change the recipe to make it more appealing. Make a white sheet cake in place of the pound cake. Use vanilla pudding instead of the chocolate. Follow the rest of the instructions to finish. Use white canned or tube icing to create lines for football field in stead of Cool Whip.
1 box (1 lb 2.4 oz) Betty Crocker brownie mix
1/4 cup water
1/4 cup vegetable oil
Betty Crocker white decorating icing (from 4.25-oz tube)
Heat oven to 350°F (325°F for dark or nonstick pan). Line 9-inch square pan with foil, letting foil hang 2 inches over sides of pan. Spray foil with cooking spray.
In medium bowl, stir brownie mix, oil, water and eggs until well blended. Spread in pan.
Bake 34 to 37 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely, about 1 1/2 hours.
Using foil to lift, remove brownies from pan. With football-shaped cookie cutter, cut brownies into football shapes.
Pipe on decorating icing to look like football laces.
No football cookie cutter? Make a paper cutout, and cut the brownies around the shape. If you’re cutting brownies with a knife, use a plastic knife for the slickest, cleanest cuts that won’t tear the edges.
Toss it or keep it: So cute and easy enough for the youngest cooks to help. We will make this one for many football seasons to come.