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Recipes
Upside-Down Caramel-Apple Biscuits
By Tinkysmom55
1 Heat oven to 350°F. In 12-inch nonstick skillet, cook butter and caramel topping over medium-high heat, stirring...
- 1/4 cup LAND O LAKES® Butter
- 1/2 cup caramel ice cream topping
- 1/4 cup packed dark brown sugar
- 6 cups sliced peeled Granny Smith apples (about 4 medium)
- 1/2 cup Fisher® Chef's Naturals® Chopped Pecans
- 1 can (16.3 oz) Pillsbury® Grands!® Flaky Layers Butter Tastin'® refrigerated biscuits (8 biscuits)
Salisbury Steak with Creamy Sauce
By Tinkysmom55
MIX meat, stuffing mix, water and 1/3 cup onions until well blended
- 1-1/2 lb. lean ground beef
- 1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
- 1 cup water
- 1 onion, finely chopped, divided
- 2 tsp. oil, divided
- 1 pkg. (8 oz.) sliced fresh mushrooms
- 1 can (14.5 oz.) fat-free reduced-sodium beef broth
- 1/4 cup PHILADELPHIA Original Cooking Creme
Tropical Berry Pops
By Tinkysmom55
1. In a blender, combine juice and undrained crushed pineapple
- 2 cups white grape juice, pineapple juice, guava nectar or apple juice
- 1 8-oz. can crushed pineapple (juice pack)
- 1/2 cup fresh blackberries, black or red raspberries and/or blueberries
- 1/2 cup sliced fresh strawberries
Pretzel S'Mores Chocolate Chip Cookie Bars
By Tinkysmom55
Step 1 Heat oven to 350°F
- 1 package Pillsbury® Big Deluxe® refrigerated chocolate chip with mini-Kisses® cookies
- 2 1/2 cups miniature marshmallows
- 1 cup loosely packed mini pretzel twists (about 25 to 30)
- 1/2 cup semisweet chocolate chips