50-Yard Line Hot Dog Fondue

Make in HGP's Berry Fondue Set

Prep Time: 5 min Makes: 24 servings, 1 appetizer each

1 package of our HGP Dip Cheese Fondue Mix

1 package (1 lb.) OSCAR MAYER XXL Premium Beef Franks

24 small pretzel sticks

Mix HPG Dip Cheese Fondue Mix as directed

Pour above contents into your HGP Berry Fondue!

CUT each frank into 4 bite-sized pieces. Heat franks as directed on package. Insert 1 pretzel stick into each frank piece.

DIP franks into mix HGP Dip Cheese Fondue Mix to serve.

Creamy Grahams & Jam Cake

Use HGP's Berry Berry Preserves

Makes: 10 servings

3/4 cup HGP Berry Berry Preserves

2 cups thawed COOL WHIP LITE Whipped Topping

9 whole NABISCO Grahams, broken in half (18 squares)

SPREAD 1 tsp. each HGP Berry Berry Preserves and whipped topping onto each graham square. Stack squares, and then stand on edge on serving platter to make a log. Mix remaining preserves and whipped topping; spread onto log until completely covered.

REFRIGERATE at least 4 hours or overnight.

CUT log diagonally into 10 slices to serve. Store leftover dessert in refrigerator.

Garnish with 5 raspberries and 2 Tbsp. shaved BAKER'S Chocolate.

Easy Cheesy Parmesan Bread

2 - 10 oz. tubes of refrigerated Biscuits

1 cup Butter melted**

1 cup shredded Parmesan Cheese

Dip each biscuit in butter and roll in cheese.

Place in greased and floured Bundt Pan.

Drizzle with remaining butter.

Bake at 375 for 25-35 min or until golden brown

Turn out of pan while still warm.

**Add a teaspoon or 2 of minced garlic to the butter to make garlic parmesan bread.

Tip of the month 

A roast with the bone in will cook faster than a boneless roast -

the bone carries the heat to the inside of the roast quicker.

Don`t ask yourself what the world needs; ask yourself what makes you come alive. And then go and do that. Because what the world needs is people who have come alive. - Harold Whitman

EARLY MORNING COFFEE CAKE WITH GLAZE

2 cups Flour                                                                   1 Egg

1 cup Sugar (or ½ cup Sugar and ½ cup Splenda)              1 tsp. Vanilla (or Almond Extract)

1/4 tsp. Salt                                                                    2 tbsp. Brown Sugar

3 tsp. Baking Powder                                                        1/2 tsp. Cinnamon

1 cup Milk                                                                         2 tbsp. Butter (melted)

Preheat oven to 350 degrees.  Sift dry ingredients together.  Add milk, egg and vanilla; beat*.  Pour into greased Pie Plate.  Sprinkle batter with brown sugar and cinnamon.  Pour melted butter evenly over the batter and bake 30-45 minutes.  Remove from oven, poke holes into cake and pour glaze over top.

    GLAZE:  1/2 cup Powdered Sugar, 1 tsp. Butter, 1/2 tsp Vanilla (or Almond), 2 tbsp. Milk

                Mix together and pour over warm cake.

* Blueberries, diced Apples, or Raisins may be added to cake batter before baking.  Almonds may be sprinkled on top of cake batter before baking.

SAUSAGE CASSEROLE

Use HGP 9 x 13 Baker

1 pound Pork Sausage (or part Turkey/Pork Sausage)

4 Eggs, beaten

1 can Crescent Rolls (8-count) 

3/4 cup Milk

2 cups shredded Cheddar Cheese (8 ounces) 

Salt and Pepper to taste

Brown sausage in a skillet, stirring until crumbly; drain.  Line bottom of buttered HGP 9 x 13 Baker with the crescent rolls, pressing the perforations to seal.  Layer the sausage and cheese over the top.  Combine eggs, milk, salt and pepper in a bowl and mix well.  Pour over the cheese.  Bake at 425 degrees for 25 minutes or until set.  Let stand for 5 minutes before serving.  You may add other omelet-type ingredients, if desired.

Sun Dried Tomato Pasta

—Lani Halladay (CA)

"Taco Ring" 

Make in HGP's Fiesta Chip and Dip  on page 36 of new catalog.

45 min | 15 min prep | SERVES 6 -8

2 (8 ounce) packages crescent rolls

1 (1 1/4 ounces) package taco seasoning

3/4 cup refried beans, any variety

1 lb. lean ground beef

4 ounces cream cheese

2 tablespoons hot sauce

1/2 cup salsa, any variety

*lettuce, to serve (optional)

*tomatoes, to serve (optional)

*sour cream, to serve (optional)

*olives, to serve (optional)

1.   Unroll all crescent dough sections. Place in a circle, on HGP's Fiesta Chip n Dip or a HGP Baking stone, with the big ends facing in and all in the same direction, overlapping by almost half. It will look like a fancy sun.

2.  Spread the refried beans around the circle and a little up each dough section if possible. Just make sure the layer is fairly thin. You may want to season the beans with salt at this point if they are very plain.

3.  Brown the ground beef. Add the taco seasoning and the cream cheese and mix thoroughly until the cheese melts then add the salsa and heat until some of the liquid evaporates. Add the hot sauce.

4.  Spoon the beef mixture over the refried beans. If you dare, add a little more hot sauce at this point!

5.  To close the circle, bring each point of each crescent roll section in to the center and tuck under the ring to secure.

6.  Bake the taco ring in a preheated 350 degree oven for about 30 minutes or until the crescent dough is golden brown. Serve with the optional (*) fixings, if you like.

7.  Add sour cream or whatever you like to the "dip bowl"

Grands!® Monkey Bread

1h 5min | 25 min prep | SERVES 12