1/3 cup creamy peanut butter
3 Tbsp butter
1 bag (10 oz) marshmallows
5 cups golden grahams cereal
Grease bottom and sides of 9 inch square pan with nonstick spray. In saucepan, heat peanut butter, butter and marshmallows, stirring constantly, until melted. Remove from heat. Gently stir in cereal, 1 cup at a time until evenly coated. Press mixture evenly in pan with buttered spatula. Cool completely, about 30 minutes before cutting to serve.
2 frozen pillsbury grands flaky layers biscuits
2 Tbsp herb flavored cream cheese spread
1/4 cup diced tomato
Chopped fresh basil leaves
Heat oven to 350. Spray cookie sheet with nonstick spray. Place biscuits on microwaveable towel. Microwave 20 seconds, turning over halfway through microwave time. Biscuits should be slightly frozen after microwaving. Slice each biscuit horizontally, carefully separating into 2 layers. Place biscuit halves cut sides down on cookie sheet. Bake 10-14 minutes or until edges are light golden brown. Remove from cookie sheet. Cool 5 minutes. Spread cream cheese spread on biscuits and top with tomato and basil.
2 cans (8 oz each) refrigerated crescent dinner rolls
1 pound spicy pork sausage
8 oz cream cheese
2 cups shredded cheddar cheese (8 oz)
Heat oven to 375. Unroll 1 can of dough and place in ungreased 13x9 dish. Press over bottom and 1/2 inch up sides to form crust. In skillet, cook sausage until no longer pink. Remove sausage from skillet; discard drippings. In same skillet, add cream cheese. Cook over low heat until melted. Add cooked sausage; stir to coat. Spoon evenly over crust in baking dish. Sprinkle with cheddar cheese. Unroll second can of crescent dough and press on top of sausage/cheese to form 13x9 rectangle top crust. Press perforations to seal. Bake 21-26 minutes or until golden brown. Cool 5 minutes.
