hosted by Laverne Diede & Rhonda Fitterer
Crunchy Cloud Salad
- 1/3 cup sugar
- 1/3 cup butter, melted
- 1 cup broken pretzels
- 1/2 cup silvered almonds
- 8 oz. cream cheese
- 8 oz. cool whip
- 22 oz. can crushed pineapple, drained
Preheat oven to 350 degrees. In a bowl, add sugar, butter, pretzels & almonds; stir until pretzels & almonds are well coated. Spread pretzel mixture on a cookie sheet; bake for 10 minutes, stirring every 3-4 minutes; set aside to completely cool.
Cream cool whip and cream cheese until well blended; add pineapple and pretzel mixture. Chill in refrigerator until ready to serve.
Tip: If there are any leftovers, place in lined muffin tins and freeze, they make delicious frozen snacks.
Cheesy Taco Buns
- 1-2 packages Grand biscuits
- 1 pound ground hamburger
- 1 packet taco seasoning
- 1/2 cup salsa
- 1 cup shredded cheddar cheese
- 1 8 oz. package cream cheese
- 4 Tbsp. melted butter
Preheat oven to 350 degrees. In a skillet, brown ground hamburger; drain any excess fat from meat. Add taco seasoning and prepare as stated on the packet.
In a medium bowl, add cream cheese and salsa, blend with mixer until smooth; set aside. Separate each biscuit and roll so they are flat and somewhat thin. Spread 1 tablespoon of cream cheese mixture on to the biscuit and a good spoonful of taco meat on top of cream cheese; top with shredded cheese.
Pull dough and pinch to make a pocket and place seal side down on a greased cookie sheet; repeat until all biscuits are used. Brush each biscuit with butter. Bake for 13-16 minutes until the tops are golden brown.