Fremont Alliance MOPS

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Recipes

Parmesan Butter Rolls:by Kristen Widman


Preheat oven to 350 degrees
Melt 1 stick of butter in an 8x8 pan
Open 1 can of refrigerated biscuits (I use Pillsbury Grands Buttermilk
Biscuits)
Cut each biscuit in half
Roll each half biscuit and place in the pan (loosely arrange so they have
room to expand)
Once all of the rolled biscuits are in the pan generously top them with
parmesan cheese
Bake at 350 for 13-17 minutes or until the biscuits are golden brown

HARVEST SNACK MIX

by Anissa Huffman

1 box Ritz peanut butter sandwich crackers
2 1/2 c Cheez-its
2 c tiny pretzel twists
1 1/2 c dry roasted peanuts
1/2 c butter
1 c sugar
1/2 c corn syrup
2 tsp vanilla
1/2 tsp baking soda
1 med bag M&Ms
2 c candy corn


Mix first 4 ingredients in a greased roasting pan.  Boil butter, sugar & corn syrup for 5 minutes over med heat (constantly stirring).  remove from heat & stir in vanilla & baking soda.  Pour over mix (quickly - will harden fast).  Bake in a 250 degree oven for 45 minutes, stirring every 15.  Cool on foil, breaking up large pieces.  When completely cool, add M&Ms and candy corn.  Enjoy :) - but not all in one sitting!

PUMPKIN PIE DIP
By Carissa Donner
1 8 oz pkg cream cheese, softened
2 cups powdered sugar
1 cup canned pumpkin
1/2 c sour cream
1 teas cinnamon
1 teas pumpkin pie spice (optional)
1/2 teas ginger (again, optional)
OR
If you accidentally buy the prepared pumpkin pie with the spices already in it, you can leave the other spices out!
Mix it all together!
Serve with apples, grapes, pears, ginger snaps, vanilla wafers, graham crackers (scooby snacks), etc  



CHILI CON CARNE
by Shelley Donnelly1
lb. hamburger
onion
green pepper (optional)
1 lg. can crushed tomatoes
1 lg. can tomato sauce
1 c. water
1 lg. can chili beans (I use Mrs. Grimes)
salt & pepper
1 tsp. chili powder
1 bay leaf



Brown meat, onion, and pepper together; drain. Meanwhile, place tomatoes, sauce, water, seasonings, and bay leaf in the crockpot on low. Add meat mixture. Cook on low for 6 hrs. or so...can add beans anytime, but I put them in about halfway through. I also turned it up on high about 20 mins before serving so it was good and hot.

TAFFY APPLE TARTLETS
by Cindy Hasemann
1/4 cup dry-roasted peanuts 
 2 large Granny Smith apples, peeled
 3/4 cup butterscotch caramel or caramel sauce, divided
 2 tbsp all-purpose flour
 1 pkg (15 oz) refrigerated pie crusts (2 crusts), softened according to package directions
 12 caramels, unwrapped

Preheat oven to 400°F. Chop peanuts using Food Chopper; set aside. Cut apples lengthwise into quarters using Utility Knife. Lay each quarter cut side down; angle knife, cut out and discard core. Coarsely chop apples with Food Chopper. Combine apples, 1/2 cup of the caramel sauce and flour in Classic Batter Bowl; mix well using Small Mix ‘N Scraper®. Microwave on HIGH 5–6 minutes or until bubbling and thickened; stir and set aside.

Meanwhile, unroll one pie crust onto lightly floured Cutting Board. Spacing closely together, cut 12 disks from crust using outer tube of Measure-All® Cup (nine around outside edge and three in center). Press disks into cups of Deluxe Mini-Muffin Pan using Mini-Tart Shaper, ruffling edges. Repeat with remaining crust.  (You could also use a 2 ½” biscuit or cookie cutter.)

Cut caramels in half; place one piece into each tart shell. Spoon apple mixture evenly into tart shells; sprinkle with peanuts. Bake 14–16 minutes or until edges of tartlets are golden brown. Remove tartlets from pan to Stackable Cooling Rack. Drizzle with remaining 1/4 cup caramel sauce. Serve warm.
Yield: 24 servings

MINI CHOCOLATE TIRAMISU CAKES 
By  Cindy Hasemann
Cakes
 1 small pkg (9 oz) devil's food cake mix (note the pkg size – a regular cake mix makes a double batch)   
 1/4 cup sour cream                                                       
 1 egg                                                   
 1 tbsp instant coffee granules                                                  
 1 tbsp water                                                     
 1/3 cup coffee liqueur (see Cook's Tip)                                                                
Filling & Topping
 1 1/2 cups thawed frozen whipped topping
8 oz mascarpone or cream cheese, room temperature
1/4 cup powdered sugar
 2 tsp vanilla extract                                                       
Unsweetened cocoa powder or Pampered Chef Sweet Mocha Hazelnut Sprinkles (optional)     

Preheat oven to 350°F. Spray cups of Deluxe Mini-Muffin Pan with nonstick cooking spray. For cakes, combine cake mix, sour cream, egg, coffee granules and water in Classic Batter Bowl; mix using Small Mix ‘N Scraper®. Divide batter evenly among cups of pan. Bake 8–10 minutes or until wooden pick inserted in centers comes out clean.

 For filling, combine cheese, sugar and vanilla in clean batter bowl; mix until smooth using clean scraper. Place filling into Easy Accent Decorator (or use a resealable plastic bag; secure) and set aside.
Meanwhile, place whipped topping into large resealable plastic bag; secure and set aside.

Remove pan from oven to Stackable Cooling Rack. Press tops of cakes with lightly floured Mini-Tart Shaper to make slight indentations; cool 2 minutes. Remove cakes from pan to cooling rack. Brush tops with coffee liqueur using Chef's Silicone Basting Brush; cool completely.

If using resealable bags, trim corners of both bags.  Pipe filling over cakes.  If using Easy Accent Decorator, clean and fill with whipped topping.  Pipe whipped topping over filling. Sprinkle with cocoa powder or hazelnut sprinkles, if desired.
 Yield: 24 cakes
Nutrients per serving: (1 cake): Calories 120, Total Fat 7 g, Saturated Fat 4 g, Cholesterol 20 mg, Carbohydrate 12 g, Protein 2 g, Sodium 105 mg, Fiber 0 g
Cook's Tip 1: If desired, 1 2/3 cups of devil's food cake mix from an 18.25-oz package can be used for this recipe.
Cook’s Tip 2:  Cakes can be made up to a day or two in advance and brushed with coffee liquor.  Cover until ready to fill.
To substitute coffee liqueur, combine 1/4 cup water, 1/4 cup sugar, 1 tbsp instant coffee granules and 1 tsp rum extract in (1-cup) Prep Bowl. Microwave, uncovered, on HIGH 1–2 minutes or until sugar is dissolved; cool.

GUMMY WORMS
You take your apple peels and throw them in a zip lock bag (do this while they are still real moist) and then pour in your favorite flavor of DRY Jell-O. Close it up and shake real well, so the peels are well coated. Then lay them out on a flat baking stone and bake at 250 for 30-45 minutes (depending on the amount of peels). These are a fun and tasty way to make gummy worms, plus they are nutritious since they are made with apple peels and not just sugar. Also, when you peel the apple, you throw away most of the nutrition - this way you don't.

I have been told to not use sugar-free jello.

By  Cindy Hasemann