“Kitchen Krafts,” Friend, Jan. 2000, 22
Kitchen Krafts
Stuffed Potato Skins
butter/margarine
4 medium baking potatoes, scrubbed
1/3 cup sour cream
1 package (1 ounce/28 g) buttermilk dressing mix
1 cup shredded cheddar cheese
-
Lightly grease the potatoes and bake them at 400° F (205° C) for 45–60 minutes or until done. Let them cool slightly, then cut each in half crosswise and lengthwise.
-
Without breaking the skin, carefully scoop out the potato pulp and put it into a bowl. Mash the pulp, then beat in the sour cream and the dressing mix.
-
Fill the potato skins with the mixture and sprinkle shredded cheese on the top.
-
Bake at 375° F (190° C) for 12–15 minutes.
Hot Not-Chocolate
4 cups milk
1/2 cup creamy peanut butter
2 tablespoons honey
marshmallows
-
In a saucepan, stir the milk, peanut butter, and honey together.
-
Cook and stir the mixture over medium heat until only heated through, not boiling.
-
Carefully pour the mixture into four mugs. Top each serving with a few marshmallows.
Hop Scotchies
1 cup butterscotch chips
1/2 cup peanut butter
2 cups shoestring potatoes
2 cups miniature marshmallows
-
In a saucepan over medium heat, cook the butterscotch chips and the peanut butter until melted.
-
Stir the shoestring potatoes into the mixture, mixing well. Then stir in the marshmallows.
-
Drop by heaping teaspoonfuls onto wax paper; let cool.
Cinnamon Snails
4 slices whole wheat bread
1/4 cup spreadable cream cheese
3 tablespoons sugar
1 1/2 teaspoons cinnamon
1/4 cup melted margarine/butter
-
Trim the crusts from the bread.
-
Spread 1 tablespoon cream cheese on each bread slice. With the cream cheese on the inside, roll up each slice. Cut each roll into three pieces.
-
In a small, shallow bowl, mix the sugar and cinnamon together.
-
Without coating the ends of the rolls, coat each roll with the melted butter, then with the sugar-cinnamon mixture; place, seam side down, on an ungreased cookie sheet.
-
Bake at 350° F (175° C) for 10–12 minutes.
Photo by John Luke