Ingredients

• 8 slices white bread
• olive oil nonstick cooking spray
• 1 lb lean ground beef
• 1 packet (1oz) meat loaf seasoning, fajita seasoning or other meat seasoning blend
• 1 egg, lightly beaten
• 2 Tbsp Worcestershire sauce
• Ketchup and mustard (to taste)

Directions

This recipe comes from Sandra Lee. Ideal to freeze for quickie snacks for the kids!

Preheat oven to 400F.

From bread slices, use a 1 3/4 inch round pastry cutter to cut 32 circles for toast rounds. Arrange rounds on baking sheet; spray lightly with cooking spray. Bake rounds about 7 minutes or until toasted. Cool completely on a baking sheet. Use immediately or if making ahead, transfer to freezer container. Cover and feeze for up to 1 month.

In a large bowl, cobine beef, seasoning blend, egg and Worcestershire sauce. Form 1 inch balls using 1 tbl of meat mixture per ball. Place balls 1 inch apart on baking sheet. Gently press your finger into the center of each ball to make an indentation which will hold condiments after burgers are cooked.

Bake 12 minutes or until brown. Remove from oven. Serve immediately, or if making ahead, cool completely. Transfer to a freezer container. Cover and freeze for up to 1 month. Place burgers, 4 at a time on a small microwave safe plate in a single layer. Microwave on 50 percent power for 1 to 2 minutes or until heated through. Place four toasted rounds on a microwave safe plate in a single layer. Microwave on 100 percent power for 10 seconds.

Transfer burgers to toast rounds. Transfer burgers to toast rounds. Fill indentation in each burger with ketchup and or mustard. Serve warm. Makes 32 mini-burgers or enough for about 6 main dish servings.

Ingredients

• 1-1/2 cups flour
• 1/2 cup margarine
• 3/4 cup brown sugar
• 6 ounces butterscotch chips
• 1/2 cup margarine
• 1/2 cup of light corn syrup
• 1 Tablespoon water
• Mixed Nuts

Directions

Combine Flour, margarine and brown sugar. Mix well and pack and pat into a 9X13 pan. Bake 10 min. at 350

Melt the rest of the ingredients in a saucepan.

Pour mixture over crust and spread a thin layer of mixed nuts into the mixture. Press gently into the crust.

Bake 10 minutes until bubbles form.

Make times three, cut into small squares and arrange on disposable trays.

Cover tightly with saran wrap.

Ingredients

• 4 tablespoons (1/2 stick) butter
• 1/4 cup brown sugar
• 2 teaspoons dried orange peel
• 1/2 teaspoon cinnamon
• 1/2 teaspoon salt
• 8 cups popcorn (about 1/4 cup unpopped corn)

Directions

In a small saucepan, melt the butter with the sugar and dried orange peel, stirring constantly until sugar is dissolved. Remove from heat, stir in cinnamon and salt and mix well. Pour over popcorn and toss to coat evenly.

Makes 8 cups.

Prep – 5 – 10 minutes

Ingredients

• 2 C. rice chex (or similar)
• 2 C. corn chex (or similar)
• 4 tsp Worcestershire sauce
• 1 tsp. seasoned salt
• 6 Tbl. butter or margarine
• 2 C. wheat chex (or similiar)
• 3/4 C salted mixed nuts

Directions

Preheat oven to 250

Heat butter in 13x9x2 inch baking pan in oven until melted.

Remove.

Stir in seasoned salt and Worcestershire sauce. Add Chex and nuts. Mix until all pieces are coated.

Heat in oven for 45 minutes stirring every 15 minutes.

Spread on paper towel to cool.

Makes 6 3/4 cups

Ingredients

• 1 cup white corn syrup
• 1 cup granulated sugar
• 1 cup crunchy peanut butter
• 1/4 cup margarine
• 1 teaspoon vanilla extract
• 3 to 4 cups cornflake cereal

Directions

Line a baking sheet with aluminum foil. In a large saucepan stir together corn syrup, sugar, peanut butter, margarine and vanilla. Bring to a rolling boil, stirring constantly. Allow to boil for 2 minutes.

Remove from heat and stir in cornflakes. Drop by tablespoon onto prepared baking sheet. Allow to cool and set.