• 
• Ingredients
• 2 cups all-purpose flour
• 10 teaspoons sugar, divided
• 1 tablespoon grated orange peel
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 1/3 cup cold butter
• 1 cup dried cranberries
• 1/4 cup orange juice
• 1/4 cup half-and-half cream
• 1 egg
• 1 tablespoon milk

Directions

• In a large bowl, combine the flour, 7 teaspoons sugar, orange peel, baking powder, salt and baking soda. Cut in butter until the mixture resembles coarse crumbs; set aside. In a small bowl, combine the cranberries, orange juice, cream and egg. Add to flour mixture and stir until a soft dough forms.
• On a floured surface, gently knead 6-8 times. Pat dough into an 8-in. circle. Cut into 10 wedges. Separate wedges and place on an ungreased baking sheet. Brush with milk; sprinkle with remaining sugar.
• Bake at 400° for 12-15 minutes or until lightly browned. Remove to a wire rack.
• Combine glaze ingredients if desired; drizzle over scones. Combine orange butter ingredients; serve with warm scones. Yield: 10 scones.

INGREDIENTS

Easy Recipes

1 box (4.7 oz) Old El Paso® Stand ‘N Stuff® taco shells (10 shells

Slow Cooker Tacos

INGREDIENTS

Ingredients

2 cups cream-filled chocolate sandwich cookie crumbs

2 tablespoons Imperial Sugar / Dixie Crystals Granulated Sugar

1/3 cup butter, melted

FILLING:

1-1/2 cups Imperial Sugar / Dixie Crystals Granulated Sugar

1/3 cup cornstarch

2 tablespoons all-purpose flour

1/2 teaspoon salt

6 cups 2% milk

6 egg yolks, beaten

1 cup creamy peanut butter

TOPPING:

2 cups heavy whipping cream

1 tablespoon confectioners’ sugar

6 peanut butter cups, chopped

1/2 cup chopped salted peanuts

2 tablespoons chocolate syrup

Instructions

In a small bowl, combine cookie crumbs and sugar; stir in butter. Press onto the bottom of a greased 13-in. x 9-in. baking dish. Bake at 375° for 8 minutes or until set. Cool on a wire rack.

For filling, in a large saucepan, combine the sugar, cornstarch, flour and salt. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot mixture into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer.

Remove from the heat. Stir 1 cup into peanut butter until smooth. Gently stir peanut butter mixture into the pan. Pour over crust. Cool to room temperature. Cover and refrigerate for at least 2 hours.

In a large bowl, beat cream until it begins to thicken. Add confectioners’ sugar; beat until stiff peaks form. Spread over peanut butter mixture. Sprinkle with peanut butter cups and peanuts. Drizzle with chocolate syrup. Yield: 15 servings.

To Make ahead: After peanut butter custard is pour over the crust, refrigerate overnight. Before serving, top with the sweetened whipped cream, peanuts, peanut butter candy and chocolate drizzle.

Ingredients

4 large chicken breasts

2 sleeves Ritz Crackers

1/4 t salt

1/8 t pepper

1/2 cup milk

3 cups grated cheddar cheese

1 t dried parsley

Cream Sauce:

10 ounce can cream of chicken soup

2 T sour cream

2 T butter

Instructions

Cut each chicken breast into 3 large chunks. Set aside. In a food processor (or I put mine in a big ziplock bag and used a rolling pin), grind up the ritz crackers.

In 3 small pans, divide the milk, cheese, and cracker crumbs into each pan. Add the salt and pepper to the Ritz cracker crumbs.

Dip chicken first in the milk pan, then roll in the cheese, pressing cheese into the chicken breast, and lastly roll the chicken into the cracker crumbs.

Spray a 9×13 pan with cooking spray and place the chicken into the pan. Lastly sprinkle the top of the coated chicken with the dried parsley.

Cover the pan with tin foil and bake at 400 degrees for 35 minutes.

While the chicken is baking, in a medium saucepan, whisk together the cream of chicken soup, butter and sour cream until heated through.

Once chicken is done, serve the cream sauce over the chicken.