• 2 (10 oz) cartons frozen strawberries, thawed

• 1 tbl unflavored gelatin

• 16 oz plain yogurt

• 12 (3 oz) paper cups

• 12 wooden sticks

Drain the strawberries, reserving the liquid in a saucepan. Sprinkle the gelatin over the liquid and cook over low heat, stirring constantly until gelatin dissolves. In blender container, combine the gelatin mixture, strawberries and yogurt. Cover and blend until smooth. Place paper cups on a tray or baking pan. Fill with strawberry-yogurt mixture. Cover cups with aluminum foil, insert a wooden stick for each popsicle by making a slit in the foil over the center of each cup. Freeze until firm. To serve, run warm water over the outside of cup to loosen popsicle.

• Cooked potatoes

• butter milk

• sugar/cinnamon mixture

• nuts, crushed

Mash potatoes with butter and milk. Add flour enough to make a stiff dough that can be rolled out on a floured board. Cut into squares. Butter each square and sprinkle on sugar/cinnamon mixture, then sprinkle with crushed nuts. Roll each square like a jelly roll and serve!

• 4 quarts popcorn, popped (about 16 cups)

• 8 oz peanuts

• 1/2 cup oil

• 1/2 cup butter

• 1 lb spiced gum drops, cut up

• 1 lb marshmallows

Pop the popcorn. Place in large bowl and add peanuts and gum drops. Place oil, butter and marshmallows in saucepan and heat until marshmallows are melted. Add to popped corn mix. Put in buttered angel food pan, press into pan. When set, turn upside down onto plate and slice into serving pieces.

• 1 pkg refrigerator crescent rolls

• 1/4 cup melted butter

• 8 large marshmallows

• 1/3 cup sugar

• 2 tbl cinnamon

Mix sugar and cinnamon together. Dip marshmallow in butter, then sugar mixture. Wrap crescent roll around marshmallow, sealing all edges. Dip entire roll in butter and then sugar mixture. Place in muffin tins and bake at 375º for 10-13 minutes. 

• 1 pkg of 10 buttermilk biscuits

• 1 lb can pork and beans

• 2 hot dogs, sliced 

• 1/4 cup barbecue sauce

• 1 tbl brown sugar

• 1 tsp minced onion

• 1/2 cup shredded cheese

Mix together pork & beans, hot dogs, barbecue sauce, brown sugar and minced onion. To form cups, press each biscuit in a greased muffin cup. Fill each cup with beans-n-weenies mixture. Bake 10-12 minutes at 425º. Sprinkle with each cup with cheese. Serves 5.

Beefy Biscuit Cups

• 1 pound ground beef

• 1 jar (14 oz) spaghetti sauce

• 2 tubes (8 oz each) large refrigerated biscuits

• 1 cup (4 oz) cheddar cheese

In a skillet, brown beef; drain. Stir in the spaghetti sauce, cook over medium heat for 5-10 minutes or until heated through. Press biscuits onto the bottom and up the sides of  greased muffin cups. Spoon 2 tablespoons meat mixture into the center of each cup. Bake of 375º for 15-17 minutes or until golden brown. Sprinkle with cheese; bake 3 minutes longer or until the cheese is melted. Makes 8 servings.

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