Daybreak recipe: Sweet Smokies and Toasted Cheese Squares

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by AMY KUSHNIR

WFAA contributor

Posted on December 3, 2011 at 9:09 AM

Updated Saturday, Dec 3 at 9:53 AM

These dishes were prepared by Amy Kushnir on News 8 Daybreak, Saturday, December 3.


Sweet Smokies

Ingredients

  • 2 cans Pillsbury Refrigerated Crescent Rolls
  • 1pkg. Hillshire Farms Lit’l Smokies
  • 1 stick butter
  • 1/2 cup pecans - chopped
  • 1/2 cup brown sugar

Directions

  1. In a saucepan, melt butter and mix in pecans and brown sugar until well blended.
  2. Pour the mixture into a lightly greased baking dish (such as 8" x 11").
  3. Cut each crescent roll in half lengthwise with a pizza cutter
  4. Roll each smokie with crescent dough strips..
  5. Layer the rolled smokies over the mixture filling the entire dish.
  6. Bake at 350 degrees for 20 minutes or until golden brown.
  7. Serve and Enjoy!

Toasted Cheese Squares

Ingredients

  • 3-4 loaves Pepperidge Farm Very Thin White Bread (can also use wheat)
  • 4 jars Old English cheese spread
  • 4 sticks margarine (softened)
  • 1 tsp. Onion powder
  • 1 tsp. Beau Monde seasoning salt
  • 1 tsp. Tabasco sauce
  • 1 ½ tsp. dill weed

Directions

  1. Cut crust off all slices of bread.
  2. Mix all remaining ingredients together in medium sized bowl.
  3. Spread cheese mixture evenly over 3 slices of bread and stack slices evenly.
  4. Cut the stack into 6 even squares.
  5. Once you have finished cutting the entire loaf into layered cheese squares, place squares onto a cookie sheet. Let them harden in the freezer for 15-20 min.
  6. Then you can either bake them @ 350 degrees for 10 - 15 min. or put them in a large Ziploc bag and freeze for later use.

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