JACKSONVILLE, Fla. -- Corina Danielson shows us some "Tastefully Simple" recipes on Good Morning Jacksonville.
Smoked Bacon Stuffed Mushrooms
1 packet Smoked Bacon Warm Dip Mix
8 oz. softened cream cheese
6 oz. shredded cheddar cheese, divided
12 oz. fresh whole mushrooms
2-3 Tbsp. minced red and green bell peppers
Preheat oven to 350°. Combine first 2 ingredients and about 1 cup of shredded cheddar cheese; stir to blend. Clean and stem mushrooms. Fill mushrooms with cream cheese mixture; top with remaining cheddar cheese and a sprinkle of minced green and red bell peppers. Bake mushrooms on a greased baking sheet for 10-15 minutes or until hot and lightly browned. Makes 10-12 servings.
Strawberry Santa Hat Brownies
Truffle Fudge Brownie Mix
½ cup (1 stick) melted butter
Canned cream cheese frosting
8-9 fresh whole strawberries
Prepare and bake Truffle Fudge Brownie Mix with butter and eggs as directed on package. Cool completely. Cut brownies into 2-inch squares or 2-inch rounds with a cookie cutter. Top each brownie with a circle of frosting. Cut off the tops or widest end of each strawberry to make a flat surface. Place the strawberries, cut side down, on top of each brownie to form a hat; place a small dab of cream cheese frosting on the top of each strawberry like a pompom. Makes about 8 servings.
Cheesy Buffalo Chicken Dip
½ lb. boneless, skinless chicken breasts, cubed
1 Tbsp. butter
1-2 Tbsp. hot sauce
1 packet Bold Buffalo Blue Cheese Dip Mix
4 oz. softened cream cheese
8 oz. shredded cheddar cheese, divided
Celery sticks and red and green bell pepper strips for dipping
Preheat oven to 350°. Sauté chicken in butter until no longer pink; stir in hot sauce. Simmer 5-10 minutes. Set aside. Combine dip mix, cream cheese and half of cheddar cheese; spread mixture into crock. Top cream cheese mixture with cooked chicken and any juices from the pan. Sprinkle with remaining cheese. Bake 15-20 minutes or until heated through and bubbly. Serve hot with celery sticks and red and green bell pepper strips. Makes 6-8 servings.
Chocolate Almond Pound Cake Cookies
Absolutely Almond Pound Cake Mix™
½ cup (1 stick) very soft butter
Chocolate almond bark
Sliced almonds for garnish
Preheat oven to 350°. Combine first 3 ingredients; roll into generous 1-inch balls. Place 2 inches apart on greased baking sheet. Bake for 15 minutes or until lightly browned. Cool completely. Melt chocolate almond bark as directed on the package. Dip one-half of each cookie into the melted chocolate; place on waxed paper or a lightly greased baking sheet. Sprinkle chocolate portion with almonds. Repeat with remaining cookies. Makes 8-10 servings.