Crunchy Cloud Salad & Cheesy Taco Buns

Crunchy Cloud Salad
1/3 cup sugar
1/3 cup butter, melted
1 cup broken pretzels
1/2 cup silvered almonds
8 oz. cream cheese
8 oz. cool whip
22 oz. can crushed pineapple, drained

Preheat oven to 350 degrees. In a bowl, add sugar, butter, pretzels & almonds; stir until pretzels & almonds are well coated. Spread pretzel mixture on a cookie sheet; bake for 10 minutes, stirring every 3-4 minutes; set aside to completely cool.
Cream cool whip and cream cheese until well blended; add pineapple and pretzel mixture. Chill in refrigerator until ready to serve.
Tip: If there are any leftovers, place in lined muffin tins and freeze, they make delicious frozen snacks.

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Cheesy Taco Buns
1-2 packages Grand biscuits
1 pound ground hamburger
1 packet taco seasoning
1/2 cup salsa
1 cup shredded cheddar cheese
1 8 oz. package cream cheese
4 Tbsp. melted butter

Preheat oven to 350 degrees. In a skillet, brown ground hamburger; drain any excess fat from meat. Add taco seasoning and prepare as stated on the packet.

In a medium bowl, add cream cheese and salsa, blend with mixer until smooth; set aside. Separate each biscuit and roll so they are flat and somewhat thin. Spread 1 tablespoon of cream cheese mixture on to the biscuit and a good spoonful of taco meat on top of cream cheese; top with shredded cheese.

Pull dough and pinch to make a pocket and place seal side down on a greased cookie sheet; repeat until all biscuits are used. Brush each biscuit with butter. Bake for 13-16 minutes until the tops are golden brown.

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Laverne Diede
Rhonda Fitterer

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