5NEWS Grill: Chili Dog Casserole
2 cans (15 oz each) chili with beans
5 Oscar Mayer wieners
5 (6 inch) corn or flour tortillas
1/2 cup Kraft Shredded Mild Cheddar Cheese
Heat oven to 425 degrees.
Spread chili onto bottom of 8 inch square baking dish.
Place 1 wiener on each tortilla; roll up. Place, seam-side down, over chili. Sprinkle with cheese; cover with foil.
Baker 25 minutes or until wieners are heated through and cheese is melted.
Don’t let the fun stop at the entree! Round out the meal with a fun salad bar. Set out a large bowl of torn mixed salad greens and small bowls filled with chopped fresh vegetables. Then let everyone pick their favorite salad toppers and make their own fun salad.
Peanut Butter Cookie Granola
1 (16.5 oz) roll refrigerated peanut butter cookies
1/2 tsp. ground cinnamon
2 1/2 cups old-fashioned oats
1 cup sliced almonds
1 cup chopped pecans
1 cup flaked coconut
1/3 cup dried cranberries
1/3 cup raisins
1/2 cup minature semisweet chocolate chips
1/2 cup peanut butter chips
Let cookie dough stand at room temperature 10 minutes to soften.
Meanwhile, heat oven to 325 degrees. Line two large cookie sheets with parchment paper.
In a large bowl, knead cookie dough and cinnamon. Knead oats, almonds, pecans, coconut, cranberries and raisins into dough until well blended.
Crumble mixture evenly onto cookie sheets.
Bake both cookie sheets at the same time 17 to 22 minutes, stirring every 5 minutes and rotating cookie sheets halfway through baking, until light golden brown.
Cool completely on cookie sheets, about 30 minutes.
Break granola into smaller pieces if necessary. In a large bowl mix granola, chocolate chips and peanut butter chips.
Store in a large resealable food-storage plastic bag at room temperature for up to 3 days.