1 tube refrigerated biscuits
1 jar spaghetti sauce
1 cup grated mozzarella cheese
Put biscuits a few inches apart on greased cookie sheet and flatten out, leaving raised edge.
Spoon tablespoon of spaghetti sauce onto each flattened biscuit. Sprinkle cheese over sauce.
Bake pizzas according to biscuit directions or until golden brown.
4 baking potatoes, scrubbed clean
1 egg, beaten
3 tablespoons grated Parmesan cheese
Wrap potatoes in foil and bake at 425° F (220° C) for 1 hour or until soft inside.
After potatoes cool slightly, cut each into four lengthwise sections. Scrape out pulp and save to eat.
Put skins skin side down on baking sheet and bake at same temperature 10 minutes or until crisp.
In small bowl combine egg and cheese. Brush mixture over skins, then broil about 2 minutes until bubbly and golden.
Wash and dry celery stalks and cut into 5″ (13 cm) lengths. Fill with peanut butter. Raisins can be sprinkled on top.
1 package (3 ounces/85 g) softened cream cheese
2 cups sifted confectioners’ sugar
1/2 teaspoon vanilla
1 package (6 ounces/170 g) semisweet chocolate chips, melted
1/2 cup miniature marshmallows
In bowl, cream cheese until smooth.
Gradually blend in sugar, vanilla, chocolate, and salt.
Press mixture into greased pan, dot with marshmallows, refrigerate until firm. Cut into chunks.