| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
pk |
(7.5 oz) refrigerator biscuits |
| 5 |
ts |
Seedless red raspberry jam |
| 10 |
ts |
Mini semisweet chocolate chips |
| 1 |
tb |
Sugar |
INSTRUCTIONS
Here is a couple for you Belinda...I have 3 cookbooks that are called The 5
in 10 cookbooks. They are 5 ingredients in 10 minutes (prep) or less. These
things are lifesavers around my house!! :) (I seem to have a
chocolate/raspberry thing going here!)
Preheat oven to 425. Line baking sheet with foil. Remove biscuits
from package and separate them. Pat each into a 4" circle. Spread 1/2 tsp
jam on half of each biscuit round. Toss in a few chocolate chips. Fold
biscuit in half to form a half circle. Use a fork to press edges together.
Sprinkle with sugar and bake on the middle rack of the oven for 8 to 9
mins. Watch carefully so they don't burn. Makes 46 cookies.
Posted to TNT - Prodigy's Recipe Exchange Newsletter by Maggie Griffin
<magzilla@bellsouth.net> on Dec 30, 1997
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