Kitchen Krafts

Lightly grease the potatoes and bake them at 400° F (205° C) for 45–60 minutes or until done. Let them cool slightly, then cut each in half crosswise and lengthwise.

Without breaking the skin, carefully scoop out the potato pulp and put it into a bowl. Mash the pulp, then beat in the sour cream and the dressing mix.

Fill the potato skins with the mixture and sprinkle shredded cheese on the top.

Bake at 375° F (190° C) for 12–15 minutes.

In a saucepan, stir the milk, peanut butter, and honey together.

Cook and stir the mixture over medium heat until only heated through, not boiling.

Carefully pour the mixture into four mugs. Top each serving with a few marshmallows.

In a saucepan over medium heat, cook the butterscotch chips and the peanut butter until melted.

Stir the shoestring potatoes into the mixture, mixing well. Then stir in the marshmallows.

Drop by heaping teaspoonfuls onto wax paper; let cool.

Trim the crusts from the bread.

Spread 1 tablespoon cream cheese on each bread slice. With the cream cheese on the inside, roll up each slice. Cut each roll into three pieces.

In a small, shallow bowl, mix the sugar and cinnamon together.

Without coating the ends of the rolls, coat each roll with the melted butter, then with the sugar-cinnamon mixture; place, seam side down, on an ungreased cookie sheet.

Bake at 350° F (175° C) for 10–12 minutes.