This has wide appeal. I love the consistency and the flavors. Enough spice to keep the grown-ups happy, enough sweet that the kids love it too. I've been making this for years, it is an old stand-by at our house.
This one is from Taste of Home (1998 Joan Priefert). It feeds a crowd. The method here is different than I usually do, but trust it, it works wonderfully. The dough can be made up to three days ahead and leftovers freeze well...so I am told!
This is my compilation to suit our tastes and busy schedule. I can have it ready to eat in 15 min. They are great for those mornings when we are running to school and someone yells, "I haven't had breakfast!" Also awesome in lunch boxes.
This is my favorite, favorite! It keeps much better when we use Gorgonzola that comes in a wedge. The pre-crumbled kind makes the dip runny after two days. You can also thin this into a dressing with a little more milk.
This is a basic recipe and the ingredients are usually in my pantry. Not too spicy, my kids like it better than with a commercially prepared sauce. I brown hamburger in bulk and freeze, so this is almost an instant meal.
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