June 30, 2013

Mississippi Mud Pie

Prepare all the components, then begin assembly.

The crust:
Combine ingredients. Press in a 9"x13" pan. Bake x 15 min at 375 degrees. Then let it cool.
1 cup flour
1 stick melted butter
1 cup chopped pecans.


Bourbon Ganache layer:
This bourbon ganache layer goes on top of the pudding layers.
The alcohol will cook out, but you can certainly leave it out if you don't want the bourbon in there.
Melt chocolate and cream together over double boiler stirring until silky.
Add bourbon and cook another minute or two. Cool before adding to layers.
You can put the pot over an ice bath to cool faster.

1 package semisweet chocolate chips
1 pint heavy cream
1 Tbsp bourbon

The second layer (seen here on the chin and the spoon):
Combine ingredients in a a stand mixer (or hand mixer) and whip until smooth and creamy.

1 8oz package of cream cheese, softened
1 cup powdered sugar
1 cup cool whip

For the pudding layers:
This is a little less milk than the packages call for,
but results in a little bit stiffer product which works well here.

1 large box instant Chocolate pudding
1 large box instant French Vanilla pudding
5 cups milk split between them
Some recipes call for mixing both puddings together,
but I separated the layers because I thought it would look prettier.

If you use the "cook and serve" instead of the instant, make SURE they are cooked before layering!!!!


Create an assembly line:
1 - crust
2 - white cream cheese fluff
3 - chocolate pudding
4 - french vanilla pudding
5 - ganache
6 - cool whip
7 - garnishes.

Begin Assembly when all components are accounted for.
To begin, you will spoon some of the "crust" into the little dessert cups.
Just crumble it up. Makes a pretty, crunchy layer.
We used clear plastic dessert cups, as they were appropriate
for people walking around with them in/outside at the family reunion.

Garnish as desired. I added white and milk chocolate curls and toasted pecans to the top.

To make the chocolate curls. Just use a vegetable peeler along the side of a block of chocolate and it will curl up. TaDa! It's that easy!

Note - The chocolate curls are quite breakable, so if you need specific placement,
use a toothpick to lift them into position.
We just gathered them up and tossed them on.
You can also "curl" the chocolate right over the dessert and just let them fall.

Here's a close-up shot of the topping.. YUM!
After assembly, the mud puddles need to be refrigerated until you are ready to serve them.
* I used 9 oz cups, which were pretty, but for a dessert this rich... you could probably do a smaller sized cup. We found that 9 oz of this is a LOT!

Crockpot Boneless Pork Ribs


Prep Time: overnight
Cook Time: 4-6 hours on low
serves: 4


1 1/2 pounds of boneless pork ribs

Rub: 1/4 to 1/2 cup brown sugar *
2 tbsp paprika
1 tsp salt
1/2 tsp pepper
1/2 tsp garlic powder
1/2 tsp dried onion
1/4 tsp cayenne pepper

Instructions
Place ribs in glass pie plate or baking dish.
Mix rub ingredients, adjusting to your personal tastes.
Rub pork ribs with spice mixture. Cover and place in fridge overnight.
When ready to slow cook the next day, place ribs in crock pot and cook on low for 4-6 hours until ribs are tender but not at complete 'fall apart stage

Pizza Pie



1 pound ground beef
1/2 cup chopped green pepper
1 envelope Italian-style spaghetti sauce mix
1 can (6 ounces) tomato paste
3/4 cup water
1 tube (12 ounces) refrigerated buttermilk biscuits
1/4 cup plus 1 tablespoon grated Parmesan cheese, divided
2 cups (8 ounces) shredded part-skim mozzarella cheese

In a large skillet, cook and stir beef and pepper over medium heat until meat is no longer pink; drain.
Stir in the sauce mix, tomato paste and water; bring to a boil.
Reduce heat; simmer for 7-10 minutes or until thickened, stirring occasionally.
Separate biscuits; press onto the bottom and up the sides of a greased 9- in. deep-dish pie plate.
Sprinkle with 1/4 cup Parmesan cheese; fill with meat mixture.
Sprinkle mozzarella cheese and remaining Parmesan cheese over top.
Bake at 400° for 15-18 minutes or until crust is golden brown and cheese is melted.

PATRIOTIC DEVILED EGGS



8 eggs
food coloring
2 Tbsp mayonnaise
2 tsp vinegar
1/4 tsp salt
1 tsp dry mustard
dash pepper
dash onion powder
paprika for dusting


To hard boil eggs: place eggs in a large saucepan and cover with water.
Bring eggs to a boil. Cover and remove from heat. Let sit for 10 minutes. Drain eggs and cover with ice water.
Peel shells off of eggs once cooled off. To dye eggs: place eggs in a container and cover with water.
You will need 20 drops of food coloring per 1/2 cup of water. Measure water that you pour over shelled hard boiled eggs
and add the appropriate amount of food coloring. Allow to sit in food coloring mixture for 2 hours.
Remove from food coloring and dry off. Deviled Eggs: Slice hard boiled eggs in half.
Remove yolks and mash. Add mayonnaise, vinegar, salt, dry mustard, pepper and onion powder. Stir well.
Pipe yolk mixture into egg white halves. Sprinkle with paprika
Store in refrigerator

Chicken & Cheese Enchiladas with Green Chili & Sour Cream Sauce


10 soft taco shells (smaller flour tortillas)
2 cups cooked, shredded chicken
2 cups shredded Monterey Jack cheese
3 Tbsp. butter
3 Tbsp. flour
2 cups chicken broth
1 cup sour cream
1 (4 oz) can diced green chillies

Preheat oven to 350 degrees. Grease a 9×13 pan. Mix chicken and 1 cup cheese.
Roll up in tortillas and place in pan. In a sauce pan, melt butter,
stir in flour and cook 1 minute. Add broth and whisk until smooth.
Heat over medium heat until thick and bubbly. Stir in sour cream and chilies.
Do not bring to boil, you don’t want curdled sour cream.
Pour over enchiladas and top with remaining cheese, and if you like.
diced green onions and black olives.
Bake 22 min covered, remove foil and then high broil for 3 min to brown the cheese.
Pico de Gallo is a nice garnish

Crispy Cheddar Chicken


2 lbs chicken tenders or 4 large chicken breasts
2 sleeves Ritz crackers
1/4 teaspoons salt
1/8 teaspoon pepper
1/2 cup whole milk
3 cups cheddar cheese, grated
1 teaspoon dried parsley

Sauce:
1 10 ounce can cream of chicken soup
2 tablespoon sour cream
2 tablespoon butter

Crush crackers. If using chicken breasts and not tenders, cut each chicken breast into 3 large pieces. Pour the milk, cheese and cracker crumbs into 3 separate small pans. Toss the salt and pepper into the cracker crumbs and stir the mixture around to combine. Dip each piece of chicken into the milk and then the cheese. Press the cheese into the chicken with your fingers. Then press the cheesy coated chicken into the cracker crumbs and press it in.

Spray a 9x13 pan with cooking spray and lay the chicken inside the pan. Sprinkle the dried parsley over the chicken. Cover the pan with tin foil and bake at 400 degrees for 35 minutes. Remove the tin foil, bake for an additional 10-15 minutes, or until the edges of the chicken are golden brown and crispy.

In a medium sized sauce pan combine the cream of chicken soup, sour cream and butter with a whisk. Stir it over medium high heat until the sauce is nice and hot. Serve over the chicken.

June 28, 2013

Creamy White Chicken Alfredo Lasagna


2 cups shredded cooked chicken breasts
1 can (14 oz.) artichoke hearts, drained, chopped
1 pkg. (8 oz.) KRAFT Shredded Mozzarella Cheese, divided
1/2 cup KRAFT Grated Parmesan Cheese
1/2 cup chopped drained oil-packed sun-dried tomatoes
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup milk
1/2 tsp. garlic powder
1/4 cup tightly packed fresh basil, chopped, divided
12 lasagna noodles, cooked

Directions
HEAT oven to 350°F.
COMBINE chicken, artichokes, 1 cup mozzarella, Parmesan and tomatoes. Beat cream cheese, milk and garlic powder with mixer until well blended; stir in 2 Tbsp. basil. Mix half with the chicken mixture.


SPREAD half the remaining cream cheese mixture onto bottom of 13x9-inch baking dish; cover with 3 noodles and 1/3 of the chicken mixture. Repeat layers of noodles and chicken mixture twice. Top with remaining noodles, cream cheese mixture and mozzarella; cover.


BAKE 25 min. or until heated through. Sprinkle with remaining basil. Let stand 5 min. before cutting to serve

June 26, 2013

PEANUT BUTTER CUP TRUFFLES


1 cup (2 sticks) butter, softened
1 lb powdered sugar
1 cup peanut butter
10-12 graham cracker sheets (I just used one whole "sleeve" of graham crackers and didn't actually count how many were in there (approximately 10-12 whole crackers)
dipping chocolate, melted

Put graham crackers in a food processor or plastic bag and beat until they are finely crushed. Mix butter, powdered sugar, peanut butter, and graham crackers together in large bowl. Roll into 1" balls. Place rolled balls on large cookie sheet (I lined my cookie sheet with parchment paper) and stick in the freezer for about 20 minutes

In the meantime, melt dipping chocolate. Once the peanut butter balls have set up, dip in chocolate and place back on cookie sheet. Let set up before serving.

Makes 6-7 dozen truffles.

You can also make these look like a Reese's peanut butter cup- purchase mini-cupcake holders or candy paper cups on a large tray. Pour a small spoonful of chocolate in the bottom of each cup, add a flattened peanut butter ball in the middle, then pour a little more chocolate on top to cover it up.

June 23, 2013

Red Velvet Cheesecake

Two (8-ounce) packages cream cheese, at room temperature
2/3 cup granulated white sugar
pinch of salt
2 large eggs
1/3 cup sour cream
1/3 cup heavy whipping cream
1 teaspoon vanilla extract

RED VELVET CAKE:
2 1/2 cups all purpose flour
1 1/2 cups granulated white sugar
3 tablespoons unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs, at room temperature
1 1/2 cups vegetable
1 cup buttermilk
1/4 cup (two 1-ounce bottles) red food coloring
2 teaspoons vanilla extract
2 teaspoons white vinegar

CREAM CHEESE FROSTING:
2 1/2 cups powdered sugar, sifted lightly to remove any lumps
Two (8-ounce) packages cream cheese, at room temperature
1/2 cup unsalted butter, at room temperature
1 tablespoon vanilla extract

Prepare the cheesecake layer: Preheat oven to 325 degrees. Place a large roasting pan on the lower third rack of the oven. Place a kettle of water on the stove to boil. Spray a 9-inch spring form pan with nonstick spray and line the bottom with a round of parchment paper. Wrap a double layer of foil around the bottom and up the sides of the pan (you want to seal it so the water from the water bath doesn't seep into the pan).

In a large bowl, use an electric mixer to mix the cream cheese- blend until it is nice and smooth and creamy. Mix in sugar and salt and blend for 2 minutes, scraping down sides of the bowl as needed. Add eggs, one at a time, blending after each addition. Finally, mix in sour cream, whipping cream and vanilla. Mix until smooth. Pour the batter into the prepared pan. Set the pan into the roasting pan in the pre-heated oven. Carefully pour the hot water from your kettle into the roasting pan (it will fill the pan surrounding the cheesecake).

Pour enough water so that there is about an inch of water coming up the foil along the sides of the cheesecake pan. Bake the cheesecake for 45 minutes. It should be set to the touch and not jiggle. Remove the cheesecake from the roasting pan and let it cool on a wire rack for at least an hour. When it has cooled, place the pan into the freezer and let the cheesecake freeze completely. This can be done in several hours- or overnight.

Prepare the cake layers: Preheat oven to 350 degrees. Grease and flour two 9-inch round metal baking pans (or spray with nonstick baking spray with flour). In a large bowl, whisk together flour, sugar, cocoa powder, baking soda and salt. Add eggs, oil, buttermilk, food coloring, vanilla and vinegar to the flour mixture. Using an electric mixer on medium-low speed, beat for 1 minute, until blended. Scrape sides and bottom of bowl with a rubber spatula. Beat on high speed for 2 minutes. Spread the batter evenly into the prepared pans, dividing equally. Bake 30 to 35 minutes or until a toothpick inserted in the center comes out with a few moist crumbs attached. Let cool in pans on a wire rack for 10 minutes. Run a knife around the edge of the pans, then invert cakes onto a rack to cool completely.

Prepare the frosting: In a large bowl, using an electric mixer on medium-high speed, beat powdered sugar, cream cheese, butter and vanilla until it is smooth and creamy (do not over beat).

Assemble the cake: Place one cake layer into the center of a cake plate or platter. Remove the cheesecake from the freezer, take off the sides of the pan, and slide a knife under the parchment to remove the cheesecake from the pan. Peel off the parchment. Measure your cheesecake layer against the cake layers. If the cheesecake layer turns out to be a slightly larger round than your cake, move it to a cutting board and gently shave off some of the exterior of the cheesecake to get it to the same size as your cake layers. Place the cheesecake layer on top of the first cake layer. Place the 2nd cake layer on top of the cheesecake.

Frost the cake: Apply a crumb coat layer to the cake- use a long, thin spatula to cover the cake completely with a thin and even layer of frosting. Be sure to wipe off your spatula each time you are about to dip it back into the bowl to get more frosting (this way you won't be transferring any red crumbs into the bowl of frosting). Don't worry at this point about the crumbs being visible in the frosting on the cake. When your cake has a thin layer of frosting all over it, place it into the refrigerator for 30 minutes to “set” the frosting.

Once the first layer of frosting is set, apply the 2nd layer. Start by adding a large scoop of frosting onto the top of the cake. Use a long, thin spatula to spread the frosting evenly across the top and then spread it down the sides of the cake too. Because you applied a crumb-coat layer, you shouldn't have any red crumbs floating around in the final frosting layer. Decorate, as desired. I recommend white chocolate shavings

June 20, 2013

Amish Cinnamon Bread

No kneading, you just mix it up and bake it ♥

Batter:
1 cup butter, softened
2 cups sugar
2 eggs
2 cups buttermilk or 2 cups milk plus 2 tablespoons vinegar or lemon juice
4 cups flour
2 teaspoons baking soda

Cinnamon/sugar mixture:
2/3 cups sugar
2 teaspoons cinnamon

   Cream together butter, 2 cups of sugar, and eggs. Add milk, flour, and baking soda. Put 1/2 of batter (or a little less) into greased loaf pans (1/4 in each pan). 

   Mix in separate bowl the 2/3 c sugar and cinnamon. Sprinkle 3/4 of cinnamon mixture on top of the 1/2 batter in each pan. Add remaining batter to pans; sprinkle with last of cinnamon topping. Swirl with a knife.         Bake at 350 degrees for 45-50 min. or until toothpick tester come clean.
Cool in pan for 20 minutes before removing from pan.

June 19, 2013

TERIYAKI SESAME CHICKEN



2 pieces boneless/skinless chicken breast
½ cup Teriyaki Marinade and Sauce (I used Sweet Baby Ray’s)
2 tablespoons honey
¼ teaspoon cayenne pepper or according to taste - optional
2 tablespoons sesame seeds

Put 2 pieces of chicken breasts in a freezer bag. In a small bowl, mix ½ cup Teriyaki Marinade and Sauce, 2 tablespoons honey, ¼ tsp. cayenne pepper (if using). Stir and pour half of the marinade mixture in the bag with chicken, set aside remaining marinade the bowl. Make sure you coat the chicken well, chill for about 30 minutes to 1 hr. in the refrigerator.

When ready to cook, preheat oven at 350F degrees.
Take out chicken from the refrigerator. Line a baking pan with foil, spray it with nonstick spray. Put the marinated chicken on the pan, sprinkle with sesame seeds on top. Bake for 25-30 minutes depends on how big your chicken are.

On a small saucepan on low heat , simmer the remaining Teriyaki Marinade and Sauce. Drizzle on top of chicken before serving.

June 15, 2013

S’More Cake



S’More Cake

Here’s what you'll need for this cake: 2 brownie layers 2 cheesecake layers 2 chocolate chip cookie layers 5 graham crackers (this is one of the ‘cake’ layers) 1 recipe for marshmallow frosting 1 recipe for chocolate Frosting

Brownie


2 sticks unsalted butter 2 1/4 cups sugar 4 large eggs 1 1/4 cups Double-Dutch Dark Cocoa or Dutch-process cocoa 1 teaspoon salt 1 teaspoon baking powder 1 teaspoon espresso powder (I used instant coffee) 1 tablespoon vanilla extract 1 1/2 cups All-Purpose Flour 2 cups chocolate chips (I used semi sweet)


Directions Preheat the oven to 350°F. Lightly grease 2 round cake pans (or a 9×13 inch pan for a standard batch of brownies). *Grease the pan AFTER you add a piece of parchment, like the note above says.

In a medium-sized microwave-safe bowl, or in a saucepan set over low heat, melt the butter, then add the sugar and stir to combine. Return the mixture to the heat (or microwave) briefly, just until it’s hot (about 110°F to 120°F), but not bubbling; it’ll become shiny looking as you stir it. Heating this mixture a second time will dissolve more of the sugar, which will yield a shiny top crust on your brownies.

While the sugar heats a second time, crack the 4 eggs into a bowl, and beat them with the cocoa, salt, baking powder, espresso powder, and vanilla till smooth.

Add the hot butter/sugar mixture, stirring until smooth.

Add the flour and chips, again stirring until smooth. Note: If you want the chips to remain intact in the baked brownies, rather than melting in, let the batter cool in the bowl for about 20 minutes before stirring in the chips.

Spoon the batter into the cake pans.

Bake the brownies for about 30 minutes, until a cake tester inserted into the center comes out clean, or with just a few moist crumbs clinging to it. The brownies should feel set on the edges, and the center should look very moist, but not uncooked. Remove them from the oven and cool COMPLETELY on a rack before frosting or cutting (if your making normal brownies)


Cheesecake 1 1/4 pounds cream cheese (20 oz), room temperature 1 cup sugar 1 tsp vanilla extract 3 large eggs 1/2 cup sour cream

Preheat oven to 425 degrees. Using an electric mixer, beat cream cheese on medium until fluffy, scraping down side of bowl. Gradually add sugar, beating until fluffy. Beat in vanilla extract. Beat in eggs, one at a time, scraping down side of bowl after each addition. Beat in sour cream.

Put a piece of parchment paper on the bottom of a springform pan, spray with non stick spray. Pour half of the filling in each pan Bake for 15 minutes, then turn the oven temp down to 325 and bake for an additional 45 minutes.

Remove pan from oven, let cool 20 minutes. Run a knife around edge of the pans to loosen from the sides; let cool completely. Cover with plastic wrap and freeze until ready to use.

baking time for the cheesecake layered has resulted in over baked cheesecake. While I haven't experienced this, try baking your cheesecakes for about 1/2 the time and check and see if they're done… then continue baking if they need it.


Chocolate Chip Cookie Used my favorite chocolate chip cookie recipe , spread half of the batch in each cake pan and bake at 350 for 10-12 minutes, until it’s slightly golden. Not TOO golden or the cookie will be crispy, and you want a soft cookie in the cake.


Chocolate Frosting

6 ounces unsweetened chocolate, melted and cooled (I let it cool about 1 hour, stirring occasionally) 4 1/2 cups confectioners’ sugar (no need to sift) 3 sticks (12 ounces) unsalted butter, at room temperature 6 tablespoons milk 1 tablespoon vanilla extract

Directions Place all of the ingredients in a food processor and pulse to incorporate. Process until the frosting is smooth.


Marshmallow Filling

1 jar (7 oz) marshmallow fluff 1 stick butter, room temperature 1 cup powdered sugar 1 tbsp vanilla extract

To make the buttercream, beat together the marshmallow fluff and butter, on medium speed, until the mixture is smooth and fluffy, about 3 minutes.

Reduce the speed to low, add the powdered sugar and vanilla, and beat for another minute. Increase speed to medium and beat for another 3 minutes until it’s light and fluffy.

Assembly Place one layer of brownie on a cake stand. Frost brownie with with marshmallow frosting. Place a cookie layer on the marshmallow filling. Spread cookie layer with marshmallow frosting.

Remove cheesecake from freezer, unwrap, and remove from metal bottom of the pan from each piece, then peel off parchment paper.

Place cheesecake layer on top of the marshmallow frosting.

Spread a layer of chocolate frosting on cheesecake. Layer graham crackers on the cheesecake. You'll have to break up the crackers to make them fit. Spread chocolate frosting on grahams, then place the second layer of cheesecake on the chocolate frosting. Spread cheesecake with marshmallow frosting

Then place the remaining cookie on the frosting. Spread the cookie with marshmallow frosting and put the remaining brownie on the marshmallow frosting. Spread the remaining chocolate fudge frosting on top of the cake and on the side.

So it looks like this:
Refrigerate until ready to serve. Remove from the fridge about an hour before serving to help it come to room temperature slightly. Because this cake is SO dense, when it chills, it gets even denser and takes a little muscle to cut.

Breakfast Pop Overs


12 slices Whole grain bread without crust
12 Eggs
1 pound Bacon
2 tablespoons Butter

Cook bacon completely.
Preheat oven to 375ยบ f. Grease a muffin pan with butter and place one slice of bread into each hole pressing down in the middle. Press bread slices into each hole of a greased muffin tin. Crack one egg directly onto each slice of bread. Place one cooked slice bacon into each egg. Bake until egg is just cooked, or until desired consistency- yolk runny, about 10 minutes; slightly runny, about 13 minutes and cooked thoroughly, about 17 minutes

June 14, 2013

Oreo Balls

1 package of Oreo Cookies
1 block cream cheese, softened
1 pack Cooking Chocolate (Hershey's Semi sweet chocolate chips the best)

Method: 1. Place Oreo Cookies in a bag/blender and smash/blend until it is the consistency of dirt.
2. Mix the softened cream cheese into the smashed oreos.
3. Roll the mixture into balls.
4. Melt chocolate in the microwave.
5. Cover balls in chocolate then leave to set in the fridge.

June 12, 2013

BREAKFAST CUPCAKES



1 20 ounce package pre-shredded hash brown-style potatoes
2 large eggs, lightly beaten
4 tablespoons flour
1 small sweet onion, coarsely grated
2 thick slices deli ham, chopped into small bits (about 1 cup)
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
Salt and freshly ground black pepper to taste
1 dozen eggs, scrambled*
chives for garnish



Preheat the oven to 400 degrees F., and lightly spray a 12-cup muffin tin with non-stick cooking spray. Mix the first eight ingredients together in a large bowl. Spoon potato mixture into each prepared muffin cup until about 1/3 full. Gently press the potato mixture down in the middle and up the sides of each cup. Bake until golden brown, about 25-30 minutes. If the nests have puffed up too much in the center, scoop out a little with a teaspoon. Spoon a few tablespoons of scramble eggs into each nest and top with chives.

June 10, 2013

Bailey's Irish Coffee Cream Fudge



3/4 c margarine or butter
3 c sugar
1/2 - 3/4 c evaporated milk
1/3 c bailey's irish cream
1 Tbsp instant coffee crystals
7 oz jar marshmallow cream
1 pkg vanilla morsels or butterscotch chips
1 tsp vanilla extract

Directions

In a small bowl combine Bailey's and coffee crystals. Microwave on high for 10 seconds. or until melted and dissolved
In a medium saucepan, over medium heat, melt butter,evaporated milk, sugar and marshmallow cream. Slowly add the Bailey's coffee mixture; stir well. Boil for 5 mins.
Remove from heat and stir in chips and vanilla extract. Stir for approx. 3-4 mins. until smooth. Pour into a foil lined 8x8" pan. Chill to set.

June 6, 2013

Jell-O Cookies

1 and 3/4 cups flour
1/2 tsp. baking powder
3/4 cups softened butter
1/2 cup granulated sugar
1 egg white
½ tsp. vanilla
2- three oz. packages of Jell-O (you can double the recipe and have 4 packs of Jell-O)


Beat the butter and sugar together. Add the egg white and vanilla. In a separate bowl mix the flour and baking powder then combine with butter mixture. Divide the dough in half and knead one small box of Jell-O into each half. Shape into balls and flatten onto an ungreased cookie sheet 2 inches apart with a spoon or fork. Bake at 350 for 10 minutes. Let cool for a couple minutes before removing from cookie sheet.

June 3, 2013

TURTLE CHEESECAKE BALL


Ingredients
8 oz softened cream cheese
1/4 cup butter (room temperature)
1/2 tsp of vanilla extract
1-1/2 tablespoons brown sugar
1/3 cup icing sugar (powdered sugar)
1/2 cup chopped pecans
1/2 cup mini semi sweet choc chips
1/2 pk dry vanilla pudding mix
1/2 cup caramel topping plus little more for drizzling
.
Directions
1.Cream soften cream cheese & butter.
2.Add caramel topping and beat well.
3.Cream in brown sugar & icing sugar.
4.Add vanilla & dry pudding mix.
5.Fold in choc chips & pecans.
6.Pat into a ball and refrigerate for one hour.
7.Place ball on serving platter, drizzle with caramel topping and serve with chocolate wafers, chocolate graham fingers, Nilla wafers or sliced apples.

June 1, 2013

PIZZA BALLS

3 cans Pillsbury Buttermilk Biscuits (10 per can),
56 pepperoni slices,
block of Colby cheese,
1 beaten egg,
Parmesan, Italian seasoning, Garlic powder,
1 jar pizza sauce

Cut the block of cheese into 28 squares.
Flatten a biscuit out and stack pepperoni and cheese on top.
Gather up the edges of the biscuit.
Line up the rolls in a greased 9x13 in pan.
Brush with beaten egg.
Sprinkle with parmesan,
Italian seasoning and garlic powder.
Bake at 425°F for 18-20 minutes.

Use the pizza sauce for dipping