Taco Pizza

Prep Time: 25 Min
Total Time: 35 Min
Makes: 6 servings

INGREDIENTS:
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1 can (11 oz) Pillsbury® refrigerated thin pizza crust
1 lb lean (at least 80%) ground beef
1 package (1 oz) Old El Paso® taco seasoning mix
1/4 cup water
1 can (4 oz) Old El Paso® chopped green chiles, drained
1/4 cup sliced ripe olives, drained
2 cups shredded Mexican cheese blend (8 oz)
1 1/2 cups shredded lettuce
1 cup seeded chopped tomato (1 large)
Crushed corn chips, if desired
Old El Paso® salsa, if desired

DIRECTIONS:
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1. Heat oven to 400°F. Spray or grease 15x10-inch or larger dark or nonstick cookie sheet. Unroll dough on cookie sheet; starting at center, press dough into 15x10-inch rectangle.
2. In 10-inch skillet, cook beef, taco seasoning mix and water as directed on package. Spoon evenly on dough. Top with chiles, olives and cheese.
3. Bake 13 to 16 minutes or until crust is golden brown and cheese is melted. Top with remaining ingredients.
High Altitude (3500-6500 ft): Bake 2 to 4 minutes longer.

NUTRITION INFORMATION:
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1 Serving: Calories 450 (Calories from Fat 230); Total Fat 25g (Saturated Fat 12g, Trans Fat 1g); Cholesterol 80mg; Sodium 1280mg; Total Carbohydrate 31g (Dietary Fiber 2g, Sugars 6g); Protein 26g Percent Daily Value*: Vitamin A 20%; Vitamin C 15%; Calcium 30%; Iron 20% Exchanges: 1 1/2 Starch; 1/2 Other Carbohydrate; 0 Vegetable; 3 Medium-Fat Meat; 2 Fat Carbohydrate Choices: 2
*Percent Daily Values are based on a 2,000 calorie diet.

Easy Stromboli

Prep Time: 15 Min
Total Time: 35 Min
Makes: 6 servings

INGREDIENTS:
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1/2 lb. lean ground beef
1 (13.8-oz.) can Pillsbury® refrigerated classic pizza crust
1/4 cup pizza sauce
4 oz. (1 cup) shredded mozzarella cheese
1/4 cup chopped green and/or red bell pepper, if desired
1/4 teaspoon dried Italian seasoning

DIRECTIONS:
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1. Heat oven to 400°F. Spray cookie sheet with nonstick cooking spray. Brown ground beef in medium skillet over medium-high heat until thoroughly cooked, stirring frequently. Drain. Set aside.
2. Unroll dough; place on sprayed cookie sheet. Starting at center, press out dough with hands to form 12x8-inch rectangle.
3. Spread sauce over dough to within 2 inches of long sides and 1/2 inch of short sides. Place cooked ground beef lengthwise down center, forming 3-inch-wide strip and to within 1/2 inch of short sides. Top with cheese, bell pepper and Italian seasoning. Fold long sides of dough over filling; press edges to seal.
4. Bake at 400°F. for 15 to 20 minutes or until crust is golden brown.

NUTRITION INFORMATION:
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1/6 of Recipe: Calories 290 (Calories from Fat 90); Total Fat 10g (Saturated Fat 4 1/2g, Trans Fat 0g); Cholesterol 35mg; Sodium 630mg; Total Carbohydrate 33g (Dietary Fiber 0g, Sugars 5g); Protein 17g Percent Daily Value*: Vitamin A 2%; Vitamin C 0%; Calcium 15%; Iron 15% Exchanges: 1 1/2 Starch; 1/2 Other Carbohydrate; 0 Vegetable; 1 1/2 Medium-Fat Meat; 1/2 Fat Carbohydrate Choices: 2
*Percent Daily Values are based on a 2,000 calorie diet.

Pizza Skillet Hot Dish

Prep Time: 30 Min
Total Time:
Makes: 4 (1 1/4-cup) servings

INGREDIENTS

1/2 lb. lean ground beef
2 oz. (1/2 cup) sliced pepperoni, chopped
1 (14-oz.) jar spaghetti sauce (2 cups)
3/4 cup water
7 oz. (2 cups) uncooked ready-cut spaghetti
1/4 cup sliced ripe olives
1/2 green bell pepper, cut into bite-sized strips
4 oz. (1 cup) shredded mozzarella cheese

DIRECTIONS

1.Brown ground beef in large skillet over medium-high heat until thoroughly cooked. Add pepperoni; cook 1 minute. Drain.

2.Stir in spaghetti sauce, water and uncooked spaghetti. Bring to a boil; stir. Reduce heat to medium-low; cover and cook 10 to 15 minutes or until spaghetti is of desired doneness, stirring occasionally.

3.Add olives; stir gently to mix. Arrange pepper strips over top. Sprinkle with cheese. Remove from heat. Cover; let stand 3 to 5 minutes or until cheese is melted.

Caramelized Garlic Chicken

Prep Time: 30 Min
Total Time:
Makes: 4 servings

INGREDIENTS

2 teaspoons olive oil
4 garlic cloves, minced
4 teaspoons brown sugar
4 boneless skinless chicken breast halves

DIRECTIONS

1.Heat oven to 500°F. Line shallow roasting pan with foil; spray foil with nonstick cooking spray.

2.Heat oil in small nonstick skillet over medium-low heat until hot. Add garlic; cook 1 to 2 minutes or until garlic begins to soften, stirring frequently. Remove from heat; stir in brown sugar until well mixed.

3.Place chicken breast halves in sprayed foil-lined pan. Spread garlic mixture evenly over chicken.

4.Bake at 500°F. for 10 to 15 minutes or until chicken is fork-tender and juices run clear.

Biscuit Chicken Gorditas

Prep Time: 15 Min
Total Time: 30 Min
Makes: 5 gorditas

INGREDIENTS

1 can (10.2 oz) Pillsbury® Grands!® Homestyle refrigerated buttermilk biscuits (5 biscuits)
2 tablespoons cornmeal
1 1/4 cups shredded Mexican cheese blend (5 oz)
1 1/4 cups refrigerated taco sauce with seasoned shredded chicken
1 1/4 cups shredded lettuce
1/3 cup sour cream

DIRECTIONS

1.Heat oven to 375°F. Separate dough into 5 biscuits; press each into 5 1/2-inch round. Coat both sides of each with cornmeal; place on ungreased cookie sheet. If biscuit loses shape, press out again.

2.Bake 10 to 12 minutes or until bottoms are golden brown. Sprinkle cheese over biscuits; bake about 2 minutes longer or until cheese is melted. Meanwhile, heat chicken as directed on container.

3.Top each biscuit with warm chicken, lettuce and sour cream. Fold each in half.

Baked Potato Pizza

Prep Time: 15 Min
Total Time: 30 Min
Makes: 8 servings

INGREDIENTS

1 can (11 oz) Pillsbury® refrigerated thin pizza crust
6 slices (1 oz each) provolone cheese
2 cups cubed unpeeled baked potato (about 1 large)
2 tablespoons olive oil
2 tablespoons ranch dressing and seasoning mix (from 1-oz milk recipe package)
8 strips crisply cooked bacon, chopped
1 cup shredded mild Cheddar cheese (4 oz)
1/4 cup sliced green onions (4 medium), if desired
Sour cream, if desired

DIRECTIONS

1.Heat oven to 400°F. Spray or grease 15x10-inch or larger dark or nonstick cookie sheet. Unroll dough on cookie sheet; starting at center, press dough into 15x10-inch rectangle.

2.Arrange provolone cheese slices on dough. In medium bowl, mix potato, olive oil and ranch dressing mix. Spoon evenly over cheese. Sprinkle with bacon and Cheddar cheese.

3.Bake 13 to 16 minutes or until crust is golden brown and cheese is melted. Sprinkle with onions. Serve with sour cream.

Ham and Cheese Crescent Sandwiches

Prep Time: 15 Min
Total Time: 30 Min
Makes: 4 sandwiches

INGREDIENTS

1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
4 thin slices cooked ham
4 thin slices Swiss cheese

DIRECTIONS

1. Heat oven to 375°F.

2. If using crescent rolls: Unroll dough; separate into 4 rectangles. Firmly press perforations to seal. On ungreased cookie sheet, press or roll each to form 7x5-inch rectangle. If using dough sheet: Unroll dough; cut into 4 rectangles. On ungreased cookie sheet, press or roll each to form 7x5 inch rectangle.

3. Place one ham slice and one cheese slice on each rectangle. For each rectangle, fold dough in half over filling; press edges firmly to seal.

4. Bake 10 to 13 minutes or until golden brown.

Found on Pillsbury.com

Quick Chicken and Dumplings

Prep Time: 10 Min
Total Time: 30 Min
Makes: 5 servings

INGREDIENTS

2cans (18.6 oz each) Progresso® Rich & Hearty chicken pot pie style soup
1can (7.5 oz) Pillsbury® refrigerated buttermilk biscuits
Chopped parsley, if desired

DIRECTIONS

1.In 10-inch nonstick skillet, heat soup over medium heat, stirring occasionally, until bubbly.

2.Separate dough into 10 biscuits; cut each into quarters. Place biscuit quarters on top of hot soup. Simmer uncovered 10 minutes.

3.Cover; simmer 8 to 10 minutes longer or until biscuits are no longer doughy. Sprinkle with parsley.

Cheesy Bean and Chicken Pizza

Prep Time: 15 Min
Total Time: 30 Min
Makes: 6 servings

Patrice Kavanagh
Easton, PA
Pillsbury.com Bake-Off® Contest 42, 2006

INGREDIENTS

1 can (13.8 oz) Pillsbury® refrigerated classic pizza crust
3/4 cup regular or reduced-fat mayonnaise
1 teaspoon lime or lemon juice
1 can (4.5 oz) Old El Paso® chopped green chiles, drained
2 cups Progresso® red kidney beans, well drained (from 19-oz can)
1 cup shredded cooked chicken
1 1/2 cups shredded Mexican cheese blend (6 oz)
2 tablespoons chopped fresh cilantro, if desired

DIRECTIONS

1.Heat oven to 425°F. Lightly grease 14-inch pizza pan with shortening or cooking spray. Unroll dough; place in pan. Starting at center, press out dough to edge of pan. Bake 8 to 10 minutes or just until crust begins to brown around edge.

2.Meanwhile, in small bowl, mix mayonnaise, lime juice and chiles.

3.Gently spread mayonnaise mixture over partially baked crust. Top with beans, chicken and cheese. Bake 10 to 14 minutes longer or until crust is golden brown. Sprinkle with cilantro before serving.

Reindeer Cookies

Prep Time: 40 Min
Total Time: 55 Min
Makes: 32 cookies

INGREDIENTS

1 roll (16.5 oz) Pillsbury® refrigerated gingerbread or peanut butter cookies
64 small pretzel twists
64 semisweet chocolate chips (about 1/4 cup)
16 candied cherries, cut in half, if desired

DIRECTIONS

1.Heat oven to 350°F. With hands, shape roll of cookie dough into triangle-shaped log. (If dough is too soft to cut, place in freezer 30 minutes.)

2.With thin sharp knife, cut dough into 32 (1/4-inch-thick) triangular slices; on ungreased cookie sheets, place 2 inches apart. Place 2 pretzel twists on each triangle near corners for antlers.

3.Bake 7 to 11 minutes or until set. While warm, lightly press 2 chocolate chips into each cookie for eyes and 1 cherry half for nose. Remove from cookie sheets. Let stand until chocolate chips are set, about 15 minutes. Store between sheets of waxed paper in tightly covered container.

I found this on Pillsbury.com, the cookies look adorable!

Pizza Bubble Ring

Prep Time: 20 Min
Total Time: 1 Hr 5 Min
Makes: 20 servings

Patty Ankney
Somerset, PA
Pillsbury.com Bake-Off® Contest 41, 2004

INGREDIENTS

6 to 8 tablespoons LAND O LAKES® Butter, melted
1 teaspoon Italian seasoning
1/2 teaspoon garlic powder
2 cans (12 oz each) Pillsbury® Grands!® Jr. Golden Layers® refrigerated flaky original biscuits
40 small slices pepperoni (about 3 oz)
8 oz mozzarella cheese, cut into 20 pieces
1/4 cup grated Parmesan cheese
1 1/4 cups pizza sauce, heated

DIRECTIONS

1. Heat oven to 350°F. Spray 12-cup fluted tube pan with CRISCO® Original No-Stick Cooking Spray. In small bowl, mix melted butter, Italian seasoning and garlic powder.

2. Separate 1 can of dough into 10 biscuits; press or roll each into 3-inch round. Place 2 pepperoni slices in center of each biscuit round. Top each with piece of mozzarella cheese. Bring dough up around filling; press edge to seal and shape each into ball. Roll in butter mixture; place 10 balls in pan.

3. Sprinkle dough balls with Parmesan cheese. Repeat with remaining can of biscuits, placing balls over balls in pan. Pour remaining butter mixture over top.

4. Bake 33 to 38 minutes or until deep golden brown. Cool 5 minutes. Gently loosen bread from sides of pan. Place large heatproof plate upside down over pan; turn plate and pan over. Remove pan. Serve warm with warm pizza sauce for dipping.

Poppin' Fresh® Barbecups

Refrigerated biscuits become the edible bowls in this zesty, cheese-topped winner.

Prep Time: 20 Min
Total Time: 35 Min
Makes: 10 servings

Peter Russell
Topanga, CA
Pillsbury.com Bake-Off® Contest 19, 1968

INGREDIENTS

1 lb lean (at least 80%) ground beef
1/2 cup barbecue sauce
1/4 cup chopped onion
1 to 2 tablespoons packed brown sugar
1 can (12 oz) Pillsbury® Grands!® Jr. Golden Layers® Refrigerated Buttermilk or Flaky Biscuits
1/2 cup shredded Cheddar or American cheese (2 oz)

DIRECTIONS

1. Heat oven to 400°F. Spray 10 regular-size muffin cups with CRISCO® Original No-Stick Cooking Spray, or grease with shortening. In 10-inch skillet, cook beef over medium heat 8 to 10 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in barbecue sauce, onion and brown sugar. Cook 1 minute to blend flavors, stirring constantly.

2. Separate dough into 10 biscuits. Place 1 biscuit in each muffin cup. Firmly press in bottom and up sides, forming 1/4-inch rim over edge of cup. Spoon about 1/4 cup beef mixture into each biscuit-lined cup. Sprinkle each with cheese.

3. Bake 10 to 12 minutes or until edges of biscuits are golden brown. Cool 1 minute; remove from muffin cups.

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I think this would also be very yummy with Browned burger, marinara sauce and shredded cheese cooked together then added in the biscuits!! Mmmm

Just an update, I tried this variation out on some family Christmas Day and it was definitely a hit! And it's good reheated!

Sand Tart Cookies

1/2 cup butter (1 stick)
1/2 cup sugar
2 eggs
1 tsp vanilla extract
1-1/2 cups all-purpose flour
2 tsp baking powder
pinch of salt

Cream butter and sugar. Add eggs and vanilla. All flour, baking powder and salt to creamed mixture. Mix well. Chill dough several hours. To bake, grease cookie sheet and preheat oven to 375 degrees. Flour surface and roll out dough 1/8" - 1/4" thick. Cut cookie shapes and place on sheet. Bake 8 to 11 minutes.

Mint Capped Brownie Cookie Cups

Makes 4 dozen cookies.

48 Hershey Kisses (Mint Truffle in Dark Chocolate)
2/3 cup butter or margarine, softened
1-1/4 cups granulated sugar
1 tbsp water
1 tsp vanilla extract
2 eggs
1-1/2 cups all-purpose flour
1/2 cup Hershey’s Special Dark Cocoa or Hershey’s Cocoa
1/2 tsp salt
1/4 tsp baking soda
Powdered sugar

Heat oven to 350oF. Line 48 small muffin cups (1-3/4 inches in diameter) with paper or foil baking cups. Remove wrappers from chocolates.

Beat butter, granulated sugar, water and vanilla in large bowl on medium speed of mixer until well blended. Add eggs; beat well.

Stir together flour, cocoa, salt and baking soda. Gradually add to sugar mixture, beating on low speed just until blended. If necessary, refrigerate dough until firm enough to handle. Shape dough into 1-inch balls; place in prepared muffin cups.

Bake 11 to 13 minutes or until cookie surface is set. Cookies will appear soft and moist. Do not overbake. Cool about 5 minutes on wire rack. Press chocolate piece into surface of each cookie cup. Cool completely in pan on wire rack. Sprinkle each cookie with powdered sugar.

Drinking...

Ok, I'm really not a big drinker and I am extremely cautious if I even consider going 'out'. I found thise

Easy Chicken Enchiladas

Prep Time: 20 Min
Cook Time: 30 Min
Yields: 6 Servings

Ingredients:

1 (8 oz) package cream cheese
1 cup salsa
2 cups chopped cooked chicken breast meat
1 (15.5 oz) can pinto beans, drained
6 (6 inch) flour tortillas
2 cups shredded Colby-jack cheese

Directions:

Preheat oven to 350o F. Lightly grease a 9/13 inch baking dish.

In a small saucepan over medium heat, combine cream cheese and salsa. Cook, stirring until melted and well blended. Stir in chicken and pinto beans. Fill tortillas with the mixture, roll and place itno the prepared baking dish. Spread cheese over the top. Cover with aluminum foil.

Bake for 30 minutes, or until heated through. Garnish with your favorite toppings such as lettuce and tomatoes or sour cream.

Impossibly Easy French Apple Pie

Prep Time: 15 Min
Start to Finish: 1 Hr 5 Min
Yields: 8 Servings

Streusel Ingredients:

½ cup Original Bisquick Mix
¼ cup packed brown sugar
¼ cup chopped nuts
2 Tbsp firm butter or margarine

Pie Ingredients:

3 cups sliced peeled tart apples (3 medium)
1 tsp ground cinnamon
¼ tsp ground nutmeg
½ cup Original Bisquick Mix
½ cup granulated sugar
½ cup milk
1 Tbsp butter or margarine, softened
2 eggs

Heat oven to 325o F. Spray 9-inch glass pie plate with cooking spray. In small bowl, mix ½ cup bisquick mix, the brown sugar and nuts. Cut into 2 tablespoons butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until crumbly, set aside.

In medium bowl, mix apples, cinnamon and nutmeg. Spread in pie plate.

In medium bowl, stir remaining ingredients until well blended. Pour into pie plate. Sprinkle with streusel.

Bake 40 to 45 minutes or until knife inserted in center comes out clean and top is golden brown. Cool 5 minutes. Serve warm or cool. Store covered in refrigerator.

1 Serving: 250 Calories, 11g Total Fat, 65mg Cholesterol, 270 mg sodium, 26g sugar

Campbell's Beef Taco Skillet

Prep Time: 5 Min
Cook Time: 20 Min
Yields: 4 Servings

Ingredients:

1 lb. ground beef
1 can (10-3/4 oz) Campbells Tomato Soup (Regular or 25% less sodium)
1/2 cup salsa
1/2 cup water
6 flour tortillas (6") cut into 1" pieces
1/2 cup shredded cheddar cheese

Directions:

Cook beef in 10" skillet until well browned, stirring to break up meat. Pour off fat.

Stir in soup, salsa, water, tortillas. Heat to a boil. Reduce heat to low and cook for 5 min. Stir. Top with cheese.

Note: Can use corn tortillas instead of flour tortillas or shredded mexican cheese blend instead of cheddar. Can also stir in 1/2 cup of sour cream.

I haven't tried this yet but it sounds VERY yummy!!!

Peachy Fruit Dip

Prep Time: 10 Min
Ready In: 10 Min
Yields: 14 Servings

Ingredients

1 (15 oz) Can Sliced or Halved Peaches, drained
½ Cup Marshmallow Crème
1 (3 oz) Pkg Cream Cheese, cubed
1/8 tsp ground nutmeg
Assorted fresh fruit

Directions

In a blender or food processor, combine the first four ingredients; cover and blend until smooth. Serve with fruit.

Chocolate Marshmallow Fudge - Weight Watchers

Prep Time: 10 Min
Cooking Time: 5 Min
Servings: 36
Weight Watchers Points Value: 2

Ingredients:

1 Spray Cooking Spray
1-2/3 c. Sugar
2/3 cup Evaporated Milk
2 Tbsp Reduced Calorie Margarine or Light Butter
12 oz Semi Sweet Chocolate, chopped (about 1-1/2 cups)
14 Large Marshmallows

Instructions:

Coat an 8x8 in pan with cooking spray.

In a medium saucepan, stir together sugar, evaporated milk and margarine (or butter); bring to a boil over high heat. Reduce heat to medium-low and cook, stirring constantly, about 3 minutes.

Stir in chocolate and marshmallows; remove pan from heat and stir until smooth.

Pour mixture into prepared pan and refrigerate until firm, about 2 hours. Cut into thirty-six 1-1/3 inch squares and serve. Yields 1 piece per serving.

Store in refrigerator. Or freeze for a firmer consistency.

Rocky Road Brownies

Garlic Mashed Potatoes

Servings: 4

1 Tbsp Mrs. Dash Garlic & Herb Seasoning
1 1/2 lb potatoes, cooked
1/2 c low sodium chicken broth
1 Tbsp unsalted butter

Combine ingredients in medium saucepan; mix well. Cook over low heat until heated through, add additional low sodium chicken broth to thin if needed.

Garlic Parmesean Chicken

Prep 20 Minutes
Cook Time 35 Minutes
4 Servings

Ingredients:

2 tsp crushed garlic
1/4 c olive oil
1/4 c dry bread crumbs
1/4 c grated parmesean cheese
4 skinless boneless chicken breast halves

1. Preheat oven to 425 degrees
2. Warm garlic and olive oil to blend flavors. In separate dish, combine bread crumbs and parmesean cheese. Dip chicken breasts in olive oil and garlic mixture, then into bread crumb mixture. Place in shallow baking dish.
3. Bake for 30-35 minutes, until no longer pink and juices run clear.

Note: This turned out great and is good served with mashed potatoes (with unsalted butter)

Baked Cream Cheese Appetizer

Serves 8

Ingredients:

½ (8 oz) package refrigerated crescent rolls
1 (8 oz) package cream cheese
½ tsp dried dill weed
1 egg yolk, beaten

Directions:

Unroll dough on a lightly floured surface; press together seams to form a 12 x 4 inch rectangle. Sprinkle one side of the cream cheese with half of the dill weed. Place brick of cream cheese dill side down in center of dough. Sprinkle dill on top of cream cheese. Enclose cream cheese by bringing sides of dough together and pressing edges to seal. Place dough on lightly greased cookie sheet. Brush with beaten egg.

Bake at 350 degrees F (175 degrees C) for 15 to 18 minutes. Serve warm.

No Yolk Deviled Eggs

Prep Time: 15 Minutes
Servings: 12

Ingredients:

6 eggs
1 medium potato, peeled and diced
1 Tbsp sweet pickle relish
1 tsp sugar
1Tbsp mayo
1 tsp mustard, or to taste
Pinch paprika, for garnish

Directions

Place the eggs in a pan of cold water and bring to a boil. Once they boil, remove from the heat, cover and let stand for 10 minutes. Drain, cool and peel.

Place the potato in a saucepan with enough water to cover. Bring to a boil, and cook until tender. Drain.

Cut the eggs in half lengthwise, and remove the yolks; reserve for other uses or discard. Place the potatoes in a medium bowl. Mash with a whisk until smooth, then mix in the relish, sugar, mayonnaise and mustard. Spoon into the egg whites, and dust with paprika. Refrigerate or serve.

This is an interesting twist on the typical deviled eggs. I haven't tried it yet, but might take them to the next family picnic to see what my deviled egg loving family has to say :-)

Strawberry Cheesecake Quesadillas

Prep Time: 5 Minutes
Cook Time: 5 Minutes
Ready in: 10 Minutes

Ingredients:

4 (8 inch) flour tortilla
2 Tbsp softened cream cheese
2 Tbsp strawberry Jam
1 Tbsp confectioners sugar

Directions:

Spread one side of 2 tortillas with 1/2 the cream cheese. Spread equal amounts jam over cream cheese. Spread remaining 2 tortillas with remaining cream cheese, and place on top of first 2 tortillas to form quesadillas.

Place quesadillas in a skillet sprayed with cooking spray over medium heat and cook 5 minutes on each side, until golden brown. Serve sprinkled with confectioners' sugar.

Herb Cheese Pretzels

Prep Time: 30 Minutes
Cook Time: 15 Minutes
Ready in: 45 Minutes
Servings: 12

Ingredients:

1 cup all-purpose flour
2 Tbsp grated Parmesan Cheese
½ tsp garlic powder
¼ tsp dried basil
¼ tsp dried rosemary
¼ tsp dried oregano
½ cup butter
4 oz sharp cheddar cheese, shredded
3 Tbsp cold water

Directions:

Mix the flour, parmesan cheese, garlic powder, basil, rosemary, and oregano in a large bowl. Cut butter into small cubes, and add to flour mixture. Use a pastry blender or 2 knives to cut the butter into the flour; continue until mixture resembles fine crumbs. Stir in cheese. Sprinkle water, 1 tablespoon at a time, over the flour mixture; mix lightly until dough is evenly moist and clings together. You may not use all of the water.

Shape dough into a disc, and divide into 12 equal pieces. Wrap in plastic wrap, and refrigerate until firm.

Preheat an oven to 425 degrees F (220 degrees C). On a floured surface, roll one piece of dough at a time into an 11 inch long roll. To shape into pretzels: Curve ends of each rope to make a circle; cross ends at top. Twist ends once, and lay over bottom of circle. Place on greased baking sheets. Place pretzels, 2 inches apart, on an ungreased baking sheet.
Bake in preheated oven for 12 to 15 minutes, or until golden brown. Cool on wire racks.

Hot Pizza Dip

Prep Time: 10 Minutes
Cook Time: 10 Minutes
Ready in 20 Minutes
Servings: 10

Ingredients:

6 oz light cream cheese
½ cup light sour cream
1 tsp Oregano
½ cup pizza sauce
1 cup low-moisture, park skim Mozzarella cheese, shredded
¼ cup diced red pepper
¼ cup sliced green onion
¼ cup parmesan cheese, grated
Whole wheat bread sticks or crackers

Directions:

Combine cream cheese, sour cream and oregano in bowl; stir until smooth. Spread evenly into 9-inch pie plate or quiche pan. Top with pizza sauce, shredded cheese, peppers and onions.

Bake at 350 degrees for 10 minutes, or until cheese is melted. Serve with whole wheat bread sticks or crackers.

Pizza Triangles

Prep Time: 10 Minutes
Ready in 25 Minutes
Makes: 8 pizza triangles

Ingredients:

1 box (15 oz) Pillsbury refrigerated pie crusts, softened as directed on box
1 cup shredded mozzarella cheese (4oz)
½ cup sliced pepperoni, chopped (2oz)
¾ cup pizza sauce
1 tsp dried Italian seasoning

Directions:

Heat oven to 425 degrees. Remove pie crusts from pouches; place crusts flat on cutting board. If necessary, press out folds or creases. Cut each crust into quarters, making 8 wedges.

In medium bowl, mix cheese, pepperoni, pizza sauce and Italian seasoning. Spread 1 heaping tablespoon cheese mixture on half of each crust wedge. Fold untopped half of each wedge over filling; press edges with fork to seal. Place on ungreased cookie sheet.

Bake 11 to 14 minutes or until crust is golden brown.

Note:

Can add veggies, peppers, onions, etc. to taste

Flaky Deli Slices

Prep Time: 15 Minutes
Ready in 35 Minutes
Makes: 32 appetizers

Ingredients:

1 box (15oz) Pillsbury refrigerated pie crusts, softenend as directed on box
¼ cup grated parmesan cheese
¾ lb very thinly sliced cooked ham
¼ lb thinly sliced pepperoni
1 cup shredded cheddar cheese

Directions:

Heat oven to 450 degrees. Remove pie crusts from pouches; place crusts flat on work surface. If necessary, press out folds or creases. Sprinkle each crust evenly with Parmesan cheese.

Top each crust with ham, pepperoni and cheddar cheese to within 1 inch of edges. Loosely roll up each crust. Place rolls, seam side down, on ungreased cookie sheet. Fold ends under.

Bake 12 to 17 minutes or until golden brown. Cool 5 minutes. Cut each roll into 16 slices. Serve warm.

---

This is good served with warm pizza sauce!

Chewy Brownie Cookie

Ingredients:
2/3 cup shortening
1-1/2 cups firmly packed light brown sugar
1 Tbsp water
1 tsp vanilla
2 eggs
1-1/2 cups all-purpose flour
1/3 unsweetened baking cocoa
1/4 tsp baking soda
1/2 tsp salt
2 cups semi-sweet chocolate chips (12 oz. pkg.)

Method:

1. Heat oven to 375 degrees.
2. Combine shortening, light brown sugar, water and vanilla in a large mixing bowl.
3. Beat at medium speed of electric mixer until well blended. Beat eggs into creamed mixture.
4. Combine flour, cocoa, baking soda and salt. Mix into creamed mixture at low speed until just blended.
5. Stir in chocolate chips.
6. Drop rounded measuring tablespoonfuls 2 inches apart onto ungreased baking sheet.
7. Bake one baking sheet at a time at 375 degrees for 7-9 minutes, or until cookies are set. Cookies will appear soft and moist - DO NOT OVERBAKE.
8. Cool on baking sheet 2 minutes. Place sheets of foil on coutertop. Remove cookies to foil to cool completely. Number of servings: 3 Dozen Cookies

Cinnamon Meltaway Cookies

Ingredients:

1/4 cup sugar
1 cup brown sugar
1/4 cup butter
1 egg
1 1/2 tsp vanilla extract
1 Tbsp honey
2 1/3 cup flour
2 tsp cinnamon
1 tsp baking soda
1 tsp baking powder
1 cup cinnamon chips

Method:
Preheat oven to 375 degrees. Combine the sugars, with the egg, vanilla, honey, and butter; mix till well combined. Combine the flour, cinnamon, baking soda, baking power in a separate bowl, mix. Add the flour mixture gradully to the sugar mixture. Once all is combined add the cinnamon chips. Place parchment paper on baking sheet or lightly grease. Drop cookies by rounded tablespoon onto cookie sheet. Bake for 8-10 min.

Number of servings: 24

Honey Bun Cake

Prep Time: 15 Minutes
Cook Time: 50 Minutes
Ready In: 1 Hour, 5 Minutes
Yields: 12 Servings

INGREDIENTS:

1 box yellow supermoist cake mix (Betty Crocker)
2/3 cup vegetable oil
4 eggs
1 container (8oz) sour cream
1 cup packed brown sugar
1/3 cup chopped pecans
2 teaspoons ground cinnamon
1 cup powdered sugar
1 tablespoon milk
1 teaspoon vanilla

DIRECTIONS:

Heat oven to 350°F (325°F for dark or nonstick pan). Grease and lightly flour 13x9-inch pan, or spray with baking spray with flour.

In large bowl, beat dry cake mix, oil, eggs and sour cream with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Spread half of the batter in pan. Stir together brown sugar, pecans and cinnamon; sprinkle over batter in pan. Carefully spread remaining batter evenly over pecan mixture.

Bake 44 to 48 minutes or until deep golden brown. Stir powdered sugar, milk and vanilla until thin enough to spread. Prick surface of warm cake several times with fork. Spread powdered sugar mixture over cake. Cool completely, about 1 hour. Store covered.

Parmesan Baked Potatoes

6 Tbsp butter, melted
3 Tbsp grated Parmesan Cheese
8 Medium unpeeled red potatoes (about 2 ¾ pounds), halved lengthwise

Pour melted butter into a 13” x 9” x 2” baking pan. Sprinkle parmesan cheese over butter. Place the potatoes with cut side down over cheese. Bake, uncovered, at 400 degrees for 40-45 minutes or until tender.

Makes 8 servings

To Die For Warm Apple Cake

Serve this yummy apple upside-down cake warm from the oven.

Prep Time: 30 Minutes
Start to Finish: 1 hr 25 min
Makes: 15 Servings

Cake

½ cup butter or margarine
¼ cup whipping cream
1 cup packed brown sugar
½ cup chopped pecans (optional)
2 large cooking apples, peeled, cored and thinly sliced (about 2 1/3 cups)
1 box Betty Crocker SuperMoist yellow cake mix
1 ¼ cups water
1/3 cup vegetable oil
3 eggs
¼ teaspoon apple pie spice

Topping

2/3 cup Betty Crocker Whipped Fluffy white frosting (from 12oz container)
½ cup frozen (thawed) whipped topping
Caramel topping

1. Heat oven to 350oF. In 1-quart heavy saucepan, cook butter, whipping cream and brown sugar over low heat, stirring occasionally, just until butter is melted. Pour into 13x9 inch pan. Sprinkle with pecans; top with sliced apples.
2. In large bowl, beat cake mix, water, oil, eggs and apple pie spice with electric mixer on low speed until moistened. Beat on medium speed 2 minutes. Carefully spoon batter over apple mixture.
3. Bake 40 to 45 minutes or until toothpick inserted near center comes out clean. Cool in pan 10 minutes. Loosen sides of cake from plan. Place heatproof serving platter upside down on plan; carefully turn platter and pan over. Let pan remain over cake about 1 minute so caramel can drizzle over cake. Remove pan.
4. In small bowl, mix frosting and whipped topping. Serve warm cake topped with frosting mixture and drizzled with caramel topping.

Nutritional Information:
1 Serving: Calories 410 (Calories from Fat 190); Total Fat 21g (Saturated Fat 8g, Trans Fat 1 1/2g); Cholesterol 65mg; Sodium 300mg; Total Carbohydrate 52g (Dietary Fiber 0g, Sugars 38g); Protein 3g

** Ok, so the title is actually "Warm Apple Cake" but once you taste it you will understand why I added the "To Die For"!!!

Pumpkin Dip

2 c. Pumpkin Puree
1 c. Dark Brown Sugar
2 tsp. Ground Cinnamon
1/8 tsp. Ground Cloves
½ tsp. Ground Ginger
1 pkg (8oz) Cream Cheese Softened
¼ tsp. Nutmeg

Cream together pumpkin and cream cheese. Add in all
other ingredients until well blended. Refrigerate overnight.
Serve with gingersnaps or graham crackers.

**This recipe is also a huge hit, I've even had someone who doesn't like pumpkin pie tell me that they like this dip!

Creamy Peanut Butter Fudge

4 c. White Sugar
1 c. Light Brown Sugar
½ c. Butter
1 (12oz) can Evaporated Milk
1 (16 oz) Jar Peanut Butter
1 (7oz) Jar Marshmallow Crème
1 tsp. Vanilla Extract

Grease 9 x 13 baking dish.
In medium saucepan over medium heat, combine sugar, brown
sugar, butter and evaporated milk. Bring to a boil, stirring
constantly, and boil for 7 minutes. Remove from heat; stir in
marshmallow crème until well incorporated and melted. Stir
in peanut butter and vanilla until smooth; spread in prepare pan.
Let cool before cutting into squares.

** This fudge is a hit EVERY time I make it!!

Garlic/Onion Dip

8 oz Cream Cheese (soft)
16 oz Cottage Cheese
Onion and/or Garlic Powder to taste

Mix ingredients well and serve with pretzels or
chips.

**If you leave the finished dip in the refrigerator overnight, it will taste better!

Homemade Brownies

1 c. Cocoa
4 Eggs
2 Tbsp Shortening
1 c. Flour
½ lb. Butter (2 sticks)
1 tsp. Baking Powder
2 c. Sugar
1 tsp. Vanilla

Melt chocolate & butter together. Beat eggs & sugar;
add flour and baking powder. Mix well, then add
chocolate mixture. Add vanilla. Bake at 350 degrees
For 30 minutes.

Pumpkin Bread

1 tsp. Nutmeg
3 c. Sugar
4 Eggs
1 tsp. Cinnamon
1 c. Oil
1 tsp. Salt

Mix the above ingredients. Combine the water
and baking soda, then add all below ingredients
to the mixture.

1 c. Pumpkin
3 c. Flour
¾ c. Water
2 tsp. Baking Soda

Grease & Flour three 1 lb. coffee cans. Bake at
350 degrees for 1 hour. Remove & cool
completely.

**I prefer my pumpkin bread plain, but you can also add walnuts or raisins. And I highly recommend trying the pumpkin bread warm with butter!!

Cinnamon Praline Cookies

1 ½ c. Flour
½ tsp. Salt
1 ¼ c. Packed Brown Sugar
½ tsp. Baking Powder
½ c. Butter, softened
¼ tsp. Baking Soda
1 tsp. Ground Cinnamon
1 Egg
1 ½ tsp. Vanilla
½ c. Chopped Pecans

Heat oven to 350 degrees. Beat all ingredients
except pecans on low speed until blended (dough
will be stiff). Stir in pecans. Shape dough into
1 ¼ inch balls. Placed on ungreased cookie sheet.
flatten to ¼ inch thickness with bottom of a glass
dipped in sugar.

Bake 8-10 minutes or until golden brown. Cool
slightly; remove from cookie sheet.

Makes about 3 ½ dozen.

Ginger Snaps

2 ¼ c. Flour
1 tsp. Baking Soda
1 c. Packed Brown Sugar
1 tsp. Ground Ginger
¾ c. Shortening (butter flavored)
1 tsp. Ground Cinnamon
¼ c. Grandma’s Molasses
1 tsp. Ground Cloves
1 Egg
¼ c. Sugar

In large mixing bowl place about half the flour. Add the
brown sugar, shortening, molasses, egg, baking soda,
ginger, cinnamon & cloves. Beat with and electric
mixer on medium to high until thoroughly combined,
scraping the sides of the bowl occasionally. Beat in
remaining flour.

Shape dough into 1” balls. Roll the balls in sugar to
coat. Place balls 2” apart on ungreased cookie sheets.

Bake in a 375 degree oven for 8 – 10 minutes or until
edges are set & tops are cracked. Cool on cookie sheet
for 1 minute. Remove cookies & cool on wire racks.

Makes about 48

Puppy Chow

Ingredients:
6 c. Chex Cereal
16 oz. Chocolate Chips
¼ c. Peanut Butter
1 c. 10x Sugar

Directions:
Melt chocolate & peanut butter together.
Add cereal to chocolate mixture and stir.
Add sugar in plastic ziploc bag then spoon chocolate cereal mixture into ziploc bag.
Shake the bag until cereal is well coated.