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Tuesday, December 30, 2008

OMG Mac & Cheese

One more recipe from Prairie Fire Grille. I love Boursin cheese and I think this mac & cheese would be a great treat with dinner one night.

OMG Mac & Cheese

1 package cooked elbow macaroni
2 cubes of Boursin cream cheese
1 ½ pints heavy cream
1 8oz block of cream cheese
2 cups shredded Cheddar Jack blend
salt and pepper to taste

In a double boiler, heat cream, Boursin, and cream cheese until melted. Be patient, this part takes awhile. Try using a slotted spoon to break up the big chunks of cheese and it will melt 10 times faster! Once your cheese mixture is melted, use a large mixing bowl and throw your cooked macaroni in it. That's right, just throw it in there! Now add your cheese mixture only after you have salt and peppered it to your liking. Mix the contents well making sure to coat the pasta well. Place mixture in a greased 9x13 baking dish. Top with blend cheese and bake at 400* for 7-10 minutes

Monday, December 29, 2008

Fried Green Tomato with Boursin Cream Sauce

One more PFG recipe. I love the sauce on the Fried Green Tomatoes. I could just eat it by itself with a spoon. Here is the recipe:

Fried Green Tomato with Boursin Cream Sauce

2 green tomatoes, sliced
1 cup flour
2 eggs
1 cup buttermilk
2 cups yellow polenta

½ tsp. chopped jalapeƱos
1 tsp chopped garlic
½ cup white wine
½ cup chicken broth
Pinch salt and pepper
4 oz Boursin cheese
1 cup heavy cream
½ Tbl. lemon juice
½ cup lump crabmeat
1 tsp. Mrs. Dash

Slice the tomatoes and dredge them in flour, then an egg and buttermilk blend, and then polenta. Set aside. Fry the tomatoes on med heat in oil until golden brown.

Bring white wine and chicken stock to a boil. Add Boursin cheese and melt it completely. Add the remaining ingredients and cook until the mixture begins to thicken. Pour over the fried green tomatoes and enjoy!

White Chocolate Bread Pudding

It is a sad day here in the 'Ham. My favorite lunch and dessert place has closed! Prairie Fire Grille is dead! My favorite thing at PFG is their White Chocolate Bread Pudding. It is the best dessert in the world. I was on PFG mailing list and they sent out the recipe (thank goodness!)

White Chocolate Bread Pudding

12 Egg yolks
1 c. Sugar
1/2 qt. heavy cream
18 oz. white chocolate chips
1.5 loaf of white bread, crust removed
1/2 tsp vanilla flavoring
1 qt half and half

1/2 c. butter
2 c. graham cracker crumbs
1/2 lb. brown sugar
1 tsp. cinnamon
1/4 c. cocoa powder

In a greased 9x13 baking dish, layer your bread into 3 layers. Cut and trim as necessary to get good coverage. Whisk the egg yolks and sugar until bright yellow. Heat the cream, half n half, and vanilla until it begins to boil. Add white chocolate chips to egg mixture and stir in the hot cream until all of the chocolate is melted. Pour this pudding mixture over the bread, making sure to manipulate the bread soaking every layer with the pudding mixture.

Topping procedure:

Mix all ingredients together until well blended. Apply the topping by spreading it out evenly over the surface. Let the pudding stand for 15 minutes before you place it into the oven. Bake at 400 degrees for 25 minutes.

Three-Cheese Pasta Bake

I made this on Friday night to go with our Honey Baked Ham. I changed the cheeses so I could use what I had on hand. It was really good and easy to make.

Three-Cheese Pasta Bake

1 (8-oz.) package penne pasta
2 tablespoons butter
2 tablespoons flour
2 cups milk
2 cups shredded Colby-Jack cheese
1/4 cup grated Parmesan cheese
1 teaspoon salt
1/4 teaspoon pepper
Pinch of red pepper

Preheat oven to 350°. Prepare pasta according to package directions. Meanwhile, melt butter in a medium saucepan over medium heat. Whisk in flour; cook, whisking constantly, 1 minute. Gradually whisk in milk; cook, whisking constantly, 3 to 5 minutes or until thickened. Stir in Colby-Jack cheese, Parmesan cheese, and next 3 ingredients until smooth. Stir together pasta and cheese mixture, and pour into lightly greased 11- x 7-inch baking dish. Bake at 350° for 15 minutes or until golden and bubbly.

Friday, December 26, 2008

Sausage Quiche

My Mom made this for Chirstmas morning. This is a really great quiche recipe.  You can make this the night before you want to cook it or you can make it and freeze it until you are ready to eat it.

Sausage Quiche

1 pound sausage, cooked and drained
4 eggs
2/3 cup milk
1 1/2 cups grated Cheddar cheese
1 1/2 cups grated Swiss cheese
1 cup sour cream
2 unbaked pie shells

Cook and drain sausage. Mix eggs and milk. Add other ingredients. Bake in pie shells @ 350 for 1 hour.

Thursday, December 25, 2008


This is the recipe for my Mom's dressing. She baked it with a boneless turkey breast. I am posting the recipe for safe-keeping. This is good stuff!

(Printable Recipe)

2 pans cornbread (24 muffins)
1 onion
3 stalks celery
1 can cream of chicken
2 cans chicken stock
1 can cream of mushroom
3 pieces wheat bread

Cover dressing with foil (leaving turkey breast uncovered) and bake at 350 until turkey breast is done - about 2 hours.

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Black Bean and Yellow Rice

Black Bean and Yellow Rice

1 (5-ounce) package saffron rice mix
1 (15-ounce) can black beans
3 Tbs lime juice
1 tsp chili powder
1/2 tsp ground cumin
2 Tbs chopped fresh cilantro
Garnishes: sour cream, sliced green onions

Cook rice according to package directions; keep warm.  Meanwhile, drain beans reserving 2 Tbs liquid.  Combine beans, reserved liquid, lime juice, chili powder and cumin in a saucepan.  Cook over medium heat until thoroughly heated, stir in 1 Tbs cilantro.
Serve beans over rice and sprinkle with remaining 1 Tbs cilantro.  Garnish if desired.

Recipe from Southern Living Quick & Easy Weeknight Favorites, page 46

Tuesday, December 23, 2008

Perfect Pumpkin Pie

David requested a pumpkin pie for Christmas. I told my mom that I would make it. I found this recipe that uses Eagle Brand Sweetened Condensed Milk. I thought it sounded pretty good.

Perfect Pumpkin Pie

1 (15-ounce) can pumpkin (about 2 cups)
1 (14-ounce) can EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated milk)
2 eggs
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 (9-inch) unbaked pie crust

Preheat oven to 425°F. Whisk pumpkin, EAGLE BRAND®, eggs, spices and salt in medium bowl until smooth. Pour into crust. Bake 15 minutes.
Reduce oven temperature to 350°F and continue baking 35 to 40 minutes or until knife inserted 1 inch from crust comes out clean. Cool. Garnish as desired. Store leftovers covered in refrigerator.

Melting Moments

I got this recipe from our cookie swap yesterday. These are really good. I wasn't sure that I would like them with the cherry juice, but the almond flavor was more prominent and I loved them!

Melting Moments

1 cup softened butter
2 cups flour
2 tbls powdered sugar
½ teas milk

Combine all ingredients except 1 cup flour in mixing bowl and cream thoroughly. Add remaining flour a little at a time. Chill dough for half hour. Line baking sheet with foil. Roll dough thin between wax paper (3/16 of an inch). Cut out small round cookies with doughnut hole center (1 ¼ inch). They can be bigger but these cookies are very delicate and it can be hard to handle the larger ones. Place cookies about ¼ inch apart on lined cookie sheet. Bake at 350 degrees, 12-15 minutes or until lightly golden. Carefully remove foil with cookies from baking sheet and set on cooling rack. Cool for 20 minutes.

1 cup powered sugar mix with
2 tbls soft butter
½ teas almond extract

Add juice from maraschino cherries and mix until smooth and creamy. Dab about ¾ teas icing on flat side of cookie. Gently twist another cookie into place to make a little sandwich.

Makes about 2 ½ - 3 dozen cookies.

I found another variation on these cookies. It is basically the same except you don't roll out the dough. You make balls and just flatten them.

Melting Moments

1 cup butter
2 cups flour
2 tablespoons powdered sugar

1/2 cup butter
2 tablespoons maraschino cherry juice
2 teaspoons milk
2-3 cups powdered sugar, to make a thick frosting

Mix butter, flour and powdered sugar. Roll into balls the size of ping-pong balls.
Place on cookie sheet and flatted to about 1/2 inch. Bake at 425 for just a few minutes until the edges just begin to show color (really watch them closely!) When cool, frost with the icing mixture on the flat side- to create a sandwich cookie.


Monday, December 22, 2008

Peanut Butter Kisses

This is one of the cookies that I have to make every year for Chicken Legs.  This is his favorite Christmas cookie. It is simple and good.

Peanut Butter Kisses
(Printable Recipe)

1/2 cup butter, softened
1/2 cup peanut butter
1 1 /4 cups all-purpose flour
1/2 cup sugar
1/2 cup packed brown sugar
1 egg
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp vanilla
36 unwrapped chocolate kisses

Beat butter and peanut butter with an electric mixer on medium speed for 30 seconds. Add 1/2 cup of the flour, the sugars, egg, baking soda, baking powder and vanilla. Beat until thoroughly combined. Beat in remaining flour. Shape dough into 1-inch balls (small scoop) and roll in sugar. Place 2 inches apart on cookie sheet. Bake at 375 for 7-9 minutes. Immediately after baking, press one chocolate kiss into each cookie.


This is one of Tadd's mom's favorite cookies. She waits all year to eat my Christmas cookies. It is a real treat for her.

1/2 cup butter, softened
1 1/2 cups all-purpose flour
1 cup sugar
1 egg
1/2 tsp vanilla
1/4 tsp baking soda
1/4 tsp cream of tartar
2 Tbs sugar
1 tsp cinnamon

Beat butter on medium speed for 30 seconds. Add about half of the flour, the 1 cup of sugar, egg, vanilla, baking soda and cream of tartar. Beat until thoroughly combined. Beat in remaining flour. Cover and chill 1 hour. Shape dough into 1-inch balls (small scoop). Combine the 2 Tbs sugar and cinnamon. Roll balls in cinnamon-sugar mixture. Place two inches apart on cookie sheet. Bake at 375 for 10-11 minutes. Cool cookies on wire rack.

Recipe from Better Homes and Gardens New Cook Book, page 117

Sunday, December 21, 2008

Candy Cane Blossoms

We are having a cookie exchange at work tomorrow. I made two cookies.
Praline Cookies and Candy Cane Blossoms

Candy Cane Blossoms

8 HERSHEY'S KISSES Brand Candy Cane Mint Candies
1/2 cup (1 stick) butter or margarine, softened
1 cup granulated sugar
1 egg
1-1/2 teaspoons vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons milk
Red or green sugar crystals, granulated sugar or powdered sugar

Heat oven to 350°F. Remove wrappers from candies. Beat butter, granulated sugar, egg and vanilla in large bowl until well blended. Stir together flour, baking soda and salt; add alternately with milk to butter mixture, beating until well blended. Shape dough into 1-inch balls. Roll in red sugar, granulated sugar, powdered sugar or a combination of any of the sugars. Place on ungreased cookie sheet. Bake 8 to 10 minutes or until edges are lightly browned and cookie is set. Remove from oven; cool 2 to 3 minutes. Press a candy piece into center of each cookie. Remove from cookie sheet to wire rack. Cool completely.

About 4 dozen cookies.


Lemon Pound Cake

This is my standard pound cake.  I got this from a former co-worker that was a wonderful cake baker.  She told me that the key to a good cake is for all your ingredients to be at room temperature before you make the cake.  I follow that rule to this day - it really works!  I made this for one of my Christmas cakes for someone that loves lemon anything.

Pound Cake

1/2 cup butter, softened
1/2 cup shortening
3 cups sugar
5 eggs
2 3/4 cups all purpose flour
1/2 tsp baking powder
1/2 tsp salt
1 cup milk
1 tsp vanilla
1/4 tsp lemon oil

Cream butter and shortening, add sugar, beating well at medium speed.  Add eggs one at a time, beating well after each one.  Combine flour, baking powder and salt.  Add to cream mixture alternating with milk.  Stir in flavorings.  Pour batter into a greased and floured 12 cup Bundt cake pan.  Bake at 325 for 1 hour 15 minutes or until wooden pick inserted comes out clean.  Cool in pan 10 minutes.  Remove from pan and let cool.

Saturday, December 20, 2008

Sunday's Meal

Here is the menu for Christmas lunch with Tadd's family.

Pecan Roasted Pork Tenderloin

Tadd's Green Beans

Lima Beans

Cheesy Grits Casserole

Homemade Potato Sourdough Bread

Friday, December 19, 2008

Vanilla Butter Cake

Here is the recipe I used for my Christmas Cakes this year. I used this last year too. It is one of the best cakes I have ever made. I make it in the Christmas Tree Bundt pan. I have leftover batter that I usually make into mini bundt cakes.

Vanilla Butter Cake
 (Printable Recipe)

1 cup butter, softened
2 1/2 cups sugar
5 large eggs
3 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup half-and-half
1 tablespoon vanilla extract

Beat butter at medium speed with an electric mixer until creamy. Gradually add sugar, beating at medium speed until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition. Sift together flour, baking powder, and salt. Add to butter mixture alternately with half-and-half, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in vanilla. Pour into a greased and floured 12-cup Bundt pan. Bake at 325° for 1 hour to 1 hour and 10 minutes or until a long wooden pick inserted in center of cake comes out clean. Cool in pan on a wire rack 15 minutes. Remove from pan to wire rack; cool 30 minutes or until completely cool. Garnish, if desired.

Fluffy Wintry-White Icing

2 cups powdered sugar
3 to 4 Tbsp. milk
1 teaspoon vanilla extract
1 teaspoon meringue powder

Beat all ingredients with an electric mixer until light and fluffy.

Tadd's Green Beans

Tadd ate these green beans at a business lunch. He liked them so much that he asked the caterer how she made them. We recreated the recipe at home and he said they were just as good as the original.

Tadd's Green Beans

2 cans green beans
4 slices of bacon, cut into pieces
1 onion, coarsely chopped
1 red pepper, coarsely chopped
1 yellow pepper, coarsely chopped
1 green pepper, coarsely chopped
1/2 cup Italian Marinade (not dressing) *I use Ken's Garlic & Herb marinade
1 tsp salt
1/2 pepper
cashews to garnish

In medium pot, cook bacon until crispy. Remove bacon and add onions and peppers. Cook until onion is translucent and peppers are soft. Add green beans, marinade, salt and pepper. Simmer for 30 minutes. Garnish with cooked bacon and cashews.

Thursday, December 18, 2008

Baked Cheese Grits

Baked Cheese Grits

1 qt. (4 cups) water or chicken broth
1/2 tsp. salt
1 cup quick-cooking grits
1 cup KRAFT Shredded Sharp Cheddar Cheese, divided
1/4 lb. (4 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes
2 Tbsp. butter
1/2 tsp. garlic powder
1/4 tsp. ground red pepper (cayenne)
2 eggs

HEAT oven to 350°F. Bring water and salt to boil in medium saucepan on medium-high heat. Gradually add grits, stirring constantly until blended. Cook on low heat 5 min., stirring occasionally. Remove from heat.
ADD 1/2 cup Cheddar, the VELVEETA, butter, garlic powder and red pepper; stir until cheeses are melted. Set aside. Beat eggs lightly in small bowl. Add small amount of hot grits mixture to eggs; mix well. Gradually add egg mixture to remaining hot grits mixture, stirring constantly until blended. Pour into greased 8-inch square baking dish.
BAKE 30 min; sprinkle with remaining Cheddar. Bake 10 min. Let stand 10 min. before serving.

Tuesday, December 16, 2008

Baked Paprika-Parmesan Chicken

Yummy. Another quick and easy main dish.

Baked Paprika-Parmesan Chicken

1/4 cup all-purpose flour
1/2 cup grated Parmesan cheese
2 teaspoons paprika
1/2 teaspoon salt
1/2 teaspoon black pepper
1 egg, beaten
2 tablespoons milk
4 skinless, boneless chicken breast halves
Pam spray

Preheat oven to 350 degrees F (175 degrees C). Coat a shallow baking dish with nonstick cooking spray. Combine flour, parmesan, paprika, salt, and pepper in a bowl. In a separate bowl, whisk together the egg and milk. Dip the chicken in the egg, then dredge in the flour mixture. Place in the baking dish, and spray Pam evenly over the chicken. Bake for about 1 hour and 15 minutes in the preheated oven, until the cheese has browned, and the chicken has cooked.

Friday, December 12, 2008

Easy and Delicious Ranch-Parmesan Chicken

This was quick and easy to make. I pounded my chicken before coating it. I used panko breadcrumbs (b/c that's what I had) and sprayed the chicken with Pam Olive Oil before baking. The chicken was flavorful and crispy. I would make this again.

Easy and Delicious Ranch-Parmesan Chicken

6 boneless skinless chicken breasts
1 cup dry breadcrumbs (even better, use panko breadcrumbs)
1/4-1/3 cup parmesan cheese
1 teaspoon seasoning salt
1/2-1 teaspoon ground black pepper
1/2-1 teaspoon garlic powder
1 cup prepared ranch salad dressing (use bottled salad dressing, you might need a bit more dressing)
1/4 cup melted butter (no substitutes)**I used Pam Olive Oil instead***

Set oven to 400° degrees (set oven rack to lowest position). Lightly grease a 13 x 9-inch baking dish. In a shallow bowl mix together the dry breadcrumbs with Parmesan cheese, seasoned salt, black pepper and garlic powder. Dip the chicken into the ranch dressing to coat both sides (allow any excess to drip off). Coat in the breadcrumb mixture. Place in a single layer onto a greased baking sheet or line with non-stick foil (do NOT bake in a smaller baking dish or the bottom of the chicken will be soggy). Lightly drizzle the melted butter over each breast (for low-fat option omit the butter or use a diet alternative). If desired you can sprinkle black pepper over the chicken pieces. Bake uncovered for about 30-35 minutes or until the chicken is cooked).


Monday, December 8, 2008

Turtle Trifle

I made this for the Dirty Santa party this past weekend.  It was really easy to make and it looks like you put in a lot of work!  The recipe is from the 12/06 Southern Living.

Turtle Trifle

8 ounces mascarpone cheese, softened*
1 1/2 cups whipping cream
1 1/2 teaspoons vanilla extract
1 (2-lb.) frozen pecan pie, thawed and cut into 1-inch cubes
1/3 cup chocolate fudge topping
1/3 cup caramel topping
1/2 cup chopped pecans, toasted

Beat mascarpone cheese, whipping cream, and vanilla extract in a large bowl at medium speed with a heavy-duty electric stand mixer, using the whisk attachment, 2 to 3 minutes or until smooth and firm. Place half of pie cubes in bottom of a 4-qt. trifle dish or tall, clear 4-qt. glass bowl. Spread half of whipped cream mixture over pie cubes. Drizzle with half each of chocolate fudge topping and caramel topping. Sprinkle with half of chopped pecans. Repeat layers. Cover and chill at least 1 hour or up to 8 hours.

*1 (8-oz.) package cream cheese may be substituted.

Note: For testing purposes only, we used Edwards Georgia Pecan Pie, Smucker's Chocolate Fudge Topping, and Smucker's Caramel Flavored Topping.


Saturday, December 6, 2008

Cheese Ball

My famous cheese ball.  Christmas is not complete for my father in law without this cheese ball.  I am making these into mini cheese balls this weekend using my medium scoop from Pampered Chef.   

Cheese Ball

8 oz cream cheese, softened
1/2 cup shredded cheddar cheese
1 tsp Worcestershire
1/2 tsp lemon juice
dash of ground red pepper

Mix together and chill overnight.  Form into ball and roll in a mixture chili powder and paprika.  Serve with crackers..

Friday, December 5, 2008

Cheesy Salsa Dip

This is similar to the Hot Sausage Dip but with black beans instead of sausage.  I think it might be even better with some taco seasoning.

Cheesy Salsa Dip

8 ounces cream cheese, softened
1 (16 ounce) can black beans, drained and rinsed
1 (4 ounce) can chopped green chilies, drained
2 cups shredded cheddar cheese
1 cup salsa (whatever heat you prefer)

In a microwave safe bowl, combine all ingredients. Microwave on high for 5 to 6 minutes, stirring every minute until smooth and heated through. Serve with tortilla chips.


Wednesday, December 3, 2008

Pound Cake

This recipe is from today's Birmingham News. I love to bake cakes - especially pound cakes. This looks like a really simple and good pound cake. I am posting the recipe here so I don't lose it or forget to make it. It is from the BBQ joint Big Daddy's BBQ in Warrior, AL.


1 1/4 pounds of butter
3 cups sugar
6 large eggs
4 cups all-purpose flour
3/4 cup milk
1 teaspoon vanilla extract
1 teaspoon almond extract

Preheat oven to 300 degrees. Grease and flour a tube pan. Beat butter at medium speed with an electric mixer until creamy. Gradually add sugar, beating at medium speed until light and fluffy. Add eggs one at a time, beating until eggs disappear.Add flour to butter mixture alternately with milk, beginning and ending with flour. Beat at a low speed until blended after each addition. Stir in extracts. Pour batter into pan.Bake at 300 degrees for 1 hour and 40 minutes, or until a long wooden pick is inserted and comes out clean. Cool in pan on a cooling rack for 10 to 15 minutes. Remove from pan to cooling rack and cool 1 hour or until completely cool.


Tuesday, December 2, 2008

30 Minute Chicken

The main dish at the pampered chef party was the 30 minute chicken baked in the microwave. YES, the microwave!! It was so easy and so good!! You would never believe that the chicken was made in the microwave! I will be making this for Tadd soon.

30 Minute Chicken

1 whole chicken (3-4 pounds)
olive oil

Seasoning Mixture
1 tablespoon all-purpose flour
1 teaspoon paprika
½ teaspoon garlic powder
½ teaspoon salt
¼ teaspoon coarsely ground black pepper
¼ teaspoon dried thyme leaves

**Can also use Italian seasoning, Greek Rub, BBQ Rub, etc. Anything you like!

For chicken, lightly spray Deep Covered Baker with oil using Kitchen Spritzer. Remove and discard giblets and neck from chicken cavity. Rinse chicken with cold water; pat dry with paper towels. Trim excess fat using Kitchen Shears, if necessary. Tie ends of legs together with cotton string. Lift wing tips up toward neck, then tuck under back of chicken. Place chicken onto Cutting Board; brush with oil using Chef’s Silicone Basting Brush. Completely coat outside of chicken with seasoning mixture. Place chicken, breast side up, into baker. Microwave, uncovered, on HIGH 25-30 minutes or until Pocket Thermometer registers 165°F in thickest part of breast and juices run clear. Remove from microwave. Cover with lid and let stand 10 minutes (temperature will rise to 170°F).

If you need any more recipes or any Pampered Chef products contact Mary Norsworthy:

Peanutty Brownie Pizza

The dessert for our party was the fabulous Peanutty Brownie Pizza.

Peanutty Brownie Pizza

1 pk brownie mix
1 pk cream cheese; softened
1 c brown sugar; packed
1/4 c creamy peanut butter
2 pk peanut butter cup; chopped
1/4 c peanuts; chopped
2 bananas; sliced
Chocolate Syrup

Preheat oven to 375. Prepare brownie mix in Batter Bowl according to package directions. Place Parchment Paper on 15-inch Baking Stone. Pour brownie mixture on paper and spread into 14-inch circle. (Do not bake without Parchment Paper or batter will run off stone while baking.) Bake 15-18 minutes or until set. Cool completely. **I baked the brownie in the Large Bar Pan at 375 for 15 mintues.***

Mix cream cheese, sugar and peanut butter until smooth. Spread over brownie "crust". Chop candy and peanuts with Food Chopper and sprinkle over peanut butter mixture. Slice bananas with Egg Slicer; layer over peanuts. Drizzle chocolate sauce over pizza.  Cut into squares with Pizza Cutter.

Recipe from Delightful Desserts, page 24

Hot Pizza Dip

We had another successful Pampered Chef party tonight.  We had lots of FANTASTIC food.  We started with Hot Pizza Dip.

Hot Pizza Dip

8 oz cream cheese, softened
1 tsp Italian Seasoning
1 1/4 cup Italian Cheese Blend
8 oz pizza sauce
Diced pepper and onion - optional

Preheat oven to 350.  Combine cream cheese and seasoning in bottom of mini-baker (small baking dish).  Top cream cheese with half of cheese.  Top with pizza sauce.  Sprinkle remaining cheese on top of sauce.  Bake 15-20 minutes or until bubbly.  Serve with Italian Bread slices.

Recipe from All The Best, page 7

Monday, December 1, 2008

Andes Peppermint Crunch Chunkies

This is another cookie that I included in the goodie box to San Antonio. It is from the back of the Peppermint Crunch baking chips bag.

Andes Peppermint Crunch Chunkies

2 sticks unsalted butter, softened
1 cup brown sugar, packed
1/3 cup granulated sugar
1 large egg
2 tsp vanilla
1/2 tsp baking soda
1/2 tsp salt
1 3/4 cups all-purpose flour
1 cup old fashioned rolled oats
1 cup sweetened grated coconut (I left this out)
1 1/4 cup coarsely chopped pecans
1 1/2 cups Andes Peppermint Crunch Baking Chips

Preheat oven to 300. Using an electric mixer, cream the butter, brown sugar and granulated sugar until fluffy (about 3 minutes). Beat in egg and vanilla. On low speed, add baking soda, salt and then flour. Mix completely. Stir in oats, coconut, pecans and peppermint chips. Measure out 2 Tbs for large or 1 Tbs for small cookies (I used medium scoop). Place dough two inches apart on cookie sheet. Bake for 20 minutes for large cookies and 12-15 minutes for small. They will be crunchy on the outside but remain soft on the inside.

Praline Cookies

This is a recipe that came with my small Pampered Chef scoop. These little cookies have just the right amount of sweetness. I included these in my annual goodie package to my Dad's office in San Antonio. He said they fought over them last year, so I doubled up on the recipe this year!

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