Party Punch

1 can unsweetened pineapple juice, chilled
2 2 liters ginger ale, chilled
3 quart softened raspberry sherbet

Mix together and serve.

Cookie Ice Cream Sandwiches

1 pouch (1 lb 1.5 oz) Betty Crocker® chocolate chip cookie mix
Butter and egg called for on cookie mix pouch
4 cups ice cream, frozen yogurt, sherbet or sorbet
Multi-colored candy sprinkles or miniature chocolate chips, if desired

Heat oven to 375°F. Make cookies as directed on pouch, using butter and egg, except drop dough by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheet.
Bake 11 to 13 minutes or until edges are light golden brown. Cool 1 minute before removing from cookie sheet. Cool completely, about 30 minutes.
For each ice cream sandwich, place 1 scoop of ice cream (about 1/3 cup) between 2 cookies. Gently press cookies together (ice cream should spread to edge of cookies). Roll ice cream edges in sprinkles. Eat immediately, OR to save for later, wrap sandwiches individually in plastic wrap. Place in resealable freezer bag, and freeze until needed.

Chunky Pizza Soup

1 can (19 oz) Progresso® Vegetable Classics tomato rotini soup
2 cups Progresso® diced tomatoes with Italian herbs, undrained (from 28-oz can)
3 slices Canadian bacon, chopped
1/2 cup croutons
1 oz. (1/4 cup) shredded mozzarella cheese

In medium saucepan, combine soup, tomatoes and Canadian bacon; mix well.
Bring to a boil. Reduce heat to low; simmer 5 minutes.
Divide croutons evenly among 3 bowls. Pour soup over croutons. Sprinkle each serving with 1 heaping tablespoonful cheese.

Slow Cooker Southwest Artichoke and Spinach Dip

1 can (14 oz) artichoke hearts, drained, coarsely chopped
1 box (9 oz) Green Giant® frozen spinach, thawed, squeezed to drain
1 package (8 oz) cream cheese, cubed, softened
1 can (4.5 oz) Old El Paso® chopped green chilies, undrained
1/2 medium red bell pepper, chopped (about 1/2 cup)
1/2 cup shredded pepper Jack cheese (2 oz)
1 bag (14 oz) round tortilla chips

Spray 1- to 1 1/2-quart slow cooker with cooking spray. In medium bowl, mix all ingredients except pepper Jack cheese and tortilla chips; spoon into cooker.
Cover; cook on Low heat setting 2 to 3 hours.
Stir pepper Jack cheese into artichoke mixture. Cover; cook on Low heat setting about 5 minutes longer or until cheese is melted. Serve with tortilla chips.

Slow Cooker Shredded Beef Nachos

Nachos
1 (3-lb.) boneless beef chuck roast, trimmed of fat
1 (1 oz) pkg. Old El Paso® Taco Seasoning Mix
2 garlic cloves, minced
3 tablespoons brown sugar
10 oz. restaurant-style tortilla chips

Toppings
4 oz. (1 cup) shredded colby-Monterey Jack cheese blend
3/4 cup sour cream
3/4 cup Old El Paso® Thick 'n Chunky salsa
1/4 cup sliced green onions
1/4 cup sliced ripe olives
2 tablespoons chopped fresh cilantro

Place beef roast in 3 1/2 or 4-quart slow cooker. Sprinkle taco seasoning mix, garlic and brown sugar over beef.
Cover; cook on Low setting for 8 to 9 hours.
Just before serving, place all topping ingredients in individual serving dishes. Remove beef from slow cooker; place on large plate. Shred beef with 2 forks; return to slow cooker and mix well.
To serve, have guests place chips on serving plates; spoon 1/3 cup beef mixture onto chips. Top nachos with desired toppings. Beef mixture can be held on Low setting for up to 2 hours.

Meatballs and Creamy Rice Skillet Supper

3/4 cup uncooked regular long-grain white rice
1 can (10 3/4 oz) condensed cream of celery soup
2 cups water
1 1/2 cups ready-to-eat baby-cut carrots, cut in half lengthwise
1 box (12 oz) frozen cooked Italian-style meatballs, thawed
Chopped fresh parsley, if desired

In 12-inch nonstick skillet, mix rice, soup and water. Heat to boiling; reduce heat to medium-low. Cover; cook 5 minutes.
Stir carrots and meatballs into rice mixture. Cover; cook 10 to 15 minutes, stirring occasionally to prevent sticking, until rice and carrots are tender and meatballs are hot. Sprinkle with parsley.

Peanut-Buttery Fudge Bars

Cookie Base
1 pouch (1 lb 1.5oz) Betty Crocker® peanut butter cookie mix
3 tablespoons vegetable oil
1 tablespoon water
1 egg

Topping
1 cup hot fudge topping
1 cup Betty Crocker® Rich & Creamy cream cheese frosting
1/4 cup creamy peanut butter
1 container (8 oz) frozen whipped topping, thawed
2 bars (2.1 oz each) chocolate-covered crispy peanut-buttery candy, unwrapped, finely crushed

Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray. In large bowl, stir cookie mix, oil, water and egg until soft dough forms. Press dough in bottom of pan. Bake 12 to 15 minutes or until light golden brown. Cool completely, about 30 minutes.
Spread hot fudge topping over cooled cookie base. In large bowl, combine frosting and peanut butter until well mixed. Add whipped topping and candy; gently fold until well blended. Spoon mixture over hot fudge topping then carefully spread to evenly cover. Refrigerate about 2 hours or until chilled. For bars, cut into 6 rows by 4 rows. Store covered in refrigerator.

Crème Brûlée Cheesecake Bars

1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1 box (4-serving size) French vanilla instant pudding and pie filling mix
2 tablespoons packed brown sugar
1/2 cup butter or margarine, melted
2 1/2 teaspoons vanilla
2 eggs plus 3 egg yolks
2 packages (8 oz each) cream cheese, softened
1/2 cup sour cream
1/2 cup sugar
2/3 cup toffee bits, finely crushed

Heat oven to 350°F. Lightly spray bottom and sides of 13x9-inch pan with cooking spray. In large bowl, stir cookie mix, pudding mix, brown sugar, melted butter, 1 teaspoon of the vanilla and 1 whole egg until soft dough forms. Press dough in bottom and 1/2 inch up sides of pan.
In small bowl, beat cream cheese, sour cream and sugar with electric mixer on medium speed until smooth. Add remaining whole egg, 3 egg yolks and remaining 1 1/2 teaspoons vanilla; beat until smooth. Spread over crust in pan.
Bake 30 to 35 minutes or until set in center. Immediately sprinkle top with crushed toffee bits. Cool 30 minutes. Refrigerate about 3 hours or until chilled. For bars, cut into 9 rows by 4 rows. Store covered in refrigerator.

Praline Crumb Caramel Cheesecake Bars

Cookie Base and Topping
1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1/2 cup cold butter or margarine
1/2 cup chopped pecans
1/2 cup toffee bits

Filling
2 packages (8 oz each) cream cheese, softened
1/2 cup sugar
2 tablespoons Gold Medal® all-purpose flour
1/2 cup caramel topping
1 teaspoon vanilla
1 egg

Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray. Place cookie mix in bowl; cut in butter using pastry blender or fork until mixture is crumbly. Reserve 1 1/2 cups mixture for topping. Press remaining mixture in bottom of pan. Bake 10 minutes.
Meanwhile, in large bowl, beat cream cheese, sugar, flour, 1/4 cup of the caramel topping, vanilla and egg with electric mixer on medium speed until smooth.
Spread cream cheese mixture evenly over partially baked cookie base. Sprinkle with reserved crumb topping, pecans and toffee bits.
Bake 35 to 40 minutes or until light golden brown. Cool 30 minutes. Refrigerate about 2 hours or until chilled. Drizzle with remaining 1/4 cup caramel topping. For bars, cut into 9 rows by 4 rows. Store covered in refrigerator.

Malt Shoppe Memories Ice Cream Cookie Cake

1 pouch (1 lb 1.5 oz) Betty Crocker® double chocolate chunk cookie mix
2/3 cup chocolate-flavor malted milk powder
1/3 cup vegetable oil
2 tablespoons water
1 egg
1/2 cup hot fudge topping
1 cup crushed chocolate-covered malted milk balls
2 cups vanilla ice cream, softened
2 cups chocolate ice cream, softened
1 cup frozen whipped topping, thawed

Heat oven to 350°F. Lightly spray 10-inch spring form pan with cooking spray. Or line 9-inch square baking pan with foil, leaving about 2 inches of the foil overhanging sides of pan; lightly spray with cooking spray.
In large bowl, stir cookie mix, 1/3 cup of the malted milk powder, oil, water and egg until soft dough forms. Press 1/2 of dough into bottom of pan. Bake 12 to 13 minutes or until set. Cool completely, about 30 minutes.
Meanwhile, press remaining 1/2 of the dough into 10-inch circle on large ungreased cookie sheet. After removing cookie crust in spring form or 9-inch pan from oven, bake dough on cookie sheet 12 to 13 minutes or until set. Cool 5 minutes; remove from cookie sheet to wire rack. Cool 15 minutes.
Spread hot fudge topping over crust in springform or 9-inch pan. In medium bowl, break apart large cookie until crumbly. Stir in crushed malted milk balls. Sprinkle 1/2 of the crumbled cookie mixture over hot fudge; press lightly.
In large bowl, combine both softened ice creams and remaining 1/3 cup malted milk powder until well blended. Spread ice cream mixture over crumbs in pan. Gently spread whipped topping over ice cream. Sprinkle with remaining crumb mixture. Cover with foil. Freeze at least 5 hours or until firm. To serve, remove sides of springform pan or lift dessert using foil out of 9-inch pan. Let stand 5 minutes. Use hot wet knife to cut into wedges or squares. Store covered in freezer.

Baked Artichoke Squares

2 cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls or 2 cans (8 oz each) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
1 can (14 oz) Progresso® artichoke hearts, drained, chopped
1 box (9 oz) Green Giant® frozen chopped spinach, thawed, squeezed to drain
3/4 cup grated Parmesan cheese
2/3 cup mayonnaise
2/3 cup sour cream
1/8 teaspoon garlic powder

Heat oven to 375°F.
If using crescent rolls: Unroll both cans of dough; separate into 4 long rectangles. Place crosswise in ungreased 15x10x1-inch pan; press over bottom and 1 inch up sides to form crust. Press perforations to seal. If using dough sheets: Unroll both cans of dough; cut into 4 long rectangles. Place crosswise in ungreased 15x10x1-inch pan; press over bottom and 1 inch up sides to form crust.
Bake 10 to 12 minutes or until light golden brown.
Meanwhile, in medium bowl, stir remaining ingredients until well blended. Spread mixture evenly over partially baked crust.
Bake 8 to 10 minutes longer or until topping is hot. Cut into 1 1/2-inch squares. Serve warm.

Spinach Pull-Apart

3 tablespoons LAND O LAKES® Butter, melted
1 1/2 teaspoons garlic salt
1 package (8 oz) cream cheese, softened
1/4 cup mayonnaise or salad dressing
1/4 cup grated Parmesan cheese
1/2 cup shredded mozzarella cheese (2 oz)
1 box (9 oz) Green Giant® frozen chopped spinach, thawed, squeezed to drain and finely chopped
1/2 teaspoon dried basil leaves, if desired
1/4 teaspoon pepper
2 cans (8 oz each) Pillsbury® refrigerated garlic butter crescent dinner rolls (16 rolls)
1 cup marinara sauce, heated, if desired

Heat oven to 350°F. Spray 12-cup fluted tube cake pan with Crisco® Original No-Stick Cooking Spray. In small bowl, mix butter and 1/2 teaspoon of the garlic salt; set aside.
In medium bowl, mix cream cheese, mayonnaise, Parmesan cheese, mozzarella cheese, spinach, basil, pepper and remaining 1 teaspoon garlic salt until blended; set aside.
Unroll crescent dough; separate into 16 triangles. Cut each triangle in half lengthwise to make total of 32 small triangles. Stretch or press 1 triangle slightly, being careful not to tear it. Spoon 1 tablespoon spinach mixture onto center of triangle; pull dough around mixture into a ball. Press edges to seal. Repeat with remaining triangles.
Roll each ball in butter mixture; layer in pan. Bake 35 to 40 minutes or until golden brown. Cool 5 minutes. Place heatproof serving plate upside down over pan; turn plate and pan over. Remove pan. Cool 10 minutes longer. Serve warm with marinara sauce.

Bacon Breadstick Focaccia

1 can (11 oz) Pillsbury® refrigerated breadsticks (12 breadsticks)
10 slices packaged precooked bacon (from 2.1-oz package)
1 egg, beaten
1 slice packaged precooked bacon, finely chopped
1/2 teaspoon chopped fresh parsley, if desired

Heat oven to 375°F. Unroll dough; separate into 12 strips. Starting at center of ungreased cookie sheet, coil bacon slices with dough strips into a loose spiral, pinching ends together securely as strips are added.
Drizzle or brush egg over dough, using all of egg to fill crevices. Sprinkle with chopped bacon and parsley.
Bake 20 to 25 minutes or until edges are deep golden brown. Cut into wedges; serve warm.

Caramel Hot Chocolate #2

2 cups light chocolate soymilk
2 tablespoons fat-free caramel topping
Frozen (thawed) fat-free whipped topping, if desired
Chopped pecans, if desired

In 1-quart saucepan, stir soymilk and caramel topping until well blended. Heat over medium-high heat, stirring frequently, until hot.
Pour into 2 mugs. Garnish with whipped topping and pecans.

Stuffed Crust Pizza Snacks

2 cans (13.8 oz each) Pillsbury® refrigerated classic pizza crust
8 oz mozzarella cheese, cut into 48 cubes
48 slices pepperoni (3 oz)
1/4 cup olive or vegetable oil
1 1/2 teaspoons dried Italian seasoning
2 tablespoons grated Parmesan cheese
1 jar (14 oz) pizza sauce, heated

Heat oven to 400°F. Spray two 9-inch pie pans or one 13x9-inch pan with nonstick cooking spray. Remove dough from both cans. Unroll dough; starting at center, press out each dough rectangle with hands to form 12x8-inch rectangle. Cut each rectangle into 24 squares.
Top each square with cheese cube and pepperoni slice. Wrap dough around filling to completely cover; firmly press edges to seal. Place seam side down with sides touching in sprayed pie pans.
In small bowl, combine oil and Italian seasoning; mix well. Drizzle over filled dough in pans. Sprinkle with Parmesan cheese.
Bake at 400°F. for 16 to 22 minutes or until golden brown. Serve warm pizza bites with warm pizza sauce.

Pizza Bubble Ring

6 to 8 tablespoons LAND O LAKES® Butter, melted
1 teaspoon Italian seasoning
1/2 teaspoon garlic powder
2cans (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

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.
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.
Sprinkle dough balls with Parmesan cheese. Repeat with remaining can of biscuits, placing balls over balls in pan. Pour remaining butter mixture over top.
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.
One thing  I'd like to change is to put some of the butter mixture and cheese in the bottom of the pan before putting the pizza balls in the pan.  The time listed at the top is too long so I'd lessen the time to match your oven).

Mini Crescent Dogs

2 cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls
48 cocktail-sized smoked link sausages or hot dogs (from 16-oz package)

Heat oven to 375°F. Unroll both cans of the dough; separate into 16 triangles. Cut each triangle lengthwise into 3 narrow triangles.
Place sausage on shortest side of each triangle. Roll up each, starting at shortest side of triangle and rolling to opposite point; place point side down on 2 ungreased cookie sheets.
Bake 12 to 15 minutes or until golden brown, switching position of cookie sheets halfway through baking. Immediately remove from cookie sheet. Serve warm.

Picnic Pasta Salad

1 package (16 ounces) rotini pasta
1 can (8 ounces) tomato sauce
1 cup Italian dressing
1 tablespoon chopped fresh basil leaves or 1 teaspoon dried basil leaves
1 tablespoon chopped fresh oregano leaves or 1 teaspoon dried oregano leaves
1 cup sliced fresh mushrooms (3 ounces)
5 roma (plum) tomatoes, coarsely chopped (1 1/2 cups)
1 large cucumber, coarsely chopped (1 1/2 cups)
1 medium red onion, chopped
1 can (2 1/4 ounces) sliced ripe olives, drained

Cook and drain pasta as directed on package. Rinse with cold water; drain.
Mix tomato sauce, dressing, basil and oregano in large bowl. Add pasta and remaining ingredients; toss. Cover and refrigerate about 2 hours until chilled but no longer than 48 hours.

Choco-Peanut Butter Cups from Pilsbury

1 roll (16.5 oz) Pillsbury® refrigerated peanut butter cookies
1 cup Hershey's® premier white baking chips (6 oz)
1 1/2 cups JIF® Creamy Peanut Butter
1 cup Hershey's® semi-sweet baking chips (6 oz)
4 Nature Valley® oats 'n honey crunchy granola bars (2 pouches from 8.9-oz box), crushed (3/4 cup)*

Heat oven to 350°F. Spray 24 mini muffin cups with CRISCO® Original No-Stick Cooking Spray, or grease with shortening. Cut cookie dough into 24 slices. Press 1 slice in bottom and up side of each mini muffin cup, forming 1/4-inch rim above top of cup (sprinkle fingers with flour if necessary). Bake 10 to 15 minutes or until edges are deep golden brown. Cool in pans on cooling racks 5 minutes. With tip of handle of wooden spoon, press dough down in center of each cup to make room for 2 tablespoons filling.
Meanwhile, in 2-quart saucepan, melt white chips and 3/4 cup of the peanut butter over low heat, stirring constantly. Divide mixture evenly into cookie cups (about 1 tablespoon each). Refrigerate 10 minutes.
In same 2-quart saucepan, melt semi-sweet baking chips and remaining 3/4 cup peanut butter over low heat, stirring constantly. Divide chocolate mixture evenly on top of peanut butter mixture in each cup (about 1 tablespoon each). Sprinkle crushed granola bars over top of each. Refrigerate until set, about 1 hour. Remove from muffin cups before serving.

One Pan Chicken and Potato Bake

4 bone in chicken pieces - 1 1/2 lbs
1 1/2 lb potatoes, about 3, cut into thin wedges
1/4 c zesty Italian dressing
1/4 grated Parmesan cheese
1 tsp Italian seasoning

Heat oven to 400. Place chicken and potatoes in 13x9 inch baking dish. Top with dressing, sprinkle with cheese and seasoning. Cover. Bake 1 hours or until chiken is done(165) uncovering after 30 minutes.

Oreo and Fudge Ice Cream Cake

1/2 c hot fudge ice cream topping warmed
1 tub 8 oz cool whip thawed and divided
1 pkg 3.9 oz jello chocolate instant pudding
8 oreo cookies chopped
12 vanilla ice cream sandwiches

Pour fudge topping into medium bowl. Whisk in 1 c cool whip. Add dry pudding mix, stir 2 min. Stir in chopped cookies. Arrange 4 ice cream sandwiches, side by side on 24 inch long piece foil, top with half of the cool whip mixture. Repeat layers. top with remaining sandwiches. Frost top and sides with remaining cool whip. Bring up foil sides, double fold top and ends to loosely seal packet. Freeze 4 hours.

Blueberry Cheesecake Bars

6 Tbsp butter melted
2 c graham cracker crumbs
2 pkg 8 oz cream cheese softened
3/4 c sugar
2 eggs
1 tsp vanilla
1 jar 10 oz blueberry jam or preserves
1 c blueberries

Preheat oven to 350, mix butter and graham cracker crumbs in 13x 9 inch pan, press onto bottom of pan. Refrigerate until ready to use. Beat cream cheese in large bowl with mixer until creamy. Add sugar, eggs and vanilla, beat until well blended. Stir jam in jar until softened, spread evenly on crust. Top with berries, then cream cheese mixture. Bake 30 min or until slightly puffed. cool completely before cutting bars. Keep refrigerated.

Boston Creme Mini pies

1 pkg of 2 layer yellow cake mix
1 pkg 3.4 oz jello vanilla instant pudding
1 c cold milk
1 1/2 c thawed cool whipped topping thawed and divided
4 squares of semi sweet baking chocolate ( or 3 TBS of chocolate chips per square so 3 x4)

Preheat oven to 350

Prepare cake batter and bake as directed on package for 24 cupcakes.
Cool completely.
Beat pudding mix and milk with whisk 2 min, let stand for 5 min. Mean while use serrated knife to cut cupcakes horizontally in half. Stir 1/2 c cool whip into pudding, spoon onto bottom halves of cupcakes using about 1 tbsp for each. Cover with tops of cupcakes.
Microwave remaining cool whip and chocolate in microwaveable bowl on high 1 1/2 min or until chocolate is almost melted, stirring after 1 minute. Stir until chocolate is completely melted and mixture is well blended. let stand 15 min. Spread onto cupcakes. refrigerate 15 min before serving. Refrigerate leftovers.

Lime Meltaways

1 stick of butter melted and at room temperature.
1/3 cup confectioners' sugar
2 tablespoons lime juice
1 tablespoon pure vanilla extract
1 3/4 cups all-purpose flour
2 tablespoons cornstarch
1/4 teaspoon salt

In a medium bowl, whisk together flour, cornstarch, and salt, then add the melted butter, 1/3 cup of powdered sugar, lime juice and vanilla. This will form a ball
Using your hands, roll the dough into one long 1 1/4-inch-diameter log. Chill at least 1 hour and then slice.
Slice the dough into 1/8-inch-thick rounds.
Heat oven to 350 degrees. Line two baking sheets with parchment. Place rounds on baking sheets, spaced 1 inch apart.
Bake cookies until barely golden, about 15 minutes. Transfer cookies to a wire rack to cool slightly, 8 to 10 minutes.
While still warm, toss the cookies two at a time in a bag filled with powdered sugar
Place the cookies on the wire rack to cool completely.
Store baked cookies in stacks of three or four in cupcake foils
They will keep in an airtight container for up to 2 weeks

Anything That You Have In Your Refrigerator Quiche

1 package of Pillsbury ready pie crust
1/2 chopped onion
2 cups of frozen broccoli florets
1 diced bell pepper
8 beaten eggs
1/2 cup half-and-half
1/4 teaspoon each of salt and pepper
1 1/4 cups shredded cheddar cheese
8 slices of deli ham

Line a 9-inch pie plate with the pastry. Trim; crimp edges as desired. Line the unpricked pastry shell with a double thickness of foil. Bake in a 450 degree F oven for 8 minutes. Remove foil. Bake for 4 to 5 minutes more or until pastry is set and dry. Reduce oven temperature to 325 degrees F.

Meanwhile, in a large skillet cook onion, peppers and broccoli until tender. Drain on paper towels.

In a bowl stir together eggs, half-and-half, salt, pepper, cheese and ham Stir in onions, peppers, and broccoli mixture.
4. Pour egg mixture into the hot, baked pastry shell.
Bake in the 325 degree F oven for 45 to 50 minutes or until a knife inserted near the center comes out clean. If necessary, cover edge of crust with foil to prevent over browning. Let stand for 10 minutes before serving.

Ham and Cheese Quiche

1 package of Pillsbury ready pie crust
1/2 chopped onion
8 beaten eggs
1/2 cup half-and-half
1/4 teaspoon each of salt and pepper
1 1/4 cups shredded cheddar cheese
8 slices of deli ham

Line a 9-inch pie plate with the pastry. Trim; crimp edges as desired. Line the unpricked pastry shell with a double thickness of foil. Bake in a 450 degree F oven for 8 minutes. Remove foil. Bake for 4 to 5 minutes more or until pastry is set and dry. Reduce oven temperature to 325 degrees F.
In a bowl stir together eggs, half-and-half, salt, pepper, cheese, and ham.
Pour egg mixture into the hot, baked pastry shell.
Bake in the 325 degree F oven for 45 to 50 minutes or until a knife inserted near the center comes out clean. If necessary, cover edge of crust with foil to prevent over browning. Let stand for 10 minutes before serving.

Easy, Spicy Buffalo Wings

10 to 12 chicken wings
3 tablespoons butter, melted
1/4 cup hot sauce (we use a red taco sauce)
1 tablespoon honey
2 teaspoons paprika
1/4 teaspoon salt
1/8 teaspoon ground pepper

Cut off the wing tips at the first joint.
In a shallow dish, mix the melted butter, hot sauce, honey, paprika, salt, and pepper together. Tumble the chicken wings through the sauce, cover with plastic, and marinade for 30 to 60 minutes at room temperature. (For safety reasons, do not leave the chicken out for an extended period.)
Place the prepared wings on a boiler pan. Set the oven to broil. Set the pan about five inches from the elements. Broil for ten minutes or until done. Serve hot.

Butterscotch-Pecan Cookie Wedges

1 roll (18 oz) Pillsbury® refrigerated sugar cookies
1 box (4-serving size) butterscotch instant pudding and pie filling mix
2 tablespoons milk
1 cup chopped pecans
1/2 cup semisweet chocolate chips
1 teaspoon vegetable oil

Heat oven to 350°F. In large bowl, break up cookie dough. Stir in pudding mix and milk until well blended. Stir or knead in 1/2 cup of the pecans. Shape dough into flattened round. Cover; refrigerate about 30 minutes or until slightly firm.
Divide dough into 4 pieces. On ungreased large cookie sheet, press each piece into 6-inch round
Bake 13 to 17 minutes or until edges are golden brown. Immediately cut each round into 8 wedges. Remove from cookie sheet to wire rack. Cool completely, about 30 minutes.
In 1-quart saucepan, heat chocolate chips and oil over low heat about 2 minutes, stirring constantly, until chips are melted and smooth. Dip one cut side of each wedge into melted chocolate mixture; immediately sprinkle with remaining 1/2 cup pecans. Place on parchment paper until set. Store covered at room temperature.
Bake 13 to 15 minutes

Burst of Cinnamon Pancakes

2 cups Bisquick
1 cup milk
2 eggs
1/3 cup granola
1/2 cup cinnamon flavored baking chips or cinnamon-covered raisins
Maple syrup if desired

Heat griddle or skillet over medium-high heat or electric griddle to 375°F; grease if necessary. (Surface is ready when a few drops of water sprinkled on it dance and disappear.)
Stir Bisquick mix, milk and eggs in large bowl until blended. Stir in granola and cinnamon chips. Pour batter by slightly less than 1/4 cupfuls onto hot griddle.
Cook until edges are dry. Turn; cook until golden. Serve with syrup.

Parmesan Puffs with Marinara

1/2 cup milk
1/4 cup butter or margarine
1/2 cup flour
2 eggs
3/4 cups freshly grated parmesan cheese
1 cup marinara sauce

Heat oven to 375 degrees. Greese cookie sheet.
Heat milk and butter to boiling in 1 1/2-quart saucepan. Stir in flour; reduce heat to low. Stir vigorously about 1 minute or until mixture forms a ball; remove from heat
Beat in eggs, one at a time, beating until smooth after each addition. Stir in cheese. Drop dough by rounded teaspoonfuls 2 inches apart onto cookie sheet.
Bake about 15 minutes or until puffed and golden brown. Serve warm with marinara sauce for dipping

Chocolate Raspberry Shake

1 1/2 cup of raspberries
1 1/4 cup fat-free (skim) milk
1 1/3 cup Yoplait® Original 99% Fat Free red raspberry yogurt (from two 6-ounce containers)
1/2 cup fat free chocolate flavored syrup

Place all ingredients in blender. Cover and blend on high speed about 30 seconds or until smooth. Serve immediately.

If fresh raspberries are hard to find, substitute 2 cups frozen unsweetened raspberries, partially thawed. Partially frozen berries will give the shake an extra chill

Garlic Cheesy Biscuits

2/3 Cup Soy Milk
2 Tablespoons of Nutritional Yeast
1/2 Cup of cheddar cheese (shredded)
1/4 Cup of Olive Oil
1/4 Teaspoon Garlic Powder
1/4 Teaspoon Garlic (minced)
1/4 Teaspoon Dill
1/4 Teaspoon Thyme
1/4 Teaspoon Rosemary (dried and crushed)

Heat oven to 450.

In a bowl, mix Bisquick Mix, Soy Milk and Nutritional Yeast with a hand held mixer until completely mixed. Stir in Daiya Cheese with a spoon
On an ungreased cookie sheet, drop spoon-sized clumps. They won't be pretty, but it’s important that they don't get too thick or they won't bake all the way through.

Bake for around 8-10 minutes. Keep an eye on them. They bake FAST. Pull out once they’re golden
In a bowl, mix Olive Oil, Garlic Powder, Minced Garlic, Dill, Rosemary and Thyme. Once you pull out the biscuits, brush with the herbed Olive Oil

Lumpia

3-5 lbs ground pork (can subsitiute pork for beef)
3-4 stalks of celery diced
onion- diced
5-6 gloves of crushed garlic
salt and pepper according to taste
3 TBS oyster sauce
1 tsp pork bullion powder

Wrap with spring roll paper

Deep fry

You can add any veggies you want

Scott served his mission in the Phillipines and came home loving the food from there.  Funny he doesn't like veggies from here and won't touch them.  We had a friend that brought this Lumpia dish to our Easter potluck dinner in 09.  Since we moved, I had to get the recipe from her so we can make it ourselves.