Candy Corn Treats

Ingredients:

1 box Butterscotch pudding
1 box Banana cream pudding
Whipping cream

Follow directions on box.  When set fill 1/3 of a clear cup with the butterscotch pudding.  On top of that put the banana cream pudding and then the whipped cream.  Enjoy!

Homemade Oreos

Makes 25 to 30 sandwich cookies

For the chocolate wafers:
1 1/4 cups all-purpose flour
1/2 cup unsweetened Dutch process cocoa
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 to 1 1/2 cups sugar [see recipe note]
1/2 cup plus 2 tablespoons (1 1/4 sticks) room-temperature, unsalted butter
1 large egg

For the filling:
1/4 cup (1/2 stick) room-temperature, unsalted butter
1/4 cup vegetable shortening
2 cups sifted confectioners’ sugar
2 teaspoons vanilla extract

Directions

1. Set two racks in the middle of the oven. Preheat to 375°F.
2. In a food processor, or bowl of an electric mixer, thoroughly mix the flour, cocoa, baking soda and powder, salt, and sugar. While pulsing, or on low speed, add the butter, and then the egg. Continue processing or mixing until dough comes together in a mass.
3. Take rounded teaspoons of batter and place on a parchment paper-lined baking sheet approximately two inches apart. With moistened hands, slightly flatten the dough. Bake for 9 minutes, rotating once for even baking. Set baking sheets on a rack to cool.
4. To make the cream, place butter and shortening in a mixing bowl, and at low speed, gradually beat in the sugar and vanilla. Turn the mixer on high and beat for 2 to 3 minutes until filling is light and fluffy.
5. To assemble the cookies, in a pastry bag with a 1/2 inch, round tip, pipe teaspoon-size blobs of cream into the center of one cookie. Place another cookie, equal in size to the first, on top of the cream. Lightly press, to work the filling evenly to the outsides of the cookie. Continue this process until all the cookies have been sandwiched with cream. Dunk generously in a large glass of milk.

Popcorn Cake

Ingredients:

2 bags of popped popcorn (light)
2 cups m&m's or reese's pieces candy
1 cup salted peanuts
1 stick of butter
1 bag of large marshmallows

Directions:

Melt butter and marshmallows while popping popcorn.  Separate unpopped kernels.  Mix popcorn, candy, and nuts together.
When marshmallows are melted mix with popcorn and candy mixture
Spoon into a greased bundt pan

Cover with tin foil and let set for 3-4 hours.
You may have to separate the sides from the pan with a knife to get it out of the pan.  Display on a plate.

Monster Eyeballs

Ingredients:

3/4 Cup crunchy peanut butter
1/2 Cup powdered sugar
1 Cup Reeses Peanut Butter Puff Cereal, crushed
1 cup chopped chocolate
1 small bag candy coated chocolate pieces (M&M’s)

Directions:

1.  Place peanut butter, powdered sugar and cereal into a large bowl.  Mix until dough forms.  Take 1 Tablespoon pieces and roll into balls.  Freeze for 15 minutes.
2.  Melt chocolate in a double broiler until smooth.  Using a toothpick or skewer dip peanut butter balls into chocolate leaving top centers open.  Let chocolate harden then place candy coated chocolate pieces in center of opening to form the eye.  Serve chilled or room temperature.

(I don't know why it keeps flipping the picture this way)

Cookie Apple Cobbler

INGREDIENTS

6 cups sliced peeled apples

1 cup packed brown sugar

2 tablespoons all-purpose flour

1 1/2 teaspoons ground cinnamon

1/2 teaspoon ground allspice

2 tablespoons lemon juice

1 roll (16.5 oz) Pillsbury refrigerated sugar cookie

2 tablespoons granulated sugar

DIRECTIONS
 

1. Heat oven to 350°F. In large bowl, mix apples, brown sugar, flour, 1 teaspoon of the cinnamon, the allspice and lemon juice; toss to coat apples well. Spoon into ungreased deep-dish baking dish.

2. Spoon cookie dough, by scant teaspoons, evenly over apples. In small bowl, mix granulated sugar and remaining 1/2 teaspoon cinnamon; sprinkle evenly over cookie dough.

  

3. Bake 35 to 45 minutes or until top is golden brown and apples are tender.

Blackberry Crumble

2 cups washed blackberries, pat dry
2/3 cups sugar
2 TBSP of lemon juice or juice from 1 large lemon
3 TBSP butter
2/3 cups all-purpose flour
1/8 tsp salt

Put blackberries in a 1-quart baking dish with half the sugar.  Sprinkle with lemon juice.  Cream butter, remaining sugar, flour and salt together; sprinkle over berries.  Bake at 350 degrees for 40 minutes.  Serve warm or cold with vanilla ice cream.  Serves 4
(I tripled this recipe so it would be big enough for my family)

Root Beer Float Cake

1 package of white cake mix (18 1/4 cups)
1 3/4 cups cold root beer, divided
1/4 cup vegetable oil
2 eggs
1 envelope whipped topping cream

In a mixing bowl, combine dry cake mix, 1 1/4 cups root beer, oil and eggs. Beat on low speed for 2 minutes or stir by hand for 3 minutes.
Pour into a greased 13 x 9 x 2-inch baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack.
In a mixing bowl, combine the whipped topping mix and remaining root beer. Beat until soft peaks form. Frost cake. Store in the refrigerator.

 

Old-Fashioned Oatmeal Brownies

Base and Topping

2 1/2 cups quick-cooking or regular oats
3/4 cup Gold Medal® all-purpose flour
3/4 cup packed brown sugar
1/2 teaspoon baking soda
3/4 cup butter or margarine, melted

Filling

4oz unsweetened baking chocolate
2/3 cup butter or margarine
2 cups granulated sugar
1 teaspoon vanilla
4 eggs
1 1/4 cups Gold Medal® all-purpose flour
1 teaspoon baking powder
1 teaspoon salt

Heat oven to 350°F. Spray 13x9-inch pan with cooking spray.
In large bowl, mix oats, 3/4 cup flour, the brown sugar and baking soda. Stir in melted 3/4 cup butter. Reserve 3/4 cup oat mixture for topping. Press remaining oat mixture in pan. Bake 10 minutes. Cool 5 minutes.
Meanwhile, in 3-quart saucepan, heat chocolate and 2/3 cup butter over low heat, stirring occasionally, until melted; remove from heat. Stir in granulated sugar, vanilla and eggs. Stir in 1 1/4 cups flour, the baking powder and salt.
Spread batter over baked base. Sprinkle with reserved oat mixture. Bake about 30 minutes or until center is set and oat mixture turns golden brown (do not over bake). Cool completely, about 2 hours. Cut into 8 rows by 6 rows.

Raspberry Freezer Jam

3 pints (6 cups) raspberries
5 1/4 cups sugar
3/4 cup water
1 package (1 3/4 ounce) powdered fruit pectin

Mash raspberries with potato masher or in food processor until slightly chunky (not pureed) to make 3 cups crushed raspberries. Mix raspberries and sugar in large bowl. Let stand at room temperature 10 minutes, stirring occasionally.
Mix water and pectin in 1-quart saucepan. Heat to boiling, stirring constantly. Boil and stir 1 minute. Pour hot pectin mixture over raspberry mixture; stir constantly 3 minutes.
Immediately spoon mixture into freezer containers, leaving 1/2-inch headspace. Wipe rims of containers; seal. Let stand at room temperature about 24 hours or until set.
Store in freezer up to 6 months or in refrigerator up to 3 weeks. Thaw frozen jam and stir before serving.

Strawberry Freezer Jam

1 quart (4 cups) strawberries, cut in half
4 cups of sugar
3/4 cups water
1 package (1 3/4 ounces) powdered fruit pectin

Mash strawberries with potato masher or in food processor until slightly chunky (not pureed) to make 2 cups crushed strawberries.  Mix strawberries and sugar in large bowl.  Let stand at room temperature 10 minutes, stirring occasionally.

Mix water and pectin in 1-quart saucepan. Heat to boiling, stirring constantly. Boil and stir 1 minute. Pour hot pectin mixture over strawberry mixture; stir constantly 3 minutes.
Immediately spoon mixture into freezer containers, leaving 1/2-inch headspace. Wipe rims of containers; seal. Let stand at room temperature about 24 hours or until set.
Store in freezer up to 6 months or in refrigerator up to 3 weeks. Thaw frozen jam and stir before serving.

Spring Fruit Pizza

1 pouch (ilb 1.5 oz) Betty Crocker suger cookie mix
1/2 cup butter or margarine, melted
1 egg
1 cup whipping cream
1/2 cup Betty Crocker rich & creamy cream cheese frosting (from 1-lb container)
3 1/2 cups assorted fresh fruit (strawberries, blueberries, kiwi, etc)

Heat oven to 375 degrees.  Lightly spray 14-inch pizza pan or 15x10-inch baking pan with cooking spray.
In a medium bowl, stir cookie mix, melted butter and egg until soft dough forms.  Press dough in bottom of pan.  Bake 10 to 15 minutes or until light golden brown.  Cool completely, about 45 minutes.
In chilled medium bowl, beat whipping cream with electric mixer on high speed until soft peaks form.  Gently stir frosting into whipped cream.  Spread over cookie pizza.  Arrange fruit on top.

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.

Homemade Taffy

Ingredients:
 
2 1/2 cups white sugar
3 tablespoons cornstarch
1 cup light corn syrup
1 1/3 cups water
2 tablespoons butter (plus lots extra to butter hands)
1 teaspoon salt
1 - .21oz (6g) package unsweetened, fruit-flavored drink mix (like Kool-Aid)
1/2 teaspoon vanilla

Directions:

Butter large jelly roll pan or a cookie sheet with sides.

In a medium saucepan, stir together the sugar and cornstarch. Add corn syrup, water, butter and salt and stir well until butter is melted. Bring to a boil over medium heat and stop stirring. Cook mixture until candy thermometer read 250 degrees F (120 degrees C). This takes some time to get it to 250 degrees. Once it approaches 250 degrees watch very closely because it cooks quickly at the end. Immediately remove from heat. Carefully stir in vanilla and drink mix. Stir well. We should have stirred ours more-- notice some bits of drink mix (dark spots) on our taffy. Pour mixture onto buttered baking pan. Allow to cool enough to handle, about 10 minutes.


Once the taffy has cooled enough to handle, butter hands and begin pulling. (It starts kind of translucent) 
Then pull...and pull...butter hands again...pull...and stretch...pull...more hand buttering...pull...
It will become more opaque and lighten in color depending on the attention span of your workers! This takes about 10-15 minutes of pulling.
Pull into long ropes and cut.
Wrap pieces of taffy in pieces of waxed paper

Teryn came home from mutual one night with a very yummy taffy recipe.  One of the ingredients was very questionable, even the pharmacist said he wouldn't put the glycerin in any kind of food product.  I asked the lady that gave T the recipe and she said she always buys it at the pharmacy.  So off we went on our search again.  Same reaction from every pharmacy we went too.  We went to Michaels and talked to a lady there and she said to use the glycerin in the cake isle.  Holy Cow!  Small bottle for a big price.  We opt out on that recipe and continued the search for another recipe.  Then this recipe came up on a blog I follow.  I'm anxious to try it.

Sweetheart Face Cookies

Ingredients:

1  roll (16.5 oz) Pillsbury® refrigerated sugar cookies
Red food color, if desired
1  container (1 lb) vanilla creamy ready-to-spread frosting
Assorted small candies or candy sprinkles

Instructions:

Heat oven to 350°F. Remove half of dough from wrapper; refrigerate remaining dough until needed.
On lightly floured surface with rolling pin, roll dough to 1/4-inch thickness. With 2-inch heart-shaped cookie cutter, cut out dough hearts. On ungreased cookie sheets, place hearts 2 inches apart.
Bake 8 to 10 minutes or until edges are light golden brown. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 10 minutes.
In small bowl, mix frosting and food color until desired pink color. Spread frosting on cookies. Decorate with assorted candies to resemble faces.

Valentine Cookie Pops

Ingredients:

1  package (18 oz) Pillsbury® Ready To Bake!™ refrigerated sugar cookies
20  flat wooden sticks with round ends
1 1/4  cups vanilla creamy ready-to-spread frosting (from 1-lb container)
Assorted small candies, or candy decors or nonpareils, if desired
10  yards red curling ribbon

Instructions:

Heat oven to 350°F. On ungreased cookie sheets, place cookie dough pieces 2 inches apart. Into side of each piece of dough, insert wooden stick 1 inch, overlapping wooden sticks as necessary.
Bake 12 to 16 minutes or until edges are light golden brown. Cool 2 minutes; remove from cookie sheets. Cool completely, about 10 minutes.
Spread frosting on one side of each cookie; decorate with candies. Tie 18 inches of red ribbon into bow around each stick next to cookie.

Easy Ravioli Bake

Ingredients:

1  jar (26 to 28 ounces) tomato pasta sauce (any variety)
1  package (25 to 27 1/2 ounces) frozen cheese-filled ravioli
2  cups shredded mozzarella cheese (8 ounces)
2  tablespoons grated Parmesan cheese

Instructions:

Heat oven to 350°F. Spray bottom and sides of rectangular baking dish 13x9x2-inches, with cooking spray.
Spread 3/4 cup of the pasta sauce in baking dish. Arrange half of the frozen ravioli in single layer over sauce; top with half of the remaining pasta sauce and 1 cup of the mozzarella cheese. Repeat layers once, starting with ravioli. Sprinkle with Parmesan cheese.
Cover with aluminum foil and bake 40 minutes. Remove foil; bake uncovered 15 to 20 minutes longer or until bubbly and hot in center. Let stand 10 minutes before cutting.

Crisp Waldorf Salad

Vinaigrette    

2  tablespoons olive oil
1  tablespoon red wine vinegar
1  teaspoon sugar
1/2  teaspoon Dijon mustard
1/8  teaspoon pepper

Salad

2  cups (about 2 medium) finely chopped apples (such as Braeburn)
1  cup finely chopped celery
2  tablespoons raisins
3  cups torn mixed salad greens


Instructions:

In small jar with tight-fitting lid, combine all vinaigrette ingredients; shake well.
In large bowl, combine apples, celery and raisins. Pour vinaigrette over apple mixture; toss gently to combine. Cover; refrigerate at least 1 hour or until serving time.
To serve, divide salad greens evenly onto 6 individual plates. Spoon apple mixture over greens.

Grilled Italian Chicken Salad

Ingredients:

1/3  cup raspberry vinegar
2  tablespoons balsamic vinegar
1/4  cup water
1  envelope (0.7 ounce) Italian dressing mix
1  tablespoon olive or vegetable oil
4  boneless skinless chicken breast halves (about 1 1/4 pounds)
6  cups bite-size pieces mixed salad greens
2  plum (Roma) tomatoes, chopped (2/3 cup)

Instructions:

 In medium bowl, mix vinegars and water. Stir in dressing mix. Stir in oil. Divide dressing mixture in half.
Place chicken in shallow glass or plastic dish or heavy-duty resealable plastic food-storage bag. Pour half of the dressing mixture over chicken; turn chicken to coat. Cover dish or seal bag and refrigerate 15 minutes. Cover and refrigerate remaining dressing mixture.
Heat coals or gas grill for direct heat. Remove chicken from marinade; reserve marinade. Cover and grill chicken over medium heat 15 to 20 minutes, turning and brushing with marinade occasionally, until juice of chicken is clear when center of thickest part is cut (170°F). Discard any remaining marinade.
Cut chicken into slices. Serve chicken on salad greens with remaining dressing mixture. Top with tomatoes.