Pizza Dip with French Bread Crisps by Katelyn Fischer

Pizza Dip with French Bread Crisps

Pizza Dip

8 oz. cream cheese - softened

1/2 tsp. dried parsley

1/2 tsp. dried basil

1/2 cup chopped onion

2 cloves chopped garlic

1 cup shredded mozzarella

1/2 grated parmesan

1 cup pizza sauce (or your favorite jarred pasta sauce)

2 oz. sliced pepperoni 

1. Preheat over to 350. Saute onions and garlic over medium heat in oil 6-8 minutes. 

2. In a medium bowl, combine cream cheese, parsley, basil, and sautéed onions and garlic. 

3. Spread cream cheese mixture into a 9-inch pie pan, and sprinkle 1/2 cup of mozzarella and 1/4 cup of parmesan over the cream cheese mixture.

4. Top with the pizza sauce. Sprinkle the remaining cheeses over the sauce and top with pepperoni. 

5. Bake in preheated over for 20 minutes or until cheese is fully melted and bubbly.

French Bread Crisps

1 loaf of french bread 

melted butter or olive oil

1. Preheat oven to 350.

2. Slice the french bread diagonally (and depending on what size you want your crisps, cut slices in half or quarters). 

3. Arrange bread slices on a baking sheet. Lightly brush the bread with melted butter or olive oil. 

4. Bake for 13-15 minutes.

Caramel Apple Cheesecake Bars by Suzanne Teke

Caramel Apple Cheesecake Bars

Crust:

2 cups all-purpose flour

1/2 cup firmly packed brown sugar

1 cup (2 sticks) butter, softened

Cheesecake Filling:

3 (8-ounce) packages cream cheese, softened

3/4 cup sugar, plus 2 tablespoons, divided

3 large eggs

1 1/2 teaspoons vanilla extract

Apples:

3 Granny Smith apples, peeled, cored and finely chopped

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

Preheat oven to 350 degrees F.

In a medium bowl, combine flour and brown sugar. Cut in butter with a pastry blender (or 2 forks) until mixture is crumbly. Press evenly into a 9x13 baking pan lined with heavy-duty aluminum foil. Bake 15 minutes or until lightly browned.

In a large bowl, beat cream cheese with 3/4 cup sugar in an electric mixer at medium speed until smooth. Then add eggs, 1 at a time, and vanilla. Stir to combine. Pour over warm crust.

In a small bowl, stir together chopped apples, remaining 2 tablespoons sugar, cinnamon, and nutmeg. Spoon evenly over cream cheese mixture. Sprinkle evenly with Streusel topping. Bake 40-45 minutes, or until filling is set. Drizzle with caramel topping and let cool. Serve cold and enjoy!

Streusel Topping:

1 cup firmly packed brown sugar

1 cup all-purpose flour

1/2 cup quick cooking oats

1/2 cup (1 stick) butter, softened

In a small bowl, combine all ingredients. I like to really combine it by using my clean hands to thoroughly combine the butter into the mixture.

Dirty Shirley Temple by Kristen Secrist

Dirty Shirley Temple

1 oz vodka
5 - 6 oz Sprite
1 dash grenadine syrup

Cherries

Dorito Chicken by Shannon DiGiacomo

• 1 cup crushed spicy doritos
• 1 egg, lightly beaten
• 1 tablespoon milk (I use 1 or 2 %)
• 8 to 10 ounces chicken tenderloin

Instructions

1. Preheat oven to 425 degrees. Line a baking sheet with foil and spray baking sheet with cooking spray.
2. Put crushed chips in a shallow bowl.
3. In a separate shallow bowl, whisk egg and milk until combined.
4. Dip chicken breasts in milk mixture and then dip in chips, coating the chicken. Place on prepared baking sheet and lightly spray tops with cooking spray.
5. Bake for 10 to 12 minutes, or until chicken is thoroughly cooked.

Circus Animal Cookie Truffles by Cassie DuBois

Circus Animal Cookie Truffles

      

Makes 20-24 truffles depending on the size

1 bag circus animal cookies {12 or 13 oz}
8 oz cream cheese frosting OR 6 oz plain cream cheese, slightly softened
White and pink* candy melts or almond bark
Pink and white nonpareils or rainbow sprinkles 

*Pink candy melts can be found at Hobby Lobby, Michael's craft store and some grocery stores or bakeries. If you can't find pink candy melts, simply add a few drops of pink food coloring to melted white candy/almond bark.

Place half of the animal cookies in a food processor and whirl around until finely ground. Pour cookie crumbs in a large bowl and repeat with remaining cookies. Add the frosting or cream cheese in the bowl with the cookie crumbs and mix well. Use your hands if desired because this will make mixture more consistent. Form cookie mixture into approximately 1 inch truffles and place them on a parchment paper lined baking sheet. Place the baking sheet in the refrigerator to harden back up a bit and make for easier rolling.

 When you are ready to decorate, prepare candy melts according to package directions, one color at a time, being careful not to over heat. Dip half of truffles in the melted candy/chocolate and return them to the parchment paper lined baking sheet, pouring on sprinkles after each candy dip. Don't wait too long to add sprinkles or the candy will harden and the sprinkles will not stick. Repeat with other candy. 

Chalupas by Cherene Wang

chalupas

Yield: 4 servings (8 chalupas)

Prep Time: 15 min

Cook Time: 15 min

Ingredients:

Nonstick cooking spray
8 (6-inch) flour tortillas- or use corn if you'd like, but they should be fried first
2 cups refried beans
2 cups shredded Monterey Jack and cheddar cheese blend
1 cup fresh salsa
1 cup sour cream
2 cups finely chopped lettuce (optional)
1 cup guacamole (optional)

Directions:

1. Preheat the broiler. Spray a baking sheet with nonstick cooking spray. Place 4 tortillas on the baking sheet and heat on the center rack in the oven for 4 minutes.
2. Remove the baking sheet from oven and turn over the tortillas. Spread each tortilla with 1/4 cup refried beans and top with 1/4 cup cheese. Bake until the cheese is hot and bubbling and the tortillas are crisp, 5 to 7 more minutes. Repeat with the remaining tortillas.
3. Serve immediately, topping each tortilla with salsa & sour cream. Add lettuce and guacamole too, if desired.

Tips:

*In Mom's original recipe, she used corn tortillas, fried lightly in oil, and proceeded with the recipe as instructed.
*Have leftover taco meat? Crumble it on top to make this meal more substantial.
*This recipe is gluten-free adaptable- use GF corn tortillas instead of flour, and make sure that the refried beans and salsa that you're using do not contain any gluten.

Source: RecipeGirl.com

Pizza Casserole by Allison Forbes

Pizza Casserole

Ingredients:

2 lbs hamburger

1 medium onion

1 medium chopped green pepper (optional)

1 large can mushrooms drained (optional)

2 large jars spaghetti sauce

3 c uncooked seashell macaroni 

1 package sliced pepperoni

2 cups shredded mozzarella

Instructions:

1) Preheat oven to 350 degrees.

2) Grease 9x13 pan. 

2) Boil 3 cups of pasta according to directions on box. Drain and then spread evenly across bottom of pan.

3) Pour half the spaghetti sauce over pasta. 

4) Brown hamburger and add in onion and green pepper and mushrooms if desired. 

5) Sprinkle hamburger mixture over sauce.

6) Top with remaining sauce.

5) Layer pepperoni over entire dish. 

6) Top with the shredded cheese. 

7) Bake uncovered for 30 minutes.

Enjoy! 

"Minus the Kitchen Sink" Rice Krispie Treats by Katie Hardy

"Minus the Kitchen Sink" Rice Krispie Treats

Ingredients

• 6 Tablespoons Salted Butter
• 10 ounces, weight Large Marshmallows
• 1/8 teaspoon Salt
• 1/3 cup Nutella
• 6 cups Rice Krispies
• 1-1/2 cup Miniature Marshmallows
• 1 cup Pecans, Finely Chopped
• 5 ounces, weight Semi Sweet Chocolate Melted
• chopped pretzels

Preparation Instructions

Melt 4 tablespoons in a large saucepan over medium-low heat. Add marshmallows and salt and stir until melted. Halfway through the melting process, add Nutella. When Nutella and marshmallows are melted, add additional two tablespoons of butter and stir until smooth.

Meanwhile, melt semi-sweet chocolate over a double boiler until smooth. Remove from heat and let it cool quite a bit.

Add Rice Krispies to a large bowl and fold in the Nutella mixture. When it's almost all combined, add mini-marshmallows to the bowl, then continue folding until everything's combined.

Immediately press mixture into a thoroughly greased 9 x 13-inch pan. Sprinkle with half the pecans and pretzels. Drizzle semi-sweet chocolate in zig-zags all over the top of the treats. Sprinkle the other half on top.

Allow to set, then cut into squares.

Pumpkin Spice Cupcakes with Cream Cheese Frosting by Gill Kania

Pumpkin Spice Cupcakes:
1 box spice cake mix
1 15oz. can pumpkin puree (Not pumpkin pie filling)
1 egg

Mix all ingredients and fill cupcake liners 2/3 full with batter.  Bake 17-19 minutes in 350 degree oven.  Let cool before frosting.

Cream Cheese Frosting:
2 packages cream cheese, softened
1 stick (1/2 cup) butter, softened
2 cups powdered sugar
1 tsp vanilla

Combine all ingredients with mixer on medium speed for 1 minute, or until smooth.  Refrigerate frosting.

Taco Cups by Mikayla Buenger

Taco Cups

 

Ingredients:

1 can refried beans

1/2 lb. cooked taco-seasoned ground beef

1 cup shredded cheese

1 cup salsa or tomatoes

1/2 cup sour cream

1/2 cup sliced black olives

1 bag Tostitos "Scoops"

 

Directions:

1. Set chips on large platter and layer with beans, meat, cheddar, salsa or tomatoes, sour cream, and olives.

2. Enjoy!

Grilled Cheese & Chunky Tomato Soup by Maggie Warner

Grilled Cheese-

Favorite artisan bread
A sharp cheese (i.e. Sharp cheddar or gruyere)
A soft buttery or good melting cheese (i.e. Farmers cheese, Swiss or Havarti)
Fresh basil leaves
Honey
Pinch of Garlic salt
(thin fresh tomato slice optional along with deli meat like ham, turkey or chicken)

Slice bread and use a pastry brush and olive oil to lightly coat the outside pieces of the bread. Add your cheeses, one or two leaves of basil, a dab of honey and a pinch of garlic salt. I prefer a thinner sandwich so I like using a panini press or you can grill as you would a regular grilled cheese or grilled pb&j in a stove top skillet.  Serve with hearty vegetable soup or chunky tomato soup.

Chunky Tomato Soup-

Diced tomatoes
Tomato paste or sauce (depends on how thick you want it)
Two cans of Campbell's tomato soup
Red wine
Water or chicken broth
Two garlic cloves
Black pepper
Basil (fresh is best)
Onion powder optional

Begin with about fifty ounces of diced tomatoes in a medium stock pot, add two small cans of tomato paste and add two cans of Campbell's tomato soup. You may use water or chicken broth to create the liquid base depending on what kind of flavor you want. Add half a cup of red wine. Add herbs and garlic. Let simmer while you make the rest of the meal or for an hour. 

Chocolate Chip Kahlua Cake with Whipped Cream by Laura Hromsco

Grown-up Chocolate Cake

(AKA Chocolate Chip Kahlua Cake)

 

1 box Devil's Food Cake Mix

1 small package instant chocolate pudding

3/4 C oil

1/3 C Kahlua

4 eggs

16 oz sour cream

12 oz (1 bag) mini chocolate chips

 

Blend together all ingredients and pour into greased bundt pan. Bake at 350 for 45-50 mins. (Cake should not 'wiggle' when oven rack is touched and tester should come out clean when done!) Top with grown-up whipped cream and enjoy!

 

Grown-up Whipped Cream

 

2 C Heavy Whipping Cream

1/4 C powdered sugar

2 Tablespoons Kahlua

 

Using a electric mixer, beat together all ingredients on high speed until soft peaks form (about 4-6 mins). Put a dallop on piece of grown-up chocolate cake and enjoy!

Caramel apple cheesecake bars by Margaret Mayo

Caramel apple cheesecake bars

Ingredients

2 cups all-purpose flour
1/2 cup firmly packed brown sugar
1 cup (2 sticks) butter, softened
2 (8-ounce) packages cream cheese, softened
1/2 cup sugar, plus 2 tablespoons, divided
2 large eggs
1 teaspoon vanilla extract
3 Granny Smith apples, peeled, cored and finely chopped
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Streusel topping, recipe follows
1/2 cup caramel topping
Directions
Preheat oven to 350 degrees F.

In a medium bowl, combine flour and brown sugar. Cut in butter with a pastry blender until mixture is crumbly. Press evenly into a 13 by 9 by 2-inch baking pan lined with heavy-duty aluminum foil. Bake 15 minutes or until lightly browned.

In a large bowl, beat cream cheese with 1/2 cup sugar in an electric mixer at medium speed until smooth. Then add eggs, 1 at a time, and vanilla. Stir to combine. Pour over warm crust.

In a small bowl, stir together chopped apples, remaining 2 tablespoons sugar, cinnamon, and nutmeg. Spoon evenly over cream cheese mixture. Sprinkle evenly with Streusel topping. Bake 30 minutes, or until filling is set. Drizzle with caramel topping.

Streusel Topping:
1 cup firmly packed brown sugar
1 cup all-purpose flour
1/2 cup quick cooking oats
1/2 cup (1 stick) butter, softened
In a small bowl, combine all ingredients.

Yield: approximately 3 cups

Read more at: http://www.foodnetwork.com/recipes/paula-deen/caramel-apple-cheesecake-bars-with-streusel-topping-recipe/index.html?oc=linkback

Cheddar Jalapeño Smashed Potatoes by Lindsay Butler

Cheddar Jalapeño Smashed Potatoes

A mexican twist on a classic

serves abt 10

Ingredients:
2 lbs baking potatoes (abt 6 med- large potatoes)
3 T flour [or alternative]
1 c milk
1 c sour cream
1 jalapeño pepper, chopped
1 c cheddar cheese

Directions:
Heat oven to 350F. Peel & slice potatoes. Cook potatoes in boiling water in saucepan 20 min or til tender; drain. Smash/ mash potatoes.  Whisk flour and milk in large bowl. Stir in sour cream and peppers and half of the cheese. Add potatoes; stir to coat. Pour into 2 qt casserole sprayed w/ non-stick spray; top w/ the rest of the cheese. Bake 25-30 mins or till heated through.

Feta burgers by Jessica Christensen

Feta burgers


1 pound ground turkey
1/4 cup feta cheese
1 tablespoon fresh parsley chopped
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1 teaspoon Worcestershire sauce
One clove of garlic minced
Seesaw and fresh cracked pepper to taste

Mix above, make hamburger patties, Grill. Add red pepper strips and a bun.