Thursday, December 27, 2012

My kind of Peanut Butter Pie

*Be forewarned: This recipe makes 2, 9 inch pies
What you will need:
1 (8oz) container cream cheese
1 1/2 cups confectioners' sugar (powdered sugar)
1 cup peanut butter
1 cup milk
1 (16 oz) tub of whipped topping (thawed)
2 (9 inch) Graham cracker pie crusts
How do you make it?
Beat together cream cheese and confectioners' sugar. Mix in peanut butter and milk. Beat until smooth. Fold in whipped topping.
Spoon into two 9 inch graham cracker pie shells; cover, and freeze until firm.

Thursday, September 13, 2012

Pepperoni Rolls

These pepperoni rolls are so easy to make!

 From beginning to end, here is how to make these delightful creations!

All the ingredients you will need are:
3 cans Pillsbury Buttermilk Biscuits (10 biscuits per can)
56 pepperoni slices
Block of cheese (I use Colby & Monterey Jack)
1 beaten egg
Italian seasoning
Garlic powder
1 jar pizza sauce
Cut the block of cheese into at least 28 squares.
Flatten a biscuit out and stack pepperoni and cheese on top.
Gather up the edges of the biscuit.
Now you have a cute little bundle.
Line the rolls up (seam side down) in a greased 9x13 in. pan.  Brush with beaten egg.  Sprinkle with Parmesan, Italian seasoning and garlic powder.  Bake at 425°F for 18-20 minutes.
Serve the rolls with warm pizza sauce for dipping. 


Wednesday, February 8, 2012

Cheesey Italian Chicken

Cheesey Italian Chicken
serves 4
1 Gallon Ziploc Freezer Bag
1 1/2 pounds chicken tenderloins (you can substitute any chicken meat)
1 cup Italian salad dressing
8 ounces cream cheese
1 can condensed Cream of Chicken Soup
1/2 cup milk
1 medium orange bell pepper, chopped
1/2 cup grated parmesan cheese
1/2 teaspoon salt
1/4 teaspoon pepper
3 cups cooked pasta or rice (whatever you'd like to serve the chicken with)
1 cup chopped tomatoes (optional, for garnish)
Fresh parsley (optional, for garnish)

Gather all your ingredients and place in a Gallon-sized Ziploc Brand Freezer Bag
Now for the fun! Let the kids mix, mash, and get everything combined. Fortunately, Ziploc bags are tough enough to take the torture from kids.:)
That's it! You can follow the instructions below to bake or you can attach a label to it and pop it in the freezer for another day.
I think this would be SO FUN to do as a play date activity! While the moms make up a few batches of these for freezer meals, the kids can play! Plus, you'll have a dinner ready to bake when you go home!
To bake, preheat oven to 350 degrees. Bake for 45-55 minutes until chicken is tender and no longer pink.
Serve over rice or pasta. Garnish with chopped tomatoes and parsley, if desired.

Tuesday, January 31, 2012

Hot Pizza Dip Bites

*Note: These pizza bites can also be made in a shallow baking dish as more of a dip versus finger food. I’ve included instructions for that variation below the recipe. Also, feel free to tailor toppings to your tastes. The sky’s the limit when it comes to pizza!
*Makes about 24 pizza bites
8 ounces cream cheese, light or regular, softened
½ teaspoon dried oregano
½ teaspoon dried basil
½ teaspoon garlic powder or 1 clove fresh minced garlic
1 cup shredded mozzarella cheese
1 cup finely shredded parmesan cheese
1 cup pizza sauce or good marinara sauce (my favorite pizza sauce recipe is here)
3 ounces finely chopped pepperoni
24 square wonton wrappers
Preheat the oven to 350 degrees F. In a small bowl, whisk together the cream cheese, oregano, basil and garlic. Lightly grease a mini-muffin tin pan with cooking spray and press one wonton wrapper gently into the muffin tin, carefully but firmly pressing it into the sides of the cups. Bake the wonton wrappers for 4-6 minutes, until lightly browned. Remove the pan from the oven and keep the wonton wrappers in the mini cups.
Dollop a teaspoon or two of the cream cheese mixture into the bottom of each wonton cup. Sprinkle mozzarella cheese over the top of the cream cheese mixture. Top with a teaspoon or so of the pizza sauce. Sprinkle with parmesan cheese and chopped pepperoni. Bake for 10 more minutes until the filling is bubbly and wonton edges are golden brown. Serve warm!
To make this into a dip: spread the cream cheese mixture into the bottom of a 9” shallow oven-proof dish. Sprinkle ½ cup of the mozzarella, then
½ cup of the parmesan cheese over the cream cheese mixture. Spread the pizza sauce over the cheeses. Sprinkle with remaining cheeses. Top with pepperoni and other veggies or pizza toppings of your choice. Bake until hot and bubbly, about 20 minutes. Serve warm with tortilla chips, baquette slices or crackers.