Breakfast Pizza
1 pound bulk sausage
1 can crescent rolls
1 cup shredded cheddar cheese
5 eggs
¼ cup milk
½ teaspoon salt
1/8 teaspoon pepper
2 tablespoons parmesan cheese
Preheat
oven to 375. Brown sausage and drain. Separate crescent dough and place
in ungreased 12” pizza pan, points toward the center. Press dough over
bottom and sides of pan, sealing seams. Top dough with browned sausage
and cheese. Beat eggs, milk, salt and pepper together; pour over sausage
and cheese. Sprinkle top with parmesan. Bake 25-30 minutes at 375.
Pecan Pie Popcorn
Pecan Pie Popcorn
½ cup maple syrup
1 tablespoon brown sugar
1 stick butter
1/4 teaspoon salt
7 cups popped popcorn
¾ cup chopped pecans
Cook syrup and sugar over medium heat, whisking, for 5 minutes. Whisk in butter and salt until thickened, about 5 minutes. Mix popcorn, nuts and maple butter on parchment-lined sheet. Spread evenly; bake at 250 for 20 minutes
½ cup maple syrup
1 tablespoon brown sugar
1 stick butter
1/4 teaspoon salt
7 cups popped popcorn
¾ cup chopped pecans
Cook syrup and sugar over medium heat, whisking, for 5 minutes. Whisk in butter and salt until thickened, about 5 minutes. Mix popcorn, nuts and maple butter on parchment-lined sheet. Spread evenly; bake at 250 for 20 minutes
Nilla Turtle-Pumpkin Cream Pie
Nilla Turtle-Pumpkin Cream Pie
40 Nilla wafers
2 tablespoons sugar
¼ cup butter, melted
¼ cup plus 2 tablespoons caramel ice cream topping
½ cup plus 2 tablespoons chopped pecans
2 pkg. (3.4 oz. Each) vanilla instant pudding
1 cup cold milk
1 cup canned pumpkin
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
2 cups thawed whipped topping
Cut 5 Nilla wafers in half and reserve for garnish. Finely crush remaining wafers, mix with sugar and butter until well blended. Press crumb mixture onto bottom and up side of 9” pie plate. Pour ¼ cup caramel topping over crust and sprinkle with ½ cup nuts. Beat pudding mixes and milk in large bowl with whisk 2 minutes. Add pumpkin and spices/ mix well. Stir in 1 ½ cups whipped topping and pour over crust. Refrigerate one hour. Top with remaining whipped topping, reserved wafer halves, 2 tablespoons caramel topping and 2 tablespoons chopped pecans just before serving.
40 Nilla wafers
2 tablespoons sugar
¼ cup butter, melted
¼ cup plus 2 tablespoons caramel ice cream topping
½ cup plus 2 tablespoons chopped pecans
2 pkg. (3.4 oz. Each) vanilla instant pudding
1 cup cold milk
1 cup canned pumpkin
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
2 cups thawed whipped topping
Cut 5 Nilla wafers in half and reserve for garnish. Finely crush remaining wafers, mix with sugar and butter until well blended. Press crumb mixture onto bottom and up side of 9” pie plate. Pour ¼ cup caramel topping over crust and sprinkle with ½ cup nuts. Beat pudding mixes and milk in large bowl with whisk 2 minutes. Add pumpkin and spices/ mix well. Stir in 1 ½ cups whipped topping and pour over crust. Refrigerate one hour. Top with remaining whipped topping, reserved wafer halves, 2 tablespoons caramel topping and 2 tablespoons chopped pecans just before serving.
Coconut Snowflakes
Coconut
Snowflakes
2 ½ cups flour
½ teaspoon
baking powder
¾ teaspoon salt
2 sticks plus 5
tablespoons unsalted butter at room temperature
1 cup granulated
sugar
2 eggs at room
temperature
1 teaspoon
coconut extract
2 2/3 cups
confectioners sugar
4 tablespoons
half and half
1 teaspoon fresh
lemon juice
2 teaspoons
lemon zest
white sparkling
sugar
1 cup shredded
sweetened coconut
Sift together
flour, baking powder and ¼ teaspoon salt. Using electric mixer,
cream 11 tablespoons butter and granulated sugar on medium-low speed
until fluffy, 3 minutes. Beat in the eggs and extracts, scraping the
bowl, for 2 minutes. Mix in flour mixture, in 2 batches, on low
speed. Divide dough between 2 pieces of plastic wrap; shape into 2
disks and seal. Chill 2 hours. Mix remaining 10 tablespoons butter, ½
teaspoon salt, confectioners' sugar, half and half, lemon juice and
lemon juice on low speed until smooth. Beat on high speed until
fluffy, 2 minutes. Chill filling. Position oven racks in upper and
lower thirds of the oven and preheat to 375. Line 4 cookie sheets
with parchment. Work with 1 dough disk at a time, roll out on floured
surface to 1/8” thick, rotating dough as needed. Use a 2 1/2”
snowflake cutter to cut cookies. Divide cookies among pans, chilling
pans as you work. Sprinkle all cookies with sparkling sugar. Bake 2
pans at a time, switching racks halfway through, until edges are
brown, about 8 minutes. Transfer to wire racks to cook. Spread bottom
of 1 cookie with 1 teaspoon of the filling and sandwich with another
cookie. Press coconut into filling around cookie edges.
Sweet & Salty Bark
Sweet &
Salty Bark
6 oz. Semi-sweet
chocolate
6 oz. White
chocolate
1/3 cup chopped
dry roasted peanuts
1 cup chopped
pretzels
Microwave the
semi-sweet and white chocolates in a medium bowl on high for 1 ½ –
2 minutes, stirring after 1 minute. Stir until completely melted. Add
chopped peanuts and chopped pretzels to the melted chocolate. Mix
well and spread onto waxed paper-covered baking sheet; refrigerate
one hour or until firm and break into pieces.
Oatmeal Chocolate Chip Cake
OATMEAL CHOCOLATE CHIP CAKE
1 3/4 cups boiling water
1 cup uncooked oatmeal
1 cup brown sugar
1 cup sugar
1/2 cup margarine
2 large eggs
1 3/4 cup flour
1 teaspoon soda
1/2 teaspoon salt
1 tablespoon cocoa
12 oz. chocolate chips
3/4 cup nuts
Preheat oven to 350. Pour boiling water over oatmeal; let stand 10 minutes. Add sugars and margarine/ stir until margarine melts. Add eggs and mix well. Add flour, soda, salt and cocoa; mix well. Add half the chocolate chips. Pour into 9x13 pan. Sprinkle nuts and remaining chocolate chips on top. Bake 40 minutes.
1 3/4 cups boiling water
1 cup uncooked oatmeal
1 cup brown sugar
1 cup sugar
1/2 cup margarine
2 large eggs
1 3/4 cup flour
1 teaspoon soda
1/2 teaspoon salt
1 tablespoon cocoa
12 oz. chocolate chips
3/4 cup nuts
Preheat oven to 350. Pour boiling water over oatmeal; let stand 10 minutes. Add sugars and margarine/ stir until margarine melts. Add eggs and mix well. Add flour, soda, salt and cocoa; mix well. Add half the chocolate chips. Pour into 9x13 pan. Sprinkle nuts and remaining chocolate chips on top. Bake 40 minutes.
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