Thin Pizza Crust

A few weeks ago, a coworker told me about this pizza crust she made. And she told me again a few days later. It sounded good, so I asked for the recipe.  It was DELISH!!! The recipe makes enough for 2 crust.I tried to mix it in my Bosch mixer, but ended up having to knead it on the counter for a few minutes. Still worth it.

Pizza Crust
2 cups flour
2 Tbsp. corn starch
2 tsp. sugar
1 tsp. baking powder
1 tsp. salt
2 Tbsp. olive oil
1/2 cup + 2 Tbsp. water
Pizza sauce
Pizza toppings
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Mix together, will be dry. Knead until forms ball. Make 2 balls of dough. Roll into 12-inch crust. Cover with pizza sauce and toppings. Bake at 475°  9-12 minutes.

Moist Chocolate Cake

Moist Chocolate Cake
1-1/2 cup sugar
1/2 cup shortening
2 eggs, separated
1/2 cup cocoa
approx. 3/4 cup water
1 tsp. vanilla
1 cup buttermilk
2 cups flour
1/4 tsp. salt
1 tsp. baking soda
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Cream sugar with shortening. Add eggs yolks, slightly beaten. (Save the egg whites for later.)

In a small bowl, add cocoa and then enough water to make it one cup. I added about half a cup, but after stirring the cocoa powder, I needed more water. Add 1 tsp. vanilla. Mix cocoa mixture into sugar mixture.

In another bowl, mix flour, salt and baking soda. Then alternating with the milk, mix the dry ingredients into the cocoa mixture.

Beat egg yolks until stiff peaks form. Fold into cocoa mixture.

Pour into greased cake pan. Bake at 350° for 35 mins.

Pork Medallions with Cranberry Sauce

This recipe is from a Weight Watchers magazine, "Best of Five Ingredient 15 Minute Recipes". 

Pork Medallions with Cranberry Sauce
1 lb. park tenderloin, trimmed
1/4 tsp. salt
1/2 tsp. black pepper
1 cup fresh or frozen cranberries
1/2 cup chicken broth
1/4 cup sugar
1 tsp. sage
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Cut pork crosswise into 8 pieces. Place pork between 2 sheets of heavy-duty plastic wrap; pound to 1/4 inch thickness using a meat mallet or small heavy skillet. Sprinkle both sides of pork evenly with salt and pepper.

Combine cranberries, broth and sugar in a small saucepan. Bring to a boil; boil 6 minutes or until berries burst and sauce is reduced to 2/3 cup. Stir in sage.

While sauce cooks, heat a large nonstick skillet over medium high heat. Coat pan with cooking spray. Add pork to pan; cook 4 minutes on each side or until done. Serve pork with cranberry sauce.

*Serving size: 2 medallions and about 3 Tbsp. sauce 5 points

Trash Mix with Worms

Trash Mix with Worms
16 oz. pkg. candy corn
16 oz. pkg. pretzels
12z. pkg. caramel popcorn with cashews
15 oz. pkg. M&M's
12 oz. pkg. gummy worms
15 oz. pkg. banana chips
15 oz. pkg. dried mango
15 oz. pkg. dried pineapple
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Stir together all ingredients. Store in airtight container.

*I didn't add all the dried fruit to mine. Also, I couldn't find enough sour gummy worms, so I used some sour gummy bears too and called them mummies.

Dripping Blood on Glasses

Blood for drinking glasses
1/4 cup honey or corn syrup
red food coloring
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Combine honey or corn syrup with food colroing in shallow pan; mix until well blended. Dip rims of gobles into mixture one at a time, coating rims. Turn upright and let stand to allow mixture to drip down sides, resembloing blood. Place paper towel around base of glasses to catch drip. Serve with drink.

Happy Hallow-Tini

Happy Hallow-Tini
1/2 cup orange juice
2 oz. raspberry-flavored rum
1/2 oz. Triple Sec
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Fill a mixing glass or tumbler three-fourths full with ice. Add the orange juice, rum and Triple Sec; stir until condensation forms on outside of glass.

Strain into two chilled cocktail glasses. Garnish with orange peel if desired. Serve immediately.

Pickeled Eyeball Punch

I couldn't find lychees, so I just followed the directions for the punch. It was a good punch, so maybe next year I order some lychees on Amazon.com and make it again.

Pickeled Eyeball Punch
24 maraschino cherries
24 whole lychees in syrup, drained
3/4 cup chilled sparkling water
3 cups chilled fruit juicy red punch
1 can (46 oz.) pineapple juice, chilled
3 cups chilled cherry 7Up
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Place 1 cheery in middle of each lychee to look like an eyeball. Place 1 lychee into each of 12 sections of 2 ice cube trays. Divide sparking water evenly among sections with lychees. Freeze at least 8 hours or until firm.

In punch bowl, stir punch, pineapple juice and 7Up. Just before serving, float ice cubes in punch.

Creepy Critters Cheesecake

Creepy Critter Cheesecake
CRUST
1-1/2 cups chocolate wafer, crushed
4 Tbsp. sugar
5 Tbsp. butter, melted
FILLING
2 packages cream cheese, softened
1/2 cup sugar
2 large eggs
1/2 tsp. grated orange zest
1/2 cup sour cream
Yellow food coloring
RATS
8 large strawberries, stems removed
sliced almonds
1 container (7 oz.) dipping chocolate
1/2 cup black sanding sugar, or crushed chocolate wafers
Candy for eyes
Slivered almonds
Black licorice laces
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Preheat oven to 350°. Grease 9-inch tart pan with removable bottom. (I used a 9-inch spring form pan.) In medium bowl, combine cookie crumbs, sugar and melted butter; stir well. Press crumbs evenly onto bottom and sides of prepared pan. Bake 7-10 minutes, or until fragrant and lightly toasted. Transfer to wire rack to cool completely. Reduce oven temperature to 325°.

In another medium bowl with mixer, beat cream cheese and sugar about 2 minutes, or until light and fluffy. Add eggs, one at a time, beating well after each addition and making sure to scrape sides of the bowl. Add orange zest and sour cream; beat until just blended.

Add 4 drops yellow food coloring and stir well to blend. Remove 1/2 cup cheesecake batter and place into small bowl. Add 5 drops of yellow food coloring to the 1/2 cup batter and stir well. Spoon into zip-top bag.

Pour light yellow batter onto baked crust and smooth top. Snip very small corner from bag with darker yellow batter. Pipe random spots of batter on top of the tart in a variety of sizes to make the "cheese holes". Bake 30-35 minutes, or until lightly puffed and center is just set. Transfer to wire rack to cool completely. Refrigerate cheese cake at least 2 hours before serving.

Meanwhile, line baking sheet with wax paper. Trim small piece from 1 side of each strawberry so they can rest horizontally on wax paper. Insert 2 sliced almonds (about 1 inch from pointed end of strawberry and about 1 inch apart) to make rat ears.

Follow heating directions for dipping chocolate. Insert fork into large end of strawberry. Holding strawberry on fork over container of dipping chocolate, spoon chocolate over  strawberry to coat. Allow excess chocolate to drip off, tapping fork lightly. Sprinkle with black sugar or cookie crumbs and transfer strawberry to prepared baking sheet. Add candies for the eyes, slivered almonds for the teeth, and brown candies for the nose. Refrigerate rats until ready to serves.

To serves, with toothpick, make hole in backside of strawberry and insert 1 end of 4-inch piece of black licorice for the tail. Place rats on top of and around cheesecake and serve.

*The recipe called for chocolate covered sunflower seeds. I couldn't find any, so I used red hots instead, but any candy that can look like an eye should be fine.

Monster Mash Bites

I wasn't going to include these in my Halloween dinner because they didn't look Halloweeny enough, but the recipe looked so good, I decided to do them anyways. They were DELISH!

Monster Mash Bites
4 cups instant mashed potatoes, cooled
2 cups shredded sharp Cheddar cheese
4 Tbsp. chopped chives
3-6 slices bacon, crisply cooked, crumpled
6 eggs
1-3/4 cups plain bread crumbs
Vegetable oil for deep frying
1 container (16 oz.) sour cream
2 tsp. dry ranch dressing mix
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In large bowl, mix mashed potatoes, cheese, 2 Tbsp. chives, bacon and 1 of the eggs until blended. Shape mixture into 1-inch balls.

In shallow bowl, place bread crumbs. In another bowl, beat remaining 5 eggs. Coat potato balls with bread crumbs, then dip into eggs and coat again with bread crumbs.

In deep fryer, heat 2 inches oil to 375°. Fry potato balls, in batches, in hot oil 1 minutes to 1-1/2 minutes or until golden brown. Drain on paper towels.

In small bowl, mix sour cream, 2 Tbsp. chives and the dressing mix. Serve warm potato bites with sauce.

Cheesy Crescent Ghosts

Cheesy Crescent Ghosts
1 can Pillsbury refrigerate crescent dinner rolls
1 cup shredded mozzarella or Colby-Montery Jack cheese.
Assorted sliced lives, as desired
----------
Heat oven to 375°. Spray large cookie sheet with cooking spray or line with cooking parchment paper.

Unroll dough on cutting board; separate into 8 triangles. From center of longest side to opposite point, cut each triangle in half, making 16 triangles. Shape each to look like ghost shape and place on cookie sheet.

Bake about 7 minutes or until slightly puffed and just beginning to brown. Sprinkle each ghost with cheese; add olives for mouth and eyes. Bake 2-3 minutes longer or until cheese is melted. Serve warm.

Meatloaf Mummies and Rats

This can be done with any meatloaf recipe; I used the one I blogged HERE. The sauce is optional for the mummies, but really good on the rats. I had some extra, so I served it on the side, but ketchup would be fine too.

Meatloaf Mummies
Additional ingredients needed:
1 can Pillsbury Crescent Recipe Creations refrigerated seamless dough sheet
Mustard
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Heat oven to 350°. Spray pan with cookie spray. After mixing all ingredients for the meatloaf, shape meat mixture into 4 (6x2-inch) loaves. Taper ends of loaves to look like mummy shapes. Place in pan. Bake 25 minutes.

Meanwhile, remove dough from can; unroll on work surface or cutting board. Cut into 4 rectangles. With knife or kitchen scissors, cut each rectangle lengthwise into 7 strips. Alternately cross 7 strips over each meat loaf to look like "bandages", stretching dough to completely cover meat loaf and tucking ends under loaf. About 1/2 inch from one end, separate "bandage strips" on top to let meat loaf show through for "face." Bake 17-20 minutes longer or until golden brown and meat thermometer inserted in center of loaf reads 160°. Add dots of mustard on each mummy face for eyes. Let stand 5 minutes before serving.

Meatloaf Rats
Additional Ingredients:
Slice green olives
Sliced black olives
Shoestring potatoes
Sliced almonds
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Heat oven to 350°. After mixing ingredients for meat loaf, using portions about 4 inches in size, shape into oval loaves. Pinch one end of each oval to a point for face. Place in ungreased pan. Gently pour sauce over loaves.

Bake about 40 minutes or until meat thermometer inserted in center of loaves reads 160°.

Garnish with green olives for eyes, black olive for nose, sliced almonds for teeth and shoestring potatoes for whiskers and tail.

Cream Cheese & Marshmallow Creme Fruit Dip

This is by far my all-time favorite fruit dip. I always have to double the recipe because I eat more dip then I do fruit.

Cream Cheese & Marshmallow Cream Fruit Dip
1 package cream cheese, softened
1 small container marshmallow creme
1 tsp. vanilla
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With a blender, mix cream cheese and marshmallow creme. Add in vanilla and mix well. Serve with any kind of fruit.

Cheesy Potato Soup

Cheesy Potato Soup

4 cups peeled and cubed potatoes

1 cup water

2 stalks of celery

4 carrots

1/2 onion, chopped

1 tsp. chicken bullion

1 tsp. parsley

1/2 tsp. salt

1/4 tsp. pepper

1 Tbsp. flour

1-1/2 milk

8 oz. Velveeta Cheese

----------

In a small saucepan, combine first 9 ingredients. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until potatoes are tender.

 

In a small bowl, combine flour and milk until smooth. Stir into vegetable mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat to low; stir in cheese until melted.

 

Serve in bread bowls to make it even better.

 

Black & Whites from "Chocolate Chip Cookie Murder"

When Randi choose our book for book club, she thought it would be fun if we each choose a recipe from the book and brought some cookies that night. I decided to make the Black & White recipes. I'm not sure how to site a source when stealing a recipe from a book, but the book is called "Chocolate Chip Cookie Murder" by Joanne Fluke. My Kindle doesn't show page numbers, but it is about a 3rd into the book.

Black & Whites
2 cups chocolate chips
3/4 cup butter
2 cups brown sugar
4 eggs
2 tsp. vanilla
2 tsp. baking powder
1 tsp. salt
2 cups flour
1/2 - 1 cup confectioners' sugar
----------
No need to preheat the oven. The dough will need to chill first.

Melt chocolate chips with butter. (Microwave on high power for 2 minutes, then stir until smooth.) Mix in sugar and let cool. Add eggs, one at a time, mixing well after each addition. Mix in vanilla, baking powder and salt. Add flour and mix well.

Chill dough for at least 4 hours, or overnight.

When you are ready to bake, preheat oven to 350°.

Roll walnut-sized dough balls with your hands. Drop the balls into a bowl with the powdered sugar and roll them around until well coated. (Put dough back in fridge if its gets too soft.)

Place the balls on a greased cookie sheet. (They flatten as they bake.) Bake at 350° for 12-14 minutes.

Katie's Coconut Thumbring Cookies with Salted Caramels

Coconut Thumbprint Cookies with Salted Caramel

• 3 sticks unsalted butter, room temperature
• 1 cup sugar
• 1 1/2 teaspoons pure vanilla extract
• 3 1/2 cups all-purpose flour
• Table salt
• 2 large eggs, lightly beaten
• 12 ounces sweetened flaked coconut
• 44 small soft caramel candies (12 ounces), such as Kraft
• 6 tablespoons heavy cream
• Large, flaky sea salt, such as Maldon
• ----------
• Preheat oven to 350 degrees. Beat together butter and sugar with a mixer on medium speed until pale and fluffy, then beat in vanilla. With mixer on low, gradually add flour and 1/2 teaspoon table salt, and beat to combine. Press dough together in plastic wrap, then roll into 1 1/4-inch balls. Dip each ball in beaten egg, and roll in coconut. Place balls on parchment-lined baking sheets, and press an indentation into each with your thumb. Bake for 10 minutes, then remove sheets from oven, and re-press indentations. Bake cookies until golden, 9 to 10 minutes more. Let cool on wire racks. Repeat with remaining dough.
• Place caramels and heavy cream in a small saucepan over low heat. Cook, stirring constantly, until the caramels are melted and mixture is smooth, 4 to 6 minutes. Spoon into indentations in cookies, and sprinkle with sea salt. Rewarm caramel if it hardens before all cookies are filled.

Katie found this recipe in a Martha Stewart magazine, you can see the link HERE. 

Heather's Yogurt Dip

Heather swears by this recipe. So much so, that she actually follows the recipe, which is pretty rare for her to do. I can't wait to try it.

Heather's Yogurt Dip
4 oz. reduced-fat cream cheese
3/4 cup (6 oz.) vanilla yogurt
4-1/2 tsp. honey (or sugar)
1/2 tps. ground cinnamon
----------
Mix well and enjoy.

Meatloaf

 A few weeks ago, it was my turn to host book club. We had read my grandma Dianne Blaine Hardy's book, "For Cryin' Out Loud." To honor her, I asked for a few ideas for dinner.  One of them was meatloaf. During dinner, my mom mentioned that when she married my dad, his one rule was no meatloaf. She obliged him for a few years, until one night she was craving meatloaf. She put it on the table and told him it sounded good to her, so that is what they were having. He ended up loving it and she had to rush to the cupboard to remember what all she had put in it. I've tried a few recipes over the years, but this one has been my favorite. It also happens to be a family recipe. Jessica gave it to me and told me it was my aunt Calleen's (my dad's sister) recipe. I only made one slight change. Where I use vinegar, the recipe originally called for mustard. 

Meat Loaf
1 1/2 lb ground beef
3/4 c quick oats, uncooked
1/4 c chopped onion (or 1 T dry minced onion)
1 1/2 tsp salt
1/4 tsp pepper
1 egg, beaten
3/4 c milk
Sauce:
1/3 c ketchup
2 Tbsp. brown sugar
1 Tbsp. vinegar
----------
Heat oven to 350°. Combine all meat loaf ingredients, mix thoroughly and pack firmly into loaf pan. Combine all sauce ingredients and spread over meat loaf. Bake about 1 hour. Let stand 5 minutes before slicing.  

Weight Watchers Soup

I was given this recipe and told it was a zero points Weight Watcher soup, but since I no longer belong to Weight Watchers I can't verify that. But still, it looks pretty healthy. When I make it, I'll probably leave the zucchini out. And I think potatoes might be good in it, but I don't know how that would affect the points value. The recipe calls for one of three broth choices and says that the beef one is best.

Weight Watchers Zero Points Soup
3 cups nonfat beef broth, or nonfat vegetable broth, or nonfat chicken broth
2 garlic cloves, minced
1 TBsp. tomato paste
2 cups cabbage, chopped
1/2 yellow onion
1/2 cup carrots, chopped
1/2 cup green beans
1/2 cup zucchini, chopped
1/2 tsp. basil
1/2 tsp. oregano
dash of salt & pepper
----------
Spray pot with non stick cooking spray. Saute onions, carrots and garlic for 5 minutes. Add broth, tomato paste, cabbage, green beans, basil, oregano and salt & pepper. Simmer for about 5-10 minutes until all vegetables are tender, then add zucchini and simmer for another 5 minutes.

Cowboy Casserole

I like Tator Tot Casserole, but when I saw this version named Cowboy Casserole, on Pinterest, I knew we had to try it. We loved it! I really like the flat Tator Tot Crips it uses instead of regular Tator Tots.

Cowboy Casserole 1 1/2 pounds ground beef
1 medium onion, chopped
3 cloves garlic, chopped
1 can (15.25oz) whole kernel corn, drained
1 can condensed cream of mushroom soup
2 cups cheddar cheese, shredded
1/2 cup milk
4 tablespoons sour cream
1 bag (30 oz) Ore-Ida Crispy Crowns Tator Tots
----------
In a large skillet cook the onion until tender and translucent. Add the chopped garlic and cook for 1 minute more. Add the beef and cook over medium heat until no longer pink. Drain the mixture and place into a large bowl and set aside.

In a small bowl combine the soup, milk and sour cream. Whisk until smooth. Add to hamburger mixture and stir to combine. Add corn and 1 cup of cheddar cheese. Gently mix to combine.

Grease a 9x13 inch baking dish. Layer half of the Crispy Crowns on the bottom, pour the hamburger mixture over the top and then layer with the other half of the Crispy Crowns. Sprinkle with remaining 1/2 cup cheese and bake at 350 for 25 - 30 minutes, or until golden brown and crunchy.
Recipe taken from:
The Cutting Edge of Ordinary

White Chocolate Chex Mix

The first time I had this stuff was when I was in Young Women's. The camp director had made it for Girl's Camp. Normally, I don't like white chocolate, but this is one of the very few exceptions. I can never get enough of this stuff. Which is probably why I don't make it very often. The way I make it, makes enough to fill 4 large Ziploc bags. So I usually make it around Christmas to give away, or on other occasions where I can still have some, but then give most of it away.

You can add as little or as much of the stuff as you want, but this is the way I make it. I know the leader also put pretzels in her version, but I don't like pretzels so I usually don't add them.

White Chocolate Chex Mix



1 box Cheerios cereal

1 box Corn Chex cereal

2 large bags M&M's

1-2 containers Planters unsalted peanuts

2 bagsCraisins

2-4 bags white chocolate

2 Tsp. olive oil per 2 bags of white chocolate

----------

In a large bowl mix cereals, peanuts, craisins, and M&M's. You want just enough room left in the bowl so you can stir in the chocolate with out it overspilling. I usually pour half of the cereal into two separate bowls and then divide the rest of the stuff between the bowls. It seems to be easier to stir two bowls rather then stir one huge bowl and have stuff spilling out while I try to mix it.

In a microwave safe dish, pour in 2 bags of white chocolate and add 2 Tsp. olive oil. Heat in the microwave for 45 seconds. Stir. Then continue to heat it at 30 seconds, stirring each time, until you reach a spreadable consistency and all of the chips are melted.

Pour over mixture and stir until everything is well coated. I usually pour in half of the mixture and stir. Then add the rest. Then I melt the other 2 bags of white chocolate chips and use them to coat my second bowl of chex mix.

Usually I've just let it dry in the bowl before storing it in plastic bags. But this time, I laid some wax paper on my cupboard and then poured the mixture out to dry. Then I broke up the larger clumps and stored it in plastic bags. This seemed to work better because then I didn't have huge chunks to deal with later.

Sarah's Chocolate No Bake Cookies

Sarah's No Bake Cookies

2 cups sugar
1 square butter or margarine
1/2 cup milk
3 Tbsp. cocoa
1/2 tsp salt
Bring to boil (rolling boil) then pour over:
3 cups oatmeal
1 cup coconut (optional)
1 tsp. vanilla

---------

Combine sugar, butter, milk, cocoa and salt and bring to a boil. In another bowl, combine oatmeal, coconut and vanilla. Pour the hot mixture over the oatmeal mixture and stir well. Drop by spoonful on to a cookie sheet or waxed paper. Let cool before eating.

Love Potion

Love Potion

1 (12-ounce) can pink lemonade concentrate
4 cups raspberry sherbet
Sprite
----------

In a pitcher, mix the lemonade concentrate with the recommended amount of water.

In a blender, combine the sherbet with 4 cups of the lemonade mixture; mix until combined.

Pour into individual glasses. Add the soda to taste, stir gently and serve.

We mixed it all up in a pitcher, but when we poured it in our glasses, the bubbles didn't pour in also. So we added more Sprite to our cups.

Recipe adapted from E is for Explore.

7 Layer Jello

This jello could be made for any occasion in any color variety, but this time I decided to make it in red for Valentine's Day. I used Raspberry and Strawberry jello in mine. Then I used some heart shaped cookie cutters to cut it out. I LOVE how it turned out. You could also do more or less layers as desired. The website where I found the recipe did a 5 layer jello and it was just as cute.

7 Layer Jello
4 pkg. 3 oz Jello (lemon, orange, lime, strawberry)
4 pkg. Knox unflavored gelatin
1 can sweetened condensed milk
-------
Mix 1 pkg flavored jello with 1/2 pkg of unflavored gelatin. Add 1 cup boiling water. Stir to dissolve. Cool to room temp and pour into 9 x 13 glass pan. Refrigerate for 15 minutes.

Mix 1 can sweetened condensed milk with 1 cup boiling water. In a small bowl, sprinkle 2 pkg unflavored gelatin over 1/2 cup cold water. Let stand a few minutes and then add 1/2 c boiling water to dissolve gelatin; add to milk mixture and stir to combine. Cool to room temp and pour 1 cup of milk mixture over first layer of jello. Refrigerate for 15 minutes.
Repeat for next three flavors. Let jello set. Cut and serve!

Recipe found on The Food Librarian.

BBQ Chicken Pineapple Quesadillas

Here's another one of those rare recipes when I don't measure anything. I first found the recipe when we got a lot of Bountiful Baskets. It was a great way to use any pineapples and or flour tortillas we would get. Last night I found some old tortillas in my freezer and decided this would be a good way to use them up.

BBQ Chicken Pineapple Quesadillas

Monteray Jack Cheese

Grilled Chicken

Pineapple

Flour Tortillas

BBQ sauce

----------

Season chicken as desired. Cook or grill chicken as desired. Shred or cut chicken. Grill pineapple, if desired.

Layer a flour tortilla with cheese. Then add cooked chicken, pineapple and layer with BBQ sauce. Top with more cheese. Then top with another flour tortilla. You can grill these on the grill, cook them in a pan on the stove, or cook on a pizza sheet in the oven. When we've cooked them on the stove, they had to be flipped, which was kind of difficult, so last night I did it in the stove and it turned out just as good.

Recipe adapted from The Pioneer Woman.

Kim's Mexican Wedding Cookies

Mexican Wedding Cookies

1 cup (2 sticks) butter, softened

1 cup powdered sugar, divided

1 tsp. vanilla

2 cups flour

1 cup finely chopped Planters Pecans

----------

Preheat oven to 350°. Beat butter, 1/2 cup of the powdered sugar and the vanilla in large bowl with electric mixer on medium speed until light and fluffy. Gradually add flour and pecans, beating on low speed after each addition until well blended.

 

Shape dough into 1-inch balls. Place, 1-1/2 inches apart, on ungreased baking sheets.

Bake 14-15 min. or until bottoms of cookies are lightly browned. Cool 5 min. on baking sheets. Roll warm cookies in remaining 1/2 cup powdered sugar until evenly coated; place on wire racks. Cool completely. Store in tightly covered container at room temperature.

Sticky Bun Breakfast Ring

Sticky Bun Breakfast Ring
2 small pkgs refrigerated buttermilk biscuits
3 Tbsp butter or margarine, melted
1/2 cup maple syrup
1/3 cup brown sugar
1/2 tsp cinnamon
1/4 c chopped pecans, optional
1/4 c chopped almonds, optional
----------
Spray a bundt pan with non-stick spray. Combine the melted butter and syrup in a small bowl and set aside. In another bowl, combine the brown sugar, cinnamon and nuts (if desired). Pour half of the syrup mixture in the bottom of the pan. Then sprinkle half of the brown sugar mixture on top of the syrup mixture. Place the biscuits overlapping in the pan to form a ring. Top with remaining syrup mixture and then remaining brown sugar mixture. Bake at 375 for 20 minutes or until golden brown. Cool for 1 minute in the pan then invert onto a serving platter and enjoy!

Recipe from All Things Delicious.

French Dip Crescents with Au Jus

French Dip Crescents with Au Jus 2 pkgs refrigerated crescent roll dough (16 crescent rolls total)
sliced provolone cheese (16 slices)
sliced roast beef
----------
Unroll both packages of crescent rolls and divide the rolls into 8 rectangles by leaving each set of 2 triangles connected. Lightly flour counter and rolling pin and roll out each of the rectangles a little bit and then transfer them to a parchment-lined cookie sheet. Place 2 slices of cheese and as much roast beef as you like on each rectangle and then roll them up. Bake according to package directions and remove from oven when golden brown. Serve with your favorite Au Jus sauce for dipping.

*Recipe can also be made using different kinds of meats and cheeses served with a sauce or not!

Original recipe from Mama Loves Food!, but assembly idea from Cooking4Carnivores.

Felicity's Poppy Seed Bread

Poppy Seed Bread

3 cups flour

1-1/2 tsp. salt

1-1/2 tsp. baking powder

3 eggs

1-1/2 tsp. almond flavoring

1-1/2 tsp. butter flavoring

1-1/2 tsp. vanilla flavoring

2-1/4 cups sugar

1-1/2 cups milk

1 cup oil

1-1/2 Tbsp. poppy seeds

GLAZE:

1/4 cup orange juice, prepared

3/4 cup sugar

1/4 tsp. butter flavoring

1/2 tsp. almond flavoring

1/2 tsp. vanilla flavoring

----------

Mix all ingredients and bake 1 hour at 350°.

For glaze, mix ingredients well and then pour over bread twice.

Angie's White Chocolate Pumpkin Dream Cookies

White Chocolate Pumpkin Dreams

1 cup butter, softened

1/2 cup sugar

1/2 cup brown sugar

1 egg

2 tsp. vanilla

1 cup canned pumpkin

2 cups all-purpose flour

3-1/2 tsp. pumpkin spice

1 tsp. baking powder

1 tsp. baking soda

1/4 tsp. salt

1 pkg. white chocolate chips

FROSTING:

1/2 cup brown sugar

3 Tbsp. butter

1/4 cup milk

1-1/2 to 2 cups powdered sugar

----------

Preheat oven to 350°. Cream butter and sugars until light and fluffy. Beat in the egg, vanilla and pumpkin. Combine dry ingredients; gradually add to creamed mixture and mix well. Stir in chips. Drop by rounded teaspoonfuls 2" apart on an ungreased cookie sheet. Bake 12-14 minutes. Remove to wire rack to cool completely.

For frosting: Combine sugar and butter in a sauce pan. Bring to a boil. Cook over medium heat for 1 minutes or until thickened, cool 10 minutes. Add milk and beat until smooth. Beat in enough powdered sugar until desired consistency is reached. Spread over cooled cookies.