Cookie Dough Bites

Ingredients

1 roll  refrigerated peanut butter cookies

12 oz cream cheese, softened

1/4 cup packed brown sugar

1/4 cup honey

1/2 cup miniature chocolate chips

 

Directions

1. Heat oven to 350°F. Shape cookie dough into 60 (1/2-inch) balls. Place 30 balls on each of 2 ungreased large cookie sheets. Flatten each ball slightly.
2. Bake 8 to 9 minutes or until cookies are golden brown on edges. Remove from cookie sheets to cooling rack; cool 5 minutes.
3. Meanwhile, in medium bowl, mix cream cheese, brown sugar and honey until well combined. Stir in miniature chocolate chips. Spoon cream cheese mixture on cookies. Serve immediately, or refrigerate until ready to serve

 

Easy Dipped Sugar Cookie Sticks

Ingredients

1 roll (16.5 oz)  refrigerated sugar cookies

1/4 cup all-purpose flour

8 oz white candy coating (almond bark), cut into pieces (from 20-oz package)

2 tablespoons red, green or white decorator sugar crystals, decors or sprinkles 

 

Directions

1. Heat oven to 350°F. Let cookie dough stand at room temperature 10 minutes to soften. Line large cookie sheet with cooking parchment paper.
2. In large bowl, break up cookie dough. Add flour; stir with spoon or hands until well blended. Place cookie dough on cookie sheet; press into 15x8-inch rectangle. With pizza cutter or sharp knife, cut dough into 30 (4x1-inch) sticks (do not separate).
3. Bake 12 to 15 minutes or until edges are light golden brown. Cool 2 minutes. Cut into 30 sticks with pizza cutter or sharp knife. Cool 1 minute; remove from cookie sheets to cooling racks, separating into cookie sticks. Cool completely, about 20 minutes.
4. Meanwhile, in small bowl, melt candy coating as directed on package. Dip one end of each stick into candy coating; dip or sprinkle with sugar crystals.

 

Hot Chocolate-Marshmallow Cookies

Ingredients

1 roll  refrigerated chocolate chip cookie dough

1 cup Chocolate Flavored Hazelnut Spread

3 tablespoons unsweetened baking cocoa

3/4 teaspoon  Chili Powder

1/2 teaspoon  Ground Saigon Cinnamon

6 large marshmallows, cut in half 

 

Directions

1. Heat oven to 350°F. Let cookie dough stand at room temperature 10 minutes to soften. Line 2 large cookie sheets with Reynolds® Parchment Paper.
2. In large bowl, break up cookie dough. Add hazelnut spread, cocoa, chili powder and cinnamon. Beat with electric mixer on low speed about 2 minutes or until well blended.
3. Shape dough into 12 (2-inch) balls. Flatten each ball into 3-inch round. Shape 1 cookie dough round around 1 marshmallow half, covering completely. Repeat with remaining dough rounds and marshmallows. Place 2 inches apart on cookie sheets.
4. Bake 10 to 13 minutes or until surface of cookie appears cracked and marshmallow shows through. Cool 5 minutes; remove from cookie sheets to cooling racks. Cool 5 minutes. Serve warm. Store tightly covered.
    
   Courtesy of Pillsbury 

 

Minnesota Hot Dish

What You'll Need:

• 1 pound ground beef
• 1/4 cup chopped onion
• 1/4 teaspoon salt
• 1 (10-3/4-ounce) can cream of mushroom soup, undiluted
• 1/2 cup milk
• 1 (16-ounce) package frozen mixed vegetables
• 1 cup (4-ounces) shredded Cheddar cheese
• 1/2 (32-ounce) package frozen seasoned potato nuggets

What To Do:

1. Preheat oven to 400 degrees F. Coat a 2-1/2-quart baking dish with cooking spray.
    
2. In a skillet over medium heat, brown ground beef, onion, and salt, stirring until meat crumbles and is no longer pink; drain. Spoon ground beef into prepared baking dish.
    
3. In a small bowl combine soup and milk, mix well. Layer frozen vegetables, soup mixture, and cheese over ground beef. Top with frozen potatoes.
    
4. Bake 35 to 40 minutes, or until potatoes are golden and casserole is heated through. 

Upside Down Apple Pie

What You'll Need:

• 6 tablespoons (3/4 stick) butter, melted, divided
• 1/2 cup packed light brown sugar
• 1/2 cup chopped pecans
• 1 (15-ounce) package refrigerated rolled pie crusts
• 1 cup granulated sugar
• 1/3 cup all-purpose flour
• 3/4 teaspoon ground cinnamon
• 5 large Granny Smith or other firm apples, peeled, cored, and cut into 1/2-inch wedges

What To Do:

1. Preheat oven to 375 degrees F. Coat a deep-dish pie plate with cooking spray and line it with wax paper. Coat wax paper with cooking spray.
    
2. In a small bowl, combine 4 tablespoons butter, the brown sugar, and pecans; mix well and spread evenly over bottom of pie plate. Unroll 1 pie crust and place it in pie plate, pressing crust firmly against nut mixture and sides of pie plate; set aside.
    
3. In a large bowl, combine granulated sugar, flour, cinnamon, and remaining butter; mix well. Add apples and toss gently to coat. Spoon into pie crust.
    
4. Unroll second pie crust and place over apple mixture. Trim and fold edges together to seal. Using a knife, cut four 1-inch slits in top crust.
    
5. Bake 1 to 1-1/4 hours, or until crust is golden (see Notes). Carefully loosen wax paper around rim and invert pie onto a serving plate while still hot. Remove wax paper and allow to cool slightly; slice into wedges and serve warm, or allow to cool completely before serving.

Courtesy of Mr.Food

Bundt Pan Stuffing

What You'll Need:

• 1 loaf French bread, cut into 1-inch cubes
• 1/2 cup (1 stick) butter
• 1 cup chopped onion
• 3 stalks celery, chopped
• 1 1/2 cups chicken broth
• 4 eggs, beaten
• 1/4 cup chopped fresh parsley
• 1 teaspoon ground sage
• 3/4 teaspoon salt
• 1/4 teaspoon black pepper

What To Do:

1. Preheat oven to 375 degrees F. Coat 2 baking sheets and a bundt pan with cooking spray.
2. Place bread cubes on baking sheets and bake 15 to 20 minutes, or until toasted, stirring halfway through cooking.
3. Meanwhile, in a medium skillet over high heat, melt butter; saute onion and celery 8 to 10 minutes, or until soft.
4. In a large bowl, mix chicken broth, eggs, parsley, sage, salt, and pepper. Add bread cubes and vegetables and gently toss until thoroughly combined. Pour mixture into bundt pan and using a spoon, press down into pan.
5. Bake 40 to 45 minutes, or until golden brown. Let sit 5 minutes, then invert onto serving platter.

Courtesy of Mr.Food

Sweet Potato Gratin

What You'll Need:

• 2 tablespoons butter
• 1/2 cup finely chopped onion
• 2 cups heavy cream
• 3/4 teaspoon dried thyme leaves
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 4 pounds sweet potatoes, peeled, cut in half, then thinly sliced

Preheat oven to 400 degrees F. Coat a 2-1/2 quart casserole dish with cooking spray.

In a medium saucepan over medium heat, melt butter; saute onion 6 to 8 minutes, or until translucent. Stir in cream, thyme, garlic powder, salt, and pepper; simmer 5 to 7 minutes, or until hot.

In a large bowl, combine potatoes and cream sauce; mix well. Pour into casserole dish and cover.

Bake 30 minutes, then uncover, stir potatoes, and continue cooking 25 to 30 additional minutes, or until fork-tender and bubbly.

Buffalo Chicken Tot Casserole

What You'll Need:

• 3/4 cup Buffalo wing sauce, divided
• 3 cooked chicken breasts, cut into 1/2-inch chunks (about 1-1/2 pounds)
• 1 cup crumbled blue cheese
• 1/2 (32-ounce) package frozen potato tots
• 1 cup grated mozzarella cheese
• 3/4 cup diced celery

What To Do:

1. Preheat oven to 350 degrees F. Coat a 9- x 13-inch baking dish with cooking spray.
2. In a large bowl, combine 1/2 cup wing sauce and chicken; toss until evenly coated. Place chicken evenly in baking dish, then sprinkle with blue cheese. Place potato tots over blue cheese, and drizzle with remaining wing sauce.
3. Bake 35 minutes, then top with mozzarella cheese and bake 5 additional minutes, or until cheese is melted. Sprinkle with celery and serve.

Cranberry Shortbread Drops

What You'll Need:

• 2 sticks butter, softened
• 1/2 cup sugar
• 1 egg yolk
• 1 1/2 teaspoons vanilla extract
• 1/4 teaspoon salt
• 2 cups all-purpose flour
• 1 cup dried cranberries
• 1 cup white chocolate chips
• 1/2 cup chopped walnuts

What To Do:

1. Preheat oven to 400 degrees F. Coat 2 baking sheets with cooking spray.
2. In a large bowl, cream butter and sugar. Beat in egg yolk, vanilla, and salt. Add flour; mix well. Stir in dried cranberries, white chocolate chips, and walnuts. Drop by small teaspoonfuls onto baking sheets.
3. Bake 10 to 12 minutes, or until lightly browned on bottom.

Oatmeal Cookie Pie

What You'll Need:

• 1 rolled refrigerated pie crust (from a 15-ounce package)
• 3 eggs
• 1 cup light corn syrup
• 1/2 cup packed brown sugar
• 3 tablespoons melted butter
• 1 cup quick cooking oats
• 1 tablespoon all-purpose flour
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 3/4 cup raisins

What To Do:

1. Preheat oven to 325 degrees F. Unfold pie crust and place in a 9-inch deep dish pie plate.
2. In a large bowl, beat together eggs, corn syrup, sugar and butter.
3. Add remaining ingredients and mix well. Pour into crust. Place on baking sheet.
4. Bake for 55 to 60 minutes or until top is golden brown and filling is set in center. Cool.

Cabbage Fritters

What You'll Need:

• 2 1/2 cups white cabbage, finely chopped or grated
• 1/4 cup finely chopped onion
• 1/4 cup crumbled cooked bacon
• 1/2 cup all-purpose flour
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 2 eggs, lightly beaten
• 1/4 cup vegetable oil

 

What To Do:

1. In a large bowl, combine all ingredients except oil; mix well.
2. In a large skillet over medium heat, heat vegetable oil. Drop heaping tablespoons of batter into skillet; be sure not to overcrowd. Cook 2 to 3 minutes per side, or until golden.
3. Remove to a paper towel-lined platter; repeat with remaining batter. Serve immediately.

 

Mom's Fried Chicken

What You'll Need:

• 1 (3-1/2-pound) chicken, cut into 8 pieces
• 2 cups buttermilk
• 1 teaspoon salt
• Vegetable oil for frying
• 1 cup self-rising flour
• 1/2 teaspoon poultry  seasoning
• 1/4 teaspoon garlic powder
• 1/8 teaspoon cayenne pepper

What To Do:

1. In a large bowl, toss chicken with buttermilk and salt. Cover and refrigerate 1 hour.
2. In a large deep skillet over medium-high heat, heat 1 inch oil until a deep-fry thermometer registers 360 degrees F.
3. Meanwhile, in a shallow bowl, mix flour, poultry seasoning, garlic powder, and cayenne pepper. Remove dark meat from buttermilk, shake off excess, and roll in flour mixture. Shake off excess flour, place in hot oil, and fry about 15 minutes, or until golden brown and cooked through, turning occasionally. (Adjust heat, as needed.) Drain on a paper towel-lined platter.
4. Reheat oil to 360 degrees F. Repeat with chicken breasts and wings, frying about 15 minutes, or until golden brown and cooked through, turning occasionally. Drain on a paper towel-lined platter. Serve hot or at room temperature.