Hot Pizza Dip

Ingredients

8 ounces cream cheese, softened
1 teaspoon italian seasoning
1/4 teaspoon garlic powder
8 ounces mozzarella cheese, shredded
4 ounces cheddar cheese, shredded
1/2 cup pizza sauce ( I used 1 cup)
1/2 cup green bell pepper, finely chopped
1/2 cup red bell pepper, finely chopped
tortillas or breadstick

Directions

Combine cream cheese and seasonings.
Spread in the bottom of a 9 inch pie plate. (I used a round cake pan). Combine cheeses and sprinkle half over the cream cheese layer.
Spread sauce over that. Sprinkle remaining cheese on top.Bake 350 for 20 minutes.
Serve warm with breadsticks or tortilla chips.
(I used pita triangles).

Slow-Cooker Croissant Pudding with Butter Bourbon Sauce

Ingredients

Croissant Pudding

8

cups 1-inch cubes croissants (about 12 regular size)

1 1/2

cups milk

3

eggs

3/4

cup sugar

1/4

cup butter, melted

1

teaspoon ground cinnamon

1 1/2

teaspoons vanilla

1

cup coarsely chopped toasted pecans

Butter Bourbon Sauce

1

cup caramel topping

1

tablespoon butter

2

tablespoons bourbon

Sweetened whipped cream, if desired

Steps

• 1

  Spray 3 1/2- to 4-quart slow cooker with cooking spray. Place croissant cubes in slow cooker.
• 2

  In medium bowl, beat milk, eggs, sugar, melted butter, cinnamon and vanilla with whisk; stir in pecans, and pour over croissants. Toss to evenly coat.
• 3

  Cover; cook on Low heat setting 1 hour 15 minutes. Carefully remove slow cooker ceramic insert, leaving cover on, and rotate insert 180 degrees. Continue to cook on Low heat setting 1 hour to 1 hour 15 minutes or until knife inserted near center comes out clean. Let stand covered 10 minutes.
• 4

  Meanwhile, in small microwavable bowl, mix caramel topping, butter and bourbon. Microwave uncovered on Medium 1 to 2 minutes, stirring after 1 minute, until warm. Serve pudding warm with sauce and whipped cream.

Bacon Wrapped Stuffing Bites

Ingredients

1

packet (6.5 oz)  cornbread stuffing mix

1

large egg

1/3

cup milk

1/2

cup chopped white onion

2

cloves garlic, minced

1/2

cup chopped parsley

1/2

apple chopped

1

cup chopped pecans

2

Italian sausage links, casings removed and torn into chunks

1

teaspoon curry powder

1

teaspoon lemon zest

15

slices bacon, cut in half

Steps

• 1

  Preheat oven to 350°F.
• 2

  In a large mixing bowl, combine the Betty Crocker™ stuffing mix, egg and milk. Mix with a wooden spoon.
• 3

  Add the onion, garlic, parsley, apple and pecans. Mix to combine.
• 4

  Add the torn sausage, curry powder and lemon zest. Mix to combine.
• 5

  Arrange the bacon strips on a baking sheet. Take a small mound of stuffing and form a little log, or finger. Place the mound in the center of each bacon strip. Wrap the bacon around the stuffing.
• 6

  Bake for 45 minutes, or until bacon is crispy and stuffing is browned and cooked through.

Brown Butter Sugar Cookie Peach Cobbler

Ingredients

Fruit Base

2

bags (12 oz each) frozen sliced peaches, thawed (about 5 cups)

2

tablespoons granulated sugar

2

tablespoons cornstarch

1/2

teaspoon ground cinnamon

Juice of 1 medium lemon (3 tablespoons)

3

tablespoons butter, softened and cut into 1/2-inch cubes

Cookie Topping

1/2

cup butter

1

pouch (1 lb 1.5 oz) sugar cookie mix

1/2

teaspoon ground cinnamon

1

egg

1

tablespoon coarse sparkling sugar

Steps

• 1

  Heat oven to 375°F. Spray 13x9-inch pan with cooking spray. Scatter peach slices evenly in pan. Sprinkle granulated sugar, cornstarch, 1/2 teaspoon cinnamon and the lemon juice evenly over top; stir to combine. Top evenly with 3 tablespoons cubed butter.
• 2

  In 1-quart saucepan, heat 1/2 cup butter over medium heat 8 to 10 minutes, stirring frequently, until light golden brown. Pour into large bowl. Stir cookie mix, 1/2 teaspoon cinnamon and the egg into browned butter with wooden spoon until soft dough forms. Spoon dough in tablespoons evenly over top of peach mixture; sprinkle with sparkling sugar.
• 3

  Bake 30 to 35 minutes or until cookies are golden brown and edges of fruit filling are bubbly. Cool 10 minutes before serving.

Maple-Apple Dump Cake

Ingredients

6

cups coarsely chopped peeled apples (6 medium)

1/2

cup plus 2 tablespoons real maple syrup

1/4

cup packed brown sugar

1

box  yellow cake mix

3/4

cup butter, melted

1

cup powdered sugar

2

teaspoons water

1/4

teaspoon maple extract

Steps

• 1

  Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
• 2

  In baking dish, mix chopped apples, 1/2 cup syrup and the brown sugar. Spread evenly in pan. Top with dry cake mix; gently shake pan to distribute evenly. Pour melted butter over top, tilting pan to cover as much of the top with butter as possible.
• 3

  Bake 42 to 45 minutes or until top is golden brown, mostly dry on top and bubbly around edges. Cool 15 minutes. In small bowl, mix powdered sugar, remaining 2 tablespoons syrup, the water and maple extract. Drizzle over cake.

Fudgy Cherry-Cheesecake Brownie Bars

Ingredients

Topping
2 (8 ounce) packages low-fat cream cheese or 2 (8 ounce) packages cream cheese
1/2 cup sugar
1 large egg
1 teaspoon vanilla extract

Brownie
1 cup unsalted butter
6 ounces unsweetened baking chocolate
2 cups sugar
3/4 teaspoon vanilla extract
3/4 teaspoon salt
4 large eggs
1 1/4 cups all-purpose flour
1 (21 ounce) can cherry pie filling


Instructions
1 Heat oven to 350°.
2 Line a 13 x 9" baking pan with foil, letting ends extend a bit over sides. Lightly coat the foil with nonstick cooking spray.
3 Topping: Beat together all topping ingredients in medium mixing bowl until blended and smooth. Set aside.
4 Brownie: In a large microwavable mixing bowl, melt butter and chocolate using med power -- about 2 minutes---check every 45 seconds and stir. (Can also do in a saucepan over low heat.) Heat until chocolate is melted and smooth -- stir to make a smooth mixture.
5 With wooden spoon, stir in sugar, vanilla and salt into melted chocolate mixture. Add eggs, one at a time, stirring briskly after each egg, until well-blended. Stir in flour.
6 Spoon brownie mixture into prepared baking pan.
7 Scatter heaping Tbsp of topping mixture on top of brownie mixture. Next, scatter Tbsps of cherry pie filling over top. Run tip of a knife through topping and pie filling to create a marbelized look.
8Bake at 350 for 45-50 minutes or until brownie edges begin to pull away from sides and edges of cream cheese are slightly brown. THE CENTER WILL STILL "JIGGLE" WHEN SHAKEN EVEN WHEN THEY ARE DONE!
9 Cool in pan on wire rack. When cooled, chill for at least 4 hours before cutting.
10 After chilling, simply lift out by using the foil that lines the pan. Place on cutting board and cut into squares, and place into individual cupcake/muffin liners.

Chicken Pad Thai Casserole

Ingredients

2

eggs, slightly beaten

1/4

cup packed brown sugar

1

tablespoon chili garlic sauce

2

teaspoons fish sauce

1

package (20 oz) boneless skinless chicken thighs, cut in 1-inch pieces

2

cups shredded green cabbage

1

cup shredded carrot

2

cups  reduced-sodium chicken broth (from 32-oz carton)

3

tablespoons soy sauce

2

tablespoons butter

1

package (8 oz) pad Thai rice noodles

1/2

cup chopped salted roasted peanuts

3/4

cup chopped green onions

1/2

cup chopped fresh cilantro leaves

Lime wedges

Steps

• 1

  Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
• 2

  In large bowl, mix eggs, brown sugar, chili garlic sauce and fish sauce; stir in chicken, cabbage and carrot.
• 3

  In 1-quart microwavable bowl, mix broth, soy sauce and butter. Microwave uncovered on High 4 to 6 minutes or until steaming. Add noodles to baking dish, pulling apart to spread evenly in dish. Pour broth mixture over noodles; let stand 2 minutes. Using tongs, carefully turn noodles, and spread in even layer.
• 4

  Pour chicken mixture over noodle mixture, and spread evenly to cover noodle mixture; cover with foil. Bake 30 minutes.
• 5

  Stir noodle mixture, then replace foil and bake 7 to 10 minutes longer or until chicken is no longer pink in center and mixture is heated to at least 165°F in center of casserole. Top with peanuts, green onions and cilantro. Serve with lime wedges.