Pull-Apart Pizza Muffin

1/3 cup olive oil

26 oz thawed dinner roll dough

2 1/2 cups shredded mozzarella cheese

1/2 cup shredded parmesan cheese

2 Tbsp Italian seasoning

1/2 cloves minced garlic

6 oz pepperoni

Cut all the dinner rolls and pepperoni into quarters.

Mix all ingredients in bowl by hand.

Place handfuls of the mixture into a greased muffin tin.

Bake at 350^oF for 20-25 minutes. 

Strawberry Ice Cream Delight

1 cube margarine, melted

1/4 cup brown sugar

1/2 cup chopped walnuts

1 cup flour

2 egg whites

1 cup sugar

10 oz frozen strawberries

2 Tb lemon juice

1 cup whipping cream

Spread melted margarine, brown sugar, chopped walnuts, and flour onto a cookie sheet.

Bake at 350 degrees for 20 minutes, stirring every 5 minutes.

Beat egg whites, sugar, frozen strawberries, and lemon juice until whipped.

Add the whipping cream. 

Beat until it peaks.

In a 9 x 13 pan, layer 2/3 of the cookie crumble.

Add ice cream mix on top of layer.

Sprinkle the rest of the cookie crumble on top.

Freeze overnight.

Chicken Pot Pie

1 (8 oz) bag frozen mixed vegetables

2 refrigerated pie crusts (or see Perfect Pie Crust recipe)

1 (10 3/4 oz) can cream of chicken soup

1/2 cup milk

2 cups chopped cooked chicken or turkey

1/2 tsp garlic salt

1/2 tsp black pepper

Preheat oven to 375^oF.

Defrost the vegetables in a microwave for about 3 minutes.

Cut 2 pie crusts into quarters, to yield 8 equal pieces.

Coat the inside of 4 small aluminum-foil pans or 4 ramekins with vegetable cooking spray.

Line the bottom of each with a quarter of crust, molding it with your fingers to fit.

In a large bowl, stir together the soup and milk.

Add the remaining ingredients.

Spoon about 2/3 cup of the mixture into each pan or ramekin. 

Top each with a piecrust quarter. 

Pinch the edges together and cut vents in the top.

Place on a baking sheet and bake for 35-45 minutes or until golden brown.

Perfect Pie Crust recipe:
http://sittinonthecoucheatinbonbons.blogspot.com/2015/11/perfect-pie-crust.html

Blueberry Muffins

To Die For Blueberry Muffins

Muffins:

1 1/2 cups all-purpose flour

3/4 cup white sugar

1/2 tsp salt

2 tsp baking powder

1/3 cup vegetable oil

1 egg

1/3 cup milk

1 cup fresh blueberries

Preheat oven to 450^oF. Grease muffin cups or line with muffin liners.

Combine 1 1/2 cups flour, 3/4 cup sugar, salt, and baking powder. 

Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup.

Mix this with the flour mixture.

Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.

Topping:

1/2 cup white sugar

1/3 cup all-purpose flour

1/4 cups butter, cubed

1 1/2 tsp ground cinnamon

Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 tsp cinnamon.

Mix with fork, and sprinkle over muffin before baking. 

Bake for 20-25 minutes in the preheated oven or until done. 

Basic Spritz Cookie

Basic Spritz Cookie

1/2 cup Crisco

1/2 cup butter

3/4 cup sugar

1 egg

1 tsp vanilla

2 1/4 cup flour, sifted

1/2 tsp salt

1/4 tsp baking powder

Sift dry ingredients together, set aside. Cream Crisco, butter, and sugar well.

Beat in egg and vanilla.

Gradually blend in dry ingredients.

Fill cookie press and form cookies on ungreased cookie sheets.

Bake at 375^oF for 10-12 minutes. 

Do not overcook - edges should be just barely turning light brown at the most. 

(I don't like mine brown)

Yields 60-72 cookies (depending on the size of the cookie press)

Dough can be colored after it is all mixed together - I just add drops into the mixing bowl and mix it in.

Lemon Bars

Lemon Bars

Crust:

1 lemon cake mix

1/3 cup margarine

1 egg

Press into greased 9x13 pan.
Bake at 350^oF for 10 minutes.

Topping:

1 cup sugar

2 eggs

1/4 cup lemon juice

1/4 tsp salt

1/2 tsp baking powder

Blend and layer on top of baked crust.

Bake at 350^oF for 10 minutes.

Applenut Chess Pie

Applenut Chess Pie

Grand Prize Winning Recipe

1 (7 oz) jar marshmallow creme

2 tsp vanilla

2 tsp lemon juice

3 eggs, beaten

2 Tb butter or margarine, melted

1 cup peeled, finely shredded apples

3/4 cup brown sugar, packed

3/4 cup chopped walnuts

2 Tb flour

1 (9 inch) unbaked pastry shell

ginger creme topping

Combine marshmallow creme, vanilla, and lemon juice, mixing with wire whisk until well blended.

Add eggs and butter. Mix well.

Combine apples, brown sugar, nuts, and flour and stir into marshmallow creme mixture.

Pour into pastry shell.

Bake at 425 degrees for 10 minutes.

Reduce heat to 350^oF.

Continue baking for 45 minutes, or until top is firm.

Serve with Ginger Creme topping.

Ginger Creme Topping

1 cup sour cream

1/2 tsp ground ginger

1 (7 oz) jar marshmallow creme

Combine sour cream and ginger. 

Add to marshmallow creme; mixing with wire whisk until well blended.

Makes about 2 cups.