OREO & Fudge Ice Cream Cake

OREO & Fudge Ice Cream Cake

1/2 cup hot fudge ice cream topping, warmed
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
1 pkg. (4-serving size) JELL-O Chocolate Instant Pudding
8 OREO Cookies, chopped (about 1 cup)
12 vanilla ice cream sandwiches, unwrapped

POUR fudge topping into medium bowl. Add 1 cup of the whipped topping; stir with wire whisk until well blended. Add dry pudding mix; stir 2 min. or until well blended. Gently stir in chopped cookies; set aside.

ARRANGE 4 of the ice cream sandwiches, side-by-side, on 24-inch-long piece of foil; top with half of the whipped topping mixture. Repeat layers. Top with remaining 4 ice cream sandwiches. Frost top and sides of dessert with remaining whipped topping. Bring up foil sides. Double fold top and ends to loosely seal packet.

FREEZE at least 4 hours before serving. Store leftover dessert in freezer

Mini Fruit Pizza

MINI FRUIT PIZZA'S

Yummy and so much easier to make than the big ones! Just use the same recipe as this one and then cute the cookie roll into individual cookies! I'm all about easy and it still looks nice!

Fruit Pizza

Fruit Pizza recipe is:

1 roll of store bought sugar cookies rolled out into a circle. The spread is 1 - 8 oz pkg of cream cheese, 1 cup of powdered sugar and 1 - 8oz. container of cool-whip! Then whatever kind of fruit you want!

Cinnamon Rolls & FROSTING!

Never Fail Rolls

2 TBLS Dry yeast ½ cup sugar
¼ cup warm water 2 tsp. salt
2 cups warm water 2 eggs, beaten
½ cup butter, melted 6 cups flour


Mix yeast with ¼ cup warm water. In separate bowl (kitchen aid) combine 2 cups warm water, sugar, salt, and eggs and mix. Add yeast. Add flour to other ingredients and beat vigorously to a soft dough. Let rise ½ hour. Can be placed in fridge for 2 or more hours. Dough can stay in fridge up to 2-3 days. Roll out with quite a bit of flour. Cut into desired shape and dip in butter. Arrange on cookie sheet. Let rise 1-2 hours. Bake at 425 for 12-15 min.

*For Cinnamon Rolls*
Add a ½ tsp. lemon in the dough (optional).

1/3 cup butter, melted 1 cup brown sugar
½ cup raisins 2 tsp. cinnamon

Roll into a rectangle and spread melted butter over dough. Sprinkle with brown sugar, cinnamon, and raisins. Roll like a jelly roll and cut with a string 1” wide. Place on
buttered cookie sheet ½ inch apart. Let rise 1 hr. then bake at 350 for 15 minutes.

I do everything in the Kitchen Aid and I don't let it rise for that first 1/2 hour I just roll it right out and then let it rise for any hour as the cinnamon rolls. Then bake it! :) I'm all for easy and it works GREAT!

FROSTING
1 cube butter softened
1 package of cream cheese
2 cups of powdered sugar
1 tsp. vanilla

Beat butter and cheese to a pulp, add sugar and vanilla and stir until frosting.

Ann's Quick Corn Bread Deep-dish Pizza

Ann’s Quick Corn Bread Deep-dish Pizza

Ingredients

Crust:
1 (8 1/2-ounce) box Jiffy brand corn-muffin mix
1 large egg
1/2 cup milk
1/2 cup grated Parmesan

Topping:
1 tablespoon vegetable oil
1 large onion, chopped
1 garlic clove, chopped
1 (26-ounce) jar of your favorite pasta sauce
1/2 teaspoon dried oregano
Salt and pepper to taste
1 pound sausage of your choice, cooked and crumbled or sliced
1/2 pound Monterey Jack, shredded

1. Heat the oven to 375 degrees. Grease a 9x13 inch baking dish. Prepare the muffin mix using the egg and 1/2 cup of milk. (Note: this amount of milk is different from what’s called for in the package directions.) Add the Parmesan, and then spread the batter evenly across the bottom of the pan.

2. Heat the oil in a large skillet, then sauté the onion and garlic until translucent, about 2 minutes. Add the pasta sauce, oregano, and salt and pepper. Cook the sauce until it thickens, about 5 minutes, stirring frequently.

3. Arrange half of the cooked, room-temperature sausage on the cornmeal batter. Pour the sauce over the batter, spreading it evenly, then layer on the remaining sausage. Bake for 15 minutes, then top the mixture with Monterey Jack and bake until the cheese is bubbling, about 10 minutes. Cut into slices and serve. Makes 6 servings.

P.S. I didn’t have any onion or garlic so I just added dried onion with my sausage when I cooked it and then added garlic salt, pepper and oregano with the spaghetti sauce when I heated it up. It still turned out really good. The kids all loved it.

Stove Top One-Dish Chicken Bake

Stove Top One-Dish Chicken Bake

6 oz. Stove Top stuffing mix
4 boneless, skinless chicken breast fillets (cut into bite size)
1 can cream of mushroom soup (I also add 1/2 can milk)
1/3 C. sour cream (I add more because it is to dry for me)

Mix contents of stuffing mix pouch and 1 1/2 cups water; set asidePlace chicken in cake pan or 2-quart casserole. Mix soup and sour cream Pour over chicken. Top with stuffing Bake 350 degrees for 35-40 minutes or until chicken is cooked through.This is very good! Enjoy...

MY VERSION:

Chicken Stuffing Casserole

2 pkg's of stuffing
2 cans of cream of chicken soup
1 small container of sour cream
1-2 lbs of chicken depending on how much you like

Follow the instruction on the box of stuffing. Cube up your cooked chicken. Put the soup & sour cream in a sauce pan and heat it up. Add your chicken & stuffing while it's still hot.
Voila! You're done.

I like to boil my chicken (make sure to add salt to it though so it doesn't taste gamie) while it's still frozen cause I'm lazy and hate defrosting or don't think about making it until it's dinner time and don't want to take an extra 20 minutes to defrost it. It's very good.

Pretzel Salad or Dessert

Pretzel Salad or Dessert

Crust:

2 cups crushed pretzels

3 Tablespoons sugar

3/4 cup melted butter

Mix and press into a 9x13 pan. Bake for 5 minutes @ 400 degree's.

Center:

8 oz Cream Cheese

1 cup sugar

1 (20 oz) can crushed pineapple, drained

Mix together. Fold in 8 oz. cool whip. Spread over cooled crust.

Top:

1 Large pkg. Raspberry Jello

2 cups boiling water

1 cup frozen raspberries

Partially set Jello mixture. Spread over cream mixture. Chill.

***I used blackberries because that's what I had in the freezer and I used black cherry jello because that's what I had. I think it's very versatile and you could use whatever you want. The pretzel crust is YUMMY as is the middle filling....

IT'S TO DIE FOR!!! :)