Melted Snowman Cookies

Ingredients:

1 package Betty Crocker Sugar Cookie Mix

10+ large marshmallows

Betty Crocker Cookie Icing (white and orange)

Wilton decorating icing tubes in black, red, green, blue, pink, etc.

Directions:

Mix cookie mix according to directions, or prepare your favorite cut out sugar cookie recipe,

then just grab a golf ball sized chunk and squish it down until it’s about 1/4-1/2 inch thick. Do not worry about the shape or how lumpy it is, the more misshapen the better! Bake according to recipe directions.

Once the cookies are cool, load them up with the cookie icing and spread it around with the back of the spoon, let some dribble over the edge for a “puddled” look

Spray a microwave safe plate with cooking spray, and place marshmallows on the plate. Set the microwave for 30 seconds but watch the marshmallows as they cook stop the micorwave as soon as the marshmallows start to get puffydo not let them dubble in size

Spray your fingers with cooking spray or grease them up with shortening. and carefully pull the marshmallows off by the base and set them on top of the frosted cookies.

Then just decorate as you like with the frosting tubes or your own homemade frosting

Enjoy!!

Marshmallow Pops

Ingredients:

milk chocolate chips (16oz. bag will make about half a bag of large marshmallows)

large marshmallows

lollipop sticks

toppings i.e. sprinkles, nuts, crushed cookies, etc..

Directions:

Prep all your toppings and place into bowls ready for dipping

Making sure you are being supervised properly

Melt the chocolate until it is smooth

Place one marshmallow on the end of a lollipop stick and dip into melted chocolate letting excess drip off, scraping the bottom smooth so that it may lay flat.

Roll into toppings

*don’t worry if you get a little on your fingers, you can just lick it off*

Make sure you cover it really good

Stand them up on parchment paper to dry/harden

Try different varieties

Enjoy!!!

Kiss Pie

Ingredients:

1 refrigerated pie crust

14 Hershey kisses (of choice)

1 egg white wash with 1 tablespoon of water

powdered sugar

sugar

Directions:

Preheat oven to 350F

Roll out pie dough onto a lightly floured countertop

Place 10 kisses around the edges of pie dough, about 2 1/2 inches apart.

take a knife or “cookie cutter” and cut a 2 1/2 – 3 inch circle around kiss

Fold half of the pie dough around top of dough and pinch edge around top of kiss

Now fold up both sides of remaining dough up to the tip of the kiss pinching edge pressing together edges and forming a criss cross. Continue until all dough is used up (re-rolling the dough is fine)

Brush all little pies with an egg white wash

then sprinkle with granulated sugar

Bake for 20-28 minutes or until pies are golden

Remove and let cool for 5 minutes before transferring to cooling rack

dust each pie with powdered sugar

Enjoy!!

Crescent Roll Breakfast Bake

Ingredients:

1 large can of Pillsbury crescent rolls

1 pound sausage, browned & drained well

2 cups Mozzarella cheese, shredded

4 eggs

1/2 cup milk

1 teaspoon salt

1/2 teaspoon pepper

Directions:

Press crescent rolls into the bottom of a 9x13 buttered pan

Sprinkle with cooked sausage

then Mozzarella cheese

Mix eggs, milk, salt & pepper

Pour over other ingredients

Bake at 425F for 15 minutes or until set

Let stand 5 minutes

Enjoy!!

Chocolate Chip Pecan Pie

I am not the biggest fan of Pecan Pie but when I tried Cracker Barrel’s Chocolate Chip Pecan Pie I had to find the recipe….. and I did!!!

Ingredients:

3 eggs

1/2 cup of sugar

1 cup corn syrup

1/2 teaspoon salt

1 teaspoon vanilla extract

1/4 cup melted margarine

1 cup pecans

3 tablespoons semisweet chocolate chips (I might try more next time)

pastry shell

Directions:

Preheat oven to 350F.

In a medium bowl, beat together eggs,

and then add in sugar,

mix well.

Mix in corn syrup, salt, vanilla and margarine

Place pecans and chocolate chips in pie shell

Add mixture (the pecans will rise up to the top when baking)

Bake in 350 F oven for 50-60 minutes

Enjoy!!

Chicken Enchilada Pockets

Ingredients:

1 package crescent rolls

1/2 (8oz) cream cheese

1/2 cup Mexican blend shredded cheese

1 cup chicken, cooked and diced or pulled (I tried both and my fav was the pulled rotisserie chicken)

1/2 cup enchilada sauce

1 tablespoon enchilada seasoning

Directions:

Preheat oven to 375 F, line a sheet pan with foil (for easy cleanup) and spray with non-stick cooking spray

Cut cream cheese in half, (save the rest for later) and place in a medium sized bowl

Pour grated cheese in the bowl with the cream cheese. Microwave for 45-60 seconds to soften cheeses, making them easier to combine.

Stir to combine cheeses

Pour sauce into bowl with cheese and stir to combine

Add spice mix and stir

Add chopped chicken and stir until everything is well mixed

Unroll and separate crescent rolls on prepared baking sheet in preparation to make the pockets

Scoop about 1/8 cup (or heaping tablespoon) of chicken mixture into the center of the largest part of the crescent roll

Pull outer corners of the crescent over the chicken mixture

Pull the “long” segment of the crescent roll dough over the “tucked” corners to make a pocket that fully encloses the chicken filling (make sure the filling is fully enclosed by the dough so it won’t spill out when baking)

Sprinkle some additional cheese on top of each one just before baking (optional)

Bake at 375F for 15 minutes or until top of crescent rolls are golden brown.

*Store any leftover in the fridge or freeze within 5 days*