Taffy Apple Pizza

This recipe is from Pampered Chef. I just love how easy it is but yet so, so good.

1 package (18 oz) refrigerated sugar cookie dough
1 package (8 oz) cream cheese, softened
1/2 cup packed brown sugar
1/4 cup creamy peanut butter
1/2 teaspoon vanilla
2 medium Granny Smith apples
1/4 cup caramel ice cream topping
1/2 cup peanuts, chopped (I NEVER use the peanuts)

1. Preheat oven to 350degrees. Shape cookie dough into a ball and place in center of large round pan (or stone if you have the pampered chef stone) Roll dough out to about 1/4 inch thick. Bake 16-18 minutes or until light brown. Remove from oven; cool 10 minutes. Carefully loosen cookie from baking stone. Continue to cool completely.

2. Combine cream cheese, brown sugar, peanut butter and vanilla. Mix well. Spread cream cheese mixture evenly over cookie.

3. Peel, core and slice apples. Arrange the apples evenly over cream cheese.

4. Microwave ice cream topping for 30-45 seconds or until warm. Drizzle evenly over apples. Sprinkle with peanuts.

Tips from me:

1. I always make mine in a rectangle either on my rectangle stone or disposable pan.
2. If you do use Pampered Chef stone, under bake the sugar cookie because it will continue to cook until cooled.
3. I put all my cut apples in a baggie with lemon juice before placing them on the pizza. This will keep the apples from turning brown.
4. You can make this a few hours ahead of your event or when you are going to serve and keep it in the refrigerator. Right before serving, I add the caramel. I wouldn't make this too far in advance for I fear it would get too soggy. I have made the cookie part the night before and then added everything else a few hours before serving.

Mini Quiche

Submitted by Jen D.

You can substitute really about anything in these. I make them for dinner and serve with muffins and fruit:

7 eggs, beat

2/3 cups milk

chopped ham (I buy the kind already cubed at the store)

shredded cheddar cheese

Pillsbury refrigerated pie crust

Using a glass, cut out crust to fit regular size muffin pan (makes 12). Add ham and cheese over each crust. Mix together the eggs and milk and pour over the top. Bake 20 minutes at 400 degrees.

Peanut Butter Vegetable Chicken Soup

It might sound weird, but it is delicious! :)

8 cups of chicken broth
2 cups diced, cooked chicken
1 cup peeled and cubed potatoes
1 cup diced carrots
1 cup diced zucchini
1 cup broccoli florets
1 can petite diced tomatoes
1/2 cup celery
1/2 cup chopped onion
1/2 cup chopped green pepper
2 cloves garlic, minced OR 1/4 tsp minced garlic
1/2 cup peanut butter
1 T chopped parsley
salt and pepper to taste

In a large stock pot, combine the broth, chicken, potatoes, and carrots. Bring the soup to a boil and then reduce heat to medium. Cook for about 10 minutes till vegetables are tender.

Add zucchini, broccoli, tomatoes, celery, onion, green pepper, and garlic. Simmer for about 8 minutes. (I had it on low after this step for about an hour and a half and it was fine.)

Add peanut butter, parsley, salt and pepper. Stir until peanut butter is fully blended. Simmer for 3 minutes longer.

Frozen Banana Split

Paula Deen Recipe from the Food Network. (click Paula's name for direct link to recipe)

• 24 (3.5-ounce) ice-cream sandwiches, unwrapped
• 6 medium bananas, peeled and thinly sliced
• 1 (12.25-ounce) jar hot-fudge sauce
• 1 (10-ounce) jar maraschino cherries, drained and finely chopped
• 1 (8-ounce) package milk chocolate covered toffee bits, divided
• 1 (12.25-ounce) jar butterscotch ice-cream topping
• 1 (8-ounce) container frozen nondairy whipped topping, thawed

Line a 13 by 9-inch baking pan with heavy-duty aluminum foil.

Place half of ice-cream sandwiches evenly over bottom of pan, completely covering bottom, cutting sandwiches to fit, if necessary. Top evenly with banana slices. Pour hot fudge sauce over bananas. Top with cherries and 1/2 of the toffee bits and pour butterscotch evenly on top. Layer with remaining ice cream sandwiches and spread whipped topping over sandwiches; sprinkle with remaining toffee bits.

Cover and freeze for at least 4 hours. Remove from pan, using foil handles. Cut into squares and serve.

Spaghetti Bake

A recipe of Ann M. & Jen D.

8 oz. spaghetti
1 jar plain spaghetti sauce
1 lb. ground beef
8 oz. sour cream
1 c. cottage cheese
mozzarella cheese

Brown beef. Boil water. Drain beef and add sauce to beef. Simmer while you boil & prepare pasta. Drain pasta and spread in 9x13 pan. Mix sour cream and cottage cheese. Spread over pasta. Pour meat sauce over top. Sprinkle with mozzarella cheese. Cover with foil. Bake at 350degrees for 30 minutes. Uncover and bake for 15 more minutes.

**Usually when I make this, I mix the noodles and meat sauce together and then put a layer the sour cream/cottage cheese mixture in between.

Baked Chicken & Rice

2 cups dry instant rice
1 can cream of mushroom soup
1 can cream of chicken soup
1 can cream of celery
1/2 cup butter or margarine
1 soup can water
10 chicken breasts halves
1 pkg. dry onion soup mix

Combine rice, soups, butter and water. Put half of rice and soup mixture in crockpot. Lay chicken over rice. Pour remaining soup mixture. Sprinkle with dry onion soup mix. Cover. Cook on low 4-6 hours or until chicken is done.

You can use any cream of anything soups. I used half the listed butter and actually mixed the dry onion soup mix in the water/soup mixture. I've also used frozen chicken breasts and it turns out just great.

Another thing that works great with this recipe is to use left over turkey or chicken already cooked.  I have cut up extra turkey from Thanksgiving, mixed everything else in a plastic bag and stuck it in the freezer. When you need a quick meal, put the frozen meal in the crockpot and turn it on low for 6-8 hours or until hot throughout.

Crock Pot Chicken Stroganoff

from my friend, Heidi T.

4 chicken breasts - do not need to thaw, can be frozen
1 can cream of mushroom OR cream of chicken soup
1 package Lipton Onion Soup mix
2 cans mushrooms, drained

Put all ingredients in crock pot. Set on low for 8 hours or high for 4 hours.

Approximately one hour before serving, I like to take the chicken out of the crock pot, cut it up, and then return to crock pot for the last hour.

Stir in one cup of sour cream before serving.

Serve over rice, pasta, or mashed potatoes.