Fruit Topped Triple Chocolate Pizza

Okay, so this is a Pampered Chef recipe and it is one of my favorites.

1 Package (18 oz) refrigerated chocolate chip cookie dough
2 squares (1 oz each) white chocolate for baking
2 tablespoons milk
1 package (8 oz) cream cheese, softened
¼ cup powdered sugar
1 cup thawed frozen whipped topping
12-16 strawberries, cut in half
1 can (11 oz) mandarin orange segments, well drained
¼ cup semi sweet chocolate morsels
1 tsp vegetable oil

1. Preheat oven to 350 degrees F. Shape cookie dough into a ball and place in center of Large Round Stone. Using lightly flours baker’s roller, roll dough to a 12 inch circle, about ¼ inch thick. Bake 12-15 minutes or until edges are set. (Cookie will be soft. Do not overbake.) Remove from oven; cool 10 minutes. Carefully loosen cookie from baking stone using serrated bread knife; cool completely on baking stone.
2. Place white chocolate and milk in small batter bowl. Microwave on high 1 minute; stir until chocolate is melted and mixture is smooth. Microwave an additional 10-20 seconds if necessary. Cool slightly. In classic batter bowl, combine cream cheese and powdered sugar; mix well. Gradually stir in white chocolate mixture; mix until smooth. Fold in whipped topping. Spread cream cheese mixture evenly over cookie.
3. Arrange strawberries and mandarin oranges over cream cheese mixture. Place chocolate morsels and vegetable oil in small micro-cooker; microwave uncovered, on high 30 seconds or until chocolate is melted and smooth. Drizzle over fruit. Refrigerate at least 30 minutes. Cut into wedges.
Yield: 16 servings

You can use any kinds of fruit you want too. Raspberries taste great on it.

Oriental Bow-Tie Pasta Salad

Blend together in blender:

3/4 c. vegetable oil

2/3 c. teriyaki sauce

2/3 c. white wine vinegar

6 tbsp. sugar

1/2 tsp each, salt and pepper

16 oz. bow-tie pasta - cook to package directions, drain. Add 2 cups cooked, cubed chicken.

Mix dressing, pasta and chicken to marinate overnight in the fridge. Then add the following ingredients:

1 1/2 bags baby spinach leaves

6 oz bag of craisins

(3) 11 oz cans mandarin oranges

(2) 6 oz cans sliced water chestnuts

1/2 cup chopped parsley flakes

6-8 green onions, chopped

1/4 c. sesame seeds

6 oz honey roasted peanuts (optional)

Gently fold together and store in air-tight container in your fridge for several days.

Homemade Oreo Chocolates

HOMEMADE OREO CHOCOLATES

You will need:

~ 1 full package of OREO cookies (Here I used mint ones but regular double stuf are yummy too)
~ 1 8 oz. package of cream cheese (softened)
~ milk chocolate bark (I like using the bark because it dries fast and is so easy to work with)
~ white chocolate bark

Crush package of OREOs completely. I used a small food processor In a bowl, mix the OREO's and cream cheese together.

Form into quarter sized balls.

Following chocolate bark package directions, melt choclate (about 3-4 squares at a time). Drop a ball into melted chocolate. Using a spoon, cover ball with chocolate then roll ball onto parchment paper or wax paper Melt white chocolate bark ( I only needed 3 squares) place inside a snack size baggie and make a small cut in one corner drizzle white chocolate over balls in a zig-zag pattern.

Refrigerate until ready to eat.
I used milk chocolate and white chocolate chips. I dipped some in the white chocolate instead, and I actually think I preferred the ones dipped in white chocolate. They were delicious.
Makes approx. 48 quarter sized Oreo Chocolates
found on Sugardoodle.net

Smothered Mexican Lasagna

Ingredients:

1 1/2 pounds ground turkey or beef

1 bunch green onions, chopped

1 package taco seasoning mix

2 cups water

1 (14.5 ounce) can diced tomatoes, undrained

1 (4 ounce) can diced green chile peppers, undrained

1 (15 ounce) container ricotta cheese

2 eggs

8 (10 inch) flour tortillas

1 (8 ounce) container sour cream

1/2 cup salsa

Directions:

1.) Preheat oven to 400 degrees. Brown ground beef/turkey. Stir in onions, taco seasoning mex, water, diced tomatoes with juice, green chiles with juice. Reduce to medium heat.

2.) In medium bowl, mix together eggs and ricotta cheese. Place 2 tortillas in bottom of 9 X 13 inch pan. Spread 1/4 of the ricotta mixture on tortillas. Spoon 1/4 of the meat mixture over cheese. Repeat layers until all is used up.

3.) Bake for 20 minutes, or until sauce is bubbly. In small bowl, combine salsa and sour cream. Serve in bowl on the side.

Filled French Bread Loaf

1 lb. ground beef
1/2 c. chopped green pepper
1 can cheddar cheese soup
1 loaf French Bread
1 onion (or minced onion)
1/2 c. chopped celery
2 tbsp worcestershire sauce
grated cheese

Brown beef and onion, drain. Add salt and pepper to taste. Add green pepper, celery, soup, and worcestershire sauce. Simmer for 5 minutes. Cut loaf in half lengthwise. Scoop out inside of bread. Keep 2 cups of bread pieces. Butter top and bottom of bread. Add 2 cups of bread crumbs to meat mixture. Put in bottom half of bread. Top with grated cheese. Put top bread piece on. Wrap in foil and bake at 350 degrees for 20 minutes.

Cheeseburger Soup

1/2 lb. ground beef

3/4 c. chopped onion

1 c. diced celery

3/4 c. carrots

1 tsp basil

1 1/2 c. milk

1/2 tsp pepper

8 oz american processed cheese (or shredded cheddar cheese)

1/4 c. flour

4 tbsp butter

3 c. chicken broth

4 c. diced potatoes

1 tsp parsley

3/4 tsp salt

1/4 c. sour cream, optional

Brown beef and drain. Saute onions, carrots, celery, basil, and parsley in 1 tsp butter until tender for 10 minutes in large pot. Add broth, potatoes, and beef. Bring to a boil and reduce heat. Cover and simmer for 10-12 minutes or until potatoes are tender. In a small skillet, melt remaining 3 tbsp butter. Add flour. Cook and stir for 3-5 minutes or until bubbly. Add to soup. Bring to a boil. Cook and stir for 2 minutes. Reduce heat to low. Add cheese, milk, salt and pepper. Cook until cheese melts. Blend in sour cream before serving.

Chicken Crescent Rolls

1 3-oz pkg cream cheese, softened

2 tbsp butter, melted

2 cup chicken, cooked and cubed

1/4 tsp salt

1/8 tsp pepper

3 tbsp milk

1 tbsp chives, chopped (or chopped onion)

1 tbsp pimientos (optional)

2 8-oz cans refrigerated crescent rolls

1 tbsp butter, melted

1/4 c. seasoned croutons, crushed

Blend cream cheese and 2 tbsp melted butter. Add chicken, salt, pepper, milk, chives, and pimiento. Mix well.

Separate crescent dough into triangles. Spoon mixture near base of triangle and roll up, crescent roll style. Brush each roll with melted butter, then dip in crouton crumbs. Place on ungreased baking sheet and bake 20-25 minutes at 350 degrees or until golden brown. Serve hot with any favorite cream sauce, diluted with about 1/2 can of milk.