Servings 6-8

Ingredients:

1 quart chocolate ice cream, softened (or use vanilla)

1/2 (16 ounce) jar Reese’s crunchy peanut butter, room temperature

6 Reese’s Peanut Butter cups, chopped and frozen (or use as many as desired)

1/3 cup chopped salted peanuts

Magic Shell ice cream topping

CRUST:

1 1/2 cups chocolate cookie crumbs

1/4 cup sugar (for a sweeter taste you may increase slightly)

6 tablespoons melted butter

Instructions:———————————–

For the crust; in a bowl combine all crust ingredients together until well blended.

Press into bottom of a 9-inch pie plate or a 9-inch glass baking pan.

Bake  in preheated 375 degrees F for 8-10 minutes; cool then place the empty crust into the freezer until ready to fill.

In a large bowl combine the soft ice cream with peanut butter until well combined, then mix in the frozen chopped peanut butter cups pour into the frozen pie crust, then sprinkle with chopped peanuts.

Return to the freezer until firm.

When the pie is completely frozen drizzle the Magic Shell on top.

Return to freezer until ready to use.

Taken from my “Favorites” folder!

Servings 45-48 scoops

Ingredients:

1/2 cup mayonnaise (do not use salad dressing)

1/4 teaspoon garlic powder

1/4 teaspoon ground cumin

3/4 pound cooked deveined shrimp

1-1/2 cups finely shredded cheddar cheese

1 (4 ounce) can chopped green chilies, drained

1/4 cup sliced ripe olives, chopped (hand squeeze out excess moisture, can use black or green olives)

1 green onion, finely chopped

Tabasco sauce, optional and to taste

Instructions:———————————–

Prepare an ungreased baking sheet/s.

Pat all shrimp dry as possible using paper towels, the chop the shrimp finely.

In a medium bowl combine the mayonnaise with garlic powder and cumin.

Mix in the chopped cooked shrimp, cheddar cheese, green chilies, olives and green onions until well combined.

Add in Tabasco to taste.

Drop by spoonfuls into the tortilla scoops.

Place on baking sheet/s.

Bake at 350 defrees F for 5-10 minutes or until the cheese is melted.

Serve warm.

Posted on www.recipezazz.com

Plan ahead the sandwich needs to be refrigerated for at least 2 hours or more before slicing, all amounts may be adjusted to taste….

Notes from our test kitchen; if you prefer less cream cheese mixture on the bread divide the mixture between 2 loaves and double the deli meat and pickles, if desired add some Tabasco sauce into the cream cheese mixture

Yield 6-8

Ingredients:

1 (1-pound) unsliced Italian or French bread

1 (8-ounce) package cream cheese, very soft

1/4 to 1/3 cup mayonnaise

1/4 teaspoon garlic powder, optional

2 to 4 teaspoons Worcestershire sauce

1 cup shredded cheddar cheese

1 large green onion, very finely chopped

1/2 pound thinly sliced cooked Deli ham

1/2 pound thinly sliced Deli roast beef

1 small sweet onion, thinly sliced, optional

8 thinly sliced sandwich dill pickle slices

Instructions:———————————

Using a serrated knife  slice the bread in half lengthwise.

Using fingers hollow out the top and bottom portion of each bread half but leaving about 3/4-inch shell of white bread (discard removed bread portion or save for another use).

In a large bowl beat soft cream cheese with mayonnaise, garlic powder and Worcestershire sauce until smooth and combined.

Mix in the cheddar cheese and green onion.

Spread over the cut sides of the each slice.

Layer the ham and roast beef on top and bottom bread halves, then place the sliced pickles and onions (if using) on the bottom half.

Gently press halves together.

Wrap fairly tightly in plastic wrap and refrigerate for 2 hours or more.

Cut into about 1-1/2-inch slices.

You will also find this recipe on www.recipezazz.com

Taken from my “Favorites” folder!

The amounts double well and I strongly suggest to double anyway because this will be gone in a flash! all ingredient amounts after the mayonnaise can be adjusted to taste, I like this spicy so I sprinkle chopped jalapeno peppers on top before baking…

Serve with crusty breadsticks or crackers or toasted baguette slices

Servings 6-8

Ingredients:

1 cup shredded mozzarella cheese

1 cup shredded cheddar cheese

1/2 cup mayonnaise (such as Hellman’s, do not use salad dressing)

1 garlic clove, minced (if you are not a garlic lover you can omit)

1/2 cup chopped pimiento-stuffed green olives

1/2 (6 ounce) can ripe black olives, drained and chopped

1 (4 ounce) can mushroom stems and pieces, drained and coarsely chopped

1/3 cup chopped onion

1/3 cup chopped green bell pepper

1/2 to 3/4 cup chopped pizza pepperoni

Instructions:————————————-

Preheat oven to 350 degrees F.

Grease a 9-inch baking dish.

In a large bowl mix all the ingredients until thoroughly combined.

For some heat sprinkle the top with canned chopped jalapeno peppers if desired.

Bake uncovered for 25-35 minutes or until the edges are bubbly and lightly browned.

You will also find this recipe on www.recipezazz.com

Using bacon bits in a jar makes this a snap to put together, this is best served right away or warm

Servings 8-10

Ingredients:

12 to 14 bacon slices, diced

2 (12 ounce) tubes Pillsbury refrigerated buttermilk biscuits

2-1/2 cups shredded mozzarella cheese (or can use half each mozzarella and cheddar cheese, can use a little more)

1 tablespoon dry Italian salad dressing mix

1 tablespoon vegetable oil

Instructions:————————————–

Preheat oven to 375 degrees F.

Grease a 10-inch fluted tube pan.

In a large skillet over medium heat cook the diced bacon (do not cook until very crisp) remove to a paper towel soak up the fat (discard the fat from the skillet, although I always keep my bacon fat in the fridge).

Separate the biscuits then cut each biscuit into quarters.

In a large bowl combine the shredded cheese with the dry dressing mix, oil and cooked bacon.

Place half of the biscuit pieces into the fluted tube pan; sprinkle with half of the cheese mixture.

Top with remaining half of the biscuits pieces then remaining cheese mixture on top.

Bake for 25-30 minutes or until golden brown.

Cool for 5-10 minutes then invert to a plate.

Serve immediately.

A recipe I recently developed to use up leftover chicken and cooked rice, don’t let the long list of ingredients fool you this takes little time to throw together just mix everything in a bowl and bake, don’t omit the lemon juice it really brings out the flavor and the celery adds crunch

Servings 6-8

Ingredients:

1 (10-3/4 ounce) can condensed cream of chicken soup, undiluted

3/4 cup mayonnaise (do not use salad dressing)

1/4 cup milk

1/4 cup melted butter

1 tablespoon lemon juice (bottled or fresh)

1/2 teaspoon garlic powder (garlic lovers can use 1 teaspoon, I do!)

1/2 teaspoon seasoned salt and fresh ground black pepper

1 (4-1/2 ounce) can sliced mushrooms, drained

3 cups cooked cubed chicken (about 2 large or 3 small chicken breasts, or use as much as you like)

2-1/2 cups cooked rice

1/2 medium onion, finely chopped

2 celery ribs, finely diced

1 cup shredded cheddar cheese

1/3 cup freshly grated parmesan cheese

TOPPING:

20 saltine crackers, crushed

2 tablespoon melted butter

Instructions:——————————-

Preheat oven to 350 degrees F.

Grease an 11 x 7-inch baking dish (can use a 2-1/2-quart casserole).

In a large bowl mix the condensed soup with the next 5 ingredients and the salt and pepper until smooooth and well combined.

Mix in the next 6 ingredients.

Transfer to baking dish.

Sprinkle the top with parmesan cheese.

In another bowl…. okay so I lied there’s two bowls to this recipe {blushing} combine the crushed cracker crumbs with 3 tablespoons melted butter, then sprinkle over the top.

Bake uncovered for about 35-40 minutes or until hot and bubbly.

The amounts may easily be doubled to yield 16

Yield 8 regular-size tarts

Ingredients:

2 (3 ounce) packages cream cheese, softened

6 teaspoons light cream (can use milk)

1/2 teaspoon garlic powder

2 large eggs

1/2 cup finely shredded old cheddar cheese (or can use Colby cheese)

2-1/2 tablespoons finely chopped green bell pepper

2 tablespoons green onion, finely chopped

8 bacon slices, cooked and finely crumbled

Instructions:———————————–

Preheat oven to 375 degrees F.

Grease 8 regular-size muffin tins.

In a bowl using an electric mixer beat the cream cheese with light cream and garlic powder until smooth and combined.

Beat in eggs until combined.

Mix in shredded cheddar cheese, green bell pepper and green onion.

Separate the crescent dough into 8 triangles, then press each dough triangle in the bottom and up the sides of the muffin tins.

Sprinkle half of the cooked crumbled bacon into each cup.

Spoon/divide the cream cheese mixture over the bacon.

Top with remaining crumbled bacon.

Bake uncovered for for 18-22 minutes or until a knife inserted in the center comes out clean.