INSTRUCTIONS:—————————————————–

In a large bowl beat all cream cheese with soft butter, confectioners sugar vanilla until smooth and fluffy scraping down the sides of bowl a few times during beating.

In the microwave melt chocolate chips removing and stirring 1 or 2 times until smooth and melted; cool slightly.

Mix the melted chocolate into the cream cheese mixture until thoroughly combined.

Using a spatula fold in half of the container of Cool Whip until well combined (I start with mixing with a spatula then finish beating on low speed for about 1 minute).

Transfer to prepared crumb crust.

Refrigerate for 5 or more hours.

Before serving spread the pie filling on top.

You will also find this recipe on Recipezazz.com

Yield 12 potato skins

Ingredients:

• 6 large russet potatoes
• salt and pepper
• garlic powder (optional, use a small amount only for each skin)
• freshly grated Parmesan cheese (use as much a you like)
• 10-15 slices bacon (cooked until crisp and chopped)
• 3-4 cups finely shredded cheddar cheese
• 2 tablespoons finely chopped fresh parsley
• pinch cayenne pepper (or adjust suit heat level)
• 7 green onions, finely chopped
• sour cream or barbecue sauce

Instructions:————————————

1. Preheat oven to 400 degrees F.
   
2. Wash the outside of the potatoes, then dry very well.
3. Place on a baking sheet.
4. Bake for about 1 hour to 1-1/2 hours, or until the potatoes are tender (cooking time will vary depending on the size of potatoes).
5. Cool until able to handle.
6. Keep the oven heat set to 400 degrees F.
   
7. Slice the potatoes in half lengthwise.
8. Scoop out the pulp leaving about 1/2-inch thick layer of the cooked potato on the skins.
9. Grease a large baking sheet.
10. Place the skins on the baking sheet (skin side down, pulp side facing upwards).
11. Sprinkle the inside with salt, pepper, a small amount of garlic powder and grated Parmesan cheese.
12. In a bowl combine the shredded cheese, chopped bacon, parsley and cayenne pepper; mix to combine.
13. Evenly divide the cheese mixture over top of the skins.
14. At this point you can cover tightly with plastic wrap refrigerate until ready to serve.
15. Bake for about 25 minutes, or until the skins are crisp and the cheese melts (if you are baking from a cold state then baking time may be slightly longer).
    
16. Transfer the skins to a platter and sprinkle with finely chopped green onions.
17. Serve with sour cream and/or barbecue sauce.

• 1 (8 ounce) package cream cheese, softened
• 1-1/4 cups confectioners sugar, sifted
• 1 (8 ounce) carton frozen Cool Whip topping, thawed
• 1 prepared angel food cake, cut into 1 inch cubes
• 2 (21 ounce) cans blueberry OR cherry pie filling

Instructions:———————————–

1. In a large mixing bowl beat the cream cheese with confectioners sugar; fold in the Cool Whip topping until thoroughly combined.
2. Gently mix in the cake cubes.
3. Spread evenly into an ungreased 13 x 9-inch pan.
4. Spread the pie filling on top.
5. Cover and refrigerate for at least 2 hours before cutting into squares.

• 2 lbs unpeeled large raw shrimp
• 27 Ritz crackers, crushed (about 1-1/2 cups)
• 1/2 cup all-purpose flour
• 1/2 teaspoon fresh ground black pepper, divided
• 1 1/2 teaspoons seasoned salt
• 1/2 cup buttermilk
• 2-3 drops Tabasco sauce (or adjust to taste)
• 1 large egg, slightly beaten
• vegetable oil (for frying)

Instructions:—————————————

1. Peel the shrimp, devein and leave the tails on .
2. In a bowl mix together the crushed crackers, flour, 1/4 to 1/2 teaspoon black pepper and seasoned salt.
3. In another bowl mix/whisk together the buttermilk and egg, Tabasco and 1/4 teaspoon 1/4 to 1/2 black pepper until well combined.
4. Holding the shrimp by the tail dip the shrimp into the buttermilk mixture, then dredge into the cracker mixture.
5. Pour about 3 inches of oil into a large deep heavy-duty skillet or a cast-iron skillet (or use a deep fryer) heat oil to 375 degrees.
6. Holding the shrimp by the tail carefully place the shrimp into hot oil.
7. Fry in batches for about 1-2 minutes or until golden brown.
8. Drain on a wire rack with paper towels under the rack (do not place the cooked shrimp directly onto the paper towels or they will become soft).

Ingredients:

• 1 box brownie mix (use a mix that is for an 8-inch baking pan)
• 1 1/2 cups mini chocolate chips (for top of batter)

COCONUT MIXTURE

• 2 1/2 cups shredded coconut
• 1/4-1/3 cup mini chocolate chips
• 2 tablespoons sugar
• 2 tablespoons white corn syrup
• 1/8 teaspoon salt
• 1 teaspoon vanilla
• 1/4 cup all-purpose flour

Instructions:————————————-

1. Preheat oven to 350 degrees F.
   
2. Grease an 8 x 8-inch baking pan.
   
3. To make the coconut mixture; in a medium bowl stir all coconut mixture ingredients together until “pasty” (I use my hands for mixing this).
   
4. In another bowl prepare the brownie mix according to package directions.
   
5. Pour about 2/3 of the brownie mixture into the pan.
6. Top with all of the coconut mixture spreading as evenly as possible.
7. Top with spoonfuls of the remaining brownie mixture.
8. Sprinkle 1-1/2 cups mini chocolate chips over top of batter (do not mix in).
9. Bake for about 35 minutes or until brownie tests done.
10. Cool slightly then cut into squares