MINI CHOCOLATE CHIP SNOWBALL COOKIES RECIPE

This is a version of the classic Russian teacakes (a type of cookie).  The only difference is that these have chocolate chip in them.  These cookies seem perfect for a cold winter's day.  I'm aware that most people will relate these chocolate chip snowball cookies to Christmas, for a number of reasons. However, these cookies don't have the same effect for me.

Somehow, these snowball cookies only seem to remind me of being snowed in a log cabin, next to a warm open-flamed fireplace.  This light ,sweet, powder-covered, chocolate-chip-filled drops of heavenly chocolate kinda remind me of the snowballs I threw as a child, combined with the chocolate chip cookies my grandma used to bake. What could be more fun?

Ingredients:

3/4 cup salted butter, softened

3/4 cup unsalted butter, softened

3/4 cup powdered sugar

1 tbsp vanilla extract

1/2 tsp salt

3 cups all-purpose flour

7 oz Nestlé Toll House Semi-Sweet Chocolate Mini Morsels

5 oz Nestlé Toll House Semi-Sweet Chocolate Morsels

1/2 cup finely chopped pecans

powdered sugar (enough to cover the tops of the cookies)

Directions:

1) Preheat oven to 375F.

2) Beat butters, sugar, vanilla extract, and salt in large mixer bowl until creamy. Gradually beat in flour; stir in morsels and pecans. Shape level 1 1/2 tablespoons of dough into 1 1/4-inch balls using a medium cookie scoop. Place on ungreased baking sheets.

3) Bake for 10 to 12 minutes or until cookies are set and lightly browned. Remove from oven. Sift powdered sugar over hot cookies on baking sheets. Cool on baking sheets for 10 minutes; remove to wire racks to cool completely. Sprinkle with additional powdered sugar, if desired. Store in airtight containers.

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Source (credit):http://en.petitchef.com/recipes/mini-chip-snowball-cookies-fid-1063950

MINI CHOCOLATE CHIP SNOWBALL COOKIES RECIPE

KEY LIME CUPCAKES RECIPE

For as long as I can remember, anything with a citrus taste was something I liked. Key lime cupcakes would be something I would want until I got a bite of the bold citrus taste of these Key lime cupcakes.
The easiness of these cupcake really surprised me, it only needs 3- ingredients.   All cupcake lovers should try these. Really ... try these!

Click Here For The Recipe

 

SNICKERS APPLE BANANA PUDDING WITH CARAMEL DRIZZLE DESSERT RECIPE

Snickers apple Banana pudding with caramel drizzle dessert,that's a mouth full. Although with Snickers , this recipe had me at first sight. Actually I'm not breaking that vow to eat more fruit it has apples in it. So see I can have the sweet taste of delicious, mixed with mouth-watering pudding and cool whip, drizzled in caramel.  Oh... Yeah there is 4 apples to balance the taste of sugar.  So go get some banana chips and make these.

Ingredients:

6 regular size Snickers Candy Bars

4 medium apples

1 pkg. (5.1oz) Banana Instant Pudding

1/2 cup milk

1(16oz.) tub cool whip, thawed to room temp.

1/2 cup caramel topping

Directions:

1.Whisk banana pudding packet, 1/2 cup milk and cool whip together until well combined.
2.Chop up apples and Snickers into bite size pieces. (store brought bite size pieces are fine too.)

3.Stir chopped apples and Snickers into pudding mixture.
4.Place in a large bowl and drizzle with caramel topping.
5.Chill for at least 1 hour before serving.

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Source (credit):http://twoboysonegirlandacrazymom.com/get-ready-for-some-football-with-biggametreats-like-my-snickers-apple-banana-pudding-with-caramel-drizzle-dessert-recipe/

SNICKERS APPLE BANANA PUDDING WITH CARAMEL DRIZZLE DESSERT RECIPE

CHICKEN AND WAFFLE SLIDERS RECIPE

Chicken and Waffles are something I never had.  Yeah... I know Chicken and waffles have been a staple in southern cuisine for a long time.  The thing is I grew up around my grandmother and she hated chicken.  The only chicken I had growing up was from KFC. Since, I grown into an adult, I have chicken on a regular basis.  Since finding this recipe, this delicious combo, dripped with maple syrup, will make a reoccurring appearance in my home. 

As I write this I can get around the fact that these would be perfect for any tailgating party or any Superbowl party.  I'm think these chicken and waffles sliders would make a great centerpiece at a luncheon, or maybe slumber party.

Click Here For The Recipe

MARSHMALLOW SWIRL OREO COOKIE TRUFFLES RECIPE

Everyone likes Oreo cookies. Well... For me they take me to a simpler time when I had no worries... (childhood). Growing up up I always loved truffles.  I guess that's why I think these Marshmallow swirl Oreo Cookie truffles really caught my eye.  The ease of making these truffles didn't exactly deter me either.

Ingredients:

    1 pkg (8 oz.) brick cream cheese, softened
    36 OREO Cookies, finely crushed (1 whole package- about 3 cups crushed)

    1 package semi-sweet baking chocolate chips, melted
    1/3 cup marshmallow creme (optional)
    White chocolate Drizzle
    Colorful sprinkles (flat kind)

Directions:

1.BLEND the oreo cookies until they resemble fine crumbs. I just pulsed half the cookies a few times in my blender, using a fork to give it a quick stir between pulses. Repeat with the other half of the cookies. 

2.MIX cream cheese and cookie crumbs until combined. Pipe marshmallow cream onto the "dough" using a small snack bag. Mix gently in between marshmallow cream additions. I piped in a line, then mixed it once or twice with a rubber scraper, then repeated the process 2-3 times. You don't want the marshmallow cream to be completely mixed in, rather you want to see swirls of it throughout. 

3.SHAPE into 48 (1-inch) balls. Freeze 10 min. Dip cookie balls in melted chocolate; place in single layer in shallow waxed paper-lined pan. {I added about 1 TBSP of coconut oil to my chocolate to thin it out a bit. It makes dipping easier. Just add it to the bowl of chocolate chips, then microwave about 1 minute, until melted. Stir gently to bend.}

4.CUSTOMIZE it with your own ingredient additions or decorative skills. I added white chocolate drizzle and game day sprinkles! Have fun with it! 

5.REFRIGERATE 1 hour or until firm. 

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Source (credit): http://www.butterwithasideofbread.com/2015/01/marshmallow-swirl-oreo-cookie-balls.html?m=1

MARSHMALLOW SWIRL OREO COOKIE BALLS RECIPE

CHICKEN CORDON BLEU CRESCENTS RECIPE

Chicken Cordon Bleu never had much appeal to me.  I'm not a big fan of ham, so whenever I saw Chicken Cordon Bleu recipes I never bothered to looked. Then one day I had some frozen chicken.  I saw this recipe and instead of doing my usual "Skip". I read the recipe, it seemed easy so I decided to make it.  The smells coming from my oven were heavenly.  I enjoyed the scrumptious crescent a great deal.  The flavors mingled so perfectly.  This recipe made my dinner party great.

Click Here For The Recipe

TACO DIP IN A FOOTBALL BREAD BOWL RECIPE

I love tacos.  I'm fond of dip and football too.  The fact that I like this dip is a no brainier. I can see this dip as the centerpiece of any football party, but wait shape the bread into a heart, and you'll make a great valentine dip for you and that special someone.  The possibilities with this are endless.

Ingredients:

3  tubes Pillsbury Crusty French Loaf dough

1  egg mixed with a splash of water

1  pound ground beef

2/3 cup water

1  package Old El Paso Taco Seasoning

1  (16 ounce) can Old El Paso Refried Beans

1  (4.5) ounce can Old El Paso Chopped Green Chiles

1  cup diced tomatoes

1/2  cup chopped black olives

8  ounces sharp cheddar cheese, shredded

4  ounces Monterey Jack Cheese

1/3  cup sour cream

Directions:

1. Preheat oven to 350 degrees Fahrenheit.  
2. Unroll one tube of bread dough onto a non-stick tin foil lined or parchment paper lined baking sheet.
3. Set another roll of bread, on top of the unrolled dough, forming one side of a football.
4. Set the other roll of dough opposite the first. Press the seems together.
5. Brush egg wash over the football shaped bread bowl.
6. Trim around the edge of the football removing the extra dough.
7. Use that extra dough to make the stripes and the laces for the football.
8. Bake for 28-30 minutes until the crust is golden brown.
9. While the bread is baking, make your taco meat according to the Old El Paso Seasoning package instructions.
10. Once your taco meat has simmered and most of the liquid has evaporated, add the refried beans, chiles, tomatoes, olives, cheese, and sour cream. Stir to combine. Heat over low heat, stirring occasionally, until your bread bowl is ready.
11. Remove bread bowl from oven. Carefully, cut out the center, making the opening in the bowl larger, leaving about a 2 inch border all the way around the football.
12.  Remove the excess bread. Be careful, the bread will be quite hot.
13. Immediately fill the bread bowl with the taco dip.
14. Heat in oven for 10-15 minutes, just until the dip is heated through.
15. Serve hot, reheating in oven if needed.

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Source (credit):http://www.tablespoon.com/recipes/taco-dip-in-a-football-bread-bowl/3e1641d2-34be-4845-82ed-f2d4c1e90b8f?crlt.pid=camp.6vGi1BDgnBgb

TACO DIP IN A FOOTBALL BREAD BOWL RECIPE

STRAWBERRY SHORTCAKE BARS RECIPE

I've been looking for a recipe for Strawberry Shortcake for awhile.  I think with Strawberry Shortcake Bars I don't have to look any farther.  Just because it's not the traditional type of Strawberry Shortcake, doesn't bother me.  It's made of moist cake, and scrumptious strawberry crumple on top. It's definitely a keeper!

Ingredients:

VANILLA BARS:

1 box vanilla cake mix

2 large eggs

1/3 cup vegetable oil

STRAWBERRY VANILLA CRUMBLE:

1 (3 oz.) package strawberry gelatin mix, dry
1 (3 oz.) package vanilla INSTANT pudding mix, dry
1/2 cup unsalted butter, divided
1 cup all purpose flour, divided

COOL WHIP FROSTING:

8 ounces cream cheese, softened
1 cup powdered sugar
1 teaspoon  vanilla extract
1 tub (8 oz.) Cool Whip, thawed

Directions:

PRE-STEP: Preheat oven to 350F degrees. Line 9x9 cake pan with aluminum foil and spray with non-stick cooking spray. Set aside.

STEP 1: In a large bowl, using an electric or stand mixer, mix together the cake mix, eggs, and vegetable oil until combined and dough forms.

STEP 2: Press dough evenly into prepared pan using a spatula. Bake for 20 minutes or until edges are lightly brown. Let cool completely before frosting.


MAKE CRUMBLE:

STEP 3: In a small bowl combine the strawberry gelatin mix, 4 Tablespoons butter, and 1/2 cup flour. Using a fork to mix ingredients together until crumble forms. In another small bowl, combine the vanilla pudding mix, 4 Tablespoons butter, and 1/2 cup flour. Using a fork to mix ingredients together until crumble forms.

STEP 4: Spread both the strawberry and vanilla crumble on to a lined cookie sheet with parchment paper or a silicon baking mat. Bake at 350F degrees for 10 minutes. *Check crumble at 5 minutes, stirring so that the crumble doesn't burn. Place pan in freezer for 10 minutes to cool down the crumble quickly to sprinkle on top of bars.


MAKE FROSTING:

STEP 5: In a large bowl, using an electric or stand mixer, mix together the cream cheese, powdered sugar, vanilla extract, and Cool Whip blending on high until frosting is light and fluffy.

STEP 5: Frost top of cooled bars and sprinkle a generous amount crumble on top. Cut into squares and enjoy!

Note: These can be stored in an airtight container for up to 5 days in the refrigerator.

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Source (credit):http://deliciouslysprinkled.com/strawberry-shortcake-bars/

STRAWBERRY SHORTCAKE BARS

SLOW ROASTED PEAR CHIPS WITH CHOCOLATE SAUCE RECIPE

Like many others I'm a chocoholic, so when I came across the Slow Roasted Pear Chips With Chocolate sauce recipe ,I was more than delighted.    One of my second thoughts were, don't they have these in stores, but then I realized that the store-brought kind has so many persevered ingredients, so I gave it another look.  The recipe is so easy I wonder can you even call it a recipe, and it has chocolate dipping sauce.  Needless, to say it won me over.  I can proudly say I snack on fruit, while I enjoy the crisp taste of pear chips, dripping with chocolate.  No guilt at all !

 

Ingredients:

2 Bartlett pears

4 ounces milk or dark chocolate

Directions:

1. Preheat your oven to 225°F (105°C).

2. Cut pears into slices that are 1/8 inch thick (3mm) using a mandolin slicer. 3.Use the tip of a knife to discard out any seeds that remain.

4.Place pear slices on a baking sheet lined with parchment paper, And bake for 1 hour.

5. Flip over slices and bake for 30 minutes more or until slices reach desired   crispness. If the slices are thicker it may take up to an hour to become crisp.

6. Melt chocolate in the microwave or in a double boiler on the stove-top.

7. Allow melted chocolate to cool down a bit, and serve.

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Source (credit): http://www.eatwell101.com/slow-roasted-pear-chips-recipe

SLOW ROASTED PEAR CHIPS WITH CHOCOLATE SAUCE RECIPE

BUFFALO CHICKEN BITES RECIPE

Buffalo wings have been a staple in a number parties especially super bowl parties.  The finger-licking spicy wings have turned into crispy boneless buffalo bits.  So now you can stop worrying about where to put the previously eaten bones of wings, and enjoy the game or party.  The fun part, of course, is that these buffalo chicken bites are crispy, so you no longer have to have sticky hands again. 

 Have clean hands, and enjoy the dipping.   

Ingredients:

3 cups shredded cooked chicken

1/4 to 1/2 cup hot sauce (to taste)

3 1/2 ounces cream cheese, softened

1 3/4 cups sharp shredded cheddar cheese

1/4 cup chopped green onions

1 cup all-purpose flour

4 eggs, lightly beaten

3 – 4 cups Corn Flakes cereal, crushed

Directions:

1.Preheat oven to 350˚F. Line a large baking sheet with parchment paper.
In a large bowl, combine chicken, cream cheese and hot sauce, cheddar cheese and green onions.

2.Roll a heaping tablespoon of mixture into a 1½-inch ball and place onto a plate or separate baking sheet. Repeat with the remaining mixture.
Place flour in a shallow dish.

3.In a second shallow dish, place eggs. In a third shallow dish, Place cornflakes.

4.Dip each chicken ball first into the flour, then the egg and ending with the Corn Flakes. Place on the prepared baking sheet and bake for 20 to 25 minutes. Serve warm with ranch or blue cheese dressing.

Recipe Note:

If freezing place the dipped and uncooked chicken balls onto a parchment lined baking sheet and freeze for 15 to 20 minutes. Transfer to a freezer bag and store in the freezer until ready. When ready to bake, place the frozen chicken balls on a parchment lined baking sheet and bake at 350˚F for 25 to 30 minutes, until crispy and golden brown.

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Source (credit): http://sweetpeaskitchen.com/2011/09/buffalo-chicken-bites/

BUFFALO CHICKEN BITES RECIPE