December 2008


quiche4

Mini Sausage Quiches

Ingredients:
1/2 pound bulk hot Italian sausage
2 tablespoons dried minced onion
2 tablespoons minced chives
1 tube (8 ounces) Pillsbury® Refrigerated Crescent Dinner Rolls
4 eggs, lightly beaten
2 cups (8 ounces) shredded Swiss cheese
1 cup (8 ounces) 4% cottage cheese
1/3 cup grated Parmesan cheese
Paprika

DIRECTIONS:
In a large skillet, brown sausage and onion over medium heat for 4-5 minutes or until meat is no longer pink; drain. Stir in chives. On a lightly floured surface, unroll crescent dough into one long rectangle; seal seams and perforations. Cut into 48 pieces. Press onto the bottom and up the sides of greased miniature muffin cups. Fill each with about 1 teaspoon of sausage mixture. In a large bowl, combine the eggs and cheeses. Spoon 1 teaspoonful over sausage mixture. Sprinkle with paprika. Bake at 375° for 20-25 minutes or until a knife inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm. Refrigerate leftovers. Yield: 4 dozen.

Source: PriscillaBakes

Advertisements

cookie8

Super Duper Chocolate Kisses

1 (16 1/2 ounce) refrigerated choc. chip cookie dough

1/3 cup unsweetened cocoa powder

2/3 cup chocolate-flavor sprinkles

2 tablespoons milk

40 dark chocolate kisses, unwrapped

DIRECTIONS:

Preheat the oven to 375 degrees. Grease a cookie sheet well; set aside. In a bowl combine cookie dough and cocoa poweder. Mix until well blended. Place chocolate sprinkles in a shallow dish or small bowl. Place milk in another shallow dish or small bowl. Shape dough into 1-inch balls. Dip balls in milk to moisten, then roll balls in chocolate sprinkles to coat. Place balls 2 inches apart on prepared cookie sheet(s). Bake for 8 minutes or until edges are firm. Wait 2 min. before pressing kisses in cookies. Transfer to wire racks to cool.

Source: PriscillaBakes

mice3

Peanut Butter Christmas Mice
Ingredients:
1 cup Creamy Peanut Butter
1/2 cup butter, softened
1/2 cup sugar
1/2 cup packed brown sugar
1 egg
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 cup peanut halves
2 tablespoons green and red M&M’s miniature baking bits
4 teaspoons miniature semisweet chocolate chips
Cake decorator holly leaf and berry candies
60 to 66 pieces red shoestring licorice (2 inches each)
DIRECTIONS:
In a large bowl, cream the peanut butter, butter, and sugars until light and fluffy. Beat in egg and vanilla. Combine flour and baking soda; gradually add to the creamed mixture and mix well. (Dough will be soft). Refrigerate for 1 hour or until easy to handle. Roll into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Pinch each ball at one end to taper. Insert two peanut halves in center of each ball for ears. Add one M&M baking bit for nose and two chocolate chips for eyes. Arrange holly and berry candies in front of one ear. Bake at 350° for 8-10 minutes or until set. Gently insert one licorice piece into each warm cookie for tail. Remove to wire racks to cool completely. Yield: about 5 dozen.
Source: PriscillaBakes

dip521

Pudding Dip

3 oz. pkg. vanilla pudding
6 oz. cup of strawberry yogurt
8 oz. sour cream
DIRECTIONS:
Mix together. Serve with apples, bananas, grapes, or Nilla wafers.

Source: PriscillaBakes

cookie5

Peanut Butter Cup Cookies
Ingredients:
1 cup butter, softened
1/2 cup Jif® Creamy Peanut Butter
3/4 cup packed brown sugar
1/2 cup sugar
1 egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 package (13 ounces) miniature peanut butter cups
DRIZZLE:
1 cup (6 ounces) semisweet chocolate chips
1 tablespoon creamy Jif® Peanut Butter
2 tablespoons shortening

DIRECTIONS:
In a large bowl, cream the butter, peanut butter and sugars until light and fluffy. Beat in egg and vanilla. Combine flour and baking soda; gradually add to creamed mixture and mix well. Cover and refrigerate for 1 hour or until easy to handle. Roll into 1-1/4-in. balls. Press a miniature peanut butter cup into each; reshape balls. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 12-15 minutes or until edges are lightly browned. Cool for 2 minutes before removing from pans to wire racks. For drizzle, in a microwave-safe bowl, melt the chocolate chips, peanut butter and shortening; stir until smooth. Drizzle over cooled cookies. Yield: about 3 dozen.
Source: PriscillaBakes

dip5

Cheesecake Dip

Ingredients:
2 pkg. cream cheese
1 c. brown sugar
2 tsp. vanilla
DIRECTIONS:

Mix all together. Serve with apples.

Source: PriscillaBakes

pizza3pizza7

“Mini Pizzas”

1 can refrigerated classic pizza crust or 1 can refrigerated thin pizza crust
1/3 cup basil pesto
20 slices plum (Roma) tomatoes
1 cup shredded mozzarella cheese (4 oz)
DIRECTIONS:
If using classic crust: Heat oven to 425°F. If using thin crust: Heat oven to 400°F.
Spray or grease cookie sheet. Unroll dough on work surface. Press dough into 12×8-inch rectangle. With round cutter, cut dough into 20 rounds; place rounds 1 inch apart on cookie sheet. Spread each with pesto. Top each with 1 tomato slice. Sprinkle with cheese.
Bake classic crust 10 to 12 minutes, thin crust 8 to 10 minutes, or until cheese is melted.

Source: PriscillaBakes

Next Page »