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Toffee Brownie Trifle

I made these trifles for a lunch.  They were so good.. I cheated and made all pre made ingredients 

Light cool whip

Vanilla sugar free snack pack

Brownie bites or brownies

Toffee Crumbles

chocolate syrup

Just layer all ingredients

Sausage Corn Bread Muffins

I needed a quick breakfast recipe after my bundt cake flopped.  I had cornbread, sausage and cheese...  so I mixed these up.

Ingredients:

Jiffy CornBread Mix

Sausage

Cheese

Directions:

Make cornbread mix according to package.  Brown sausage if not precooked.  Mix all ingredients and pour into mufkin pans.  I cooked according to cornbread box.

Christmas Tree Pull-Apart

INGREDIENTS:

1 can (13.8 oz) Pillsbury® refrigerated artisan pizza crust with whole grain or Pillsbury® refrigerated regular pizza crust

4 oz, or half brick, cream cheese

1 cup shredded mozzarella or Italian blend shredded cheese

2 tablespoons butter

1 clove garlic, minced very fine

3 tablespoons freshly chopped basil and rosemary

1 cup warmed marinara sauce for dipping

DIRECTIONS:

Heat oven to 400°. Lay pizza dough on a work surface and stretch to a 10 x 15 inch size. Using a pizza cutter, cut the dough into 36 equal squares. In a small bow, combine cream cheese and shredded cheese. Mix well.

Add one tablespoon of the cheese mixture to each dough square. Make a ball with the dough, sealing the edges. Place on a cookie sheet in a Christmas tree form as shown in the photos above. Bake for 15 - 17 minutes, or until golden brown.

After removing pull-apart from the oven, brush with butter and sprinkle with chopped herbs. Serve pull apart with marinara sauce.

*I added mini pepperoni and I didn't use the cream cheese

** I also forgot to take during pictures.. LOL

Spice Tea

"This is a lemony spiced tea mix with cinnamon and clove that makes great gifts during the holidays, or any time!"

Ingredients

• 1/2 cup instant tea powder
• 1 cup sweetened lemonade powder
• 1 cup orange-flavored drink mix (e.g. Tang)
• 
  
•  

• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves

Directions

1. In a large bowl, combine instant tea, lemonade powder, orange drink mix, cinnamon and clove. Mix well and store in an airtight container.
2. 
   
3. To serve, Put 2 to 3 teaspoons of mix in a mug. Stir in 1 cup of boiling water. Adjust to taste.

Classic Italian Pasta Salad

Ingredients

• 1 (16 ounce) package fusilli or rotini pasta
• 3 cups cherry tomatoes, halved
  
  
• ½ pound provolone cheese, cubed
• ½ pound sliced pepperoni, cut in half
• 1 large green bell pepper, diced
• 1 (10 ounce) can black olives, drained
• ¼ teaspoon white sugar
• 1 (8 ounce) bottle good quality Italian salad dressing

Instructions

Bring a large pot of salted water to a boil.  

Add pasta, and cook for 8 to 10 minutes or until al dente. 

Drain, and rinse with cold water. Pat the noodles dry with a clean dish or paper towels to get some of the water off. 

In a large bowl, combine pasta with tomatoes, cheese, pepperoni, green pepper, olives and sugar. 

Pour in salad dressing, and toss to coat. 

Let sit in the refrigerator for at least a couple of hours for flavors to come together before serving. If letting sit overnight, you may need some more Italian dressing added before serving because the pasta will soak it up. Enjoy!

*I omitted the bell peppers

Caramel Chocolate Trifle

Ingredients

• 1 package (9 ounces) devil's food cake mix
• 2 packages (3.9 ounces each) instant chocolate pudding mix
• 1 carton (12 ounces) frozen whipped topping, thawed
• 1 jar (12-1/4 ounces) caramel ice cream topping
• 1 package (7-1/2 or 8 ounces) English toffee bits or almond brickle chips

Directions

• 1. Prepare and bake cake according to package directions for an 8-in. square baking pan. Cool on a wire rack. Prepare pudding according to package directions.
• 2. Cut cake into 1-1/2-in. cubes; place half of the cubes in a 3-qt. trifle bowl or large glass serving bowl; lightly press down to fill in gaps. Top with half of the whipped topping, pudding, caramel topping and toffee bits; repeat layers. Cover and refrigerate until serving.Yield: 16 servings.