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)
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• 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.
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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.

WHITE CHOCOLATE SNOWFLAKES

This is a fun and easy idea to do with the kiddos...  I did a few in a hurry while making cookies..  they are sweet..

Wax Paper

White Chocolate

Pastry Bag

Cut out those squares of wax paper

Melt the chocolate and then put it into a bag. I find it easiest to load the bag when it’s propped in a cup. 

Make sure the chocolate is not too hot because it will run too fast as you trace the pattern. (I just did it freehand, may be why mine didn't look as pretty as theirs.. LOL

Cut a small hole in the bottom of the bag or corner of the sandwich bag.

Trace the pattern, sprinkle with the shimmer white sugar and then transfer to a flat surface to set.
The sugar I used was Cake Mate Cupcake Gems Shimmer White Sugar.

Streusel Bundt Coffee Cake

Streusel Bundt Coffee Cake

Ingredients:

1 box (15 ounces) yellow cake mix

2 boxes (3.4 ounces each) vanilla instant pudding mix

4 eggs

1 cup vegetable oil

1 cup water

1/2 cup firmly packed brown sugar

1/2 cup all-purpose flour

1 tablespoon cinnamon

1/4 cup butter

1/2 cup chopped pecans or walnuts (optional)

1/4 cup powdered sugar

Directions:

Preheat oven to 350 degrees. Use a mixer and beat together first 5 ingredients for a couple minutes until smooth. Spoon half of the cake batter into a greased and floured bundt pan.

In another bowl use a pastry blender or fork to make streusel by mixing brown sugar, flour, cinnamon, and butter until crumbly. Stir in nuts if using. Sprinkle about 1/2 cup of the streusel mixture on top of cake batter. Use a knife to swirl the sugar mixture into the batter. Spoon remaining cake mixture on top of sugar mixture and top with remaining streusel. Bake in a preheated 350 oven for 45 to 60 minutes or until a toothpick inserted comes out clean. Let cool a bit and then invert on to a plate. Dust with powdered sugar.

Cream Cheese Chocolate Truffles

1 (8 ounce) package cream cheese, softened
3 cups confectioners’ sugar, sifted
3 cups semisweet chocolate chips, melted
1 1/2 teaspoons vanilla

In a large bowl, beat cream cheese until smooth. Gradually beat in confectioners’ sugar until well blended. Stir in melted chocolate and vanilla until no streaks remain.  Shape into 1 inch balls, then roll in cocoa powder, finely chopped nuts, or powdered sugar.  Store in an airtight container and serve at room temperature. You may refrigerate the truffles if you won’t be serving them for several days, but remove them at least ½ hour before serving.

Makes about 60 truffles.