Pepperoni Pizza Twist

I first tasted this back in college at one of those Pampered Chef parties and had to get the recipe. It's simple but has great flavor. I always stuff more pepperoni than is called for because my family likes it that way. It's hearty enough to be dinner but the way we roll it's usually an appetizer!

Pepperoni Pizza Twist

by Pampered Chef

1 package (3.5 oz) pepperoni, diced (I usually do around 5 oz)

1 can (3.25 oz) sliced olives, drained

2 T. snipped fresh parsley

3/4 cup shredded mozzarella cheese

2 T. all purpose flour

1 garlic clove, minced

2 packages (11 oz) refrigerated French Bread dough

1 egg

1 tsp. Italian seasonings

2 T. fresh Parmesan

1 can (15 oz) pizza sauce

diced green pepper (optional)

Preheat oven to 375 degrees.

Combine pepperoni, olives, parsley, mozzarella cheese, flour, and garlic. Place breaddough seam sides up, cut lengthwise, open up and sprinkle with a little flour to keep from sticking. Roll and create a well to put in filling. Spoon mixture in well. Gather up edges and seal. Leave opening in the center of the twist. Brush egg white and seasonings on twist. Sprinkle Parmesan cheese. Bake 30 minutes. Slice and serve. Dip slices in pizza sauce.

The Perfect Apple Crisp

My husband John is always on the search for the perfect apple crisp. He orders it at every restaurant and is always disappointed...not enough crumble on top, too dry, apples too mushy...you get the drift. This apple crisp, however, he loved. I have always thought it's bold to label a dish as "the best" or "perfect" because you set some really high expectations but I have no qualms about calling this the Perfect Apple Crisp because it was just that good.

Just peel, core, and slice the apples. Not too thick, not too thick.

 Sprinkle on some cinnamon sugar...

Pile on the brown sugar and oats crumble....

If you aren't good at pie crusts, try this for Thanksgiving instead of apple pie. Trust me...you won't miss your pie a bit.

The Perfect Apple Crisp

adapted from Allrecipes

10 cups all-purpose apples, peeled, cored and sliced (I used about 6 Granny Smith apples)

3/4 cup white sugar

1 tablespoon all-purpose flour

1 1/2 teaspoons ground cinnamon

1/4 teaspoon nutmeg

2 cups quick-cooking oats

2 cups all-purpose flour

2 cups packed brown sugar

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1 cup butter, melted
1 cup chopped pecans or walnuts (optional)

Directions

1.Preheat oven to 350 degrees.

2.Place the sliced apples in a 9x13 inch pan. Mix the white sugar, 1 tablespoon flour, nutmeg, and ground cinnamon together, and sprinkle over apples.

3.Combine the oats, 2 cups flour, brown sugar, pecans, baking powder, baking soda and melted butter together. Crumble evenly over the apple mixture.

4.Bake at 350 degrees for about 40 minutes.
5. Serve with vanilla ice cream.

Chocolate and Peanut Butter Mousse Pie

Here's a pie that would make an excellent addition to your traditional pies on Thanksgiving. It can be prepared the day before so it's perfect. It's so good. Even as I am blogging it now I want a piece. It has a graham cracker crust with chocolate and creamy peanut butter filling. When you think mousse you think light and fluffy. This is not. It's dense and rich...just like I like it. Don't judge it by my pictures. I got impatient and tried to take pictures before it was completely set up. It's does take time to chill each layer but it's worth the wait. I took this to Bunko but before I made it out of the door John had 2 slices. Kind of ghetto to bring a pie to an event that already has slices missing but if you taste this pie you will understand why.

Chocolate and Peanut Butter Mousse Pie
seen on My Kitchen Cafe

Graham Cracker Crust:
12 to 14 whole graham crackers, crushed (about 1 1/2 to 2 cups crumbs)
6 tablespoons butter, melted

Dark Chocolate Layer:
¾ cup heavy cream
4 oz. semisweet chocolate, coarsely chopped

Peanut Butter Mousse Filling:
½ cup sugar
1 ½ tablespoons cornstarch
1/8 teaspoon salt
1 ½ cups milk
2 large egg yolks
1 teaspoon pure vanilla extract
¾ cup creamy or chunky peanut butter

Topping and Decoration:
Sweetened whipped cream
2 tablespoons crushed peanuts
3 tablespoons mini chocolate chips

Prepare the crust: Preheat the oven to 350. In a small bowl, combine the graham cracker crumbs and butter, stir until well blended. Using the palm of your hand, press the moistened crumbs into the bottom and up the sides of an ungreased 9- or 10-inch pie plate. Bake in the center of the oven for 7 to 8 minutes, or until the crust turns lightly golden. Set the pie crust on a wire rack to cool completely.


Prepare the chocolate layer: In a small saucepan, heat the cream over medium heat until it just comes to a simmer. Remove the pan from the heat, add the chocolate, and stir until melted and smooth. *Mine was really runny I think because I used chocolate chips. It did set up when I froze it but next time I will try Baker's chocolate. Pour the mixture into the cooled pie crust, smoothing it over the bottom and slightly up the sides. Freeze for 1 hour, or until the chocolate layer is firm.

Prepare the mousse: In a heavy medium-size saucepan, combine the sugar, cornstarch, and salt. Add ½ cup milk and whisk until smooth. Add the remaining milk and the egg yolks and whisk until smooth. Set the saucepan over medium-high heat and whisk constantly until the custard comes to a boil. Still whisking, boil for 1 minute until very thick. Remove the pan from the heat and stir in the vanilla and peanut butter. Pour the mousse into the baked pie crust. Chill for 1 hour, or until firm. Before serving, decorate the pie with whipped cream and sprinkle with the chopped peanuts and mini chocolate chips, if desired.

Kendee's Famous Buttermilk Cornbread

Here's a perfect side to all of those warm winter soups you are making. This cornbread is from my friend Kendee who I have known since we were little. I loved this cornbread because it's moist and not too sweet. I know. Gasp. You can't believe the queen of sweets uttered such words but when I want cake...I make cake. I don't want cornbread that tastes like cake. It's the perfect balance of sweet and savory. This is definitely not the usual crumbly and dry cornbread.

Buttermilk Cornbread

by Kendee Rowley at Pimp My Dinner

Bowl 1

2 eggs

1 c. butter (melted)

2/3 c. sugar

1 c. buttermilk

½ t. baking soda

Bowl 21 c. corn meal

1 c. flour

½ t. salt

Combine all together. Spray an 8X8 pan. Bake at 375 degrees for 30 minutes.

Pumpkin Chocolate Chip Cookies with Brown Sugar Icing

Honestly the texture of pumpkin cookies usually grosses me out a bit. These didn't however. These melted in my mouth and with the brown sugar icing they are heaven. The only thing I would change is make them a little smaller because they are so rich. We took these to our Scout's spaghetti dinner and they were gone quickly.

Pumpkin Chocolate Chip Cookies with Brown Sugar Icing

Cream together:
1/2 cup white sugar
1 cup brown sugar
1 cup butter, softened

Then add:
1 cup pumpkin
1 tsp vanilla
1 egg

Sift together dry ingredients then add to above wet mixture.
2 cups flour
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1 tsp pumpkin pie spice
1/4 tsp salt
Add 1 cup milk chocolate chips.

The dough we be very wet still. Bake cookies at 350 degrees for 10-12 minutes depending how large your cookies are. I cook all my cookies on parchment paper. Allow to cool then frost.

Icing:
3 T butter
1/2 c. brown sugar
1/4 c. milk
2 c. powdered sugar

Icing:
In saucepan, heat butter and brown sugar over medium to med-high heat until bubbling and thick. Cool 10 minutes. Stir in 1/4 cup milk. Add powdered sugar and beat until smooth.

Source: the Sisters Cafe

Southern Chess Squares

This is a classic Southern dessert that tastes great with little effort. It has a buttery cake and "pee-can" crust topped with a sweet cream cheese filling. Make sure to cut these small because they are rich. If you can't handle it, you must not be from the South! Not that I am, but very few things are too rich for me. These taste similar to cheesecake so if you want you could even add cherry or blueberry sauce on top. I think they are best when they have been chilled.

Southern Chess Squares

by Allrecipes.com

1 (18.25 ounce) package yellow cake mix
1 cup melted butter
1 egg
1 cup chopped pecans

2 (8 ounce) packages cream cheese
4 cups confectioners' sugar
2 eggs

1.Preheat oven to 350 degrees. Grease and flour a 9x13 inch pan. Mix together the cake mix, melted butter and the egg. Stir in the chopped pecans. Press mixture into the bottom of the prepared pan. Set aside.
2.In a large bowl, beat the cream cheese with the confectioners' sugar. Beat in the eggs one at a time until blended.
3.Pour cream cheese mixture over crust. Bake in the preheated oven for 40-45 minutes. Cool in the pan, then cut into squares before serving. I think they are best served chilled.

White Chicken Chili

It was 88 degrees on Halloween. John said he feels like we're faking the holidays around here because it feels like summer year round. I love the heat but I miss making the warm comfort food on cold winter days. So screw it...I'm making it anyway. This recipe was given to me a couple of years ago by my friend Tricia who's basically good at everything she does, especially cooking. My mom makes this recipe all the time back home and just made it for her annual Halloween party. Always a hit!

Don't try counting calories on this one...

As Paula Deen says, "I'm not your nurse, I'm your cook!"

White Chicken Chili
by Tricia Thomas

1 large onion, chopped
1 clove of garlic, minced
1/2 cup flour
1 cup butter
4 cups half and half
1 1/2 cups of chicken broth
4 cans white beans (navy, great northern, or garbanzo), drained and rinsed
2-3 (4 oz) cans chopped green chilies
4 boneless skinless chicken breasts cooked and sliced into small pieces
2 cups grated Monterrey Jack cheese
1-2 tsp. Tabasco sauce
1-2 tsp. of chili powder (depending how spicy you want it)
1 tsp. cumin
1 cup sour cream (optional)

Cook onion and garlic in a couple tablespoons of butter until soft, not brown. Set aside. Make a roux by melting the butter and whisking the 1/2 cup of flour in. Boil for 3 minutes stirring constantly. Add the onion and garlic to the roux.

Add the half and half and chicken broth. Simmer 3 minutes or until thick.

Pour mixture into a crockpot then add the white beans, chilies, chicken, cheese, Tabasco sauce, chili powder, and cumin.

Simmer 20 minutes. Right before serving add salt and pepper to taste and sour cream (optional). Garnish with cilantro.