Butter Cream Icing

Butter Cream Icing

2 boxes confectioners sugar, sifted
¾ cup Crisco
1 tsp. Meringue Powder or Cream of Tarter
2 tsp. pure vanilla extract or ½ tsp. lemon extract plus 1 ½ vanilla extract
½ cup Sprite
½ tsp. salt

Add all ingredients to mixer and beat on high for 2 minutes.

Crockpot Macaroni and Cheese

Crockpot Macaroni and Cheese

16 oz pasta cooked (I use Cavatappi, they are twisted tube shaped pasta)
1 large can evaporated milk
1 ½ cups milk
¼ cup melted butter
1 tsp. salt
2 eggs beaten
4 cups grated cheese (I use more than 4 cups and use a combo of Colby Jack and Cheddar) (I have also found that the pre-shredded cheese does not melt so well so I always grate my own. Its much creamier that way)

Mix all ingredients in crockpot and cook on low for 2.5-3.5 hours stirring occasionally. Top with additional cheese about 30 minutes before serving.

Pizza Roll-Ups

Ingredients:

1 Pillsbury pizza dough
1 cup shredded mozzarella cheese
2.5 tablespoons Parmesan cheese
Pepperoni
Garlic powder
Italian Seasoning
2 tablespoons melted butter

Preheat oven to 350 degrees. Spread out the dough and cut in half. Sprinkle each half with a little garlic powder and Italian seasoning. Spread half the mozzarella on each half and put on a single layer of pepperoni. Sprinkle 1 tablespoon of Parmesan on each. Roll up each half and seal. Brush the top of each with melted butter, sprinkle on garlic powder and the rest of the Parmesan. Bake at 350 degrees for 30 minutes or until the top turns golden brown.

Red Velvet Cheesecake

Red Velvet Cheesecake

For the Crust:
1 ½ cups chocolate graham cracker crumbs
¼ cup butter, melted
1 TBSP granulated sugar

For the Filling:
3 (8 ounce) packages cream cheese, at room temperature
1 ½ cups granulated sugar
4 large eggs, lightly beaten
3 TBSP unsweetened cocoa
1 cup sour cream
½ cup whole buttermilk
2 tsp vanilla extract
1 tsp distilled white vinegar
2 (1 oz) bottles red food coloring

For the Topping:
1 (8 ounce) package cream cheese, at room temperature
¼ cup butter, at room temperature
2 cups powdered sugar
1 tsp vanilla extract

For the Crust: Stir together graham cracker crumbs, melted butter and 1 TBSP sugar; press mixture onto bottom of a 9-inch springform pan.

For the Filling: Beat together cream cheese and sugar at medium low speed with an electric mixer 1 minute.Add eggs, unsweetened cocoa, sour cream, buttermilk, vanilla extract, vinegar and food coloring. Mix on low speed just until fully combined.Pour batter into prepared pan.Bake at 325F for 10 minutes, reduce heat to 300F, and bake for 1 hour and 15 minutes or until center is firm.Run knife along outer edge of cheese. Turn oven off and let cheesecake stand in oven 30 minutes.Remove cheesecake from oven; cool in pan on a wire rack for 30 m minutes.Cover and chill for 8 hours.

For the topping: Beat cream cheese and butter at medium speed with an electric mixer until smooth; gradually add powdered sugar and vanilla, beating until smooth.Remove cheesecake from refrigerator and spread topping evenly over top of cheesecake.Remove sides of springform. Garnish if desired.

Source: Southern Living Christmas Cookbook

Roasted Garlic Alfredo Pizza

Ingredients:

1 Pillsbury Pizza Dough
1-2 tbsp Olive oil
4 Cloves garlic, finely chopped
4 tbsp Alfredo sauce
1 cup Mozzarella cheese
2 tbsp Parmesan Cheese

Preheat oven to 400º. Roll out pizza dough on a cookie sheet sprayed with nonstick spray. Brush with olive oil and sprinkle on chopped garlic. Bake for 8 minutes. Remove pizza from oven and spread on a thin layer of alfredo sauce. Top with cheeses and bake until cheese has melted, 5-7 minutes.

Peanut Butter Blossoms

Ingredients:
1/2 cup shortening
3/4 creamy peanut butter
1/2 cup firmly packed brown sugar
1/2 cup white sugar
1 egg
2 tablespoons milk
2 teaspoons vanilla extract
1 3/4 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
Sugar
1 bag Hershey's Kisses

Directions:
Preheat oven to 375°F. With a hand or stand mixer mix together shortening, peanut butter, brown sugar and 1/2 cup sugar. Add egg, milk and vanilla. Beat well. Stir together flour, baking soda and salt. Add to mixture. Beat on low speed until stiff dough forms. Shape into 1-inch balls. Roll in sugar. Place 2 inches apart on greased cookie sheet. Bake 10 to 12 minutes or until golden brown. Top each cookie immediately with a Hershey's Kiss, pressing down firmly so that cookie cracks around edge. Place on wire rack to cool.

You can also top them with mini Reeses cups.

Parmesan Crusted Pork Chops and Oven Potato Wedges

I got this recipe from Giada Delaurentiis and it is awesome!

Ingredients
2 large eggs
1 cup dried Italian-style bread crumbs
3/4 cups freshly grated Parmesan
4 (1/2 to 3/4-inch thick) center-cut pork loin chops (each about 10 to 12 ounces)
Salt and freshly ground black pepper
6 tablespoons olive oil

Directions
Whisk the eggs in a pie plate to blend. Place the bread crumbs in another pie plate. Place the cheese in a third pie plate. Sprinkle the pork chops generously with salt and pepper. Coat the chops completely with the cheese, patting to adhere. Dip the chops into the eggs, then coat completely with the bread crumbs, patting to adhere.
Heat 3 tablespoons of oil in a very large skillet over medium heat. Add pork chops, in batches if necessary, and cook until golden brown and the center reaches 150 degrees, about 6 minutes per side.


OVEN POTATO WEDGES

I made this one up so there really are no measurements. Cut 4-5 small potatoes into wedges. Rinse in cold water and dry. Put them in a medium bowl and sprinkle in salt, pepper, garlic powder, cayenne pepper, chili powder and parsely (or whatever spices you want). Pour in 2-3 tablespoons of olive oil and toss to coat. Place in a single layer on a cookie sheet and cook at 400 degrees until golden brown (about 20-30 minutes). I like to put mine under the broiler for a few minutes to make them extra crispy.