Giant Peanut Butter Zebra Cookies

INGREDIENTS

1

roll (16.5 oz) Pillsbury  refrigerated peanut butter cookies

12

miniature chocolate-covered peanut butter cup candies,  I used reeces unwrapped

1/3

cup semisweet chocolate chips

1

teaspoon shortening

DIRECTIONS

• Heat oven to 350°F. Divide cookie dough into 12 equal pieces. With floured fingers, wrap 1 piece of dough around each peanut butter cup, shaping into ball. On ungreased cookie sheet, place 6 dough balls, arranging evenly apart. Refrigerate remaining 6 balls until ready to bake.Bake 11 to 14 minutes or until golden brown. Cool 1 minute; remove from cookie sheet to cooling rack. Cool completely, about 15 minutes. Bake remaining balls of dough.
• In small saucepan, melt chocolate chips and shortening over low heat, stirring constantly. Drizzle melted chocolate in crisscross pattern over cooled cookies. Let stand until glaze is set before storing.

Cheddar and Green Onion Biscuits

2	cups Original Bisquick mix
2/3	cup milk
1/2	cup shredded Cheddar cheese (2 ounces)
4	medium green onions, sliced (1/4 cup)
2	tablespoons butter or margarine, melted

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1. Heat oven to 450°. Spray cookie sheet with cooking spray. Stir Bisquick mix, milk, cheese and onions until soft dough forms.
2. Drop dough by rounded teaspoonfuls onto cookie sheet.
3. Bake 7 to 9 minutes or until golden brown. Brush butter over warm biscuits. Serve with salsa if desired.

Savory Cheese Triangles

2	tablespoons firm butter or margarine
1	package (3 ounces) cream cheese
2	cups Original Bisquick mix
1/3	cup milk
1	egg yolk
1/2	cup chive-and-onion cream cheese spread  softened
1/2	cup shredded Gouda cheese (2 ounces)
1	egg white
1	tablespoon chopped fresh parsley, if desired

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1. Heat oven to 425°. Cut butter and 3-ounce package of cream cheese into Bisquick mix in medium bowl, using pastry blender or crisscrossing 2 knives, until mixture looks like fine crumbs. Stir in milk and egg yolk. Place dough on surface well dusted with Bisquick mix; gently roll in Bisquick mix to coat. Shape into a ball; knead 10 times.
2. Roll dough into 16x8-inch rectangle. Spread chive-and-onion cream cheese lengthwise over half of dough to within 1/4 inch of edges; sprinkle with Gouda cheese. Carefully fold dough over filling. Brush egg white over top; sprinkle with parsley. Cut into four 4-inch squares; cut squares diagonally in half to form 8 triangles. Place on ungreased cookie sheet.
3. Bake 10 to 13 minutes or until golden brown. Cut each triangle in half. Serve warm.