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.

Crispix Mix for Kayla

1/2 box Golden Graham Cereal
1 reg size bos of Crispix Cereal
1 small pkg of coconut
2 small pkgs of slivered almonds toasted

Mix the above in a large bowl, then bring to a boil the following:

2 cubes of butter
1 cup light Karo Syrup
1 cup sugar

Boil this about 4 minutes, (DO NOT OVER BOIL) remove from heat and add 1 tsp vanilla, pour over cereal mixture and stir until well coated.  Lay out on 2 cookie sheets.  (If you boil this too long it will be hard instead of chewy)

Mint Chocolate Brownies

Chocolate Mint Brownies: Preheat oven to 325 degrees F (160 degrees C) and place the rack in the center of the oven. Have ready a 9 x 9 inch (23 x 23 cm) square bakingpan that has been lined with aluminum foil across the bottom and up two opposite sides of the pan. Set aside. Brownies: In a stainless steel (heatproof) bowl placed over a saucepan of simmering water, melt the butter and chocolate. Remove from heat and stir in the sugar and vanilla extract. Add the eggs, one at a time, beating well (with a wooden spoon) after each addition. Stir in the flour and salt and beat, with a wooden spoon, until the batter is smooth and glossy and comes away from the sides of the pan (about one minute). Pour the brownie batter evenly into the prepared pan. Bake in the preheated oven for about 25 minutes or until the brownies start to pull away from the sides of the pan and the edges of the brownies are just beginning to brown. A toothpick inserted in the center of the brownies will come out almost clean. Remove from oven and place on a wire rack to completely cool. Mint Layer: In the bowl of your electric mixer, or with a hand mixer, beat all the ingredients until smooth. Add a few drops of green food coloring if you want the frosting green. If the frosting is too thick, add a little extra cream. (The frosting should be just thin enough to spread.) Spread the frosting evenly over the cooled brownie layer. Place in the refrigerator for about 5-10 minutes or until firm. Chocolate Glaze:  In a heatproof bowl over a saucepan of simmering water, melt the chocolate and butter. Spread over the mint filling and refrigerate for about 30 minutes or until the chocolate glaze starts to dull. To Serve: Remove the brownies from the pan by lifting with the ends of the foil and transfer to a cutting board. With a sharp knife, cut into 30 squares. It is a good idea to wipe your knife between cuts with a damp cloth. These brownies can be stored in the refrigerator for several days or else frozen. Makes about 30 1-inch (2.5 cm) squares.

Brownie Layer:

1/2 cup butter, cut into pieces

4 ounces unsweetened chocolate, coarsely chopped

1 1/4 cups  granulated white sugar

1 teaspoon pure vanilla extract

2 large eggs

1/2 cup   flour

1/4 teaspoonsalt

Mint Layer:

2 tablespoons  butter, at room temperature

1 cup  powdered  sugar, sifted

1 - 1 1/2 tablespoons heavy cream

1/2 teaspoon pure peppermint extract or 1-2 tablespoons creme de menthe

green food coloring (optional)

Chocolate Glaze:

3 ounces  semisweet chocolate, chopped
1 tablespoon butter

Sweet Cheese Delights

• 2 packages (8 oz each) cream cheese, softened
• 1 cup sugar
• 1 egg yolk
• 1 teaspoon vanilla
• 2 cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls
• 1 cup chopped pecans
• 1/2 cup packed brown sugar
• 2 tablespoons butter, melted
• 2 teaspoons ground cinnamon
• Powdered sugar, IF desired

DIRECTIONS

1. In large bowl, beat cream cheese and sugar with electric mixer on medium speed until fluffy. Add egg yolk and vanilla; beat on low speed until blended.
2. Unroll 1 can of dough into 1 large rectangle; press seams and perforations to seal. Press onto bottom of ungreased 13x9-inch (3-quart) glass baking dish. Spread with cream cheese mixture.
3. In small bowl, mix pecans, brown sugar, butter and cinnamon. Sprinkle half the pecan mixture over the cream cheese layer. On lightly floured surface, press or roll out remaining dough into 13x9-inch rectangle. Place over filling. Sprinkle remaining pecan mixture over top.
4. Bake at 375°F 20 to 25 minutes or until golden brown. Cool slightly on cooling rack. Sprinkle with powdered sugar. Cover and refrigerate leftovers.