PIZZA BALLS

So found this on facebook sounds so go i wanted to share with you all seeing there are so many ways you could do this so here we go.

Ingredients:

3 cans Pillsbury Buttermilk Biscuits (10 ct)60 pepperoni slices (2 per biscuit)Block of cheese (Colby/Monterey Jack or Chedder)1 beaten eggParmesan CheeseItalian SeasoningGarlic Powder1 jar pizza sauce
Directions:
Slice cheese into approx. 28 squares. Flatten each biscuit and stack pepperoni and cheese on top (Like in the picture) Gather edges of biscuit and secure on top of the roll. Line rolls in greased 9x13 pan Brush with beaten egg. Sprinkle with parmesan cheese, Italian seasoning and garlic powder. Bake at 425 degrees F. for 18 to 20 mins. Serve with warm pizza sauce for dipping. ENJOY!!

This would be a fun recipe to do with little kids it comes from Rose's Healthy Friends

Happy National S’mores Day

So for that i've found this it comes from Sam the Cooking Guy love his stuff so check this out sounds great.
 National S’mores Day

Italian Whole Chicken

So here is what i did to make a tasty whole chicken

First i marinated the chicken in olive garden italian dressing covering the chicken and a bit into the pan as well so one bottle   next a little balsamic and also worcester and last rub butter all over chicken. where the back of parts is in the next pull out and place an onion into it. Next a little salt and pepper to taste also  garlic powder and italian seasoning. Let sit for a few hours before cooking i did about 4 hours next tent the pan with foil and cook at 400 for 1 hr 30 min or so depending on your oven for me was a little over 2 hrs my oven is a little off. pull foil off after an hour of cooking you can baste with with dressing also may want to add a little more butter so that you get that nice and brown chicken skin on the. then when its done we use the dressing mixture to make rice came out great.

caramel sea salt brownies

So I made these last night for a wine tasting for my wifes friend from work they were a huge hit everyone wanted the recipe so here it is.

INGREDIENTS:

2 cups white sugar

1 cup butter

1/2 cup cocoa powder

1 teaspoon vanilla extract

4 eggs

1 1/2 cups all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon salt

2 tablespoons of sea salt caramel hot cocoa

½ a cup caramel

2 tablespoons of Hershey chocolate syrup

Grate in some fresh chocolate to taste

DIRECTIONS:

Melt the butter or margarine and mix all ingredients in the order given.

Bake at 350 degrees F for 20 to 30 minutes in a 9 x 13 inch greased pan.

Keep in mind you can add nuts or fruit or top with powdered sugar or frost however you like your brownies

No Bake Peanut Butter Pie

This makes 2 pies its pretty easy and its really good.

INGREDIENTS:

1 (8 ounce) package cream cheese 1 1/2 cups confectioners' sugar 1 cup peanut butter 1 cup milk 1 (16 ounce) package frozen whipped topping, thawed 2 (9 inch) prepared graham cracker or chocolate crust  crusts 1 Chocolate bar (whatever kind you like) DIRECTIONS: Beat together cream cheese and confectioners' sugar. Mix in peanut butter and milk. Beat until smooth. Fold in whipped topping. Spoon into two 9 inch graham cracker pie shells; cover, and freeze until firm. Grate the chocolate bar over the top of the pie

MARSHMALLOW CREME AKA FLUFF

Ok here is two ways you can make Marshmallow Cream AKA Fluff. I know I posted this  with the Fruit Dip recipe but I felt it needed its own post.


Ten large marshmallows = 1 cup miniature marshmallows; 4 large marshmallows = 1 ounce; 1/2 cup mini marshmallows = 1 ounce.

MARSHMALLOW CREME OR FLUFF 1 (6- or 7-ounce) jar Marshmallow Creme or Fluff = Gently heat 1 (16-ounce) package marshmallows plus 3 1/2 tablespoons light corn syrup. Gently melt in a double boiler, stirring constantly.


I don't have a double boiler i use a saucepan with metal bowl this was a lot of work just do a few marshmallows at a time this will be super sticky so be ready for that have a few wet rags ready to use and within reach to where you are cooking.

Ok making it all from scrat 

Ingredients

1 cup sugar, divided

4 egg whites

Pinch of kosher salt

1 teaspoon vanilla extract

Preparation

Combine 3/4 cup sugar and 1/4 cup water in a small saucepan over medium-high heat. Attach a candy thermometer to the side of the pan and simmer syrup without stirring until the thermometer reads 240°, occasionally swirling pan and brushing down sides of pan with a wet pastry brush.Meanwhile, place egg whites, salt, and vanilla in the bowl of a stand mixer fitted with a whip attachment. Whip on high until frothy. Slowly add remaining 1/4 cup sugar. Whip until soft peaks form. Continue whipping until medium peaks form. Reduce speed to medium, then pour hot syrup into meringue in a slow, steady stream while whipping. Increase speed to high and continue whipping until stiff peaks form. Reduce speed to medium and whip until meringue is cool.

Fruit Dip

OK this is pretty easy to make I looked over a number of fruit dip recipes and read what people were saying so this is what i've come up with it call for MARSHMALLOW CREME aka marshmallow  fluff. You can buy it or make it thats what i did i made it i'll post both ways to make it.

here is one way to do the marshmallow cream using marshmallows 

Ten large marshmallows = 1 cup miniature marshmallows; 4 large marshmallows = 1 ounce; 1/2 cup mini marshmallows = 1 ounce.

MARSHMALLOW CREME OR FLUFF1 (6- or 7-ounce) jar Marshmallow Creme or Fluff = Gently heat 1 (16-ounce) package marshmallows plus 3 1/2 tablespoons light corn syrup. Gently melt in a double boiler, stirring constantly.

I don't have a double boiler i use a saucepan with metal bowl this was a lot of work just do a few marshmallows at a time this will be super sticky so be ready for that have a few wet rags ready to use and within reach to where you are cooking.

Ok making it all from scrat 

Ingredients

1 cup sugar, divided

4 egg whites

Pinch of kosher salt

1 teaspoon vanilla extract

Preparation

Combine 3/4 cup sugar and 1/4 cup water in a small saucepan over medium-high heat. Attach a candy thermometer to the side of the pan and simmer syrup without stirring until the thermometer reads 240°, occasionally swirling pan and brushing down sides of pan with a wet pastry brush.Meanwhile, place egg whites, salt, and vanilla in the bowl of a stand mixer fitted with a whip attachment. Whip on high until frothy. Slowly add remaining 1/4 cup sugar. Whip until soft peaks form. Continue whipping until medium peaks form. Reduce speed to medium, then pour hot syrup into meringue in a slow, steady stream while whipping. Increase speed to high and continue whipping until stiff peaks form. Reduce speed to medium and whip until meringue is cool.

Ok now Fruit dip lol the easy part

INGREDIENTS:

1 (8 ounce) package cream cheese, softened 1 (7 ounce) jar marshmallow creme 1 whipped topping

DIRECTIONS:

1.	Using an electric mixer, blend cream cheese and marshmallow cream and whipped topping until mixed thoroughly.