Cream Cheese Biscuits

one 8 oz. package cream cheese (softened)

1/2 c butter (softened)

1 c self-rising flour

Easiest recipe eva. Mix all ingredients with a mixer, (it will be very thick) then spoon the dough directly into mini muffin pans. Bake for 15-17 minutes at 400 degrees.

Pinwheels

dash of pepper

2 tbsp onion

1/4 c bacon pieces

1/4 c black olives (chopped)

8 oz. cream cheese (softened)

package crescent rolls

Mix all ingredients in a bowl. Take the crescent rolls and lay them out on a cookie sheet, smushing the edges together so it makes one large sheet of dough. Then just spread the mixture evenly all over

Then, just roll it up long ways

Put it in the fridge for a while so it firms up just a bit. Then, just cut it into sections, and bake for 15-20 minutes at 350 degrees.

Muddy Buddys!

9	cups Corn Chex®, Rice Chex®, Wheat Chex® or Chocolate Chex® cereal (or combination)
1	cup semisweet chocolate chips
1/2	cup peanut butter
1/4	cup butter or margarine
1	teaspoon vanilla
1 1/2	cups powdered sugar

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1.	Into large bowl, measure cereal; set aside.
2.	In 1-quart microwavable bowl, microwave chocolate chips, peanut butter and butter uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage plastic bag.
3.	Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator.

Pumpkin Bread

Ingredients:

• 3 1/2 cups all-purpose flour
• 2 1/2 cups sugar
• 1 1/2 teaspoons salt
• 2 teaspoons baking soda
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg
• 1 can (16 ounces) pumpkin purée
• 1 cup vegetable oil
• 4 eggs

Preparation:

Grease and flour two 9x5x3-inch loaf pans. In a large mixing bowl, combine flour, sugar, salt, baking soda, cinnamon, and nutmeg. In a separate bowl, stir together the pumpkin and oil.

Beat in eggs, one at a time, beating well after each addition.

Make a well in the center of the flour mixture; add pumpkin mixture. Stir just until dry ingredients are moistened. Pour batter into prepared pans. Bake at 350° for 1 hour, or until a wooden pick or cake tester inserted in center comes out clean.

Makes 2 loaves of pumpkin bread.

"Healthified" Chicken Pot Pie

prep time: 15 min.
Start to finish time: 1 hr. 5 min.
makes: 8 servings (1 cup a piece)

1 bag (12 oz) Green Giant Valley Fresh Steamers frozen mixed vegetables
3 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon poultry seasoning
1/4 teaspoon pepper
1-1/4 cup fat-free milk
1/2 cup finely chopped onion
1 can (10 3/4 oz) condensed 98% fat free cream of chicken soup
1/4 cup fat free sour cream
4 boneless skinless chicken breasts, cooked, cut into bite-size pieces (about 4 cups)
1 Pillsbury refrigerated pie crust (15 oz box), softened

1. Cook and drain vegetables as directed on bag.
2. Heat oven to 375 degrees. In 2-quart saucepan, mix flour, salt, poultry seasoning, pepper, and milk with wire whisk until blended. Stir in onion. Cook over medium heat 4 to 6 minutes, stirring constantly, until thickened.
3. Stir in soup and sour cream. Add chicken and cooked vegetables, mix well. Cook, stirring frequently, until thoroughly heated. Pour into ungreased 2-quart round casserole pan. Unroll pie crust, place over hot filling. Seal edge and flut as desired. Cut slits in several places in the crust.
4. Bake 35 to 40 minutes or until crust is golden brown and mixture is bubbly. Let stand 1o minutes before serving.

Rolo Cookies

1 Chocolate Cake Mix
3 packages of Rolo Candy Bars
2 Milk Chocolate Candy Bars
2 eggs
1/3 c. oil

Preheat oven to 350 degrees. Combine chocolate cake mix with 2 eggs and 1/3 c. oil. Mix will be thick. Form a ball of cookie dough around a rolo and place on a cookie sheet. Bake at 350 for 8 to 10 minutes. While cookies are still warm top with a piece of chocolate.

Makes about 2 dozen.

Cinnamon Ginger Cookies and cream Cheese Frosting

Cinnamon ginger cookies
1 c butter
1 1/2 c sugar
3 Tb light corn syrup
2 eggs
3 c flour
1 c quick oats
1/2 tsp salt
1 tsp cinnamon
1 tsp ground ginger
1/4 tsp ground cloves

cream butter and sugar. add corn syrup and eggs. mix well. add dry ingredients to the butter mixture and mix well. roll into teaspoon sized ball (refrigerate if dough is too soft) and bake at 350 for 6 min or until bottom edges are barely brown.
remove cookies from oven and press flat with a glass dipped in sugar (spray bottom of glass with cooking spray for first 'press' and dip back into sugar between each cookie thereafter). Let cookies cool 1 min on baking sheet before removing to colling rack.
To make sandwich cookies spread a layer of cream cheese frosting between cookies.

Cream Cheese frosting

1/4 cup butter
8 oz cream cheese
1.2 tsp vanilla
1 1/2 c powdered sugar

cream butter and powdered sugar. Add vanilla and mix until smooth. Add powdered sugar until desired consistancy is reached; you want a thick frosting to hold the cookies together. If frosting is too thick, thin with evaporated milk. If frosting is too thin, thicken by adding more powdered sugar. Spread between cookies when cookies are cool. Makes about 2 dozen sandwich cookies.