A layer of hash brown patties, crumbled cooked bacon, baked beans, corn and french fries topped with sliced corn dogs, bake 350 degree oven till cooked throughout. Top with mustard icing. The kids will freak out!!
Category: Party Ideas
Overhanded Jump Pool Shot
Cookie Cake Pie
You’ll need:
- A batch of cookie dough
- A single batch of cake batter (I’ll be honest–I used Rainbow Chip)
- A single pie crust
- Enough frosting for a birthday cake
First, prepare one batch of chocolate chip cookie dough. You can leave this in the fridge or to the side while you prepare the rest.
Next, prepare a single pie crust and line it into a pie plate. I considered blind-baking it, but ultimately did not, and I thought it turned out fine.
Place the cookie dough inside of the pie crust and using your fingers or a spoon, spread it so that it evenly coats the bottom of the crust. Mine was about an inch thick; I had enough cookie dough leftover to make about three big cookies, or one massive cookie dough snack.
Place the cookie dough inside of the pie crust and using your fingers or a spoon, spread it so that it evenly coats the bottom of the crust. Mine was about an inch thick; I had enough cookie dough leftover to make about three big cookies, or one massive cookie dough snack.
At this point, you might want to pre-heat the oven. I considered each of the three recipes (pie, cookie and cake) and chose an average of 350 degrees.
Let the cookie-filled pie crust rest for a bit while you mix up some birthday cake. If I’m to be completely honest here, I used Rainbow Chip cake. Yes, from a mix. It just felt right, and it added such a nice color contrast. Don’t judge me.
Pour cake batter directly on top of the cookie dough til the pie crust is about 2/3 filled. The cake will rise, so you want to leave room for it. You will probably have leftover cake batter; why not make some cupcakes?
Put this monster in the oven and check after about 25 minutes. I kept on checking every 5 minutes and think it ended up baking for about 30-40 minutes total. I took it out when the cake was golden around the edges.
Let cool, and frost generously with buttercream frosting (mine was approximately an inch thick–this is not the time for moderation). Garnish as desired; I thought sprinkles were festive and pretty.
Pour cake batter directly on top of the cookie dough til the pie crust is about 2/3 filled. The cake will rise, so you want to leave room for it. You will probably have leftover cake batter; why not make some cupcakes?
Put this monster in the oven and check after about 25 minutes. I kept on checking every 5 minutes and think it ended up baking for about 30-40 minutes total. I took it out when the cake was golden around the edges.
Let cool, and frost generously with buttercream frosting (mine was approximately an inch thick–this is not the time for moderation). Garnish as desired; I thought sprinkles were festive and pretty.
Finally–and most importantly–enjoy. GREAT IDEA=VIA
Buffalo Chicken Appetizers: Bites and Dip
Buffalo Bites!
1 T. olive oil
1 boneless chicken breast, cut into 4 strips
Salt and pepper
2 cloves garlic, minced
3 T. Frank’s Red Hot
2 T. chopped celery
1 can (8 oz) Pillsbury reduced fat crescent rolls
1 T. parsley
½ c. blue cheese or ranch dressing (I use ranch, my husband likes blue cheese)
1. Preheat the oven to 375 degrees.
2. In a small skillet heat 2 teaspoons of olive oil over medium heat. Season the chicken strips with salt and pepper. Add the chicken strips and cook for 5-7 minutes or until there is no more pink. Remove chicken from pan and place on a cutting board.
3. Using two forks shred the chicken. Put it back into the skillet along with the garlic, Red Hot, and celery.
4. Meanwhile, unroll the crescent rolls on a cookie sheet. Divide into 8 triangles. Cut each triangle in half from the point to the middle of the longest side, making 16 triangles. Place 1 T. of chicken mixture on the center of each triangle. Bring the three corners to the center over the chicken filling and pinch together. Brush each chicken bite with the remaining 1 teaspoon of oil. Sprinkle with parsley.
5. Bake 13-15 minutes or until golden brown. Serve with ranch or blue cheese for dipping. via
Buffalo Dip!
- 8 oz cream cheese, softened
- 1/2 c. ranch salad dressing
- 1/2 c. buffalo sauce
- 1/2 c. bleu cheese crumbles, or mozzarella
- 2 c. chicken, shredded
Instructions
Pre-heat oven to 350°F. Blend the cream cheese, salad dressing, and buffalo sauce until combined; stir in bleu/mozzarella cheese and chicken.
Bake uncovered for 20-25 minutes in a sprayed, deep baking dish until heated through.
Serve with crackers, pita chips, sliced bread, vegetables, or tortilla chips. via
Check out Paula’s great cheesey blog with yummy photos at: theculinarycheesehead.com
Cheesy Hashbrown Casserole
2 lbs. hash browns, defrosted
1/2 c. melted butter
1 tsp. salt
1/4 tsp. pepper
1/2 c. chopped onion
1 can cream of chicken soup
1 c. milk
1 c. sour cream
2 c. grated sharp cheese (Colby or cheddar)
1/2 c. melted butter
1 tsp. salt
1/4 tsp. pepper
1/2 c. chopped onion
1 can cream of chicken soup
1 c. milk
1 c. sour cream
2 c. grated sharp cheese (Colby or cheddar)
Mix above ingredients and put in a 9″x13″ pan.
TOPPING:
2 c. crushed corn flakes (can use Ritz crackers)
1/2 c. melted butter
1/2 c. melted butter
Melt butter and add corn flakes to mix. Sprinkle topping over potatoes and bake at 350 degrees for 45 minutes. via
Do It And How 