1 (8 oz) pkg cream cheese, softened
1 (14 oz) jar pizza sauce
1/3 cup chopped onion
1 1/2 cups shredded mozzarella cheese
1 (6 oz) can sliced black olives
2 oz sliced pepperoni
corn chips
press cream cheese in the bottom of a 9″ glass pie plate. spread pizza sauce over cream cheese and layer remaining ingredients in the order listed. bake at 350 degrees for 25 minutes. serve with corn chips or your favorite crackers.
serves 8-10
1 cup butter OR margarine, softened
1 cup sugar
1 cup firmly packed brown sugar
1 large egg
1 cup vegetable oil
1 cup uncooked regular oats
1 cup cornflakes, crushed
1/2 cup flaked coconut
1/2 cup chopped pecans OR walnuts
3 1/2 cups flour
1 tsp baking soda
1 tsp salt
1 tsp vanilla
beat butter at medium speed with an electric mixer until creamy; gradually add sugars, beating until light and fluffy. add egg; beat well. add oil; beat until smooth. stir in oats, cereal, coconut, and pecans. combine flour, baking soda, and salt; add to butter mixture, mixing until well blended. stir in vanilla.
shape dough into 1″ balls, and place 2″ apart on ungreased cookie sheets. flatten cookies in a crisscross pattern with a fork. bake at 350 degrees for 10-12 minutes or until lightly browned. cool 2 minutes on cookie sheets; remove to wire racks to cool.
makes 6 1/2 dozen
1/2 cup butter OR margarine, softened
1/2 cup sugar
1/2 cup firmly packed brown sugar
2 large eggs
1 tsp vanilla
2 cups flour
1/2 tsp baking soda
1/2 tsp salt
1 cup (6 oz) butterscotch morsels
1/2 cup chopped pecans
1 1/2 cups flaked coconut
beat butter at medium speed with an electric mixer until creamy; gradually add sugars, beating well. add eggs and vanilla; beat well.
combine flour, baking soda, and salt; add to butter mixture, and beat well. stir in butterscotch morsels and pecans.
place flaked coconut in a shallow dish. drop dough by rounded teaspoonfuls into coconut, rolling to coat dough with coconut while shaping dough into balls. place balls on greased cookie sheets. bake at 350 degrees for 10 minutes. immediately remove to wire racks to cool.
makes 4 dozen
20 chocolate cream-filled chocolate sandwich cookies, divided
2 tbs butter, softened
1 (8 oz) cream cheese, softened
1/2 cup peanut butter
1 1/2 cups 10x sugar, divided
1 (16 oz) carton frozen whipped topping, thawed, divided
15 miniature peanut butter cups, chopped
1 cup cold milk
1 (3.9 oz) pkg instant chocolate fudge pudding mix
crush 16 cookies; toss with butter. press into an ungreased 9″ square dish; set aside.
in a large bowl, beat the cream cheese, peanut butter and 1 cup 10x sugar until smooth. fold in half of the whipped topping. spread over crust. sprinkle with peanut butter cups.
in another large bowl, beat the milk, pudding mix and remaining 10x sugar on LOW speed for 2 minutes. let stand for 2 minutes or until soft-set. fold in remaining whipped topping.
spread over peanut butter cups. crush remaining cookies; sprinkle over the top. cover and chill for at least 3 hours.
12-16 servings
