Turkey cream cheese ball

Ingredients

3 (8 ounce) packages cream cheese, softened
1/2 teaspoon minced garlic 1 tablespoon Worcestershire sauce 1 tablespoon hot pepper sauce 1 pound shredded Cheddar cheese 1 cup pecans, coarsely chopped 1/4 cup chopped fresh parsley Add all ingredients to list
Directions

Prep

15 m
Ready In
15 m
In an electric food processor or blender, combine cream cheese, garlic, Worcestershire sauce and hot pepper sauce. Blend well. Add Cheddar cheese and process until the Cheddar is fine, but still very visible. Shape the mixture into balls or logs. Wrap individually in plastic wrap and place in the freezer.
While the balls are in the freezer, combine the ground pecans and parsley in a shallow bowl. Remove the balls from the freezer and roll them in the pecan and parsley mixture.

PEANUT BUTTER AND CHOCOLATE CAKE

Chocolate Cake

1-1/4 cups all-purpose flour

1 cup sugar

3/4 cup unsweetened cocoa powder

1-1/2 tsp. kosher salt

1 tsp. baking soda

1/4 cup vegetable oil

1 tsp. vanilla extract

1/2 cup finely chopped semisweet chocolate

Preheat oven to 350 degrees F.

Coat bottom and sides of an 8 x 8 x 2 cake pan with nonstick spray

Whisk flour and next 4 ingredients in a large bowl.

Add oil, vanilla and 1-1/4 cups water; whisk until smooth.

Fold in chopped chocolate.

Scrape into prepared pan. Bake 35-40 minutes or until tester comes out clean.

Let cool completely before frosting.

Peanut Butter Buttercream

1/2 cup sugar

1/4 cup egg whites (from 2 large eggs)

1-1/2 tsp. vanilla

1/4 cup creamy peanut butter

6 Tbsp. chilled, unsalted butter, cut into 1/4" cubes

Pinch of salt

Combine sugar and egg whites in a medium bowl set over a saucepan of simmering water. Whisk constantly until sugar dissolved and mixture is hot to the touch, 4-5 minutes. Remove from heat.

Using an electric mixer, beat on high speed until cool and thick, 5-6 minutes.

 Beat in vanilla and peanut butter.

With mixer running, add butter a few pieces at a time beating to blend between additions. Add a pinch of salt.

 Spread peanut butter buttercream over top and garnish with chopped chocolate.

I had a Hershey bar with almonds and g

FLUFFY PIZZA CASSOROLE

Good and easy to make, the whole ffamily will enjoy. 

Ingredients:

2 cans Pilsbury biscuits (you should have 16 biscuits total)

1 jar pizza sauce (15 oz)

2 cups mozzarella cheese

Your favorite Pizza topping (I used pepperoni, but you could use cooked sausage, onion, mushroom, peppers, etc)

Italian Seasoning

Directions:

Lightly grease a 9x13 baking dish. Preheat oven to 375. In a large bowl, break biscuits into small pieces (about 4-5 pieces per biscuit). Add in pizza sauce, one cup mozzarella cheese, and pizza topping. Mix thoroughly so all pieces are evenly coated. Pour into greased baking dish. Top with remaining one cup cheese. Bake in oven for about 35 minutes, or until slightly brown and cheese is bubbly. *I stuck mine under the broiler for an additional 3-4 minutes.

STUFFED FRENCH TOAST ROLL UP

FRENCH TOAST ROLL-UPS

This is a fun way to serve stuffed french toast.

You can fill these with just about anything!

I'm thinking these could also be a dessert!

Ingredients:

6 slices white or wheat bread

Nutella, Strawberry Cream Cheese or any preserves

2 Tbsp. unsalted butter

1 egg

1/2 cup milk

1/2 cup granulated sugar

1/2 tsp. cinnamon

To Prepare

Trim the crust from the bread. Flatten the slices slightly with a rolling pin.

In the center of each bread slice, add about 1 teaspooon of the filling of your choice.

Roll the bread like a cigar. In a bowl mix the egg and the milk; whisk until well combined. On a small plate mix the sugar and cinnamon.

Set a skillet over medium heat. Add unsalted butter. Soak the bread rolls in the milk mixture until fully coated. Add them to the hot pan and cook the rolls until they are golden brown on all sides. Roll in sugar/cinnamon mixture. Serve hot.

MAPLE SNOW TAFFY

MAPLE SNOW TAFFY (Makes about 8)

1. While it’s still snowing, place a clean baking sheet or cookie sheet outside to collect the fresh flakes. When the sheet is full, pack down the snow and allow it to fill up again. Pack down one more time.

2. In a small saucepan, heat 1 cup of real maple syrup over medium heat until it boils (or a candy thermometer reads between 235F and 245F).

3. Take the pan off the heat and drizzle the syrup over the packed snow in long strips. Let the syrup strips cool and become firm for 3 to 5 seconds. Pull the candy strips out of the snow, and eat while still a little warm.

Enjoy your snow day and share your snow recipes.

SNOW DAY FUN ICECREAM

For a little extra fun add food coloring,

thank you and enjoy your snow.comment And send us your snow Icecream pics.