Dum-Dums

Dum-Dums

Leftover pie dough
Butter, melted
Brown sugar
Cinnamon
Nuts, finely chopped (optional)

Measurements are impossible for this recipe since it all depends on how much leftover pie dough you have. (Or make the pie dough, skip the pie and bake these.)

Preheat oven to 325.

Roll out the dough so it’s about 1/8 inch thick. Brush with melted butter. Cover with a layer of brown sugar—add as much as you think you’d like. Sprinkle with cinnamon and nuts, if using. (Pecans are a nice addition.) Roll dough into a log, then slice into roughly 1/4-inch slices. Put on baking sheet and brush with more butter, if desired. Bake for about 15 minutes or until dough is cooked but not brown.

Best served warm.

(Sorry, not sure where this recipe came from)

Buffalo Chicken Dip

Buffalo Chicken Dip
2 - 10 oz cans chunk chicken, drained
2 - 8oz packages cream cheese, softened
1 cup Ranch dressing
1 small bottle hot sauce (Buffalo Wing sauce)
1 1/2 cups shredded Cheddar cheese

Directions: Heat chicken and hot sauce in a skillet over medium heat until heated through. Stir in cream cheese and Ranch dressing. Stir and cook until well blended. Transfer to ovenware. Add in the Cheddar cheese. Bake at 350 degrees for about 20 minutes. Serve with tortilla chips, crackers and celery.

Soft & Chewy Chocolate Peanut Butter Cookies

Soft & Chewy Chocolate Peanut Butter Cookies

1 pkg. devil's food cake mix
4 oz (1/2 of an 8 oz package) Philadelphia Cream Cheese, softened
1/2 cup peanut butter
1 egg

Preheat oven to 375 degrees. Place all ingredients in large bowl. Beat with an electric mixer on low speed 2 minutes. Beat on medium speed for an additional 2 minutes. Shape into 1-inch balls. Place 2 inches apart on baking sheets. Flatten each ball, in a criss-cross pattern, with tines of fork dipped in sugar. Bake 7-8 minutes or until edges of cookies are set. Cool 2 min. on baking sheets. Remove to wire racks; cool completely. Makes 3 1/2 dozen

Lollipop

Lollipop

Ingredients

• 3/4 cup white sugar
• 1/2 stick butter
• 1/2 cup light corn syrup
• 1 (3-ounce) box cherry gelatin dessert
• Nonstick vegetable cooking spray

Directions

20 lollipop sticks

Metal tablespoon measure

Candy thermometer

Butter or spray nonstick vegetable cooking spray onto parchment lined cookie sheets. Arrange half of the lollipop sticks on each and set aside.

Cook's Note: When measuring corn syrup, spray measuring cup with nonstick spray as corn syrup will pour out smoother.

In a small saucepan over medium heat add sugar, butter and corn syrup together until sugar has dissolved.

Slowly bring to a boil, stirring frequently. Insert a candy thermometer into syrup and continue cooking until temperature reaches 300 degrees F. Remove from heat. Stir in gelatin until smooth. Cook's Note: This sugar syrup is very hot and can cause a painful burn!

Using a metal tablespoon and working quickly, drop heaping spoonfuls of lollipop syrup on end of each lollipop stick. Cool completely. Wrap each sucker in plastic wrap and store in an air tight container.

(Recipe from: http://www.letsentertain.net/)