1 Container of Pillsbury Grands Flaky Layers Biscuits

3/4 of a pound of Mozzarella..Or your fave cheese!

1/4 cup Olive Oil

1/4 cup Grated Parmesan Cheese

1 tsp. Oregano/Italian Seasoning

Dash of salt

Directions:
Pop open those Biscuits and slightly flatten each one out, preparing them for their cheesy ammo!

Cube up the Mozzarella into approx. 2″ chunks.

Load those bombs with 2-3 cheese chunks and seal them up very well! Place them seam-side down onto a baking pan.

Brush them with some Olive Oil

And a sprinkling of the Parm & Seasoning

Bake them at 350 degrees for approx. 15-20 minutes, or until they’re golden and firm. Expect some of that cheesy ammo to try and make an escape due to the extreme heat of the oven! Just let them cool a little bit and the cheese will behave again!

You can take the long route and make your favorite pizza dough and marinara sauce, or the short route and pick up your favorite pizza dough and red sauce from the store.

Ingredients

2 cloves garlic, thinly sliced
4 Tbsp butter
2 lbs pizza dough (I used this recipe because it makes enough for two pizza)
6 oz mozzarella cheese, cut into small cubes (you’ll need ~48 pieces)
48 slices of Turkey pepperoni (from 1 package)
2-3 cups marinara sauce, warmed, for serving
Instructions

Heat garlic and butter over medium heat just until the garlic begins to brown. Remove from heat and let sit.
Lightly brush the inside of a bundt pan (or other oven-safe dish) with garlic butter.
Pull off large marble-sized balls of dough and flatten (~2/3 of an ounce, a kitchen scale makes this very easy). Top with a slice of pepperoni and a cube of mozzarella.

Wrap the dough around the pepperoni and cheese, pinching well to seal.

Very lightly brush the pizza ball with garlic butter and place into the bundt pan (I dabbed the pizza balls on a butter-dipped silicon brush to keep butter use low – there will be 1+ Tbsp leftover – and my hands butter free. Buttery hands make it hard to get the pizza balls to seal).

Repeat until all of the dough is used.

Cover and let sit for 30 minutes, while preheating the oven to 400.
Bake for ~35 minutes, until the top is very brown.
Remove from the oven and let sit for 10 minutes.

Turn out onto a platter and serve with warmed marinara sauce for dipping.

1 17.5-oz. bag Betty Crocker Sugar Cookie Mix, mixed according to package directions
(or your favorite sugar cookie dough recipe)

Liquid food coloring, as desired (McCormick Neon shades work well)
Rainbow sprinkles, if desired

Preheat oven to 350°F. Divide dough evenly into five bowls, and color each with a different color liquid food coloring. Roll each color of dough into grape-sized balls. Combine a ball of each color and quickly roll into a larger ball. It will look like a little beach ball. Then roll that ball between your hands and the counter until you have a cylinder about 12 inches long. Starting from one end, roll the dough into a coil, twisting the cylinder as you go. Roll edges of the cookie in sprinkles. Bake the cookies for 10 to 11 minutes, or until done.

Makes 8 mini pizzas

Ingredients

4 English Muffins, sliced down the center
1 cup marinara or pizza sauce
1 cup mozzarella cheese, shredded
1 tablespoon freshly grated Parmesan cheese
2 ounces pepperoni, thinly sliced and cut into quarters
Dried oregano, to taste

Directions

1. Preheat the broiler.

2. Toast the English muffins in the toaster until golden brown and crisp on top and bottom.

3. Arrange the muffins cut side up on a foil lined baking sheet. Spoon a generous tablespoon of pizza sauce over each muffin half. Top with the Mozzarella cheese and pepperoni. Sprinkle with dried oregano and Parmesan cheese.

4. Place the pizzas under the broiler for a few minutes, until the cheese is melted, bubbling and slightly golden. Serve warm.

Serves 4

Ingredients
4 leaves iceberg lettuce
4 slices roast turkey
1/2 cucumber, sliced
250g hummus
sprinkle of paprika

Top a lettuce leaf with a slice of turkey, cucumber, hummus and paprika, then, as if it were a sandwich, wrap it up with another piece of lettuce.
Repeat with the remaining ingredients.

*serving suggestion This can be done with a variety of ingredients, such as tomatoes, avocados or peppers, as well as salmon, chicken, lamb or prawns.
White cheeses, herbs, garlic, lemon juice, paprika, turmeric, oregano, all work too. Whatever you have in your fridge!

4-6 servings prep time: 15 minutes

INGREDIENTS:
For the Crust
12 Oreo Cookies, crushed into crumbs
3 tablespoons unsalted butter, melted

For the Filling
1 (8 ounce) package cream cheese, softened
2/3 cup Nutella
1 teaspoon pure vanilla extract
1 (8 ounce) tub frozen whipped topping, thawed

For the Garnish
whipped topping, optional
chocolate shavings, optional
toasted, chopped hazelnuts, optional

DIRECTIONS:
1. In a medium bowl, stir together the Oreo cookie crumbs and melted butter. Evenly divide the crumbs between your individual serving dishes and press into the bottoms of the dishes to form a crust layer.

2. In a large bowl, with an electric mixer, beat the cream cheese and Nutella until smooth. Add vanilla and mix to combine. Using a rubber spatula, fold in the whipped topping until well blended and no streaks remain.

3. Evenly pipe or spoon the filling into individual serving dishes. Cover with plastic wrap and refrigerate for at least 2 hours before serving.

4. If desired, garnish with additional whipped topping, chocolate shavings, and/or toasted, chopped hazelnuts.

With Thanksgiving coming up here is a delicious Thanksgiving traditional dessert now made braces friendly! So no need to worry about those brackets this year!

2 refrigerated ready-to roll pie crusts

8 oz. cream cheese, room temperature
1/2 cup sugar
1 cup canned pumpkin
3 eggs
1 teaspoon vanilla
1 teaspoon pumpkin pie spice
Pumpkin-shaped cookie cutter

Optional
1/2 cup chocolate morsels
vegetable oil
re-sealable plastic bags

Preheat oven to 350 degrees.
Use cookie cutter to cut 12 pumpkin shapes from each pie crust. You will need to roll the dough thinner than it comes out of the box.
Press dough shapes into a 24 cup mini muffin tray. (Make 12 at a time, alternating cups to make sure pie crusts don’t overlap each other.)
Apply egg whites from one egg to the top edges of each pie.
Mix cream cheese, sugar, canned pumpkin, remaining 2 eggs, vanilla and pumpkin pie spice together until thoroughly combined.
Spoon mixture into each pumpkin-shaped pie crust.
Bake for 12-15 minutes.
Remove pies to cool and repeat with second pie crust. Place the muffin tray in the freezer to cool it quickly for re-use.

Makes 24 pies. Keep refrigerated.

To decorate, melt chocolate in a heat-proof bowl in the microwave on medium. Heat in 30 second intervals, stirring in between until melted. Add a little vegetable oil to make the chocolate more fluid. Transfer to a re-sealable plastic bag and cut the corner off. Drizzle or draw faces on pies.

Note: The cutter I used was 3 3/4 inches wide, but if you don’t have one, don’t worry. Just use a round cutter around that size or slightly smaller to cut circle shapes out of the dough. Then make stems with the scraps. Press each stem over the edge and down the side of the dough before filling.

Pumpkin pie spice is a mixture of cinnamon, ginger, nutmeg and allspice.