Pull Aparts

15 frozen Rhodes Rolls
1/2 small 3 oz package cook and serve butterscotch pudding
3/4 cup brown sugar
2/3 cube butter

Arrange rolls in a bunt pan. Sprinkle pudding and brown sugar on top. Slice butter and sprinkle on top as well. Let sit for 10 to 12 hours --ie overnight. Bake at 350 degrees for 20-25 minutes. Can put some foil on top of pan to keep top from browning to much. Invert bunt pan onto a plate immediately when done.

Peanut Butter Rice Crispies

1 cup sugar
1 cup light corn syrup
1 cup peanut butter
6 cups rice crispies

Mix sugar and corn syrup in a saucepan and heat just until sugar dissolves. Don't over cook or the bars will be hard. Remove from heat and stir in peanutbutter. Then stir in the rice crispies slowly and mix until coated. Pour into a 9x13 pan and let cool. If you want you can leave them plain or melt some chocolate to put on top.

Chicken Fettuccine Alfredo

Ingredients
1 package (12 ounces) fettuccine
8 bacon strips, cut into 1-inch pieces
1 pound boneless skinless chicken breasts, cubed
2 cups sliced fresh mushrooms
6 green onions, thinly sliced
1 garlic clove, minced
1-1/2 cups half-and-half cream
1/2 cup shredded Parmesan cheese
1 teaspoon paprika
1/2 teaspoon coarsely ground pepper
Additional shredded Parmesan cheese

Directions
Cook fettuccine according to package directions.
Meanwhile, in a large skillet, cook bacon until crisp. Remove to paper towels to drain, reserving 1-2 tablespoons drippings. Saute chicken in drippings until no longer pink. Add mushrooms and green onions until mushrooms are tender. Add garlic; cook 1 minute longer.
Stir in the cream, cheese, paprika and pepper. Reduce heat; simmer, uncovered, for 5-10 minutes. Stir in the reserved bacon. Drain fettuccine; place in a serving bowl. Add chicken mixture; toss to coat. Garnish with additional cheese. Yield: 6 servings.

Chocolate Raspberry Cheesecake

1-1/2 cups cream-filled chocolate sandwich cookie crumbs
2 tablespoons butter, melted
4 packages (8 ounces each) cream cheese, softened
1-1/4 cups sugar
1 cup (8 ounces) sour cream
1 teaspoon vanilla extract
3 eggs, lightly beaten
9 ounces semisweet chocolate, chopped
1/2 cup seedless raspberry preserves

TOPPING:
6 ounces semisweet chocolate, chopped
1/3 cup heavy whipping cream
Fresh raspberries and whipped cream, optional

Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. Combine cookie crumbs and butter; press onto the bottom of prepared pan.

In a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream and vanilla. Add eggs; beat on low speed just until combined. Set aside 1-1/2 cups; pour remaining batter over crust.

In a microwave, melt chocolate; stir in preserves until blended. Stir in reserved batter just until blended. Drop by tablespoonfuls over the plain batter (do not swirl). Place springform pan in a large baking pan; add 1 in. of hot water to larger pan.

Bake at 325° for 65-75 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer.

For topping, place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Cool slightly. Spread over top of cheesecake. Refrigerate overnight. Garnish with raspberries and whipped cream if desired. Yield: 16 servings.

Fire sticks

Combine:
1 chicken breast cubed and cooked
1 1/4 lb hot Italian sausage cooked
4 slices cooked bacon
2 Roma tomatoes diced
6 oz shredded Italian cheese

Heat mixture in a sauce pan until the cheese melts.
-note- the more of the grease you leave in from the sausage, the hotter the fire sticks will be.
Then put about 1/3 cup in a tortilla wrap. About 10 tortillas

Bake @ 400 degrees for 10-15 minutes

Alfredo Dipping Sauce
3/4 cup butter
1 cup cream
1 cup Parmesan

Heat in sauce pan.

Pizza or Pizza Hut Pan Pizza

Dough:
1 1/3 cups warm water
1/4 cup nonfat dry milk
1/2 tsp salt
3 cups flour
1 Tbs sugar
1 package dry yeast
2 Tbs oil


Preheat oven to 200 degrees. After it has preheated turn off the oven. Meanwhile mix water, milk, sugar, salt, and yeast together. Let sit for a couple of minutes. Then add flour and oil. Mix until a ball forms.

If making regular pizza put dough in a oven safe bowl or pan, cover with plastic wrap and allow to raise until double-- remember the oven should be off.

For the pan pizza after mixing the dough divide it into three balls. In three round cake pans or you can use pie dishes put three oz of oil --I prefer olive oil-- in each pan for a total of 9 oz of oil. Then roll dough out to fit in each pan and cover these with plastic wrap. Place the three pans in the oven to raise until they touch the top of the pan. And the oven should be off for these as well.

Then for either kind of pizza take the dough and place it in the fridge for at least 4 hours-- over night is fine as well. --This makes the dough chewy like the pizzas you get from a restaurant.-- Take the dough out when your ready to make dinner and preheat the oven to 450 degrees.

For the regular pizza roll out the dough to fit your pan or pizza stone. It should make two pizzas if you are using a pizza stone.

For both pizzas put the sauce, and toppings of your choice on top. Then put mozzarella cheese on top. Bake at 450 degrees for 10 to 20 minutes or until the crust is starting to brown and the cheese is bubbly.