Chocolate Chip Cookie Pizza Topped With Toffee.

Monday. I am glad to say school is done and so is work. Mondays are such busy days, and they also happen to be my dinner night. Tonight, I felt like making something quick and easy so I cooked up some French Toast and eggs. I will be sharing our recipe for French Toast soon here, it is out-of-this-world good. I love having breakfast for dinner. Yum.

I am a big pizza lover. I love big slices of cheesy goodness. I also love dessert pizza. The apple pizza at Pizza Hut is one of my favorites. I haven't made homemade dessert pizza much, so I made some. I like the chocolate chip cookie dough crust and the chocolate pudding mixture on top the best. The chocolate pudding mixture is lip-smaking good.

Chocolate Chip And Toffee Cookie Pizza
Ingredients:
1 tube (18 ounces) chocolate chip cookie dough
1 package (8 ounces) cream cheese, softened
1/3 cup sugar
2 cups cold half-and-half cream
1 package (3.9 ounces) instant chocolate pudding mix
1 cup toffee bits

DIRECTIONS:
Press cookie dough onto an ungreased 12-in. pizza pan. Bake at 350° for 13-16 minutes or until center is set and cookie is lightly browned. Cool for 5 minutes; gently run a flexible metal spatula under crust to loosen. Cool completely. In a small bowl, beat cream cheese and sugar until blended. Spread over crust. In a large bowl, whisk cream and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Spread over cream cheese mixture; sprinkle with toffee. Refrigerate until serving. Yield: 14-16 slices.



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Seeing funny animal pictures is something I love doing. They make me laugh hard. Couldn't not share these with you guys.

Have yourself a good week and I'll see you with a tasty way to make French Toast soon!

#6, Haystacks,& A Birthday!

Okay, here is #6. They are really simple to make and the caramel topping on top is my favorite part. For you pecan lovers this is another cookie for you. On a side note, the fall weather we are having here is so gorgeous! Have a great weekend!

"Chocolate Caramel Thumbprints"

Ingredients:
1/2 cup butter, softened
2/3 cup sugar
1 egg, separated
2 tablespoons milk
1 teaspoon vanilla extract
1 cup all-purpose flour
1/3 cup baking cocoa
1/4 teaspoon salt
1 cup finely chopped pecans
FILLING:
12 to 14 caramels
3 tablespoons heavy whipping cream
1/2 cup semisweet chocolate chips
1 teaspoon shortening

DIRECTIONS:
In a large mixing bowl, cream butter and sugar until light and fluffy. Beat in egg yolk, milk and vanilla. Combine the flour, cocoa and salt; add to the creamed mixture. Cover and refrigerate for 1 hour or until easy to handle. Roll into 1-in. balls. Beat egg white. Dip balls into egg white and coat with nuts. Place 2 in. apart on greased baking sheets. Using the end of a wooden spoon handle, make a 3/8-to 1/2-in. indentation in the center of each ball. Bake at 350° for 10-12 minutes or until set. Remove to wire racks to cool. Meanwhile, in a large heavy saucepan, melt caramels with cream over low heat; stir until smooth. Using about 1/2 teaspoon caramel mixture, fill each cookie. In a microwave, melt chocolate chips and shortening. Drizzle over cookies. Yield: about 2-1/2 dozen.

These are so good and really easy to make, the M&M's are so cute on top!
"Haystacks"

3/4 cup Butterscotch chips

1/2 cup Peanut Butter

3 cup Chow Mein Noodles

Blue M&M's (optional for nests)*

DIRECTIONS:

Melt buttterscotch chips and peanut butter. (Microwave works fabulous for this)! Add noodles. Mix. Drop with a fork on waxed paper to form haystacks. *Double size of haystacks to form nests and top with blue m&m's.*

Bridgett over at La Bella Cook gave me this award. Thank you so much Bridgett, I was so excited to get this! Bridgett always has delicious looking food/desserts and I can't wait to try her "Enchilada Chicken" - yummo! I am going to pass this on to:

1. Jessica at Turkey Cookies
2. Rae over at Made By Rae
3. Rebekah over at Don't Call Me Becky
4. Allie over at Finding Inspiration In Food
5. Tina over at Mommy's Kitchen

Okay, so yesterday was my brothers 19th birthday. It is rare that we get pics of all 6 of us together. It is actually only 5 of us, since my little sister Anna doesn't like to get in pictures - *if you are a friend or family reading this - tell Anna to let us post pics of her.!*

L to R: Lisa, me, Joe, Steven, & Andrew

Steven obviously thinks there is something so much more interesting to look at over there....

Mounds Bars!!

Wow. This has to be one of the best recipes ever made. The chocolate topping, coconut mixture, and the graham cracker crust make it all soooo good. I doubled this recipe so I would get bigger bars, while they came out good for pictures - one big bar was making my heart burn. My brothers didn't seem to mind how big they were!

"Mounds Bars"

2 cups graham crackers, crushed

1/2 cup butter, melted

1/2 cup sugar

14 oz. condensed milk, sweetened

1 cup shredded coconut

1 1/2 cup chocolate chips

1 tbsp. peanut butter

DIRECTIONS:

Mix together first three ingredients. Pack in a greased 9x13 in. pan. Bake at 350 degrees for 10 minutes. Combine milk and coconut and spread over graham cracker mixture. Bake for 15 minutes more or until golden brown. Melt chips and peanut butter and spread over cooled coconut and graham cracker mixture. Refrigerate. Serve.

***It is amazing how easy it is to melt chocolate chips and peanut butter in the microwave....I used to do it on the stove and had terrible results***

Ahh, this baseball life is so hard.