Watermelon Sugar Cookies

 3/4 c butter softened
3/4 c sugar
1 egg
1/2 teaspoon almond extract
2 1/4 c flour
1/4 tsp salt
1/4 tsp baking powder
red and green food coloring
chocolate chips (original recipe called for currants)
sesame seeds

In a mixing bowl cream the butter, sugar, egg, and almond extract together until light and fluffy.
Combine the flour, salt, and baking powder and slowly incorporate into the creamed mixture.
Remove 1 cup of dough and set aside.

Beat the remaining dough on low and add enough red food coloring to tent the dough a deep red.

Roll into a 3 1/2 inch long tube then wrap it in plastic wrap and refrigerate for 2 hours or until firm.
Divide the reserved dough into two equal pieces. Add green food coloring to one piece until it is a deep green color. Store each piece separately and chill until firm about 1 hour.

On a floured piece of wax paper roll the uncolored dough out 3 1/2 inches long by 8 1/2 inches wide. Place the red tube of dough on the short end of the rectangle  and roll the uncolored dough around the tube of red. Set aside.

On a floured piece of wax paper roll the green dough out 3 1/2 inches long by 10 inches wide. Place tube dough like last time and roll the green dough around the outside of the tube. Cover tightly in plastic wrap and refrigerate for at least 8 hours.

Unwrap the dough and cut into 1/8 inch slices using dental floss to keep the round shape.

Place 1 inch apart on ungreased baking sheet.

Lightly place a few chocolate chips into each cookie and shake the sesame seeds over all the cookies until the resemble watermelon seeds.

Bake at 375 for 6-8 minutes or until cookies are firm but not brown. While still warm cut some cookies in half or quarters so they resemble watermelon slices.

The next time I make these I am going to try using watermelon flavoring from my hard rock candy supplies instead of the almond extract. Jared suggested it would be cool if they tasted like watermelons too at my sister's baby shower.

Ice cream cone cupcakes

Ingredients
1 cup white sugar
1/2 cup butter
2 eggs
2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 3/4 teaspoons baking powder
1/2 cup milk

Directions
Preheat oven to 350 degrees F. Arrange the ice cream cones in a muffin pan.

In a medium bowl, cream together the sugar and butter.

 Beat in the eggs, one at a time, then stir in the vanilla.

Combine flour and baking powder, add to the creamed mixture and mix well.

Finally stir in the milk until batter is smooth.

Pour or spoon batter into the icing bag or use a Ziploc bag and cut a corner to pipe the batter into the ice cream cones.

 Do not over fill the cones. Half way full is good enough. I filled mine a little over half and they baked up too tall then deflated when they were taken out of the oven.This is what over filling will look like!

So after the mishap I used a box of cake mix and this is how they turned out...

Bake for 30 to 40 minutes in the preheated oven. For cupcakes, bake 20 to 25 minutes. Cake is done when it springs back to the touch.Let them cool and then cover with icing and sprinkles. I made these for my sister's baby shower and everyone loved them!

Ultimate Peanut Butter Pizza

Pizza Crust Ingredients:
1/3 c butter
3/4 c milk chocolate chips
2 1/2 c crushed Reese puff cereal (approx 6 cups then put them in a food processor)

Filling Ingredients:
1/2 c peanut butter
1 package softened cream cheese
2 tbsp sugar
1 container frozen whipped topping

Topping Ingredients:
1 jar hot fudge ice cream topping
1/4 c crushed Reese puff cereal (optional)
1/4 cup peanut butter
1/2 container frozen whipped topping

 

Prepare crust:
Preheat oven to 325. Spray round pie pan 12-14 inch with non stick cooking spray.

In medium sauce pan combine butter and chocolate chips warming them until they are melted over low heat. Make sure you stir frequently so it doesn't burn on the bottom of the pan. Remove from heat and stir in the crushed cereal.

Press the mixture into the pie pan and bake for 10 minutes. When it's finished baking allow it to cool completely before putting filling in the pie crust.

Prepare the filling:
In medium bowl combine the peanut butter, cream cheese and sugar. Beat with a mixer on medium speed until the mixture is smooth. Mix in 2 cups of thawed frozen whipped topping by hand.

 Spread the mixture into the cooled pie crust and place in the fridge to chill.

Prepare the topping:
Heat 3/4 c to 1 c hot fudge topping in microwave for 45 seconds and pour/spread evenly over the chilled pie. Freeze the pie with the fudge topping for 2 hours.

Just before serving the pie spread the remaining cool whip on top.

To make it more decorative you can take hot fudge and/or peanut butter heated in the microwave again and drizzle over the pie.Dip cereal pieces in the hot fudge and place randomly on the pie for another touch of decoration. The kids I made this for said it was, "Willy Wonka in a cake!" It was definitely a crowd pleaser!

Pepperoni Pinwheels

Ingredients
1/2 lb pepperoni deli slices
1/2 cup pizza sauce
1/2 bag mozzarella cheese
1 can of Pillsbury dough pizza crust

On a large cookie sheet spread out the pizza crust. Spread a thin layer of sauce on the pizza dough. Do not use too much because the pinwheels won't hold together if you do.

Place a layer of pepperoni over the sauce.

Cover with the mozzarella cheese.

Take one side of the pizza dough and begin to roll it up into a tube. You will need to do it slowly to the layers won't slide. You would roll it up the same way as a cinnamon roll except you will bake it and then slice it.

Cook the pepperoni roll at 350 for 25-30 minutes until it is golden brown and all the dough is cooked through. Let the pepperoni rolls cool and then slice them into little finger foods perfect appetizer for any party.

Buffalo Chicken Dip

1 can chicken
1 package cream cheese
1 cup sharp cheddar
2 tbsp-4tbsp hot sauce
1 clove of garlic
1 tbsp olive oil

Saute the minced garlic in a skillet with the olive oil.

Add the chicken to the skillet and stir until it's warm.

Add the softened cream cheese and hot sauce stirring until it's mixed in.

Pour the mixture into a pan and cover with the cheese. This recipe will refrigerate overnight if you want to make it ahead for a party just pop it in the oven for a few extra minutes before you serve it.

Cook at 350 until the cheese is melted. Around 10-15 minutes depending on your oven. It will take longer to heat up if you have refrigerated it, so just make sure to watch that it isn't burning.

Serve it with the tortilla chips and enjoy!