Oreo Truffles
1 pkg cream cheese
1 pkg Oreo cookies
vanilla or cream cheese icing

Layer cookies and cream cheese in a food processor.  Pulse until it’s in a ball.  Take the big ball out and roll into small balls and refrigerate for 30 mins to 1 hour on a pan.  Melt a couple of spoonfuls of icing in the microwave and then drizzle on top of each truffle. YUM!

Bacon Crescent Bites
1 pkg (8 oz) cream cheese, softened
12 slices center cut bacon, cooked and crumbled
3 green onions, thinly sliced
1 1/4 tsp. Worcestershire sauce
2 cans (8 oz each) refrigerated crescent dinner rolls

Combine first 4 ingredients.  Separate each can of crescent dough into 8 triangles.  Cut each triangle lengthwise in half.  Spread each dough triangle with 1 generous teaspoon of cream cheese mixture. Roll up, starting at shortest side of triangle and rolling to opposite point.  Place, point-sides down, on baking sheet.  Bake 12 to 15 minutes or until golden brown.  Serve warm.

Easy, Cheesy Bacon Bread
1 roll of THIN crust refrigerated pizza dough
1 cup of shredded cheese (Jodi used Colby-jack)
a couple of handfuls of REAL bacon bits
melted butter

Lightly grease a pizza or cookie pan.  Roll the dough out and pop it in the oven at 400 degrees.  After 5 minutes pull it out and brush the entire dough top with melted butter.  Then evenly spread the cheese and bacon bits for 6 minutes or until golden brown.  Cut and serve.

Quick Crescent Pecan Pie Bars
1 can refrigerated crescent dinner rolls
1/2 cup chopped pecans
1/2 cup sugar
1/2 cup corn syrup
1 tablespoon butter or margarine, melted
1/2 teaspoon vanilla
1 egg, beaten

Heat oven to 350 degrees. Unroll crescent roll dough and separate dough into 2 long rectangles. Place in ungreased 13×9 – inch pan; press over bottom and 1/2 inch up sides to form crust.  Firmly press perforations to seal. Bake 8 minutes. Meanwhile, in medium bowl, mix filling ingredients. Pour filling over partially baked crust.  Bake 18 to 22 minutes longer or until golden brown.  Cool completely, about 1 hour.  For bars, cut into 6 rows by 4 rows.  Store at room temperature.

This recipe is from Pillsbury.com



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