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
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