24 large marshmallows
1/2 cup whole milk
1 teaspoon vanilla extract
1/8 teaspoon salt
6 drops peppermint extract
6 drops red food coloring
2 tablespoons plus 1 teaspoon crushed peppermint candy, divided
1 cup heavy whipping cream, whipped
1 chocolate crumb crust (8 inches)
In a heavy saucepan, combine marshmallows and milk over low heat. Cook and stir until marshmallows are melted and mixture is smooth. Remove from heat.
Stir in vanilla, salt, peppermint extract and food coloring. Cool 30 minutes, stirring several times. Stir in 2 tablespoons crushed candies; fold in whipped cream.
Spoon into crust. Refrigerate, covered, 8 hours or overnight. Just before serving, sprinkle with remaining candy.
For the egg rolls
4 oz. cream cheese, room temperature
2 c. shredded mozzarella cheese
3 c. shredded rotisserie chicken
1/4 c. hot sauce
4 green onions, thinly sliced
10 egg roll wrappers
Vegetable oil, for frying
For the dressing
1/2 c. ranch dressing
3 tbsp. crumbled blue cheese
2 tbsp. fresh dill, chopped
In a medium bowl, combine cream cheese with cheese, chicken, hot sauce, and green onions.
Place an egg roll wrapper on a clean surface in a diamond shape. Dampen your finger in water and wet the outside edges of the egg roll wrapper. Add a dollop of the filling crosswise in the center of the bottom half of the wrapper. Fold up bottom half and tightly fold in sides. Gently roll and seal. Repeat with remaining wrappers and filling.
In a large skillet over medium, heat 1/2-inch oil until it starts to bubble. Working in batches, add egg rolls and fry until golden, 1 minute per side. Transfer to a paper towel-lined plate to cool slightly.
Make the dressing, in a small bowl, combine the ranch with the blue cheese and dill. Stir, smashing a bit with a spoon to break up the cheese into the sauce.
Serve warm with dressing for dipping.
Vanilla wafers graham crackers, or Golden Oreo’s
2 3.4 oz pkgs. pumpkin spice pudding If you can’t find it you could use vanilla
2 c. milk
1 1/2 c. pumpkin puree
2 tsp. pumpkin pie spice
1 8 oz. pkg cream cheese softened
1/4 c. whipping cream
1 c. powdered sugar
1 tsp. vanilla
1 8 oz. container whipped topping divided
1 cup toffee chips
I used a 9″ x 9″ square pan. It was almost too much. You could certainly make this in a little bigger pan, even a 9″ x 13″ pan. It would just be a little shorter.
Whisk pudding, pumpkin pie spice, and milk together. Fold in pumpkin. Set aside.
Beat softened cream cheese until smooth. Add whipping cream and vanilla and beat until fluffy. Add powdered sugar and beat to combine. Fold in one cup of whipped topping. Set aside.
Line the bottom of your pan with Vanilla Wafers (or whatever you are using, we get good at substituting when we don’t live near a grocery store). You might have to break them to make them fit. Don’t worry if it’s not super pretty!
Cover cracker layer with a third of the pumpkin mixture. Spread.
Spread half of the cream cheese mixture over the pumpkin layer. Spread carefully so you don’t mix the layers together.
Sprinkle toffee chips over cream cheese layer. I used a generous sprinkling!
Repeat again beginning with crackers, then a third of the pumpkin, then remaining cream cheese, then toffee chips.
Add one more layer of crackers, then remaining pumpkin.
Spread reserved whipped topping over the final pumpkin layer. Sprinkle more toffee chips.
Refrigerate for 4 hours or overnight! I like it better after it’s had lots of time to sit!
1 loaf French bread
1 jar Alfredo sauce
1/4 cup grated Parmesan cheese
1 1/2 cup chopped cooked chicken
3/4 cup crumbled cooked bacon
1 cup diced tomatoes
1/2 cup finely chopped spinach
2 cups shredded mozzarella cheese
Preheat the oven to 425 degrees.
Cut the loaf of bread lengthwise into 2 halves.
Spread 1 cup of the Alfredo sauce on the cut bread. Sprinkle with Parmesan cheese.
Top the bread with the chicken, bacon, tomatoes, and spinach. Cover the toppings with cheese.
Bake for 15 minutes. Broil for 1 minute, if desired. Cut the pizza into 7-8 slices. Serve immediately.
