Cream Cheese Butter

4 ounces (1/2 cup) unsalted butter, at room temperature

4 ounces (1/2 cup) cream cheese, at room temperature

1 teaspoon freshly squeezed lemon juice

1 Tablespoon minced fresh flat-leaf parsley

1/2 teaspoon kosher salt

In a medium bowl, combine all the ingredients and mix with a wooden spoon or spatula until thoroughly blended.  Cover and refrigerate for at least several hours, preferably overnight.  Bring to room temperature before serving.  Enjoy!

Italian Sausage Patty Melts

4 sandwiches; 30 minutes

1/4 C Mayonnaise
8 slices Bread
16 slices Provolone cheese
1 C Caramelized onions
4 patties Cooked Italian sausage (1l4 lb each)

Spread a thin layer of mayo on sides of bread to be grilled. Layer 2 slices cheese, 1 sausage patty, a 1/4 of the onions, 2 more slices of cheese and top piece of bread. Grill sandwiches over medium heat until it's golden brown on each side and cheese is melted, 3 to 4 minutes per side. Then serve.

Nutella Puppy Chow

makes 8 cups

• 1 cup Nutella
• 4 ounces of dark chocolate, chopped
• 1/4 cup (1/2 stick) butter
• 1/2 teaspoon pure vanilla extract
• 1/4 teaspoon fine sea salt
• 8 cups Chex cereal
  (any combination will do – I used corn and rice)
• 2 cups powdered sugar

Combine the Nutella, chopped dark chocolate, and butter in a microwave safe bowl.  Microwave on medium heat for 30 seconds at a time, stirring each time, until the chocolate has melted and the mixture is smooth. Stir in the vanilla and sea salt

Meanwhile, place the cereal in a large mixing bowl.  Pour the chocolate mixture over the cereal and stir with a spatula to evenly coat all of the cereal.

Transfer the cereal to a large tupperware container (one that seals well).  Pour the powdered sugar over the cereal. Put the lid on the container and shake to coat all of the cereal evenly with powdered sugar.

Dorito Chicken Strips

Ingredients:
4 boneless skinless chicken breasts
½ cup fat-free mayonnaise
3 tablespoons skim milk
1 tablespoon taco seasoning
1 bag Doritos chips (your favorite flavor)

Step 1: Preheat the oven to 400 degrees. Spray a 9 x 13 inch baking sheet with nonstick cooking spray. Cut the chicken breasts into ½ inch strips.  In a large bowl mix together the mayonnaise and the milk. Place Doritos and the taco seasoning in a zip lock baggie, crush the chips into medium sized crumbs. Pour the chip mixture into a medium size bowl.
Step 2: Coat the chicken strips in the mayonnaise mixture and then roll in the crushed Doritos mixture. Place onto a baking sheet in a single layer (be sure not to overlap).
Step 3: Place into the oven and bake at 400 degrees for 10-12 minutes or until the chicken is fully cooked (the internal temperature has reached 165 degrees).
(Makes 4 Servings)

Greek Walnut Pie

Ingredients

Pie

1

box Pillsbury® refrigerated pie crusts, softened as directed on box

2 1/2

cups finely chopped walnuts

1/4

cup packed brown sugar

2

tablespoons granulated sugar

1 1/2

teaspoons ground cinnamon

3/4

cup butter or margarine, melted, cooled

3/4

cup honey

1

tablespoon lemon juice

Topping

1/2

pint (1 cup) heavy whipping cream

1

teaspoon granulated sugar

1

teaspoon vanilla

• 1Heat oven to 325°F. Spray 9-inch glass pie pan with cooking spray. Make pie crusts as directed on box for Two-Crust Pie using sprayed pie pan.
• 2In medium bowl, mix walnuts, brown sugar, 2 tablespoons granulated sugar and the cinnamon. Pour and evenly spread 1/4 cup of the cooled melted butter over bottom of pie crust. Spread walnut mixture evenly over butter. Drizzle another 1/4 cup butter over nut mixture.
• 3Top with second crust; seal edge and flute. Cut large slits in several places in top crust for steam to escape. Drizzle remaining 1/4 cup butter evenly over top crust.
• 4Bake at 45 to 55 minutes or until golden brown. About 5 minutes before removing pie from oven, in 1-quart saucepan, cook honey and lemon juice over medium heat, stirring frequently, until mixture has a watery consistency.
• 5Remove pie from oven; place on wire rack. Slowly pour hot honey mixture evenly over top of hot pie, making sure it seeps into slits in top crust. Cool at least 3 hours before serving.
• 6Just before serving, in small bowl with electric mixer, beat topping ingredients on high speed about 2 minutes or until stiff peaks form. Spoon topping onto individual servings of pie.

Cream Cheese Brownie Pie

Ingredients

Crust

1

box Pillsbury® refrigerated pie crusts, softened as directed on box

Cream Cheese Layer

1

package (8 oz) cream cheese, softened

3

tablespoons sugar

1

teaspoon vanilla

1

egg

Brownie Layer

1

box (15.8 oz) Pillsbury® double chocolate brownie mix

1/4

cup vegetable oil

1

tablespoon water

2

eggs

1/2

cup chopped pecans

Topping

Reserved chocolate syrup packet from brownie mix

3

tablespoons hot fudge topping

• 1Heat oven to 350°F. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie.
• 2In medium bowl, beat cream cheese layer ingredients with electric mixer on medium speed until smooth; set aside.
• 3Reserve chocolate syrup packet from brownie mix for topping. In large bowl, place brownie mix, oil, water and eggs; beat 50 strokes with spoon.
• 4Spread 1/2 cup brownie mixture in bottom of crust-lined pie plate. Spoon and carefully spread cream cheese mixture over brownie layer. Top with small spoonfuls of remaining brownie mixture; spread evenly. Sprinkle with pecans. Cover crust edge with 2- to 3-inch-wide strips of foil to prevent excessive browning; remove foil during last 15 minutes of bake time.
• 5Bake 40 to 50 minutes or until center is puffed and crust is golden brown (pie may have cracks on surface).
• 6In small bowl, mix chocolate syrup from packet and hot fudge topping. Place mixture in small resealable bag. Cut small hole off corner of bag. Drizzle topping over pie. Cool completely, about 3 hours, before serving. Cover and refrigerate any remaining pie.