Recipe Friday: Taffy Apple Pizza

I tried this recipe years ago at a Pampered Chef party and really liked it. I hadn't made it for such a long time, so I decided to make it over the weekend. Hope you enjoy!



Ingredients:

1 package (18oz) refrigerated sugar cookie dough
1 package (8oz) cream cheese, softened
1/2 C packed brown sugar
1/4 C creamy peanut butter
1/2 tsp vanilla
2 medium Granny Smith apples
1/4 C caramel ice cream topping
1/2 C peanuts, chopped

Directions:

1. Preheat oven to 350°F. Shape cookie dough into a ball and place in center of Large Round Stone; flatten slightly. Using lightly floured rolling pin, roll out dough to a 14-inch circle, about 1/4 inch thick. Bake 16-18 minutes or until light golden brown. Remove from oven; cool 10 minutes. Carefully loosen cookie from baking stone using a serrated bread knife; cool completely on baking stone.
   
   
2. Peel, core and slice apples into roughly 1/8 inch slices. Arrange the slices evenly over the cream cheese mixture.
   
   
3. Microwave ice cream topping on high for 30-45 seconds or until warm; drizzle evenly over apples. Sprinkle chopped peanuts over the apples. Cut into wedges.

Recipe Friday: Black Bottom Cupcakes

This recipe was passed down by my mother years ago to add to my recipe box. I've never taken these to a party or event where they weren't a huge hit. But beware, they're addicting! I must have made these well over a dozen times, and do you think I snapped a picture of the final product - No! Therefore, I had to google the image you see below to include in the post. I don't know if you're like me, but I am always more willing to try a recipe if it looks tempting in a picture. I'd like to add a couple tips for this recipe from experience. Bake these the day before you want to eat them or take them to an event. Although they're tasty the first day, for some reason they are so much better the next day. I store them in a sealed container on the counter, but I know a couple of people who have refrigerated them overnight. If you choosse to store them in the fridge overnight, allow plenty of time to return to room temperature, because again, for some reason they taste better like that than chilled. One last tip... don't overbake them. Just like cheesecakes, if you bake them too long they turn a very unattractive yellowish color and the cake obviously tastes less moist. I just stick a toothpick in the cake part and as soon as I can pull it out without any batter sticking to it, they're finished! Enjoy!



Ingredients:

Cake Batter
3 C Flour
2 C Sugar
1/2 C Dry Cocoa
2 tsp. Baking Soda
Pinch of Salt
2 tsp. Vanilla
2 C Water
2/3 C Vegetable Oil
2 Tbsp. White Vinegar

** Mix the ingredients of the cake batter together. Then mix the filling
ingredients together in a separate bowl

Filling
1 8oz cream cheese
1 egg
1/3 C Sugar
Pinch of Salt
1 10oz. bag of semi-sweet chocolate chips

Directions:

1. Preheat oven to 350 degrees F.


2. Beat the cream cheese, egg, sugar and salt until creamy.


3. Stir in the chocolate chips.
   
   
4. Fill the cupcake papers half-full with batter and place 1 Tbsp. filling in the center of each.
   
   
5. Bake for about 25-30 minutes. **Do not overbake
   

*** Recipe yields about 2 1/2 to 3 dozen cupcakes.

Recipe Friday: Bacon and Tomato Cups

Several years ago, I found this recipe on AllRecipes when I was looking for something to make as an appetizer for a family get-together. Everyone loved them so much, but be careful about making these for family. Ever since that day, I have been summoned to make these at almost every gathering now. Luckily they're easy to make! After making this recipe so many times, I've modified the ingredients slightly to preference and have included my recipe version below. I hope you enjoy!



Ingredients:

1/2 pound bacon
1 small tomato, chopped
1/4 yellow onion, finely chopped
3 ounces shredded Swiss cheese
1/2 cup mayonnaise
1 teaspoon dried or fresh basil
1 can Pillsbury Grands refrigerated biscuit dough (I use the flaky layers kind)

Directions:

1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a mini
   muffin pan with shortening or nonstick cooking spray.


2. In a skillet over medium heat, cook the bacon until evenly brown. Drain
   on paper towels. Crumble bacon into a medium mixing bowl, and mix with
   tomato, onion, Swiss cheese, mayonnaise and basil.


3. Separate each biscuit into 4 equal quarters. Roll each quarter into a
   ball and use a lightly floured tart shaper (or fingers) to form the dough
   into little cups in a mini muffin pan. (I keep a little bowl of flour nearby
   to dip the shaper in each time before shaping so it doesn't stick to the
   dough) Then fill each biscuit cup with the bacon mixture.
   
   
4. Bake for 10 to 12 minutes in the preheated oven , or until golden brown.

*** I usually double the recipe and it yields about 5 dozen bacon cups.

Recipe Friday: Broiled Tilapia Parmesan

My husband isn't the biggest lover of fish dishes, except of course authentic fish and chips (what can I say, he's British). So he wasn't too excited when I told him that I was going to try a new fish recipe that I found on Allrecipes.

It received such high reviews from over 3,000 people so I thought,"How bad can it be?" Needless to say, it was a hit! My husband said he loved it, and even asked me to make it again for him so I know he wasn't bluffing! And he's quite the poker player so sometimes it's hard to tell by his expressions. Anyway, here is the recipe. Enjoy and let me know what you think!



Ingredients:

1/2 cup parmesan cheese
1/4 cup butter, softened
3 tablespoons mayonnaise
2 tablespoons fresh lemon juice
1/4 teaspoon dried basil
1/4 teaspoon ground black pepper
1/8 teaspoon onion powder
1/8 teaspoon celery salt
2 pounds tilapia fillets

Directions:

1. Preheat your oven's broiler. Grease a broiling pan or line pan with aluminum foil.


2. In a small bowl, mix together the parmesan cheese, butter, mayonnaise and lemon juice. Season with dried basil, pepper, onion powder and celery salt. Mix well and set aside.


3. Arrange fillets in a single layer on the prepared pan. Broil a few inches from the heat for 2 to 3 minutes. Flip the fillets over and broil for a couple more minutes. Remove the fillets from the oven and cover them with the Parmesan cheese mixture on the top side. Broil for 2 more minutes or until the topping is browned and fish flakes easily with a fork. Be careful not to over cook the fish.