Pizziti - Pizza & Baked Ziti ~ A new twist!

1 box Penne Pasta

1 small pack of pepperoni

1/2 pound of mild italian sausage

1 pound of ground beef

1 small onion (diced)

1/2 green bell pepper (diced)

1 can of mushrooms or 1/2 cup of fresh baby bellas

1 jar of spaghetti sauce

1 jar of pizza sauce (Very important - do NOT substitute with spaghetti sauce -- it changes everything!!)

16 oz of shredded motzerella cheese

Cook your pasta until its almost tender.

In a pan, saute your pepperoni and take it out after it gets just crisp. Do NOT over cook it. Drain the pepperoni on paper towels and pat dry. (Omitting this step will cause your dish to be too greasy ~ so its very important – don't skip it!!)

In the pepperoni grease, cut the sausage from the casing and break it up with the ground beef and brown them. Drain the grease and add in onion, bell peppers, and mushrooms and saute until the vegetables are just tender.

In a large bowl, add in the drained cooked pasta and the meat mixture and the jars of sauce. Fold in half of your cheese and most of your pepperoni. Pour into a baking dish and sprinkle with the remaining cheese and the remaining pepperoni. Bake for 30 minutes at 350! Enjoy!

You can add anything you like to this that you enjoy on pizza (i.e. olives, jalapenos, ham, anything…)

Chocolate Bread Pudding

Chocolate Bread Pudding Recipe Courtesy of Food Network

2 1/2 cups cut-up stale bread 1 teaspoon vanilla 2 eggs 2 tablespoons cocoa 2 cups milk 1 teaspoon cinnamon 1/4 cup sugar 3/4 cup chocolate chips Salt Preheat oven to 350 degrees. Place bread in a round, buttered, deep dish pie plate. In a medium bowl whisk together eggs, milk, sugar, a dash of salt, vanilla, cocoa, and cinnamon . Add chocolate chips. Pour over bread and gently mix. Let sit for 15 minutes, so bread can absorb mixture. Bake for 30 to 40 minutes until firm but not dry.

Peanut Butter Pie

No-Bake Peanut Butter Pie Prep Time: 15 min Total Time: 1 hr 15 min Makes: 8 servings

1 cup creamy peanut butter

4 squares BAKER'S Premium White Baking Chocolate (chopped fine)

1-1/2 cups cold milk

1 pkg. (4-serving size) JELL-O Vanilla Flavor Instant Pudding & Pie Filling

1 tub thawed COOL WHIP Whipped Topping

1 large banana , thinly sliced

1 extra large HONEY MAID Graham Pie Crust (2 extra servings)

Semi-sweet chocolate shavings on top for garnish!

MICROWAVE peanut butter and chocolate in microwavable bowl on MEDIUM (50%) 1 - 1 + 1/2 minutes; stir until chocolate is completely melted and mixture is well blended. POUR milk into large bowl. Add dry pudding mix. Beat with wire whisk 2 minutes or until well blended. Add peanut butter mixture; beat until well blended. Gently stir in whipped topping. PLACE bananas on bottom of crust; cover with pudding mixture. Refrigerate at least 1 hour. Store leftover pie in refrigerator. Sprinkle with semi-sweet chocolate shavings (I used Baker's in a shaker canister)

Haystacks, Cow Pies, whatever you want to call them! No bake peanut butter oatmeal chocolate cookies!

• 2 cups sugar
• 1/4 pound margarine
• 1/2 cup milk
• 3 tablespoons cocoa
• 1 teaspoon vanilla
• 1/2 cup peanut butter (creamy or chunky)
• 3 cups quick cooking oats

Combine sugar, margarine, milk and cocoa in a 4 quart sauce pan. Cook at a full rolling boil for approximately 1 minute.

Remove from heat, add vanilla and peanut butter. Stir well. Add oatmeal to mixture, combine thoroughly.

Drop by spoonfuls onto waxed paper. Cool until firm.

Chocolate Praline Layer Cake

Chocolate Praline Layer Cake

Prep time: 25 min

Cook Time: 2 hrs 15 min

Yield: 16 servings

Ingredients:

Cake:
1/2	cup butter or margarine
1/4	cup whipping cream
1	cup firmly packed brown sugar
3/4	cup coarsely chopped pecans
1	package Pillsbury® Devils Food Cake
1-1/4	cups water
1/2	cup Crisco® Vegetable Oil
3	eggs
Topping:
1-3/4	cups whipping cream
1/4	cup powdered sugar
1/4	teaspoon vanilla
16	whole pecans (optional)
16	chocolate curls (optional)

Preparation Directions:

1.	Heat oven to 325°F. In small heavy saucepan, combine butter, 1/4 cup whipping cream and brown sugar. Cook over low heat just until butter is melted, stirring occasionally. Pour into two 8 or 9-inch round cake pans; sprinkle evenly with chopped pecans.
2.	Prepare cake as directed, using water, oil, and eggs. Carefully spoon batter over pecan mixture.
3.	Bake at 325°F. for 35 to 45 minutes or until cake springs back when touched lightly in center. Cool 5 minutes; remove from pans. Cool 1 hour or until completely cooled.
4.	In small bowl, beat 1 3/4 cups whipping cream until soft peaks form. Add powdered sugar and vanilla; beat until stiff peaks form.
5.	To assemble cake, place 1 layer on serving plate, praline side up. Spread with half of whipped cream. Top with second layer, praline side up; spread top with remaining whipped cream. Garnish with whole pecans and chocolate curls. Store in refrigerator.

Chocolate and caramel is an award-winning combination. Brown sugar, cream and butter combine to make the caramel praline topping for this grand prize winning cake.

Thanks to pillsburybaking.com for the great recipe!