HOT PIZZA DIP
1/2 cup shredded Colby-jack cheese
1 8oz pkg cream cheese
1/2 cup pizza sauce
6 oz of pepperoni slices
1/4 cup chopped green pepper
In a oven safe baking dish spread cream cheese. Then layer pizza
sauce, pepperoni and green pepper and shredded cheese. Bake at 375
degrees for about 15 minutes. Serve with crackers.
1 (12oz) pkg real semi- sweet chocolate chips
1 lb white almond bark, divided
2 cups miniature marshmallows
1 cup crisp rice cereal
1 cup peanuts
1 (6oz) jar red maraschino cherries, drained, cut in half
2 Tbsp green maraschino cherries, drained and quartered
1/3 cup angel flake coconut
1 tsp oil
Melt chocolate chips with 14 oz almond bark in large pan over low heat. Stir in marshmallows, cereal and peanuts. Pour onto greased 12″ pizza pan. Top with cherries, sprinkle with coconut.
Melt remaining 2 oz almond bark with oil over low heat, stir till smooth. Drizzle over coconut.
Chill until firm. Store at room temperature
Peanut and Banana Cookie Pizza
1 18-ounce package refrigerated chocolate chip cookie dough
1/2 cup caramel ice cream topping
1 cup semisweet or milk chocolate and/or miniature candy-coated semisweet baking bits
1/2 cup chopped dry-roasted peanuts
1 large banana, thinly sliced
2 tablespoons chocolate ice cream topping (optional)
Press cookie dough into a greased 12-inch pizza pan. Grill cookie in pan for 10 to 15 minutes or until edges of cookie are lightly golden and top is set but not dry. Remove from grill (cookie may puff and fall at this point).
Drizzle caramel topping over cookie. Sprinkle chocolate pieces and/or baking bits, and peanuts over caramel. Return pan to grill for 1 to 2 minutes more or until chocolate pieces soften. Remove from grill and cool on a wire rack.
To serve, top with sliced bananas and, if desired, drizzle with chocolate topping; cut into wedges.