Kahlua Ice Cream Pie

Ingredients

9 ounces Chocolate wafer cookies
1/2 cup Unsalted butter — melted
10 tablespoons Kahlua — divided
1 teaspoon Espresso powder
3 ounces Semi-sweet chocolate — choped
1 tablespoon Unsalted butter
1 pint Ice cream; vanilla, coffee ,or chocolate chip
1 pint Chocolate ice cream
3/4 cup Whipped cream

Instructions

In food processor, place half of cookies, breaking into pieces. Process to make fine crumbs. Repeat with remaining cookies. Add 1/2 cup melted butter and process with on-off pulses, just to blend. Press crumbs evenly onto bottom and up side of 9″ pie plate.
Press crumbs evenly to rim. Bake at 325~ for 10 minutes. Cool completely.
In small saucepan, heat 6 tbls Kahlua and espresso powder over low heat until warmed and powder is dissolved. Stir in chocolate and 1 tbls butter and stir until melted and smooth. Cool completely. Transfer vanilla ice cream to electric mixer bowl and allow to soften slightly. Add 2 tbls Kahlua and beat on low speed to blend. Spread over bottom of cooled crust and freeze until firm. Spread cooled chocolate mixture over ice cream in plate.
Freeze until firm. Transfer chocolate ice cream to mixer bowl; blend in remaining 2 tbls Kahlua as above.
Spread chocolate ice cream over sauce in pie. Freeze until firm. To serve, pipe decorative border of whipped cream around inside edge of pie.

TURKEY RANCH CLUB WRAP

Ingredients

1 Trotilla Wrap (I used multi-grain, use what ever you prefer) 

2 ounce of smoked turkey

1/2 slice sharp american cheese (or cheese of your choice)

2 slices cooked bacon**

1 tablespoon Ranch dressing

2 tomato slices 

Romaine lettuce (you could also use baby spinach) 

Directions

Spread ranch dressing over the center of wrap. Add turkey, cheese, bacon, tomato, and romaine. 

Fold sides in and then roll up. 

**Bacon can be cooked in skillet, oven, or microwave.

Brownie Trifle

Ingredients:

• 1 package brownie mix (enough to make an 8×8 tray) *you can also use a homemade brownie recipe
• Green food coloring
• Mint Oreo’s, crushed
• 1 (3.4 oz) box vanilla pudding (instant)
• 8 oz cool whip

Directions:

1. Cook brownies according to directions. Allow to cool completely.
2. Make pudding according to directions. Once pudding is done, add in a few drops of green food coloring, or until desired shade of green is reached.
3. Take a Ziploc bag and place a few Oreo’s inside. Seal the bag and smash the bag to crush the Oreo’s.
4. To assemble trifle; layer cut up brownie, a layer of pudding, a layer of cool whip, another layer of cut up brownie, a layer of pudding, and a few crushed Oreo’s on top!!
5. Chill in refrigerator until ready to serve!! *You can also use pistachio pudding if you don’t want to use food coloring!

Easy Brownies

INGREDIENTS

2 1/4 cups all-purpose flour

1/2 cup unsweetened cocoa powder

1 tablespoon baking powder

3/4 cup milk

1/4 cup hazelnut liqueur

1 teaspoon vanilla extract

1 cup butter

1 1/2 cups white sugar

3 eggs

24 chocolate-hazelnut truffles (such as Ferrero Rocher®)

1 (13 ounce) jar chocolate-hazelnut spread (such as Nutella®)

1/4 cup chopped hazelnuts

DIRECTIONS

Preheat an oven to 350 degrees F (175 degrees C). Line a muffin pan with paper or foil liners. Sift together the flour, cocoa, and baking powder; set aside. Combine the milk, liqueur, and vanilla in a small bowl.

Beat the butter and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Pour in the flour mixture alternately with the milk, mixing until just incorporated, ending with the flour. Pour the batter into prepared cups, about 1/2 cup each.
Press an unwrapped truffle into the bottom of each cupcake and spread the batter over the top of each truffle. Bake in a preheated oven until the tops spring back to the touch, about 20 to 25 minutes. Cool cupcakes in the pan for 5 to 10 minutes before removing to a wire rack to cool completely.
Frost cooled cupcakes with chocolate-hazelnut spread and garnish with chopped hazelnuts

Cheese Pizza and Pesto

 Ingredients

3

cups Original Bisquick™ mix

2/3

cup very hot water

2

tablespoons olive or vegetable oil

4

sticks (1 oz each) mozzarella string cheese, cut in half lengthwise

1/3

cup refrigerated basil pesto (from 7-oz container)

1

bag (7 oz) shredded mozzarella cheese with sun-dried tomatoes and basil or plain mozzarella cheese (1 3/4 cups)

1 1/2

cups 1/8-inch strips yellow, red and green bell peppers 

Directions

1  Move oven rack to lowest position. Heat oven to 450°F. Spray 12-inch pizza 

• pan with cooking spray. In large bowl, stir Bisquick mix, water and oil
•  with fork until soft dough forms; beat vigorously 20 strokes. Cover; let stand 8 minutes.
• 2  Pat or press dough in bottom and 1 inch over side of pizza pan. 
• Place string cheese along edge of dough, overlapping if necessary. 
• Fold 1-inch edge of dough over and around cheese; press to seal.
• 3   Bake 6 to 7 minutes or until lightly browned around edges.
• 4   Spread pesto over warm crust. Sprinkle with 1 cup of the mozzarella cheese;
•  top with bell peppers and remaining 3/4 cup cheese.
•  Bake 11 to 14 minutes or until crust is golden brown and cheese is melted.