Game Day Ragu Pepporoni Pizza Dip

This yummy Pepporoni pizza dip is a perfect additionto your game day festivities. Your crowd will be cheering for the game and this delicious dip! With only four ingredients this dip can be made in ten minutes or less! Sounds like a win-win to me!!

Ingredients

1 cup RAGÚ® Classic Alfredo Sauce

1 cup RAGÚ® Old World Style® Traditional Sauce

1 cup shredded Mozzarella cheese (about 4 oz.)

1/4 cup finely chopped pepperoni

Directions

Heat all ingredients in 2-quart saucepan, stirring occasionally, 10 minutes or until cheese is melted.

Turn into 1-1/2-quart casserole or serving bowl and serve, if desired, with bread sticks, sliced Italian bread or crackers.


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20 Days Of Christmas Cookies: Chocolate Thumbprints Cookies Recipe

Day Twenty


Chocolate Thumbprints Cookies Recipe

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Ingredients

  • 1/2 cup butter, softened
  • 2/3 cup sugar
  • 1 egg, separated
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1/3 cup baking cocoa
  • 1/4 teaspoon salt
  • 1 cup finely chopped walnuts
  • FILLING:
  • 1/2 cup confectioners’ sugar
  • 1 tablespoon butter, softened
  • 2 teaspoons milk
  • 1/4 teaspoon vanilla extract
  • 26 milk chocolate kisses

Directions

  1. In a large bowl, cream butter and sugar until light and fluffy. Beat in the egg yolk, milk and vanilla. Combine the flour, cocoa and salt; gradually add to creamed mixture and mix well. Cover and refrigerate for 1 hour or until or until easy to handle.
  2. In a small bowl, whisk egg white until foamy. Shape dough into 1-in. balls; dip in egg white, then roll in nuts. Place on greased baking sheets. Using a wooden spoon handle, make an indentation in center of each cookie. Bake at 350° for 10-12 minutes or until center is set.
  3. For filling, combine the confectioners’ sugar, butter, milk and vanilla; stir until smooth. Spoon or pipe 1/4 teaspoon into each warm cookie; gently press a chocolate kiss in the center. Carefully remove from pans to wire racks to cool. Yield: 2 dozen.

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20 Days Of Christmas Cookies: Caramel Pecan Shortbread Recipe

Welcome back to the nineteenth day of my series of posts on 20 Days Of Christmas Cookies!

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Day Nineteen


Caramel Pecan Shortbread Recipe

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Ingredients

  • 3/4 cup butter, softened
  • 3/4 cup confectioners’ sugar
  • 2 tablespoons evaporated milk
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1/4 teaspoon salt
  • FILLING:
  • 28 caramels
  • 6 tablespoons evaporated milk
  • 2 tablespoons butter
  • 1/2 cup confectioners’ sugar
  • 3/4 cup finely chopped pecans
  • ICING:
  • 1 cup (6 ounces) semisweet chocolate chips
  • 3 tablespoons evaporated milk
  • 2 tablespoons butter
  • 1/2 cup confectioners’ sugar
  • 1/2 teaspoon vanilla extract
  • Pecan halves

Directions

  1. In a large bowl, cream butter and confectioners’ sugar until light and fluffy. Beat in milk and vanilla. Combine flour and salt; gradually add to creamed mixture. Cover and refrigerate for 1 hour or until easy to handle.
  2. On a lightly floured surface, roll out the dough to 1/4-in. thickness. Cut into 2-in. x 1-in. strips. Place 1 in. apart on greased baking sheets.
  3. Bake at 325° for 12-14 minutes or until lightly browned. Remove to wire racks to cool.
  4. For filling, combine caramels and milk in a large saucepan. Cook and stir over medium-low heat until caramels are melted and smooth. Remove from the heat; stir in the butter, sugar and pecans. Cool for 5 minutes. Spread 1 teaspoon over each cookie.
  5. For icing, in a microwave-safe bowl, melt chips and milk; stir until smooth. Stir in the butter, sugar and vanilla until smooth. Cool for 5 minutes.
  6. Spread 1 teaspoon icing on each cookie; top each with a pecan half. Let stand until set. Store in an airtight container. Yield: about 4 dozen.

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20 Days Of Christmas Cookies: Gingerbread Sandwich Trees Recipe

Welcome back to the eighteenth day of my series of posts on 20 Days Of Christmas Cookies!

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Day Eighteen


Gingerbread Sandwich Trees Recipe

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Ingredients

  • 3/4 cup butter, softened
  • 1 cup packed brown sugar
  • 1 egg
  • 3/4 cup molasses
  • 4 cups all-purpose flour
  • 3 teaspoons pumpkin pie spice
  • 1-1/2 teaspoons baking soda
  • 1-1/4 teaspoons ground ginger
  • 1/4 teaspoon salt
  • M&M’s minis
  • 3/4 cup vanilla or chocolate frosting
  • Green food coloring, optional

Directions

  1. In a large bowl, cream butter and brown sugar until light and fluffy. Add egg and molasses. Combine the flour, pumpkin pie spice, baking soda, ginger and salt; gradually add to creamed mixture and mix well. Cover and refrigerate for 2 hours or until easy to handle.
  2. On a lightly floured surface, roll dough to 1/8-in. thickness.
  3. Cut with a floured 3-in. tree-shaped cookie cutter. Place 2 in. apart on ungreased baking sheets. Gently press M&M’s into half of the cookies.
  4. Bake at 325° for 8-10 minutes or until edges are firm. Remove to wire racks to cool completely.
  5. If using vanilla frosting, tint green if desired. Spread frosting over the bottoms of plain cookies; top with decorated cookies. Store in an airtight container. Yield: 2 dozen.

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20 Days Of Christmas Cookies: Christmas Lights Sugar Cookies Recipe

Welcome back to the seventeenth day of my series of posts on 20 Days Of Christmas Cookies!

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Day Seventeen


Christmas Lights Sugar Cookies Recipe

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Ingredients

  • 1 cup butter, softened
  • 1-1/2 cups confectioners’ sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 2-1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon cream of tartar
  • DECORATING:
  • 1/3 cup light corn syrup
  • Assorted sprinkles
  • Shoestring licorice
  • 1/3 cup flaked coconut
  • 28 miniature semisweet chocolate chips
  • 14 red M&M’s miniature baking bits
  • 28 miniature marshmallows, halved

Directions

  1. In a large bowl, cream butter and confectioners’ sugar until light and fluffy. Beat in egg and extracts. Combine the flour, baking soda and cream of tartar; gradually add to creamed mixture and mix well. Divide dough in half. Cover and chill in the freezer for 25 minutes or until easy to handle.
  2. For lights: On a lightly floured surface, roll one portion of dough to 1/8-in. thickness. Cut with a floured 3-1/2-in. light-shaped cookie cutter. Place 2 in. apart on ungreased baking sheets. Using a plastic straw, make a hole 1/2 in. from the top of each cookie.
  3. Bake at 350° for 6-8 minutes or until edges are lightly browned. Use a plastic straw to reopen holes in cookies. Remove to wire racks to cool completely.
  4. For Santas: Roll remaining dough directly on an ungreased baking sheet into an 11-in. x 8-in. rectangle. Cut lengthwise into two strips, but do not separate. Cut each strip into seven triangles (do not separate).
  5. Bake at 350° for 10-13 minutes or until edges are lightly browned. Cool for 2 minutes; cut around cookies to separate. Remove from pan to a wire rack to cool completely.
  6. To decorate: Microwave corn syrup for 6-8 seconds or until thinned. Working with a few cookies at a time, brush corn syrup over the surface. For lights, decorate with sprinkles as desired. Thread licorice through holes.
  7. For Santas, press coconut onto faces for beards. Attach chocolate chips for eyes and baking bits for noses. For hats, coat top of cookie with sprinkles; attach marshmallow halves for pom-poms.Yield: 4 dozen cookies.

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