The little chocolates were SO easy. They white chocolate covered ones are a box of oreos crushed up with a block of cream cheese, rolled into balls, and dipped in white chocolate. The chocolate ones are the same, only with vanilla oreos. And the ones with the pecans are a chocolate covered pretzel, with a rolo on top, you put those into the oven at 300 degrees for 3 min. then you press a pecan in the top and drizzle with white chocolate. These were SO yummy and I found that recipe from Sandra Lee Semi-Homemade!
These little Sandwiches were are called "Asian Chicken Sandwiches". I got this recipe from the Pillsbury Cook book.
*2Cans of Pillsbury crusty French Loaf
*1 cup Sliced Almonds
*1/2 Apricot Preserves
*1/4 cup chopped fresh chives
*1/4 cup rice wine vinegar
*2 1/2 Tbsp Veggie oil
*1 tsp of salt
*1/2 tsp ground black pepper
*1 red or green finely chopped jalapeno chile
*3 cups cold shredded deli rotisserie chicken
*1 bag coleslaw mix
1. Heat oven to 375 Degrees. Spray large cookie sheet with non stick cooking spray. Cut each loaf cross wise into 4 pieces. (I cut it in half and then each of the halves in half, to make sure they are even.) Place rolls seam side down on cooking sheet about 2 inches apart. Bake 12 to 16 min or until golden brown. Let cool.
2. While oven is warm, toast almonds in ungreased shallow pan 3 to 4 min., stirring occasionally, until lightly toasted.
3. Meanwhile, in a small bow, beat remaining ingredients except chicken, coleslaw, and almonds.
4. In medium bowl mix chicken, coleslaw and almonds. Add the Apricot Vinaigrette; mix thoroughly.
5. Cut each roll horizontally almost to the other side and fill with chicken mixture.
Mississippi Mud- Loaded Brownies
(Sandra Lee Semi-Homemade recipe again!.. gotta love her)
*1 (18.8- ounce) package family style dark chocolate brownie mix
*2 large eggs
*1/3 cup water
*1/3 cup unsalted butter, melted
*1 1/2 cups sweetened flaked coconut ( I am not a huge coconut fan, so I left this out)
*1/2 cup semisweet chocolate chips
*1/2 cup chopped pecans
*3 1/2 cups of mini marshmallows
*4 1/2 ounces of unsweetened baking chocolate, chopped
*1 Tbsp unsalted butter, melted
*1 1/4 cups sour cream
*3 1/2 cups of powdered sugar
1. Preheat oven to 300 degrees. Spray a 13x9 in pan with non stick spray. in a large bowl, combine brownie mix, eggs, 1/3 cup water, and 1/3 cup melted butter. Using a wooden spoon, beat for 50 strokes. Stir in coconut, chocolate chips, and nuts. Spread into prepared pan.
2. Bake for 26 to 28 min, or until set and firm to touch. Immediately sprinkle marshmallows on brownie layer; return to oven, and bake for 2-3 min longer to soften marshmallows. Let cool completely. (about 1 hour)
3. In a small saucepan, combine chopped chocolate and 1 tablespoon of melted butter. Cook, stirring constantly, over low heat until chocolate melts. Transfer to a large bowl; add sour cream and powdered sugar. Beat at medium speed with an electric mixer (or really fast with a wire whisk...that's what I did.) Beat until fluffy. Pour and spread evenly over marshmallows. Cover and chill for 2 hours. Cut into squares.
These were a perfect make ahead desert! I just threw them in the freezer!
7 Layer-Dip
I love 7- layer dip. It's one of my favorites. This is the way I do it.
*1 can of spicy refried beans
*1 container of zesty guacamole (If I don't have time to make my own)
*1 container of sour cream
*cherry tomatoes, sliced
*olives, sliced
*pickled jalapenos, sliced
*shredded jack cheese
Layer in the order. :) easy peasy and SO good! Serve with tortilla chips.
