Cherry Biscuit Cobbler

• 2 packages (8 ounces each) refrigerator biscuits (seperated and cut into quarters)


• 1 can (21 ounces) cherry pie filling*


• 1/3 cup brown sugar


• 1/2 teaspoon cinnamon


• 1/3 cup melted butter or margarine

*your choice of fruit filling can be used for the cobbler

Mix together brown sugar, cinnamon, and melted butter in a small bowl. Mixture will be lumpy. Grease a 3 1/2 to 5 quart slowcooker, then layer 1 package biscuits, half the cinnamon mixture, and then half the pie filling. Add the second package of the biscuits: cover with the remaining half of the cinnamon mixture, and top with the remaining half of the pie filling. Cover and cook on high heat 2 1/2 - 3 hours, or until biscuits are done in the center. Recipe makes 6-8 servings.

This fruit cobbler tastes fabulous with a heaping scoop of vanilla ice cream!

All Day Salsa Chicken

This recipe comes from my book 101 More Things to do with a Slowcooker

• 3 to 4 frozen boneless, skinless chicken breasts
  

• 1 jar (16 ounces) chunky salsa


• 1 can (10.5 ounces) cream of chicken soup, condensed

Place frozen chicken breasts in a greased 3 to 4 1/2 quart slow cooker. In a bowl, combine salsa and soup. Pour mixture over chicken. Cover and cook on low heat 8-10 hours. Makes 4-6 servings.

Serve on a bed of white rice and top with grated pepper jack cheese.

Super easy! Super yummy!

Slowcooker Cheesy Potato Casserole

• 2 lb. pkg. frozen hash brown potatoes(partially thawed)


• 2 cans (10 oz.) cheddar cheese soup


• 1 can (13 oz.) evaporated milk


• 1 can French fried onion rings


• Salt and pepper to taste

Combine above recipe ingredients and pour into greased slowcooker. Add salt and pepper. Cover and cook on low for 8 to 9 hours or high for 4 hours. Sprinkle other 1/2 onion rings of top before serving. Makes a perfect side dish with meatloaf, or a barbecue chicken breast.

White Chocolate Pumpkin Tiramisu

A fellow guest on Studio 5 made this yesterday, and I got to have a taste. Super rich and YUMMY!

What you need to get started:

• 9-inch Spring form pan lined with parchment
• 1 vanilla pound cake cut in ¼ inch slices; and cut in half again
• 1 pumpkin pound cake cut in ¼ inch slices; and cut in half again
• 3 cups heavy whipping cream (2 cups for tiramisu, 1 cup reserved for serving)
• 1- 8 oz. package cream cheese at room temperature
• ¾ cup sugar
• 2 oz. white chocolate, or 7 squares of Ghirardelli vanilla bean white chocolate; melted.
• 3 tbs. prepared pumpkin butter
• ¼ cup apple cider or apple juice

Method:

Beat whipping cream and sugar until soft peaks form. Add cream cheese until smooth. Divide mixture in half. To one half, add white chocolate and beat until well blended. To the other half add the pumpkin butter and beat until well blended.

To assemble the tiramisu:

Line bottom of spring form pan with pumpkin pound cake; crowding to fit. Brush cake with apple cider and cover with a layer of white chocolate cream. Arrange a layer of vanilla pound cake over the cream, and top with a layer of spiced pumpkin cream. Repeat these alternating layers, ending with pumpkin spiced cream.

Cover and chill overnight to set firm. May keep refrigerated for up to two days.

Loosen spring form and remove parchment. Smooth sides with a spatula.

Serve with whipped cream and garnish with a sprinkle of cinnamon.

Video Courtesy of KSL.com

Pumpkin Cheesecake with Gingersnap Crust

Crust

2 cups ground gingersnap cookies

1/4 cup firmly packed brown sugar

1/4 cup (1/2 stick) unsalted butter, melted

Filling

4 packages cream cheese (8 oz.), room temperature

1 2/3 cups sugar

1 1/2 cups canned solid pack pumpkin

9 tablespoons whipping cream

1 teaspoon ground cinnamon

1 teaspoon ground allspice

4 large eggs

1 tablespoon (about) purchased caramel sauce

For Crust: Preheat oven to 350°F. Finely grind ground cookies, pecans and sugar in processor. Add melted butter and blend until combined. Press crust mixture onto bottom and up sides of 9-inch-diameter spring-form pan with 2 3/4-inch-high sides.

For Filling: Using electric mixer, beat cream cheese and sugar in large bowl until light. Transfer 3/4 cup mixture to small bowl; cover tightly and refrigerate to use for topping. Add pumpkin, 4 tablespoons whipping cream, ground cinnamon and ground allspice to mixture in large bowl and beat until well combined. Add eggs 1 at a time, beating just until combined.

Pour filling into crust (filling will almost fill pan). Bake until cheesecake puffs, top browns and center moves only slightly when pan is shaken, about 1 hour 15 minutes.

Transfer cheesecake to rack and cool 10 minutes. Run small sharp knife around cake pan sides to loosen cheesecake. Cool. Cover tightly and refrigerate overnight.

Bring remaining 3/4 cup cream cheese mixture to room temperature. Add remaining 5 tablespoons whipping cream to cream cheese mixture and stir to combine. Press down firmly on edges of cheesecake to even thickness. Pour cream cheese mixture over cheesecake, spreading evenly. Spoon caramel sauce in lines over cream cheese mixture. Using tip of knife, swirl caramel sauce into cream cheese mixture. (Can be prepared 1 day ahead. Cover and refrigerate.)

Release pan sides from cheesecake. If desired, whipped cream topping into pastry bag fitted with small star tip, and pipe decorative border around cheesecake and serve.

10 servings

Best Peanut Butter Cookies EVER

Without a doubt, these are the BEST. COOKIES. EVER.

They were a national Pillsbury Bake-Off Winner, so I can't take credit for them, but they are destined to be a family favorite!

Double Delight Peanut Butter Cookies

• 1/4 cup dry roasted peanuts, finely chopped
• 1/4 cup granulated sugar
• 1/2 teaspoon ground cinnamon
• 1/2 cup creamy peanut butter
• 1/2 cup powdered sugar
• 1 roll Pillsbury refigerated peanut butter cookie dough, well chilled
• non-stick cooking spray

Directions:

1. Heat oven to 375* F. In small bowl, mix chopped peanuts, granulated sugar and cinnamon; set aside.
2. In another small bowl, stir peanut butter and powdered sugar until completely blended. Shape mixture into 24 (1 inch) balls.
3. Cut roll of cookie dough into 12 slices. Cut each slice in half crosswise to make 24 pieces; flatten slightly. Shape 1 cookie dough piece around 1 peanut butter ball, covering completely. Repeat with remaining dough and balls.
4. Roll each covered ball in peanut/sugar mixture; gently pat mixture completely onto balls. On ungreased large cookie sheets, place balls 2 inches apart. Spray bottom of drinking glass with non-stick cooking spray; flatten each ball to 1/2 inch thickness with bottom of glass. Sprinkle remaining peanut/sugar mixture evenly on tops of flattened cookies; gently press into dough.
5. Bake 7 - 12 minutes or until edges are golden brown. Cool 1 minute; remove from cookie sheet to cooling rack. Store tightly covered.

Makes 24 "gooey-in-the-middle" cookies!

Garden Vegetable Casserole

Ingredients:

• ½ cup grated Parmesan cheese
• 1 cup chopped zucchini
• 2/3 cup whole kernel corn
• ½ cup chopped tomatoes
• ½ cup chopped onion
• ¾ cup Reduced fat biscuit/baking mix
• 1 cup milk
• 4 egg whites or ½ cup egg product
• ½ teaspoon salt
• ¼ teaspoon pepper

Method:

Preheat oven to 400 degrees. Spray 8x8 inch baking dish with non-stick spray. Sprinkle ¼ cup of cheese into dish. Top with zucchini, corn, tomato and onion. Sprinkle with remaining cheese. In a separate bowl, combine baking mix, milk, eggs, salt and pepper. Pour batter over vegetables. Bake for 30-35 minutes or until knife inserted comes out clean. Let stand about 5 minutes until serving. Makes 6 servings.