Chocolate Chip Cookie Delight

1 Tube Chocolate Chip Cookie Dough
8 Ounces Cream Cheese -- softened
1 Cup Powdered Sugar
12 Ounces Cool Whip Lite® -- thawed, divided
3 Cups Cold Milk
1 Small Pkg Instant Vanilla Pudding and Pie Filling
1 Small Pkg Instant Chocolate Pudding and Pie Filling
Chopped Nuts -- optional
Chocolate Curls -- optional

Let cookie dough stand at room temperature for 5 - 10 minutes to soften. Press into an ungreased (I sprayed with PAM) 9 X 13 baking pan.. Bake at 350° for 14 to 16 minutes. Cool on a wire rack.

In a large bowl, beat cream cheese and confectioners sugar until smooth. Fold in 1 3/4 cups Cool Whip.

In a large bowl, whisk milk and pudding mixes for 2 minutes, let stand for 2 minutes or until soft-set. Spread over the cream cheese layer. Top with remaining cool whip. Sprinkle with nuts and chocolate curls if desired. Cover and refrigerate for 8 hours or overnight.

Chocolate Banana Muffins

1/2 cup butter -- softened
1/2 cup granulated sugar
1/2 cup brown sugar
2 large eggs
1 1/2 cups mashed ripe bananas -- about 3 large
3 teaspoons vanilla extract
2 cups all-purpose flour
3 teaspoons baking soda
1 cup chopped walnuts
1 cup semisweet chocolate chips

In a bowl, beat butter and sugars. Beat in eggs, bananas and vanilla. Combine flour, baking soda, add to creamed mixture just until combined. Stir in walnuts and chocolate chips. Fill paper-lined muffin cups half full.

Bake at 350° for 15-20 minutes, or until toothpick comes out clean. Cool for 5 minutes before removing from pan to wire rack.

Hot Artichoke Dip

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12 ounces marinated artichoke hearts -- chopped
10 ounces frozen chopped spinach -- thawed and drained
1 lg. clove garlic -- pressed
1/2 cup sour cream
1/2 cup mayonnaise
3/4 cup freshly grated Parmesan cheese

Preheat oven to 375°. Drain and coarsely chop artichoke hearts. Mix artichoke hearts with remaining ingredients. Spoon into a small baking dish and bake for 20-25 minutes, or until heated through. Spread on cocktail bread slices, crackers or fresh vegetables.


NOTES : To "kick this up a notch", add a can of hot jalapeno peppers.

Pepperoni Pizza Dip

8 ounces cream cheese -- softened
1/2 cup sour cream
1 teaspoon dried oregano -- crushed
1/8 teaspoon garlic powder
1/8 teaspoon dried red pepper -- crushed
1/2 cup bottled pizza sauce
1/2 cup pepperoni sausage -- chopped
1/4 cup green pepper -- chopped
1/4 cup green onion -- sliced
1/4 cup green pepper -- chopped
1/2 cup mozzarella cheese -- shredded
assorted crackers

I a small mixer, beat together cream cheese, sour cream,oregano, garlic powder and red pepper. Spread evenly in 9 or 10 inch pie pan or quiche dish. Spread pizza sauce over the top. Sprinkle with pepperoni, green onion, and green pepper. Bake in a 350° oven for 10 minutes. Top with cheese and bake 5 minutes longer until cheese is melted and mixture is heated through. Serve with assorted crackers. Makes 1 1/2 cups and serves 8.

Pineapple Salad

20 ounces crushed pineapple -- drained, reserve juice
2 cups miniature marshmallows
3 medium bananas -- sliced
chopped walnuts -- optional

DRESSING:
2 Large eggs -- well beaten
1 1/2 tablespoons cornstarch
1/4 cup sugar
pinch salt
reserved pineapple juice
1 tablespoon lemon juice

Combine cornstarch, sugar and salt and add to beaten eggs. Add lemon juice and pineapple juice and stir well. Cook over medium heat until mixture thickens. When mixture comes to room temperature, add bananas, marshmallows and pineapple. Mix thoroughly. Refrigerate.



NOTES : I love this salad. It's quick to make and has a wonderful flavor.