No Bake Chocolate Peanut Butter Pie

20 Oreo cookies
2 tablespoons butter, softened 
1 package (8 oz.) cream cheese, softened 
1/2 cup peanut butter 
1-1/2 cups confectioners' sugar 
1 carton (16 ounces) whipped topping
15-20 miniature peanut butter cups, chopped 
1 cup cold milk 
1 package (3.9 ounces) instant chocolate pudding mix 

Instructions 
1. Crush 16 cookies; toss with the butter. Press into an ungreased 9-inch square dish; set aside. 
2. In a large bowl, beat the cream cheese, peanut butter and 1 cup confectioners' sugar until smooth. 
3. Fold in half of the whipped topping. Spread over crust. 
4. Sprinkle with chopped peanut butter cups. 
5. In another large bowl, beat the milk, pudding mix and remaining confectioners' sugar on low speed for 2 minutes. 
6. Let stand for 2 minutes or until soft-set. Fold in remaining whipped topping. 
7. Spread over peanut butter cups. 
8. Crush remaining cookies; sprinkle over the top. 
9. Cover and chill for at least 3 hours.

Easy Cheesy Breadsticks

1 (10 ounce) can prepared pizza crust
1 tablespoon butter, melted
1/2 cup provolone cheese, shredded
1 tablespoon parmesan cheese
1 tablespoon dried basil
1/4 teaspoon garlic salt

1. Preheat oven to 425.
2. Unroll pizza dough onto a greased cookie sheet and brush with butter.
3. Sprinkle cheeses and spices evenly over the dough.
4. With a pizza cutter, cut dough lengthwise into 12 long strips. Then cut those in half to make 24 strips.
5. Do not separate strips.
6. Bake for 10-12 minutes or until light golden brown.
7. Re-cut along each strip and remove from cooking sheet.
8. Serve sticks warm with marinara sauce.

Apple Pie Bites

1 tube Crescent rolls
1 Apple
Cinnamon
Sugar

1) Slice apple into 8 wedges
2) Separate crescents and sprinkle with cinnamon and sugar
3) Roll up one apple slice in each crescent
4) Bake for 11-13 minutes at 350 degrees

Indian Pizza

Ingredients
- 1 medium size onion
- 2 small yukon gold or purple potatoes
- pistachios
- honey
- cilantro
- garlic
- olive oil, hot pepper flavoured if available
- pizza dough, or ingredients to make such
- a soft, easily meltable cheese: I recommend fontina, preferably smoked if you can find it
- paneer (optional, but delicious. See my other instructable for how to make your own flavoured paneer)
- Indian spices: I used garam masala, paprika, tumeric, cardamom, cumin, coriander, cloves, and vadavan spice blend

Step 1: Caramelized Curried Onions
First, I heated some hot pepper olive oil and some garlic over medium-low heat. Once that was hot, I added two chopped onions - one large white and one small red, for diversity of flavour.

Then I added my spices. I used 1 tablespoon each of vadavan spice blend (available from Amazon) and garam masala (tastier if you make it yourself), 1 teaspoon each of paprika and tumeric, and 1/2 teaspoon each of cardamom, cumin, coriander, and cloves. Mix them up in the onions, and let cook for 30 minutes. After 30 minutes, cover with a lid, lower heat down to low, and cook for another 20 minutes before transferring to a bowl. Do not wash pan yet!

Step 2: Make Pizza Dough
Mix 1 1/4 teaspoons of active dry yeast with 1/2 cup of warm water, and let sit for 5 minutes (also known as proofing the dough). During these five minutes, heat oven to 200 deg F very briefly, and turn off before yeast is done proofing. Then add 1 cup of white flour, 1/2 cup of whole wheat flour, 1 teaspoon of salt, 1 teaspoon of minced garlic, and 2 tablespoons of chopped cilantro, and combine to form a rough shaggy dough.

Knead for 5 minutes, either by hand or with your handy-dandy dough hook.

Transfer dough to a well-oiled bowl, and cover with plastic wrap. Let dough rise for 30 minutes, or until doubled in size, in your pre-heated oven.

Step 3: Lightly Toast Sliced Potatoes
While your dough is rising, slice your potatoes as thin as possible. If you have a mandolin, this is the perfect time for it.

Add some oil to your onion-spice pan and heat on medium heat. Toast potato slices for 1 minute on each side.

Step 4: Prepare Pizza Dough
Once the dough has doubled in size, remove from oven. Heat oven to 450 deg F.

Roll out pizza as thin as possible, to fit either a 12 inch or 16 inch pizza pan, whatever you have available. Brush the pizza with oil (hot pepper olive oil preferred) and bake for 5 minutes.

Step 5: Assemble Pizza Toppings
Grate your fontina or other soft cheese, until you have about 2/3 of a cup.

Layer your toppings on the pre-baked pizza crust. I prefer this order:
- potatoes
- onions
- pistachios
- paneer
- fontina

Step 6: Bake Your Pizza
Bake your pizza for 10-15 minutes, or until crust is brown and crunchy, and all the fontina has melted.

Drizzle with honey and sprinkle with cilantro as soon as it comes out of the oven.

Cheddar, Jalapeño & Bacon Dip

8 oz. Cream Cheese, softened
1/4 tsp. garlic powder
1/4 cup (amber or dark) beer
6 slices cooked thick cut (hickory smoked) bacon, chopped
1 cup shredded sharp cheddar cheese
2 fresh jalapeño peppers, halved, seeded and thinly sliced

1. Preheat oven to 350º.

2. Beat cream cheese and garlic powder in medium bowl with mixer until blended. Gradually beat in beer. Stir in remaining ingredients.

3. Spread onto bottom of 1-1/2 qt. casserole or 9-inch pie plate.

4. Bake 15 to 20 min. or until heated through.

Serving Suggestion

Serve with assorted hearty crackers, corn chip scoops, crisp bread sticks and/or cut-up fresh vegetables, such as celery sticks and red pepper strips.

Milk can be substituted for beer  for a non-alcoholic version.

Bloomin' Onions

4 vidalia onions

Batter:
1/3 cup cornstarch
1 1/2 cups flour
2 teaspoons garlic, minced
2 teaspoons paprika
1 teaspoon salt
1 teaspoon pepper
24 ounces beer

Seasoned flour:
2 cups flour
4 teaspoons paprika
2 teaspoons garlic powder
1/2 teaspoon pepper
1/4 teaspoon cayenne

Dipping Sauce:
1/2 cup mayonnaise
2 teaspoons ketchup
2 teaspoons creamed horseradish
1/4 teaspoon paprika
1/4 teaspoon salt
1/8 teaspoon dried oregano
1 dash black pepper
1 dash cayenne

1. Prepare the dipping sauce and refrigerate for at least 2 hours.
2. Mix the seasoned flour.
3. Mix the batter, dry ingredients first and beer last.
4. Cut about 3/4 inch off top of onion and peel.
5. Cut into onion 12-16 vertical wedges but do not cut through bottom root end.
6. Remove about 1 inch of petals from center of onion.
     (Placing the onions in cold water for an hour will help them open up...)
7. Dip in seasoned flour and gently shake to remove excess.
8. Separate petals to coat thoroughly with batter.
9. Gently place in a fryer basket and deep fry at 375-400 for 1 1/2 minutes.
10. Turn over and fry 1 1/2 minutes more or until golden brown.
11. Drain on paper towels.
12. Place onion upright in a shallow bowl and remove center core with a circular cutter or apple corer.
13. Serve hot with dipping sauce.

Buffalo Chicken Cups

Buffalo Chicken Cups

Ingredients

1 (8 ounce) package cream cheese, softened
1/2 cup Ranch dressing
1/2 cup Buffalo wing sauce (Frank's is the brand I like)
1 cup shredded cheddar cheese, divided
1 1/2 cups cooked and shredded chicken
24 wonton wrappers
1/4 cup blue cheese crumbles

Directions

1. Preheat oven to 375 degrees. Spray brownie pan very lightly with kitchen spritzer.

2. In a medium bowl, combine softened cream cheese, Ranch dressing, wing sauce and 3/4 cheddar cheese (save remaining 1/4 cup for topping). You can soften the mixture slightly in the microwave if needed to make it come together. Stir in shredded chicken.

3. Start layering your cups. Begin with a wonton wrapper and press it into the bottom of each muffin tin. Spoon about a tablespoon of the chicken mixture. Top with another wonton wrapper and add another tablespoon of chicken mixture. Sprinkle with remaining cheddar cheese and a little blue cheese.

4. Bake for 18 minutes or until edges are brown. Check cups after 10 minutes into cooking and if edges are browned cover the cupcakes with foil for the remaining cooking time.

5. Remove from oven and let cool for 5 minutes. To remove, use a knife to loosen the edges then pop each cup out.