My Own Little Corner

Ingredients

For the Ball:

8 ounces cream cheese, softened

1/2 cup butter, softened

1 teaspoon vanilla extract

3/4 cup powdered sugar

1/4 cup brown sugar

3/4 cup mini semi-sweet chocolate chips

1/3 cup toffee bits

For the Topping:

1/2 cup pecans, chopped

1/3 cup mini semi-sweet chocolate chips

Directions

Add the cream cheese, the butter, and the vanilla to a mixing bowl and cream them together with an electric mixer. Add the powdered sugar and the brown sugar to the cream cheese mixture and mix until all of the ingredients are fully combined. Add 3/4 cup of the chocolate chips and 1/3 cup of the toffee bits to the cream cheese mixture and stir well. Cover the bowl and chill the cream cheese mixture for at least 2 hours and up to overnight. Place the cream cheese mixture on plastic wrap and cover, then gently press on the plastic wrap to shape the mixture into a ball. Pour the pecans, the remaining chocolate chips, and the remaining toffee bits into a bowl and stir well. Unwrap the dessert ball and place it in the topping bowl, rolling it around until it is completely coated. Serve.

Keep Smiling! 

CRUST
2 cups crushed Nilla Wafers
1/4 cup butter ( melted )
Mix together and press onto bottom of 9 x 13 pan

FILLING
4 ounces cream cheese ( softened )
1/2 teaspoon vanilla
1/2 cup powder sugar
1 cup heavy cream
1 – 21 ounce can pie filling of your choice

DIRECTIONS
In small bowl whip the heavy cream until soft peaks form. Set this aside.
In separate bowl cream together cream cheese, vanilla and powder sugar. Add the whipped cream and mix. Fold in the pie filling and spread over crust. Refrigerate for 2-3 hours then it is ready to serve. Add a dollop of whipped cream on top before serving.

Keep Smiling!

Ingredients

4 large chicken breasts (boneless and skinless)
1 large onion sliced
2 teaspoons Grill Mates Smokehouse Maple
1/4 teaspoon pepper
½ cup ketchup
½ cup maple syrup
1/2 teaspoon liquid Hickory Smoke
1/2 cup brown sugar

Prepare the chicken by washing in cold water, then dry on a paper towel. In a shallow 9 x 13 baking dish coated with cooking spray layer the sliced onions on the bottom. Place the chicken in a single layer on top of the onions. Sprinkle the pepper and the smokehouse maple seasoning on top of the chicken. In a small mixing bowl combine the remaining ingredients and pour over the chicken. Bake in a preheated 325 degree oven covered for 1 ½ hours or until done.
optional – cook on the barbeque grill cooking the onions separately.

KEEP SMILING

Ingredients

• 2 boxes (3.4 ounce each) JELL-O Instant Pistachio pudding mix
• 1 can (20 ounce) crushed pineapple
• 16 ounce Cool Whip, thawed
• 1 bag (10 ounce) mini marshmallows
• maraschino cherries, for garnish

In a large bowl, combine your two boxes of instant pistachio pudding mix with your can of crushed pineapple. Do not drain the pineapple. Mix this together  until the pudding mix is blended with the juice from the pineapple.

Add in the Cool Whip and mini marshmallows. refrigerate 4 hours