Pizza Cupcakes 

1 lb ground hamburger meat 
1 pkg taco seasoning 
1 jar pizza sauce 
2 cups sharp cheddar cheese (shredded) 
2 cups mozzarella cheese (shredded) 
4 cans of biscuits 

Preheat oven to 375 degrees.  Brown hamburger meat and drain.  Add taco seasoning and enough pizza sauce to make it soupy.  Set aside.  Grease cupcake pans and place one biscuit in each cup.  Form like a cupcake holder or bowl.  In each cup, add hamburger meat approximately half full and top off with both cheeses.  Bake 10 to 15 minutes or until biscuits are brown.  Scoop out with a butter knife. ​

Submitted by Regina Cannon, Smiths Grove

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Sausage Cream Cheese Bites 

2 pkgs of crescent rolls 
1 pound ground sausage 
2 pkg of cream cheese 
1 egg white 

Brown sausage and drain.   Mix cream cheese and sausage in large mixing bowl.  Drop mixture onto crescent triangles. Roll up the crescent roll and fold in the ends.  The mixture should be contained inside the crescent roll and not seen. Place on cookie sheet.  Brush the top of the crescent rolls with egg white.  Bake as directed for crescent rolls. ​

submitted by Lisa White, Bee Spring

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Cookie Dough Truffles 

1/2 cup butter, softened 
1/4 cup firmly packed brown sugar 
1 (14 ounce) can sweetened condensed milk 
1 teaspoon vanilla extract 
2 cups all-purpose flour 
1/2 cup mini semisweet chocolate morsels 
1 1/2 pounds chocolate candy coating, melted 

In a large bowl, beat butter and brown sugar at medium speed with an electric mixer until fluffy.  Add condensed milk and vanilla, beating until combined.  Gradually add flour, beating until combined.  Add chocolate morsels beating until combined.  Shape mixture into 1 inch balls.  Place on parchment paper and chill for 2 hours.  Using 2 forks, dip cookie balls into candy coating to cover.  Place on parchment paper and allow to set.  Decorate as desired with melted chocolate.  Store in the refrigerator.  Makes about 5 dozen. ​

submitted by Marcia Vincent of Brownsville

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​The Best Chicken Casserole
 
3-4 bone-in chicken breasts
2 cups Chicken broth
1 can Cream of Mushroom Soup
1 can Cream of Chicken Soup
1 14 oz bag  Pepperidge Farm Corn Bread Classic Stuffing (yellow package)
1 stick butter or margarine melted
 
Boil chicken until done.  Reserve broth.  Remove chicken from bone and tear into pieces.  Place chicken in a 9x13 baking dish.  Mix cream of mushroom and cream of chicken soups with 2 cups chicken broth.  Pour over chicken.  Mix corn bread stuffing with 1 stick melted butter or margarine.  Spread over chicken mixture.  Cover with aluminum foil and bake for 20 minutes at 350 degrees.  Remove foil and continue baking for 10 more minutes.   Enjoy!

submitted by Mrs. Michelle Skaggs of Chalybeate

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