Chocolate Candy Bar Explosion Cheesecake

A small slice of this rich and creamy cheesecake will satisfy your sugar craving. Don't let the long recipe daunt you. It's really not that hard.

Ingredients:

For the Crust:
10 graham crackers
1 Tablespoon sugar
6 Tablespoons butter, melted
3 1.4-oz Heath English toffee candy bars

For the Cheesecake:
8 oz Hershey's Milk Chocolate bar(s)
4 8-oz packages cream cheese (full fat) at room temperature
1 2/3 Cups sugar
1/3 Cup corn starch
1 Tablespoon pure vanilla extract
2 large or extra-large eggs
3/4 Cup heavy or whipping cream

For the Top Decoration:
1/3 Cup sugar
3 Tablespoons unsweetened cocoa powder
1 Cup cold heavy or whipping cream
1 teaspoon pure vanilla extract
4 1.4-oz Heath English toffee candy bars

Assorted chocolate candies, for example: Chocolate chips, Hershey's Hugs, Kit Kat pieces, Hershey's Special Dark Chocolate Nuggets, Snickers, Twix Bars, etc... We went with a caramel theme.

Directions:

1) While you prepare the crust, remove all the ingredients for the cheesecake so they can come to room temperature. Preheat the oven to 350 F. Generously butter the bottom and sides of a 9-inch springform pan. Wrap the outside with aluminum foil. To make the crust, crush the graham crackers by placing them in a plastic bag and crushing them with a rolling pin. Combine the graham crackers, sugar, and melted butter until moistened. Pour into a 9-inch springform pan. Press the crumbs into the bottom of the pan. Bake for 8 minutes. Cool to room temperature.

2) While the crust cools, chop the 3 Heath bars into small pieces and sprinkle over the cooled crust. Melt the 8-oz chocolate bar in the microwave carefully, so as not to burn it (15-20 seconds at a time). Set it aside to cool. Place the first package of cream cheese along with 1/3 cup of sugar and cornstarch in a large bowl. Beat on low with an electric mixer until creamy - about 3 minutes, scraping down the bowl several times. Blend in the remaining cream cheeses. Beat in the remaining 1 1/3 cups of sugar, then the vanilla. Blend in the eggs, one at a time until combined completely. Beat in the melted chocolate until combined. Blend in the cream, stirring it by hand, until just completely blended. Don't over-mix! Gently spoon the batter over the crust.

3) Place the cake in a large shallow pan containing hot water that comes about 1 inch up the sides of the springform. Bake until the edges look baked and the center appears set, about 1 hour, 15 minutes. Remove the cake from the water bath, transfer to a wire rack, and run a greased knife around the sides of the cheesecake to separate it from the sides of the pan. Let cool for 2 hours (just walk away - don't move it). Leave the cake in the pan, cover loosely with plastic wrap, and refrigerate until completely cold, preferably overnight or at least 4 hours.

4) At some point during this process, make the ganache by whipping the cream with an electric mixer on high until the cream thickens and soft peaks just begin to form. Add the sugar and cocoa, then the vanilla. Continue beating until the cream turns a light-chocolate color and stiff peaks form. Don't over-beat it. Refrigerate for 1 hour or up to one day.

5) Release and remove the sides of the springform, leaving the cake on the bottom of the pan. Place on a cake plate. Frost the top and sides of the cake with the ganache with a metal spatula. Press the candy crumbs into the sides and arrange the chocolates on the top. Use lots of chocolates, so you completely cover the top of the cake! Refrigerate until ready to serve (do not cover at this stage). Slice with a sharp straight-edge knife, not a serrated one. Cover any left-over cake and refrigerate or freeze up to 1 month.

Key Lime Cake

Ingredients:

1 (18.25 ounce) package lemon cake mix

1 1/3 cups vegetable oil

4 eggs

1 (3 oz) package lime flavored gelatin mix

3/4 cup orange juice

1/2 cup butter

1 (8 oz) package cream cheese

3 tablespoons fresh lime juice

4 cups confectioners' sugar

Preparation Instructions:

Combine cake mix, gelatin mix, oil, eggs and orange juice. Pour into three 8 inch cake pans. Bake according to instructions on box. Allow to cool, then frost.

To make frosting: In a large bowl, beat the butter and cream cheese until light and fluffy. Add lime juice and confectioners sugar. Mix well. 

Meat Free Mexican Dip

Serves: 6 for a salad-- or 12 + for a dip. :) (and this recipe can be doubled or tripled very easily for your needs)

INGREDIENTS:
2 15 oz. can - black beans (rinsed)
2 16 oz. jars medium salsa
6-8 sprigs of cilantro
2 large avocado
6 stalks green onion
Shredded Pepper Jack Cheese

DIRECTIONS:
Mix all ingredients together (except cheese) in a good processor. (pulse it 5 to 6 times)
Heat in microwave until thoroughly heated.
Serve on a bed of lettuce (salad), or with chips (dip), or stack on a taco shell (taco)
Top with shredded cheese.
ENJOY!

Weaver's Traditional Pizza Sauce

I know everyone has a certain pizza sauce they like, but this is one of our HOMEMADE favorites! :) You at least have to try it... it's probably the best I've ever had, you can even use it for spaghetti!

INGREDIENTS:
4 TBSP extra virgin olive oil
2 TBSP minced fresh garlic
1/2 cup finely chopped onion
2 cups salsa, mild
2 tsp dried oregano
2 tsp dried basil (you can use Italian Seasoning to substitute for both of these)
1 tsp salt
1/2 tsp black pepper
4 TBSP (usually 1 small can) tomato paste

 DIRECTIONS:
In a medium sauce pan, saute' garlic, and onions in olive oil until tender.
Add seasonings and continue cooking a few more minutes.
Stir in salsa and then tomato paste.
Simmer on low heat for about 10 minutes.
Let cool for a few minutes.

Spread over pizza, or cover spaghetti.
Will cover 2 large pizzas, or one large pot of spaghetti. :)
ENJOY!

Sour Cream Pumpkin Bundt Cake

Ingredients:
Streusel:
1/2 cup packed brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
2 teaspoons butter
Combine brown sugar, cinnamon and allspice in small bowl. Cut in butter with pastry blender or two knives until mixture is crumbly. Set aside.

Cake:
3 cups all-purpose flour
1 tablespoon ground cinnamon
2 teaspoons baking soda
1 teaspoon salt
2 cups granulated sugar
1 cup (2 sticks) butter, softened
4 large eggs
1 cup Pure Pumpkin
1 container (8 oz.) sour cream
2 teaspoons vanilla extract

Preheat oven to 350̊F. *Grease and flour 12-cup Bundt pan.
Combine flour, cinnamon, baking soda and salt in medium bowl. Beat granulated sugar and butter in large mixer bowl until light and fluffy. Add eggs one at a time, beating well after each addition. Add pumpkin, sour cream and vanilla extract; mix well. Gradually beat in flour mixture.

**To assemble: Spoon half of batter into prepared pan. Sprinkle Streusel over batter, not allowing Streusel to touch sides of pan. Top with remaining batter. Make sure batter layer touches edges of pan.

Bake for 55 to 60 minutes or until wooden pick inserted in cake comes out clean. Cool for 30 minutes in pan on wire rack. Invert onto wire rack to cool completely. Drizzle with Glaze.

Glaze:
Combine 1 1/2 cups sifted powdered sugar and 2 to 3 tablespoons orange juice or milk in small bowl; stir until smooth.

*I have also used 2 springform pans.
**I just layered batter, streusel, batter, streusel. This recipe makes enough for two springform pans. And you need more steusel so I made more!

Simple, Delicious Sugar Cookie Dough recipe

December just seems like the perfect time to make cookies. Especially when you are snowed in... warming up the oven and the smell of baking cookies is what I think of during the Christmas Season. :)
  Enjoy this simple sugar cookie recipe that is perfect for any kind of cookies... whether it's cookie cutter cookies, or thumb print cookies you can use this recipe for which ever you would like.




Ingredients:
1 (8oz) package Cream Cheese
3/4 cup butter, softened
1 cup powdered sugar
2 1/4 cup all-purpose flour
1/2 tsp baking soda

Directions:
 Beat cram cheese, butter and sgar in large mixing bowl at medium speed with electric mixer until well blended.
 Add flour and baking soda; mix well.                                          

Makes about 3 cups dough
 NOTE: You may have to triple or double according to your needs.

Peanut Butter Snowballs

These are perfect for a party, gift or just for your family to enjoy! Tasty chocolate peanut butter balls. :P

Ingredients:
1 C. powdered sugar
½ C. creamy peanut butter
3 T. butter, softened
1 lb. white chocolate coating (we've also used chocolate)

Preparation Instructions:
In a mixing bowl, combine peanut butter and butter. Mix until blended. Add sugar and mix well. Shape into 1-inch balls and place on a waxed paper lined cookie sheet. Chill for 30 minutes or until firm. Meanwhile, melt white chocolate coating in a double boiler. Dip balls in coating and place on waxed paper to set.

Garlic Smashed Red Potatoes

This recipe is really good.... especially for potato lovers, (like myself). I would ONLY use red potatoes for this recipe though. Enjoy!

Ingredients:
3 lb. small (2-3 inch) red potatoes
4 garlic cloves, minced
2 TBSP olive oil
1 tsp salt
1/2 cup water
1/2 cup chive and onion cream cheese spread (from 8 oz. container)
1/4 to 1/2 cup milk

 Directions:

1. Halve or quarter potatoes as necessary to make similar sized pieces. Place in 4-6 quart slow cooker. Add garlic, oil, salt and water; mix well to coat all potato pieces.
2. Cover; cook on high setting for 3 1/2 to 4 1/2 hours or until potatoes are tender.
3. With fork or potato masher, mash potatoes and garlic. Add cream cheese; stir until well blended. Stir in enough milk for soft serving consistency. Serve immediately, or cover and hold in slow cooker on low setting for up to 2 hours.

Makes 14 servings.

Chicken Salad

Ingredients:
1 whole Cut Up Fryer Chicken
2 stalks (to 3 Stalks) Celery, Chopped
3 whole Green Onions, Chopped
2 cups (to 3 Cups) Grapes, Halved
½ cups Mayonnaise
½ cups Plain Yogurt Or Sour Cream
A Small Handful Of Fresh Dill, Minced
1 Tablespoon (to 2 Tablespoons) Lemon Juice
1 Tablespoon (to 2 Tablespoons) Brown Sugar
Kosher Salt To Taste
Fresh Ground Black Pepper To Taste


Preparation Instructions:
Rinse chicken thoroughly and place in a large pot of water. Turn on the heat and bring to a boil.
Reduce heat and simmer until chicken is done (about 45 minutes to an hour). When you are ready, remove the chicken from the pot and place on a plate. With your fingers or a fork, pull all of the meat off the bones, chop into bite-sized chunks and set aside.


Chop all of your fruits and veggies and place them in a bowl with the chicken.
In another bowl mix mayonnaise, yogurt (or sour cream), lemon juice, brown sugar and salt and pepper to taste.


Add fresh herbs (dill, oregano, cilantro…whatever!) and if you’re feeling a bit bold throw in a dash of cayenne pepper!


When the dressing tastes just right (you must taste test for appropriate saltiness especially), pour it over the chicken/veggie/fruit mixture and stir gently until everything is thoroughly mixed. If you want add a sprinkling of bacon bits. :-)


Allow the salad to chill for several hours (or even overnight). Serve on a bed of lettuce or in a sandwich.


I also have had it on crackers... That is really good! 

Homemade Ranch Dressing

This tasty dressing was just tried last night. Our family LOVES ranch dressing/dip so when we found this recipe we just had to try it.... needless to say, and I'm sure you'll find out soon that this dressing tastes just like.... actually, even better than the regular stuff from a bottle. It is VERY easy to make also!

Ingredients:

2 cups mayonnaise

2 cups buttermilk

4 TBSP finely chopped green onion

1/2 tsp onion powder

4 TBSP minced fresh parsley

2 cloves garlic, crushed

1/2 tsp paprika

1/4 tsp cayenne powder or a few (3) drops of Tabasco sauce

1/2 salt

1/2 tsp black pepper

Directions:

Combine all ingredients well. Store in refrigerator, in a container with a tight fitting lid.

Creamy Butter Frosting

This frosting is REALLY good!!!! I will never use anything else! As you can tell, this is the frosting recipe and cake recipe that I posted. I used it for my little sisters birthday. This frosting works very well for decorating!

Ingredients:

• 1 1/3 cup butter


• 1 tsp salt


• 4 tsp vanilla extract


• 4 lbs confectioners sugar (you may not need all of this, but have it on hand just in case)


• 16 TBSP milk

Directions:

• Cream butter, salt, and vanilla, beating until light and fluffy. Add sugar gradually, beating after each addition.


• Gradually add in some milk, beating until smooth. Beat in more milk until desired spreading consistency is reached.

Makes enough for 1 large sheet cake or 2 dozen+ cupcakes.

Simple White Cake Recipe

This cake is probably the simplest cake recipe (that's not from a box) that I have ever used! And it is so good.. it's not too sweet so you could even use this recipe for muffins. I thought about Maybe putting some blueberries in the mix. Anyway, I got it from Allrecipes.com-- I LOVE this site. You can find almost any easy, quick recipe here. Any recipes I've gotten off of here have been awesome, and have become family favorites!
I hope you enjoy!

Ingredients:
1 cup white sugar
1/2 cup butter
2 eggs
2 tsp vanilla extract
1 1/2 cups all-purpose flour
1 3/4 tsp baking powder
1/2 cup milk

Directions:

1. Preheat oven to 350*. Grease and flour a 9x9" pan or line a muffin pan with paper liners.
2. In a medium bowl, cream together the sugar and butter. Beat in the eggs, one at a time, then stir in the vanilla. Combine flour and baking powder, add to the creamed mixture and mix well. Finally stir in the milk until batter is smooth. Pour or spoon batter into the prepared pan.
3. Bake for 30 to 40 minutes in the preheated oven. For cupcakes, bake 20 to 25 minutes. Cake is done when it springs back to the touch.

*NOTE* **You may have to double or triple this recipe according to your needs. We had to triple it because we were making it for a party and this recipe is only for a 9x9" pan.**

Pecan Walnut Sprinkle Cookies

Here is a really yummy recipe that I kind of made up myself. These cookies are REALLY good!
ENJOY!

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Ingredients:

• 2 cups flour
• 1 tsp baking soda
• 1 tsp salt
• 1 cup (2 sticks) butter, softened
• 3/4 cup brown sugar
• 3/4 cup granulated sugar
• 1 tsp vanilla
• 2 eggs
• 1/2 cup whole walnuts (You can chop them up if you like, but if you leave them whole it makes the cookie SO much yummier!)
• 1/2 cup whole pecans
• Colorful Sprinkles

Directions:

• Mix together flour, baking soda, and salt. Set aside.
• In a large mixing bowl, Cream together butter, sugars, and vanilla, until smooth.
• Add in eggs one at a time beating lightly after each addition.
• Gradually add in flour mixture.
• Beat well until light and fluffy.
• Stir in Walnuts and Pecans,

Bake at 350* for 10 minutes or until lightly brown. (after five minutes of this time.. pinch on sprinkles onto the cookies.)

NOTE:

I usually preheat the oven to 350* and bake the first batch at this heat, then when the first batch is done, I turn my oven down to 325* and bake the rest at this heat. The cookies will be a little bit more chewy, but I like them this way. If you like browner cookies, then just leave them at 350*.

Garden Toss

Well, it is gardening time of the year, where everything starts to ripen. So I decided to post a easy recipe that you can use some of your garden veggies!

Ingredients:

1/4 cup olive oil, take out 2 extra TBSP of oil and set to the side.

1 medium Zucchini squash, cubed (make sure to cut all of the seeds out)

1 medium Yellow squash, cubed (also take seeds out)

2 medium Green peppers, cut in strips

2 small onions, cubed

Garlic powder

Cracked Black pepper

1 1/2 boxes Rotini Noodles

Directions:

• In a medium fry pan, heat 1/4 cup olive oil.


• Add in all veggies and saute'.


• Meanwhile, make noodles according to package.


• Sprinkle Garlic powder and Cracked Black Pepper into veggie mix.


• When noodles are done, drain, and add the 2 TBSP of Olive Oil- cover.


• Check veggies, if they are hard, keep them on a little longer, if they are soft and starting to brown, turn them off and mix in with the noodles. Sprinkle a little more garlic on top and serve.

Makes 8-10 servings.

ENJOY!

Chocolate Chip Cheese Ball

This is probably one of the most DELICIOUS things I have ever tasted! :) It is great for parties, as a matter of fact, I am making it for a party in a couple of weeks. It is a perfect side dish! I hope you like it as much as I do.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Ingredients:
1 pkg. 8 oz. Cream Cheese
1/4 cup butter, softened (can't use any substitutes)
1/2 tsp Vanilla
3/4 cup confectioner's sugar
2 TBSP Brown Sugar
3/4 cup Mini Chocolate Chips
3/4 cup finely chopped Nuts
Graham or Animal Crackers
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Directions:

• In a mixing bowl, beat the cream cheese, butter, and vanilla until fluffy.
• Gradually, add sugar, beat just until combined.
• Stir in Chocolate chips.
• Cover and refrigerate for 2 hours.
• Place cream cheese mixture on a large piece of plastic wrap, shape into a ball. Refrigerate for at least 1 hour
• Just before serving, roll cheese ball in nuts.

Serve with graham or animal crackers.

Grilled Chicken Cordon Bleu

Ingredients:


12 boneless skinless chicken breast halves (4 ounces each)

12 slices Swiss cheese

12 thin slices deli ham

6 tablespoons olive oil

1 1/2 C. seasoned bread crumbs

Directions:

Flatten the chicken to 1/4-in. thickness. Place a slice of cheese and ham on each to within 1/4 in. of edges. Roll up; secure with toothpicks. Brush with oil and roll in bread crumbs.

Grill, covered, over medium-hot heat for 7-9 minutes on each side or until chicken is no longer pink. Remove toothpicks. Yield: 12 servings.

Note: This recipe can easily be doubled or halved.

Pizza Dough Recipe

After searching for a recipe, making some dough, experimenting, and more making, I have come up with a pizza dough that suites my family's fancy.

Ingredients:
3 C. warm water
1 1/2. Tbs. Salt
3 tsp. sugar
6-8 cups flour
5 tsp. yeast. (2 envelops)
Toppings of your choice

Directions:

• In a large mixing bowl, dissolve sugar and yeast in warm water. Let set for 10 minutes. Add salt and enough flour to form a medium/soft dough. Mix on low speed for 2 minutes or until the dough pulls away from the sides of the bowl, adding more flour as needed.
• Rest the dough for 15 minutes. (This step is important for the rising of the dough.) With the dough hook of electric mixer, knead on low speed for about five minutes. Or you can knead by hand for 6-8 minutes.
• Work the dough into a ball and place in a large metal bowl that has been greased. Toss the ball once to coat. Cover the bowl with a clean kitchen towel and set in a warm place for an *hour or until dough has nearly doubled in size.
• At this point you can either divide the dough in half and wrap it in plastic and put in the refrigerator for the next day or you can pat each half into a disc and roll out on baking stone or sheet. You can roll the dough out however big or small you would like. I use a 15x15 pizza stone and stretch it all the way to the edges.
• Preheat the oven to 475 degrees.
• Top your pizza's with sauce and desired toppings. Bake for 10-15 minutes or until desired brownness has been reached. I usually put one on the top rack and one on the bottom. Some of my family like the crust to be chewy and others like it crispy. The one on the bottom will be the crispier one. If you want them both to be the same you can switch them half way between baking.
• Remove from oven, cut into squares and enjoy!

*There have been days when I do not have enough time to let it rise for the full amount of time, or even at all. This is fine, but it will be a little more difficult to stretch the dough as far. But it is possible! I like to make the dough on Saturday and put in the refrigerator for an easy Sunday night meal.

Coffee Toffee Cheesecake

Ingredients:
2-1/2 cups chocolate wafer crumbs
1/2 cup butter, melted
2 tablespoons sugar
FILLING:
1 cup (6 ounces) semisweet chocolate chips
1/4 cup heavy whipping cream
4 teaspoons instant coffee granules
3 packages (8 ounces each) cream cheese, softened
1-1/3 cups sugar
1-1/2 cups (12 ounces) sour cream
1 tablespoon vanilla extract
1/8 teaspoon salt
3 eggs, lightly beaten
4 Heath candy bars (1.4 ounces each), chopped
1 dark chocolate candy bar (1.45 ounces)

• Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. In a small bowl, combine wafer crumbs, butter and sugar. Press onto the bottom and 1 in. up the sides of prepared pan. Place pan on a baking sheet. Bake at 350° for 10 minutes. Cool on a wire rack.
• In a microwave-safe bowl, melt chips and cream; stir until smooth. Stir in coffee granules until dissolved. Set aside.
• In a large bowl, beat cream cheese and sugar until smooth. Beat in the sour cream, vanilla and salt; gradually beat in chocolate mixture. Add eggs; beat on low speed just until combined. Pour into crust. Place springform pan in a large baking pan; add 1-1/2 in. of hot water to larger pan.
• Bake at 350° for 55-65 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Sprinkle with Heath bars.
• Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Chop the dark chocolate candy bar; melt in a microwave and stir until smooth. Drizzle over top of cheesecake. Yield: 12 servings.

Layered Mocha Cheesecake

Ingredients

• 1-1/2 cups cream-filled chocolate sandwich cookie crumbs
• 1/4 cup butter, melted
• 
  FILLING:
• 2 tablespoons plus 1-1/2 teaspoons instant coffee granules
• 1 tablespoon boiling water
• 1/4 teaspoon ground cinnamon
• 4 packages (8 ounces each) cream cheese, softened
• 1-1/2 cups sugar
• 1/4 cup all-purpose flour
• 4 eggs, lightly beaten
• 2 teaspoons vanilla extract
• 2 cups (12 ounces) semisweet chocolate chips, melted and cooled
• 
  GLAZE:
• 1/2 cup semisweet chocolate chips
• 3 tablespoons butter
• Chocolate-covered coffee beans, optional

Directions

• Combine cookie crumbs and butter; press onto the bottom of a greased 9-in. springform pan. In a small bowl, combine the coffee granules, water and cinnamon; set aside.
• In a large bowl, beat the cream cheese, sugar and flour until smooth. Add eggs; beat on low speed just until combined. Stir in vanilla. Divide batter in half. Stir melted chocolate into one portion; pour over crust. Stir coffee mixture into the remaining batter; spoon over chocolate layer.
• Place pan on a double thickness of heavy-duty foil (about 16 in. square). Securely wrap foil around pan. Place in a large baking pan; add 1 in. of hot water to larger pan.
• Bake at 325° for 55-65 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
• In a microwave-safe bowl, melt chocolate chips and butter; stir until smooth. Spread over cheesecake. Remove sides of pan. Garnish with coffee beans if desired. Refrigerate leftovers. Yield: 16 servings.

NOTE: You can use any brand of coffee and any kind of coffee beans, but the best is Starbucks instant coffee, and Starbucks Chocolate covered Espresso beans!

Scrambled Egg Biscuit Cups

Note:

This recipe is from The Betty Crocker Ultimate Bisquick Cookbook, Therefore, it uses bisquick biscuit mix, but I'm sure you could use a regular homemade recipe and do the same thing.

Ingredients:

2 cups Original Bisquick mix

1/3 cup shredded Cheddar cheese

3/4 cup milk

8 eggs

1/8 tsp pepper

1 TBSP butter or margarine, softened

1/2 cup Parmesan and mozzarella cheese pasta sauce

3 TBSP real bacon bits

1 TBSP chopped fresh chives

Additional real bacon bits if desired

Directions:

1. Heat oven to 425*. Spray bottoms only of 12 regular size Muffin cups with cooking spray. In medium bowl, mix Bisquick mix, cheese and 1/2 cups milk until soft dough forms.


2. Place dough on surface sprinkled with bisquick mix. Shape into a ball; knead 4-5 times. Shape into 10 inch roll. Cut roll into 12 pieces. Press each piece in bottom and up side of each muffin cup, forming edge at rim.


3. Bake 8-10 minutes or until golden brown. Remove from oven. With back of spoon, press puffed crust in each cup to make indentation.


4. In large bowl, beat eggs, remaining 1/4 cup milk and the pepper until well blended. In 10 inch nonstick skillet, melt butter over medium heat. Add egg mixture. Cook 3- 4 minutes, stirring occasionally, until firm but still moist. Fold in pasta sauce and Bacon until blended.


5. To remove biscuit cups from pan, run knife around edge of cups. Spoon egg mixture into biscuit cups. Sprinkle tops with chives and bacon.

Prep time from start to finish: 30 minutes.

Makes 12 biscuit cups.

Hope you enjoy~!