Whatcha Got Cookin?

Here's a couple of recipes that I'd like to share. One that is a regular at the Cordes household, and a newbie that is sure to please the "sweet tooth" in any family.

The first one is what I like to call Breakfast Pizza. Like any pizza, the possibilities of toppings are endless! So please, take this recipe as a base recipe and run with it. Try something different every time, or find one you like and be faithful. You decide.

Breakfast Pizza

Ingredients:

1 tube crescent rolls

8 slices precooked bacon, torn into bite-sized pieces

1/2 bag precooked, crumbled sausage

1 cup shredded cheese

4 large eggs, beaten

salt and pepper, to taste

Preheat oven to 375 degrees F. Spray 9-inch cake pan with nonstick cooking spray. Press crescent rolls into bottom of pan and up sides about 1 inch. Be sure to press all edges together in order to seal the crust. Spread sausage and bacon evenly over crust. Top evenly with cheese. In seperate bowl, beat eggs well, adding salt and pepper to taste. Pour as evenly as possible over cheese (beating the eggs well helps with this step). Bake for 20-30 minutes, or until cheese and crust is brown and eggs are completely cooked. Serve with pancake syrup, if desired.

The second recipe is Chocolate Chip Peanut Butter Pie (a well-known favorite from The Original Oyster House in Gulf Shores, Alabama). I have altered their recipe a little, because I didn't have any Kahlua, but I will put their recipe as they've written it. I actually substituted 1 TB instant espresso + 1 TB water for the Kahlua.

Chocolate Chip Peanut Butter Pie

Ingredients:

8 oz cream cheese

(1) 16-oz tub Whip Topping (thawed)

(1) cup peanut butter

1 Tablespoon Kahlua

8 oz powdered sugar (about 1 cup)

3/4 cup miniature chocolate chips

(1) Oreo pie shell

Beat cream cheese until well softened. Mix in peanut butter, Kahlua and powdered sugar, one at a time, until well mixed. Add cool whip and blend well. Fold in chocolate chips. Pour into pie shell. Should be mounded high in the middle.

Note: Keep refrigerated. Serve with a dollop of whip cream. If you can't find miniature chocolate chips, freeze regular chocolate chips and chop quickly in processor.

This is what mine actually looked like.