Children just love these fun mini pudding pies.
- Chocolate Pudding Mix
- Heavy Cream
- Mini Pie Crust
- Wiped cream
- Make pudding as directed on box, yet replace 1cup of milk for 1cup heavy cream.
- Pour about a 1/2cup of the pie mix into the mini pie crust.
- Refrigerate for 3-4 hours.
- Place a dollop of wiped cream.
- Add sprinkles.
- 1 package crescent dinner rolls (8 rolls)
- 1/2 teaspoon dried basil (optional)
- 16 turkey pepperoni slices
- 3 to 4 salami sticks, cut into 2-inch pieces
- 2 cups pizza or marinara sauce
- Separate dough and place individual pieces on work surface. Gently shape each piece into long triangle. Sprinkle triangles evenly with basil, if desired
- Cut pepperoni pieces into crescent shapes using small cookie cutter or knife. (Each slice will make 2 crescents). Place 1 salami stick piece along base of each dough triangle. Partially roll up dough to cover salami and create brim of hat. Place 2 pepperoni crescents on top part of each hat; place on ungreased nonstick baking sheet. Bake 12 minutes or until golden brown at edges.
- Meanwhile, warm sauce in small saucepan over low heat. Serve hats with warm sauce for dipping.
- Pillsbury or store-brand dough or crescent rolls
- hot dogs
- mustard or ketchup for eyes
1. Pre-heat oven to 400°
2.Cut the dough into strips and wrap the hot dogs into mummies.
3. Bake for 15 minutes at 400°
4. Add mustard or ketchup dots for eyes.
Tip: You could cut the hot dogs in half for mini mummies.
- 1 1/2 cups creamy peanut butter
- 1/2 cup (1 stick) butter, at room temperature
- 1 (1-pound) package confectioners’ sugar (about 4 cups)
- 1 teaspoon vanilla extract
- 1 (12-ounce) package semisweet chocolate chips (2 cups)
- 2 tablespoons solid vegetable shortening
- 1 (3-ounce) package miniature M&Ms
1. Blend the peanut butter with the butter, sugar, and vanilla in a medium bowl. It may be easiest to use your hands (kids love doing this).
2. Line a rimmed baking sheet with wax paper. Roll the peanut butter mixture by teaspoons into small balls and place on the baking sheet. Refrigerate for at least 1 hour to firm up the eyeballs.
3. Put the chocolate chips and shortening in a microwave-safe bowl and melt the chocolate in the microwave: Heat on high for 60 seconds, and then stir well. If it’s not quite smooth, heat in two or three 10-second bursts, stirring well after each burst. (Alternatively, you can melt the chocolate, stirring frequently, in a double boiler, over just-simmering water. Avoid overheating, which can cause chocolate to seize up into a stiff mass.)
4. Take the sheet of balls from the refrigerator; use a fork or a toothpick to dip each one most of the way into the chocolate, leaving a round or oval opening of undipped peanut butter on top. (This opening in the chocolate will be the cornea.) Hold each ball over the chocolate to catch the drips, and then return to the wax paper, cornea side up.
5. Place an M&M in the center of the peanut butter cornea to make an iris. Refrigerate for at least 1 hour before serving. Store the eyeballs in the refrigerator or freezer and serve chilled.