Buckeye Pie

TOTAL TIME: 1:20

PREP: 0:20

LEVEL: EASY

SERVES: 8

INGREDIENTS

• 20 Oreos, crushed
• 3 tbsp. butter, melted
• 1/2 c. (1 stick) butter, softened to room temperature
• 1 2/3 c. creamy peanut butter
• 1 1/4 c. powdered sugar
• 1 tsp. kosher salt
• 1/2 tsp. pure vanilla extract
• 1 1/2 c. chocolate chips
• 3/4 c. heavy cream

DIRECTIONS

1. In a large bowl, combine Oreos with melted butter. Stir until crumbs are uniformly moistened and press into pie dish.
2. In a large bowl combine butter, peanut butter, powdered sugar, salt and vanilla. Using a hand mixer, whip ingredients until smooth. Spoon mixture into crust and smooth. Place in freezer while you make your ganache.
3. Place chocolate chips in a medium heat-proof bowl. In a small sauce pan over medium heat, heat cream until cream starts to simmer. Pour over chocolate and let sit 5 minutes before whisking until smooth.
4. Pour ganache over peanut butter and smooth. Refrigerate until set, about 1 hour. Serve.
   

Cheesy Crack Chicken Spaghetti Bake

INGREDIENTS

• 1 (16 oz.) package spaghetti
• 2 (10.75 oz.) cans cream of chicken soup
• 2 (8 oz.) packages velveeta cheese, cubed
• 1 cup low-sodium chicken broth
• 1 (1.5 oz.) package dry ranch mix
• 3 cups cooked chicken, shredded or cubed
• 1/3 cup bacon bits
• 2 cups sharp cheddar cheese, grated
• Kosher salt and freshly ground pepper, to taste

PREPARATION

1. Bring a large pot of salted water to boil and cook pasta according to package directions. Drain and set aside.
2. Preheat oven to 350º F and lightly grease a 9x13-inch baking dish with non-stick spray.
3. Combine chicken soup, velveeta and chicken broth in a medium saucepan over medium heat, stirring until melted and smooth. Whisk in ranch dry mix and salt and pepper.
4. Place drained pasta and shredded chicken in greased baking dish and pour cheese sauce over the top. Toss together until everything is evenly coated, then top with cheddar cheese and bacon bits.
5. Place baking dish in oven and bake for 30-35 minutes, or until cheese is melted and bubbly, and dish is heated through.  Serves 8.
   

Crack Chicken Spaghetti Bake

INGREDIENTS

• 1 (16 oz.) package spaghetti
• 2 (10.75 oz.) cans cream of chicken soup
• 2 (8 oz.) packages velveeta cheese, cubed
• 1 cup low-sodium chicken broth
• 1 (1.5 oz.) package dry ranch mix
• 3 cups cooked chicken, shredded or cubed
• 1/3 cup bacon bits
• 2 cups sharp cheddar cheese, grated
• Kosher salt and freshly ground pepper, to taste

PREPARATION

1. Bring a large pot of salted water to boil and cook pasta according to package directions. Drain and set aside.
2. Preheat oven to 350º F and lightly grease a 9x13-inch baking dish with non-stick spray.
3. Combine chicken soup, velveeta and chicken broth in a medium saucepan over medium heat, stirring until melted and smooth. Whisk in ranch dry mix and salt and pepper.
4. Place drained pasta and shredded chicken in greased baking dish and pour cheese sauce over the top. Toss together until everything is evenly coated, then top with cheddar cheese and bacon bits.
5. Place baking dish in oven and bake for 30-35 minutes, or until cheese is melted and bubbly, and dish is heated through.

http://12tomatoes.com/crack-chicken-spaghetti

Skeleton Pops

INGREDIENTS

• 12 Halloween Oreos
• 2 c. white chocolate, melted
• 2 tsp. coconut oil
• Black icing
• 12 lollipop sticks
• Black ribbon

DIRECTIONS

1. Line a medium baking sheet with parchment paper.
2. Stick the lollipop sticks into the cream of the Oreos.
3. Mix coconut oil into white chocolate and dip Oreos into chocolate until completely coated. Place in refrigerator to harden, 5 to 10 minutes.
4. Using the black icing, draw Jack’s face on the Oreos and let cool slightly. Tie black ribbon in a bow at the bottom of the Oreo and serve.

Ghost S'mores Dip

TOTAL TIME: 0:05

PREP: 0:05

LEVEL: EASY

SERVES: 8-10

INGREDIENTS

• 3-4 packages of ghost Peeps
• 2 c. semi-sweet chocolate chips
• 1/4 c. heavy cream, warmed
• Graham crackers, for serving
• mini chocolate chips

DIRECTIONS

1. Preheat oven to 450°. In the bottom of a square baking dish, spread out chocolate chips and pour cream on top. Cover completely with a single layer of ghost Peeps. Place mini chocolate chips over eyes and mouth. (The already-drawn faces will fade in the oven.)
2. Bake until the chocolate has melted and the ghosts are golden, 8 to 10 minutes.
3. Serve warm with graham crackers for dipping.
   

Hamburger Vegetable Soup

INGREDIENTS:

• 1 lb lean ground beef
• 1 onion , diced
• 2 cloves garlic , minced
• 2 medium potatoes , peeled and diced
• 3 1/2 cups beef broth
• 1 can (28 oz) diced tomatoes with juice
• 1 can condensed tomato soup
• 2 teaspoons Worcestershire sauce
• 1 teaspoon italian seasoning
• 1 bay leaf
• salt and pepper to taste
• 3 cups mixed vegetables , fresh or frozen

DIRECTIONS:

1. Brown onion, ground beef and garlic until no pink remains. Drain any fat.
2. Add potatoes, broth, tomatoes, tomato soup, Worcestershire sauce, seasoning and bay leaves. Simmer covered 10 minutes.
3. Stir in vegetables. Simmer 15-20 minutes or until potatoes are tender.
   

Cheese Ball Bites

TOTAL TIME: 1:15

PREP: 0:15

LEVEL: EASY

YIELD: 18

INGREDIENTS

• 12 oz. cream cheese, softened
• 1 c. shredded Cheddar
• 1 tsp. garlic powder
• 1 tsp. paprika
• kosher salt
• Freshly ground black pepper
• 8 slices bacon, cooked and finely chopped
• 1/3 c. finely chopped fresh chives
• 1/3 c. finely chopped pecans
• 18 pretzels sticks

DIRECTIONS

1. Mix together cream cheese, cheddar, garlic powder, and paprika and season with salt and pepper. Form into 18 small balls and refrigerate until firm, 1 hour.
2. In a shallow bowl or on a plate, stir together cooked bacon, chives, and pecans.
3. Roll balls in bacon-chive-pecan mixture and insert a pretzel stick in each ball.
4. Serve. (If not serving right away, loosely cover with plastic wrap and return to fridge. Let sit at room temperature 15 minutes before serving.)