Cookie Dough Ice Cream Pizza



Perfect for a kid’s birthday party or a family gathering. Easy to make and yummy! Feel free to top the pizza with Cool Whip, sprinkles or fudge!


  • 1 roll of Cookie Dough
  • 1/2 gallon of Chocolate Chip Ice Cream


  • 1

    Remove the cookie dough from the wrapping and break off 1/4 of the dough and dice up that 1/4; set aside. Take the remaining dough and press into a pan of your choice. Bake at 350 degrees for about 20 minutes (or until golden and baked through). Remove from the oven and set out to cool to room temperature. Also set the ice cream out on the counter while the crust is cooling so that the ice cream can soften.

  • 2

    Once cooled, scoop the ice cream into the crust and smooth. Sprinkle the cookie dough pieces on top. Cover with saran wrap and place in the freezer. Once frozen, remove to cut and eat!

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Christmas is in the Air



Want your house to smell like Christmas cheer!? Keep this pot of fresh winter wonder boiling during your holiday get together as the perfect compliment to your holiday tunes and treats!


Reese’s Fudge


Seriously though. I love two-ingredient fudge. Call me lazy or cowardly or closed-minded– I wouldn’t mind a bit. This fudge is good, and I don’t see the point in messing with a system that works just fine! It’s simple, quick, and it works every time. You can mix up the chocolate you use and add different mix-ins or toppings to create a million different flavors, so you really never have to make the same fudge twice!


Although you might want to. Especially if you’re a peanut butter lover! Did you know Reese’s brand makes peanut butter chips? You can find them in the baking aisle, next to all the other chocolate chips. And if you can’t find the Reese’s brand, you’re okay to use any other kind of peanut butter chips. But I think the Reese’s chips make this fudge taste like the inside of Reese’s Pieces!!


  • 3 cups Reese’s peanut butter chips (this was 2 bags for me)
  • 14.5 oz sweetened condensed milk
  • 1 cup milk chocolate morsels


  1. Line an 8×8 (or 9×9) baking dish with parchment or wax paper. Set aside.
  2. In a small saucepan, stir the peanut butter chips and sweetened condensed milk over low heat until melted and smooth.
  3. Pour the mixture into the prepared baking dish. Use a spatula to smooth it if needed.
  4. Microwave the chocolate morsels in a small bowl for 1 minute. Stir until melted and smooth (heat for an additional 30 seconds if needed). Pour melted chocolate over the fudge, and use a spatula to gently spread it.
  5. Let cool at room temperature for 4-5 hours before cutting into 1-inch pieces.
  6. Speed set the fudge in the refrigerator for 30-60 minutes, but expect condensation if you try to serve it at room temperature.

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Pecan Pie Cobbler


Pecan Pie Cobbler
1 Box refrigerated pie crusts, softened as directed on box
2 1/2 cups light corn syrup
… 2 1/2 cups packed brown sugar
1/2 cup butter, melted
4 1/2 teaspoons vanilla
6 eggs, slightly beaten
2 cups coarsely chopped pecans
Butter-flavor cooking spray
2 cups pecan halves
Vanilla ice cream, if desired
1. Heat oven to 425°F. Grease 13×9-inch (3-quart) glass baking dish with shortening or cooking spray. Remove 1 pie crust from pouch; unroll on work surface. Roll into 13×9-inch rectangle. Place crust in dish; trim edges to fit.
2. In large bowl, stir corn syrup, brown sugar, butter, vanilla and eggs with wire whisk. Stir in chopped pecans. Spoon half of filling into crust-lined dish. Remove second pie crust from pouch; unroll on work surface. Roll into 13×9-inch rectangle. Place crust over filling; trim edges to fit. Spray crust with butter-flavor cooking spray.
3. Bake 14 to 16 minutes or until browned. Reduce oven temperature to 350°F. Carefully spoon remaining filling over baked pastry; arrange pecan halves on top in decorative fashion. Bake 30 minutes longer or until set. Cool 20 minutes on cooling rack. Serve warm with vanilla ice cream.

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Eggnog Fudge



Original recipe makes 24 servings Change Servings
  • 1 cooking spray

  • 1 cup eggnog

  • 3 cups white sugar

  • 1 1/2 cups miniature marshmallows

  • 1/2 teaspoon ground cinnamon

  • 1/2 teaspoon ground nutmeg

  • 1/8 cup butter, chilled

  • 1/2 (11 ounce) package white chocolate chips

  • 1 cup chopped almonds

  • 1/2 teaspoon ground cinnamon


  1. Line a 9 x 13 inch baking pan with aluminum foil and set aside.
  2. Spray the bottom and sides of a large saucepan with cooking spray. Heat eggnog and sugar over medium heat. Bring to rolling boil, stirring constantly with a wooden spoon. Boil for 2 minutes.
  3. Fold in marshmallows, cinnamon and nutmeg. Return to a boil for 6 minutes, stirring constantly. As the mixture boils it will become brown. Remove from heat and quickly stir in butter, white chocolate chips and almonds. Stir until well mixed and glossy.
  4. Quickly pour into prepared pan.
  5. Cool at room temperature. Remove from pan, remove foil and cut into squares.