1 French Baguette (or more, depending on the number of guests), sliced into 1/2 inch slices.
1 jar of your favorite pizza sauce, or a good brand pizza sauce.
1 Bag of shredded Mozzarella cheese
Your favorite toppings, pepperoni, sausage, etc.
Preheat oven just to 300 degrees F. You could also use the broil setting on your oven.
Arrange baguette slices on a cookie sheet
Top each slice with 1-2 Tbsp pizza sauce
Sprinkle on mozzarella cheese
Top them how you like them!
Place cookie sheet in oven and cook the mini pizza’s just until the cheese is melted.
Best served hot, but they are still good cold!
Best EVER Taco Dip:
You will need some sort of large platter or pie plate. Deep edges are good, as this can get quite large.
1 8 oz pkg cream cheese- at room temperature to facilitate mixing
1 12oz container sour cream
1 pkg dry taco seasoning (brand of your choice)
Mix ingredients together and spread on large platter or pie plate. Lumps are OK, it doesn’t have to be completely smooth.
Top with your choice of ingredients; shredded lettuce, shredded cheese, chopped tomatoes, sliced black or green olives, diced green or yellow onions, etc. You can drizzle with Taco sauce as well if you like. Serve with taco chips. HUGE crowd pleaser!!
Need a sweet treat? Try these AMAZING brownies. You’ve never had a better brownie!
Fudgey Dark Brownies:
3/4 c. Hershey’s Cocoa
1/2 tsp baking soda
2/3c butter or margarine – melted and divided
1/2 cup boiling water (must be boiling, not just hot)
2 cups granulated white sugar
1 1/3 cups all purpose flour
1 tsp vanilla extract
1/4 tsp salt
1 cup Hershey’s Dark Chocolate Chips (I like to use Raspberry flavored chips, or mint flavored chips)
Preheat oven to 350 degrees F.
Grease a 13×9 in baking pan
Stir together cocoa and baking soda in large bowl. Stir in 1/3 cup melted butter. Add boiling water. Stir until mixture thickens. Stir in sugar, eggs and remaining 1/3 cup melted butter. Stir until smooth. Add flour, vanilla and salt. Blend completely. Mix in chocolate chips.
Bake 35-40 minutes, or until brownies begin to pull away from sides of pan.
Want a twist on the classic champagne? How about this: