CRUST LESS PIZZA

NO DOUGH PIZZA!!!!!!! This one is a WINNER!!!! Gluten Free, Low Carb, Diabetic Friendly!!!!!! For when you absolutely want pizza but not all the carbs!!!!!!!

Crust
1	(8 oz) package of full fat cream cheese, room temperature
2	eggs
¼	tsp ground black pepper
1	tsp garlic powder
¼	cup grated parmesan cheese
	Topping
½	cup pizza sauce
1½	cups shredded mozzarella cheese
	toppings - pepperoni, ham, sausage, mushrooms, peppers
	Garlic powder

Directions

Preheat oven to 350. Lightly spay a 9×13 baking dish with cooking spray. With a handheld mixer, mix cream cheese, eggs, pepper, garlic powder and parmesan cheese until combined. Spread into baking dish. Bake for 12-15 minutes, our until golden brown. Allow crust to cool for 10 minutes. Spread pizza sauce on crust. Top with cheese and toppings. Sprinkle pizza with garlic powder. Bake 8-10 minutes, until cheese is melted.

PEPPERMINT OREO TRUFFLES

Ingredients

• 36 Oreos (NOT Doublestuff)
• 1 (8 oz) pkg cream cheese, softened
• 1 tsp peppermint extract
• 16 oz. vanilla almond bark or candy melts
• 1/4 cup crushed candy canes or peppermint candies, for decorating

Directions

• Set a long sheet of wax paper over a cookie sheet, set aside. Place 36 Oreos in a food processor and pulse until finely crushed (alternately if you don't own a food processor you can place Oreos in a large Ziploc bag, seal bag and crush with a rolling pin until finely crushed). Pour crushed Oreos into a mixing bowl. In separate mixing bow blend together cream cheese and peppermint extract. Add cream cheese mixture to crushed Oreos and using a the back of a spoon, stir mixture while pressing it along the bottom of the bowl, until well combine and evenly moistened. Scoop mixture out and form into 1 inch balls (if you happen to have a kitchen scale, they should be about 16 grams each) then align on prepared cookie sheet. Place truffles in freezer for 10 minutes.
• Melt almond bark according to directions on package. Remove truffles from freezer and dip in melted chocolate and evenly coat then allow excess chocolate to run off (I barely made it with 16 oz. of the melted bark but you may need a little more). Return to baking sheet, immediately sprinkle tops with crushed candy canes then allow chocolate to set. Store in an airtight container in refrigerator.

They call it Christmas Crack

1 12.8-ounce box Rice Chex cereal

1 12-ponce box Golden Grahams cereal

1 7-ounce bag shredded coconut

1 4-ounce bag slivered almonds

1 1/2 cups butter  (3…yes 3…sticks of butter)

2 cups sugar

2 cups corn syrup

Combine Rice Chex and Golden Grahams, coconut and almonds in
a large mixing bowl. Stir to combine.

In a large sauce pan,
cook butter, sugar and corn syrup to the “soft ball” stage…about
234 degrees on a candy thermometer. Pour over cereal mixture and stir until all
is well coated. Pour mixture out onto 2 large cookie sheets to cool. Stir it
around occasionally to prevent clumping. Store in an airtight container.

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