- 1/2 pound (2 sticks) butter
- 3 cups sugar
- 1 cup
1 Pillsbury Pet Ritz frozen deep dish pie crust
6 slices bacon, cooked, crumbled
4 medium green onions, sliced
3 medium plum tomatoes, chopped
¼ teaspoon salt
¼ teaspoon pepper
1 cup half and half
2 tablespoons all-purpose flour
¼ cups shredded Swiss cheese
½ cups shredded Cheddar cheese
Heat oven to 375. Remove crust from freezer, let stand one minute. Then prick with a fork. Bake on cookies sheet 9 to 11 minutes or until very light golden brown.
Sprinkle bacon, green onions, tomatoes, salt and pepper in crust in medium bowl, stir together half and half, flour and eggs. Stir in cheeses. Pour over tomato mixture.
Bake on cookie sheet 25 to 30 minutes longer or until knife inserted in center comes out clean. Let stand 10 minutes before serving.
Makes approx. 3-4 dozen.
2 1/2 cups all purpose flour
1 teaspoon salt
1/4 teaspoon baking soda
1 cup (2 sticks) butter or margarine, room temperature
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla
1/3 cup milk or soy milk
1 cup mini semi-sweet chocolate chips
14 oz dark chocolate candy coating
Beat butter and sugars and in large bowl with electric mixer on medium speed until light and fluffy. Add soymilk and vanilla. Stir in flour, baking soda and salt and mix on low speed (or by hand) until incorporated. Stir in chocolate chips.
Cover and chill dough for 1 hour.
When dough is firm enough to handle (it may help to lightly flour your hands), form dough into 1″ balls and arrange on a baking sheet lined with waxed paper. Place sheets in freezer and let chill for 30 minutes.
Melt chocolate candy coating in a double boiler or in microwave according to package directions. Using forks or a dipping tool, dip cookie balls into candy coating to cover. Tap fork on side of pan to remove any excess coating, and return to waxed paper-lined baking sheets. Chill until set. Store, chilled, in an airtight container for up to 1 week (though good luck making them last that long).