Shared Food

Ingredients: - 2 packages Pillsbury crescent rolls - 16 mozzarella cheese sticks cut in 1/2 - 1 package pepperoni - 1 teaspoon garlic powder - 1 teaspoon oregano - 1 teaspoon basil - 1 egg - Marinara (optional) - Parmesan (optional) Directions: Preheat oven to 375 degrees. Remove crescent rolls from package. Starting with the wide end, spread a small amount of marinara sauce (if desired), place mozzarella stick on the end, place pepperonis along the surface of the crescent roll. Starting with the widest end roll into the most narrow end. Place on ungreased cookie sheet. Combine garlic powder, oregano and basil in small bowl. Beat egg in small bowl. Sprinkle each roll with seasoning and brush with beaten egg. Bake for 15 minutes or until golden brown. Serve with marinara and sprinkle with Parmesan, if desired. http://www.shared.com/mozzarella-pepperoni-croissants-are-easy-and-kid-friendly-2029078649/ [GMG Originals]

Who doesn't love a little cheese and crackers? A cheese ball is even better! This Perfect Fall Cheese Ball is a little of all of that - perfect, cheesy, and delicious with crackers. This is a fun spin on a fancy cheese ball, perfect for the laid-back nature of fall. With a Doritos crust and a topper from a green or red pepper, this ball is perfectly autumn-themed and taking on the look of a pumpkin. It won't be looking pretty for long, for this cheese ball is so yummy, you won't be able to stop taking bites! Ingredients: - 16 ounces cream cheese, room temperature - 2 cups cheddar cheese - 3 tablespoons minced onion - 3 tablespoons salsa - 1 teaspoon ground cumin - 2 cups nacho cheese chips, crumbled - Top of 1 bell pepper for stem garnish Directions: With a mixer, combine cream cheese, cheddar, onion, salsa and cumin. Mix until creamy. Scoop mixture onto plastic wrap and use wrap to form a ball and chill for at least 2 hours. Optionally, wrap ball in a few rubber bands to form the ridges of a pumpkin. When ready to serve, roll ball into the crushed nacho chips and place bell pepper stem on top. Serve with chips, vegetables or pretzels! [GMG Originals]

Eat a Snickers! That's what they tell you anyways, otherwise you will turn into Betty White or Mr. Bean at the least opportune time. Now, you can replicate the tasty treat at home with a few ingredients that will impress everyone when you show up with these delicious Homemade Snickers Squares. The creamy, peanut-buttery, no-bake treat will only take about 20 minutes to put together and then all you need is the patience to wait until they are ready to eat! Check out the recipe below and see how you can make this delicious snack the next time you are in charge of bringing the dessert! Ingredients Layer 1: - 1 cup semisweet chocolate chips - 3 tablespoons creamy peanut butter Layer 2: - 7 ounces marshmallow fluff - 1/4 cup creamy peanut butter - 1 1/2 powdered sugar - 1 cup unsalted peanuts Layer 3: - 11 oz caramels - 1/4 cup heavy cream Layer 4: - 1 semisweet chocolate chips - 3 tablespoons creamy peanut butter Directions: Use parchment paper to line an 11x7 inch baking pan. In a microwave safe bowl, put 1 cup of chocolate chips and 3 tbsp of peanut butter. Microwave for 60 seconds. Stir until fully mixed. If your chocolate chips aren't fully melted yet you can pop the bowl back into the microwave for another few seconds. Pour your peanut butter-chocolate into the bottom of your lined pan and make sure the chocolate is spread evenly across the bottom. Freeze for 4 minutes to help the chocolate set. In another bowl, put the 7oz of Marshmallow fluff and then add the 1/4 cup of peanut butter and the 1 1/4 cups of powdered sugar. Mix together until it creates a doughy texture. Press the soft dough on top of the chocolate layer in your pan, spreading it out as evenly as possible. Spread the peanuts over the entire pan and press them into the dough. Add your heavy cream into a saucepan with your caramels, stirring until it becomes a smooth liquid. Pour the sauce over your peanut layer, spreading it over all the edges. Repeat your first step by mixing another 1 cup of chocolate chips with 3 tablespoons of butter in bowl and melting for 60 seconds in a microwave, stirring it until smooth. Poor the chocolate over the caramel layer, spreading it to the edges of the pan. Refrigerate the pan for 10 minutes or until all the chocolate is set. Cut into scares and serve to the lucky people who get to share your treat! [GMG Originals]

Ingredients: - 3 tablespoons butter, divided - 2 eggs, whisked - 2 medium carrots, peeled and diced - 1 small white onion, diced - 1/2 cup frozen peas - 3 cloves garlic, minced - salt and pepper - 4 cups cooked and chilled rice (I prefer short-grain white rice) - 3 green onions, thinly sliced - 3-4 tablespoons soy sauce, or more to taste - 2 teaspoons oyster sauce (optional) - 1/2 teaspoon toasted sesame oil Directions: Heat 1/2 tablespoon of butter in a large skillet over medium-high heat until melted. Add egg, and cook until scrambled, stirring occasionally. Remove egg, and transfer to a separate plate. Add an additional 1 tablespoon butter to the pan and heat until melted. Add carrots, onion, peas and garlic, and season with a generous pinch of salt and pepper. Saute for about 5 minutes or until the onion and carrots are soft. Increase heat to high, add in the remaining 1 1/2 tablespoons of butter, and stir until melted. Immediately add the rice, green onions, soy sauce and oyster sauce (if using), and stir until combined. Continue stirring for an additional 3 minutes to fry the rice. Then add in the eggs and stir to combine. Add the sesame oil, stir to combine, and remove from heat. Serve warm. [GMG Originals]

Ingredients: - 8 - 10 breakfast sausages - 8 - 10 slices sandwich bread (the soft, fluffy type) - 2 eggs - ¼ cup milk - ¼ teaspoon ground cinnamon - a splash of vanilla extract - butter, for greasing the pan - maple syrup, for serving Directions: Cook the sausages according to package directions. Meanwhile trim the crust from the bread and flatten it out with your hands or a rolling pin. In a shallow bowl whisk the eggs, milk, cinnamon and vanilla together. Roll each sausage up in a piece of bread and trim the ends off to fit the sausage - or not - it's up to you. Heat a clean 10-inch skillet over medium heat and add a pat or two of butter. Dunk each roll into the egg, coat completely, let excess drip off and place in the pan. When the the bottoms are browned turn with tongs to cook and brown on all sides. Serve with maple syrup for dunking. [GMG Originals]

I just love cooking with wine. For deglazing or creating a sauce, the good stuff adds a flavor you can't get anywhere else. This Drunken Pasta recipe is a new way to use wine when you cook. The red wine gives your pasta a beautiful deep red color, and the flavor in this dish is out of this world. Serve this pasta dish for dinner with a simple garnish of Parmesan and parsley. You'll adore the spicy and garlicky kick - this meal certainly doesn't lack spice! Layer on the wine with a glass to wash it all down. Ingredients: - 1 tablespoon extra virgin olive oil - 1 large garlic clove, cut into 3 pieces - 1/2 teaspoon red hot chili pepper - 1-1/2 cups red wine - 8 ounces spaghetti - pinch of salt - 1/2 cup freshly grated Parmesan cheese - 1 tablespoon chopped fresh parsley Directions: Bring a large pot of well salted water to a boil. In a large skillet, heat oil, garlic and chili pepper on low heat. Gently cook about 5 minutes, being careful not to let the garlic burn. Remove the garlic and add the red wine. Increase the heat to medium. Add pasta to boiling water and cook for only about 3 minutes. Drain well and add to the skillet, tossing in the wine with tongs until wine is absorbed and pasta is cooked, about 2 more minutes. Test pasta for doneness. Taste for salt and add what you feel it needs. Toss with the cheese and parsley and serve. [GMG Originals]

Ingredients: - 1 pound ground beef - 1/2 cup diced onion - 2 tablespoons taco seasoning - 1 (10-ounce) can cheese soup - 1 (10-ounce) can tomatoes with green chiles - 1 (10.5-ounce) bag Doritos chips, Nacho Cheese flavor - 3 cups Mexican blend shredded cheese - sour cream and salsa for serving Directions: Preheat the oven to 350 degrees. Lightly spray a 9x13 baking dish with vegetable spray. In a large, deep, non-stick skillet, brown the meat with the onion and taco seasoning until the meat is no longer pink, about 5 minutes, breaking up the meat with the back of a spoon. Add the soup and tomatoes to the pan and stir until blended. Use your hands to crush the chips slightly. Place about 1/3 of the crushed chips into the bottom of the pan, then spoon of the meat mixture over the chips. Top with 1 cup of the cheese, spreading evenly in the dish. Layer another 1/3 of the chips, the rest of the meat, and another cup of the cheese. Top with a final layer of the chips and top with the final cup of cheese. Bake for 25 minutes. Serve with sour cream and salsa on the side for topping each serving. [GMG Originals]

Ingredients: Apple Filling - 2 tbsp butter - 3 Granny smith apples, peeled & sliced - 1/4 cup brown sugar - 1/2 tsp cinnamon Dough Base - 1 Can of pizza dough - 4 tbsp unsalted butter, melted - 2 tbsp sugar - 1/2 tsp cinnamon Crumble Topping - 1/3 cup sugar - 1/3 cup brown sugar - 1 tsp cinnamon - 1/4 tsp salt - 1/2 cup unsalted butter, melted - 1 1/2 cup flour Icing - 1 1/2 cups powdered sugar - 2 tbsp milk Directions: Preheat oven to 425 degrees. Start by preparing the filling for your deep dish apple pizza. In a medium sized skillet melt your butter. Add in your apples and stir so they are all coated with butter and let cook for about 5 minutes. Add your brown sugar and cinnamon and mix it through, allowing it to thicken on the heat for a few moments. Remove from the heat and set aside to cool. Spray a 9 inch round pan or spring-form pan with cooking spray. Line it with your pizza dough forming a little bit of a crust around the edge. Then brush the melted butter over it evenly. In a small bowl, mix together your sugar and cinnamon and sprinkle it over the crust. Pour your cooled apple filling over the crust and spread it in an even layer so it will cook properly. In a mixing bowl, prepare your crumble topping. Combine the sugar, brown sugar, cinnamon and salt with the melted butter and stir. Add the flour to the bowl and fold it in until combined in a crumble texture. Spread the crumble over the apple pizza. Place the pizza in the over for 8 - 10 minutes or until the crust is cooked and golden brown. While it cooks, mix your powdered sugar with the milk to create a light glaze for the top of your pizza. Once the pizza is finished cooking pour the glaze on top and then you are ready to enjoy! This delicious dessert won't take too long to make and will definitely remind you why apples are the best ingredient for all your snacks! [GMG Originals]

Ingredients: - 2 (8 each) cans refrigerated crescent roll dough - 2 sticks of butter - 1 1/2 cups brown sugar - 1 teaspoon vanilla extract - 1 teaspoon cinnamon or to taste - 12 ounces 7 Up (or Mountain Dew) - 2 large Granny Smith apples, peeled and cored Directions: Preheat oven to 350 degrees and butter a 9x13 baking dish. Wash the apples, peel and cut into eight equal slices. Unwrap the crescent roll and separate the triangles. Place a piece of apple on each triangle of dough (on a wider side) and roll it in a croissant. Place rolls inside buttered baking dish. In a separate bowl, combine the butter, cinnamon, sugar and vanilla, mix until you get a liquid mixture without lumps and pour over the rolls. Pour soda between rolls (but not over) and bake for 35-45 minutes, or until they become golden brown. Serve immediately with a scoop of vanilla ice cream. [GMG Originals]

Breakfast just got a lot more delicious! Did you know you could have your favorite breakfast food stuffed with your favorite dessert? Sounds perfect right! Cream Cheese Filled French Toast Loaf is easy to make and will impress even the most seasoned brunch expert. What makes it even better is that you don't need to worry about using fancy ingredients, plain ol' sandwich bread will work perfectly for this yummy treat. Dessert for breakfast will be your new favorite Sunday morning tradition. Ingredients: Cream Cheese Filling - 250g/8oz cream cheese (at room temperature) - 1/2 cup sugar (white) - 1 tbsp vanilla extract - 1 egg - 2 tbsp lemon juice Egg Mixture - 4 eggs - 3/4 cup + 2 tbsp milk - 3 tbsp sugar (white) - Pinch of salt French Toast Bake - 12 slices of sandwich bread (crusts removed) - 2 tbsp butter, diced - 2 tbsp brown sugar Macerated Strawberries - 1 punnet strawberries, sliced - 1 tbsp sugar (white) Directions: Preheat oven to 350 degrees Fahrenheit. Grease your loaf tin. Prepare your cream cheese filling by whisking the cream cheese, sugar and vanilla together. Add the egg and lemon juice and mix until smooth and fluffy. In a separate bowl mix together all of the egg mixture ingredients. Dip slices of bread into the egg mixture and use them to line the bottom of your loaf tin. Fill any gaps by cutting bread to fit as needed. Repeat this process until you have three layers of bread. Spread your cream cheese filling over the bread layer. Add another two layers of bread on top of the filling. Place your diced butter onto the bread and scatter the brown sugar over the top. Bake for 40 minutes or until it is golden brown on top. If you find the top is browning too quickly before the bread is cooked through, cover with foil for the rest of the cooking time. Let cool for a good 15 minutes in the pan and another 5 after you place it on a cooling rack so that it will slice easily and cleanly. While it cools, stir the sugar into your strawberries. When your loaf has cooled enough, slice it and serve with a spoonful of berries on top. Enjoy! [GMG Originals]

Ingredients: For the bread - 1 crusty loaf, preferably sourdough or Vienna - ¾ cup shredded Mozzarella cheese (or other melting cheese) For the garlic butter - 3.5 ounces salted butter, softened - 2 garlic cloves, minced - ¾ teaspoon salt - 1 tablespoon fresh parsley, finely chopped Directions: Preheat the oven to 350 degrees. Combine butter, garlic and salt in a heatproof bowl and melt in the microwave. Stir in parsley. Cut the bread on a diagonal into 2cm/1" diamonds but do not cut all the way through the bread (just like you would cut a french stick for garlic bread). Use your fingers or a knife to pry open each crack and drizzle in a teaspoon of butter and stuff in a pinch of cheese. Wrap with foil and bake for 15 minutes until the cheese has mostly melted, then unwrap and bake for 5 minutes more to make the bread nice and crusty. [GMG Originals]

Ingredients: - 1 recipe of the Bisquick pancake batter including the ingredients to make the batter, or pancake mix of choice - 12 slices bacon - Syrup Directions: Cook bacon and set aside. Mix batter according to the package directions. Pour into a squeeze bottle with a big enough hole for the batter to pour from (cut the tip bigger if you need to). Heat griddle or pan to medium-low heat. Squirt batter in a long oval shape a little longer and wider than the bacon, then place a slice of cooked bacon in the center, lightly press bacon into the batter. Squeeze a few lines of more batter over the bacon, (this is to protect the bacon from the griddle when you turn that pancake dipper over). Cook until the batter starts to bubble then turn over and cook a few minutes longer. Serve syrup in bowls big enough to dip. http://www.shared.com/buffet-pancake-dippers-make-your-breakfast-dunk-able-2030450884/ [GMG Originals]

Ingredients: For the chicken - 8 chicken tenders - 1/2 cup mayonnaise - 1/2 teaspoon paprika - 1/2 teaspoon seasoning salt - 1/2 teaspoon Italian seasoning - 1/4 teaspoon garlic powder - 1/4 teaspoon onion powder - 1/8 teaspoon pepper - 2 cups cornflakes - 1/4 cup Parmesan cheese - 2 tablespoons melted butter (plus more for greasing the pan) For the creamy honey mustard dipping sauce - 3 tablespoons mayonnaise - 2 tablespoons honey - 2 tablespoons mustard - Cayenne pepper to taste Directions: Preheat oven to 375 degrees. Liberally grease a baking sheet with butter. Combine the mayonnaise and spices. Crush the cornflakes and combine them with the Parmesan in a shallow dish. You can also add more of the spices to this mixture too if desired. Coat each tender in the mayo mixture, then coat them in the cornflake mixture. Place on the greased pan and drizzle with the butter. Bake for about 20 minutes or until the center reaches 165 degrees. To make the creamy honey mustard dipping sauce, combine all ingredients in a bowl. Serve baked chicken with honey mustard sauce. [GMG Originals]

Red wine is such a good addition to just about any dinnertime meal, but what if I told you that baking with it is an option? You might say "You're crazy!" but really, just wait until you try this Red Wine Brownies recipe. These are the most decadent brownies you've ever had, with a delicious wine kick in both the dough and the glaze. If you're a dark chocolate lover, you will adore this dessert. Eat these rich brownies alongside a glass of wine for the ultimate night of relaxation (don't forget to keep these away from the kids!). Ingredients: For the brownies - 1/4 cup Merlot - 4 ounces dark chocolate, chopped - 1/2 cup butter, cut into pieces - 2 eggs, at room temperature - 3/4 cup white sugar - 1 teaspoon vanilla - 1/2 cup all-purpose flour - 1/4 cup unsweetened cocoa powder - 1/2 teaspoon Kosher salt For the Merlot glaze - 2 ounces semi-sweet chocolate - 1 tablespoon unsalted butter - 2 tablespoons Merlot Directions: Preheat the oven to 350 degrees. In a small pot over low heat, melt the butter and chocolate together until smooth. Add the wine and whisk until fully incorporated and remove the pot from the heat. Add the eggs and whisk to combine. Add the sugar and vanilla and stir to combine. Add the flour, cocoa powder and salt and stir until smooth. Transfer the batter into a 9x9 tin foil- or parchment-lined baking pan and place it into the oven for 25 minutes and bake until done. While the brownies are baking, melt together the semi sweet chocolate and butter for the glaze. Once melted, whisk in the wine and set aside. When the brownies are done, let them cool. Once cooled, drizzle the glaze over the brownies and spread it on top using an offset spatula. Dust with confectioner's sugar if desired. [GMG Originals]

Okay, this one is truly a winner. Pumpkin Crumble Cake is moist, crumbly, and filled with pumpkin through and through to satisfy that fall-induced craving! And it doesn't get much easier than this, with your cake base made from a boxed mix, and delicious fillings and toppings simply added. Top it all off with whipped cream or ice cream, and some caramel sauce will take things a long way. Bake this up this fall for comfort food your taste buds won't be able to deny! Ingredients: For the cake - 1 box Betty Crocker SuperMoist yellow cake mix - 1 cup water - 1/2 cup vegetable oil - 1 tsp pumpkin pie spice - 3 eggs - 1 15 oz can pumpkin (not pumpkin pie filling) For the topping - 3/4 cup chopped pecans - 1/2 cup firmly packed brown sugar - 1/2 cup all-purpose flour - 1/2 cup (1 stick) butter, softened Directions: Lightly oil or spray 12 inch dutch oven (we used this adorable [Pumpkin Cocotte](https://uk.zwilling-shop.com/Kitchen-World/Cookware/Cocottes/Special-shapes/Pumpkin-Cocotte-Special-Cocottes-Staub-40511-403-0.html?top_lvl_nav=1)from Staub). Line the dutch oven with parchment paper if desired. In large bowl, add the cake mix, water, oil, pumpkin pie spice, eggs and canned pumpkin. Beat cake ingredients with hand or stand mixer on medium speed for 2 minutes. Pour batter into prepared dutch oven. In medium bowl, mix topping ingredients with fork. Sprinkle over batter. Bake at 350 degrees for 45-50 minutes or until toothpick inserted in center comes out almost clean. Cool for 45 minutes before removing from dutch oven. Garnish with whipped cream or ice cream, cinnamon and caramel if desired. [GMG Originals]

Pepperoni Pizza Baked Gnocchi Is Comfort in One Dish Pepperoni Pizza Baked Gnocchi is a recipe that looks like pizza, and tastes like comfort. With little gnocchi potato dumplings throughout and covered in cheese and pepperoni galore, you just can't beat this dish. Prepared in a baking dish and layered with toppings, this one really is a winner. If you're not the biggest gnocchi fan (how?), try subbing in any short pasta of choice - penne or rotini could work well. Ingredients: - 1 teaspoon olive oil - 1 garlic clove, minced - (1) 28-ounce can crushed tomatoes - 1/2 teaspoon dried oregano - 1/4 teaspoon dried thyme - salt and pepper - pinch of crushed red pepper - (2) 16-ounce containers of gnocchi, uncooked (or if using pasta, you'll need just 16 ounces) - 8 ounces fresh mozzarella, sliced and then cubed, divided - 2 cups grated swiss cheese, divided - 4 tablespoons grated parmesan cheese, divided - 16 pieces of mini pepperoni Directions: Add olive oil and garlic to a medium sized pot and turn heat to medium high. Once olive oil is heated, cook garlic for 1 to 2 minutes (be careful not to burn the garlic). Add crushed tomatoes, dried oregano, dried thyme, salt and pepper to taste and crushed red pepper. Cook sauce for 8 minutes. While cooking the sauce, heat oven to 375 degrees. Cook gnocchi according to package instructions. In an 8-inch square baking dish, add 1/2 cup of sauce at the bottom of the dish. Add 1 cup swiss cheese and 2 tablespoons parmesan cheese. Add 1/2 of the gnocchi. Spread 1/2 of the remaining sauce on top the gnocchi and top with 1/2 cup of swiss cheese, another 2 tablespoons of parmesan cheese and half of the fresh mozzarella. Repeat the last step and then top with the pepperonis. Bake for 15 to 20 minutes and then turn on the broiler and broil the top for 4 minutes. Let the dish sit for 5 to 10 minutes before serving. http://www.shared.com/pepperoni-pizza-baked-gnocchi-is-comfort-in-a-baking-dish-1994158664/ [GMG Originals]

Who knew? Peanut Butter and Jelly Cups are the easiest chocolate treat that you can make at home - and these are way better than anything you can buy at a store! With a hardened semi-sweet chocolate shell outside, filled with creamy peanut butter and your favorite jelly of choice, it'll be hard to put these yummy homemade sweets down. Don't forget to store these in the fridge to keep them nice and cold - don't worry, the chocolate will still melt in your mouth! Ingredients: - 1 cup creamy peanut butter - 24 ounces good quality semi-sweet chocolate - 2 tablespoons vegetable oil - Your favorite jelly or preserves Directions: Line muffin tins with cupcake/muffin liners. In a microwave proof bowl, add the chocolate and vegetable oil. Microwave for 30 second intervals, removing after each interval and stirring with a spoon until smooth. Should take about 3 intervals. Pour one spoonful of melted chocolate on the bottom of each liner. Spoon a dollop of the peanut butter in the center of the chocolate, and a spoonful of jelly on top of the peanut butter. Make sure the peanut butter and jelly are in the center of the chocolate and not touching the sides of the liners. Pour melted chocolate over the peanut butter and jelly dollops to cover them completely. Smooth the top out with a spoon and repeat until you've filled all the molds. Freeze for 30 minutes, until firm, then remove, wrap and refrigerate until ready to eat. http://www.shared.com/peanut-butter-jelly-cups-2029080016/ [GMG Originals]

Oreos are a staple in many people's homes - and who can blame anyone? They're delicious, crunchy and sweet cookies that just go so perfectly with a cold glass of milk. For many it's a nostalgic experience, too. This Oreo Donuts recipe brings together two beloved desserts to form one amazing confection. These donuts have a cakey, chocolatey texture that will melt in your mouth - there's even Oreos baked right into the batter! Your taste buds will love the hint of cookie crumble that tops the creamy vanilla glaze that resembles the middle of an Oreo. Give these donuts a try, and you might just love them more than the classic cookie! Ingredients: For the donuts - ¾ cup flour - ⅓ cup cocoa powder - ⅓ cup light brown sugar - ½ teaspoon baking soda - ½ teaspoon baking powder - ¾ teaspoon salt - 1 egg - ⅓ cup milk - ¼ cup vegetable oil - 2 teaspoons vinegar, white or cider - 1 teaspoon vanilla extract - 4 Oreos, crushed finely - Donut pan For the frosting - 1 ounce cream cheese, softened - 3 tablespoons milk - 1 ½ cups powdered sugar - 1 teaspoon vanilla extract - 2 Oreos, crushed finely, for sprinkling Directions: Preheat oven to 350 degrees. Grease a standard sized donut panand set aside. In a large bowl, mix together flour, cocoa powder, brown sugar, baking soda, baking powder, and salt. Set aside. In a small bowl, whisk egg, milk, vegetable oil, vinegar, and vanilla extract. Add the wet ingredients to the dry, whisking to combine. Gently fold in the crushed Oreos. Transfer mixture into a pastry bag or large ziplock with a hole cut into the corner. Pipe batter into donut molds, filling ⅔ of the way up the molds. Bake for 10 minutes, or until a knife inserted into the donut comes out clean. Allow to cool 10 minutes before frosting. While the donuts are cooling, make the frosting. Combine all ingredients in a small bowl, whisking until smooth. The consistency should be thick but still thin enough to form ribbons when you scoop it from the bowl and back down. Dip each donut into the frosting and top with more crushed Oreos. Enjoy! [GMG Originals]

You'll never buy ice cream sandwiches from the store again once you try this Oreo Ice Cream Sandwiches recipe! With a delicious fudge-like cookie outside and an ice cream filling rolled in Oreo cookie chunks, these sandwiches are truly incredible. Once assembled these are ready to serve and eat! Soon you'll have kids (and adults!) lining up for more of these sweet frozen cookie treats! Ingredients: For the cookies - ½ cup butter - 1¼ cups semi sweet chocolate - 1 cup flour - ½ cup cocoa powder, sifted - ½ tsp baking soda - ½ tsp kosher salt - 1½ cups sugar - 2 eggs For the ice cream filling - Chocolate/Vanilla ice cream - Oreo Cookies, coarsely chopped for garnish Directions: For the chocolate cookie crust, preheat oven to 350ºF. Line a baking sheet with parchment paper and set aside. In a microwave-safe dish, melt the butter and chocolate. Let cool. In a medium bowl, combine flour, cocoa powder, baking soda and salt. Set aside. In a large bowl, whisk sugar and eggs until well combined. Whisk in melted chocolate and fold in flour mixture, just until flour disappears. Scoop cookie dough onto prepared baking sheet, pressing dough down slightly. Bake for 10-11 minutes. Remove from oven and let cool slightly. Using a round cookie cutter, cut the cookies to make 12 even circles. For the ice cream, allow it to soften for 5 minutes. Spread the ice cream into a 13x9-inch baking pan that has been covered on the bottom with plastic wrap. Place in freezer for 1 hour. To assemble ice cream sandwiches, cut out ice cream circles using a round cookie cutter that is slightly smaller than the one used for the cookies. Place ice cream between 2 cookies, garnish edges with chopped cookies and wrap each sandwich with plastic wrap. Store in freezer until ready to serve. [GMG Originals]

Oreo Balls are the easiest dessert that looks like you spent a long time on something decadent and fancy. Well, this recipe is decadent, and it does look fancy, but you won't spend tons of time putting these together, and they're the perfect mini dessert for a party. Serve these in cupcake liners for some visual interest, and feel free to decorate these little chocolatey truffles however you like - drizzled chocolate gives a nice contrast, but if you work quickly sprinkles or cookie crumble would work great on top, too. You won't be able to get enough of the cookie cheesecake taste that's covered in chocolate! Ingredients: - 1, 16 ounce package Oreos - 1, 8 ounce package cream cheese, softened - ¼ cup powdered sugar - 24 ounces white chocolate bark - 6 ounces chocolate chips (optional) Directions: Crumble Oreos in a food processor. Mix together crumbled Oreos, cream cheese and powdered sugar. Roll into 1" balls and chill (or freeze) 30 minutes. Melt white chocolate bark according to package directions. Use a fork or toothpick to dip balls and place on wax paper to dry. Optional: melt chocolate chips according to package directions, spoon into a small zip top bag and close, cut a tiny hole in the corner and drizzle the chocolate on top. [GMG Originals]

Margarita Cheesecake is the ultimate rich, creamy and tangy dessert that will get you through the summer. Why? It's no bake and oh so good, perfect for those hot days when you're craving some luscious cheesecake flavor! This cheesecake is non-alcoholic, but can easily take a little splash of tequila for some fun if your heart desires! The best part of this is topping it all off with some sparkling sugar and lime slices for a nod to the margarita (the drink version!). Get this cheesecake party started today! Ingredients: - 3 cups graham cracker crumbs - 1 cup butter, melted - 8 oz cream cheese, softened - 6 oz frozen margarita mix, somewhat thawed - 14 oz sweetened condensed milk - 8 oz container Cool Whip, thawed - Zest of one lime - Lime slices - Sparkling sugar, optional Directions: For pie crust, mix graham cracker crumbs and melted butter, then press into a pie plate. In a large bowl, cream together the cream cheese, margarita mix, and condensed milk with a handheld electric mixer on medium speed until combined. Continue beating for about 2 minutes or until creamy and smooth. Spoon in the Cool Whip and lime zest and beat to combine. Continue beating for about 2-3 minutes or until mixture is thick and fluffy. Mixture will continue to thicken as you whip it. Pour the mixture into the prepared crust and smooth out the top. Immediately freeze for up to 4-6 hours or overnight (overnight recommended) before cutting into slices. Garnish with the sparkling sugar right before serving. This is best served straight from the freezer or slightly thawed. [GMG Originals]

This Chocolate S'mores Ice Cream is overloaded with toppings and tastes way better than your usual packaged ice cream. I don't know about you, but no churn ice cream is turning into my fave! So easy to customize to suit your cravings of the day, and you don't have to worry about all the preservatives and non-ice cream stuff that goes into the store-bought kind. This recipe takes you back to the campfire (at home!) with s'mores toppings that turn this into the most luxurious ice cream you've ever had! With dark chocolate chunks, graham crackers and marshmallows, everyone will be licking their bowls clean and asking for more! Ingredients: - 2 cups heavy cream - 1 14-oz can sweetened condensed milk - ⅓ cup cocoa powder - 1 cup graham crackers, broken into small pieces - 1 cup dark chocolate pieces, broken up from a thin candy bar - 1 cup mini marshmallows Directions: In a medium mixing bowl, pour in the cream and whip with a mixer until soft peaks form. Place whipped cream in refrigerator. In a second bowl, mix the sweetened condensed milk and cocoa until well combined. Gently fold in the whipped cream. Stir in the graham crackers, chocolate and marshmallows. Pour mixture into a loaf pan or small baking dish, top with additional fillings if desired, and freeze for 4 to s hours or until solid. [GMG Originals]

I love recipes that take two delicious foods and combine them to make one super-awesome-epic creation. I mean, why choose between mac and cheese and meatballs when you don't have to? Mac and Cheese Stuffed Meatballs are everything you want in comfort food in one bite sized morsel - with no compromising in flavor. Once you try these you will want to eat them every day. The creamy, smooth cheesy center will leave you craving these all week long. They make the perfect game-day appetizer, or you can pair them with a veggie or side salad for a complete meal option. Enjoy! Ingredients: - 2 tablespoons onion, finely chopped - 1 egg - ⅓ cup panko bread crumbs - ½ cup grated cheddar cheese - ½ teaspoons fresh ground black pepper - 1.5 oz cheddar, cut into 10 small cubes - 1 cup prepared macaroni and cheese - 2 tablespoons BBQ sauce (optional) Directions: Preheat oven to 375. Combine beef, onion, egg, Panko bread crumbs, shredded cheese and pepper. Mix until combined. Divide meat into 10 equal pieces. Squish each piece of meat into a thin circle. Top with 1 slightly heaping tablespoon of macaroni and 1 cheddar cube. Fold sides up pinching to seal and form into a meatball. Place meatballs on a baking pan and brush with barbecue sauce. Bake 24-26 minutes or until the center of each meatball reaches an internal temperature of 160 °F. [GMG Originals]

Baking is always more fun when you can throw a little booze into the mix, and these Bailey's Mocha Cheesecake Cups are no exception. For an easy dessert idea, this one really takes the cake. This recipe requires absolutely no baking, just some delicious layering in mason jars (or another pretty glass of your choice). Just crush some graham wafers, spread some spiked cheesecake cream, and top it all off with everyone's favorite - chocolate! I'll cheers to that! Ingredients: - 8 chocolate graham crackers - 6 tablespoons coffee liqueur - 16 ounces cream cheese, softened - ½ cup sugar - ½ cup Bailey's Irish Cream (more or less to taste) - 6 tablespoons mini chocolate chips - whipped cream - instant coffee granules for garnish Directions: Crush 6 chocolate graham crackers into coarse crumbs. Divide evenly among 6 small (1/2 pint) mason jars. Pour 1 tablespoon coffee liqueur over crumbs in each jar. In a medium mixing bowl, combine cream cheese, sugar, and Bailey's. Mix on high speed 2 minutes, until smooth and creamy. Divide cheesecake mixture evenly among mason jars (approx. ½ cup per jar). Top each with 1 tablespoon mini chocolate chips. Garnish with whipped cream, crushed instant coffee granules, and ¼ chocolate graham cracker. [GMG Originals]

Eating from a bowl has never been so fun! Loaded Chili Cheese Biscuit Bowls are an entire meal, and you can even eat the bowl! Using packaged biscuit dough, it's super easy to create your own bowls using a mold. Once the biscuit bowls are out of the oven, for a quick weeknight meal use some leftover or canned chili, and load these up with toppings, of course! Cheese galore will always do the trick, but sour cream and green onions (and whatever else your heart desires) will work to top these! Guaranteed there will be no leftovers with this delicious recipe. Ingredients: - Pillsbury biscuit dough, pack of 8 (there will be 2 leftover if using a mold for 6) - 1 can of chili - Cheddar cheese, grated - Sour cream - Green onion Directions: Preheat oven to 350 degrees and spray biscuit bowl mold (or the other side of a muffin tin) with nonstick spray. Take biscuit dough out of the package and place one biscuit on each mold, flattening and spreading it out to cover to the bottom the best you can. Bake dough 10 minutes or until it the dough is fully cooked and golden brown. Being careful handling the warm biscuit bowls, fill with chili and top with cheese. Place filled biscuit bowls on a baking sheet and place back in the oven for another 10 minutes, or until the cheese has melted. [GMG Originals]