​Ingredients

• 1 small jar of pizza sauce
• 1 cup (approximately 24) pepperoni slices
• 1 cup shredded mozzerella
• 1 Tablespoon italian season
• 1/4 teaspoon of salt
• 8 oz. cream cheese softened
• 1/4 cup grated parmesan cheese
• Bagel or pita chips for dipping

Directions:

• Preheat oven to 400°
• In a small bowl, mix cream cheese and spices
• In a small casserole dish spread cream cheese mixture
• Top with 1/2 of mozzarella cheese, then pepperoni and then sauce and repeat
• Finish off with remaining mozzarella cheese and parmesan
• Bake for 20 minutes or until bubbly and brown
• Serve warm with Bagel chips or pita.

​Love,

I wish there was a way to make trumpets sound when this page is opened.  This dessert recipe is hands down the favorite of the Earnest household.  My step-dad's mom made this when I was a kid and I remember wanting to steal it and run away to have it all to myself.  Not because I had serious issues, but because she would serve us about a 3" square.  WOMP WOMP WOMP.  I swore one day when I had my own family I would serve ridiculously huge portions and I am proud to say I have lived up to that.  I won't lie, this one isn't the quickest recipe and it's a mess in the kitchen but I promise it's worth it!

Four Layer Delight
serves from 1-10 people depending on who's eating it

Ingredients

Layer 1

• 1 1/2 cups of white flour (any kind is fine)
• 1 stick of salted butter - softened
• 2 cups of chopped pecan pieces

Layer 2

• 2 - 8 oz blocks of cream cheese - room temperature
• 1 Large tub of cool whip - thawed
• 1 cup of powdered sugar

Layer 3

• 2 small boxes of instant or quick chocolate jello pudding mix (NOT the kind you have to cook!)
• 3 1/2 cups of cold milk

Layer 4

• 1 large tub of cool whip - thawed
• 1/2 cup of chopped pecan pieces

Directions

Layer 1

• Pre-heat oven to 350°
• Mix flour, butter and pecan pieces
• In a casserole dish press flour mixture into bottom of pan
• Bake in oven for 10-12 minutes, watching closely.  It will be done when edges are golden brown.
• Remove from heat and allow to cool completely, you can also place in fridge to speed cooling up.

Layer 2

• Beat cream cheeses, cool whip and powdered sugar on high until completely mixed and fluffy.
• Once cooled add many heaping spoonfuls of layer 2 onto crust.  (like dots) Be very careful not to spread layer two too roughly as it will destroy layer one.  You can avoid this by placing many "blobs" of the cream cheese layer onto the crust.

Layer 3

• In a clean bowl mix chocolate pudding and cold milk on high until thickened.  Start by adding a little milk at a time so you can be sure to not make this layer too runny but also not too thick.
• Using the same technique and care as with layer 2, add blobs of the chocolate pudding mixture onto the white cream cheese layer, gently spreading to cover.

Layer 4

• Spread cool whip
• Sprinkle with pecan pieces

Chill for several hours before serving and then bask in the glow of the love everyone has for you for making it.

​
With love and second helpings,

Game Day Dip

Ingredients

• 8 oz shredded cheddar cheese (thicker shreds)
• 8 oz cream cheese softened
• 1/4 cup of franks red hot sauce
• 1/2 cup of mild or medium chunky salsa

​
​Directions

• Mix cream cheese and hot sauce and spread in bottom of 9" dish.  A pie dish works well.
• Spread salsa onto cream cheese layer
• Top with shredded cheese
• Cover with plastic wrap and gently press down so that the cheese pushes down into the dip
• Chill 2 hours before serving
• Serve with Frito's Scoops

Love,

I first had this appetizer at a friends house and knew I needed the recipe.  It's unlike any bruschetta I've ever had in that it doesn't use garlic or basil.  Over the years I've modified the recipe to suit our tastes. This easy dish makes the perfect appetizer or party food and is so pretty too!

Balsamic Tomato Bruschetta

Ingredients

• 1 baguette cut into 1/2" thin slices
• Olive oil
• Shredded parmesan cheese
• 2 pints of cherry tomatoes halved
• 1/2 cup of brown sugar
• 2 teaspoons of dried rosemary
• 1/2 teaspoon of kosher salt
• Pinch of red pepper
• 1/4 teaspoon of fresh black pepper
• 1/4 cup balsamic glaze
• 16 oz of whole milk ricotta

​

Directions

• Pre-heat oven to 400°
• Place all bread slices onto a cookie sheet and brush with olive oil
• Sprinkle parmesan cheese onto bread slices and bake in oven until just golden brown
• Remove toasted bread from oven and allow to cool completely
• While bread is toasting, toss tomatoes with brown sugar, red pepper, salt, pepper and balsamic glaze
• Spread onto a lined cookie sheet (I use a silpat mat, but aluminum foil will work also)
• Bake in center of oven for 20 minutes or until tomatoes begin to caramelize
• Allow tomato mixture to cool completely
• Add a 1-2 Tablespoon dollop of ricotta onto each toast slice and spread
• Spoon tomato mixture onto ricotta

Love,

Kirsten's "Salsa"

This is hands-down one of my favorite things to make and enjoy and is always a crowd pleaser!
​
Years and years ago we were visiting my Bestie Kirsten in Charlotte and she made this dip for us.  I was completely hooked!  Many people call this poor man's caviar but I think that's a dumb name, so it's always been called "My Salsa" or "Kirsten's Salsa".
It's perfect for any season, but especially summertime.  It makes a huge amount so it's great for a party or gathering and keeps well in the fridge for up to a week.

Ingredients

• 1 Large bottle of zesty italian salad dressing (2 small bottles will work also)
• 2 cans of mild ro-tel diced tomatoes and chilis (not drained)
• 1 can of black beans (rinsed and drained)
• 3 small cans of white or yellow niblet corn (not drained)
• 1 bunch of cilantro, stems removed and chopped very finely.  Use as much or as little as you like.
• 1 bunch of green onions, white ends only, very finely chopped (save the green part for something else)
• 1 red bell pepper seeded and very finely chopped.

Directions

• Drain cans as needed and mix all ingredients in a large bowl or covered container.
• Stir very well and place in refrigerator for a few hours before serving.
• Serve with tostito's scoops chips.

Love,