• Flour, for the parchment
• 1 16 oz. package refrigerated cookie dough
• 2 Tbsp. strawberry jam
• 1 lb. strawberries, hulled and cut into pieces
• 1 1/2 cups blueberries
• 1 8 oz. package cream cheese, softened
• 1/4 cup confectioner’s sugar
• 2 cups refrigerated whipped topping

Directions

Heat oven to 350 degrees F. Lightly flour a piece of parchment paper. Shape the cookie dough into a disk, then roll out on the parchment into a 12" circle or three 1⁄4"-thick circles. Slide the parchment (with cookie dough) onto a baking sheet. Bake until lightly golden brown, 15 to 18 minutes. Transfer the cookie (still on parchment) to a wire rack and let cool for at least 15 minutes. Meanwhile, in a large bowl, whisk together the jam and lemon juice. Add the berries and toss to coat. Using an electric mixer, beat the cream cheese and sugar in a large bowl until smooth, about 1 minute. Add the whipped topping and beat to combine. Spread the cream cheese mixture onto the cooled cookie, leaving a 1⁄2" border. Top with the berry mixture.

Source: www.womansday.com

The post Recipe of the Month: Red, White and Blue Berry Pizza appeared first on The Players Club Blog.

Pie 

• 9 oz chocolate wafer cookies (40 chocolate wafers)
• 6 Tbsp unsalted butter, melted
• 1 1/2 Tbsp granulated sugar
• 6 oz fresh raspberries

Topping

• 8 oz whipped dessert topping
• 10.6 oz raspberry chocolate chip yogurt
• 4 oz fresh raspberries
• 1 Tbsp sugar

Directions

Crush chocolate wafers in Ziploc bag or food processor until wafers are completely crumbs. Place crumbs in a medium bowl with 6 Tbsp sugar and butter. Stir till combined. Press the crumbs into a 9 inch pie plate. Place in a 350 degree oven and bake for 12 minutes. Set aside to cool completely. In a medium bowl, mash the raspberries and sugar. Leave some raspberries whole, but mash them enough to get the juices flowing. Add in the whipped dessert topping and yogurt. Fold in. Place in the cooled crust and spread evenly. Drizzle With a mesh strainer and a small bowl, mash the raspberries and discard the seeds. Add the 1 Tbsp sugar and whisk until combined. Drizzle over top along with fresh raspberries and chocolate shavings

Source: www.cookiedoughandovenmitt.com

The post Recipe of the Month: Easy Raspberry Cream Pie appeared first on The Players Club Blog.

8 oz block cream cheese
1 cup whipped dessert topping (Cool Whip or equivalent)
1/2 teaspoon pure vanilla extract
1/3 cup powdered sugar
10 strawberries, halved
40 blueberries

Directions

In a medium bowl using a hand mixer, beat cream cheese, powdered sugar and vanilla until fluffy. Fold in Cool Whip. Transfer mixture to a piping bag and pipe over cut side of strawberry. Top with blueberries and serve.

Source: Delish.com

The post Recipe of the Month: Red, White and Blue Cheesecake Strawberries appeared first on The Players Club Blog.

• 1 banana
• 1 cup frozen raspberries
• 1 cup frozen strawberries
• 1 cup frozen blackberries
• 1 1/4 cup almond milk
• 1/2 cup Greek yogurt

Directions

In a blender, combine all ingredients and blend until smooth. Divide between 2 cups and garnish with blackberries, if desired.;

The post Recipe of the Month: Triple Berry Smoothie appeared first on The Players Club Blog.

• 5 tablespoons butter
• 6 cups Lucky Charms (or similar store brand)
• 1 10 oz bag large marshmallows
• 8 oz almond-flavored candy coating (almond bark)
• 2 to 3 drops green food color

Directions

Spray 13×9 in. pan with cooking spray. In 3-quart or larger saucepan, melt 5 tablespoons but-ter over medium low heat. Add marshmallows. Cook, stirring constantly, until marshmallows are almost melted. Remove from heat; immediately stir in 6 cups Lucky Charms cereal. Pour mixture into pan. With rubber spatula, press mixture down to fit evenly in pan. Cool about 30 minutes. Microwave 8 oz almond-flavored candy coating (almond bark) as directed on bag. Stir in 2 to 3 drops green food color. Cut cooled cereal mixture into 4 rows by 4 rows to make 16 bars. Dip bottom half of each bar into melted candy coating; spread evenly. Place coating side up on sheet of waxed paper; let stand until coating is set before serving.

Source: Pilsbury.com

The post Recipe of the Month: No-Bake Lucky Charms Treats appeared first on The Players Club Blog.

• 1 – 16oz package of Oreo sandwich cookies
• 1 – 8oz package of cream cheese, softened
• 2 – 8oz packages of semi sweet baking chocolate, melted

Directions

Crush 9 of the cookies to fine crumbs in a resealable plastic bag using a rolling pin; reserve for later use (can also be crushed in a food processor). Crush remaining 36 cookies to fine crumbs; place in a medium bowl. Add cream cheese, mix until well blended. Roll cookie mixture into 42 balls, about 1 inch in diameter. Dip balls in chocolate; place on wax paper-covered baking sheet. Sprinkle with reserved cookie crumbs. Refrigerate until firm, about 1 hour. Store leftover truffles, covered, in refrigerator.

The post Recipe of the Month: Oreo Truffles appeared first on The Players Club Blog.

• 2 cups powdered sugar
• 2 cups powdered milk or instant nonfat dry milk
• 1 cup unsweetened cocoa powder

Directions

In a large bowl, sift the powdered sugar, then the unsweetened cocoa to get rid of any lumps. Stir in the powdered milk and whisk until everything is combined. Can be stored in pantry for up to 6 months. To make hot cocoa, combine equal parts hot cocoa mix and hot water.

Source: The Pioneer Woman

The post Recipe of the Month: Homemade Hot Cocoa Mix appeared first on The Players Club Blog.

• 6 cups Rice Chex cereal
• 1/2 cup creamy peanut butter
• 1 cup semisweet chocolate chips
• 1 cup dry brownie mix (or 1 cup powdered sugar mixed with 1 1/2 tbsp cocoa powder)
• 1 bag Christmas M&M’s
• 2 cups mini peanut butter cups
• 2 cups pretzel twists

Directions

1. Place cereal in a large bowl. In a medium bowl, combine the chocolate chips and peanut butter. Microwave the chocolate mixture for 30 second intervals until melted; stir until smooth.
2. Pour the chocolate mixture over the cereal and use a spatula to gently toss the cereal in the chocolate until completely coated.
3. Place the brownie mix inside a resealable gallon sized plastic bag. Add the chocolate coated cereal. Seal, then shake until cereal is coated in the brownie mix.
4. Spread the cereal out in a single layer on parchment paper; cool completely until dry.
5. Combine the cereal, M&M’s, peanut butter cups, and pretzel twists, then serve.

Source: Dinner at the Zoo

The post Recipe of the Month: Reindeer Chow appeared first on The Players Club Blog.

Ingredients

• 24 donut holes
• 12oz white chocolate
• 24 red plain chocolate M&Ms
• 8oz dark chocolate

Directions

1. Line cookie sheet with waxed paper. Place white chocolate in medium microwave-safe bowl. Microwave on high in 30 second increments until almost melted, stirring occasionally until smooth.
2. Dip 1 donut hole in white chocolate to coat. Carefully place on sheet.
3. Immediately press 1 candy in center of round to resemble eye’s iris. Repeat with remaining white chocolate, donut holes, and candies. Refrigerate 15 minutes to set chocolate.
4. Place dark chocolate in medium microwave-safe bowl. Microwave on high in 30 second increments until almost melted, stirring occasionally until smooth.
5. Dip 1 side and then other of coated donut hole in dark chocolate, leaving white-coated space around candy to create white of eye. Return to sheet.
6. Repeat with remaining coated donut holes and dark chocolate. Refrigerate 15 minutes to set chocolate.

Source: goodhousekeeping.com

The post Recipe of the Month: Chocolate Eyeballs appeared first on The Players Club Blog.

• 4 medium tart cooking apples, sliced (4 cups)
• 3/4 cup packed brown sugar
• 1/2 cup all-purpose flour
• 1/2 cup old-fashioned oats
• 1/3 cup butter, softened
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg Cream or ice cream, if desired

Directions

1. Preheat oven to 375°F.
2. Grease bottoms and sides of 8-inch square pan.Spread apples in pan.
3. In medium bowl, stir remaining ingredients except cream until well mixed; sprinkle over apples.
4. Bake about 30 minutes or until topping is golden brown and apples are tender when pierced with a fork.
5. Serve warm with cream or ice cream.

Recipe Source: Betty Crocker Cookbook

The post Recipe of the Month: Apple Crisp appeared first on The Players Club Blog.