My Dad would LOVE these COOKIES!!!
(photos-kappboom wallpaper & google+)
Sunday, November 30, 2014
Tuesday, November 25, 2014
••••PIZZA TIP••••
*IT'S DOWN TO THE WIRE. Time for dessert. Flatten out your favorite cookie dough on a pizza pan and bake a cookie pizza. Cool, and top with frosting and your favorite candies or sliced fruit.
(Source: Taste of Home magazine & google+ photo)
••••CALIFORNIA PIZZAS••••
*PIZZA COLLECTION*
•1/2 cup chopped onion
•1/2 cup chopped green pepper
•2 teaspoons canola oil
•2 flour tortillas (6 inches)
•1/4 teaspoon dried oregano
•1/8 teaspoon garlic powder
•1 medium tomato, sliced
•1/2 cup shredded part-skim mozzarella cheese
•In a small skillet, sauté onion and green pepper in oil until tender. Place the tortillas on an ungreased baking sheet. Top with onion mixture, oregano, garlic powder, tomato and cheese.
•Bake at 400 degrees for 8-10 minutes or until cheese is melted. Cut each pizza into four wedges.
YIELD: 2 servings.
(Source: Taste of Home••Comfort diet food••SHEILA MARTIN••LA QUINTA, CALIFORNIA)
••••SANTA FE CHICKEN PITA PIZZAS••••
*PIZZA COLLECTION*
•4 pita breads (6 inches)
•1/2 cup refried black beans
•1/2 cup salsa
•1 cup cubed chicken breast
•2 TB chopped green chillies
•2 TB sliced ripe olives
•3/4 cup shredded Colby-Monterey Jack cheese
•1/2 cup reduced-fat sour cream
•1 green onion, chopped
•Place pita breads on an ungreased baking sheet; spread with beans. Top each with salsa, chicken, chillies, olives and cheese.
•Bake at 350 degrees for 8-10 minutes or until cheese is melted. Serve with sour cream; sprinkle with onion.
YIELD: 4 servings
(Source: Taste of Home••Comfort diet food•••Athena Russell•••Florence, South Carolina)
Saturday, November 22, 2014
••••PIZZA TIP••••
*BOWL OVER YOUR GUESTS with some add-ins. Drizzle slices with their choice of ranch dressing or hot sauce.
(Source: Taste of Home magazine & google+ photo)
••••PEPPERONI-SAUSAGE STUFFED PIZZA••••
*PIZZA COLLECTION*
PREP: 45 MIN. + RISING
BAKE: 40 MIN. + STANDING
MAKES: 12 SERVINGS
•1 pkg. (1/4 oz.) active dry yeast
•1-1/4 cups warm water (110-115 degrees)
•2 TB Olive oil
•1-1/2 tsp. salt
•1 tsp. sugar
•3-1/2 to 4 cups all-purpose flour
FILLING
•2-1/2 cups (10 oz.) shredded part-skim mozzarella cheese, divided
•2-1/2 cups (10 oz.) shredded white cheddar cheese, divided
•2 TB all-purpose flour
•2 tsp. dried oregano
•2 tsp. dried basil
•1/2 tsp. crushed red pepper flakes
•1 lb. bulk Italian sausage, cooked and crumbled
•1/2 lb. sliced fresh mushrooms
•1 pkg. (3-1/2 oz.) sliced pepperoni
•1 can (15 oz.) pizza sauce
•+Grated Parmesan cheese, optional
1. In a small bowl, dissolve yeast in warm water. In a large bowl, combine oil, salt, sugar, yeast mixture and 1 cup flour; beat on medium speed until smooth. Stir in enough remaining flour to form a stiff dough.
2. Turn dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
3. Preheat oven to 425 degrees. Grease a 13 by 9-in. baking pan. Punch down dough; divide into three portions. On a floured surface, combine two portions of dough; roll into a 15 by 11-in. rectangle. Transfer to prepared pan, pressing onto bottom and up sides of pan. Top with 2 cups mozzarella, 2 cups cheddar, flour, seasonings, sausage, mushrooms and pepperoni.
4. Roll out remaining dough into a 13 by 9-in. rectangle. Place dough over filling, crimping edges to seal; prick top with fork. Sprinkle with remaining cheeses. Bake on a lower oven rack 10 minutes.
5. Reduce oven setting to 375 degrees. Spread pizza sauce over cheese. Bake 30-35 minutes longer or until edges are lightly browned. Let stand 10 minutes before cutting. If desired, sprinkle with grated Parmesan.
(Source: Taste of Home Magazine••ELIZABETH WOLFF••CARMEL,IN & photo also)
Tuesday, November 18, 2014
••••REUBEN-STYLE PIZZA••••
PREP: 20 MIN. •BAKE: 15 MIN.
MAKES: 6 SERVINGS
•1 tube (13.8 oz.) refrigerated pizza crust
•4 oz. cream cheese, softened
•1 can (10-3/4 oz.) condensed cheddar cheese soup, in diluted
•1/4 cup Thousand Island salad dressing
•2 cups cubed pumpernickel bread
•2 TB butter, melted
•1/2 lb. sliced deli corned beef, coarsley chopped
•2 cups sauerkraut, rinsed and well drained
•1-1/2 cups (6 oz.) shredded Swiss cheese
1. Preheat oven to 425 degrees. Unroll and press dough onto bottom of a greased 15 by 10 by 1-in. baking pan. Bake 6-8 minutes or until edges are lightly browned.
2. Meanwhile, in a small bowl, beat cream cheese, condensed soup and salad dressing until blended. In another bowl, toss bread cubes with melted butter.
3. Spread cream cheese mixture over crust; top with corned beef, sauerkraut and cheese. Sprinkle top with bread cubes. Bake for 12-15 minutes or until crust is golden and cheese is melted.
(Source: Taste of Home magazine•TRACY MILLER•Wakeman OHIO & photo also)
••••SWEET POTATO & FONTINA PIZZA••••
*PIZZA COLLECTION*
PREP: 20 MIN. BAKE: 15 MIN.
MAKES: 6 SERVINGS
•1 medium sweet potato (about 10 oz.) or white potato, if desired
•2 TB water
•1/4 tsp. salt
•1/8 tsp coarsley ground pepper
•1 tube (13.8 oz.) refrigerated pizza crust
•1 cup (4 oz.) shredded part-skim mozzarella cheese
•1 cup (4 oz.) shredded fontina cheese
•2 TB Olive oil, divided
•1 tsp. minced fresh rosemary or 1/4 tsp. dried rosemary, crushed
•1 tsp minced fresh thyme or 1/4 tsp. dried thyme
•1/4 cup grated Parmesan cheese
1.Preheat oven to 450 degrees. Grease a 12-in. pizza pan. Peel and cut sweet potato into 1/4-in slices. Cut each slice into 1/2-in.-wide strips; place in a microwave-safe dish. Add water. Microwave, covered, on high 3-4 minutes or until potato is almost tender. Drain; sprinkle with salt and pepper.
2. Unroll and press dough to fit prepared pan. If desired, pinch edge to form a rim. Sprinkle with mozzarella and fontina cheeses, drizzle with 1 TB oil.
3. Too with sweet potato, sprinkle with herbs. Drizzle with remaining oil; sprinkle with Parmesan cheese. Bake on lowest oven rack 12-15 minutes or until crust is golden and cheese is melted.
(Source: Taste of Home magazine•Libby Walp•Chicago, IL & photo also)
Friday, November 14, 2014
••••SALAD-TOPPED FLATBREAD PIZZAS••••
*PIZZA COLLECTION*
PREP: 45 MIN. BAKE: 10 MIN.
MAKES: 6 SERVINGS
•1 lb. turkey or pork Italian sausage
•2 TB Olive oil, divided
•2 large onions, halved and sliced
•1/4 tsp. pepper, divided
•6 naan flatbreads
•1 pkg (8 oz.) reduced-fat cream cheese, softened
•1/2 cup reduced-fat red wine vinaigrette, divided
•1-1/2 cups (6 oz.) shredded part-skim mozzarella cheese
•3 cups shredded lettuce
•1 medium cucumber, thinly sliced
•1 large tomato, seeded and chopped
•1/2 medium red onion, thinly sliced
1. In a large skillet, cook sausage over medium heat 6-8 minutes or until no longer pink, breaking into crumbles. Remove with a slotted spoon; drain on paper towels. Remove drippings from pan.
2. Preheat oven to 425 degrees. Heat 1 TB oil in same skillet. Add onions and 1/8 tsp. pepper; cook and stir 4-5 minutes or until softened. Reduce heat to medium-low; cook 15-20 minutes or until golden brown, stirring occasionally. Stir in sausage; remove from heat.
3. Lightly brush remaining oil on both sides of flatbreads. Place on ungreased baking sheets; baking 4-6 minutes on each side or until golden brown.
4. In a small bowl, beat cream cheese and 1/4 cup vinaigrette until blended. Spread onto flatbreads; top with sausage mixture. Bake 6-9 minutes or until cheese is melted.
5. Meanwhile, in a large bowl, combine lettuce, cucumber, tomato and red onion. Add remaining vinaigrette and pepper; toss to coat. Divide salad among pizzas; serve immediately.
(Taste of Home magazine•••Julie Merriman, COLD BROOK, NY & photo)
Monday, November 10, 2014
Saturday, November 8, 2014
••••WHITE PIZZA WITH ROASTED TOMATOES••••
*PIZZA COLLECTION*
PREP: 45 MIN. + ROASTING/RISING
BAKE: 25 MIN.
•MAKES: 8 SERVINGS
•4 plum tomatoes (about 1 lb), cut lengthwise into 1/2-in. slices and seeded
•1/4 cup olive oil
•1 tsp. sugar
•1/2 tsp. salt
CRUST
•2 TB olive oil
•1 large onion, finely chopped (about 1 cup)
•2 tsp. dried basil
•2 tsp. dried thyme
•1 tsp. dried rosemary, crushed
•1 pkg. (1/4 oz.) active dry yeast
•1 cup warm water (110 degrees to 115 degrees)
•5 TB sugar
•1/4 cup olive oil
•1-1/2 tsp. salt
•3-1/4 to 3-3/4 cups all-purpose flour
TOPPING
1. Preheat oven to 250 degrees. In a large bowl, toss tomatoes with oil, sugar and salt. Transfer to a greased 15 by 10 by 1-in. baking pan. Roast 2 hours or until tomatoes are soft and slightly shriveled.
2. For crust, in a large skillet, heat oil over medium-high heat. Add onion, cook and stir 3-4 minutes or until onion is tender. Stir in herbs. Cool slightly.
3. In a small bowl, dissolve yeast in warm water. In large bowl, combine sugar, oil, salt, yeast mixture and 1 cup flour; beat on medium speed until smooth. Stir in onion mixture and enough remaining flour to form a soft dough (dough will be sticky).
4. Turn dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until almost doubled, about 1-1/2 hours.
5. Preheat oven to 400 degrees. Grease a 15 by 10 by 1-in. baking pan. Punch down dough; roll to fit bottom and 1/2 in. sides of pan. Cover; let rest 10 minutes or until edges are lightly browned.
6. In a small bowl, mix ricotta cheese, garlic, salt and Italian seasoning. Spread over crust; top with roasted tomatoes and mozzarella cheese. Bake for 12-15 minutes or until crust is golden and cheese is melted.
(Source: Taste of Home magazine•••DEBBIE ROPPOLO••SAN MARCOS, TX & photo also)
••••GARLICKY CHICKEN PIZZA••••
*PIZZA COLLECTION*
START TO FINISH: 25 MIN.
MAKES: 6 SERVINGS
•1 tube (13.8 oz.) refrigerated pizza crust
•2 TB olive oil
•2 garlic cloves, minced
•1 can (14-1/2 oz.) diced tomatoes,well-drained
•1 large onion, thinly sliced (about 1 cup)
•1/3 cup pitted kalamata olives, halved
•2 cups cubed or shredded cooked chicken
•1-1/3 cups crumbled goat cheese
•1 tsp. minced fresh rosemary or 1/4 tsp. dried rosemary, crushed
•1/2 tsp. garlic salt
•1/2 tsp. pepper
1. Preheat oven to 400 degrees. Unroll and press dough onto bottom and 1/2 in. up sides of a greased 15 by 10 by 1-in. baking pan. Bake 8-10 minutes or until edges are lightly browned.
2. Mix oil and garlic; brush over crust. Top with tomatoes, onion, olives, chicken and goat cheese. Sprinkle with rosemary, garlic salt and pepper. Bake 10-12 minutes or until crust is golden.
(Source: Taste of Home magazine••Teri Otte••CANNON FALLS MN & photo also)
