••••MORE PIZZAS ON THE WAY••••

(photo-google+)

••••DAVID GORDON ROCKS••••

*A RISING STAR FROM SPOKANE*

•CHECK DAVID OUT ON ITUNES, YOUTUBE and FACEBOOK!!!!

(photo-kappboom wallpaper)

(photo-kappboom wallpaper)

••••LITTLE COOKIE HOUSES••••

*CHRISTMAS COLLECTION*

These are adorable!!!

•Assorted large crackers and cookies (such as Wasa Crisps and Social Teas) for building, plus sugar wafers and round, scalloped butter cookies for decorating

•1 batch ready-to-use decorator icing-1 tub (16 ounces)

•Assorted decorations and colorful candies, including pretzel sticks, ice cream cones, Necco wafers, Starlight mints, M & M's, gumdrops, Mike & Ike candy, mini Chicklets, and cinnamon red candies

1. Assemble houses or other structures from large crackers or cookies, attaching pieces with frosting. Spread frosting on cookie edges; hold edges together for a few minutes until set. (If small children are present, you may want to assemble some houses before they arrive.)

2. Decorate as desired. For log cabin, ice outer walls and attach pretzel sticks. For church, make steeple from iced sugar wafer, with pretzel cross at top; make doors from sugar wafers trimmed at top with knife. Decorate roofs with assorted candies. For Necco-wafer shingles, spread roof generously with frosting. Starting at bottom of roof, arrange wafers so they overlap slightly. Use upside-down ice cream cones for castle turrets: Spread with frosting and multicolored nonpareils. Attach decorations with frosting.

(Source: Good Housekeeping A Very Merry CHRISTMAS Cookbook & photo also)

••••MULLED WINE RECIPE••••

*CHRISTMAS COLLECTION*

•32 oz. cranberry juice cocktail

•12 oz. apple cider

•12 oz. dry red wine

•1/4 cup light brown sugar 

•1/4 cup apricot flavored brandy

•1 oz. (generous 1/4 cup)

•+Mulling Spices

Stove Top or Crock Pot Method

•Combine the cranberry juice, apple cider and red wine in a large crock pot or large sauce pan. Add the brown sugar and stir until it is dissolved. Place spices in a muslin bag provided. Close the bag by pulling the strings and tying them in a bow. 

•Place the bag of spices into the juice and wine mixture. Cover the crock pot or sauce pan and heat the mixture until hot over a medium setting on your crock pot or medium heat on your stove top. Do not boil. 

•Reduce the temperature to low and simmer for 30-60 minutes. Stir occasionally to make sure the brown sugar has dissolved completely. Taste the mulled wine occasionally. Remove the spice bag when the desired amount of "spice" is reached. Just before serving add the apricot flavored brandy and stir until combined. Ladle the hot wine into mugs and serve with a cinnamon stir stick. Makes seven 8 ounce cups.

*Save the muslin bag for future batches of wine. Discard the spices, rinse the bag and let it hang to dry.

(Source: Bisschopswijn.com/recipes & google+ photo)

••••HOMEMADE EGGNOG :)••••

*CHRISTMAS COLLECTION*

•2 pasteurized eggs

•One shake of salt

•2 teaspoons vanilla

•2 cups milk

•Beat eggs until fluffy. Add salt and vanilla, beat until very thick, add milk, beat. Chill if desired, garnish with nutmeg and serve. Makes two servings.

(Source: Regina Johnson-Dahlberg (family cookbook) & google+ photos)

(photo-kappboom wallpaper & Matthew Greer Xmas card)

••••HOLLY COOKIES :)••••

*CHRISTMAS COLLECTION*

•My mother-in-law Elizabeth would always make these every year as CHRISTMAS gifts!!!

•30 marshmallows

•4-1/2 cups Corn Flakes

•1/2 tsp vanilla

•1 cube of margarine

•1-1/2 tsp green food coloring

•Cinnamon red candies

•Melt marshmallows and margarine, add vanilla and food coloring, then stir in corn flakes until covered. Drop on globs on wax paper, add red candies, while hot.

•Can be shaped into wreaths by buttering your hands and working quickly.

Variation: Press warm cereal mixture into buttered 5-1/2-cup ring mold or shape into ring on serving plate. Remove from mold and dot with red candies. Slice to serve.

(Source: Elizabeth (Betty) Greer from a family cookbook & Publications International, LTD. & google+ photo)

••••GUM DROP COOKIES••••

*CHRISTMAS COLLECTION*

•1 cup shortening or butter

•1 cup white sugar

•1 teaspoon baking sods

•1 teaspoon vanilla

•2 cups oatmeal

•1 cup chopped gum drops

•1 cup brown sugar

•2 eggs

•1 teaspoon baking powder

•2 cups flour

•1 cup coconut

1. Cream butter and sugar, add eggs, baking soda, baking powder, vanilla. Mix dry ingredients, add a little at a time until well mixed. Drop by teaspoon on a cookie sheet. Bake at 350 for 9-10 minutes.

(Source: Marilyn Olson (family cookbook), Originated from a radio program in the "30"'s. & kappboom wallpaper photo)

••••SPINACH-TOMATO SALAD••••

*CHRISTMAS COLLECTION*

•1 package (8 ounces) Complete Spinach Salad

•2 medium tomatoes, halved and cut into thin wedges

•1/2 medium cucumber, thinly sliced

•1/2 small onion, thinly sliced

•1 can (14 to 16 ounces) low-sodium kidney or garbanzo beans, drained

•Toss spinach, croutons and bacon from salad bag with tomatoes, cucumber, onion and beans in medium serving bowl.

•Pour dressing from packet over salad; toss to coat evenly.

Makes 4 servings

Prep Time: 10 minutes

(Source: Publications International, LTD: Favorite Brand Name Best-Loved Holiday Recipes & photo also)

••••EVANA'S SANDWICH SURPRISE••••

*CHRISTMAS COLLECTION*

My friend EVANA found about this sandwich from a sandwich place that closed down :( This is her favorite sandwich HANDS DOWN!!!

•Use French or Hoagie Rolls-toasted

*Layer ingredients in order:

•Mozzarella

•Pepperoni

•Pizza sauce

•Mozzarella

•Black Olives

•Mushrooms

*Put sandwich together, lay open faced in oven, toast until cheese is melted. Put it together, slice in 2 inch slices. Can be used as an appetizer for the holidays.

*Can add any ingredients that you choose, just make sure pizza sauce is in the middle so it doesn't get the bread soggy.

(Source: EVANA & google+ photos)

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••••XMAS FOOD IDEA••••

(photo-google+)

••••MASCARPONE CHEESECAKE••••

*CHRISTMAS COLLECTION*

INGREDIENTS:

CRUST:

•2-1/2 cups finely ground graham cracker

•10 TB unsalted butter, melted 

FILLING:

•20-oz. cream cheese

•8-oz. Mascarpone

•3/4 cup sugar

•3 eggs

•1 tsp vanilla

•1 tsp lemon juice

•1/4 tsp salt

TOPPING:

•1 cup sour cream

•1/4 cup sugar

•1 tsp vanilla

•1 tsp lemon juice

•1/4 tsp salt

INSTRUCTIONS:

1. Preheat oven to 350 degrees. Butter springform pan. Combine graham cracker crumbs & butter. Press crumb mixture into bottom and sides of the pan. Bake for 10 minutes, then cool the crust.

2. In a mixer beat cream cheese, mascarpone & sugar until fluffy. Beat each egg in slowly. Add vanilla, lemon juice & salt - only mix until incorporated. Pour mixture into the cooled crust & bake 25-30 minutes. Center will not set up while baking but will as it cools. Let cake cool for 20 minutes. For topping stir together all ingredients (if you want, add flavoring of your choice to this topping mixture). Gently spread over top of cake making it thinner towards the outside. Bake another 10 minutes. Cool cake completely before chilling. Chill for 2 DAYS!!! Yes, it really takes that long - if you want it to be really good you'll wait!! ENJOY!!

"absolutely the best cheesecake you will ever have."!

(Source: Huckleberry's ad••Sharon Degg ,BIstro Cook & google+ photos)

••••MORE CHRISTMAS TO COME••••

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••••HAPPY 60th BIRTHDAY CRAIG••••

(photo-kappboom wallpaper)

••••HOW TO MAKE YOUR OWN•••

*PUMPKIN PIE SPICE*

•Combine 1/4 cup ground cinnamon

•2-1/2 TB ground ginger

•2 tsp ground cloves

•2 tsp ground allspice

•2 tsp freshly grated nutmeg or ground

•1 tsp ground or grated cardamom

1. Combine all ingredients to make the spice.

(Source: Unknown•Courtesy of EVANA & google+ photo)

••••FIG, LEMON AND HONEY CHEESECAKE••••

*CHRISTMAS COLLECTION*

SERVINGS: 12

CRUST:

•1 cup graham cracker Graham's

•2 TB granulated sugar

•3 TB butter, melted 

•1 cup chopped stemmed Figs

CHEESECAKE:

•1-1/2 pounds (three 8-ounce packages) cream cheese

•3/4 cup granulated sugar 

•1/4 cup sour cream

•2 teaspoons lemon zest

•1-1/2 teaspoons vanilla extract

•3 large eggs

•1 lemon, thinly sliced (for garnish)

SAUCE:

•1/2 cup water

•1/2 cup honey

•1/3 cup lemon juice

•1-1/2 teaspoons cornstarch mixed with 1 TB water

•1 cup sliced, stemmed CALIFORNIA Figs 

1. Adjust oven rack to middle position and preheat oven to 325 degrees.

2. For crust, mix graham cracker crumbs and sugar, stir in butter. Press into bottom of buttered 9-inch springform pan. Bake 8-10 minutes, till edges are golden. Remove from oven and sprinkle evenly with figs.

3. For cheesecake, beat cream cheese with electric mixer on medium-low speed until smooth, scraping bowl as needed. Gradually beat in sugar, then sour cream, zest and vanilla. Beat in eggs, one at a time. Scrap filling into pan over figs. Bake on middle rack for 45-55 minutes, until almost set in center. Cool. Chill 4 hours or overnight.

4. For sauce, in small saucepan, combine water, honey and lemon juice. Stir over medium heat until mixture comes to a simmer. Add cornstarch solution and stir for a few seconds, until thickened. Remove from heat and stir in figs. Cool. Chill until serving time.

5. To serve, run thin knife around edge of cheesecake and remove side of pan. Cut into wedges and top each with sauce. Garnish with thin slices of lemon, if desired.

(Source: Spokesman Review•pinch & google+ photo)

••••CHRISTMAS IS COMING••••

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••••PROSCIUTTO AND GOAT CHEESE PIZZA••••

*PIZZA COLLECTION*

SERVINGS: 2 PREP TIME: 6 minutes COOKING TIME: 12 minutes

•1 fully baked thin pizza crust (10-ounce)

•1/2 cup marinara sauce

•1 cup shredded mozzarella cheese

•1 package (3-ounce) thinly sliced prosciutto (deli section)

•1 ounce soft fresh goat cheese, coarsley crumbled

•2 TB chopped fresh basil

1. Preheat oven to 425 degrees.

2. Lay pizza crust on a foil-covered pizza pan or cookie sheet. Spread sauce evenly over pizza crust. Sprinkle mozzarella cheese over crust, leaving a 1-inch border around edge. Arrange prosciutto on top of cheese. Sprinkle goat cheese over prosciutto.

3. Bake until prosciutto is crisp and cheeses are melted, about 12 minutes. Sprinkle basil over pizza. Cut pizza into 6 slices and serve.

Storage and Leftovers: Cover tightly and store in refrigerator for up to 2 days. Reheat in a 425 degree oven for about 10 minutes or until warm.

(Source: Sandra Lee Cookbook Card & photo also)

••••MORE PIZZAS ON THE WAY••••

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••••TUNA & APPLE PITA PIZZA••••

*PIZZA COLLECTION*

1. Split a whole wheat pita in half. Brush the cut side of each round with olive oil and broil until crisp. Top with fresh spinach, canned albacore tuna, sliced apple, and grated Gruyere or Swiss cheese. Broil again until the cheese melts.

(Source: THE CAN'T COOKBOOK by Jessica Seinfield & photo also)

••••PIZZA MARGHERITA••••

*PIZZA COLLECTION*

•1 pound store-bought pizza dough

•Flour, for work surface

•8 oz. fresh mozzarella

•1/2 cup store-bought marinara sauce

•12 fresh basil leaves

•1/4 tsp. crushed red pepper (optional)

1. If frozen, place the dough in the refrigerator to thaw overnight.

2. When ready to use, cut the dough in half. You want to make each half into a round ball, so working one at a time, cup the piece in your hand and tuck the sides under to shape into a smooth ball.A Place on a lightly floured work surface, sprinkle with a little extra flour, cover with plastic wrap, and let come to room temperature, about 30 minutes.

3. Heat the oven (with the oven rack in the lowest position) to 475 degrees. Lightly flour a rimmed sheet pan. Slice the mozzarella into 1/4-inch thick rounds.

4. Gently flatten a ball of dough with your fingertips.B Then stretch it evenly, starting at the edges, until it's about 8 inches in diameter. C You can pick the dough up and gently pull at the edges while rotating to help stretch it. D It should be thin but not see-through. If the dough refuses to stretch, let it rest for 10 minutes to relax the glutens. Repeat with the second ball. Transfer to the prepared pan (2 pizzas should fit on one pan). It's okay if they are a little wonky and not perfect circles.

5. Spread 1/4 cup of the sauce over each pizza, leaving a 1-inch border for the crust. Top with the cheese. Transfer to the oven and bake until the edges are crisp and golden brown, 15 to 20 minutes. Remove from the oven and scatter in the fresh basil leaves over the top. Sprinkle with crushed red pepper if you like a little heat. Slice and serve.

ACTUAL WORK TIME: 15 minutes TOTAL TIME: 1 hour SERVES: 4

(Source: THE CAN'T COOK BOOK by Jessica Seinfield & photos & google+ photo)

••••FETA & BEAN FLATBREAD••••

*PIZZA COLLECTION*

1. Crumble some feta over a whole wheat pita and warm in the oven. Once the feta is melt-y, top with butterbeans (drained and rinsed), sliced red onion, halved grape tomatoes, dried oregano, salt, pepper, and a drizzle of olive oil.

(Source: THE CAN'T COOK BOOK by Jessica Seinfield & photo also)

••••PARTY PIZZA SQUARES••••

*PIZZA COLLECTION*

PREPS: 15 minutes BAKE: 10 minutes MAKES: 20 pizza squares

•1/2 pound bulk Italian sausage

•2 Italian bread shells (8-inch)

•1 jar (14-ounce) pizza sauce

•1 cup chopped red and/or green bell pepper

•1/2 cup sliced ripe olives

•1 cup shredded Italian cheese blend

•1/4 cup coarsley chopped fresh basil

1. Preheat oven to 400 degrees. In large skillet, brown sausage over medium heat, breaking up large clumps with a wooden spoon. Drain any fat; set aside.

2. Place bread shells on a large sheet pan. Divide pizza sauce between shells, spreading to edges. Divide the cooked sausage crumbles, chopped peppers, olives, and shredded cheese blend between the shells, sprinkling each evenly over each shell.

3. Bake in preheated oven for 10-15 minutes or until cheese is melted and bubbly. Remove from oven. Sprinkle chopped basil over pizza. Cut each pizza into about 10 squares. Place on a platter; serve hot.

NOTE: For an even easier appetizer, bake a frozen pizza according to package directions. Remove from oven; sprinkle with 1/4 cup chopped basil. Cut into squares; serve on a platter.

(Source: Sandra Lee Semi Homemade•Money Saving Meals•& photo also)

••••NATIONAL COTTON CANDY DAY••••

(photo-google+ food network-Alton Brown) 

I LOVE COTTON CANDY!!!

•••CHECK OUT ALTON'S EASY HOMEMADE COTTON CANDY VIDEO ON FOOD NETWORK.COM••••

(photo-google+)

••••MORE PIZZAS ON THE WAY••••

(photo-google+)

••••ISLAND CHICKEN PIZZA••••

*PIZZA COLLECTION*

START TO FINISH 30 minutes

MAKES 4 servings

•+Nonstick cooking spray

•3/4 cup chili sauce

•1 cup refrigerated tropical fruit

•2 teaspoons Jamaican jerk seasoning

•2 teaspoons minced ginger

•1 can (13.8-ounce) refrigerated pizza crust

•3 cups shredded Jack cheese

•2 cups shredded rotisserie chicken

•1 TB chopped fresh cilantro

•+Fresh cilantro sprig (optional)

•+Crushed red pepper (optional)

1. Preheat oven to 400 degrees. Spray baking sheet with cooking spray; set aside.

2. In a small bowl, stir together chili sauce, 1/4 cup juice from tropical fruit jar, jerk seasoning, and ginger; set aside.

3. Press out pizza dough on prepared baking sheet into a 12-inch square. Bake in preheated oven for 8 minutes.

4. Remove crust from oven and spread sauce mixture over, leaving a 1-inch border. Top with cheese, fruit, chicken and cilantro. Bake for 14-18 minutes or until cheese is melted and beginning to bubble. Garnish with cilantro sprig and serve with crushed red pepper (optional). Serve hot.

(Source: Sandra Lee money saving meals and photo also)

••••BEEF FAJITA PIZZA••••

*PIZZA COLLECTION*

You will need

•Oil

•Medium bowl

•Cookie Sheet

•1 package (16-ounce) frozen pepper stir-fry, thawed and drained

•8 ounces beef stir fry strips

•2 TB extra-virgin olive oil

•2 TB taco seasoning mix

•1 12-inch thin pizza crust

•1/2 cup lime-garlic salsa

•2 cups shredded Mexican blend cheese

•+Sour cream

•+Purchased refrigerated guacamole

•+Additional salsa

•+Fresh cilantro sprig (optional)

1. Set up grill for direct cooking over medium heat. Oil grate when ready to start cooking.

2. In a medium bowl, combine pepper strips, beef strips, oil, and taco seasoning; set aside.

3. Remove pizza crust from package and place on a cookie sheet. Spread with salsa; top with cheese. Set aside.

4. Place beef and pepper strips on hot, oiled grill* Cook about 5 minutes total, turning as needed. Remove from grill and place on top of pizza.

5. Using a cookie sheet, transfer pizza to grill. Cover grill. Cook for 8-10 minutes or until cheese is bubbly and melted. Remove pizza from grill using the cookie sheet.

6. Top pizza with sour cream, guacamole, and salsa. Garnish with a fresh cilantro sprig (optional) and serve hot.

MEDIUM TEMP•350 degrees-400 degrees or 4-5 seconds (hand over heat method)

INDOOR METHOD

Preheat oven to 450 degrees. Lightly spray a cookie sheet with nonstick vegetable spray. Prepare pepper and beef as directed. In a large skillet, heat 2 TB of vegetable  oil. When oil is hot, add beef and pepper strips; cook for 5 minutes. Remove from pan; set aside. Remove pizza crust from package and place on a cookie sheet. Spread crust with salsa; sprinkle with cheese. Top with beef and peppers. Bake for 8-10 minutes or until cheese and melted. Serve as directed.

SERVINGS: 4 PREP TIME: 10 minutes GRILLING TIME: 13 minutes

*TIP: If you own a grill wok, use it to cook the pepper stir-fry on the grill. If you must put the peppers directly on the grill, be careful not to let the peppers (or beef strips) fall between the grate when grilling.

(Source: Sandra Lee•Sandra Lee grilling & photo also)

••••PIZZA TIP••••

*SPECIAL DELIVERY. Purchase some plain pizza boxes online at containerstore.com (they're amazingly inexpensive), decorate them with your team's name and slide in your homemade pizzas).

(Source: Taste of Home magazine & google+ photo)

••••BREAKFAST PIZZA••••

*PIZZA COLLECTION*

You will need

•Oil

•Medium Skillet

•Cookie Sheet

•2 TB butter

•4 eggs, lightly beaten

•2 8-inch pizza crusts (or one 12-inch pizza crust)

•1 TB extra-virgin olive oil

•1 medium tomato, thinly sliced (reserve two tomato slices for the pizza tops; optional)

•2 cups shredded Colby-Jack cheese blend

•4 fully cooked sausage patties, crumbled

•1/4 cup shredded Parmesan cheese

•1 teaspoon Italian seasoning

1. Set up grill for direct cooking over medium heat (350-400 degrees or Hand Method- 4-5 seconds•how long you can hold your hand over the heat).

2. In a medium skillet, melt butter over medium heat. Add eggs and scramble; set aside.

3. Lay out pizza crusts and brush each with oil. Layer with tomato slices, cheese blend, crumbled sausage, and scrambled eggs. Top with reserved tomato slices (optional). Sprinkle with Parmesan cheese and Italian seasoning.

4. Using a cookie sheet, slide pizzas onto hot, oiled grill. Cover grill. Cook 8-10 minutes or until cheese is bubbly and melted. Using the cookie sheet, remove pizzas from grill. Serve hot.

INDOOR METHOD:

Preheat oven to 450 degrees. Lightly spray a cookie sheet or pizza pan with nonstick vegetable cooking spray. Prepare pizza as directed. Place on a prepared pan. Bake for 8-10 minutes or until cheese is bubbly and melted. Remove from oven. Serve as directed.

SERVINGS: 4  PREP TIME: 20 minutes GRILLING TIME: 8 minutes

(Source: Sandra Lee Semi-Homemade Grilling & photo also)