••••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)

••••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)

••••MORE PIZZA RECIPES TO COME••••

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••••REUBEN-STYLE PIZZA••••

*PIZZA COLLECTION*

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)

••••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)

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••••PIZZA RECIPES CONTINUE••••

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••••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)

••••LET'S EAT PIZZA!!!••••

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••••YUMMY MUMMY CHEESE SPREAD••••

*HALLOWEEN COLLECTION*

•2 port wine cheese logs (12 ounces each)

•1 package (8 ounces) cream cheese, softened

•1 TB milk

•2 whole peppercorns

•1 pimento strip

1. Cut cheese logs into pieces for mummy's head, body, arms and legs; arrange on a serving plate.

2. In small bowl, beat cream cheese and milk. Cut a small hole in the corner of a pastry or plastic bag; insert basket weave tip #47. Pipe rows across the mummy, creating bandages. Add peppercorns for eyes and pimento strip for mouth. Chill until serving. YIELD: 1 cheese log.

(Source: Taste of Home-Mom's Best & photo also)

••••WORMS FOR BRAINS••••

*HALLOWEEN COLLECTION*

•8 to 10 medium sweet orange peppers

•1 package (16 ounces) spaghetti

•1 pound ground beef

•1 jar (26 ounces) spaghetti sauce

1. Cut tops off peppers and set aside; remove seeds and membranes. Cut a jack-I'-lantern face on one side of each pepper; set aside.

2. Cook spaghetti according to package directions. Meanwhile, in a Dutch oven, cook beef over medium heat until no longer pink, drain.

3. Drain spaghetti and add to beef. Stir in spaghetti sauce; heat through. Spoon into peppers; replace tops. YIELD: 8-10 servings.

(Source: Taste of Home-Mom's Best & photo also)

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••••WITCH HATS••••

*HALLOWEEN COLLECTION*

1. Melt one regular-size milk chocolate bar in the microwave. Dip the open end of a sugar ice cream cone into the chocolate and spin to coat. While the chocolate is still warm, fill with goodies, then attach to molasses cookie. Apply sprinkles for the hat's "ribbon."

(Source: American Profile-Community Table.com & photo also)

••••ALIEN PRETZELS••••

*HALLOWEEN COLLECTION*

1. Melt three Hershey's Cookies 'n' Creme bars in a shallow bowl in the microwave. Add green gel food coloring and mix. Dip one end of a pretzel rod in melted chocolate and let cool in a glass, chocolate side down, in the refrigerator. With a dot of melted chocolate, place candy eyes on pretzels.

(Source: American Profile-Community Table.com & photo also)

••••MONSTER HAYSTACKS••••

*HALLOWEEN COLLECTION*

1. Melt 12 ounces of milk chocolate morsels in the microwave. Combine with one 6-ounce package of chow mein noodles, mix gently. Mound noodle mixture on wax paper-lined baking sheets.

2. Decorate with candy eyes and chill until set. For tall eyes, coat flat wooden toothpicks with chocolate and attach eyes; remove before serving.

(Source: American Profile-Community Table.com & photo also)

••••MORE HALLOWEEN RECIPES TO COME••••

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••••HALLOWEEN TIP••••

DO KEEP Candy out of reach---- chocolate in particular can be toxic to dogs and cats, but too much of any unfamiliar food can mess with their tummies ( and leave you with some gnarly clean-up duties).

(Source: American Profile-Community Table.com & kappboom wallpaper photo)

••••SPOOKY S'MORES••••

*HALLOWEEN COLLECTION*

•1 ghost or pumpkin-shaped Peeps

•1 graham cracker sheet

•1 mini chocolate bar

1. Alternate with crackers, Peeps and chocolate bar. Melt all together and ENJOY!!!

NOTE: Can combine all ingredients in a clear gift bag, fold over top and staple to secure and create a custom label or use construction paper or crayons.

(Source: American Profile-Community Table.com & photo also)

••••WITCHES BREW MOCKTAIL••••

*HALLOWEEN COLLECTION*

•3 cups ginger ale, chilled

•1-1/2 cups pineapple juice, chilled

•1/3 cup sweetened lime juice, chilled

•Green gel food color or green icing (optional)

•Black Colored Sugar

•Gummy Eyeball Skewers

1. In large pitcher, combine ginger ale, pineapple juice, sweetened lime juice and if using, gel food color. To prepare glasses, dip rims in martini glasses in water, then in black sugar. Fill with drink mixture; add eyeball skewers.

(The Spokesman Review-pinch & photo also)

••••TRICK-OR-TREAT CAKE••••

*HALLOWEEN COLLECTION*

•1 package (18-1/4 ounces) chocolate cake mix

•2 cans (16 ounces) vanilla frosting

•1 tube each black, orange and green decorating gel

•+Assorted candies

1. Prepare and bake cake according to package directions, using a greased and floured 13-in by 9-in. baking pan. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

2. Transfer the cake to a 20-in by 17-in. covered board. Create a zigzag pattern on one short end of cake to resemble the top of a treat bag. Spread top and sides of cake with frosting; decorate, as desired, with gels and candies. YIELD: 12 servings.

(Source: Taste of Home Mom's Best & photo also)

••••HALLOWEEN RECIPES COMING SOON••••

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••••TO BEAT A COLD••••

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••••DAVID GORDON ROCKS••••

*A RISING STAR IN SPOKANE!!!

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

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••••FOOD TIP••••

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••••KATHY'S PUMPKIN ROLL :)••••

*FALL COLLECTION*

My friend Kathy makes this for everyone!!! It's always a hit!!!

She made one for me and my family, they couldn't stop eating it!!

Thanks Kathy :)

1. Beat 3 eggs for 5 min, gradually add 1 cup sugar, stir in 2/3 cup pumpkin, add 1 tsp lemon juice, 3/4 cup flour, 1 tsp baking powder, 2 tsp cinnamon, 1 tsp ginger, 1/2 tsp nutmeg, 1/2 tsp salt

2. Spread in well greased & floured 15" by 10" pan. Top with chopped walnuts. Bake at 375 degrees for 15 minutes. Turn out onto towel sprinkled with powdered sugar. Roll towel and cake together. Put in refrigerator and cool about 1/2 hour. Unroll and fill with cream cheese icing. Refill and chill. Can be frozen.

CREAM CHEESE ICING:

1 cup powdered sugar 

8 oz. cream cheese

4 TB butter

1/2 tsp vanilla

Beat until smooth.

(Source: My friend Kathy & google+ photos)

••••FALL RECIPES CONTINUE••••

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••••BERRY-AVACADO SMOOTHIE••••

*AVACADO COLLECTION*

1. Blend 1 AVACADO; 2-1/2 cups orange juice; and 2 cups each frozen berries, packed baby spinach and ice until smooth. Serves 4

(Source: Good Housekeeping & photo also)

••••CREAMY CHOCOLATE PUDDING••••

*AVACADO COLLECTION*

1. Blend 2 avacados; 1 cup sugar, 3/4 cup milk; 3/4 cup chocolate chips, melted; 1/2 cup unsweetened cocoa; 1 tsp vanilla and 1/2 tsp salt in processor 5 min until smooth. Spoon into cups. Cover; chill 2 hrs. Serves 6

(Source: Good Housekeeping & photo also)

••••MORE AVACADO RECIPES••••

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••••SHRIMP-AVACADO CEVICHE••••

*AVACADO COLLECTION*

1. Toss 1 lb. cooked shrimp, chopped; 3 green onions, sliced, 1 AVACADO, cubed; 1 jalapeño, minced; 1/4 cup lime juice; and 1 TB chopped cilantro. Cover; chill 1 hour. Serves 6

(Source: Good Housekeeping & photo also)

••••GREEN GODDESS DRESSING••••

*AVACADO COLLECTION*

1. Purée 1/2 AVACADO, 1/2 cup each parsley and mayonnaise. 2 TB each water and white wine vinegar. 1 TB tarragon, 1 anchovy and 1/4 tsp salt in processor. Chill (up to 3 days). Makes 1 cup.

(Source: Good Housekeeping & photo also)

••••NO-COOK KEY LIME PIE••••

*AVACADO COLLECTION*

1. Beat 6 oz. softened cream cheese and 2 avacados with mixer until smooth. Beat in 14 oz. sweetened condensed milk, 2/3 cup lime juice and 1 tsp. grated lime peel. Pour into 1 prepared graham cracker crust. Cover; freeze 2 hrs. Serve with whippied cream.

Serves 8

( Source: Good Housekeeping Magazine  & photo also)

••••QUICK AVACADO RECIPES••••

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••••FOOD TIP#2••••

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••••FOOD TIP••••

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••••APPLE-WICHES••••

*Fall Collection*

•Peanut Butter

•Apple Slices

1. Spread peanut butter on each apple slice. Make a sandwich of two slices.

VARIATIONS: Between the slices put peanut butter, cream cheese with raisins.

(Source: Unknown newspaper clipping & google+ photos)

••••FALL RECIPES ARE HERE••••

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6. Cut the cake in half diagonally and transfer to a serving plate. Separate the halves slightly to show the filling.