••••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••••

(photo-kappboom wallpaper)

••••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••••

(photo-google+)

••••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)