••••4TH OF JULY FOOD SAFETY TIPS🇺🇸🥘🍔🌭🍕!!••••

(Source: eww.foodsafety.gov & google+ photos & slowroasted Italian & lifemadesimple & Centercutcook.com)

••••4TH OF JULY FOID SAFETY TIPS!!

••••RUSTIC CHICKEN PIZZA🍕🍅🧀🌰!!••••

(Source: bettycrocker.com & photos also, courtesy of Evana & Jim & kappboom wallpaper photo)

••••RUSTIC CHICKEN PIZZA!!

• Prep 
  20 MIN
• Total
  40 MIN
• Servings
  8

Expert Tips

• This pizza, cut into small squares, would make a nice appetizer.
  

Ingredients

1

can (13.8 oz) Pillsbury™ refrigerated classic pizza crust

1/4

cup ranch dressing 

2

tablespoons freshly grated Parmesan cheese

2

cups chopped deli rotisserie chicken (from 2- to 2 1/2-lb chicken)

1

box (9 oz) frozen spinach, thawed, squeezed to drain

1

jar (7.5 oz) marinated artichoke hearts, drained, coarsely chopped

1 1/2

cups shredded Asiago cheese (about 4 1/2 oz)

3

plum (Roma) tomatoes, sliced

Steps

• 1

  Heat oven to 400°F. Lightly spray 12-inch pizza pan with cooking spray. Unroll pizza crust dough; place in pan. Starting at center, press out dough with hands to edge of pan.
• 2

  Bake crust about 6 minutes or until crust begins to dry. Meanwhile, in small bowl, mix dressing and Parmesan cheese.
• 3

  Remove partially baked crust from oven. Spread dressing mixture over crust. Top with chicken, spinach and artichokes. Sprinkle with Asiago cheese. Top with tomatoes.
• 4

  Bake 15 to 20 minutes longer or until cheese is melted and crust is golden brown. Cut into wedges.

  
  
  

••••4TH OF JULY SAFETY TIPS🌭🍔🏊‍♀️🇺🇸!!••••

(Source: MONI dealerprogram & google+ photo & kappboom wallpaper)

••••4TH OF JULY SAFETY TIPS!!

••••PATRIOTIC FRUIT PIZZA🍓🍇🧀🎂🍰🍒🍚🇺🇸!!••••

(Source: tasteofhome.com & photos also & Amy Murdoch, Union Grove, Wisconsin)

••••PATRIOTIC FRUIT PIZZA!!  WOW!!

TOTAL TIME: Prep: 30 min. + cooling

MAKES:8-10 servings

Ingredients

• 1-1/2 cups all-purpose flour
• 1/4 cup confectioners' sugar
• 1 cup cold butter
• FILLING:
• 1 package (8 ounces) cream cheese, softened
• 1 cup sugar
• 1/4 teaspoon vanilla extract
• 3 cups sliced fresh strawberries
• 1 cup fresh blueberries
• 1 cup strawberry glaze

Directions

1. In a bowl, combine the flour and confectioners' sugar. Cut in butter until mixture begins to hold together. Press into a 12-in. tart or pizza pan; build up edges slightly. Bake at 350° for 10-15 minutes or until golden brown. Cool for 15 minutes.
2. In a bowl, beat cream cheese, sugar and vanilla. Spread over crust. Arrange strawberries in an 8- to 10-in. circle in center of pizza. Sprinkle blueberries around strawberries. Pour glaze over strawberries. Refrigerate until serving. Cut into wedges. Yield: 8-10 servings. 
   

Originally published as Patriotic Fruit Pizza in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p219

Nutritional Facts

1 slice: 454 calories, 26g fat (17g saturated fat), 73mg cholesterol, 221mg sodium, 51g carbohydrate (34g sugars, 2g fiber), 4g protein.

••••4TH OF JULY PET SAFETY TIPS🇺🇸🐶🐱⭐️💥🔥!!••••

(Source: Pinterest.com photos & Miche & Locke.com & Healthy Spot & Barrancca Dental Excellence & Beauty Bounty & DVM Multimedis.com)

••••4TH OF JULY PET SAFETY TIPS!!

••••GARLIC BUTTER CRUSTED MARGHERITA PIZZA🍕🍶🌰🌱🧀🍅🍚!!••••

(Source: bettycrocker.com & photos also & courtesy of Evana & Jim & kappboom wallpaper photo & google+ photo)

••••GARLIC BUTTER CRUSTED MARGHERITA

••••PIZZA!!

• Prep 
  30 MIN
• Total
  40 MIN
• Servings
  6

Expert Tips

• 1/8 teaspoon garlic powder can be substituted for the roasted garlic in the tomato mixture and 1 teaspoon garlic powder can be substituted for the roasted garlic in the butter mixture. 
• Shredded mozzarella cheese can be substituted for the fresh mozzarella cheese, and this pizza will still taste great.

Ingredients

2

teaspoons olive oil

3

cups cherry tomatoes, halved

1/2

teaspoon chopped roasted garlic or chopped garlic

1/2

teaspoon salt

1

can Pillsbury™ refrigerated classic pizza crust

2

tablespoons butter, softened 

1

tablespoon chopped roasted garlic or chopped garlic 

8

oz fresh mozzarella cheese, thinly sliced

1/4

cup fresh basil strips

Steps

• 1

  Heat oven to 400°F. Grease large dark or nonstick cookie sheet with shortening or cooking spray; set aside.
• 2

  In 10-inch nonstick skillet, heat oil over medium-high heat until hot. Add tomatoes, 1/2 teaspoon roasted garlic and the salt. Reduce heat to medium; cook 10 to 15 minutes or until tomatoes are thickened, stirring frequently. Set aside; cool slightly.
• 3

  Unroll dough on cookie sheet. Press out dough to 15x10-inch rectangle. In small bowl, mix butter and 1 tablespoon roasted garlic. Spread over dough. Bake 7 minutes; remove from oven.
• 4

  Evenly distribute tomato mixture over partially baked crust. Top with mozzarella cheese.
• 5

  Bake 7 to 9 minutes or until cheese is melted and crust is golden brown. Sprinkle basil strips over pizza before serving.

  
  

••••BLUEBERRY CRUMBLE TARTS🍇🍮🍚!!••••

(Source:  tasteofhome.com & Carole Fraser, North York, Ontario & google+ photo & kappboom wallpaper photos)

••••BLUEBERRY CRUMBLE TART!!

••••YUMMY!!

TOTAL TIME: Prep/Total Time: 30 min.

MAKES:6 servings

Ingredients

• 2 cups fresh blueberries
• 1/4 cup sugar
• 1 tablespoon cornstarch
• 1 package (6 count) individual graham cracker tart shells
• 1/4 cup all-purpose flour
• 1/4 cup quick-cooking oats
• 1/4 cup packed brown sugar
• 2 tablespoons cold butter
• Ice cream or whipped cream, optional

Directions

1. Preheat oven to 375°. In a bowl, toss blueberries with sugar and cornstarch; spoon into tart shells. In a small bowl, mix flour, oats and brown sugar; cut in butter until crumbly. Sprinkle over blueberries.
2. Place tarts on a baking sheet. Bake 20-25 minutes or until topping is golden brown and filling is bubbly. Serve warm or at room temperature. If desired, top with ice cream. Yield: 6 servings. 
   

Originally published as Blueberry Crumble Tarts in Simple & Delicious June/July 2014

Nutritional Facts

1 tart (calculated without ice cream): 278 calories, 10g fat (4g saturated fat), 10mg cholesterol, 174mg sodium, 47g carbohydrate (28g sugars, 2g fiber), 3g protein.