••••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)

(photo-kappboom wallpaper)

(photos-kappboom wallpaper)

••••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••••

(photo-google+)

••••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••••

(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)

••••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)

••••HAPPY 75th BIRTHDAY DAD!!!••••

My Dad would LOVE these COOKIES!!!

(photos-kappboom wallpaper & google+)

(photos-kappboom wallpapers)

(photo-kappboom wallpaper)

••••MORE PIZZA RECIPES TO COME••••

(photo-google+)

••••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)

••••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••••

(photo-google+)

••••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)

(photo-google+)

••••PIZZA RECIPES CONTINUE••••

(photo-kappboom wallpaper)

••••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)