1 can whole kernel corn
1 can cream style corn
2 eggs
1 stick butter, melted
1 cup sour cream
1 box Jiffy Corn Muffin Mix
2 Tbsp. sugar
*Preheat oven to 350 degrees. Combine melted butter, corn (with liquid), sour cream, and sugar. Add eggs, then add corn muffin mix; stir. Pour into a greased 2-quart baking dish and bake for one hour.
Thursday, February 28, 2008
Zucchini Casserole
Nana made this over the holidays and it was very delicious!
3 lbs. zucchini, shredded
1/2 cup canola oil
1/3 tsp. garlic powder
6 eggs
1 1/4 cups Bisquick
2 2/3 cups grated colby jack cheese
*Preheat oven to 350 degrees. Mix and stir all ingredients in a 9 x 13 baking dish. Bake for 45-50 minutes.
3 lbs. zucchini, shredded
1/2 cup canola oil
1/3 tsp. garlic powder
6 eggs
1 1/4 cups Bisquick
2 2/3 cups grated colby jack cheese
*Preheat oven to 350 degrees. Mix and stir all ingredients in a 9 x 13 baking dish. Bake for 45-50 minutes.
Pumpkin Gooey Butter Cakes (and other variations)
(From Paula Deen on the Food Network)
This cake is absolutely my new favorite pumpkin dessert! Sooooo good! It is very rich and sweet, but that doesn't stop me from having seconds. Yummy, yummy, yummy!!!
Cake:
1 (18 1/4-ounce) package yellow cake mix
1 egg
8 tablespoons butter, melted
Filling:
1 (8-ounce) package cream cheese, softened
1 (15-ounce) can pumpkin
3 eggs
1 teaspoon vanilla
8 tablespoons butter, melted
1 (16-ounce) box powdered sugar
1 teaspoon cinnamon
1 teaspoon nutmeg
Preheat oven to 350 degrees F.
This cake is absolutely my new favorite pumpkin dessert! Sooooo good! It is very rich and sweet, but that doesn't stop me from having seconds. Yummy, yummy, yummy!!!
Cake:
1 (18 1/4-ounce) package yellow cake mix
1 egg
8 tablespoons butter, melted
Filling:
1 (8-ounce) package cream cheese, softened
1 (15-ounce) can pumpkin
3 eggs
1 teaspoon vanilla
8 tablespoons butter, melted
1 (16-ounce) box powdered sugar
1 teaspoon cinnamon
1 teaspoon nutmeg
Preheat oven to 350 degrees F.
Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.
To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter, and beat together. Next, add the powdered sugar, cinnamon, nutmeg, and mix well. Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Make sure not to overbake as the center should be a little gooey.
Serve with whipped cream.
Variations: For a Pineapple Gooey Cake: Instead of the pumpkin, add a drained 20-ounce can of crushed pineapple to the cream cheese filling. Proceed as directed above.
For a Banana Gooey Cake: Prepare cream cheese filling as directed, beating in 2 ripe bananas instead of the pumpkin. Proceed as directed above. (You could also use a chocolate cake mix for this variation, yum!).
For a Peanut Butter Gooey Cake: Use a chocolate cake mix. Add 1 cup creamy peanut butter to the cream cheese filling instead of the pumpkin. Proceed as directed above.
Zucchini Hamburger Casserole
(From Annette)
This is a great way to use up fresh zucchini from your garden.
1 lb ground beef (or turkey)
6-8 cups cubed zucchini
4 medium to large carrots, sliced
1 medium potato, cubed
1 onion, chopped
4 slices bread, cubed
salt & pepper, to taste
1 (8 oz) can tomato sauce or stewed tomatoes
shredded cheese, to taste
*Preheat oven to 350 degrees. Brown ground beef and add remaining ingredients (except cheese). Simmer until vegetables are crisp-tender. Pour into a greased 3-quart baking dish. Sprinkle cheese over top and bake for 15-20 minutes or until bubbly.
This is a great way to use up fresh zucchini from your garden.
1 lb ground beef (or turkey)
6-8 cups cubed zucchini
4 medium to large carrots, sliced
1 medium potato, cubed
1 onion, chopped
4 slices bread, cubed
salt & pepper, to taste
1 (8 oz) can tomato sauce or stewed tomatoes
shredded cheese, to taste
*Preheat oven to 350 degrees. Brown ground beef and add remaining ingredients (except cheese). Simmer until vegetables are crisp-tender. Pour into a greased 3-quart baking dish. Sprinkle cheese over top and bake for 15-20 minutes or until bubbly.
Crescent Roll Pizza
(From Kari H.)
1 can refrigerated crescent rolls
1 lb. ground beef (or turkey)
3 celery ribs, chopped
1/3 cup onion, chopped
1 (8 oz) can tomato sauce
1 (4 oz) can sliced mushrooms, drained
3/4 tsp. chili powder
3/4 tsp. seasoned salt
1/2 tsp. garlic salt
1/4 tsp. pepper
3 cups shredded cheddar cheese
*Roll out crescent rolls in a 9 x 13 baking pan, making a rectangle. Bake according to package directions. Meanwhile, in a large skillet, cook the beef and celery until cooked through; drain. Add the tomato sauce, mushrooms, and seasonings; mix well. Spread over crust and sprinkle with cheese. Bake 10 minutes more, or until cheese is melted.
**Variations: There is a certain husband in my house who doesn't like mushrooms or celery, so we omit those. Really, you can play around with the toppings and seasonings to suit your taste buds (or picky eaters).
1 can refrigerated crescent rolls
1 lb. ground beef (or turkey)
3 celery ribs, chopped
1/3 cup onion, chopped
1 (8 oz) can tomato sauce
1 (4 oz) can sliced mushrooms, drained
3/4 tsp. chili powder
3/4 tsp. seasoned salt
1/2 tsp. garlic salt
1/4 tsp. pepper
3 cups shredded cheddar cheese
*Roll out crescent rolls in a 9 x 13 baking pan, making a rectangle. Bake according to package directions. Meanwhile, in a large skillet, cook the beef and celery until cooked through; drain. Add the tomato sauce, mushrooms, and seasonings; mix well. Spread over crust and sprinkle with cheese. Bake 10 minutes more, or until cheese is melted.
**Variations: There is a certain husband in my house who doesn't like mushrooms or celery, so we omit those. Really, you can play around with the toppings and seasonings to suit your taste buds (or picky eaters).
Dessert Pizza
This is one of those classic recipes that everyone has some version of and I sure do love it. The kiddies would probably love to help with it, too.
1 tube refrigerated sugar cookie dough
8 oz. cream cheese, softened
1 cup powdered sugar
1 cup whipped topping
1/2 tsp. vanilla
Assorted fruit
*Preheat oven to 350 degrees. Spread cookie dough over pizza pan to make a nice round circle. Bake for 10-12 minutes, remove from oven and allow to cool. Blend powdered sugar, vanilla, and cream cheese. Add whipped topping, a little at a time, mixing well after each addition. Spread onto cooled cookie. Decorate pizza with sliced fruit such as kiwi, bananas, strawberries, and mandarin oranges.
1 tube refrigerated sugar cookie dough
8 oz. cream cheese, softened
1 cup powdered sugar
1 cup whipped topping
1/2 tsp. vanilla
Assorted fruit
*Preheat oven to 350 degrees. Spread cookie dough over pizza pan to make a nice round circle. Bake for 10-12 minutes, remove from oven and allow to cool. Blend powdered sugar, vanilla, and cream cheese. Add whipped topping, a little at a time, mixing well after each addition. Spread onto cooled cookie. Decorate pizza with sliced fruit such as kiwi, bananas, strawberries, and mandarin oranges.
Oreo Pie
This recipe makes two pies, is one of Barry's favorites, and is one that I have to lick the spoon after all is said and done. See, that's a big deal because I usually let Barry do the licking. This one is mine, baby (okay, well, I might share just a bit)!
2 oreo pie crusts
8 oz cream cheese, softened
1 cup powdered sugar
1 tsp. vanilla
1 (3.4 oz) pkg. instant vanilla pudding
1 1/2 cups milk
16 oz. whipped topping, thawed
20 Oreo cookies, crushed
*In a large bowl add cream cheese, sugar, and vanilla. Beat with a mixer until blended; set aside. In a small bowl, combine pudding and milk; stir until pudding is dissolved. Add to cream cheese mixture and blend together. Stir in crushed Oreos. Gently fold in whipped topping. Spoon into pie plates. Cover and refrigerate for at least 6 hours (or overnight).
2 oreo pie crusts
8 oz cream cheese, softened
1 cup powdered sugar
1 tsp. vanilla
1 (3.4 oz) pkg. instant vanilla pudding
1 1/2 cups milk
16 oz. whipped topping, thawed
20 Oreo cookies, crushed
*In a large bowl add cream cheese, sugar, and vanilla. Beat with a mixer until blended; set aside. In a small bowl, combine pudding and milk; stir until pudding is dissolved. Add to cream cheese mixture and blend together. Stir in crushed Oreos. Gently fold in whipped topping. Spoon into pie plates. Cover and refrigerate for at least 6 hours (or overnight).
Baked Ziti
This is one of my all-time favorite dinner recipes from my dear friend, Michelle!
12 oz. uncooked ziti noodles (or whatever kind you have on hand)
6 oz. cream cheese, softened
6 oz sour cream
2 cans/jars spaghetti sauce
2 cups shredded mozzarella cheese
Parmesan cheese, to taste
*Preheat oven to 350 degrees. Cook noodles and drain (don't overcook them or they'll be soggy after casserole is baked). Mix well cream cheese and sour cream. In a 9 x 13 baking dish, layer half of cooked noodles, 2/3 can sauce, 1/2 of cream cheese mixture, remaining noodles, 2/3 can sauce, remaining cream cheese mixture, thin layer of sauce (just enough to cover top layer). Top with mozzarella and Parmesan. Bake for 30 minutes, or until cheese is lightly browned.
**Variation: add ground beef (or turkey) and/or diced tomatoes (well drained). Low fat versions of all ingredients work just as well.
12 oz. uncooked ziti noodles (or whatever kind you have on hand)
6 oz. cream cheese, softened
6 oz sour cream
2 cans/jars spaghetti sauce
2 cups shredded mozzarella cheese
Parmesan cheese, to taste
*Preheat oven to 350 degrees. Cook noodles and drain (don't overcook them or they'll be soggy after casserole is baked). Mix well cream cheese and sour cream. In a 9 x 13 baking dish, layer half of cooked noodles, 2/3 can sauce, 1/2 of cream cheese mixture, remaining noodles, 2/3 can sauce, remaining cream cheese mixture, thin layer of sauce (just enough to cover top layer). Top with mozzarella and Parmesan. Bake for 30 minutes, or until cheese is lightly browned.
**Variation: add ground beef (or turkey) and/or diced tomatoes (well drained). Low fat versions of all ingredients work just as well.
Super-Easy Bean Burritos
(From Mommy Dearest, Sandi)
1 lb. ground beef (or turkey), cooked and drained
2 cans refried beans
1 cup salsa
2 cups shredded cheddar cheese
*Mix all ingredients and heat through. Serve in tortillas.
**Variation: serve bean mixture over rice (or add rice to burritos)
1 lb. ground beef (or turkey), cooked and drained
2 cans refried beans
1 cup salsa
2 cups shredded cheddar cheese
*Mix all ingredients and heat through. Serve in tortillas.
**Variation: serve bean mixture over rice (or add rice to burritos)
Strawberry Bread
(From Molly T.)
3 cups flour
2 cups sugar
1 tsp. salt
1 tsp. baking soda
1/2 tsp. cinnamon
4 eggs, lightly beaten
1 1/4 cups vegetable oil
1 (16 oz) pkg. frozen strawberries, slightly thawed
*Preheat oven to 350 degrees. Grease and flour 2 loaf pans. Combine dry ingredients in a large mixing bowl. In separate bowl, combine oil, eggs, and strawberries, then add to dry mixture. Stir until completely mixed and smooth. Pour into loaf pans. Bake for 1 hour or until lightly browned.
3 cups flour
2 cups sugar
1 tsp. salt
1 tsp. baking soda
1/2 tsp. cinnamon
4 eggs, lightly beaten
1 1/4 cups vegetable oil
1 (16 oz) pkg. frozen strawberries, slightly thawed
*Preheat oven to 350 degrees. Grease and flour 2 loaf pans. Combine dry ingredients in a large mixing bowl. In separate bowl, combine oil, eggs, and strawberries, then add to dry mixture. Stir until completely mixed and smooth. Pour into loaf pans. Bake for 1 hour or until lightly browned.
Pongi's Hamburger
This is a super easy, quick, and cheap meal.
1 lb. ground beef (or turkey)
1 pkg dry onion soup mix
2 cans cream of mushroom soup
1 can water
1 pkg. frozen corn
*Brown beef and drain; return to pan. Add dry soup mix, cream of mushroom, and water; mix. Add corn and stir. Heat through and serve over rice.
1 lb. ground beef (or turkey)
1 pkg dry onion soup mix
2 cans cream of mushroom soup
1 can water
1 pkg. frozen corn
*Brown beef and drain; return to pan. Add dry soup mix, cream of mushroom, and water; mix. Add corn and stir. Heat through and serve over rice.
Florentine Chicken Ring
My friend, Molly, made this for many-a-baby shower (we were in a married student ward) and it was always a hit!
1 tsp. olive oil
1 boneless skinless chicken breast
1 clove garlic, minced
1/2 cup chopped red bell pepper
1 (10 oz) pkg frozen chopped spinach (thawed and well drained)
1 1/2 cups shredded sharp cheddar cheese
1/3 cup real mayonnaise
1 tsp. lemon juice
1/2 tsp. salt, optional
1/8 tsp. ground nutmeg
2 cans refrigerated crescent rolls
*Heat olive oil in a nonstick skillet and add chicken; saute about 2 minutes. Add garlic and continue to cook until chicken is tender. When cooled, finely chop and mix chicken with remaining ingredients (except crescent rolls). Preheat oven to 375 degrees.
*Unroll crescent rolls and separate into triangles. On a 13 inch round stone (or regular baking sheet) arrange triangles with wide ends about 2 1/2 inches from center, overlapping to form a circle in the center. Spoon chicken mixture evenly onto the wide edge of the ring. Bring the outside points of the rolls up over the filling and tuck them under the edge of the dough in the center of the ring. Bake for 20-25 minutes or until lightly browned.
1 tsp. olive oil
1 boneless skinless chicken breast
1 clove garlic, minced
1/2 cup chopped red bell pepper
1 (10 oz) pkg frozen chopped spinach (thawed and well drained)
1 1/2 cups shredded sharp cheddar cheese
1/3 cup real mayonnaise
1 tsp. lemon juice
1/2 tsp. salt, optional
1/8 tsp. ground nutmeg
2 cans refrigerated crescent rolls
*Heat olive oil in a nonstick skillet and add chicken; saute about 2 minutes. Add garlic and continue to cook until chicken is tender. When cooled, finely chop and mix chicken with remaining ingredients (except crescent rolls). Preheat oven to 375 degrees.
*Unroll crescent rolls and separate into triangles. On a 13 inch round stone (or regular baking sheet) arrange triangles with wide ends about 2 1/2 inches from center, overlapping to form a circle in the center. Spoon chicken mixture evenly onto the wide edge of the ring. Bring the outside points of the rolls up over the filling and tuck them under the edge of the dough in the center of the ring. Bake for 20-25 minutes or until lightly browned.
Dutch Apple Pie
(From Stephanie R.)
It doesn't get much easier than this!
4-5 large Granny Smith apples, peeled and sliced
1 pie crust
Mix: 1 tsp. cinnamon and 1/2 cup sugar; pour over apples in pie crust
Mix until crumbly:
3/4 cup flour
1/2 cup sugar
1/3 cup butter
Crumble over apples. Bake @ 450 degrees for 10 minutes, then 350 degrees for 40 minutes.
It doesn't get much easier than this!
4-5 large Granny Smith apples, peeled and sliced
1 pie crust
Mix: 1 tsp. cinnamon and 1/2 cup sugar; pour over apples in pie crust
Mix until crumbly:
3/4 cup flour
1/2 cup sugar
1/3 cup butter
Crumble over apples. Bake @ 450 degrees for 10 minutes, then 350 degrees for 40 minutes.
Apple Dumplings
From The Pioneer Woman
These are so yummy and so easy. However, I must warn you, they are definitely not low-calorie!
2 Granny Smith apples
2 cans crescent rolls
2 sticks butter
1 1/2 cups sugar
1 teaspoons vanilla
cinnamon
1 small can Mountain Dew
These are so yummy and so easy. However, I must warn you, they are definitely not low-calorie!
2 Granny Smith apples
2 cans crescent rolls
2 sticks butter
1 1/2 cups sugar
1 teaspoons vanilla
cinnamon
1 small can Mountain Dew
Peel and core apples. Cut apples into 8 slices each. Roll each apple slice in a crescent roll. Place in a 9 x 13 buttered pan. Melt butter, then add sugar and barely stir. Add vanilla, stir, and pour over apples. Pour Mountain Dew around the edges of the pan. Sprinkle with cinnamon and bake at 350 degrees for 40 minutes. Serve with ice cream, and spoon some of the sweet sauces from the pan over the top.
Wednesday, February 27, 2008
"Oreo" Coookies
(From Katie S.)
Another recipe from ward cookbook. So easy and so good. This is a good one to let the kids help with.
2 boxes devil food cake mix
4 eggs
3/4 cup oil (I used half applesauce half oil)
Frosting:
8 oz cream cheese, softened
2 2/3 cups powdered sugar
*Mix first 3 ingredients; shape into balls and place on cookie sheet. Bake at 350 degrees for 8-10 minutes. Remove from oven, let sit for about 2 minutes, then place on cooling rack. Mix frosting ingredients and frost cookies to make your own "oreo" sandwich cookies!
Another recipe from ward cookbook. So easy and so good. This is a good one to let the kids help with.
2 boxes devil food cake mix
4 eggs
3/4 cup oil (I used half applesauce half oil)
Frosting:
8 oz cream cheese, softened
2 2/3 cups powdered sugar
*Mix first 3 ingredients; shape into balls and place on cookie sheet. Bake at 350 degrees for 8-10 minutes. Remove from oven, let sit for about 2 minutes, then place on cooling rack. Mix frosting ingredients and frost cookies to make your own "oreo" sandwich cookies!
Chicken Devon
1 (20 oz) pkg frozen broccoli, cooked and drained
4 chicken breasts, boiled and cubed or shredded (2 1/2 cups cubed)
bread crumbs, crushed Stove Top dressing mix, or cracker crumbs
*Mix together:
1 can cream of chicken soup
1/3 cup milk
2/3 cup mayonnaise
1/2 cup shredded Cheddar cheese
1 tsp. lemon juice
1/2 tsp. curry powder
*In a 9 x 13 baking dish, layer chicken then cooked broccoli. Pour soup mixture over top, then sprinkle with crumbs. Bake at 325 degrees for 25-30 minutes.
4 chicken breasts, boiled and cubed or shredded (2 1/2 cups cubed)
bread crumbs, crushed Stove Top dressing mix, or cracker crumbs
*Mix together:
1 can cream of chicken soup
1/3 cup milk
2/3 cup mayonnaise
1/2 cup shredded Cheddar cheese
1 tsp. lemon juice
1/2 tsp. curry powder
*In a 9 x 13 baking dish, layer chicken then cooked broccoli. Pour soup mixture over top, then sprinkle with crumbs. Bake at 325 degrees for 25-30 minutes.
Strawberry Pretzel Dessert
This has become one of my traditional Thanksgiving desserts, but is great anytime!
This dessert is in 3 layers:
2 cups crushed pretzels
2 tsp. sugar
3/4 cup melted butter
*Mix the above ingredients and press into a 9 x 13 pan. Bake at 350 degrees for 10 minutes; cool.
8 oz cream cheese, softened (light or fat free is not recommended)
1 cup sugar
1 small tub whipped topping
*Cream these together and spread over cooled crust. Place in fridge to chill.
1 large pkg. strawberry gelatin
2 cup boiling water
10 oz frozen strawberries, slightly thawed
*In a large bowl, dissolve gelatin in boiling water. Stir in frozen berries. Let sit until thick, but not quite set. Spread over whipped topping layer and refrigerate.
**Variation: this recipe could also be prepared using raspberry gelatin and frozen raspberries.
This dessert is in 3 layers:
2 cups crushed pretzels
2 tsp. sugar
3/4 cup melted butter
*Mix the above ingredients and press into a 9 x 13 pan. Bake at 350 degrees for 10 minutes; cool.
8 oz cream cheese, softened (light or fat free is not recommended)
1 cup sugar
1 small tub whipped topping
*Cream these together and spread over cooled crust. Place in fridge to chill.
1 large pkg. strawberry gelatin
2 cup boiling water
10 oz frozen strawberries, slightly thawed
*In a large bowl, dissolve gelatin in boiling water. Stir in frozen berries. Let sit until thick, but not quite set. Spread over whipped topping layer and refrigerate.
**Variation: this recipe could also be prepared using raspberry gelatin and frozen raspberries.
Banana Bread
(From Brynn J.)
This is the best banana bread recipe I have tried so far. It is part of my Relief Society cookbook from our ward in Hawaii. Man, it is so good!
*Preheat oven to 350 degrees
3 cups flour
1 1/2 tsp. salt
1 1/2 tsp. baking soda
2 1/2 cups sugar
*Mix together well, then add:
1 cup buttermilk (or mix one cup of milk with 1 Tbsp lemon juice or vinegar and let sit 5 minutes)
1 1/2 tsp. almond extract (or vanilla)
1 cup oil
1 cube melted butter
*Mix together well, then add:
3 eggs
3 mashed bananas
1 tsp. vanilla
*Mix together well; grease 2 loaf pans. Pour batter into pans and bake for 1 hour.
**Variations: for muffins, pour into greased muffin tins and bake for 25-30 minutes. You can also add chocolate chips and leave off the glaze (my personal favorite way to eat it).
**If you would like to use the following glaze recipe, then poke holes in baked bread with a fork and let bread stand for 10 minutes (very important).
Glaze
3/4 cup sugar
1/4 cup orange juice
1/2 tsp. vanilla
1/2 tsp. almond or vanilla extract
2 Tbsp. butter
*Combine all ingredients in a saucepan and bring to a simmer (not a boil). Remove from heat and pour over bread.
This is the best banana bread recipe I have tried so far. It is part of my Relief Society cookbook from our ward in Hawaii. Man, it is so good!
*Preheat oven to 350 degrees
3 cups flour
1 1/2 tsp. salt
1 1/2 tsp. baking soda
2 1/2 cups sugar
*Mix together well, then add:
1 cup buttermilk (or mix one cup of milk with 1 Tbsp lemon juice or vinegar and let sit 5 minutes)
1 1/2 tsp. almond extract (or vanilla)
1 cup oil
1 cube melted butter
*Mix together well, then add:
3 eggs
3 mashed bananas
1 tsp. vanilla
*Mix together well; grease 2 loaf pans. Pour batter into pans and bake for 1 hour.
**Variations: for muffins, pour into greased muffin tins and bake for 25-30 minutes. You can also add chocolate chips and leave off the glaze (my personal favorite way to eat it).
**If you would like to use the following glaze recipe, then poke holes in baked bread with a fork and let bread stand for 10 minutes (very important).
Glaze
3/4 cup sugar
1/4 cup orange juice
1/2 tsp. vanilla
1/2 tsp. almond or vanilla extract
2 Tbsp. butter
*Combine all ingredients in a saucepan and bring to a simmer (not a boil). Remove from heat and pour over bread.
Aloha Pizza
2 green onions with tops
2 pkgs. (13.8 oz) refrigerated pizza crust
1 Tbsp olive oil
1 garlic clove, minced
1/2 cup barbecue sauce, divided
2 cups grated mozzarella cheese
2 cups diced cooked chicken
2 cups canned pineapple tidbits, well drained
1/2 medium red bell pepper, finely diced (or whatever kind you like)
*Preheat oven to 400 degrees. Unroll both packages of pizza dough side by side over large rectangular baking sheet, trimming excess dough even with long sides of pan. Combine oil and garlic and brush over dough. Spread half of barbecue sauce over crust. Sprinkle chicken and cheese over crust. Bake 20-25 minutes or until golden brown; remove from oven to cooking rack.
*Combine finely sliced green onion, pineapple, and bell pepper in small bowl. Spoon over pizza; draining excess liquid against side of bowl. Place remaining barbecue sauce into ziploc bag; trim corner and drizzle over pizza. Cut into squares.
8 servings
Nutrients per serving: Calories 420, Total Fat 12 g, Fiber 2 g
2 pkgs. (13.8 oz) refrigerated pizza crust
1 Tbsp olive oil
1 garlic clove, minced
1/2 cup barbecue sauce, divided
2 cups grated mozzarella cheese
2 cups diced cooked chicken
2 cups canned pineapple tidbits, well drained
1/2 medium red bell pepper, finely diced (or whatever kind you like)
*Preheat oven to 400 degrees. Unroll both packages of pizza dough side by side over large rectangular baking sheet, trimming excess dough even with long sides of pan. Combine oil and garlic and brush over dough. Spread half of barbecue sauce over crust. Sprinkle chicken and cheese over crust. Bake 20-25 minutes or until golden brown; remove from oven to cooking rack.
*Combine finely sliced green onion, pineapple, and bell pepper in small bowl. Spoon over pizza; draining excess liquid against side of bowl. Place remaining barbecue sauce into ziploc bag; trim corner and drizzle over pizza. Cut into squares.
8 servings
Nutrients per serving: Calories 420, Total Fat 12 g, Fiber 2 g
Antipasto Vegetable Pizza
This is not necessarily a pizza that most kids would eat because it is loaded with vegetables. I would consider this to be "girly food." So, if you're hanging out with your girlfriends and want to have pizza night, this is an excellent choice!
1 pkg. (13.8 oz) refrigerated pizza crust
1 Tbsp. olive oil
1 cup grated Provolone cheese
1 jar (6-7.5 oz) marinated artichoke hearts, undrained
1 tsp. Italian seasoning
1 garlic clove, minced
1 small yellow squash or zucchini, cut in half lengthwise and thinly sliced (score first, if you like)
1/2 cup sliced black olives
2 plum tomatoes, seeded and diced
2 Tbsp. chopped fresh parsley (optional)
Toasted pine nuts (optional)
*Preheat oven to 400 degrees. Unroll pizza dough onto a greased pizza pan and shape into a circle. Drizzle oil over dough and spread evenly. Bake 16-18 minutes or until golden brown. Immediately grate cheese evenly over pizza.
*Meanwhile, drain artichoke marinade into a large bowl. Add Italian seasoning, and garlic; mix well. Coarsely chop artichokes. Add artichokes, squash, olives, and tomatoes to bowl; mix well.
*Spoon vegetables over pizza, draining off as much marinade as possible. Sprinkle with parsley and pine nuts, if desired. Cut into wedges and serve.
12 Servings
Nutrients per serving: Calories 150, Total Fat 6 g, Fiber 1 g
1 pkg. (13.8 oz) refrigerated pizza crust
1 Tbsp. olive oil
1 cup grated Provolone cheese
1 jar (6-7.5 oz) marinated artichoke hearts, undrained
1 tsp. Italian seasoning
1 garlic clove, minced
1 small yellow squash or zucchini, cut in half lengthwise and thinly sliced (score first, if you like)
1/2 cup sliced black olives
2 plum tomatoes, seeded and diced
2 Tbsp. chopped fresh parsley (optional)
Toasted pine nuts (optional)
*Preheat oven to 400 degrees. Unroll pizza dough onto a greased pizza pan and shape into a circle. Drizzle oil over dough and spread evenly. Bake 16-18 minutes or until golden brown. Immediately grate cheese evenly over pizza.
*Meanwhile, drain artichoke marinade into a large bowl. Add Italian seasoning, and garlic; mix well. Coarsely chop artichokes. Add artichokes, squash, olives, and tomatoes to bowl; mix well.
*Spoon vegetables over pizza, draining off as much marinade as possible. Sprinkle with parsley and pine nuts, if desired. Cut into wedges and serve.
12 Servings
Nutrients per serving: Calories 150, Total Fat 6 g, Fiber 1 g
Family-Sized Baked Burrito
This is basically just a really big burrito and is really simple to make! I actually prefer the variation at the bottom of the recipe (with ground beef/turkey), but both are yummy.
2 plum tomatoes, thinly sliced
3 cups diced cooked chicken
1/2 cup chopped onion
juice of 1/2 lime
3/4 cup salsa
1 Tbsp. taco seasoning
1 garlic clove, minced
1 1/2 cups shredded Colby & Monterey Jack cheese, divided
4 burrito-size flour tortillas
1 can (9 oz) bean dip
Assorted toppings such as lettuce, olives, more salsa, sour cream, etc.
*In large bowl, add lime juice, chicken, onion, salsa, seasoning, and garlic. Microwave mixture 3-4 minutes, or until hot. Stir in 1/2 cup cheese.
*Arrange tortillas in an overlapping circular pattern on large round baking pan. Starting in center, spread bean dip over tortillas, forming a 10x10 inch square. Spoon chicken mixture evenly over bean dip. Fold edges of tortillas up over chicken mixture in an envelope pattern.
*Arrange 16 tomato slices in rows over top of burrito. Sprinkle with remaining cheese over top. Bake @ 425 degrees for 18-20 minutes or until cheese is melted and edges are browned. Cut into rectangles and add toppings.
**Variation: For a different filling, use refried beans, ground beef (or turkey), and other seasonings and omit the lime juice.
2 plum tomatoes, thinly sliced
3 cups diced cooked chicken
1/2 cup chopped onion
juice of 1/2 lime
3/4 cup salsa
1 Tbsp. taco seasoning
1 garlic clove, minced
1 1/2 cups shredded Colby & Monterey Jack cheese, divided
4 burrito-size flour tortillas
1 can (9 oz) bean dip
Assorted toppings such as lettuce, olives, more salsa, sour cream, etc.
*In large bowl, add lime juice, chicken, onion, salsa, seasoning, and garlic. Microwave mixture 3-4 minutes, or until hot. Stir in 1/2 cup cheese.
*Arrange tortillas in an overlapping circular pattern on large round baking pan. Starting in center, spread bean dip over tortillas, forming a 10x10 inch square. Spoon chicken mixture evenly over bean dip. Fold edges of tortillas up over chicken mixture in an envelope pattern.
*Arrange 16 tomato slices in rows over top of burrito. Sprinkle with remaining cheese over top. Bake @ 425 degrees for 18-20 minutes or until cheese is melted and edges are browned. Cut into rectangles and add toppings.
**Variation: For a different filling, use refried beans, ground beef (or turkey), and other seasonings and omit the lime juice.
Curried Chicken Lettuce Wraps
My friend made this at my very first Pampered Chef party and I fell in love with it. I personally like it with all the ingredients, but you can certainly leave things out that you don't care for and make it your own.
1/2 cup sour cream
1/4 cup mayonnaise
1 tsp. ground curry powder
1 garlic clove, minced
1/4 tsp. salt
1/2 cup finely diced celery
1 Granny Smith apple, finely chopped
1/4 cup finely chopped red onion
2 cups diced cooked chicken
1/2 cup sweetened dried cranberries
12 Bibb lettuce leaves (about one head) (or whatever lettuce you have)
1/4 cup toasted sliced almonds, chopped (optional)
*In large bowl, combine sour cream, mayonnaise, curry powder, garlic, and salt; mix well. Add celery, apple, onion, chicken, and cranberries and mix well. Place one large scoop of mixture onto each lettuce leaf. If desired, sprinkle with chopped almonds. Serve immediately.
1/2 cup sour cream
1/4 cup mayonnaise
1 tsp. ground curry powder
1 garlic clove, minced
1/4 tsp. salt
1/2 cup finely diced celery
1 Granny Smith apple, finely chopped
1/4 cup finely chopped red onion
2 cups diced cooked chicken
1/2 cup sweetened dried cranberries
12 Bibb lettuce leaves (about one head) (or whatever lettuce you have)
1/4 cup toasted sliced almonds, chopped (optional)
*In large bowl, combine sour cream, mayonnaise, curry powder, garlic, and salt; mix well. Add celery, apple, onion, chicken, and cranberries and mix well. Place one large scoop of mixture onto each lettuce leaf. If desired, sprinkle with chopped almonds. Serve immediately.
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