Ingredients
Dressing:
1/2 cup (4 ounces) 1/3-less-fat cream cheese
1/4 cup chopped shallots
1/4 cup reduced-fat mayonnaise
4 teaspoons Dijon mustard
2 tablespoons lemon juice
1 tablespoon white wine vinegar
3/4 teaspoon black pepper
1/2 teaspoon kosher salt
Salad:
8 ounces uncooked large elbow macaroni
2/3 cup fresh green peas
2/3 cup finely diced red bell pepper
1/4 cup thinly sliced green onions
1/4 cup chopped fresh flat-leaf parsley
4 lower-sodium bacon slices or turkey bacon, cooked and crumbled
Directions
To prepare dressing, combine all the dressing ingredients in a food processor, and process until smooth. Cover and chill.
To prepare salad, cook pasta according to package directions, omitting salt and fat; add peas during the last 3 minutes of cooking time. Drain; rinse with cold water. Drain. Combine the dressing, pasta and the remaining salad ingredients. Cover and chill until ready to serve.
Jul 31, 2011
Jul 30, 2011
Chicken Stuffed with Golden Onions & Fontina
Ingredients
4 teaspoons extra-virgin olive oil , divided
1 1/2 cups thinly sliced red onion
2 teaspoons minced fresh rosemary , divided
1/8 teaspoon salt
Freshly ground pepper to taste
2/3 cup shredded fontina cheese , preferably aged
(I think I will use mozzarella cheese)4 boneless, skinless chicken breasts (about 1 pound), trimmed of fat
1/2 cup white wine
1 cup reduced-sodium chicken broth
4 teaspoons all-purpose flour
Recipe Directions
Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add onion and 1 teaspoon rosemary; cook, stirring occasionally, until the onion is golden brown, 6 to 7 minutes. Season with salt and pepper. Let cool; stir in fontina.
Meanwhile, cut a horizontal slit along the thin, long edge of each chicken breast half, nearly through to the opposite side. Stuff each breast with 1/4 cup of the onion-cheese mixture.
Heat the remaining 2 teaspoons oil in the same skillet over medium-high heat. Add the chicken and cook until golden, about 5 minutes per side. Transfer to a plate and cover with foil to keep warm.
Add wine and the remaining 1 teaspoon rosemary to the pan. Cook over medium-high heat for 2 minutes. Whisk broth and flour in a bowl until smooth; add to the pan, reduce heat to low and whisk until the sauce thickens, about 1 minute. Return the chicken to the pan and coat with the sauce. Cook, covered, until the chicken is just cooked through, 2 to 4 minutes. Serve the chicken topped with the sauce.
Wok-Seared Chicken Tenders with Asparagus & Pistachios
Ingredients
1 tablespoon toasted sesame oil
1 1/2 pounds fresh asparagus , tough ends trimmed, cut into 1-inch pieces
1 pound chicken tenders (see Ingredient Note), cut into bite-size pieces
4 scallions , trimmed and cut into 1-inch pieces
2 tablespoons minced fresh ginger
1 tablespoon oyster-flavored sauce
1 teaspoon chile-garlic sauce (see Ingredient Note)
1/4 cup shelled salted pistachios , coarsely chopped
Directions
Heat oil in a wok or large skillet over high heat. Add asparagus; cook, stirring, for 2 minutes. Add chicken; cook, stirring, for 4 minutes. Stir in scallions, ginger, oyster sauce and chile-garlic sauce; cook, stirring, until the chicken is juicy and just cooked through, 1 to 2 minutes more. Stir in pistachios and serve immediately.
1 tablespoon toasted sesame oil
1 1/2 pounds fresh asparagus , tough ends trimmed, cut into 1-inch pieces
1 pound chicken tenders (see Ingredient Note), cut into bite-size pieces
4 scallions , trimmed and cut into 1-inch pieces
2 tablespoons minced fresh ginger
1 tablespoon oyster-flavored sauce
1 teaspoon chile-garlic sauce (see Ingredient Note)
1/4 cup shelled salted pistachios , coarsely chopped
Directions
Heat oil in a wok or large skillet over high heat. Add asparagus; cook, stirring, for 2 minutes. Add chicken; cook, stirring, for 4 minutes. Stir in scallions, ginger, oyster sauce and chile-garlic sauce; cook, stirring, until the chicken is juicy and just cooked through, 1 to 2 minutes more. Stir in pistachios and serve immediately.
Jul 28, 2011
Sweet and Sour Chicken
Ingredients1
(8 ounce) can pineapple chunks, drained (juice reserved)
1/4 cup cornstarch
1 3/4 cups water, divided
3/4 cup white sugar
1/2 cup distilled white vinegar
2 drops orange food color
8 skinless, boneless chicken breast halves - cut into 1 inch cubes
2 1/4 cups self-rising flour
2 tablespoons vegetable oil
2 tablespoons cornstarch
1/2 teaspoon salt
1/4 teaspoon ground white pepper
1 egg
1 1/2 cups water
1 quart vegetable oil for frying
2 green bell pepper, cut into 1 inch pieces
Directions
1.In a saucepan, combine 1 1/2 cups water, sugar, vinegar, reserved pineapple juice, and orange food coloring. Heat to boiling. Turn off heat. Combine 1/4 cup cornstarch and 1/4 cup water; slowly stir into saucepan. Continue stirring until mixture thickens.
2.Combine flour, 2 tablespoons oil, 2 tablespoons cornstarch, salt, white pepper, and egg. Add 1 1/2 cups water gradually to make a thick batter. Stir to blend thoroughly. Add chicken pieces, and stir until chicken is well coated.
3.Heat oil in skillet or wok to 360 degrees F (180 degrees C). Fry chicken pieces in hot oil 10 minutes, or until golden. Remove chicken, and drain on paper towels.
4.When ready to serve, layer green peppers, pineapple chunks, and cooked chicken pieces on a platter. Pour hot sweet and sour sauce over top.
(8 ounce) can pineapple chunks, drained (juice reserved)
1/4 cup cornstarch
1 3/4 cups water, divided
3/4 cup white sugar
1/2 cup distilled white vinegar
2 drops orange food color
8 skinless, boneless chicken breast halves - cut into 1 inch cubes
2 1/4 cups self-rising flour
2 tablespoons vegetable oil
2 tablespoons cornstarch
1/2 teaspoon salt
1/4 teaspoon ground white pepper
1 egg
1 1/2 cups water
1 quart vegetable oil for frying
2 green bell pepper, cut into 1 inch pieces
Directions
1.In a saucepan, combine 1 1/2 cups water, sugar, vinegar, reserved pineapple juice, and orange food coloring. Heat to boiling. Turn off heat. Combine 1/4 cup cornstarch and 1/4 cup water; slowly stir into saucepan. Continue stirring until mixture thickens.
2.Combine flour, 2 tablespoons oil, 2 tablespoons cornstarch, salt, white pepper, and egg. Add 1 1/2 cups water gradually to make a thick batter. Stir to blend thoroughly. Add chicken pieces, and stir until chicken is well coated.
3.Heat oil in skillet or wok to 360 degrees F (180 degrees C). Fry chicken pieces in hot oil 10 minutes, or until golden. Remove chicken, and drain on paper towels.
4.When ready to serve, layer green peppers, pineapple chunks, and cooked chicken pieces on a platter. Pour hot sweet and sour sauce over top.
Strawberry and Pineapple Salsa
Ingredients
2 slices fresh pineapple, each 1/2 inch thick, patted dry
1 cup whole strawberries (about 5 ounces), diced
1/4 cup finely chopped red onion
3 to 4 tablespoons chopped fresh mint leaves
1 to 2 teaspoons sugar
1/8 teaspoon crushed red pepper flakes
1 medium lemon
Try over Chicken!!
2 slices fresh pineapple, each 1/2 inch thick, patted dry
1 cup whole strawberries (about 5 ounces), diced
1/4 cup finely chopped red onion
3 to 4 tablespoons chopped fresh mint leaves
1 to 2 teaspoons sugar
1/8 teaspoon crushed red pepper flakes
1 medium lemon
Try over Chicken!!
Jun 22, 2011
Raspberry Pretzel Dessert
RASPBERRY PRETZEL DESSERT
2 c. crushed pretzels
1 tbsp. sugar
1 tbsp. melted butter
1 2/3 c. Cool Whip
1 c. sugar
1 (8 oz.) pkg. cream cheese
2 (3 oz.) pkgs. raspberry gelatin
2 c. pineapple juice, heated
16 oz. pkg. frozen raspberries
Mix pretzels, 1 tablespoon sugar and butter. Press into greased 13"x9" pan. Bake at 400 degrees for 7 to 10 minutes. Cool.
Mix Cool Whip, sugar and cream cheese. Spread mixture over pretzel mix. Chill until firm.
Dissolve gelatin in hot juice. Add raspberries. Pour gelatin mixture over cream cheese layer. Chill.
Greek Salad
Ingredients
1 head Romaine Lettuce, Chopped
4 whole Ripe Tomatoes, Cut Into Six Wedges Each, Then Each Wedge Cut In Half
1 whole (large) Cucumber, Peeled, Cut Into Fourths Lengthwise, And Diced Into Large Chunks
½ whole Red Onion, Sliced Very Thin
30 whole Pitted Kalamata Olives, Cut In Half Lengthwise
6 ounces, weight Crumbled Feta Cheese
Fresh Parsley, Roughly Chopped
¼ cups Olive Oil
2 Tablespoons Red Wine Vinegar
1 teaspoon Sugar (more To Taste)
1 clove Garlic, Minced
6 whole Kalamata Olives (extra), Chopped Fine
¼ teaspoons Salt
Freshly Ground Black Pepper
1 whole Lemon, For Squeezing
1 head Romaine Lettuce, Chopped
4 whole Ripe Tomatoes, Cut Into Six Wedges Each, Then Each Wedge Cut In Half
1 whole (large) Cucumber, Peeled, Cut Into Fourths Lengthwise, And Diced Into Large Chunks
½ whole Red Onion, Sliced Very Thin
30 whole Pitted Kalamata Olives, Cut In Half Lengthwise
6 ounces, weight Crumbled Feta Cheese
Fresh Parsley, Roughly Chopped
¼ cups Olive Oil
2 Tablespoons Red Wine Vinegar
1 teaspoon Sugar (more To Taste)
1 clove Garlic, Minced
6 whole Kalamata Olives (extra), Chopped Fine
¼ teaspoons Salt
Freshly Ground Black Pepper
1 whole Lemon, For Squeezing
Preparation Instructions
Add chopped lettuce, tomato wedges, cucumber chunks, onion slices, halved Kalamata olives, half the feta, and parsley to a large bowl.
Combine olive oil, vinegar, sugar, garlic, salt, pepper, and chopped olives in a bowl. Whisk together until combined. Taste and adjust seasonings (I almost always add a little sugar.)
Pour dressing over salad ingredients, then add salt and pepper. Toss with tongs or clean hands. Just before serving, top with additional feta and squeeze a little lemon juice over the top.
Layered Salad
Ingredients
SALAD:
2 heads Iceberg Lettuce, Chopped
8 ounces, fluid Baby Spinach, Washed And Dried
Salt And Pepper, to taste
8 whole Hard Boiled Eggs, Chopped
16 ounces, weight Bacon, Cooked And Chopped
4 whole Tomatoes, Chopped
1 bunch Green Onions, Thinly Sliced
8 ounces, weight Cheddar Cheese, Grated
1 bag (10 Ounce) Frozen Peas, Partially Thawed
FOR THE DRESSING:
½ cups (Real) Mayonnaise
½ cups Sour Cream
1 Tablespoon Sugar (more To Taste)
SALAD:
2 heads Iceberg Lettuce, Chopped
8 ounces, fluid Baby Spinach, Washed And Dried
Salt And Pepper, to taste
8 whole Hard Boiled Eggs, Chopped
16 ounces, weight Bacon, Cooked And Chopped
4 whole Tomatoes, Chopped
1 bunch Green Onions, Thinly Sliced
8 ounces, weight Cheddar Cheese, Grated
1 bag (10 Ounce) Frozen Peas, Partially Thawed
FOR THE DRESSING:
½ cups (Real) Mayonnaise
½ cups Sour Cream
1 Tablespoon Sugar (more To Taste)
http://thepioneerwoman.com/cooking/2010/10/big-steak-salad/
2 whole Rib-eye Or Strip Steaks, Extra Fat Trimmed
_____
FOR THE DRESSING/MARINADE:
¾ cups Canola Oil
3 Tablespoons Red Wine Vinegar
1 Tablespoon Balsamic Vinegar
1 Tablespoon Worcestershire Sauce
2 Tablespoons Soy Sauce
1 teaspoon (additional) Soy Sauce
2 Tablespoons Lime Juice
2 Tablespoons Sugar
3 cloves Garlic, Peeled
1 Tablespoon Minced Fresh Ginger
½ teaspoons Hot Chili Oil
1 teaspoon Kosher Salt
Lots Of Freshly Ground Black Pepper
_____
FOR THE ONION STRINGS:
2 whole Onions, Sliced As Thin As Possible
2 cups Buttermilk
2 cups Flour
1 Tablespoon Salt
½ teaspoons Cayenne Pepper
1 quart Canola Oil
Black Pepper To Taste
_____
FOR THE CANDIED PECAN BITS:
½ cups Pecans, Chopped
1 cup Sugar
2 Tablespoons Water
_____
FOR THE SALAD:
Lettuce Mix: Romaine, Arugula, Watercress, Raddiccio, Etc.
Small Grape Tomatoes
¾ cups Crumbled Blue Cheese
Preparation Instructions
To make the dressing/marinade, combine all ingredients in a mason jar with the lid. Shake vigorously to combine; taste and adjust seasonings to taste.
Place steak in a plastic zipper bag. Pour in half the marinade and seal. Refrigerate and marinate for at least two hours.
Prepare the onion strings: Slice onion very thin. Place in a baking dish and cover with buttermilk and soak for at least an hour.
Make the candied pecans: Spread pecans on a baking mat or sheet of waxed paper. Add sugar and water to a small saucepan or skillet over medium heat. Cook to 280 degrees, or until dark and clear amber in color, about 5 to 6 minutes. Pour mixture over pecans (may not need all of mixture) and quickly stir/poke with a fork to evenly distribute mixture all over pecans. Allow to cool completely.
Make the onion strings: Combine dry ingredients and set aside. Heat oil to 375 degrees. Grab a handful of onions, throw into the flour mixture, tap to shake off excess, and PLUNGE into hot oil. Fry for a few minutes and remove to a paper towel-lined plate as soon as they are golden brown. Repeat until onions are gone.
Grill (or sautee) the steak over medium-high heat until medium rare, about 2 minutes on each side. Remove from heat and allow to rest. Slice steak against the grain in thin slices.
In a large bowl, add lettuce mix, blue cheese, and cherry tomatoes. Add a little dressing and toss to combine. Add more if needed. Add candied pecans at the end and toss to combine.
Heap salad on a plate, making sure to get plenty of blue cheese, tomatoes, and pecans on each plate. Add half a steak to the top of each plate, then top the steak with onion strings.
Serve immediately. Yum!
_____
FOR THE DRESSING/MARINADE:
¾ cups Canola Oil
3 Tablespoons Red Wine Vinegar
1 Tablespoon Balsamic Vinegar
1 Tablespoon Worcestershire Sauce
2 Tablespoons Soy Sauce
1 teaspoon (additional) Soy Sauce
2 Tablespoons Lime Juice
2 Tablespoons Sugar
3 cloves Garlic, Peeled
1 Tablespoon Minced Fresh Ginger
½ teaspoons Hot Chili Oil
1 teaspoon Kosher Salt
Lots Of Freshly Ground Black Pepper
_____
FOR THE ONION STRINGS:
2 whole Onions, Sliced As Thin As Possible
2 cups Buttermilk
2 cups Flour
1 Tablespoon Salt
½ teaspoons Cayenne Pepper
1 quart Canola Oil
Black Pepper To Taste
_____
FOR THE CANDIED PECAN BITS:
½ cups Pecans, Chopped
1 cup Sugar
2 Tablespoons Water
_____
FOR THE SALAD:
Lettuce Mix: Romaine, Arugula, Watercress, Raddiccio, Etc.
Small Grape Tomatoes
¾ cups Crumbled Blue Cheese
Preparation Instructions
To make the dressing/marinade, combine all ingredients in a mason jar with the lid. Shake vigorously to combine; taste and adjust seasonings to taste.
Place steak in a plastic zipper bag. Pour in half the marinade and seal. Refrigerate and marinate for at least two hours.
Prepare the onion strings: Slice onion very thin. Place in a baking dish and cover with buttermilk and soak for at least an hour.
Make the candied pecans: Spread pecans on a baking mat or sheet of waxed paper. Add sugar and water to a small saucepan or skillet over medium heat. Cook to 280 degrees, or until dark and clear amber in color, about 5 to 6 minutes. Pour mixture over pecans (may not need all of mixture) and quickly stir/poke with a fork to evenly distribute mixture all over pecans. Allow to cool completely.
Make the onion strings: Combine dry ingredients and set aside. Heat oil to 375 degrees. Grab a handful of onions, throw into the flour mixture, tap to shake off excess, and PLUNGE into hot oil. Fry for a few minutes and remove to a paper towel-lined plate as soon as they are golden brown. Repeat until onions are gone.
Grill (or sautee) the steak over medium-high heat until medium rare, about 2 minutes on each side. Remove from heat and allow to rest. Slice steak against the grain in thin slices.
In a large bowl, add lettuce mix, blue cheese, and cherry tomatoes. Add a little dressing and toss to combine. Add more if needed. Add candied pecans at the end and toss to combine.
Heap salad on a plate, making sure to get plenty of blue cheese, tomatoes, and pecans on each plate. Add half a steak to the top of each plate, then top the steak with onion strings.
Serve immediately. Yum!
Quick Chicken with Asparagus and Provolone
Ingredients
4 skinless, boneless chicken breast halves
5 tablespoons olive oil
2 eggs, beaten
1 cup Italian-style dry bread crumbs
1 (14.5 ounce) can chicken broth
1 (10 ounce) can asparagus, drained
4 slices provolone cheese
Directions
Heat oil in a large 2-inch deep skillet. Dip chicken in egg beat, then coat in bread crumbs. Brown in skillet on both sides.
When chicken is browned, add broth and place asparagus evenly over chicken. Lay a slice of cheese over each chicken piece.
Cover skillet and cook over medium heat for 15 minutes, or until chicken is cooked through and no longer pink inside.
4 skinless, boneless chicken breast halves
5 tablespoons olive oil
2 eggs, beaten
1 cup Italian-style dry bread crumbs
1 (14.5 ounce) can chicken broth
1 (10 ounce) can asparagus, drained
4 slices provolone cheese
Directions
Heat oil in a large 2-inch deep skillet. Dip chicken in egg beat, then coat in bread crumbs. Brown in skillet on both sides.
When chicken is browned, add broth and place asparagus evenly over chicken. Lay a slice of cheese over each chicken piece.
Cover skillet and cook over medium heat for 15 minutes, or until chicken is cooked through and no longer pink inside.
Chicken with Asparagus and Roasted Red Peppers
Ingredients
1/2 cup chicken broth
1 pound boned and skinned chicken breast halves
salt and pepper to taste
1/2 pound fresh asparagus, trimmed and cut into 2 inch pieces
1 (7 ounce) jar roasted red peppers, drained and chopped
1 clove garlic, minced
1/2 cup chopped roma (plum) tomatoes
1 teaspoon balsamic vinegar, or to taste
1/2 cup shredded mozzarella cheese
Directions
Heat the broth in a large skillet over medium-high heat. Season chicken with salt and pepper, and place in the skillet.
Cook 15 minutes, until chicken is almost done.
Place asparagus, red peppers and garlic in skillet.
Continue cooking 10 minutes, or until chicken juices run clear and asparagus is tender.
Place tomatoes in skillet during last 2 minutes of cook time.
Sprinkle with vinegar.
Top with mozzarella cheese to serve.
1/2 cup chicken broth
1 pound boned and skinned chicken breast halves
salt and pepper to taste
1/2 pound fresh asparagus, trimmed and cut into 2 inch pieces
1 (7 ounce) jar roasted red peppers, drained and chopped
1 clove garlic, minced
1/2 cup chopped roma (plum) tomatoes
1 teaspoon balsamic vinegar, or to taste
1/2 cup shredded mozzarella cheese
Directions
Heat the broth in a large skillet over medium-high heat. Season chicken with salt and pepper, and place in the skillet.
Cook 15 minutes, until chicken is almost done.
Place asparagus, red peppers and garlic in skillet.
Continue cooking 10 minutes, or until chicken juices run clear and asparagus is tender.
Place tomatoes in skillet during last 2 minutes of cook time.
Sprinkle with vinegar.
Top with mozzarella cheese to serve.
Asparagus and Mozzarella Stuffed Chicken Breasts
Ingredients
2 large skinless, boneless chicken breast halves
salt and black pepper to taste
8 asparagus spears, trimmed - divided
1/2 cup shredded mozzarella cheese, divided
1/4 cup Italian seasoned bread crumbs
Directions
Preheat an oven to 375 degrees F (190 degrees C). Grease an 8x8-inch baking dish.
Place each chicken breast between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface.
Firmly pound the chicken with the smooth side of a meat mallet to an even thickness of about 1/4 inch. Sprinkle each side with salt and pepper.
Place 4 spears of asparagus down the center of a chicken breast, and spread about 1/4 cup of mozzarella cheese over the asparagus.
Repeat with the other chicken breast, and roll the chicken around the asparagus and cheese to make a tidy, compact roll.
Place the rolls seam sides down in the prepared baking dish, and sprinkle each with about 2 tablespoons of bread crumbs.
Bake in the preheated oven until the juices run clear when pricked with a fork, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
2 large skinless, boneless chicken breast halves
salt and black pepper to taste
8 asparagus spears, trimmed - divided
1/2 cup shredded mozzarella cheese, divided
1/4 cup Italian seasoned bread crumbs
Directions
Preheat an oven to 375 degrees F (190 degrees C). Grease an 8x8-inch baking dish.
Place each chicken breast between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface.
Firmly pound the chicken with the smooth side of a meat mallet to an even thickness of about 1/4 inch. Sprinkle each side with salt and pepper.
Place 4 spears of asparagus down the center of a chicken breast, and spread about 1/4 cup of mozzarella cheese over the asparagus.
Repeat with the other chicken breast, and roll the chicken around the asparagus and cheese to make a tidy, compact roll.
Place the rolls seam sides down in the prepared baking dish, and sprinkle each with about 2 tablespoons of bread crumbs.
Bake in the preheated oven until the juices run clear when pricked with a fork, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Jun 6, 2011
Nutella Mug Cake
Oh this is good, easy and FAST!!
4 tablespoons self rising flour
4 tablespoons white granulated sugar
1 egg
3 tablespoons cocoa powder
3 tablespoons Nutella
3 tablespoons milk
3 tablespoons olive or vegetable oil
4 tablespoons white granulated sugar
1 egg
3 tablespoons cocoa powder
3 tablespoons Nutella
3 tablespoons milk
3 tablespoons olive or vegetable oil
Combine all ingredients in a large coffee mug. Whisk well with a fork until smooth. Microwave on high for 1 1/2 – 3 minutes. (Time depends on microwave wattage. Mine took 2 1/2 minutes.) Top with whipped cream and a little chocolate sauce if desired. (we were out of whipped cream so we drizzled caramel over it!!)
Top with whipped cream and chocolate syrup. Enjoy!
Note: Depending on the wattage of your microwave, you may have to increase cooking time.
Makes 1 very large serving.
This is where I found the picture and recipe! Enjoy!! :)
May 18, 2011
Fruit Pizza
Fruit Pizza with White Chocolate
Ingredients
1/2 cup butter
1/2 cup shortening
1 1/2 cups white sugar
2 eggs
2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
2 cups vanilla baking chips
1/4 cup heavy cream
1 (8 ounce) package cream cheese
1 pint fresh strawberries, sliced
1/2 cup white sugar
2 tablespoons cornstarch
1 cup pineapple juice
1 teaspoon lemon juice
Directions
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a cookie sheet.
For the crust: Cream together butter, shortening and 1 1/2 cups sugar with electric mixer. Beat in eggs. In a separate bowl, stir together flour, cream of tartar, baking soda and salt. Beat flour mixture into butter mixture to form a stiff dough. Press dough into a rectangle as large as the baking sheet.
Bake for 10 minutes in the preheated oven, or until light brown.
For the filling: In medium microwave safe bowl, microwave vanilla chips and cream on high 60 to 90 seconds, or until chips are melted and smooth after stirring. Beat in cream cheese with electric mixer until creamy. Spread on cooled cookie crust.
For the topping: Arrange sliced fruit decoratively over filling. In a medium saucepan over medium heat, combine 1/2 cup sugar, cornstarch, pineapple and lemon juices. Stir and cook until sugar dissolves and mixture thickens. Pour over fruit. Refrigerate until serving.
Ingredients
1/2 cup butter
1/2 cup shortening
1 1/2 cups white sugar
2 eggs
2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
2 cups vanilla baking chips
1/4 cup heavy cream
1 (8 ounce) package cream cheese
1 pint fresh strawberries, sliced
1/2 cup white sugar
2 tablespoons cornstarch
1 cup pineapple juice
1 teaspoon lemon juice
Directions
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a cookie sheet.
For the crust: Cream together butter, shortening and 1 1/2 cups sugar with electric mixer. Beat in eggs. In a separate bowl, stir together flour, cream of tartar, baking soda and salt. Beat flour mixture into butter mixture to form a stiff dough. Press dough into a rectangle as large as the baking sheet.
Bake for 10 minutes in the preheated oven, or until light brown.
For the filling: In medium microwave safe bowl, microwave vanilla chips and cream on high 60 to 90 seconds, or until chips are melted and smooth after stirring. Beat in cream cheese with electric mixer until creamy. Spread on cooled cookie crust.
For the topping: Arrange sliced fruit decoratively over filling. In a medium saucepan over medium heat, combine 1/2 cup sugar, cornstarch, pineapple and lemon juices. Stir and cook until sugar dissolves and mixture thickens. Pour over fruit. Refrigerate until serving.
PHILADELPHIA Cream Cheese~Fruit Pizza
1 pkg. (16.5 oz.) refrigerated sliceable sugar cookies, sliced
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/4 cup sugar
1/2 tsp. vanilla
4 cups assorted cut-up fruit (kiwi, strawberries, blueberries, drained canned mandarin oranges)
1/4 cup apricot preserves, pressed through sieve to remove lumps
1 Tbsp. water
Make It
HEAT oven to 375°F.
LINE 12-inch pizza pan with foil; spray with cooking spray. Arrange cookie dough slices in single layer in prepared pan; press together to form crust. Bake 14 min.; cool completely. Invert onto plate; carefully remove foil. Turn crust over.
BEAT cream cheese, sugar and vanilla with mixer until well blended. Spread over crust.
TOP with fruit. Mix preserves and water; brush over fruit. Refrigerate 2 hours.
To Soften Cream Cheese
Place completely unwrapped package of cream cheese on microwaveable plate. Microwave on HIGH for 10 to 15 sec. or until slightly softened
JELL-O Pudding Fruit Pizza
Instead of cool whip or cream cheese use pudding!
Cool Whip~Fruit Pizza
1 pkg. (16.5 oz.) refrigerated sliceable sugar cookies, sliced
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/4 cup sugar
1/2 tsp. vanilla
4 cups assorted cut-up fruit (kiwi, strawberries, blueberries, drained canned mandarin oranges)
1/4 cup apricot preserves, pressed through sieve to remove lumps
1 Tbsp. water
Make It
HEAT oven to 375°F.
LINE 12-inch pizza pan with foil; spray with cooking spray. Arrange cookie dough slices in single layer in prepared pan; press together to form crust. Bake 14 min.; cool completely. Invert onto plate; carefully remove foil. Turn crust over.
BEAT cream cheese, sugar and vanilla with mixer until well blended. Spread over crust.
TOP with fruit. Mix preserves and water; brush over fruit. Refrigerate 2 hours.
To Soften Cream Cheese
Place completely unwrapped package of cream cheese on microwaveable plate. Microwave on HIGH for 10 to 15 sec. or until slightly softened
JELL-O Pudding Fruit Pizza
1 pkg. (18 oz.) refrigerated sliceable sugar cookies
2 cups thawed COOL WHIP Whipped Topping
2 cups assorted fruit, such as sliced bananas, strawberry slices, grapes, nectarine slices, peeled kiwi slices
2 cups assorted fruit, such as sliced bananas, strawberry slices, grapes, nectarine slices, peeled kiwi slices
PREHEAT oven to 350°F. Press dough evenly into 12-inch pizza pan. Bake 15 to 18 minutes or until golden brown. Cool in pan on wire rack.
REMOVE crust from pan; place on serving plate. Spread with whipped topping; top with fruit.
SERVE immediately. Or, cover and refrigerate until ready to serve. Cut into 16 slices to serve. Store leftover pizza in refrigerator.
You can decorate it so many ways!!
SERVE immediately. Or, cover and refrigerate until ready to serve. Cut into 16 slices to serve. Store leftover pizza in refrigerator.
You can decorate it so many ways!!
~Variation~
Prepare as directed, substituting 1 pkg. (20 oz.) refrigerated chocolate chip cookie dough for the sugar cookie dough. Bake 10 to 12 minutes or until golden brown.
~Great Substitute~
Prepare as directed, substituting chopped candy bars for assorted fruit.
You can use regular pizza dough or sugar cookie dough or chocolate chip dough or a cake mix! Cool Whip or Cream cheese or white chocolate or frosting for the frosting.
Dessert Pizza Recipe
Nonstick spray
3 Tbsp butter
10 oz mini marshmallows
6 cups crisp rice cereal
1 quart raspberry or strawberry sherbet, softened
Fruit of choice
Spray a metal or tinfoil pizza pan with nonstick spray, set aside.
In a glass bowl (microwave) or large pot (stove top), melt butter and marshmallows, stirring until completely melted and well combined. Add cereal, stir until well coated.
Press mixture into bottom of pizza pan to form a “pizza crust” – keep the middle relatively even, and build up a bit of a “crust” around the outside. Cool until set.
Spread with softened sherbet:
Wrap with plastic wrap, freeze until ready to serve. Just before serving, remove from freezer, top with fruit! Slice and serve like you would any other pizza
3 Tbsp butter
10 oz mini marshmallows
6 cups crisp rice cereal
1 quart raspberry or strawberry sherbet, softened
Fruit of choice
Spray a metal or tinfoil pizza pan with nonstick spray, set aside.
In a glass bowl (microwave) or large pot (stove top), melt butter and marshmallows, stirring until completely melted and well combined. Add cereal, stir until well coated.
Press mixture into bottom of pizza pan to form a “pizza crust” – keep the middle relatively even, and build up a bit of a “crust” around the outside. Cool until set.
Spread with softened sherbet:
Wrap with plastic wrap, freeze until ready to serve. Just before serving, remove from freezer, top with fruit! Slice and serve like you would any other pizza
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