1 pizza crust mix
36 slices pepperoni
6 TBSP shredded mozzarella cheese
flour, for rolling out dough
Directions
Prepare pizza dough as directed. Preheat oven to 325F degrees. Sprinkle counter top with flour and roll dough thinly. Cut dough into 6 pieces. Place 6 pepperoni and 1 TBSP of cheese into the center of each piece. Pinch opening of each peice together and roll into a ball using your the palm of your hand. Place onto pizza sheet and bake 25 minutes. Use pizza sauce to dip.
Prep Time: 10 Min
Cook Time: 25 Min
Total Time: 35 Min
Servings: 6
Thanks Eversave
March 24, 2010
March 20, 2010
Crockpot pizza
3/4 lb Hamburger browned and drianed
3/4 lb italian sausage, browned and drianed
1/2 t salt
1/8 t pepper
1/4 t garlic powder
1/2 t Italian seasoning
1/8 t ground red pepper
1 lb monzzarella cheese, grate
1 meduim onion, chopped
1 package pepperoni
1 lb rigatoni noodles cooked and drained
1 can cream of mushroom soup 10 oz
1 jar pizza sauce 14 oz
1 can mushrooms 6 oz
Fry hamburger and sausage, drain grease. Stir in salt, pepper, garlic powder, Italian seasoning and red pepper together mix with hamburger and sausage. Layer the ingredients in a crockpot in the following order: Meat, noodles, cheese, soup, onions, pizza sauce, pepperoni, mushrooms and juice. Cook 4 hours on low.
3/4 lb italian sausage, browned and drianed
1/2 t salt
1/8 t pepper
1/4 t garlic powder
1/2 t Italian seasoning
1/8 t ground red pepper
1 lb monzzarella cheese, grate
1 meduim onion, chopped
1 package pepperoni
1 lb rigatoni noodles cooked and drained
1 can cream of mushroom soup 10 oz
1 jar pizza sauce 14 oz
1 can mushrooms 6 oz
Fry hamburger and sausage, drain grease. Stir in salt, pepper, garlic powder, Italian seasoning and red pepper together mix with hamburger and sausage. Layer the ingredients in a crockpot in the following order: Meat, noodles, cheese, soup, onions, pizza sauce, pepperoni, mushrooms and juice. Cook 4 hours on low.
March 19, 2010
Chocolate Chess Pie
1 1/2 c sugar
1/3 c cocoa
1 stick butter
4 eggs beaten
1/4 c evaporated milk
1 t vanilla extract
1/2 t chocolate extract (I have never used)
1 9" deep unbaked pie shell
Mix sugar, cocoa, butter, eggs and milk. Add vanilla & choc extracts. Pour into unbaked pie shell.
Bake 325 for 50-60 min, Do not overcook! There will be a slight jiggle not a big one.
Don't double recipe
1/3 c cocoa
1 stick butter
4 eggs beaten
1/4 c evaporated milk
1 t vanilla extract
1/2 t chocolate extract (I have never used)
1 9" deep unbaked pie shell
Mix sugar, cocoa, butter, eggs and milk. Add vanilla & choc extracts. Pour into unbaked pie shell.
Bake 325 for 50-60 min, Do not overcook! There will be a slight jiggle not a big one.
Don't double recipe
March 18, 2010
French onion soup
3 large onions, thinly sliced
1 T butter melted
1 T olive oil
1 t sugar
3 T flour
1/2 t salt
1/4 t pepper
1 t dried thyme leaves
1 bay leaf
4 14oz can beef broth
In 3-4 qt crockpot combine onions, melted butter, olive oil and sugar. Cover crockpot and cook onions on high heat for 30-50 minutes or until onions begin to brown around the edges. Stir thorougly.
Sprinkle flour, salt and pepper over the onions; mix well. Let cook for 15 minutes longer on high.
Then add thyme, bay leaf, and beef broth and stir again. Cover crockpot and cook on Low for 7-9 hours or until onions are tender. Remove bay leaf before serving.
1 T butter melted
1 T olive oil
1 t sugar
3 T flour
1/2 t salt
1/4 t pepper
1 t dried thyme leaves
1 bay leaf
4 14oz can beef broth
In 3-4 qt crockpot combine onions, melted butter, olive oil and sugar. Cover crockpot and cook onions on high heat for 30-50 minutes or until onions begin to brown around the edges. Stir thorougly.
Sprinkle flour, salt and pepper over the onions; mix well. Let cook for 15 minutes longer on high.
Then add thyme, bay leaf, and beef broth and stir again. Cover crockpot and cook on Low for 7-9 hours or until onions are tender. Remove bay leaf before serving.
March 17, 2010
Deep dish chicken cordon bleu
By Pillsbury
1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls (8 rolls)
2 tablespoons LAND O LAKES® Unsalted or Salted Butter
1 tablespoon Crisco® 100% Extra Virgin Olive Oil or Pure Olive Oil
1 medium onion, thinly sliced
1 clove garlic, finely chopped
1 box (13.25 oz) frozen baked honey-battered chicken tenders, thawed, cut into 1/2-inch pieces, or 1 deli rotisserie chicken (2 to 2 1/2 lb), shredded
16 slices (1 oz each) Muenster cheese
1/4 cup grated Parmesan cheese
1/4 cup mayonnaise or salad dressing
2 tablespoons Dijon mustard
2 teaspoons lemon juice
1 teaspoon honey
1 teaspoon horseradish sauce or cream-style prepared horseradish
1/2 teaspoon chopped fresh thyme leaves or 1/8 teaspoon dried thyme leaves
1 lb shaved cooked brown-sugar or maple-glazed ham (from deli)
DIRECTIONS
1. Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with Crisco® Original No-Stick Cooking Spray. Unroll crescent rolls in baking dish; press perforations to seal. Bake 10 to 13 minutes or until light golden brown.
2. Meanwhile, in 10-inch skillet, heat butter and oil over medium heat. Add onion and garlic; cook 2 to 3 minutes, stirring frequently, until softened. Remove from heat; stir in cut-up chicken tenders.
3. Place 8 slices of the Muenster cheese over baked crust. In small bowl, stir Parmesan cheese, mayonnaise, mustard, lemon juice, honey, horseradish sauce and thyme until well blended. Spoon half of the mayonnaise mixture evenly over cheese on crust.
4. Spoon chicken mixture evenly over mayonnaise mixture on crust. Spoon remaining mayonnaise mixture evenly over chicken. Cover chicken evenly with ham. Top with remaining 8 slices Muenster cheese.
5. Bake 15 to 20 minutes longer or until cheese is melted and filling is thoroughly heated.
1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls (8 rolls)
2 tablespoons LAND O LAKES® Unsalted or Salted Butter
1 tablespoon Crisco® 100% Extra Virgin Olive Oil or Pure Olive Oil
1 medium onion, thinly sliced
1 clove garlic, finely chopped
1 box (13.25 oz) frozen baked honey-battered chicken tenders, thawed, cut into 1/2-inch pieces, or 1 deli rotisserie chicken (2 to 2 1/2 lb), shredded
16 slices (1 oz each) Muenster cheese
1/4 cup grated Parmesan cheese
1/4 cup mayonnaise or salad dressing
2 tablespoons Dijon mustard
2 teaspoons lemon juice
1 teaspoon honey
1 teaspoon horseradish sauce or cream-style prepared horseradish
1/2 teaspoon chopped fresh thyme leaves or 1/8 teaspoon dried thyme leaves
1 lb shaved cooked brown-sugar or maple-glazed ham (from deli)
DIRECTIONS
1. Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with Crisco® Original No-Stick Cooking Spray. Unroll crescent rolls in baking dish; press perforations to seal. Bake 10 to 13 minutes or until light golden brown.
2. Meanwhile, in 10-inch skillet, heat butter and oil over medium heat. Add onion and garlic; cook 2 to 3 minutes, stirring frequently, until softened. Remove from heat; stir in cut-up chicken tenders.
3. Place 8 slices of the Muenster cheese over baked crust. In small bowl, stir Parmesan cheese, mayonnaise, mustard, lemon juice, honey, horseradish sauce and thyme until well blended. Spoon half of the mayonnaise mixture evenly over cheese on crust.
4. Spoon chicken mixture evenly over mayonnaise mixture on crust. Spoon remaining mayonnaise mixture evenly over chicken. Cover chicken evenly with ham. Top with remaining 8 slices Muenster cheese.
5. Bake 15 to 20 minutes longer or until cheese is melted and filling is thoroughly heated.
March 9, 2010
Lemon bars
2 1/4 cups all-purpose flour, divided
1/2 cup powdered sugar
1 cup cold butter, cut into pieces
4 large eggs
2 cups granulated sugar
1 teaspoon lemon zest
1/3 cup fresh lemon juice
1/2 teaspoon baking powder
Powdered sugar
Preparation
1. Preheat oven to 350°. Line bottom and sides of a 13- x 9-inch pan with heavy-duty aluminum foil or parchment paper, allowing 2 to 3 inches to extend over sides; lightly grease foil.
2. Stir together 2 cups flour and 1/2 cup powdered sugar. Cut in butter using a pastry blender or fork until crumbly. Press mixture onto bottom of prepared pan.
3. Bake at 350° for 20 to 25 minutes or until lightly browned.
4. Meanwhile, whisk eggs in a large bowl until smooth; whisk in granulated sugar, lemon zest, and lemon juice. Stir together baking powder and remaining 1/4 cup flour; whisk into egg mixture. Pour mixture over hot baked crust.
5. Bake at 350° for 25 minutes or until filling is set. Let cool in pan on a wire rack 30 minutes. Lift from pan, using foil sides as handles. Cool completely on a wire rack (about 30 minutes). Remove foil, and cut into bars; sprinkle with powdered sugar.
Note: To make ahead, prepare as directed. Cover tightly, and freeze up to 1 month.
Southern Living, MARCH 2010
1/2 cup powdered sugar
1 cup cold butter, cut into pieces
4 large eggs
2 cups granulated sugar
1 teaspoon lemon zest
1/3 cup fresh lemon juice
1/2 teaspoon baking powder
Powdered sugar
Preparation
1. Preheat oven to 350°. Line bottom and sides of a 13- x 9-inch pan with heavy-duty aluminum foil or parchment paper, allowing 2 to 3 inches to extend over sides; lightly grease foil.
2. Stir together 2 cups flour and 1/2 cup powdered sugar. Cut in butter using a pastry blender or fork until crumbly. Press mixture onto bottom of prepared pan.
3. Bake at 350° for 20 to 25 minutes or until lightly browned.
4. Meanwhile, whisk eggs in a large bowl until smooth; whisk in granulated sugar, lemon zest, and lemon juice. Stir together baking powder and remaining 1/4 cup flour; whisk into egg mixture. Pour mixture over hot baked crust.
5. Bake at 350° for 25 minutes or until filling is set. Let cool in pan on a wire rack 30 minutes. Lift from pan, using foil sides as handles. Cool completely on a wire rack (about 30 minutes). Remove foil, and cut into bars; sprinkle with powdered sugar.
Note: To make ahead, prepare as directed. Cover tightly, and freeze up to 1 month.
Southern Living, MARCH 2010
March 4, 2010
Coconut Cupcakes
By myrecipes.com
2 3/4 cups butter, at room temperature
2 cups granulated sugar
4 large eggs
2 teaspoons each vanilla and almond extracts
3 cups all-purpose flour
1/2 teaspoon each baking powder, baking soda, and salt
1 cup coconut milk
1 1/2 cups flaked coconut, plain or toasted
8 ounces cream cheese, at room temperature
2 3/4 cups powdered sugar
Preparation
1. Preheat oven to 350°. In a large bowl, cream together 2 cups butter and granulated sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Mix in 1 1/2 teaspoons each vanilla and almond extracts.
2. In another large bowl, combine flour, baking powder, baking soda, and salt. Add to butter and sugar mixture in 3 batches, alternating with coconut milk. Stir 1 cup flaked coconut into the batter.
3. Fill 30 paper-lined muffin cups (1/2-cup capacity) in two or more muffin pans about 2/3 full with batter. Bake until a toothpick inserted into the center of a cupcake comes out clean, 15 to 20 minutes. Cool for 10 minutes before removing muffins from pans. Cool completely.
4. Meanwhile, in a medium bowl, beat cream cheese, 3/4 cup butter, and 1/2 teaspoon each vanilla and almond extract until smooth. Gradually beat in powdered sugar. Frost cupcakes and sprinkle with remaining coconut.
2 3/4 cups butter, at room temperature
2 cups granulated sugar
4 large eggs
2 teaspoons each vanilla and almond extracts
3 cups all-purpose flour
1/2 teaspoon each baking powder, baking soda, and salt
1 cup coconut milk
1 1/2 cups flaked coconut, plain or toasted
8 ounces cream cheese, at room temperature
2 3/4 cups powdered sugar
Preparation
1. Preheat oven to 350°. In a large bowl, cream together 2 cups butter and granulated sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Mix in 1 1/2 teaspoons each vanilla and almond extracts.
2. In another large bowl, combine flour, baking powder, baking soda, and salt. Add to butter and sugar mixture in 3 batches, alternating with coconut milk. Stir 1 cup flaked coconut into the batter.
3. Fill 30 paper-lined muffin cups (1/2-cup capacity) in two or more muffin pans about 2/3 full with batter. Bake until a toothpick inserted into the center of a cupcake comes out clean, 15 to 20 minutes. Cool for 10 minutes before removing muffins from pans. Cool completely.
4. Meanwhile, in a medium bowl, beat cream cheese, 3/4 cup butter, and 1/2 teaspoon each vanilla and almond extract until smooth. Gradually beat in powdered sugar. Frost cupcakes and sprinkle with remaining coconut.
March 3, 2010
Lemon angel food cupcakes
By Myrecipes.com
Cupcakes:
1/2 cup cake flour (about 2 ounces)
3/4 cup powdered sugar
3/4 cup egg whites (about 5 large eggs)
1/8 teaspoon salt
3/4 teaspoon cream of tartar
1/2 cup granulated sugar
1/2 teaspoon vanilla extract
2 teaspoons grated lemon rind
Lemon Frosting:
1/4 cup butter, softened
2 cups powdered sugar
1 tablespoon 1% low-fat milk
1 to 2 tablespoons freshly squeezed lemon juice
Edible flowers such as pansies or rosebuds (optional)
Preparation
Preheat oven to 350°.
Place 16 paper muffin cup liners in muffin cups. Set aside.
Lightly spoon cake flour into dry measuring cups; level with a knife. Sift together flour and 3/4 cup powdered sugar into a medium bowl; repeat the procedure 2 times.
Beat egg whites and salt with a mixer at high speed until frothy (about 1 minute). Add cream of tartar, and beat until soft peaks form. Add 1/2 cup granulated sugar, 1 tablespoon at a time, beating until stiff peaks form. Sprinkle flour mixture over egg white mixture, 1/4 cup at a time; fold in after each addition. Stir in vanilla and rind.
Divide batter evenly among prepared muffin cups. Bake at 350° for 18 minutes or until lightly browned. Remove from pan; let cool completely on a wire rack.
To prepare frosting, beat butter with a mixer at high speed until fluffy. Gradually add 2 cups powdered sugar; beat at low speed just until blended. Add milk and lemon juice; beat until fluffy. Add more lemon juice as needed to adjust the consistency. Spread 2 tablespoons lemon frosting over each cupcake. Garnish with edible pansies and rosebuds, if desired.
Cupcakes:
1/2 cup cake flour (about 2 ounces)
3/4 cup powdered sugar
3/4 cup egg whites (about 5 large eggs)
1/8 teaspoon salt
3/4 teaspoon cream of tartar
1/2 cup granulated sugar
1/2 teaspoon vanilla extract
2 teaspoons grated lemon rind
Lemon Frosting:
1/4 cup butter, softened
2 cups powdered sugar
1 tablespoon 1% low-fat milk
1 to 2 tablespoons freshly squeezed lemon juice
Edible flowers such as pansies or rosebuds (optional)
Preparation
Preheat oven to 350°.
Place 16 paper muffin cup liners in muffin cups. Set aside.
Lightly spoon cake flour into dry measuring cups; level with a knife. Sift together flour and 3/4 cup powdered sugar into a medium bowl; repeat the procedure 2 times.
Beat egg whites and salt with a mixer at high speed until frothy (about 1 minute). Add cream of tartar, and beat until soft peaks form. Add 1/2 cup granulated sugar, 1 tablespoon at a time, beating until stiff peaks form. Sprinkle flour mixture over egg white mixture, 1/4 cup at a time; fold in after each addition. Stir in vanilla and rind.
Divide batter evenly among prepared muffin cups. Bake at 350° for 18 minutes or until lightly browned. Remove from pan; let cool completely on a wire rack.
To prepare frosting, beat butter with a mixer at high speed until fluffy. Gradually add 2 cups powdered sugar; beat at low speed just until blended. Add milk and lemon juice; beat until fluffy. Add more lemon juice as needed to adjust the consistency. Spread 2 tablespoons lemon frosting over each cupcake. Garnish with edible pansies and rosebuds, if desired.
March 2, 2010
Orea Cake
1 chocolate cake mix
1 carton of whipped cream
1 carton of vanilla frosting
10 Oreos
Directions
In a bowl mix cake mix(and ingredients it needs)and bake it in a 350F degrees oven for exactly 30 min. in 2 circle cake pans. When done let cool. After it is cool put carton of whipped cream on 1 cake, then put other cake on top. Meanwhile, in a bowl crush the 10 Oreos and mix them with the vanilla frosting and frost the top of cake!
1 carton of whipped cream
1 carton of vanilla frosting
10 Oreos
Directions
In a bowl mix cake mix(and ingredients it needs)and bake it in a 350F degrees oven for exactly 30 min. in 2 circle cake pans. When done let cool. After it is cool put carton of whipped cream on 1 cake, then put other cake on top. Meanwhile, in a bowl crush the 10 Oreos and mix them with the vanilla frosting and frost the top of cake!
March 1, 2010
Black bottom cupcakes
Yields: 18
Cooking Time: 35 min
Ingredients
8 ounces cream cheese
1 egg
1/3 cup sugar
1/8 teaspoon salt
1/2 teaspoon vanilla
1 cup chocolate chips (the mini chips are nice)
1 1/2 cups flour
1 cup sugar
1/4 cup (generous) cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1 cup water
1/3 cup oil
1 tablespoon vinegar
1 tablespoon vanilla
Instructions
Preheat oven to 350°F.
Mix cream cheese, egg, sugar, 1/8 teaspoon of the salt, and 1/2 teaspoon of the vanilla together in a small bowl until smooth.
Stir in chocolate chips.
In a separate bowl, blend the flour, sugar, cocoa, baking soda, and the half teaspoon of salt.
Add the water, oil, vinegar and the tablespoon of vanilla to the dry ingredients; stir until blended.
Fill 18 paper-lined cupcake cups half-full with cake batter.
Drop a tablespoon of the cream cheese mixture into each cup. For the best looking cupcakes, after dropping the cream cheese mixture into the batter, just use a spoon to lightly cover the cream cheese with the cake batter (it makes the tops more rounded).
Bake at 350°F for about 30-35 minutes.
Cooking Time: 35 min
Ingredients
8 ounces cream cheese
1 egg
1/3 cup sugar
1/8 teaspoon salt
1/2 teaspoon vanilla
1 cup chocolate chips (the mini chips are nice)
1 1/2 cups flour
1 cup sugar
1/4 cup (generous) cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1 cup water
1/3 cup oil
1 tablespoon vinegar
1 tablespoon vanilla
Instructions
Preheat oven to 350°F.
Mix cream cheese, egg, sugar, 1/8 teaspoon of the salt, and 1/2 teaspoon of the vanilla together in a small bowl until smooth.
Stir in chocolate chips.
In a separate bowl, blend the flour, sugar, cocoa, baking soda, and the half teaspoon of salt.
Add the water, oil, vinegar and the tablespoon of vanilla to the dry ingredients; stir until blended.
Fill 18 paper-lined cupcake cups half-full with cake batter.
Drop a tablespoon of the cream cheese mixture into each cup. For the best looking cupcakes, after dropping the cream cheese mixture into the batter, just use a spoon to lightly cover the cream cheese with the cake batter (it makes the tops more rounded).
Bake at 350°F for about 30-35 minutes.
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