Classic Pecan Pie

Ingredients

• 1 cup Karo® Light Corn Syrup*
• 3 eggs
• 1 cup sugar
• 2 tablespoons butter, melted
• 1 teaspoon Spice Islands® Pure Vanilla Extract
• 1 1/2 cups pecans
• 1 (9 inch) unbaked deep dish pie crust

Directions

1. Mix corn syrup, eggs, sugar, butter and vanilla using a spoon. Stir in pecans.
2. Pour into pie crust.
3. Bake at 350 degrees F on center rack of oven for 60 to 70 minutes.
4. Cool for 2 hours before serving.               

Footnotes

• Tips:
• Pie is done when center reaches 200 degrees F. Tap center surface of pie lightly – it should spring back when done. For easy clean up, spray pie pan with cooking spray. If pie crust is over browning, cover edges with foil.
• High Altitude Adjustments:
• Reduce sugar to 2/3 cup and increase butter to 3 tablespoons. Reduce oven temperature to 325 degrees F.
• *To reduce calories substitute Karo® Lite Syrup.

Mexican Wedding Cookies

Ingredients:

1 cup butter 1/2 cup white sugar 2 teaspoons vanilla extract 2 teaspoons water

2 cups all-purpose flour

1 cup chopped almonds

1/2 cup confectioners' sugar

 

Directions:

1.	In a medium bowl, cream the butter and sugar. Stir in vanilla and water. Add the flour and almonds, mix until blended. Cover and chill for 3 hours.
2.	Preheat oven to 325 degrees.
3.	Shape dough into balls or crescents. Place on an unprepared cookie sheet and bake for 15 to 20 minutes in the preheated oven. Remove from pan to cool on wire racks. When cookies are cool, roll in confectioners' sugar. Store at room temperature in an airtight container

Breakfast Fiesta Crunchy Tacos

Ingredients: 1/4 cup fat-free refried beans
1 wedge The Laughing Cow Light Creamy Swiss cheese
2 corn taco shells (flat-bottomed shells, if available)
1/4 cup finely chopped onion
1/2 tsp. chopped garlic
1/2 cup fat-free liquid egg substitute (like Egg Beaters Original)
1/4 tsp. taco seasoning mix
Optional toppings: salsa, fat-free sour cream

Directions:
In a small bowl, combine beans with cheese and mix well. Evenly distribute mixture between the taco shells and set aside.

Bring a skillet sprayed with nonstick spray to medium-high heat on the stove. Add onion and garlic and, stirring often, cook until softened, about 2 minutes.

Add egg substitute and sprinkle with taco seasoning. Scramble until fully cooked, about 3 minutes. Evenly distribute between taco shells. If you like, top tacos with salsa and sour cream. Enjoy!

MAKES 1 SERVING

*Recipe via Hungry Girl e-mail 5/5/11

Peppermint Pie

Crust:
4 sheets (16 crackers) chocolate graham crackers
2 tbsp. light whipped butter or light buttery spread

Filling:
1/2 cup fat-free sweetened condensed milk
1/4 cup fat-free milk
1 small (4-serving) box jell-o Sugar free, fat-free vanilla instant pudding mix
3 cups cool whip free, thawed
3 tbsp. mini semi-sweet chocolate chips
2 standard-sized peppermint candy canes, lightly crushed, divided
Optional topping: Fat Free cool whip

1.) Preheat oven to 400.
2.) To make the crust, crush graham crackers in a food processor or blender (or place in a large resealable bag and crush with a meat mallet.)  Transfer crumbs to a bowl and set aside.  Place butter in a small microwave-safe bowl and microwave until melted, about 15 seconds.  Add to the bowl of graham cracker crumbs and mix until uniform.  Spray a pie pan with nonstick spray.  Evenly distribute crust mixture along the bottom of the pie pan, using your hands or a flat utensil to firmly press and form the crust.  Press it into the edges and up along the side of the pan. Bake crust in the oven until firm, 8-10 minutes.  Set aside to cool.
3.)  To make the filling, combine condensed milk, milk, and pudding mix together in a large bowl.  Mix well.  Fold in cool whip until smooth.  Gently stir in chocolate chips and about 3/4 of the candy cane pieces.  Once crust has cooled completely, evenly pour filling into the pan.  Refrigerate until firm and chilled, at least 2 hours. (overnight is best)  Sprinkle pie with remaining candy pieces.  If you like, top with cool whip right before serving.

Alligator Sauce Piquant

1/2 cup flour
1 cup oil
1 large onion, chopped
1 garlic clove, chopped
1/2 bell pepper, chopped
1 large can tomatoes
1 can tomato sauce
3 cups water
1 pound alligator, cut into cubes
salt & pepper to taste
1/2 cup green onion tops

1.) Cook flour in oil until medium brown; add onion and cook until wilts.  Add garlic, bell pepper, tomatoes, tomato sauce, and water.  Cook over low heat for 30 minutes.
2.) Add meat, salt, pepper, and onion tops; continue cooking until meat is tender, about 30-45 minutes.  Serve over rice.

Strawberry Cake Filling

2 1/2-3 cups strawberries (fresh or frozen, thawed)
3/4 cup sugar
3 tbsp. cornstarch
1 cup water

1.) In a large sauce pan combine all ingredients and cook over medium heat till thickened.  Cool before using.

Cream Cheese Frosting

1 Package (8oz) cream cheese, softened
1 tbsp. milk
1 tsp. vanilla
4 cups powdered sugar

1.) Beat cream cheese, milk, and vanilla in 2 1/2 quart bowl on low speed until smooth.  Gradually beat in powdered sugar, 1 cup at a time, until smooth and of spreading consistency.
2.) Refrigerate any remaining frosting or frosted cake.

Coconut Cake Filling

1 egg yolk
1 1/2 cups milk or part coconut milk
1 1/2 cups sugar
1 1/2 tbsp. cornstarch
1 1/2 tsp. vanilla
1 1/2 cups coconut, grated
1 cup nuts

1.) Mix together all ingredients except coconut and nuts.  Cook in a double boiler over low heat until thickened.  Cool lightly add coconut & nuts. Fill cake (or eat by itself) :)

Caramel Sauce

2 egg yolks
1/2 cup packed brown sugar
1/2 cup granulated sugar
1/4 cup margarine or butter
1/2 cup water
1 tsp. vanilla

1.) Heat all ingredients to boiling over medium heat, stirring constantly.  Boil and stir 1 minute.  Serve warm or cold.
2.) Store any remaining sauce in tightly covered container in refrigerator up to 4 weeks.

Chocolate Frosting

1 Stick softened butter
2/3 cup unsweetened cocoa powder
3 1/2 cups powdered sugar
1/3 cup milk
1 tbsp. vanilla extract
1/4 tsp. salt

1.) Mix butter, cocoa powder, and sugar in medium mixing bowl.  Slowly add milk and extract.  Add more milk a tablespoon at time until desired texture & volume is reached.  Ice cake!

Pineapple Icing

1 (8oz) block cream cheese
1/4 cup butter
2 Tbsp. vanilla
16 oz. powdered sugar
1 cup crushed pineapple

1.) Cream together cream cheese & butter.  Mix in vanilla, pineapple, & sugar.  Ice cake!

Gingerbread

2 1/3 cups all-purpose flour
1/3 cup sugar
1/2 cup shortening
1 cup molasses
3/4 cup hot water
1 tsp. baking soda
1 tsp. ground ginger
1 tsp. ground cinnamon
3/4 tsp. salt
1 egg

1.) Heat oven to 325.  Grease and flour square pan.  9X9X2 inches.  Beat all the ingredients on low speed, scraping bowl constantly, for 30 seconds.  Beat on medium speed, scraping bowl occasionally, 3 minutes.  Pour into pan.
2.) Bake until wooden toothpick inserted into center comes out clean, about 50 minutes.

Cinnamon Rolls

Rolls:
1/2 cup packed dark brown sugar
3/4 tsp. cinnamon
1/2 cup chopped pecans
1 lb. frozen pizza dough, thawed in refrigerator
4 tbsp. (1/2 stick) unsalted butter, at room temperature

Frosting:
1/2 cup powdered sugar
4 Tbsp. unsalted butter, at room temperature
3 Tbsp. cream cheese, at room temperature
1/4 tsp. vanilla extract

1.) Grease a 9-inch round cake pan.  Mix brown sugar and cinnamon in a bowl; stir in nuts.  Roll out dough on a lightly floured surface to a 15x7 inch rectangle.  Spread butter on top; sprinkle with sugar mixture.
2.) Starting at long edge, roll up dough, jelly-roll fashion.  Moisten edges with water; pinch to seal.  Cut crosswise into 16 slices.  Place rolls in pan, with space in between them.  Cover with a clean kitchen towel; let rise in a warm place until doubled in size, about 1 hour.  Preheat oven to 400.  Bake until tops are golden brown, 15 to 20 minutes.  Let stand 10 minutes.
3.)  Make frosting: Using an electric mixer on medium speed, beat powdered sugar, butter, cream cheese, and vanilla until light, about 2 minutes.  Frost rolls, serve warm.

Strawberry Cheesecake Trifle

3 cups sliced fresh strawberries
3 Tbsp. sugar
2 packages (8 oz each) Philadelphia Neufachatel Cheese, softened
1 1/2 cups cold milk
1 pkg. (3.4 oz.) jello vanilla instant pudding
2 cups thawed cool whip lite whipped topping, divided
2 cups frozen pound cake cubes
1 square baker's semi-sweet chocolate

1.) Combine berries and sugar.  Refrigerate until ready to use.  Beat Neufchatel cheese with mixer until creamy.  Gradually beat in milk.
2.) Add pudding mix, mix well
3.) Blend in 1 1/2 cups cool whip.  Spoon half into trifle bowl.
4.) Top with cake, berries, and remaining Neufchatel cheese mixture.  Refrigerate 4 hours.
5.) Melt chocolate; drizzle over dessert.  Top with remaining cool whip.

Special extra:  Melt 1 additional chocolate square.  Dip 5 strawberries in chocolate, letting extra drip off.  Refrigerate 30 min.  Use to garnish dessert.

*Recipe courtesy of Kraft food & family magazine (Spring '09)

Sour Cream Chocolate Cake

1/4 cup unsweetened cocoa powder
1/4 cup boiling water
2 cups sugar
1/2 cup (1 stick) butter, softened
1 cup (8 ounces) sour cream
1 1/2 tsp. vanilla extract
1 tsp. baking soda
2 cups all-purpose flour
1/2 tsp. salt
5 egg whites
2 (16 ounce) cans chocolate frosting

1.) Preheat oven to 350.  Grease and flour two 9-inch round cake pans.
2.) Combine the cocoa powder and boiling water in a bowl and stir until the cocoa is dissolved, about 30 seconds.
3.) Combine the sugar and butter in a large bowl.  Beat with an electric mixer until light and fluffy, 1-2 minutes.  Add the cocoa mixture and mix for 1 minute longer.  Beat in the sour cream, vanilla, and baking soda.  Add the flour and salt.  Mix for 1 minute more.
4.) Beat the egg whites in a medium bowl until stiff peaks form, 2-3 minutes.  Fold into the batter.
5.) Spoon the batter into the prepared cake pans.  Bake until a toothpick inserted into the center comes out clean, 25-28 minutes.  Transfer to wire racks to cool.  Cut each layer into 2 even layers for a total of 4 layers.  Spread the frosting between the layers and over the top and side of the cooled cake.

Louisiana Sloppy Joes

2 pounds lean (at least 80%) ground beef
1 cup chopped celery
1 cup chopped green bell pepper
1/2 cup chopped onion
1 can (19 oz.) Progresso Vegetable Classics hearty tomato soup
1 can (10 3/4 oz.) condensed chicken gumbo soup
2 tbsp. Dijon mustard
2 tsp. dried Cajun seasoning
12 burger buns, split

In 12 inch nonstick skillet, cook ground beef, celery, bell pepper, and onion over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain.
Reduce heat to medium.  Stir in all remaining ingredients except buns.  Cook 15 to 20 minutes longer or until mixture is bubbly and vegetables are tender, stirring occasionally.  Spoon beef mixture into buns.

Broccoli & Tomato pizzas

2 cups small broccoli florets
1 1/2 tsp. olive oil
1 Tbsp. minced garlic
2 whole grain naan or 3 whole grain pocket less pitas
1/2 cup marinara sauce
1 cup low fat ricotta cheese
1 cup quartered grape or cherry tomatoes
1/2 cup shredded part skim mozzarella

1.) Hear oven to 475.  You'll need a baking sheet.
2.) Place a steamer basket in a large skillet. Add water to come up to bottom of basket and bring to a boil over high heat.
3.) Add broccoli; cover and simmer 3 minutes or until crisp and tender.  Lift basket from skillet; drain water from skillet.
4.) Add Olive oil and garlic to skillet; add broccoli and toss over medium heat 1 minute or until fragrant.
5.) Place pitas on baking sheet.  Spread each with sauce and top with broccoli, ricotta, tomatoes and mozzarella.
6.) Bake 8 to 10 minutes or until cheese melts and bottoms are crisp.

Black & White Cookies

1 3/4 cups granulated sugar
1 cup unsalted butter (2 sticks), at room temperature
4 large eggs
1 1/2 cups milk
1/2 teaspoon vanilla extract
1/4 teaspoon lemon extract
2 1/2 cups cake flour
2 1/2 cups all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
4 cups powdered sugar
1/3 to 1/2 cup water
3 ounces very bitter or unsweetened chocolate
1 teaspoon light corn syrup
1 to 2 tablespoons unsweetened cocoa (optional)

1.) Preheat oven to 375.  Spray 2 baking sheets with nonstick spray, or line with parchment paper.
2.) In large mixing bowl, combine sugar and butter.  Mix by machine or hand until fluffy.  Add eggs, milk, vanilla, and lemon extracts, and mix until smooth.
3.) In medium bowl, combine cake flour, all purpose flour, baking powder, and salt.  Stir until mixed.  Add dry mixture to the wet in batches,  stirring well after each addition.  Using a soup spoon, place heaping spoonfuls of the dough 2 inches apart on the baking sheets.  Bake until edges begin to brown, 18 to 20 minutes.  Cool completely.
4.) Boil a cup or so of water in a small pot.  Place powdered sugar in large, heat-safe mixing bowl.  Gradually stir in enough boiling water to the sugar to make a thick, spreadable mixture.  Err on the side of caution because a too-thin frosting is hard to undo.  Leave remaining boiling water on the stove.
5.) Spread frosting on 1/2 of the flat side of each cookie.  Once all cookie halves have been frosted, place the bowl of the remaining frosting over the hot water and bring it back to a simmer (creating a double boiler).  Stir in the bitter or unsweetened chocolate until melted, as well as the light corn syrup.  At this point, depending on the chocolate you used and your preferences, you might find the chocolate color to be a little lighter than the "black" of a black-and-white cookie.  If so, I find that the tablespoon or so of cocoa mixed in darkens the color nicely.
6.) Ice the remaining 1/2 of the cookies with the chocolate frosting.  I find that the chocolate especially with cocoa in it is especially prone to getting to dry, so don't worry about whisking in an extra teaspoon of that hot water from time to smooth it back into a shiny frosting.
7.) Let the frosting set.  Store in an airtight container.  These cookies keep for a few days, but I think they're best on the first or second day.  Because of the cake nature of these cookies, they can become stale quickly.

Banana Pudding

Ingredients:

• 3/4 cup granulated sugar
• 1/4 teaspoon salt
• 1/2 cup all-purpose flour
• 3 cups milk, low fat or whole
• 3 large egg yolks
• 3 tablespoons butter, room temperature
• 2 teaspoons vanilla
• vanilla wafer cookies
• 3 to 4 bananas, ripe but firm
• sweetened whipped cream or whipped topping
• banana slices for garnish
• mint sprigs, optional

Preparation:

In a bowl, combine the sugar, salt, and flour; stir to blend. Slowly stir in milk until smooth. Pour into the top of a double boiler over simmering water. Cook, whisking frequently, until the mixture begins to thicken. In a small bowl, whisk the egg yolks; gradually whisk in about 1 cup of the slightly thickened hot milk mixture. Return egg mixture to the double boiler, stir in the vanilla and butter, and continue whisking and cooking until well thickened. Remove from heat and set aside to cool slightly.
In tall dessert glasses or a 2-quart serving dish, make a layer of vanilla wafers then sliced banana. Spoon some of the pudding over the banana layer then layer more vanilla wafers and banana slices, topping with more pudding. Serve with whipped cream topping. If using short dessert dishes, use only one layer each of the wafers, banana slices, and pudding, and then top with a dollop of whipped cream. Garnish each serving with a few slices of banana and a mint sprig if desired.
Serves 6 to 8.

Couch Potatoes

6 potatoes, peeled and cubed
1/2 stick butter
salt and pepper to taste
1 lb. smoked sausage (optional)
1/2 onion, chopped
1/2 cup parsley, chopped fine
1 cup water

In a rice cooker, spray cooking spray.  Put a layer of potatoes.  Over the potatoes, sprinkle a layer of onions, parsley, pieces of butter, salt and pepper.  Repeat these layers 2 more times.  If you use sausage, layer slices of sausage over the potatoes.  Cover and turn on the rice cooker.  Let it cook until rice cooker turns off.

Sweet Potato Crunch

Step 1:
3 cups mashed sweet potatoes
1 cup sugar
1/2 tsp. salt
2 eggs, beaten
1/2 cup melted butter
1 tsp. vanilla
1 tsp. cinnamon

Step 2:
1 cup brown sugar
1/3 cup flour
1 cup chopped pecans
1/3 cup melted butter

1.) Mix ingredients from step 1 together well and pour into a casserole dish.
2.) Mix step 2 together and spread over sweet potatoes in casserole dish and bake at 350 for 35 minutes.

Light chocolate chunk cookies

5 tbsp. unsalted butter, softened
1/2 cup firmly packed light brown sugar
1/4 cup granulated sugar
1 tbsp. canola oil
2 large eggs lightly beaten
1 tbsp. vanilla extract
3/4 cup all purpose flour
1/2 cup whole wheat flour
1/2 tsp. baking powder
1/4 tsp. salt
6 ounces good quality dark chocolate chunks
3/4 cup dried cherries
1 cup almond slices

1.) Preheat oven to 375
2.) In a large bowl, combine butter and sugars; beat with an electric mixer until fluffy.  Add oil and eggs; beat until creamy.  Stir in vanilla.
3.) In a medium bowl, combine flours, baking powder, and salt.  Add flour mixture to butter mixture; stir well.  Gently fold in chocolate, cherries, and almonds.
4.) Scoop batter by heaping tablespoon onto 2 baking sheets covered with parchment paper.  Bake cookies in 2 batches in upper and lower third of oven until golden on top and bottom (12-15 minutes).  Transfer cookies on parchment paper to a wire rack; cool (cookies will crisp as they cool).  Store cookies at room temperature in an air tight container (they will keep for up to 4 days).

QUICK CHICKEN CACCIATORE

1 1/4 pounds boneless, skinless chicken breast (3 pieces) or, 1 package boneless, skinless chicken thighs, if you prefer dark meat

Salt and freshly ground black pepper

2 tablespoons (2 turns around the pan) extra-virgin olive oil

1/2 teaspoon crushed red pepper flakes

2 Portobello mushroom caps, halved crosswise and thinly sliced

4 cloves garlic, crushed and minced

1/2 cup beef broth or stock

1 (28-ounces) can crushed tomatoes

1 pound egg ribbons or egg fettuccine, cooked to al dente

Crusty bread and grated Parmigianino or Romano, for passing

Directions

Heat a large nonstick skillet over medium high heat. Add half of the extra-virgin olive oil and brown chicken breasts or thighs for 3 or 4 minutes on each side. Remove chicken from pan and season with salt and pepper.

Return pan to stove, reduce heat to medium and add the remaining. Add crushed pepper, sliced mushrooms, and garlic. Season with salt (salt is a magnet for drawing out liquid). Cover and cook mushrooms 5 minutes or until mushrooms are dark, tender and have given off their juices. Add about 1/2 cup of beef broth to intensify the wild mushroom flavor, then stir in the tomatoes and parsley. Cut the chicken into bite-size chunks or slices and add to sauce. Simmer sauce 5 minutes to finish cooking chicken pieces and to allow the flavors to combine. Toss pasta with cacciatore and serve with crusty bread and grated cheese.

Tidbits: Beef broth and stock is now available in resealable paper containers, which can be found on the soup aisle of your market. These paper containers make storage of remaining broth easier; keep some on hand in your refrigerator. Beef broth is used instead of chicken broth in this recipe because it pairs better with the beefy taste of Portobello mushrooms. The broth will make your cacciatore taste as if it simmered all day because it accents the mushroom taste well.

Depending on your brand, 1 large can of tomatoes can vary in weight from 28 to 32 ounces. Use your favorite, but check to make sure the product is sugar free.

Multigrain Pancakes

3/4 cup whole-wheat flour
1/4 cup all-purpose flour
1/2 cup quick-cooking oats
2 Tbsp. cornmeal
2 Tbsp. packed dark brown sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 cup milk
1/4 cup plain yogurt
1 tbsp. unsalted butter, melted and cooled
1 large egg, lightly beaten
1 tsp. vanilla extract

1.) Preheat oven to 200.  In a bowl, whisk together both flours, oats, cornmeal, brown sugar, baking powder, baking soda, and salt.  In a small bowl, whisk milk, yogurt, butter, egg, and vanilla.  Stir milk mixture into flour mixture until just combined.
2.)  Preheat a large skillet or griddle; mist with cooking spray.  Pour batter 1/4 cup at a time, spreading gently.  Cook until bubbles form on tops of pancakes and bottoms are light golden, about 2 minutes.  Flip pancakes and cook until light golden and cooked through, 1 minute longer.  Keep pancakes warm on a plate in oven while cooking remaining flapjacks.

Taco Ring

2-8oz. packages refrigerated crescent rolls

Separate crescent rolls into 16 triangles, slightly overlapping, in a circle on a Pampered Chef large round stone with wide ends 4 inches from edge of baking stone (points will extend off the edge of the baking stone).  Roll wide ends of dough toward center to create a 5-inch opening

Filling:
1 1/2 pounds lean ground beef
1 package (1-1.25 ounces) taco seasoning mix
1 3/4 cups shredded cheddar cheese
2 tablespoons water
1 egg white, lightly beaten

Optional toppings: salsa, shredded lettuce, chopped onions, tomato, sliced olives, and sour cream.

1.) Preheat oven to 375 degrees.  Cook ground beef in large skillet over medium hear 10-12 minutes or until no longer pink, breaking beef into crumbles; drain.  Stir in taco seasoning mix, 1 1/2 cups of the cheese and water.
2.)  Scoop filling evenly over crescents and fold over filling.  Brush with egg white.  Sprinkle with remaining cheese.  Bake 25-30 minutes or until golden brown.  Serve with toppings.

Strawberry Amaretto Pastries

1/2 Package (17.3 ounces) frozen puff pastry sheets (1 sheet), thawed
1/2 cup sliced almonds, divided
1 tablespoon granulated sugar
1 container (8 ounces) sour cream
1/2 cup powdered sugar
1/4 teaspoon almond extract
1 1/2 cups thawed, frozen whipped topping
12 large strawberries, sliced
1 orange

1.) Preheat oven to 400.  Unfold pastry dough onto large greased cookie sheet.  Finely chop half of the almonds; combine almonds, and granulated sugar in small bowl, sprinkle evenly over surface of dough.  Lightly press almond mixture into dough.
2.) Using a pizza cutter, cut dough lengthwise into three strips; cut strips crosswise into four squares for a total of 12 squares.  Using a spatula, separate squares evenly over surface of pan.  Bake 16-18 minutes or until puffed and golden brown.  Remove from pan to cooling rack, cool completely.
3.) Meanwhile, place remaining almonds in and 8 inch saute' pan.  Cook over medium-high heat 2-3 minutes or until lightly toasted, stirring occasionally; remove from heat and cool completely. Coarsely chop and set aside.

4.) Whisk sour cream, powdered sugar, and almond extract together.  Fold in whipped topping and slice strawberries.  Split open each pastry square;  arrange half of the strawberries into bottom of each shell.  Top each with about 2 heaping tablespoons of the filling and sprinkle with chopped almonds.  Top with remaining sliced strawberries.  Zest orange over strawberries.  Place tops of pastry shells over filling and serve immediately.

Three-Cheese Garden Pizza

1 package (13.8oz.) refrigerated pizza crust
1 tablespoon vegetable oil
2 garlic cloves, pressed
1 cup (4 ounces) shredded cheddar cheese
1 cup (4 ounces) shredded mozzarella cheese
1/4 cup (1 ounce) grated fresh Parmesan cheese
1 tsp. Italian seasoning
1 small onion, sliced into rings
2 plum tomatoes, sliced
1 medium Zucchini, sliced
1 cup sliced mushrooms

1.) Preheat oven to 400.  Unroll dough onto bottom of lightly greased 15 1/2 X 10 inch pan.  Gently stretch dough to evenly cover the bottom of the pan.  Place oil in small bowl.  Press garlic into the oil & brush evenly over the dough.  Bake crust 7 minutes.  Remove from the oven and place on cooling rack.
2.) Meanwhile, grate cheddar and mozzarella cheeses; place in a bowl and grate Parmesan cheese over the top.  Add Italian seasoning to the cheese mixture and toss lightly.  Slice onion, tomatoes, zucchini, and mushrooms.
3.) Sprinkle half of the cheese mixture evenly over crust; top evenly with onion, zucchini, tomatoes and mushrooms.  Sprinkle with remaining cheese mixture.  Bake 15-18 minutes or until crust is golden brown; remove from oven to cooling rack.  Cut into squares and serve!

Tip:  For best results, layer the vegetables over the pizza in the order described in step 3.

Chocolate Cake with coconut Cream

Cooking spray and flour for pan
1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa
1 1/2 cups granulated sugar
1/2 cup packed brown sugar
1 1/2 tsp. baking powder
1/2 tsp. baking powder
1/2 tsp. kosher salt
1 cup whole milk
1/2 cup canola oil
2 large eggs
2 tsp. pure vanilla extract
3/4 cup boiling water
1 1/2 cups heavy cream
1/2 cup reduced fat sour cream
1/4 cup powdered sugar
2 cups unsweetened coconut (I used flakes)

1.) Heat oven to 350.  Coat two 8X2 in. round cake pans with nonstick spray.  Line bottoms with wax paper; spray the paper.  Dust with flour.
2.) In a large bowl, whisk together flour, cocoa, granulated and brown sugars, baking soda, baking powder and salt.  In a large measuring cup or bowl, whisk together milk, oil, eggs, and vanilla.  Add the milk mixture to the flour mixture and mix until fully incorporated.
3.) Add the boiling water to the batter and mix well to combine (the batter will be thin).  Divide the batter between the prepared pans and bake until a wooden pick inserted in the center comes out clean, 35 to 40 minutes.  Let cool for 10 minutes in the pan before transferring to a wire rack to cool completely.
4.) Meanwhile, using an electric mixer, beat the heavy cream sour cream and powdered sugar in a large bowl until soft peaks form.  Place one of the cakes on a platter and spread 1 cup frosting over the top.  Top with the remaining cake and frost with the remaining icing.  Gently pat the coconut all over the cake.  Serve immediately or refrigerate, up to 1 day.

Layered Taco Salad

1 lb. ground meat
2/3 cup water
1 envelope taco seasoning
2 medium ripe avocados, peeled and pitted
2 Tbsp. finely chopped red onion
3 garlic cloves minced
1 tsp. lemon juice
4 cups shredded lettuce
1 can (2 1/4oz.) sliced ripe olives, drained
2 medium tomatoes, chopped
1 small cucumber, peeled and chopped
5 green onions, chopped
2 cups (8 oz.) shredded cheese
1 cup salsa
2 cups (16 oz.) sour cream
Tortilla chips

1.) In a small skillet, cook beef over medium heat until no longer pink; drain.  Stir in water and taco seasoning.  Bring to a boil; cook and stir for 2 minutes.  Cool slightly.
2.) In a small bowl, mash avocados with onion, garlic, and lemon juice.  In a 3 quart glass bowl, layer beef, avocado mixture, lettuce, olives, tomatoes, cucumber, green onions, cheese, salsa and sour cream.  Serve at once with chips.

My Blog

Hi, my name is Leslie, welcome to my blog!  I know I've posted a recipe already but I just couldn't wait!!!  I created this blog because I love to cook & bake.  I'm hoping to post at least 1 recipe a day.  I hope to use this blog to help people try new recipes or to maybe find one you've been looking for, I hope you enjoy my blog!

Peanut Butter Brownie Trifle

1 fudge brownie mix (13 X 9inch size)
1 package (10 oz.) Peanut Butter chips
2 pkg. (13 oz. each) miniature peanut butter cups
4 cups cold 2% milk
2 pkg. (5.1 oz. each) instant vanilla pudding mix
1 cup creamy peanut butter
4 tsp. vanilla extract
3 cartons (8oz. each) frozen whipped topping, thawed

1.) Prepare brownie batter according to package directions: stir in peanut butter chips.  Bake in a greased 13X9 inch pan at 350 for 20-25 minutes or until a toothpick inserted near center comes out with moist crumbs (do not over bake).  Cool on a wire rack; cut into 3/4 inch pieces.
2.) Cut peanut butter cups in half; set aside 1/3 cup for garnish.  In a large bowl, whisk milk and pudding mixes for 2 minutes.  Let stand for 2 minutes or until soft-set.  Add peanut butter and vanilla; mix well.  Fold in 1 1/2 cartons whipped topping.
3.) Place a third of the brownies in a 5-qt. glass bowl; top with a third of the remaining peanut butter cups.  Spoon a third of the pudding mixture over the top.  Repeat layers twice.  Cover with remaining whipped topping; garnish with reserved peanut butter cups.  Refrigerate until chilled.