Ingredients
1 (10 ounce) can refrigerated pizza dough
3/4 cup shredded Cheddar cheese
3/4 cup shredded mozzarella cheese
5 bacon strips, cooked and crumbled
1 (12 ounce) jar salsa
Sour cream
Directions
On an ungreased baking sheet, roll the dough into a 12-in. circle. One one half of dough, sprinkle cheeses and bacon to within 1/2 in. of edges. Fold dough over filling; pinch edges to seal. Bake at 425 degrees F for 9-11 minutes or until golden brown. Serve with salsa and sour cream if desired.
Monday, October 3, 2011
Cooking : Almond Chocolate Biscotti
Ingredients
1 (18.25 ounce) package chocolate cake mix
1 cup all-purpose flour
1/2 cup butter or margarine, melted
1/4 cup chocolate syrup
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1/2 cup slivered almonds
1/2 cup miniature semisweet chocolate chips
1 (10 ounce) package vanilla or white chips
2 tablespoons shortening
Directions
In a large mixing bowl, combine the dry cake mix, flour, butter, chocolate syrup, eggs and extracts; mix well. Stir in the almonds and miniature chocolate chips. Divide dough in half. On ungreased baking sheets, shape each portion into a 12-in. x 2-in. log.
Bake at 350 degrees F for 30-35 minutes o until firm to the touch. Cool for 15 minutes. Transfer to a cutting board; carefully cut diagonally with a serrated knife into 1/2-in. slices. Place cut side down on ungreased baking sheets. Bake for 10-15 minutes or until firm. Remove to wire racks to cool.
In a small heavy saucepan over low heat, melt vanilla chips and shortening. Drizzle over biscotti; let stand until hardened. Store in an airtight container.
1 (18.25 ounce) package chocolate cake mix
1 cup all-purpose flour
1/2 cup butter or margarine, melted
1/4 cup chocolate syrup
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1/2 cup slivered almonds
1/2 cup miniature semisweet chocolate chips
1 (10 ounce) package vanilla or white chips
2 tablespoons shortening
Directions
In a large mixing bowl, combine the dry cake mix, flour, butter, chocolate syrup, eggs and extracts; mix well. Stir in the almonds and miniature chocolate chips. Divide dough in half. On ungreased baking sheets, shape each portion into a 12-in. x 2-in. log.
Bake at 350 degrees F for 30-35 minutes o until firm to the touch. Cool for 15 minutes. Transfer to a cutting board; carefully cut diagonally with a serrated knife into 1/2-in. slices. Place cut side down on ungreased baking sheets. Bake for 10-15 minutes or until firm. Remove to wire racks to cool.
In a small heavy saucepan over low heat, melt vanilla chips and shortening. Drizzle over biscotti; let stand until hardened. Store in an airtight container.
Cooking : Best Friend Doggie Biscuits
Ingredients
1 cup cornmeal
2 cups all-purpose flour
1 teaspoon salt
3 tablespoons vegetable oil
1/2 cup chicken broth
2 teaspoons chopped fresh parsley
Directions
Preheat oven to 400 degrees F (200 degrees C). Grease 1 cookie sheet.
In a large bowl, combine cornmeal, flour, and salt. In a separate bowl, beat the egg together with the oil. Stir in the chicken broth and parsley. Gradually add the egg mixture to the flour mixture, stirring to combine and make a soft dough. Working on a lightly floured surface, lightly knead dough. Roll out to a thickness of 1/2 inch. Cut into desired shapes with cookie cutters. Place cookies one inch apart on the prepared cookie sheet.
Bake in preheated oven for 15 minutes or until firm.
1 cup cornmeal
2 cups all-purpose flour
1 teaspoon salt
3 tablespoons vegetable oil
1/2 cup chicken broth
2 teaspoons chopped fresh parsley
Directions
Preheat oven to 400 degrees F (200 degrees C). Grease 1 cookie sheet.
In a large bowl, combine cornmeal, flour, and salt. In a separate bowl, beat the egg together with the oil. Stir in the chicken broth and parsley. Gradually add the egg mixture to the flour mixture, stirring to combine and make a soft dough. Working on a lightly floured surface, lightly knead dough. Roll out to a thickness of 1/2 inch. Cut into desired shapes with cookie cutters. Place cookies one inch apart on the prepared cookie sheet.
Bake in preheated oven for 15 minutes or until firm.
Cooking : Busy-Day Dinner
Ingredients
1 pound ground beef, browned and drained
1 (7 ounce) package macaroni, cooked, rinsed and drained
1 cup finely chopped celery
1 cup chopped green pepper
1 cup finely chopped onion
2 cups thinly sliced carrots
1 (28 ounce) can tomatoes with juice, chopped
1 (8 ounce) can tomato sauce
1 teaspoon salt
1/4 teaspoon pepper
1 teaspoon chili powder
Directions
Combine all ingredients in a saucepan. Bring to a boil over medium heat; reduce heat and simmer gently, covered, for 30 minutes. Add water if a thinner stew is desired.
1 pound ground beef, browned and drained
1 (7 ounce) package macaroni, cooked, rinsed and drained
1 cup finely chopped celery
1 cup chopped green pepper
1 cup finely chopped onion
2 cups thinly sliced carrots
1 (28 ounce) can tomatoes with juice, chopped
1 (8 ounce) can tomato sauce
1 teaspoon salt
1/4 teaspoon pepper
1 teaspoon chili powder
Directions
Combine all ingredients in a saucepan. Bring to a boil over medium heat; reduce heat and simmer gently, covered, for 30 minutes. Add water if a thinner stew is desired.
Cooking : Au Gratin Cabbage
Ingredients
2 cups shredded cabbage
1/2 cup grated carrot
1/4 cup chopped green onions
1/2 cup milk
3 tablespoons shredded Swiss cheese
1/4 teaspoon seasoned salt
1 tablespoon minced fresh parsley
1 tablespoon shredded Parmesan cheese
Directions
In a large skillet coated with nonstick cooking spray, saute the cabbage, carrot and onions until for 7 minutes or crisp-tender. Transfer to a greased shallow 1-qt. baking dish.
In a bowl, combine the egg, milk, Swiss cheese and seasoned salt. Pour over the vegetables. Sprinkle with parsley and Parmesan cheese. Bake, uncovered, at 350 degrees F for 30-35 minutes or until a knife inserted near the center comes out clean.
2 cups shredded cabbage
1/2 cup grated carrot
1/4 cup chopped green onions
1/2 cup milk
3 tablespoons shredded Swiss cheese
1/4 teaspoon seasoned salt
1 tablespoon minced fresh parsley
1 tablespoon shredded Parmesan cheese
Directions
In a large skillet coated with nonstick cooking spray, saute the cabbage, carrot and onions until for 7 minutes or crisp-tender. Transfer to a greased shallow 1-qt. baking dish.
In a bowl, combine the egg, milk, Swiss cheese and seasoned salt. Pour over the vegetables. Sprinkle with parsley and Parmesan cheese. Bake, uncovered, at 350 degrees F for 30-35 minutes or until a knife inserted near the center comes out clean.
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