BUFFALO STYLE CHICKEN PIZZA - Dani P
3 skinless, boneless chicken breast halves, cooked, cubed
2 T butter, melted
1 (16 ounce) bottle blue cheese salad dressing
1 (16 inch) prepared pizza crust
1 (8 ounce) package shredded mozzarella cheese
Preheat oven to 425º. In a medium bowl combine the cubed chicken, & melted butter. Mix well. Spread bottle of salad dressing over crust, top with chicken mixture, sprinkle with shredded cheese. Bake in preheated oven until crust is golden brown and cheese is bubbly, about 5 to 10 minutes. Let set a few minutes before slicing, and serve
HAWAIIAN PIZZA - Dani P
1 (12-inch) pizza crust
1 T oil
1 cup (8 ounces) pizza sauce
1-1/2 cups (6 ounces) shredded mozzarella cheese
1 cup (6 ounces) Pineapple Tidbits or Pineapple Cubes, drained
1/4 cup (2 ounces) sliced Canadian bacon, cut into quarters
2 T red bell pepper strips
Brush pizza crust with oil. Ladle sauce over crust. Sprinkle with cheese and pineapple. Arrange bacon and red pepper strips over pineapple. Bake at 425º. 20 minutes or until crust is golden brown
GARLIC CHICKEN PIZZA - Dani P
my kids love this one
1 cup cold milk
1 T Corn Starch
2 T butter
1 tsp. chicken bouillon
1/4 tsp. salt
1/8 tsp. pepper
1-2 cloves minced garlic
1/4 cup chopped green onion
1-1 1/2 cups diced cooked chicken
1/4 cup chopped green pepper
1/4 cup chopped mushrooms,(optional)
sliced or shredded Mozzarella Cheese (to your liking)
Pizza Dough
Preheat oven to 375°.
Make white sauce by combining milk and corn starch in small saucepan. Add butter, garlic, bouillon, salt and pepper. Bring to a boil over medium heat; stirring constantly - boil 1 minute, until thick. Cool slightly while preparing crust. Prepare dough on pizza cookie sheet. After sauce has cooled, spread on dough, sprinkle with chicken and veggies, top with cheese, bake at 375º until bubbly and dough is done.
MAUI PIZZA - Dani P
1 (12-inch) pizza crust
1 T oil
1 cup (8 oz) pizza sauce
1-1/2 cups (6 oz) shredded mozzarella cheese
1 cup (6 oz) Pineapple Tidbits or Pineapple Cubes, drained
1/4 cup (2 oz) ham cut into thin strips
2 T chopped green bell pepper, optional
Brush pizza crust with oil. Spoon sauce over crust. Sprinkle with cheese. Top with pineapple, ham and green pepper. Step Bake at 425º. 20 minutes or until crust is golden brown.
Mini Fruit Pizzas - C W
1 Tube refrigerated sugar cookie dough
1 (8 oz.) package of cream cheese
1/2 Cup powdered sugar
1 tsp. vanilla
Fruit for topping
Cut the dough into circles at one and a half hash marks. (Make the cookie half again thicker than instructions tell you.) Put the cookies on the baking sheet at least one inch apart so that they can rise and spread into perfect circles. Bake cookies as instructed, do not let them brown; if anything, let them be slightly underdone. Let cool thoroughly. store for several days in sealed container if you like.
Beat together the cream cheese, sugar, and vanilla until fluffy (or use any other fruit pizza topping you like), then decorate with fruit.
Mini Deep Dish Pizzas - C W
pre-made pizza dough, store-bought or homemade
tomato sauce
shredded cheese
chopped veggies or pepperoni
Preheat the oven to 350º. Using a rolling pin or your hands, flatten out small pieces of dough and put a piece in each muffin tin. grease the muffin tin. Make sure the pizza dough is pretty flat and press it along the bottom and sides of the each tin. Spread some sauce on top of the dough. Sprinkle them with cheese. Top with the toppings of your choice, like chopped veggies or pepperoni. After 15 to 20 minutes, take the tin out of the oven and let cool. Make sure you use oven mitts!
BANANAS HAWAIIAN PIZZA - M.M.
4 oz Cream Cheese
2 T Sour Cream
5 T Crushed Pineapple
2 T Butter
1 dash Cinnamon
3 Bananas
3 T Brown Sugar
12" Crust:
Mix Cream Cheese & Sour Cream together. Spread evenly over crust.
Toppings:
Apply sliced ripe bananas and crushed pineapple.
SEASON:
Sprinkle Brown Sugar and Cinanamon over top. ( I like to sprinkle Nutmeg on also ) Dot with Butter
Bake 350º for 15 -20 minutes
CHOCOLATE BANANAS PIZZA - M.M.
4 oz Cream Cheese
2 T Sour Cream
2 T Butter
3 Bananas
3/4 c Chocolate Fudge Topping
12" Crust:
Mix Cream Cheese & Sour Cream together. Spread evenly over crust.
Toppings:
Apply sliced ripe bananas over cream cheese. Drizzle chocolate fudge topping over top. Dot with Butter.
Bake 350º 10 - 15 minutes
Date Nut Bread - Joanne Starcher
1/2 lb. dates, chopped
1 1/2 cups boiling water
2 teaspoons baking soda
1/2 cup chopped walnuts
1 1/2 cups sugar
1 T margarine
1 eggs,
2 3/4 cups flour
1 T vanilla
Combine dates with the boiling water. Soak the dates in the water until cool. Add dry ingredients, then add remaining ingredients. Pour in 2 bread pans. Bake 1 hour at 350º
Hawaiian-Style Bread
2 packages dry yeast
1 teaspoon sugar
1 cup warm water
1 cup sliced ripe banana
1/2 cup pineapple-orange-banana juice concentrate, undiluted
1/4 cup honey
2 tablespoons margarine, melted
2 drops yellow food coloring (optional)
5 1/4 cups bread flour, divided
1 teaspoon salt
Vegetable cooking spray
1/4 cup cream of coconut
2 tablespoons pineapple-orange-banana juice concentrate, undiluted
1/2 cup powdered sugar
Dissolve yeast and 1 teaspoon of sugar in warm water and let stand 5 minutes. Combine banana, the 1/2 cup of juice concentrate, honey, margarine, and food coloring in a blender and process until smooth and set aside.
Combine 2 cups flour and the salt in a large bowl. Add yeast mixture and banana mixture, stirring until well blended. Add 2 3/4 cups flour and stir to form a soft dough. Turn the dough onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Add enough of the remaining flour to keep the dough from sticking to your hands. Place the dough into a large bowl coated with cooking spray. Cover and set aside to let rise, about 1 1/2 hours or until doubled. Punch dough down and let rest 5 minutes. Form the dough into about 30 balls, forming on a lightly floured surface. Layer the balls in a 10-inch tube pan, coated with cooking spray; set aside.
Combine the cream of coconut and 2 tablespoons of juice concentrate in a small bowl. Pour 3 tablespoons of mixture over the dough and reserve the remaining juice mixture Cover dough and let rise again until doubled, about 1-1/2 hours. Uncover dough and bake at 350º - 30 minutes or until loaf sounds hollow when tapped. Let cool in pan 20 minutes, then remove from pan and cool on wire rack. Stir powdered sugar into remaining juice mixture and drizzle over top of bread.
Quick BLT
1 pita (lrg) cut in half, dab some lite mayo, add tomatoe, and bacon bits, put in microwave for 10 or 15 sec's, I add fat free cheese
CREAM CHEESE BREAD - JM
1 cup sour cream
1/2 cup sugar
1 tsp salt
1/2 c butter, melted
2 pkgs active dry yeast
1/2 cup lukewarm water
2 eggs, beaten
4 c flour
cream cheese filling:
2 8 oz pkgs cream cheese, softened
3/4 c sugar
1 egg, beaten
1/8 tsp salt
2 tsp vanilla
glaze:
2 c powdered sugar
1/4 c milk
2 tsp vanila
Heat sour cream over low heat. Add sugar, salt, and butter, cool to lukewarm. Sprinkle yeast over warm water in large mixing bowl, stirring to dissolve. Add sour cream mixture, eggs and flour, mixing well. Chill dough, tightly covered, overnight. Divide dough into 4 equal portions. On floured surface, roll each portion into a 12 by 28 inch rectangle. Prepare filling by combining cream cheese, sugar, egg, salt and vanilla, blending until smooth. Spread 1/4 of cream cheese filling on each rectangle of dough. Beginning at long edge, roll up, jelly roll fashion. Pinch seam to seal and tuck ends under. Place rolls, seam side down, on greased baking sheets. Cut slits about 2/3 of the way through the rolls at 2 inch intervals. cover and let rise in a warm place, free from, for about 1 hour or until doubled in bulk. Preheat oven to 375°. Bake the rolls for 12 to 15 minutes.
GLAZR
combine powdered sugar, milk and vanilla, blending until smooth. Spread glaze over warm loaves. makes 4 loaves
