Ingredients

• 1 (18 ounce) package refrigerated sugar cookie dough
• 1 (7 ounce) jar marshmallow creme
• 1 (8 ounce) package cream cheese, softened

Ingredients

• 1 (10 ounce) can premium white-meat chicken, packed in water, drained
• 1/3 cup diced onion
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 4 tablespoons basil pesto sauce, divided
• Vegetable oil spray
• 1 (10 ounce) package refrigerated pizza dough
• 1 cup fresh asparagus cut in 1-inch pieces, or canned, cut asparagus, drained
• 1 cup chopped, fresh red bell peppers (roasted*) or canned, roasted red bell peppers, drained
• 1/2 cup shredded part-skim mozzarella cheese
• 1 ounce feta cheese, crumbled

A quick and easy meal your kids will love–just layer pizza toppings on slices of bread and bake until the cheese melts.

Ingredients:

• 6 slices bread
• 1 jar of spaghetti sauce
• 1 lb meat (Italian sausage, pepperoni, or ground beef)
• 2 cups assorted vegetables (onions, peppers, mushrooms, pineapple)
• 1 pkg shredded mozzarella cheese

Method

Preheat oven to 300 degrees. If using Italian sausage or ground beef, brown in a skillet and drain oil. Spread one tablespoon of spaghetti sauce on each slice of bread. Top with a layer of meat, a layer of vegetables, and a layer of cheese. Place on a cookie sheet and bake until cheese melts.

Notes: This is a great treat and kids love it. You can make as much or as little as you need. The recipe is versatile. For vegetarian pizza bread, substitute the meats with mushrooms, peppers, and onions. It’s also very quick. It takes about 15-20 minutes to make including prep time.

Number of Servings: 4-6

* 1 (.25 ounce) package active dry yeast
* 1 cup warm water
* 1 pinch white sugar
* 2 teaspoons kosher salt
* 1 tablespoon olive oil
* 3 1/3 cups all-purpose flour
* 2 cloves garlic, minced
* 1 tablespoon chopped fresh basil
* 1/2 cup olive oil
* 1 teaspoon minced garlic
* 1/4 cup tomato sauce
* 1 cup chopped tomatoes
* 1/4 cup sliced black olives
* 1/4 cup roasted red peppers
* 2 cups shredded mozzarella cheese
* 4 tablespoons chopped fresh basil

DIRECTIONS

1. In a bowl, dissolve yeast in warm water, and mix in sugar. Proof for ten minutes, or until frothy. Mix in the salt, olive oil, and flour until dough pulls away from the sides of the bowl. Turn onto a lightly floured surface. Knead until smooth, about 8 minutes. Place dough in a well oiled bowl, and cover with a damp cloth. Set aside to rise until doubled, about 1 hour. Punch down, and knead in garlic and basil. Set aside to rise for 1 more hour, or until doubled again.
2. Preheat grill for high heat. Heat olive oil with garlic for 30 seconds in the microwave. Set aside. Punch down dough, and divide in half. Form each half into an oblong shape 3/8 to 1/2 inch thick.
3. Brush grill grate with garlic flavored olive oil. Carefully place one piece of dough on hot grill. The dough will begin to puff almost immediately. When the bottom crust has lightly browned, turn the dough over using two spatulas. Working quickly, brush oil over crust, and then brush with 2 tablespoons tomato sauce. Arrange 1/2 cup chopped tomatoes, 1/8 cup sliced black olives, and 1/8 cup roasted red peppers over crust. Sprinkle with 1 cup cheese and 2 tablespoons basil. Close the lid, and cook until the cheese melts. Remove from grill, and set aside to cool for a few minutes while you prepare the second pizza.

Serves 16

INGREDIENTS

* 1 pound spaghetti
* 1 tablespoon olive oil
* 8 slices bacon, diced
* 1 tablespoon olive oil
* 1 onion, chopped
* 1 clove garlic, minced
* 1/4 cup dry white wine (optional)
* 4 eggs
* 1/2 cup grated Parmesan cheese
* 1 pinch salt and black pepper to taste
* 2 tablespoons chopped fresh parsley
* 2 tablespoons grated Parmesan cheese
DIRECTIONS

1. In a large pot of boiling salted water, cook spaghetti pasta until al dente. Drain well. Toss with 1 tablespoon of olive oil, and set aside.
2. Meanwhile in a large skillet, cook chopped bacon until slightly crisp; remove and drain onto paper towels. Reserve 2 tablespoons of bacon fat; add remaining 1 tablespoon olive oil, and heat in reused large skillet. Add chopped onion, and cook over medium heat until onion is translucent. Add minced garlic, and cook 1 minute more. Add wine if desired; cook one more minute.
3. Return cooked bacon to pan; add cooked and drained spaghetti. Toss to coat and heat through, adding more olive oil if it seems dry or is sticking together. Add beaten eggs and cook, tossing constantly with tongs or large fork until eggs are barely set. Quickly add 1/2 cup Parmesan cheese, and toss again. Add salt and pepper to taste (remember that bacon and Parmesan are very salty).
4. Serve immediately with chopped parsley sprinkled on top, and extra Parmesan cheese at table.

Serves 8

Chicken Bacon Ranch Pizza

INGREDIENTS:

• 2 boneless, skinless chicken breasts
• 1 medium sized onion – diced
• 1 medium sized tomato – diced
• 1/2 of a green pepper – diced
• Mushrooms – I use fresh instead of canned, but you can use either
• 1/2 cup ranch dressing – I like the bacon ranch for this
• 1/2 cup mayonnaise
• a couple strips of crispy bacon – crumbled
• 1 cup shredded mozzarella cheese
• 1 cup shredded cheddar cheese
• 1/4 cup Parmesan cheese
• 1 prepared pizza crust – I use Boboli. You can make your own or use one that is already made.
• garlic
• olive oil

DIRECTIONS:

Cube the chicken breasts and cook them in a pan with the olive oil and garlic until done.

While the chicken is cooking, mix the mayo and the ranch dressing together and spread on your crust. Top with the chicken, the bacon, the vegetables, and all the cheeses.

Put in a 425º oven for about 20 minutes or until edges are golden brown and cheese in the middle is bubbly.

Ingredients:

2 plain naan breads
6 ounces cheese (grated)
1 tin chopped tomatoes
3 tablespoons tomato puree
2 ounces of ham (chopped)
salt
pepper

Preparation:

Put naan breads on a baking tray

mix the chopped tomatoes and the puree and spread over the naans
sprinkle with the cheese, top with the ham and season. Place in oven at 450′ for 10-15 minutes, until crust browns and cheese melts.