Roasted Garlic and Peppers Pizza

1 large head garlic, unpeeled
2 tablespoons olive oil
1 large red onion, cut into 1/2−inch−thick rings
1/3 cup oil packed sun dried tomatoes, drained, oil reserved
1 − 12 inch pizza dough shell (uncooked)
2 cups grated mozzarella cheese (about 6 ounces)
1/2 cup roasted red bell peppers from jar, cut into 1/2 inch strips
2/3 cup (about 2 1/2 ounces) crumbled feta cheese
4 tablespoons chopped fresh basil or 1 tablespoon dried
2 tablespoons chopped fresh parsley

Preheat oven to 375 deg. F. Slice top off garlic head; place in small baking dish. Drizzle with 1 tablespoon olive oil. Brush baking sheet with 1/2 tablespoon olive oil. Place onion slices on sheet and brush onion with 1/2 tablespoon olive oil. Bake garlic and onion until garlic cloves are light brown and soft and onion is tender, about 45 minutes.

Remove from oven; let cool.

Using fingers, squeeze out roasted garlic cloves into food processor; add sun dried tomatoes. Using on/off turns, process until almost smooth, adding enough reserved oil form sun dried tomatoes to form paste. (Onions and garlic mixture can be prepared 1 day ahead. Cover separately and refrigerate.)

Prepare pizza dough of choice and have it ready to be topped. Spread garlic paste evenly over crust. Top with mozzarella cheese, onion, pepper strips and feta cheese. Sprinkle with 2 tablespoons basil and 1 tablespoon parsley.

Bake pizza until crust is golden brown and cheese bubbles. Transfer to cutting board. Cool 5 minutes. Sprinkle with remaining 2 tablespoons basil and 1 tablespoon parsley. Cut into wedges and serve.

Seafood Pizza

1 12 inch Pizza Dough shell (uncooked)
3/4 cup Crab meat
3/4 cup Tiny shrimp
1/2 cup Crushed pineapple
5 Mushrooms, sliced
4 1/4 oz. Canned sliced black olives
1/4 cup diced green pepper
1 cup Mozzarella cheese, grated
1 cup White cheddar cheese grated

Spread pizza dough on to a pizza pan. Top with crab, shrimp, pineapple, mushrooms, olives, green pepper, mozzarella and cheddar cheese. Bake at 450 degrees F. until cheese is bubbly.

BBQ Chicken Pizza

BBQ Chicken Pieces
10 oz. boneless/skinless chicken breasts, cut into 3/4 inch cubes
1 Tbs. olive oil
2 Tbs. favorite BBQ sauce

For the Pizza:
1 recipe Thin Crust Dough
Cornmeal, semolina, or flour for handling
1/2 cup favorite BBQ sauce (a spicy−sweet sauce works best)
2 Tbs. shredded smoked Gouda cheese
2 cups shredded mozzarella cheese
1/4 small red onion, sliced into 1/8−inch pieces
2 Tbs. chopped fresh chopped fresh cilantro

To make BBQ Chicken:
In a large frying pan, cook the chicken in olive oil over medium−high heat until just cooked, 5 to 6 minutes. Do not overcook.
Set aside in the refrigerator until chilled through. Once chilled, coat the chicken with 2 Tbs. BBQ sauce; set aside in the refrigerator.

To make the pizza:
Place the pizza stone in the center of the oven and preheat to 500 degrees F. for one hour before cooking pizzas. Use a large spoon to spread 1/4 cup BBQ sauce evenly over the surface of the prepared dough within the rim. Sprinkle 1 Tbs. smoked Gouda cheese over the sauce. Cover with 3/4 cup shredded mozzarella. Distribute half the chicken pieces evenly over the cheese (approximately 18 pieces). Place approximately 18 to 20 pieces of red onion over the surface. Sprinkle an additional 1/4 cup mozzarella over the top of the pizza.

Transfer the pizza to the oven; bake until the crust is crisp and golden and the cheese at the center is bubbly, 8 to 10 minutes. When the pizza is cooked, carefully remove it from the oven; sprinkle 1 Tbs. cilantro over the hot surface. Slice and serve.

APPLE PUDDING CAKE

*2 cups sugar
*1 cup vegetable oil
*2 eggs
*2 teaspoons vanilla
*2 cups flour
*1 teaspoon baking soda
*1 teaspoon nutmeg
*2 cups unpeeled apple,finely chopped
*1 cup chopped nuts (walnuts or pecans)
Beat sugar,oil,eggs,and vanilla.Add apple with dry ingredients and
mix well.Spray a tw pound tin can with cooking spray or grease and
flour it well.Pour batter int can,filling no more than 2/3 full.Place
can in Crock P t.Do n t add water.Cover but leave cover ajar s
steam can escape.Cook on high 3 1/2 t 4 hours.Don’t peek before
the last hour of baking.Cake is done when t p is set.Let
stand in can a few minutes before tipping pudding out on a plate.
Serve half-rounds plain,with whipped topping,or a pudding sauce.

APPLE PIE COFFEE CAKE

Apple Mixture:
1 can (20 oz)apple pie filling,apple slices broken up somewhat
1/2 teaspo n cinnamon
3 tablespoons brown sugar
Cake Batter:
2 small yellow cake mixes (Jiffy -9-ounce each)
2 eggs,beaten
1/2 cup sour cream (light)
3 tablespoons softened butter or margarine
1/2 cup evaporated milk
1/2 teaspo n cinnamon
1 teaspoon butter or margarine for greasing slow c oker/Crock Pot
Combine ingredients for apple mixture in a small bowl.Combine batter
ingredients;mix well.
Generouslly butter the sides and bottom of a 3 1/2 quart slow
cooker/Crock P t.Spread about half the apple mixture in the bottom
of the pot.Spoon 1/2 the batter over the apple mixture.Spoon the
remaining apple mixture over the batter,then cover with remaining
batter.Cover and c ok on high for 2 t 2 1/2 h urs.Turn heat off,
leave cover ajar slightly,and cool for about 15 minutes.Invert
on a plate,retrieving any apples left in the bottom of the pot and
placing on t p of the cake.Makes a cake about 7 inches in diameter
and 3 1/2-inches high.

APPLE-NUT CHEESECAKE

Crust:
1 cup (scant)graham cracker crumbs
1/2 teaspo n cinnamon
2 tablespoons sugar
3 tablespoons butter,melted
1/4 cup finely chopped pecans or walnuts
Filling:
16 ounces cream cheese
1/4 cup brown sugar
1/2 cup granulated white sugar
2 large eggs
3 tablespoons heavy whipping cream
1 tablespoon c rnstarch
1 teaspoon vanilla
Topping:
1 large apple,thinly sliced (about 1 1/2 cups)
1 teaspoon cinnamon
1/4 cup sugar
1 tablespoon finely chopped pecans or walnuts
Combine crust ingredients;pat int a 7-inch springform pan.
Beat sugars into cream cheese until smooth and creamy.Beat in eggs,
whipping cream,cornstarch,and vanilla.Beat for about 3 minutes on
medium speed of a hand-held electric mixer.Pour mixture into the
prepared crust.Combine apple slices with sugar,cinnamon and nuts;
place topping evenly over the top of cheesecake.Place the cheesecake
on a rack (or “ring”of aluminum foil t keep it off the bottom of the
pot)in the Crock Pot.Cover and cook on high for 2 1/2 to 3
hours.Let stand in the c vered pot (after turning it off)for about 1 t
2 h urs,until cool enough to handle.Cool thoroughly before removing
pan sides.Chill before serving;store leftovers in the refrigerator.

BEAN SOUP

1 package 16 Bean Soup
3 bay leaves
1 tablespoon crushed oregan
2 cans no-fat chicken st ck
Additi nal water to cover
3 stalks celery chopped
3 carrots diced
1 large onion chopped
3 cloves garlic sliced
1 pound turkey Italian sausage sliced
2 cans stewed (r diced)tomatoes
Combine first 5 ingredients (liquid should cover mixture by 1″-2″)in
Crock Pot Cook on high for 2
hours Add remaining ingredients and shift cooker to low and cook for
additional 3 hours For more
zing,add cayenne or crushed red pepper when adding second set of
ingredients.Serve as
complete meal or over rice.Freezes well.