Red, White, And Blueberry Cheesecake Pie

Ingredients

• Servings: 1
• 8 sheets phyllo dough
• 1/4 cup butter, melted
• 2 (8 ounce) packages cream cheese
• 1/2 cup white sugar
• 1 teaspoon vanilla extract
• 2 eggs
• 2 cups fresh blueberries
• 1/2 cup strawberry jelly
• 1 cup heavy cream, whipped (optional)

Recipe

Preparation Time: 40 mins Cook Time: 50 mins Ready Time: 2 hrs 30 mins


• preheat oven to 425 degrees f (220 degrees c).
• on a flat surface, place one sheet of phyllo dough. brush it with melted butter, and cover with another piece of phyllo. repeat until all 8 sheets are used. using kitchen scissors, cut layered phyllo into a 12- to 13-inch circle. carefully press circle into a greased 9-inch pie plate; gently fan edges. bake in preheated oven until edges are just golden, 6 to 8 minutes; cool slightly on a wire rack. reduce oven temperature to 350 degrees f (175 degrees c).
• in a medium bowl, beat cream cheese, sugar, and vanilla with an electric mixer until light and fluffy. beat in eggs until well combined. fold in 1 cup of blueberries. pour filling into prepared crust.
• bake at 350 degrees f (175 degrees c) until set, 40 to 50 minutes. to prevent the crust from over-browning, gently cover pie with foil for the last 25 minutes of baking. cool completely on a wire rack.
• in a small bowl, beat jelly until smooth; spread over cheese filling. arrange 1 cup blueberries on top in a star pattern.

Roasted Garlic Cauliflower

Ingredients

• Servings: 6
• 2 tablespoons minced garlic
• 3 tablespoons olive oil
• 1 large head cauliflower, separated into florets
• 1/3 cup grated parmesan cheese
• salt and black pepper to taste
• 1 tablespoon chopped fresh parsley

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins


• preheat the oven to 450 degrees f (220 degrees c). grease a large casserole dish.
• place the olive oil and garlic in a large resealable bag. add cauliflower, and shake to mix. pour into the prepared casserole dish, and season with salt and pepper to taste.
• bake for 25 minutes, stirring halfway through. top with parmesan cheese and parsley, and broil for 3 to 5 minutes, until golden brown.

italian cheesecake

Ingredients

• Servings: 1
• 1 1/2 pounds ricotta cheese
• 2 cups confectioners' sugar
• 3 eggs
• 1 1/2 teaspoons vanilla extract
• 1/2 teaspoon almond extract
• 1/2 teaspoon flavored extract
• 1 tablespoon grated lemon zest
• 1/4 cup fresh lemon juice
• 1 tablespoon grated orange zest

Recipe

Preparation Time: 30 mins Cook Time: 50 mins Ready Time: 1 hr 30 mins


• preheat oven to 400 degrees f (205 degrees c). grease and flour one 9 inch round springform or regular pan.
• combine the ricotta, confectioners' sugar and eggs. blend well. stir in vanilla, almond extract, extract, lemon juice, lemon zest and orange zest. beat by hand until smooth and creamy. pour batter into the prepared pan.
• bake at 400 degrees f (205 degrees c) for 40 minutes, until golden. place on a rack and cool.

Scandinavian Sweetheart Waffles

Ingredients

• Servings: 5
• 2 eggs, separated
• 1/4 cup white sugar
• 1 teaspoon vanilla sugar
• 1/4 cup water
• 3 tablespoons butter, melted
• 1 cup buttermilk
• 1 1/2 cups all-purpose flour
• 1/4 teaspoon ground cardamom
• 1 pinch salt

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 40 mins


• place egg yolks into a large mixing bowl with the sugar, and beat until light and frothy. mix in the vanilla sugar and water until evenly combined, and stir in half the melted butter, half the buttermilk, half the flour. when mixture is smooth, mix in remaining butter, buttermilk, flour, cardamom, and salt, and beat again to a smooth batter.
• in a separate bowl, beat the egg whites with an electric mixer until they form stiff peaks; gently fold the egg whites into the batter, incorporating as much volume as possible.
• preheat a waffle iron according to manufacturer's directions.
• spoon about 1/3 cup of batter into the preheated waffle iron, close the lid, and cook until the waffle is golden brown, about 5 minutes. remove waffle to a plate. if using a heart-shaped iron, break the waffle into individual hearts to serve. repeat with remaining batter.

cinnamon rolls iii

Ingredients

• Servings: 16
• 1/4 cup water at room temperature
• 1/4 cup butter, melted
• 1/2 (3.4 ounce) package instant vanilla pudding mix
• 1 cup warm milk
• 1 egg, room temperature
• 1 tablespoon white sugar
• 1/2 teaspoon salt
• 4 cups bread flour
• 1 (.25 ounce) package active dry yeast
• 1/2 cup butter, softened
• 1 cup brown sugar
• 4 teaspoons ground cinnamon
• 3/4 cup chopped pecans (optional)
• 1 (4 ounce) package cream cheese, softened
• 1/4 cup butter, softened
• 1 cup confectioners' sugar
• 1/2 teaspoon vanilla extract
• 1 1/2 teaspoons milk

Recipe

Cook Time: 20 mins Ready Time: 2 hrs 20 mins


• in the pan of your bread machine, combine water, 1/4 cup melted butter, vanilla pudding, 1 cup warm milk, egg, 1 tablespoon sugar, salt, bread flour, and yeast. set machine to dough cycle; press start.
• when dough cycle has finished, turn dough out a lightly floured surface and roll into a 17x10 inch rectangle. spread with 1/2 cup softened butter. in a small bowl, stir together brown sugar, cinnamon, and pecans. sprinkle brown sugar mixture over dough.
• butter a 9x13-inch baking pan.
• roll up dough, beginning with long side. slice into 16 one-inch slices; place in prepared pan. let rolls rise in a warm place until doubled, about 45 minutes.
• preheat oven to 350 degrees f (175 degrees c).
• bake rolls in preheated oven until browned, 15 to 20 minutes.
• stir together cream cheese, 1/4 cup softened butter, confectioners' sugar, vanilla extract, and 1 1/2 teaspoons milk. remove rolls from oven and let cool until warm; spread frosting over warm rolls.

zucchini boats on the grill

Ingredients

• Servings: 4
• 2 medium zucchini
• 1 slice white bread, torn into small pieces
• 1/4 cup bacon bits
• 1 tablespoon minced black olives
• 1 jalapeno pepper, minced
• 3 tablespoons diced green chile peppers
• 1/4 cup minced onion
• 1/4 cup chopped tomato
• 6 tablespoons shredded sharp cheddar cheese
• 1 pinch dried basil
• seasoned salt to taste
• ground black pepper to taste

Recipe

Preparation Time: 20 mins Cook Time: 25 mins Ready Time: 45 mins


• prepare the grill for indirect heat.
• place the zucchini in a pot with enough water to cover. bring to a boil, and cook 5 minutes. drain, cool, and cut in half lengthwise. scoop out the pulp to about 1/4 inch from the skin. chop pulp.
• in a bowl, mix the zucchini pulp, bread pieces, bacon bits, olives, jalapeno, green chile peppers, onion, tomato, and cheddar cheese. season with basil, seasoned salt, and pepper.
• stuff the zucchini halves with the pulp mixture. seal each stuffed half in aluminum foil.
• place foil packets on the prepared grill over indirect heat. cook 15 to 20 minutes, until tender.

Patriotic Fruit Pizza

Ingredients

• Servings: 1
• 2 3/4 cups all-purpose flour
• 1 teaspoon cream of tartar
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup vegetable shortening
• 1/2 cup margarine, softened
• 1 1/2 cups white sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 2 (8 ounce) packages cream cheese, softened
• 1 cup white sugar
• 2 teaspoons vanilla extract
• 3 large bananas, sliced - or as needed
• 1 tablespoon lemon juice, or as needed
• 1 (16 ounce) package fresh strawberries, sliced
• 1 (6 ounce) container fresh blueberries

Recipe

Preparation Time: 30 mins Cook Time: 10 mins Ready Time: 1 hr


• preheat oven to 350 degrees f (175 degrees c). whisk the flour, cream of tartar, baking soda, and salt in a bowl.
• in a large mixing bowl, mash the vegetable shortening and margarine together until thoroughly combined, and beat in 1 1/2 cup of sugar, eggs, and 1 teaspoon of vanilla extract. mix in the flour mixture to make a workable dough, and spread the dough out in a rectangle shape an ungreased 12x17 inch baking sheet.
• bake in the preheated oven until very lightly browned, 8 to 10 minutes. allow to cool completely.
• while the cookie base is cooling, mash the cream cheese with 1 cup of sugar and 2 teaspoons of vanilla extract in a bowl until smooth. place sliced bananas in a bowl, and gently toss with lemon juice to prevent browning.
• to decorate the pizza, spread the cream cheese filling all over the cookie base in an even, smooth layer. place the blueberries in a square in neat, closely-spaced rows, in the left upper corner for blue stars. arrange alternating stripes of white bananas and red strawberry slices across the pizza. refrigerate leftovers.

brick-oven pizza (brooklyn style)

Ingredients

• Servings: 2
• 1 teaspoon active dry yeast
• 1/4 cup warm water
• 1 cup cold water
• 1 teaspoon salt
• 3 cups bread flour
• 6 ounces low moisture mozzarella cheese, thinly sliced
• 1/2 cup no salt added canned crushed tomatoes
• 1/4 teaspoon freshly ground black pepper
• 1/2 teaspoon dried oregano
• 3 tablespoons extra-virgin olive oil
• 6 leaves fresh basil, torn

Recipe

Preparation Time: 25 mins Cook Time: 6 mins Ready Time: 16 hrs 31 mins


• sprinkle yeast over warm water in a large bowl. let stand for 5 minutes to proof. stir in salt and cold water, then stir in the flour about 1 cup at a time. when the dough is together enough to remove from the bowl, knead on a floured surface until smooth, about 10 minutes. divide into two pieces, and form each one into a tight ball. coat the dough balls with olive oil, and refrigerate in a sealed container for at least 16 hours. be sure to use a big enough container to allow the dough to rise. remove the dough from the refrigerator one hour prior to using.
• preheat the oven, with a pizza stone on the lowest rack, to 550 degrees f. lightly dust a pizza peel with flour.
• using one ball of dough at a time, lightly dust the dough with flour, and stretch gradually until it is about 14 inches in diameter, or about as big around as the pizza stone. place on the floured peel. place thin slices of mozzarella over the crust, then grind a liberal amount of black pepper over it. sprinkle with dried oregano. randomly arrange crushed tomatoes, leaving some empty areas. drizzle olive oil over the top.
• with a quick back and forth jerk, make sure the dough will release from the peel easily. place the tip of the peel at the back of the preheated pizza stone, and remove peel so that the pizza is left on the stone.
• bake for 4 to 6 minutes in the preheated oven, or until the crust begins to brown. remove from the oven by sliding the peel beneath the pizza. sprinkle a few basil leaves randomly over the pizza. cut into wedges and serve.

tangy tomato tuna casserole

Ingredients

• Servings: 6
• 1 (8 ounce) package elbow macaroni
• 2 (8 ounce) cans tomato sauce
• 2 (7 ounce) cans tuna, drained
• 1 (8 ounce) container cottage cheese
• 1 onion, minced
• 1 (4 ounce) package cream cheese, softened
• 1/4 cup sour cream
• 1 teaspoon salt (optional)
• 1/2 cup bread crumbs
• 2 tablespoons butter, melted

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr


• bring a large pot of lightly salted water to a boil. cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. drain.
• preheat oven to 350 degrees f (175 degrees c). butter a 2 1/2-quart casserole dish.
• mix macaroni, tomato sauce, tuna, cottage cheese, onion, cream cheese, sour cream, and salt together in the prepared casserole dish. stir bread crumbs and butter together in a bowl; spread over tuna mixture.
• bake in the preheated oven until casserole is cooked through and bubbling, 35 to 40 minutes.

Fruit Pizza Iii

Ingredients

• Servings: 1
• 4 cups all-purpose flour
• 1 cup butter
• 1/4 cup white sugar
• 1 3/8 cups cream cheese, softened
• 3/4 cup confectioners' sugar
• 2 teaspoons vanilla extract
• 1 (12 ounce) container frozen whipped topping, thawed
• 2 cups fresh blueberries
• 2 cups sliced fresh strawberries

Recipe

Preparation Time: 20 mins Cook Time: 10 mins Ready Time: 50 mins


• preheat oven to 350 degrees f (175 degrees c). grease a 12-inch pizza pan.
• to make crust: in a large bowl, mix together flour, butter and sugar; dough should be dry. spread into pizza pan. bake in preheated oven for 10 minutes, or until brown. allow to cool completely.
• to make filling: in a large bowl, beat cream cheese, sugar and vanilla until fluffy. fold in whipped topping. spread into cooled crust. top with fruit.

Pineapple Cheesecake

Ingredients

• Servings: 1
• 1 (8 ounce) package cream cheese, softened
• 1/2 cup white sugar
• 2 (15 ounce) cans crushed pineapple, drained
• 1 3/4 cups frozen whipped topping, thawed
• 1 (9 inch) prepared graham cracker crust

Recipe

Preparation Time: 10 mins Ready Time: 2 hrs 10 mins


• in a large bowl, mix cream cheese and sugar together. stir in 1 can of pineapple and whipped topping to cream cheese mixture. mix until smooth.
• pour mixture into crust and top with other can of pineapple. cover and chill for 2 hours.

yellow squash casserole

Ingredients

• Servings: 1
• 4 cups sliced yellow squash
• 1/2 cup chopped onion
• 35 buttery round crackers, crushed
• 1 cup shredded cheddar cheese
• 2 eggs, beaten
• 3/4 cup milk
• 1/4 cup butter, melted
• 1 teaspoon salt
• ground black pepper to taste
• 2 tablespoons butter

Recipe

Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 50 mins


• preheat oven to 400 degrees f (200 degrees c).
• place squash and onion in a large skillet over medium heat. pour in a small amount of water. cover, and cook until squash is tender, about 5 minutes. drain well, and place in a large bowl.
• in a medium bowl, mix together cracker crumbs and cheese. stir half of the cracker mixture into the cooked squash and onions. in a small bowl, mix together eggs and milk, then add to squash mixture. stir in 1/4 cup melted butter, and season with salt and pepper. spread into a 9x13 inch baking dish. sprinkle with remaining cracker mixture, and dot with 2 tablespoons butter.
• bake in preheated oven for 25 minutes, or until lightly browned.

® Cheesecake

Ingredients

• Servings: 1
• 2 (8 ounce) packages cream cheese, softened
• 1/2 cup white sugar
• 2 eggs
• 3/4 cup sour cream
• 1 teaspoon vanilla extract
• 1 teaspoon orange extract
• 2 drops yellow food coloring
• 1 drop red food coloring
• 1 (9 inch) prepared graham cracker crust

Recipe

Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 9 hrs 50 mins


• preheat oven to 350 degrees f (175 degrees c).
• beat cream cheese and sugar together in a large bowl with an electric mixer until light and fluffy; add eggs and beat well. beat sour cream and vanilla extract into cream cheese mixture until batter is smooth.
• transfer one cup of the cream cheese mixture to a small bowl and stir in orange extract, yellow food coloring, and red food coloring until batter is smooth and orange.
• pour uncolored batter into prepared graham cracker crust. drop spoonfuls of orange batter over the top of the uncolored batter and run a knife through the orange batter to create a marbled effect.
• bake in the preheated oven until the edges are firm and center is slightly loose, 30 to 35 minutes. cool at room temperature for 1 hour. cover cheesecake with plastic wrap and chill in the refrigerator, 8 hours to overnight.

pumpkin bars ii

Ingredients

• Servings: 2
• 1 (15 ounce) can pumpkin puree
• 2 teaspoons ground cinnamon
• 1 teaspoon spice
• 2 cups white sugar
• 2 cups all-purpose flour
• 2 tablespoons baking powder
• 1 tablespoon baking soda
• 1/4 teaspoon salt
• 1 cup vegetable oil
• 4 eggs
• 4 1/2 ounces cream cheese, softened
• 9 tablespoons butter, softened
• 1 1/2 teaspoons vanilla extract
• 3 cups confectioners' sugar
• 1 1/2 teaspoons milk

Recipe

• in a medium bowl combine the pumpkin, cinnamon, spice and sugar.
• sift together the flour, baking powder, baking soda and salt.
• using an electric mixer, slowly add the oil, eggs and pumpkin mixture to the flour mixture.
• mix and pour into greased 17 x 11 inch pan. bake at 350 degrees f (175 degrees c) for 20 - 25 minutes. cool completely before frosting.
• to make frosting: cream the cream cheese, 9 tablespoons butter, vanilla together. slowly add the confectioners' sugar and milk.

brick-oven pizza (brooklyn style)

Ingredients

• Servings: 2
• 1 teaspoon active dry yeast
• 1/4 cup warm water
• 1 cup cold water
• 1 teaspoon salt
• 3 cups bread flour
• 6 ounces low moisture mozzarella cheese, thinly sliced
• 1/2 cup no salt added canned crushed tomatoes
• 1/4 teaspoon freshly ground black pepper
• 1/2 teaspoon dried oregano
• 3 tablespoons extra-virgin olive oil
• 6 leaves fresh basil, torn

Recipe

Preparation Time: 25 mins Cook Time: 6 mins Ready Time: 16 hrs 31 mins


• sprinkle yeast over warm water in a large bowl. let stand for 5 minutes to proof. stir in salt and cold water, then stir in the flour about 1 cup at a time. when the dough is together enough to remove from the bowl, knead on a floured surface until smooth, about 10 minutes. divide into two pieces, and form each one into a tight ball. coat the dough balls with olive oil, and refrigerate in a sealed container for at least 16 hours. be sure to use a big enough container to allow the dough to rise. remove the dough from the refrigerator one hour prior to using.
• preheat the oven, with a pizza stone on the lowest rack, to 550 degrees f. lightly dust a pizza peel with flour.
• using one ball of dough at a time, lightly dust the dough with flour, and stretch gradually until it is about 14 inches in diameter, or about as big around as the pizza stone. place on the floured peel. place thin slices of mozzarella over the crust, then grind a liberal amount of black pepper over it. sprinkle with dried oregano. randomly arrange crushed tomatoes, leaving some empty areas. drizzle olive oil over the top.
• with a quick back and forth jerk, make sure the dough will release from the peel easily. place the tip of the peel at the back of the preheated pizza stone, and remove peel so that the pizza is left on the stone.
• bake for 4 to 6 minutes in the preheated oven, or until the crust begins to brown. remove from the oven by sliding the peel beneath the pizza. sprinkle a few basil leaves randomly over the pizza. cut into wedges and serve.

zucchini boats on the grill

Ingredients

• Servings: 4
• 2 medium zucchini
• 1 slice white bread, torn into small pieces
• 1/4 cup bacon bits
• 1 tablespoon minced black olives
• 1 jalapeno pepper, minced
• 3 tablespoons diced green chile peppers
• 1/4 cup minced onion
• 1/4 cup chopped tomato
• 6 tablespoons shredded sharp cheddar cheese
• 1 pinch dried basil
• seasoned salt to taste
• ground black pepper to taste

Recipe

Preparation Time: 20 mins Cook Time: 25 mins Ready Time: 45 mins


• prepare the grill for indirect heat.
• place the zucchini in a pot with enough water to cover. bring to a boil, and cook 5 minutes. drain, cool, and cut in half lengthwise. scoop out the pulp to about 1/4 inch from the skin. chop pulp.
• in a bowl, mix the zucchini pulp, bread pieces, bacon bits, olives, jalapeno, green chile peppers, onion, tomato, and cheddar cheese. season with basil, seasoned salt, and pepper.
• stuff the zucchini halves with the pulp mixture. seal each stuffed half in aluminum foil.
• place foil packets on the prepared grill over indirect heat. cook 15 to 20 minutes, until tender.

No Bake Peanut Butter Pie

Ingredients

• Servings: 2
• 1 (8 ounce) package cream cheese
• 1 1/2 cups confectioners' sugar
• 1 cup peanut butter
• 1 cup milk
• 1 (16 ounce) package frozen whipped topping, thawed
• 2 (9 inch) prepared graham cracker crusts

Recipe

Preparation Time: 20 mins Ready Time: 2 hrs 20 mins


• beat together cream cheese and confectioners' sugar. mix in peanut butter and milk. beat until smooth. fold in whipped topping.
• spoon into two 9 inch graham cracker pie shells; cover, and freeze until firm.

Green Eggs And Ham Quiche

Ingredients

• Servings: 12
• 2 cups chopped fresh spinach
• 1 sweet onion, chopped
• 4 eggs
• 2 cups milk
• 1 cup baking mix (such as bisquick ®)
• 1 cup chopped ham
• 2 cups shredded cheddar cheese
• 1 tomato, thickly sliced (optional)

Recipe

Preparation Time: 25 mins Cook Time: 35 mins Ready Time: 1 hr


• preheat an oven to 325 degrees f (165 degrees c). coat the bottom of a 9x13 inch pan with cooking spray.
• combine spinach and onion in the bowl of a food processor. process to finely chop. add eggs, milk, and baking mix; process to mix. pour mixture into prepared pan. sprinkle ham and cheese over the top.
• bake in preheated oven for 35 to 45 minutes. quiche is done when toothpick inserted in the center comes out clean. garnish with tomato slices to serve.

cranberry chutney

Ingredients

• Servings: 12
• 4 cups fresh cranberries
• 1 cup white sugar
• 1/2 cup brown sugar
• 1 cup water
• 2 teaspoons ground cinnamon
• 1 1/2 teaspoons ground ginger
• 1 1/2 teaspoons ground cloves
• 1/4 teaspoon ground allspice
• 1 tart apple, peeled and diced

Recipe

Preparation Time: 5 mins Cook Time: 25 mins Ready Time: 2 hrs 30 mins


• bring cranberries, white sugar, brown sugar, water, cinnamon, ginger, cloves, and allspice to a boil over medium-high heat in a large saucepan; cook and stir for 20 minutes. stir in apple; cook and stir until apple is tender and sauce is thick, about 5 minutes. refrigerate until cold.

Blueberry Cream Cheese Pie

Ingredients

• Servings: 1
• 1 cup heavy whipping cream
• 1 (8 ounce) package cream cheese, softened
• 1 cup confectioners' sugar
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• 1 (9 inch) baked pie crust
• 3 bananas, sliced
• 1 (16 ounce) can blueberry pie filling

Recipe

Preparation Time: 20 mins Ready Time: 2 hrs 20 mins


• beat heavy cream in a bowl with an electric mixer or whisk until stiff peaks form.
• beat cream cheese, confectioners' sugar, lemon juice, and vanilla extract in another bowl until smooth. fold whipped cream into cream cheese mixture until evenly blended.
• line pie crust with banana slices and spread cream cheese mixture over bananas. spread blueberry pie filling over cream cheese mixture. refrigerate at least 2 hours before serving.

Roasted Garlic Cauliflower

Ingredients

• Servings: 6
• 2 tablespoons minced garlic
• 3 tablespoons olive oil
• 1 large head cauliflower, separated into florets
• 1/3 cup grated parmesan cheese
• salt and black pepper to taste
• 1 tablespoon chopped fresh parsley

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins


• preheat the oven to 450 degrees f (220 degrees c). grease a large casserole dish.
• place the olive oil and garlic in a large resealable bag. add cauliflower, and shake to mix. pour into the prepared casserole dish, and season with salt and pepper to taste.
• bake for 25 minutes, stirring halfway through. top with parmesan cheese and parsley, and broil for 3 to 5 minutes, until golden brown.

ricotta pie (old italian recipe)

Ingredients

• Servings: 2
• pie filling:
• 12 eggs
• 2 cups white sugar
• 2 teaspoons vanilla extract
• 3 pounds ricotta cheese
• 1/4 cup miniature semisweet chocolate chips, or to taste (optional)
• sweet crust:
• 4 cups all-purpose flour
• 5 teaspoons baking powder
• 1 cup white sugar
• 1/2 cup shortening, chilled
• 1 tablespoon shortening, chilled
• 4 eggs, lightly beaten
• 1 teaspoon vanilla extract
• 1 tablespoon milk (optional)

Recipe

Preparation Time: 45 mins Cook Time: 45 mins Ready Time: 3 hrs


• beat the 12 eggs, 2 cups sugar and vanilla extract together in a large bowl. stir in the ricotta cheese and the chocolate chips, if using (see cook's note). set aside.
• combine the flour, baking powder, and 1 cup sugar together. cut in 1/2 cup plus 1 tablespoon shortening until the mixture resembles coarse crumbs. mix in 4 beaten eggs and 1 teaspoon vanilla extract. divide dough into 4 balls, wrap in plastic, and chill for at least 30 minutes.
• preheat oven to 325 degrees f (165 degrees c). grease two deep-dish pie plates.
• roll out 2 of the balls to fit into the pie pans. do not make the crust too thick, as it will expand during cooking. do not flute the edges of the dough. roll out the other 2 balls of dough and cut each into 8 narrow strips for the top of the crust. (alternately, you can use cookie cutters and place the cutouts on the top of the pies.)
• pour the ricotta filling evenly into the pie crusts. top each pie with 8 narrow strips of dough or cookie cut-outs. brush top of pie with milk for shine, if desired. place foil on the edge of crust.
• bake in preheated oven for 20 to 30 minutes; remove foil. rotate pies on the rack so they will bake evenly. continue to bake until a knife inserted in the center of each pie comes out clean, 25 to 30 minutes more. cool completely on wire racks. refrigerate until serving.

jay's signature pizza crust

Ingredients

• Servings: 1
• 2 1/4 teaspoons active dry yeast
• 1/2 teaspoon brown sugar
• 1 1/2 cups warm water (110 degrees f/45 degrees c)
• 1 teaspoon salt
• 2 tablespoons olive oil
• 3 1/3 cups all-purpose flour

Recipe

Preparation Time: 30 mins Cook Time: 20 mins Ready Time: 1 hr 50 mins


• in a large bowl, dissolve the yeast and brown sugar in the water, and let sit for 10 minutes.
• stir the salt and oil into the yeast solution. mix in 2 1/2 cups of the flour.
• turn dough out a clean, well floured surface, and knead in more flour until the dough is no longer sticky. place the dough into a well oiled bowl, and cover with a cloth. let the dough rise until double; this should take about 1 hour. punch down the dough, and form a tight ball. allow the dough to relax for a minute before rolling out. use for your favorite pizza recipe.
• preheat oven to 425 degrees f (220 degrees c). if you are baking the dough on a pizza stone, you may place your toppings on the dough, and bake immediately. if you are baking your pizza in a pan, lightly oil the pan, and let the dough rise for 15 or 20 minutes before topping and baking it.
• bake pizza in preheated oven, until the cheese and crust are golden brown, about 15 to 20 minutes.

German Apple Cake I

Ingredients

• Servings: 1
• 2 eggs
• 1 cup vegetable oil
• 2 cups white sugar
• 2 teaspoons ground cinnamon
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 4 cups apples - peeled, cored and diced

Recipe

• preheat oven to 350 degrees f (175 degrees c). grease and flour one 9x13 inch cake pan.
• in a mixing bowl; beat oil and eggs with an electric mixer until creamy. add the sugar and vanilla and beat well.
• combine the flour salt, baking soda, and ground cinnamon together in a bowl. slowly add this mixture to the egg mixture and mix until combined. the batter will be very thick. fold in the apples by hand using a wooden spoon. spread batter into the prepared pan.
• bake at 350 degrees f (175 degrees c) for 45 minutes or until cake tests done. let cake cool on a wire rack. once cake is cool serve with a dusting of confectioners' sugar or with a cream cheese frosting.

Bethany's Frito® Pie

Ingredients

• Servings: 4
• 3 cups corn chips (such as fritos®)
• 1 cup shredded cheddar cheese
• 3/4 cup chopped onion
• 2 1/2 cups prepared chili

Recipe

Preparation Time: 10 mins Cook Time: 15 mins Ready Time: 25 mins


• preheat oven to 350 degrees f (175 degrees c).
• spread about 2 cups corn chips in a baking dish. sprinkle half the onion and half the cheddar cheese over chips and top with chili. spread remaining 1 cup corn chips over the chili, followed by remaining chopped onion and cheese.
• bake until hot and bubbly, 15 to 20 minutes.

jay's signature pizza crust

Ingredients

• Servings: 1
• 2 1/4 teaspoons active dry yeast
• 1/2 teaspoon brown sugar
• 1 1/2 cups warm water (110 degrees f/45 degrees c)
• 1 teaspoon salt
• 2 tablespoons olive oil
• 3 1/3 cups all-purpose flour

Recipe

Preparation Time: 30 mins Cook Time: 20 mins Ready Time: 1 hr 50 mins


• in a large bowl, dissolve the yeast and brown sugar in the water, and let sit for 10 minutes.
• stir the salt and oil into the yeast solution. mix in 2 1/2 cups of the flour.
• turn dough out a clean, well floured surface, and knead in more flour until the dough is no longer sticky. place the dough into a well oiled bowl, and cover with a cloth. let the dough rise until double; this should take about 1 hour. punch down the dough, and form a tight ball. allow the dough to relax for a minute before rolling out. use for your favorite pizza recipe.
• preheat oven to 425 degrees f (220 degrees c). if you are baking the dough on a pizza stone, you may place your toppings on the dough, and bake immediately. if you are baking your pizza in a pan, lightly oil the pan, and let the dough rise for 15 or 20 minutes before topping and baking it.
• bake pizza in preheated oven, until the cheese and crust are golden brown, about 15 to 20 minutes.

brick-oven pizza (brooklyn style)

Ingredients

• Servings: 2
• 1 teaspoon active dry yeast
• 1/4 cup warm water
• 1 cup cold water
• 1 teaspoon salt
• 3 cups bread flour
• 6 ounces low moisture mozzarella cheese, thinly sliced
• 1/2 cup no salt added canned crushed tomatoes
• 1/4 teaspoon freshly ground black pepper
• 1/2 teaspoon dried oregano
• 3 tablespoons extra-virgin olive oil
• 6 leaves fresh basil, torn

Recipe

Preparation Time: 25 mins Cook Time: 6 mins Ready Time: 16 hrs 31 mins


• sprinkle yeast over warm water in a large bowl. let stand for 5 minutes to proof. stir in salt and cold water, then stir in the flour about 1 cup at a time. when the dough is together enough to remove from the bowl, knead on a floured surface until smooth, about 10 minutes. divide into two pieces, and form each one into a tight ball. coat the dough balls with olive oil, and refrigerate in a sealed container for at least 16 hours. be sure to use a big enough container to allow the dough to rise. remove the dough from the refrigerator one hour prior to using.
• preheat the oven, with a pizza stone on the lowest rack, to 550 degrees f. lightly dust a pizza peel with flour.
• using one ball of dough at a time, lightly dust the dough with flour, and stretch gradually until it is about 14 inches in diameter, or about as big around as the pizza stone. place on the floured peel. place thin slices of mozzarella over the crust, then grind a liberal amount of black pepper over it. sprinkle with dried oregano. randomly arrange crushed tomatoes, leaving some empty areas. drizzle olive oil over the top.
• with a quick back and forth jerk, make sure the dough will release from the peel easily. place the tip of the peel at the back of the preheated pizza stone, and remove peel so that the pizza is left on the stone.
• bake for 4 to 6 minutes in the preheated oven, or until the crust begins to brown. remove from the oven by sliding the peel beneath the pizza. sprinkle a few basil leaves randomly over the pizza. cut into wedges and serve.

ground sausage spaghetti

Ingredients

• Servings: 6
• 1 (16 ounce) package spaghetti
• 1 pound ground sausage
• 1/2 onion, chopped
• 1/2 green bell pepper, chopped
• 2 tablespoons margarine
• 1 (14.5 ounce) can diced tomatoes
• 1 (6 ounce) can tomato sauce
• 1/2 teaspoon italian seasoning
• 1/4 cup grated parmesan cheese, or more to taste
• 1/4 cup shredded mozzarella cheese, or more to taste

Recipe

Preparation Time: 10 mins Cook Time: 25 mins Ready Time: 35 mins


• bring a large pot of lightly salted water to a boil. cook spaghetti in the boiling water, stirring occasionally, until cooked through but firm to the bite, about 12 minutes. drain.
• cook and stir sausage in a large skillet over medium-high heat until browned and crumbly, 5 to 7 minutes. drain and discard grease. stir onion, bell pepper, and margarine into sausage. reduce heat to low, cover, and cook until onion is soft, 3 to 5 minutes.
• stir tomatoes, tomato sauce, and italian seasoning into sausage mixture; bring to a boil. stir in parmesan cheese and pour over cooked spaghetti. top with mozzarella.

Roasted Garlic Cauliflower

Ingredients

• Servings: 6
• 2 tablespoons minced garlic
• 3 tablespoons olive oil
• 1 large head cauliflower, separated into florets
• 1/3 cup grated parmesan cheese
• salt and black pepper to taste
• 1 tablespoon chopped fresh parsley

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins


• preheat the oven to 450 degrees f (220 degrees c). grease a large casserole dish.
• place the olive oil and garlic in a large resealable bag. add cauliflower, and shake to mix. pour into the prepared casserole dish, and season with salt and pepper to taste.
• bake for 25 minutes, stirring halfway through. top with parmesan cheese and parsley, and broil for 3 to 5 minutes, until golden brown.

blackberry jam cake iii

Ingredients

• Servings: 3
• 1 cup butter, softened
• 1 cup white sugar
• 6 eggs
• 1 cup buttermilk
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1 tablespoon ground cinnamon
• 1 tablespoon ground allspice
• 1 tablespoon ground cloves
• 1 cup seedless blackberry jam

Recipe

Preparation Time: 30 mins Cook Time: 25 mins Ready Time: 1 hr


• preheat oven to 325 degrees f (165 degrees c). grease and flour 3 (9 inch) pans. mix together the flour, baking soda, cinnamon, allspice and cloves. set aside.
• in a large bowl, cream together the butter and sugar until light and fluffy. beat in the eggs one at a time. beat in the flour mixture alternately with the buttermilk. stir in the blackberry jam. pour batter into prepared pans.
• bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. let cool in pans for 10 minutes, then turn out a wire rack and cool completely.

valentine's pie

Ingredients

• Servings: 1
• 1 (8 ounce) package cream cheese
• 1 cup confectioners' sugar
• 1 teaspoon vanilla extract
• 1 (8 ounce) container frozen whipped topping, thawed
• 1 (9 inch) prepared graham cracker crust
• 1 (16 ounce) can cherry pie filling

Recipe

Preparation Time: 20 mins Ready Time: 1 hr 20 mins


• in an electric mixer, beat the cream cheese and the powdered sugar until combined. add vanilla and beat 2 minutes. gently fold in whipped topping.
• transfer mixture into the pie crust. top the filling with the cherries. refrigerate for at least one hour before serving.

French Ham Cheese And Egg Fondue Casserole

Ingredients

• Servings: 12
• 2 tablespoons butter, softened
• 3 tablespoons all-purpose flour
• 1 tablespoon mustard powder
• 3 cups cubed fully cooked ham
• 8 ounces cheddar cheese, cubed
• 3 cups cubed day old french bread
• 4 eggs, beaten
• 3 cups milk
• 1 dash hot pepper sauce
• 3 tablespoons butter, melted
• 1/2 cup freshly grated parmesan cheese

Recipe

Preparation Time: 30 mins Cook Time: 1 hr

Ready Time: 10 hrs


• generously grease a 9x13-inch glass baking dish with softened butter. stir together flour and mustard powder. place ham and cheddar cubes in a large mixing bowl, sprinkle with flour mixture, and toss until evenly coated. add bread cubes and toss to mix. in a separate bowl, whisk together eggs, milk, and hot pepper sauce.
• pour 1/3 of the bread mixture into the prepared baking dish and smooth out to form a layer. drizzle with 1 tablespoon of butter, and sprinkle with 1/3 of the parmesan cheese. repeat twice more to form three layers. pour egg mixture overtop, cover with plastic wrap, and refrigerate 8 hours to overnight.
• the next morning, remove casserole from refrigerator, remove plastic wrap, and allow to stand at room temperature for 30 minutes. preheat oven to 350 degrees f (175 degrees c).
• bake uncovered in preheated oven until the eggs have set, and the top is golden brown and crispy, about 1 hour.

Crustless Spinach Quiche

Ingredients

• Servings: 6
• 1 tablespoon vegetable oil
• 1 onion, chopped
• 1 (10 ounce) package frozen chopped spinach, thawed and drained
• 5 eggs, beaten
• 3 cups shredded muenster cheese
• 1/4 teaspoon salt
• 1/8 teaspoon ground black pepper

Recipe

Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 50 mins


• preheat oven to 350 degrees f (175 degrees c). lightly grease a 9 inch pie pan.
• heat oil in a large skillet over medium-high heat. add onions and cook, stirring occasionally, until onions are soft. stir in spinach and continue cooking until excess moisture has evaporated.
• in a large bowl, combine eggs, cheese, salt and pepper. add spinach mixture and stir to blend. scoop into prepared pie pan.
• bake in preheated oven until eggs have set, about 30 minutes. let cool for 10 minutes before serving.

zucchini boats on the grill

Ingredients

• Servings: 4
• 2 medium zucchini
• 1 slice white bread, torn into small pieces
• 1/4 cup bacon bits
• 1 tablespoon minced black olives
• 1 jalapeno pepper, minced
• 3 tablespoons diced green chile peppers
• 1/4 cup minced onion
• 1/4 cup chopped tomato
• 6 tablespoons shredded sharp cheddar cheese
• 1 pinch dried basil
• seasoned salt to taste
• ground black pepper to taste

Recipe

Preparation Time: 20 mins Cook Time: 25 mins Ready Time: 45 mins


• prepare the grill for indirect heat.
• place the zucchini in a pot with enough water to cover. bring to a boil, and cook 5 minutes. drain, cool, and cut in half lengthwise. scoop out the pulp to about 1/4 inch from the skin. chop pulp.
• in a bowl, mix the zucchini pulp, bread pieces, bacon bits, olives, jalapeno, green chile peppers, onion, tomato, and cheddar cheese. season with basil, seasoned salt, and pepper.
• stuff the zucchini halves with the pulp mixture. seal each stuffed half in aluminum foil.
• place foil packets on the prepared grill over indirect heat. cook 15 to 20 minutes, until tender.

campfire pepperoni pizza

Ingredients

• Servings: 1
• 1 pound refrigerated pizza dough
• 1/4 cup pizza sauce
• 1/2 cup shredded mozzarella cheese
• 1/2 cup sliced pepperoni

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 30 mins


• place pizza stone on grill directly over wood fire. you may need to begin by spreading out the wood if the flames are too tall. roll out the pizza dough to desired thickness. place it on the pizza stone and cook 10 minutes on one side until golden.
• remove from the fire and on the cooked side, spread the pizza sauce in an even layer over dough leaving about a half inch around the rim of the pizza dough bare. sprinkle mozzarella cheese evenly on top of the sauce, followed by the pepperoni slices.
• place uncooked side down, back on the pizza stone. cover with a foil tent and cook until cheese has melted, about 10 minutes more. transfer pizza to a cutting board and let cool slightly before cutting and serving.

Roasted Garlic Cauliflower

Ingredients

• Servings: 6
• 2 tablespoons minced garlic
• 3 tablespoons olive oil
• 1 large head cauliflower, separated into florets
• 1/3 cup grated parmesan cheese
• salt and black pepper to taste
• 1 tablespoon chopped fresh parsley

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins


• preheat the oven to 450 degrees f (220 degrees c). grease a large casserole dish.
• place the olive oil and garlic in a large resealable bag. add cauliflower, and shake to mix. pour into the prepared casserole dish, and season with salt and pepper to taste.
• bake for 25 minutes, stirring halfway through. top with parmesan cheese and parsley, and broil for 3 to 5 minutes, until golden brown.

zucchini boats on the grill

Ingredients

• Servings: 4
• 2 medium zucchini
• 1 slice white bread, torn into small pieces
• 1/4 cup bacon bits
• 1 tablespoon minced black olives
• 1 jalapeno pepper, minced
• 3 tablespoons diced green chile peppers
• 1/4 cup minced onion
• 1/4 cup chopped tomato
• 6 tablespoons shredded sharp cheddar cheese
• 1 pinch dried basil
• seasoned salt to taste
• ground black pepper to taste

Recipe

Preparation Time: 20 mins Cook Time: 25 mins Ready Time: 45 mins


• prepare the grill for indirect heat.
• place the zucchini in a pot with enough water to cover. bring to a boil, and cook 5 minutes. drain, cool, and cut in half lengthwise. scoop out the pulp to about 1/4 inch from the skin. chop pulp.
• in a bowl, mix the zucchini pulp, bread pieces, bacon bits, olives, jalapeno, green chile peppers, onion, tomato, and cheddar cheese. season with basil, seasoned salt, and pepper.
• stuff the zucchini halves with the pulp mixture. seal each stuffed half in aluminum foil.
• place foil packets on the prepared grill over indirect heat. cook 15 to 20 minutes, until tender.

brick-oven pizza (brooklyn style)

Ingredients

• Servings: 2
• 1 teaspoon active dry yeast
• 1/4 cup warm water
• 1 cup cold water
• 1 teaspoon salt
• 3 cups bread flour
• 6 ounces low moisture mozzarella cheese, thinly sliced
• 1/2 cup no salt added canned crushed tomatoes
• 1/4 teaspoon freshly ground black pepper
• 1/2 teaspoon dried oregano
• 3 tablespoons extra-virgin olive oil
• 6 leaves fresh basil, torn

Recipe

Preparation Time: 25 mins Cook Time: 6 mins Ready Time: 16 hrs 31 mins


• sprinkle yeast over warm water in a large bowl. let stand for 5 minutes to proof. stir in salt and cold water, then stir in the flour about 1 cup at a time. when the dough is together enough to remove from the bowl, knead on a floured surface until smooth, about 10 minutes. divide into two pieces, and form each one into a tight ball. coat the dough balls with olive oil, and refrigerate in a sealed container for at least 16 hours. be sure to use a big enough container to allow the dough to rise. remove the dough from the refrigerator one hour prior to using.
• preheat the oven, with a pizza stone on the lowest rack, to 550 degrees f. lightly dust a pizza peel with flour.
• using one ball of dough at a time, lightly dust the dough with flour, and stretch gradually until it is about 14 inches in diameter, or about as big around as the pizza stone. place on the floured peel. place thin slices of mozzarella over the crust, then grind a liberal amount of black pepper over it. sprinkle with dried oregano. randomly arrange crushed tomatoes, leaving some empty areas. drizzle olive oil over the top.
• with a quick back and forth jerk, make sure the dough will release from the peel easily. place the tip of the peel at the back of the preheated pizza stone, and remove peel so that the pizza is left on the stone.
• bake for 4 to 6 minutes in the preheated oven, or until the crust begins to brown. remove from the oven by sliding the peel beneath the pizza. sprinkle a few basil leaves randomly over the pizza. cut into wedges and serve.

jay's signature pizza crust

Ingredients

• Servings: 1
• 2 1/4 teaspoons active dry yeast
• 1/2 teaspoon brown sugar
• 1 1/2 cups warm water (110 degrees f/45 degrees c)
• 1 teaspoon salt
• 2 tablespoons olive oil
• 3 1/3 cups all-purpose flour

Recipe

Preparation Time: 30 mins Cook Time: 20 mins Ready Time: 1 hr 50 mins


• in a large bowl, dissolve the yeast and brown sugar in the water, and let sit for 10 minutes.
• stir the salt and oil into the yeast solution. mix in 2 1/2 cups of the flour.
• turn dough out a clean, well floured surface, and knead in more flour until the dough is no longer sticky. place the dough into a well oiled bowl, and cover with a cloth. let the dough rise until double; this should take about 1 hour. punch down the dough, and form a tight ball. allow the dough to relax for a minute before rolling out. use for your favorite pizza recipe.
• preheat oven to 425 degrees f (220 degrees c). if you are baking the dough on a pizza stone, you may place your toppings on the dough, and bake immediately. if you are baking your pizza in a pan, lightly oil the pan, and let the dough rise for 15 or 20 minutes before topping and baking it.
• bake pizza in preheated oven, until the cheese and crust are golden brown, about 15 to 20 minutes.

Watermelon Pops

Ingredients

• Servings: 16
• 1 cup sugar
• 1 (3 ounce) package jell-o lime flavor gelatin
• 2 cups boiling water, divided
• ice cubes
• 1 cup cold water, divided
• 1 (3 ounce) package jell-o strawberry flavor gelatin
• 3 tablespoons miniature semi-sweet chocolate chips
• 4 ounces philadelphia cream cheese, softened
• 1 1/2 cups thawed cool whip whipped topping

Recipe

Preparation Time: 35 mins Ready Time: 3 hrs 35 mins


• mix 1/3 cup sugar and lime gelatin mix in medium bowl. add 1 cup boiling water; stir 2 min. until completely dissolved. add enough ice to 1/2 cup cold water to measure 3/4 cup. add to lime gelatin; stir until ice is completely melted. refrigerate 25 min.
• meanwhile, repeat step 1 using strawberry gelatin mix and omitting the refrigeration step. pour into 16 (3-oz.) paper cups. freeze 20 min. stir 1/2 tsp. chocolate chips into gelatin in each cup.
• beat cream cheese and remaining sugar with mixer in medium bowl until well blended. stir in cool whip; spread over gelatin in cups.
• pour lime gelatin over cream cheese mixture. insert wooden pop stick into gelatin in center of each cup. freeze 3 hours or until firm. remove pops from cups just before serving.

Blueberry And Banana Cream Cheese Pie

Ingredients

• Servings: 2
• 1/2 cup chopped pecans
• 3 ripe bananas
• 1 (16 ounce) package frozen whipped topping, thawed
• 1 (8 ounce) package cream cheese
• 1 (21 ounce) can blueberry pie filling
• 1 cup white sugar
• 1 recipe pastry for a 9 inch single crust pie

Recipe

Preparation Time: 20 mins Ready Time: 4 hrs 20 mins


• press pecans into unbaked pie shells. bake at 350 degrees f (175 degrees c) until light brown.
• slice bananas into cooled crusts.
• cream sugar and cream cheese together. add nondairy whipped topping to cream cheese mixture. pour mixture over bananas in both pie pans.
• top pies with blueberries. chill at least 4 hours before serving, or freeze for later use. enjoy!

valentine's pie

Ingredients

• Servings: 1
• 1 (8 ounce) package cream cheese
• 1 cup confectioners' sugar
• 1 teaspoon vanilla extract
• 1 (8 ounce) container frozen whipped topping, thawed
• 1 (9 inch) prepared graham cracker crust
• 1 (16 ounce) can cherry pie filling

Recipe

Preparation Time: 20 mins Ready Time: 1 hr 20 mins


• in an electric mixer, beat the cream cheese and the powdered sugar until combined. add vanilla and beat 2 minutes. gently fold in whipped topping.
• transfer mixture into the pie crust. top the filling with the cherries. refrigerate for at least one hour before serving.

seven layer taco dip

Ingredients

• Servings: 1
• 1 (1 ounce) package taco seasoning mix
• 1 (16 ounce) can refried beans
• 1 (8 ounce) package cream cheese, softened
• 1 (16 ounce) container sour cream
• 1 (16 ounce) jar salsa
• 1 large tomato, chopped
• 1 green bell pepper, chopped
• 1 bunch chopped green onions
• 1 small head iceberg lettuce, shredded
• 1 (6 ounce) can sliced black olives, drained
• 2 cups shredded cheddar cheese

Recipe

Preparation Time: 30 mins Ready Time: 30 mins


• in a medium bowl, blend the taco seasoning mix and refried beans. spread the mixture a large serving platter.
• mix the sour cream and cream cheese in a medium bowl. spread over the refried beans.
• top the layers with salsa. place a layer of tomato, green bell pepper, green onions and lettuce over the salsa, and top with cheddar cheese. garnish with black olives.

pumpkin cheese pie

Ingredients

• Servings: 1
• 1 (8 ounce) package cream cheese
• 2 cups pumpkin puree
• 14 ounces sweetened condensed milk
• 3 eggs
• 1 teaspoon spice
• 1 (9 inch) unbaked pie crust

Recipe

Preparation Time: 10 mins Cook Time: 45 mins Ready Time: 55 mins


• preheat oven to 350 degrees f (175 degrees c).
• mix cream cheese and condensed milk together until smooth. stir in the pureed pumpkin, spice and eggs. mix until well combined. pour batter into the pie shell.
• bake at 350 degrees f (175 degrees c) for 45 minutes or until a knife inserted 1 inch from the edge comes out clean. serve warm.

brick-oven pizza (brooklyn style)

Ingredients

• Servings: 2
• 1 teaspoon active dry yeast
• 1/4 cup warm water
• 1 cup cold water
• 1 teaspoon salt
• 3 cups bread flour
• 6 ounces low moisture mozzarella cheese, thinly sliced
• 1/2 cup no salt added canned crushed tomatoes
• 1/4 teaspoon freshly ground black pepper
• 1/2 teaspoon dried oregano
• 3 tablespoons extra-virgin olive oil
• 6 leaves fresh basil, torn

Recipe

Preparation Time: 25 mins Cook Time: 6 mins Ready Time: 16 hrs 31 mins


• sprinkle yeast over warm water in a large bowl. let stand for 5 minutes to proof. stir in salt and cold water, then stir in the flour about 1 cup at a time. when the dough is together enough to remove from the bowl, knead on a floured surface until smooth, about 10 minutes. divide into two pieces, and form each one into a tight ball. coat the dough balls with olive oil, and refrigerate in a sealed container for at least 16 hours. be sure to use a big enough container to allow the dough to rise. remove the dough from the refrigerator one hour prior to using.
• preheat the oven, with a pizza stone on the lowest rack, to 550 degrees f. lightly dust a pizza peel with flour.
• using one ball of dough at a time, lightly dust the dough with flour, and stretch gradually until it is about 14 inches in diameter, or about as big around as the pizza stone. place on the floured peel. place thin slices of mozzarella over the crust, then grind a liberal amount of black pepper over it. sprinkle with dried oregano. randomly arrange crushed tomatoes, leaving some empty areas. drizzle olive oil over the top.
• with a quick back and forth jerk, make sure the dough will release from the peel easily. place the tip of the peel at the back of the preheated pizza stone, and remove peel so that the pizza is left on the stone.
• bake for 4 to 6 minutes in the preheated oven, or until the crust begins to brown. remove from the oven by sliding the peel beneath the pizza. sprinkle a few basil leaves randomly over the pizza. cut into wedges and serve.

easy oreo truffles

Ingredients

• Servings: 3
• 1 (16 ounce) package oreo chocolate sandwich cookies, divided
• 1 (8 ounce) package philadelphia cream cheese, softened
• 2 (8 ounce) packages baker's semi-sweet baking chocolate, melted

Recipe

Ready Time: 1 hr 30 mins


• crush 9 of the cookies to fine crumbs in food processor; reserve for later use. (cookies can also be finely crushed in a resealable plastic bag using a rolling pin.) crush remaining 36 cookies to fine crumbs; place in medium bowl. add cream cheese; mix until well blended. roll cookie mixture into 42 balls, about 1-inch in diameter.
• dip balls in chocolate; place on wax paper-covered baking sheet. (any leftover chocolate can be stored at room temperature for another use.) sprinkle with reserved cookie crumbs.
• refrigerate until firm, about 1 hour. store leftover truffles, covered, in refrigerator.

double layer pumpkin cheesecake

Ingredients

• Servings: 8
• 2 (8 ounce) packages cream cheese, softened
• 1/2 cup white sugar
• 1/2 teaspoon vanilla extract
• 2 eggs
• 1 (9 inch) prepared graham cracker crust
• 1/2 cup pumpkin puree
• 1/2 teaspoon ground cinnamon
• 1 pinch ground cloves
• 1 pinch ground nutmeg
• 1/2 cup frozen whipped topping, thawed

Recipe

Preparation Time: 30 mins Cook Time: 40 mins Ready Time: 4 hrs 10 mins


• preheat oven to 325 degrees f (165 degrees c).
• in a large bowl, combine cream cheese, sugar and vanilla. beat until smooth. blend in eggs one at a time. remove 1 cup of batter and spread into bottom of crust; set aside.
• add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. carefully spread over the batter in the crust.
• bake in preheated oven for 35 to 40 minutes, or until center is almost set. allow to cool, then refrigerate for 3 hours or overnight. cover with whipped topping before serving.

white chocolate raspberry cheesecake

Ingredients

• Servings: 1
• 1 cup chocolate cookie crumbs
• 3 tablespoons white sugar
• 1/4 cup butter, melted
• 1 (10 ounce) package frozen raspberries
• 2 tablespoons white sugar
• 2 teaspoons cornstarch
• 1/2 cup water
• 2 cups white chocolate chips
• 1/2 cup half-and-half cream
• 3 (8 ounce) packages cream cheese, softened
• 1/2 cup white sugar
• 3 eggs
• 1 teaspoon vanilla extract

Recipe

Cook Time: 1 hr

Ready Time: 10 hrs


• in a medium bowl, mix together cookie crumbs, 3 tablespoons sugar, and melted butter. press mixture into the bottom of a 9 inch springform pan.
• in a saucepan, combine raspberries, 2 tablespoons sugar, cornstarch, and water. bring to boil, and continue boiling 5 minutes, or until sauce is thick. strain sauce through a mesh strainer to remove seeds.
• preheat oven to 325 degrees f (165 degrees c). in a metal bowl over a pan of simmering water, melt white chocolate chips with half-and-half, stirring occasionally until smooth.
• in a large bowl, mix together cream cheese and 1/2 cup sugar until smooth. beat in eggs one at a time. blend in vanilla and melted white chocolate. pour half of batter over crust. spoon 3 tablespoons raspberry sauce over batter. pour remaining cheesecake batter into pan, and again spoon 3 tablespoons raspberry sauce over the top. swirl batter with the tip of a knife to create a marbled effect.
• bake for 55 to 60 minutes, or until filling is set. cool, cover with plastic wrap, and refrigerate for 8 hours before removing from pan. serve with remaining raspberry sauce.

Roasted Garlic Cauliflower

Ingredients

• Servings: 6
• 2 tablespoons minced garlic
• 3 tablespoons olive oil
• 1 large head cauliflower, separated into florets
• 1/3 cup grated parmesan cheese
• salt and black pepper to taste
• 1 tablespoon chopped fresh parsley

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins


• preheat the oven to 450 degrees f (220 degrees c). grease a large casserole dish.
• place the olive oil and garlic in a large resealable bag. add cauliflower, and shake to mix. pour into the prepared casserole dish, and season with salt and pepper to taste.
• bake for 25 minutes, stirring halfway through. top with parmesan cheese and parsley, and broil for 3 to 5 minutes, until golden brown.

Banana Pudding Iv

Ingredients

• Servings: 1
• 1 (8 ounce) package cream cheese
• 1 (14 ounce) can sweetened condensed milk
• 1 (5 ounce) package instant vanilla pudding mix
• 3 cups cold milk
• 1 teaspoon vanilla extract
• 1 (8 ounce) container frozen whipped topping, thawed
• 4 bananas, sliced
• 1/2 (12 ounce) package vanilla wafers

Recipe

Preparation Time: 30 mins Ready Time: 3 hrs 30 mins


• in a large bowl, beat cream cheese until fluffy. beat in condensed milk, pudding mix, cold milk and vanilla until smooth. fold in 1/2 of the whipped topping.
• line the bottom of a 9x13 inch dish with vanilla wafers. arrange sliced bananas evenly over wafers. spread with pudding mixture. top with remaining whipped topping. chill.

eggnog cheesecake iii

Ingredients

• Servings: 1
• 1 cup graham cracker crumbs
• 2 tablespoons white sugar
• 3 tablespoons melted butter
• 3 (8 ounce) packages cream cheese, softened
• 1 cup white sugar
• 3 tablespoons all-purpose flour
• 3/4 cup eggnog
• 2 eggs
• 2 tablespoons
• 1 pinch ground nutmeg

Recipe

Preparation Time: 30 mins Cook Time: 55 mins Ready Time: 1 hr 25 mins


• preheat oven to 325 degrees f (165 degrees c).
• in a medium bowl combine graham cracker crumbs, 2 tablespoons sugar and butter. press into the bottom of a 9 inch spring form pan.
• bake in preheated oven for 10 minutes. place on a wire rack to cool.
• preheat oven to 425 degrees f (220 degrees c).
• in a food processor combine cream cheese, 1 cup sugar, flour and eggnog; process until smooth. blend in eggs, and nutmeg. pour mixture into cooled crust.
• bake in preheated oven for 10 minutes.
• reduce heat to 250 and bake for 45 minutes, or until center of cake is barely firm to the touch. remove from the oven and immediately loosen cake from rim. let cake cool completely before removing the rim.

Spicy Pan-fried Squash

Ingredients

• Servings: 4
• 1 acorn squash, halved and seeded
• 1/2 onion, cut into chunks
• 2 tablespoons all-purpose flour
• 2 eggs, lightly beaten
• 1 tablespoon ground cumin
• salt to taste
• ground black pepper to taste
• ground red pepper to taste
• 1/4 cup olive oil

Recipe

Preparation Time: 20 mins Cook Time: 10 mins Ready Time: 30 mins


• cut squash into chunks and remove rind. shred squash and onion in a food processor. place in a colander and press with a potato masher to drain any excess liquid. transfer to a bowl and mix with flour and egg. season with cumin, salt, pepper, and red pepper.
• heat the oil in a large skillet over medium heat. place walnut-sized scoops of the squash mixture into the hot oil. press flat with a spatula. cook 3 to 5 minutes on each side, until golden brown. drain on paper towels.

Pierogi Ii

Ingredients

• Servings: 12
• 2 eggs
• 1 cup milk
• 3 cups all-purpose flour
• 1 teaspoon salt
• 2 cups drained cottage cheese
• 2 eggs
• 1 pinch salt

Recipe

Preparation Time: 20 mins Cook Time: 10 mins Ready Time: 30 mins


• in a medium bowl, combine 2 eggs, milk, flour and salt and mix together to make a soft dough. roll out thinly enough to make about twelve 4 inch squares. meanwhile, bring a large pot of slightly salted water to a boil.
• in a medium bowl, combine cheese, 2 eggs and salt. mix together and fill dough squares with cottage cheese mixture. pinch sides together to seal and drop in boiling water. cook for about 8 to 10 minutes or until the squares rise to the water's surface.

zucchini boats on the grill

Ingredients

• Servings: 4
• 2 medium zucchini
• 1 slice white bread, torn into small pieces
• 1/4 cup bacon bits
• 1 tablespoon minced black olives
• 1 jalapeno pepper, minced
• 3 tablespoons diced green chile peppers
• 1/4 cup minced onion
• 1/4 cup chopped tomato
• 6 tablespoons shredded sharp cheddar cheese
• 1 pinch dried basil
• seasoned salt to taste
• ground black pepper to taste

Recipe

Preparation Time: 20 mins Cook Time: 25 mins Ready Time: 45 mins


• prepare the grill for indirect heat.
• place the zucchini in a pot with enough water to cover. bring to a boil, and cook 5 minutes. drain, cool, and cut in half lengthwise. scoop out the pulp to about 1/4 inch from the skin. chop pulp.
• in a bowl, mix the zucchini pulp, bread pieces, bacon bits, olives, jalapeno, green chile peppers, onion, tomato, and cheddar cheese. season with basil, seasoned salt, and pepper.
• stuff the zucchini halves with the pulp mixture. seal each stuffed half in aluminum foil.
• place foil packets on the prepared grill over indirect heat. cook 15 to 20 minutes, until tender.

Easy Cream Cheese Pie

Ingredients

• Servings: 1
• 1 (8 ounce) package cream cheese
• 1 (14 ounce) can sweetened condensed milk
• 1/3 cup lemon juice
• 2 cups cherry pie filling
• 1 (9 inch) prepared graham cracker crust

Recipe

Preparation Time: 20 mins Ready Time: 2 hrs 20 mins


• cream together cream cheese and condensed milk until smooth.
• add lemon juice and blend well.
• pour into graham cracker crust.
• top with fruit pie filling.
• chill for 2 hours before serving.

jay's signature pizza crust

Ingredients

• Servings: 1
• 2 1/4 teaspoons active dry yeast
• 1/2 teaspoon brown sugar
• 1 1/2 cups warm water (110 degrees f/45 degrees c)
• 1 teaspoon salt
• 2 tablespoons olive oil
• 3 1/3 cups all-purpose flour

Recipe

Preparation Time: 30 mins Cook Time: 20 mins Ready Time: 1 hr 50 mins


• in a large bowl, dissolve the yeast and brown sugar in the water, and let sit for 10 minutes.
• stir the salt and oil into the yeast solution. mix in 2 1/2 cups of the flour.
• turn dough out a clean, well floured surface, and knead in more flour until the dough is no longer sticky. place the dough into a well oiled bowl, and cover with a cloth. let the dough rise until double; this should take about 1 hour. punch down the dough, and form a tight ball. allow the dough to relax for a minute before rolling out. use for your favorite pizza recipe.
• preheat oven to 425 degrees f (220 degrees c). if you are baking the dough on a pizza stone, you may place your toppings on the dough, and bake immediately. if you are baking your pizza in a pan, lightly oil the pan, and let the dough rise for 15 or 20 minutes before topping and baking it.
• bake pizza in preheated oven, until the cheese and crust are golden brown, about 15 to 20 minutes.

Roasted Garlic Cauliflower

Ingredients

• Servings: 6
• 2 tablespoons minced garlic
• 3 tablespoons olive oil
• 1 large head cauliflower, separated into florets
• 1/3 cup grated parmesan cheese
• salt and black pepper to taste
• 1 tablespoon chopped fresh parsley

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins


• preheat the oven to 450 degrees f (220 degrees c). grease a large casserole dish.
• place the olive oil and garlic in a large resealable bag. add cauliflower, and shake to mix. pour into the prepared casserole dish, and season with salt and pepper to taste.
• bake for 25 minutes, stirring halfway through. top with parmesan cheese and parsley, and broil for 3 to 5 minutes, until golden brown.

Easter Grain Pie

Ingredients

• Servings: 2
• 5 cups water
• 1/2 cup whole wheat berries
• 6 eggs
• 1 cup white sugar
• 1 (8 ounce) package mixed candied fruit
• 1 1/2 pounds ricotta cheese
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1 teaspoon grated lemon zest
• 2 teaspoons grated orange zest
• 1 tablespoon shortening
• 1 teaspoon salt
• 2 pastries for 9-inch lattice-top pies
• 2 tablespoons confectioners' sugar for dusting

Recipe

Preparation Time: 45 mins Cook Time: 45 mins Ready Time: 1 hr 30 mins


• bring water to a boil in a large saucepan. pour in wheat and allow to boil 40 minutes. as wheat is cooking, beat eggs in a large bowl while gradually adding 1 cup sugar to eggs. mix in fruit, ricotta, vanilla extract, cinnamon, lemon rind, and orange rind.
• when wheat is ready, drain in a colander and rinse with warm water. place 3/4 cup of cooked wheat in a small bowl, and mix in shortening and salt. stir until shortening is melted, then stir wheat mixture into ricotta mixture along with the rest of the cooked wheat berries.
• preheat oven to 375 degrees f (190 degrees c).
• line two 9 inch pie pans with pastry. cut remaining pastry into strips for tops of pies. spoon half of filling into each pan. cover with pastry strips to form lattice tops. crimp edges.
• bake in preheated oven for 45 minutes, until crust is golden brown. sprinkle each pie with 1 tablespoon sugar and allow to cool at room temperature. chill overnight before serving. store any leftovers in refrigerator.

Rhubarb Cheese Pie

Ingredients

• Servings: 1
• 1 (9 inch) unbaked pie shell
• 1/3 cup white sugar
• 1 tablespoon all-purpose flour
• 2 cups chopped fresh rhubarb
• 1 (8 ounce) package cream cheese, softened
• 1/3 cup white sugar
• 2 eggs
• 1 cup sour cream
• 2 tablespoons white sugar
• 1 teaspoon vanilla extract

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr


• preheat the oven to 425 degrees f (220 degrees c). place the unbaked pie crust into a 9 inch pie plate.
• in a medium bowl, stir together the flour and 1/3 cup of sugar. add the rhubarb, and toss to coat. pour into the pie shell.
• bake for 15 minutes in the preheated oven. while it bakes, mix together the cream cheese, 1/3 cup of sugar and the eggs until smooth and well blended. pour over the rhubarb when the 15 minutes is up, and return to the oven.
• reduce the oven temperature to 350 degrees f (175 degrees c). bake the pie again for 30 minutes. while it is baking this time, stir together the sour cream, 2 tablespoons of sugar and vanilla until smooth. spread over the top of the pie as soon as it comes out of the oven. allow to cool, then cut into wedges and serve.

Chili Rellenos Casserole

Ingredients

• Servings: 6
• 2 (7 ounce) cans whole green chile peppers, drained
• 8 ounces monterey jack cheese, shredded
• 8 ounces longhorn or cheddar cheese, shredded
• 2 eggs, beaten
• 1 (5 ounce) can evaporated milk
• 2 tablespoons all-purpose flour
• 1/2 cup milk
• 1 (8 ounce) can tomato sauce

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr


• preheat oven to 350 degrees f (175 degrees c). spray a 9x13-inch baking dish with cooking spray.
• lay half of the chilies evenly in bottom of baking dish. sprinkle with half of the jack and cheddar cheeses, and cover with remaining chilies. in a bowl, mix together the eggs, milk, and flour, and pour over the top of the chilies.
• bake in the preheated oven for 25 minutes. remove from oven, pour tomato sauce evenly over the top, and continue baking another 15 minutes. sprinkle with remaining jack and cheddar cheeses, and serve.

Asparagus Parmesan

Ingredients

• Servings: 5
• 1 tablespoon butter
• 1/4 cup olive oil
• 1 pound fresh asparagus spears, trimmed
• 3/4 cup grated parmesan cheese
• salt and pepper to taste

Recipe

Preparation Time: 5 mins Cook Time: 10 mins Ready Time: 15 mins


• melt butter with olive oil in a large skillet over medium heat. add asparagus spears, and cook, stirring occasionally for about 10 minutes, or to desired firmness. drain off excess oil, and sprinkle with parmesan cheese, salt and pepper.

Fiesta Frittata Casserole

Ingredients

• Servings: 12
• 8 eggs
• 2 cups sour cream
• 1 cup shredded cheddar cheese
• 1 (4 ounce) can diced green chile peppers, drained
• 1 green onion, minced
• 1/4 cup chopped fresh parsley
• 1 cup frozen corn kernels
• 1 (15 ounce) can black beans, rinsed and drained
• 1/4 cup chopped red pepper
• 1/4 cup bacon bits
• 1 cup fresh salsa

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins


• preheat oven to 350 degrees f (175 degrees c). lightly grease a 9x13 inch baking dish.
• in a large bowl, whisk together the eggs, sour cream, cheddar cheese, green chile peppers, green onion, and parsley. mix in the corn, black beans, red pepper, and bacon bits. transfer to the prepared baking dish.
• bake 30 minutes in the preheated oven, or until a knife inserted in the center of the casserole comes out clean. serve with the fresh salsa.

Chocolate Chip Cheese Ball

Ingredients

• Servings: 2
• 1 (8 ounce) package cream cheese, softened
• 1/2 cup butter, softened
• 3/4 cup confectioners' sugar
• 2 tablespoons brown sugar
• 1/4 teaspoon vanilla extract
• 3/4 cup miniature semisweet chocolate chips
• 3/4 cup finely chopped pecans

Recipe

Preparation Time: 20 mins Ready Time: 3 hrs 20 mins


• in a medium bowl, beat together cream cheese and butter until smooth. mix in confectioners' sugar, brown sugar and vanilla. stir in chocolate chips. cover, and chill in the refrigerator for 2 hours.
• shape chilled cream cheese mixture into a ball. wrap with plastic, and chill in the refrigerator for 1 hour.
• roll the cheese ball in finely chopped pecans before serving.

brick-oven pizza (brooklyn style)

Ingredients

• Servings: 2
• 1 teaspoon active dry yeast
• 1/4 cup warm water
• 1 cup cold water
• 1 teaspoon salt
• 3 cups bread flour
• 6 ounces low moisture mozzarella cheese, thinly sliced
• 1/2 cup no salt added canned crushed tomatoes
• 1/4 teaspoon freshly ground black pepper
• 1/2 teaspoon dried oregano
• 3 tablespoons extra-virgin olive oil
• 6 leaves fresh basil, torn

Recipe

Preparation Time: 25 mins Cook Time: 6 mins Ready Time: 16 hrs 31 mins


• sprinkle yeast over warm water in a large bowl. let stand for 5 minutes to proof. stir in salt and cold water, then stir in the flour about 1 cup at a time. when the dough is together enough to remove from the bowl, knead on a floured surface until smooth, about 10 minutes. divide into two pieces, and form each one into a tight ball. coat the dough balls with olive oil, and refrigerate in a sealed container for at least 16 hours. be sure to use a big enough container to allow the dough to rise. remove the dough from the refrigerator one hour prior to using.
• preheat the oven, with a pizza stone on the lowest rack, to 550 degrees f. lightly dust a pizza peel with flour.
• using one ball of dough at a time, lightly dust the dough with flour, and stretch gradually until it is about 14 inches in diameter, or about as big around as the pizza stone. place on the floured peel. place thin slices of mozzarella over the crust, then grind a liberal amount of black pepper over it. sprinkle with dried oregano. randomly arrange crushed tomatoes, leaving some empty areas. drizzle olive oil over the top.
• with a quick back and forth jerk, make sure the dough will release from the peel easily. place the tip of the peel at the back of the preheated pizza stone, and remove peel so that the pizza is left on the stone.
• bake for 4 to 6 minutes in the preheated oven, or until the crust begins to brown. remove from the oven by sliding the peel beneath the pizza. sprinkle a few basil leaves randomly over the pizza. cut into wedges and serve.