Spicy Mexican Pizza

INGREDIENTS

1 can (13.8 oz) Pillsbury® refrigerated classic pizza crust or 1 can (11 oz) Pillsbury® refrigerated thin pizza crust

1/2 lb chorizo sausage (not smoked)

1 can (8 oz) tomato sauce

1/2 to 1 chipotle chile in adobo sauce (from 7- or 11-oz can)

1/4 cup chopped fresh cilantro

1 can (2.25 oz) sliced ripe olives, drained

2 cups shredded Colby-Monterey Jack cheese blend (8 oz).

DIRECTIONS

1 Heat oven to 400°F. Spray or grease 15x10x1-inch pan (dark pan for thin crust). Unroll dough in pan. Starting at center, press out dough to edge of pan.

2 Remove sausage from casings; place in 10-inch skillet. Cook over medium-high heat, stirring frequently and breaking up sausage, until no longer pink. Remove sausage from skillet; drain well on paper towels. In blender, place tomato sauce and chipotle chile. Cover; blend on high speed until smooth.

3 Spread tomato sauce mixture evenly over crust. Sprinkle cooked sausage, cilantro, olives and cheese over sauce.

4 Bake classic crust 15 to 18 minutes, thin crust 12 to 15 minutes, or until cheese is melted and crust is crisp and lightly browned. Cut into 8 servings.

 

Tip if using classic crust: For a crispier crust, prebake crust 8 to 10 minutes or until light golden brown, then add toppings; bake pizza 12 to 15 minutes..

Tuscan Chicken Pizza

INGREDIENTS

1 can (13.8 oz) Pillsbury® refrigerated classic pizza crust

2 teaspoons olive oil

1/2 cup basil pesto

1 1/2 cups coarsely chopped cooked chicken

1/2 small red bell pepper, cut into bite-size pieces (1/2 cup)

2 cups shredded mozzarella cheese (8 oz)

2 tablespoons chopped fresh parsley.

DIRECTIONS

1 Heat oven to 425°F. Spray cookie sheet with cooking spray. Unroll dough on cookie sheet; starting at center, press out dough into 14x12-inch rectangle. Brush dough with olive oil; bake 7 minutes.

2 Spread basil pesto over crust; top with remaining ingredients except parsley. Bake 10 to 13 minutes longer or until crust is deep golden brown and cheese is melted and bubbly. Sprinkle with parsley. To serve, cut pizza into 4 rows by 4 rows, making 16 pieces.

Tex-mex Pizza

INGREDIENTS

1 can Pillsbury® refrigerated classic pizza crust

1/2 pound bulk chorizo or pork sausage

1 1/2 cups shredded Monterey Jack cheese (6 ounces)

1 cup Old El Paso® thick 'n chunky salsa

1/2 cup chopped green or red bell pepper

1/2 cup Progresso® black beans, rinsed, drained.

DIRECTIONS

1 Heat oven to 400º F. Grease 12-inch pizza pan. Unroll dough; place in greased pan. Starting at center, press out dough to edge of pan. Bake 10 to 12 minutes or until crust begins to brown. 2 Meanwhile, cook sausage in 8-inch skillet over medium heat, stirring occasionally, until no longer pink; drain. Sprinkle 1 cup of the cheese over crust. Top with salsa, sausage, bell pepper and beans. Sprinkle with remaining cheese. 3 Bake an additional 10 to 12 minutes or until cheese is melted and crust is golden brown. .Add a tossed salad and fresh fruit to this easy pizza for a great week night meal..

Taco Pizza

INGREDIENTS

3 links (4 oz each) spicy Italian turkey sausage, casings removed, crumbed

1/2 cup canned Old El Paso® enchilada sauce

1 can (13.8 oz) Pillsbury® refrigerated artisan pizza crust with whole grain

2 cups shredded Mexican cheese blend (8 oz)

2 medium plum (Roma) tomatoes, chopped

1 medium yellow bell pepper, chopped (1 cup), if desired

1/4 cup chopped fresh cilantro or green onions, if desired.

DIRECTIONS

1 Heat oven to 400°F for dark or nonstick pan (425°F for all other pans). Spray 15x10-inch pan with sides with cooking spray.

2 In 12-inch skillet, cook sausage over medium heat, stirring occasionally to crumble sausage, until no longer pink; drain and remove from skillet. Gently stir enchilada sauce into sausage to coat.
3 Unroll dough in pan; starting at center, press dough into 15x10-inch rectangle. Bake about 8 minutes or until light brown.
4 Spoon and spread sausage mixture over crust. Sprinkle with 1 1/2 cups of the cheese. Top with tomatoes and bell pepper; sprinkle with remaining 1/2 cup cheese.
5 Bake 8 to 10 minutes longer or until crust is golden brown and cheese is melted. Garnish with cilantro. To serve, cut into 6 rows by 3 rows. .Control the heat by selecting mild, medium or hot enchilada sauce.

Turkey sausage is low in fat but high in flavor! Check the label on the sausage to make sure it is made with turkey breast, which is lower in fat than turkey sausage made with dark meat. .

Philly Cheese Steak Pizza

INGREDIENTS

2 teaspoons olive oil

1 large sweet onion, sliced (1 cup)

1 can (13.8 oz) Pillsbury® refrigerated artisan pizza crust with whole grain

1/2 cup pizza sauce

1/3 lb deli-style roast beef, roughly chopped

2 cups shredded provolone cheese (8 oz)

3/4 cup sliced green bell pepper.

DIRECTIONS

1 Heat oven to 400°F for dark or nonstick pan (425°F for all other pans). Spray 15x10-inch pan with sides with cooking spray.

2 In 12-inch nonstick skillet, heat oil over medium-high heat. Stir in onion to coat with oil. Cook uncovered 10 minutes, stirring every 3 to 4 minutes. Reduce heat to medium-low. Cook 20 minutes longer, stirring well every 5 minutes; until onions are golden brown (onions will shrink during cooking). Set aside.

3 Unroll dough in pan; starting at center, press dough into 15x10-inch rectangle. Bake about 8 minutes or until light brown.

4 Spread pizza sauce over crust. Top with roast beef, onion, cheese and bell pepper.

5 Bake 8 to 10 minutes longer or until crust is golden brown and cheese is melted. To serve, cut into 6 rows by 3 rows .

The Philly cheese steak sandwich originated in Philadelphia in the 1930s. Thinly sliced beef is layered on a French or Italian roll and topped with American cheese and sautéed onions. The classic has been modified to include other cheese varieties such as Cheddar or provolone.


In place of the regular roast beef, try Cajun- or Italian-seasoned roast beef from the deli. Or if you prefer, use sliced cooked turkey..

BBQ Chicken Pizza

INGREDIENTS
1 can (13.8 oz) Pillsbury® refrigerated artisan pizza crust with whole grain
2 cups coarsely chopped cooked chicken breast
3/4 cup barbecue sauce
2 cups shredded reduced-fat mozzarella cheese (8 oz)
1/2 cup thinly sliced red onion
1 tablespoon chopped fresh parsley or cilantro, if desired.

DIRECTIONS

1 Heat oven to 400°F for dark or nonstick pan (425°F for all other pans). Spray 15x10-inch pan with sides with cooking spray.
2 Unroll dough in pan; starting at center, press dough into 15x10-inch rectangle. Bake about 8 minutes or until light brown.
3 Meanwhile, in medium bowl, place chicken and barbecue sauce. Using 2 forks, toss until chicken is coated with sauce.
4 Sprinkle 1 cup of the cheese over crust. Spoon and spread chicken mixture evenly over cheese. Top with red onion and remaining 1 cup of cheese. Bake about 5 minutes longer or until cheese is melted. To serve, cut into 6 rows by 3 rows. Sprinkle with parsley.

You can use leftover cut-up cooked chicken breast, or pick up a rotisserie chicken at the supermarket. Remove the chicken from the bones, and cut into bite-size pieces.

 

Slow Cooker Teriyaki-Sesame-Chicken Wraps

INGREDIENTS

3 lb boneless skinless chicken thighs

1/2 cup teriyaki sauce

1 tablespoon finely chopped gingerroot

4 cloves garlic, finely chopped

1 tablespoon sesame seed

1 teaspoon toasted sesame oil

1/2 cup hoisin sauce

12 flour tortillas (10 inch)

3/4 cup shredded carrots

1 medium bell pepper, cut into bite-size strips

1/2 cup sliced green onions (8 medium)

3/4 cup chow mein noodles

 

DIRECTIONS

1 Spray 4- to 5-quart slow cooker with cooking spray. Place chicken in cooker. In small bowl, mix teriyaki sauce, gingerroot and garlic; pour over chicken.

2 Cover; cook on Low heat setting 7 to 8 hours.

3 Stir chicken mixture to break apart large pieces of chicken. Stir in sesame seed and sesame oil. Increase heat setting to High. Cover; cook about 15 minutes or until thoroughly heated.

4 Spread 2 teaspoons hoisin sauce on each tortilla. Using slotted spoon, spread about 1/3 cup chicken mixture down center of each tortilla. Top chicken mixture with 1 tablespoon shredded carrot, a few bell pepper strips, 2 teaspoons green onions and 1 tablespoon noodles. Roll up tortilla; cut diagonally in half. .Instead of using the tortillas, wrap the same ingredients in large lettuce leaves.

For an easy Asian salad, toss chicken with mixed greens, green onions, mandarin orange segments and Asian dressing. Top with chow mein noodles.
 
Source: pillsbury.com

Slow Cooker Big and Spicy Chicken Hoagies

INGREDIENTS

3 tablespoons Caribbean jerk seasoning

3 pounds boneless skinless chicken thighs

1 large red or green bell pepper, chopped

(1 1/2 cups)

1 large onion, chopped (1 cup)

1/2 cup Progresso® chicken broth (from 32-oz carton)

1/4 cup ketchup

8 hoagie buns (7 to 8 inches), split

 

DIRECTIONS

1 Rub jerk seasoning generously over chicken. Place bell pepper and onion in bottom of 3 1/2- to 4-quart slow cooker. Place chicken over vegetables. Mix broth and ketchup in small bowl; pour over chicken.

2 Cover and cook on low heat setting 6 to 8 hours.

3 Remove chicken from cooker; place on cutting board. Shred chicken, using 2 forks. Return chicken to cooker and mix well. Using slotted spoon to remove chicken mixture from cooker, fill buns with chicken mixture. .If you like, reheat leftovers and serve in flour tortillas.

Serve this party-friendly sandwich with coleslaw and sliced fresh fruit for a complete meal.
 
Source: pillsbury.com

Pesto-Ravioli Casserole

INGREDIENTS

1 cup ricotta cheese

1/2 cup basil pesto

1 cup shredded mozzarella cheese

(4 oz) 1/2 cup freshly grated Parmesan cheese

1 jar (24 oz) chunky pasta sauce

1 package (25 oz) frozen beef-filled ravioli (do not thaw)

8 oz fontina cheese, shredded

(2 cups) Fresh basil leaves, if desired

DIRECTIONS

1 In small bowl, mix ricotta cheese and pesto. Stir in mozzarella and Parmesan cheeses.

2 Spray 4-quart slow cooker with cooking spray. Spread 1 cup of the pasta sauce in slow cooker. Layer with half of the ravioli, half of the ricotta mixture and 1 cup of the fontina cheese. Top with 1 cup pasta sauce and remaining ravioli and ricotta mixture. Pour remaining pasta sauce over top.

3 Cover; cook on Low heat setting 3 hours.

4 Sprinkle remaining 1 cup fontina cheese over ravioli.

Cover; cook 30 minutes longer or until ravioli is tender.

Garnish individual servings with basil.
 
source: pillsbury.com

Grilled Chocolate Chip S’more Pizza

INGREDIENTS

1 package (16 oz) Pillsbury® Ready to Bake!™ refrigerated chocolate chip cookies

1/2 cup small pieces graham crackers

1/2 cup small pieces milk chocolate candy bars

2 cups miniature marshmallows

 

DIRECTIONS

1 Heat gas or charcoal grill. Spray pizza pan or cookie sheet with cooking spray. Remove cookie dough from package; press into disk shape. On pizza pan, roll dough into round about 1/4 inch thick.

2 Place pan on grill over medium heat. Cover grill; cook 15 to 20 minutes or until cookie is light golden brown. Remove from grill.

3 Sprinkle graham cracker pieces evenly over cookie; top with chocolate bar pieces and marshmallows. Return to grill; cook about 2 minutes longer or until marshmallows are golden brown.

4 Cut into wedges. Serve warm.

Love making s’mores? Then you’ll love this cookie pizza! It’s perfect for camping or a backyard barbecue. After grilling your dinner, leave the grill on to make dessert.

To keep dough from sticking, roll between 2 sheets of cooking parchment paper.

To have a perfectly round pizza, after rolling the dough, use a 9-inch cake pan turned upside down as a “cookie cutter.” Place the trimmings on top of the dough and roll again.

Maple-Glazed Chicken Kabobs With Sweet Jalapeno Salsa

Ingredients:

6 whole chicken breasts (6-7 ounces each)

1/2 cup maple syrup

1/4 cup soy sauce

1/4 cup pineapple juice

1/2 whole pineapple, finely diced

2 jalapeno peppers, seeded and finely minced

1 small bunch cilantro, roughly chopped

1 small red onion, diced

1 teaspoon rice wine vinegar

1 tablespoon sugar

1/2 teaspoon salt

black pepper

Directions:

1 If using wooden skewers, soak in water for several hours. Slice each chicken breast into six even pieces and thread onto a separate skewer.

2 Combine the maple syrup, soy sauce, and pineapple juice in a small saucepan. Bring to a boil, then reduce the heat to medium and let it bubble up and reduce by about one-fourth. Set aside to cool.

3 In a small bowl, combine chopped pineapple, jalapeno, cilantro, red onion, vinegar, sugar, salt and pepper. Set aside.

4 Grill chicken kababs until nearly done. In last few minutes of grilling, baste them with the maple syrup mixture. Remove from heat and place on a platter. To serve, top the kababs with the pineapple salsa.

Read more: http://www.food.com/recipe/maple-glazed-chicken-kabobs-with-sweet-jalapeno-salsa-479880#ixzz1yzMesW00

Sweet Salsa Dump Chicken

Ingredients:

1 (1 1/4 ounce) package taco seasoning mix

8 ounces apricot jam

12 ounces salsa

1 1/2 lbs chicken pieces (4-6 pieces)

Directions:

1 For immediate cooking: Pre-heat oven to 350°F Place all ingredients into a large baking dish, turn chicken to coat.

2 Bake until chicken juices run clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken breasts).

3 For freezing: Place all ingredients into a 1 Gallon freezer bag.

4 Lay flat in freezer.

5 To thaw and cook: Take the bag out of the freezer the night before, make sure the baggie is completely closed.

6 Place the Bag on a refrigerator shelf to thaw.

7 Preheat the oven to 350°F Empty the contents of the bag into a large baking dish and bake until the juices run clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken breasts).
Read more: http://www.food.com/recipe/sweet-salsa-dump-chicken-oamc-107570#ixzz1yzM02oVH

Ham It Up Crescent Rolls

Ingredients:

1 (8 ounce) package crescent rolls

8 slices deli ham

4 teaspoons prepared mustard

1 cup shredded swiss cheese or 1 cup cheddar cheese

2 tablespoons sesame seeds (optional)

Directions:

1 Preheat oven to 375°F.

2 Unroll dough into 4 long rectangles.

3 Firmly press diagonal perforations to seal.

4 Place ham slices on the rectangles.

5 Spread on the mustard, sprinkle with cheese.

6 Starting at the shortest side, roll up each rectangle, press and seal.

7 Coat with sesame seeds.

8 Cut each of the 4 rolls into 5 slices forming 20 slices.

9 Place cut side down on an ungreased cookie sheet.

10 Bake 15-20 minutes or until golden brown.

11 Remove from cookie sheet.

12 Serve them warm or let them cool and place them in the freezer for later.

13Yummy snack

Read more: http://www.food.com/recipe/ham-it-up-crescent-rolls-86644#ixzz1yzKy6dJL

Maple Mustard Pork Burgers

Pork Burgers

2 lbs ground pork

2 shallots, finely dice

2 garlic cloves, minced

1 teaspoon salt

1 teaspoon ground black pepper

Glaze

3 tablespoons maple syrup

2 tablespoons grainy mustard

1 tablespoon cider vinegar

1 teaspoon honey

1/2 teaspoon dry mustard

1 teaspoon orange zest, chopped fine

6 large onion hamburger buns, sliced

Directions:

1 In a medium size bowl combine the ground pork, diced shallots, minced garlic, salt and pepper.
2 Form the mixture into 6 patties of equal size about 1 inch thick (2.5cm).
3 At this point, you could freeze the patties, or place patties on to a tray and cover with plastic wrap.
4 Place in the refrigerator until ready to grill.
5 In a medium size bowl whisk together all glaze ingredients.
6 Preheat barbeque grill to 375°F/190°C or medium high heat.
7 Oil the grill.
8 Brush the pork burgers with prepared glaze.
9 Place pork patties on grill for 7-8 minutes basting every 2 minutes or until dark golden brown and slightly crisp on exterior.
10 Flip the burgers and continue to cook for another 7 minutes basting every 2 minutes.
11 Remove burgers from grill and place on tray.
12 Place sliced buns on the bun rack for 1 minute.
13 Serve burgers with warm onion buns and desired toppings.

Read more: http://www.food.com/recipe/maple-mustard-pork-burgers-309636#ixzz1yyoa822W

Dump Pepper Lime Chicken

1/2 teaspoon lime peel

2 garlic cloves, minced

1/4 cup lime juice

1 teaspoon pepper

1 tablespoon olive oil

1 teaspoon basil

1/4 teaspoon salt

4 chicken breasts

Directions:

1 Combine all ingredients in freezer bag.

2 Marinate overnite or put in freezer for use at a later date.

3 When ready to cook (defrost if frozen) either grill, bake for 30min at 350 degrees, or put in crockpot on low for 4-5 hours.
4 Serve over rice.



Read more: http://www.food.com/recipe/dump-pepper-lime-chicken-112931#ixzz1yynN7Ewg

Basic Meatball Recipe

1 lb beef, ground

1 large egg

1/4 cup onion, finely chopped

1/3 cup breadcrumbs, Italian herbed

1/4 cup milk

1 teaspoon Worcestershire sauce

salt & freshly ground black pepper, to taste

Directions:

1 Mix ground beef, egg, onion, breadcrumbs, milk, Worcestershire sauce, salt and freshly ground black pepper to taste together.

2 Shape mixture by Tablespoonfuls into 1-1/2-inch balls.

3 Place the meatballs in a lightly greased 13x9x2-inch or 15-1/2x9-1/2x1-inch baking dish.

4 Bake, uncovered, in a 400 degree Fahrenheit oven until light brown, about 20 to 25 minutes.

5 Drain off any excess fat.

6 Use meatballs as desired.

7 FREEZING: Cover and allow meatballs to cool slightly before freezing. No special equipment is needed in the preparation for freezing. Ziplock bags work fine for me. Allow meatballs to thaw about 30 minutes at room temperature before using. Use as desired with your favorite recipes.

Yield: 26-30 meatballs
Read more: http://www.food.com/recipe/basic-meatballs-8060#ixzz1yymcdOOR

Citrus Marinated Pork Chops

Ingredients:

2 limes (juice of)

2 oranges (juice of)

2 lemons (juice of)

2 tablespoons balsamic vinegar

3 tablespoons honey

1 teaspoon Dijon mustard

1 teaspoon paprika

3 garlic cloves, crushed

1 teaspoon pepper

1/2 teaspoon salt

6 boneless pork chops

Directions:

1 Combine ingredients in a large Ziploc freezer bag.

2 Remove as much air as possible.

3 Label and freeze.

4 Defrost overnight in the fridge; pork will marinate as it defrosts.
5 To serve, remove chops from bag and place in a non-stick skillet; reserve marinade.

6 Cook for 5 minutes, or until brown, repeat for other side.

7 Add marinade, and reduce heat to medium. Cover and cook for 7 minutes, or until chops are no longer pink in the middle. Transfer pork to a plate and cover. Turn heat to high and whisk for 3-5 minutes until sauce is thick. Spoon over pork. Pork Chops can also be made on the BBQ/Grill if desired.

Servings: 6

Read more: http://www.food.com/recipe/citrus-marinated-pork-chops-oamc-120517#ixzz1yylVKiqP

Gnocchi & Tomato Bake (With Freezing Instructions)

1 tablespoon olive oil

1 onion, chopped

1 red pepper, deseeded and finely chopped

1 garlic clove, crushed

1 (14 ounce) can chopped tomatoes

17 1/2 ounces gnocchi

1/2 cup fresh basil, torn

4 1/2 ounces fresh mozzarella cheese, torn into chunks

Directions:

1 Heat grill / broiler to high.

2 Heat the oil in a large frying pan, then soften the onion and pepper for 5 minutes.

3 Stir in the garlic, fry for 1 minute, tip in the tomatoes and gnocchi, then bring to simmer.

4 Bubble for 10 to 15 minutes, stirring occasionally, until gnocchi is soft and the sauce has thickened.

5 Season, stir through the basil, then transfer to a large ovenproof dish.

6 Scatter with the mozzarella, then grill / broil for 5 to 6 minutes until the cheese is bubbling and golden.

7 This dish can be frozen for up to a month. Just defrost and bake in a medium oven for 20 - 30 minutes until piping hot.
Read more: http://www.food.com/recipe/gnocchi-tomato-bake-with-freezing-instructions-318100#ixzz1yy0MEDb6

Sangria

1 bottle of red wine
1 cup of Brandy
1 cup of Cointreau
1 orange - sliced (slice two if you want some for garnish)
1 lemon - sliced (slice two if you want some for garnish)
1 orange juiced
1 squeeze of lemon
5 sticks of cinammon
5 cloves
1 bottle of soda water

Mix wine, brandy and cointreau together. Add fruit juice and spices. Stir to blend. Allow to sit in the fridge for (1) one hour.

To serve:
1/2-3/4 of wine-fruit mixture
1/4 soda
add slices of orange/lemon
add ice and enjoy!