Four Cheese Macaroni and Cheese

Four Cheese Macaroni and Cheese

4 tablespoons butter, plus 2 tablespoons, plus 1 tablespoon
4 tablespoons flour
2 cups half and half
3/4 teaspoon salt
1/4 teaspoon ground white pepper
1/4 teaspoon Emeril's Red Hot Sauce
8 1/2 ounces grated Parmigiano-Reggiano , or other good-quality
parmesan cheese (about 2 cups)
1 pound elbow macaroni
1/2 teaspoon minced garlic
4 ounces grated cheddar cheese
4 ounces grated fontina cheese
4 ounces grated gruyere cheese
1/4 cup fresh bread crumbs
1/2 teaspoon Essence or Creole Seasoning

In a heavy, medium saucepan melt 4 tablespoons of the butter over low
heat. Add the flour and stir to combine. Cook, stirring constantly,
for 3 minutes. Increase the heat to medium and whisk in the half and
half little by little. Cook until thickened, about 4 to 5 minutes,
stirring frequently. Remove from the heat, season with the salt,
pepper, hot sauce and 4 ounces of the grated parmesan. Stir until
cheese is melted and sauce is smooth. Cover and set aside.
Preheat the oven to 350 degrees F.
Fill a large pot with water and bring to a boil over high heat. Add
salt to taste and, while stirring, add the macaroni. Return to a boil,
reduce the heat to a low boil and cook for about 5 minutes, or until
macaroni is very al dente (slightly undercooked) . Drain in a colander
and return the macaroni to the pot. Add 2 tablespoons of the butter
and the garlic and stir to combine. Add the bechamel sauce and stir
until well combined. Set aside.
Using the remaining tablespoon of butter, grease a 3-quart baking dish
or casserole and set aside.
In a large bowl combine 4 ounces of the remaining parmesan cheese,
cheddar, fontina and gruyere cheeses. Toss to combine.
Place one-third of the macaroni in the bottom of the prepared baking
dish. Top with one-third of the mixed cheeses. Top with another third
of the macaroni and another third of the cheese mixture. Repeat with
the remaining macaroni and cheese mixture. In a small bowl combine the
bread crumbs, remaining 1/2 ounce of grated parmesan, and the Essence
and toss to combine. Sprinkle this over the top of the macaroni and
cheese.
Bake for 40 to 45 minutes, or until the macaroni and cheese is bubbly
and hot and the top is golden brown. Remove from the oven and allow to
sit for 5 minutes before serving.

Florida Strawberry Muffins

Florida Strawberry Muffins
"These are moist and delicious despite the fact that there is no
liquid other than the berry juice."
INGREDIENTS:
1 1/2 cups chopped fresh
strawberries
1/2 cup white sugar
1/4 cup white sugar
1/4 cup butter, softened
2 eggs

1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
DIRECTIONS:
1. In a small bowl, combine the strawberries and 1/2 cup sugar. Set
aside for 1 hour. Drain, reserving liquid and berries separately.
2. Preheat the oven to 425 degrees F (220 degrees C). Grease a 12 cup
muffin tin, or line with paper liners.
3. In a medium bowl, cream together the butter and 1/4 cup sugar
until light and fluffy. Beat in the eggs one at a time, then stir in
the vanilla. Combine the flour, baking soda, salt and nutmeg; stir
into the creamed mixture alternately with the juice from the berries.
Gently stir in the berries. Spoon batter into the prepared muffin cups.
4. Bake for 18 to 20 minutes in the preheated oven, or until the tops
spring back when lightly touched. Cool in the pan on a wire rack.

Hawaiian Plantation Iced Tea

Hawaiian Plantation Iced Tea

"Iced black tea with accented with pineapple juice shows off its
Hawaiian roots and makes a refreshing party drink."
INGREDIENTS:
1 quart barely boiling hot water
4 orange pekoe tea bags
1 quart ice cold water
1 (16 ounce) can pineapple

juice
1/2 cup simple syrup (optional)
1 fresh pineapple - peeled,
cored, and cut into spears
DIRECTIONS:
1. Pour the barely boiling hot water into a large pitcher, and add
the tea bags. Steep the tea 2 to 4 minutes. Remove the tea bags, and
pour in the ice water. Pour in the pineapple juice. Refrigerate until
thoroughly chilled, about 1 1/2 hours.
2. Pour the tea over ice, garnish with pineapple spears, and serve.

Sunday Link Fest & TNT French Onion Soup

Chocolate Peanut Butter Dream Bars from 100 cafe street - OMG!!!! These are going to my next potluck with me.

Easter Eggs without the box - OK too late I picked up a couple boxes at the Dollar Store, but I love the links to all the different styles.


Make it from scratch carnival is always a good source of ideas, recipes & crafts.


I made French Onion soup this week, of course I didn't use any recipe I have here...
This made 3 LARGE bowls, which was perfect for us because my kids wouldn't eat this! I'd double this at least if I needed more.


1 large onion sliced into crescents
4 Tbsp Butter
2 cans Beef Broth
1 pkg Onion Soup Mix (I didn't have any consume on hand)
2 cups water
2 tsp thyme

Caramelize the onions in the butter in a stock pot/large sauce pan, this took about 1/2 an hour. Add broth, water, soup, and thyme to the onions. This simmered for a while, probably a couple hours on low to soften the soup mix onions & cook the liquids down a little. Before I served I tasted & it was a little salty so I added in a little more water.

Scoop into oven proof soup bowls (or in my case my extra large coffee mugs), top with croutons or bread or toasted baguette slices & provolone cheese slices. Broil until the cheese is bubbly & just browning.

I used a dark multi grain baguette I grabbed off the day old rack at our Wal-Mart, it added a little different flavor to the soup. I really like this soup, but the cheese makes it! Lots & lots of cheese.

Bacon and Tomato Chicken Casserole

Bacon and Tomato Chicken Casserole

Source: Complete Recipes

Ingredients:

* 3 sl Bacon
* 1 pk (9 ounces) frozen artichoke hearts, thawed
* 4 Chicken breast halves, boneless, skinless
* 1 ts Dried thyme
* Salt & pepper
* 2 Tomatoes
* 1/2 c Grated sharp cheddar cheese (up to 1)

Instructions:
>From the Pensacola News Journal

Fry the bacon until crisp in a Dutch oven or deep stove-top
casserole. Drain on absorbent paper. Pour out excess grease but don't
wipe pot clean. Chop artichokes into small pieces and put them in the
Dutch oven. Top with chicken. Sprinkle with thyme, salt and a
generous amount of pepper. Core the tomatoes, cut them in half and
scoop out the seeds with your finger (don't worry about getting every
seed). Slice tomatoes and place the slices over the chicken. Combine
grated cheese and crumbled bacon. Sprinkle over chicken and bake,
uncovered, for 20 minutes or until chicken is cooked and cheese is
melted. 4 servings.

Bing Cherry Gelatin Mold

Bing Cherry Gelatin Mold



INGREDIENTS:
1 (16.5 ounce) can pitted Bing
cherries, drained, juice
reserved
1 (12 fluid ounce) can cola-
flavored carbonated beverage

1 (6 ounce) package black
cherry flavored gelatin mix
1 (15.25 ounce) can crushed
pineapple, drained
1 cup chopped pecans
DIRECTIONS:
1. In a saucepan, combine the reserved cherry juice with the cola.
Bring to a boil, and stir in the gelatin until dissolved. Remove from
the heat, and mix in the drained cherries, drained pineapple, and
chopped pecans. Pour mixture into a mold sprayed with non-stick
cooking spray, and refrigerate for at least 24 hours before serving.

Crab Stuffed Lobster

Crab Stuffed Lobster

"Grilled lobster tails stuffed with celery, green onion, and crabmeat
seasoned with cayenne pepper and dry mustard. Delicious served with
warm garlic lemon butter."
INGREDIENTS:
4 (6 ounce) shelled raw lobster
tails
1 tablespoon butter
1 tablespoon minced celery
1 green onion, minced
1 1/2 teaspoons all-purpose
flour

1/8 teaspoon dry mustard
1/8 teaspoon cayenne pepper
1/3 cup cold milk
1 (6 ounce) can crabmeat,
drained and flaked
2 tablespoons dry bread
crumbs
DIRECTIONS:
1. Preheat grill for medium heat.
2. Butterfly the lobster tails by carefully cutting a slit down the
top side, without cutting all the way through to the bottom. Flip the
tail over, and carefully cut the shiny membrane without cutting the
meat on the underside. This will prevent the tails from curling as
they cook. Set tails aside.
3. In a skillet, melt the butter over medium heat. Cook and stir the
celery and green onion in butter until tender. Stir in the flour, dry
mustard, and cayenne pepper. Using a wire whisk, mix in cold milk
slowly, whisking constantly to prevent lumps from forming. Continue
cooking, stirring occasionally, until thickened. Remove from heat.
Stir in crab meat and bread crumbs. Spoon crab mixture into lobster tails.
4. Arrange tails on the preheated grill, and close the lid. Cook for
12 minutes, or until lobster meat is opaque and the crab mixture is
heated through.

French Onion Soup

French Onion Soup

2 tablespoons butter
2 cups sliced onion
2 10 oz cans of beef bouillon
1/2 teaspoon salt
French bread
dash of pepper
grated Parmesan cheese

In a large skillet saute the onions in melted butter until tender.

In a medium saucepan mix together the bouillon, onion and salt.

Bring to a boil. Reduce heat and simmer for 20 minutes.

Top with Parmesan cheese and serve with French bread.

Lobster Casserole

Lobster Casserole

2 tbsp. chopped onion
1/2 clove garlic, minced
1 tbsp. butter
1/2 can Cheddar cheese soup
1 (3-oz.) can sliced mushrooms, drained
1/4 cup milk
2 tbsp. dry sherry
1 tbsp. minced parsley
1 1/2 cups cooked lobster
1/2 cup frozen peas, cooked and drained
1 tbsp. buttered soft bread crumbs

Sauté onion and garlic in butter in skillet until tender. DO NOT brown.

Add soup and mushrooms; mix well. Add milk, sherry and parsley
gradually; mix well. Add lobster and peas.

Cook until heated through, stirring constantly. Spoon into 2 (1-cup)
casseroles. Top each with crumbs.

Bake at 350ºF. for 25 minutes or until golden.

Serves 2

Pigs in Idaho Potato Blankets

Pigs in Idaho Potato Blankets

Yield: 6 Servings

INGREDIENTS:

* 3 cups prepared mashed Idaho Potatoes (made from Idaho potato flakes
or from fresh potatoes)
* 6 links (about 18 ounces) cooked knockwurst sausage
* 1/2 cup sauerkraut
* mustard to taste
* breadcrumbs (optional)

DIRECTIONS:

1. Preheat oven to 375° F. Cover a clean work surface with an 8-inch
long piece of waxed paper. Pat 1/2 cup mashed potato into a 4 X 6-inch
rectangle on top of the waxed paper. Place one knockwurst across the
4-inch side of the potato rectangle so that the ends hang over the
edge of the potatoes.
2. Using a spoon, place 1 tablespoon sauerkraut along the knockwurst.
Drizzle mustard along the knockwurst, to taste.
3. Gently pick up the waxed paper, using it to help roll the potato
over the knockwurst to enclose it completely in potatoes. Gently
transfer to a baking sheet and pat the seam closed. Sprinkle with
breadcrumbs, if desired. Bake for 20 minutes or until heated through.

Approximate nutritional analysis per serving: 384 calories, 30 g fat,
64 g cholesterol, 1338 sodium, 12 g protein, 18 g carbohydrates
(does not include optional ingredients)

Copyright © 1997-2007 Idaho Potato Commission.

Breakfast Tacos

Breakfast Tacos

Servings: 6

Ingredients
- 1/4 cup chopped green onion
- 4 eggs beaten
- 1/4 cup chopped tomato
- 6 white corn taco shells, warmed
- CHI-CHI'S® Taco Sauce
- 1 tablespoon butter or margarine
- 1/4 cup milk
- 3 tablespoons CHI-CHI'S® Diced Green Chilies
- 1/2 cup shredded American cheese

Directions
In a large skillet, sauté green onion in butter
until tender. Beat together eggs, milk, tomato
and green chilies. Add to skillet, cook, stirring
occasionally, until eggs are set. Spoon egg
mixture into taco shells. Top with cheese and taco sauce. Serves 6.

Source: Hormel

Delicious Ham and Potato Soup

Delicious Ham and Potato Soup

"This is a delicious recipe for ham and potato soup that a friend gave
to me. It is very easy and the great thing about it is that you can
add additional ingredients, more ham, potatoes, etc and it still turns
out great."
INGREDIENTS:
3 1/2 cups peeled and diced
potatoes
1/3 cup diced celery
1/3 cup finely chopped onion
3/4 cup diced cooked ham
3 1/4 cups water
2 tablespoons chicken bouillon

granules
1/2 teaspoon salt, or to taste
1 teaspoon ground white or
black pepper, or to taste
5 tablespoons butter
5 tablespoons all-purpose flour
2 cups milk
DIRECTIONS:
1. Combine the potatoes, celery, onion, ham and water in a stockpot.
Bring to a boil, then cook over medium heat until potatoes are tender,
about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper.
2. In a separate saucepan, melt butter over medium-low heat. Whisk in
flour with a fork, and cook, stirring constantly until thick, about 1
minute. Slowly stir in milk as not to allow lumps to form until all of
the milk has been added. Continue stirring over medium-low heat until
thick, 4 to 5 minutes.
3. Stir the milk mixture into the stockpot, and cook soup until
heated through. Serve immediately.

Apple Orchard Punch

Apple Orchard Punch

"A non-alcoholic punch combining apple, cranberry and orange juices
with ginger ale."
INGREDIENTS:
1 (32 fluid ounce) bottle apple
juice, chilled
1 (12 fluid ounce) can frozen
cranberry juice concentrate

1 cup orange juice
1 1/2 liters ginger ale
1 apple
DIRECTIONS:
1. In a large punch bowl, combine apple juice, cranberry juice
concentrate and orange juice. Stir until dissolved, then slowly pour
in the ginger ale.
2. Thinly slice the apple vertically, forming whole apple slices.
Float apple slices on top of punch.

PEANUT BUTTER SAUCE

This sounds like something I used to make PB milkshakes, yummy!

PEANUT BUTTER SAUCE

6 tbsp. cocoa
3 c. sugar
1/3 c. corn starch
4 c. water
1 lb. creamy peanut butter
Pinch salt

Mix cocoa, sugar, cornstarch and salt. Add 1 cup water and make a
paste. Bring remaining water to a boil, then add peanut butter after
taking water off stove. Serve hot or cold. Great on ice cream.

Caramels

Caramels

2 cups white sugar
1 cup packed brown sugar
1 cup corn syrup
1 cup evaporated milk

1 pint heavy whipping cream
1 cup butter
1 1/4 teaspoons vanilla extract
DIRECTIONS:
1. Grease a 12x15 inch pan.
2. In a medium-size pot, combine sugar, brown sugar, corn syrup,
evaporated milk, whipping cream, and butter. Monitor the heat of the
mixture with a candy thermometer while stirring. When the thermometer
reaches 250 degrees F (120 degrees C) remove the pot from the heat.
3. Stir in vanilla. Transfer mixture to the prepared pan and let the
mixture cool completely. When cooled cut the Carmel into small squares
and wrap them in wax paper for storage.

Slow Cooker Sweet Potato Casserole

Slow Cooker Sweet Potato Casserole

2 (29 oz) cans sweet potatoes, drained and mashed
1/3 cup butter, melted
2 T sugar
2 T brown sugar
1 T orange juice
2 eggs, beaten
1/2 cup milk
1/3 cup chopped pecans
1/3 cup brown sugar
2 T flour
2 tsp butter, melted

Lightly grease a slow cooker. In a large bowl, blend the sweet potatoes, 1/3 cup butter, sugar and 2 tablespoons brown sugar. Beat in the orange juice, eggs and milk. Transfer this mixture to the prepared slow cooker. In a small bowl, combine pecans, 1/3 cup brown sugar, flour and 2 tablespoons butter. Spread the mixtre over the sweet potatoes. Cover the slow cooker and cook on high for 3 to 4 hours.

Avocado-Onion Dip

Avocado-Onion Dip

1 (1 oz) pkg dry golden onion soup mix
1 (8 oz) carton sour cream
1/2 cup mayonnaise
2 ripe avocados, mashed
1 T lemon juice

Mix all the ingredients, but work quickly so the avocados do not turn dark. Serve with crackers.

Sour Cream Mushroom Chicken

Sour Cream Mushroom Chicken

"Much like a chicken stroganoff, with mushrooms and wine in a sour
cream sauce. A terrific combination that goes down easy."
INGREDIENTS:
1 (10.75 ounce) can
condensed cream of chicken
soup
1 (10.75 ounce) can
condensed cream of
mushroom soup
2 cups sour cream
3/4 cup dry white wine
1/2 onion, chopped

1 cup fresh sliced mushrooms
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon ground black
pepper
6 skinless, boneless chicken
breast halves
1 tablespoon chopped fresh
parsley, for garnish
DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a 9x13 inch baking dish, combine the cream of chicken soup,
cream of mushroom soup, sour cream, wine/broth, onion, mushrooms,
garlic powder, salt and pepper. Mix all together. Arrange chicken
breasts on top of mixture. Bake uncovered in the preheated oven for 1
hour or until chicken is tender and juices run clear.

Great Guacamole

Great Guacamole

4 avocados, peeled
1 T lemon juice
About 1/2 cup salsa
1/4 cup sour cream
1 tsp salt

Split avocados and remove seeds. Mash avocado with fork. Add lemon juice, salsa, sour cream and salt. Serve with tortilla chips.

Pistachio Crusted Chicken

Pistachio Crusted Chicken

"Kids will love these quick pistachio chicken strips; adults will too!
This recipe is very easy, and elegant. Anyone can make it, and
everyone will enjoy it!"
INGREDIENTS:
1 cup chopped pistachios
1/2 cup bread crumbs
2 tablespoons Dijon mustard
2 tablespoons olive oil

2 tablespoons honey
salt and pepper to taste
2 large skinless, boneless
chicken breast halves, cut into
1-inch strips
DIRECTIONS:
1. Preheat oven to 500 degrees F (260 degrees C). Lightly coat a
baking sheet with cooking spray.
2. Mix together pistachios and bread crumbs in a shallow bowl. In a
separate bowl, stir together Dijon mustard, olive oil, honey, salt and
pepper until smooth. Dip chicken into Dijon mixture to coat, then coat
with bread crumbs. Place onto prepared baking sheet.
3. Place into preheated oven and turn the oven down to 375 degrees F
(190 degrees C). Bake until the chicken is no longer pink and the
pistachio coating is golden brown, about 20 minutes.

Marinated Peppers

Marinated Peppers

Serving Size: 4

Ingredients

2 red bell peppers
2 green bell peppers
2 yellow peppers
3 garlic cloves, chopped
2 Tbsp balsamic vinegar
1/2 cup extra virgin olive oil
1 tsp fresh basil, chopped (1/4 tsp dry)
1 tsp fresh parsley, chopped (1/4 tsp dry)
salt to taste
pepper to taste
1 loaf Italian bread, sliced
Extra virgin olive oil to drizzle

Procedures

1. Wash and dry peppers.
2. Roast whole peppers in oven at 450ºF for 10-15 minutes or until skin
blisters and blackens.
Immediately transfer peppers to a holding pan, seal with plastic wrap
and cool.
3. Remove skins and seeds from cooled peppers. Slice peppers into strips.
Season peppers with extra virgin olive oil, vinegar, basil, parsley,
garlic, salt and pepper.
4. Drizzle both sides of bread with extra virgin olive oil. Grill bread
on both sides.
5. Transfer peppers to serving plates. Serve with grilled bread.

Source Olive Garden

Mock Lobster

Mock Lobster

From Country Woman

SERVINGS
4-6
CATEGORY
Main Dish
PREP
10 min.
COOK
20 min.
TOTAL
30 min.
INGREDIENTS

* 1-1/2 to 2 pounds frozen cod or haddock fillets, partially thawed
* 1-1/2 teaspoons salt
* 2 teaspoons seafood seasoning or paprika
* 3 tablespoons vinegar
* Melted butter or margarine
* Lemon wedges

DIRECTIONS

Cut fillets into 2-in. x 2-in. pieces; place in a skillet. Cover with water. Add salt and seafood seasoning; bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Drain. Cover with cold water. Add vinegar and bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Drain. Serve with melted butter and lemon. Yield: 4-6 servings.

Sweet Sour Cream Baked Chicken

Sweet Sour Cream Baked Chicken

" Egg and sour cream batter make the chicken delectably moist, crushed
graham crackers in the breading impart a subtle sweetness."
INGREDIENTS:
1 egg
1 (8 ounce) container sour
cream
6 graham crackers
1 teaspoon dried rosemary

1 cup dry bread crumbs
1 cup all-purpose flour
4 skinless, boneless chicken
breast halves
DIRECTIONS:
1. Preheat oven to 375 degrees F (190 degrees C).
2. Beat egg in a small bowl, then pour egg beat into a shallow dish
or bowl and blend in sour cream. Crush graham crackers into crumbs
and, in a separate shallow dish or bowl, combine rosemary, bread
crumbs and crushed graham cracker crumbs.
3. Lightly coat chicken with flour; dip floured chicken breasts in
egg mixture, then crumb mixture and place in a lightly greased 9x13
inch baking dish.
4. Bake at 350 degrees F (175 degrees C) for 1 hour or until chicken
is cooked through and juices run clear.

Honey Fried Chicken

Honey Fried Chicken

"Honey-drenched chicken dipped in seasoned flour fries up crisp,
golden and delicious."
INGREDIENTS:
1 (4 pound) whole chicken, cut
into pieces
salt and pepper to taste
1/2 cup honey
1 tablespoon garlic powder

1 packet chicken bouillon
granules
2 cups all-purpose flour
1 quart vegetable oil for frying
DIRECTIONS:
1. Season chicken pieces with salt and pepper, then coat each
seasoned chicken piece with honey.
2. In a shallow dish or bowl, mix together the garlic powder, chicken
bouillon granules and flour. Dredge honey coated chicken pieces in
flour mixture, coating completely.
3. Fill a large, heavy skillet with oil to a depth of one inch. Heat
over medium-high heat.
4. Fry chicken for at least 5 minutes per side, until no longer pink
and juices run clear.

Greek Garbanzo Bean Salad

Greek Garbanzo Bean Salad

"Just what a Greek salad should be, chock full of hearty ingredients
like tomatoes, cucumbers, olives, feta cheese, and of course beans,
and done up with a zesty dressing. Serves eight."
INGREDIENTS:
2 (15 ounce) cans garbanzo
beans, drained
2 cucumbers, halved
lengthwise and sliced
12 cherry tomatoes, halved
1/2 red onion, chopped
2 cloves garlic, minced
1 (15 ounce) can black olives,

drained and chopped
1 ounce crumbled feta cheese
1/2 cup Italian-style salad
dressing
1/2 lemon, juiced
1/2 teaspoon garlic salt
1/2 teaspoon ground black
pepper
DIRECTIONS:
1. Combine the beans, cucumbers, tomatoes, red onion, garlic, olives,
cheese, salad dressing, lemon juice, garlic salt and pepper. Toss
together and refrigerate 2 hours before serving. Serve chilled.

Four Seasons Pizza

Four Seasons Pizza

Pizza Dough, recipe follows
2 cups grated mozzarella
2 cups grated Fontina
6 ounces button mushrooms, sliced
3 tablespoons olive oil
salt and pepper
1/2 pound steamed clams
1 tomato
8 thin slices prosciutto, cut into julienne
1 1/2 cups Tomato Sauce, recipe follows
2 tablespoons basil, chiffonade
1 tablespoon grated Parmesan

Prepare the dough 1 hour prior to making pizza. Divide the dough into
4 6 ounce balls. Allow to rise until ready to shape. Preheat oven with
pizza stone to 500F. Prepare the toppings. In a bowl, combine the
mozzarella and Fontina. In a small saute pan, over high heat, saute
the mushrooms in the olive oil until done. Season with salt and
pepper. Transfer to a plate and allow to cool. Reserve. Remove the
meat from the steamed clams and reserve. Discard the shells. Slice the
tomato into at least 6 thin round slices. Reserve. To assemble the
pizzas: Place a ball of dough on floured board and stretch to about 10
or 12 inches. Repeat with 2 additional balls. Divide last dough ball
into 6 pieces, and roll each one into 10 inch strips. Divide tomato
sauce evenly on dough circles leaving a small rim. Divide the cheese
on top of each pizza. Carefully place 2 strips of dough over each
pizza so that you have 4 quarters which represent the 4 seasons.
Garnish each quarter: 1 with tomato, 1 with clams, 1 with mushrooms
and 1 with prosciutto julienne. Slide pizza onto hot pizza stone. Bake
for 7 to 8 minutes or until the crust is golden brown. Remove from the
oven and transfer to a serving plate. Sprinkle basil over tomato
section and grated Parmesan over the mushroom section. Serve immediately.

Pizza Dough:
1 package active dry or fresh yeast
1 teaspoon honey
1 cup warm water, 105 to 115F
3 cups all purpose flour
1 teaspoon kosher salt
1 tablespoons extra virgin olive oil, plus additional for brushing

In a small bowl, dissolve the yeast and honey in 1/4 cup warm water.
In a mixer fitted with a dough hook, combine the flour and the salt.
Add the oil, the yeast mixture, and the remaining 3/4 cup of water and
mix on low speed until the dough comes cleanly away from the sides of
the bowl and clusters around the dough hook, about 5 minutes. The
pizza dough can also be made in a food processor fitted with the steel
blade. Pulse once or twice, add the remaining ingredients, and process
until the dough begins to form a ball. Turn the dough out onto a clean
work surface and knead by hand 2 or 3 minutes longer. The dough should
be smooth and firm. Cover the dough with a clean, damp towel and let
it rise in a warm spot for about 30 minutes. When ready, the dough
will stretch as it is lightly pulled. Divide the dough into 4 balls,
about 6 ounces each. Work each ball by pulling down the sides and
tucking under the bottom of the ball. Repeat 4 or 5 times. Then on a
smooth, unfloured surface, roll the ball under the palm of your hand
until the top of the dough is smooth and firm, about 1 minute. Cover
the dough with a damp towel and let rest 15 to 20 minutes. At this
point, the balls can be wrapped in plastic and refrigerated for up to
2 days. Makes 4 8 inch pizzas.

Tomato Sauce:
2 tablespoons olive oil
1 small onion, minced
3 cloves garlic, minced
1 tablespoon tomato paste
2 pounds Roma tomatoes, peeled, seeded, and diced
1 cup homemade chicken stock or store bought, heated
3 ounces butter, cut into small pieces
1/4 cup basil, chiffonade
salt and freshly ground black pepper

In a medium saucepan, heat the olive oil. Over medium heat, saute the
onions until soft, about 5 minutes. Add the garlic and cook 1 minute
longer. Add the tomato paste, tomatoes and cook for 3 minutes. Add the
chicken stock and simmer for 20 minutes or until sauce thickens.
Strain into a clean saucepan. Whisk in butter, piece by piece. Add
basil. Taste and adjust seasoning with salt and pepper. Use as needed.
Makes 2 1/2 cups.

Root Beer Float Cake

Root Beer Float Cake
"A quick and easy cake that resembles a root beer float. Cake mix,
root beer and powdered whipped topping mix are used."
INGREDIENTS:
1 (18.25 ounce) package white
cake mix
1 1/4 cups root beer
1/4 cup vegetable oil
2 eggs


1 (1.3 ounce) envelope
whipped topping mix
1/2 cup root beer
DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a
9x13 inch pan.
2. In a large bowl, combine cake mix, 1 1/4 cup root beer, oil, and
eggs. Beat on low speed until blended. Scrape bowl, and beat 4 minutes
on medium speed. Pour batter into prepared pan.
3. Bake in the preheated oven for 30 to 35 minutes, or until a
toothpick inserted into the center of the cake comes out clean. Allow
to cool.
4. To make the frosting: In a large mixing bowl, combine the whipped
topping mix and 1/2 cup root beer. Beat until soft peaks form. Spread
on top of cake.

Cheesy Pepper and Mushroom Pizza

Cheesy Pepper and Mushroom Pizza

1 1/2 cups flour
1/2 teaspoon sugar
3/4 cup low fat cottage cheese, drained
1 egg
1 teaspoon dried basil, crushed
1 medium green or sweet red pepper
1 cup shredded mozzarella cheese
1 package active dry yeast
1 teaspoon cooking oil
1 tablespoon cornmeal
2 tablespoons grated Parmesan cheese
1 clove garlic, minced
1 cup sliced fresh mushrooms

For crust, mix 3/4 cup of the flour, the yeast, sugar and 1/4 teaspoon
salt. Add oil and 1/2 cup warm water; 120 to 130F. Beat with electric
mixer on low speed 30 seconds, scraping the bowl. Beat on high speed 3
minutes. Stir in as much of the remaining flour as you can. Then,
knead in enough remaining flour to make a moderately stiff dough that
is smooth and elastic; 5 minutes total. Shape into a ball. Place in a
greased bowl; turn once. Cover; let rise in warm place till double
about 30 minutes. Punch down. Cover; let rest 10 minutes. On a floured
surface roll dough into a 14 inch circle. Place on a pizza pan sprayed
with Pam and sprinkled with the cornmeal. Build up edges slightly.
Bake crust in 425F oven about 10 minutes or lightly browned. In a
blender combine cottage cheese, egg, Parmesan cheese, basil, garlic
and 1/8 teaspoon pepper. Cover; blend till smooth. Spread over hot
crust. Cut green pepper into rings. Place atop pizza with mushrooms.
Sprinkle with Mozzarella. Bake in 425F oven till hot. 6 servings.

Greek Pasta Salad

Greek Pasta Salad
"Penne pasta has great company in this robust salad that is hearty
enough to serve as an entree. Tomatoes, cucumbers, green peppers,
sweet onion and black olives are tossed with the pasta and an herbed
oil and lemon juice dressing."
INGREDIENTS:
1 (16 ounce) package penne
pasta
1/4 cup vegetable oil
1 teaspoon lemon juice
1 teaspoon dried basil
1 teaspoon ground black
pepper

1 teaspoon garlic salt
2 tomatoes, chopped
1 green bell pepper, chopped
1 sweet onion, chopped
1 cucumber, coarsely chopped
1 cup black olives, chopped
DIRECTIONS:
1. Cook pasta in a large pot of boiling water until al dente. Drain,
and rinse in cold water.
2. In a small bowl, mix together oil, lemon juice, basil, garlic
salt, and black pepper.
3. In a large bowl, combine pasta, tomatoes, green pepper, onion,
cucumber, and black olives. Add dressing, and toss to coat. Chill in
the refrigerator for 30 minutes.

FLUFFY PUDDING FROSTING

FLUFFY PUDDING FROSTING

1 c. cold milk
1 pkg. (4 serving size) Jello instant pudding, any flavor
3 1/2 c. (8 oz. container) Cool Whip whipped topping, thawed
24 plain cupcakes
Candy decorations, if you wish

1. Pour 1 cup of cold milk into bowl. Add pudding mix.

2. Beat with wire whisk until well blended, about 2 minutes.

3. Stir whipped topping into pudding very gently with rubber scraper
until mixture is all the same color.

4. Place about a spoonful of frosting on each cupcake. Spread frosting
around top of cupcake with a back of the teaspoon. Sprinkle with candy
decorations, if you wish. Put cupcakes into refrigerator to chill
until serving time. Store any leftover cupcakes in refrigerator.

Caroline's Cheesy Cauliflower Soup

Caroline's Cheesy Cauliflower Soup
Serves 6

2 cans chicken broth (or use veggie broth)
2 (8-ounce) packages frozen cauliflower
1 medium stalk celery -- cut into 1/2-inch pieces
1 medium carrot -- cut into 1/2-inch pieces
1 small onion -- cut into eighths
1/2 teaspoon thyme
salt and pepper -- to taste
1 cup milk
1 1/2 cups lowfat cheddar cheese -- shredded
OR
1 1/2 cups (6 ounces) Monterey Jack cheese

Throw all ingredients except milk and cheese into a crockpot and cook on low until vegetables are very tender, about 4-6 hours.

Carefully pour mixture into work bowl of food processor fitting with steel blade or into blender container. Cover and process until smooth. OR, if you like it a little lumpy and bumpy like I do, use a potato masher directly crockpot --mash to your heart's delight and desired consistency.

Place cauliflower mixture into a saucepan; stir in milk and cheese. Heat over medium heat, stirring constantly, until cheese is melted and mixture is hot.

Per serving: 157 Calories (kcal); 10g Total Fat; (59% calories from fat); 10g Protein; 1g Fiber; 5g Carbohydrate; 31mg Cholesterol; 467mg Sodium Food Exchanges: 0 Grain(Starch) ; 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates

SERVING SUGGESTIONS: Whole grain rolls and a big salad is all you need.