Sharing amazing recipes that I have collected over the years and that I will continue adding to daily. Some call it an addiction...I call it a hobby....a delicious hobby!
Ingredients: 1 c. butter, softened 1 c. sugar 3/4 tsp. almond or vanilla extract 1 egg, room temperature 2 1/2 c. all-purpose flour Colored sugar (red and blue) Directions: Cream butter and sugar together. Add egg and extract then mix until well combined. Stir in flour, mixing until fully incorporated. Divide dough in half. Cover cutting board with plastic wrap and press out half of dough into an 8x8 square. Sprinkle sugars onto the dough in patches. Use the plastic wrap to lift and roll up dough (like sushi). Repeat with the second half and refrigerate dough rolls for 1-2 hours or until nice and firm. Preheat oven to 375 degrees. Line baking sheet with parchment paper. Remove plastic wrap from rolls and cut into 1/4 inch slices. Place slices about 2 inches apart on cookie sheet. Bake for 6-8 minutes or until edges just turn golden. Let cool for 1-2 minutes and remove to a wire rack.
Ingredients: 2 garlic cloves, minced 1 Tbsp. canola oil 1/2 c. chili sauce 3 Tbsp. brown sugar 2 tsp. salt-free seasoning blend, divided 3/4 tsp. cayenne pepper, divided 2 tsp. ground mustard 2 tsp. chili powder 8 boneless skinless chicken breast halves (4 oz. each) Directions: In a small saucepan, saute garlic in oil for 1 minute. Add the chili sauce, brown sugar, 1 tsp. seasoning blend and 1/4 tsp. cayenne. Bring to a boil; cook and stir for 1 minute. Remove from the heat; set aside. Combine the mustard, chili powder and remaining seasoning blend and cayenne; rub over chicken. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Prepare grill for indirect heat, using a drip pan. Place chicken over drip pan and grill, covered, over indirect medium-hot heat for 3 minutes. Turn and baste with chili sauce mixture. Grill 6-8 minutes longer or until a thermometer reads 170 degrees, basting occasionally.
Ingredients: 1 c. butter, softened 1 c. sugar 2 eggs 3 c. all-purpose flour 1 tsp. baking soda 3/4 c. thawed lemonade concentrate, divided Additional sugar Directions: In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine flour and baking soda; add to the creamed mixture alternately with 1/3 c. lemonade concentrate, beating well after each addition. Drop by rounded teaspoonfuls onto ungreased baking sheets. Bake at 400 degrees for 8 minutes. Remove to wire racks. Brush with remaining lemonade concentrate; sprinkle with sugar. Cool
Ingredients: 1 pkg. (18.25 oz.) white cake mix 25 drops red food coloring 25 drops blue food coloring 1 pkg. (4 serving size) instant vanilla pudding mix 1 1/2 c. milk 1 container (12 oz.) frozen whipped topping, thawed Red, white and blue sprinkles for garnish Directions: Prepare cake mix according to package directions for 2 (8 inch) round cake pans. Divide batter evenly between 2 bowls. Stir red food coloring into one bowl of batter, and blue food coloring into the second bowl. Pour each bowl of cake batter into an 8 inch round cake pan. Bake according to package directions; let cool 15 minutes. Using a straw or wooden spoon handle, poke about 15 holes randomly in each cake layer. In a medium bowl, combine pudding mix and milk; whisk just until pudding starts to thicken (pudding should be pourable). Slowly pour pudding into holes of both cake layers. Refrigerate 1 hour. Place 1 cake layer on a serving platter and frost with whipped topping. Place second cake layer on top and frost top and sides with remaining whipped topping. Garnish with sprinkles and refrigerate until ready to serve.
Ingredients: 1 pkg. (2 layer size) white cake mix 1 pkg. (3.4 oz.) cheesecake flavor instant pudding mix 1 Tbsp. unsweetened cocoa powder 2 tsp. royal blue paste food color 1/8 tsp. violet paste food color 1 tub (10.6 oz.) cream cheese whipped frosting, thawed 1/2 c. fresh blueberries 2 pkgs. (0.33 oz. each) strawberry pop rocks candy Directions: Heat oven to 350 degrees. Prepare cake batter as directed on package. Add dry pudding mix, cocoa powder and food colors; mix well. Spoon into 24 paper-lined muffin pan cups. Bake 18-21 minutes or until a toothpick inserted in the centers comes out clean. Cool cupcakes in pans for 10 minutes; remove from pans to wire racks. Cool completely. Pipe or spread frosting onto cupcakes. Garnish 12 cupcakes with blueberries and remaining cupcakes with candy.
Ingredients: 8-10 wooden skewers 6 small red potatoes, washed well and halved 1 pkt. (1 oz.) ranch dressing and seasoning mix 1/3 c. olive oil Juice of 2 lemons 12 cauliflower florets 12 medium mushrooms, wiped clean 2 small zucchini, cut into 1-inch pieces 1 red bell pepper, stem removed, seeded and cut into 1-inch pieces Directions: In a shallow dish, soak the skewers in just enough water to cover for 1 hour. Place the potatoes in a casserole or baking dish with 1/4 of the water and cook on high for 5 minutes. Drain the water from the skewers and set the skewers aside. In a large bowl, whisk the seasoning mix together with olive oil and lemon juice until well blended. Add the potatoes, cauliflower, mushrooms, zucchini and bell pepper to the marinade and toss until well coated. Chill, covered, for at least 1 hour. Preheat the grill. Thread the vegetables alternately on skewers and brush with the remaining marinade. Grill for 10-15 minutes on each side or until the vegetables are golden and crispy.
Ingredients: 9 c. cornflakes, crushed 1 envelope onion soup mix 1 Tbsp. garlic powder 1 Tbsp. dried parsley flakes 2 tsp. rubbed sage 1 tsp. seasoned salt 1 tsp. paprika 1 tsp. pepper Directions: In an airtight container, combine all ingredients. Store in a cool dry place for up to 6 months. To prepare Additional ingredients: 4 boneless, skinless chicken breast halves (4 oz. each) Directions: Place 1/2 c. coating in a shallow dish; coating chicken on both sides. Place in a greased 11x7 baking dish. Bake, uncovered, at 350 degrees for 30-35 minutes or until the juices run clear.
Ingredients: 1 canned chipotle chili in adobo plus 1 tsp. adobo sauce 1 clove garlic, minced 1/2 c. orange juice 3 Tbsp. lime juice 1 Tbsp. red-wine vinegar 1 tsp. dried oregano 1/2 tsp. ground cumin 1/4 tsp. salt 1/4 tsp. freshly ground pepper 8 oz. pork tenderloin, trimmed of fat Directions: Combine chipotle and sauce, garlic, orange juice, lime juice, vinegar, oregano, cumin, salt and pepper in a blender or mini food processor; blend or process until the chipotle is chopped and the mixture is relatively smooth. Pour into a sealable plastic bag, add pork and seal, squeezing out any excess air from the bag. Turn to coat with the marinade. Refrigerate at least 1 hour and up to 8 hours. Preheat grill to high or heat a large indoor grill pan over high heat. Remove the pork from the marinade (discard marinade). Grill the pork, turning occasionally, until an instant-read thermometer inserted diagonally into the center of the meat registers 145 degrees, 12-15 minutes. Transfer the pork to a cutting board and let rest 5 minutes before slicing.
Ingredients: 2 tsp. finely shredded lime peel 1 c. lime juice 3/4 c. sugar Ice 1 bottle (750 ml.) Pinot Noir or Syrah, chilled 1 nectarine, pitted and sliced Directions: In a 1 quart glass measuring cup, combine lime peel, lime juice and sugar; add water to equal 4 cups. Stir to dissolve sugar. Cover and refrigerate at least 2 hours. To serve, place ice in 6 glasses (16 oz. each). Add 2/3 c. of the lime juice mixture to each glass. Pouring along side of the glass, slowly add 1/2 c. wine. Thread nectarine slices on skewers and add to the glasses.
Ingredients: 1/2 c. cold water 1/3 c. lemonade flavor drink mix 2 c. vanilla ice cream, softened 1 tub (8 oz.) whipped topping, thawed 1 graham cracker pie crust (6 oz.) Ingredients: Add water to drink mix in a large bowl; stir until mix is dissolved. Add ice cream. Beat with mixer until well blended. Whisk in whipped topping. Freeze, if necessary, until mixture is thick enough to mound. Spoon into crust. Freeze 4 hours or until firm. Remove from freezer 15 minutes before serving. Let stand at room temperature until pie can easily be cut.
Ingredients: 4 reduced-fat Nilla wafers 2 Tbsp. whipped topping, thawed 2 fresh strawberries, halved Directions: Place wafers on small dessert plate. Top with whipped topping and berries. Serve immediately.
Ingredients: 2 c. frozen raspberry nonfat yogurt, softened 1 pkg. (0.3 oz.) raspberry flavored sugar-free jello 1 tub (8 oz.) frozen sugar-free whipped topping, thawed 1 pkg. (10.75 oz.) reduced-fat prepared pound cake, cubed Directions: Beat yogurt and dry gelatin mix in a large bowl with a wire whisk until well blended. Gently stir in whipped topping. Add cake cubes; mix lightly. Spoon into an 8 inch square pan. Freeze 3 hours or until firm.
Ingredients: 2 tsp. ground allspice 1/2 tsp. ground nutmeg 1 tsp. salt 2 tsp. dried thyme 1 tsp. ground ginger 1 Tbsp. brown sugar 1 1/2 tsp. ground black pepper 2 Tbsp. vegetable oil 2 c. chopped onions 5 cloves garlic 2 habanero peppers 1 (5 lb.) chicken, skin on, cut into 10 pieces 1 c. lime juice Directions: Combine all ingredients except the chicken and lime juice in a food processor and puree until pretty smooth. Place the chicken and lime juice in a mixing bowl and pour about half of the jerk sauce over it, tossing the chicken around to coat it well. Place in a container and pour the remaining sauce on top of chicken. Cover and refrigerate for at least 4 hours or overnight. Preheat oven to 350 degrees. Remove the chicken pieces from the jerk marinade and place them, skin side up, on a rimmed baking sheet or dish. Bake in the oven for 45-55 minutes or until cooked through and the juices run clear when pierced with a fork.
Ingredients: 2 c. instant brown rice, uncooked 1 lb. boneless beef sirloin steak, cut into thin strips 2 tsp. minced garlic 1 pkg. (16 oz.) frozen stir-fry vegetables, thawed, drained 1/4 c. Kraft light Asian toasted sesame dressing 1/4 c. light soy sauce Directions: Cook rice as directed on package. Meanwhile, heat large nonstick skillet on medium-high heat. Add meat and garlic; stir-fry for 2 minutes. Add vegetables, dressing and soy sauce; stir-fry for 3 minutes or until vegetables are crisp-tender and meat is done. Spoon rice onto platter; top with meat mixture.
Ingredients: 1 lb. sliced bacon, diced 1 medium sweet onion, chopped 6 eggs, lightly beaten 4 c. frozen shredded hash brown potatoes, thawed 2 c. (8 oz.) shredded cheddar cheese 1 1/2 c. (12 oz.) 4% cottage cheese 1 1/4 c. shredded Swiss cheese Directions: In a large skillet, cook bacon and onion until bacon is crisp; drain. In a large bowl, combine the remaining ingredients; stir in bacon mixture. Transfer to a greased 9x13 baking dish. Bake, uncovered, at 350 degrees for 35-40 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting.
Ingredients: 1 lb. rigatoni pasta 2 Tbsp. vegetable oil 1 1/4 lb. hot Italian sausage, cut into 1 inch pieces 2 large green bell pepper, cut into 1/2 in strips 2 medium-sized onions, cut into 1/4 inch slices 2 tsp. minced garlic 2 jars (26 oz. each) spaghetti sauce 1/4 c. grated Parmesan cheese 1 c. (4 oz.) shredded mozzarella cheese Directions: Preheat oven to 350 degrees. Cook pasta according to package directions; drain. Meanwhile, in a large skillet, heat oil over medium-high heat. Add sausage, peppers, onions and garlic. Cook 15-20 minutes or until sausage is cooked through and peppers and onions are tender, stirring occasionally. Drain sausage mixture, and place in a large bowl. Add pasta, spaghetti sauce and Parmesan cheese; mix well. Pour into a 9x13 baking dish, cover with aluminum foil, and bake 20 minutes. Remove foil; sprinkle sausage bake with mozzarella cheese then bake 10 minutes or until heated through and cheese is melted. http://www.mrfood.com/Casseroles/Festival-Sausage-Bake
Ingredients: 1 egg, lightly beaten 1 c. pasta sauce 1/2 c. fine dry bread crumbs 1/4 c. fresh basil leaves, coarsely chopped 1 lb. lean ground beef 1 c. (4 oz.) shredded mozzarella cheese 1 pkg. (12 oz.) fresh green beans, trimmed 1 Tbsp. olive oil Crushed red pepper Directions: Preheat oven to 450 degrees. Bring a medium saucepan of salted water to boiling. In a large bowl, combine egg, 1/2 c. pasta sauce, bread crumbs, 2 Tbsp. basil and 1/4 tsp. salt. Add beef and 1/2 c. cheese; mix well. Divide beef mixture into 4 equal portions. Shape each portion into a 5 1/2 x 2 inch oval. Place on a baking sheet. Spoon on remaining pasta sauce and sprinkle with remaining cheese. Bake 15 minutes or until internal temperature reaches 160 degrees. Cook beans in boiling water for 10 minutes. Drain. Toss with olive oil and red pepper. Serve with meat loaves. Sprinkle with basil leaves.
Ingredients: 1 lb. bacon 1 large head iceberg lettuce- rinsed, dried and chopped 1 red onion, chopped 1 pkg. (10 oz.) frozen green peas, thawed 10 oz. shredded cheddar cheese 1 c. chopped cauliflower 1 1/4 c. mayonnaise 2 Tbsp. white sugar 2/3 c. grated Parmesan cheese Directions: Place bacon in a large deep skillet. Cook over medium high heat until evenly brown. Crumble and set aside. In a large flat bowl, place the chopped lettuce and top with a layer of onion, peas, cheese, cauliflower and bacon. Prepare the dressing by whisking together the mayonnaise, sugar and Parmesan cheese. Drizzle over salad and refrigerate until chilled. Note~ I used light mayonnaise and turkey bacon which worked out really well.
Ingredients: 1 lb. chicken breast tenders 3 Tbsp. hot sauce 1/2 c. crumbled blue cheese 3 Tbsp. reduced-fat sour cream 3 Tbsp. 2% milk 3 Tbsp. light mayonnaise 1 romaine heart, chopped 1/2 head iceberg lettuce, chopped 2 stalks celery, cut into 1/4x2 inch matchsticks 1 c. shredded carrots Directions: Coat large nonstick skillet with cooking spray. Cook chicken in skillet over medium heat about 8 minutes, flipping halfway through, or until cooked through; remove from heat and stir in hot sauce. In a small bowl, stir together blue cheese, sour cream, milk and mayonnaise. Combine romaine heart and iceberg lettuce in a large serving bowl and add celery and carrots. Drizzle dressing over salad. Toss well to combine. Top with chicken. Note~ This is 284 calories; 12 g. fat, 33 g. protein, 11 g. carbohydrate; 3 g. fiber; 497 mg. sodium; 89 mg. cholesterol
Ingredients: 15 chocolate and cream sandwich cookies 1 Tbsp. milk 8-9 ice cream sandwiches 1 pint mint chocolate chip ice cream 1 pint vanilla frozen yogurt 1 pint strawberry ice cream or frozen yogurt 1 container (8 oz.) frozen whipped topping, thawed Directions: Coat bottom and sides of a 9 inch round springform pan with nonstick cooking spray. Line side with waxed paper, using spray to help adhere to pan. Trim paper to height of pan. Finely crush 12 of the cookies in a food processor. Add milk; pulse just until mixture holds together. Set aside. Unwrap 4 ice cream sandwiches at a time. Working quickly, cut each into quarters (1 lengthwise and 1 crosswise). Stack strips of sandwiches on end, packing them snugly together around waxed-paper lined pan to form cake's stand-up edge. Repeat with more ice cream sandwiches as needed to make an entire lined edge to your pan. Spoon cookie crumbs into center of pan; press firmly over bottom. Freeze 1 hour. Remove all 3 flavors of ice cream or frozen yogurt from the freezer; let soften for 15 minutes at room temperature. Transfer min ice cream to a small bowl and stir until good but firm spreading consistency. Repeat with vanilla and strawberry. Remove pan from freezer. Spread mint ice cream on bottom, then top with vanilla then strawberry, spreading all layers level. Add thawed whipped topping, swirling decoratively. Break up remaining 3 sandwich cookies and use to decorate cake. Return to freezer; freeze overnight. To serve, remove side of pan, then waxed paper. Let cake stand at room temperature for 10 minutes for easier cutting. Slice into wedges and serve.
Ingredients: 1/4 c. cinnamon candies 1 c. water 1 pkg. cherry jello 2 c. applesauce Directions: Combine candy and water in a pot. Simmer until candies are dissolved. Pour the candy mixture over the jello mix and mix until combined. Add applesauce. Refrigerate until set.
Ingredients: 2 lasagna noodles, uncooked 1/2 lb. extra-lean ground beef 1/2 c. chopped onions 1 clove garlic, minced 1 c. undrained canned diced tomatoes (about 2/3 of 14.5 oz can) 2 Tbsp. cream cheese 4 c. loosely packed baby spinach leaves 1/2 c. finely shredded five cheese blend, divided Directions: Heat oven to 350 degrees. Cook noodles as directed on package, omitting salt. Meanwhile, brown meat with onions and garlic in large nonstick skillet. Add tomatoes and cream cheese; cook and stir 2-3 minutes or until cream cheese is melted and mixture just comes to boil. Add spinach; cook and stir 1 minute. Remove from heat, add 1/4 c. shredded cheese; stir until melted. Drain noodles. Spoon 1/3 c. spinach mixture into each of 2 (2 c.) ramekins; top with noodle, letting excess noodle extend over the rim of ramekin. Top each with 1/3 c. spinach mixture; fold noodle back over dish to cover filling. Repeat until all filling is folded between noodle layers; top with remaining shredded cheese. Bake 20 minutes or until heated through. Let stand 5 minutes before serving.
Ingredients: 1 large egg 2 1/4 c. all-purpose flour 3 Tbsp. granulated sugar 3 Tbsp. canola or vegetable oil 2 1/4 tsp. instant dry yeast Pinch salt, optional and to taste 1/2 c. milk 2 Tbsp. unsalted butter, room temperature 3/4 c. strawberry preserves or jam 3 oz. cream cheese, softened 1/3 c. granulated sugar 2-3 Tbsp. unsalted butter, softened 1 tsp. vanilla extract Directions: For the dough, to the bowl of a stand mixer fitted with a paddle attachment (or make and knead by hand using a large mixing bowl; plan to knead for about 10 minutes), combine all-purpose flour, 3 Tbsp. granulated sugar, oil, yeast and salt; set aside. Add milk to glass measuring cup and warm to temperature required for the yeast (on the package), about 45 seconds on high power in the microwave. Pour the milk over the dry ingredients in the mixing bowl and knead on low speed for about 7 minutes (10 minutes by hand). If after 5 minutes the dough is very sticky, add an additional 1/4 c. flour (1 Tbsp. at a time) until the dough clears the side of the bowl, but sticking to the bottom is ok. The more flour you add, the more dense the rolls will be. If kneading by hand, you will most likely need more flour than if using a mixer. After kneading, turn the dough out into a large, greased bowl, cover with plastic wrap, and let it rise in a warm, draft-free place for about 2 hours, or until doubled in size. After the dough is doubled, punch it down, turn it out onto a floured surface or Silpat and knead it for about 3 minutes. For the filling, spray a 9 or 10 inch pie place or similar sized baking dish with cooking spray; set aside. With a rolling pin, roll dough into approximately an 18x12 inch rectangle. Add the butter and spread evenly over the surface. Add the jelly and spread evenly, leaving a small margin near the edges. Starting with the long side, roll to form a tight cylinder. Slice the cylinder into 8-10 evenly sized pieces. Jelly will escape out- just push it back in when you can. Arrange the rolls in the prepared dish. Cover with plastic wrap. Allow the rolls to rise in warm, draft-free place for 60-75 minutes. (You can refrigerate up to 18 hours prior to allowing to rise for 60-75 minutes if you want). Preheat oven to 350 degrees for 25-30 minutes, or until lightly golden brown on the top and cooked through. If you notice the rolls are becoming darker before the centers are cooking, cover with foil for the second half of baking. While rolls bake, make cream cheese glaze by combining cream cheese, 1/3 c. granulated sugar, unsalted butter and vanilla extract in a small bowl, beating until smooth. After baking, generously drizzle glaze over the warm rolls. Serve immediately. Rolls are best eaten fresh but will keep in an airtight container at room temperature or in the refrigerator for up to 4 days. Reheat leftovers for a few seconds prior to serving.
Ingredients: 1 banana 1 c. peanut butter 2 c. natural yogurt 2 Tbsp. honey Directions: Mash the banana and stir into the yogurt. Warm the peanut butter either on your stove or in the microwave until it is easy to stir. Add the banana/yogurt mixture and then add the honey. Mix until everything is combined. Pour into non-stick trays or containers and freeze (can use ice cube trays also). Freeze overnight or until frozen. Note~ I never heard of this before but my brother gives his dog a dog-friendly ice cream and I knew there had to be a way to make it homemade.
Ingredients: 1/4 c. butter, cubed 2 pkgs. (20 oz. each) refrigerated shredded hash brown potatoes 1 pkg. (7 oz.) brown and serve breakfast sausage links, cut into 1/2 inch pieces 1/4 c. chopped onion 1/4 c. chopped green pepper 12 eggs, lightly beaten Salt and pepper to taste 1 c. (4 oz.) shredded cheddar cheese Directions: In a large skillet, melt butter. Add the potatoes, sausage, onion and green pepper. Cook, uncovered, over medium heat for 10-15 minutes or until the potatoes are lightly browned, turning once. Push potato mixture to the sides of the pan. Pour eggs into center of the pan. Cook and stir over medium heat until eggs are completely set. Season with salt and pepper. Reduce heat; stir eggs into potato mixture. Top with cheese; cover and cook for 1-2 minutes or until cheese is melted.
Ingredients: 1 lb. ground beef 1/4 c. finely chopped onion 3 Tbsp. plain bread crumbs 1/2 tsp. salt 1/2 tsp. black pepper 1 pkg. (8 oz.) sliced fresh mushrooms 1 small onion, thinly sliced and separated into rings 1 3/4 c. beef broth 2 Tbsp. Worcestershire sauce 2 Tbsp. water 1 Tbsp. cornstarch Directions: In a large bowl, combine beef, chopped onion, bread crumbs, salt and pepper; stir well. Shape mixture ito 4 patties. In a large skillet over medium heat, cook patties 5 minutes on each side. Remove patties from skillet, reserving 1 Tbsp. drippings in the skillet. Set patties aside. Over medium-high heat, cook mushrooms and sliced onion in drippings for 5 minutes, or until tender, stirring constantly. Add broth and Worcestershire sauce to skillet. Return patties to skillet; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Remove patties from skillet with a slotted spoon, place on a platter and keep warm. In a small bowl, combine water and cornstarch; stir well. Add broth to mixture and bring to a boil; cook 1 minute or until thickened, stirring constantly. Spoon over patties and serve. http://www.mrfood.com/Beef/No-Fuss-Salisbury-Steak-4651
Ingredients: 1/4 c. olive oil 2 Tbsp. balsamic vinegar 2 tsp. grated lemon peel 2 tsp. minced fresh oregano or 1/2 tsp. dried oregano 1/2 tsp. garlic powder 1/2 tsp. pepper 1/8 tsp. cayenne pepper, optional 1 large tomato, chopped 1 c. chopped and seeded cucumber 1/2 c. chopped red onion 1 can (2 1/4 oz.) sliced ripe olives, drained 2 c. torn romaine 8 whole wheat pita pocket halves 1/2 c. crumbled feta cheese Directions: In a large bowl, whisk the first 6 ingredients until blended; if desired, stir in cayenne. Add tomato, cucumber, onion and olives; toss to coat. Refrigerate until serving. To serve, add lettuce to vegetables; toss to combine. Spoon into pita halves; sprinkle with feta cheese.
Ingredients: 1/2 c. seasoned fine dry bread crumbs 1/2 c. grated Romano or Parmesan cheese 1 egg 2 Tbsp. water 1 1/2 lbs. beef cubed steak Salt Ground black pepper Olive oil 1 jar (12 oz.) roasted red sweet peppers, drained 2/3 c. fresh basil leaves Directions: In a shallow dish, combine bread crumbs and half of the cheese. In another shallow dish beat together egg and the water. Cut meat into eight equal-size portions; lightly sprinkle with salt and black pepper. Dip meat pieces into egg mixture, then crumb mixture; press lightly to coat. In a 12-inch skillet heat 1 Tbsp. olive oil over medium-high heat. Working in 2 batches, cook steak about 5 minutes per side, adding more oil as needed. Remove to a serving platter; cover to keep warm. Carefully wipe skillet clean. Meanwhile, for sauce, in a blender or processor, combine sweet pepper and the remaining cheese. Process until nearly smooth. Finely chop 1/2 c. basil; set aside. Transfer pepper mixture to hot skillet and heat through. Remove from heat. Stir in finely chopped basil. Pour sauce over steaks. Sprinkle with remaining basil.
Ingredients: 1 pkg. (13.8 oz.) refrigerate pizza crust 1 c. shredded mozzarella cheese 1 c. pepperoni slices (about 32 slices) 1 jar (12 oz.) roasted red peppers, drained and lightly patted dry, cut into thin strips 1 c. fresh spinach Garlic powder for sprinkling Cooking spray Directions: Preheat oven to 350 degrees. Coat a baking sheet with cooking spray. Unroll pizza dough onto baking sheet. Sprinkle cheese evenly over dough. Layer with pepperoni, red peppers and spinach. Sprinkle with garlic powder. Roll dough up jelly roll-style and fold ends under to close. Lightly spray with cooking spray.
