20 May 2009

California Club Pizza

Jennifer B.

1 tsp vegetable oil
1 pkg (13.8 oz) refrigerated pizza crust
2 cups diced or shredded cooked chicken
2 cups (8 oz) shredded cheddar and Monterey Jack cheese blend
2 plum tomatoes
1/4 medium red onion
1 medium avocado
1 lemon
6 slices bacon, thinly sliced, cooked and drained (optional, see Cook’s Tip)

1.Preheat oven to 425°F. Lightly brush Large Bar Pan with oil using Chef's Silicone Basting Brush. Unroll dough onto bottom of pan, gently stretching and pressing dough to cover bottom. Top crust with chicken and sprinkle with cheese. Bake 16-18 minutes or until crust is golden brown; remove from oven to Stackable Cooling Rack.

2.Meanwhile, slice tomatoes in half lengthwise using Utility Knife; scrape out seeds and dice. Slice onion using Ultimate Mandoline fitted with thin slicing blade. Cut avocado in half using Utility Knife, avoiding pit; twist halves apart and remove pit. Dice avocado and place into Classic Batter Bowl. Add tomatoes and onion. Juice lemon to measure 2 tbsp juice; add to batter bowl and stir gently using Small Mix ‘N Scraper®.

3.Distribute tomato mixture evenly over pizza. Sprinkle with bacon, if desired. Cut pizza into squares with Pizza Cutter. Serve using Mini-Serving Spatula.

Yield: 8 servings

Nutrients per serving: Calories 340, Total Fat 16 g, Saturated Fat 8 g, Cholesterol 55 mg, Carbohydrate 28 g, Protein 22 g, Sodium 570 mg, Fiber 3 g

Cook's Tip: To cook bacon, cut into 1/4-in. pieces; cook in (8-in.) Sauté Pan over medium-high heat 10-12 minutes or until crisp. Remove bacon from pan; drain on paper towels.

Poppy Seed Chicken Recipe

Laura T.

2 boneless, skinless chicken breasts (I cut into cubes and boil until cooked
thru, and I boiled with 1 diced celery stalk but you can omit the celery)
1 can Campbell's cream of chicken soup
1-8 oz container of sour cream
*for a healthier option, can substitute fat-free soup and sour cream*
2 teaspoons poppy seeds
1 sleeve Ritz crackers
1/2 c melted butter
*for a healthier option, can use less butter*
1 box Rotelle pasta

Cook noodles by directions on box. Drain. Put in bottom of casserole dish.
(If it looks like too many noodles...you can always make an easy pasta salad
with the others...Wishbone Italian salad dressing, some diced onions/green
peppers, sliced ripe olives, cheese chunks and chopped pepperoni slices)

Mix together chicken, soup, sour cream and poppy seeds. Spoon on top of
noodles. Crush 1 sleeve of Ritz crackers and add melted butter. Put on top
of soup mixture.

Preheat oven to 350°, bake for 20 min or until it bubbles.

(you can also serve over rice)

PHILADELPHIA 3-STEP Mini Cheesecakes

Melissa G

(From- http://www.kraftfoods.com/kf/recipes/philadelphia-3-step-mini-cheesecakes-55102.aspx?pf=true)

PHILADELPHIA 3-STEP Mini Cheesecakes
Prep Time:
10 min
Total Time:
3 hr 30 min
12 servings


2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 cup sugar
1/2 tsp. vanilla
2 eggs
12 OREO Chocolate Sandwich Cookies
1 kiwi
1/2 cup blueberries
1/3 cup raspberries

*for a slightly healthier alternative, reduced fat Oreos, fat-free cream cheese and Splenda can be used*


HEAT oven to 350°F. Beat cream cheese, sugar and vanilla in large bowl with mixer until well blended. Add eggs, one at a time, beating on low speed after each just until blended.

PLACE 1 cookie on bottom of each of 12 paper-lined muffin cups; cover with cream cheese mixture.

BAKE 20 min. or until centers are almost set. Cool. Refrigerate 3 hours. Peel kiwi; cut into 6 slices, then cut each slice in half. Place 1 kiwi piece on each cheesecake. Top with berries.

Kraft Kitchens Tips

At 12 servings, these mini desserts are sure to be a crowd pleaser at your next gathering.
Cheesecake Squares
Line 8-inch square pan with foil, with ends of foil extending over sides. Mix 1-1/2 cups finely crushed OREO Cookies or HONEY MAID Honey Grahams with 1/4 cup (1/2 stick) melted butter; press onto bottom of prepared pan. Prepare cheesecake batter as directed. Pour over crust. Bake and refrigerate as directed. Use foil handles to remove cheesecake from pan before cutting into 16 squares. Top with fruit. Makes 16 servings.

02 May 2009


from Christy B.
March Cooking Club

1 16 oz frozen bread dough, thawed (I get the Pillsbury pizza dough even thought it isn't 16oz)
4 oz thinly sliced ham (I just use Oscar Myer lunch meat)
1/2 tsp. dried basil leaves, divided
1/2 tsp. dried oregano leaves, divided
3 oz sliced provolone cheese
1 c. shredded part-skim mozzarella cheese

Preheat the oven to 375 degrees. Coat a baking sheet with nonstick cooking spray. Pat the bread dough into an approximately 10x15 inch rectangle on the prepared baking sheet. Arrange the ham slices lengthwise down the center. Sprinkle with 1/4 tsp of the basil and 1/4 tsp of the oregano. Arrange the provolone slices over the seasonings, sprinkle with the mozzarella and the remaining basil and oregano. Bring the long edges of the rectangle to the center and press the edges to seal. Seal the ends. Invert so that the seam side is down on the baking sheet. Bake for 20 to 22 minutes, or until light brown. Makes 12 slices.