Chicken Pizza Primavera

Prior to assembling the pizza...



Season two chicken breasts with garlic salt and pepper. Add a little olive oil to a hot pan and put chicken in the pan, seasoned side down. Season the top side and once the bottom side browns, flip over so the chicken will have a nice color on both sides. Then put the chicken into a 350 degree oven for 10-15 minutes until chicken is cooked through. Once cooled enough to handle, cut into small bite-sized pieces.

The other ingredients:

1 pizza crust
2 tbsp. light ranch dressing (or enough to coat the bottom of the crust)
1/3 cup finely chopped red bell pepper
1/2 cup finely sliced red onion
1/2 cup cut baby spinach
6oz. Italian blend cheese
Sprinkle of oregano
Sprinkle of garlic salt

Assembly:
Turn oven to what the directions on the pizza crust direct. Spread a thin layer of ranch dressing on crust. Layer chicken, red bell pepper, red onion, baby spinach and finally top with Italian blend cheese. Bake 9-12 minutes until thoroughly heated and cheese has started to lightly brown.

Chocolate Brittle Surprise

submitted by: Candy Joyce

35 unsalted saltine crackers
1 cup brown sugar, packed
1 teaspoon vanilla extract
1 cup butter
2 cups semi-sweet chocolate chips
1 cup chopped pecans

Arrange 5 rows of 7 crackers each on a greased, aluminum foil-lined baking sheet;set aside. Add sugar, vanilla and butter to a saucepan; stir over medium heat until dissolved and melted. Pour mixture over crackers; bake at 350 for 17 to 20 minutes. Remove from oven; sprinkle with chocolate chips. Spread chips over the top after melted; about 2 minutes;sprinkle on pecans. Refrigerate for one hour;break into pieces. Store in airtight container. Makes 12 servings.

crispy topped creamy spinach dip

submitted by: Autumn Johnson

If you want a really good dip to serve with wheat thins for the holidays I suggest this one.

2 pkg. (10 oz. each) frozen chopped spinach, thawed and well drained
1 container (8 oz.) philadelphia chive & onion cream cheese spread
1/2 cup kraft ranch dressing
2 eggs, lightly beaten
1 1/2 cups kraft shredded cheddar cheese, divided
1 cup crushed ritz crackers, divided

-preheat oven to 375. Mix spinach, cream cheese, dressing, eggs, and 3/4 cup of the cheddar cheese in large bowl. Stir in 1/2 cup of the crushed crackers.
-Spoon spinach mixture evenly into greased 2qt. oven proof casserole dish. Sprinkle with remaining 1/2 cup crushed crackers and remaining 3/4 cup of cheddar cheese.
-Bake 20 to 25 minutes or until heated through and cheese on top is melted.

Ham Ball

Submitted by: Angela Mills

1 can Hormel tender chunk ham
1 8oz. pkg. cream cheese, softened
1/4 cup real mayonnaise
1 tsp. minced onion
1/4 tsp. garlic salt
1/4 tsp. mustard
1/4 tsp. Tobasco

-Shred ham with a fork. Add all of the other ingredients. Mix together.
-Shape and chill. Set out to soften a little before serving. Serve with Ritz crackers.

Blonde Brownies

Submitted by: Angela Mills

1/4 cup margarine or butter, softened
1 cup brown sugar
1 egg, slightly beaten
3/4 cup flour
1 tsp. baking powder
1/2 tsp. salt
1/2 tsp. vanilla
1/2 cup nuts, chopped, optional

-Combine margarine and brown sugar. Stir in slightly beaten egg.
-Sift flour, baking powder and salt. Add to egg mixture. Add vanilla and nuts.
-Bake in greased 8" square pan at 350 degrees for 25 minutes.
*Do not overbake.*

Corn Salad

Submitted by: Angela Mills but it is Jennifer Pritchett's recipe

2 can whole corn, drained
1 cup real mayonnaise
1 cup onion
1 cup bellpepper
1 cup cheddar cheese
1 cup celery
1 bag Chili-Cheese Fritos

Combine & enjoy!

White Bean Chili

8 skinned and boned chicken breasts
2 medium onions, chopped
2 garlic cloves, minced
1 tbsp. vegetable oil
2 (14-oz.) cans chicken broth
4 (15.5-oz.) can navy beans, rinsed and drained
1 (15.5-oz.) can navy beans, rinsed, drained and mashed
2 (4.5-oz.) cans chopped green chiles, undrained
1 tsp. salt
1 tsp. ground cumin
3/4 tsp. dried oregano
1/2 tsp. chili powder
1/2 tsp. ground black pepper
1/8 tsp. ground cloves
1/8 tsp. ground red pepper

-Season raw chicken with salt, and cumin (this is not on the ingredients list) and then bake for 30 minutes at 350 degrees, covered.
-While chicken is baking, saute onions in vegetable oil, in a dutch oven, over medium heat. When the onions have softened add minced garlic. To that stir in broth and next 10 ingredients. Dice chicken and add that in. Bring the soup to a boil. Reduce heat, and simmer, uncovered, 30 minutes. Serve with desired toppings. Yield: 15 cups

Possible toppings: shredded Monterey Jack cheese, jalapeno peppers, salsa, sour cream and/or chopped fresh cilantro

Recipe can be cut in half easily.

Baked Potato Dip

Submitted by: Angela Mills

16 oz. sour cream (can be low-fat)
8 oz. cream cheese, softened
2 jars real bacon bits
3 cups Colby/Monterrey Jack cheese
Chopped jalapenos, to taste

-Mix together (I used beaters). Bake covered for 30 minutes and uncovered 20 minutes or until top is browned. Serve with Fritos.

Pumpkin Pie Squares

Submitted by: Angela Mills

This is VERY similar to Candy's Pumpkin Crisp recipe posted below but here is my (more complicated) version...

For the crust:
-1 pkg. yellow Duncan Hines cake mix (not the pudding kind) (reserve 1 cup for topping)
-1/2 cup soft butter
-1 egg

Mix cake mix and butter for pie crust. Then mix in slightly beaten eggs. Press into a 9x13 inch baking pan.

For the filling:
-two eggs slightly beaten
-12 oz. can evaporated milk
-15 oz. can pumpkin
-1/2 tsp. salt
-1/2 tsp. ginger
-1/4 tsp. clove
3/4 cup sugar

Mix well and pour over crust in pan.

For the topping:
-1 cup reserved cake mix
-1 tsp. cinnnamon
-1/2 cup sugar
-1/4 cup soft butter

Mix all together and sprinkle over the top of the filling.

Bake at 350 degrees for 45-50 minutes. The middle will still be a little jiggly but will harden as it cools. Cool and refrigerate. Serve with Cool Whip.

Pumpkin Crisp

1 (15 oz) can pumpkin
1 cup evaporated milk
1 cup sugar
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1 (18.25 oz) package butter-flavored yellow cake mix
1 cup chopped pecans
1 cup butter, melted
Cool Whip

STIR together first 5 ingredients. Pour into a lightly greased 13x9 inch baking dish. Sprinkle cake mix evenly over pumpkin mixture;sprinkle evenly with pecans. Drizzle butter evenly over pecans.
BAKE at 350 degrees for 1 hour to 1 hour and 5 minutes or until golden brown. Remove from oven and let stand 10 minutes before serving. Serve warm or at room temp with cool whip on top.

Pumkin Bread

submitted by: Jennifer Pritchett
3 c sugar
1 c oil
4 eggs
1 (16)oz can Pumpkin
3 1/2 c flour
2 tsp. baking soda
2 tsp. salt
1 tsp. baking powder
1 tsp nutmeg
1 tsp. allspice
1 tsp cinnamon
1/2 tsp cloves
2/3 c water

Cream sugar and oil together, add eggs and pumpkin, sift remaining ingredients, add alternating with water, pour into pans. Bake 350 for 1 hour. I bought the small alum. loaf pans and am giving these as gifts to my neighbors. I bought colored plastic wrap and attached some candy corn, ribbon and pumkin poem to make an inexpensive but tasty treat. The poem will be posted on my blog a little later if you want it.

Pizza Crust

Submitted by: Regina Woodley

1 cup warm water
2 tsp. or 1 pkg. yeast
1 tsp. sugar
1 cup wheat flour
2 cup white flour
2 T. oil
1 tsp. salt
dried herbs (optional)

1. In a bowl mix water, yeast, and sugar. Let it sit for 5 minutes. (Go ahead and grate your cheese now!)

2. Add the other ingredients and knead on a lightly floured counter, add flour until it's no longer sticky. Form it into a bowl and put it into a greased bowl in a warm place and cover. Let it rise for about 15 minutes. (Cut up your toppings now!)

3. Roll it out on a lightly greased cookie sheet, add tpooings, and bake @ 375 for 25 minutes.

Swiss Steak

Submitted by: Jennifer Pritchett

2 lbs. tenderized round steak
1 envelope lipton onion soup mix
2 cans diced or stewed tomatoes
1/2 can water
salt
pepper
flour

Cut steak into serving portions. Mix salt, pepper, and flour in bowl. Coat steak in flour mix. Cover bottom of fry pan with light olive oil; brown steak. Arrange staek in a 13x9 pan. Sprinkle soup mix over steak and cover with tomatoes and water. Cover with alum. foil and cook at 350 for 45 min. Serve over rice. Yield 4-6