White Cheese vegetable Pizza

This is a favorite in our house.



Ingredients:

1 pound pizza dough. Frozen dough can also be used. Just thaw and let rise.
1/2 cup cooked artichoke hearts
1/2 cup Vidalia onion
1/2 cup roasted red peppers
1 large Portobello mushrooms
16 items Kalamata Olives
2 cloves garlic cloves
1 cup parsley
3 tbsp olive oil
1 tsp table salt
1 tsp black pepper
8 oz whole milk ricotta cheese
1 1/2 cups shredded part-skim mozzarella cheese

Instructions:

Mix the Ricotta cheese, 1/2 cup parsley, 1/2 cup of Mozzarella cheese, 1 garlic clove chopped, salt and pepper. Once mixed together, set aside.

Chop all the Pizza topping ingredients, Kalamata olives in half, chop garlic, chop parsley, slice Portobello mushroom, slice Vidalia onion, cut artichoke hearts in half. Once all the ingredients are sliced and chopped, set aside.

Take the dough and flatten to a ¼ thickness. Place on a 14 inch non stick baking pan or parchment paper. Once dough is to desired size start layering ingredients. Spread the ricotta mixture on the dough leaving a 1 inch rim. Place the remaining ingredients on the pizza then drizzle olive oil and add the cheese. Place in the oven and bake for 30 minutes at 350 degrees.

Serves six people one slice each.
Points 10
Total prep and cook time, 50 minutes

Homemade Potato Salad

This potato salad is an old tradition in my family. This is the way my mother made it with one exception. She used regular mayonnaise instead of light. 5 pounds of Idaho Potato’s
1 cup of chopped flat leaf parsley
1 tablespoon salt
1 tablespoons of ground black pepper
24 oz. Kraft light mayonnaise.
2 cups of chopped celery
2 cups of chopped onions
6 hard boiled eggs, chopped

Peel and chop potatoes into bite size chunks.
Boil potato until tender. Once they are cooked, strain them and let cool.
Add the remaining ingredients into a bowl and mix. Once the potatoes are cooled add the mixture. Mix the mixture in very well so the potatoes become creamy.

This is a large batch of potato salad. It can be cut in half successfully.

Shredded BBQ Pork sandwiche

My husband the Chief, loves Shredded Pork, beef and Chicken sandwiches; I prepared this recipe with a Pork tenderloin. It can also be made the same way substituting chicken or beef.

Ingredients:

3 pounds of pork tenderloin
2 Vidalia onion
1 bottle of KC Masterpiece Honey BBQ sauce
Two tables of olive oil
8 Plain buns or 8 onion rolls

Directions:

Start by chopping 1 Vidalia onions into a medium size. Heat oil in a large pot. Add the chopped onions to the oil and sauté to a golden brown. Take the second onion and cut into slices. In a separate pan, sauté onions to a golden brown and set aside.

Now take your pork tenderloin and cut into 1 inch chunks and add them to the golden brown onions. Braise the Pork Tenderloin until it is slightly praises. Add ½ of the Bottle of KC Masterpiece Honey BBQ sauce and 1 cup of water. Let the liquid reduce down until the pork tenderloin starts to braise. Repeat the braising process three times. After braising the pork tenderloin you will see it start to shred. Add the desired amount of KC Masterpiece Honey BBQ sauce to the shredded pork.

Toast the buns and layer pork onions and extra KC Masterpiece Honey BBQ Sauce.

This will make 8 sandwiches.

Nutter Butter Peanut Butter Craze.

This is a Peanut butter no cook desert. IRRESISTIBLE
You and your guests will never forget this Nutter Butter Peanut Butter Craze desert. This is so delightfully tasty with these multiple layers of Peanut butter chocolate, vanilla Nutter Butter cookie layer and Peanut butter topping with the added bonus of crumbled peanut butter cups and mini chocolate chips.

Please excuse the inconsistency of the pictures. I did not show one extra Cool Whip and the jar of chopped Peanut Butter cups.

I was making up this recipe as I was going. The Chief said that he was in the mood for something sweet with peanut butter. So I thought he would like this.

Ingredients:

2-1/2 cups of milk
1 small box of Chocolate sugar free instant pudding
1 small box of vanilla sugar free instant pudding
Nutter Butter cookies
1/2 cup semi sweet mini chocolate chips
2-12 oz. containers of Cool Whip Lite
2 heaping tablespoons of creamy peanut butter
10 mini Reese Cups chopped.

Instructions:

Cut mini Reese cups in quarters and set aside.
Take 6 oz. of Cool Whip and put it in a bowl.Put box of chocolate Pudding, 1-1/4 cups of milk, 1/8 cup of mini chocolate chips and ½ cup peanut butter in a bowl and mix together until blended. Set aside.
Take 6 oz. of Cool Whip, box of Vanilla Pudding and 7 Nutter Butter cookies crushed and combine them together in the bowl with 1-1/4 cups of milk.
Now you are ready to assemble the Nutter Butter Peanut Butter Craze.
Separate the cookies and lay them down on a pyrex 5 x 9 3 inches deep dish. Lay them down centers side up.
Once you have a layer of cookies down spread the vanilla pudding mixture on top. Crush 10 more cookies and layer the crumbled cookies on top of the vanilla mixture. Now take the Chocolate mixture and layer on top of the cookie crumbs.
Take the 12 oz container of cool whip and add ½ cup of peanut butter and blend well. Spread the mixture over the chocolate. Take your crumbled Peanut butter cups and mini chocolate chips and sprinkle on top. Refrigerate overnight.

Blend together
Add Chocolate Chips and mix.
add peanut Butter and mix.
Once mixed, set aside.
Take the rest of the Cool Whip and empty the box of Vanilla Pudding in the bowl with 1-1/4 cups of milk.
Take 7 cookies and crush them .
I put a paper towel over the cookies before I started to pound them.
Once crushed put into the Vanilla Pudding and Cool Whip mixture.
Now you are ready to assemble the Nutter Butter Peanut Butter Craze.

Separate the cookies and lay them centers up in a 5x9, 3 inch deep dish.
Now put all the Vanilla mixture on top and spread evenly.

Crush 10 more cookies.
Spread over the vanilla mixture.
Now add the chocolate mixture.
spread evenly.
Add the second heaping tablespoon of peanut butter to the second container of Cool Whip and blend.

Layer it on top of the chocolate layer.

Now sprinkle the chopped peanut butter cups on top.
Sprinkle some mini chocolate chips on top. and refrigerate over night.