Monday, May 19, 2008

Mediterranean Beef Steak-and-Salad Pizza

Servings: 4 Start to Finish: 30 minutes

1 pound beef round tip steaks, cut 1/8 to 1/4 inch thick
1/2 cup prepared balsamic vinaigrette
salt and pepper
4 individual prebaked pizza crusts (4 ounces each; 7-inch diameter)
1 package (8 ounces) Mediterranean escarole and leaf lettuce salad blend or European salad blend
1/2 cup chopped jarred roasted red peppers
1/2 cup crumbled herb-seasoned feta cheese

Heat oven to 325°F. Stack beef steaks; cut lengthwise in half, then crosswise into 1-inch wide strips. Heat 1 tablespoon vinaigrette in large nonstick skillet over medium-high heat until hot. Add 1/2 of beef; stir-fry 1 minute or until outside surface of beef is no longer pink. (Do not overcook.) Remove from skillet with slotted spoon. Repeat with 1 tablespoon vinaigrette and remaining beef. Season with salt and pepper.

Place pizza crusts on baking sheet. Heat in 325°F oven 3 to 5 minutes or until warm.

Meanwhile combine beef, salad greens, peppers, cheese and remaining vinaigrette; toss to combine. Divide salad evenly among pizza crusts.

Cook's Tips: Recipe may be made with 1 pound beef top round steak; cut steak lengthwise in half, then crosswise into 1/8-inch thick strips.

source : From Better Homes & Gardens Meal Ideas...

Wednesday, May 7, 2008

Fanciful Fruit Pizza

1 roll (16.5 oz) refrigerated sugar cookies
1 package (8 oz) cream cheese, softened
1/3 cup sugar
1/2 teaspoon vanilla
1 cup fresh or canned peach slices, drained, cut into thinner slices
1 cup halved or quartered fresh strawberries
1 cup fresh or frozen blueberries
1/2 cup apple jelly

1. Heat oven to 350°F. Grease 12-inch pizza pan or spray with cooking spray. In pan, break up cookie dough; press dough evenly in bottom of pan to form crust.

2. Bake 16 to 20 minutes or until golden brown. Cool completely, about 30 minutes.

3. In small bowl, beat cream cheese, sugar and vanilla with electric mixer on medium speed until fluffy. Spread mixture over cooled crust. Arrange fruit over cream cheese.

4. Stir jelly until smooth; spoon or brush over fruit. Refrigerate until chilled, at least 1 hour. Cut into wedges or squares. Store in refrigerator.

Thursday, May 1, 2008

Carrot Cake

Bake 350°F 1 Hour

3C shredded carrots

4 eggs

2C sugar

2C flour

2 tsp salt

2 tsp baking soda

1C corn oil (add last)


Mix eggs and sugar. Then add shredded carrots. In a separate bowl sift dry ingredients together. Add to carrot mixture. Pour oil over all ingredients and mix.
Pour into greased 9” x 12” pan (or bundt pan) and bake.
Top with cream cheese icing.

Cream Cheese Icing


2 oz Cream cheese

1 C Icing sugar

1/4C butter

1 tsp vanilla
Procedure: Combine ingredients and spread over carrot cake.

Old Time Caramel Cake

1 c. sugar

1 c. light brown sugar

1 c. butter, creamed 4 eggs, separated

2 2/3 c. all-purpose flour

1 c. milk

2 tsp. baking powder

1/2 tsp. salt

1 tsp. vanilla

Icing: 1 tsp. vanilla 2 c. brown sugar 1 c. heavy cream 3 Tbsp. butter

Sift sugars together. Cream butter; add egg yolks. Add together. Sift dry ingredients; add slowly to creamed mixture. Add milk and vanilla. Beat egg whites until stiff. Add together. Pour into 3 buttered and floured cake pans. Bake at 350 degrees for 25 minutes. Icing: Cook sugar and cream over medium heat until soft ball stage. Add vanilla and butter; beat until spreading consistency. Spread over tops and sides.