Fresh Mozzarella Chicken Pizza

Steven W.

SAUCE:

Bertoulli’s Rosa (or three cheese) sauce

            *You can make your own by combining marinara and Alfredo sauces and some spices you like

TOPPINGS:
Fresh mozzarella

Cooked chicken (seasoned with garlic salt)

Diced and lightly sautéed onion

Shredded mozzarella

Italian seasoning or oregano

Use any pizza base (see pizza crust recipes)

Once crust is rolled out, place on cookie sheet or pizza stone sprinkled with corn meal.

Put a layer of Rosa sauce on first. Add thin slices of fresh mozzarella, followed by the chicken and onions. Sprinkle with a little shredded mozzarella and top with Italian seasoning or oregano.

Gpa John's Fresh Salsa

John V.

Yield: 8-10 cups salsa

8 Fresh tomatoes(or a mix of fresh and canned petite diced)

2 Green peppers

2 Onions

1 jalepeno (scoop out seeds)

1 Bunch of cilantro

1-3 Squirts of lime juice

Garlic powder or salt

Habanero sauce (optional)

Chop tomatoes, peppers, onion, jalapeno and minced cilantro. Add spices and mix well. Put about 1/3 of the salsa in a blender or food processor and pulse maybe 5 times (don’t puree it!). Pour it back into the bowl with the rest of the salsa and mix it well! Eat with chips, or just use a funnel!

Herbed Bread-Dipping Oil

Adapted from Allrecipes.com

Yield: 32 servings

2 c. olive oil

 1 TB dried basil

 1 TB dried parsley

 1 TB minced garlic

 1 tsp. dried thyme

 1 tsp. dried oregano

 1 tsp. ground black pepper

 ½ tsp. dried crushed rosemary

 ½ tsp. salt

 ½ tsp. crushed red pepper, or to taste

 ½ tsp. lemon juice

 2 TB Parmesan cheese

Stir together the olive oil, basil, parsley, garlic, thyme, oregano, black pepper, rosemary, salt, red pepper, and lemon juice in a bowl. Sprinkle the Parmesan cheese over the surface of the oil mixture.  If it sits for awhile the flavors will be stronger in the oil. I make mine in the morning and use it at night and it’s great.

*note: I like using a little bit less oil so you get more herbs on your bread

Holiday Cheesecake Jars (No bake)

Yield: two 16 oz. jars, or 5-6 6oz. jars

Based on a recipe from Iheartnaptime.net

1 cup graham cracker crumbs

3 Tb sugar

1/4 cup melted butter

8 oz softened cream cheese

1/3 cup sugar

2 tsp. vanilla

1 cup sour cream

8 oz cool whip -softened

Combine graham cracker crumbs, sugar and melted butter in a small bowl. Place 2 TB of crumbs in each jar. Press firmly down with a spoon. Refrigerate for 30 min.

Beat cream cheese until smooth, add sugar and mix well. Next add sour cream and vanilla. Mix well. Then fold in the Cool Whip. Place topping in multiple bowls and add food coloring depending on the holiday you’re making it for. Spoon the colored cheesecake into the jars with layers of sprinkled graham crust mixture in between. Continue layering the cheesecake and crust for as many layers as you need. Then refrigerate for 2 hours.

Holiday Ideas:

Halloween: Layer yellow, then orange, then white for a candy corn look

Christmas: Red, green, and white

Valentines, Red, pink, and white

St. Patrick’s: Green, yellow, white

July 4^th: red, blue, white

Etc.

I like to tie a ribbon on the top and then glue holiday paper on the lid…usually to cover up the salsa logo from the original jar :)