REVIEW: Sugar Cookie Fruit Pizzas

I cannot stress enough how DELICIOUS these little bites of heaven were...  I am not a huge sugar cookie fan, but they were SO good.  I think next time I would substitute the sugar with Splenda.

Rating: 5 out of 5

REVIEW: Mexican Mancotti

The Mancotti was okay.  They next day I used the left over filling in flour tortillas.  It was SO MUCH BETTER...:)

Rating 2 out of 5 (5 with flour tortillas)

Sugar Cookie Fruit Pizza

• 2 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 cup butter, softened
• 1 1/2 cups white sugar
• 2 egg
• 1 teaspoon vanilla extract

1. Preheat oven to 375 degrees F (190 degrees C). In a small bowl, stir together flour, baking soda, and baking powder. Set aside.
2. In a large bowl, cream together the butter and sugar until smooth. Beat in egg and vanilla. Gradually blend in the dry ingredients. Roll rounded teaspoonfuls of dough into balls, and place onto ungreased cookie sheets.

Bake 8 to 10 minutes in the preheated oven, or until golden. Let stand on cookie sheet two minutes before removing to cool on wire racks.                                   

Toppings

• 1/2 cup sugar
• 1 tablespoon cornstarch
• 1/2 cup unsweetened pineapple juice
• 1/4 cup water
• 2 tablespoons lemon juice
• 4 ounces of cream cheese, softened
• 1/4 cup confectioners' sugar
• 1-3/4 cups whipped topping
• 12 sugar cookies (3 inches)
• 1 cup fresh blueberries
• 1 cup chopped peeled kiwifruit
• 1/2 cup chopped fresh strawberries

Directions

• For glaze, in a small saucepan, combine the sugar, cornstarch, pineapple juice, water and lemon juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Transfer to a small bowl; refrigerate until cooled but not set.
• In a small bowl, beat cream cheese and confectioners' sugar until smooth; fold in whipped topping. Spread over tops of cookies. Arrange fruit on top; drizzle with glaze. Refrigerate for 1 hour or until chilled. Yield: 1 dozen.

Mexican Manicotti

• 4 uncooked manicotti shells
• 1 cup cubed cooked chicken breast
• 1 cup salsa, divided
• 1/2 cup ricotta cheese
• 2 tablespoons sliced ripe olives
• 4 teaspoons minced fresh parsley
• 1 tablespoon diced pimientos
• 1 green onion, thinly sliced
• 1 small garlic clove, minced
• 1/4 to 1/2 teaspoon hot pepper sauce
• 1/3 cup shredded Monterey Jack cheese

• Cook manicotti according to package directions. In a small bowl, combine the chicken, 1/4 cup salsa, ricotta cheese, olives, parsley, pimientos, green onion, garlic and pepper sauce. Drain manicotti; fill with chicken mixture.
• Spread 1/4 cup salsa in an 8-in. square baking dish coated with cooking spray. Top with manicotti shells and remaining salsa.
• Cover and bake at 400° for 20 minutes. Uncover; sprinkle with Monterey Jack cheese and bake 5-10 minutes longer or until cheese is melted and filling is heated through. Yield: 2 servings.

Coming soon:

Mexican Manicotti 

Sugar Cookie Fruit Pizzas

REVIEW: Boston Crem Pie

It was DELISH...  seems I like desserts better than real food...LOL

Rating 5 out of 5

REVIEW: Calzone/Alfredo

Calzones were good.  A little bread-y tasting for me.  I think I needed more ingredients on the inside.  Marinara sauce would have been good with them

Rating: 4 out of 5

Alfredo sauce could have been better.  Too much garlic taste.  A different recipe might be better?  It was easy to make.
Rating: 2 out of 5

Boston Cream Pie

 

Ingredients

• 1 1/4 cups all-purpose flour
• 1 cup white sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 3/4 cup milk
• 1/3 cup shortening
• 1 egg
• 1 teaspoon vanilla extract
• 1/3 cup white sugar
• 2 tablespoons cornstarch
• 1/8 teaspoon salt
• 1 1/2 cups milk
• 2 egg yolks

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9 inch round cake pan.
2. Beat the flour, 1 cup sugar, baking powder, salt, 3/4 cup milk, shortening, 1 egg, and 1 teaspoon vanilla at low speed, scraping bowl constantly for 30 seconds. Beat on high speed, scraping bowl occasionally for 3 minutes. Pour batter into the prepared pan.
3. Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes or until a wooden pick inserted near the center comes out clean. Remove from the pan and let cool on a wire rack.
4. To Make The Cream Filling: In a 2 quart saucepan, mix 1/3 cup of the sugar, the cornstarch and salt. Stir in the milk gradually and cook over medium heat, stirring constantly, until the mixture thickens and boils. Boil and stir 1 minute. Stir at least 1/2 of the mixture slowly into the egg yolks. Return egg yolk mixture to the saucepan and boil and stir for 1 minute. Remove from heat and stir in the 2 teaspoons vanilla. Let cool to room temperature. 

Chocolate Glaze

4 ounces (120 grams) semisweet chocolate, chopped

1/2 cup (120 ml) heavy whipping cream

1 teaspoon unsalted butter

To make the Chocolate Glaze: Place the chopped chocolate in a small heatproof bowl. Bring the cream and butter just to a boil in a saucepan over medium heat. Immediately pour the boiling cream over the chocolate and allow to stand for a 3-5 minutes. Gently stir until smooth. Set aside for a few minutes until it has thickened to pouring consistency.

Calzone/Pizza Dough/Alfredo Sauce

Serves 2

olive oil , for brushing
1 quantity of Pizza Dough (recipe below)
all purpose flour, for dusting
2 ounces of mozzarella cheese, diced
1/4 cup of Italian salami, diced
3 TBS of cooked cured ham, diced
1 egg, lightly beaten
1 ounces of ricotta cheese, crumbled
salt and pepper

Preheat oven to 425F.  Brush a cookie sheet with oil or line with a baking parchment.  Knead dough for 1 minute.  Roll out on lightly floured surface into two rounds.  Combine the mozzarella, salami, ham and egg, then season with salt and pepper and add the ricotta.  Sprinkle the mixture on one side of each dough round and old the rounds in half.  Crimp the edges to seal.  Place on the cookie sheet and bake for about 15 minutes.


Pizza Dough (basic recipe)

Serves 4
1 1/4 cups all-purpose flour
3/4 teaspoon salt
1/2 ounces fresh yeast
1/2 cup lukewarm water

Sift the flour and salt into a mound on a counter and make a well in the center.  Marsh the yeast in the water with a fork until very smooth and pour into the well.  Incorporate the flour with your fingers to make soft dough.  Knead well, pulling and stretching until it becomes smooth and elastic.  Shape into a ball, cut a cross in the top, place in a bowl and cover.  Lit rise in a warm place for 3 hours until almost doubled in size. 

Alfredo Sauce

• 1/4 cup butter
• 1 cup heavy cream
• 1 clove garlic, crushed
• 1 1/2 cups freshly grated Parmesan cheese
• 1/4 cup chopped fresh parsley
• Melt butter in a medium saucepan over medium low heat. Add cream and simmer for 5 minutes, then add garlic and cheese and whisk quickly, heating through. Stir in parsley and serve.