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Twist on Pizza

Enchilada Chicken Pizza

1 loaf Frozen Bread Dough, thawed (I used frozen pizza dough)
4 oz string cheese (I skipped this part)
2/3 cup Onion, chopped
1 T Oil
2 cups cubed cooked chicken
1 can (4 oz) chopped green chilies
2 T taco seasoning
1/2 cup Enchilada Sauce, mild
1 cup Mozzeralla cheese, shredded
1 cup Mexican blend cheese, shredded

Roll out dough on lightly floured surface. Cut string cheese in half lengthwise. Place around edge of dough. Fold dough over string cheese and pinch to seal. Poke dough all over with fork. Bake 350 for 5 mins.
Saute onion in oil until tender. Add chicken, green chilies and taco seasoning and cook until heated through. (I actually just cook my cubed chicken with the onion b/c I never have any precooked chicken.)
Spread enchilada sauce over crust. Sprinkle with mozzerella cheese and chicken mixtures. Top with mexican cheese. Bake 18-20 mins or until cheese is melted and crust is golden brown.

mmmmm... peaches

Fresh Peach Pie

(love this recipe because of the added almond flavor)

1 cup Water
1 cup Sugar
2 T White Karo syrup
3 T Cornstarch
1/4 - 1/2 tsp almond flavoring
1 baked pie shell
8 peaches, peeled and sliced
1 3oz peach jello

Bring water, sugar, syrup and cornstarch to boil. Cook till slightly thick & clear. Remove from heat and stir in jello and flavoring. Cool. Slice Peaches and place in baked pie shell with filling. Stir slightly. Refrigerate.

Pull-Apart Bacon Bread

12 strips of Bacon
1 loaf Frozen Bread Dough, thawed
2 T Olive Oil
1 cup Mozzarella Cheese, shredded
1 envelope of dry Ranch Dressing Mix

Cook bacon and drain on paper towels. Roll out dough into 1/2 inch thickness. Brush with 1 T olive oil. Cut into 1 inch peices and place in large ziploc bag. Add bacon, cheese, dressing mix, and remaining oil. Toss to coat.
Arrange peices in greased 9 inch round pan and let rise until doubled in size.
Bake at 350 for 15 mins. Cover with foil and bake 5-10 mins longer or until golden brown.

Would you like some cheese with that wine?

Wine and Cheese Omelet Casserole.

(thank you Lois for this amazing recipe.. must share its deliciousness) ... Hi Lois!
(this recipe was originally made for 2 - 9x13's, but I changed it for just 1 - 9x13 so that is why there are some weird measurements)

1/2 loaf of French Bread, pieced.
3 T. butter, melted
1 1/2 cup Swiss Cheese, shredded
1 cup Monterey Jack Cheese, shredded
5 slices salami or small pkg of cubed ham
8 eggs
1 1/2 cup + 2 T milk
1/4 cup Dry White Wine
2 large green onion, minced
1/2 T German mustard (not sure if you NEED german mustard??)
1/8 tsp pepper
pinch of ground red pepper
3/4 cup sour cream
1/3 to 1/2 cup Parmesan Cheese
Yes, that completes all 800 ingredients

Spread bread bits on bottom of greased 9x13 pan. Drizzle with melted butter. Sprinkle with cheeses. Add salami or ham. In separate bowl, beat eggs, milk, wine, mustard and peppers. Pour over cheese. Garnish with green onion. Cover with foil. Refrigerate overnight. Remove from fridge 30 mins before backing. Bake covered 325 for 1 hour, or until set. Uncover and spread with sour cream, and sprinkle with Parmesan. Bake uncovered until brown (approx. 10 mins)

Rhubarb Custard Dessert (Bars)

Crust:
2 cups Flour
1/4 cup Sugar
1 cup Cold Butter

Filling:
2 cup Sugar
7 T Flour
1 cup Heavy Whipping Cream
3 eggs, beaten
5 cups Rhubarb, chopped

Topping:
6 oz Cream Cheese, softened
1/2 cup Sugar
1/2 tsp Vanilla
1 cup Heavy Whipping Cream, whipped

In bowl combine flour and sugar. Cut in butter until crumbly. Press into 9x13 pan. Bake 350 for 10 mins.
For filling, combine sugar and flour. Whisk in cream and eggs. Stir in rhubarb. Pour over crust. Bake 350 for 40-45 mins or until custard is set. Cool.
For topping, beat cream cheese, sugar and vanilla until smooth. Fold in whipped cream. Spread over top. Cover and Chill. Keep refrigerated.

all things Rhubarb

Rhubarb Punch

8 cups chopped rhubarb
5 cups water, divided
1 2/3 cup sugar
1 cup orange juice
12 oz, thawed lemonade concentrate
8-10 cups sprite

In large pot, bring rhubarb and 4 cups water to boil. Reduce heat; simmer, uncovered, for 5-8 mins. Mash rhubarb; strain. Reserve juice and discard pulp. Add sugar, orange juice, lemonade, and remaining water to rhubarb juice. Refridgerate. Right before serving combine equal parts rhubarb juice and sprite. Enjoy.

Rhubarb-Strawberry Crisp

5 cups diced rhubarb
3 cups sliced strawberries
1 cup white sugar

1 1/2 cups flour
1/2 cup granola
1 cup brown sugar
1 tablespoon cinnamon
1/2 teaspoon salt
2 sticks (1 cup) butter

1 egg, beaten

Mix first three ingredients and pour into 9x13 baking dish.
Mix next 6 ingredients with hands or fork until crumbly. Add egg and mix. Sprinkle over fruit. Bake for 45 min. at 350.

Sorry, i can't seem to be able to upload a photo. I guess i'll try later.