2 tubes of crescent-roll dough
6 slices prosciutto or ham
6 slices provolone cheese
1 -12 oz. jar roasted red peppers, drained, dried and halved
2 yellow squash, sliced lengthwise, about 1/4 inch thick
4 oz. cooked Italian sausages, or other cooked meat
one 4-1/2 oz. can chopped black olives
2 oz. fresh basil leaves
Unroll the crescent dough and press the two sheets together. Lay the combined dough sheets over a large loaf pan and gently press into place, leaving the ends lapped over the sides. Create layers of filling with two slices of prosciutto, then two slices provolone, pepper halves, yellow squash slices, sausage slices, black olives and basil leaves. Repeat the layers a second time and then a third time if there is room.
Fold over the edges of dough and push together. Bake in a 350-degree oven for about 30 minutes or until the dough is golden. Cool the loaf for 10 minutes, then unmold. Slice and serve warm, or wrap and refrigerate until ready to serve.
nonstick spray
1 baguette, cut into 20 1-inch slices
6 eggs
3 cups milk
1 cup brown sugar
vanilla to taste
nutmeg to taste
1 cup pecans, toasted
2 cups blueberries, fresh or frozen
Coat a 9 x 13-inch baking dish with nonstick spray and arrange the baguette slices in a single layer in the dish. In a large bowl, whisk together eggs, milk, three-fourths of the brown sugar, vanilla and nutmeg. Pour the mixture evenly over the bread. Cover and chill the mixture overnight. There will appear to be a lot of moisture when the mixture goes into the refrigerator, but it will all soak into the bread.
Just before baking, sprinkle the remaining one-quarter cup brown sugar, pecans and blueberries over the bread. Bake the dish in a 350-degree oven for 30 minutes or until golden and bubbling. Serve with maple syrup. For an added treat, heat the syrup with blueberries and have blueberry-flavored maple syrup.
Vegetable-oil cooking spray
6 Rome apples
1 tablespoon fresh lemon juice
1/2 cup dried cranberries
1/2 cup granola
2 tablespoons light brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 tablespoons butter, cut into small pieces
Raspberry Glaze:
3 tablespoons fresh lemon juice
1/4 cup raspberry jam
- Prepare the apples: Preheat oven to 350 degrees F. Lightly coat a baking dish with cooking spray. Wash, dry, and core the apples, leaving the bottoms intact. Brush apple flesh with lemon juice. Arrange apples in the baking dish.
- Make the stuffing: Toss cranberries with granola, brown sugar, cinnamon, and nutmeg. Spoon into apples and top with butter pieces.
- Make the glaze: Heat lemon juice and jam together in a microwave oven at 100 percent power in a glass bowl until mixture bubbles — about 30 seconds. Brush apples with the mixture and drizzle extra topping into the filled apples.
- Bake and serve: Place baking dish on the middle rack of oven and bake uncovered until apples are soft — about 55 minutes. Serve warm.
Serves: 6
Nutrition information per serving: 259 calories, 1.9 g protein, 7.5 g fat, 52 g carbohydrate, 6 g fiber, 47 mg sodium, 10 mg
cholesterol
4 tbls butter
6 tbls flour
1/2 c. clam juice
1/2 c. medium cream
1/4 c. lemon juice
cayenne pepper to taste
6.5 oz minced clams, drained
1/2 stick butter
1-cup breadcrumbs
Parmesan Cheese for sprinkling
1 slice of bacon per shell
Clamshells for baking
Directions: Preheat oven to 425 degrees. Melt 4 tbls butter in pan, add 6 tbls
flour. Stir until smooth. Add clam juice and medium cream. Season with lemon
juice and cayenne pepper. Add 6/5 oz. minced clams, drained. Pour into clamshells.
Melt 1/2 stick of butter, add breadcrumbs and sprinkle over Parmesan cheese.
Add a slice of bacon per shell. Place shells on a cookie sheet with tin foil.
Place in preheated oven for 10-15 minutes until tops are browned.
1 c. flour
1/2 c. milk
1-teaspoon baking powder
1/2 c. nutmeats
1/2 tsp. Salt
2 tbls. Melted butter
2 tbls. Ground sweet chocolate
2/3 c. sugar
1 tsp. Vanilla
Mix together and put in buttered baking dish. Add second mixture.
1/2 c. sugar
3 tbls. Ground sweet chocolate
1/2 brown sugar
1/4 tsp. Salt
1 tsp. Vanilla
Directions: Sprinkle on top of first mixture. Add 1 1/3 cups boiling water.
DO NOT MIX! Bake 1 hour at 350 degrees. Serve with whipped cream or ice cream.
Judy made this for dessert one dinner party and it has become a group favorite.
This recipe won the Pillsbury Bake-off and is not for those who are watching
their weight….
1 refrigerated piecrust, softened as directed on pkg.
1 (8 oz) pkg. cream cheese, softened
3 tablespoons sugar
1-teaspoon vanilla
3 eggs
1 -(15.1 oz) pkg. of Pillsbury "Thick ‘n Fudgy Hot Fudge Swirl Deluxe Brownie
Mix"
1/4 cup oil
2 tablespoons water
1/2 cup chopped pecans
Directions: Preheat oven to 350 degrees. Prepare piecrust as directed on pkg.
for one-crust filled pie, using a 9-inch pie pan. In a medium bowl, combine
cream cheese, sugar, vanilla and 1 of the eggs. Beat until smooth, set aside.
Reserve hot fudge packet from brownie mix for topping. In a large bowl, combine
brownie mix, oil, 1 tablespoon of the water and remaining 2 eggs. Beat 50 strokes
with a wooden spoon. Spread 1/2 cup brownie mixture in the bottom of the crust
lined pan. Spoon and carefully spread cream cheese mixture over brownie layer.
Top with remaining brownie mixture, spread evenly. Sprinkle with pecans. Bake
at 350 degrees for 40 – 50 minutes or until center is puffed and crust is golden.
Do not overbake. If necessary, cover edge of crust with strips of foil after
15-20 minutes of baking to prevent excessive browning. (Pie may have cracks
on the surface)
Place hot fudge from packet in small microwave safe bowl. Microwave on HIGH
for 30 seconds. Stir in the remaining tablespoon of water. Drizzle over top
of pie and cool for 3 hours, or until completely cooled. Store in refrigerator.
Yield: 8 servings
* Special note: each serving has 600 calories and 36 grams total fat!
