What you will need
1 can of crescent dough
1/2 cup chopped pineapple
1/2 cup chopped artichoke hearts
1 tiny can of sliced olives (just about 1/4 cup)
5 large basil basil leafs, minced
4 cups shredded mozzarella cheese
Other toppings you can add; crushed garlic, sliced tomatoes, peppers, onions, zucchini, pretty much anything that you like to eat.
Heat oven to 400 Fahrenheit
Spray pizza pan with oil spray.
Pop open canned dough, lay on pan and use a rolling pin make the dough larger.
Spread cheese over entire dough
One at a time, spread remaining toppings.
Place in the middle of your oven. Check after 10 minutes for doneness. The pizza is done once the dough is a nice soft brown. Slice immediately. Serves about 4 adults, or 1 hungry teen-aged boy! Hahaha!
1.Prepare edamame according to package instructions. Transfer cooked edamame to a big bowl.
2.Heat vegetable oil in a small frying pan over medium heat. When the pan is hot, add garlic and chili paste and cook until combined and fragrant. Add M1nute Miso Organic and mix all together for 1 minute.
3.Remove from heat and pour the spicy miso mixture over the edamame and toss to coat. Serve immediately
Heat oven to 400 degrees. Mix the dry cake mix (do NOT add oil, eggs, or water indicated on the back of the box) and can of pumpkin. You can add any additional flavorings that you like, but it’s not necessary. This time, I tried about a teaspoon of cinnamon and 1/2 teaspoon cloves. You can also vary the time of cake mix – I’ve tried spice and chocolate, but yellow cake mix is my favorite. Similar to the cupcake batter trick, I scooped the batter into a piping bag and piped it into the greased donut pan. The batter is thick. You will want to fill each pan cavity 1/2 full. Bake for 8-10 minutes for the larger size donuts and 6-8 minutes for the mini donuts. Check for doneness by gently pressing your finger into the top of the donut. If the donut springs back to shape, they are done. Cool donuts completely before adding a caramel drizzle and/or powdered sugar. Eat immediately. You can also store the plain donuts in an airtight container for up to 1 day, but do not add caramel or powdered sugar until you are ready to serve them.
•9 graham crackers
•2 tablespoons melted butter
•1 1/2 cups nonfat strawberry frozen yogurt, softened
•1/2 Heath bar, broken into small pieces
•1 1/2 cups mint ice cream, softened
•1 1/2 cups crushed Oreo cookies
•1 1/2 cups nonfat chocolate frozen yogurt, softened
•4 fresh strawberries, halved
Combine crackers and butter in a food processor. Press mixture into a 9-inch, deep-dish pie pan to form crust. Chill in freezer for 20 minutes. Remove; spread strawberry frozen yogurt over crust. Sprinkle Heath bar on top. Freeze until firm. Remove. Spread a layer of mint ice cream over frozen yogurt; sprinkle 1 cup Oreos on top. Freeze until firm. Spread a layer of chocolate frozen yogurt on ice cream; freeze until firm. Sprinkle remaining 1/2 cup Oreos on top. Garnish each slice with strawberries.