1 tube pizza dough
4 oz sliced pepperoni
1 Tbsp crushed garlic
1 cup grated Mozzarella cheese
¼ cup grated Parmesan cheese
In a skillet heat an even layer of oil. Place the garlic in the oil and sauté until cooked thoroughly.
Roll out dough into a rectangle on a lightly greased cookie sheet.
Brush the garlic and oil over the dough in an even layer.
Sprinkle the grated Parmesan cheese over the oil and garlic.
Layer the pepperoni in an even layer on top of the garlic and cheese.
Spread the Mozzarella over the pepperoni in an even layer.
Preheat oven to 400 degrees
Fold over 1/3 of the dough towards the other edge.
Take the remaining 1/3 unfolded dough and fold that over the folded dough. Pinch the edge to seal.
Bake at 400 degrees for 16 – 20 minutes until a light golden brown.
1 Tube of biscuits (I used Grands)
Shredded Mozzarella cheese
Place a biscuit on wax paper and use a roller to roll it out flat in an even circle.
Spread pizza sauce on the circle leaving about an inch around the edges.
Add your shredded cheese.
Place your pizza toppings on ½ of the dough.
Flip the top half of the dough over the bottom half and pinch the edges together.
Place the calzone on an ungreased cookie sheet.
Preheat oven to 350 degrees
Put the calzones in the oven and bake for 17 – 20 minutes, until the crust is a light golden brown.
Remove and enjoy.
1 Tube of Crescent Rolls
Fresh Fruit (berries or chopped fruit)
Preheat oven to 375 degrees.
Open the tube of crescent rolls and flatten each roll into a round circle.
Spray the muffin tin with cooking spray.
Place one roll in each spot of the muffin tin, pressing the roll against the sides to form a cup.
Place your fruit inside the cup formed by the rolls in the tray.
Place your tray in the oven and bake for 18 – 20 minutes, until the dough is a light flaky golden brown.
Remove from oven and cool.
Non Stick Cooking Spray
Preheat oven to 325
Spray custard cups with Non Stick Cooking spray
Place a slice of bread in each custard cup, pressing down in the middle.
Crack one egg in the middle of each slice of bread.
Cover the custard cups with tin foil and place in the oven for 17 – 20 minutes.
Remove from the oven, place on a plate and enjoy.
2 Zucchini (washed)
1 small bag baby carrots
2 Tablespoon butter
Cinnamon and brown sugar to taste.
Preheat the oven to 350
Chop off the ends of the zucchini then slice them lengthways
In a saucepan heat the butter, cinnamon and brown sugar.
When butter is melted add the carrots and cover, cook until soft
Place the zucchini sliced side down on an oiled cooking sheet and place in the oven until soft (about 25 to 30 minutes)
Remove the zucchini from the oven, place skin side down on plate or tray. Use a spoon to scoop out the seed and make a hollow trench down the center.
Mash or blend the carrots until smooth. Use the spoon to place the carrots down the center of the zucchini.
Serve. I used strips of roasted red pepper to add some color to the Flowerbeds.
1 Banana (ripe)
1 Cup Peanut Butter
1 Cup Rice Crispies (or you may substitute 1 cup of oatmeal)
In a mixing bowl, mash up the banana thoroughly.
Add one cup Peanut Butter and mix.
Stir in one cup of Rice Crispies.
Preheat the oven to 350 degrees.
Spoon mix in one inch balls onto a lightly greased cookie sheet. Lightly press the balls down to flatten.
Bake for 10 to 15 minutes until a nice golden brown.
Place on cooling racks to cool.
6 quarts of Applesauce
2 tablespoons of ground cinnamon
1 teaspoon ground cloves
1/2 teaspoon of allspice
1 Crock pot (slow cooker) 6 quart size
Large spoons and ladles
Fill the crock pot to within an inch of full with applesauce, mine takes about 5.5 quarts.:
Stir in the spices: 2 tablespoons of ground cinnamon 1 teaspoon ground cloves 1/2 teaspoon of allspice or spice to taste.
Set the crock pot on low or medium heat. . Every crockpot is different, so you just going to get to know which setting works best on your crock pot.
Cover it loosely, I use a pair of chopsticks which I place across the top of the crock pot, then I put the lid on top of those. This leaves a space for the moisture to escape when cooking down the butter.
Leave it to cook for 6 – 18 hours. How long depends on the size and power of your crockpot, and how thick you like it, Stir it occasionally, to keep the butter from burning to the sides of the crock pot. When the apple butter is at the desired thickness transfer to containers and refrigerate or seal in canning jars. I allow mine to cool, place it in medium plastic containers and freeze it.
Break the graham cracker into 1 half making a nice even square
Spread the peanut butter on top of the graham cracker in an even layer.
Arrange the raisins down the middle for the body, the sliced apples for the wings and add a strawberry slice for the head.
You can also cut antennae out of sliced licorice.
Celery stalks, washed
Peanut Butter or
Whipped Cream Cheese Spread
Wash the celery stalks and cut into sections. Take the peanut butter or cream cheese and fill the inside of the celery stalk, smoothing the top. Take the raisins and place them evenly spaced on top of the peanut butter or cream cheese.
Garnish with fresh fruit and serve.
Submitted by Carrie Hebert