Bacon Spinach Pizza

Italian  food is one of my favorite types of culture foods, and we all know that Italians are known for their pasta's and also their pizza's, so today I'm gonna show you how to make Bacon Spinach Pizza it taste great and it's also healthy let's begin.


Time:
Prep time: 25 minutes...
Ready time: 40 minutes...

Serving size:
Servings: 8 people...

Ingredients:
1 (10-oz.) Can Pillsbury refrigerated pizza crust...
1 (9-oz.) Package green giant frozen spinach...
1 Tbsp. Oil...
1/2. Cup coarsely chopped onions...
1 (6-oz.) Package refrigerated cooked Italian-style chicken breast strips, chopped...
8-oz.( 2 Cups) shredded mozzarella cheese...
1 (2.8 to 3-oz.) Package cooked (pork or turkey) bacon your choice, slices, cut into 1/2-inch pieces...

Directions:

1st) Heat oven to 400 degrees. Grease 15x10x1-inch baking pan. Unroll dough; place in greased pan. Starting at center, press out dough to edges of pan, Bake at 400 degrees for 9 to 13 minutes or until edges are light golden brown...

2nd) Meanwhile, cook spinach as directed on package. Drain well; squeeze to remove liquid. Heat oil in small skillet over medium-high heat until hot. Add onion; cook and stir 3 to 4 minutes or until  tender, stirring frequently...

3rd) Remove partially baked crust from oven. Top crust with spinach, onion, chicken, cheese an bacon...

4th) Return to oven; bake an additional 9 to 12 minutes or until cheese is melted cut into squares, serve with wings an breadsticks if desired serve and Enjoy...

Milleniyum Chocolate Torte

Do you enjoy chocolate, do you eat it when your sad, happy, or just plain hungry then this recipe is right for you it's Milleniyum chocolate torte let's begin...


Time:
Prep time: 20 minutes...
Ready time: 3 hours&30 minutes...

Serving size:
Servings: 16 people...

Ingredients:
1. Cup whipping cream...
1 (12-oz.) Package (2 cups) semisweet chocolate chips...
1 Tbsp. Instant coffee granules or crystals...
1/4. Cup butter...
3 Tbsp. Water...
1 (15.5-oz.) Package Pillsbury thick 'n fudgy chocolate chunk deluxe brownie mix...
2. Eggs...
1 (8-oz.) Package cream cheese, softened...

Directions:

1st) Heat oven to 350 degrees 10 or 9-inch springform pan. Heat whipping cream in medium saucepan over medium heat until very hot. Do Not Boil. Stir in chocolate chips until melted and smooth. Set aside. (Mixture will thicken.)...

2nd) In small saucepan, combine coffee granules, butter and water; heat over medium heat until butter is melted, stirring occasionally. In large bowl, combine coffee mixture, brownie mix and 1 of the eggs; mix well. Spread batter in greased pan...

3rd) Beat cream cheese in small bowl until light and fluffy. Add remaining egg; beat until smooth. Add 1/2 cup of the chocolate mixture; blend well. Spread evenly over brownie mixture in pan...

4th) Bake at 350 degrees until top springs back when touched lightly in center and surface appears dry. For 10-inch pan, bake 35 to 45 minutes; for 9-inch pan, bake 45 to 55 minutes. Cool 10 minutes. Run knife around sides of pan to loosen; remove sides of pan. Cool 1 1/4 hours or until completely cooled...

5th) Place torte on serving platter. Spread remaining chocolate mixture over top of torte, letting mixture run down sides. Refrigerate at least 1 hour or until chilled. If desired, serve with whipped cream, and other sides if  you desired serve and Enjoy...

Crunchy Banana Muffins

If you like desserts but want it for breakfast then these recipe is sure to please, It's Crunchy banana muffins It's healthy but also taste great let's begin.


Time:
Prep time: 15 minutes...
Ready in: 1 hour...

Serving size:
Serving: 8 people...

Ingredients:
1 (14-oz.) package. Pillsbury banana quick bread & muffin mix...
1. Cup milk...
1/2. Cup butter or unsalted butter, melted, cooled...
2 Tsp. Vanilla...
2. Eggs...
1/2. Cup finely chopped walnuts...
1/2. Cup low-fat granola cereal...
1/2. Cup coconut...
1/4. Cup quick-cooking rolled oats...
2 Tbsp. Wheat germ, if desired...
1. Small banana, diced (about 1/2 cup)...
2 Tbsp. Coarse sugar...

Directions:

1st) Heat oven 375 degrees. Line 8 jumbo muffin cups with paper baking cups or spray with nonstick cooking spray. In large bowl, combine quick bread mix, milk, butter, vanilla and eggs; stir 50 to76 strokes with spoon until mix is moistened...

2nd) Add all remaining ingredients except coarse sugar; mix well. Divide batter evenly into paper-lined muffin cups. Sprinkle batter in each cup with Coarse or Kane sugar...

3rd) Bake at 375 degrees. For 22 to 32 minutes or until toothpick inserted center comes out clean. Cool 2 minutes. Remove from muffin cups. Cool 10 minutes. Serve warm or cold, serve it with fruit if desired and Enjoy...

Garlic Herb And Salmon Empanadas

When i go out to restaurants one of my favorite things are the appetizers, and if your like me then you were probably wondering how to make your own, here's an appetizer that is sure to please your hunger and taste buds it's Garlic herb and salmon empanadas  it looks and taste great let's begin.


Time:
Prep time: 30 minutes...
Ready time: 50 minutes...

Serving size:
Serving: 8 people...

Ingredients:
1 (15-oz.) Package. Pillsbury refrigerated pie crusts, softened as directed on package...
6 Oz. Smoked salmon, flaked...
1 (5.2-oz) Package. (About 2/3 cup) gourmet spreadable cheese with garlic and herbs...
1/2. Cup sour cream...
1. Tbsp. Chopped fresh chives, if desired...

Directions:

1st) Heat oven 425 degrees. Line large cookie sheet with parchment paper or spray with nonstick cooking spray. Remove crust from pouches; unfold crust. Cut each into 4 wedges...

2nd) In small bow, combine salmon and cheese; mix well. Spread about 2 tbsp mixture evenly over half of each crust wedge to within 1/4 inch of edges. Brush edges of crust with water. Fold untopped dough over filling, forming triangle; press edges to seal. Place on paper-lined cookie sheet...

3rd) Bake at 425 degrees. For 12 to 17 minutes or until golden brown. Remove from cookie sheet; place on wire rack. Cool 10 minutes. Spoon sour cream into small bowl; sprinkle with chives.Place bowl in center of serving platter. Cut each warm empanada in half, forming 2 triangles. Arrange around bowl, place small plates around serve and Enjoy...

Spicy Asian Lettuce Wraps

I enjoy eating healthy and if your like me then you will really like this recipe it's Spicy Asian lettuce wraps, it taste great and it's also full of nutrition let's begin.


Cooking time:
Time: 50 minutes...

Serving size:
Serving: 4 people...

Ingredients:
1 lb. Boneless skinless chicken breast halves...
1 (1-lb.) pkg. Green giant create a meal frozen lo mein stir fry meal starter...
2 Tbsp. purchased chili-garlic sauce...
2 Tbsp. Soy sauce...
3 Tbsp. Oil...
2. Garlic cloves, minced...
1 Tbsp. Sugar...
2. Tbsp. peanut butter...
2 Tbsp. Water...
8. Large leaves bibb lettuce...
1 1/2. Cups grated carrots...
1/3. Cup chopped peanuts...
1/4. Cup finely chopped green onions...
2 Tbsp. Finely chopped fresh cilantro, if desired...

Directions:

1st) To flatten each chicken breast half, place, boned side up, between 2 pieces of plastic wrap or waxed paper. Working from center, gently pound chicken with flat side of meat mallet or rolling pin until about 1/4 inch thick; remove wrap...

2nd) In small bowl, combine frozen sauce from meal stater, chili-garlic sauce and soy sauce; mix well. In medium bowl, combine chicken, 1/4 cup soy sauce mixture and 2 tbsp of the oil. Heat 12-inch nonstick skillet over medium-high heat until hot. Add chicken; cook 5 to 7 minutes or until no longer pink in center, stirring occasionally. Remove chicken from skillet; cut into 1-inch pieces. Cover to keep warm...

3rd) Heat remaining 1 tbsp oil in same nonstick skillet over medium-high heat until hot. Add 3 tbsp soy sauce mixture, garlic and frozen vegetables and noodles from meal starter; cook and stir 6 to 8 minutes or until vegetables are crisp-tender. To remaining soy sauce mixture in small bowl, add sugar, peanut butter and water; mix well...

4th) Arrange lettuce on part of large serving platter. Spoon carrots on platter next to lettuce. Arrange cooked vegetables and noodles on platter. Place chicken over vegetables and noodles. Sprinkle chicken with peanuts, onions and cilantro...

5th) To serve, spread peanut sauce in center of each lettuce leaf. Top with chicken and vegetables mixture, and carrots. Wrap lettuce around feeling, place on plate and serve with your type of sides, and Enjoy...

Baja Chicken Salad With Taco Vinaigrette

I enjoy salads so when i came across this recipe i had to share it with you, it's Baja chicken salad with taco vinaigrette, it's quick and easy let's begin.


Time:
Cooking time: 30 minutes...

Serving:
Serving size: 6 people...

Ingredients:
1(1.25-oz. Package old el paso taco seasoning mix...
1 Tbsp. Brown sugar...
1/2. Cup oil...
1/2. Cup cider vinegar...
4. Boneless skinless chicken breast halves, cut into 1-inch pieces...
1 to 2 Tbsp. Oil...
1 (10-oz.) Package mixed salad greens or baby greens...
1. Cup grape tomatoes, halved...
1/2. Cup sliced red onions...
2 2/3 oz. (2/3 Cup) shredded cheddar-monterey jack cheese blend...
1/3. Cup sour cream...
1. Avocado, pitted, peeled and sliced...
3 Tbsp. Sliced ripe olives...
Blue or Regular tortilla chips...

Directions:

1st) In medium bowl, combine taco seasoning mix, brown sugar, 1/2 cup oil and vinegar; mix well. Place chicken in shallow medium bowl. Pour 1/2 cup seasoning mixture over chicken. Reserve remaining mixture for dressing...

2nd) Heat 1 to 2 Tbsp oil in medium nonstick skillet over medium-high heat until hot. With slotted spoon, remove chicken from seasoning mixture; discard remaining seasoning mixture. Add chicken to skillet; cook and stir 5 minutes or until no longer pink in center...

3rd) In large bowl, combine mixed greens, tomatoes and onion. Add reserved seasoning mixture; toss to coat. Arrange salad mixture on serving plate. Top with chicken, cheese, sour cream, avocado and olives.Arrange tortilla chips around salad, serve with salsa and Enjoy...

Pina Colada Fudge

I'm a huge pina colada fan so when i found out that there was a dessert i had too show you how to make it, it's Pina colada fudge let's begin.
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Time:
Prep time: 15 minutes...
Cook time: 1 hour an 15 minutes...
Makes:
Makes: 36 squares...

Ingredients:
1(12-oz.) pkg. (2 cups) White vanilla chips...
1(3.25-oz.) Jar macadamia nuts, chopped, toasted...
1(16-oz.) Can pillsbury creamy supreme vanilla frosting...
1/2. Cup chopped dried pineapple...
1/2. Cup coconut, toasted...
1 Tsp. Rum extract...
1 Tsp. Coconut extract...

Directions:

1st) Line 8 or 9-inch square pan with foil, extending foil over edges. Place chips in medium microwave on high for 1 to 2 minutes or until melted, stirring every 15 seconds until smooth...

2nd) Reserve 1/4 cup nuts for garnish. Add remaining nuts and all remaining ingredients to melted chips mixture; mix well. Spread in foil-lined pan. Sprinkle with reserved nuts. Refrigerate 1 hour or until firm...

3rd) Remove fudge from pan by lifting foil. Remove foil; cut into squares, place on a plate and Enjoy...

Note... To toast macadamia nuts and coconut, spread on separate small cookie sheets; bake 350 degrees for 5 to 8 minutes or until light golden brown, stirring occasionally...

Linguine With Clam-Free Sauce

I'm a big pasta fan i like all types of different pasta recipes, but one of my favorites is Linguine pasta so today I'm going to be showing you how to make one of  the most delicious recipes, It's Linguine with clam-free sauce  It's healthy and taste great let's begin.


Servings;
Serving size: 6 people...

Time to make:
Time: 30 minutes or fewer...

Ingredients:
14 oz. Uncooked linguine...
2 Tbs. Arame...
2 Tbs. Olive oil...
6. Cloves garlic, minced (2 Tbs.)...
3. Cups fresh shiitake mushrooms, stemmed and cut into 1/2-inch cubes...
1/2. Cup dry white wine...
1 1/2 Tbs. Lemon juice...
1 1/2. Cups unsweetened soy, rice, or macadamia nut milk...
3 Tbs. Nutritional yeast...
2 Tbs. Earth balance margarine, optional...
1/4 Tsp. Red pepper flakes...
3 Tbs. Finely chopped fresh flat-leaf parsley...
4 Tsp. Pine nuts...

Directions:

1st: Cook pasta in boiling salted water according to package directions. Drain...

2nd; Meanwhile, soak arame  in 1/2 cup hot water...

3rd: Heat oil in skillet over medium heat. Add garlic, and cook 1 minute, stirring constantly. Add mushrooms, wine, and lemon juice, saute for 5 minutes, adding up to 1/4 cup water (if needed) to
prevent sticking...

4th: Add soymilk, nutritional yeast, margarine (if  using), red pepper flakes, and arame with soaking liquid; season with salt and pepper, if desired. Cook 5 minutes, stirring occasionally.

5th: Divide linguine among 4 plates, top with shiitakes and sauce, and garnish with parsley and pine nuts. Serve and Enjoy...

Crispy Baby Potato Bites With Sour Cream & Bacon

Are you a fan of  all types of potatoes like sweet potatoes, scallop potatoes, mash potatoes, or one of my favorites fries, then your gonna really enjoy this recipe it's Crispy baby potatoes with sour cream & bacon, it's fast and easy to make let's begin.


Servings:
Serving size 4 people...

Ingredients:

12. New potatoes...
2. Tbsp Canola oil...
1. Tbsp Chopped rosemary...
4. Strips bacon ( it can be turkey, pork, or  any other type of bacon your choice)...
3/4. Cup Sour cream...
1. Tbsp Spicy brown mustard...
2. Tbsp Chopped chives...

Directions:

1st) Heat oven to 400 degrees...

2nd) Place potatoes in large pot and cover with cold water. Bring to a boil and add a pinch of kosher salt. Boil until potatoes are cooked but still slightly firm, about 8 minutes. Strain and let cool...

3rd) Cut potatoes in half. Scoop out the insides using a teaspoon to form a cup. Place potato cups in large bowl. Add oil and season with salt and black pepper to taste. Toss to coat...

4th) Place potatoes cut side up on baking sheet and sprinkle with rosemary. Bake until cups are browned and crisp. 15 to 20 minutes...

5th) Place bacon in skillet and cook over medium heat until crisp while potatoes are baking. Drain  bacon well and chop into small pieces...

6th) Stir together bacon, sour cream, mustard, 1 Tbsp of the chives, and salt and black pepper to taste in bowl...

7th) Place potatoes on serving plate and top each with sour cream and bacon mixture. Garnish with remaining chives, and Enjoy...