Bacon,Lettuce and Tomato Pizza

This is an awesome recipe for the entire family to make and enjoy, very simple and delicious.

1 Package (8 ounces) Refrigerated crescent rolls
1/2 cup of Mayonnaise
1 1/2 Dijon Mustard
6 Bacon slices,cooked,drained and Crumbled
1(Cup) of Shredded Lettuce
1 Medium Tomato,chopped
1/2 (cup) (2ounces) shredded  cheddar cheese
1/4 (cup) of green onion slices

 Preheat Oven to 350 F, Unroll crescent dough; separate into triangles. Arrange triangles in circle on greased 14-inch pizza pan, with points toward the center and wide ends toward the outside. Pat out dough with fingers to 12-inch circle, pressing seams together to seal.

Bake 12-15 minutes or until golden brown. Remove from oven; cool completely. In a small bowl, combine Mayonnaise and mustard; spread evenly onto crust. Sprinkle with bacon. Top with Lettuce,tomato cheese and onion. Cut into wedges and Serve.                
(Yield :10 Servings)

Easy Monster Cookies (Gluten Free)

Image by jwannie via Flickr
Prep Time: 10 Min
Total Time: 40 Min
Makes: 2 dozen cookies

1/2 cup butter, softened
1/2 cup peanut butter
1 egg
1 box Betty Crocker® Gluten Free chocolate chip cookie mix
3/4 cup candy-coated milk chocolate candies
1/2 cup Rice Chex® cereal

1.Heat oven to 350°F. In large bowl, stir butter, peanut butter and egg until blended. Stir in cookie mix until soft dough forms. Stir in candies and cereal, breaking cereal apart as dough is stirred.

2.Onto ungreased cookie sheets, drop dough by rounded tablespoonfuls about 3 inches apart.

3.Bake 11 to 13 minutes or until edges are light golden brown. Cool at least 2 minutes; remove from cookie sheets. Cool completely before storing in airtight container.

Nutrition Information:
1 Serving (1 Cookie)Calories 200(Calories from Fat 90);Total Fat 10g(Saturated Fat 4 1/2g,Trans Fat 0g);Cholesterol 20mg;Sodium 170mg;Total Carbohydrate 25g(Dietary Fiber 0g,Sugars 16g);Protein 2g;Percent Daily Value*:Vitamin A 4%;Vitamin C 0%;Calcium 4%;Iron 2%;Exchanges:1/2 Starch;0 Fruit;1 Other Carbohydrate;0 Skim Milk;0 Low-Fat Milk;0 Milk;0 Vegetable;0 Very Lean Meat;0 Lean Meat;0 High-Fat Meat;2 Fat;Carbohydrate Choices:1 1/2;
*Percent Daily Values are based on a 2,000 calorie diet.

Cooking Gluten Free? Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

Resource: Live Gluten Freely

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Corn Dog Gluten Free

Image by IntangibleArts via Flickr
Prep Time: 10 Min
Total Time: 30 Min
Makes: 10 servings (2 corn dogs each)

Oil for deep frying
1/2 cup gluten free cornmeal
1/2 cup Bisquick® Gluten Free mix
2 teaspoons sugar
1 egg, beaten
2/3 cup milk (you can use soy, almond, etc.)
1 package (16 oz) gluten free hot dogs
Sticks, if desired

1.In deep fat fryer or heavy saucepan, heat 3 inches oil to 375°F.

2.In medium bowl, mix cornmeal, Bisquick mix and sugar. Beat in egg and milk with whisk. Batter will be consistency of thick pancake batter. If needed, add extra Bisquick mix to thicken. Place hot dogs onto sticks, or cut into bite-size pieces. I cut my hot dogs in half to make kid-sized corn dogs. Roll hot dogs in batter until covered.

3.Fry in hot oil 3 to 5 minutes or until golden brown. You may need to flip them once. Drain on paper towel-lined plate. This recipe makes enough batter for 1 package hot dogs.

Cooking Gluten Free? Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

Nutrition Information:

1 Serving (1 Serving)Calories 260(Calories from Fat 170);Total Fat 19g(Saturated Fat 6g,Trans Fat 0g);Cholesterol 45mg;Sodium 610mg;Total Carbohydrate 15g(Dietary Fiber 0g,Sugars 4g);Protein 6g;Percent Daily Value*:Vitamin A 0%;Vitamin C 0%;Calcium 4%;Iron 4%;Exchanges:1 Starch;0 Fruit;0 Other Carbohydrate;0 Skim Milk;0 Low-Fat Milk;0 Milk;0 Vegetable;0 Very Lean Meat;0 Lean Meat;0 High-Fat Meat;4 Fat;Carbohydrate Choices:1;
*Percent Daily Values are based on a 2,000 calorie diet.

Corn Dogs is a reader-submitted recipe that has been tested for performance by the Live Gluten Freely™ Kitchen Editorial team.

Resource: Live Gluten Freely

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Bake-tastic Butternut Squash Fries

Ingredients 
1 butternut squash (large enough to yield 1 lb. once peeled & sliced)
1/8 tsp. coarse salt, or more to taste
Optional dip: ketchup


Directions
Image by jmackinnell via FlickrPreheat oven to 425 degrees.

Peel squash with a vegetable peeler. Slice the ends off the squash, and then cut it in half width-wise. Cut the round bottom piece in half lengthwise and scoop out the seeds.

Using a crinkle cutter or a knife, carefully cut squash into spears/French-fry shapes. Thoroughly blot moisture away with paper towels, and sprinkle evenly with salt.

Spray a broiler pan, a baking rack placed over a baking sheet, or a baking sheet with nonstick spray, and then place spears flat on it.

Bake in the oven for 20 minutes, and then carefully flip spears. Continue to bake until tender on the inside and crispy on the outside, about 20 minutes longer.

If you like, sprinkle with additional salt and serve with ketchup for dipping. Enjoy!
PER SERVING (entire recipe): 204 calories, <1g fat, 258mg sodium, 53g carbs, 9g fiber, 10g sugars, 4g protein -- PointsPlus™ value 0*

Prep: 25 minutes
Cook: 40 minute

MAKES 1 SERVING 
By Hungry Girl 

Raspberry-Almond Mini Muffins

Ingredients
2 cups all-purpose flour
2/3 cups granulated sugar
2 teaspoons baking powder
1/4 Teaspoon ground cinnamon
1 egg
2/3 cup milk
1/2 cup (8 tablespoon) butter or margarine,
melted and cooled
3/4 teaspoon almond extract
1/4 cup raspberry preserves powdered sugar

Preheat over to 400F. Lightly grease mini-muffin cups. In large bowl combine
flour, granulated sugar, baking powder, salt and cinnamon.
In medium bowl, combine egg, milk butter and almond extract. Stir egg mixture
into dry ingredients. Mix just until dry ingredients are moistened. (Batter will be
lightly lumpy) Spoon batter into prepared muffin cups, filling each cup two-thirds full.
Press about 1/2 teaspoon raspberry preserves into center of each muffin.
Gently fold batter over most of preserves, Bake 12-14 minutes or until light golden brown and wooden
pick inserted in center comes out clean. Cool in pan 5 minutes. Remove carefully:
serve warm or at room temperature. Dust with powdered sugar just before serving
Yields: 24 mini muffins

Crispy White Pizza

INGREDIENTS

1 large low -fat, high-fiber, burrito-size tortilla (with about 100 calories)
Nonstick cooking spray, as needed
1/3 cup fat-free ricotta cheese
1 tablespoon shredded part-skim mozzarella cheese
1/4 cup thinly sliced onion
1/4 teaspoon garlic powder
Salt and freshly ground black pepper
4 thin slices plum tomato
Cover via Amazon4 fresh basil leaves, plus more for serving, optional
Grated Parmesan cheese, for serving, optional

DIRECTIONS

Preheat the oven to 375 degrees F.

Put tortilla on a baking sheet sprayed with nonstick spray. Bake in the oven until slightly crispy, 3 to 5 minutes per side. Leave oven on.

In a small bowl, mix ricotta cheese with mozzarella cheese. Set aside.

Bring a skillet coated with nonstick spray to medium heat on the stove. Add the onion and, stirring occasionally, cook until softened and slightly browned, about 5 or 6 minutes.

Immediately stir onion into cheese mixture. Add garlic powder, 1/8 teaspoon salt, and black pepper, and mix well.

Spread cheese-onion mixture evenly on top of the tortilla. Top with tomato slices and basil leaves, and then sprinkle with a dash of salt, if desired.

Return the pizza to the oven and bake until hot, about 5 minutes. Use a pizza cutter or a sharp knife to cut into slices. Garnish with Parmesan, if using. Pizza for one!

PER SERVING (entire recipe): 200 calories, 3.25g fat, 930mg sodium, 33g carbs, 7g fiber, 7g sugars, 17g protein

BY HUNGRY GIRLHost: Lisa Lillien2010 Hungry Girl. All Rights Reserved. 
Episode: You Wanna Pizza Me?

CHRISTMAS CRANBERRY PUDDING

Saw this and just wanted to share as it is so tasty and great for the upcoming holidays. If you are a lover of cranberry then this one's for you.

The ingredients you will need are as follows:    

6 tbsp. butter

3/4 cup sugar

2 eggs

2 1/4 cup sifted all-purpose flour

2 1/2 tsp. baking powder

1/4 tsp. salt

1/2 cup milk

2 cup cranberries

1/2 cup chopped pecans

Cream the butter and sugar in a large bowl. Add eggs, one at a time, beating well after each addition. Sift flour, baking powder and salt together and add to the creamed mixture, alternating with milk. Stir in the cranberries and pecans. 

Turn into a greased 6-cup mold and cover with foil. Press foil tightly around edge and secure with string. Place mold on a rack in a kettle and pour enough water into kettle to come halfway up on mold.

Bring water to a boil and cover tightly. Reduce heat to simmer. Steam for 2 hours. Let stand for 10 minutes, then unmold. Pudding may be refrigerated for several days or cooled, wrapped and frozen for several months. 

Thaw in refrigerator, if frozen, then wrap in foil. Bake at 325 degrees for about 45 minutes. 

Makes 10 to 12 servings.

Now there is eggnog dessert sauce that complements this recipe 

1 cup butter

1 1/2 cup sugar

1 cup commercial eggnog

1 tbsp. rum( you can omit the rum if this will be also served to children)

Mix well and pour over dessert  and enjoy

Adapted from cooks.com

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Caramel Apple Cookies

Image by Rick Waller via Flickr

I saw this recipe for these caramel cookies and went OMG, for anyone who loves  caramel this is heaven sent. I wanted to share this with you these little marvels, so enjoy making them as well as eating them I know I sure did.

For the cookies:

1/2 cup solid vegetable shortening

1-1/4 cup packed light brown sugar

1 large egg

1/2 apple juice, divided

2-1/4 cup all-purpose flour

1 teaspoon baking soda

1/4 teaspoon salt

1 teaspoon ground cinnamon

1/4 teaspoon ground cloves

1 cup apples, peeled and shredded

For the Caramel Frosting:2 to 3 tablespoons margarine, softened1/3 cup packed light brown sugar2 tablespoons water1-1/2 cup powdered sugar2 to 4 tablespoons milk5 tablespoons finely crushed walnuts

To make the cookies:Pre-heat oven to 350 F. Grease baking sheet(s). In a large mixing bowl, beat shortening and brown sugar in medium bowl until blended; beat in egg and apple juice. In another mixing bowl, stir together flour, baking soda, salt, cinnamon and cloves. Stir flour mixture into shortening mixture. Stir in the remaining 1/4 cup apple juice and the apples. Drop by teaspoonfuls 2 inches apart onto prepared baking sheets. Bake a 10 to 12 minutes. Cool on wire racks. 

To make the Caramel Frosting: Heat margarine, brown sugar, and water over medium high heat in saucepan, stirring until sugar dissolves. Remove from heat; beat in powdered sugar and enough milk to make spreadable consistency; use immediately. If frosting begins to harden, return to low heat and stir in more milk. 

Spread frosting on each cookie and sprinkle with crushed walnuts.

Adapted from Christmas cookies

Follow the link below to get more recipes for the holidays
Christmas Cookies

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Coconut Kisses

If you love coconut you will love these coconut kisses and come just in time for the holiday session, below are the ingredients you will need.


Ingredients 

Image by RaeA via Flickr

3 egg whites
1/8 teaspoon salt
1/4 teaspoon vanilla
1 cup splenda or sugar
1 1/2 cups flaked coconut


Directions 

Preheat the oven to 325°F


Line cookie sheets with parchment paper.  In small bowl, beat egg whites with salt and vanilla until soft peaks form. Gradually add sugar, about 1 tablespoon at a time, beating on high speed until stiff peaks form. Fold in coconut.  Drop by rounded teaspoon onto prepared cookie sheets. Bake about 20 minutes. Transfer cookies to wire rack and let cool.  
Makes about 2 dozen kisses go ahead and enjoy with family and friends. 

• Servings Per Recipe: 24
• Amount Per Serving
• Calories: 24.2

• Total Fat: 1.5 g
• Cholesterol: 0.0 mg
• Sodium: 36.1 mg
• Total Carbs: 3.5 g
• Dietary Fiber: 0.2 g
• Protein: 0.5 g

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