- 2 Cans Refrigerated Pizza Crust(Or you use my recipe for pizza crust)
- Garlic Powder
- Crushed Red Pepper
- Pepperoni Slices
- Mushrooms
- Olives
- Mozzarella Cheese
- Parmesan Cheese
- 1 Jar of Marinara Sauce (For Dipping Sauce)
- Any pizza toppings will work on this so be creative and add stuff that you like on a regular pizza.
Preheat oven to 375˚. Lightly grease a 12- inch round pizza pan. Unroll 1 can of dough and press out from center til evenly distributed to edges. Sprinkle with garlic powder for flavor and crushed red pepper if you like it a little spicy. Layer pepperoni, mushrooms olives and any other toppings, and mozzarella.
Take second can of pizza dough and unroll on top of pizza and press outside edges to seal. Cut 4 slits on top crust for steam escape. Sprinkle with parmesan cheese.
Bake 30-35 minutes or until crust is golden brown. Cut and serve with Marinara for dipping.
- 1 lb. Pasta cooked
- 20-30 grapes Cut in Half
- 1 med/lg Apple Cored and Diced
- 2 Chicken Breast Diced and Cooked w/ Season Salt
Dressing
- 1 C Mayo
- 4 tsp Sugar
- 2 Tbs Vinegar
- 1/2 tsp Celery Seed
Prepare dressing and toss with the rest of the ingredients.
1/4 C Lemon Juice
1/4 tsp Coarse Black Pepper
1 tsp Dijon Mustard
1-2 tsp Sugar
2 Pressed Garlic Cloves
1/4 cup Grated Parmesan or Romano Cheese
Generous 3/4 C Vegetable Oil
Brownies
- 4 squares unsweetened baking chocolate (4oz)
- 1 C Butter
- 4 Eggs
- 2 C Sugar
- 1 tsp Vanilla
- 1 1/4 C Flour
- 1/2 tsp Baking Powder
Frosting
- 2 C Powdered Sugar
- 4 Tbs Butter Softened
- 1 1/2 tsp Peppermint Extract
- 1-2 Tbs milk
- Green Food Coloring
Chocolate Glaze
- 6 oz (1 cup) Semi-Sweet Chocolate Chips (Dark Chocolate works also)
- 6 Tbs Real Butter
Preheat oven to 350˚. Line 9x13 pan with foil. (Foil should extend over edges by at least 1 inch.) Lightly Spray with non-stick spray and set aside.
Chop both unsweetened chocolate and 2 sticks of butter into chunks and place together in a microwave safe bowl. Microwave in 30 second intervals, stirring in between, until just melted and smooth. Set aside to cool, stirring occasionally.
With an electric mixer or stand mixer beat eggs, sugar, and vanilla for 2 minutes. While egg mixture is beating, measure out flour to combine with baking Powder. While mixer is running slowly add melted chocolate and beat to combine. Turn beater speed to low and add in flour by spoonfuls. Mix just until combined. Pour batter into prepared pan and bake for 20-30 minutes or until knife comes out clean.
Cool completely on metal rack. When cooled to room temperature, prepare frosting. Combine all frosting ingredients starting with 1 1/2 Tbs of milk and beat until light and fluffy. Add more milk by tsp as needed. Spread frosting evenly over brownies and then place brownies in fridge to chill.
While brownies chill prepare chocolate glaze. Place chocolate chips and butter in microwave safe bowl. Microwave in 30 second intervals, stirring in between, until just melted and smooth. Set aside to cool for about 15 minutes and then carefully spread on top of the frosting layer. Return pan to fridge to cool. When chocolate has hardened, use edges of foil to remove entire brownie from pan. Cut and serve.
