Ingredients
5 thick slices bacon, cut into 1 inch pieces
1 unbaked pizza crust
1 pound shredded mozzarella cheese
1 cup chopped fresh asparagus
1 cup halved cherry or grape tomatoes
1 (11 ounce) log fresh chevre (goat cheese)
1 teaspoon red pepper flakes
freshly ground black pepper to taste
Directions
Preheat the oven to 375 degrees F (190 degrees C).
Place bacon in a skillet over medium-high heat. Cook for a few minutes to release most of the grease, but do not cook until crisp. Remove to paper towels to drain.
Spread the pizza crust out on a pizza pan or large baking sheet. Top with mozzarella cheese, bacon pieces, asparagus, and tomatoes. Dot with goat cheese, then season with red pepper flakes and black pepper.
Bake for 15 to 20 minutes in the preheated oven, until the crust is golden brown underneath when you lift it up to take a peek. Let cool for about 5 minutes before slicing and serving.
8.04.2011
Asparagus Bake recipe.
Ingredients
4 cups asparagus, trimmed and cut into 1 inch pieces
12 dinner rolls
1 1/2 cups diced processed American cheese
2 1/2 cups cooked ham, coarsely chopped
3 cups milk
3 tablespoons minced onion
1/2 teaspoon salt
1/2 teaspoon ground black pepper
Directions
If using raw asparagus: place a steamer basket or insert and two cups of water into a small stock pot. Bring water to a boil and then add the asparagus. Cook until tender but still firm, about 5 minutes. Drain and let cool.
Lightly grease a 9x13 inch baking dish. Split dinner rolls in half and set top half aside. Tear bottom half of rolls into pieces and spread evenly in pan. Layer asparagus, cheese and ham over bread pieces. Arrange remaining half of rolls on top of other ingredients.
Beat together eggs, milk, onion, salt and pepper. Pour egg mixture into pan and refrigerate over night.
Remove pan from refrigerator 30 minutes before baking and preheat oven to 350 degrees F (175 degrees C).
Bake uncovered until a knife inserted into center of pan comes out clean, about 55 minutes. Let stand about 10 minutes before cutting.
4 cups asparagus, trimmed and cut into 1 inch pieces
12 dinner rolls
1 1/2 cups diced processed American cheese
2 1/2 cups cooked ham, coarsely chopped
3 cups milk
3 tablespoons minced onion
1/2 teaspoon salt
1/2 teaspoon ground black pepper
Directions
If using raw asparagus: place a steamer basket or insert and two cups of water into a small stock pot. Bring water to a boil and then add the asparagus. Cook until tender but still firm, about 5 minutes. Drain and let cool.
Lightly grease a 9x13 inch baking dish. Split dinner rolls in half and set top half aside. Tear bottom half of rolls into pieces and spread evenly in pan. Layer asparagus, cheese and ham over bread pieces. Arrange remaining half of rolls on top of other ingredients.
Beat together eggs, milk, onion, salt and pepper. Pour egg mixture into pan and refrigerate over night.
Remove pan from refrigerator 30 minutes before baking and preheat oven to 350 degrees F (175 degrees C).
Bake uncovered until a knife inserted into center of pan comes out clean, about 55 minutes. Let stand about 10 minutes before cutting.
Beefy Cheese Dip recipe.
Ingredients
1 pound ground beef
1 pound sausage
1 bunch green onions, chopped
1 (16 ounce) jar salsa
2 pounds processed cheese, shredded
Directions
In a large skillet, brown beef and sausage. Drain excess fat.
In another large skillet, mix green onions, salsa and processed cheese over a low heat. Continue stirring until cheese melts.
Add meat to the cheese mixture and simmer uncovered until ready to serve.
1 pound ground beef
1 pound sausage
1 bunch green onions, chopped
1 (16 ounce) jar salsa
2 pounds processed cheese, shredded
Directions
In a large skillet, brown beef and sausage. Drain excess fat.
In another large skillet, mix green onions, salsa and processed cheese over a low heat. Continue stirring until cheese melts.
Add meat to the cheese mixture and simmer uncovered until ready to serve.
Broccoli Cheese Chicken and Stuffing recipe.
Ingredients
4 1/2 cups Pepperidge Farm� Herb Seasoned Stuffing
2 tablespoons butter, melted
3/4 cup water
1 (10 ounce) package frozen chopped broccoli, thawed
6 skinless, boneless chicken breast halves
1 (10.75 ounce) can Campbell's� Condensed Broccoli Cheese Soup (Regular or 98% Fat Free)
1/3 cup milk
Directions
Crush 1/2 cup stuffing and mix with 1 tbsp butter in small bowl. Set aside.
Mix water, remaining butter and broccoli in large bowl. Add remaining stuffing and mix lightly. Spoon into 3-qt. shallow baking dish. Arrange chicken over stuffing. Sprinkle with paprika.
Stir soup and milk in small bowl. Pour over chicken. Sprinkle crushed stuffing mixture over soup mixture.
Bake at 400 degrees F for 40 minutes or until chicken is cooked through.
4 1/2 cups Pepperidge Farm� Herb Seasoned Stuffing
2 tablespoons butter, melted
3/4 cup water
1 (10 ounce) package frozen chopped broccoli, thawed
6 skinless, boneless chicken breast halves
1 (10.75 ounce) can Campbell's� Condensed Broccoli Cheese Soup (Regular or 98% Fat Free)
1/3 cup milk
Directions
Crush 1/2 cup stuffing and mix with 1 tbsp butter in small bowl. Set aside.
Mix water, remaining butter and broccoli in large bowl. Add remaining stuffing and mix lightly. Spoon into 3-qt. shallow baking dish. Arrange chicken over stuffing. Sprinkle with paprika.
Stir soup and milk in small bowl. Pour over chicken. Sprinkle crushed stuffing mixture over soup mixture.
Bake at 400 degrees F for 40 minutes or until chicken is cooked through.
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