chicken club pizza

Chicken Club Pizza

Our Rating: ★★★★★
Ingredients:
1 can (13.8 oz.) refrigerated pizza crust -OR- a pre-made pizza crust
1/4 cup mayo
1/2 cup ranch dressing, divided
1-1/2 cups shredded triple cheddar cheese, divided
1-1/2 cups finely chopped cooked chicken
8 slices bacon, cooked, crumbled
1-1/2 cups finely shredded lettuce
1 tomato, finely chopped
1 ripe avacado - sliced (optional)

Directions:
Heat oven to 400ºF.

Unroll pizza dough on baking sheet sprayed with cooking spray; press into 15x10-inch rectangle. Bake 10 min (I did not do this: I used a pre-made pizza crust; see picture below).

Mix mayo and 1/3 cup dressing; spread onto crust. Top with half the cheese, chicken, remaining cheese and bacon.

Bake 5 min. or until crust is deep golden brown and cheese is melted. Top with lettuce, tomatoes, and avocado; drizzle with remaining dressing.

Feeds 3 hungry adults or 4 adults with breadsticks and salad or side.

Boboli pizza crust

Kraft Extra Virgin Olive Oil Greek Vinaigrette Dressing

Top pizza photo credit and recipe go to kraft.com. The original recipe can be found HERE.

peach shortcakes

Peach Shortcakes

Our Rating: ★★★★★
Ingredients:

1 c. flour
1/4 c. plus 2 tsp. sugar, divided
2 tsp. baking powder
1/2 tsp. lemon zest
4 oz. (1/2 of 8-oz. pkg.) cream cheese, cubed
1/3 c. plus 1 tbsp. milk, divided
3 large fresh peaches (1-1/4 lb.), sliced
1-1/2 T. lemon juice
1 c. thawed cool whip whipped topping

Directions:
Heat oven to 425ºF.

Mix flour, 2 T. sugar, baking powder and zest in large bowl. Cut in cream cheese with 2 knives or pastry blender until mixture resembles coarse crumbs. Stir in 1/3 cup milk until mixture forms dough.

Use floured hands to divide dough into 8 pieces; shape each into ball. Place, 3 inches apart, on baking sheet sprayed with cooking spray; flatten to 3/4-inch thickness. Brush tops lightly with remaining milk; sprinkle with 2 tsp. of the remaining sugar.

Bake 12 to 15 min. or until golden brown. meanwhile, combine peaches, remaining sugar and lemon juice.

Cool shortcakes slightly; split in half. Fill with peach mixture and cool whip just before serving.

Makes 8 shortcakes.

Photo credit and recipe go to kraft.com. The original recipe can be found HERE.

creamy tomato & chicken spaghetti

Creamy Tomato & Chicken Spaghetti

Our Rating: ★★★½
Ingredients:

1/2 lb. spaghetti, uncooked
2 c. frozen stir-fry vegetables (i used fresh broccoli and cauliflower and carrots)
1 T. oil
1 lb. boneless skinless chicken breasts, cut into strips
1 can (14.5 oz.) diced tomatoes, undrained
1/4 c. kraft zesty italian dressing
1/2 c. (1/2 of 8-oz. tub/bar) cream cheese spread
1/4 c. grated parmesan cheese

Directions:
Cook spaghetti in large saucepan as directed on package, adding stir-fry (or fresh) vegetables to the boiling water for the last 3 min.

Meanwhile, heat oil in large nonstick skillet on medium-high heat. Add chicken; cook 6 min., stirring occasionally. Stir in tomatoes and dressing; bring to boil. Simmer on medium heat 4 min., stirring occasionally. Add cream cheese spread; cook and stir until cream cheese is completely melted and mixture is well blended.

Drain spaghetti mixture; place in large bowl. Add chicken mixture; toss to coat. Sprinkle with parmesan.

4 servings of about 2 cups each.

Photo credit and recipe go to kraft.com. The original recipe can be found HERE.

cheesy ham & apple panini

Cheesy Ham & Apple Panini

Our Rating: ★★★★★
Ingredients:

2 tsp. mayo
1 tsp. grey poupon dijon mustard
2 slices sourdough bread (I used regular white bread)
1 thin red onion slice
4 thin slices deli meat ham (I used hillshire honey ham)
6 thin apple slices
1 slice colby jack cheese
1 tsp. olive oil

Directions:
Heat panini grill. I used my George Foreman grill.

Mix mayo and mustard; spread onto bread slices. Fill with onion, ham, apples and cheese.

Brush outside of sandwich with olive oil.

Grill 3 minutes or until golden brown.

Photo credit and recipe go to kraft.com. The original recipe can be found HERE.

tangy apricot pork

Tangy Apricot Pork

Our Rating: ★★★★★

Ingredients:

2-pound pork sirloin tip roast
1 c. apricot preserves
3 T. yellow mustard
3 T. worchestershire sauce
2 ¼ cups water (divided)

directions:
Put roast into crock pot with 2 cups of water. Cook on high for 4 hours. Take roast out, shred with fork and dump out crock pot, removing any ickies from the bottom. Put the shredded pork back into the crock pot. Mix preserves, mustard, worchestershire sauce, and 1/4 cup water in a bowl. Add to crock pot and mix until pork is well coated. Continue to cook on high for 1-2 more hours. Serve warm.

We made this along side THIS cheesy funeral potatoes recipe.

Photo credit and recipe go to vittlesdivine.blogspot.com. The original recipe can be found HERE.