Miniature Fruit Pizza

Sugar Cookie Crust

1/4 C Milk
1 tsp. Baking Powder
1 tsp. Vanilla
1 tsp. Baking Soda
1 C Butter or Margarine
4 C Flour
1/2 tsp. Salt
1 1/4 Cup Sugar
2 Eggs

Soften margarine slightly, then add sugar, eggs and vanilla. Stir well, then mix in flour, baking powder, baking soda, salt and milk. Chill dough for about an hour and it will be easier to roll out.

Roll out the dough on a floured surface until it's a little more than 1/4" thick. You can either transfer it to an ungreased pizza pan to make a big pizza or use circle cookie cutters to make mini pizzas. (If you make the large pizza size, you will only use about 3/4 of the dough, so you can make mini ones with the leftovers!) Bake at 350 degrees for 13 minutes. Let the sugar cookie crust cool completely before adding the cream cheese layer.

Cream Cheese Layer

8 oz. Cream Cheese (softened)
1 C Powdered Sugar
1 tsp. Vanilla
8 oz. Cool Whip

Mix together cream cheese, powdered sugar and vanilla. Beat until smooth, then fold in the Cool Whip and stir well. Spread cream cheese layer over cooled sugar cookie. Then you can start adding the fruit.

Fruit Options

Strawberries
Kiwi
Bananas
Grapes
Blueberries
Mandarin Oranges
Raspberries
Pineapple
Or whatever fruit you love!!

Buffalo Chicken Enchiladas

I found this recipe on Pinterest and tried it out for dinner last night (we had B's family over for din din). The verdict? A.MAZ.ING. Everyone loved them and they were super easy.  Thought you all might like to give them a try.

Buffalo Chicken Enchiladas (online recipe here)

from the food blog How Sweet It Is

adapted from  BBQ chicken enchiladas

makes 8 enchiladas

8 large whole wheat tortillas (my favorite are La Tortilla Factory!) *I (Andrea) used Tortilla Factory and they were amazing. I will NEVER buy a nother brand again!*

3 boneless, skinless chicken breasts, cooked and shredded

28 ounce can red enchilada sauce

1/2 cup buffalo wing sauce (+ more depending on your taste buds)

1 cup shredded monterey jack cheese

4 ounces gorgonzola cheese, crumbled
5 green onions, chopped
1/2 cup fresh cilantro, coarsely chopped

Preheat oven to 375 degrees F.

Spray a 9 x 13 baking dish with non-stick spray. Pour enchilada sauce in a bowl and begin by whisking in 1/4 cup buffalo wing sauce. Taste and adjust according to your desired level of heat – I added in 1/2 cup total. Set aside.

Add shredded chicken to a bowl with 2 green onions and 1/2 cup monterey jack cheese. Pour in about a 1/2 cup of enchilada/buffalo sauce mixture and mix thoroughly. Stir until mixture comes together.

Pour a drizzle of enchilada/buffalo sauce in the bottom of the baking dish. Take each tortilla and fill it with a few heaping tablespoons of the chicken mixture. Roll each up and set it in the baking dish, seam side down. Pour another 1/2 cup or more of enchilada/buffalo sauce on top of tortillas and add remaining monterey jack cheese. Bake for 20-25 minutes. Immediately after taking enchiladas out of the oven, add crumbled gorgonzola on top. Garnish with the remaining onions and cilantro and serve. Store the remaining sauce in the fridge for 1-2 weeks, and use if reheating enchiladas.

2012 Schedule

January 5 - Play Date
January 19 - Lunch Date (Kalie)

February 2 - Play Date
February 16 - Lunch Date (Liz)

March 1 - Play Date
March 15 - Lunch Date (Melissa)

April 5 - Play Date
April 19 - Lunch Date (Andrea)

May 3 - Play Date
May 17 - Lunch Date (Kalie)

June7 - Play Date
June 21 - Lunch Date (Liz)

July 5 - Play Date
July 19 - Lunch Date (Melissa)

August 2 - Play Date
August 16 - Lunch Date (Andrea)

September 6 - Play Date
September 20 - Lunch Date (Kalie)

October 4 - Play Date
October 18 - Lunch Date (Liz)

November 1 - Play Date
November 15 - Lunch Date (Melissa)

December 6 - Play Date
December 20 - Lunch Date (Andrea)

Thai Peanut Noodles

Thai Peanut Noodles
*from Our Best Bites and my dear friend Kapri Hill*



1/2 c. chicken broth
2 T. creamy peanut butter (use natural for no trans fat)
1-2 t. Sriracha chili sauce (optional, for heat)
1 1/2 T. honey
3 T. soy sauce
1/2 t. ground ginger
2-3 cloves garlic, minced
1-2 chicken breasts, cooked and diced (optional)
8 oz. Udon or linguine noodles, cooked and drained (whole wheat noodles work great)
chopped green onions, for garnish
chopped cilantro, for garnish
2 limes, quartered, for garnish
chopped peanuts, for garnish

Mix broth, peanut butter, chili sauce (if using), honey, soy sauce, ginger, and garlic in a saucepan over medium heat. Whisk until smooth and remove from heat. Sauce will thicken as it cools. To serve, toss noodles with sauce and stir in chicken, if desired. Divide into four bowls. Garnish with onions, cilantro, peanuts, and 2 lime quarters each.

Asparagus Tart

 

 

Serves 4-6.

From Not Without Salt.

1 bunch fresh asparagus

1 tablespoon olive oil

1 sheet puff pastry (½ of a 17-oz package)

¼ cup Mascarpone cheese

¼ cup heavy cream or half and half

1 large clove garlic, minced

½ cup walnuts, toasted and roughly chopped

Freshly shaved Parmesan

Salt and pepper to taste

Pre-heat oven to 425 degrees F. Line a baking sheet with parchment.

Roll the puff out slightly to form a rectangle about 8X12 inches. Transfer onto baking sheet and chill in the refrigerator for about 15 minutes while you prepare the remaining ingredients.

In a small bowl, combine the Mascarpone, cream, garlic, salt, and pepper.

Remove woody parts of asparagus by snapping off ends. Toss asparagus with olive oil.

Remove puff pastry from fridge and top with Mascarpone mixture, leaving about a 1-inch border around the entire tart.  Lay the asparagus single file, side-by-side, on top of the Mascarpone. Sprinkle with a fine sea salt and put in the oven. After about 15-20 minutes, check on the tart, rotate, and turn down the temperature to 350 degrees. Continue baking for another 15-25 minutes, until cooked through and golden brown on edges. Top with toasted walnuts and fresh shaved Parmesan. Serve warm or at room temperature.