Easy and fun pizzas for the kids
When our kids were growing up, it was not unusual to find them in the kitchen making tortilla pizzas. They are easily made with ingredients I usually have on hand and require very little preparation. I still depend on this recipe when I want to make something quick and easy for lunch or a light dinner.
■ Tortilla Pizza
Serving size: 1
● 2 soft taco size flour
● 4 tablespoons spaghetti sauce
● 1/2 cup shredded Monterey Jack or
● 6 thin slices pepperoni
● 1 tablespoon grated Parmesan
Optional toppings: Chopped green pepper, sliced green or black olives
Place both tortillas flat on top of each other. Spread sauce on top of tortilla to within 1-inch of edge. Spread with Jack cheese or Mozzarella cheese. Top with pepperoni slices, green pepper and sliced olives. Sprinkle with Parmesan cheese. Microwave on high for 45-60 seconds, until cheese melts, or heat in conventional oven at 350 degrees for five to seven minutes.
■ Butter Pecan Cream Cheese Bars
● 2 cups flour
● 2/3 cup firmly packed brown sugar
● 3/4 cup butter, softened
● 1 cup chopped pecans
● 8 ounces cream cheese, softened
● 1/3 cup firmly packed brown sugar
● 1/2 teaspoon vanilla
● 2 tablespoons flour
● 2 eggs
● 6-ounce package butterscotch chips
● 1-ounce unsweetened chocolate, melted
Heat oven to 350 degrees. Lightly spoon flour into measuring cup; level off. In large bowl, blend two cups flour, brown sugar and butter until crumbly. Stir in pecans. Press crumb mixture into a 9x13-inch pan. Bake at 350 degrees for 15-20 minutes or until light golden brown. In a small bowl, beat cream cheese, brown sugar and vanilla. Blend in two tablespoons flour and eggs. Pour filling over baked crust. Sprinkle butterscotch chips on top of filling. Bake at 350 degrees for 15-20 minutes or until firm to touch. Drizzle with melted chocolate.
■ Cheese Balls
● 2 8-ounce packages cream cheese, room temp
● 1/3 cup mayonnaise
● 1/4 cup grated Parmesan cheese
● 2 tablespoons carrot, finely chopped
● 1 tablespoon red onion, minced
● 1 1/2 teaspoon creamy horseradish
● 1/4 teaspoon salt
● Chopped pecans
Blend all ingredients together except the pecans. Cover, refrigerate until firm. Form into one large or two smaller balls. Roll in chopped pecans. Wrap balls in plastic wrap and put into a zip lock bag. Refrigerate at least one hour before serving.
■ FOOD FOR THOUGHT: The problem the average housewife faces is that she has too much month left over at the end of the money.
■ GARY’S TIP: To clean mushrooms, quickly rinse in a colander with cool water or wipe gently with a damp cloth. Do no soak mushrooms as they are porous and will absorb water.