PIZZADILLAS

INGREDIENTS:

6 large flour tortillas

Olive oil

1/4 cup parmesan cheese

16 ounces mozzarella shredded

Italian seasoning

1 jar pizza sauce or marinara heated

pizza toppings of your choice: black olives, pepperoni, green peppers,onions,

INSTRUCTIONS:

1)Prep all toppings and cheese and have them close by.

2) Heat large skillet over medium high heat. Add a tablepoon of olive oil and swirl to coat. Add tortilla to pan. Sprinkle with a little parmesan and a handful of mozzarella. Sprinkle with a little italian seasoning. Add other toppings of choice.

3) Lift up the tortilla after 2-3 minutes.  Once it has browned, fold half onto the other half.

4) Remove from pan and cut in to wedges.

WACKY CAKE

Microwave Caramel Popcorn

 8 c popped popcorn

1/2 c brown sugar

1/4 c margarine

2 tbsp light corn syrup

1/4 tsp salt

1/2 tsp vanilla

1/4 tsp baking soda

Place the popped popcorn into a large brown paper bag. Set aside.  In a 2 quart casserole dish, or other heat-proof glass dish, combine the brown sugar, margarine, corn syrup, salt and vanilla. Heat for 2 minutes in the microwave, then take out and stir until well blended. Return to the microwave, and cook for 30 seconds. Remove from microwave, and stir in the baking soda.  Pour syrup over the popcorn in the bag. Roll down the top once or twice to close the bag, and shake to coat the corn. Place bag into the microwave, and cook for 30 seconds. Remove, shake, flip the bag over, and return it to the microwave. Cook for another 30 seconds. Dump the popcorn out onto waxed paper, and let cool until coating is set. Store in an airtight container.

Gingerbread House Recipe

This is a double batch of the Classic Gingerbread Cutouts recipe.

Ingredients

1 cup butter, softened
1 cup brown sugar
1-1/3 cups molasses
4 eggs
8 cups all-purpose flour, divided
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground allspice
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon ground ginger

Icing:

2 pounds confectioners' sugar
1 teaspoon cream of tartar
6 egg whites

Directions

1.  Preheat oven to 350 degrees F (175 degrees C).
2.  In a large bowl, cream together the butter and brown sugar until smooth. Stir in the molasses and eggs. Combine 1 1/2 cups of the flour, baking soda, salt, allspice, cloves, cinnamon, and ginger; beat into the molasses mixture. Gradually stir in the remaining flour by hand to form a stiff dough. Divide dough into 2 pieces.
3.  On a lightly floured surface, roll out dough to 1/8 inch thickness. Cut into desired shapes. Place pieces 1 inch apart onto parchment-lined cookie sheets. Refrigerate for 15 minutes. Bake for 8 to 10 minutes in the preheated oven. Cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Icing
In a medium bowl, sift together confectioners' sugar and cream of tartar. Blend in egg whites. Using an electric mixer on high speed, beat for about 5 minutes, or until mixture is thick and stiff. Keep covered with a moist cloth and plastic wrap until ready to decorate.

3 INGREDIENT OREO FUDGE 

• Prep Time: 15 minutes 
• Cook Time: 1 hour 
• Total Time: 1 hour 15 minutes 
• Yield: 25 1x 

 
Ingredients 

• 14 oz can sweetened condensed milk 
• 12 oz package white chocolate chips 
• 2/3 package OREO cookies (about 24 cookies) 

Instructions 

• Line a 9 by 9″ baking dish with parchment paper. In a small saucepan heat the condensed milk and white chocolate chips over medium heat, stirring constantly until completely melted. Remove from heat. 
• Place all but 4 OREOs in a large plastic bag and break into large chunks-you don’t want them broken too small but at least into thirds or quarters. 
• Mix the cookies into the chocolate mixture and pour into the prepared pan. Take the last 4 cookies in the bag and crush into small pieces. Sprinkle over the top of the fudge and gently pat into the top with the back of a spoon. 
• Refrigerate at least an hour to set. Cut into 1.5″ squares to serve. Makes 25 pieces. 

RECIPE OF THE WEEK – APPLE PIE CAKE

We always like to have some type of cake as well as cookies waiting for guests when they arrive. This cake is

perfect late in the afternoon with a cup of coffee or tea – dense, flavorful and not overwhelming sweet.

Topping
1 cup all-purpose flour
1/2 cup packed brown sugar
¼ teaspoon salt
½ cup butter, cut into small pieces

Apple Mixture
6 apples, peeled, thinly sliced. I used Granny Smith.
3 tablespoons packed brown sugar
1 teaspoon ground cinnamon
2 teaspoons lemon juice

Cake
1 box yellow cake mix
1 1/3 cups water
1/3 cup oil
3 eggs

Instructions:

1. Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom and sides of 13×9-inch pan with baking spray with flour.
2. In medium bowl, stir together flour, 1/2 cup brown sugar and the salt. With pastry blender or fork, cut in butter until mixture is crumbly. Set aside.
3. In another medium bowl, gently stir together Apple Mixture ingredients; set aside.
4. In large bowl, beat Cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
5. Spread apple mixture evenly over cake batter. Sprinkle Topping evenly over top.
6. The original recipe said to ake 30 to 35 minutes or until toothpick inserted in center comes out clean. In my oven it took close to 45 minutes. I took it out when it golden brown at the edges but there were a few crumbs on the tooth pick/
7. Cool completely, about 30 minutes.
8. Sprinkle with confectioners sugar if you wish but it is not necessary.

11 Carton Cake 

Ingredients: 

One 6-ounce carton vanilla yogurt (do not throw out carton) 

One 6-ounce carton vegetable oil 

One 6-ounce carton granulated sugar 

2 large eggs 

Two 6-ounce cartons cake flour 

One 6-ounce carton unsweetened cocoa 

 1 ½ teaspoons vanilla extract 

½ teaspoon baking soda 

½ teaspoon baking powder 

One 6-ounce carton milk 

One 6-ounce carton mini semisweet chocolate chips 

Directions: 

1. Preheat oven to 350 degrees. Spray a 10-inch round pan with cooking spray 

1. In a large mixing bowl add the yogurt, oil and granulated sugar (use the yogurt carton as the measure) and the eggs; beat together with a hand whisk until everything is incorporated and smooth, 1 to 2 minutes. 

1. Add the cake flour and cocoa (using the yogurt carton as the measure) then the vanilla, baking soda, and baking powder; beat together until incorporated 1 to 2 minutes more.  Add the milk and mini chocolate chips (using the carton as a measure) and mix until incorporated. 

1. Pour batter into the prepared cake pan and bake for 35-40 minutes.  Remove from oven and cool. 

Vanilla Buttercream Frosting 

Two 6-ounce cartons confectioners' sugar 

1 ½ sticks butter softened 

½ teaspoon vanilla extract 

Directions: 

Add the confectioners' sugar, butter and vanilla to the bowl of an electric mixer and beat until smooth and creamy 2-3 minutes.  Spread over the top of the cake. 

Apple Dumplings

Prep Time: 15 mins | Cook Time: 35 mins | Makes: 8 | Difficulty: Easy

Ingredients:
* 1 large apple
* 1 can crescent rolls
* 1 stick of butter
* 1 cup sugar
* 1 tsp cinnamon
* 1/2 tsp vanilla
* 10 fl oz bottle of Sprite

Directions:
1. Preheat oven to 350°
2. In a saucepan cook butter, sugar, cinnamon, and vanilla over medium heat until combined.
3. Peel and cut apple into 8 slices.
4. Wrap each apple slice in a triangle of crescent dough.