Four-Cheese Pizza

Ingredients

1/2 cup(s) mozzarella cheese freshly grated
1/2 package(s) parmagiano reggiano freshly grated
1/4 cup(s) Asiago cheese freshly grated
1/4 cup(s) Gorgonzola cheese crumbled
1 recipe Pizza Dough
cornmeal, for dusting
1/2 cup(s) Pizza Sauce

 

Preparation

Combine the four cheeses in a bowl.

Preheat the oven to 500º. If you are using a pizza stone, place it on a middle rack and preheat it with the oven. If you are using pizza pans, arrange the rack in the middle of the oven.

Divide the pizza dough in half. Pat or roll each half into a 14-inch round. Place on a wooden peel or a pizza pan generously dusted with cornmeal. Spread half the Pizza Sauce evenly over each round and distribute half the mixed cheeses over the sauce on each. Cover the pizza you will not be baking immediately with plastic wrap and refrigerate.

If you are using a pizza stone, slide the pizza directly onto the preheated stone. Otherwise, place the prepared pizza on its pan on the rack. Bake for 8-10 minutes, until brown, crisp, and bubbling. Remove from the oven, cut into wedges, and serve. Bake the second pizza similarly. 

                                            Source :  myrecipes.com

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Red Velvet-Peppermint Swirl Brownies

Ingredients

1 (4-oz.) bittersweet chocolate baking bar, chopped
3/4 cup butter 
2 1/4 cups sugar, divided 
4 large eggs 
1 (1-oz.) bottle red liquid food coloring
1/4 teaspoon peppermint extract
2 teaspoons vanilla extract, divided
1 1/2 cups all-purpose flour 
1/8 teaspoon salt
1/2 (8-oz.) package cream cheese, softened 
2 egg whites 
2 tablespoons all-purpose flour 

Preparation

1. Preheat oven to 350°. Line bottom and sides of a 13- x 9-inch pan with aluminum foil, allowing 2 to 3 inches to extend over sides; lightly grease foil.

2. Microwave chocolate and butter in a large microwave-safe bowl at HIGH 1 1/2 to 2 minutes or until melted and smooth, stirring at 30-second intervals. Whisk in 2 cups sugar. Add eggs, 1 at a time, whisking just until blended after each addition. Add food coloring, peppermint extract, and 1 tsp. vanilla. Gently stir in 1 1/2 cups flour and 1/8 tsp. salt. Pour batter into prepared pan.

3. Beat cream cheese and remaining 1/4 cup sugar at medium speed with an electric mixer until fluffy. Add egg whites and remaining 1 tsp. vanilla, and beat until blended. Stir in 2 Tbsp. flour until smooth. Drop cream cheese mixture by heaping tablespoonfuls over batter in pan; gently swirl with a knife.

4. Bake at 350° for 30 to 32 minutes or until a wooden pick inserted in center comes out with a few moist crumbs. Cool completely in pan on a wire rack (about 1 hour). Lift brownies from pan, using foil sides as handles. Gently remove foil; cut brownies into squares.

                                                              Source : myrecipes.com

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Basic Quiche

Ingredients

1 tablespoon olive oil 
2 medium yellow onions, diced
3/4 teaspoon kosher salt
1/2 teaspoon black pepper
1 cup fresh flat-leaf parsley, chopped
4 eggs 
3/4 cup half-and-half
8 ounces Gruyère, grated
1/8 teaspoon ground nutmeg
1 1 store-bought frozen piecrust in a tin

 

Preparation

Heat oven to 375° F.

In a large skillet, over medium-low heat, heat the oil. Add the onions, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper. Cover and cook until the onions are softened, 5 to 7 minutes. Add the parsley and cook, covered, for 2 minutes more.

Meanwhile, whisk together the eggs and half-and-half. Stir in the Gruyère, nutmeg, the remaining salt and pepper, and the onion mixture.

Place the piecrust on a foil-lined baking sheet. Scrape the egg mixture into the piecrust; it will be very full. Bake until the filling is set and a knife inserted into the center comes out clean, about 40 minutes. Let rest for 5 minutes. Cut into wedges and serve.

Tip: Tailor this quiche to your liking by stirring in a handful of chopped cooked ham or sauteed vegetables when you add the cheese.

                                           Source : myrecipes.com

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Cheesecake-Stuffed Luscious Lemon Cake

Ingredients

1 (18.25-oz.) package white cake mix
1 (3.4-oz.) package vanilla instant pudding mix
3 large eggs 
1 1/4 cups milk 
1 cup canola oil 
2 teaspoons vanilla extract
1 (4-oz.) white chocolate bar, finely chopped
2 tablespoons grated lemon rind (about 2 large lemons)
3 (16-oz.) cans homestyle cream cheese frosting 
1 (19-oz.) package frozen cheesecake with strawberry topping, finely diced (we tested with Sara Lee)
2 cups fresh raspberries, divided 
1 (10-oz.) jar premium lemon curd
1 cup fresh strawberries, halved 
Fresh mint sprigs

 

Preparation

1. Preheat oven to 350°.
2. Beat first 6 ingredients at low speed with an electric mixer 1 minute; beat at medium speed 2 minutes. Fold in chopped chocolate and lemon rind. Pour batter into 2 greased and floured 9-inch round cake pans.
3. Bake at 350° for 30 to 32 minutes or until a wooden pick inserted into center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans to wire racks, and cool completely. Wrap and chill cake layers at least 1 hour or up to 24 hours.
4. Using a serrated knife, slice cake layers in half horizontally to make 4 layers. Place 1 layer, cut side up, on cake plate. Spread with 1/2 cup cream cheese frosting; sprinkle with one-third of chopped cheesecake and 1/2 cup raspberries. Repeat procedure twice. Place final cake layer on top of cake, cut side down. Spread remaining frosting on top and sides of cake. Cover and chill in refrigerator until ready to serve. Store in refrigerator.
5. Just before serving, drizzle lemon curd over cake. Garnish with remaining raspberries, strawberries, and mint sprigs.

Note: If the lemon curd is a bit too thick to drizzle over the frosted cake, microwave it at HIGH for 30 seconds. Stir the warm lemon curd, and drizzle over cake using a small spoon.
                                                 Source : myrecipes.com

 

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Ham, Swiss and Spinach Quiche

Ingredients

3 cups packed baby spinach, chopped 
6 large eggs, lightly beaten 
1 1/2 cups half and half
1/2 teaspoon salt
1 9-inch frozen pie crust
1/4 pound sliced ham, chopped 
1 1/2 cups shredded Swiss cheese 

 

Preparation

Line a rimmed baking sheet with foil, place it in oven and preheat to 375°F. Mist a medium skillet with cooking spray and warm it over medium heat. Cook spinach, stirring often, until wilted. Remove spinach to a paper towel-lined plate and pat dry.

Combine eggs, half-andhalf and salt in a large bowl and whisk until well mixed. Arrange spinach on bottom of pie crust. Scatter ham over spinach. Sprinkle cheese over ham. Pour egg mixture into shell.

Place quiche on baking sheet and bake until filling is set and crust is golden, about 40 minutes. Let stand 10 minutes, slice into wedges, and serve hot.

                                                                     Source : myrecipes.com

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Chocolate Chip Cheesecake

Ingredients

2/3 cup (about 3 oz.) reduced-fat chocolate wafer cookie crumbs 
1 1/2 tablespoons melted butter or margarine 
3 packages (8 oz. each) nonfat cream cheese 
1 can (14 oz.) nonfat sweetened condensed milk
3 large egg whites 
2 teaspoons vanilla
1/2 cup miniature chocolate chips

 

Preparation

1. Combine crumbs and melted butter. Pat evenly over bottom and about 3/4 inch up the side of a removable-rim 8-inch cheesecake or cake pan (at least 1 3/4 in. deep).
2. In a food processor or bowl, whirl or beat cream cheese, milk, egg whites, and vanilla until very smooth. Stir in 1/4 cup chocolate chips.
3. Scrape batter into prepared pan. Evenly sprinkle batter with remaining chocolate chips.
4. Bake in a 350° oven until cake jiggles only slightly in the center when gently shaken, about 30 minutes.
5. Run a thin-bladed knife between cake and pan rim. Refrigerate cake, uncovered, until cool, at least 2 1/2 hours. Serve, or if making ahead, wrap airtight when cool and chill up to 2 days. Remove pan rim and cut cake into wedges.

                                                                      Source : myrecipes.com

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