Cheesy Confetti Egg Pita Pockets

Ingredients:

1 cup frozen corn
¼ cup diced green pepper
½ jar (2 ounces) diced pimentos
3 large green onions, diced (both green and white parts)
½ cup diced fully cooked ham
¼ cup shredded cheddar cheese
3 pita breads
1 tablespoon butter
6 eggs
Dash of milk
Salt and pepper to taste

Method:

In a medium to large skillet, melt the butter over medium heat.

Microwave the corn for about 3 minutes in a small microwaveable dish. Set aside.



Add the diced green pepper, diced white parts of the green onion, ham, pimentos and corn. Sauté them until the green pepper and onion begin to get a little soft, about 5 minutes.



Meanwhile, in a medium bowl, beat the eggs and milk until well mixed.


Add the eggs to the skillets and stir well, making sure everything is evenly mixed.

Sprinkle the chopped green parts of the green onion over the eggs.

Sprinkle the shredded cheddar cheese over the eggs, stir well.


Continue to stir and cook the eggs as you would any other scrambled eggs. When eggs are no longer wet, remove from the heat.

Add salt and pepper to taste.

Cut about a half inch or so off the pita to make a pocket.

Fill each pita with the confetti eggs and serve.

Honey Wheat Pita Bread

Ingredients:
1 cup whole wheat flour
2 cups all-purpose flour
2 1/4 teaspoons dry active yeast
1 1/2 cups water, heated to 110 F
1 1/2 teaspoons salt
1 tablespoon honey
1 tablespoon canola oil

Method:
In a large measuring cup combine the water and yeast.  Let stand for ten minutes, until foamy. In the bowl of a stand mixer combine the yeast mixture, both flours, salt, honey, and oil. Mix on low speed for three minutes then check to make sure the dough is not too liquid, but it should be sticky to the touch. Mix on medium speed for five minutes. Cover with plastic and let rise until double in bulk, about an hour.
Heat the oven to 475 F with a pizza stone, or 9″ or larger cast iron skillet, for thirty minutes.
Once the dough has risen turn out onto a floured surface and press out the excess gas. Divide the dough into eight equal pieces. Roll the dough into balls then cover with a towel and allow to rest for twenty minutes.
Once rested roll the dough into a thin circle, about 1/8″ thick. Place the dough on the heated pizza stone and bake for 3-4 minutes, until golden brown and puffed. Cover the baked pita with a clean towel and repeat with the remaining dough.

Asparagus-Parmesan Pita Rounds

Ingredients

• 2 cups (2-inch) sliced asparagus (about 1 pound)
• 2 teaspoons extravirgin olive oil
• 2 garlic cloves, minced
• 4 (6-inch) pitas
• 3 plum tomatoes, thinly sliced (about 1/2 pound)
• 1 teaspoon dried basil
• 1/4 teaspoon crushed red pepper (optional)
• 1/4 teaspoon salt
• 6 tablespoons preshredded Parmesan cheese

Preparation

• Preheat oven 450°.
• Steam asparagus, covered, 2 minutes or until crisp-tender. Rinse with cold water; drain.
• Combine oil and garlic. Brush over pitas. Arrange tomato slices and asparagus on pitas. Sprinkle with basil, pepper, and salt. Top evenly with Parmesan cheese. Bake at 450º for 7 to 8 minutes or until edges are golden.

Picnic Pita

Ingredients:

1-1/2 cups chopped cucumbers

1-1/2 cups  chopped tomatoes (about 3 medium tomatoes)

1/2 cup KRAFT Thousand Island Dressing

6   pita breads, cut in half

6 KRAFT Singles, halved

1 pkg.  (9 oz.) OSCAR MAYER VARIETY-PAK Ham and Turkey

Method:

MIX cucumbers, tomatoes and dressing.
SPOON 2 Tbsp. of the cucumber mixture into each pita half.
FILL evenly with remaining ingredients. Serve immediately.

Turkey and Hummus on Pita

Ingredients

• 4 whole wheat pita pockets, cut in half
• 2 cups prepared hummus (chickpea spread)
• 12 ounces sliced roasted turkey
• 1 medium cucumber, peeled and thinly sliced
• 2 ripe plum tomatoes, thinly sliced
• 1 1/2 cups alfalfa sprouts

Preparation

• Heat pita halves in toaster oven or a warm oven until warmed through and pliable.
• Spread inside of each half evenly with 1/4 cup hummus. Layer on a few slices of turkey, some cucumber slices, a couple of tomato slices and some sprouts. Press lightly to close up a little bit. Serve with carrot sticks or your favorite chips on the side.

Panini sandwich recipes

INGREDIENTS:
1 (6 1/2-ounces) jar marinated artichokes, drained and chopped
2 tablespoons mayonnaise
1 tablespoon drained capers
1 small garlic clove
1 (3/4-pound) eggplant
5 tablespoons olive oil, divided
1 (1-pound) round loaf Italian bread, 8 (1/3-inch-thick) slices cut from middle
1/4 pound Fontina (preferably Italian), thinly sliced

PREPARATION:
Prepare a gas grill for direct-heat cooking over medium-high heat.

Pulse artichokes, mayonnaise, capers, and garlic in a food processor until coarsely chopped.

Trim off a thin slice from 2 opposite long sides of eggplant, then cut eggplant lengthwise into 4 (1/3-inch-thick) slices. Brush both sides of slices with 2 tablespoons oil (total) and season with 1/4 teaspoon each of salt and pepper.

Grill eggplant slices, covered, turning once and brushing grilled sides with 1 tablespoon oil (total), until golden-brown and tender, about 4 minutes, then transfer to a tray.

Brush both sides of bread with remaining 2 tablespoons oil and grill, covered, without turning, until grill marks appear, about 2 minutes.

Top each of 4 bread slices, grilled sides up, with cheese and an eggplant slice. Spread artichoke mixture on remaining 4 bread slices, grilled sides up, then assemble sandwiches.

Put sandwiches on grill and press down with a metal spatula, then grill, turning once, until heated through and grill marks appear, about 4 minutes total.

Strawberry Cream Cake

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Ingredients:
one batch baked yellow cake 1.5 pints strawberries 60 g sugar 2 tsp lemon juice 620 ml heavy whipping cream 60 g sugar 2 tsp vanilla extract sliced toasted almonds for finishing

1. Step 1: Preparing the Strawberries

   Place the cake layers in the oven and bake them. Allow the layers to cool and reserve 6 perfect berries and leave its hulls intact. Rinse the hulls and slice the remaining berries nicely. Add the sugar and lemon juice to a mixing bowl and mix them well together. Combine the berries with the sugar mixture and allow them to macerate for a few hours.

2. Step 2: Preparing Whipped Cream

   Drain the berries when ready to assemble the cake and reserve its juice separately. Add the required ingredients to make whipped cream to the bowl of a electronic mixer. Blend all the ingredients well until it holds a firm peak.

3. Step 3: Layering the Cake

   Place one of the cake layers on a platter o cardboard and spread the prepared whipped cream over it. Add the drained strawberry filling over it and spread nicely. Now spread another layer of whipped cream and mask the outside of the cake with whipped cream. Add the almonds to the sides of the cake and pres them against the cake until it holds well.

4. Step 4: Decorating the Cake

   Pipe out 12 rosettes of the remaining whipped cream at the top border of the cake. Decorate the cake with a halved strawberry, cream, butter, light corn syrup, chocolate & raspberries milk chocolate shavings. Arrange them neatly as you wish.

5. Step 5: Alternative for Whipped Cream

   Combine the cream, butter & light corn syrup together and bring them to a boil. Remove from the heat, add the chocolate and whisk them until its smooth. Allow it to cool until it thickens and beat on a mixer with a paddle. Use this mixture instead of whipped cream. Decorate the cake with raspberries and use the chocolate shavings.

Day - At -The - Beach Ice Cream Cake

Ingredients 2containers (1.5 qt. ea.) Breyers All Natural Chocolate and/or Vanilla Ice Cream, divided 1pkg. (16 oz.) oblong vanilla cream-filled sandwich cookies Beach Decorations**

Directions In 9-inch springform pan scoop about half of 1 container Breyers® All Natural Chocolate Ice Cream into center; press with spoon almost to the edge. Place 20 cookies vertically against side of pan with sides touching, pressing Ice Cream against cookies to help stand up. In food processor process remaining cookies until fine crumbs; set aside. Into pan scoop remaining half container Ice Cream, smoothing to form even layer; sprinkle with 3/4 cup cookie crumbs. Scoop in remaining Ice Cream, smoothing to form even layer. Cover and freeze 5 hours or until ready to serve. For Beach Decorations cut fruit leather and bubble gum into strips for "beach towels", and "rafts", and mold fruit chews into "surfboards". Use blue icing to attach bear-shaped cookies to "beach towels", "rafts", and ring candies. Chill icing, if needed, until firm enough to hold bears. Chill decorations until ready to add to cake. Sprinkle remaining cookie crumbs on 1/2 of cake for "beach". Use icing on other 1/2 for "water" and "waves". Garnish with prepared decorations and paper "beach umbrella". Freeze until ready to serve.

*freeze time extra **Beach Decorations: Assorted fruit leather, bubble gum strips, fruit chews, ring-shaped candies, blue decorating icing, mini bear-shaped cookies and paper umbrella.

Rainbow Birthday Ice Cream Cake

Ingredients:

1 basic vanilla ice cream cake (see recipe)
Rainbow sprinkles
2 Chocolate Bars
Whipped Dessert Topping

Directions:

1. Make a basic vanilla ice-cream cake as per the recipe for Vanilla Ice Cream Cake.
2. One hour before serving, remove the cake by running a knife around the sides of the pan to loosen the cake.
3. Use a spatula to decorate lower half of the cake with rainbow colored sprinkles.
4. Use a star nozzle to pipe the whipped dessert topping on to the center of the cake.
5. Take the chocolate bars and melt chocolate on one side slightly by holding the bars over boiling water. Dip them in sprinkles and place over the whipped cream topping.
6. Refrigerate till serving time. Cut in wedges to serve.

Ice Cream Pretzel Cake Recipe

Ingredients

• 1-1/4 cups crushed pretzels
• 6 tablespoons cold butter, cubed
• 3/4 cup hot fudge ice cream topping, warmed
• 2 packages (7-1/2 ounces each) chocolate-covered miniature pretzels
• 1/2 gallon vanilla ice cream, softened
• 1/4 cup caramel ice cream topping

Directions

• Place crushed pretzels in a small bowl; cut in butter until crumbly. Press onto the bottom of a greased 9-in. springform pan. Cover and freeze for at least 30 minutes. Spread fudge topping over crust; cover and freeze.
• Set aside 16 chocolate-covered pretzels for garnish. Place remaining pretzels in a food processor; cover and process until crumbly. Transfer to a large bowl; stir in ice cream. Spread over fudge topping. Drizzle with caramel topping. Garnish with reserved pretzels. Cover and freeze for at least 8 hours or overnight. Yield: 16 servings.
  
  Editor’s Note: If you are unable to find chocolate-coated pretzels, use 1 package (11-1/2 ounces) milk chocolate chips, 4 teaspoons shortening and about 110 miniature pretzel twists. In a microwave, melt chips and shortening; stir until blended. With a fork, dip pretzels into chocolate mixture to evenly coat, reheating chocolate if needed. Let stand on waxed paper until set.