Women Page & Recipes

Mini Cauliflower Pizzas Ingredients 1/3 cup marinara sauce 1/2 cup shredded mozzarella cheese 1/4 cup pepperoni minis 2 tablespoons chopped fresh basil leaves For the cauliflower crust 1 head cauliflower, chopped 1 large egg 1/3 cup shredded mozzarella cheese 2 tablespoons freshly grated Parmesan 1 teaspoon dried basil 1/2 teaspoon dried oregano 1/2 teaspoon garlic powder 1/4 teaspoon onion powder Kosher salt and freshly ground black pepper, to taste Instructions Preheat oven to 425 degrees F. Line a baking sheet with parchment paper or a silicone baking mat; set aside. To make the cauliflower crust, add cauliflower to the bowl of a food processor and pulse until finely ground, yielding about 2-3 cups.* Transfer to a microwave-safe bowl. Cover loosely and place into microwave for 4-5 minutes, or until softened; let cool. Using a clean dish towel or cheese cloth, drain cauliflower completely, removing as much water as possible. Transfer cauliflower to a large b...

Over the Moon Pizza Dip Cook time:  20 Min   Prep time:  5 Min   Serves:  15 or so Ingredients 1 3/4  lb Velveeta 1  lb ground beef 1  lb pepperoni, chopped fine 1  Tbsp onion powder 1  Tbsp dry Italian seasoning 1  Tbsp garlic powder 1  c marinara sauce Directions 1.  Brown the ground beef. Drain the fat. And set it aside. 2.  Over medium to low heat, render the fat out of the chopped pepperoni. Drain the fat and set this aside. 3.  Place the pepperoni and beef back in the skillet over low heat. Add the seasonings and marinara sauce. Stir to combine. Cut up the Velveeta into small cubes and add to the mixture. 4.  Stir until all is melted and combined. 5.  I like to then put this into a small (1 quart) size Crock Pot and keep it on low to serve. Serve with crackers, Scoops or whatever you like.

Pizza Burgers Ingredients: 1 med onion chopped 1 tsp  cooking oil 1 lb lean ground beef 1 can(s) (10)oz tomato soup 1/4 c water 1 Tbsp italian seasoning 3 Tbsp butter 1 Tbsp garlic salt 32 slice pepperoni (chopped) 2 c shredded mozzerella Directions: 1 Start by adding the onions and a drizzle of canola or vegetable oil in a large skillet on medium high heat. Heat through. Add the ground beef and cook all the way through,. Once the meat is cooked,add chopped pepperoni, add the tomato soup, water and pizza seasoning. Reduce to low and let simmer. 2 While the meat and sauce are simmering, preheat the oven on broil and spread the butter evenly on each English muffin half. Sprinkle with garlic salt. Pop these under the broiler on a cookie sheet for about 2 minutes or until they begin to brown just on the edges. 3 Take out of the oven and top each English muffin with about 1/4 cup of the meat and sauce mixture. Top each of those with the c...

CINNAMON-SUGAR PIZZA MADE WITH CRESCENT ROLLS Ingredients : 1/4 cup butter *make sure butter is cold* 1/4 cup sugar 1/4 cup brown sugar 1/4 tsp cinnamon dash of salt 1/2 cup flour 1 can Pillsbury Crescent Rolls Directions: Preheat oven to 400 degrees F Cut in butter to sugars, cinnamon, and salt and flour to form crumbs. On an ungreased cookie sheet, separate crescent roll dough into 8 triangles. Sprinkle crumbs on top. Bake at 400 degrees for 8-12 minutes. After they were cooked and cooled I cut them into smaller triangles but you can leave them big too! GLAZE 1/2 cup powdered sugar *I like my glaze thicker, so if the glaze is too runny, just add more powdered sugar to get yours to the desired consistency.* 1 Tbsp. softened butter 1-1/4 tsp. vanilla 1 to 1-1/2 Tbsp. milk Blend together and drizzle over Sugar Crumb Crispies

BEST HOMEMADE PIZZA EVER What You’ll Need : 2 C. warm tap water 2 T. SAF-instant yeast (I keep a 1 lb. bag in the freezer) 2 T. sugar 1 T. olive oil 1 tsp. salt 4 – 5 C. all purpose flour melted butter for brushing, about 2 T. How to Make It : Place the water, yeast, sugar and oil in a stand mixer with a dough hook. Allow the yeast to proof (foam up) for 5-6 minutes. (Note: Even though I am using instant yeast, I still wait for it to foam just to make sure the yeast is still alive.) Add the flour, starting with 4 C. into the bowl and mix together till it begins to pull away from the side of the bowl. Stop the mixer and touch the dough to see how it feels. If it is too sticky add a little more flour, if it does not feel sticky, then do not add more flour (this will depend on the humidity where you live). Remove the dough to a floured work surface and need for 2-3 minutes. Form into a ball and place in a lightly greased bowl, drizzle about a tsp. of olive oil over the top and...

Ingredients: 2 tsp (10 mL) olive oil, divided 2 pkg (11 oz) refrigerated French bread dough (see Cook’s Tip) 1 jar (12 oz) marinated artichoke hearts, drained and patted dry (about 1 1/4 cups/300 mL) 1 8-oz (250-g) block mozzarella cheese 1 medium red bell pepper 1/2 cup (125 mL) pitted ripe olives 2 garlic cloves, pressed 1/4 tsp (1 mL) salt 1/4 tsp (1 mL) coarsely ground black pepper 2 oz (60 g) Parmesan cheese, divided Chopped fresh parsley (optional) Directions: 1.Preheat oven to 400°F (200°C). Brush Large Round Stone with Handles with 1 tsp (5 mL) of the oil. Place one package of the dough onto Large Grooved Cutting Board. Using a sawing motion, cut dough in half lengthwise with Color Coated Bread Knife; slice each dough half crosswise into 16 half moons for a total of 32 half moons. Repeat with remaining dough. Arrange dough over baking stone, leaving a 1/2-in. (1-cm) border around edge and spacing 1/2 in. (1 cm) apart; brush with remaining oil. Bake 14-16 minutes or until cru...