It is sooooo incredibly hot today!!! It is really even to hot to go to the pool! I used to think that the yard was supposed to be a lush green color but right now it seems to be a muted shade of brown. Bill and I are starting to schedule our Fall and I am looking forward to it cooling off a little!
Here are a few yummy recipes I found:
Chipolte Chicken Pizza
Prep Time: 15 Min Total Time: 25 Min
INGREDIENTS
1 can (11 oz) Pillsbury® refrigerated thin pizza crust
1 cup Thick ‘n Chunky mild salsa
1/2 to 1 chipotle chile in adobo sauce, finely chopped (from 7-oz can)
1 package (5 oz) refrigerated cooked Southwestern-style chicken breast strips
1/4 cup chopped onion
1/2 cup chopped red bell pepper
1/2 cup chopped green bell pepper
1 1/2 cups shredded Mexican cheese blend (6 oz)
DIRECTIONS
1 Heat oven to 400°F. Spray or grease 15×10-inch or larger dark or nonstick cookie sheet. Unroll dough on cookie sheet; starting at center, press dough into 15×10-inch rectangle. 2 In small bowl, mix salsa and chipotle chile; spread to within 1/2 inch of edges of dough. 3 Top with chicken strips, onion and peppers; sprinkle with cheese. 4 Bake 10 to 12 minutes or until crust is golden brown and cheese is melted.
Chipotle chiles are jalapeño chiles that are dried and smoked.
Orange Cream Dessert Squares
Prep Time: 25 Min Total Time: 3 Hours and 35
INGREDIENTS
1 roll (16.5 oz) refrigerated sugar cookies
2 tablespoons grated orange peel (from 2 large oranges)
2 packages (8 oz each) cream cheese, softened
1/4 cup sugar
1/2 cup Sweet Orange Marmalade
1 teaspoon orange-flavored liqueur or 1/4 teaspoon orange extract
2 Eggs
3 tablespoons whipping (heavy) cream
2 drops orange food color (or 2 drops yellow and 1 drop red food color)
1 1/2 teaspoons LAND O LAKES® Butter
1/2 cup white vanilla baking chips
DIRECTIONS
1 Heat oven to 350°F. Press cookie dough evenly on bottom and 1 inch up sides of ungreased 13×9-inch (3-quart) glass baking dish. (If dough is sticky, use floured fingers.) Sprinkle evenly with orange peel. 2 In medium bowl, beat cream cheese, sugar, marmalade and liqueur with electric mixer on medium-high speed about 1 minute or until well blended. Add eggs; beat about 2 minutes or until well blended and mixture is creamy. Spread evenly in crust. 3 Bake 29 to 36 minutes or until crust is golden brown and center is set. Cool 1 hour. 4 In small microwavable bowl, microwave whipping cream and food color uncovered on High about 30 seconds or just until boiling. Add butter and baking chips; stir until chips are melted. Spread mixture evenly over bars. Refrigerate about 1 1/2 hours or until chilled and firm. 5 To serve, cut into 6 rows by 4 rows, using thin, sharp knife and wiping blade occasionally. Cover and refrigerate any remaining dessert squares.
Enjoy! I have a Fresh Peach Dessert for you to try coming on Thursday along with some other recipes! Stay Cool!!
God Bless,
Janet Scott
0 Comments