Pizza with Lemon, Basil & Avocado

Pillsbury Pizza Crust (or homemade crust)
Pizza Sauce (I like Ragu)
Mozzarella Cheese, grated
Fresh or dried basil
Avocado, sliced
Lemon zest
Roma tomatoes, sliced

Roll out crust and bake according to package instructions for approximately 5 minutes. Remove from oven and top with sauce and cheese. Then add sliced tomatoes and sprinkle on lemon zest and basil to taste. Bake according to package instructions until crust is baked and cheese is melted. Remove from oven and top with sliced avocado.

Great served with a spinach salad!

My friend Laura and I had this kind of pizza at La Grande Orange Pizzeria and I had to try it at home. It was SO good! Perfect for a light summer pizza. We had it with a spinach salad with manchego cheese, shaved apples and pecan vinaigrette dressing.

Coconut Pecan Frosting

2/3 cup sugar
2/3 cup evaporated milk
2 egg yolks
1/3 cup butter
1/2 tsp. vanilla
1 1/3 cup coconut (or more depending on preference)
2/3 cup chopped pecans

Put first five ingredients in a medium pot. Cook over low heat, stirring constantly, until it thickens. When the first bubble appears, it should be done. Remove from heat and add coconut and pecans. Makes approx. 2 1/2 cups frosting. This frosting goes great with german chocolate cake.

Recipe from my mom. This is the dessert my dad would usually request for his birthday and Father's Day.

Lion House Rolls

2 c. warm water

2/3 c. nonfat dry milk (instant or non-instant)

2 Tb yeast

¼ c. sugar

2 tsp salt

1/3 c. butter or shortening

1 egg

5 to 5 ½ c. all purpose or bread flour

Combine water and milk powder; stir until milk dissolves. Add yeast, then sugar, salt, butter, egg and 2 cups flour. Mix on low speed until ingredients are wet, then on medium speed for 2 minutes. Add 2 cups flour; mix on low speed until ingredients are wet, then on medium speed for 2 minutes. Add about ½ c. flour and mix again. Dough should be soft, not overly sticky, and not stiff.

Place dough in a greased bowl; turn to coat. Cover and let rise until double in size. Turn dough over on floured surface so that it is floured on both sides. Gently flatten to 1 inch thick, then roll into a 18x8 inch rectangle, ¼ inch thick. Cut dough in half the long way, to make two 4 inch strips. Cut dough every two inches. Starting with the short (2 inch) end, roll the dough up and place on greased baking pans with the short end down. Let rise until doubled in size, about 1 to 1 ½ hours. Bake at 375° for 15 to 18 minutes or until browned. Brush with melted butter while hot. Makes 1 to 1 ½ dozen rolls. (Dough may be used for breadsticks as well – 375° for ~10 minutes.)

Recipe from Lion House via The Sisters Cafe.

Peanut Butter Balls

1/2 c. butter, softened

1 1/2 c. peanut butter (fresh ground peanut butter is great in this)

1 1/2 c. crushed graham crackers (crush, then measure; about 9-10 full crackers)

1 3/4 c. powdered sugar

1 tsp vanilla

pinch salt, opt

Mix all ingredients except powdered sugar. Add 1 cup of powdered sugar first, then add a little at a time until the desired consistency is reached (I like mine firm so I add it all). Good dipped in or drizzled with chocolate.

Recipe from Cindy Peterson.

Patricia's Potato Dish (aka Funeral Potatoes)

5 cups Hash Browns, shredded (can use frozen)
1 stick butter
1 can cream of chicken soup
1 cup sour cream
3/4 cup grated cheddar cheese
Salt & Pepper to taste

Mix and sprinkle additional cheese on top. Bake at 375* for 30-40 minutes.

Bethany's Chocolate Chip Oat Cookies

Cream together:

1 cup softened butter
2 eggs
1 1/2 cups brown sugar
1 tsp. vanilla

Add:

2 cups wheat flour
2 tsp. baking soda
2 1/3 cups rolled oats

Mix thoroughly. Stir in:

1 package chocolate chips
2 cups chopped nuts

Drop onto greased baking sheet. Bake at 350 for 10-12 minutes. Cool on baking sheets for 5 minutes before removing.

Oatmeal Carmelitas

Crust:

2 cups flour
2 cups quick rolled oats
1 1/2 cups brown sugar
1 tsp baking soda
1/2 tsp salt
1 1/4 butter, softened

Filling:

1 cup caramel ice cream topping
3 Tablespoons flour
1 cup semi sweet chocolate chips
1/2 cup chopped nuts

Heat oven to 350°F. Grease 13x9-inch pan. Lightly spoon flour into measuring cup; level off. In large bowl, combine all crust ingredients; mix at low speed until crumbly. Reserve half of crumb mixture (about 3 cups) for topping. Press remaining crumb mixture in bottom of greased pan. Bake at 350°F. for 10 minutes.

Meanwhile, in small bowl, combine caramel topping and 3 tablespoons flour; blend well.

Remove partially baked crust from oven; sprinkle with chocolate chips and nuts. Drizzle evenly with caramel mixture; sprinkle with reserved crumb mixture.

Return to oven; bake an additional 18 to 22 minutes or until golden brown. Cool 1 hour or until completely cooled. Refrigerate 1 to 2 hours or until filling is set. Cut into bars.