Friday, December 24, 2010

Cranberry Banana Bread

Categories: Breads, Cranberries

Yield: 8 Servings

2 2/3 c Sugar

      1 c  Water
4 c Fresh cranberries

1 3/4 c Sifted flour
1/2 tsp Salt
2 tsp Baking powder
1/4 tsp Baking soda
1/3 c Butter,melted
2 Eggs,beaten
1/2 c Chopped walnuts
1 c Mashed banana
1/4 c Cranberry juice,reserved

           -- from cooked
-- berries,option
2 tb Granulated sugar,optional
2 tb Grand Marnier,optional

From "The California Heritage Cookbook," the Junior League of Pasadena.

In a large saucepan, bring 2 cups sugar and the water to a boil, stirring to dissolve the sugar. Add the berries and simmer over low heat for 10 minutes or until berries pop open. Cool. Drain the berries, reserving the juice and measuring 1 cup of berries for use in the bread.

Sift together the flour, salt, baking powder and baking soda. In a large bowl, combine 2/3 cup sugar, the butter, eggs, walnuts, banana and berries. Add the flour mixture to the berry mixture, stirring until blended. Pour the mixture into a greased and lightly floured 9x5x3: loaf pan. Bake in a preheated, 350'F. oven for 1 hour or until a toothpick inserted in the center comes out clean.

For a topping (optional) combine the cranberry juice, 2 tablespoons sugar and the Grand Marnier in a small saucepan and stir over low heat until heated through. Poke a few holes in the baked loaf and pour on the topping. Cool 10 minutes in the pan. Turn the loaf out on a rack and cool completely. Wrap in foil and store one day before slicing. Makes 1 loaf.

Nutritional analysis per serving: 360.4 calories; 8.6 grams total fat; (3.8 grams saturated fat); 4 grams protein; 22.4 grams carbohydrates; 71.7 milligrams cholesterol; 169.4 milligrams sodium.

Curried Chicken or Turkey with Noodles

by CannyWomen - Sue on December 17, 2010

Dice up a small onion.

Chop up some celery – about a cup.

Dice up about 2-3 cups of leftover chicken or turkey.

In a medium sized pot, melt a couple tablespoons of butter. Add the onion and celery and cook until the onion is transparent.

When the onion is cooked, stir in 2 tablespoons all purpose flour and 1 tablespoon curry powder (mild). Mix well.

Add about a half cup of milk and stir until well blended.

Add the diced chicken (or turkey) and mix it all together well. Heat and add more milk if necessary to thin the sauce – but not too thin! Adjust the intensity of the curry. Add salt and pepper if desired.

Serve it up with broad egg noodles and a veggie or two. We always had green peas with it – it just seems to be right with peas. Enjoy!!!

Ham Glaze

Whole cloves
1/2 cup Hy-Vee apple jelly
1-1/2 tsp Hy-Vee lemon juice
1/2 tsp Hy-Vee ground cinnamon
1/8 tsp nutmeg


Tortellini Pizza Bake


1 (19 oz) package frozen Grand Selections cheese tortellini
2 (15 oz each) cans Hy-Vee pizza sauce
1 (6 oz) pkg Canadian-style bacon, optional
1 (6.5 oz) can Hy-Vee mushrooms stems & pieces, drained
1 (3.8 oz) can Hy-Vee sliced ripe olives, drained
1/2 cup Hy-Vee shredded Italian-blend cheese


Preheat oven to 350 degrees.

Combine frozen tortellini, Canadian-style bacon, pizza sauce, mushrooms and olives in an ungreased 2-quart casserole dish. Cover.

Bake 40 minutes, stirring halfway through, or until tortellini is tender. Sprinkle with cheese. Bake, uncovered, 5 minutes more or until cheese is melted.


Serves 6 (1 cup each).

Nutrition Facts

Nutrition information is provided as a resource. Values will vary depending on specific ingredients used.
Serving Size: 1
Number of Servings: Serves 6 (1 cup each).
Amount Per Serving:
Calories: 360
Calories from Fat: 99

Amount per Serving
% Daily Value*
Amount per Serving
% Daily Value*
Total Fat 11g
Carbohydrates 50g
Dietary Fiber 7g
Saturated Fat 4g
Calories 360kcal
Cholesterol 30mg
Protein 17g
Sodium 990mg
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.


Tuesday, December 21, 2010


Essential to most Cajun dishes, this lively blend of spices
can be used in place of salt.

1/4 Cup of salt
2 Tbsp. cayenne pepper
2 Tbsp. paprika
1-1/2 Tbsp. onion powder
1 Tbsp. freshly ground black pepper
1 Tbsp. freshly ground white pepper
1 Tbsp. garlic powder
2 tsp. dried basil
1 tsp. chili powder
1/4 tsp. dried thyme
1/4 tsp. ground mustard
1/8 tsp ground cloves

Combine all ingredients in a small jar.
(The spice mix can be stored in a tightly
covered glass jar in a cool dry place out of
direct light for up to 4 months.) Makes about
3/4 cup.


Sunday, December 19, 2010

Chicken & White Bean Soup

: February/March 2005, The EatingWell Healthy in a Hurry Cookbook (2006), The EatingWell Diabetes Cookbook (2005)

4.2 out of 5 stars based on 41 reviews

Once again, rotisserie chickens can really relieve the dinner-rush pressure-especially in this Italian-inspired soup that cries out for a piece of crusty bread and a glass of red wine.

Makes 6 servings, 1 1/2 cups each

Active Time:

Total Time:


  • 2 teaspoons extra-virgin olive oil
  • 2 leeks, white and light green parts only, cut into 1/4-inch rounds
  • 1 tablespoon chopped fresh sage, or 1/4 teaspoon dried
  • 2 14-ounce cans reduced-sodium chicken broth
  • 2 cups water
  • 1 15-ounce can cannellini beans, rinsed
  • 1 2-pound roasted chicken, skin discarded, meat removed from bones and shredded (4 cups)


  1. Heat oil in a Dutch oven over medium-high heat. Add leeks and cook, stirring often, until soft, about 3 minutes. Stir in sage and continue cooking until aromatic, about 30 seconds. Stir in broth and water, increase heat to high, cover and bring to a boil. Add beans and chicken and cook, uncovered, stirring occasionally, until heated through, about 3 minutes. Serve hot.

Tips & Notes

  • Make Ahead Tip: Cover and refrigerate for up to 2 days.


Per serving: 199 calories; 4 g fat (1 g sat, 2 g mono); 48 mg cholesterol; 10 g carbohydrates; 0 g added sugars; 22 g protein; 2 g fiber; 345 mg sodium; 340 mg potassium.

Nutrition Bonus: Selenium (19% daily value), Iron (15% dv).

1/2 Carbohydrate Serving

Exchanges: 1 starch, 2 1/2 lean meat


Yield: 20 servings
Source: "Forbidden Foods Diabetic Cooking" by Maggie Powers


- 3/4 cup dried apricots, divided
- 1/3 cup water
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 3/4 teaspoon cinnamon
- 1/4 teaspoon baking soda
- 1 egg
- 1/2 cup granulated sugar
- 1 tablespoon canola oil
- 1 tablespoon grated lemon zest
- 1 teaspoon vanilla
- 2 teaspoons powdered sugar


Preheat the oven to 350 degrees F.
Spray an 8x8-inch baking pan with nonstick cooking spray.

In a small saucepan, simmer 1/2 cup of teh apricots in
the water, covered, for 2 minutes. Cool, but do not drain.
In a small bowl, diced the remaining apricots.

Meanwhile, in a medium bowl, whisk together the flour, baking
powder, cinnamon, and baking soda. Stir in the diced apricots.

In a blender, add the cooled apricot mixture and puree,
about 1 minute. Add the egg, granulated sugar, oil, zest,
and vanilla and mix until just blended, about 30 seconds.

Pour this mixture into the middle of the flour mixture and stir
until just combined. Spread in the prepared pan and bake until
golden brown and edges begin to crust, 18-20 minutes.

Sprinkle powdered sugar over the warm bars. Cool before cutting.

Nutritional Information Per Serving (1 bar):
Calories: 59, Fat: 1 g, Cholesterol: 11 mg, Sodium: 38 mg,
Carbohydrate: 12 g, Dietary Fiber: 1 g, Sugars: 7 g, Protein: 1 g
Diabetic Exchanges: 1 Carbohydrate

Saturday, December 18, 2010

Nana’s Creole Pecan Cake Bars

I have been looking for healthier holiday cookies this year and these are sounding pretty enticing to me. Modifications for my needs are in parentheses but these don't need much changed.

Nana’s Creole Pecan Cake Bars

: November/December 2010

4.2 out of 5 stars based on 22 reviews

These decadent pecan date bars are a bite-size alternative to holiday pecan pie.

"We love this recipe so much that friends and family want to try it many other ways. So far the original is king but replacing the raisins with tart dry cherries, adding one cup of semi-sweet chocolate chunks and reducing the pecans to 2...

4 dozen bars

Active Time:

Total Time:

Nutrition Profile


  • 1 cup all-purpose flour (I use King Arthur gluten free flour)
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, at room temperature
  • 2 cups packed light brown sugar (I will use evaporate cane sugar and a little molasses instead, I think)
  • 3 large eggs, at room temperature (see Tip)
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1 teaspoon freshly grated nutmeg
  • 3 cups chopped pecans
  • 1 cup raisins, preferably golden
  • 1 cup finely chopped pitted dates


  1. Preheat oven to 300°F. Coat the bottom and sides of a large (17-by-12-inch) baking sheet with cooking spray, then line with parchment paper.
  2. Sift flour, baking powder and salt together in a medium bowl.
  3. Cream butter and sugar in a mixing bowl with an electric mixer on medium-high speed. Add eggs one at a time and beat until creamy. Add vanilla and beat until combined.
  4. Add half the flour mixture to the creamed mixture and stir until well combined. Add cinnamon and nutmeg; stir until blended into the mixture completely. Add pecans, raisins and dates to the rest of the flour mixture. (Coating the dried fruit and nuts helps distribute them in the mix.) Stir the flour-coated fruit and nuts into the batter. Do not overstir. Evenly spread the batter into the prepared baking pan with a spatula. (Coat the spatula with cooking spray, if necessary, to make spreading easier.)
  5. Bake for 45 minutes. Run a knife around the edges of the pan to loosen the sides. Cool in the pan on a wire rack for 45 minutes. Invert onto a large cutting board and remove the parchment. Cut into 48 squares.

Tips & Notes

  • Make Ahead Tip: Store airtight for up to 3 days or freeze for up to 3 months. | Equipment: 17-by-12-inch baking sheet, parchment paper
  • Tip: To bring an egg to room temperature, set it on the counter for 15 minutes or submerge it (in the shell) in a bowl of lukewarm (not hot) water for 5 minutes.


Per bar: 132 calories; 7 g fat (2 g sat, 3 g mono); 18 mg cholesterol; 17 g carbohydrates; 9 g added sugars; 1 g protein; 1 g fiber; 43 mg sodium; 90 mg potassium.

1 Carbohydrate Serving

Exchanges: 1 carbohydrate (other), 1 1/2 fat


Wednesday, December 15, 2010

First Snowfall Brownies

First Snowfall Brownies

* Prep Time: 10 min.

* Bake Time: 20 min.

* Decoration Time: 10 min.

* Yield: Makes 24 brownies.


* 1 box (22.5 oz.) brownie mix

* 1 3/4 cups chopped DOVE® Brand Milk Chocolate

* 1 cup prepared vanilla frosting

* 2 cups M&M’S® Brand Chocolate Candies

* 18 foil cupcake liners

* 2 regular size cupcake pans

* ...Resealable plastic bag


* 1. Prepare brownie mix according to directions on box. Add DOVE® Brand Milk Chocolate to batter before filling paper lined cupcake cups.

* 2. Bake in a preheated oven at 350°F for approximately 15 to 20 minutes. Cool completely.

* 3. Transfer 1 cup vanilla frosting to resealable plastic bag; make a small snip off corner. Pipe snowflakes on top of each brownie cupcake. Decorate top randomly with M&M’S® Brand Chocolate Candies.

I made mine with the mini muffin pan.

Tuesday, December 14, 2010

Spiced Apple Cider Muffins

: Winter 2004, The Essential EatingWell Cookbook (2004)

4 out of 5 stars based on 29 reviews

Cider doughnuts, a New England harvest treat, inspired these spice-happy muffins. A crumbly streusel topping made with a small amount of butter provides a delicious finish.

Spiced Apple Cider Muffins Recipe

1 dozen muffins

Active Time:

Total Time:

Nutrition Profile




  • 2 tablespoons packed light brown sugar
  • 4 teaspoons whole-wheat flour
  • 1/2 teaspoon ground cinnamon
  • 1 tablespoon butter, cut into small pieces
  • 2 tablespoons finely chopped walnuts, (optional)


  • 1 cup whole-wheat flour
  • 1 cup all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 tablespoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 large egg
  • 1/3 cup packed light brown sugar
  • 1/2 cup apple butter, such as Smucker's
  • 1/3 cup maple syrup
  • 1/3 cup apple cider
  • 1/3 cup low-fat plain yogurt
  • 1/4 cup canola oil


  1. Preheat oven to 400°F. Coat 12 muffin cups with cooking spray.
  2. To prepare streusel: Mix brown sugar, whole-wheat flour and cinnamon in a small bowl. Cut in butter with a pastry blender or your fingers until the mixture resembles coarse crumbs. Stir in walnuts, if using.
  3. To prepare muffins: Whisk whole-wheat flour, all-purpose flour, baking powder, baking soda, salt, cinnamon and nutmeg in a large bowl.
  4. Whisk egg and brown sugar in a medium bowl until smooth. Whisk in apple butter, syrup, cider, yogurt and oil. Make a well in the dry ingredients; add the wet ingredients and stir with a rubber spatula until just combined. Scoop the batter into the prepared muffin cups (they’ll be quite full). Sprinkle with the streusel.
  5. Bake the muffins until the tops are golden brown and spring back when touched lightly, 15 to 25 minutes. Let cool in the pan for 5 minutes. Loosen edges and turn muffins out onto a wire rack to cool slightly before serving.


Per muffin: 209 calories; 7 g fat (1 g sat, 3 g mono); 21 mg cholesterol; 34 g carbohydrates; 4 g protein; 2 g fiber; 162 mg sodium; 40 mg potassium.

2 1/2 Carbohydrate Serving

Exchanges: 2 starch, 1 fat

Monday, December 13, 2010


Yield: 24 bars
Source: "The Eating Well Diabetes Cookbook"


- 1 cup dried apricots, divided
- 1/2 cup water
- 3/4 cup whole-wheat pastry flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 large egg
- 1 large egg white
- 1/4 cup canola oil
- 2 tablespoons honey
- 1 teaspoon vanilla extract
- 3/4 cup chopped bittersweet chocolate (6 ounces)
or semisweet chocolate chips, divided
- 1/4 cup sliced almonds


Preheat oven to 350 degrees F.
Coat a 7-by-11-inch baking pan with cooking spray.

Combine 1/2 cup dried apricots and water in a small
saucepan; bring to a simmer over medium heat. Cover
and cook for 2 minutes. Remove from heat and set aside
to cool. Coarsely chop the remaining 1/2 cup apricots.

Whisk flour, baking powder, baking soda and salt in a medium bowl.

Puree the cooked apricots and any remaining cooking liquid in
a food processor. Add egg, egg white, oil, honey and vanilla;
process until smooth. Add the flour mixture, 1/2 cup chocolate
and the chopped apricots; pulse just until combined. Scrape the
batter into the prepared pan, spreading evenly. Sprinkle with almonds.

Bake the bars until lightly browned and a toothpick inserted in
the center comes out clean. Let them cool in the pan on a wire rack.

Melt the remaining 1/4 cup chocolate in a double boiler over
barely simmering water or in the microwave on Medium for 30 to 60
seconds. Spoon the chocolate into a ziplock bag, cut off the tip
of one corner and drizzle the melted chocolate over the cooled
bars. Let stand for about 10 minutes before cutting into the bars.

Nutritional Information Per Serving (per bar (1/24 of recipe):
Calories: 96, Fat: 5 g, Cholesterol: 9 mg,
Carbohydrate: 12 g, Protein: 2 g, Fiber: 2 g, Sodium: 51 mg
Diabetic Exchanges: 1 Other Carbohydrate, 1/2 Fat

Wednesday, December 8, 2010

Cajun Chicken Bites with Raspberry Mustard Dipping Sauce

Cajun Chicken Bites with Raspberry Mustard Dipping Sauce Recipe

Cajun Chicken Bites with Raspberry Mustard Dipping Sauce Recipe
Photo by: Crisco®
Rating 5

  • 8 Servings
  • Ready In Time 35 minutes


  • 1-1/2 cups Pillsbury BEST® All Purpose Flour
  • 1 cup finely chopped pecans
  • 1 tbsp. dried oregano
  • 2 tsps. ground cumin
  • 1 tsp. dried thyme
  • 1/2 tsp.cayenne pepper
  • 1 tsp. salt
  • 12 tbsps. Crisco® Light Olive Oil, divided or 12 tbsps. Crisco® Puritan Canola Oil with Omega-3 DHA, divided
  • 4 whole chicken breasts, skinned, boned and cut into 1-inch pieces

  • 1 cup Smucker's® Seedless Red Raspberry Jam
  • 2 tbsps. Dijon mustard, or to taste
  • Hot sauce, to taste (optional)


  • Combine the flour, pecans, oregano, cumin, thyme, cayenne and salt in a shallow dish.
  • Place 6 tablespoons of the oil in a small, shallow dish. Dip each chicken piece first in the oil, then in the flour mixture to coat well.
  • Heat 3 tablespoons of the remaining oil in a large skillet over medium heat. Add half of the chicken pieces and sauté until browned on all sides and cooked through. Remove from the pan and keep warm. Repeat with the remaining oil and chicken.
  • Serve the chicken bites with toothpicks and Raspberry Mustard Dipping Sauce.
  • Raspberry Mustard Dipping Sauce
  • Combine the preserves with the mustard in a small bowl. For a spicy version, add hot sauce to taste. Yield: 8 servings.

Cajun Chicken Bites with Raspberry Mustard Dipping Sa

Monday, December 6, 2010

Jeff Merriman's Chewy Triple Ginger Cookies


Prep Time: 15 mins

Total Time: 23 mins

  1. heat oven to 350
  2. combine flour, powdered ginger, soda, cinnamon, cloves, salt and cayenne if using. set aside.
  3. cream brown sugar, shortening and butter until fluffy.
  4. add eggs molasses and beat until blended.
  5. add flour mixture just until blended.
  6. gently stir in crystalized ginger and fresh ginger, cover and refrigerate dough for 1 hour.
  7. shape dough in 1 inch balls and roll in white sugar or powdered sugar -- or nothing and place on a baking sheet. may flatten SLIGHTLY not too much or they loose thier chewiness, or not at all.
  8. bake 8-10 minute cookies will be soft. check at 8 min.DO NOT OVERBAKE.

Chewy Triple Ginger Cookies

Serving Size: 1 (93 g)

Servings Per Recipe: 10

The following items or measurements
are not included below:

crystallized ginger

Amount Per Serving
% Daily Value
Calories 387.1
Calories from Fat 141
Total Fat 15.7 g
Saturated Fat 5.7 g
Monounsaturated Fat 5.9 g
Polyunsaturated Fat 3.0 g
Trans Fat 0.0 g
Cholesterol 33.3 mg
Sodium 423.9 mg
Potassium 375.2 mg
Magnesium 56.3 mg
Total Carbohydrate 58.5 g
Dietary Fiber 1.1 g
Sugars 30.6 g
Protein 3.9 g

Everyday Celebrations

Whether it's a night of noshing, a cookie exchange or a potluck, we have the mix-and-match recipes to help you create your perfect meal.
Make it special»


Spiced Citrus Sweet Potatoes with Cranberries 4 hours

Spiced Citrus Sweet Potatoes with Cranberries

Using a slow cooker makes these sweet potatoes simple to prepare and keeps them out of the way during other holiday cooking.

  • 9 cups peeled and cubed sweet potatoes
  • 1 can pineapple in juice (drained and reserve juice)
  • 1 1/2 cups cranberries or currants
  • 1- 1/2 teaspoons ground cinnamon
  • 1 1/2 teaspoons vanilla
  • 4 tbsp agave
  • 1/3 cup pulp free orange juice (unsweetened)
  • 1 tsp finely grated orange peel
  • 1/2 cup or more chopped walnuts

Spray interior of slow cooker with nonstick cooking spray. Place sweet potatoes and cranberries in a slow cooker. Place remaining ingredients, except and walnuts, into a small mixing bowl and stir well to combine. Pour mixture over cranberries and sweet potatoes. Cook covered, on high, for 4 hours or on low for 6 hours. Before serving, stir in walnuts. Serve warm.

Number of Servings: 6 -8

Paulissa's Sombrero Salad

1 can black beans, drained and rinsed
1 can navy beans, drained and rinsed
1 can kidney beans, drained and rinsed
2 c. frozen corn, thawed (tossed in with the beans when rinsed and it will be thawed by the time you're finished rinsing)
1 onion, finely diced
2 stalks celery, chopped
1 c. Annie's Naturals roasted red pepper dressing
1 pkg Al Fresco sundried tomato chicken sausage with basil and tomatoes

Open cans of beans and dump into colander to rinse, add corn and rinse until water is clear and corn is thawed, about 2 minutes. In large bowl, mix beans and corn. Chop onion and celery finely, add to bean mixture.

Broil sausage, cool and thinly slice. Add to bean mixture. Toss all ingredients with salad dressing and chill at least 8 hours or overnight to allow flavors to meld.

12 one cup servings

NOTE: The sausages are pre-cooked so you may skip the broiling if you desire. I broiled the sausage to kick up the flavor a bit.

Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 183.3
  • Total Fat: 3.5 g
  • Cholesterol: 17.5 mg
  • Sodium: 357.3 mg
  • Total Carbs: 24.3 g
  • Dietary Fiber: 7.1 g
  • Protein: 10.0 g

Sunday, December 5, 2010

Friendship Soup

The dry mix ingredients:
1/2 cup dried green split peas
1/4 cup medium pearl barley
1/2 cup dried lentils
1/2 cup uncooked long grain rice
1 cup uncooked pasta
2 teaspoons Italian seasoning
2 pkgs. onion soup mix (total 2-1/2 oz.)

Additional ingredients needed when preparing soup:
1 lb. ground meat (sirloin, turkey breast, or chicken)
3 qt.s water
1 28 oz. can diced tomatoes, undrained

Soup preparation:
Set pasta aside for later use. In Dutch oven, use medium heat to cook ground meat until no longer pink. Drain. Add water, tomatoes and soup mix and bring to a boil. Reduce heat, cover and simmer 45 minutes. Stir in pasta. Cover and simmer 15 minutes to 20 minutes or until the pasta, peas, barley and lentils are tender. Freezes well. Yield: 4 quarts.
16 servings. 1 serving= 1 cup

Nutrient value per serving, based on a 1,500 calorie diet:
Exchanges: 1-1/2 Starch; 1 Lean Meat
Calories: 168
Calories from fat 27
Total Fat: 3g (6%)
Saturated Fat: 1g (7%)
Cholesterol: 18 mg (6%)
Sodium: 396 mg (17%)
Total Carbohydrate: 25 g (11%)
Dietary Fiber: 4g(20%)
Sugars: 3g
Protein: 11g

This recipe appeared in the November 2010 issue of TOPS News (magazine when you are a TOPS member) and was served by our Area Captain at the Christmas party. She also gave as a prize the dry ingredients to make this soup. Neat gift idea.

Friday, December 3, 2010

Creamy Orzo with Ham and Peas

serves: 6-8

1 lb. orzo
2 T. olive oil
1/4 cup onion, finely chopped
1 garlic clove, minced
1 lb ham, cubed
1 cup frozen peas, thawed
1 1/4 cups half-and-half
3/4 cup Parmesan cheese
salt and pepper to taste

Directions: Cook orzo according to package directions; drain, reserving 1 cup of liquid. Meanwhile in skillet heat oil over medium heat. Add the onion and garlic; saute until tender (about 2 minutes). Add the ham and cook until heated through. Stir in the half-and-half and peas. Add the orzo and Parmesan and toss to coat. Stir in some of the reserved liquid, until pasta is desired consistency. Season with salt and pepper. Serve!


Ron Christian's Mashed Potato Pizza

1/2 lb thick sliced bacon
2-4 ounces of sour cream
3-4 ounce cream cheese
4 tbsp Butter
Granulated garlic, onion
Large pizza doe
1-2 cups of mild cheddar

Preheat the oven to 375 degrees F (175 degrees C). Cook bacon in a large deep skillet over medium heat until crisp. Drain, crumble and set aside.

Spread pizza dough on pizza pan, bake 5-10 mins till lightly golden, then let cool for a few minutes. Then spread a light layer of sour cream over pizza.

Add milk, cream cheese, and granulated garlic, granulated onion, kosher salt to mashed taters.

Spread mashed potatoes over the dough, leaving a small crust around the outside if you want. Sprinkle the cheese and bacon evenly over the potatoes.

Bake the pizza in the preheated oven until the cheese is melted and bubbly, 10-15 mins.
Let cool for 2 minutes, then slice into wedges and top each one with a small dollop of sour cream. And chives (green oinions) if desirable.