Spoon on top after the pizza is baked, it does not matter what kind of pizza that you make, also great for baked focaccia

Amounts listed yield enough topping for one 12-inch pizza

Use only plum tomatoes for this

Ingredients:

1-1/2 cups chopped plum tomatoes (2 medium tomatoes)

1/2 cup fresh basil leaves, thinly sliced

1 tablespoon olive oil

2 garlic cloves, minced

1/8 teaspoon dried thyme

1/2 teaspoon balsamic vinegar

1/2 teaspoon salt

fresh ground black pepper, to taste

freshly grated Parmesan cheese, optional

Plan ahead this needs to chill for at least 4 or more hours before using

INGREDIENTS:

2 tablespoons chopped fresh basil(can use more)

1 tablespoon olive oil

2 teaspoons dried oregano

1-1/2 teaspoons sugar

1 garlic clove, minced

1 (14.5-ounce) can petite-cut diced tomatoes, undrained(use only petite-cut)

1 (6 ounce) can tomato paste

seasoned salt and fresh ground black pepper, to taste

INSTRUCTIONS:—————————————-

Combine first 7 ingredients in a medium bowl.

Season with salt and pepper to taste.

Refrigerate for at least 4 hours or more before using.

Posted on recipezazz.com

Taken from my “Favorites” folder!

Yield about 3 cups

INGREDIENTS:

1 cup sour cream

2 (4 ounce) packages crumbled blue cheese

2 (3 ounce) packages cream cheese, softened

1 garlic clove, minced

1/4 cup diced yellow onion

2 teaspoon hot sauce, or to taste

10 bacon slices, cooked and crumbled

fresh ground black pepper, to taste

assorted crackers

INSTRUCTIONS:—————————————————-

Process first 5 ingredients in a blender or food processor until smooth, stopping to scrape down sides.

Stir in half of bacon, then season mixture with black pepper to taste.

Cover and chill 2 or more hours.

Let stand at room temperature 15 minutes before serving.

Sprinkle with remaining bacon.

Serve with crackers.

You will also find this recipe on Recipezazz.com

Taken from my “Favorites” folder!

Yield about 3 cups

INGREDIENTS:

1 (10 ounce) package frozen chopped spinach, thawed (cooked according to package directions, hand-squeezed as dry as possible)

1 cup mayonnaise (do not use salad dressing)

2 teaspoons hot sauce, or adjust to heat level

1 (3 ounce) package cream cheese, very soft

1 small onion, finely chopped

2 garlic cloves, minced

1-1/2 cups freshly grated Parmesan, divided

1/2 teaspoon fresh ground black pepper

1/2 teaspoon paprika

toasted baguette slices

INSTRUCTIONS:——————————————

In a bowl combined spinach, mayonnaise, hot sauce, cream cheese, onion, garlic, 1 cup parmesan cheese, and black pepper until thoroughly combined.

Spoon the mixture in a baking dish.

Sprinkle evenly with 1/2 cup parmesan cheese, then the paprika.

Bake in a preheated 350 degree F oven until hot in center and lightly browned on top (about 25 to 30 minutes).

Serve hot to spread on baguette slices.

You will also find this recipe on Recipezazz.com

Servings 4

INGREDIENTS:

1/2 cup butter, softened

1/4 teaspoon garlic powder (or to taste)

1/2 cup freshly grated Parmesan cheese

8 slices Italian bread

8 provolone cheese slices

INSTRUCTIONS:———————————————

Stir together butter with Parmesan cheese and garlic powder; spread on 1 side of each bread slice.

Place 4 bread slices, buttered sides down, on wax paper.

Layer 4 bread slices on wax paper each with 2 provolone cheese slices, and top with remaining bread slices, buttered sides up.

Cook sandwiches in batches on a hot griddle or in a nonstick skillet over medium heat, gently pressing with a spatula, 3 minutes on each side or until golden brown or until cheese melts.

Cut each sandwiches in half.

You will also find this recipe posted on www.recipezazz.com

An easy meal to make with your prepared pesto, this is really good I’ve made it many times with my pesto, amounts are really only a guideline you can adjust to amounts you like

Servings 4

INGREDIENTS:

4 ounces uncooked angel hair pasta

1-1/4 pounds uncooked peeled and deveined large shrimp

1/4 cup prepared pesto, divided

1-1/2 cups halved grape tomatoes

fresh grated Parmesan cheese

INSTRUCTIONS:——————————————

Cook pasta according to package directions, omitting salt; drain then transfer to a bowl and toss with a little oil to prevent sticking.

In a large skillet cook the shrimp in just a small amount of oil until the shrimp turns pink; toss with 2 tablespoons pesto and the halved grape tomatoes.

Stir in pasta and 2 more tablespoons of pesto (can use more pesto) heat through over low heat stirring.

Top Parmesan with cheese.

Salad amounts are only a guideline you can adjust as desired, plan ahead the dressing must chill for a few hours or more before using

Servings 6-8

INGREDIENTS:

Dressing:

3/4 cup sour cream

1/4 cup buttermilk

1 garlic clove, minced

1 tablespoon canned minced chipotle chile in adobo sauce

1 teaspoon ground cumin

1 teaspoon chili powder

1 tablespoon fresh lime juice

1/4 cup fresh minced cilantro

salt and fresh ground black pepper, to taste

Salad:

1 large romaine heart, chopped (or 1 small head lettuce, chopped)

2 grilled chicken breasts, chopped

1-1/2 cups grape OR cherry tomatoes, halved

1/2 avocado, peeled and diced

1 red onion, sliced

1 (15-ounce) can black beans, rinsed and drained

1  (8 ounce) can whole-kernel corn, rinsed and drained

INSTRUCTIONS:————————————————-

To prepare dressing; whisk all ingredients until combined; chill for 2 hours or more.

To prepare salad, combine lettuce and remaining ingredients in a large bowl; drizzle dressing over salad, then toss gently to coat.

Serve immediately.