Feel free to substitute other favorite toppings and adjust all amounts, make certain that the feta cheese in on the bottom before layering other ingredients, fresh sliced plum tomatoes takes the place of pizza sauce

Servings 8

Ingredients:

2 (10-ounce) cans refrigerated pizza crust (such as Pillsbury)

1-1/2 tablespoons cornmeal

olive oil (as needed to cover the dough)

1 cup crumbled feta cheese

2 cups shredded mozzarella cheese, divided

3/4 cup sliced pitted Kalamata olives or brine-cured olives of choice

3 firm plum (Roma) tomatoes, sliced thinly

fresh ground black pepper

Instructions:————————————–

Set oven to 450 degrees F.

Coat a large baking sheet/jelly-roll pan with cooking spray the sprinkle with cornmeal.

Unroll the dough portions crosswise into prepared baking sheet, then pat the dough into a 15 x 12-inch rectangle in the pan slightly overlapping the edges.

Pinch the edges of the dough together to seal.

Brush the top of the dough generously with olive oil.

Bake for 2 minutes (450 degrees F).

Remove then sprinkle the feta cheese on top of the partially baked dough, followed by 1 cup mozzarella cheese, olives, then sliced tomatoes.

Sprinkle the sliced tomatoes with black pepper and a little salt.

Top with remaining 1 cup mozzarella cheese.

Bake an addition 12 minutes.

Purchased marinara sauce makes this easy or my marinara sauce posted on this site makes this extra special, yield is 4-6 you may double to serve 6-8

Notes for our test kitchen; this recipe was tested using Classico Marinara Sauce,  you may want to adjust the cream amount I would suggest to start with 1/3 cup

Servings 4

Ingredients:

1 (13-ounce) package three-cheese tortellini

1 (24-ounce) jar Classico Marinara Sauce (or use you favorite sauce)

1/3 to 1/2 cup heavy whipping cream (warmed just slightly in the microwave to about room temperature)

1 cup fresh grated Parmesan cheese, divided

seasoned salt or white salt

fresh ground black pepper

2 tablespoons butter, cubed

1 cup shredded mozzarella cheese

Instructions:————————————–

Set oven to 350 degrees F.

Grease an 11 x 7-inch baking dish or a similar size casserole dish.

Cook the cheese tortellini in boiling salted water until tender but still firm to the bite (do not cook until very soft it is suggested to undercook slightly) drain then transfer to a bowl.

In a saucepan heat the marinara sauce over medium heat until a very light simmer.

Reduce heat to low and stir in the whipping cream; simmer for about 4 minutes or until the mixture is completely heated through.

Remove for heat and stir in 1/2 cup Parmesan cheese, then season with salt and black pepper.

Add in the cooked tortellini and toss to coat, then transfer to baking dish.

Sprinkle with remaining 1/2 cup Parmesan cheese, then dot with 2 tablespoons butter.

Bake in a preheated oven for 22-25 minutes.

Sprinkle top with mozzarella cheese and return to oven until melted.

My favorite sweet kugel, it’s light, fluffy and melt in your mouth delicious, you can adjust the sugar amount

Servings 8

INGREDIENTS:

8 ounces uncooked wide egg noodles

2 cups sour cream

1 (8-ounce) package cream cheese, softened

1 (8-ounce) container cottage cheese

1/2 cup sugar

1/2 teaspoon salt

4 large eggs (or 5 small eggs)

1/2 cup melted butter

1 cup light raisins

2 tablespoons sugar

2 teaspoons cinnamon

INSTRUCTIONS:———————————

Preheat oven to 350 degrees F (oven rack set to the middle position).

Butter a 13 x 9-inch baking pan.

Cook the egg noodles according to package directions; drain and set aside.

In a food processor combine the sour cream, cream cheese, cottage cheese, sugar and salt; process until blended (about 15 seconds).

Add in the eggs and melted butter; process until incorporated (about 5-6 seconds).

Pour the creamed mixture and raisins over the cooked noodles; mix to combine.

Spread into baking pan.

In a small bowl combine 2 tablespoons sugar with cinnamon then sprinkle on top of the kugel.

Bake in a preheated oven for 45-50 minutes or until the center if firm and risen and the top is crisp.

Cool at least 30 minutes before serving (if you can wait that long lol!).

You will also find this recipe on Recipezazz.com

These are great to serve at a luncheon, brunch or a shower party, make certain to purchase the thin sliced bread, plan ahead there is a 5 hour chilling time for the rolls before serving, the amounts may be reduced by half to yield less

Yield 96 rolls

INGREDIENTS:

24 slices thin sandwich bread

1 (8-ounce) package cream cheese, very soft

1/2 cup mayonnaise

1/4 teaspoon  garlic powder

1 cup finely diced olives  (green or black or a mixture of both, can use pimiento-stuffed olives)

1/2 cup chopped toasted pecans

fresh ground black pepper

salt (optional and to taste)

INSTRUCTIONS:——————————————–

Slice the crusts off from each slice of bread.

Flatten the slices using a rolling pin.

Hand-squeeze or pat dry any excess moisture from the chopped olives.

In a bowl combine the cream cheese with mayonnaise and garlic powder until smooth and well combined.

Mix in the olives and pecans, then season with black pepper and a small amount of  salt if desired.

Spread about 2 tablespoons of the cream cheese mixture on one side of each bread slice, then roll up tightly.

Place a piece of plastic wrap fairly tightly around each roll.

Chill the rolls for at least 5 hours.

Remove the plastic wrap and slice each roll into 4 even slices.

You will also find this recipe on Recipezazz.com

I make these every year with my garden  pickling cucumbers, the longer you leave them chill the better the flavor will be so allow to chill for at least 7 days, or longer, make certain use use only kosher salt and don’t forget to scrub the outside skins of the cucumbers before using, I would suggest also to soak them in my veggie soak mixture that is posted on my site.

Here’s a tip; to scrub the cucumbers use a small nail brush

Yield 2 pounds pickles/ one 2-quart jar

Ingredients:

6 cups distilled bottled water (or boiled water then cooled)

1/4 cup kosher salt

2 tablespoons white vinegar

2 pounds small pickling cucumbers, thoroughly scrubbed

1/3 to 1/2 cup coarsely chopped fresh dill (use more if desired)

8-10 garlic cloves (coarsley chopped or sliced, use more if desired)

6-8 whole black peppercorns

1 (2-quart or 2-litre) glass jar (make certain to thoroughly clean the jar through your dishwasher or hot soapy water before using)

Instructions:—————————————–

For the brine;  in  a saucepan combine water with kosher salt and vinegar, bring to a boil over medium-high heat, then remove and cool to room temperature.

Pack the cucumbers, dill, chopped or sliced garlic and the peppercorns into the clean glass jar, then pour the cooled brine over covering the cucumbers completely.

Cover with a tight-fitting lid and store in the refrigerator for a minumum of 7 days.

Servings 6-8

INGREDIENTS:

6 large eggs (or extra large eggs)
2 cups heavy whipping cream
1 cup freshly  grated Parmesan cheese, divided
3 tablespoons all-purpose flour
2 teaspoons baking powder
1/2 cup butter
6 medium sweet onions, thinly sliced
2 teaspoons brown sugar or white sugar
4 large garlic cloves, finely chopped (can use more or less)
pinch cayenne pepper (optional)
seasoned salt or white salt and fresh ground black pepper

INSTRUCTIONS:————————————————–

Preheat oven to 350 degrees F.

Grease a 13 x 9-inch baking pan.

In a bowl combine eggs, cream and 1/2 cup Parmesan cheese, then mix in the flour and baking powder; set aside.

Melt the butter in a large skillet over medium-high heat; add in sliced onions with 2 teaspoons sugar; cook stirring for about 25 minutes or until a light golden color.

Add in garlic and cayenne pepper and continue cooking for another 3 minutes; cool slightly then mix into the egg mixture.

Season with seasoned salt and fresh ground black pepper.

Transfer to prepared casserole dish.

Sprinkle the top with 1/2 cup grated Parmesan cheese.

Bake for about 30-35 minutes or until set.

You will also find this recipe on Recipezazz.com