Dessert Pizza!

Dessert Pizza

• Strawberries, kiwi, bananas
• 1 package Sugar Cookie Mix
• 8 ounces Cream Cheese, softened
• 1/4 cup powdered sugar
• 1 teaspoon vanilla

Directions

Crust: Preheat oven to 350. Slightly grease the bottom of a pizza pan. Prepare sugar cookie mix as directed and spread evenly on the bottom of pizza pan. Bake at 350 for 8-10 minutes or until slightly brown around outside of crust. Cool completely.

Cream Cheese Layer: Beat cream cheese, confectioner’s sugar & vanilla until smooth & creamy. Spread on cooled cookie crust.

Fruit: Wash, dry & cut fruit as necessary. Arrange on top of cream cheese layer in a circle pattern, starting from the outside and going in.If frozen, just thaw before laying out

Pizza Night!

 

Pizza Dough (1 pizza)

• 3 cups all-purpose flour
• 1 (.25 ounce) package active dry yeast 
• 2 tablespoons vegetable oil
• 1 teaspoon salt
• 1 tablespoon white sugar
• 1 cup warm water (110 degrees F/45 degrees C)

     Directions

     1. Combine flour, salt, sugar, and yeast in a large bowl. Mix in oiil and warm water. Let sit and rise for 20-30 minutes. Spread out on a large pizza pan. Top as desired.

     2. Bake at 375 degrees C (190 degrees C) for 20 to 25 minutes

 
Alfredo Pizza

• Broccoli
• Alfredo Sauce
• Mozzarella cheese (4 cups)
• Parmesan cheese (1 cup)

     Directions
 

1.Sauté broccoli and spinach. Stir occasionally.

2. Spread 1 tablespoon of olive oil onto each pizza crust.

3. Spoon half of the Alfredo and spinach onto each , broccoli onto crust.

4.Top each pizza with half of the mozzarella cheese and Parmesan cheese.

5. Bake at 400 degrees

Pesto Pasta

• Bell Peppers
• Red Onions
• Tomatoes
• Olives
• Artichoke Hearts
• Feta Cheese
• Mozzarella (optional)

    Directions
   1. Spread pesto onto pizza crust
   2. Saute bell peppers and red onions first
   3. Top pizza with tomoates, bell peppers, olives, red onions, artichoke hearts and fetta cheese
   4. Bake at 400 degrees
 
 

Meat Lovers

• 1 (4-ounce) turkey Italian sausage link
• 1 cup sliced mushrooms
• 1 cup thinly sliced red bell pepper
• 1 cup thinly sliced orange bell pepper (or green)
• 1 cup thinly sliced onion 
• 1/4 teaspoon crushed red pepper
• 3 garlic cloves, thinly sliced
• 3/4 cup marinara sauce
• 4 ounces fresh mozzarella cheese, thinly sliced

    Directions

   1. Heat oil in a large nonstick skillet over medium-high heat. Remove casing from sausage.

   2. Add sausage to pan; cook 2 minutes, stirring to crumble.

   3. Add mushrooms, bell peppers, onion, crushed red pepper, and garlic; sauté 4 minutes, stirring occasionally.

   4. Spread sauce over dough, leaving a 1-inch border. Arrange cheese evenly over sauce.

   5. Arrange turkey mixture evenly over cheese. Bake at 500° for 15 minutes or until crust and cheese are browned.

   6. Cut into 12 wedges.

 

Tuesday, January 15th: Pasta Night!

Chicken Pesto Veggie Pasta

• 1 box bow tie pasta
• 1 cup asparagus (cut)
• 1 1/4 cup mushrooms
• 1 red Pepper (sliced)
• 1 cup onions (chopped)
• 2 cloves garlic
• 2 cups chicken (cubed)
• 1 can artichoke hearts (rinsed/drained)
• 2 jars pesto (3/12 ounces each)
• 1/8 teaspoon red pepper flakes
• 1 cup (4 ounces) parmesan cheese
• 1 cup brocoli
• 1 cup cherry tomatoes

     Directions

1. Cook pasta, add asparagus and broccoli (at least 3 minutes).
2. Sauté mushrooms, red pepper, garlic, and onions until soft (add in artichokes and tomatoes along with salt and pepper).
3. Cook chicken
4. Toss together with pesto and cheese
5. Enjoy!

Garlic Bread

• 1 loaf of bread
• Dried parsley (pesto)
• Butter
• Olive Oil
• Sea Salt
• Garlic powder
• Pepper
• Mozzarella
• Parmesan

     Directions

1. Slice loaf
2. Mix mozzarella, parmesan, butter, garlic powder, and dried parsley (pesto) in bowl
3. Spread across loaf
4. Preheat oven at 375 degrees
5. Wrap loaf in foil
6. Bake in oven for 15-20 min
7. Cut and Serve

Caesar Salad

• Olive Oil
• 6 Garlic cloves
• 3 cups Croutons
• Lemon Juice
• 1 tsp Worsheshire Sauce
• Black Pepper/Salt
• 1 Romaine Lettuce
• 6 tbsp Parmesan Cheese
• Mustard
• Red Wine Vinigar

      Directions

1. Mince 3 cloves of garlic and combine in a small bowl with 3/4 cups mayo, 2 tsp of parmesan, 1 tsp of worcherser sauce, 1 tsp mustard, and 1 tbsp lemon juice. Season to taste with salt and pepper, and refrigerate until needed
2. Heat oil in a large skillet over medium heat.
3. Cut 3 cloves of garlic and add to the hot oil. Cook and stir until brow then remove garlic from pan.
4. Add 3 cups of bread cubes (croutons) to hot oil. Cook until lightly browned. Remove from oil and season with salt and pepper.
5. Tear 1 head of Romaine lettuce into bite sized pieces and place in a large bowl. Toss with dressing and remaining 4 tbsp parmesan. Mix in croutons

Cherry (Or Apple) Crumble

• Ice Cream
• 1 9'' pan
• 6 tbsp butter
• 1 1/8 cup flower
• 1/2 rolled oats
• 6 tbl brown sugar
• 1/8 tsp salt
• Pecans
• 2 ounce of cherry (or apple) filling

      Directions

1. Preheat oven to 375 degrees
2. Melt butter and mix with oats, flower, brown sugar, and salt, then cover the bottom of the pan
3. Spread cherries or apples across bottom of pan
4. Crumble more of the earlier mixture on top along with pecans
5. Bake for 40-45 min

St. Peter's College Dinners!

Hi everybody! So, we at St. Peter's thought it would be a great idea to start documenting all of the delicious concoctions that we make for you all each week. Each week I'll be posting the recipes from the previous Tuesday so you all can recreate the meals at home! Quick shout out to all of the folks that come and dine with us each week. You guys have no idea how much it means to us when we see you all enjoying our grub. We hope you all keep coming and invite more of your friends! Good luck with the cooking, and enjoy!