Ham & Pesto Pizza

Jul 20, 2015

Simple ingredients. Big on taste! Ready in just 20-25 minutes, this recipe is quick and easy to make using store-bought pizza dough! 

Ingredients

• I can (13.8 oz) Pillsbury refrigerated classic pizza crust
• 1/2 cup smoked ham, diced
• 6 tablespoons Pesto
• 1 cup Kraft Italian Five Cheese Shredded Cheese
• 1/2 cup sliced onion
• 1/4 cup sliced celery

Directions

1. Preheat oven to 400°F. Spray pizza pan or a 13×9-inch pan with non-stick spray.
2. Unroll pizza crust dough on pan; press dough to edge of pan. Bake 10 to 12 minutes or until light golden brown.
3. Meanwhile, saute onion and celery over medium heat until onion is just softened.
4. Spread pesto over pizza crust. Spread cheese over pesto, then add onion, celery and ham.
5. Return pizza to oven, and bake 6 to 11 minutes until crust is golden brown and cheese is bubbly. Let stand 3-5 minutes before slicing.

Oreo Cookie Cupcakes

Jul 20, 2015

Sweet morsels of delicious Oreo cookies embedded in rich chocolate cupcakes, and topped with a cream cheese frosting. Plus, there’s a hidden surprise at the bottom! Can you say OMG! so good!?

Makes: 24 cupcakes   Total time: 25-30 minutes plus cooling time

Ingredients

• 1 pkg (14.3 oz) Oreo Creme Sandwich Cookies (regular)
• 1 pkg Devil’s Food Cake Mix
• 1 pkg (8 oz) cream cheese, softened
• 1/2 cup butter, softened
• 3 3/4 cups powdered sugar
• 1 teaspoon vanilla extract
• 1 pkg (14.3 oz) Oreo Creme Sandwich Cookies (or Mini Oreos), for decoration, optional (you won’t need all the cookies)
• cupcake paper liners

Directions

1. Preheat oven to 350°F. Place cupcake liners in cupcake pans.
2. Mix cake mix according to directions on package. Set aside.
3. Place one Oreo Cookie in the bottom of each cupcake liner.
4. Coarsely chop half of the remaining cookies; fold gently into cake mix. Fill cupcake liners with the mix.
5. Bake for 15 minutes, or as directed on cake mix package (cupcakes are done when a toothpick inserted into center comes out clean).

For the frosting: In a medium size bowl, cream together butter and cream cheese. Add vanilla extract. Slowly add powdered sugar and blend well. Place remaining Oreo cookies into a food processor and pulse until fine. Add to cream mixture, blending well.
Note: if frosting is too runny add a little more powdered sugar slowly, blending after each addition to test consistency. After cupcakes are completely cool, spread or pipe frosting onto cupcakes. Decorate with additional Oreo cookies (regular or mini size), if desired. You can also decorate the base of the frosting with a little finely crushed Oreo cookie.

If cream cheese frosting isn’t your thing, you can always make a cookies and butter cream frosting: Mix together 1 cup unsalted butter with 3-3 1/2 cups confectioners’ sugar. Add coarsely chopped Oreo cookies (use about 24 cookies), and gently blend together.