Born: July 25, 2007 10:11pm
Weighed: 9lbs 10oz
Mommy and baby are doing fine. Will update soon.
Tomato Basil Squares
From the Pampered Chef All the Best from Our Kitchen to Your
Prep time: 30 minutes Bake Time 15-20 minutes
1 pkg (10 oz) refrigerated pizza crust (or French)
2 cups (8 oz) shredded mozzarella cheese
¼ cup (1 oz) grated fresh parmesan cheese
2/3 cup mayonnaise
2 Tbsp snipped fresh basil leaves
1 garlic clove
4 plum tomatoes
1. preheat oven to 375. Using lightly floured Baker’s Roller, roll pizza crust to within 1 inch of edge of Rectangle Stone. Sprinkle curst with 1 cup of the mozzarella cheese; set aside.
2. Using Deluxe Cheese Grater, grate Parmesan cheese into Small Batter Bowl.
Add remaining mozzarella, mayonnaise, basil and garlic pressed with Garlic
Press; mix well.
3. Using Ultimate Slice & Gate fitted with v-shaped blade, slide tomatoes; arrange evenly over curst. Using medium Scoop, scoop cheese mixture evenly over tomatoes;
4. Bake 15-20 minutes or until curst in golden brown. Cut into squares; serve warm.
Yield: 20 servings
Calories 10; Total fat 9g; Saturated fat 2.5 g; Cholesterol 15 mg; Carbohydrate 8g;
Protein 4g; Sodium 210mg; Fiber 0g.
Hellman’s Potato Salad
5-6 meduim sized potatoes cubed
1/2 cup onion chopped
1 cup celery chopped
1 cup Hellman’s Mayo
2 T. White vinegar or pickle juice**
1 1/2 t. Salt
1 t. Sugar
1/4 t. ground black pepper
1 TBSP of yellow mustard**
Boil the potatoes and drain. Mix all the spices, Mayo, Vinegar, and combine with the warm drained potatoes and the onions, and celery. Top with the hard boiled eggs. and put in the fridge. Chill well before eating for best flavor.