Recipes Included On This Page Cherry Cream Pizza with Tuxedo Topping on a Bran Cereal Crust Chicken Teriyaki Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	* Exported from MasterCook * Cherry Cream Pizza with Tuxedo Topping on a Bran Cereal Crust Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Volume 15-09 Sep 2012 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Crust: 3 cups Fiber OneŽ original bran cereal 1/2 cup butter or margarine -- melted 1/4 cup sugar 1 teaspoon vanilla Topping: 8 ounces fat-free cream cheese -- (1 package) softened 1/3 cup sugar 3/4 teaspoon almond extract 21 ounces cherry pie filling -- (1 can) 1 1/2 ounces semisweet baking chocolate -- chopped (1/4 cup) 1 1/2 ounces white chocolate baking bar -- chopped (1/4 cup) Heat oven to 375F. Spray 12-inch pizza pan with cooking spray. Place cereal in resealable food-storage plastic bag; seal bag and crush cereal with rolling pin or meat mallet (or crush in food processor). In medium bowl, mix cereal, melted butter, 1/4 cup sugar and the vanilla. Press evenly on bottom and 1/2 inch up side of pizza pan. Bake 10 minutes. Just before serving, in medium bowl, beat cream cheese, 1/3 cup sugar and the almond extract with electric mixer on medium speed until smooth. Spread evenly over cereal mixture. Spread with pie filling. In small microwavable bowl, microwave semisweet chocolate on High about 1 minute or until chocolate can be stirred smooth. In another small bowl, repeat with white chocolate. Drizzle chocolates over filling; cool slightly. Cut into wedges. Makes 12 servings You can use a 13x9-inch pan instead of the 12-inch pizza pan. Cut into squares. AuthorNote: Cookie pizza for a crowd? This one has an easy crunchy bran cereal crust with a delicious cream cheese, cherry and chocolate top. Source: "The Betty Crocker Kitchens, General Mills" S(Formatted by Chupa Babi): "Sept 2012" Contributed to the FareShare Gazette by Chupa; 20 September 2012. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 182 Calories; 8g Fat (38.8% calories from fat); 3g Protein; 25g Carbohydrate; trace Dietary Fiber; 22mg Cholesterol; 186mg Sodium. Exchanges: 1/2 Lean Meat; 1 1/2 Fat; 1 1/2 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * Chicken Teriyaki Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 15-09 Sep 2012 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 chicken thighs -- trimmed; with skin and bone pepper 2 teaspoons vegetable oil 1/2 cup soy sauce 1/2 cup sugar -- I use 1/4 cup 2 tablespoons mirin -- or use 2 tbsp dry white wine plus 1 tsp sugar 2 teaspoons fresh ginger -- grated 1 garlic clove -- minced 1/2 teaspoon cornstarch 1/8 teaspoon red pepper flakes Pat the chicken dry with paper towels, then season with pepper. Heat the oil in a 12-inch nonstick skillet over medium high heat just until smoking. Add chicken, skin-side down. Weigh down the chicken with a heavy pot and cook until the skin is a deep mahogany brown and very crisp, 15 to 20 minutes. (The chicken should be moderately brown after 10 minutes. If it is very brown, reduce the heat; if it's still pale, increase the heat.) Remove the weight and flip the chicken over. Reduce the heat to medium and continue to cook, without the heat, until the second side is brown and the chicken is thoroughly cooked, about 10 minutes. Meanwhile, whisk together the soy sauce, sugar, mirin, ginger, garlic, cornstarch and pepper flakes together. When cooked, transfer the chicken to a plate and pour off all of the fat from the skillet. Whisk the soy mixture to recombine, then add to the skillet and return to medium heat. Return the chicken to the skillet, skin- side up and spoon the sauce over the top. Continue to simmer until the sauce is thick and glossy, about 2 minutes longer. NOTES: "A splatter screen (or an inverted large strainer or colander) is helpful for controlling the spatter that occurs when the second side of the chicken browns. This is a fair amount of soy sauce in this dish so there is no need to salt it before serving. Plain steamed rice makes a good accompaniment." Cooking Method: Stovetop Publication: America's Test Kitchen Family Cookbook Exported from A Cook's Books - Recipe Management for Macintosh. Contributed to the FareShare Gazette by Sue; 13 September 2012. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 536 Calories; 31g Fat (52.5% calories from fat); 34g Protein; 29g Carbohydrate; trace Dietary Fiber; 158mg Cholesterol; 2201mg Sodium. Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 1 Vegetable; 3 1/2 Fat; 1 1/2 Other Carbohydrates.

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