I have kind of been in a no-cooking funk. I don't know what it is- maybe it's just the "not being in my own kitchen" thing going on. Well anyway, last night I decided to make something worth talking about. So here it is...
Salad Topped Taco Pizza
Ingredients:
1lb. extra-lean ground beef
1 cup salsa
1 ready-to-use baked pizza crust (12in.)
1 cup Kraft Mexican Style Finely Shredded Four Cheese
1 large tomato, sliced
2 cups loosely packed torn mixed salad greens
2 tablespoons Kraft Classic Ranch Dressing
Directions:
Heat oven to 400 degrees. Brown meat in large skillet; drain. Stir in salsa; spread onto pizza crust. Top with cheese and tomatoes. Place on foil directly on oven rack . Bake 10 to 12 minutes or until crust is lightly browned and cheese is melted. Top with salad green; drizzle with ranch dressing.
**I did a little different variation than the actual recipe-- I prepared the meat with taco seasoning, and omitted the salsa and tomato. I let everyone add the salsa themselves. I, also, used just iceberg lettuce rather than spring greens. And we added avocado. I was also leery of the bottled ranch dressing, but it was delish on the pizza**
Savannah Banana Pudding
I don't even like Banana Pudding, but I'm pretty sure this recipe has changed the way I feel! It is AAMAZING!
Ingredients:
1- 8oz. cream cheese, softened
3 cups cold milk
2 pkg {3.4oz each} Vanilla Flavor Instant Pudding
35 square shortbread cookies, coarsely crushed, divided
5 bananas, sliced
1.5 cups thawed Cool Whip Whipped Topping
Directions:
Beat cream cheese in large bowl with mixer on medium speed until creamy. Gradually beat in 1 cup milk, mixing well after each addition. Gradually beat in remaining milk alternately with pudding mixes, then beat on low speed 2 minutes. Reserve 1/4 cup cookie crumbs; spread remaining crumbs onto bottom of 13x9 dish. Cover with layers of bananas, pudding mixture, and Cool Whip. Spinkle with reserved cookie crumbs. Refrigerate 3 hours.
**I used 35 vanilla wafers instead of shortbread cookies**
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