67774 easy rise thin crust Recipes

white bread, crusts removed, ham, thinly sliced, sharp cheddar cheese, grated and divided, eggs, beaten, salt, pepper, dry mustard (or up to 2 teaspoon), onion, minced, green pepper, finely chopped, worcestershire sauce (i use 2 teaspoon), whole milk, tabasco sauce, butter, corn flakes, crushed (or special k)

peach, peeled and thinly sliced, brown sugar, cornstarch, ground ginger, salt, refrigerated pie crust

strong bread flour, dried yeast, salt, olive oil, plus extra for drizzling

johnsonville mild italian sausage links, casings removed or 1/2 package (16 oz) johnsonville mild ground italian sausage, partially baked thin pizza crust (12-inches), pizza sauce, shredded mozzarella cheese, divided, chopped green pepper

pie crust (i use pillsbury ready to bake pie crusts), shredded mozzarella cheese, fresh basil, chopped, ripe tomatoes (plum tomatoes are best ), salt, pepper, olive oil

cream cheese, softened, sweetened condensed milk (not evaporated milk), frozen dark sweet cherries, chopped (about 2 cups), lemon juice, almond extract, frozen non-dairy topping, thawed, prepared graham cracker pie crusts (you can use oreo or chocolate crusts as well)

peanut butter, softened cream cheese, vanilla, sugar, cream, graham cracker pie crusts or 1 oreo cookie pie crust

self-rising flour, all-purpose flour, brown sugar, baking powder, salt, onion powder, beer, butter or margarine, melted

refrigerated prepared pizza crust, pizza sauce, pepperoni, thinly sliced, mushroom, sliced, green pepper, cut in 1/2 inch pieces, shredded mozzarella cheese

ready-to-use baked pizza crusts, philadelphia italian cheese and herb cooking creme, tomato, thinly sliced, fresh basil leaves , torn, kraft shredded mozzarella cheese

zucchini-potato soup - fast and easy, this is a quick and easy, as well as delicious soup for anytime of the year, chicken broth, zucchini (4 small), thinly sliced, potato, thinly sliced, onion, thinly sliced, eggs, lemon juice, salt and pepper to taste, in a large saucepan , bring the broth to a boil. add the zucchini, potato, and onion. reduce the heat and simmer, covered, for 15 minutes., in a small bowl, beat the eggs. add the lemon juice and 1/2 cup of the broth. stir into the soup. increase the heat to medium and heat for 1 minute, stirring constantly; do not boil. season to taste with salt and pepper and serve immediately., be careful when adding the lemon juice and eggs - to prevent curdling - temper by beating the eggs in a small bowl, adding the lemon juice and then add 1/2 cup. of the hot broth (after it has simmered the 15 min.); stir to blend; slowly add to hot soup., when soup is done , transfer to blender and puree until smooth.

ready-to-use baked pizza crust (12 in ), philadelphia italian cheese & herb cooking creme, tomato thinly sliced, fresh basil leaves torn, shredded mozzarella cheese

refrigerated pizza crust, shredded mexican four-cheese blend, divided, mayonnaise, chopped fresh basil, jarred minced garlic, salt, tomatoes, thinly sliced

cool whip, frozen limeade concentrate, thawed, sweetened condensed milk, lemon juice, in graham cracker pie crusts or 1 large pie crust.

jello gelatin, boiling water, sugar, vanilla, cream cheese (soft ), cream, thawed, graham cracker pie crust (or your own crust for a 9x13 pan)

ingredients for single-crust pie, king arthur unbleached all-purpose flour, salt, shortening, white vinegar, milk, ingredients for double-crust pie, king arthur unbleached all-purpose flour, salt, shortening, white vinegar, milk