Easy Time Holiday Squares

Easy Time Holiday Squares [good any time, not just for holidays]

1-1/2 C. sugar

1 C butter

4 eggs

2 C flour

1 Tbs lemon extract

1 can cherry pie filling



Combine all ingredients and spread into greased 9x13 pan. Before baking mark off 20 squares and put 1 heaping tablespoon pie filling in the center of each square.

Bake in a preheated 350 degree oven for 45 minutes. Sprinkle with powdered sugar & cut into squares

Thinnest Crust Pizza with ricotta and mushrooms

Tried another new recipe. Very tasty. Forgot to take a picture.

2 tsp. olive oil, plus more for baking sheets
2 - 12 inch sandwich wraps
2  oz asiago cheese shredded, [1 cup]
2/3 C part skim ricotta
1 pkg. white mushrooms( 10 oz.) trimmed and thinly sliced
1 small red onion thinly sliced
salt & pepper

Preheat oven to 450 with racks in lower and upper thirds. Brush two rimmed baking sheets with oil, place one wrap on each sheet, brush with 1 tsp oil.

Sprinkle wraps with asiago, then small dollops of ricotta. Sprinkle with mushrooms and onion, season with salt and pepper.

Bake pizzas until crust is crisp and very brown all over, 20 to 25 minutes, rotating sheets from top to bottom and front to back halfway through baking. Cut in slices and serve. Note; it can be difficult to cut with some pizza cutters, so a very sharp knife might work better.

Caprese Pesto Margherita Stackers

Tried a new recipe yesterday. It was quite successful  at the party. Takes a little to put them together, but worth it.

Caprese Pesto Margherita Stackers
1 container (8oz.) fresh mozzarella ciliegine cheese(24 cherry size balls)
1 can Pillsbury refrigerated bread sticks(12 breadsticks)
3 Tbs. basil pesto
1 Tbs extra virgin olive oil
2 Tbs grated Parmesan cheese
24 frilled toothpicks
24 grape tomatoes
24 fresh basil leaves

Directions

1. heat oven to 375. Spray 24 mini muffin cups with no-stick cooking spray. Drain cheese balls, pat dry with paper towels.

2. On work surface, unroll dough; separate into 12 breadsticks. Cut each breadstick in half crosswise; press each 1/2 into 3x2 inch rectangles

3.Spread rounded 1/4 tsp of the pesto lengthwise down the center of each rectangle. Place cheeseball on each rectangle. Carefully stretch dough around cheese; pinch edges to seal completely.[take extra care to make sure they are pinch good and no holes for the cheese to escape]; place seam side down in muffin tin. Brush with oil, sprinkle with Parmesan.

4. Bake 14 to 20 minutes until deep golden brown. Cool in pan 5 minutes. Carefully remove from pan. With each toothpick, spear tomato and basil leaf. insert into cheeseball. Serve warm.