My Homemade "Little Pizzas" (Little pizza = BIG flavor)

1 (8 pk) can jumbo biscuits - any flavor, any brand as long as they are JUMBO

1/2 jar of spaghetti sauce or 1 jar of pizza sauce

1 tbsp of sugar

1 pk of Pepperoni

1/2 to 1 lb browned hamburger meat

1 can (or jar) of sliced mushrooms, drained

1 onion (minced)

1 Green pepper

shredded mozzarella cheese - The amount of cheese depends on how cheesy you want it

1/2 cup of bench flour (regular flour that you dust your board with to roll out the biscuits)

Preheat your oven to 350 or 375. I take a large flexible plastic cutting board that is smooth surfaced and dust it with flour and flour my rolling pin and roll out all of my biscuits into 6-8'' rounds depending on how big you want them. Dont worry -- they'll all look different. Once I have them all rolled out, I take two trays either pizza trays or rectangle (however they will fit) and arrange them so they are not overlapping.

Open your jar of spaghetti or pizza sauce and add in the sugar, put the lid back on and shake it up. Once its mixed in, I spread it evenly across the little rounds of biscuits and then I pile on the toppings and top it with cheese! Let it bake for 15-20 minutes until the bread part underneath is golden brown and the cheese is good and melted! If cooking 8 pizzas and using two pans, half way through cooking, switch the pans from top to bottom and bottom to top rack, just so all of the pizzas can be the same and cooked through.

You can use any pizza toppings you like: mushrooms, onions, pepperoni, peppers, cheese, sausage, hamburger, steak, tomatoes, etc.. whatever you normally like on your pizza! Get the kids involved. They'd love to get in there and help arrange "their own" little pizza and put the toppings on the way they want :)

This is what I made for dinner tonight - and I had a left over porterhouse steak that was marinated in my own special sauce and grilled and i took it and chopped it up and put it on the pizzas too. Anything goes! Just be sure and drain whatever you have before you put them on there, you dont want the pizzas to get watery, they'll take forever to cook and will never be crispy. If you want your pizza crust crunchy, right after you've rolled them out, go through and poke holes in them with a fork all over so the crust won't rise (called docking) and then bake the crust separately before you add on the toppings (called blind baking). Then you'll only have to have it in the oven long enough for the cheeese to melt and the toppings to soften.

Enjoy!

2 lb cinnamon raisin bread (breadmaker)

• 4 cups White bread flour
• 2 1/4 tsp bread machine yeast

• 2 tbs Margarine
• 1 tsp vanilla
• 2-2.5 tsp Ground cinnamon
• 1 1/2 cup Water
• 1/42 c Sugar
• 
  
• mixins
• Raisins
• 2 tsp Salt

Chocolate Eclair Pie (Sugar Free)

Chocolate Eclair Pie (Sugar Free)

(The picture is not mine -- but its similar. You can substitute Chocolate Cool Whip for the cool whip used in the top part, but it will no longer be sugar free)

4.5 cups of milk (divided 3 + 1.5 cups)

3 packets of sugar free french vanilla pudding (instant)

2 tubs of sugar free cool whip

1 packet of sugar free chocolate pudding (instant)

1 box of graham crackers

In an electric mixer, mix 3 cups of milk and 3 packets of french pudding mix; whip in 1 tub of the SF cool whip. Set aside. Mix 1.5 cups of milk with the chocolate pudding mix and whip in the other tub of SF cool whip. Set aside.

In the bottom of a 9 x 13 x 2 pan as follows:

Graham Crackers

French Vanilla Pudding

Graham Crackers

French Vanilla Pudding

Graham Crackers

French Vanilla Pudding

Graham Crackers

Chocolate Pudding

Chill overnight for the graham crackers to soften. Enjoy this guilt-free sweet treat!

Triple-Layer Mud Pie

Triple-Layer Mud Pie

Prep Time: 15 min

Total Time: 3 hr 15 min

Makes: 10 servings

What You Need!

3 squares BAKER'S Semi-Sweet Chocolate, melted

1/4 cup canned sweetened condensed milk

1 OREO Pie Crust (6 oz.)

1/2 cup chopped PLANTERS Pecans, toasted

2 cups cold 2% milk

2 pkg. (3.9 oz. each) JELL-O Chocolate Instant Pudding

1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided

Make It!

MIX chocolate and condensed milk; pour into crust. Sprinkle with nuts.

BEAT 2% milk and pudding mixes with whisk 2 min.; spoon 1-1/2 cups over nuts. Stir 1/2 the whipped topping into remaining pudding; spread over pudding layer in crust.

TOP with remaining whipped topping. Refrigerate 3 hours.

Kraft Kitchens Tips

Size-Wise

Since this indulgent dessert makes enough for 10 servings, it's a perfect dessert to serve at your next party.

How to Toast Nuts

Preheat oven to 350°F. Spread pecans in single layer in shallow baking pan. Bake 5 to 7 min. or until lightly toasted, stirring occasionally.

Variation

Prepare substituting BAKER'S Bittersweet Baking Chocolate for the semi-sweet chocolate, increasing the sweetened condensed milk to 1/2 cup and substituting PLANTERS COCKTAIL Peanuts for the toasted pecans.

Turtle Pumpkin Pie

Prep Time: 15 min

Total Time: 1 hr 15 min

Makes: 10 servings

What You Need!

1/4 cup plus 2 Tbsp. caramel ice cream topping, divided

1 HONEY MAID Graham Pie Crust (6 oz.)

1/2 cup plus 2 Tbsp. chopped PLANTERS Pecans, divided

2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding

1 cup cold milk

1 cup canned pumpkin

1 tsp. ground cinnamon

1/2 tsp. ground nutmeg

1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided

Make It!

POUR 1/4 cup caramel topping into crust; sprinkle with 1/2 cup nuts.

BEAT dry pudding mixes, milk, pumpkin and spices with whisk until well blended. Stir in 1-1/2 cups COOL WHIP; spoon into crust.

REFRIGERATE 1 hour. Top with remaining COOL WHIP, caramel topping and nuts just before serving.

Kraft Kitchens Tips

Size-Wise

At 10 servings, this tasty pie is a perfect dessert to feed a crowd.

Creative Leftovers

Need some ideas for how to use the leftover canned pumpkin? Go to kraftfoods.com for recipe suggestions, such as Pumpkin Raisin Bars.

Note

Store leftover pie in refrigerator.