Cranberry Orange Relish
Nancy L. Spoolman/Terry Seehuetter
1 lb. fresh cranberries
2 small oranges, quartered
1 large apple, cored and pared

Put all through grinder. Stir in 1 1/2 cups sugar. Chill or freeze in airtight container. Makes 3 cups.
Garden Ranch Pizza
Nancy L. Spoolman/Pampered Chef
Ingredients:

2  packages (10 ounces each) refrigerated pizza crust
1/2  cup mayonnaise
1/2  package (1 ounce) ranch seasoning and salad dressing mix (2 tablespoons)
1  garlic clove, pressed
2  cups (8 ounces) shredded mozzarella cheese, divided
1  cup chopped broccoli
1/2  cup diced red bell pepper
1  medium carrot
1/2  cup pitted ripe olives, sliced
1/4  cup (1 ounce) grated fresh Parmesan cheese

Directions:

1.  Preheat oven to 425ºF. Lightly sprinkle Large Round Stone with flour. Unroll both packages of pizza dough and arrange side by side on baking stone, shaping into a circle. Roll dough to edge of baking stone, pressing seams to seal using lightly floured Baker's Roller(TM).

2.  In Classic Batter Bowl, combine mayonnaise, ranch seasoning mix and garlic pressed with Garlic Press; mix well using Stainless Steel Whisk. Spread mixture evenly over crust to within 1/2 inch of edge using Small Mix 'N Scraper(R). Top with half of the mozzarella cheese.

3.  Chop broccoli using Food Chopper. Dice bell pepper using Utility Knife. Crinkle cut carrot using Crinkle Cutter. Slice olives using Egg Slicer Plus(R). Sprinkle broccoli, bell pepper, carrot and olives over pizza; top with remaining mozzarella cheese. Grate Parmesan cheese over pizza using Deluxe Cheese Grater.

4.  Bake 18-22 minutes or until edges are golden brown. Remove from oven; cool 10 minutes. Cut using Pizza Cutter; serve using Mini-Serving Spatula.

Yield: 16 servings or 24 sample servings

Nutrients per serving: Calories 200, Total Fat 10 g, Saturated Fat 2.5 g, Cholesterol 15 mg, Carbohydrate 19 g, Protein 8 g, Sodium 480 mg, Fiber less than 1 g

Shopping List:
2     packages (10 ounces each) refrigerated pizza crust
1/2  cup mayonnaise
1     package (1 ounce) ranch seasoning and salad dressing mix
1     garlic clove
1     package (8 ounces) shredded mozzarella cheese
1     small head broccoli
1     small red bell pepper
1     medium carrot
1/2  cup pitted ripe olives
1     1-ounce block fresh Parmesan cheese

©The Pampered Chef, Ltd.,2000
Italian Sausage Calzones
Nancy L. Spoolman/Pampered Chef
1/2 lb Italian sausage, cooked and crumbled
1/2 cup shredded mozzarella cheese
1 can (8 ozs) pizza sauce
2 tblsp. fresh snipped parsley
1 garlic clove, pressed
2 packages (10 ozs each) refrigerated pizza crust (2 crusts)
1 oz fresh Parmesan cheese, grated (1/4 cup)
Additional pizza sauce (optional)

Preheat oven to 375. In small batter bowl, combine sausage, mozzarella cheese, pizza sauce, parsley and pressed garlic.

Unroll pizza crusts; place side by side on cutting board. Using a pizza cutter, cut each crust into six squares, for a total of 12 squares. Divide filling evenly onto centers of squares using a medium scoop. Gather four corners of each square up over filling; twist together to seal. Place calzones, seam side up, into a stoneware muffine pan. Using a cheese grater, grate Parmesan cheese over calzones.

Bake 25-30 minutes or until golden brown. Remove from pan. Serve with additional pizza sauce, if desired.

©The Pampered Chef, Ltd.,2000
Taco Dip
Nancy L. Spoolman/Paula Rahn
10 oz. cream cheese
16 oz. sour cream
Small jar of taco sauce or picante sauce

Blend the sour cream, cream cheese and taco sauce.

Shredded lettuce
Sliced black olives
Shredded cheese
Chopped Tomatoes

Spread cream cheese mixture on flat pan. Top with shredded lettuce, sliced black olives, shredded cheese and chopped tomatoes. Dip with your Doritos or Taco chips.
Jalapeno Brownies
Nancy L. Spoolman/Phyllis Vandeventer
2/3 cup semisweet chocolate chips
1/2 cup butter
4 large eggs
1/2 teaspoon salt
2 cups sugar
1 teaspoon vanilla
1 1/4 cups all-purpose flour
1/4 cup unsweetened cocoa powder
5 large jalapeno peppers, minced
6 to 8 Thai chilies, minced
3/4 cup walnuts, toasted and chopped



Preheat oven to 350 degrees. Lightly oil a 9- by 13-inch pan.
Melt butter and chocolate chips together in a double boiler. Set aside to cool.
In a large bowl, whisk or beat the eggs with the salt until foamy. Add the sugar and vanilla and beat until well blended. Add the chocolate-butter mixture and stir until just combined.
Add the flour and cocoa powder and mix until almost blended. Fold in the jalapenos, chilies and nuts.
Transfer batter to the prepared pan and bake until the top forms a cracked crust and the inside looks slightly moist, 30 to 35 minutes. Allow to cool, then cut into squares and dust with powdered sugar.
Makes 12 large brownie
Cheesy Burger Dip
Melana Schmidt
CHEESY BURGER DIP

2# Velveeta Cheese
1 can Rotel Tomatoes
2 cans cream of mushroom soup
2 # lean hamburger
1 small onion
1 pkg. chili seasoning (optional)
Tortilla chips

Brown ground beef with chopped onion. Drain. Set aside. Melt Velveeta Cheese slowly, adding tomatoes as it melts. Add mushroom soup; simmer on low, stirring frequently. Add drained ground beef; stir until incorporated on LOW. Serve with tortilla chips.

Note: (I find that the chili seasoning is a bit too much for spicy-ness, so I leave it out. The Rotel tomatoes are enough.)