Crab Pizza

Down a few posts I made the Crab & Ricotta Cannelloni and I mentioned I had some of my "Crab mixture" leftover so guess what I made a Crab PIZZA! I completely surprised myself how good it was...I must put it on here! okay so first I'll remind you of what the "Crab mixture" consists of!

"Crab Mixture"

1 cup whole milk ricotta cheese
3/4 cup grated Parmesan
1 egg yolk
1/2 cup chopped fresh basil leaves
1 pound lump crab meat
1/4 teaspoon salt
1/4 teaspoon freshly ground white pepper

Before even starting anything preheat oven to 450 then lower the heat to 425!!!!
I bought some all ready made pizza crust. spread olive oil along the crust, add 2tablespoons of the Olive Oil onto the surface of the pizza crust, spread a thick layer of Alfredo sauce {really any kind!} I sprinkled a 1/2 teaspoon of garlic powder, onion powder, basil, & salt & pepper. Then sprinkle a layer of Mozzarella cheese. Next I placed the "Crab mixture" all over the Mozzarella til it was good and covered {probably a good 8oz of Crab}. In a sauce pan I sauteed mushrooms with Olive Oil & placed them over the the "Crab mixture" and finished with the rest of my Mozzarella scattered all over and topped with sprinkle of basil and DONE!

Place in the oven at 425 for 7 1/2 to 10 min.

It's that easy & so GOOD!!! Enjoy!!!

Apple Raisin Betty

This is another recipe from the Food Network but from another amazing cook Sandra Lee! She is always so fun to watch b/c of how she has a theme all thought out the kitchen as well as the meal and table setting! All I'm going to say about this dish is OMG!!!! Yes....it is that good!

Ingredients
Butter flavored cooking spray
2 (21-ounce) cans apple pie filling (recommended: Comstock)
1 teaspoon ground cinnamon
3 packets instant oatmeal with raisins and spice, divided (recommended: Quaker Oats)
6 tablespoons butter, divided
Directions
Preheat oven to 375 degrees F. Spray a 9 by 13-inch casserole dish with butter flavored cooking spray.



Spread half of the apple pie filling in the bottom of the casserole dish. Sprinkle with the cinnamon and 1 1/2 packets of oatmeal. Dot with half the butter. Repeat with remaining ingredients.

Cover with foil and bake for about 1 hour. Remove from oven and let sit for 5 minutes before serving.

Enjoy!!!

Crab & Ricotta Cannelloni

Ok ...I'm a HUGE fan of the Food Network channel and this week I've been watching it like crazy and one of my fav's on the show is Giada De Laurentiis and her show Everyday Italian...I just love her! She made this Crab and Ricotta Cannelloni and I made it last night for dinner and you all must try...it was so yummy!!! & the recipe makes quite a bit! I still have leftovers of the crab mixture!



Ingredients
1 box (8 ounces) cannelloni or manicotti pasta (about 12 shells)
1 cup whole milk ricotta cheese
3/4 cup grated Parmesan, plus 1/4 cup for sprinkling
1 egg yolk
1/2 cup chopped fresh basil leaves
1 pound lump crab meat
1/4 teaspoon salt
1/4 teaspoon freshly ground white pepper
Bechamel Sauce, recipe follows



Directions
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta.
In a large bowl, mix together ricotta, 3/4 cup Parmesan, egg yolk, basil, crab, salt, and pepper.
Preheat oven to 350 degrees F.
Fill the cannelloni with the crab mixture and place in a buttered baking dish. Top the filled cannelloni with the Bechamel Sauce and sprinkle with the remaining Parmesan cheese. Bake until bubbly and the top is golden brown, about 15 to 20 minutes. Serve immediately.
Bechamel Sauce:
5 tablespoons unsalted butter
1/2 cup all-purpose flour
4 cups whole milk, warmed
1/2 teaspoon salt
1/4 teaspoon freshly ground white pepper
Pinch freshly grated nutmeg
In a medium saucepan, melt the butter over medium heat. Add the flour and whisk until smooth, about 2 minutes. Gradually add the warm milk, whisking constantly, until the sauce is thick, smooth, and creamy, about 10 minutes (do not allow the sauce to boil). Remove from the heat and stir in the salt, pepper, and nutmeg. (The sauce can be made up to 3 days ahead. Cool and then cover and refrigerate.)


It was so simple & it tasted like I worked on it for hours!!!