Archives for posts with tag: vegetarian adaptable recipe

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2 tablespoons butter, softened
1/4 cup breadcrumbs
1/4 cup grated Parmesan cheese
4 8oz packages cream cheese at room temperature
1 cup feta cheese crumbled, with additional cheese set aside for garnish
4 large eggs
1 cup sour cream
1 14oz can artichoke hearts, drained and chopped
1 red bell pepper, chopped, with part of a second one for garnish
1 small can black olives (whatever you can find), drained and chopped (or Greek olives)
2-3 large garlic cloves, passed through a press
2 tablespoons fresh basil, chopped

Rub a 9″ springform pan with butter. In a small bowl, toss the breadcrumbs and the Parmesan cheese together, then spread them on the bottom of the pan like a crust. Set aside.

Oven preheated to 375F.

Use a mixer to beat the cream cheese until it’s fluffy, then add the feta, eggs and sour cream. Continue to beat until the mixture is smooth. With a spatula, fold in the red bell pepper, olives, garlic and basil.

Pour half of this mixture into the springform pan, then put in the artichoke hearts. Pour in the last half of the cheese mixture. Bake for around 50 minutes (but start checking earlier!) until the cheesecake is golden. Remove from the oven and allow to cool to room temperature. I left it in the pan to chill in the refrigerate overnight, but you should chill it for at least 8 hours. Unmold and sprinkle the rest of the chopped red pepper, feta crumbles and black olives over the top. Serve!

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Biscuit Pizza Crust

2 cups flour
1 teaspoon garlic powder
1 teaspoon salt
2 teaspoons Italian seasoning
4 teaspoons baking powder
1/4 teaspoon baking soda
4 tablespoons cold butter
3/4 to 1 cup buttermilk (or milk with a squirt of lemon juice)
Butter, parmesan, sauce, cheese, and toppings

Preheat the oven to 450ºF. Combine the flour, garlic, salt, seasoning, baking powder and soda. Cut the cold butter into small cubes and work into flour with your fingers, breaking it up a little bit. Add 3/4 cup buttermilk. If you’re using milk with lemon juice, allow it to set on the counter for a few minutes, stirring occasionally until it thickens. Add a tablespoon more at a time until you can mix all the flour in. Don’t add any more than you have to. Take the dough out of the mixing bowl and flatten it and fold it over itself a few times (this helps create biscuity layers). Roll it out to about an 11 inch circle or so. Fold in the edges to create a crust. Top with sauce, cheese, and toppings. Bake for about 15 minutes or until the crust is browned around the edges and the cheese is bubbling. Brush the edges with butter and sprinkle with parmesan. Garnish with basil.

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