Taffy Apple Salad

I have had this recipe for years... well before my oldest son was born. I make it multiple times each summer for barbeques and parties; I have NO idea why I've never blogged about it before.

I omit the nuts because my father and son are both allergic, but I think they'd be a wonderful addition. Even without, though, it's a refreshing and delicious side dish. The marshmallows somehow melt away to meld with the rest of the ingredients and the fruit combinations are endless. I've subbed fresh pears for some of the apples or canned for the pineapples. Mandarin oranges would work nicely as well - mix it up!


Taffy Apple Salad
from The Pampered Chef

• 1 8oz can pineapple tidbits in juice
• 2 medium red apples, cored and diced
• 2 medium Granny Smith apples, cored and diced
• 1/2 cup dry roasted peanuts, coarsely chopped
• 4oz cream cheese, softened
• 1 cup thawed, frozen whipped topping
• 1 cup miniature marshmallows
• additional chopped dry roasted peanuts (optional)

Drain pineapple, reserving juice. Whisk cream cheese into juice until smooth. Stir in whipped topping; mix until blended.

Add pineapple, apples, peanuts, and marshmallows to cream cheese mixture; mix gently. Cover and refrigerate until ready to serve. Sprinkle with additional peanuts if desired.

Three-Cheese Garden Pizza

When Brooke came to do a Pampered Chef show at my house, she made this delicious Three-Cheese Garden Pizza to demo some of her products.


It was so good that I went online to try to find the recipe. Since then, I've made this numerous times. It's so easy and simple to throw together, yet it looks rustically elegant. I love that it's packed full of veggies and nutrition - makes the bowl of ice cream for dessert not count. ;)

I should add, in case anyone is interested, that after watching Brooke's demo, I purchased the "large bar ban" and "garlic press." I don't think I will ever make pizza in anything else besides this piece of stoneware. I can't wait to get more!

Ingredients

• 1 package refrigerated pizza crust
• 1 small onion, sliced into rings
• 1 medium zucchini, sliced
• 2 plum tomatoes, sliced
• 1 cup mushrooms, sliced
• 2 garlic cloves, pressed
• 1 cup shredded mozzarella
• 1 cup shredded cheddar
• 1/4 cup grated parmesan
• 1 teaspoon Italian seasoning
  

1.	Preheat oven to 400°F. Using lightly floured Baker's Roller™, roll pizza crust into a 14-inch circle on Large Round Stone. Bake crust 7 minutes. Remove from oven; place on Stackable Cooling Rack.
2.	Using Ultimate Slice & Grate fitted with v-shaped blade, slice onion, zucchini and tomatoes. Slice mushrooms using Egg Slicer Plus®.
3.	Using Garlic Press, press garlic over crust; spread evenly. Sprinkle mozzarella and cheddar cheeses evenly over crust; top evenly with onion, zucchini, mushrooms and tomatoes. Grate Parmesan cheese over vegetables using Deluxe Cheese Grater. Sprinkle with seasoning mix. Bake 15-18 minutes or until crust is golden brown; remove from oven. Cut into wedges using Pizza Cutter.