For the ones I love in the hunt of KVV and the 270,036 who are the OCS Of Edina 6/14/21

I love this quote be blessed and enjoy the wonderful dinner meal ahead. For today we will overcome all obstacles and remember these words to do it!

Orange Dream Mimosas

Ingredients

• 4 teaspoons grated orange zest

• 2-1/2 cups orange juice

• 1 cup half-and-half cream

• 3/4 cup superfine sugar

• 2 bottles (750 milliliters each) White Grape Juice and Canada Dry

• Optional: fresh strawberries or orange slices

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Directions

• Place the first 4 ingredients in a blender; cover and process until sugar is dissolved. Transfer to an 8-in. square dish; freeze, covered, 6 hours or overnight.

• To serve, place 1/4 cup orange mixture in each champagne glass. Top with champagne. Garnish with strawberries or oranges; serve immediately.

For nonalcoholic version: Substitute 2 bottles (750 milliliters each) sparkling apple cider for the champagne.

Nutrition Facts 1 serving: 138 calories, 2g fat (1g saturated fat), 8mg cholesterol, 8mg sodium, 15g carbohydrate (13g sugars, 0 fiber), 1g protein.

Crunchy Amaretto Peach Cobbler

If you’re sure you want to make a dessert so comforting and delicious that your guests won’t want to leave, this is the dish for you. —Debra Keil, Owasso, Oklahoma

Ingredients

• 2 cans (21 ounces each) peach pie filling

• 1/2 cup amaretto

• 1 package (17-1/2 ounces) sugar cookie mix

• 1 cup sliced almonds

• 1/2 cup butter, cubed

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• Preheat oven to 350°. Spread pie filling into an ungreased 13x9-in. baking dish; drizzle with amaretto. Sprinkle cookie mix and almonds over top; dot with butter.

• Bake 30-35 minutes or until filling is bubbly and topping is golden brown. Serve warm.

Nutrition Facts 1 serving: 392 calories, 16g fat (6g saturated fat), 20mg cholesterol, 167mg sodium, 57g carbohydrate (40g sugars, 2g fiber), 4g protein.

TASTE OF HOME

Mama Rachel's Mediterranean Pizza

Pizza has been a regular weekend dinner at our house since my pizza-crazy boys, now 21 and 25, were just little guys. We laughingly call pizza an art form around here. Every one is an original! —Rachel Barton, Austin, Texas

Ingredients

• 1 tablespoon active dry yeast

• 1 cup warm water (110° to 115°)

• 1 tablespoon sugar

• 1 tablespoon olive oil

• 1/2 teaspoon salt

• 2-1/2 to 3 cups all-purpose flour

• 2 tablespoons cornmeal

• TOPPINGS:

• 2 tablespoons olive oil

• 3 garlic cloves, peeled and thinly sliced

• 2 cups shredded part-skim mozzarella cheese

• 2 large tomatoes, thinly sliced

• 1/3 cup pitted kalamata olives, thinly sliced

• 1/2 cup shredded Parmesan cheese

• 1/4 teaspoon crushed red pepper flakes

• 6 fresh basil leaves, thinly sliced

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Directions

• In a large bowl, dissolve yeast in warm water. Add the sugar, oil, salt and 1 cup flour; beat until smooth. Stir in enough remaining flour to form a stiff dough.

• Turn dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 45 minutes.

• Preheat oven to 400°. Grease two 12-in. pizza pans; sprinkle with cornmeal. Punch down dough; divide in half. Press to fit pans. Pinch edges to form a rim. Cover; let rest 10 minutes. Bake 8-10 minutes or until edges are lightly browned.

• Increase oven setting to 450°. Brush crusts with oil; top with garlic, mozzarella cheese, tomatoes, olives and Parmesan cheese. Bake 10-12 minutes or until crust is golden and cheese is melted. Sprinkle with pepper flakes and basil.

Nutrition Facts 1 slice: 216 calories, 9g fat (3g saturated fat), 13mg cholesterol, 307mg sodium, 25g carbohydrate (3g sugars, 1g fiber), 9g protein. Diabetic Exchanges: 1-1/2 starch, 1 medium-fat meat, 1 fat.

Chicago-Style Deep-Dish Pizza

My husband and I tried to duplicate the deep-dish pizza recipe from a popular restaurant, and I think our Chicago-style deep-dish pizza turned out even better. The secret is baking it in a cast-iron skillet! —Lynn Hamilton, Naperville, Illinois

Ingredients

• 3-1/2 cups all-purpose flour

• 1/4 cup cornmeal

• 1 package (1/4 ounce) quick-rise yeast

• 1-1/2 teaspoons sugar

• 1/2 teaspoon salt

• 1 cup water

• 1/3 cup olive oil

• TOPPINGS:

• 6 cups shredded part-skim mozzarella cheese, divided

• 1 can (28 ounces) diced tomatoes, well drained

• 1 can (8 ounces) tomato sauce

• 1 can (6 ounces) tomato paste

• 1/2 teaspoon salt

• 1/4 teaspoon each garlic powder, dried oregano, dried basil and pepper

• 1 pound bulk Italian sausage, cooked and crumbled

• 48 slices pepperoni

• 1/2 pound sliced fresh mushrooms

• 1/4 cup grated Parmesan cheese

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Directions

• In a large bowl, combine 1-1/2 cups flour, cornmeal, yeast, sugar and salt. In a saucepan, heat water and oil to 120°-130°. Add to dry ingredients; beat just until moistened. Add remaining flour to form a stiff dough.

• Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in warm place until doubled, about 30 minutes.

• Punch dough down; divide in half. Roll each portion into an 11-in. circle. Press dough onto the bottom and up the sides of two greased 10-in. cast-iron or other ovenproof skillets. Sprinkle each with 2 cups mozzarella cheese.

• In a large bowl, combine the tomatoes, tomato sauce, tomato paste and seasonings. Spoon 1-1/2 cups over each pizza. Layer each with half of the sausage, pepperoni and mushrooms; 1 cup mozzarella; and 2 tablespoons Parmesan cheese.

• Cover and bake at 450° for 35 minutes. Uncover; bake until lightly browned, about 5 minutes longer.

• 
  

Chicago-Style Deep-Dish Pizza Tips Is deep-dish pizza dough different from regular pizza dough? Deep-dish pizza dough usually contains more fat (olive oil or butter) than regular pizza dough. Deep-dish dough also often calls for cornmeal to give it a unique color, flavor and texture. There are numerous types of pizzas to explore, and many have a specific dough.What is the best deep-dish pizza pan? The best deep-dish pizza pan is a cast-iron skillet. For this recipe, you can also use two 9-inch springform pans. To do so, place the pans on a baking sheet. Then run a knife around edges of the pans to loosen the crusts before removing the sides.How do you layer a Chicago deep-dish pizza? To prepare a Chicago-style deep-dish pizza, layer the cheese on top of the crust, followed by the sauce. Then layer on the toppings of your choice (and if you'd like, additional cheese).How do you reheat deep-dish pizza? The best way to reheat pizza of any kind is to simply warm it in the oven or on the stovetop.

Nutrition Facts 1 slice: 407 calories, 23g fat (9g saturated fat), 49mg cholesterol, 872mg sodium, 32g carbohydrate (4g sugars, 2g fiber), 20g protein.

Tomato-Melon Chicken Salad

Nothing says summer like picking watermelon, tomatoes and raspberries, then tossing them together in a salad. The addition of grilled chicken makes it a satisfying yet still summery meal. —Betsy Hite, Wilton, California

Ingredients

• 4 medium tomatoes, cut into wedges

• 2 cups cubed seedless watermelon

• 1 cup fresh raspberries

• 1/4 cup minced fresh basil

• 1/4 cup olive oil

• 2 tablespoons balsamic vinegar

• 1/4 teaspoon salt

• 1/4 teaspoon pepper

• 9 cups torn mixed salad greens

• 4 grilled chicken breasts (4 ounces each), sliced

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Directions

• In a large bowl, combine the tomatoes, watermelon and raspberries. In a small bowl, whisk the basil, oil, vinegar, salt and pepper. Drizzle over tomato mixture; toss to coat. Divide salad greens among 6 serving plates; top with tomato mixture and chicken.

Nutrition Facts 1 serving: 266 calories, 13g fat (2g saturated fat), 64mg cholesterol, 215mg sodium, 15g carbohydrate (9g sugars, 4g fiber), 26g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 2 fat.