Garlic Basil Tomato Pie

I am usually not a fan of the tomato. I know, how can you not LOVE a good summer tomato. I don't know, don't ask me that question. I have learned to like them in some dishes and this is one of them, the other is a nice fresh salad. This dish is perfect for summertime. Even though you serve it hot, it still tastes fresh and delicious. You could easily adapt this to your families taste. Add some onion, mushrooms and spinach or some bacon and thin sliced turkey for a BLT pie.






Garlic Basil Tomato Pie Serves 10

1 (8 oz) can refrigerated crescent dinner rolls
2 - 4 t. olive oil
1/2 c. chopped fresh basil
1 - 3 t. minced garlic
8 oz. provolone cheese, thinly sliced
8 Italian plum tomatoes, thinly sliced lengthwise, seeded
1/4 c. grated Parmesan or Romano cheese
freshly ground black pepper

1. Heat oven to 350 degrees. Lightly spray 10" pie pan with non-stick cooking spray. Seperate dough into 4 rectangles. Place rectangles in pie pan. Press evenly over bottom and up the sides; firmly press edges and perforations to seal. Prick dough with fork. Bake at 350 degrees for 15 - 17 minutes or until golden brown. Remove pie; lower oven temperature to 325 degrees.

2. Meanwhile, in a small saucepan, combine oil, basil and garlic. Cook over low heat until heated, stirring occasionally. Cover to keep warm.

3. Arrange half of the provolone cheese slices over partially baked crust; top with half of the tomatoes. Sprinkle with 2 T. of the Parmesan cheese. Repeat layers with remaining provolone cheese, tomatoes and Parmesan cheese. Spoon basil mixture over pie; sprinkle with pepper.

4. Bake at 325 degrees for 15 minutes or until cheese is melted and crust is deep golden brown. Let stand 5 minutes. To serve, cut into wedges. Serve immediately.

Garlic Lime Chicken

Bring on the summer grilling season. Garlic and Lime and Chicken ... all my favorites. Make some nice rice and a green salad to complete this meal.

Garlic Lime Chicken Serves 6

1/2 c. lime juice
1/4 c. cider vinegar
6 cloves garlic, minced
2 T. fresh Oregano or 2 t. dry
2 t. pepper
1 t. salt
1 t. paprika
6 boneless, skinless chicken breasts

1. Combine all the ingredients except the chicken breasts. Place marinade into a zipper top plastic bag. Add the chicken.

2. Seal the bag and allow the chicken to marinate overnight.

3. Grill as you normally grill chicken breasts.

Peanut Butter Cup Cheesecake

When I worked for a local car dealership one of our techs was this guy named Shawn. He was a big guy, loved to eat and loved to cook! He was taking culinary classes at Sinclair CC here in Dayton and working full time for Key Mobility. Shawn brought us this cheesecake one day and it was GONE by lunch. He gladly shared the recipe with the office girls. He had used this cheesecake recipe for a project where they needed to cut the fat. RIGHT ... so he used Neufatchel cheese instead of cream cheese, I am sure it made a small difference, but not THAT much.
I have made it a dozen times and it's always delicious. One little tip for baking cheesecakes; put a small oven safe dish filled 1/2 way with water into the bottom of your oven. This creates the moisture necessary so that you don't get that cheesecake crack in the middle. You're going to LOVE this recipe.

Peanut Butter Cup Cheesecake

Cheesecake Filling:
3 (8 oz.) Neufatchel cream cheese
6 eggs
1 c. sugar
1 t. vanilla extract
25 mini peanut butter cups, chunked

Crust:
1 1/2 c. graham crackers, crushed
1/3 c. melted butter
1/2 T. sugar

1. Mix crust ingredients and press into the bottom and up the sides of a springform pan that has been sprayed with non-stick cooking spray.

2. In a mixing bowl, beat cream cheese until smooth; add eggs one at a time, making sure to incorporate after each addition. Add sugar and vanilla extract. Blend smooth. Add peanut butter cups; mix in by hand.

3. Place filling into crust. Bake at 350 degrees for 40 - 45 minutes. Remove right before it looks as if center is set. Cool on baking rack 4 hours; refrigerate. Refrigerate any leftovers.