Cookies!

I'm more of an eater than a baker but BHG's list of All-Time Favorite Christmas Cookies has me wanting to try my hand at some good old-fashioned cookie making.

How good do these Red Velvet Whoopie Pies look?

Farmer's Market recipes: Roasted Pepper and Artichoke Pizza

There’s a good reason that the “eat local” movement is gaining steam. More and more of us are discovering that the freshest foods are the best-tasting. Enjoy the best of summer with regular visits to your area farmer’s markets and pick up all the ingredients you need for a delicious and healthy roasted pepper and artichoke pizza.


Roasted Pepper and Artichoke Pizza:

1 6- to 6-1/2-ounce package pizza crust mix
1 teaspoon dried oregano or basil, crushed
1/2 cup pizza sauce
1 cup coarsely chopped or shredded cooked chicken (about 5 ounces)
1 6-ounce jar marinated artichoke hearts, drained and coarsely chopped
1 cup roasted red and/or yellow sweet peppers, cut into strips
1/4 cup sliced green onions or chopped red onion
1/2 cup shredded part-skim mozzarella cheese (2 ounces)
4 ounces semisoft goat cheese (chèvre), crumbled
1. Preheat oven to 425 degrees F. Grease a large baking sheet; set aside. Prepare pizza crust according to package directions, except stir oregano into dry mix. With floured hands, pat dough into a 15x10-inch rectangle on prepared baking sheet, building up edges slightly (crust will be thin). Bake for 7 minutes.
2. Spread pizza sauce evenly over crust. Top with chicken, artichokes, roasted peppers, and green onion. Top with mozzarella cheese and goat cheese.
3. Bake for 13 to 15 minutes more or until edges of crust are golden brown. Makes 8 servings.

- via Better Homes and Gardens

And one of Denver's best farmer's markets is Fresh Market at The Landmark. Be sure to check it out.



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