Barbecue Chicken Pizza with Mustard Green Pesto

INGREDIENTS:

Mustard Green Pesto: (makes two batches)

3 c. WP Rawl Farms® Mustard Greens

1/4 c. toasted almonds

1 garlic clove, minced

1/2 c. grated parmesan

1/3 c. olive oil

PIZZA:

2 c. cooked chicken, shredded

1/3 c. barbecue sauce

1 pizza dough ball

Mustard green pesto to taste

2 c. shredded mozzarella cheese

1/4 red onion, thinly sliced

DIRECTIONS:

Place mustard greens, almonds, garlic, and parmesan in a food processor, pulse to chop. Slowly stream in olive oil while the motor runs, scraping down sides as needed, until pesto is creamy. Season with salt and black pepper to taste. Preheat oven to 500 F, dust pizza dough with flour and roll out into a large circle on a pizza stone. Toss chicken with barbecue sauce. Spread dough with 1/2 of mustard green pesto. Top with 1 ½ cups of mozzarella, barbecue chicken, and red onion. Sprinkle the remaining mozzarella over the top. Place pizza in the oven and bake 12-15 minutes until dough is crisp and golden and cheese is melted. Rawl.net

Fruit Salad

INGREDIENTS:

1 c. Mandarin oranges (fresh, canned, or bottle)

1 c. cherries (fresh, canned, or bottle)

1 c. green grapes, seedless

1 c. pineapple (fresh, canned, or bottle)

1 c. apple

3/4 c. small marshmallows

1/2 c. vanilla yogurt

1/2 c. Cool Whip

Coconut for garnishment (optional)

DIRECTIONS:

Peel oranges and separate the segments, removing seeds if necessary. If you are using canned or bottled fruits, be sure to drain well. Using a straw, push down through the top of the cherries to remove the pit. Cut grapes in half, pineapple into bite-size pieces. Peel and dice apples; set all fruit aside. In a separate bowl, combine yogurt and Cool Whip, then mix in fruit and marshmallows. Add fruit or coconut for garnishment if desired. Serve immediately or refrigerate before serving.

Strawberries & Cream

Whoopie Pies

INGREDIENTS:

Cookie Shell preparation:

1-5.25 oz. box strawberry cake mix

1/2 c. butter, softened

1 egg

1 tsp. vanilla extract

Filling preparation:

8 oz. cream cheese, softened

3-4 c. powdered sugar

1 tsp. vanilla extract

STRAWBERRY COMPOTE:

2 c. strawberries, fresh or frozen

3/4 c. granulated sugar

Juice of 1 small lemon

DIRECTIONS:

In a medium mixing bowl, use an electric mixer or stand mixer equipped with a paddle attachment to beat butter until smooth. Add egg and vanilla extract, mix until incorporated. Add in strawberry cake mix and beat until well combined. Cover and chill in the refrigerator for at least one hour. Add the ingredients for the compote into a small saucepan, cook on medium heat for approximately 15 minutes, then lower heat and let simmer until the compote becomes thicker (approximately 5 minutes). Once the compote thickens, remove from heat and let set. Preheat the oven to 350 F degrees, line a baking sheet with parchment paper or silicone mat. Using a cookie scoop, form chilled dough balls 2 inches wide and place

balls 2 inches apart on prepared baking sheet. Bake for 11-12 minutes. Remove from the oven and let cool 3 minutes before transferring to a wire rack to cool completely. Once cookie shells are cooled, prepare filling.

In a medium mixing bowl, use an electric mixer or stand mixer equipped with a whisk attachment to beat together powdered sugar and vanilla until smooth and desired consistency. Use a piping bag to pipe frosting in a circle along the outside of the bottom cookie leaving a small circle without cream in the middle for the compote. Pipe or spoon 1-2 teaspoons of compote into the middle of the frosting. Place another cookie on top of the frosting and compote to make a sandwich.

Notes: This frosting recipe makes a good bit of frosting to create a thick layer of it between the cookies. If you prefer a thinner layer of frosting, you can half the amount of the ingredients for the frosting. Depending on your oven, the cookies may need to cook longer; they are ready when they flatten down from balls and slightly start to brown along the bottoms. Also, if you’re using frozen or fresh strawberries, the time will differ slightly. If using fresh strawberries, allow additional time to cook the juices out of the strawberries. SweetSistersBakeryCo.com