Below, in alphabetical order, are the recipes brought to the “Pinterest Inspired” swap.

Chocolate Chip Cookies

submitted by jill c   •  difficulty | average  •  source

Ingredients:

2 1/4 cups all-purpose flour
1 tsp baking soda
1 tsp salt
1 cup butter, softened
3/4 cup white sugar
3/4 cup packed brown sugar
1 tsp vanilla extract
2 large eggs
2 cups of semi sweet mini chocolate chips

Directions:

Preheat oven to 375° F. Combine flour, baking soda and salt in a small bowl and mix thoroughly. Beat butter, white sugar, brown sugar and vanilla extract in large bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually stir in the flour mixture then stir in the chocolate chips. Drop small spoonfuls onto an ungreased baking sheet. Bake for 9 to 11 minutes or until golden brown. Cool on wire racks. Enjoy.

Chocolate Eclair Dessert

submitted by sarah b  •  prep time | 15 min  •  total time | 15 min  •  makes | 12  •  difficulty | easy  •  source

Ingredients:

Graham Crackers
2 (3 ounce) packages instant vanilla pudding mix
3 cups milk
1 (8 ounce) container frozen whipped topping (thawed)
1 (16 ounce) chocolate frosting (or substitute your favorite chocolate frosting recipe)

Directions:

Line the bottom of a 9×13-inch pan with graham crackers. In a large bowl, combine pudding mix and milk. Stir well. Stir in whipped topping to pudding mixture. Spread half of mixture over graham cracker layer. Top with another layer of graham crackers and the remaining pudding. Top all with a final layer of graham crackers and frost with chocolate frosting. Refrigerate until serving.

Pumpkin Cookies with Cream Cheese Icing

submitted by carol v  •  prep time | 1 hr  •  total time | 1.5 hours  •  makes | 24  • difficulty | average

Ingredients:

For the Cookies:
1 cup butter flavored shortening
1 cup unsalted butter; softened
2 cups white sugar
2 cups canned pumpkin (solid; not pie mix)
2 eggs
2 teaspoons baking soda
3 teaspoons ground cinnamon
2 teaspoons pumpkin pie spice
1/2 teaspoon nutmeg
1 teaspoon salt
4 cups all-purpose flour

For the Cream Cheese Icing:
1 (8 ounce) package cream cheese, softened
2 tablespoons butter, softened
4 cups confectioners’ sugar
1 teaspoon vanilla bean paste (extract will also work)
2 tablespoons milk

Directions:

For the Cookies:
1. Cream shortening, butter, white sugar and pumpkin. Add eggs and mix well.
2. Sift together the baking soda, ground cinnamon, pumpkin pie spice, nutmeg, salt and flour. Add to pumpkin mixture and mix well.
3. Drop from spoon to cookie sheet. Bake 13-15 minutes at 350°F (175°C).

For the Cream Cheese Icing;
1. Mix the cream cheese with the butter, confectioners’ sugar, vanilla extract, and milk in a bowl.
2. Heat in a microwave for 15 seconds.
3. Drizzle spoonfuls over the cooled cookies and smooth with the back of a spoon or a spatula. This icing does not harden!

Pumpkin Dip

submitted by lisa h  •  prep time | 15 min  •  total time | 15 min  •  makes | 10-12  • difficulty | easy

Ingredients:

1 can of pumpkin
1 small cool whip
1 small instant vanilla pudding mix

Directions:

Mix all ingredients and serve with apples, graham cracker sticks….

Salsa Chicken

submitted by lindsay w  •  prep time | 5 min  •  total time | 6 hours, 5 min  •   difficulty | easy  •  source

Ingredients:

1 pound boneless skinless chicken breasts
1 can cream of mushroom or cream of chicken soup
1 cup salsa
1 package taco seasoning
1 cup sour cream
cilantro or avocado, for serving (optional)

Directions:

Put chicken, soup, and salsa in slow cooker. Sprinkle taco seasoning over everything. Cook on low for 6 hours. If shredding the chicken, pull the breasts out and shred; return back to slow cooker. Stir in sour cream and heat just until everything is combined.

Tomato and Mozzarella Pasta al Forno

submitted by marci s  •  prep time | 20 min  •  total time | 1 hr  •  makes | 6-8  • difficulty | average  •  source

Ingredients:

2 tbsp. extra virgin olive oil
2 garlic cloves, crushed
2-14 oz. cans diced Italian plum tomatoes
1 tsp. dried oregano
S&P
1 lb. pasta (tubes)
8 oz. mozzarella cheese, cubed
2/3 c. parmesan

Directions:

Heat oil in skillet. Add garlic and cook over medium high heat, 1 min. Add tomatoes and oregano and simmer rapidly, stirring occasionally until thickened, 15 min. Add S&P.

Meanwhile, cook pasta. Toss pasta with sauce.

Place half of pasta in an oiled 9×13” dish. Cover with half parmesan and half mozzarella. Top with remaining pasta, then parmesan and mozzarella.

Bake at 400° for 15 minutes.

Two Timin’ Pasta Bake

submitted by jodi r  •  prep time | 20 min  •  total time | 45 min  •  makes | 10  • difficulty | easy  • source

Ingredients:

1 box penne pasta
1 (15 oz.) jar Bertolli Alfredo sauce
1 (24 oz.) jar Bertolli Marinara sauce
2 cups shredded mozzarella cheese
1 cup shredded parmesan cheese

Directions:

Cook pasta according to directions and drain. Meanwhile, mix the sauces together in a large bowl; add the mozzarella and stir to combine.  Then, add the penne and toss to coat. Pour pasta into 9×13 baking dish and cook on 350 for 20-25 minutes. Remove from oven, sprinkle with parmesan cheese and bake for another 5 minutes.

•••
Thanks to all the ladies who have attended previous swaps, here are some other delicious recipes to try:

Recipe Swap | 5 Ingredients or Less

Recipe Swap | Appetizers & Desserts

Recipe Swap | Brunch

Recipe Swap | Carrots

Recipe Swap | Cookout Time!

Recipe Swap | Green

Recipe Swap | Healthy Eating!

Recipe Swap | Holiday Favorites

Recipe Swap | Italian Foods

Recipe Swap | Mexican Foods

Recipe Swap | Pinterest Inspired

Recipe Swap | Pizzas

Recipe Swap | Something Cold

Recipe Swap | Something I Make Every Week

Recipe Swap | Soups, Salads, & Breads

Infused Water: Simple & Refreshing

Below, in alphabetical order, are the recipes brought to the “Pizza” swap.

BBQ Chicken Pizza

submitted by jodi r  •  prep time | 25 min  •  total time | 2 hours  •  makes | 8  • difficulty | average

Ingredients:

For the chicken pieces:
2 boneless, skinless chicken breasts, cut into 3/4 in cubes
1 tablespoon olive oil
2 tablespoons favorite BBQ sauce

For the pizza:
1 box frozen pizza dough (2 in a box)
1/2 cup favorite BBQ sauce
2 cups shredded mozzarella cheese
1/4 small red onion, cut into thin pieces
2 tablespoons chopped fresh cilantro

Directions:

According to directions on frozen pizza dough box, remove from freezer to thaw (usually overnight in fridge, and remove from fridge two hours before baking.) In a large frying pan, cook the chicken in olive oil over medium-high heat until just cooked: about 6 minutes. Set aside in fridge until chilled. Coat the chicken with BBQ sauce & set aside in fridge again. Once dough is ready, preheat oven according to pizza dough box directions. Spread dough out onto pan in the shape of a pizza. Spread 1/4 cup BBQ sauce over each pizza. Cover with 3/4 cup shredded mozzarella. Spread chicken pieces and onion evenly over pizzas. Sprinkle additional mozzarella cheese over each pizza. Bake according to pizza box instructions (usually about 20 minutes.) When the pizzas are cooked, remove from oven, sprinkle cilantro over top, slice, and serve.

Brownie Fruit Pizza

submitted by stacy  •  prep time | — min  •  total time | — min  •  makes | —  • difficulty | –

Ingredients:

Coming Soon.

Directions:

Coming Soon.

Brownie Ice Cream Pizza Pie

submitted by marci s  •  prep time | 1 hr  •  total time | 7 hrs  •  makes | 8-12  • difficulty | average

Ingredients:

1 box fudge brownie mix
water–amount on brownie mix
oil–amount on brownie mix
egg(s)–amount on brownie mix
2 pints ice cream-different flavors
about 10 Oreo (or type) cookies, crushed

Directions:

Preheat oven to 350 degrees. Spray a 10″ springform pan with nonstick spray.
Combine brownie ingredients-as on mix-in large bowl. Scrape into pan. Bake until a toothpick inserted 2″ from edge of pan comes out clean, about 35-45 min. Let cool completely in pan on rack. Leave brownie in pan.
Place the ice cream in the refrigerator to soften slightly, about 15 min.
Spread one flavor of the ice cream over the brownie, then spread the other flavor over that. Sprinkle with the crushed cookies.
Cover with plastic wrap and freeze until firm, at least 6 hours or overnight.
Run a knife or metal spatula, dipped in hot water, around the inside rim of the springform pan to loosen the pie. Remove the outer rim of the pan and place the pie on a large plate. Let stand 15 minutes.
Slice and serve.

Chocolate Peanut Butter Candy Pizza

submitted by sarah b  •  prep time | 20 min  •  total time | 1 hr  •  makes | 15  • difficulty | average

Ingredients:

Cookie Pizza:
1 cup packed brown sugar
1/2 cup butter or margarine, softened
1 egg
1 1/2 cups all-purpose flour
1/4 cup unsweetened baking cocoa
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup peanuts
1 bag (1.63 oz) m&m’s
1 bag (1.6 oz) peanut butter cups, cut up
1/4 cup semisweet chocolate chips, melted

Peanut Butter sauce:
1 bag (10 oz) peanut butter chips
1 can (14 oz) sweetened condensed milk

Directions:

Heat oven to 350 degrees.
In medium bowl, mix brown sugar, butter, and egg with spoon. Stir in flour, cocoa, baking soda, and salt. Pat dough in ungreased 12 inch pizza pan.
Bake pizza 10-12 minutes or until edge is set. Cool at least 30 minutes.
In 2 qt saucepan, heat all Peanut Butter Sauce ingredients over medium-low heat, stirring constantly, until melted and smooth. Spread over cookie pizza. Top with peanuts and candies. Drizzle with melted chocolate chips.

Peach and Balsamic Pizza

submitted by dorota a  •  prep time | 30 min  •  total time | 1 hr + crust  •  makes | 4  • difficulty | average

Ingredients:

1 batch pizza dough (use your favorite recipe)
1 cup balsamic vinegar
2 tablespoons olive oil
8 ounces fresh mozzarella, grated
4 ounces soft goat cheese, crumbled
2 peaches, pitted and thinly sliced
1/2 cup coarsely chopped basil

Directions:

To prepare the balsamic reduction, pour balsamic vinegar into a small saucepan, bring to a simmer over medium-high heat. Reduce heat to medium-low, and simmer until the vinegar has reduced to 1/4 cup, about 20 minutes. Set aside and let cool.
Preheat the oven to 500F or as high as your oven will go.

Divide dough into tennis-ball sized pieces. (Though, you can make one big pizza instead of multiple smaller ones.) Take one piece of dough and punch it down on a lightly floured surface. Roll the dough out into a circle approximately 1/4-inch thin. Place the pizza on a pizza pan, lightly brush with 1 tablespoon of olive oil. Top with mozzarella, goat cheese, and peach slices. Drizzle the pizza with balsamic reduction. Repeat for remaining pizzas.

Place the pizza on the oven rack. Bake for 10 minutes or until pizza crust is golden and cheese is melted. Remove from oven and top with basil and drizzle with balsamic reduction. Cut into slices and serve.

Pepperoni and String Cheese Roll Ups

submitted by nancy g  •  prep time | 10 min  •  total time | 25 min  •  makes | 8 pcs  • difficulty | easy

Ingredients:

1 (8 ounce) package refrigerated crescent roll dough
4 cheese sticks, halved
1 (3.5 ounce) package sliced pepperoni
optional – marinara or ranch sauce for dipping

Garlic Butter Glaze:
2 tablespoons butter, melted
1/2 teaspoon Italian seasonings
1/4 teaspoon garlic powder
1 Tablespoon grated Parmesan cheese

Directions:

Preheat oven to 350 degrees.

Take each triangle of crencent roll dough and place about 6 pepperoni on the bottom of the triangle. Place half of a cheese stick on top and roll up. Place seam side down on a cookie sheet and bake for 10-14 minutes or until golden brown.

While rolls are cooking, combine the melted butter, Italian seasonings, garlic powder and Parmesan cheese in a small bowl.

When rolls are done remove from the oven and brush with the garlic butter glaze. Serve with marinara or ranch for dipping.

Pizza Dip

submitted by sarah b  •  prep time | 10 min  •  total time | 30 min  •  makes | 16  • difficulty | easy

Ingredients:

1 pkg (8 oz) cream cheese, softened
1 cup grated parmesan cheese, divided
1/2 cup pizza sauce
1/2 cup shredded mozzarella cheese
2 tbsp chopped green peppers
2 tbsp chopped red peppers

Directions:

Heat oven to 350 degrees.
Beat cream cheese and 1/2 cup parmesan with mixer until well blended.
Spread onto bottom of 9 inch pie plate. Top with pizza sauce, mozzarella, remaining parmesan and peppers.
Bake 20 min or until heated through. Serve with assorted crackers or breadsticks.

Pizza Muffins

submitted by callie l  •  prep time | 15 min  •  total time | 30 min  •  makes | 15  • difficulty | easy

Ingredients:

- Canned biscuits
- Pepperoni
- Shredded mozzarella
- Pizza sauce (for dipping)

Directions:

- Preheat oven to 350
- Cut canned biscuit into 4 pieces
- Chop pepperoni into small pieces
- Take 3 biscuit pieces, some pepperoni and shredded mozzarella in hand. Mix, pack and squeeze well and place in greased muffin tin.
- Bake for 15-17min. Until golden brown.
- Serve with pizza sauce for dipping.
- Enjoy!

Skillet Pizza

submitted by becky r  •  prep time | 25 min  •  total time | 1.5 hrs  •  makes | 4-6  • difficulty | easy

Ingredients:

3/4 cup lukewarm water
1 tablespoon active dry yeast
1 teaspoon sugar
2 1/4 cups flour
1 teaspoon salt
3 tablespoons extra-virgin olive oil

Then whatever toppings you would like for your pizza

Directions:

* In a small bowl, stir together the lukewarm water, yeast and sugar. Let stand until foamy, 3 to 5 minutes.
* Using a standing mixer, mix the flour and salt at low speed. Mix in the yeast mixture and olive oil until a shaggy dough forms. Change to the dough hook attachment and mix at medium speed until smooth, about 6 minutes.
* Transfer the dough to an olive oil greased, large mixing bowl, turning to coat; cover with plastic wrap and let rise until doubled in size, 45 minutes to 1 hour. Punch down the dough before using. NOTE: For whole wheat dough, use 3/4 cup whole wheat flour and 1 1/2 cups all-purpose flour.
* Coat skillet with olive oil and spread dough (or spin) to approx size needed. Let rise another few minutes in skillet before placing in oven.
* First put sauce on dough and cook at 425 for about 12 minutes… then remove from oven and place toppings and cheese. Place back in oven and cook until cheese is bubbly and crust is crispy (about another 10)
* Let cool in skillet and then enjoy!

Tip: Prepare Skillet Pizza Dough up to 1 day in advance. Refrigerate the covered bowl of dough and let rise overnight for up to 24 hours. When ready to use, punch down the dough and allow an extra 30 minutes to 1 hour for the second rise in the skillet.

Smoked Salmon Pizza

submitted by tami z  •  prep time | 15 min  •  total time | 30 min  •  makes | 4  • difficulty | easy

Ingredients:

1 prepared pizza crust
1 round Brie cut into 1/4″ slices
Thin sliced smoked salmon
chopped red onion
fresh dill

Directions:

Preheat stone (or pizza pan) in 450 oven
While preheating, assemble pizza with brie on bottom, then salmon, followed by red onion
Sprinkle hot stone with corn meal and place pizza on stone.
Put stone in oven for 12 minutes or until brie melts.
Let rest 5 minutes before cutting.
Add dill after pizza is out of oven.

Sugar Cookie Fruit Pizza

submitted by chantelle b  •  prep time | — min  •  total time | — min  •  makes | —  • difficulty | –

Ingredients:

Coming Soon

Directions:

Coming Soon

Three Cheese Pizza

submitted by lois v  •  total time | 30-45 min

Ingredients:

1 package (10 oz) refrigerated pizza crust
1 small chopped onion
Turkey pepperoni
Chopped bacon pieces
Chopped red pepper
2 garlic cloves
1 cup shredded mozzarella cheese
1 cup shredded cheddar cheese
1/4 cup grated fresh Parmesan cheese
1 tep Italian Seasoning
*Change out the toppings to taste. Pineapple & bacon? Sliced plum tomatoes, mushrooms and zucchini?

Directions:

Preheat oven 400 degrees. Roll pizza crust on pizza stone. Bake for 7 minutes.
Remove from oven.
Press garlic over crust, spread evenly.
Sprinkle mozzarella and cheddar cheese evenly over crust.
Top evenly with onion, pepperoni, red pepper.
Sprinkle grated parmesan cheese.
Sprinkle with Italian seasoning.
Bake 15-19 minutes, or until crust is golden brown.

Veggie Pizza (Appetizer)

submitted by lisa h  •  total time | 30 min  •  makes | 10+  • difficulty | average

Ingredients:

2 (8 ounce) packages refrigerated crescent rolls
1 cup sour cream
1 (8 ounce) package cream cheese, softened
1 teaspoon dried dill weed
1/4 teaspoon garlic salt
1 (1 ounce) package ranch dressing mix
1 small onion, finely chopped
1 yellow squash, chopped
1 red bell pepper, chopped
1 1/2 cups fresh broccoli, chopped
1 carrot, grated
1 cup grated cheese

Directions:

Preheat oven to 350 degrees F (175 degrees C). Spray a jellyroll pan with non-stick cooking spray.
Pat crescent roll dough into a jellyroll pan. Let stand 5 minutes. Pierce with fork.
Bake for 10 minutes, let cool.
In a medium-sized mixing bowl, combine sour cream, cream cheese, dill weed, garlic salt and ranch dip mix. Spread this mixture on top of the cooled crust.
Arrange the onion, carrot, broccoli, bell pepper and broccoli on top of the creamed mixture. Press finely grated shredded cheese on top. Cover and let chill. Once chilled, cut it into squares and serve.

•••
Thanks to all the ladies who have attended previous swaps, here are some other delicious recipes to try:

Recipe Swap | 5 Ingredients or Less

Recipe Swap | Appetizers & Desserts

Recipe Swap | Brunch

Recipe Swap | Carrots

Recipe Swap | Cookout Time!

Recipe Swap | Green

Recipe Swap | Healthy Eating!

Recipe Swap | Holiday Favorites

Recipe Swap | Italian Foods

Recipe Swap | Mexican Foods

Recipe Swap | Pinterest Inspired

Recipe Swap | Pizzas

Recipe Swap | Something Cold

Recipe Swap | Something I Make Every Week

Recipe Swap | Soups, Salads, & Breads

Infused Water: Simple & Refreshing