Pizza Hut Dessert Pizza

Pizza Crust:
1 cup warm (105F) water
2 cups flour
1−1/2 tablespoons vegetable oil
3/4 cup cake flour
1 teaspoon salt
1/4 teaspoon active dry yeast

Fruit Filling:
1 − 21 oz. can pie filling (cherry, blueberry, or apple)

Crumb Topping:
1/2 cup flour
1/2 cup brown sugar
1/2 cup quick oats
1/2 cup firm butter or margarine
1 teaspoon cinnamon

Vanilla Glaze:
2 cups powdered sugar
3 tablespoon Milk
1 tablespoon Melted margarine or butter
1 teaspoon vanilla

Combine yeast and warm water and let proof for 3 minutes. Add to
other crust ingredients in a large bowl and knead for 10 minutes.
Cover with plastic wrap, and allow to rise for about 12 hours.
Preheat oven to 500F. Roll the dough on a floured surface until it
is about the diameter for your 16 inch pizza pan. Place in pan and
form the dough to the edge. Brush with vegetable oil and prick with
fork. Prebake for 3 minutes. Remove from the oven and spread with
pie filling. Mix crumb topping ingredients with a fork or pastry
blender. Spoon over pie filling. Return pizza to the oven and
continue to bake for 10−15 minutes or until crust is light golden
brown. Remove and drizzle with vanilla glaze.

Olive Garden Toasted Ravioli

1 − 16 oz. Package of Meat Filled Ravioli
(fresh or frozen, but unthaw if frozen )
2 Eggs, beaten
1/4 cup water
1 teaspoon garlic salt
1 cup flour
1 cup bread crumbs, plain
1 teaspoon Italian seasoning

Mix water with eggs and beat well, set aside. Mix Italian seasonings
and garlic salt with the bread crumbs and set this aside. Measure flour
in bowl and set aside.
Heat vegetable oil in deep fryer or skillet to 350F for deep frying.
Dip ravioli in flour then in the egg wash then in bread crumbs and
carefully place in hot oil. Fry until golden, remove from oil and
drain. Serve with your favorite marinara sauce.

Bob Evan's Cheddar Baked Potato Soup

1 can Campbell's Cheddar Cheese Soup
1 can chicken broth
1 pound grated Cheddar Cheese
4 cups whole milk + 1 soup can
2 Tablespoons butter
2 Tablespoons Corn Starch
Salt, Pepper, Onion powder and Garlic salt − 1/2 teaspoon each
7 medium potatoes, diced to 1" and boiled

Add soup, 1/2 can broth, 1 can milk, and stir. Add in cheese, and
milk. Stir in cornstarch with rest of broth, add to soup. Add spices
and butter. Bring to a boil, reduce heat, and simmer for 15−20 minutes.
Add boiled potatoes, and simmer 15 minutes more. Top with chives and
bacon bits. For the best taste, let cool and reheat.
Bob

Chi−Chi's Baked Chicken Chimichangas

2 1/2 cups chicken, cooked, shredded
2 tablespoons olive oil
1/2 cup onion, chopped
2 garlic cloves, minced
1/2 tablespoon chili powder
16 ounces salsa (choice of hotness)
1/2 teaspoon cumin
1/2 teaspoon cinnamon
pinch of salt
6 − 10 inch flour tortillas, nice flexible ones;
if stiff, warm before filling
1 cup refried beans
Olive oil (for basting)
Sour Cream
Guacamole

In large saucepan, saute onion and garlic in oil until tender.
Stir in chili powder, salsa, cumin and cinnamon. Stir in shredded
chicken. Let cool. Heat oven to 450. Grease rimmed 15 x 10 x 1
baking pan. Working with one tortilla at a time, spoon a heaping
tablespoon of beans down center of each tortilla. Top with a scant
1/2 cup of the chicken mixture. Fold up the bottom, top and sides
of tortilla; secure with wooden toothpicks if necessary. Place
chimichangas in greased baking pan, seam side down. Brush all sides
with the oil. Bake 20 to 25 minutes or until golden brown and crisp,
turning every 5 minutes. Serve with sour cream and guacamole.

Cracker Barrel Cherry Chocolate Cobbler

1−1/2 cups flour
1/2 cups sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cups butter
1 (6 oz.) pkg. Nestle's semi−sweet chocolate morsels
1/4 cups milk
1 egg
1 (21 oz.) can cherry pie filling
1/2 cups nuts, finely chopped

Preheat oven to 350F. In large bowl, combine flour, sugar, baking
powder, salt and butter; cut with pastry blender until crumbs are
size of large peas. Melt over hot (not boiling) water, Nestle's
semi−sweet chocolate morsels. Remove from heat and cool slightly
at room temperature (about 5 minutes). Add milk and egg to melted
chocolate and mix well. Blend chocolate into flour mixture. Spread
cherry pie filling in bottom of 2 quart casserole. Drop chocolate
batter randomly over cherries. Sprinkle with chopped nuts.
Bake at 350 F for 40 − 45 minutes. Serve warm with heavy cream.