CHEESY ARTICHOKE PIZZA / by The Pampered Chef

2 packages (8 ounces each) refrigerated crescent rolls

2 packages (8 ounces each) cream cheese, softened

4 ounces fresh Parmesan cheese, grated, divided (about 1 cup)

2 eggs

2 teaspoons lemon pepper

1 can (14 ounces) artichoke hearts in water, drained, chopped

1 garlic clove, pressed

2 firm plum tomatoes

2 tablespoons fresh parsley, snipped

1. Preheat oven to 375ºF. Unroll one package of crescent rolls across one end of Stoneware Bar Pan with longest sides of dough across width of pan. Repeat with remaining package of dough, filling pan. Using Dough and Pizza Roller, roll dough to seal perforations and press up sides to form crust. Bake 10-12 minutes or until light golden brown.

2. Meanwhile, in Classic Batter Bowl, microwave cream cheese on HIGH 60 seconds or until softened; whisk until smooth using Stainless Steel Whisk. Grate Parmesan cheese using Deluxe Cheese Grater; add ½ cup of the cheese to Batter Bowl. Add eggs and 1 teaspoon of the Seasoning Mix; blend well using Classic Scraper. Drain artichokes in small Colander; chop finely with Food Chopper. Add artichokes and garlic pressed with Garlic Press to cheese mixture; mix well.

3. Spread artichoke mixture evenly over partially baked crust. Thinly slice tomatoes using Ultimate Mandolin or Forged Cutlery Knife; arrange over filling. Snip parsley using Kitchen Shears (or cut w/Pizza Cutter) into Prep Bowl. Add remaining Parmesan cheese and Seasoning Mix; mix well. Sprinkle cheese mixture evenly over filling. Bake 25-30 minutes or until golden brown and set. Allow to cool 10 minutes. Cut into 12 squares; cut each square in half diagonally to yield 24 triangles using Pizza Cutter. Serve using Mini-Serving Spatula.

Katy Lunsford

benne seed wafers

these are a christmas treat that I make, the recipe makes a lot, so have patience ~ they are worth it

benne seed (sesame seed) wafers

Benne Wafers have been a Lowcountry favorite in the Charleston area for over a hundred years. These tiny cookies, or wafers, are each made by hand with the same care used in the plantation kitchens of the past. West African slaves introduced sesame seeds to America, and the Nigerian name for them, “benne,” stuck in the South Carolina Lowcountry.

Ingredients

• ¾ cup butter
• 1½ cups brown sugar
• 2 eggs
• 1½ cups flour
• ½ cup sesame (benne) seeds
• 1 teaspoon vanilla
• ¼ teaspoon baking powder

Instructions

Cream butter and sugar together and mix with other ingredients in the order given. Drop with a teaspoon onto a well-greased cookie pan, far enough apart to allow spreading while baking. Bake in a 325°F oven for 7 – 10 minutes. (Yield: 7 dozen)

Charleston Red Rice

I grew up eating this in Charleston, South Carolina ~ it's soooooo good!

A true Lowcountry delight, there are nearly as many ways to prepare red rice as there are cooks in Charleston, but the basic recipe remains the same: rice, tomatoes and pork fat simmered together to make delicious! This dish is perfect served with fried seafood or cooked greens. If you don’t eat pork, vegetable fat can be used with good results.

Ingredients

• 4 strips bacon, cut into 1 inch pieces
• 2 onions, chopped fine
• 1 small can tomato paste (6 ounces)
• 2 ¼ cups water
• 3 teaspoons salt
• 2-3 teaspoons sugar
• ½ teaspoon pepper
• 1 cup long grain rice
• 8 tablespoons bacon grease (optional)

Instructions

Fry bacon, remove from pan. Sauté onions in grease. Add tomato paste, water, salt, sugar and pepper. Bring mixture to boil, then add rice and extra bacon grease (if desired). Bring to boil again, stir well, and then reduce heat to low. Do not open and stir again until rice is completely cooked (follow directions on rice package), stir in crumbled bacon and serve.
Adapted from Charleston Receipts Repeats

one of my favorite recipes

growing up in charleston, south carolina, we had so much good food and you just can't find food like it anywhere else. there have been many attempts, but nothing compares to good 'ole charleston eats! i am sharing one of my favorites that i use to make every year for christmas but haven't in a few years, so i had to grab the cookbook.



Sands (cookies)
1 stick butter
1 cup flour
1 tablespoon sugar
1/2 cup chopped nuts
xxxx sugar
mix butter and sugar, flour nuts and put together. roll in small balls. bake at 425 degrees for about 15 minutes. when done roll in xxxx sugar while very hot. yields 3 dozen

some tried and true hints for you - follow recipe completely, make sure your butter/sugar mixture is mixed well with the flour and nuts, you don't want to get any batter that is mostly butter - that turns out badly. be extra careful when rolling in xxxx sugar, you don't want them to crumble, i've found if you wait about 5 minutes they are easier to roll without crumbling. cool them on a rack after you've rolled in xxxx sugar, i end up rolling mine a couple of times. you will get xxxx sugar everywhere so be ready for that. they are easy peasy and everyone { L O V E S } them, so carry some recipe cards with you.

i last visited in july of 2009 - (my goodness how time flies) and here is 1 of the photos i took (out of over 50!). if you've never visited, i highly recommend it, it's a city like no other. this happens to be in my aunt and uncles yard, the lighting isn't right but i still think it's pretty.