Dessert Delight

Dessert Delight

Green and White Pizza

  • 5 oz fresh (or frozen, defrosted) baby spinach
  • Salt and pepper to taste
  • 2 Tbs water
  • 1 cup part-skim ricotta
  • 1/2 tsp garlic powder
  • 2 mini-pizza crusts (such as Boboli)
  • 1/2 cup shredded reduced-fat mozzarella
  • 2 Tbs grated parmesan
  • 1 Tbs olive oil
1. Heat oven to 450 degrees. Put spinach in a microwave-proof casserole dish. Season to taste, and sprinkle with water. Cover with plastic wrap, and pierce to vent. Cook on high for two minutes. Drain cooked spinach well.
2. Mix ricotta and garlic powder in a small bowl. Place the pizza crusts on an ungreased baking sheet. Spread half the ricotta mixture on each pizza crust. Top each pizza with cooked spinach, mozzarella, and parmesan. Drizzle with olive oil.
3. Bake for 10 minutes, or until the cheese is melted. Cool slightly and cut each pizza in half to serve.
Kid-Friendly RecipeHow kids can help: Sprinkle water on spinach; mix ricotta and garlic powder; put topping on the pizza.
Per serving: 352 calories, 13 g fat (4 g saturated), 637 mg sodium, 24 mg cholesterol

Ninfa's Green Sauce

Ninfa’s Green sauce is popular in many Mexican Restaurants down here in Houston. Ninfa’s was one of the first restaurants to serve this sauce. Ninfa’s Green Sauce is a creamy sauce with a touch of heat. Don’t miss trying out the Ninfa’s Green Sauce. You get it when you get your salsa and chips before your meal.
Ninfa's Green Sauce

Ninfa’s Green Sauce

Ninfa's Green Sauce

  • Author: 
  • Recipe Type: Appetizer Recipes, CopyKat Restaurant Recipes, copyKat Recipes, Dips/Sauces
  • Prep time: 10 minutes
  • Cook time: 10 minutes
  • Serves: 1
Ninfa's Green Sauce
This sauce is very tasty! It makes a wonderful change from salsa!


  • 3 medium Avocados
  • 3 medium Green Tomatoes
  • 4 fresh Tomatillos (find in your specialty fresh produce section of a grocery store)
  • 3 cloves Garlic
  • 2-3 Sprigs Cilantro
  • 1-2 Jalapenos
  • 1 1/2 cup Sour Cream
  • Salt to Taste


Peel avocados and place them in a blender. In a medium saucepan, boil tomatoes, tomatillos, garlic, and jalapenos for 15 minutes. Remove from saucepan and place all ingredients in a blender with the avocados. Add sour cream and blend until smooth.

Creamy Herb Polenta

9 cups water
1 tablespoon salt, plus extra for seasoning
2 1/2 cups yellow cornmeal or polenta
1 1/2 cups freshly grated Parmesan
1 1/2 cups whole milk, at room temperature
10 tablespoons (1 1/4 sticks) unsalted butter, at room temperature, cut into 1/2-inch pieces
1/3 cup chopped fresh flat-leaf parsley
Freshly ground black pepper

Bring the water to a boil in a large, heavy pot. Add the salt. Gradually whisk in the cornmeal. Reduce the heat to low and cook, stirring often, until the mixture thickens and the cornmeal is tender, 15 to 20 minutes. Remove the pot from the heat. Add the cheese, milk, butter, and parsley. Stir until the butter and cheese have melted. Season with salt and pepper, to taste. Transfer the polenta to a bowl and serve.

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Breakfast Sausage Surprise

package (12 oz) bulk chorizo or spicy pork sausage
cup chopped onion
cup chopped bell pepper (any color)
cup whipping cream
cups shredded pepper Jack or Mexican cheese blend (8 oz)
teaspoon red pepper flakes
can (16.3 oz) Pillsbury® Grands!® Flaky Layers refrigerated original biscuits
tablespoon vegetable oil
  • 1Heat oven to 375°F. In 12-inch ovenproof skillet, cook sausage, onion and bell pepper over medium-high heat, stirring frequently, until sausage is no longer pink; drain. Remove mixture from skillet; set aside.
  • 2In large bowl, beat eggs and cream. Stir in 1 cup of the cheese, the pepper flakes and sausage mixture. Separate dough into 8 biscuits. Cut each biscuit into 6 pieces.
  • 3Spread oil in bottom of skillet. Place biscuits in skillet. Pour sausage mixture over biscuits. Top with remaining 1 cup cheese.
  • 4Bake 25 to 30 minutes or until egg mixture is set and crust is deep golden brown. Cool 5 minutes before serving.

Expert Tips

Chorizo, a coarsely ground pork sausage highly seasoned with garlic, chili powder and other spices, is widely used in Mexican and Spanish cooking. Spicy pork sausage can be used in this recipe instead of the chorizo.
This recipe can also be made in a cast-iron skillet as directed. Don't have an ovenproof skillet? Bake in a greased or sprayed 13x9-inch glass or ceramic baking dish. Bake 25 to 30 minutes or until egg mixture is set and crust is deep golden brown. Cool 5 minutes before serving.