Personal Portobello Pizzas
If the caps you have are small, these are wonderful appetizers - if large, a main course! Create these just the way you like it! Great for New Years Eve guest!

8 Portobello mushrooms
Finely chopped garlic
4-5 thinly sliced plum tomatoes
Diced smoked ham or hard salami
Grated Parmesan, Romano, or provolone cheese
Freshly ground black pepper
A sprinkling of thyme, oregano, or basil, preferably fresh

Preheat oven to 350ºF. Lightly oil a baking sheet. Remove stems and clean mushrooms with a soft brush or wipe with a damp cloth. (If their really grimy rinse quickly with cold water and pat dry). Layer each mushroom cap with slices of plum tomato, diced smoked ham or hard salami, and chopped garlic (to your liking). Top with your preferred cheese, pepper, and herbs.

Bake for 5 minutes. Then place under the broiler until the cheese is your desired consistency.

6 ounces bittersweet or semisweet chocolate, coarsely chopped
6 Tbls. (3/4 stick) unsalted butter
1/4 cup unsweetened cocoa
4 large egg whites
1/8 tsp. cream of tartar
2 Tbls. sugar
whipped cream

Preheat oven to 400º. Butter and sugar 8 muffin cups. Using a double boiler or the microwave on medium heat melt 6 ounces of chopped chocolate and 6 Tbls. of unsalted butter. Stir often until chocolate and butter are melted smooth. Remove from heat and sift in 1/4 cup unsweetened cocoa. Stir until smooth.

In a separate medium bowl, beat on medium speed until soft peaks form the 4 large egg whites and 1/8 tsp. cream of tartar. Gradually add, beating on high speed: 2 Tbls. Sugar Beat until peaks are stiff but not dry. Use rubber spatula to fold one-quarter of the egg whites into the chocolate mixture, then fold in remaining whites. Fill muffin cups about three-quarters full.

Bake until the cakes are cracked on top but still gooey in the center, 7 to 8 minutes. Let sit for 2 to 3 minutes; the cakes will shrink slightly from the sides of pan. Place a rack over the cakes and invert to unmold. Serve hot with with whipped cream. Serves 8.

2 loaves frozen bread dough, defrosted and raised
1 lb. boneless chicken breasts, cut into thin strips
1 pkg. frozen chopped spinach, defrosted and drained
2 Tbls. vegetable oil
1 Tbls. Italian seasoning
1/2 tsp. salt
1/2 tsp. pepper
3 cups shredded mozzarella cheese
2 tsp. finely chopped garlic
1 egg, beaten
1 jar of your favorite spaghetti sauce
Sesame seeds

Preheat oven to 375º. Lightly grease or use cooking spray on 2 baking sheets. In a skillet, lightly brown the chicken strips in oil. Add garlic , spinach, salt, pepper and Italian seasoning. Let simmer for about 10 minutes, stirring occasionally.

Place thawed bread on 2 baking sheets. Flatten and spread dough to cover sheets. Split chicken mixture into 2 equal parts, placing one part of mixture onto each baking sheet on top of flattened dough, spreading it down the center. Sprinkle 1 1/2 cups of mozzarella cheese over each of the chicken mixtures. Fold dough over filling from side to side, pinching dough to seal. Turn loaves over and brush with beaten egg and sprinkle with sesame seeds (if desired).

Place in oven for 25 minutes. Loaves will be a light golden brown. Slice into 1/2 in. sections. Heat sauce and use for dipping.