BUNNY BREAD

2 pk Yeast, quick rise
1/2 c Sugar
1 1/2 ts Salt
4 1/2 c Flour, divided
6 tb Margarine
1 c water
2 Eggs, lg, reserve 1 egg white
8 Hershey Kisses, milk chocolate
1 tb Sugar, confectioners

In bowl, combine yeast, sugar, salt, and 1 cup flour.

In saucepan over medium heat, heat margarine and water until very warm (125 degrees).

With mixer at low speed, beat liquid into dry ingredients. At medium speed, beat 2 minutes. Reserve 1 egg white; beat in egg and egg yolk with 1 cup flour; beat 2 minutes. Stir in 2 1/4 cups flour.

Turn dough onto floured surface and knead until smooth and elastic, about 5 minutes, working in about 1/4 cup flour while kneading. Shape dough into ball; cover and let rest 15 minutes.

Preheat oven to 375 degrees. Grease 2 cookie sheets.

Cut dough into eighths.

For 1 bunny; cut 1 piece dough in half; shape half into ball, with a kiss in center, for body. Place on cookie sheet.

Cut other half in half; shape half into ball; brush with egg white; place next to large ball, tucking slightly under it for head.

From remaining half, pinch off 3/4-inch piece for tail and shape 2 ears. Brush tail and ears with egg white; tuck slightly under bunny. Brush body with egg white.

Make 3 more bunnies.

Bake 15 minutes or until browned. Cool on rack. Repeat to make 4 more.

Mix confectioners' sugar with about 1/4 teaspoon water and a hint of red food coloring (for pink); use to draw face on bunnies.

CLAY ORNAMENTS

4 c. all-purpose flour
1 c. salt
1 1/2 c. cold water
Christmas cookie cutters
Shellac
Ribbons for hangers

Mix flour and salt together. Slowly add water while stirring with a fork until soft dough forms. Turn out on lightly floured surface and knead until smooth, adding a small amount of water or flour, if needed. Roll dough on a floured surface to 1/4 inch thickness. Cut with cookie cutters. Place ornaments 1 inch apart on ungreased baking sheet. Punch "hanging holes" with a drinking straw. Bake in a preheated 300 degree oven for 30 to 45 minutes. Baking time will vary with size of ornaments. When completely cool, you may paint ornaments with Tempra paints or leave natural. Coat with shellac. Note: Dough will keep indefinately if stored in an airtight container in the refrigerator.

11 Minute Strawberry Jam

5 c Strawberries
5 c Sugar

Put the strawberries in a pan. Add 1 cup of sugar. Bring to a boil and boil for 4 minutes. Add the second cup of sugar and boil again for 4 minutes. Then add the third cup of sugar and boil for 3 minutes. Remove from stove, cool, stir occasionally.

Simple Syrup

4 cups sugar
4 cups water

Place the water and sugar in a saucepan and simmer until the sugar is dissolved. Cool to room temperature, then refrigerate in a covered jar.
Makes about 1 quart.

Across The Border Popcorn

1/4 c Unpopped corn (8 cups Popped)
1 c Shredded Monterey Jack Cheese
2 t Chili powder
2 t Paprika
2 t Ground cumin

Pop popcorn. Mix spices into the shredded cheese. Sprinkle mixture over unseasoned popcorn and toss until well blended.

SMELLY JELLY

Fill a measuring cup with 6 oz. of distilled water.

Add 1 teaspoon of Water Crystals.

Stir in 1 - 2 teaspoons fragrance oil.

Add a few drops of liquid Bath & Body dye for desired color.

Mix all ingredients and allow to sit for approx. an hour or so. The crystals will soak up the water and expand into little gel-like pieces. Makes enough to fill an 8 oz. Jelly Jar.

Jelly Jars look cute with net, lace, or thin material in the lids (using only the rim and leaving out the middle piece)! This helps keep dust off your smelly jellies. Pick a material that goes with your product theme, such as country. Or you could pick a material to match the scents, like fruits, flowers, etc!

You can also use smelly jellies in potpourri warmers for an even stronger scent!

APPLE FRITTERS

2 c. flour
1 tbsp. baking powder
1 tsp. salt
4 tbsp. sugar
2 eggs, beaten
1 c. milk
Scant 3 c. chopped apples (leave skin on)

Sift dry ingredients together. Beat eggs and add milk. Pour into dry ingredients. Stir until batter is smooth. Chop apples. Add apples and blend together. Drop by spoonfuls into hot fat at 375 degrees. Fry until golden brown, turn once. Makes about 30 fritters.

Thin Crust Dough

1 envelope dry yeast
1/4 teaspoon sugar
3/4 cup lukewarm water (105 F)

Stir yeast and sugar into water, let sit for 8 minutes or so.

In a bowl (or food processor) mix

1 3/4 cups unbleached all−purpose flour or bread flour
1/2 teaspoon salt

Add the yeast mixture. If using food processor, continue running until dough forms a ball, 10−20 seconds. By hand, mix with a sturdy spoon until ready to knead.

On a floured surface turn out dough. Knead dough for 2 minutes or so.
If dough is a little sticky, dust your fingers and counter with flour, (but as little as possible).

Roll out by hand for a 12" pizza. Place in lightly oiled pizza pan using your fingertips to press up to the edge and forming a shallow lip. Sauce, cheese, and top with desired ingredients.

Bake at 500F in pre−heated oven for 8−12 minutes, the edges will turn a nice golden brown when done. Dough will be firm and crispy, not soggy and soft like many other doughs.

BUNNY BISCUITS

4 oz (100g) butter
6oz (150g) plain flour
2oz (50g) light muscovado sugar
half a tsp. (2.5ml) ground cinnamon
Grated rind of one lemon
The yolk of one large egg
2-3 tbsp. Water
currants and marshmallows to decorate

1. Preheat oven to 350F, Gas mark 4, 180C
2. cut the butter into small cubes and mix with the flour in a mixing bowl until like fine
breadcrumbs
3. Stir in the muscovado sugar, ground cinnamon and the grated lemon rind
4. Stir in the egg yolk and enough water to mix into a soft dough
5. Knead dough on a floured surface until smooth then roll out a quarter inch (0.5cm) thick
6. Cut out biscuits with a rabbit cutter or make a template and cut out biscuits with a knife
7. Place on un-greased baking sheets and bake for 10-15 minutes until a pale golden colour
8. Transfer to a wire rack to cool completely
9. Decorate with currants for eyes and marshmallows for tails, fixing them with a little decorating icing

PLAY DOUGH

1 c. salt
1 1/2 c. flour
1/2 c. water
2 tbsp. oil
A few drops of food coloring (optional)

Mix thoroughly and store in plastic bag or covered jar. Children can pull and pound it and cut out shapes with cookie cutters. If left to dry will harden and then it can be painted. Non-toxic.
Hint: If kids dust their hands with a little flour before play, the dough won't stick to their hands.

PECAN PIE BARS

1 CUP FLOUR, SIFTED
1 CUP CHOPPED PECANS
1/2 CUP QUICK OATS
1 TEASPOON VANILLA FLAVORING
1/4 CUP BROWN SUGAR
1/4 CUP BROWN SUGAR
3 EGGS, SLIGHTLY BEATEN
1 TABLESPOON FLOUR
3/4 CUP LIGHT CORN SYRUP

COMBINE 1 CUP FLOUR, OATS AND 1/4 CUP BROWN SUGAR. CUT IN BUTTER UNTIL
MIXTURE RESEMBLES COARSE CRUMBS. PRESS INTO GREASED 9X9-INCH PAN. BAKE AT 350 DEGREES FOR 15 MINUTES. COMBINE EGGS, CORN SYRUP, PECANS, VANILLA
FLAVORING, SALT, SUGAR AND FLOUR; POUR OVER CRUST. BAKE AT 350 DEGREES FOR 25 MINUTES OR UNTIL DONE.

Canadian Coffee

1/4 c Maple syrup; pure
1/2 c Rye whiskey
3 c Coffee; hot, black, double strength

Topping:

3/4 c Whipping cream
4 ts Maple syrup; pure
Topping: Whip cream with maple syrup just up until soft mounds; set aside.
Divide maple syrup and whiskey among 4 warmed heatproof glass mugs or goblets.
Pour in coffee to 1 inch of top; spoon topping over coffee.

Chocolate Truffles

½ Cup unsalted butter
2 1/3 C confectioner’s sugar
½ C cocoa

1/4 cup heavy or whipping cream 1 1/2 teaspoon vanilla

Centers: pecan, walnuts, whole almonds or after-dinner mints

Coatings: coconut, crushed nuts,confectioners sugar

Makes about 3 dozen truffles. Cream butter in large mixer bowl. Combine 2 1/2 cups confectioners' sugar and the cocoa; add alternately with cream and vanilla to butter. Blend well. Chill until firm. Shape small amount of mixture around desired center; roll into 1 inch balls. Drop into desired coating and turn until well covered. Chill until firm.

Cookies and Cream Cheesecake

2 c Cream-filled Cookies *
6 tb Margarine, Softened
1 ea Env. Unflavored Gelatin
1/4 c Cold Water
8 oz Cream Cheese Softened
1/2 c Sugar
3/4 c Milk
1 c Whipping Cream, Whipped
1 1/4 c Creme-filled Cookies **

* The cookies (24) should be chocolate cream filled cookies and be to as fine as can be done.
** These cookies should be chocolate cream filled cookies and should be coarsely chopped.

Combine cookie crumbs and margarine; press onto bottom of 9-inch springform pan. Soften gelatin in water; stir over low heat until dissolved. Combine cream cheese and sugar, mixing at medium speed on an electric mixer until well blended Gradually add gelatin mixture and milk, mixing until well blended. Chill until mixture is thickened but not set. Fold in whipped cream. Reserve 1 1/2 C cream cheese mixture; pour remaning cream cheese mixture over crust. Top with cookies and reserved cream cheese mixture. Chill until firm.

Stone Ground Whole Wheat Bread

Serving Size : 1 Preparation

Categories : Fat-Free Breads

3 cups 100% Whole Wheat Flour-level
3/8 cup Wheat gluten flour-level
1 1/2 cups Water at 110 degrees
3 tablespoons Honey
4 teaspoons Active dry yeast
2 teaspoons Salt-heaping

Mix in separate bowl, flour, gluten flour and salt.

Pour water into bread pan. It is important to use thermometer
and that the water be 110 degrees.

Sprinkle yeast into the water. Stir with wooden spoon until yeast is thoroughly
dissolved.

Add honey. Stir with wooden spoon until honey is thoroughly dissvoled.

Add flour mixtures. Gently stir in each corner of pan to help mix mixture.

Place container in bread machine. Put on Bread menu (medium or light). Bread
freezes well.

BLT Salad

CarbsPerServing:7g total

Effort:Easy

Ingredients:

7 slices bacon – cooked crisp,drained and crumbled
1 cup chopped lettuce
1/8 cup chopped onion
1/2 medium tomato – chopped
1 tablespoon mayonnaise

How to Prepare:

Stir mayo into lettuce,onion and tomato until evenly coated. Toss in bacon.

APPLE APRICOT SMOOTHIE

1 Golden Delicious apple, peeled, cored and chopped
1 c apple juice
4 apricots, fresh, pitted -skin optional
1 banana; peeled
3/4 c plain or vanilla nonfat yogurt
10 ice cubes, up to 12 cubes
1 Tbsp. honey

Place all ingredients in a blender and puree until smooth.

Baby Corn and Kale Angoor

Ingredients:

12-16 Baby corn
100 gm Seedless black grapes
2Apple peeled and chopped finely
1/2 cup Yoghurt
1 tbsp Ginger paste
1 tbsp Garlic paste
1 tsp Green chillies chopped
1/2 cup Mawa grated
2 tbsp Fresh cream
2 tsp Turmeric powder
1 tbsp Dhania powder
1 tsp Jeera powder
1 tbsp Kashmiri red chilli powder
Salt - to taste
1 tbsp Oil
1/2 cup Boiled onion paste
1/2 cup Tomato puree
1 tsp Garam masala powder

Preparation:

Cut baby corn into small pieces. If using fresh baby corn, boil them until soft.

Heat oil in a pan, add ginger paste and chopped green chillies, cook on medium heat briefly.

Add boiled onion paste.

Cook on high heat stirring continuously until oil starts separating.

Add grated mawa, cook till mawa is mixed with the onion past thoroughly.

Add tomato puree, beaten yoghurt, Kashmiri chilli powder, Dhania powder, Jeera powder and turmeric powder, continue stirring while cooking the masala.

Add finely chopped apples and half a cup of water.

Cook covered on medium heat, stirring occasionally till apples are mashed thoroughly.

Add baby corn and seedless grapes, mix well and add salt.

Stir in fresh cream, mix well.

Mix in Garam masala powder and serve garnished with black grapes.

Alexander Espresso

Ingredients:

• 1 cup Cold water
• 2 tb Ground espresso coffee
• ½ Cinnamon stick (3" long)
• 4 ts Crème de Cacao
• 2 ts Brandy
• 2 tb Whipping cream, chilled
• Grated semisweet chocolate to garnish

How To:

Break out your espresso machine for this one or just make really strong coffee with a small
amount of water. Break cinnamon stick into small pieces and add to hot espresso. Allow to cool for 1 minute. Add crème de cacao and brandy, and stir gently. Pour into cute demitasse cups. Whip the cream, and float some cream on top of each cup. For looks, garnish with grated chocolate or fancy chocolate curls. Multiply proportions by six and it's perfect for a party.
Serves 2.

Baked Cheddar Toast

Categories: Breads, Cheese, Eggs, Main dish

Servings: 6

1 c Heavy Or Whipping Cream
1 c Cheddar Cheese; Md, Shredded
1/2 ts Nutmeg
1/4 ts White Pepper
4 Eggs; Lg, Well Beaten
12 Bread Slices; White

In the top of a double boiler, combine the cream, cheddar, white pepper, and nutmeg. Stir over hot water until the cheese melts and the mixture is well blended. Remove from the heat and cool to lukewarm. Generously butter a large baking sheet and set aside. Cut the bread slices diagonally and dip each triangle into the cheddar mixture. Place 1/2-inch apart on the baking sheet and bake until browned and bubbly, about 15 minutes. Serve hot.

Honey Spiced BBQ Sauce

1 1/4 Cup Catchup
2/3 Cup Salad oil
3/4 Cup Vinegar
5 Tablespoons Worcestershire sauce
1 Cup Honey
2 Tablespoon Dry mustard
3 Teaspoon Ginger, fresh grated
1 Lemon, sliced thinly
3 Tablespoons Butter

Combine all ingredients in a saucepan and heat to blend together.
Remove lemon peel before basting.

Great Vodka Cocktails: Black Russian

Ingredients: 1oz Vodka, .25oz Kahlua

Preparation: Stir well with ice

Garnish: None

Glass: Rock

Meat Rendang

For 4 portions serving :

- ¼ kg Meat
- 4 cloves red onion
- red pepper (as your desire )
- chili ( as your desire )
- 3 cloves garlic
- 4 - 5 cloves candlenut
-1 stick lemongrass
- 3 pcs lemon leaf
- 1 clove ginger plant
- salt
- sugar palm
- Flavoring
- vegetable oil
- coconut milk

Cooking instructions :

Slices meat as your desire and then clean it.
Boiling water then put meat inside let it 15 minutes.
Raises meat ( in order it more tender ).
Pound all of ingredient or spices except lemongrass, lemon leaf and ginger plant.

Fried all of ingredient, put inside lemongrass, lemon leaf and ginger plant let it up to good smell, then put meat inside pour coconut milk sufficiently.

Cooking its up to water shrink, then rendang spicy ready for serving.

Beef Tenderloin with Cabernet Cherry Sauce

4 small filet mignon steaks (about 1/4 pound each)
1/2 teaspoon salt
2 garlic cloves, pressed
1/2 teaspoon cracked pepper or freshly ground pepper

Cabernet Cherry Sauce:
1 1/2 cups Cabernet Sauvignon or Burgundy
3 tablespoons balsamic vinegar
4 whole cloves
8 whole pepper corns
1 bay leaf, torn into small pieces
1/2 pound fresh Bing cherries, rinsed
Salt and pepper for seasoning
Optional: 1−2 teaspoon sugar

Set oven controls to broil. Line a broiling pan with aluminum foil and place in the oven on the top rack to preheat. Trim the steaks of visible fat. Rub the garlic evenly over the steaks and season with salt and cracked pepper. Set aside until ready to broil.

Add the Cabernet and balsamic vinegar to a saucepan and bring to a boil. Tie the cloves, peppercorns, and bay leaf in a bundle with a small piece of cheese cloth. Add the bundle to the wine mixture. Allow the mixture to reduce to 1/2 cup, about 15 minutes.

While the wine is reducing, pit the cherries. Cut the cherries into quarters and add to the wine mixture. Cover and cook over medium−high heat until the cherries are tender, about 10 minutes. Season the sauce with salt and pepper. Add the sugar to balance the flavors, if needed.

The sauce should have a deep robust flavor but not be too sweet. While the sauce is cooking, broil the steaks for 3−4 minutes per side for medium rare. To serve, remove the spice bundle from the sauce. Place the steaks on individual plates with the sauce spooned over the top.

APPLE WALNUT

2 apples, cored, peeled, chopped
2 cups whipping cream
1/2 teaspon cinnamon
1 cup milk
3 egg yolks
3/4 cup sugar
1/4 chopped walnuts

Steam apples until soft. Puree with 1/4 cup of sugar, 1 cup of cream and cinnamon Beat egg yolks. Beat 1/2 cup of sugar. Heat milk and 1 cup of cream just short of boiling. Stir into egg yolks. Mix milk/egg and apple mixtures. Cool. Mix in machine. Add walnuts when ice cream nearly ready.

Almond Mocha Popcorn

1/2 cup Strong coffee
1/2 cup White corn syrup
1/4 cup Butter
1 cup Brown sugar
1 tablespoon Cocoa
1/2 cup Popcorn -- popped
1 cup Almonds; chop -- toasted

In a heavy sacuepan put the coffee, corn syrup, butter, brown sugar and cocoa. Cook over a moderate heat to 280~ on a candy thermometer. Pour over the popped corn and almonds.

BRAIDED EASTER BREAD

2 1/2 cups all-purpose flour, divided
1/4 cup white sugar
1 teaspoon salt
1 (.25 ounce) package active dry yeast
2/3 cup milk
2 tablespoons butter
2 eggs
5 whole eggs, dyed if desired
2 tablespoons butter, melted

In a large bowl, combine 1 cup flour, sugar, salt and yeast; stir well. Combine milk and butter in a
small saucepan; heat until milk is warm and butter is softened but not melted.

Gradually add the milk and butter to the flour mixture; stirring constantly. Add two eggs and 1/2 cup flour; beat well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.

Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp
cloth and let rise in a warm place until doubled in volume, about 1 hour.

Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal size rounds; cover and let rest for 10 minutes. Roll each round into a long roll about 36 inches long and 1 1/2 inches thick. Using the two long pieces of dough, form a loosely braided ring, leaving spaces for the five colored eggs. Seal the ends of the ring together and use your fingers to slide the eggs between the braids of dough.

Preheat oven to 350 degrees F (175 degrees C). Place loaf on a buttered baking sheet and cover
loosely with a damp towel. Place loaf in a warm place and let rise until doubled in bulk, about 45
minutes. Brush risen loaf with melted butter.

Bake in preheated oven for 50 to 55 minutes, or until golden. Makes 1 – 1 pound loaf.

PEANUT BLOSSOMS

1 3/4 CUPS FLOUR
1/2 CUP PEANUT BUTTER
1 TEASPOON BAKING SODA
1 EGG
1/2 TEASPOON SALT
1 TEASPOON VANILLA FLAVORING
1/2 CUP SUGAR
1 PACKAGE CHOCOLATE KISSES
1/2 CUP BROWN SUGAR
1/2 CUP SHORTENING

COMBINE FLOUR, BAKING SODA AND SALT; SET ASIDE. CREAM SUGARS WITH SHORTENING; ADD EGG. STIR IN PEANUT BUTTER. MIX DRY INGREDIENTS WITH CREAMED MIXTURE. MAKE INTO A BALL AND REFRIGERATE 1 HOUR. SHAPE DOUGH INTO TEASPOON-SIZE BALLS; ROLL IN SUGAR; FLATTEN SLIGHTLY. BAKE AT 350 DEGREES FOR 10-12 MINUTES. TOP IMMEDIATELY WITH CANDY KISS.

Chocolate Velvet Cheesecake

1 c Vanilla Wafer Crumbs
1/2 c Chopped Pecans
3 tb Granulated Sugar
1/4 c Margarine, Melted
16 oz Cream Cheese, Softened
1/2 c Brown Sugar, Packed
2 ea Large Eggs
6 oz Semi-sweet Chips, Melted
3 tb Almond Flavored Liqueur
2 c Sour Cream
2 tb Granulated Sugar

Combine crumbs, pecans, granulated sugar and margarine; press onto bottom of 9-inch springform pan. Bake at 325 degrees F., 10 minutes. Combine cream sheese and brown sugar, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in chocolate and liqueur; pour over crust. Bake at 325 degrees F., 35 minutes. Increase oven temperature to 425 degrees F. Combine sour cream and granulated sugar; carefully spread over cheesecake. Bake at 425 degrees F. 10 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. VARIATION: Substitute 2 Tablespoons milk and 1/4 teasponn almond extract for almond flavored liqueur.

SALADS AND DRESSINGS: Blue Cheese Salad Dressing

1CarbsPerServing:1g total

Effort:Easy

Ingredients:

1 tablespoon sour cream
2 teaspoons mayonnaise
2 teaspoons heavy cream
1 tablespoon blue cheese
1 teaspoon powdered ranch dressing mix.

How to Prepare:

Mix all together and chill before serving.

NOTES : Counts for ranch dressing mix not included in totals.

APPLE SMOOTHIE

2 c Apple sauce
1 c Apple cider
1 c Orange juice
2 tb Vermont maple syrup
1/2 ts Nutmeg
1/2 ts Cinnamon

Combine all ingredients in a blender and blend until smooth. Pour into glasses and serve. Serves 2.

Apple Crepe with Cinnamon Ice Cream

Ingredients:

Pancake:
100g flour
250ml milk
2 eggs
1 egg yolk
A dash of salt
A dash of sugar

Cinnamon Ice Cream:
100ml vanilla ice cream
2g cinnamon powder

Apple filling:
2 green apples
20g custard powder
1 lime, extract juice
1g cinnamon powder
50g sugar

Preparation:

To make the pancake: Whisk the ingredients to form a smooth batter. Make thin pancakes on a non-stick pan.
To make the cinnamon ice cream: Let the ice cream softened a little before whisking in the cinnamon powder. Stick the ice cream back in the freezer for a while before serving.
To make the apple filling: Peel, core and dice apples. Put in a pot and sauté in its own juice until soft. Add in a bit of water, then lime juice and sugar. Thicken with custard powder diluted in water and add the cinnamon powder. Mix well before removing from heat.
To assemble, spoon some apple filling onto a pancake and roll it up. Place on a plate and top with a scoop of the cinnamon ice cream.

Beer Barbecue Sauce

1 cup Prepared barbecue sauce
1 cup Ketchup
2/3 cup Beer
1/4 cup Honey or Molasses
2 tablespoons Lemon juice
2 tablespoons Red wine vinegar
2 tablespoons Dijon mustard
1 tablespoon Worcestershire sauce
1 teaspoon Hot pepper sauce
1/2 teaspoon Pepper
2 Garlic cloves, minced
2 Onions, finely chopped

In large bowl, combine barbecue sauce, ketchup, beer, honey, lemon juice, vinegar, mustard, Worcestershire sauce, hot pepper sauce, pepper, garlic and onions. Place food in marinade and let stand at room tepmerature for up to 2 hours or in refrigerator overnight. When ready to cook, remove food and place marinade in saucepan and cook for 10 minutes or until thickened.
Use as sauce for basting or serving with cooked food.

Thai Pizza

1 Pizza Dough Shell (uncooked)

Sauce:
2/3 cup smooth peanut butter
3 tablespoons Hoisin Sauce
2 tablespoons rice vinegar
1 tablespoon sesame oil
6 oz. Monterrey Jack cheese
1 cup bean sprouts
1/2 lb. small shrimp, cooked, shelled, and deveined
1/4 cup finely chopped green onions
crushed dried hot chilis, to taste

Preheat oven to 450F.

Mix sauce ingredients together. Spread sauce evenly over crust.
Top with shrimp and onions, then cheese. Bake until cheese begins to brown, 12 to 15 minutes.

Remove from oven, top with bean sprouts and pepper flakes, slice and serve.