This is a really tasty pizza for all those that loathe cooked cheese and tomato!

Preheat oven to 180 deg C
Chop chicken breast into small strips
Heat olive oil in frying pan
Add chicken
Fry till cooked (not overcooked though)! Add the seasoning as you go. Chop up the pepper and add to the fryingpan.
Spread a thick layer of sour cream over the pizza base (which needs to be on a baking tray)
Empty contents of the frying pan on top of the sour cream and spread out evenly.
Drizzle the sweet chilli over the top
Put in oven for 15 mins.

Serve with mixed salad and garlic bread.
1 pizza base will feed 1 pig (me) or 2 adults or 1 adult + 2 kids (I guess)15Plain pizza basesChicken breastRed pepper (capsicum)Sour creamBBQ seasoningSweet chilli sauce

CRUST:
Heat oven to 350°F. Mix cookie crumbs and margarine. Press to the bottom of an ungreased Springform cheesecake pan. Bake in oven ten minutes; cool.

FILLING:
Reduce oven temp to 300°F. Beat cream cheese, 1 cup sugar and all three spices in large bowl on medium speed until smooth and fluffy. Add pumpkin. Beat in eggs one at a time on low speed. Pour over crumb mixture. Bake until center is firm. (About 1 1/4 hours.) Cover and refrigerate at least three hours, but no longer than 48 hours.

TOPPING:
Put 2 Tbs sugar and walnut halves in a small pan and heat on stove until sugar is melted and nuts are coated with the melted sugar. Remove from heat, spread on dinner plate or aluminum foil to cool. Once cooled, break apart nuts and set aside.

Loosen cheesecake from side of pan and then remove side of pan. Beat whipping cream in chilled bowl until stiff. Add 1/2 tsp vanilla and 2 Tbs powdered sugar. Mix well. Spread whipping cream over top of chilled cheesecake, then arrange sugared nuts on top. Store in fridge until ready to serve.

HINT: When making the whipped topping, make sure you use a glass bowl that has been chilled in your freezer until it is COLD. Place the beaters from your mixer in the freezer, too, so that they are cold.

ENJOY!

One cheesecake, 6-8 slices, depending upon size.60This is an involved recipe with several steps, but it is not really hard, just a little time-consuming. Still, it is VERY worth it. I don't even make pumpkin pie for Thanksgiving anymore, I now make pumpkin cheesecake... IT IS DELICIOUS!

1 1/4 gingersnap cookies (about 20 2" cookies), crushed to smithereens1/4 cup butter or margarine, melted3 eight-ounce blocks of Philly cream cheese, softened1 cup sugar1 sixteen-ounce can of pumpkin4 eggs2 Tbs sugar12 walnut halves1 tsp ground ginger1 tsp ground cinnamon1/2 tsp ground cloves1/4 cup chilled whipping cream1/2 tsp vanilla2 Tbs powdered sugar

Mix flour, salt, sugar and 1/2 stick of crisco. after you have that all mixed take the other 1/2 crisco stick and blend with pastry blender (not real sure what to call it).
Put crust in pie pan and add fruit.. make your top crust.. On the top crust take some milk and spread on top not alot just enough to make it look a little shiny then take a Tbsp. of sugar and sprinkle on top. Put your pie crust protector on top bake for 41 minutes with that on. Take that off and bake for 4 minutes till crust edges brown take out and you have a homemade pie. 830I never baked really unless it was from a box and my husband loves pies so I had to learn and now he says I have mastered it down.. The milk and sugar on the top crust give it the flakiness.
Enjoy.. 2 1/4 c. flour1/2 tsp. salt7 tbsp. sugar8 tbsp. water1 crisco butter stick

Mix the dry ingredients in a 9 1/2 inch pie plate. In a separate container, mix the oil and milk until it is blended.

Pour the oil and milk mixture over the dry ingredient mixture and work around until all of the liquid is absorbed.

Press the crust in the pie plate.

Use baking directions for whatever kind of pie you are making.1 pie15No one will know that it isn't roll out crust!1 1/2 cups flour1 tsp salt2 tsp sugar1/2 cup oil2 tblsp milk