Monday, August 26, 2013

#92 Pesto Spinach Tomato Pizza

I created a new healthier thin crust pizza that the family just loves!
Makes two large pizzas

1 1/3 c. warm water
2 Tbsp oil
2 tsp rapid rise or SAF yeast
1 tsp salt
3 c. all purpose flour

Add oil to water and sprinkle yeast on top of water/oil mixture.  Mix flour and salt into water mixture until a ball forms.  Split the dough in half and set aside.
Oil a two large jelly roll pans (about 12"x16") and using hands or a rolling pin roll one ball of dough onto each cookie sheet until the dough is spread very thin.

Top each pizza with:
About 1/4 c. pesto
1 - 2 cups of baby spinach leaves
2 thinly sliced tomatoes (optional)
1 - 2 cups shredded mozerella

Bake at 450 degrees for 15 minutes or until brown.

Tuesday, July 30, 2013

#91 Chocolate-Chip Peanut Cookies

1-1/4 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup chunky peanut butter
1 stick butter at room temperature
1/2 cup brown sugar
1/2 cup granulated sugar
1/2 teaspoon vanilla
1 egg
6 oz semi-sweet chocolate chips

Heat oven to 350 degrees.  Combine the flour, soda and salt.  Cream the peanut butter and butter.  Beat in the sugars and then the vanilla and egg.  Beat in flour mixture.  Stir in the chocolate chips.  Spoon the dough by rounded tablespoons onto ungreased cookie sheets and flatten slightly.  Bake until the edges of the cookies start to brown., 8 to 10 minutes.  Cool on rack.

Thursday, June 13, 2013

#90 Zucchini Spaghetti Sauce

Zucchini Spaghetti Sauce

1 small zucchini, thinly sliced
1 cup broccoli florets, chopped
1 15 oz can diced tomatoes
1/2 cup finely chopped onion
1 garlic clove, minced
2 Tbsp finely chopped fresh basil
1/2 pound ground turkey, browned and drained
2 Tbsp canola or oil oil
salt and pepper to taste

Heat oil in skillet and sauté onion until clear.  Add garlic, zucchini, basil, broccoli, and tomatoes to pan and cook until tender.  Add cooked turkey meat to vegetables until heated through.  Serve immediately over cooked spaghetti noodles.

Monday, April 1, 2013

#87 Clam Chowder

4 small potatoes, peeled and diced
1 small onion diced
2 stalks celery diced
2 carrots, peeled and diced
1/2 head cauliflower diced
1 table spoon butter

Melt butter in a Dutch Oven, saute vegetables in butter about 5 minutes or so.

1 can clams, drained, save the juice
2 cups chicken broth

Add clam juice and broth to the vegetables, top off with water to just cover the veg (if needed) and simmer covered about 15 minutes.

While the veg is simmering, make a white sauce:
Melt 3 tablespoons butter in a small saucepan over medium heat.  Mix 3 tablespoons flour, 1 teaspoon Cajun Seasoning and a dash of salt and pepper.  Whisk into melted butter and cook until bubbly and starting to brown,  Slowly stir in 2 cups of milk.  Cook stirring frequently until boiling. Continue to cook and stir for at least a minute or two.  By this time the veg should be tender.  Gently stir in white sauce and clams.  Heat through for a bit and then serve.


Fry up a couple of slices of chopped bacon, use the bacon grease to saute veg.
Add some corn.
Add mushrooms.

I didn't have any celery on hand, so I added some celery seed to the white sauce.

Sunday, March 31, 2013

#88 Lamb Pound Cake

Found a fabulous pound cake recipe - FINALLY!

Cream together:
1 cup butter, softened
3 cups sugar
6 eggs

Then add:
3 cups flour
1 cup sour cream (full fat!)
2 tsp vanilla extract

Combine until well mixed.

Fill a Wilton Lamb Mold to brimming full.  There will be enough left to make a loaf as well.
Tie the mold together with baking twine or wire to keep it from moving when the cake rises.

Bake at 325 degrees for about 1 hour and 10 minutes.

Lay lamb on his face and remove string/wire.  Remove back of mold and allow to cool about 10 minutes.  Replace back of mold and flip.  Remove front of mold and allow to cool another 10 minutes.  Remove lamb from mold and allow to completely cool at least one hour before frosting.
Use Whipped Cream Cheese Frosting Recipe sprinkled with sweetened, shredded coconut for a fabulous taste sensation!

Next year I will work on getting the decorations pretty.  This year I am just happy for a fabulous taste!

#89 Whipped Cream Cheese Frosting

I found this fabulous frosting recipe over on Not So Humble Pie and I have to share it!  I did change the ingredients just slightly:

8 oz. Cream Cheese at room temperature
1 1/4 cup powdered sugar
1 tsp vanilla extract
1 cup heavy cream

Whip together cream cheese, powdered sugar and vanilla extract.  In a separate bowl, whip cream until stiff, forming stiff peaks.  Gently fold whipped cream into cream cheese mixture.  Do not over mix.  This frosting is light and delicious!  I can't wait to try it on a carrot cake!

Friday, March 29, 2013

#86 Pink Sauce

A yummy sauce for pasta.

1 -12oz can evaporated milk
1/4 cup milk
2 T butter
2 T flour
1 1/4 cup red pasta sauce (I like to use Traditional flavor Prego)
1/4 cup mozzarella cheese
2 T parmesan cheese
Chopped up Chicken Breast (optional)

Make a roux by melting the butter in a medium sized sauce pan and adding flour.  Stir together until flour and butter make a paste.  Add evaporated milk to roux and continue stirring until sauce begins to thicken.  Add red pasta sauce, chicken(optional) and cheeses and continue to stir.  Add milk if sauce becomes too thick.  Salt and pepper to taste and serve over pasta.

Sunday, March 24, 2013

#85 Coleslaw

1 cup mayonnaise
1/2 cup rice vinegar
2 tablespoons sugar
1 teaspoon poppy seeds
salt and pepper to taste

Whisk together in a large bowl.  Add about a 1/3 cup of raisins or craisins, 1/2 apple, chopped, 1 carrot grated, 1/2 head of green cabbage, chopped or shredded.  Toss gently to coat with dressing.  Refrigerate for a couple of hours before serving.