BLT Pizza

1 Pizza crust

1/2c. mayonnaise

2t. minced garlic

1 1/2c. mozzarella cheese

1/2c. cooked sliced BBQ chicken

1/3c. lettuce

1/4c. tomatoes

1/4c. crumbles bacon

Cook crust in oven on instructed baking temp. for 10min. Spread mayonnaise mixed with garlic. Lay chicken on, sprinkle with cheese. Bake the rest or instructed time according to your crust recipe. Remove from oven and sprinkle lettuce, tomatoes, and bacon on. Enjoy!

Apple Nut Muffin

INGREDIENTS
3/4 cup butter
1 1/2 cups white sugar
3 eggs
1 1/2 teaspoons vanilla extract
3 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
3/4 teaspoon salt
1 1/2 cups sour cream
1/4 cup white sugar
1/2 teaspoon ground cinnamon

Apple Filling

2T. butter

1/3c. brown sugar

1T. flour

1/2t. cinnamon

1/4t. nutmeg

2c. diced peeled apples

1/2c. chopped nuts

MUFFIN DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Lightly grease or line 16 muffin cups.
In a large bowl, cream together butter and 1 1/2 cup sugar. Beat in eggs and vanilla. Combine flour, baking powder, baking soda and salt. Stir into the creamed mixture alternately with sour cream. Spoon 1/2 of the batter into prepared muffin cups. Fill the middle with 1T. of apple filling. Top with remaining batter. Combine 1/4 cup sugar and cinnamon; sprinkle over the muffins.
Bake in preheated oven for 16 to 18 minutes, until a toothpick inserted into the center of a muffin comes out clean.

APPLE FILLING

In a saucepan, melt butter. Stir in brown sugar, flour, cinnamon, nutmeg until smooth. Add apples; cook over med. heat for 10min. or till tender, stirring frequently. Remove from heat; stir in nuts. Cool.

Cooks note: These are the absolute best ever, ever, ever, muffins!!!!!!!!!! You have to try them. They are almost like coffee cake but in muffin form.

Tomato, Chicken, Bacon Pie

1 Pastry crust

4 tomaotes

1 onion sliced

Mix these ingredients together

1t. salt

1t. black pepper

1/4c. mayonnaise

1/2c. mozzarella cheese shredded

1/4c. Parmesan cheese

1/4c. julienne style chicken

2T. bacon bites

Put crust into pan, bake for 1o min. at 375. Layer onions, tomatoes, put chicken on. Add mixed cheeses, salt and pepper, spread on top. Bake an additional 20min. Then sprinkle with bacon. Bake 5-10min. longer.

Yields:6-8

Herbed Potatoes

8 potatoes washed and cit into cubes

1/2t. of oregano, basil, thyme, garlic salt, black pepper

1T. Olive oil

Place potatoes on a cookie sheet, drizzle with oil, sprinkle with herbs. Bake at 400 for 20min. or until potatoes are tender.

Mixed Berry Shortcake

Biscuit:
2 1/2.c wheat flour
1 T. baking powder
1t. salt
1 1/2t. cinnamon
1/2c. butter
1/4c. honey
1/2c. milk


Berry Filling:
4c. of your favorite berries ( we used strawberries and blackberries)
1T. sugar

Whipped cream

Biscuit directions:
Mix together the dry ingredients, cut in the butter. Add milk, honey, till dough clings together. Knead on floured surface a few strokes. Pat into a 3/4in. circle. Cut into 8 circles with biscuit cutter. Bake at 375 for 10-12min. Or till golden brown.


Berry directions:
Mix berries and sugar.


Shortcake assembly:
Split biscuit. Fill with strawberries, then put as much whipped cream as desired. Top with remaining biscuit top.

Broccoli Cheddar Crepes

3 eggs
2/3 c. flour
3c. milk
4 T. butter, melted
Salt and Pepper
1 sm. onion, sliced
2 T. cornstarch
2 pkgs. (10oz.each)frozen chopped broccoli,thawed
1 pkg.(8oz.) shredded sharp Cheddar cheese(2c.)

In blender, combine eggs, flour, 1 1/2 cups milk, 2T. butter, and 1/2 tsp. salt. Cover and blend until smooth, scraping down sides of blender occasionally. Transfer batter to medium bowl; cover and refrigerate at least 1 hr. or overnight to allow flour to absorb liquid. Lightly brush 10-inch non-stick skillet with some melted butter and heat on medium 1 min. With wire whisk, thoroughly mix batter to blend well. Pour scant 1/4 cup batter into skillet; tilt pan and coat bottom completely with batter. Cook crepes until top is dry and set and underside is lightly browned, about 2 min. With spatula, loosen edge of crepe; turn over. Cook 30 seconds to 1 min. or until second side is browned. Slip crepe onto waxed paper. Repeat with remaining batter, brushing pan lightly with butter before cooking each crepe and staking crepes between wax paper. You should have at least 12 crepes. Meanwhile, preheat oven to 400. In a 12-inch non-stick skillet, heat remaining T. of butter on medium till hot. Add onion and cook 6 to 8 min. or until tender and beginning to brown. In cup, stir together cornstarch and remaining 1 1/2 cups of milk. To onion in skillet, add milk mixture, broccoli, 1/4 tsp. salt, and 1/4 tsp. pepper. Heat to boiling' stir in 1 1/2 cups Cheddar. Place crepes on work surface; spread generous 1/4 cup broccoli mixture on half of each crepe. Starting from side with broccoli, roll up crepes and place, seam side down, in shallow 2-quart glass or ceramic baking dish. Sprinkle with remaining 1/2 cup Cheddar.Bake about 15 min. or until cheese melts and crepes are heated through.

Pumpkin Praline Pie

Pie Filling

20oz. of canned pumpkin (not pumpkin pie filling)

14oz. evaporated milk

1/2c. cream

2t. cinnamon

1t. ginger

1/2 c. cloves

1/2 t. nutmeg

6 eggs

1c. sugar

Praline

2/3c. brown sugar

2/3 c. chopped nuts(pecans or walnuts)

4T. butter

Pie Crust

1c. wheat flour

1c. white flour

2/3 c. shortening

2T. butter

1t. salt

1/3c. buttermilk

2t. oil

Crust:

Mix flours and slat together in bowl, cut in butter and shortening. Mix the buttermilk and oil together, then add to flour mixture. Mix together with your hands gently and quickly. Over mixing can cause chewy crust. Roll out crust on floured surface till desired size.

Pie filling:

Mix all of these and set aside. Put together pie crust and place in pie pan. Pour in pumpkin filling.

Topping:

Cut butter into sugar and nuts.

Bake pie at 425 for 10min. then reduce temp. to 350 for 20min. Sprinkle on topping, then bake 10min. longer. Pie is done when knife comes out clean.

Yields 2 pies: 8 slices each

Enjoy!

Hannah

Multi Grain Strawberry Pancakes

1c. wheat flour
1/4 c. 10grain cereal (dry)
1t. baking powder
1/4 t. salt
1/4 t. baking soda
1/4t. nutmeg
1/2 c. buttermilk
1/2 c. milk
1 egg
1T. melted
2T. real maple syrup
1/2 c. diced fresh strawberries


In a bowl, mix together the wet ingredients with a whisk till well blended. Add the dry ingredients. Fold in strawberries just barely. Its alright if the batter is a little lumpy.
Cook on griddle. We had ours with butter, fresh strawberries, whipped cream, and maple syrup. But you can put whatever you feel like!
Yields 4 servings.

Cooks note: I made a little twist to this recipe instead of using wheat bran, I used a 10 grain cereal. It turned out really good, you could try using wheat bran though and I'm sure it would turn out great, though a little less hearty. I doubled this recipe for our family and it made the perfect amount! 8 servings.

Chocolate Fudge Cookies

1 cup (115 grams) pecans, toasted and coarsely chopped (could also use walnuts or hazelnuts)
1/2 cup (56 grams) cake flour
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon instant espresso powder or instant coffee powder (optional)
1 pound (450 grams) bittersweet or semisweet chocolate, coarsely chopped
1/4 cup (57 grams) unsalted butter, melted
1 3/4 cups (350 grams) granulated white sugar
4 large eggs, room temperature
1 tablespoon pure vanilla extract
1 cup (170 grams) semisweet dark chocolate chips
1 cup (170 grams) white chocolate chips

Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Place the pecans on a baking sheet and toast for 8-10 minutes, or until lightly brown and fragrant. Let nuts cool and then chop coarsely. Set aside.
Sift or whisk together the flour, baking powder, salt, and espresso powder into small bowl. Set aside.
Melt the chocolate and butter in a stainless steel bowl placed over a saucepan of simmering water, stirring until smooth. Remove from heat and set aside.
In the bowl of your electric mixer (or with a hand mixer), beat the sugar and eggs until pale yellow and thick, about 5 minutes. When you slowly raise the beaters the batter will fall back into the bowl in slow ribbons. Beat in the melted chocolate mixture and vanilla extract. Fold in the dry ingredients to the chocolate batter and mix only until incorporated. Stir in the chocolate chips and nuts. Cover with plastic wrap and refrigerate the batter until firm, about 30 minutes.
Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Line two baking sheets with parchment paper.
Drop batter by 1/4 cupfuls onto prepared cookie sheets, spacing evenly. With moist fingers, press batter to form 3 1/2 (9 cm) to 4 inch (10 cm) rounds. Bake cookies about 12 - 14 minutes or until the tops of the cookies become dry and cracked, but are still shiny. Do not overbake these cookies.
Remove from oven and place baking pan on a wire rack to cool. When cookies are firm, remove from baking pan and let completely cool on rack.
These cookies are best the day they are baked but can be stored in an airtight container at room temperature for a few days.
Makes about 24 large cookies.

Applesauce Oat Muffins

1 1/2c. oats
1 1/4. c. flour
1/2 c. packed brown sugar
1t. baking powder
3/4 t. salt
3/4 t. cinnamon
3/4 t. baking soda
1c. applesauce
1/2 c. milk
3T. oil
1 egg

Topping
1/4 c. oats
1T. Brown sugar
1/8 t. cinnamon
1T. melted butter


Mix the wet ingredients and dry ingredients in separate bowls. Mix together just until combined. Put into 8 paper lined muffin tins. Sprinkle evenly with topping. Bake at 400 for 12-18min. Cool 10min. before removing from pan.
Yields: 8 muffins

Super-Duper Chocolate Pecan Cookies

1/2 c. butter softened

1/3 c. peanut butter

1/3 c. white sugar

1/3. packed brown sugar

1 egg

1t. vanilla

1 1/4 .c flour

1/2 t. baking soda

12oz. chocolate chips

1c. chopped pecans

Preheat oven to 350. Lightly grease cookie sheet. Beat butter, peanut butter, and sugars till fluffy. Add egg and vanilla. Ad remaining ingredients. Place on cookie sheet by 1/3 c. fulls. Bake for 10-12min. Or till done.

Makes 12 cookies

Note: You may make these smaller, just make sure you reduce the baking time, or else......burnt cookies! Your brother would eat them though I am sure, that is if you have one.

Cinnamon Swirl Bread

3 -3 1/4 c. flour
1/4 c. sugar
1 1/2 t. salt
1pkg. yeast
1c. very warm water 120-130 degrees
2T. oil
1 egg
Butter
1/4 c. cinnamon sugar

Mix 1 1/2 c. of water, sugar, salt, yeast in a bowl mix on low speed for 1 min. then on med. speed for 1 min. Add egg, beat till smooth. Then mix in the rest of the flour till it is a easy to handle consistency. Knead. Stretch out dough into a rectangle. Spread with 1T. butter, and sprinkle with 1/4 c. of cinnamon sugar. Fold in sides and roll up. Place in a greased loaf pan and let rise in a warm place for 1 hour. Bake at 375 for 30-35min. till a golden brown, when warm brush with butter. Let cool 5min. then remove from pan.
Yields 1 loaf

Sun Dried Tomatoe and Rosemary Focaccia Bread

2 1/2 to 3 cups of flour

2 T. chopped fresh or 1 T. dried rosemary leaves

1 T. sugar

1 tsp. salt

2 1/4 tsp. dry active yeast

3 T. olive oil

1 c. very warm water(120 to130 degrees)

2 T. olive oil

1/4 c. grated Parmesan cheese

4 T. Sun Dried tomatoes

Mix 1 c. flour,the rosemary,sugar,salt and yeast in large bowl. Add 3T. oil and the warm water. Beat with a electric mixer on medium speed 3 minutes, scraping bowl frequently. Stir in enough remaining flour until dough is soft and leaves sides of bowl. Place dough in a lightly floured surface. Knead 5 to 8 minutes or until dough is smooth and springy. Place dough in large greased bowl. Cover bowl loosely with plastic wrap and let rise in warm place about 30 minutes until almost doubled in size. Dough is ready if indentation remains when touched. Grease 2 cookie sheets or 12-inch pizza pans with small amount of oil. Gently push fist into dough to deflate. Divide dough in half. Shape each half into a flattened 10 inch round on cookie sheet. Cover loosely with plastic wrap lightly sprayed with cooking spry let rise in warm place 30 minutes or until double. Heat oven to 400. Gently make depressions about 2 inches apart in dough with fingers. Carefully brush with 2 T. of oil; sprinkle with cheese and tomatoes. Bake 15 to 20 minutes or until golden brown. Serve warm or cool.

Cherry Almond Muffins

1 3/4 c. flour

1/2 c. plus 1T. sugar

1/2 t. baking powder

1/2 t. baking soda

1/4 t. salt

1/2 c. cold butter

1 egg

3/4 c. sour cream

1t. almond extract

Topping

1/3 c. flour

2T. sugar

2T. cold butter

1/3 c. chopped sliced almonds

Filling

8oz. cream cheese

1 egg

1/2 t. vanilla

3/4 c. cherry preserves

In a bowl combine flour, sugar, baking powder, baking soda and salt. Cut in butter, till it resembles coarse crumbs. Beat egg, vanilla and sour cream in another bowl till smooth. Add to dry ingredients and mix just till combined.

In another bowl combine topping ingredients, set aside.

In a mixer beat filling ingredients till smooth, set aside.

In muffin pan place paper liners, you may grease them instead though. Put in 1/2 of the batter, top with 1T. of the cream cheese filling, and 11/2 t. of the cherry preserves. Top with more batter. sprinkle with topping. Repeat with remaining muffins. Bake at 350 for 20min. Cool 5 min. before removing from pan.

Yields: 12 muffins