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

Super Quick Cookie Bars

3/4 c. softened butter

3/4 c. white sugar

3/4 c. brown sugar

1T. vanilla

2 eggs

2 1/4c. flour

1t. salt

1t. baking soda

1c. milk chocolate chips

1c. white chocolate chips

Cream butter and sugars together. Add vanilla and eggs. Mix in the flour, baking soda, and salt, then add chocolate chips. Pat into a 15x10in. pan. Bake at 350 for 12-15min.

Cool slightly and serve!

Gingerbread Scones

1 ¾ c. flour
¾ c oats
1/3c. br. Sugar
2t. ginger
1 1/2t cinnamon
1/8t. cloves
1/4t. salt
2t. baking powder
¼ t. salt
½ t. soda
½. Buttermilk
2 ½ T. molasses
1t. vanilla
1/3c. Cranberries or cherries
Zest of one lemon

Egg wash
1 egg
1T. milk

In a bowl, mix together the dry ingredients. In another bowl mix the wet ingredients. Cut the butter into the dry ingredients. Add wet ingredients, just until blended. Shape into a 7in. circle. Cut into 6 triangles. Brush with egg wash, sprinkle with extra oats. Bake on a greased baking sheet at 400 for 15min.

Deviled Eggs

12 hard boiled eggs

1/4 c. mayo

1/2 t. salt

1/4 t. pepper

1T. chopped chives

Cut eggs in 1/2 remove insides. Mash yolks with mayo, salt and pepper. Pipe into empty eggs. Sprinkle with chives.

Roasted Red Pepper, Artichoke and Chicken Galette

1 6- to 61/2-ounce package pizza crust mix
1 tsp. dried oregano or basil, crushed
1/2 cup pizza sauce
1 cup coarsely chopped or shredded cooked chicken
1 6 ounce jar marinated artichoke hearts, drained and cut up
1 cup roasted red peppers, cut into strips
1/4 cup sliced green onions or chopped red onion
1/2 cup shredded part-skim mozzarella cheese(2ounces)
4 ounces semi soft goat cheese(chever), sliced

Preheat oven to 425. Grease a large baking sheet; set aside. Prepare pizza crust according to package directions, except stir in oregano into dry mix. With floured hands, pat dough into a 15x10 inch rectangle on prepared pan, building up edges slightly(crust will be thin). Bake for 7 min. Spread pizza sauce evenly over crust. Top with chicken, artichokes, roasted peppers, and onion. Sprinkle with mozzarella cheese; top with goat cheese. Bake for 13 to 15 minutes more or until edges of crust are golden brown. Makes 8 servings


I made my own pizza crust instead of a packaged one. I had the for my birthday dinner it was soooooooooo good. You have like goat cheese though, if you have never tried you should its really good:) Sorry for such the delay on the updates but we were out of town and as soon as we got back we all came down with the stomach flu we have finely all gotten over it and hope to have more frequent updates.

The best Apple bread ever!

2c. sugar

1c. oil

3 eggs

3c. chopped apples

1t. vanilla

3c. flour

1t. baking soda

1t. salt

In a bowl, mix together the sugar, oil, eggs, vanilla, add apples. Stir in flour, baking soda, and salt. Pour into 2 -8in. greased loaf pans. Bake at 325 for 1 hour. Test doneness by testing with a knife. Bread is done when knife comes out clean.

Yields: 2 loaves