Kim's Two Cheese Oregano Bread

Enough dough for one pizza crust (better with white pizza dough than wheat)
1/2 cup grated provolone (2 ounce)
2 T fresh parmesian
1/4 t of oregano (double if fresh)
1/8 t crushed red pepper (optional - or if Kristi double)
1 T yellow cornmeal (to keep from sticking to pan)
1 t olive oil

1. roll out dough
2. leaving a half inch border sprinkle with cheese and spices
3. roll up like a jelly roll, pressing firmly to eliminate air pockets
4. place roll seam side down, pinch seam and ends to seal
5. place roll seam side down on baking sheet sprinkled with cornmeal
6. cut slits in top of dough using sharp knife
7. cover and let rise 40 minutes
8. heat oven to 450
9. brush top of bread with oil
10. bake 20 minutes or until loaf sounds hollow when tapped

* can use whatever cheeses you want
* sometimes sub with italian spices instead of oregano

Pizza Sauce

Lifted from http://allrecipes.com/recipe/exquisite-pizza-sauce/
I liked that I have most things on hand for this recipe

Ingredients

• 1 (6 ounce) can tomato paste
• 6 fluid ounces warm water (110 degrees F/45 degrees C)
• 3 tablespoons grated Parmesan cheese
• 1 teaspoon minced garlic
• 2 tablespoons honey
• 1 teaspoon anchovy paste (optional)
• 3/4 teaspoon onion powder
• 1/4 teaspoon dried oregano
• 1/4 teaspoon dried marjoram
• 1/4 teaspoon dried basil
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon cayenne pepper
• 1/8 teaspoon dried red pepper flakes
• salt to taste

Directions

1. In a small bowl, combine tomato paste, water, Parmesan cheese, garlic, honey, anchovy paste, onion powder, oregano, marjoram, basil, ground black pepper, cayenne pepper, red pepper flakes and salt; mix together, breaking up any clumps of cheese.
2. Sauce should sit for 30 minutes to blend flavors; spread over pizza dough and prepare pizza as desired.

Nutritional Information 

Amount Per Serving  Calories: 89 | Total Fat: 1.4g | Cholesterol: 4mg

Whole Wheat Pizza Dough

Lifted from http://allrecipes.com/recipe/amazing-whole-wheat-pizza-crust/ 
I wanted it where I could find it easily
Mostly sugar free - there is one teaspoon to help the yeast grow

Ingredients

• 1 teaspoon white sugar
• 1 1/2 cups warm water (110 degrees F/45 degrees C)
• 1 tablespoon active dry yeast
• 1 tablespoon olive oil
• 1 teaspoon salt
• 2 cups whole wheat flour
• 1 1/2 cups all-purpose flour

Directions

1. In a large bowl, dissolve sugar in warm water. Sprinkle yeast over the top, and let stand for about 10 minutes, until foamy.
2. Stir the olive oil and salt into the yeast mixture, then mix in the whole wheat flour and 1 cup of the all-purpose flour until dough starts to come together. Tip dough out onto a surface floured with the remaining all-purpose flour, and knead until all of the flour has been absorbed, and the ball of dough becomes smooth, about 10 minutes. Place dough in an oiled bowl, and turn to coat the surface. Cover loosely with a towel, and let stand in a warm place until doubled in size, about 1 hour.
3. When the dough is doubled, tip the dough out onto a lightly floured surface, and divide into 2 pieces for 2 thin crust, or leave whole to make one thick crust. Form into a tight ball. Let rise for about 45 minutes, until doubled.
4. Preheat the oven to 425 degrees F (220 degrees C). Roll a ball of dough with a rolling pin until it will not stretch any further. Then, drape it over both of your fists, and gently pull the edges outward, while rotating the crust. When the circle has reached the desired size, place on a well oiled pizza pan. Top pizza with your favorite toppings, such as sauce, cheese, meats, or vegetables.
5. Bake for 16 to 20 minutes (depending on thickness) in the preheated oven, until the crust is crisp and golden at the edges, and cheese is melted on the top.

Nutritional Information 

Amount Per Serving  Calories: 167 | Total Fat: 2g | Cholesterol: 0mg

Brownie Bites

Adapted from the Cupcakes from the Cupcake Doctor Recipe Book
Made for my Dad's birthday party 2012


Ingredients:
PAM
All purpose flour for dusting the mini-muffin pans
1, 20 ounce package of brownie mix
1/3 cup water
5 TBS butter, melted
1 large egg
1 teaspoon vanilla
1/2 cup semisweet chocolate chips (or we used peanut butter chips on some)

Step One: preheat oven to 350 and place rack in the center of the oven, lightly mist the pans with Pam and dust with flour (shake out the extra flour and set the pans aside).

Step Two: mix brownie mix, water, butter, egg, vanilla, and chocolate chips in a large mixing bowl.

Step Three: scoop or spoon 1/4 cup of batter into each cup.

Step Four: Bake the cupcakes 13 minutes.  Let sit in hot pans for 15 minutes.  Remove and place on cooling racks.  They will sink as they cool.  Run a dinner knife around the edges and lift up from the bottom using a knie.

Buchart New Year Chip Dip

So if you eat black eye peas on new years - it is supposed to bring you financial prosperity in the new year.  Here is the recipe for the super delicious dip that Becca made for our New Year's party.


For a big bowl

avocados & tomatoes  at a 3:1 ratio (I did 7 or 8 avocados and 3 tomatoes I think)

1 bunch of green onions

cilantro (1 bunch, chopped)

lime juice

1 pkg. of black-eyed peas cooked (or 2 cans, rinsed & drained)

2 Tbsp. sugar

1/4 c. olive oil

1/4 c. cider vinegar

salt & pepper to taste

Healthy Tomato Basil Soup

This one is worth the work!  I love Tomato Basil Soup but since I am needing to work off the holiday weight, I needed a recipe that was non-pure-cream (is that a word!) and that I could make and freeze some for later. I adapted it from two peas and their pod website.

Ingredients:
5 tomatoes, cut in half if romas, sliced if larger -
4 TBS olive oil, divided
salt and pepper
1 medium onion, chopped
4 cloves of garlic, minced
1 cup freshly chopped basil (can do with dried basil - use a lot less & do it to taste)

 - see my tricky fresh basil from Peggy in the picture above. Just freeze fresh basil in water in an ice cube tray.  Then transfer the basil cubes to a freezer bag.  This is how to have fresh basil all year long.
Dash of red pepper flakes
1 (15 ounce) can of diced tomatoes
1 small can of tomato paste (don't need if you don't ice cube your basil)
4 cups of vegetable or chicken broth

Step one: preheat oven to 400.  Spread the tomatoes on a pam sprayed baking sheet and drizzle with 2 TBS of olive oil.  Season with salt and pepper and roast for 45 minutes.  I did two trays at a time (for when I made several batches at once) and rotated half way through and they turned out great.

Step two: in a large stockpot, heat 2 TBS of olive oil over medium.  Cook the onions until clear.  Add garlic and red pepper flakes.  Cook for 2-3 minutes longer - depending on how much garlic you use.

Step three: add canned tomatoes (juice and all), basil, and broth.

Step four: add the roasted tomatoes.  Cook for 30 minutes plus over medium to low heat.

Step five: use an immersion blender or blender and smooth soup.  Voila!  You are done!

Peppermint Fudge Cookie Sandwiches

Wonder what to do with your left over candy canes?  Here is an awesome recipe for you - of course it is from my friend Beka's kitchen.  Or really pretty holiday treats.  Use up the left over Halloween peppermint patties with the festive candy canes and you have utilized junk from two holidays!  Don't say I never gave you a great idea!  Lol!

3/4 cup semi-sweet chocolate morsels
1/4 cup butter
1/2 cup sugar
1 egg
3/4 cup all purpose flour
2 candy canes or 8-10 mini-peppermint hard candies
1/4 cup white or semi sweet chocolate morsels (only because I don't like white)
10-12 mini foil-wrapped peppermint patty candies unwrapped

Step one: preheat oven to 375
Step two: parchment paper on cookie sheet
Step three: combine chocolate morsels and butter; microwave on high for 40-60 seconds or until smooth
Step four: add sugar and egg and mix till well blended
Step five: add flour
Step six: drop 20 level scoops of batter 1 inch apart onto pan, bake for 9 -11 minutes or until edges are set (do not over bake)
Step seven: crush candy cane
Step eight: melt white chocolate and stir until smooth and add the candy cane
Step nine: turn over 1/2 of the cookies and top with the peppermint patties.  Turn them into sandwiches with one cookie on top and one cookie on bottom.  Drizzle the chocolate with the chocolate with the candy canes.

Avocado Salsa Cup

6 (11 inch) flour tortillas
1 TBS vegetable oi
2 small plum tomatoes
2 small avocados
2 TBS chopped fresh cilantro
2 TBS garlic cloves, pressed
1/4 tsp salt
1/2 cup sour cream

Step one: preheat oven to 350
Step two: trim tortillas to 6 inch squares, cut each square into quarters for a total of 24, 3 inch squares
Step three: brush both sides of each tortillas with oil and press square into a mini-muffin pan
Step four: bake for 8 to 10 minutes or until crisp
Step five: for the filling: dice tomatoes, dice avocados, chop cilantro, press garlic and add sour cream

Sarah's Cranberry Salsa

Got this from Sarah Erwin on New Year's Eve.  SOOO yummy and easy.  I also liked it mixed with other salsas and toppings!


Large 12 or 16 oz bag of cranberries
About 1 cup of sugar
1 - 2 green onions chopped up
Juice of one or two limes

Mix in a blender (you can decide how chunky you want it) and eat!

Bloomin' Hot Ham and Cheese Bread

Inspired by several different blogs that do this recipe just with cheese or with pizza ingredients.

I unsliced round loaf of sourdough bread (I use my artisan rosemary salt dough bread)
12-16 ounces mozzarella, provolone, or swiss cheese thinly sliced
1 package of ham lunch meat

Directions:
Step one: preheat oven to 350 degrees
Step two: cut the bread lengthwise and widthwise without cutting through the bottom crust.
Step three: place bread on a foil lined baking sheet and insert cheese and ham in every insert (freeze after this step - to use defrost in fridge and then continue on to step four)
Step four: wrap completely with foil and bake for 10 minutes
Step five: unwrap and bake for 10 more minutes or until the cheese is melted and the ham is a little bit crispy

Add butter, garlic powder, and Italian seasonings for cheese bread
Add pepperoni for pizza bread (with marinara sauce for dipping)
Add pineapple and Canadian bacon for Hawaiian pizza bread