Thai Chicken Pizza

If you like Thai food and peanut sauce, this pizza packs it all in.  It's savory, a little spicy, and full of flavor.  Just like the one atm California Pizza Kitchen!

4 TBS creamy peanut butter

3 TBS vegetable broth
3 TBS seasoned rice vinegar
2 TBS soy sauce
2 tsp chili oil
1.5 inch piece ginger, minced
2 tsp honey
3/4 tsp sesame oil
2 TBS sesame seeds, toasted
1 1/2 TBS green onions
1.5 C shredded chicken
1/2 cup mozzarella cheese, shredded
1 carrot, shredded
1/4 cup cilantro, chopped
handful of bean sprouts

1 recipe, pizza crust (makes 6, 6-inch personal pizzas)

Mix all ingredients from peanut butter until sesame oil in the blender.  Puree until smooth.  Pour 1/4 cup over shredded chicken.  Grill one side of pizza dough, then quickly spread with peanut sauce, cheese, chicken and green onions.  Bake 2 more minutes or until done.  Garnish with sesame seeds, carrot, cilantro and bean sprouts. 

Double Berry & Almond Granola

What are you going to do with all those blueberries from the summer?  Have you dried any of them?  Would you like to use some of them to make a delicious homemade granola?  That's what I did (ok, I didn't dry my own blueberries, I bought them at Costco. That's about the same, right?)...This granola is not going to save you a ton of money, but it will knock your socks off.  I've already had it twice today.  Once with milk, and once as a parfait with some vanilla yogurt.  Three times, if you count the snacking I did in between.  The vanilla flavor, along with the nuts and dried fruit make it a killer combo.

8 c. oats
2 c. chopped almonds
1 c. wheat germ
1 c. brown sugar
1 tsp. salt
1 1/2 tsp cinnamon
1 tsp. nutmeg
1 c. craisins
1/2 c. dried blueberries
3/4 c. canola oil
1 c. honey
1 tsp. butter extract
3 Tbsp. vanilla

Preheat oven to 300-degrees. Combine all dry ingredients in a large bowl. In a saucepan combine oil, honey, butter extract and vanilla and bring to a boil. Let boil for 1 minute then pour over oat mixture. Mix until all ingredients are moistened. Divide and spread mixture over 2 large cookie sheets and bake at 300-degrees for 30 minutes. Remove from oven and leave on pans overnight (cover with a towel). Break up granola and store in plastic containers.

Best Breadtwists Ever!

This one was already posted, but it's delish - and totally worth re-posting.  These breadtwists are a cinch to make, and they are soft, buttery and a perfect compliment to your favorite Spaghetti dinner or try them with one of my past soup recipes (I like the butternut squash and my version of Oprah's tomato soup)!

Plus now I have photo-proof of how yummy these breadsticks really are.  My only advice - eat these the day of, they are better fresh out of the oven! They won't last until tomorrow anyway...

1 TBS. yeast
2 TBS. sugar
1.5 C. warm water
Mix above ingredients until liquid begins to foam (about 10 min)

Add to mixer:
1 tsp. salt
3.5 C. all purpose flour (could also do half wheat flour)

Mix with dough hook for 5 minutes.
Dough will be sticky.
Let rise in mixer for 45 min - 1 hour (cover with towel)

Roll out on generously floured counter into long rectangle. Cut breadsticks into strips with pizza cutter. Fold ends together and twist.

Place 1 stick butter in jelly roll pan. Place in 400' oven until melted. Add twists to pan. Brush with additional melted butter, sprinkle with garlic salt, parmesan cheese and sesame seeds. Cook for 12 min. at 400.

Lucifer's Luscious Brownies

There's a reason these are called the devil's brownies.  Make them, and just see if they don't make you want to sell your soul for just one more.  These are my kind of brownie.  VERY chocolatey, with a hint of toffee crunch and sweet frosting.  Not a cake-like brownie, but very fudgie and chewy.  This recipe makes an entire jelly roll pan, so you have enough to feed your entire extended family, or to freeze them in individual portions so you can have a brownie with every meal (not that I know anyone who would do that....). 

*In addition to the toffee crunch bits, I added chopped walnuts to some of mine*

8 eggs
2 teaspoons salt
2 cups of unsalted butter, melted
1 1/2 cups cocoa powder
4 cups sugar
4 teaspoons vanilla
3 cups flour
1/2 C. Chopped Toffee (I used Heath Toffee bits)

Beat eggs with a mixer in a large bowl. Then add sugar, salt, vanilla and beat for 1 minute.

Add melted butter and blend. In another bowl, mix flour and cocoa with a whisk until well blended.

Add flour mixture to egg mixture and mix until well combined.

Spread onto a well-greased jelly roll pan (12 x 17) and bake at 350 degrees for  about 22-25 minutes (check with a toothpick, you want to see a few moist crumbs, but not batter, when you pull it out). Cool for 15 minutes and spread with frosting.

Frosting
4 cups powdered sugar
2 oz. cream cheese, softened
1/2 cup butter, softened
1/2 cup cocoa
milk (no more than 1/2 c.)
1/2 c. Heath Toffee Crunch bits
Walnuts (optional)

Blend powdered sugar, butter, and cocoa along with enough milk to make the frosting a spreadable consistency (I used about 1/3 cup). Just add a tablespoon at a time after 1/3 c., until it is soft enough to spread.  Spread over the brownies after they had cooled for 15 minutes. Keep spreading as the frosting melts making it even on the brownies. Sprinkle with toffee bits (and walnuts if desired).  Allow brownies to continue to cool (I placed my jelly roll pan on a wire rack and let it sit for about 2 hours).

Hint: cut your brownies with a plastic knife! Makes it so much easier and less messy!

Bacon, Broccoli & Spinach Stuffed Spinners

Think cinnamon roll, minus the cinnamon - add a savory gooey, cheesey, heart-warming filling (plus broccoli and spinach to justify the bacon and cheese)!  This is it, folks.  Nothing touches my soul like carbs and cream cheese.  Good enough for a main dish, bad enough for you to eat the entire pan straight from the oven.  And I practically did.  I left the bacon out of some of these, which were fabulous and vegetarian friendly too!

Inspired by Mel (thank you very much, these rolls have changed my life!).

1 recipe roll dough, I used this recipe using half whole wheat flour.
12 ounces cream cheese, softened
1/4 cup (1/2 stick) butter, softened
1 1/2 cups chopped bacon
1 1/2 cups finely chopped fresh broccoli
1/2 cup finely chopped fresh spinach
1 cup shredded Swiss
1 cup shredded Cheddar
1 cup freshly grated Parmesan cheese
1 cup finely chopped green onions

Follow the recipe for your roll dough until the dough has risen. Punch down the dough and roll the dough out into a large rectangle about 1/2-inch thick (using the french bread roll recipe, I rolled my dough to about 13 inches by 17 inches).

In a small bowl, cream together the butter and cream cheese. Spread the rolled out dough with the butter/cream cheese mixture. Top with the bacon, broccoli, cheeses, and green onions (for pictures on how to do this, again refer to the genius of  Mel). Roll the dough up, pinching the seam to seal. Slice the roll into about 1-inch segments. Place the rolls on a lightly greased baking sheet and cover with plastic wrap. Let the rolls rise until nearly doubled and bake at 350 degrees for about 20 minutes, until lightly browned and bubbly.  This made about 20 rolls for me.  I made 12 (then ate them all), then froze 8 before the second rise, so that I could have them fresh AGAIN (and again and again and again)...

Roasted Garden Marinara

I made this using almost all ingredients from my garden, and the flavor was incredible.  It tasted so fresh, and was really versatile.  Use this for a simple marinara on pasta topped with roasted zucchini and parmesan (pictured below), or use it as a base topping for Grilled Pizza.

6 large vine ripened tomatoes, quartered (or 30+ cherry tomatoes, whole)
2 green peppers
1 sweet onion
1 TBS. olive oil
3 cloves garlic, minced
1 TBS. fresh chopped parsley
1 tsp. lemon juice
1 1/2 tsp. kosher salt
1/2 tsp. pepper

Preheat oven to 500.  Place tomatoes, peppers and onion on pan.  Drizzle with oil, and sprinkle with coarse salt and cracked pepper.  Roast for 25-30 minutes, until tomatoes burst, and skin darkens.  Remove from oven.  Bring to room temperature.  Place in blender, add garlic, parsley, lemon juice, and salt/pepper to taste.

Chocolate Walnut No Bake Drop Cookies

Almost everyone has tasted no-bake cookies before.  Some people like them with peanut butter, some people don't.  I am one of the ones who doesn't (if you like peanut butter, omit the walnuts in recipe below, and add creamy peanut butter).  However, I do like nuts, so I added some walnuts instead, and WOW.  Easy and addicting (not necessarily a good combination)...

Mix in a saucepan:
2 cups sugar
1/3 cup cocoa
1/2 cup milk
1 stick margarine
Bring to a boil and boil for 1 minute.

Remove from heat.  Stir in :
3 cups Quick oats
1 tsp vanilla
1/2 cup chopped walnuts

Mix well.  Let rest for 3-5 minutes (no more) in pan and then drop onto wax paper. 

Tropical Strawberry Stuffed French Toast

Looking for something to make for breakfast or brunch this weekend?  Or maybe even dinner???

As the summer season draws to a close, it's only fitting that you make this tropical french toast as a reminder that warm weather will come again.  It's luscious. It's filled with fruit-sweetened cream cheese that gushes a warm creamy filling with each bite.  It's topped with a Tropical Syrup that will leave you salivating.

1 long, thin baguette, day old
3 oz. cream cheese, softened
1/4 c. mashed strawberries (fresh or frozen)
1 TBS. strawberry jam
3 eggs
2 TBS coconut milk
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. salt
fresh blueberries, strawberries and flaked coconut for garnish

Mash strawberries, jam and cream cheese.  Mix until well blended and smooth.

Whip eggs, coconut milk, cinnamon, nutmeg and salt to form batter.

Slice bread into 2-3 inch pieces, cut slit in middle (do not cut all the way through) and stuff with cream cheese mixture.  Dip in batter.  Pan-fry about 2 minutes on each side, until reaching desired browning.  Top with Tropical Syrup.  Top with fresh blueberries, strawberries, and flaked coconut.

Tropical Syrup

Need a way to spice up regular old pancakes?  Or maybe try this on top of my favorites Fluffy Whole Wheat Pancakes.  Or maybe wait until tomorrow, when I post the best Tropical Stuffed French Toast you'll ever eat - and top THAT with THIS!

1 C. coconut milk
1/8 C. pineapple juice
3/4 C. brown sugar
1/3 C. flaked coconut









Bring all ingredients to a boil, reduce to simmer for 20 minutes, stirring occasionally.

Chunky Applesauce

Welcome, welcome - apple season!!  Let the picking (and the baking and the eating) begin! This applesauce will make your house smell fantastic, and it will make you never want to buy storebought again!  They are delicious alone, or served with a pork chop or BBQ chicken.

*this is my before photo, it seemed prettier before the apples got all steamy*

6-8 small Granny Smith apples, peeled and diced
1/2 cup sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
 
Place apples in a greased 1-qt. baking dish. In a small bowl, combine sugar, cinnamon and vanilla; mix well. Sprinkle over apples. Cover and bake at 350 degrees F for 50-60 minutes or until apples are tender. Uncover and mash with a fork to your desired consistency - I like homemade applesauce to be chunky. Serve warm.

Veggie Dill Dip

This is a dip NOT to be missed, the flavors or each ingredient completely complement each other.  If you don't like vegetables, you will love them after you dip them in this.  Easy to throw together (and yes, you do need to let it sit out at room temperature for 6 hours).  A perfect party dip for veggie strips or potato chips.

*The Bon Appetite seasoning is a bit hard to find, so check out the picture so you know what you're looking for!  

1/2 c sour cream

1/2 c mayo

3 Tbls chopped green oinions

1 Tbls dill weed

1Tbls chopped parsley

1 tsp Bon Appetite seasoning (by McCormick)

Mix all ingredients and let sit at room temperature for 6 hours.  Chill in fridge and serve cold.

Sweet Fruit Muffins

These are the most fluffy and extremely moist fruit muffins I have ever had.  They are sweet, with a slight sugary crust and an amazing white texture bursting with warm berries with each bite.  I ate them for breakfast, lunch and dinner, and I'm pretty sure you will too.

1/2 cup unsalted butter
1 1/4 cups white sugar
1/2 teaspoon salt
2 eggs
2 cups all-purpose flour, divided
2 teaspoons baking powder
1/2 cup buttermilk
1/4 tsp. pure almond extract
2 c. fresh blueberries - rinsed, drained and patted dry
1 c. chopped strawberries
2 tablespoons white sugar

Preheat oven to 375 degrees F. Spray the top of a muffin pan with non-stick coating, and line with paper liners.

In a large bowl, cream together the butter, 1 1/4 cups sugar and salt until light and fluffy. Beat in the eggs one at a time. Mix together 1 3/4 cup of the flour and baking powder. Beat in the flour mixture alternately with the buttermilk and almond extract, mixing just until incorporated. Crush 1/4 of the blueberries and stawberries, and stir into the batter. Mix the rest of the whole blueberries and chopped strawberries with the remaining 1/4 cup of the flour, and fold into the batter. Scoop into muffin cups. Sprinkle tops lightly with sugar. Makes a dozen very large muffins, or 24 mini muffins + 6 large muffins.

Bake in preheated oven for 25 minutes, or until golden brown, and tops spring back when lightly tapped (about 18-20 minutes for mini muffins).

Practically Perfect Pizza Dough (especially PERFECT for Grilling)

Wondering what to do for what could be your last meal on the grill (unless you're like me, and grilling season lasts all year long)?  This Labor Day, make yourself some GRILLED PIZZA!  Due to this recipe, I will no longer be able to eat pizza from the oven.  It's THAT good.  When you grill it, it tastes like it comes straight out of the brick oven from your Italian grandmother's kitchen.  It's crunchy on the outside, but soft and chewy on the inside.  The crust is the perfect complement to whatever toppings you like.  Look no further folks.  This is IT.

This pizza crust recipe is GREAT for grilling, but is just fine for oven pizzas too. Yields 6 individual crusts.

DOUGH:
1 1/2 cups very warm water
1 TBS sugar
1.5 TBS yeast
1 tsp coarse kosher salt
3 TBS olive oil
3 C. all-purpose flour
1 C. whole wheat flour

Mix yeast, sugar and warm water.  Let sit until frothy (about 10 minutes).  Add salt, oil and 1 c. whole wheat flour.  Mix well.  Let rest for 10 minutes.  Add remaining flour, 1/2 cup at a time, until it pulls from the side of your mixer (or if mixing by hand, until well incorporated).    Knead for 8 minutes.  Dough should become elastic. 

Place in greased bowl and cover with a warm, damp cloth.  Let rise until double in size.  Meanwhile, flour a clean countertop and prepare your pizza toppings, cheese, and sauce in separate bowls so they are ready to go.  Divide dough into 6 ball-sized portions (do not stretch out to pizza crust yet).  Let sit for 15-20 minutes on floured surface.  Preheat grill tto medium-high.  Coat dough balls with flour, and with floured hands, stretch out crust - about 6-8 inches, depending on how you think you like it.  Place it on well-oiled grill grates and grill one side for about 2 minutes.  Flip.  Add sauce, cheese and toppings (our favorites are fresh garden tomatoes, roasted zucchini, roasted peppers, roasted garlic, green onions, and chopped spinach with garden tomato marinara).  Close grill cover and cook for about 2 more minutes or until cheese is melted. 

Once you've had this pizza, you won't want to make it any other way.

Mexi-Chip Chicken

My cousin told me this chicken tasted like chips and salsa as a main dish.  It was an easy, non-fried version (ok, well, fried if you count the fried tortilla chips, but I didn't fry those...) of chicken with a twist.  I really liked the garnish on these.  Sometime I can skip it, but the cilantro and guacamole completed this for me.

3 Tbsp. lime juice
3 Tbsp. vegetable oil
1 Tbsp. honey
4 chicken breasts, halved
1 c. finely crushed tortilla chips
1 bottle of your favorite chunky salsa
1 c. shredded Monterey Jack Cheese
Guacamole
Sour cream
Fresh cilantro

Combine lime juice, honey, and oil. Dip chicken in lime juice mixture then coat with crushed chips. Place in ungreased 9 x 13 baking dish. Bake uncovered at 350 degrees for 30-40 minutes or until juices run clear. Spoon a tablespoon or two of salsa over each chicken piece and sprinkle with Cheese, bake for 20 more minutes or until the cheese melts.

Serve with guacamole and sour cream and garnish with fresh cilantro.