Homemade Pizza

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Yield: 3 medium pizzas

Pizza Dough:

  • 2 cups warm water (I use the warmest water from the tap; about 105 degrees)
  • 1/2 cup olive oil
  • 2 tsp salt
  • 7-8 cups whole wheat flour
  • 1 Tbs yeast
  • cornmeal for sprinkling

Combine water, oil, salt, 3 cups of flour, and yeast; mix until combined. Add another 2 cups of flour and knead, gradually add additional flour as needed until the dough stops sticking to the bowl. Knead an additional 5 minutes. Divide the dough into three balls. Roll each ball of dough on pizza stones sprinkled with cornmeal. Roll up the edges to form a crust. Top with desired toppings.

You can be creative with this, but here’s what I do:

Pizza Toppings:

  • 1 (24 oz) can tomato sauce (I use Classico Tomato & Basil)
  • 1 lb. cooked ground beef
  • 16 oz shredded cheddar cheese
  • dried basil and oregano, to taste
  • pineapple tidbits

Spread the tomato sauce on the dough (I use about 3/4 cup per pizza).Top with ground beef, pineapple tidbits, or other desired toppings. Sprinkle with dried basil and oregano. Let rest for about 15 minutes.

Meanwhile, preheat the oven to 400 degrees. Bake each pizza for 9 minutes, sprinkle on the cheese (I use about 2 cups per pizza), and then bake for another 9 minutes. Slice and serve.

From Blog of Joy

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Easy Salsa Salad

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Ingredients:

  • 1 (15 oz) can black beans, drained and rinsed
  • 3/4 cup canned sweetcorn, drained (about half a 15 oz. can)
  • 1/2 avocado, diced
  • 1/2 cup chopped tomato
  • 1/2 cup salsa (I used Newman’s Own pineapple salsa)
  • 2 Tbs olive oil
  • 2 Tbs lemon juice
  • 1 tsp cajun seasoning
  • salt and pepper, to taste

Additional Toppings:

  • fresh parsley or cilantro
  • tortilla chips

Directions:

Stir together all the ingredients. Garnish with fresh parsley or cilantro and serve with tortilla chips.

From Blog of Joy

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Chocolate Cheesecake Pie

Ingredients:

1 cup heavy whipping cream
8 oz cream cheese, softened
1/2 cup sucanat (or brown sugar)
1/4 cup cocoa powder
1 tsp vanilla extract
9″ whole wheat pie crust, cooked and cooled

Directions:

With a mixer, whip the cream until soft peaks form.  Mix in cream cheese, sucanat, cocoa powder, and vanilla extract until well combined and smooth. Pour into a prepared pie crust. Chill at least 2 hours before serving.

From Heavenly Homemakers

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Baked Apple Oatmeal

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Moist baked oatmeal, spiced with apples and cinnamon and topped with flax and pecans.

Oatmeal:

  • 3 cups rolled oats
  • 2 tsp baking powder
  • 1 1/2 tsp cinnamon
  • 1/2 tsp mace (or nutmeg)
  • 1/2 tsp salt
  • 2 eggs
  • 1 cup buttermilk
  • 1/2 cup applesauce
  • 1/4 cup sucanat (or brown sugar)
  • 1/4 cup honey
  • 1 cup peeled and chopped apple (about 1 medium apple)

Topping:

  • 1/2 cup chopped pecans
  • 2 Tbs ground flaxseed (or flour)
  • 1 Tbs sucanat
  • 1/2 tsp cinnamon
  • 1 Tbs melted butter

Directions:

Stir together the oats, baking powder, cinnamon, mace, and salt. In a separate bowl, blend the eggs, buttermilk, applesauce, sucanat, and honey. Mix in the dry ingredients. Stir in the apples. Pour into a greased 8″ by 8″ baking dish. Combine the topping ingredients and sprinkle over the oatmeal. Gently press the topping into the oatmeal. Bake at 350 degrees for 35 minutes. Serve warm or cooled.

Serves 8

From Blog of Joy

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Thai Peanut Sauce

Ingredients:

2 Tbsp creamy peanut butter
2 Tbsp rice vinegar
1 Tbsp soy sauce
1 tsp sesame oil
2 tsp honey granules (or sugar)
3 Tbsp olive oil
juice from 1 small lime

Directions:

Combine the peanut butter, rice vinegar, soy sauce, sesame oil and sugar in a small jar with a tight-fitting lid. Shake well to combine. Add the olive oil and lime juice and shake until the dressing is smooth.

From Parade.com

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Slow Cooker Chicken Noodle Soup

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Warm, soothing, and delicious–this chicken noodle soup is perfect for cold winter nights.

Ingredients:

  • 1.5 lbs chopped cooked chicken breast (4 cups)
  • 3 (32 oz) containers of chicken broth
  • 2 cups chopped carrots, (about 6 small whole carrots)
  • 1 1/2 cups finely chopped celery (about 6 small celery sticks)
  • 1 large onion, diced
  • 1 T minced garlic
  • 2 tsp dried thyme leaves
  • 1 tsp dried oregano
  • 1 tsp salt
  • 1 tsp pepper
  • 1/3 C chopped fresh parsley
  • 2 large bay leaves
  • 1 (13.25 oz) box whole wheat rotini noodles

Directions:

Stir together all the ingredients (except for the bay leaves and noodles) in a 6-quart slow cooker. Place the bay leaves on top of the soup. Cook on high for 3-4 hours. Remove the bay leaves and stir in the noodles. Cook on high for 1 more hour.

based on recipe from Blog of Joy

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Double Chocolate Muffins

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These vegan Double Chocolate Muffins–spiced with vanilla, coconut, and banana–are moist and delicious! They’re slightly sweet and great for a light snack or breakfast.  I’ve also  given options for richer dessert muffins. Either way, they’re good, it just depends on your preference!

Ingredients:

  • 1 1/4 cup whole wheat flour
  • 1/3 cup cocoa powder
  • 1 heaping Tbsp of ground flaxseed (or more flour)
  • 1 Tbsp baking powder
  • 3/4 tsp salt
  • 1 large ripe banana (or 1 1/2 small bananas)
  • 1/2 cup coconut oil, melted
  • 1/2 cup vanilla almond milk
  • 1/2 cup sucanat (or 3/4 cup for dessert muffins)
  • 2 tsp vanilla (increase  to 1 Tbsp if using regular almond milk)
  • 1/3 cup semi-sweet mini chocolate chips (or 1/2 cup for dessert muffins)

Directions:

Whisk together the flour, cocoa, flaxseed, baking powder, and salt. In a separate bowl, puree the banana with a mixer. In a small saucepan melt the coconut oil over medium-low heat. Once the oil is melted, stir in the sucanat, almond milk, and vanilla. Heat until warm (not hot). Pour into the bowl with the mashed banana and mix until combined. Blend in the flour mixture until combined. Stir in the chocolate chips. Line a 12 cup muffin tin with muffin liners. Pour the batter evenly into the cups. Bake at 375 for 15-17 minutes or until the tops are set (they should feel springy but not gooey). Cool a few minutes in the pan before removing the muffins from the tin and placing them on a wire rack to cool. Serve warm or cooled.

makes 1 dozen

From Blog of Joy

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Joy’s Cornbread

Simple, moist cornbread!

Simple, moist cornbread!

Ingredients:

  • 1 1/2 cups whole wheat flour
  • 1 cup cornmeal
  • 2 Tbs baking powder
  • 2 Tbs honey
  • 1 tsp salt
  • 2 eggs
  • 1 stick softened butter
  • 1/2 cup sour cream
  • 2 cups buttermilk
  • 1 (15 oz) can organic sweet corn, drained

Directions:

Whisk together the flour, cornmeal, baking powder, and salt. Add the remaining ingredients (except the corn) and mix until combined. Stir in the corn. Pour into a greased 9″ by 13″ baking dish. Bake at 400 degrees for 25 minutes or until golden and set. Serve warm.

From Blog of Joy

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Apple Tuna Sandwiches

  • 2 cans (4.5 oz.) water-packed tuna
  • 1/2 C mayonnaise
  • 1 stalk celery, chopped fine
  • handful of walnuts, coarsely chopped
  • 1 onion slice, chopped fine
  • 2 T sweet pickle relish
  • 1/2 apple, chopped fine
  • toasted bread
  • lettuce

In a large bowl, combine ingredients through relish. Stir in apple.

from Taste of Home Most Requested Recipes

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Slow Cooker Barbecue Beef

  • 3 pounds beef roast, cut into large chunks (if not prepared kosher, increase salt below)
  • 3 celery ribs, chopped
  • 1 large onion, chopped
  • 1 green pepper, chopped
  • 1 C ketchup
  • 6 oz. tomato paste
  • 2 T brown sugar
  • 1/4 C cider vinegar
  • 2 T chili powder
  • 2 T lemon juice
  • 2 T molasses
  • 2 t soy sauce
  • 1 1/2 t salt
  • 1 t ground mustard
  • sandwich rolls, split

Place beef in a large slow cooker. Add the celery, onion, and green pepper. In a bowl, combine the other ingredients. Pour over beef mixture. Cover and cook on low for 8-9 hours or until meat is tender. Shred beef and use a slotted spoon to serve on rolls or mashed potatoes (gluten-free option).

from Taste of Home Most Requested Recipes

 

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