100% WHOLE WHEAT PIZZA DOUGH

2 1/2 cups whole wheat flour, 1/2 cup separate for dusting
2 1/4 tsp active dry yeast
3/4 tsp salt
1 cup warm water
1 tbsp extra virgin olive oil
1 tbsp sugar

In a small bowl, combine yeast, water and 1 tsp sugar. Let sit for five minutes.
In a large bowl or the bowl of a stand mixer, combine 2 cups flour, salt and remaining sugar. Make a well in the center and add yeast mixture and olive oil.
Stir using the paddle attachment or a spoon until the dough just comes together, then knead, either by hand or in a stand mixer fixed with the dough hook, for about 5 minutes (3-4 minutes if using stand mixer). Add remaining flour in 1 tbsp increments just until dough pulls away from sides of the bowl or is no longer sticky.
Shape dough into a ball, place in a lightly greased bowl and cover with lightly greased plastic wrap to rise until doubled, about 45 minutes to 1 hour.
Punch down risen dough, shape into a ball and place on a lightly floured pizza stone. Roll out into a circle of desired crust thickness and let rest about 10 minutes (at this time you can put on your desired toppings).
Preheat oven to 500 degrees F. Place pizza in oven and bake about 10-15 minutes, or until crust is golden brown and toppings are baked. Let pizza rest for about 10 minutes before slicing.

Sent in by fan Stephanie Martin-Rowe

CHOCOLATE CHIP SCONES

1 3/4 c. all-purpose flour
3 tbsp. sugar
2 1/2 tsp. baking powder
1/2 tsp. salt
1/3 c. sweet cream butter
1/2 c. semi-sweet chocolate chips or whatever fruit you would like
4 to 6 tbsp. half & half
1 egg, beaten
A drip of vanilla
Heat oven to 400 degrees. In medium bowl, combine flour, sugar, baking powder, and salt. Cut butter into flour mixture until it resembles fine crumbs. Stir in 1 egg, chocolate chips, and just enough half & half so dough leaves side of bowl. Turn dough onto lightly floured surface; knead lightly 10 times. Roll into a 1/2 inch thick circle; cut into 12 wedges. Place on ungreased cookie sheet. Brush with beaten egg. Bake for 10 to 12 minutes or until golden brown. Immediately remove from cookie sheet. Serve with butter. Can be stored in freezer up to 4 months. Yield: 12 scones.

Sent in by fan Stephanie Martin-Rowe

CHOCOLATE BARS

Ingredients:

1/2 cup of chocolate whey protein powder 
3 tbsp natural almond or peanut butter 
1/2 cup ground oats 
2 tbsp coconut flour 
2 tbsp of ground almonds or peanuts 
4 squares of 70%+ cacao dark chocolate 
Directions:

1. Combine all ingredients in a blender except for the chocolate. 
2. Shape the mix into 4 bars. 
3. Melt the chocolate and dip each of the bars into it. 
4. Spread the bars in the fridge for an hour of freezer for 20 minutes. 
5. Wrap each bar in foil.
(280 Calories, 14g Fat, Protein 17g, Carbohydrates 20g)

Buttermilk-Marinated Chicken Tenders

 

Prep Time: 15 min (plus marinating time)

Ingredients

( Serves 5 )

2 pound chicken tenders

4 cup vegetable oil (for cooking)

For the Marinade:

1 cup buttermilk

1 1/2 teaspoon salt

1/4 teaspoon cayenne pepper

1/4 teaspoon garlic powder

1/4 teaspoon paprika

For the Breading:

1 1/2 all purpose flour

1 teaspoon salt

3/4 teaspoon black pepper

3/4 teaspoon garlic powder

3/4 teaspoon paprika

1 1/2 teaspoon baking powder

3 tablespoon buttermilk

Directions

1. Combine the chicken tenders with all of the marinade ingredients, making sure the tenders are evenly coated with buttermilk and seasoning.
2. Chill for at least four hours.
3. Make the breading by combining the flour, salt, pepper, garlic powder, paprika and baking powder in a large bowl.
4. Whisk until well combined, then add the buttermilk and stir with a fork until mixture is evenly clumpy.
5. Line a baking sheet with aluminum foil.
6. Coat each tender with breading and set on the baking sheet
7. Line another baking sheet with a few layers of paper towels and set aside.
8. Add oil to a pan until it’s high enough to cover at least half of the chicken.
9. Heat over high heat until oil is shimmering.
10. Place several chicken tenders in the hot oil without crowding the pan.
11. Cook until golden brown on the bottom side, then flip and cook the other side. (You will likely need to do this in batches.)
12. Set the cooked tenders on baking sheet lined with paper towels to drain.
13. Serve!

Colored Deviled Eggs

My family loves deviled eggs.

So much so, that I can make 3 dozen eggs, which makes 72 deviled eggs for a party--and they're ALL GONE by the end of the party!

That's a LOT of eggs!

For Easter, we make them festive.

We color them, like Easter eggs!

I remember the first time my mother made deviled eggs colored like Easter eggs.

I thought they were the prettiest eggs I'd seen!

They're lots of fun to make, too!

Ingredients:

10 hard boiled eggs

About 1/2 cup mayonnaise

Put the eggs in a pot and cover with water.

Bring to a boil, turn down the heat to low, cover and simmer for 15 minutes.

After 15 minutes, cool the eggs with running cold water.

Peel the eggs.

Then cut them in half.

It's okay if some of them tear a little, the filling will camouflage that.

Or just eat that one.

Put the yolks in a separate bowl.

It doesn't matter if the yolks turn a little darker around the outside--that happens when the eggs aren't cooled thoroughly right after cooking.

Next, you'll need some food coloring.

Make the colors just as you would easter egg dye.

A teaspoonful of cider vinegar in each glass helps.

I used about 3 drops of food coloring in each glass.

Take the eggs out when they're a pretty pastel color.

Drain them on a paper towel.

Mash the yolks with a fork.

When they're uniformly crumbly, add about a 1/2 cup mayonnaise.

Scoop from your measurement and add half at a time.

Make it as creamy as you like.

When it's nice and creamy, you can add any extras--mustard, minced chives, freshly ground pepper, bacon bits, etc.

We like it plain.

You don't need to add salt, the yolk is salty itself.

Time to fill the eggs!

I've had this Super*Shooter forever, it seems, but it still works well.

If you don't have one, you can fill the eggs by hand with a teaspoon.

Put a little bit of the yolk mixture in each egg, so you don't run out, then go back and add a little more on top.

Aren't they pretty!

Garnish with a little bit of paprika.

Pour a small amount into the palm of your hand, then add a pinch to the top of each egg.

There's a psychedelic tie-dyed one--the blue one in the middle.

That happens when you add more food coloring to the glass with the eggs already in the water.

That's kind of fun. 

You can be creative in your egg coloring!

My brother says if you get to the party and you see the eggs, you'd better get one right away--because when you turn around to get one later, they might be all gone!

They're the perfect deviled eggs for Easter!

 http://www.recipebyphoto.com/colorful-deviled-eggs/

Pizza Casserole

Ingredients:
2 jars of pasta sauce of your choice
1 bag of egg noodles
3 cups of Mozzarella cheese
1 1/2lbs of crumbed Italian sausage or hamburger
1 pkg of pepperonies

Instructions:

1. Preheat oven to 350 degrees.

2. Cook the egg noodles according to package directions and drain.

3. Cook sausage( or hamburger) and drain off fat.

4. Using a casserole dish begin layering ingredients. 

5. First pour about 1 1/2 cups pasta sauce in the bottom of the casserole dish. 

6. Then put half of the meat, then half the cheese, then half the noodles and then more sauce and repeat until you end up with the last layer being sauce.

7. Place the pepperonis on top.

8. Bake for about 20-30 minutes, until cheese is melted and it’s bubbling. 

9. Let it rest for a few minutes before serving.

Price Break Down(aprox)
2 jars pasta sauce                                              2.08
1 bag egg noodles                                              1.78
3 cups Mozzarella Cheese       4.48 for 4 cups so 3.36
1 1/2lb Italian sausage                                        2.98
1 pk pepperonies                   2.28 used half bag 1.14
                                                                       11.34/6 servings=1.89 per serving

Cinnamon-Sugar Chips

Ingredients:

• 6 tablespoons unsalted butter, melted
• 1 tablespoon sugar
• 3/4 teaspoon ground cinnamon
• 12 flour tortillas (10 inches in diameter)

Directions:

1. Preheat oven to 375 degrees. 

2. Stir together butter, sugar, and cinnamon in a small bowl. 

3. Brush tortillas with butter mixture, and cut each into 8 wedges. 

4. Arrange wedges in a single layer on a baking sheet

5. Bake until crisp, 10 to 12 minutes.

6.  Let chips cool on a wire rack before serving.

Lemon and Herb Chips

This isn't the right photo for these.
Take a cookie cutter and make these "Cheese-Nip" like chips and make them any shape you'd like.

• Ingredients:
• 6 tablespoons unsalted butter
• 1 teaspoon lemon-pepper seasoning
• 1/4 teaspoon dried thyme
• 12 corn tortillas
• Salt
• 1/4 teaspoon dried sage

Directions:

1. Preheat oven to 375 degrees. 

2. Combine butter, seasoning, and herbs in a small bowl. 

3. Brush tortillas with butter mixture; sprinkle with salt. 

4. Cut into shapes with a knife or cookie cutter.

5. Place on a baking sheet; bake until crisp, 10 to 15 minutes. 

6. Transfer to a wire rack; let cool before serving.

Cheese Chips

Use cookie cutters to make them different shapes.

Ingredients:

• 6 tablespoons unsalted butter, melted
• 3/4 teaspoon ground turmeric
• 1/4 teaspoon paprika
• 1/8 teaspoon ground cumin
• 1/8 teaspoon garlic powder
• 12 corn tortillas
• 1/2 cup finely grated Parmesan cheese
• Salt

Directions:
1. Preheat oven to 375 degrees. 

2. Combine butter and spices in a small bowl. 

3. Brush tortillas with butter mixture; sprinkle with cheese and salt. 

4. Cut into shapes with a knife or cookie cutter. 

5. Place on a baking sheet; bake until crisp, 10 to 15 minutes. 

6. Transfer to a wire rack; let cool before serving.