1 package pasta cooked and drained (spiral, bowtie or penne)
1 jar Bertolli Tomatoe Basil spagetti sauce
2-3 cups cooked and chopped chicken
1 fresh diced tomatoes
some fresh broccoli
1/4 cup chopped onion
some fresh mushrooms diced
garlic (2-3 tsp)
Half package pepporoni cut up into fourths
Heat up some olive oil and garlic, add onions and sautee. Add cut up chicken, then mushrooms, broccoli, diced tomatoes, add pepporoni, add spagetti sauce, when heated through stir in cooked pasta. Serve with french bread and salad.
Monday, January 26, 2009
Black Bean Chicken burritos
3 cups cooked chicken
4 cans black beans rinsed and drained
1 cup salsa*
In skillet heat chicken and salsa, add beans. Simmer and stir occasionally until heated through. Serve on tortillas, with fresh tomatoes, shredded lettuce and tortilla chips.
*check ingredients to make sure there is no citric acid
4 cans black beans rinsed and drained
1 cup salsa*
In skillet heat chicken and salsa, add beans. Simmer and stir occasionally until heated through. Serve on tortillas, with fresh tomatoes, shredded lettuce and tortilla chips.
*check ingredients to make sure there is no citric acid
Word’s Best Chocolate Chip Cookies
2 cups flour
½ tsp baking soda
½ tsp salt
¾ cup olive oil
1 cup packed brown sugar
½ cup white sugar
1 tbs vanilla extract
1 egg
1 egg yolk
1 1/4 cup chocolate chips
1/2 Large Almond toffe Symphony bar crushed (optional)
1 cup chopped walnuts or pecans (optional)
Preheat oven to 325, spray cookie sheets with nonstick cooking spray
Sift together flour, baking soda, and salt and set aside. In bowl cream olive oil, brown and white sugar until blended. Beat in vanilla, egg and 3gg yolk until light and creamy. Mix in sifted ingredients just until blended. Stir in chocolate chips and bar, and nuts by hand. Drop by tablespoon onto cookie sheet and bake 12-15 minutes.
Variation: Drop dough ¼ cup at a time onto cookie sheets (cookies should be 3 inches apart)Bake for 15-17 minutes.
½ tsp baking soda
½ tsp salt
¾ cup olive oil
1 cup packed brown sugar
½ cup white sugar
1 tbs vanilla extract
1 egg
1 egg yolk
1 1/4 cup chocolate chips
1/2 Large Almond toffe Symphony bar crushed (optional)
1 cup chopped walnuts or pecans (optional)
Preheat oven to 325, spray cookie sheets with nonstick cooking spray
Sift together flour, baking soda, and salt and set aside. In bowl cream olive oil, brown and white sugar until blended. Beat in vanilla, egg and 3gg yolk until light and creamy. Mix in sifted ingredients just until blended. Stir in chocolate chips and bar, and nuts by hand. Drop by tablespoon onto cookie sheet and bake 12-15 minutes.
Variation: Drop dough ¼ cup at a time onto cookie sheets (cookies should be 3 inches apart)Bake for 15-17 minutes.
Wheat Bread
Mix in bowl:
1 cup white flour
2 cups whole wheat flour
2 tbs flax seed (optional)
2 tbs sugar
2 tbs yeast
1 tbs salt
Add 2 ½ cups Hot tap water mix well.
Add 1/3 cup olive oil mix well.
Add 1 cup white flour and 2 cups wheat flour, do not stir or mix.
Cover, stir every 10 minutes for 2 minutes for the duration of 50 minutes.
Pinch into 2 loaves and let rise for 30 minutes in two greased bread pans. Bake 30 minutes at 350.
1 cup white flour
2 cups whole wheat flour
2 tbs flax seed (optional)
2 tbs sugar
2 tbs yeast
1 tbs salt
Add 2 ½ cups Hot tap water mix well.
Add 1/3 cup olive oil mix well.
Add 1 cup white flour and 2 cups wheat flour, do not stir or mix.
Cover, stir every 10 minutes for 2 minutes for the duration of 50 minutes.
Pinch into 2 loaves and let rise for 30 minutes in two greased bread pans. Bake 30 minutes at 350.
Friday Night Pizza Night
Pizza dough from pizza dough recipe (If frozen I set it out on the counter or you can de-thaw in microwave)
Bertolli Tomato Basil spaghetti sauce
Mozarella cheese
Sliced mushrooms
Sliced olives
Package pepperoni
Chopped frozen bell peppers
Heat oven to 450. Spread dough onto sprayed cookie sheet. Spread sauce onto dough, top with cheese and then preferred toppings. (I usually make 2 large pizzas on the one for the kids I put very light cheese on one half for Sam and Sara)
Bake for 15-20 minutes.
Variation 1 : Personal Pan: Make small round personal pizzas or miniature pizzas as an appetizer Bake at 450 for 8-10 minutes.
Variation 2: Calzones: Spread dough into medium round circles, put sauce and toppings on ½ of circle, fold in half and pinch edges closed. Bake at 450 for 10-15 minutes.
Bertolli Tomato Basil spaghetti sauce
Mozarella cheese
Sliced mushrooms
Sliced olives
Package pepperoni
Chopped frozen bell peppers
Heat oven to 450. Spread dough onto sprayed cookie sheet. Spread sauce onto dough, top with cheese and then preferred toppings. (I usually make 2 large pizzas on the one for the kids I put very light cheese on one half for Sam and Sara)
Bake for 15-20 minutes.
Variation 1 : Personal Pan: Make small round personal pizzas or miniature pizzas as an appetizer Bake at 450 for 8-10 minutes.
Variation 2: Calzones: Spread dough into medium round circles, put sauce and toppings on ½ of circle, fold in half and pinch edges closed. Bake at 450 for 10-15 minutes.
French Bread
Mix in bowl:
3 cups flour
2 tbs sugar
2 tbs yeast
1 tbs salt
Add 2 ½ cups Hot tap water and mix well.
Add 1/3 cup olive oil and mix well.
Add 3 more cups flour-- do not stir or mix.
Cover, stir every 10 minutes for 2 minutes for the duration of 50 minutes. Roll out and let rise 30 minutes. Bake loafs on cookie sheet for 30 minutes at 350.
3 cups flour
2 tbs sugar
2 tbs yeast
1 tbs salt
Add 2 ½ cups Hot tap water and mix well.
Add 1/3 cup olive oil and mix well.
Add 3 more cups flour-- do not stir or mix.
Cover, stir every 10 minutes for 2 minutes for the duration of 50 minutes. Roll out and let rise 30 minutes. Bake loafs on cookie sheet for 30 minutes at 350.
Thursday, January 22, 2009
Pizza Dough
4 ½ tsp yeast
2 cups warm water
1 tsp salt
4 teaspoons olive oil
5-7 cups flour
Dissolve yeast in warm mixer bowl. Add salt, olive oil and 2 ½ cups flour. Attach dough hook to mixer and mix 1 minute. Continue on speed 2, add remaining flour, ½ cup at a time and mix about 2 minutes, or until dough clings to hook and cleans side of the bowl. Knead on speed 2 for 2 more minutes. Heat oven to 250 and turn off. Place dough in greased bowl, turning to grease top. Cover, let rise in oven for 1 hour. Punch the dough down. Preheat oven to 450. Prepare cookie sheets by spraying with non-stick spray. Divide dough into fourths and spread ¼ dough onto cookie sheet. Add sauce cheese and toppings and bake for 15-20 minutes. I like to freeze the extra dough in Ziploc bags to use later.
2 cups warm water
1 tsp salt
4 teaspoons olive oil
5-7 cups flour
Dissolve yeast in warm mixer bowl. Add salt, olive oil and 2 ½ cups flour. Attach dough hook to mixer and mix 1 minute. Continue on speed 2, add remaining flour, ½ cup at a time and mix about 2 minutes, or until dough clings to hook and cleans side of the bowl. Knead on speed 2 for 2 more minutes. Heat oven to 250 and turn off. Place dough in greased bowl, turning to grease top. Cover, let rise in oven for 1 hour. Punch the dough down. Preheat oven to 450. Prepare cookie sheets by spraying with non-stick spray. Divide dough into fourths and spread ¼ dough onto cookie sheet. Add sauce cheese and toppings and bake for 15-20 minutes. I like to freeze the extra dough in Ziploc bags to use later.
The World’s Best Brownies
½ cup olive oil
1 cup sugar
1 tsp vanilla
2 eggs
½ cup flour
1/3 cup Hershey’s cocoa
¼ tsp salt
½ cup chocolate chips
½ cup chopped pecans (optional)
Heat oven to 350. Grease square pan, 9x9x2n inches. Blend olive oil, sugar and vanilla in large bowl. Add eggs, beat well. In a separate bowl combine dry ingredients and then gradually blend into egg mixture. Stir in chocolate chips and nuts and spread into pan and bake 20-25 minutes. Yield 16 brownies.
Variation: Omit chocolate chips and instead layer pan with half brownie mix, lay 2 almond toffee symphony bars on mix and then pour remaining brownie batter on top, bake 20-25 minutes.
1 cup sugar
1 tsp vanilla
2 eggs
½ cup flour
1/3 cup Hershey’s cocoa
¼ tsp salt
½ cup chocolate chips
½ cup chopped pecans (optional)
Heat oven to 350. Grease square pan, 9x9x2n inches. Blend olive oil, sugar and vanilla in large bowl. Add eggs, beat well. In a separate bowl combine dry ingredients and then gradually blend into egg mixture. Stir in chocolate chips and nuts and spread into pan and bake 20-25 minutes. Yield 16 brownies.
Variation: Omit chocolate chips and instead layer pan with half brownie mix, lay 2 almond toffee symphony bars on mix and then pour remaining brownie batter on top, bake 20-25 minutes.
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