Pizza Crust

Ingredients

yields 4 servings

1 cup warm water

3 tablespoons olive oil

3 tablespoons white sugar

1 teaspoon sea salt

3 cups all-purpose flour

1 teaspoon minced garlic

¼ teaspoon dried oregano

¼ teaspoon dried basil

¼ teaspoon ground black pepper

¼ teaspoon dried cilantro

¼ teaspoon paprika

2 ¼ teaspoons active dry yeast

Directions

1. Put the water, olive oil, sugar, sea salt, flour, garlic, oregano, basil, black pepper, cilantro, paprika, and dry yeast into the bread machine in order preferred by the machine. 
2. Select Dough cycle; press Start. Let dough rest 5 to 30 minutes before using; the longer it rests, the thicker the crust.
3. To use the dough roll out on a lightly floured surface. Spray a large pizza pan with nonstick cooking spray. Place dough on pan and add your choice of pizza toppings. Bake in preheated oven until golden brown, about 12 to 15 minutes. 

Pizza Sauce

 So much better than using spaghetti sauce!

Ingredients

6 oz tomato paste (1 -6 oz can)

15 oz tomato sauce (1 - 15 oz can)

1-2 TBS oregano to taste

2 TBS Italian seasoning

½ tsp garlic powder

½ tsp onion powder

½ TBS garlic salt

¼ tsp freshly ground black pepper

1 tsp sugar

Instructions

1. Mix tomato paste and sauce together in a medium size bowl until well combined (all the lumps of paste are incorporated into the sauce).
2. Add the rest of the ingredients (oregano, Italian seasoning, garlic powder, onion powder, garlic salt, pepper and sugar) and mix well!

Knorr Spinach Dip

 This is a throwback from Scrabble nights with friends in Vermont. Pair with pita chips, and life is grand! Makes 4 cups of dip.

Ingredients

1 pkg baby spinach, chopped or 1 package frozen chopped spinach, thawed and squeezed dry (10 ounce)

1 container sour cream (16 ounce)

1 Cup mayonnaise

1 pkg vegetable soup mix (8 ounce)

1 Can water chestnuts, drained and chopped (optional) (8 ounce)

3 green onions, chopped (optional)

Directions

1. Combine all ingredients in a bowl.
2. Cover and chill in the refrigerator about 2 hours.
3. Serve with your favorite dippers to your favorite people.
4. A new serving idea: Hollow out cucumber slices and cherry tomatoes.
5. Fill vegetables with spinach dip and garnish with a sprig of dill.

No Bake Walnut Cookies

 For a pretty healthy no bake cookie option...

Ingredients

1 Cup walnuts

1/2 Cup unsweetened coconut flakes

2 Tbsp raw honey

1/2 tsp vanilla extract

1/4 tsp salt

Directions

1. Add walnuts to food processor and blend until finely ground. Add in the remaining ingredients and blend until a dough forms, about a minute.
2. Turn out the dough onto a piece of parchment paper. Using your hands, roll pieces of the dough into small balls, about 1 inch around, and space out on parchment paper. After all of the balls are formed, press down on each ball to form a flat cookie. Place in the freezer for at least 30 minutes before serving. Store in an airtight container in the freezer.

Note: Try toasting the walnuts. Also try adding cinnamon.

Soft and Chewy Oatmeal Raisin Cookies

My running buddy Sheri Sinclair passed on this recipe. She makes the cookies with dried cranberries, and they are yummy! yield: 26-30 cookies, prep time: 45 minutes (includes chilling), total time: 1 hour

Ingredients:

1 cup (230g) unsalted butter, softened to room temperature

1 cup (200g) packed light or dark brown sugar

1/4 cup (50g) granulated sugar

2 large eggs

1 Tablespoon vanilla extract (yes, Tablespoon!)

1 Tablespoon molasses

1 and 1/2 cups (190g) all-purpose flour (spoon & leveled)

1 teaspoon baking soda

1 and 1/2 teaspoons ground cinnamon

1/2 teaspoon salt

3 cups (240g) old-fashioned whole rolled oats

1 cup (140g) raisins2

optional: 1/2 cup (64g) chopped toasted walnuts

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Directions:

1. Using a hand mixer or a stand mixer fitted with paddle attachment, cream the softened butter and both sugars together on medium speed until smooth, about 2 minutes. Add the eggs and mix on high until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed. Add the vanilla and molasses and mix on high until combined. Set aside.
2. In a separate bowl, toss the flour, baking soda, cinnamon, and salt together. Add to the wet ingredients and mix on low until combined. Beat in the oats, raisins, and walnuts (if using) on low speed. Dough will be thick, yet very sticky. Chill the dough for 30-60 minutes in the refrigerator (do the full hour if you're afraid of the cookies spreading too much). If chilling for longer (up to 2 days), allow to sit at room temperature for at least 30 minutes before rolling and baking.
3. Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.
4. Roll balls of dough (about 2 tablespoons of dough per cookie) and place 2 inches apart on the baking sheets. Bake for 11-13 minutes until very lightly browned on the sides. The centers will look very soft and undone. Remove from the oven and let cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely. The cookies will continue to "set" on the baking sheet during this time.

Make ahead tip: Cookies stay fresh covered at room temperature for up to 1 week. Baked cookies freeze well - up to three months. Unbaked cookie dough balls freeze well - up to three months. Bake frozen cookie dough balls for an extra minute, no need to thaw.

Recipe Notes:

• Room temperature eggs preferred. Good rule of thumb: always use room temperature eggs when using room temperature butter.
• Soak your raisins in warm water for 10 minutes before using (blot very well to dry them) - this makes them nice and plump for your cookies. OR even try them with Raisinets!

Creamy Herb Chicken

 Recipe comes from cafedelites.com.

Ingredients

For the Chicken:

4 chicken breasts (pounded 1/2-inch thin)

2 teaspoons each of onion powder and garlic powder

1 teaspoon fresh chopped parsley

1/2 teaspoon each of dried thyme and dried rosemary*

salt and pepper , to season

For The Sauce:

4 cloves garlic , minced (or 1 tablespoon minced garlic)

1 teaspoon fresh chopped parsley

1/2 teaspoon each of dried thyme and dried rosemary

1 cup milk (or half and half)*

Salt and freshly ground black pepper , to taste

1 teaspoon cornstarch mixed with 1 tablespoon water , until smooth

Instructions

1. Coat chicken breasts with the onion and garlic powders and herbs. Season generously with salt and pepper.
2. Heat 1 tablespoon of oil a large pan or skillet over medium-high heat and cook chicken breasts until opaque and no longer pink inside (about 5 minutes each side, depending on thickness). Transfer to a plate; set aside.
3. To the same pan or skillet, heat another 2 teaspoons of olive oil and sauté garlic, with parsley, thyme and rosemary, for about 1 minute, or until fragrant.
4. Stir in milk (or cream); season with salt and pepper, to taste.
5. Bring to a boil; add the cornstarch mixture to the centre of the pan, quickly stirring, until sauce has thickened slightly. Reduce heat and simmer gently for a further minute to allow the sauce to thicken more.
6. Return chicken to the skillet. Sprinkle with extra herbs if desired. Serve immediately.

Notes

• If you don't like Thyme or Rosemary, substitute these with Basil and Oregano, or use Tarragon.
• For a dairy free option, I find cashew milk the best in flavour. You can also use almond milk or rice milk. Yes, heavy cream can be substituted!

Maple Glazed Carrots

Ingredients

The original recipe called for 4 pounds of carrots. I'm usually serving 3-4 people, so here are the amounts for 1 pound of carrots. Original amounts below if you want them.

1 1/4 cups water
1 lb baby carrots
1 tablespoon plus 1 1/2 tablespoon butter
scant tablespoon sugar
1/4 teaspoon salt
1 1/2 tablespoon pure maple syrup (don't even bother with the fake stuff)
scant tablespoon brown sugar (packed)

Original Amounts:

4 1/2 Cups water
4 lb carrots, peeled, cut on sharp diagonal into 1/4 - inch - thick ovals (about 11 cups)
4 Tbsp + 6 Tbsp unsalted butter (1 1/4 sticks)
3 Tbsp sugar
1 1/2 tsp coarse salt
6 Tbsp pure maple syrup
3 Tbsp dark brown sugar (packed)
2 Tbsp chopped fresh Italian parsley

Directions

1. Combine water, carrots, 1 tablespoon butter, sugar, and coarse salt in heavy large pot. Bring to boil. Reduce heat; cover and simmer until carrots are just tender when pierced with knife, about 10 minutes. Drain. (Can be prepared 3 hours ahead. Let stand at room temperature.)
2. Melt remaining 1 1/2 tablespoons butter in large nonstick skillet over medium-high heat. Add maple syrup and brown sugar and stir until sugar dissolves. Add carrots and cook until heated through, about 5 minutes. Season with salt and pepper.
3. Transfer carrots to large bowl. Sprinkle with parsley and serve.