Mousaka

http://m.foodnetwork.com/recipes/615902

salsa salad

salsa salad

sugar free banana bread

 It uses honey and applesauce instead of sugar and oil. 
 Ingredients:
2 cups whole wheat flour 
1 teaspoon baking soda 
1/4 teaspoon salt 
1/2 cup unsweetened applesauce 
3/4 cup honey 
2 eggs, beaten 
3 mashed overripe bananas 

Directions Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan. In a large bowl, combine flour, baking soda and salt. In a separate bowl, mix together applesauce and honey. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan. Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.

* I have not tried this yet but it looks good.

sugar free

sugar free frosting

sugar free brownies 
they are good not amazing but great to give to kids and they will think they are great.

chicken a la king
this was good I made mine too soupy but that is because I changed some things stick with the normal and it is good and not soupy.

sugar free carret cake

first birthday sugar free recipies
I made the banana apple sauce cake and it is good, it need frosting or it feels a little lacking, but all cakes need frosting, I will make the frosting later today and see how they taste together.

Veggie Burgers

I tried experimenting with veggie burgers....... to torture my husband (bwah haha) - and he liked them. And I think they are pretty good too, so we will be making these often. Another great thing about these is you can add in some other veggies you have on hand and need to use up as well. A handful of mushrooms would go good if you like them. I don't, but I'm going to try putting them in next time because maybe it will mask the texture for me!

They also freeze great and if you don't have left over buns they make good left overs on top of a whole wheat tortilla.......(with sriracha sauce on top too, MMmmmm!)

Here's my recipe:
(Adapted from 100 days of real food)

Ingredients

• 3 tablespoons olive oil
• 1 cup garbanzo beans
• ½ cup frozen or fresh corn kernels (no need to thaw the frozen ones)
• 2 scallions, or 1/2 a small onion, coarsely chopped
• ½ red (or green) bell pepper, coarsely chopped
• 2 cloves garlic, coarsely chopped
• ½ teaspoon cumin
• ⅛ teaspoon cayenne (red) pepper
• 1 small raw sweet potato, peeled and chopped into big chunks
• 1 cup chopped fresh spinach
• ¼ cup carrot, peeled and coarsely chopped
• 1 egg, lightly beaten
• ½ cup bread crumb
• ¾ cup grated cheddar cheese (or whatever cheese you want)

Instructions

1. In a large non-stick skillet, heat 1 tablespoon of olive oil over medium-high heat.
2. Add the corn, scallions (or onion) and bell pepper. Cook for 3 – 4 minutes.
3. While those veggies are cooking put the peeled and cut potato into a food processor (with the regular slicing blade, it is not necessary to use the grating blade) and chop it up into fine little pieces.
4. Scoop the potato out onto an old, clean dish towel and twist it tightly over the sink to squeeze all the liquid out of the chopped potato. (I didn't actually do this and it was fine without it.)
5. Meanwhile, add the garlic, cumin and cayenne to the veggie mixture on the stove and cook for 30 more seconds.
6. Remove the pan from heat and add the chopped spinach which should wilt slightly.
7. Next, add all of the vegetables to the food processor as well as the egg, bread crumbs, garbanzo beans, and cheese. Process until all items are blended together well (scrape the sides as needed.)
8. Use your hands to scoop up some of the mush, then form it into the shape of a burger. Place them on a plate lined with sheets of wax paper until you are ready to cook and/or freeze them.
9. Using the same non-stick skillet, heat 2 more tablespoons of olive oil over medium heat. Cook the burgers on both sides until brown (being gentle when turning them over).
10. Toast hamburger buns if desired and serve! Goes well with zucchini chips or baked potato cubes drizzled in olive oil and garlic.

Hope you enjoy!

Spinach and Walnut Stuffed Manicotti

Spinach and Walnut Stuffed Manicotti

This was a recipe I made up using two other recipes. My husband really likes meals to have texture, even when there is no meat- and adding the walnuts to this made it even more enjoyable- for us at least. If you're worried just let your family and friends know to expect the crunchiness and then it tastes pretty good. 

This is super easy to make, especially since you don't have to cook the noodles first- although you do want to plan on some extra prep time for stuffing those shells. I'd say give yourself 20 extra minutes just in case. It also works well to double this recipe and then put one of those casseroles (not yet baked) in the freezer for another busy day when you can just pop it in the oven! So yummy! Goes well with a salad and some fresh veggies or fruit.

Ingredients

• 1 package manicotti noodles
• 2 eggs, slightly beaten
• 1 (15) ounce carton ricotta cheese
• 1 1/2 cups shredded mozzarella cheese (6 oz.)
• 1 cup shredded parmesan cheese (4 oz.)
• 1 cup chopped walnuts
• 1 cup chopped spinach 
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon ground nutmeg
• 1 (26) ounce jar thick and chunky pasta sauce (2-3/4 cups)
• 1/4 cup water

 Directions

1. In a large bowl stir together the eggs, ricotta cheese, 1 cup of the mozzarella, 3/4 cup of the parmesan cheese, the walnuts, spinach, salt, pepper, and nutmeg.
2. Combine one cup of the spaghetti sauce and a quarter cup of water together. Spread evenly into a 13x9 inch baking dish.
3. Now preheat oven to 375 degrees F.
4. Using a teaspoon or clean hands, stuff each shell with equal amounts of the cheese mixture until it is almost falling out of both sides. Place stuffed manicotti into baking dish. Pour remaining cup of spaghetti sauce over the top of pasta. Cover with aluminum foil.
5. Bake in preheated oven for 50 minutes. Uncover and sprinkle with remaining mozzarella and parmesan cheese. Bake for an additional 10 minutes, or until cheese is melted and bubbly. Let stand 10 to 15 minutes before serving.

Easy Whole Wheat Tortillas

This month I've been experimenting quite a bit to make more things that I normally buy at the stores, in order to cut out more of the overly processed, sugar, and preservative filled foods. One thing we use often at our house is tortillas. For tacos, burritos, wraps, pb&j "sushi"- if there aren't some tortillas somewhere in our kitchen we just might not make it through the week! But buying the healthier whole wheat choices of tortillas at the stores is just more expensive and I can't even be sure when they say "100 % whole wheat" that it really is- not to mention, they aren't always nearly as tasty as the white tortillas.

I've wanted to learn how to make some good tortillas for a long time now but haven't been able to find a recipe where the tortilla actually folds like a torilla is supposed to. And I also wanted something that wasn't an insane amount of work- I mean, I'm already going to be making dinner and I do have kids to take care of too.

Well, I finally stumbled across a home made whole wheat tortilla recipe from a blog called 100 days of real food and not only are they super easy to make, they are super delicious in my opinion! (Actually the more recipes I try from this blog the more I love it- I will have to feature some other recipes I've tried from it soon.)

I made these tortillas with a friend who doesn't eat whole wheat as often as we do and so she was a little more suspicious that they would even taste as good- and she loved them too! So if you are in need of a good and easy whole wheat tortilla recipe too- look no further! Here it is:

Whole-Wheat Tortillas

SERVES: 12 TORTILLAS

INGREDIENTS

• 2½ cups whole-wheat flour (King Arthur’s white whole-wheat flour or your favorite whole wheat flour)
• ½ cup oil (I used avocado oil)
• 1 teaspoon salt
• 1 cup warm water (heat in the microwave for 1 min)

INSTRUCTIONS

1. In the bowl of a heavy-duty mixer set with a dough hook, pour in the flour, oil and salt. Beat with the paddle until crumbly, about 3 to 5 minutes. Scrape the sides as needed. If your hand-held mixer comes with dough hooks those can be used as well.
2. With the mixer running, gradually add the warm water and continue mixing until the dough is smooth, about 3 minutes.
3. Take out the dough and divide it into 12 equal sized pieces. I do this by making the dough into a big log shape that is about 8 – 10 inches long. Then I cut it in the middle. Then I cut each of those pieces in the middle and so on until you have 12 pieces.
4. Using the palms of your hand roll each piece into a round ball and flatten it out on a baking tray or board. Cover with plastic wrap and let rest at room temperature for at least 15 minutes or up to one hour.
5. Heat a cast iron skillet, griddle or 12-inch skillet over med-high heat. The pan should be fairly hot before you begin cooking the tortillas.
6. On a lightly floured board or counter top, use a rolling pin to turn each ball into a 8 to 10 inch flat circle (measure against your recipe if printed on a 8.5X11 sheet of paper). Be careful not to use more than a teaspoon or two of flour when rolling out each ball into a tortilla because too much excess flour will burn in the pan.
7. Grease the pan with a touch of oil (or  and then carefully transfer each tortilla, one at a time, to the pan and cook until puffy and slightly brown, about 30 to 45 seconds per side. Set aside on a plate to cool slightly. Eat within an hour, refrigerate or freeze.

Emily's gumbo (one pot dish)

Emily gumbo (one pot dish)

1 1/2 c celery chopped
1 1/2 c bell pepper chopped
2 c onion chopped
these 3 ingredients are called the holy trinity in the south a must have in many dishes.
1/4 c garlic minced
1 c green onions (optional)
1 lb okra sliced
1/4 c parsley(optional)
1 chicken breast
1 lb sausage (optional)
2T chicken broth (or more to taste)
3C water (may need to add more if it starts to get to dry)
creole seasoning to taste (optional)
salt and pepper to taste
 Tabasco sauce to taste
 oil
directions:
get a pot with a heavy bottom and  to cook in.  start with cooking the chicken cook the chicken whole with some oil in the pot and a lid on top, while it is cooking cut up first 3 ingredients.
after a few minutes turn chicken over and cook other side.  When chicken is done set aside and let is cool so you can cut it up (you can cook chicken how ever you want this way is just to keep it a one pot meal).
when the chicken is out add a little bit more oil and then the first 3 ingredients let them cook till onion is clear.
then add garlic and okra
*okra cooks best when put into a hot pan so make sure the pan is nice and hot or you will get really slimy okra, the taste is the same, just less slime when put into a hot pan.

once all the veggies are cooked add meat chicken broth, and other seasonings.  At this point it could be ready or you could let it sit and simmer an hour or so to let the taste set in even more.
serve with rice or if you add a bit more water it could be a soup.

We also eat it with corn bread:
1 c flour
1 c cornmeal
1T b. powder
1/4 c sugar
3/4 t salt
1 c milk
1 egg
 1/4 c oil
mix dry ingredients then wet then mix together put in a greased  brownie pan, the kind smaller then an 9x13. Bake 400 for 20 min, until lightly brown,
tastes yummy with honey butter: 1/4c soft butter 1/2c honey mix and spread.

pita bread

 *notes
 when rolling your the pita balls make sure not to make them too thin, or they will not have the pocket, they will still be good just have no pockets.  also follow the directions well do not skip steps and they should turn out amazing, mine did.

Ingredients:

• 1 package of yeast, or quick rising yeast
• 1/2 cup warm water
• 3 cups all purpose flour
• 1 1/4 teaspoon salt
• 1 teaspoon granulated sugar
• 1 cup lukewarm water

Preparation:

Dissolve yeast in 1/2 cup of warm water. Add sugar and stir until dissolved. Let sit for 10-15 minutes until water is frothy.

Combine flour and salt in large bowl.

Make a small depression in the middle of flour and pour yeast water in depression.

Slowly add 1 cup of warm water, and stir with wooden spoon or rubber spatula until elastic.

Place dough on floured surface and knead for 10-15 minutes. When the dough is no longer sticky and is smooth and elastic, it has been successfully kneaded.

Coat large bowl with vegetable oil and place dough in bowl. Turn dough upside down so all of the dough is coated.

Allow to sit in a warm place for about 3 hours, or until it has doubled in size.

Once doubled, roll out in a rope, and pinch off 10-12 small pieces. Place balls on floured surface. Let sit covered for 10 minutes. Preheat oven to 500 deg F. and make sure rack is at the very bottom of oven. Be sure to also preheat your baking sheet.

Roll out each ball of dough with a rolling pin into circles. Each should be about 5-6 inches across and 1/4 inch thick.

Bake each circle for 4 minutes until the bread puffs up. Turn over and bake for 2 minutes.

Remove each pita with a spatula from the baking sheet and add additional pitas for baking.

Take spatula and gently push down puff. Immediately place in storage bags.

Storing Pita Bread

Pita bread can be stored for up to a week in a pantry or bread box, and up to a month in the freezer. Be sure to use freezer bags when storing in the freezer.
I got this recipe here.

I get a lot of people asking for my scrumptious salad recipe I've made for different things, so I am going to post it below. It is definitely yummy and easy to make. Make sure to add the dressing slowly because it usually doesn't need all of it- depending on the the amount of lettuce and your taste preferences.

Scrumptious Salad

Favorite Bag O’ Salad (We like Romaine or Spinach or both)

¾ Cup Craisins

1 Cup Almond Slivers

¼ Cup Sugar

Dressing Ingredients:

3 Tbsp. Sugar or Honey

1 tsp. Salt

¼ Cup Salad Oil

2 Tbsp. Vinegar

Mix up Dressing Ingredients, shake,  and refrigerate.  I  shake it whenever I get into the fridge.  For sugar to dissolve this should be done at least an hour before serving.

Sugar Covered  Almonds:

Place a piece of tinfoil down next to stove to pour the sugar covered almonds on immediately after cooking. Heat frying pan on high to medium high.  Pour Almond Slivers on hot frying pan to roast Almond slivers. This requires babysitting the entire time, use spatula to toss and turn for light browning on the edges. Dump ¼ cup sugar over the Almonds and continue to use spatula to help coat the almonds in the sugar.  You will see the sugar melt instantly and cling to the almonds. Pull off as soon as sugar is melted and clinging.  Pour onto the tinfoil and use spatula to help break up almond clusters. This will be immensely hot, let cool before popping

some in your mouth. I usually make several batches and then store in fridge for next time or for sheer pleasure.

Before Dinner,  Place Lettuce in bowl, coat with well mixed Salad dressing, (for a small bag – don’t use all salad dressing.)  Add portion of craisins and almonds. Stir. Cover top with remaining craisins and almonds.  Serve.

**Not good left over, the dressing dissolves the sugar in the almonds and wilts the lettuce, so make just enough to eat up.

Frosted Zucchini Brownies

Frosted Zucchini Brownies

½ cup vegetable oil

1 ½ cups white sugar

2 teaspoon vanilla extract

2 cups all purpose flour

½ cup unsweetened cocoa powder

1 ½ teaspoons baking soda

1 teaspoon salt

2 cups zucchini (shredded)

--Chocolate Frosting--

6 tablespoons unsweetened cocoa powder

1/2 c margarine
2 cups powdered sugar
 a few tablespoons of milk
½ teaspoon vanilla extract
for the brownies add dry ingredients mix and set aside, add oil sugar , and vanilla and mix then slowly add dry mixture, then fold in the zucchini and put in a greased and floured 9x13 sheet, this will be very crumbly and dry (the zucchini adds the moisture as it cooks) so just kind of smoosh the batter into the pan evenly.
bake at 350 for 25-30 minutes, then let it cool as you make the frosting.

to make the frosting add all ingredients together EXCEPT milk, then a little at a time add milk the more you add the thinner the frosting.  If you want it to have the lemon flavor like it did last night then add a few drops of lemon extract to the frosting then keep mixing it up.
once brownies have cooled then you can frost them. WARNING:  THE BROWNIES ARE NOT YUMMY FRESH OUT OF THE OVEN, THEY STILL NEED SOME TIME TO LET THE ZUCCHINIS GIVE OFF ENOUGH MOISTURE FOR THE BROWNIES TO BE GOOD BUT IF YOU LET THEM SIT A FEW HOURS THEN THEY ARE YUMMY. I only warn you because the first time I made them I had one right after they came out and I was so sad that they where so dry and not yummy at all, but like 1 hour later I let Joe try them telling him they where not that good and he said they where great I tried them again and they where yummy, weird but true.

Zucchini lasagna

I made this for dinner and LOVED IT!  I got my lasagna fill without the carbs. So I did not follow a recipe I just made my lasagna same as normal (how ever you like to make yours) all you do is instead of adding noodles slice a zucchini to look like lasagna noodles and put them in place of the noodles, cook as normal and enjoy with much less guilt.

Cauli pizza and now zucchi pizza

cauli pizza

I found that you can also replace the cauliflower with zucchini and/or yellow squash just use about the same amount of zucchini as you would cauliflower and do everything else the  same.

Cauliflower Crust Pizza (adapted from here)

• 1 recipe of Cauli-Rice 
• 1 egg
• 1/3 cup shredded mozzarella (I used part skimmed)
• 1/2 tsp fennel seed 
• 1 TBS. Italian seasoning 
• 1/4 tsp. salt
• 1/8 tsp. fresh ground pepper

Toppings of your choice, tomato, pesto or Alfredo sauce, cheese, precooked meats* & precooked veggies*
Preheat oven to 450F.  Line a baking sheet with either a Silpat or parchment paper.
Place the cooked Cauli-Rice into a tea towel and squeeze all the water out of the Cauli-Rice.  It is important to get the rice as dry as possible so that there won’t be extra moisture in the crust which will prevent it from crisping up properly.
In a medium bowl combine the dry Cauli-Rice, egg, 1/3 cup shredded mozzarella, fennel seeds, Italian seasoning, salt & pepper and mix to combine well.  Press the cauliflower mixture into an even thickness on the prepared pan, either into a round or rectangular shaped pizza.  I kept the crust pretty thin, about 1/4-inch thick.  Bake for 15-20 minutes until the crust is firm and golden brown.  Remove the pan from the oven and turn off the oven and turn on the broiler and move the rack to up close to the broiler. Top the cooked crust with sauce, cheese and toppings of your choice.  Place under the broiler until the cheese is bubbly and melted
Enjoy!
* Meats and veggies need to be cooked before placing them on the pizza as after the crust is baked, the pizza is only under the broiler to melt the cheese, not long enough to properly cook meats and veggies.


*Cauli-Rice

• 1 head fresh Cauliflower

Remove the leaves and hard center core of the cauliflower.  Cut into florets.  Wash and then allow the cauliflower to dry completely.  (You want the cauliflower completely dry and you will NOT be adding any water when cooking, this helps to cut down on the boiled cauliflower taste and smell.)  Once dry, fill the bowl of a food processor about half full and using the chopping blade and the pulse action, process the cauliflower until it looks like the size of grains of rice.  Add the processed cauliflower to a microwave safe bowl and repeat with the remaining cauliflower.  Once all the Cauliflower has been processed and added to the microwave safe bowl, cover the bowl tightly with plastic wrap or a lid.  Microwave on high for 7 minutes.  Remove from the microwave and fluff up the Cauli-Rice with a fork and if desired add a pat of butter, salt & pepper.

I found the basic recipe here

Farro Flour Tortillas finally found a tortilla recipe

I have been looking for years for a tortilla recipe and I think I found it, but a few things I want to mention are first I just used all white flour and it worked fine, farro is just a special type of wheat I am sure it is good I just did not have any when I made it, finally one way to get your tortillas to be softer: right after you cook each tortilla take it off the skillet, spray it with a mist from a spray bottle, like 1 spray on each side, then place it in a covered container i.e. a big container with a lid, I just used a plastic bag and fold it over to keep the air out, and stack each tortilla on top of the last in that same container, they stay soft that way.

Ingredients

4 cups fresh ground Farro
1 cup white flour
2/3 cup shortening or butter
2 teaspoons salt
2 cups warm buttermilk
1 Tablespoon baking powder
2 T. smoked paprika

Directions

Cut shortening into flour, salt, baking powder, and paprika in the Bosch bowl using the cookie beaters. Change to dough hook and add the buttermilk until it pulls away from the sides of the bowl. Knead for 3 minutes. Divide into small balls. Roll out and cook in a tortilla press or cast iron skillet.
I found this recipe from here his web sight looks like a place I will visit again.

Mango rice dessert

Ingredients:

 1 cup  rice

 1 can coconut milk

3 tablespoons sugar 

1 teaspoon salt 

1/4 teaspoon ground ginger 

2 ripe mangoes.

pour 1/3 can of coconut milk in with the rice then 1 2/3 c water cook the rice like normal.

with the rest of the coconut milk add the sugar, salt and ginger. mix this all in a pan and warm it not hot just warm you could microwave if you wanted. cut up the mangos into bite size pices. once rice is done cooking scoop into 4 bowels then top with mango and drizzle the rest of the coconut milk on top of the 4 bowels of rice and serve.

Top Of The Morning Fruit Salad

 This is a recipe a woman in my ward recently shared with me. It is really yummy and a good one to take to a pot luck activity as well. Also it is packed with lots of great nutrition.

Ingredients:

Blueberries

Apples

Strawberries

Pineapple

1 can mandarin oranges

2 sliced bananas

1 cup pecans or sliced almonds

½ cup quinoa, cooked

½ cup farro, cooked

(can also use kamut, barley, spelt, wheat)

Mix all together.

Dressing:

¼ cup:

Flax oil

Olive oil

Honey

Golden Balsamic Vinegar

Add dash of salt, nutmeg, ½ tsp ginger

Shake up in jar and pour over salad.

Naan Bread

Makes about 8

2 tsp of dry active yeast

1 tsp sugar

1/2 cup of water

2.5 – 3 cups of flour (add bit by bit, some of it will be used later to roll the dough in)

1/2 tsp salt

1/4 cup of vegetable oil or canola oil

1/3 cup of plain yoghurt (Greek or regular, I’ve tried both and both work well.)

1 large egg

Directions:

If you have a bosch or kitchen aid this process goes a lot faster, if not it is still not bad- In a big bowl, combine the yeast, sugar and water. Stir it and let it dissolve until the top is frothy (yeast has activated). Once it looks like that, start adding the other ingredients. Add in the egg, vegetable oil and yoghurt and mix it all together. Then add in the salt and slowly start mixing in the flour. Keep adding until it becomes hard to stir. At this point is when you start to get your hands dirty (not necessary with bosch/kitchen aid). Make sure your hands are clean and dig in. Once it’s formed into a nice doughy ball, place it on a floured counter top. Start kneading. Add more flour as necessary to keep the dough from being too sticky. Place the ball of dough back in a bowl and loosely cover it for about 45 minutes to an hour, allowing the dough to rise. Once it’s risen, place it back on your floured surface and cut it into 8 pieces. Grab a piece and start rolling it out. I can never get a consistent round shape with my naans, but it will taste just as good no matter what shape it is.

Heat a skillet and spray it with whatever kitchen spray you use. When the skillet is hot, place your rolled out naan on it and let it cook until you start to see big bubbles form in the dough. That’s when you flip it around. Don’t pop the bubbles! They give the naan that authentic look! Just flip it and let it cook on the other side for a couple minutes.

Now your naan is ready to enjoy! It is great with lentil soup, hummus, as a wrap with yummy goodness inside... whatever you want.

indian lental soup

Lentil soup
1 C lentils
1/2 C rice (white or brown, or any grain type texture is fine)
1 C onion (chopped)
2 C carrots (chopped)
1t Turmeric (be careful this stuff stains yellow)
1t cumin
1t coriander
2t salt (and more at the end if you wish)
1/2 t pepper
4T olive oil
10 C water
1 C parsley
1 lemon juiced
(you can add chicken chunks if you do not want it to be vegetarian)

fill  pot with all ingredients except parsley and lemon (they should go in right before you serve the meal)
let soup reach a boil then let it simmer for about 30 minutes.  Then add cut up parsley (fresh is best) and lemon serve up and enjoy.  keep lemon juice or cut lemons on the table as a choice to add more flavor if you like.

this serves 12 and 1 serving is 1 cup and 1 serving is 139 calories.

no dough pizza this looks intresting, but not lo cal that is for sure

I saw this on FB and may try it out, just to see how it tasts.
NO DOUGH PIZZA!!!!!!! This one is a WINNER!!!!
Gluten Free, Low Carb, Diabetic Friendly!!!!!!
For when you absolutely want pizza but not all the carbs!!!!!!!

Crust
1 (8 oz) package of full fat cream cheese, room temperature
2 eggs
1/4 tsp ground black pepper
1 tsp garlic powder
1/4 cup grated parmesan cheese

Topping
1/2 cup pizza sauce
1 1/2 cups shredded mozzarella cheese
toppings - pepperoni, ham, sausage, mushrooms, peppers
Garlic powder

Preheat oven to 350.

Lightly spay a 9×13 baking dish with cooking spray. With a handheld mixer, mix cream cheese, eggs, pepper, garlic powder and parmesan cheese until combined. Spread into baking dish. Bake for 12-15 minutes, our until golden brown. Allow crust to cool for 10 minutes.

Spread pizza sauce on crust. Top with cheese and toppings. Sprinkle pizza with garlic powder. Bake 8-10 minutes, until cheese is melted.

how to use your whey

here is a sight that gives a bunch of ways to use left over whey, and a link on how to make some different cheeses, I will so be trying this.
 http://www.theprairiehomestead.com/2011/06/16-ways-to-use-your-whey.html

cinnamon rolls with a twist

I love pintrest I found this yummy recipe on pintrest and here is a link to the blog that it came from.

Ingredients

• Your favorite sweet roll dough

For the Filling

• 24 oz fresh blueberries
• 1 cup plus 6 Tbsp sugar
• 1½ tsp cornstarch
• ½ cup lemon zest
• 2 Tbsp lemon juice
• 10 Tbsp butter, melted

For the Glaze

• 2 pounds confectioners sugar
• ½ cup lemon zest
• ⅓ cup milk
• juice of 1½ lemons
• 6 Tbsp melted butter

Instructions

1. Preheat oven to 375º.
2. Generously grease whatever pans you are using with butter. (I used 9×13 bakers) You don’t want to be spartan here. The butter is half the magic of these sweet rolls. Slather the pan.
3. In a large mixing bowl, combine blueberries, 6 Tbsp sugar, cornstarch, 2 Tbsp lemon juice and zest. Gently stir to coat berries well. Set aside.
4. For the sweet roll dough, I divide the dough in half, place it on a floured surface and roll out two long rectangles. In Ree’s recipe she suggests 30×10 inches. I just sort of eyeball it and roll it quite thin.
5. Brush the dough generously with the melted butter. Sprinkle 1 cup of sugar over top the melted butter on both rectangles.( ½ cup sugar over each separate rectangle) Spoon the blueberries out evenly over the top of the buttered/sugared dough.
6. Roll the dough tightly toward you to form your dough logs. Once the log is rolled up, gently press the seam into the dough to seal.
7. I like my sweet rolls to be on the taller side, so I slice my rolls in 1½ inch slices. Make three rows of three if you are using a 9×13 baker. You need to give them room to spread.
8. Cover them with a towel and let sit for a half of an hour.
9. Bake in a 375º oven until golden. About 18 to 20 minutes.
10. For the glaze, mix all ingredients until smooth. Slather over sweet rolls as soon as they come out of the oven.
11. This recipe makes a lot. Two full 9×13 pans when sliced in 1½ inch slices.   makes 25 and 1 roll is 175 calories.