Pizza Rolls

October 26, 2010

This is a VERY simple and versatile recipe. Great for lunches, after school snacks, or whatever.

Make one recipe of my pizza dough. Divide it in half. Roll out one half to about a 12×6″ size. Spread pizza sauce on it, then top with your favorite pizza toppings (nothing too chunky). Sprinkle with shredded cheese. Roll up as you would for cinnamon rolls. Repeat with second chunk of dough. Place, cut-side down, on a greased cookie sheet and bake at 435*F for 15-20 minutes.

My family is pretty unadventurous when it comes to pizza toppings, so I did one batch of pepperoni with mozzarella cheese, and one batch of ham with cheddar cheese.



March 4, 2010

This is the quickest and best-tasting hummus recipe I’ve found. I have found hummus to be versatile and find that people have different taste preferences. This one is our favorite.

1 cup chickpeas, drained and rinsed

2 cloves garlic, fresh, chopped

1 Tbsp sesame seeds

2 Tbsp orange juice

1/4 tsp salt

1/8 tsp fresh ground black pepper

1/8 tsp cumin

2 Tbsp olive oil

1 Tbsp fresh parsley, chopped

Combine all ingredients in a blender or mini food processor and puree until smooth.

Hummus is great as a dip with fresh veggies or pita chips, or as a spread for sandwiches, wraps, etc.

Granola Bars – I need help!

February 24, 2010

I have been experimenting with granola bar recipes for several weeks. We’ve been eating a lot of granola bars around here! The trouble is, there is a recipe from my childhood that is simply the best for texture and taste. But it’s got too much sugar in it, and it’s got the dreaded corn syrup. I’m going to post it here, and I’m hoping some of you will try it, and then help me to revise it in such a way that it becomes healthier, without losing the taste and texture. I don’t mind if it’s not quite as sweet, but I really, really like this texture. I like that it’s not cakey, it has no flour, and it’s not too crunchy. It’s nice and chewy and sticks together well. Not too crumbly. If you think you’ve got a solution, feel free to post a comment! Here goes:

1 cup brown sugar

2/3 cup peanut butter

1/2 cup melted butter

1/2 cup corn syrup

2 tsp vanilla

3 cups oatmeal

1/2 cup coconut

1/2 cup flax or sunflower seeds

1/2 cup raisins or finely chopped dates

1/3 cup wheat germ

2 Tbsp sesame seeds (toasted, if desired)

1 cup chocolate chips

Mix all ingredients together well. Press into a greased 9×13 pan. Bake at 350* for 20 minutes. Let cool. Cut into bars.

Coffee Pick-Me-Up

February 19, 2010

I don’t tolerate too much caffeine very well – especially coffee. And yet, I love coffee. It is rare that I have it. The odd time, I treat myself to this Coffee Pick-Me-Up in the afternoon if I know I’ll be up late for some reason. It doesn’t affect my stomach as much with the grains in it, and it’s also more filling, so it’s a full-fledged snack. Or, you could have it for breakfast.

approx. 3/4 cup brewed coffee (I like it STRONG)

about 1/4 cup milk

about 1 tsp honey

a little less than 1/4 cup rolled oats

3-4 ice cubes

Place all in a blender in order listed and blend until well mixed and oats are ground. (If you have a regular blender, they will have a tendency to sink to the bottom, which can be disappointing, but what can you do? If you have a Vitamix, on the other hand, it will liquify those oats and you won’t even know they’re there!)

Pineapple Sunshine Mold

February 11, 2010

This healthy gelatine salad is great for a snack, dessert, or side dish.

3/4 cup orange juice

1-1/2 envelopes unflavored gelatine (3 tsp.)

8oz. can crushed pineapple, unsweetened, undrained

6oz. can (3/4 cup) pineapple juice, unsweetened

1 orange, peeled, chopped

1 banana, sliced

1/2 cup seedless grapes, cut in half (We prefer the red ones)

3 Tbsp honey

1/4 cup chopped pecans or sliced almonds (optional)

In a small saucepan, whisk gelatine into orange juice to soften; let stand about 5 minutes. Meanwhile, mix together pineapple, pineapple juice, orange, banana, and grapes in a mixing bowl. To dissolve gelatine, heat to a  full boil while stirring constantly with wire whisk; remove from heat. Blend honey into dissolved gelatine and combine with remaining ingredients in a mixing bowl. Pour into 8″ quare pan, salad bowl, gelatine mold or individual serving dishes; chill in fridge until set.

Note: We like to make this using individual serving dishes. This recipe makes 10 snack-size servings. When we have poured the mixture into the serving dishes, before it sets, we sprinkle the nuts on top. Just a few on each dish.

Super Nachos

February 10, 2010

12 large baked tortilla chips

1/2 cup shredded Cheddar cheese

1/4 cup refried beans

2 Tbsp chunky salsa

Arrange chips in a single layer on a baking sheet. Sprinkle cheese evenly over chips. Spoon 1 tsp. beans over each chip; top with 1/2 tsp. salsa. Heat in the oven at 350* until cheese has melted. Makes 2 servings.

Variation: Don’t measure anything. Just spread a layer of chips to cover the baking sheet. Then sprinkle desired amount of cheese over top. Then put “blobs” of refried beans over everything. Heat in the oven as above, but save the salsa on the side for dipping.

For a real gourmet treat, replace the beans, or add cooked ground beef with taco seasoning (I make my own instead of buying the packages at the store) and serve with sour cream and/or guacamole. Make a big meal of it by having shredded lettuce, chopped cucumbers, chopped tomatoes, chopped peppers, green onions, etc. on the side. You can make individual taco salads on your plates. Make it a buffet meal!

Banana Roll-Ups

February 10, 2010

These are surprisingly filling. This recipe makes enough for my family of five for one breakfast served with a glass of milk for each person, plus one snack.

1/2 cup peanut butter (or other nut butter, if you prefer)

4 Tbsp chocolate chips

2-4 Tbsp milk

4 flour tortillas (white or whole wheat)

4 large bananas, peeled

Combine peanut butter, chocolate chips, and milk in a saucepan. Heat on low and stir constantly until blended and smooth. (Variation: Just microwave it for 40 seconds to a minute.) Spread peanut butter mixture on the tortillas. Place a banana on one side of each tortilla and roll up tightly. Cut each roll-up into 8 slices.

Variation: Use finely chopped dates instead of chocolate chips. If you have a food processor (which I don’t) it would probably work well to put the dates and milk and peanut butter into the food processor and blend it all together well to make a spread.

You can also add ground flax seed, coconut, other dried fruit, etc. Get creative. Play around with it and make your own spread!