The Perfect Pizza Dough & Tomato Basil Squares

The Perfect Pizza Dough

1 Tbsp. sugar

1 cup warm water (110°F - 115°F)
1 - 1/4 oz. envelope - Active Dry Yeast, (or 2 1/4 Tsp)
1 - 1/2 tsp. - salt

2 Tbsp. - Extra Virgin Olive Oil

3 cups bread flour

extra flour

extra olive oil

Pour the warm water into a small mixing bowl. Add the sugar and stir until dissolved. Add the yeast and gently stir the mixture until the yeast is dissolved. Let the mixture sit for 10 minutes to allow the yeast to become "active." The mixture will become foamy at the surface and appear cloudy, and, it will begin to release its familiar, "yeasty" aroma.

In a large bowl measure the flour, salt, and olive oil. Add the liquid and stir. The dough mixture should now be fairly thick.Begin to combine the dough until all of the dry flour has moistened into a mass. You may need to add a dusting of flour from time to time to reduce the stickiness of the dough as you work it with your hands. Knead it 10-12 times until smooth.

Coat the ball of dough with olive oil and Let rest for 10 minutes.

Roll dough out onto a baking stone when ready.

Tomato Basil Squares
1 pizza crust : see above
Combine the following and spread onto prepared pizza crust:
2/3 cup mayonnaise
3 Roma Tomatoes, chopped
1/4 onion, chopped
1/2 cup basil leaves, cut
2 cloves garlic
2 cups shredded mozzarella cheese
1 cup shredded parmesan cheese

Bake for 20 minutes in a 400 degree oven.

Chipotle Chicken Cornbread Cups

1 cup (4 oz.) grated cheddar cheese

1 pkg. (7.5-8.5 oz) corn muffin mix (or you can make from scratch using 1 cup yellow corn meal and 1 Tbsp. sugar)

1 cup (8 oz.) sour cream, divided

¼ cup all purpose flour

2 Tbsp. Chipotle Seasoning (I used Mrs. Dash)

1 small red bell pepper, finely diced

1-2 green onions with tops (about ½ cup thinly sliced)

1 ½ cups finely diced cooked chicken

Additional sour cream (optional)

Snipped fresh cilantro (optional)

Preheat oven to 350 degrees. Combine cheese, muffin mix, ¼ cup of the sour cream, flour and 1 Tbsp. of the Chipotle Seasoning; mix to form a thick batter.

Spray wells of the mini muffin pan with nonstick cooking spray. Divide batter evenly among the wells. Bake 14-16 minutes.

Meanwhile, place the red pepper and onions in a nonstick skillet and cook 2-3 minutes until pepper begins to soften. Add chicken and remaining 1 Tbsp. Chipotle seasoning to pan; cook and stir 2-3 minutes or until heated through. Add remaining ¼ cup sour cream. Mix well.

Remove muffins from the oven. Immediately press the tops of the muffins down to form little cups. (If you have a mini-tart shaper, this works well). Cool in the pan 3 minutes. Carefully remove cups to serving platter. Divide chicken mixture evenly among the cups. Top with additional sour cream and sprinkle with the cilantro, if desired.

24 servings:

Calories 100, Total Fat 4.5 grams, Saturated Fat 2.5 grams, Cholesterol 20 mg, Carbs 8 grams, Protein 5 grams, Sodium 180 mg, Fiber 0 g.

Banana Bread

1/2 Cup sugar
2 Tbsp. brown sugar
5 Tbsp. butter
1 1/3 Cup mashed ripe bananas
1 egg
2 egg whites
2 1/2 cups flour
1 tsp. baking soda
1/2 tsp. salt
1/3 cup walnuts, chopped

Preheat oven to 375 degrees. Spray pan half way up with Pam. Beat sugars and butter until light and fluffy. Add bananas, egg & egg whites. Sift flour, baking soda & salt in a bowl. Add banana mixture. Stir in walnuts. Bake 1 hour. Cool 10 minutes.

( I think I checked mine at 50 minutes with a toothpick and it was clean-you may want to check yours before the full 1 hour cooking time is up)

Strawberry Jello Pretzel Salad

Crust

3/4 cup melted butter

2 cups crushed pretzels

1/2 cup sugar

Mix together. Press into a 9"x 13" pan, (spray generously with Pam). Bake at 350 degrees for 10 minutes. Cool.

Filling
8 oz. cream cheese softened

1/4 cup sugar

12 oz. carton of Cool Whip

Mix all together, spread over the cooled crust. Chill for two hours.

Topping

2 cups hot water

6 oz. strawberry jello

16 oz. pkg strawberries

Dissolve jello in water, refrigerate until slightly set. Pour over cream cheese layer.

Cut strawberries into slices and sprinkle over the top.

Banana Nut Bread

3 cups all-purpose flour

½ teaspoon salt

2 teaspoons baking soda

1 cup (2 sticks) butter

2 cups sugar

2 large eggs

2 cups mashed banana (about 5-6)

1 teaspoon vanilla or rum flavoring

Optional-1 cup chopped nuts (I usually use pecans, but macadamia nuts are really good
Optional-1 teaspoon cinnamon
Optional- 1/2-1 cup chocolate chips

Preheat oven to 350. Grease and flour two loaf pans. In medium mixing bowl, mix together flour, salt, and baking soda. Add nuts. Set aside. In large microwave bowl, melt butter. Add sugar and beat, using electric mixer, till well blended. Add eggs, one at a time, mixing well after each. Add bananas and vanilla or rum flavoring, and mix well. Fold in flour mixture and nuts, if using; blend just until flour is moist. Divide batter evenly between the two pans. Bake 45 minutes or until center of loaf is firm and toothpick inserted in center comes out clean.

Notes:I have changed this recipe over the years until I got it just the way I wanted it. Quick and easy and the results are delicious. I have often served it sliced thin and made into tea sandwiches with cream cheese as the filling (sometimes mixed with mashed bananas, or crushed pineapple is also good) This is a good accompaniment for a fruit salad. I also make this in the mini-pans to give as gifts.