Pizza Dough

This has become one of my favorite things to make...but I have to give most of the credit to Adam because he has really perfected the art of homemade pizzas.

1 cup hot water
1 yeast packet
1 tablespoon honey
Salt, pepper, herbs to taste
1 tablespoon olive oil
3 cups flour

Mix hot water, yeast and honey in small bowl and let rest in order for the yeast to activate, about 10 minutes. Add salt, pepper, herbs and olive oil. Slowly add flour, kneading till all flour is incorporated. (At this point we start to use our food processor with dough hook). You don’t want the dough to be sticky (if so add more flour) or falling apart (if so add more water). Pat dough ball with olive oil, cover in with towel and let rise 30 minutes.

Split dough in two halves. Roll out flat and cover with olive oil. Best if baked on a perforated pan or baking stone.

Add toppings as desired. Our favorite pizzas are roasted veggies and margherita (basil, mozzarella & tomato).

Makes 2 pizzas

Tofu & Peppers w/ Spicy Peanut Sauce

This Recipe is from Backpacker magazine and made to make on the trail, I have made a few modifications to make it easy to make at home.

2 T. Balsamic vinegar

1/4 cup peanut butter

1/3 cup honey

1 bell pepper, chopped

1 T. vegetable oil

1 (12 -16 oz.) package tofu, crumbled

2 tsps. powered ginger

1/2 onion, finely chopped

5 T. soy sauce

1 dash cayenne pepper

Combine vinegar, peanut butter, and honey in a small bowl and set aside.  Heat the oil in a pan and brown tofu, then add garlic, ginger, onion, cayenne pepper, and soy sauce.  Saute for a few minutes, then add the bell peppers and peanut better sauce.  Mix well and cook over medium heat until hot.  Serve over rice or pasta.  Serves 2 or 3.

Chocolate Cherry Cake

Adam's aunt Cathy shared this recipe with me. It is very special because it comes from his grandmother, Dora Laird. This cake is super moist, and the Cherry filling and almond extract add an extra kick to it. Love it!

1 package Pillsbury Fudge Cake Mix
1 can 21 oz cherry pie filling
1 t. almond extract
2 beaten eggs

Frosting:
1 C. sugar
5 Tbs. margarine
1/3 C milk
6 oz package semi-sweet Chocolate Chips

Preheat oven 350 degrees. Using solid shortening grease & flour 15 x 10 jelly roll pan. In large bowl combine 1st four ingredients stir by hand until mixed. Pour in pan and bake 20 - 30 minutes.

Frosting:
Combine 1st 3 ingredients and bring to a boil stirring constantly and boil for 1 minute. Remove & add chips and blend until smooth. Pour over partially cool cake.

Broccoli Slaw

This recipe comes from my sister-in-law, Jeanene. She made it for the family during our week out at the beach. It feeds alot of people, tastes even better the next day, and keeps in the fridge for awhile.


1 pkg broccoli slaw (I usually use 2 pkgs)
1 pkg slivered almonds, toasted
1 cup sunflower seeds
2 bunches of green onions, chopped
2 pkgs Ramen chicken mushroom noodles, broken into pieces

Dressing:

3/4 cup vegetable oil 1/2 cup sugar
1/3 cup red wine vinegar 2 pkgs seasoning from chicken mushroom noodles

Combine all ingredients for the dressing, blending well. Combine all ingredients except the Ramen noodles for the salad. Pour the dressing over the salad, add the Ramen noodles and blend.

You can even mix the salad and dressing ahead of time, adding the Ramen noodles just before serving.

Mediterranean Salsa

I brought this Salsa to a potluck we had at work where everything had to start with the letter M!! It turned out really well and it is a nice light dip.

3 peppers finely chopped--I did green, orange, yellow
1 red onion chopped
1 can chopped tomatoes or 1 fresh tomatoe diced
1 can black beans
2 cans of shoepeg corn (or one 11 oz can)
cilantro to taste
1 block of Feta (or one container of crumbled Feta)
1/3 to 1/2 bottle of Italian dressing

Just mix it all up and serve in a large bowl! It is good with tortilla chips or pita bread.

Pasta with Scallops and Lemon Mustard Butter Sauce

I am back in the Big Bend and cooking up a storm so get ready....

This recipe is from my new Bon Apetite cookbook that I am obsessed with, mainly because it was a gift and it is HUGE!!

This recipe is for two people, but could be enlarged easily.

Ingredients:
-1 cup dry white wine (I use my fav. box wine, I don't think it is that dry, but seemed to work)
-1/2 teaspoon grated lemon peel
-8 ounces bay scallops (the little ones)
-2 teaspoons dijon mustard
-1/2 stick of butter (you can use less)
-salt and pepper to taste
-favorite pasta, I would recommend something light
Bring 1 cup of dry white wine and 1/2 teaspoon grated lemon peel to a simmer in a medium skillet over medium heat.

Add 8 ounces of bay scallops and simmer until almost opaque in center, about 1 minute. Using slotted spoon transfer scallops to medium bowl.

Increase heat and boil until wine mixture is reduced to 1/4 cup, about 6 minutes. Reduce heat to low. Whisk in 2 teaspoons of Dijon mustard, then 1/2 a stick of chilled butter (cut into 4 pieces). Add scallops and any juices that have accumulated to the sauce; heat through ( do not boil). Season with salt and pepper.

Pour over favorite pasta.