Pancakes FROM SCRATCH!

So we ran out of Bisquick, and I was feeling like it was time for pancakes (after maybe 2 months - that's forever long. Actually, it might be since July when Sam and Eliza came for breakfast on her birthday...). Anyways, the boys are over this morning, and they might revolt and stage a mutiny if there are not pancakes in the morning. So I had to find a recipe from scratch. Here is what I found at allrecipes.com.

• 1 1/2 cups all-purpose flour
• 3 1/2 teaspoons baking powder
• 1 teaspoon salt
• 1 tablespoon white sugar
• 1 1/4 cups milk
• 1 egg
• 3 tablespoons butter, melted

1. Mix the dry ingredients together in a large bowl.
2. Add the wet ingredients.

Easy.
No big deal.
I decided that even though it was the first time making this recipe, I would try something interesting. I used SILK instead of MILK, and it made for some very creamy pancakes. I couldn't get them all the way firm. We also added pumpkin filling for yumminess. They were eaten rapidly! This recipe made about 20 pancakes.

Eggplant Rollatini

From Woman's Day | November 1, 2007

* Active Time: 30 minutes
* Total Time: 1 hour

INGREDIENTS

• 1 jar (24 oz) puttanesca sauce (or whatever kind of sauce you prefer)
  
• 2 eggplants (about 1 1/4 lb each)
• + 2 Tbsp oil
• 12 oz linguine fini

PREPARATION

1. Heat oven to 400°F. You'll need 2 large baking sheets lined with nonstick foil and a 13 x 9-in. baking dish.

2. Spread 1/2 cup sauce in baking dish. Cut each eggplant lengthwise in 6 slices, trimming to make slices even. Brush both sides with oil. Place on baking sheets. Coarsely chop trimmings; add to sheets. Bake 20 minutes; turn and bake 10 minutes more or until tender.

3. Cook pasta; drain and return to pot. Stir chopped eggplant trimmings into remaining sauce, remove 1 cup sauce and reserve. Toss rest of sauce with the pasta.

4. Top each slice eggplant with 1/4 cup pasta and roll up. Spread remaining pasta in baking dish; top with rollatini, seam side down. Spread with the 1 cup reserved sauce; cover with foil. Bake 30 minutes or until hot and bubbly.

Easy Granola Recipe

Okay, I finally did it! I made granola from scratch. It was super easy - and cheap, especially considering that Matt eats it faster than I can make it...

I googled easy granola recipes and every site sent me to Pam Anderson (no, not from Baywatch...). She was published in a USA Today article. Here is my scaled down version, just the parts that were helpful to me. I have been playing with the extras and mixing and matching these recipes. It has been delicious!

Some suggestions from Pam:

• Don't use quick oats - that is not going to work because they are not the right kinda oats.
  
• use both liquid and dry sweeteners - Pam uses maple syrup in the recipe but also suggest molasses and honey (in different proportions). This adds flavor and color to the granola.
  
• bake at low temperatures - I don't actually think we are cooking in the baking sense of the word. It was more about crisping the oats.
• make clusters - just like in the granola you bought at the store. The clusters hold whatever you put it on.

Master Recipe - makes about 1 quart
DRY INGREDIENTS

• 2 cups old-fashioned oats
• 1/2 cup wheat germ (I don't know what this does)
• 2 tbsp dark brown sugar (I found dark brown, I don't know what the difference is to regular brown sugar)
• 1/4 tsp salt
• Extra ingredients (see below)
  

WET INGREDIENTS

• 1/4 cup maple syrup - To replace maple syrup, use 2 tbsp each maple syrup & molasses
  
• 3 tbsp oil (it said flavorless, I used olive oil)
• 1 tbsp water
• flavorings (see below)

1. Classic Granola
Extra ingredients: 1/3 cup chopped walnuts, 1/3 cup sweetened coconut flakes (yea right, not in my kitchen), 1/3 cup raisins (yea right, maybe 1 1/2 cups)
Flavoring: 1/2 tsp. ground cinnamon

2. Crunchy Granola
Extra ingredients: 1/4 cup slivered almonds, 1/4 cup sunflower seeds, 2 tbsp sesame seeds, 6 tbsp currants (?)
Flavoring: none

3. Granola with Tropical Flavoring
Extra ingredients: 1/4 cup chopped roasted unsalted cashews, 1/4 cup chopped banana chips, 1/4 cup sweetened flake coconut, 1/4 cup dried pineapple
Flavoring: 1/2 tsp ground ginger

4. Granola with Cherries and Almonds
Extra ingredients: 1/3 cup sliced almonds, 1/3 cup sweetened flake coconut, 1/3 cup dried cherries
Flavoring: 3/4 tsp almond extract

5. Trail Mix Granola
Extra ingredients: 1/4 cup chopped roasted unsalted peanuts, 1/4 cup sweetened flake coconut, 1/4 cup raisins, 1/4 cup mini chocolate chips
Flavoring: none
***chips go in at the very end, after the baking, and after it has COOLED - DUH

6. Orange-Berry Granola with Pecans
Extra ingredients: 1/2 cup chopped pecans, 1/4 cup dried cranberries, 1/4 cup dried blueberries
Flavoring: 1/2 tsp orange zest

7. Pear Granola with Hazelnut & Vanilla
Extra ingredients: 1/2 cup chopped hazelnuts, 1/4 cup chopped dried cherries, 1/4 cup dried pears
Flavoring: 1 tsp vanilla extract

FINALLY HOW TO MAKE THIS!!!

1. Heat oven to 275 degrees
2. Coat 9x13 metal pan with cooking spray (I didn't see the metal part and it worked fine!)
3. Mix dry ingredients together in a bowl - NO FRUIT - and set aside
4. Simmer wet ingredients together over low heat
5. Drizzle wet over the dry (in the bowl) and stir to combine
6. Pour into prepared pan
7. Working in handfuls, seriously, squeeze to make clusters (if not clustering, add a little more water)
8. Bake for 30 minutes
9. ADD FRUIT NOW, not earlier so it isn't soggy granola
   
10. Bake until golden brown, about 15 minutes more
11. Cool, and EAT!!!

Don't forget to store in airtight something so it stays crunchy.

Chili (Matt's Favorite)

Matt is a huge chili fan - I could care less about chili - and this has been the biggest problem with dinnertime. Matt will eat chili regardless of the heat outside. So, here is a chili that even I enjoy eating! This recipe is from Giada de Laurentiis.

You will need:

• olive oil
• 1 lg. onion chopped
• 4 cloves minced garlic (I used the stuff that comes minced in the grocery store)
• 2 pounds ground chicken
• salt
• 1 tbsp fennel seed
• 1 tbsp dried oregano
• 2 tsp ground cumin (my personal favorite, I probably added more)
• 2 tsp chili powder (I did use all of this)
• 3 tbsp flour
• 2 (15 ounce cans) cannellini (white beans) rinsed and drained
• 1 bunch (about 1 pound) Swiss chard, stems removed, leaves chopped into 1-inch pieces (or you can use Spinach)
• 1 1/2 cups corn (I used canned)
• 4 cups chicken broth
• 1/4 tsp red pepper flakes
• black pepper
• 1/2 cup grated Parmesan cheese
• 1/4 cup chopped parsley (I forgot this at the end)

1. In a large heavy-bottomed saucepan or Dutch oven, heat the oil over medium-high heat. Add the onion and cook until translucent, about 5 minutes.
2. Add the garlic and cook for 30 seconds. Add the ground chicken, salt, cumin, fennel seeds, oregano, and chili powder. Cook, stirring frequently under chicken is browned (about 10 minutes). If you want a spicier chili, add the red pepper flakes now.
   
3. Stir in the flour (this will help thicken the sauce later, but not have the flour taste).
   
4. Add the beans, Swiss chard (like spinach, this will cook down a lot so don't feel like it will overpower anything), corn, and chicken stock. Add a little salt at each layer, like now.
5. Simmer for 55-60 minutes until the liquid has reduced (no lid) by about half and the chili has thickened.
6. Add the red pepper flakes here for less spicy chili, and simmer another 10 minutes (no lid). Season with salt and pepper.
7. Ladle into bowls (duh) and sprinkle with cheese and parsley.
   

It was awesome. This made enough for us to have seconds and Matt had lunch and dinner the next day.

Chocolate Ice Cream Cake (but not like you think)

with thanks to Connie Aubuchon

1 box chocolate cake mix (or any other flavour)
1 pint chocolate ice cream, softened (again, any other flavour)
3 eggs
1 c water

Preheat oven to 350^o. Grease a tube or bundt pan, then dust with cocoa powder.

Beat all ingredients together for 4 minutes, pour into pan and bake 45 minutes. Serve with a dusting of confectioner’s sugar, a thin icing, whipped cream or the frosting of your choice.

French Fries

I stumbled on this recipe and wanted to keep it until I was ready to try it. So I thought I might as well share it with you too!

You will need:

• 8 garlic cloves, minced
• 6 tbsp extra virgin olive oil
• 3 russet potatoes (about 8oz each), each cut into 12 wedges
• 3 tbsp cornstarch/cornflour
• 1 1/2 tsp coarse sea salt
• 1 1/2 tsp freshly ground black pepper
• ½ tsp garlic powder
• 1/4 tsp cayenne pepper

1. Preheat oven to 225°C/475° F.
2. Combine the garlic and oil in a large bowl, warming it until the garlic is fragrant, about 1 minute.
3. Transfer 5 tablespoons of the oil (leaving the garlic in the bowl) to the baking dish, coating it well.
4. Add the potatoes to the bowl with the garlic mixture and toss to coat. Wrap tightly in plastic wrap and microwave on high power until the potatoes are translucent around the edges, 3 to 6 minutes, shaking the bowl to redistribute the potatoes halfway through cooking.
5. Combine the cornstarch, salt, pepper, garlic powder, and cayenne in a small bowl. Sprinkle over the hot potatoes and toss well to coat.
6. Arrange the potatoes in a single layer on the prepared baking sheet and bake, turning once, until deep golden brown and crisp, 30 to 40 minutes.
7. Serve with ketchup, mayo or sour cream.

Chocolate Chocolate Cookies

Okay - I love cookies. And chocolate chip are definitely my favorites; no competition. So when I stumbled on this recipe for more chocolate, I had to try them. Now before you make them and then question my intellect for calling these cookies, realize that they are supposed to be more moist and brownie or cake-like than actual cookies. Do not hold it against me, just modify the amount of melted chocolate and flour that you use.

You will need:

• 8 ounces semisweet or bittersweet chocolate (I used Bakers, because it is an 8 oz box)
  
• 1/3 cup canola oil
• 1 cup all-purpose flour, plus an extra 1/3 cup (or maybe a little more at the end)
  
• 1 teaspoon baking powder
• ½ teaspoon salt
• 3 large eggs
• ¾ cup brown sugar
• 1 teaspoon vanilla extract
• 12 ounces semisweet chocolate chips (or maybe a little less)
  

Directions

1. Preheat oven to 350 degrees. Heat chopped chocolate and butter in a microwave-safe bowl in 20-second increments, stirring in between, until almost melted; do not overheat. In another bowl, whisk together flour, baking powder, and salt.
   
   
2. In a mixing bowl, beat eggs, brown sugar, and vanilla on high speed until light and fluffy. Reduce speed to low; beat in melted chocolate. Mix in flour mixture until just combined. Stir in chocolate chunks. (I did this by hand instead of using the mixer... my batter looked more like cake than cookies. It might have needed more beating but I wanted to do less cleaning and so opted out of using the mixer.)
   
   
3. Drop heaping tablespoons of dough 2 to 3 inches apart onto baking sheets. Bake 12 to 15 (we only did 10) minutes. Cool on sheets 10 minutes; with a thin metal spatula, transfer to racks to cool completely.

They were different. We didn't know ahead of time that they would have a different consistency. They need a glass of milk with them definitely. But in the end, no real complaints. They tasted like semisweet chocolate; a combination of different kinds of chocolate would have been interesting. Maybe milk, or butterscotch would have made for a better combination.

Guac.

I love Guacamole more than anything - mostly because of my extreme affair with avocados. It must be an affair because Matt doesn't like them at all! Such as life, more for me!

When I make the Guac it is a little different every time. But the basic recipe doesn't change.

Cut the avocado in half. I have two methods for getting the meat out. Either I slice the avocado into pieces in the skin (tricky because if you push on the knife too hard you will slice your hand) or I spoon the meat directly from the skin. If I want all the meat, I normally slice it in the skin and then remove because I lose meat on a cutting board when I slice. In the long run, it doesn't matter at all.

I use the following seasonings in various quantities but they are all there for it to taste right.
onion powder
garlic powder
lemon juice - not very much
sometimes I throw in parsley
a pinch of chili powder

and CUMIN - Cumin has a smokey flavor that I LOVE!!! Friends will tell you that when I am changing recipes for flavor I always add cumin. We go through it almost as fast as garlic or onion powder in fact.

Play with the spices until you find a flavor you like. Make a note. Add any spice you are a fan of, but do it one at a time. You don't want to ruin the flavors by adding too much at once. Take your time, it's not going anywhere!

Consistency is a personal thing. I like avocado so I like my Guac chunky. Therefore I use a knife and slice through the avocados in the bowl and then use an awful potato masher so that the chunks survive. If I wanted creamy Guac I would use the food processor. It is easier than any manual labor.

Here is the only secret to making Guac - add salsa. Guacamole turns a nasty shade of brown as it oxidizes. If you want to avoid thinking that your Guac is going bad really fast, add salsa. It will change the color and then you won't know when it is oxidizing. You can do that, or if you are saving it to serve later, push saran wrap down onto it. If you cover it, then there is still air under the cover; you don't want any air in the Guac. The less air, the better.

Enjoy!

Sweet and Sour Chicken

Okay I have to tell you, I stumbled on this recipe and while it had a lot of ingredients, I thought "I can handle that." Oh my was I right. This recipe has a lot of ingredients but as long as you do all the prep work ahead of time, it is REALLY EASY! This made enough food for dinner tonight and lunches tomorrow. I made a small serving of brown rice to go with it. PERFECT!

You will need:

• 12 ounces skinless, boneless chicken breast, cut into 1-inch cubes (I used two breasts)
  
• 2 garlic cloves, thinly sliced (I forgot to use it)
  
• 4 teaspoons soy sauce
• 1 teaspoon Shao Hsing rice wine or dry sherry
• 3 teaspoons cornstarch
• 1/2 teaspoon plus 1 tablespoon sugar
• 1/2 teaspoon salt
• 1/8 teaspoon ground white pepper (I used black)
  
• 1/3 cup Homemade Chicken Broth (Mine came from the can)
  
• 2 teaspoons black soy sauce (I used the same as before)
  
• 2 teaspoons sesame oil
• 2 tablespoons rice vinegar
• 2 tablespoons ketchup
• 1 tablespoon plus 2 teaspoons vegetable oil
• 1 green bell pepper, cut into 1-inch cubes
• 1 red bell pepper, cut into 1-inch cubes
• 3 scallions, cut into 2-inch piecs

1. In a medium bowl combine the chicken, garlic, 2 teaspoons of the soy sauce, the rice wine, 1 1/2 teaspoons of the cornstarch, the 1/2 teaspoon sugar, 1/4 teaspoon of the salt, and the pepper. Stir together and set aside.
   
   
2. In a small bowl combine the broth, black soy sauce, sesame oil, rice vinegar, ketchup, and the remaining 1 tablespoon sugar, 2 teaspoons soy sauce, 1 1/2 teaspoons cornstarch and 1/4 teaspoon salt. Set the sauce aside.
   
   
3. Heat a 14-inch flat-bottomed wok over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in the 1 tablespoon vegetable oil and carefully add the chicken, spreading it evenly in the wok. Cook undisturbed 1 minute, letting the chicken begin to brown. Then, using a metal spatula, stir-fry 1 minute or until the chicken is browned on all sides but not cooked through. Transfer to a plate.
   
   
4. Swirl the remaining 2 teaspoons vegetable oil into the wok, add the peppers and scallions, and stir-fry 30 seconds. Stir the sauce and swirl into the wok. Return the chicken to the wok and stir-fry 1 to 2 minutes or until the chicken is just cooked through and the sauce has slightly thickened.

I mean really. Start the rice before everything else since it takes about 30 minutes to cook. Again, do ALL the prep work before starting because once it starts it takes about 10-15 minutes to be completely done. Super easy and delicious. Play with the vegetables also. Broccoli, zucchini, peas, would all be delicious in this recipe.

*** I don't like my food spicy, but if you do add more sesame oil to the sauce or some chili sauce. You could also use spicy peppers instead of the bell.

Best Chocolate Cake EVER!!!

Matt made this cake for my birthday this year, AND IT IS AMAZING! Today I tried it myself and made cupcakes. There was no way to cut the recipe based on the ingredients, but it was great. I am not adept at icing yet, so I used store bought.

Ingredients:

• 1 box devil’s food cake mix
• 1 small box Jello instant chocolate pudding mix (not the sugar or fat free kind!)
• 1 cup sour cream
• 1 cup vegetable oil
• 4 eggs, beaten
• 1/2 cup milk
• 1 tsp pure vanilla extract
• 2 cups mini semisweet chocolate chips

Preheat your oven to 350. Mix everything together in a large bowl except the chocolate chips. I mixed by hand to start and then used my electric hand mixer. Then mix in the chips.

Matt made a two layer cake in 9 inch rounds. Use the devil's food box to help determine cooking length. I made cupcakes and followed the box for cooking times.

They are DELICIOUS! If you want a delectable dessert - this is the one to try. Ice however you want!

Chicken Enchiladas

This recipe is amazing. It can feed as many or as few as you want. I am going to give you the recipe as I found it, but realize that I cut a lot out as I cooked and played with this recipe to make it healthier. This recipe is not for those on a diet.

You will need:

• 1 tbsp butter
• 1 can Rotel tomatoes (in the canned section)
  
• 4 oz cream cheese (cut and soft) (I cut this down from 8 oz)
  
• 2 cups cooked and shredded chicken
  
• 8 flour tortillas
• 2 cups Monteray Jack cheese (maybe more)
  
• 1 pt whipping cream (maybe use half)

Preheat the oven to 350 and grease (PAM) a 9x13 pan.
- melt the butter in a medium skillet over medium heat. Add the Rotel and saute about 1 minute.
- Stir in cream cheese and chicken. Stirring constantly until cheese melts.

Spoon chicken mixture down the center of each tortilla, roll and place then seam side down in the pan. You want them to be close together to hold each other together.
Sprinkle with cheese (I use a lot); drizzle with cream (I don't use a lot).
Cover with foil and bake for 30 minutes.

Remove foil and cook until golden brown, about 15 minutes.

This recipe is great because it takes very little time and can feed armies. For variety add vegetables to the chicken mixture. I liked peppers, mushrooms, and onions. There are endless varieties if you think of them.

TURKEY TIME

I made Thanksgiving Turkey for the first time this past year. Here are some of the things I found and learned through this process.

1. Don't stuff the turkey. When you do this, you run the risk of not cooking anything fully. The turkey will dry out before the stuffing is cooked. Instead, bake them separately and add the stuffing later.
2. SEASON EVERY INCH OF THE TURKEY!
   
   • inside the cavity (after you remove the bag of nastiness and pull the neck out - GROSS)
     
   • under the skin of the breasts
   • around the thighs and wings
   • outside of the skin
   Make your own seasoning. Include salt and pepper (duh) but also honey (or coke) for sweetness.
3. Make it compact (right like that's possible)
   
   • tie the legs together
     
   • cover wing tips with foil to avoid burning
   • build a breast plate out of foil to protect
   
   
4. Fill the roasting pan. Make it a hot tub of yummy smells to absorb into the meat. I used carrots, celery, onions, and chicken stock. I added the vegetables ahead of time and poured the liquid once it was in the oven so I wouldn't have to move the liquid and the bird at the same time.
5. Once your bird is cooked - let it rest. It worked very hard. Don't slice it for at least 20 minutes.

Here's how I cooked it. I did consult all my friends' mothers before I decided on this recipe.

1. Put the bird in the oven at 500 for 30 minutes. This will brown it on top.
2. Then add a breast plate to protect the breast meat (you have to make this ahead of time or burn your hands badly by molding foil to fit the breasts snugly. And add a thermometer to the breast.
3. Reduce heat to 350 and cook until the breasts read a cool 161 degrees.
   Time will obviously vary by the size of the bird. And since I am no expert - you google it.
   

I am not a Thanksgiving fan or a turkey fan by any stretch of the imagination. But this was one of the best turkeys I ever ate.

Empanadas

This recipe has changed each time I have made it. And it never survives a 10 minute period. This is a great recipe for having a lot of hands in the kitchen. I normally prepare everything and then wait until someone else can help me to put these together.

You will need:

• 2 tbsp raisins
• olive oil
• 1 lb fresh spinach chopped
• garlic - chopped
• 1/3 cup pine nuts - chopped
• 1 egg beaten
• puff pastry (room temp) There are 3 sheets of pastry per box, and I cut about 9 into one sheet. This recipe can make as many as you need. Just pay attention to your fillers. I can make about a dozen from this recipe.
  

FILLING
Soak the raisins in warm water for 10 minutes. Drain and chop them.
Cook down the spinach, garlic, and seasonings (your choice). Add raisins and nuts and LET COOL.

****I have been known to add mushrooms to this in the filling. Think about the final taste before you start adding random vegetables. The recipe I have here has a Mediterranean flare. Mexican flavors would have peppers and onions. These can also be stuffed with fruit to make them a dessert, or with meat to make them an entree.

Preheat the oven to 350.
- Spread out puff pastry on working surface. Cut to desired size. You can make rounds or squares. I make squares so I don't have extra dough. Before you cut, remember you are folding them in half, so make sure you will have enough space to do that with filling.
- Add about 2 tsp of filling to each pastry square. I add mine to the side so I only half to fold one direction.
- Brush the edges with a LITTLE water. Close and seal by pressing sides together. You can also you a fork to create ridges.

Brush the top side with egg.
Place on a lightly greased baking sheet.
Cook about 15 minutes until golden.

Fruit Tart

This is my mother's recipe. You can tell because there are a lot of possibilities.

Pick your favorite fruit (with skin - apple, peach, pear, plum, strawberries, etc) and slice them into quarters or thirds. Line your baking pan with the fruit skin side down.

In one bowl mix:

• 1/4 cup brown sugar
• 3 tbsp flour
• 2 tbsp cinnamon

Sprinkle this over the fruit.

In another bowl mix:

• 1 cup white sugar
• 1 cup flour
• 1 tsp baking powder
• 1 egg

Sprinkle this over the fruit.
Pour melted butter over the top (we use the PAM butter spray instead now - its easier)

Bake at 350 for 40 minutes. This is a fruit crumble recipe. In the end, you have fruit with baked crumbles on top. It is delicious warm with a little homemade whipped cream on top.

Birthday Pie

I don't know when this started in my family, but my Mom never baked birthday cakes for us growing up because we insisted on BIRTHDAY PIE. It is a meringue pie shell with chocolate mouse and whipped cream inside. Its lovely! I can't believe it, but I am going to share it with you! Be careful with the recipe, once you start making this, you will not be allowed to stop!

MERINGUE SHELL

• 4 egg whites (keep the yolks for later)
• 1/4 tsp cream of tartar (spice)
• 1 cup sugar

Preheat the oven to 300.
Beat the egg whites until stiff (not dry). They should stand at peaks.
Add sugar (SLOWLY) and beat until it looks glossy.
Spread in your pie shell. It should have a deep ring around the edge.
Bake for 1 hour.

We normally make the shell the day before and refrigerate it overnight. Be careful after it has cooked, fingers are adept at removing small chunks prematurely.

FILLING

• 6 oz. chocolate chips (or more)
• 4 egg yolks (I told you you would need them!)
• 1 tsp vanilla
• 1 cup heavy whipping cream

Melt chocolate in the microwave.
Beat in egg yolks while still warm (same bowl as the chocolate)

New bowl. Beat cream adding sugar slowly (to taste) until stiff. This is homemade whipped cream!
Fold half of the cream into the chocolate GENTLY. Spread the chocolate mixture in the pie shell. Add the remaining cream on top (in whatever pattern you choose. We normally spread it around the edge of the pie shell). Chill and Enjoy.

BE CAREFUL!!!! DO NOT CUT YOUR SLICES TOOOOO BIG. YOU WILL NOT BE ABLE TO FINISH THEM. THERE IS A LOT OF SUGAR IN THIS RECIPE!!!!

Easy Pizza Crust

This was Matt's recipe for crust. We prefer whole wheat to white, its better for us! And when its just the two of us, we scale the recipe down, obviously!

• 1 tsp white sugar
• 1 1/2 cups warm water (110 degrees F/45 degrees C)
• 1 tbsp active dry yeast
• 1 tbsp olive oil
• 1 tsp salt
• 2 cups whole wheat flour
• 1 1/2 cups all-purpose flour

In a large bowl, dissolve the sugar into the warm water. Sprinkle the yeast over top and let stand until foamy (10 minutes).

Add the olive oil and salt to the yeast mixture. Then add the whole wheat flour and 1 cup all purpose flour. Mix (by hand) until dough starts to come together. Then spread the remaining flour on your work surface and knead dough until all flour is absorbed.
Place the dough in a lightly oiled bowl and turn to coat the entire surface. Cover with a towel and let sit in a warm place until it doubles in size.

Preheat the oven to 425.
Take the dough and roll it to desired thickness and shape. Place on well oiled pizza pan/baking sheet. Cover with favorite pizza ingredients. (We used chicken, pepperoni, pesto sauce, sun-dried tomatoes, and CHEESE the last time we made this.)

Depending on the thinkness of your crust, cook for 16 to 20 minutes.

Ravioli Lasagna

Matt and I love ravioli for dinner. It is our go-to, I don't want to work, meal. This variation added a whole new level to ravioli for us.

You will need:

• 1 jar marinara (24-26 oz.)
• 2 20 oz. refrigerated large ravioli (get different flavors here for variation)
• 1 box frozen spinach (if you use fresh, make sure you cook it first!!!)
• 2 cups mozzarella (or more if you LOVE CHEESE!)
• 1/2 cup Parmesan (or more if you LOVE CHEESE!)

Heat the oven to 375.
In a 9x13 follow this order
1 - thin layer of sauce
2 - layer of ravioli
3 - layer of spinach
4 - layer of mozzarella
REPEAT until you run out of ingredients
Sprinkle the top with the remaining mozzarella and Parmesan cheeses

Cover with foil and bake for 30 minutes. Uncover and bake until the cheese begins to bubble (about 10 minutes).

Mistakes I made the first time: I didn't cook the spinach (and added uncooked mushrooms), and my ravioli might have been frozen. It made for soggy lasagna. The next time, it was DELICIOUS! I even started adding different vegetables into the layers (that way Matt will eat them!). Just make sure you cook everything first - it gets rid of the extra liquid to allow your lasagna to be crispy and crunchy!

Popovers

I saw this recipe on Alton Brown's show and had to try it. Popovers are like muffins and biscuits only that they are filled with air instead of bread. When you cut them in half, you have a cavity for filling with dinner or gravy. Trust me, these are delicious and easy!

EVERYTHING should start at room temp.

• 1 tbsp. butter (melted and cooled)
• 1 tsp. butter (for the pan)
• 1 cup flour
• 1/2 tsp kosher salt
• 2 lg. eggs
• 1 cup whole milk

- Preheat the oven to 400
- Grease your popover pan (I used a muffin pan and a small loaf pan) with butter.
- Blend all the ingredients together for about 30 seconds - but not much longer
- fill the muffin pan to about 1/2 or 1/3 of the pan - do NOT over fill
- Bake for 40 minutes on the middle rack

When you remove them to cool (on a rack not in the pan) make sure you pierce the popovers with a knife. They have air pockets in the middle because the air inside them bubbles up and makes them large. If you don't pierce them, the air inside will continue to cook them turning them back into a warm doughy sludge.

These were a HUGE hit the last time I made them. They are great for serving with sauce! Enjoy!

PANCAKES

I always start with my traditional Bisquick recipe:

• 2 cups Bisquick
• 1 cup milk
• 2 eggs

I always add a splash of vanilla and a generous squeeze of syrup. Growing up we were allowed to eat pancakes on the couch on Saturday mornings, but no syrup on top. Syrup in the batter prevented sticky fingers on the couches.

The newest variation adds this to our standard batter:

• 2 tbsp. sugar
• 2 tsp. baking powder

These pancakes are fluffier (from the baking powder) and obviously sweeter. There are never any leftovers either!

Brickle

I do not claim having made this yet, but I have eaten it. It is also Kosher for Passover if you use matzoh (thank you Rayna). You must try this.

Here is the link.
You have to look at the photos while you make this the first time - it helps!

GREAT MUFFINS!

Tomato, Basil, Mozzarella muffins

• 2 tbsp. chopped fresh basil
• 2 3/4 cup all-purpose flour
• 2 tbsp. baking powder
• pinch of salt
• 4 lightly beaten eggs
• 1/2 cup olive oil
• 10 3/4 can condensed tomato soup (small can)
• 3 tbsp. sun-dried tomatoes
• 1 cup (or a little more) mozzarella

Preheat oven to 350 and grease your muffin pan.

In a medium bowl, mix the basil, flour, baking powder and salt with a spoon.

In a large bowl, combine the eggs, olive oil, soup, sun-dried tomatoes, and mozzarella with an electric mixer until well combined. Mic the flour mixture into the soup mixture until just combined. (I used my hands to do this but it gets very sticky).

Spoon the mixture into the pan. Bake for 20 minutes. Remove and let cool 5 minutes.