Favorite Ingredient Friday – Whole Wheat Pizza Crust and Pizza Sauce

Whole Wheat Pizza Crust

  • 1 teaspoon sugar
  • 1 tablespoon olive oil
  • 1 1/2 cups warm water
  • 1 tablespoon yeast
  • 1 teaspoon salt
  • 2 cups whole wheat flour
  • 1 1/2 cups all-purpose flour

Mix all the ingredients together.  This can be done in the bread machine on the dough setting.  Let it rise and put it in the refrigerator for a couple of hours before rolling out.  Top with desired toppings and bake.  This makes 2 pizza crusts.

Pizza Sauce

  • 1 can tomato paste (6 ounces)
  • 6 fluid ounces warm water
  • 3 tablespoons grated parmesan cheese
  • 1 tablespoon minced garlic
  • 2 tablespoons honey
  • 3/4 teaspoon onion powder
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon dried marjoram
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon ground black pepper
  • 1/8 teaspoon cayenne pepper
  • 1/8 teaspoon dried red pepper flakes
  • Salt to taste

In a small bowl, combine all ingredients in order listed, making sure to break up any clumps of cheese.  Cover the sauce and let sit at room temperature for 30 minutes.  Spread sauce over pizza dough and prepare pizza, as desired.

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February 27, 2009 | Filed Under Favorite Ingredient Friday, Recipes | 4 Comments 

Favorite Ingredient Friday – Cola Baked Beans

  • 4 (28 ounces each) cans baked beans, drained
  • 1/2 pound bacon
  • 1 cup brown sugar
  • 1 (12 ounces) can of Coca-Cola (not Pepsi)

In a crock pot, layer 1 can of beans, a few slices of bacon, 1/4 cup brown sugar and a little bit of cola.  Repeat layering until all ingredients are in the crockpot.  Cover and cook 8-10 hours on low or 4-6 hours on high.

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May 30, 2008 | Filed Under Favorite Ingredient Friday, Recipes | 7 Comments 

Favorite Ingredients Friday – Crunchy Pea Salad & Easter Surprise Cake

Crunchy Pea Salad

  •  1 (10 ounces) package frozen peas, thawed
  • 1 cup diced celery
  • 1 cup cauliflower florets
  • 1/4 cup diced green onion
  • 1 cup chopped cashews
  • 1/2 cup sour cream
  • 1/2 – 1 cup ranch dressing
  • 1/2 cup bacon, crisply cooked and crumbled

Combine peas, celery, cauliflower, onions, cashews, sour cream and dressing in a bowl.  Mix well.  Chill until ready to serve.  Right before serving, add the bacon.

Easter Surprise Cake

  • 1 box yellow cake mix
  • 1 cup vegetable oil
  • 4 eggs
  • 1 small can mandarin oranges, with juice

Place all ingredients in a bowl and beat at medium speed for 2 minutes.  Pour into a greased and floured pan.  Bake at 350 for 25-30 minutes.  Do not overcook.  Let cool.

Topping

  • 1 large can crushed pineapple, with juice
  • 1 package instant vanilla pudding
  • 1 tub (8 ounces) whipped topping

Mix thoroughly with spoon and cover cake.  Refrigerate.

Head on over to Overwhelmed With Joy for more FIF – Easter Edition recipes.

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March 21, 2008 | Filed Under Favorite Ingredient Friday, Holidays & Celebrations, Recipes | 3 Comments 

Favorite Ingredients Friday – Smothered Enchiladas

  • 2 pounds ground beef
  • 1 package taco seasoning
  • 1 can of green chilis
  • 2 can of cream of chicken soup
  • 16 ounces of sour cream
  • 8 flour tortillas
  • 2 cups of shredded cheddar cheese

Brown ground beef and drain.  Add taco seasoning and 1/2 of the green chilis.  Set aside.  Stir together other 1/2 of the green chilis, soup and sour cream.  Pour half of soup mixture into a lightly greased 13 x 9 inch baking dish.  Spoon beef mixture evenly down center of tortillas and roll up.  Place seam side down over soup mixture.  Top evenly with remaining soup mixture and cheese.  Bake at 350 for 25 minutes or until throughly heated.

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March 7, 2008 | Filed Under Favorite Ingredient Friday, Recipes | 4 Comments 

Favorite Ingredient Fridays – Dark Chocolate Caramel Fondue

This is the recipe I am planning on making for my husband on Valentine’s Day.

  • 1 cup light cream
  • 6 tablespoons dulce de leche syrup or caramel ice cream topping
  • 9 ounces bittersweet chocolate, coarsely chopped

In a small saucepan, combine the cream, dulce de leche syrup (if using the caramel ice cream topping, add more cream) and chocolate and cook over low heat, stirring until smooth, about 3 minutes.  Transfer to a fondue pot and keep warm.

Things to Dip in the Fondue:

  • marshmallows
  • strawberries
  • kiwi fruit, sliced
  • dried pears
  • pretzel rods
  • pound cake, cubed
  • shortbread fingers

Head on over to Overwhelmed With Joy to see more FIF Valentine’s Day Chocolate Edition II recipes. 

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February 8, 2008 | Filed Under Favorite Ingredient Friday, Holidays & Celebrations, Recipes | 4 Comments 

Favorite Ingredient Fridays – Taco Dip

 Here is a great recipe for your Super Bowl party.  It is a favorite of my husband.

  • 2 packages of Hidden Valley Ranch Fiesta Dip Mix
  • 2 (16 ounces each) containers sour cream
  • 2 cups shredded cheddar cheese
  • 2 bundles of green onions, chopped
  • 2 small cans black olives, sliced
  • 1 carton grape tomatoes, sliced

Mix the 2 packages of dip mix with the 2 containers of sour cream.  Spread in a dish.  Top with cheese, onions, olives and tomatoes.  Serve with chips of your choice.

Head on over to Overwhelmed With Joy for more FIF Super Bowl Sunday Edition II recipes.

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January 25, 2008 | Filed Under Favorite Ingredient Friday, Recipes | 7 Comments 

Favorite Ingredient Friday – Snickerdoodles

This is one of my husband’s favorite cookies.

  • 3/4 cup sugar
  • 2/3 cup light brown sugar
  • 1/2 cup butter, softened
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/3 cup granulated sugar
  • 1 1/2 teaspoons ground cinnamon
  • Cooking spray

Preheat oven to 400. Combine 3/4 cup sugar, brown sugar and butter in a medium bowl; beat with a mixer at medium speed until light and fluffy. Beat in vanilla and egg.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, 1/2 teaspoon cinnamon and salt, stirring well with a whisk. Add flour mixture to butter mixture; beat just until combined. Shape dough into 30 balls. Combine 1/3 cup sugar and 1 1/2 teaspoons cinnamon in a small shallow dish. Roll balls in sugar mixture and place 2 inches apart on baking sheets coated with cooking spray. Bake for 8 minutes or until tops crack. Cool on pans 1 minute. Remove from pans; cool on a wire rack.

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November 2, 2007 | Filed Under Favorite Ingredient Friday, Recipes | 3 Comments 

Favorite Ingredients Friday – Vegetable Chili

  • 1/2 cup medium red bell pepper, diced
  • 1/2 cup medium green bell pepper, diced
  • 1/4 teaspoon jalapeño pepper, chopped fine
  • 1/2 cup black olive, sliced
  • 1 cup fresh mushrooms, quartered
  • 1 cup onion, diced
  • 1/2 cup carrots, diced
  • 1 cup celery, diced
  • 2 teaspoons fresh garlic, chopped fine
  • 3/4 cup frozen corn
  • 1 can (12 ounces) diced tomatoes
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon thyme leaves
  • 1/4 teaspoon oregano leaves
  • 1/4 teaspoon black pepper
  • 1/4 cup tomato paste
  • 2 cups chicken broth
  • 2 tablespoons cornstarch dissolved in 1/4 cup water
  • 2 tablespoons olive oil
  • 2 cups each great northern beans, pinto beans, black beans and red kidney beans, washed and drained
  • Dash ground cumin
  • Dash cayenne pepper

Heat pan until hot. Add olive oil, then add peppers, celery, onions, carrots and garlic. Cook on medium heat until vegetables are tender, but still crisp, about 5 minutes, stirring occasionally. Add mushrooms, diced tomatoes, seasonings and jalapeno pepper. Cook for 3 minutes, stirring occasionally. Add chicken broth and tomato paste. Stir until well blended. Bring to a boil and add cornstarch mixture. Be sure to stir constantly while adding the cornstarch. Bring back to a boil, then reduce heat to medium. Add the beans, black olives and corn. Bring back to a boil and cook for 3-5 minutes.

Go over to Overwhelmed With Joy to check out other Favorite Ingredient Friday – Soup Edition recipes.

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October 19, 2007 | Filed Under Favorite Ingredient Friday, Recipes | 6 Comments