Pita Pizzas

6 pita breads
1 (6.5 ounce) can tomato sauce
4 ounces shredded cheese
1 pinch dried basil
1 pinch dried oregano
1 pinch crushed coriander seed
desired toppings

Preheat oven to 425 degrees F.

Warm pitas in the preheated oven or in a microwave for 1 minute, or until soft. Spread lightly with tomato sauce, pressing to flatten while spreading. Sprinkle with cheese, toppings, basil, oregano and coriander.

Spread the pitas on a large baking sheet and place in the preheated oven 8 minutes, or until the pita bread has reached desired crispness. Serve whole, or cut into slices.

Banana Cornbread Muffins

I think I've made about 5 batches of these in the last three weeks and I've eaten up to six muffins in one sitting. Yes, they are that good!

Ingredients
1 cup cornmeal
1 cup flour
1/3 cup white sugar
3 tsp. baking powder
1/2 tsp. salt
1/2 banana, peeled
1 cup milk
1/4 cup canola oil

Set oven to 400 degrees F and grease muffin tin. In a large bowl, stir together dry ingredients. Set aside. In a separate smaller bowl, mash banana with the back of a fork until smooth. Mix with milk and oil. Combine all ingredients.

Spoon mixture into muffin tin. Each cup should be about half full. Bake for 15 minutes. Makes one dozen.

Chocolate Peanut Butter Cake

This recipe comes from Ryan's mom.  It has been HIS birthday cake for many years.  His Mom loves making it for him...and I finally remembered to get the recipe.  It is soooo yummy and surprisingly simple as well.  If you like chocolate and peanut butter you'll love this cake.

Cake Ingredients:

1       1 package devil’s food (or other chocolate) Cake Mix

8-oz. sour cream

½ cup peanut butter

¼ cup water

       3  eggs (or just under 3/4 cup applesauce)

*HIGH ALTITUDE (above 3,500 ft.): add 1/3 cup flour to dry cake mix and increase water to 1/3 cup.  Bake as directed.

In my example pictures I used applesauce instead of eggs.  The substitution makes the cake a little flat, but using applesauce adds a lot of moisture (plus it's healthier).  My son's egg allergy keeps me motivated to use eggs as little as possible.

Directions:

-          Preheat oven to 350;  grease and flour 2 8-inch round cake pans of 9X13 inch pan

-          In large bowl, combine all cake ingredients listed above

 

Mix at low speed with mixer until moistened.  Beat 2 minutes at high speed.  

So...I'll be honest, I didn't mike my batter with hand mixers, not that I didn't want to, but my baby was napping and the whole making a cake idea would've been ruined had I used my mixers.  I was kind of surprised but how thick this batter was...almost like a muffin batter, but it still turned out just right.

 

Pour batter into pans (if using two round pans then divide equally between the two)

    

Bake at 350 for 30-35 minutes. If using round pans: cool for 10 minutes then remove from pans. 

Frosting Ingredients:

     1/3 cup shortening (I used margarine instead and it worked as well)

      ½ cup peanut butter

      ¼ cup cocoa

      About 2 cups of powdered sugar

      1 tsp. vanilla

      dash of salt

      Enough milk to moisten

Directions:
Cream together shortening and peanut butter

-      I don't know about you, but this next picture makes me want to eat the entire bowl of frosting.  I didn't though...luckily.

     Mix in cocoa, vanilla and salt

-    Alternate between adding powdered sugar and enough milk to moisten mixture

- Add additional powdered sugar, or milk ( in small amounts) until your reach desired consistency.

So...here's my finished cake.  The taste is incredible, so it makes up for my lack of decorating skills.

 

This is the double layered round cake version (made by Jan Whittier).

French Toast Sandwiches

I totally forgot about these until Ryan suggested I make them for a play group lunch.  They are simple and so delicious. They can pretty much be eaten for breakfast, lunch, or dinner.  The directions include egg-free, and milk-free alternatives. 

Ingredients:
1/2 milk (or milk alternative)
1 egg ( or 1 TBS cornstarch or flour)
1 tsp sugar (optional)
1/2 tsp vanilla
4 slices of bread
putter butter
jam

Directions:
Preheat griddle or pan to 350 degrees (or medium heat). Mix milk, egg (or cornstarch or flour), sugar, and vanilla into a batter.  With each slice of bread dip into batter covering both sides.  Place slice of bread onto griddle and cook until browning and toasted.  Flip and cook the other side.

As the french toast comes off the griddle take one piece and spread peanut butter and jam on it.  Cover with another piece to make a french toast sandwich.  Makes 2 sandwiches.

Sweet and Tangy Coleslaw

1 head of cabbage, shredded
1 red onion, diced
1 c of carrots, grated
1/2 c sugar
1/2 c white vinegar
1/2 c vegetable oil
1/2 tbsp salt
1 tbsp mustard
black pepper to taste

Combine the vegetables in a bowl. Sprinkle with the sugar and mix well. In a sauce pan combine the other ingredients and bring to a boil. Pour the hot dressing over the vegetables and mix well. If you like creamy mayo-based dressings you can replace the vegetable oil w/mayonnaise. I used half mayo, half oil for mine.

Dairy-Free Peanut Butter Pie

So...I'm in love with this pie.  This is the 3rd version of it I've posted.  After finding the original version I had to find a cheaper way to make it, because well, I'm cheap :)  After finding out about Madsen's allergies I was determined to have this pie again!  For a while it was only a dream because we thought he might be allergic to peanuts (and tree-nuts too), but allergy testing showed that he was not allergic to peanuts so this recipe what back on the experiment table.  My first attempt to recreate this pie was a total disappointment, but this one turned out great!  I was even bold enough to share it with the dairy-free community.

Ingredients:
1 can (14 oz) coconut milk (stored at 70°F or cooler), unshaken

1/3 cup powdered sugar

1 package –(12 oz) firm silken tofu, drained

1 1/2 cup white sugar
1 ½ teaspoon vanilla extract
1 cup creamy peanut butter
1 dairy-free graham cracker

Directions:
1. Open can of coconut milk and scoop out all the cream and into a small mixing bowl.  You will not need to watery liquid in the bottom for this recipe.  Using hand mixers beat the coconut cream until thick and stiff, resembling whipped cream (will take several minutes).  Add the powdered sugar and beat into the cream.  Cover bowl and put in refrigerator.

2. Blend the tofu, white sugar, and vanilla in a blender until smooth.  Add the peanut butter and whipped coconut mixture.  Spoon into pie crust.

3.  Chill in the refrigerator for several hours or overnight (until firm).  Serve and enjoy!

Kara's Bread

I'm not sure where this recipe originated, but I got it in a round about way from my friend Kara.  It's super simple, quick, and makes really good bread.  My favorite part about it is how diverse it can be...throw in a little bit of this one time, a little bit of that another.  My husband says that since I got into cooking everything is always "an experiment".  Maybe that's why I like this recipe.  It gives me permission to play around a bit.  I like that!

Ingredients:

10 1/2 cups white bread flour (or wheat flour*-- use at least 1 cup bread flour)

1/2 cup sugar

1 Tbsp salt

3 rounded Tbsp yeast

3 Tbsp cooking oil

4 cups hot (125-130 degrees) tap water

*if using wheat flour, substitute one cup applesauce (warm) for one cup hot water

Directions:

Mix dry ingredients.  Add oil and water.  Mix 5 minutes in electric mixer OR knead 10 minutes by hand.  Dough is VERY sticky.

Preheat oven to 350.  Shape dough into 4 loaves and place in greased loaf pans (8"x4").  Cover loaves with towel and let rise in warm place for 25 minutes.  Bake 25 minutes at 350.

OPTIONS:

1. substitute up to 2 cups flour with 2 cups whole grains, oats, 10-grain cereal, malt-o-meal, cracked wheat, flaxseed, or any whole grain you prefer.

2. bake only 3 loaves of bread and use remaining dough to make scones.

Easy P.B. Cheesecake

This is an easier version of a peanut butter cheesecake that I posted a year ago.  It is excellent!  It also it a less expensive.  The other recipe is only slightly better so if you have the time and money use that one.  Here's the recipe.  I found it online somewhere...I don't remember where.

Ingredients:
1 package cream cheese, softened
1 cup white sugar
1 teaspoon vanilla extract
2/3 cup creamy peanut butter
1(8 ounce) container frozen whipped topping, thawed
1 graham cracker or Oreo pie crust

Directions:
1. Beat the cream cheese, sugar and vanilla together.  Add the peanut butter and mix well.  Fold in the whipped topping until completly blended.
2. Fill the pie crust with the peanut butter mixture and chill in the freezer until ready to serve.

Fish Chowder

Ingredients

* 1 (14.5 ounce) can diced tomatoes
* 3 stalks celery, chopped
* 1 teaspoon dried oregano
* 1 teaspoon dried basil
* salt and pepper to taste
* 1/2 pound frozen salmon or cod fillets

Directions

1. In a medium sized stock pot place undrained tomatoes, celery, oregano, basil, salt and pepper. Bring to a boil over medium heat.
2. Place frozen fish fillets in pot. Reduce heat and cook for 10 to 15 minutes. Cook until mixture is heated through and fish is opaque and flaky. Thin with a little water if desired.