Pick Me Up Pizza Biscuits

Ingredients:

1/4 pound sliced pepperoni sausage
1 (14 ounce) can pizza sauce
2 (12 ounce) packages refrigerated buttermilk biscuit dough
1/2 onion, sliced and separated into rings (optional)
1 (4.5 ounce) can sliced mushrooms
1 1/2 cups shredded mozzarella cheese
1 cup shredded Cheddar cheese

Instructions:

Preheat oven to 400 F. Grease a 9×13 inch baking dish. Cut biscuits in half and lay in a single layer in bottom of baking dish. Spread pizza sauce over the biscuits. Layer pepperoni slices over top of biscuits. Place onions and mushrooms on top. Place uncovered in oven and bake for 20 minutes. Remove from over and layer cheeses on top. Return to the over and continue baking for 10 minutes or until cheese is completely melted. Wrap in aluminum foil before placing in lunch box.

Cheese and Zucchini Scones

Makes about 12

Ingredients:
8oz self-raising flour
2 oz butter (or margarine)
2 ½ fl oz milk
2 oz cheddar cheese, grated
1 zucchini, peeled and grated
Pinch of salt and pepper

Instructions:
Preheat oven to 425° Fahrenheit. Lightly grease a baking sheet.

In a large mixing bowl sift the flour and salt and pepper. Then add the butter in small pieces to the flour and rub in with your fingertips until the mixture looks like breadcrumbs. Make a well in the middle and slowly add the milk, cheese and zucchini. Mix well until you get a soft dough.

Place the dough onto a floured surface and knead for a minute. Press the dough to about 1” thickness and cut out rounds with a cup, mug or pastry cutter.

Place the rounds onto a greased baking sheet (about 1” apart), brush with milk and bake in the oven for about 10 minutes.

Parmesan Sticks

Ingredients:

1 tablespoon active dry yeast
1 cup warm water
2 1/2 cups unbleached white flour
2 tablespoons canola oil
1 teaspoon sugar
1 teaspoon salt
1 stick of butter, melted
Parmesan cheese

Instructions:

Place the yeast in a mixing bowl. Add the warm water and stir until the yeast is completely dissolved. Mix together the flour, salt and sugar in a separate bowl. Add the oil to the yeast and gradually add the flour mixture. Mix until the dough becomes stiff.

Once the dough is stiff place it on a floured surface. Knead until the dough become smooth. Grease a bowl with a little canola oil on the bottom and up the sides. Roll the dough into a ball and place it in the prepared bowl. Cover with a towel and allow to sit 30 minutes. Dough should double in size. Preheat the oven to 350 degrees. On a floured surface roll the dough out with a rolling pin to form 2 circles about 12 inches wide. Brush the dough with the melted butter. Sprinkle with the Parmesan cheese. Cut into 2 inch strips. Place the strips on a cookie sheet. Bake 18 minutes or until golden brown.

Fiesta Ring

Ingredients:

3/4 lb ground beef
1 package taco seasoning mix
1 cup mild shredded cheddar cheese
2 tablespoons water
2 (8 ounce) packages refrigerated crescent dinner rolls
1 cup salsa
3 cups lettuce, shredded
1 medium tomato, diced
1/4 cup onions, chopped
1/2 cup pitted ripe black olives, chopped
1 cup sour cream
1 cup salsa

Instructions:

Preheat oven to 375F. Cook ground beef in large pan over medium heat until thoroughly cooked . Remove from heat. Add taco seasoning mix,cheese and water to the ground beef. Spray pizza pan with non stick spray. Open cresent rolls and seperateinto triangles. Place in a cirlce on pizza pan with wide ends overlapping and points pointing up. Leave a 5 inch opening in center. Spoon ground beef mixture onto widest end of each triangle. Fold the top of the triangles over mixture and tuck under and pinch together. Ground beef mixture will not be intirely covered by the triangles. Bake 20 minutes or until golden brown. Once the ring is finished cooking, top with lettuce, tomatoe, onion, olives, more cheddar cheese, sour cream, and/or salsa and serve.

Cornbread from the Country

Ingredients:

1 cup fat-free (skim) milk
2 tablespoons low fat margarine, melted
1/4 cup fat-free cholesterol-free egg product
1 1/4 cups yellow, white or blue cornmeal
1 cup all-purpose flour
1/4 cup sugar substitute
3 teaspoons baking powder
1/2 teaspoon salt

Instructions:

Place milk, egg and melted margarine in a mixing bowl. Beat until well blended. Place dry ingredients into the bowl with the liquid. Blend until flour is moistened being sure not to break up the lumps. Grease your baking pan. Any type of pan will work as long as it is small. Preheat oven to 400 degrees F. Put cornbread mixture into baking pan. Bake 25 minutes or until inserted toothpick comes out clean.

Banana Bread with Sour Cream

Ingredients:
1 cup banana, mashed
½ cup sour cream
½ cup mixed nuts, chopped (optional)
½ cup butter or margarine
1 tsp ground cinnamon
1 tsp baking soda
1 ½ cups unbleached flour
1 tsp vanilla
1 cup sugar
½ tsp salt
2 eggs

Instructions:
Preheat oven to 350°F.

Mix the cinnamon with a bit of sugar and set aside.

In a mixing bowl, cream the butter and whisk in sugar, eggs and vanilla. Add the rest of the ingredients and mix well.

Grease large loaf pan and dust with the cinnamon/sugar mixture. Pour in butter mixture and put into the preheated oven for about 1 hour.

Serve warm!

Oh so Yummy Onion Muffins

1 cup butter, melted and cooled
3/4 cup sugar
4 eggs, lightly beaten
1 tbsp salt
1 tbsp baking powder
3 cups flour
3 cups walnuts, coarsely chopped
4 medium onions, quartered

Preheat oven to 425. Grease muffin tin.

Add the onions to a food processor and pulse until pureed. Take 2 cups of onion puree and place into a bowl. Add butter, sugar, eggs, salt and sir well. Add the baking powder and flour and again, stir well until smooth. Gently stir in walnuts.

Spoon the muffin mixture into the muffin tin and bake for about 20 minutes or until cooked through. Leave the muffins to cool down for about 10 minutes, then put them on a wire rack to cool completely.

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Healthy Apple Zucchini Bread

3/4 cup cooked oatmeal
1/2 cup honey
1/2 cup olive oil
1/2 cup grated apple
2 cups raw, grated zucchini
1 tablespoon vanilla
3 cups whole-wheat flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 tablespoon cinnamon

Preheat oven to 350 degrees.  In a large mixing bowl combine oatmeal, honey, olive oil, apple, zucchini and vanilla.  Beat ingredients until well blended.  In a separate bowl, sift flour, salt, baking soda, powder and cinnamon.  Stir both bowls of ingredients above together into a new bowl and blend well.  Pour mixture into 2 small bread pans.  Bake for 1 hour.  Allow bread to cool completely on a cooling rack before serving.

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El Choco Biscuits

1 cup all purpose flour, sifted
1 tsp baking powder
½ tsp baking soda
2 tbsp cocoa powder
½ cup light brown sugar
1 egg, lightly beaten
1/3 cup vegetable oil
1/3 cup high quality chocolate, chopped

Preheat the oven to 350°F.

In a mixing bowl, combine sugar, egg and oil and mix with a fork. Add the chocolate pieces flour and cocoa powder. Mix.

With your hands knead the dough carefully and form balls with 1 tbsp of dough. Grease a baking tray and put the balls on the tray, leaving 1.5inches of room between them. Bake for about 12 minutes, let them rest on the tray for another 5 minutes and transfer the cookies onto a wire rack to cool.

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Cinnamon Apple Bread

2 1/2 cups flour
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
1 cup sugar
1/2 cup butter (melted)
1 egg (beaten)
1/2 cup milk
1 teaspoon pure vanilla extract
1 cup peeled, chopped apples
1/2 cup raisins
1/2 cup chopped pecans

Preheat oven to 350F. In a large bowl combine flour, baking soda, salt, sugar and cinnamon. Add melted butter, egg, milk and vanilla. Mix well. Fold in chopped apples, raisins and pecans (if using). Pour batter into a lightly greased loaf pan. Top with chopped pecans (if using). Bake at 350F for approximately 45 minutes or until center is baked through. Cool for 10 minutes in pan before removing to wire rack to cool completely.

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