Fantastic Focaccia

Fantastic Focaccia Bread

Ingredients:

1 package (13.8 ounces) refrigerated pizza crust

2 garlic cloves, pressed

2/3 cup (2 ounces) grated fresh Romano or Parmesan cheese, divided

2 cups (8 ounces) shredded mozzarella cheese, divided

2 teaspoons dried oregano leaves, divided

2 firm plum tomatoes, sliced

Directions:

1. Preheat oven to 375°F. Roll out pizza crust to within 1 inch of edge of Rectangle Stone using lightly floured Baker's Roller(R). Press garlic over crust using Garlic Press; spread evenly using Skinny Scraper. Sprinkle olive oil over top of dough.

2. Grate half of the Romano cheese over crust using Deluxe Cheese Grater. Sprinkle with half of the mozzarella cheese and 1 teaspoon of the oregano. Thinly slice tomatoes with Ultimate Slice & Grate fitted with adjustable thin slicing blade; arrange in single layer over cheese. Top with the remaining mozzarella cheese and oregano. Grate the remaining Romano cheese over top.

3. Bake 25-28 minutes or until crust is golden brown and cheese is bubbly. Cut into squares with Pizza Cutter; serve hot using Mini-Serving Spatula.

Yield: 24 appetizers

Nutrients per serving: (2 appetizers): Calories 160, Total Fat 6 g, Saturated Fat 3 g, Cholesterol 15 mg, Carbohydrate 17 g, Protein 10 g, Sodium 370 mg, Fiber less than 1 g

Diabetic exchanges per serving (2 appetizers): 1 starch, 1 medium-fat meat (1 carb)

Cook's Tips: This recipe can be made on the Classic Round Stone. Roll pizza crust to a 12-inch circle; proceed as recipe directs.

There's no need to peel garlic cloves before pressing when using the Garlic Press. When cloves are pressed, the garlic flesh gets forced through the holes, while the papery skin stays in the hopper.

(C)The Pampered Chef, Ltd. 2002

PB & J bars

Ingredients

• 2-1/2 cups flour, plus more for the pan
• 1/2 cup rolled oats
• 1 teaspoon baking powder
• 1/2 teaspoon cinnamon
• 1 teaspoon salt
• 3/4 cup (1-1/2 sticks) butter, at room temperature
• 1 cup sugar

• 1/2 cup packed light brown sugar
• 1 teaspoon vanilla extract
• 2 large eggs, at room temperature
• 2 cups creamy or crunchy peanut butter
• 1-1/2 cups seedless jam, such as raspberry
• 1/2 cup salted peanuts, chopped

Instructions

1. Heat the oven to 350 degrees. Grease and flour a 9- by 13-inch baking pan. In a medium-size bowl, mix the flour, oats, baking powder, cinnamon, and salt, then set it aside.

2. In a large bowl, using an electric mixer set on medium speed, beat the butter and both sugars until well blended, about 2 minutes. Reduce the mixer speed to low and add the vanilla, eggs, and peanut butter. Beat them until well blended. Slowly add the flour mixture and beat until a soft dough is formed.

3. Spread two thirds of the dough over the bottom of the prepared pan, then spread the jam evenly on top. Scatter small mounds of the remaining dough over the jam layer and sprinkle it with the peanuts.

4. Bake the dessert until golden brown, rotating the pan halfway through, about 45 minutes. Let the dessert cool before cutting it into squares. Makes 18 bars.

Creamed Corn

16 oz. bag frozen corn (I used 4 cans and it was fine)
1 cube butter
1 8 oz. package cream cheese (I used fat free)
1 Tbsp. sugar
1/2 c. milk (used skim)
salt and pepper to taste

Mix all ingredients and cook in crock pot on high for 2-3 hours or low for 3-4 hours. I took out a few cups and pulsed it in the blender. Make it as smooth or chunky as you want. Really easy and good!

Horseradish Potato Salad

I couldn't come to the BBQ lunch bunch. (Thank you Susan BTW!!) But here is what I would have brought:

Cooking Light
Yield: 6 servings
Ingredients
4 large baking potatoes
1/2 cup mayonnaise
1/2 cup sour cream
2 tablespoons prepared horseradish
1 tablespoon chopped fresh parsley
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
4 hard-cooked eggs, chopped
3 bacon slices, cooked and crumbled
2 green onions, sliced
Preparation
Peel potatoes, and cut into 1-inch cubes. Cook in boiling salted water to cover 12 minutes or until tender. (Do not overcook.) Drain and cool.

Stir together mayonnaise and next 5 ingredients in a large bowl; add cubed potato, egg, bacon, and green onions, tossing gently. Cover and chill.

Oatmeal

Craisin Cinnamon Oatmeal (Lisa Esplin)

2 cups water
1 cup oatmeal (Regular or Instant)
1/2 cups dried sweetened cranberries (Craisins)
1/2 teaspoon Cinnamon
1 teaspoon Pure Vanilla Extract
1/4 Cup Brown Sugar (Optional)
1-2 teaspoons of Peanut Butter (Optional-I know it sounds wierd but it's so yummy!)

Boil two cups of water. Stir in oatmeal and remaining ingredients. Reduce to medium heat and cook for 5 minutes. Cook for less time if using instant oatmeal. I usually add Stonyfield Organic Low Fat French Vanilla Yogurt to Claire and Afton's oatmeal to cool it down and give it flavor. I eat mine with Skim Milk.

Pumpkin Oatmeal (Jessica Seinfeld's Deceptively Delicious)

1 cup nonfat (skim milk)
1/4 cup firmly packed light or dark brown sugar
1/4 cup canned pumpkin or sweet potato puree
1 teaspoon pure vanilla extract (optional)
1/4 teaspoon cinnamon or pumpkin pie spice (I used cinnamon and nutmeg)
1 cup old-fashioned oats
2 teaspoons natural peanut butter (optional, I’d say go with 1 teaspoon)
Dried fruit and nuts (optional)
Pure maple syrup, for serving

1. In a small saucepan, combine the milk, sugar, pumpkin, vanilla, and if using, and spice. Bring to a gentle boil and stir in the oatmeal. Reduce the heat and simmer for 2 to 3 minutes, until the oatmeal is soft and creamy. Stir in peanut butter, if using.

2. Spoon the oatmeal into bowls, sprinkle with dried fruit and nuts, if you like, and serve warm with maple syrup.

*I usually omit the last step and cook with water instead of milk 2 cups water to 1 cup oatmeal. I usually add Stonyfield Organic Low Fat French Vanilla Yogurt to Claire and Afton's oatmeal to cool it down and give it flavor. I eat mine with Skim Milk.

Coconut Pinto Pie

1 c. mashed cooked pinto beans
1 c. evaporated milk
2 tbsp. water
1 c. sugar
2 Tbsp. dried whole egg, sifted or omit 2 tbsp water and egg powder and just add one whole egg
1/2 c. flaked coconut
1/8 tsp salt
1 tsp. coconut extract
1 (8 -inch) unbaked pie shell

Combine beans and milk; blend until smooth. Beat in rest of the ingredients and pour into pie shell. Bake at 350 degrees for 45 minutes. Cool. Enjoy. Great with whip topping.

Spicy Hungarian Lentil Stew

7 c. water
1 1/2 c lentils, sorted and rinsed
1/3 c. dried onion or 1 medium onion diced
7 tsp. chicken bouillon
2 Tbsp. tomato paste
2 tsp. cumin
1/2-3/4tsp. cayenne pepper
1/2 tsp. dried minced garlic or 1 tbsp.freshly diced garlic
1/2 tsp. paprika
1 large bay leave
1 (12-oz) can evaporated milk
2 Tbsp. flour

Combine all ingredients except milk and flour in a pot and bring to boil. Simmer for 45 minutes. Whisk flour into milk until there are no lumps. Whisk into stew. Return to boil while stirring, simmer 1 min. Serves 5.