Amazing Whole Wheat Pizza Crust

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

Directions
In a large bowl, dissolve sugar in warm water. Sprinkle yeast over the top, and let stand for about 10 minutes, until foamy.
Stir the olive oil and salt into the yeast mixture, then mix in the whole wheat flour and 1 cup of the all-purpose flour until dough starts to come together. Tip dough out onto a surface floured with the remaining all-purpose flour, and knead until all of the flour has been absorbed, and the ball of dough becomes smooth, about 10 minutes. Place dough in an oiled bowl, and turn to coat the surface. Cover loosely with a towel, and let stand in a warm place until doubled in size, about 1 hour.
When the dough is doubled, tip the dough out onto a lightly floured surface, and divide into 2 pieces for 2 thin crust, or leave whole to make one thick crust. Form into a tight ball. Let rise for about 45 minutes, until doubled.
Preheat the oven to 425 degrees F (220 degrees C). Roll a ball of dough with a rolling pin until it will not stretch any further. Then, drape it over both of your fists, and gently pull the edges outward, while rotating the crust. When the circle has reached the desired size, place on a well oiled pizza pan. Top pizza with your favorite toppings, such as sauce, cheese, meats, or vegetables.
Bake for 16 to 20 minutes (depending on thickness) in the preheated oven, until the crust is crisp and golden at the edges, and cheese is melted on the top.


check out this link for reviews
http://allrecipes.com/recipe/amazing-whole-wheat-pizza-crust/

The Best Hummus Pizza Ever

1 (10 ounce) can refrigerated pizza crust dough
1/2 Cup Hummus spread
 Any veggies you want from a salad bar about 2 cups
Olive Oil or Olive Oil spray
1/2 cup shredded Monterey Jack cheese or cheese of your choice
Pizza seasoning

Directions:
Preheat the oven to 500 degrees .
Roll out pizza crust and place on a greased pizza pan or baking sheet. Bake 5 minutes. Reduce heat to 425. Meanwhile, saute' veggies in some olive oil and pizza seasoning. Spread a thin layer of hummus over the crust. Sprinkle with more of the pizza seasoning. Arrange sauteed veggies over the hummus, and top with shredded cheese.
Bake for about 5 minutes more until the crust is golden brown and cheese is melted in the center. Slice and serve.

Baking times could be off because I made my own pizza dough. See recipe for Amazing Whole Wheat Pizza Crust under Breads.

Pineapple Apple Pie

Ingredients

• Pastry for single-crust pie (9 inches)
• 1 can (20 ounces) crushed pineapple in heavy syrup, undrained*
• 3 medium tart apples, peeled and chopped
• 1/4 cup all-purpose flour
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• TOPPING:
• 1/2 cup quick-cooking oats
• 1/3 cup packed brown sugar
• 1/4 cup all-purpose flour
• 2 tablespoons plus 2 teaspoons butter, melted

Directions

• Line a 9-in. pie plate with pastry; trim and flute edges. In a large bowl, combine the apples and pineapple. Combine the flour, cinnamon and nutmeg; add to apple mixture and toss to coat. Transfer to pastry.
• In a small bowl, combine the oats, brown sugar, flour and butter; sprinkle over filling.
• Bake at 375° for 40-45 minutes or until topping is browned. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Cool on a wire rack. Yield: 10 servings.

*does not have to be heavy syrup

Easy Peanut Butter Kiss Cookies

1 (14 ounce) can  Sweetened Condensed Milk
3/4 to 1 cup Creamy Peanut Butter
1 large egg
1 teaspoon vanilla extract
2 cups biscuit baking mix
Granulated Sugar
about 65 Hershey Kisses
Directions

In large bowl, beat sweetened condensed milk, peanut butter, egg and vanilla until smooth. Add biscuit mix; mix well. Chill at least 1 hour.
Preheat oven to 350 degrees F. Shape dough into 1-inch balls. Roll in sugar. Place 2 inches apart on parchment-lined baking sheets.
Bake 6 to 8 minutes or until lightly browned (DO NOT OVERBAKE). Immediately after baking, press solid milk chocolate candy drop in center of each ball.  Cool. Store tightly covered at room temperature.

Toffee Almond Sandies

Ingredients

1 cup butter, softened (no substitutes)
1 cup sugar
1 cup powdered sugar
1 cup vegetable oil
2 eggs
1 teaspoon almond extract
3 1/2 cups all-purpose flour
1 cup whole wheat flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1 teaspoon salt
2 cups thinly sliced almonds
1 (6 ounce) package English toffee bits  (pkg now comes in 8 oz)
Additional sugar
Directions

In a mixing bowl, cream butter and sugars. Add oil, eggs and extract; mix well. Combine flours, baking soda, cream of tartar and salt; gradually add to creamed mixture. Stir in almonds and toffee bits.
Shape into 1-in. balls; roll in sugar. Place on parchment-lined  baking sheets and flatten with a fork. Bake at 350 degrees F for 12-14 minutes or until lightly browned  Sprinkle with more sugar.  Cool.  Yield:  about 12 dozen

Very Chocolate Ice Cream

INGREDIENTS:
3/4 cup sugar
1 cup whole milk
1/4 teaspoon salt
2 tablespoons unsweetened cocoa powder
3 egg yolk, lightly beaten
2 ounces semisweet chocolate, chopped*
2 cups heavy cream
1 teaspoon vanilla extract

DIRECTIONS:

1. Chill a bowl. I like to use a metal one. Chop chocolate bar in food processor.  (I tried
 grating it, but it kept melting in my hand.)

2.  Combine sugar, milk, salt, and cocoa powder in a saucepan over medium heat,
 stirring constantly.  Bring to a simmer. Place the egg yolks into a small bowl.
 Gradually stir in about 1/2 cup of the hot liquid.   Return  egg mixture to the saucepan.
Heat until thickened, but do not boil. Remove from the heat, and stir in the
chopped chocolate until chocolate is melted.

3. Pour into the chilled bowl,  and refrigerate for about two hours until cold,
stirring occasionally.

4.  When chocolate mixture has completely cooled, stir in the cream, and vanilla. Pour into an
ice cream maker, and freeze according to manufacturer's directions.

*I used 1/2 of a 3.5 oz bar of Lindt Excellence Smooth Dark 70% Cocoa bar.

DELICIOUS!

Quick- Four Frittata

Serves 2

what you need

        4

Cups baby spinach leaves, chopped

        1

Cup Egg Beaters

        4

Tbsp. KRAFT Mexican Style Finely Shredded Four Cheese

       4

slices Turkey Bacon, cooked, chopped

make it

Cook spinach and 1 Tbsp. water in medium nonstick skillet sprayed with cooking spray 
on medium heat.
 4 to 5 min. or until spinach is tender, stirring occasionally.

Mix remaining ingredients; pour over spinach. (Do not stir.) Cover; cook 5 min. or until
 center is set.


Nutritional Info for half the frittata
Calories 180, Fat 7g, Sat. Fat 3.5g, Cholesterol 33mg, Sodium 650, Carbs. 5.5g,  Fiber 2g, Protein 21 g, Vitaamin A 142%, Vitamin C 40%, Calcium 22%, Iron 27%



Good points
High in calcium
High in iron
Very high in riboflavin
High in thiamin
Very high in vitamin A
Very high in vitamin B12
Very high in vitamin C
Bad points
High in sodium