Cauliflower Pizza Crust

Makes one 9 inch pizza crust

Ingredients:

1 cup cooked, riced cauliflower  (make sure you have 1 cup after it is cooked in microwave.  It will shrink so make sure you have 1 cup cooked cauliflower).
1 cup shredded mozzarella cheese (can use italian blend)
1 egg, beaten
1 tsp. dried oregano
1/2 tsp minced garlic
1/2 tsp kosher salt
olive oil (optional)

Pizza suace and toppings of your choice

Directions:

Remove stems and leaves from 1 head of cauliflower, and chop the florets into chunks.  Add to your food proccessor and pulse until it looks like grain.  Do not over-do pulse or you will puree it.  (You can also use a cheese grater). Drain any extra water. Place the "riced" cauliflower into a microwave safe bowl and microwave for 6-8 minutes.  (Make user it doesn't burn).   No need to add water.

One large head will produce between 2 and 3 cups of riced and cooked cauliflower. The remainder can be used to make additional pizza crusts immediately, or can be stored in the refrigerator of up to a week.

 To make pizza crust:

Preheat oven to 450 degrees. Spray a cookie sheet with non-stick cooking spray (or use aluminum foil on a cookie sheet). In a medium bowl, stir together 1 cup cauliflower, beaten egg and mozzarella. Add oregano, minced garlic and salt, mix well. Transfer the mixture to your cookie sheet, and pat out into a 9 in round.

Bake at 450 degrees for 15 minutes.
Remove from oven and let cool awhile.  This helps to make the crust more solid.

To make Pizza:

Add suace and toppings. Place under a broiler at high heat just until cheese is mleted. *Toppings need to be precooked since you are only broiling for a few minutes.

Flourless Zucchini Brownies

1 cup peanut butter
 1/2 cups grated zucchini (leave skin on)
1/3 cup honey or agave
1 egg
1 tsp. vanilla
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. nutmeg
1 cup dark chocolate chips

Preheat oven to 350
Combine all ingredients in blender except chocolate
Add chocolate chips
Pour into greased 9x9 pan
Bake 35-40 minutes

If you let them cool they won't fall apart so easily.  Store in fridge.

Cakey Corn Bread

1 yellow box cake mix
1 box Krustez Corn bread mix
3 eggs
3/4 cup milk
1 cube + 2 Tbsp. butter, softened

Mix all ingredients together in a mixing bowl using an electric mixer until smooth. Pour into greased 9x13 glass dish.  Bake at 350 for about 40 minutes.  Serve with honey butter.

Inside-Out Carrot Cake Cookies
Ingredients
    •    1 1/8 cups all-purpose flour
    •    1 teaspoon cinnamon
    •    1/2 teaspoon baking soda
    •    1/2 teaspoon salt
    •    1 stick (1/2 cup) unsalted butter, softened
    •    1/3 cup plus 2 tablespoons packed light brown sugar
    •    1/3 cup plus 2 tablespoons granulated sugar
    •    1 large egg
    •    1/2 teaspoon vanilla
    •    1 cup coarsely grated carrots (2 medium)
    •    1 scant cup walnuts (3 ounces), chopped
    •    1/2 cup raisins (2 1/2 ounces)
    •    8 ounces cream cheese
    •    1/4 cup honey
Preparation
Put oven racks in upper and lower thirds of oven and preheat oven to 375°F. Butter 2 baking sheets.
Whisk together flour, cinnamon, baking soda, and salt in a bowl.
Beat together butter, sugars, egg, and vanilla in a bowl with an electric mixer at medium speed until pale and fluffy, about 2 minutes. Mix in carrots, nuts, and raisins at low speed, then add flour mixture and beat until just combined.
Drop 1 1/2 tablespoons batter per cookie 2 inches apart on baking sheets and bake, switching position of sheets halfway through baking, until cookies are lightly browned and springy to the touch, 12 to 16 minutes total. Cool cookies on sheets on racks 1 minute, then transfer cookies to racks to cool completely.
While cookies are baking, blend cream cheese and honey in a food processor until smooth.
Sandwich flat sides of cookies together with a generous tablespoon of cream cheese filling in between.

Cinnamon Roll Cake

12 servings

CAKE:

• 3 cups Flour
• 1/4 teaspoon Salt
• 1 cup Sugar
• 4 teaspoons Baking Powder
• 1 1/2 cups Milk
• 2 Eggs
• 2 teaspoons Vanilla
• 1/2 cup ( 1 stick)  Butter, melted

TOPPING:

• 1 cup ( 2 sticks) Butter, softened
• 1 cup Brown Sugar
• 2 Tablespoons Flour
• 1 Tablespoon Cinnamon

GLAZE:

• 2 cups Powdered Sugar
• 5 Tablespoons Milk
• 1 teaspoon Vanilla

Directions:  Preheat oven to 350 degrees. Spray a 9x13 glass baking pan with cooking spray. Set aside.

In an electric or stand mixer add the flour, salt, sugar, baking powder, milk, eggs, and vanilla. Once combined well , slowly stir in the melted butter. Pour into the prepared 9x13 baking pan.

For topping, In a large bowl mix the 2 sticks of butter, brown sugar, flour and cinnamon together until well combined and creamy. Drop evenly over the batter by the tablespoonfuls and use a knife to marble/swirl through the cake.

Bake at 350 for 28-32 minutes or when a toothpick inserted near the center comes out nearly clean.

FOR GLAZE:  In a medium bowl, mix the powdered sugar, milk and vanilla together with a whisk. Drizzle evenly over the warm cake. Serve warm or at room temperature.

Fresh Stawberry Chicken Salad

STRAWBERRY CHICKEN SALAD

2 servings

• 2 boneless, skinless Chicken Breasts
• 2 teaspoons Olive Oil
• Salt and Pepper, to taste 
• 6-8 cups chopped Romaine Lettuce
• 1 cup Strawberries, sliced
• 1/4 cup sliced Almonds
• 1 cup Poppyseed dressing
• 1/2 cup light Raspberry Vinaigrette

Directions:   Start by brushing oil on chicken breasts and then season with salt and pepper. Grill chicken on your barbecue or indoor grill pan. Grill for 5 minutes on each side, or until chicken is thoroughly cooked. Set aside.

On two plates, add the romaine lettuce, sliced strawberries and almonds. Slice your grilled chicken and place on top.

Mix together the poppyseed dressing and raspberry vinaigrette together. Pour over the salad and dig in!

Asian Turkey Lettuce Wraps

1/2 cup water
1/2 cup instant brown rice
2 tsp oil
1 lb. lean ground turkey
1 T minced fresh ginger
1 large red bell pepper diced
1 8 oz. can water chestnuts, chopped
1/2 cup chicken broth
2 T hoisin sauce (find in oriental section of grocery store)
1 tsp. five-spice asian spice
1/2 tsp. salt
chopped cilantro, to taste (dried or fresh)
Large lettuce leaves

Cook the rice in water according to directions.  Meanwhile, heat oil in large pan.  Add turkey and ginger, cook crumbling with a wooden spoon, until turkey is cooked through.  Stir in rice and remaining ingredients (except lettuce) and cook 2 minutes more.  Spoon into lettuce leaves to serve. Can put shredded carrots and sprinkle more cilantro on top if desired.