More Recipes

No theme to this one, I just thought I'd post a couple recipes I've run into recently.

I finally found a pizza crust I like. Now these days it's not necessarily cheaper to make your own pizza, but if you do you'll always know what's in it! You can significantly reduce fat and salt if you make your own. I use moose sausage (which is incredibly lean even with 5% suet added), low-fat mozzarella cheese, and fake my own pizza sauce by adding herbs to canned tomato sauce. Substitute half whole-wheat flour for the benefits of whole-grain. This makes one 12-inch pizza; I doubled it to make a cookie sheet sized thin crust.

Quick and Easy Pizza Dough

1 pkg dry yeast (or 2 1/4 tsp)
3/4c very warm water (120-130 degrees)
2c flour
1 tsp salt
1 tsp sugar

Preheat oven to 450 degrees. Soak yeast in water for 5 minutes. Add flour, salt and sugar and mix to blend. Knead for 2-3 minutes until flour is well blended. Cover and let rise in a warm place for 15 minutes. Roll dough to fit a 12 inch pizza pan. Top pizza with tomato sauce and toppings. Bake for 10-15 minutes or until the cheese is browned and bubbly.

These cookies aren't quite as healthy as my no-sugar oatmeal cookies, but they're tasty, stay soft, and have lots of whole grains. They also have less sugar than some cookie recipes, and are still quite tasty without the chocolate chips. I don't have the URL, but my hard copy says "copyright Stephanie Gallagher".

Peanut Butter Oatmeal Cookies

1/2c all-purpose flour
3/4c whole wheat flour
1c quick cooking rolled oats
1/2t baking soda
1/2t salt
3/4c light brown sugar
1/3c butter
1/3c creamy peanut butter
1/4c nonfat buttermilk
1/3c chocolate chips

Preheat over to 350 degrees. Spray a cookie sheet with nonstick spray. Whisk together first five ingredients (through salt) in a medium mixing bowl. IN a large mixing bowl, beat sugar, butter, peanut butter, and buttermilk together. Stir in flour mixture until a soft dough forms. Add chocolate chips.

Roll dough into walnut-sized balls and place on prepared cookie sheets, 2 inches apart. Flatten gently with the back of a fork. Bake 10-12 minutes. Store cookies in an airtight container with a piece of white bread. The white bread keeps the cookies soft.