King Ranch Chicken Casserole from Halfmysize.com

Mexican foods are my most favorite ethnic dish!!

And this one really hits the spot for me.

I use to make a similar dish years ago and lost that recipe somewhere along the way, so I was tickled when I found this recipe - with nutritional info included!

It's simple and delicious and could be made a day ahead and refrigerated.

I don't care for fat free cheese - it doesn't melt nicely, and I don't think it tastes too great either, so I opted to use the 2% reduced fat 'fiesta blend' that I had on hand. 

I also used whole wheat tortillas, and just have myself convinced that kinda 'evens' out the recipe not using the ff cheese.  *-*

If you want to use FF cheese - I would suggest mixing a small amount of 2% with it, and it'll make for a tastier dish.

I also cooked my own chicken...you don't have to use canned.

(I'm not real fond of the way the ingredients aren't listed in order according to the order you use them, but I copied this as it is in the cookbook)

KING RANCH CHICKEN CASSEROLE

(From halfmysize.com and The Better Baker)

1 - 10 ozs. can chicken breast, drained

1  can 98% fat free cream of mushroom soup

1 can 98% fat free cream of chicken soup

1 - 14 ozs. can diced tomatoes with green chilies

8 corn tortillas, cut or torn into fourths

1 c. fat free shredded cheddar cheese

1 small onion, chopped

4 cloves garlic, minced

1/2 c. celery, chopped

salt and pepper to taste

Preheat oven to 350.  In nonstick skillet coated with cooking spray, saute onion, garlic and celery until tender. Add soups, tomatoes and chicken; heat and mix thoroughly.  Add salt and pepper to taste.  Spray 9" X 13" baking dish with nonstick cooking spray.  Make a layer of tortillas in bottom of dish.  Pour 1/2 of soup mixture over tortillas. Sprinkle with 1/2 of shredded cheese over soup mixture. Repeat layers; ending with cheese. Cover with foil. Bake 40 minutes, then uncover and bake an additional 10 minutes.  Let stand for 5 minutes before serving.   Serves 6

Nutritional info per serving:

Calories: 205; Fat: 2.4 gr.; Fiber: 2.5 gr.

We have a new grandson!

Hello Blogging Friends!

We have been sent another sweet miracle from heaven!

# 8 grandchild....

SAMUEL GREGORY TAYLOR was born yesterday - March 3, 2011 - weighing in at 10# 14.2 ozs! 

(My hubby is retired from the military and is very fond of Sam's initials...

S.G.T. =)

Isn't he just a dumplin??  A BIG dumplin, yes...

Our daughter Deb was 38-1/2 weeks along and was dealing with gestational diabetes and high BP.

She was induced and had him naturally after about 4 hrs. labor.

Which is only right since she's had hours and hours of contractions for the last month!

They live almost 3 hrs. from us so we were on the road there when we got the call he had just arrived. 

His hair looks brown, but in the light, it definitely has a red cast to it.

We are partial to redheads - my husband is one of 10 in his family with red hair...none of our 3 children had red hair, but each of them have atleast 1 child with red/auburn hair.  

We just LOVE it!

It's just an added bonus to getting our precious gift.

While I stood at the nursery window with his two big sisters, Claira - 6 and Kaity - 3 - watching little brother get his first bath, Claira proclaimed "This is just the best day ever!"...then she looked up and said "Thank you God"...still brings me to tears to think I got to share in that special moment in time. 

James 1:17 - Every good gift and every perfect gift is from above....

Nana Marsha holding 2 hr. old Sam

IT JUST DOESN'T GET ANY BETTER THAN THIS!

Healthy Carrot Banana Bread (or Muffins) from Halfmysize.com & more...

These were moist and delicious! 

I did tweak the recipe some, and made it even healthier than the recipe calls for....and also made muffins instead of a loaf.

Seriously, I don't have to look far - only a page or two - in this cookbook to find something I have to make...and then, it's a toss up which one to make first! 

For us, muffins are like dessert, so this recipe really hit the 'sweet tooth' spot. And the flavors seemed to blend very nicely - I wasn't sure about this combination, but was very pleased with the result.

I always have bananas in the freezer and I had some open unsweetened applesauce in the fridge, so I was tickled to be able to use up some of those ingredients as I made these tasty treats.

I'll share how I lightened them in the body of the recipe, but first I want to remind you of something I recently shared at another one of my posts.

Remember when I mentioned substituting ground flax seed meal for an egg when you're baking?  It adds fiber and also Omega-3  fatty acids - which are good for you - and I needed to make my walk match my talk. *-*

So this was one of the changes I made....I mixed 1 Tb. ground flax seed meal with 3 Tb. water for one of the eggs. 

(This works well if you substitute it for no more than half the eggs called for you in your baked recipe).

HEALTHY  CARROT BANANA MUFFINS

(by The Better Baker from

halfmysize.com)

1/2 c. unsweetened applesauce

1 c. sugar

(I used 1/2 c. sugar, and 1/2 c. Splenda)

1/2 c. egg substitute

(I used 2 large egg whites and the flax seed meal mixture)

2 c. all-purpose flour

1 tsp. baking soda

1/2 tsp. salt

(I used 1/4 tsp.)

1/2 tsp. cinnamon

1/4 tsp. nutmeg

2 lg. ripe bananas, mashed

1 c. grated carrots

In a mixing bowl, combine applesauce and sugar; add egg whites and flax seed meal mixture and mix well. Combine flour, baking soda, salt, and spices; gradually add to creamed mixture alternately with bananas.  Stir in carrots.  Spray a 12-cup muffin pan with cooking spray. Put mixture into muffin pan. Bake at 350 for 22 minutes.  Yield: 12 muffins

Nutritional info per serving: (according to the recipe in the book)

Calories: 176; Fat: 1 gr.; Fiber 2 gr.

Here's the original recipe that makes it into a loaf.  And figured 12 servings.

Tip: When using Splenda to bake, because it bakes faster you should always cut baking time.

THEN....I found a sugar free recipe for cream cheese frosting in this book, and
made that too.  Instead of slathering a muffin with butter, we slathered them with sugar free frosting and it was super duper. 


I made half the recipe and it was plenty for our dozen (minus 2 already eaten!) muffins -

CREAM CHEESE ICING

8 ozs. fat free cream cheese, softened
1 c. sugar substitute (I use xylitol)
1 tsp. vanilla extract
1-8 oz. tub fat free whipped topping

Cream together cream cheese, sugar substitute and vanilla. Fold in whipped topping.  Spread onto cooled cake or cupcakes (or muffins). Yields enough icing for one 2-layer cake or 24 cupcakes.

My tip: Do not beat fat free cream cheese with a mixer.  I used my whisk.  I remember all too well the first time I used ff cream cheese...the pie I made was runnier than all get out because I was unaware and had used my mixer.  FF products have more water in them.

So....I suggest you use a whisk to mix the first three ingredients, then fold in the whipped topping with a spoonula...as Rachel Ray says.   A curved-on-both-sides spatula scraper...it sorta looks like a big spoon. 

(Just a suggestion of course...but not a necessary one).

It may not be as smooth as you think it should be, but atleast it won't be runny.

Linked to Totally Tasty Tuesdays

No Bake Butterscotch Cookies from Halfmysize.com

These cookies are fabulous! I keep mine in the freezer and pop them in my mouth for a tasty and satisfying treat! They don’t freeze hard, but tend to last a little longer than if I keep them in view….

NO BAKE BUTTERSCOTCH COOKIES  
(From Halfmysize.com and The Better Baker) 

1 cup sugar
1 cup sugar substitute (xylitol, stevia, etc) 
3/4 cup light margarine
2/3 cup evaporated skim milk
1 pkg. (4 serv. size) sugar free fat free instant butterscotch pudding mix
3-1/2 cup quick-cooking oats
3/4 cup butterscotch baking chips

 In a large saucepan, bring sugar, splenda, margarine and evaporated milk to a boil, stirring constantly. Boil for 1 minute, then remove from heat. Stir in pudding mix, then oats, mixing well after each addition. Stir in butterscotch chips, mixing until chips are melted. Drop by heaping teaspoonsful onto waxed paper to cool and harden. Yield: 36 cookies

 Weight Watchers points per cookie = 2 (Pre-Points Plus)

 Nutritional info per serving: Calories: 100; fat: 2 gr;  fiber: 1 gr.

Ham and Havarti Croissants from Halfmysize.com

CAN WE EVEN BELIEVE IT'S MARCH ALREADY????

(I'll do the chocolate thing later....it's just what my cutsie calendar
says=)

(This is the first recipe to start off 2 weeks of sharing recipes from Halfmysize.com cookbook - they're all wondermous! and E.A.S.Y!

I JUST learned that Hungry Girl has a show on the Cooking Channel -
check her out!

YES!!!  and YES!!! again....

These are soo delicious - I can hardly wait to serve these to my adult children - they will love them too!

Simple and easy too, these would make a great appetizer or even an entree.
For breakfast too!

Something this tasty and only three ingredients???

BELIEVE IT!!!!!!

I haven't ever used havarti cheese, and had planned to use the 2% 'fiesta blend' cheese that I had on hand, when I spied some pepper jack that worked very nicely for this quick dish instead. 

Crescent rolls are definitely my second favorite ingredient (with cream cheese in first place.)  How can you go wrong using them? 

I just LOVE them!!

This is what they looked like as I was making them...

I cut up the cheese into little strips so it would roll up easier.

Ready to bake...

I do hope you'll try them - we will be eating them again soon!

NO doubt about it!

If you want, you could add a little mustard before baking?

HAM AND HAVARTI CROISSANTS

(From halfmysize.com and

The Better Baker)

1 can reduced-fat crescent rolls

16 slices Healthy Choice honey ham

4 ozs. jalapeno havarti cheese, grated

Preheat oven to 375. Unroll crescents and separate into 8 triangles.  Place 2 slices of ham on each crescent.  Top evenly with grated Havarti.  Roll crescents according to package directions.  Bake for about 14 minutes or until crescents are done.

Serves 8

(or 2, if no one else is around to eat them=)

Nutritional info per serving: Calories: 193; Fat: 9.9 gr. Fiber: 0 gr.

Linked to Melt in Your Mouth Monday

        Full Plate Thursday

Foodie Friday

Totally Tasty Tuesday

Ingredient Spotlight

Gooseberry Patch Roundup - Appetizers

Weekend Potluck

GBP Roundup - Lightened Up

Book Review: Love Amid the Ashes: Author - Mesu Andrews

I couldn't be more excited for my special friend, Mesu Andrews!  Her first book is being officially released tomorrow, March 1st.  

Isn't this cover fabulous!?  It feels so 'inviting' to me.
How blessed I am to call her Friend!  God crossed our paths about 8 years ago and we have grown to be sisters of the heart.

We've been honored to actually be together 3 times since then!  She lives on the other side of the country now, so we keep in touch via cyberspace.

She truly has a very special gift for writing and has such a unique talent with words. She's also a well known women's speaker.  What a gal she is!

I've begun reading my copy of Love Amid the Ashes - I am in awe at how the words and descriptions just flow for this gifted woman and friend!

Mesu is good friends with author/Women of Faith speaker Carol Kent!!  Carol wrote a review on the back cover and this is what she says...

"Mesu Andrews has skillfully brought the Old Testament story of Job to life in Love Amid the Ashes.  Throughout this book she explains Job's faithful adherence to studying the teachings of El Shaddai.  Then she creatively reveals how those principles are demonstrated by his interaction with Dinah.  You will be moved to tears as the characters reflect the mysterious role suffering plays in our faith.  If you enjoy a story that includes a powerful plot, romantic passion, and biblical truth, read this book!"

Check out her blog at http://www.mesuandrews.com/to read more details and purchase your own copy.  She's selling at several big-name websites.
And in bookstores across the country.

WOOOHOOOO!!!  I know God has great plans for Mesu and this is just the beginning!

Thanks for sharing in her joy..and in mine.

Pumpkin Cinnamon Chip Muffins

I just came across a favorite cookbook that's been hiding in my cupboard for far too long.  It has terrific recipes...perfect for those whose quest is better health.

I LOVE THIS BOOK!

The recipes are simple and enjoyable and very delicious!  You can get your own copy here. I'd say $10.95 is a darn good price!

I plan to focus on recipes from this cookbook for the next 2 weeks, so stay tuned for some healthier yummies for your tummies.

The recipe I'm sharing first is one of my all-time favorites!  A very similar recipe is in my cookbook, listed under 'lighter choices' in the "Bread & Rolls' section.

And I don't have to be counting calories or points to make and enjoy it! These taste like 'dessert'!

(I baked these while we're having a big snowstorm, so I thought the snowman peeking out on the placemat was perfect!)

MMM!  Melt in your mouth sweetness!!  You can hardly believe they're made from these simple ingredients!  It's so difficult to imagine they really are low in fat too!

My cookbook recipe doesn't call for the cinnamon chips, but they sure add a delicious zing to this tasty treat. (Cinnamon chips can be found in the chocolate chip aisle - sometimes only seasonally.  I had some left over in the freezer from the holidays.)

If you're not fond of spice cake, try chocolate.  I've made them many times using the chocolate, minus the cinnamon chips.

Folks cannot believe they have pumpkin in them!

The recipe says to make 24 regular sized muffins - I made 20 good sized ones....and filled the pans like this...(Oh how I need new muffin pans - these are SOOO old!)

PUMPKIN CINNAMON CHIP MUFFINS

(From Halfmysize.com)

1 (18 oz) spice cake mix

1 (15 oz) can pumpkin

1/2 c. water

1 (10 oz) bag cinnamon chips

(usually located near chocolate chips...sometimes only available seasonal)

{I had mine in the freezer}

Preheat oven to 350. Spray 24 muffin tins with nonstick cooking spray. Combine pumpkin, (I rinse out the can with a little bit of water and add that to the mix also) cake mix and water; mix well. (I stir with a wooden spoon or spatula). Stir in cinnamon chips. Fill muffin tins about 3/4 full. Bake for 20 - 25 minutes or until done. I allow to stand in pan a couple of minutes before removing to cool. Yield: 24 muffins

Nutritional info per muffin: Calories: 160; fat 4.8 gr; fiber: 0.7 gr

(I prefer a larger muffin and made 20 instead - and prebaked, mine were still about 3/4 full)

After cooled, I froze a few of these. It's so easy to get one out, wrap it in a paper towel, and 'zap' it in the microwave for a warm and quick part of your breakfast.  Great! with coffee too.

Enjoy!!!!!!!!! 

Have a nice weekend and stay safe & warm ~

I'll be doing lots of baking while snowed in!

This recipe is linked to Sweets for a Saturday

Also linked to Melt in your Mouth Monday

                       Gooseberry Patch Roundup

                 Ingredient Spotlight: Tea

Homestyle Creamy Tomato Soup...from Scratch

I LOVE creamy tomato soup! 

This is a hardy recipe that can be found in my cookbook - Recipes & Recollections from The Better Baker - because I love it so much. 

It's easy too. Can be easily doubled for larger families.  Takes only a few ingredients - use what you have on hand.

A dear friend fixed this for company once and told me 'That is the BEST tomato soup I have ever had'! *-*

(Hover over imagine to pin) 

I used low sodium canned tomato soup, 1/3 reduced fat cream cheese, and fat free 1/2 & 1/2 instead of milk. 

You could also use fat free cream cheese (just remember - it has more water, so when it is beaten {or food processed} it tends to make everything runnier).

A grilled cheese sandwich is the perfect accompaniment along side this yummy soup. MMMMMM!!

When tomatoes are in abundance in the summertime, I freeze them whole(washed but unpeeled)...put several in a freezer bag and throw them in. 

When I'm ready to use them for cooking, I let them thaw first, and the peel comes right off.

Because we had recently cleaned out our big freezer (OH how nice to know what's really in there!) we found a bag of tomatoes, I brought them to the kitchen to thaw and didn't even have to think of what I would make with them.

If using a can of tomatoes, I recommend saving the juice first, and adding it to the soup at the end for consistency. 

I like mine thick, so I only added a little bit of juice to the soup before serving.  But you can add more juice to stretch the soup too - just do your thing! 

Do hope you'll try this tummy-warming and tastebud-satisfying dish.

HOMESTYLE CREAMY TOMATO SOUP

1/2 onion, chopped

1 TB. butter or margarine

1 (14 ozs) can diced tomatoes

1/2 c. milk

1 (10 oz) can condensed tomato soup

4 oz. cream cheese, softened

1 tsp. sugar

1/4 tsp. dried basil

1/4 tsp. garlic powder

In large saucepan over medium heat, saute onion in butter until tender.  Place tomatoes, milk, soup and cream cheese in blender.  Whir until smooth (or not as long if you prefer chunky tomatoes) add to oniosn in pan.  Stir in remaining ingredients; heat until hot, stirring, being careful not to boil.  Serve immediately.  Makes 4 servings

Showers of Blessings!

  PSALM 34:8 - O TASTE AND SEE THAT THE LORD IS GOOD; BLESSED IS THE (WO)MAN WHO TRUSTS IN HIM.

I'm soo excited & blessed to have received an email this week informing me that I won an online dessert contest at The Book Club Network!

Here's what the email had to say...

The Just Desserts Contest update

The best recipe chosen was:

Cherry Chip Cheesecake Bars by Marsha J Baker. We have a WINNER and I will be letting her know and getting the gift card out to her today! Congratulations!


I got this message from them earlier this week...

This wasn't easy. We boiled it down (no pun intended) to 23 of the best recipes (I gained 5 lbs just reading them)

And then Nora and Hilary went through and picked the best 7

We then assigned our top culinary secret mission team the task of picking the best three. The latest results are on the site!

The top three recipes chosen were....brownies, apple cinnamon boston cream pie, and my cheesecake bars.

I'm sure hoping I can get those other competing recipes!

My 'blooming' author friend, Mesu Andrews (I will soon share more about her new book being published next week) knows how much I love recipes, and sent me the link for
this contest in January.

I paid no attention to the prize - I just love contests - and it wasn't until yesterday that I found the original email telling what the prize was....

OH MY!  I'm being sent a $100 gift card to spend at a high-end kitchen store online -

    
PLUS I get two books - the authors have already contacted me.  They are...

ALWAYS THE BAKER AND NEVER THE BRIDE - by Sandi Bricker and
DEADLY TIES - by Vicki Hinze

Coincidentally, I received my copy of Mesu's book just today, and long to find time to concentrate on getting it read. 

I'm able to read while on the road, so whenever we are out and about, I will be reading these books.

My winning recipe - Cherry Chip Cheesecake Bars - is in my cookbook.  And yes, I will be sharing it here in the near future too. *-*

Actually, it's a Betty Crocker recipe and you can often find the recipe on the back side of the Cherry Chip cake mixes.

You know how you sometimes get those email questionaires?  I am thinking of one in particular, that asks to name your favorite dessert.

EVERY TIME I answer CHERRY CHIIP CHEESECAKE BARS!  They are so rich and fantastic!

I often tell folks this is one of those desserts I need to serve to a crowd, otherwise, I eat waaaay too many of them myself!

Stay tuned - once you try them, you'll be hooked on them too!!

They're also very beautiful to look at too...(wiping the drool)

My Mom's Favorite - Granny Cake

What a wonderful and easy one-bowl cake!  I love moist cakes, and this one really 'takes the cake'....(OK - forgive me for that one)  

My mom loved this cake and I can't make it without thinking of her and her love of being in the kitchen..and how she showed us her love by the delicious creations she made there.  

You can't really see how wonderfully moist it is in this picture, but trust me, it is. The sauce that is poured over the top puts it 'over the top'....

If you prefer, frost the cooled cake with cream cheese frosting instead of using the liquid topping....then sprinkle with nuts.  

But it won't be nearly as moist. I'm a huge fan of cream cheese, but I do prefer the cooked topping instead.

GRANNY CAKE

2 c. sugar

(I cut it back to 1-1/2 and use 1/2 c. of that in Splenda)

2 c. all purpose flour

1 tsp. baking soda

1 tsp. salt

2 eggs

1 (20ozs) can crushed pineapple, undrained

TOPPING:

1/4 c. brown sugar

1/4 c. chopped nuts

1/4 c. sugar

1 stick margarine

1 c. evaporated milk

1 tsp. vanilla extract

Preheat oven to 350. Grease 9" X 13" baking dish.  Mix sugar, flour, baking soda, salt and eggs together.  Add pineapple and blend well.  Pour into prepared pan.  Combine brown sugar and nuts; sprinkle over top before baking. Bake about 30 - 40 minutes.

(If using Splenda - will bake faster)

TOPPING:

Combine remaining sugar, margarine, and evaporated milk; bring to a boil, then add vanilla.  Pour over hot cake and let stand.  Serve warm or cold.

This post has been linked to Melt in Your Mouth Monday

Sweets for Saturday #9

Lark's Spring Blog Hop

Ingredient Spotlight

Crazy Sweet Tuesday

Gooseberry Patch Roundup

Weekend Potluck

Meal Plan Monday

Chicken Broccoli Casserole

This is a wonderful one-dish meal. I quickly made this to take to my son's family for dinner, and didn't get many pictures...

But...

The day after I made this, I saw this post at Sweet as Sugar Cookies - and Lisa's picture there is GREAT!  So take a peek...she calls her dish Chicken Divan. Nice! Be sure to check out her Sweets for a Saturday 'party'. I have her new button at the button of my blog list. I do think she had more cheese in her tasty-looking dish than I did.  *-*

After I mixed the soup/mayo/egg/lemon juice, I poured it over the chicken & broccoli.

Since I didn't have seasoned stuffing mix, I used crushed crackers - mixed them with melted butter and sprinkled over the top.

What a tasty tasty combination of flavors! 

(Yes, I took a spoonful out before delivering it to our son's home! I HAD to...sometimes it's important to taste it before giving it away, right?=)

CHICKEN/BROCCOLI CASSEROLE

1 - 16 oz. pkg. frozen chopped broccoli

3 c. cooked, chopped chicken breasts

1 (10-3/4 oz) can cream of chicken soup

1 (10 -3/4 oz) can cream of celery soup

2/3 c. mayonnaise (use real)

1 egg, beaten

1 tsp. lemon juice

1 c. grated cheddar cheese

6 Tb. butter or margarine, melted

2 - 3 c. seasoned stuffing mix

Preheat oven to 350. Cook, drain and cool broccoli; place in bottom of greased 9" X 13" baking dish.  Put bite-sized pieces of chicken on top of broccoli.  Mix soups, mayo, egg and lemon juice.  Spread over chicken. Sprinkle with cheese. Melt butter; toss with stuffing mix; spread over cheese.  Cover with foil; bake 30 minutes; remove foil and bake another 30 minutes.

Dish can be made a day ahead and refrigerated, adding the crumb topping

just before baking. 

Enjoy a fabulous weekend!  Spring is only 30 days away!!!!

Linked to Recipe of the Week - Warm Casseroles

Dressed Up Green Beans + Better Baker Bargains

I made this a while back, and haven't been able to think of a clever name for it, so this is what I ended up with...

I got the idea from another recipe, but I just didn't take this one 'as far', and it was oh so delicious.

Here's a picture of it simmering on my stove...see that lovely steam rising as it cooks.

This is what I did....

I sauteed some chopped onion in olive oil until it caramelized a little bit, then added water, a bag of frozen green beans, and about 1 Tb. brown sugar.  I let it simmer for about 12 minutes and then we gobbled it up.

This is a basic recipe - hope you enjoy it too, and make it your own by

adding anything else your family would enjoy.

1/2 med. onion, chopped

1 Tb. olive oil

1 - 1# bag of frozen green beans

about 1/2 c. water (or chicken broth)

1 Tb. brown sugar

(I used 1/2 Tb. brown sugar splenda)

I served it topped with fresh ground pepper.

(My hubby's nickname is BEAN, and he loves beans of all kinds - that's how he got the name when he was very young. So...we do eat alot of them, and we enjoyed this 'spin' on a simple dish.)

@@@@@@@@@@@@@@@@@@@

I love grocery shopping!

Mostly because I buy what's on sale and use coupons.

Not long ago, I saved more than I spent and I saved this receipt to prove it to you!  WOOOOOHOOOOO!!

Almost everything I purchased that day was on sale.  The store figures the original prices of those items + your coupon amounts to let you know how much you saved.  I LIKE IT!!  I LIKE IT!!!

Take a look see...

Are you able to read that?  I paid out $19.31 and my total savings added up to $19.78 - is that a blast or what????

Thank you Lord for great deals and helping me save $$!

I love my grocery store!!

Homemade Pizza with Whole Wheat Crust

OOOOh-so delicious!

When I read this post that my good friend Angie had at A'lil Country Sugar

for whole wheat pizza crust, I knew it was going to be something I tried soon, especially since her family raved about it, and I hadn't made pizza at home for some time.

I invite you to check out Angie's post and recipe (psst - at the link above)

So I made it for our Valentine's Day dinner - just the 2 of us.  I made it into a heart-shaped (kinda) pizza crust....you get the idea anyway.

I also 'kicked it up a notch' by making a stuffed crust with string cheese around the outside edge, wrapped in the dough.  It was easy to do and made it tasty and cheesy-er. (ahem...healthier too)

There was a lot of dough.  Since we like thick crust, that's what we enjoyed. I pre-baked it for about 8 - 9 minutes before adding the sauce and toppings.  I think it would easily fill a larger cookie sheet, depending on how thick you prefer the crust.  

I also sprinkled some cornmeal on the greased pan prior to spreading the dough as we like the crunch and taste it adds to pizza.

This is what it looked like after pre-baking....

I spread canned pizza sauce on the crust, added some mozzarella cheese, then chopped canadian bacon, pineapple tidbits and black olives, then more shredded cheese. 

It was the perfect combination for our taste buds.

MMMM!  Just mouth-watering, don't you think?

It was very delicious and filling. This will definitely be something we enjoy again.

I made a few simple changes in the recipe... I'll share them within the recipe itself. 

Here ya go....

WHOLE WHEAT PIZZA CRUST

1 pkg. (scant 1 Tb.) active dry yeast

1-1/2 c. warm water (110 - 115 degrees)

2 Tbs. vegetable oil (I used canola)

1-1/4 c. whole wheat flour (I used 1 - I was running low)

2 Tbs. sugar

1/2 tsp. salt

1-3/4 to 2 c. all purpose flour (I used 2-1/4) 

Preheat oven to 350.

In large bowl, dissolve yeast in water; add oil. Combine whole wheat flour, sugar and salt; add to yeast mixture and stir until smooth. Stir in enough all-purpose flour to form a soft dough.  Turn onto a floured surface; knead until smooth and elastic, about 6 - 8 minutes.  Place in a greased bowl; turn once to grease top.  Cover and let rise in a warm place for 15 - 20 minutes (I let mine rise for 30 minutes on top of stove while oven is heating). Punch dough down.  Pat dough onto the bottom of a 14-inch pizza stone sprinkled lightly with Semolina flour. (I used cornmeal). Form an edge while pressing the dough.  Add the toppings of your choice and bake 30-35 minutes. When crust is golden brown, the pizza is done.

(Another change I made was to bake it for about 22 - 25 minutes at 375 - I was in a rush and it turned out fine.)

HAPPY PIZZA EATING!!!!!!!

This post has been linked to Miz Helen's Full Plate Thursday
Linked to Foodie Friday Made it on Monday Country Pot Luck #2
Ingredient Spotlight