Yesterday was a busy day in the kitchen. We tried the sausage pizza. The dough was from scratch made with dry yeast and Italian seasoning and a little cheese mixed in the dough. The dough was easy to spread out into the pizza pans. When making this pizza an important tip to remember is cooking spray! I thought it would be alright to oil the pans for non-stick, however with the metal pan it was really hard to get the pizza out. The foil pan worked best.
Prep time: 35 min. Bake: 10 min. Yield: 2 pizzas 8 slices
Recipe by: Elena Falk OH
1pkg. 1/4oz. active dry yeast
1 cup warm water
2 1/4 cups all-purpose flour
2 tbsp. olive oil
1 tbsp sugar
2 tsp Italian seasoning
1/2 tsp salt
1/2 cup asiago cheese ( I used a mixed Italian blend)
3/4 lb. Italian turkey sausage links, thinly sliced
1 can 14 1/2oz Italian diced tomatoes, undrained
2 cups fresh baby spinach ( I left not everyone in the house likes spinach)
6 slices of reduced-fat provolone cheese, halved
1. In a large bowl, dissolve yeast in water. Add the flour, oil, sugar, Italian seasoning and salt; beat on medium speed for 3 minutes or until smooth. Stir in asiago cheese.
2. Turn onto a lightly floured surface; knead until smooth and elastic, about 5-6 minutes. Place in a bowl coated with cooking spray, turning once to coat the top. Cover and let rise in a warm place until doubled, about 1 hour.
3. Punch dough down; divide in half. On a floured surface, roll each portion into 13-in. circle. Transfer to two 12-in, pizza pans coated with cooking spray. Build up edges slightly. Prick dough thoroughly with fork. Bake at 425 degrees for 5-8 minutes or until edges are lightly browned.
4. Meanwhile, in a large non stick skillet, cook sausage over medium heat until no longer pink; drain. Place tomatoes in a food processor; cover and pulse until finely chopped.
5. Spread tomatoes over crusts; layer with spinach, sausage and provolone cheese. Bake at 425 degrees for 8-12 minutes or until crusts and cheese are lightly browned.
Black Cherry Poke Cake
The black cherry poke cake didn't exactly turn out as I thought it would. I think I added too much jello to the cake. The recipe said to add two boxes, but I think I will only add one next time.
Black Cherry Poke Cake Recipe:
Prep: 30min. Total: 4 hours and 30min
2 baked 9 inch round white cake layers, cooled
2 cups boiling water
2pkg. (8 serving) black cherry flavor sugar free gelatin
1 tub fat free whipped topping, thawed
Place both cake layers, top sides up in clean 9 inch round cake pans. Pierce layers evenly with large fork at 1/2 inch intervals. Stir boiling water into dry gelatin mix in medium bowl at least 2 min. until completely dissolved. Pour evenly over cake layers. Refrigerate 3 hours. Dip one of the cake pans in warm water 10 sec; unmold onto serving plate. Spread with about 1 cup of the whipped topping. Unmold second cake layer; carefully place on the first. Frost top and side of cake with remaining whipped topping. Refrigerate at least 1 hour or until ready to serve. Decorate as desired. Store in refrigerator. Makes 16 servings.
Nilla Apple Crisp, This was fairly east to make and smells
so good while making it with the cinnamon and sugar and the apples.
Nilla Apple Crisp
8 cups thinly sliced peeled granny smith apples about 4 large
1/2 cup firmly packed brown sugar divided
2 tsp ground cinnamon divided
1/3 old fashioned quick cooking oats
1/4 cup cold margarine
25 crushed vanilla waffers crushed about 1 cup crumbs
1 1/2 thawed whipped topping
Preheat oven to 350 degrees. Toss apples with 1/4 cup of brown sugar and 1 tsp. cinnamon. Spoon into 8 or 9 inch square baking dish. Combine oats, the remaining 1/4 cup brown sugar and 1 tsp cinnamon in medium bowl. Cut in margarine with a pastry blender or two knives until the mixture resembles coarse crumbs. Add waffer crumbs; mix well. Spread crumbs evenly over apples bake 30 to 35 minutes or until apples are tender. Serve warm or cooled. Top with whipped topping.
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