mini pita pizzas

picture from delish.com

I love this recipe. It's more of a concept than an actual recipe though. It's a great way to use up those left over meats and veggies that are sitting around in the fridge. Most recipes I have seen don't call for pizza or marinara sauce, probably because of the soggy-factor, but I would recomend dipping!!





INGREDIENTS:

• Pita rounds, or those Orowheat Sandwich Thins work too.


• Mozzerella cheese


• Marinara sauce (for dipping)


• Any thing else you want on a pizza (pineapple, ham, spinach, turkey, chicken, cherry tomatoes, onions....etc)

Place pitas on cooking sheet. Add toppings and cheese. Bake at 375 degrees until cheese is melted and edges are slightly crisp.

fruit & cream cheese tostadas

No picture for this one. So lame, I know. But at least I am posting!!

I made this for lunch today. So good. It's easy too. Here goes:

INGREDIENTS (for 1 serving):

• 1, 6" flour tortilla
• about 2 Tbsp. cream cheese
• about 1/2 cup fruit (I used grapes--halved-- and blueberries, really anything you want)
• cinnamon
• sugar

Preheat oven to 375 degrees. Butter baking sheet. Spread cream cheese on tortilla. Sprinkle with cinnamon. Gently press fruit into the cream cheese. Sprinkle with sugar. Bake until crispy, 12-18 minutes.

Super yum.

banana bites

• 2 cups of chocolate chips (or whatever chocolate you like)


• 2 T. vegetable oil


• assorted toppings for covering bananas (nuts, coconut, toffee, chopped butterfinger bars, crushed oreos, etc)


• 3 bananas, peeled, cut into 1/2 inch thick slices

Stir together chocolate and oil in small sauce pan over low heat until smooth. Let stand 15 minutes to cool.

Place each topping in seperate shallow dish. Line baking sheet with foil. Arrange banana pieces on foil. Dip one banana slice in chocolate, coating completely. Shake off excess chocolate. Drop banana in one topping. Using clean hand, sprinkle topping over banana to coat. Transfer to foil. Repeat for all banana slices. Freeze until firm, about 3 hours.

stuffed pizza rolls

go here for recipe. delicious. easy.

and buy two things of pizza dough so you can make another batch later.

the rest of the ingredients will be enough for two batches.

spiced carrot muffins

from Martha Stewart...I mean her staff.

I made these last night. They aren't too sweet. I think if I added more spices than recommended it would help. However, they make a great breakfast muffin. Not too sweet, but they are moist! I topped mine with turbinado sugar before putting them in the oven. It always makes things look yummier. And I had vanilla yogurt instead of plain.

Makes 12

1 3/4 cups all-purpose flour
3/4 cup sugar
2 teaspoons pumpkin-pie spice
2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
3/4 cup plain low-fat yogurt
4 tablespoons unsalted butter, melted
1 large egg
2 1/2 cups shredded (about 5 medium) carrots

Line twelve cups (each 2 1/2 inches wide) of a standard muffin tin with paper liners; set aside. In a large bowl, stir together flour, sugar, pumpkin-pie spice, baking powder, baking soda, and salt; set aside.

In another bowl, whisk together yogurt, butter, and eggs. Make a well in the center of the flour mixture, and add yogurt mixture. Stir until just combined (Alton Brown taught me to stir no longer than 10 seconds...then walk away!) . Fold in carrots.

Spoon batter into prepared muffin cups. (If desired, muffins can be baked immediately in a 375 degrees oven for about 20 minutes.) Freeze until firm, about 30 minutes, then cover tin with plastic wrap, and freeze until ready to bake, up to 3 months.

Preheat oven to 375 degrees. Bake muffins (still frozen) until a toothpick inserted in center of one comes out clean, about 30 minutes. Transfer to a rack. Serve warm or at room temperature.

Keep a batch of unbaked muffins in the freezer, and you'll always have breakfast or an afternoon snack ready for the oven; there's no need to thaw. The batter goes in the paper-lined muffin tin, then into the freezer. Once frozen, the individual cups can be transferred to plastic storage bags. Be sure to bake the batter in a muffin tin, though, to give the muffins shape.