Whole Wheat Pizza (Spinach Bacon Artichoke)

This is the Whole Wheat Pizza Crust Recipe..
* Notes: Everytime I make this recipe, I split the dough into 2 doughs, it makes the crust thinner but I just freeze the other half for a few days and make another pizza with that so I dont have to make a new crust each time.
* I also use all wheat flour, no all purpose like the recipe suggests- makes it healthier! I will use 1/2 cup all purpose flour to roll the dough out.

Ingredients

• 1 teaspoon white sugar
• 1 1/2 cups warm water (110 degrees F/45 degrees C)
• 1 tablespoon active dry yeast
• 1 tablespoon olive oil
• 1 teaspoon salt
• 2 cups whole wheat flour
• 1 1/2 cups all-purpose flour

Directions

1. In a large bowl, dissolve sugar in warm water. Sprinkle yeast over the top, and let stand for about 10 minutes, until foamy.
2. Stir the olive oil and salt into the yeast mixture, then mix in the whole wheat flour and 1 cup of the all-purpose flour until dough starts to come together. Tip dough out onto a surface floured with the remaining all-purpose flour, and knead until all of the flour has been absorbed, and the ball of dough becomes smooth, about 10 minutes. Place dough in an oiled bowl, and turn to coat the surface. Cover loosely with a towel, and let stand in a warm place until doubled in size, about 1 hour.
3. When the dough is doubled, tip the dough out onto a lightly floured surface, and divide into 2 pieces for 2 thin crust, or leave whole to make one thick crust. Form into a tight ball. Let rise for about 45 minutes, until doubled.
4. Preheat the oven to 425 degrees F (220 degrees C). Roll a ball of dough with a rolling pin until it will not stretch any further. Then, drape it over both of your fists, and gently pull the edges outward, while rotating the crust. When the circle has reached the desired size, place on a well oiled pizza pan. Top pizza with your favorite toppings, such as sauce, cheese, meats, or vegetables.
5. Bake for 16 to 20 minutes (depending on thickness) in the preheated oven, until the crust is crisp and golden at the edges, and cheese is melted on the top.

Then to make the Spinach Bacon Artichoke Kind...

Ingredients

Pesto Sauce

Mozarella Cheese

Fresh Spinach

1 Can of artichoke hearts

6-7 slices of bacon (I buy the precooked bacon for this!)

Sliced chicken is good too if you like it! My husband doesnt really so I skip this 

After I roll the Pizza crust out I spread Pesto Sauce all over the crust, topped with a couple handfuls of Mozarella Cheese- then I dice Bacon, Spinach and artichokes and spread those toppings all over the top and Bake it for 16 min on 425 degrees- or until the cheese starts to brown.

Easy as that!

Stuffed Peppers

(recipe from Brittany Jensen)

Stuffed Peppers

• 1/2 onion
• 1 lb. hamburger
• 3 cans tomato sauce (8 oz. each)
• 1/2 c. water (or half of a tomato sauce can)
• 2 tbsp. brown sugar
• 1/4 c. ketchup
• 1 can corn
• dash cinnamon
• 1/2 c. rice
• 3-4 peppers, depending on size

Chop onion and fry in skillet, once they've begun softening, throw in the hamburger and fry all together. Add salt and pepper to taste. Add all the rest of the ingredients, bring to boiling. Let simmer covered for 20 minutes. Meanwhile, clean and cut peppers in half, chop off stems and remove seeds. Place in a glass pyrex dish. Add hamburger mixture to fill the peppers. Bake 1 hour at 350.

Quick and Easy Chili

Quick and Easy Chili

• 1/2-1 lb. hamburger, cooked and drained
• 1/2 onion, chopped
• 1 15oz can kidney beans, drained
• 1 15oz can chili beans, Undrained
• 1 15oz can pinto beans, drained
• 1 15oz can black beans, drained
• 1 15oz can diced tomatoes
• 1 8oz can tomato sauce
• 1 package chili mix
• 1/4 cup plus 2 tablespoons ketchup
• 1/4 cup sugar

combine all ingredients in a crock pot and heat on high or low depending on your time.

Mini BBQ Chicken Skewers

(Recipe from Emily Brady)

• 1/4 cup water
• 3 Tablespoons Worcestershire sauce
• 3 teaspoons vinegar
• 1 teaspoon beef bullion
• 1/2 teaspoon dry mustard
• 1/2 teaspoon chili powder
• 1/4 teaspoon ground red pepper flakes
• 2 cloves garlic, minced

• 3/4 cup ketchup
• 2 Tablespoons brown sugar
• 2 Tablespoons butter
• 3 large boneless skinless chicken breasts
• salt and pepper

Brine chicken in heavily salted water for 2-3 hours (or until chicken is thawed if using frozen.) Remove from water and pat dry with paper towel. Slice chicken lengthwise into half-inch strips.

Place skewers in water to soak. Heat grill to medium-high. Thread chicken onto skewers. Salt and pepper chicken and set aside.

Combine first 8 ingredients in a small bowl and set aside. In a small sauce pan, melt butter and brown sugar over medium heat. Turn to medium low; add ketchup and stir. Pour in the 8 combined ingredients and combine until smooth. Remove from heat. (You can pour a little bit of the sauce in a bowl and set it aside for dipping once the skewers are done.)

Lightly oil the grill. Cook the chicken, turning occasionally, until cooked through, 6-8 minutes, basting with the BBQ mixture during the last 2 minutes of cooking. Makes 24 skewers. Serve with set aside BBQ sauce and ranch for dipping.


*Ranch Dipping Sauce

• 1 packet hidden valley ranch mix
• 1/2 cup mayo
• 1/2 cup sour cream
• 1 cup milk
• 1 Tablespoon vinegar (Optional- to give it a buttermilk ranch twist)

Combine all ingredients and refrigerate for at least an hour before serving.