Oatmeal Chocolate Chip Cookies

INGREDIENTS

1/2 c. coconut oil, virgin, unrefined (solidified- you may have to put it in the refrigerator to do this)

3 c. rolled oatmeal

1 1/2 c. whole wheat flour

1/2 c. raisins

1/2 c. 60% cacao dark chocolate chips

1 c. honey

2 eggs

1 tsp. vanilla extract

1 tsp. pumpkin pie seasoning

1 tsp. baking soda

1/2 tsp. salt

Preheat oven to 350 degrees F. In large mixing bowl, using an electric mixer, cream together coconut oil, honey, eggs and vanilla until there are no longer lumps from the coconut oil. (You may have to mash the lumps with a fork!)

Using a spoon, mix the flour with the salt, pumpkin pie seasoning, and baking soda. Add the dry ingredients to the wet ingredients, using an electric mixer. Using a spoon fold in the oats, raisins, and chocolate chips.

Scoop with a spoon and make medium sized cookies. Place on a non-greased baking sheet. You may have to flatten cookies a little with the back of a spoon. Bake about 10 minutes until the cookies are lightly golden. Try not to over bake the cookies as they will become hard. Let cookies cool for a few minutes then remove from baking sheet. 

Quick and Easy Restaurant-Style Salsa

INGREDIENTS

1- 14 oz can diced tomatoes (I used 1/2 whole tomatoes)

1- 10 oz can orginal Rotel

1/2 small onion, roughly chopped

1 clove garlic, peeled and smashed

1/2-1 jalapeno, seeded or not (depends on how spicy you like it)

1 teaspoon honey

1/2 teaspoon salt

1/4 teaspoon ground cumin

small to medium size handful of cilantro, washed

juice of 1 lime

Put all the ingredients in the base of a food processor or good blender and pulse to combine for 30 seconds or so until all the ingredients are finely chopped and salsa is desired consistency. Taste for seasoning and adjust to taste. Serve with chips or over tacos.

Dark Honey Cake with Salted Caramel Sauce and Whipped Cream

INGREDIENTS

1 ¾ cups honey

2/3 cups shortening

2 eggs

2 ½ cups flour (gluten free or gluten filled)

2 teaspoons baking soda

1 teaspoon salt

5 tablespoons unsweetened cocoa

¼ cup water

1 teaspoon vanilla

1 ¼ cup ice water

Preheat oven to 350 degrees. Grease and flour a 9 x 13 inch rectangular pan.

In the bowl of a standing mixer (or with a handheld mixer) cream together the honey and shortening. Add eggs and mix well to fully combine. 

In a separate bowl, sift together the flour, baking soda and salt. Set aside. 

In a small bowl place unsweetened cocoa and the ¼ cup of water. Whisk to combine. Add to the honey-shortening-egg mixture and mix to fully combine. Add flour alternating with ice water to the honey mixture until fully combined. (Note: I felt the batter seemed more liquid than traditional cake batter though it baked perfectly to a light cake.) Pour into prepared cake pan and bake 35-40 minutes until toothpick comes out clean (Note: original recipe specified 45 minutes but my cake was done between 35-40 minutes).

SALTED CARAMEL SAUCE

INGREDIENTS

1 cup sugar

1/4 cup water

3/4 cup heavy cream

3 1/2 tablespoons unsalted butter

1 teaspoon sea salt

In a heavy-bottomed saucepan, combine the sugar and water over medium-low heat until the sugar dissolves. Increase the heat and bring to a boil, without stirring. If necessary, use a wet pastry brush to wash down any crystals on the side of the pan. Boil until the syrup is a deep amber color, about 5 to 6 minutes.

Remove the sugar from the heat and carefully whisk in the heavy cream. The mixture will bubble. Stir in the unsalted butter, and salt. Transfer the caramel to a dish and cool.

*Cook's Note: The salted caramel sauce will keep in the refrigerator up to 2 weeks. Reheat before serving.

To assemble: Drizzle a bit of Salted Caramel Sauce over a slice of the Dark Honey Cake and top with a dollop of whipped cream. For a lighter cake, skip the sauce and enjoy the cake solo with a bit of whipped cream.

Orzo with Chicken and Asiago

INGREDIENTS

1 1/2 cans chicken broth (24 oz total)

1 1/4 cups uncooked orzo (rice-shaped pasta)

1 Tablespoon olive oil

12 ounces skinned, boned chicken breast, cut into bite-size pieces

1 cup frozen green peas, thawed

1/2 cup (2 ounces) grated Asiago cheese, divided

1/4 teaspoon salt

1/4 teaspoon dried rosemary, basil, or oregano

1/8 teaspoon black pepper

Combine water and broth in a medium-sized pot; bring to a boil. Add pasta; bring to a boil. Reduce heat; simmer 12 minutes, stirring occasionally.

While pasta is cooking, add olive oil and chicken to a medium-sized skillet. Saute until chicken is white all over. Add chicken to simmering pasta. When both are cooked through, remove from heat. Stir in peas, 1/4 cup cheese, salt, herbs, and pepper.

Top each serving with 1 tablespoon cheese. Serves 4-6.

Breakfast Cookies

INGREDIENTS

1 1/2 cups whole wheat pastry flour

1 cup old-fashioned oats

2 tablespoons ground flaxseed

1 teaspoon baking soda

1/4 teaspoon cinnamon

1/4 teaspoon salt

1 large egg

1/4 cup loosely packed brown sugar

2 teaspoons vanilla extract

1 medium ripe banana, mashed

1 1/2 tablespoon honey

1/4 cup unsalted butter, melted and cooled

2 tablespoons peanut butter, melted

1/2 cup chocolate chips

1/4 cup dried cherries (or dried fruit of your choice!)

Preheat oven to 350 degrees F. In a medium bowl, mix flour, oats, flaxseed, baking soda, cinnamon and salt together, then set aside.

In a large bowl, whisk egg and sugar together until smooth. Add in vanilla, mashed banana, honey and butter; mix until combined and somewhat smooth (it’s okay if banana chunks remain).

Gradually add in dry ingredients, mixing gently with a large spoon until the batter has come together. Stir in melted peanut butter. Lastly, add chocolate chips and cherries, mixing until distributed.

Using a 1/4 cup measure, an ice cream scoop, or even a large spoon, drop dollops of batter onto a nonstick baking sheet, placing them about 2 inches apart. Lightly flatten some. Bake for 10-12 minutes, or until set and lightly golden around the edges. Cookies will not spread much and will probably hold their form, but get a bit puffy and fat.

Banana, Peanut Butter and Honey Muffins

INGREDIENTS

1 1/4 cups flour
1/2 cup whole-wheat flour
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1/2 tsp cinnamon
1 ripe banana, mashed
2/3 cup plain yogurt
1 large egg, lightly beaten
1/4 cup water
1/3 cup creamy peanut butter
1/3 cup honey
1 tsp vanilla

Topping
2 tsp sugar
1/4 tsp cinnamon

Preheat oven to 375°F and line a 12-cup standard muffin pan with baking cups; coat baking cups with cooking spray.

Whisk together flours, baking powder, baking soda, salt, and cinnamon in a large bowl. Make a well in the center of the mixture.

Combine banana, yogurt, egg, water, peanut butter, honey, and vanilla in a medium bowl; whisk to combine. Add to flour mixture and stir just until combined – batter will be thick.

Fill each baking cup 3/4 full of batter. Mix together sugar and cinnamon; sprinkle evenly over muffins.

Bake for 15 minutes, until a toothpick inserted in the center comes out clean. Let muffins cool in pan on a wire rack for 2 minutes before removing from pan to serve warm or cool completely. Store muffins in an airtight container at room temperature up to 2 days.

Yield – 12 muffins

Imo's Pizza

INGREDIENTS

Crust

2 cups + 2 tablespoons all-purpose flour

1/2 teaspoon salt

1 teaspoon baking powder

2 teaspoons olive oil

2 teaspoons dark corn syrup*

1/2 cup + 2 tbsps water

 

 

Sauce

16 ounces whole tomatoes, diced into fine pieces

6 ounces tomato paste

1 1/2 tablespoons sugar

1 teaspoon crushed basil

1/2 teaspoon salt

1/4 teaspoon thyme

Cheese

1 cup white cheddar cheese, shredded

1/2 cup swiss cheese, shredded

1/2 cup provolone cheese , shredded

1 teaspoon liquid hickory liquid smoke

Italian Seasoning

2 teaspoons oregano

2 teaspoons basil

1 teaspoon thyme

To make the crust:  Mix all ingredients until thoroughly combined - dough will be very stiff (mine wasn't). Makes enough for two 12" pizza pies or one large pizza. The dough is ready to use "as is." There is no need to rise or kneed. Divide the dough in half, shape into a round ball and roll out paper thin. Sprinkle pizza pan(s) with a little cornmeal then stretch dough onto it to the edges.

After the crust, it's the sauce that begins the first real steps towards forming the total Imo's pizza experience. Imo's uses a tomato sauce mixture that has a sweet taste, but it's not so overly sweet to hide the rich tomato flavor or spices.

To make the sauce:  Combine sauce ingredients together and it's ready to use - do not precook the sauce! This makes enough sauce for about four (4) 12" pizza pies, so that should give you some idea of how much to use on each pizza (I used all of it on one large).

On top of the sweet sauce Imo's uses Provel Cheese, which is simply a blend of cheddar, Swiss and provolone cheeses with some liquid smoke flavoring. If you can't find Provel in your local market, it can be easily created as follows:

To make "Provel" cheese:  Toss all cheeses and liquid smoke until cheeses and smoke flavoring are completely incorporated. Typically, it's enough cheese for two (2) 12" pizza pies, but if you like extra-cheese you'll want to make more (I used it all on the one large pizza).

Add any additional toppings that you like.  Authentic Imo's pizza toppings include: Extra-Cheese, Onion, Green Pepper, Sausage, Hamburger, Pepperoni, Anchovy, Bacon, Black Olive, Mushroom, Canadian Bacon, Jalapenos, Pineapple, Banana Peppers, and Tomatoes.

In a professional pizza oven the meat toppings (hamburger, sausage, bacon, etc.) can usually be put on raw, but at home you'll want to fully precook the meat before assembling the pizza.

Now that you have the correct style crust, sweet sauce, smoky cheese, and generous toppings, it's ready to be lightly sprinkled with some Italian seasonings.

Italian seasoning:  Combine all the ingredients in a small mixing bowl and blend well. Sprinkle evenly over entire pizza.

While in the restaurant the pizza is baked in a pizza pan, at home you'll have the best results using a pizza stone and an oven temperature around 450 degrees. If you don't have a pizza stone, use the thinnest baking sheet you have and the lowest oven rack position. The pizza is done when the underside of the crust is a dark golden brown, and the cheese has a slight golden tint to it. Underbaking the crust will result in a limp crust, while overbaking will result in a hard, tough, burnt-tasting crust.  Getting the right baking time to produce a crisp crust will require a bit of experimentation. The amount and type of toppings you use will also affect the total baking time. A rule-of-thumb is to check the pizza after about 10-12 minutes and adjust baking time from there accordingly.

And, as a final touch to truly replicate Imo's Pizza at home, cut the pizza into tile-like squares instead of the traditional triangle slices.

*If you don't want to use dark corn syrup, you can make your own by combining 1 cup packed brown sugar and 1/4 cup water. Then measure out your two teaspoons for the crust.