Homemade Pizza Crust

I've never made this, but my friend Amy posted this on her blog and I know she is a fab. cook!

Ingredients:
3 cups warm water
8 cups of whole wheat flour**
1-2 tbsp. buttermilk, yogurt, vinegar, or lemon juice***
1/4 cup honey
2 tbsp. dry yeast
1/2 cup warm water
1 tsp honey
1 tbsp salt
**You do not have to use whole wheat. You can use white or a mixture of both. The whole wheat will make it better for you but you might want to soak the flour first. This makes the nutrients in the whole wheat more readily available for your body to absorb and use! To read more about soaking, go here.
***Only use one of these ingredients if you decide to soak your flour. Otherwise they are not needed in the recipe.

Directions:
1. Soaking: Combine 8 cups of flour, 3 cups water, 1-2 tbsp of acid medium (buttermilk, plain yogurt, lemon juice, or vinegar), and 1/4 cup of honey. Cover and leave on counter for 12-24 hours.
2. After soaking, activate the yeast in remaining 1/2 cup of warm water and 1 tsp honey. (If you decided not to soak your flour, then just dissolve the yeast into the water and honey and then add the rest of the ingredients and mix.)
3. Combine activated yeast, salt, and soaked flour mixture. You may need to add some more flour to make a moist but firm dough.
4. Knead for 5-10 minutes. Let it rise if you want a thicker dough.
5. Divide into 4 sections for 4 crusts.
6. Spread onto greased pizza pan. Top with sauce, your favorite meats and veggies. I usually cook it for about 10 minutes on 475 degrees. Then I take it out, add shredded cheese, and cook for another 4-5 minutes or until it looks ready. Serve and enjoy!

Pan Seared Chicken with Garlic Sauce

Ingredients:
1 tsp paprika
1 tsp dried thyme
1/2 tsp dried rosemary
1/2 tsp table salt
1/4 tsp black pepper
1 pound(s) uncooked boneless, skinless chicken breast, four 4-oz pieces
1 tsp olive oil
12 medium garlic clove(s), halved
1 cup(s) fat-free chicken broth, reduced-sodium, divided

Directions:
Preheat oven to 450°.
Combine first 5 ingredients in a small bowl. Sprinkle both sides of chicken with herb mixture.
Heat oil in a large ovenproof nonstick skillet over medium-high heat. Add chicken, and cook 2 minutes on each side. Add garlic and 3⁄4 cup broth. Place pan in oven. Bake at 450° for 10 minutes or until chicken is done and garlic cloves are soft.
Remove pan from oven. Transfer chicken to a platter; keep warm. Add remaining 1⁄4 cup broth to pan. Mash garlic with a fork. Cook garlic mixture over medium heat 2 minutes or until thoroughly heated; stir. Serve garlic sauce over chicken. Yield: 4 servings (serving size: 1 chicken breast and 2 tablespoons garlic sauce). 3 pts each

7 Layer Mexican Dip

Janice made this for a family gathering...and it was almost all gone within minutes. Two points per serving (12 servings)

Ingredients:
1 cup(s) fat-free sour cream
2 tbsp reduced-sodium taco seasoning
9 oz fat-free bean dip, about 1 heaping cup
6 oz guacamole, about 3/4 cup
1/4 cup(s) low-fat shredded cheddar cheese
4 medium scallion(s), chopped
1 small tomato(es), chopped
6 medium olive(s), black, sliced

Directions:
Combine sour cream and taco seasoning; mix well.
Spread bean dip on bottom of a 12-inch round glass serving bowl or edged-platter. Top with guacamole, sour cream, cheese, scallions, tomatoes and olives. Yields about 1/4 cup dip per serving.

Chicken Teriyaki

Ingredients:
1/4 cup Italian reduced fat dressing
1 lb. boneless chicken breasts cut into strips
1 1/3 cups water
1/4 cup teriyaki sauce
1/2 tsp. garlic powder
2 cups frozen broccoli florets
1 1/2 cup Minute White rice, uncooked

Directions:
Heat dressing in large nonstick skillet on medium high heat. Add chicken and cook for 5 to 7 minutes or until cooked through. Add water, teriyaki sauce and garlic powder. Stir and bring to a boil. Stir in broccoli and rice. Cover. Cook on low heat for 5 minutes. Remove from heat and let stand for 5 minutes. Fluff with fork. Makes 4 servings.

Pineapple Cheese Ball

Ingredients:
2 (8 oz) packages of cream cheese
1 (20 oz) can crushed pineapple drained
Pecans chopped

Directions:
Put nuts onto a flat plate. Mix cream cheese and crushed pineapple. Form a ball. Roll ball in nuts until covered. Wrap in plastic wrap and chill until ready to serve.

Fresh Salsa

Ingredients:
4 medium sized ripe tomatoes chopped
1/2 to 3/4 chopped onion
1/2 cup of cilantro chopped
2 garlic cloves chopped
2 limes
1 jalapeño pepper
Salt and Pepper

Directions:
Mix tomatoes, onions, cilantro, and garlic in a bowl. Squeeze lime juice over mixture. Add jalapeño little by little…because a little goes a LONG WAY!!! Add salt and pepper to season.

Sausage Balls

I make these a lot and they are always a hit...gotta love em!

Ingredients:
3 cups Bisquick
3/4 cup water
1 pound sausage (mild or hot)
10 oz sharp cheddar cheese (grated)

Directions:
Mix bisquick with water. Add grated cheese. Break up sausage and add to mixture. Mix well with hands. Pinch off and make small balls. Bake on greased pan 15 to 20 minutes at 375 ºF.

BBQ Crockpot Meatballs

Ingredients:
1 pound cooked meatballs
1 cup grape jelly
1 can (12 oz) chili sauce
3 teaspoons Dijon mustard

Directions:
Combine first three ingredients in crock pot. Cover and cook on high while preparing meatballs. Add meatballs to sauce, stir to coat. Cover and cook on low 4 to 6 hours. Piece of cake…huh!!!

Festive Crab Cups

Ingredients:
1/3 cup cream cheese, softened
1/4 cup canned crabmeat, drained, flaked and cartilage removed
2 tablespoons chopped green onions
1 package (2.1 oz) frozen miniature phyllo tart shells
1/3 cup whole-berry cranberry sauce

Directions:
In a small bowl, combine the cream cheese, crab and onions until blended. Place the tart shells on an ungreased baking sheet. Drop 1 tablespoon of the crab mixture into each shell. Top each with 1 teaspoon of cranberry sauce. Bake at 375 ºF for 12 to 15 minutes or until heated through. Makes 15 appetizers!