gluten-free cheese and herb pizza crust

Ingredients

• Servings: 1
• 3/4 cup gluten-free all purpose baking flour
• 1/4 cup garbanzo bean flour
• 1/4 cup cornstarch
• 1/4 cup tapioca starch
• 1/4 cup grated parmesan cheese
• 1 1/2 teaspoons baking powder
• 1 teaspoon xanthan gum
• 1 teaspoon italian seasoning
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1 teaspoon white sugar
• 1 cup lukewarm water
• 1 (.25 ounce) package active dry yeast
• 1 egg
• 1 1/2 teaspoons olive oil
• 1/2 teaspoon apple vinegar
• 1 teaspoon white sugar
• 1/2 teaspoon minced garlic

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins


• preheat oven to 425 degrees f (220 degrees c). grease a 15-inch pizza pan with cooking spray.
• stir all-purpose baking flour, garbanzo bean flour, cornstarch, tapioca starch, parmesan cheese, baking powder, xanthan gum, italian seasoning, oregano, and salt together in a bowl; set aside.
• dissolve 1 teaspoon of white sugar in lukewarm water in a small bowl. sprinkle yeast over top, and set aside until foamy, 3 to 5 minutes.
• beat egg in a separate bowl with olive oil, vinegar, 1 teaspoon sugar, and garlic until smooth. whisk yeast mixture into egg mixture and stir in flour mixture until no dry lumps remain. press dough into prepared pan, leaving outer edge slightly thicker than the center.
• cook in preheated oven until dough has risen and slightly firmed, 10 to 12 minutes.
• once topped with your favorite toppings, continue baking at 425 degrees f (220 degrees c) until the crust is golden brown, 20 to 30 minutes. remove pizza from pan and cook directly on the oven rack for 5 minutes to crisp crust, if desired.

Arnold Palmer

ingredients

• servings: 1
• 1/3 cup iced tea
• 1/3 cup prepared lemonade

recipe

preparation time: 5 mins ready time: 5 mins


• pour the iced tea and lemonade into an ice-filled glass; stir to mix.

Chocolate Chip Cheese Ball

ingredients

• servings: 2
• 1 (8 ounce) package cream cheese, softened
• 1/2 cup butter, softened
• 3/4 cup confectioners' sugar
• 2 tablespoons brown sugar
• 1/4 teaspoon vanilla extract
• 3/4 cup miniature semisweet chocolate chips
• 3/4 cup finely chopped pecans

recipe

preparation time: 20 mins ready time: 3 hrs 20 mins


• in a medium bowl, beat together cream cheese and butter until smooth. mix in confectioners' sugar, brown sugar and vanilla. stir in chocolate chips. cover, and chill in the refrigerator for 2 hours.
• shape chilled cream cheese mixture into a ball. wrap with plastic, and chill in the refrigerator for 1 hour.
• roll the cheese ball in finely chopped pecans before serving.

baked slow cooker chicken

ingredients

• servings: 6
• 1 (2 to 3 pound) whole chicken
• salt and pepper to taste
• 1 teaspoon paprika

recipe

preparation time: 20 mins cook time: 10 hrs

ready time: 10 hrs 20 mins


• wad three pieces of aluminum foil into 3 to 4 inch balls, and place them in the bottom of the slow cooker.
• rinse the chicken, inside and out, under cold running water. pat dry with paper towels. season the chicken with the salt, pepper and paprika, and place in the slow cooker on top of the crumpled aluminum foil.
• set the slow cooker to high for 1 hour, then turn down to low for about 8 to 10 hours, or until the chicken is no longer pink and the juices run clear.

pumpkin bavarian cream tart

Ingredients

• Servings: 10
• 1 (15 ounce) can pumpkin puree
• 1 cup light cream
• 1/4 cup milk
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt
• 1/4 cup white sugar
• 1/4 cup cold water
• 1 (.25 ounce) package unflavored gelatin
• 4 egg yolks
• 1/2 cup white sugar
• 1 teaspoon vanilla extract
• 3 tablespoons scotch whiskey
• 1 cup heavy cream
• 1 (9 inch) baked pastry shell

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 3 hrs 40 mins


• combine the pumpkin, light cream, milk, ginger, nutmeg, cinnamon, cloves, salt, and 1/4 cup of the sugar in a blender. blend until smooth.
• pour the cold water into a small bowl and sprinkle gelatin over to soften.
• combine the egg yolks and the remaining 1/2 cup of sugar in a large saucepan. use a hand mixer to beat the yolks and sugar until they become thick and pale, about 5 minutes. mix in the blended pumpkin puree and heat gently over low heat, stirring, just until the mixture is hot and small begin to form. do not boil. spoon pumpkin mixture into a large bowl and stir in the vanilla, whiskey, and gelatin mixture. refrigerate the pumpkin mixture until it begins to set, about 20 minutes.
• use a hand mixer to whip the heavy cream in a large bowl. with a rubber spatula or wire whisk, fold 1/3 of the whipped cream into the cooled pumpkin mixture. gently run the spatula through the center of the bowl, then around the sides of the bowl, repeating until fully incorporated. add the remaining cream, folding just until incorporated.
• pour mixture into prepared pastry shell and chill until set, 2 or 3 hours. garnish with additional whipped cream, if desired.

Flourless Peanut Butter Cookies

ingredients

• servings: 1
• 1 cup peanut butter
• 1 cup white sugar
• 1 egg

recipe

• preheat oven to 350 degrees f (180 degrees c).
• combine ingredients and drop by teaspoonfuls on cookie sheet. bake for 8 minutes. let cool. recipe doesn't make very many, so you could double recipe as you desire.

Janie's Amazing Smoothie

ingredients

• servings: 2
• 1 zucchini, cubed
• 5 ice cubes
• 1 cup orange juice
• 2 tablespoons granular sucrolose sweetener (such as splenda®)
• 3/4 teaspoon vanilla extract

recipe

preparation time: 5 mins ready time: 5 mins


• place the zucchini, ice cubes, orange juice, sweetener, and vanilla extract into a blender. cover, and blend until smooth, about 1 minute.