Mediterranean Pizza

Ingredients:

Pre-made Pizza dough
1/2 cup pizza sauce
1/2 cup mozzarella cheese
1/2 cup cheddar cheese
1/2 eggplant, sliced and baked
1 red pepper, sliced and sauteed
1 jar artichoke hearts, chopped
5 basil leaves, chopped
2 tomatoes, sliced

Directions:

1. Roll out the pizza dough onto a baking pan.

2. Cover the dough with a thin layer of pizza sauce

3. Add tomatoes, eggplant, red peppers, artichoke hearts,

4. Cover with mozzarella and cheddar cheese.

5. Top with chopped basil and cook in a 425 degree oven for about 14 minutes.

Prosciutto and Basil Pizza

Ingredients:

Pizza dough
1/2 cup pizza sauce
1 cup mozzarella cheese
5 slices prosciutto, chopped
5 basil leaves, chopped
1/4 cup sun dried tomatoes, chopped

Directions:

1. Roll out the pizza dough onto a baking pan.

2. Cover the dough with a thin layer of pizza sauce

3. Add the prosciutto and sun dried tomatoes.

4. Cover with mozzarella cheese.

5. Top with chopped basil and cook in a 425 degree oven for about 14 minutes.

Creamed Spinach

Ingredients:

1 bag spinach, chopped
2 small onions, diced
1/4 cup cream
1/2 cup parmesan cheese
salt and pepper to taste
olive oil

Directions:

1. Saute the onions in a saucepan until soft. Season with salt and pepper.

2. Add the chopped spinach and cook for about 5-7 minutes.

3. Add the cream and parmesan cheese and cook for a few more minutes.

Ema's Quinoa Salad

Ingredients:

1 cup quinoa
1 bunch parsley, finely chopped
1/2 red onion, diced
1/2 cup dried cranberries, chopped
1/2 red pepper, chopped
1 small cucumber, chopped
1/2 cup feta cheese, crumbled
olive oil
lemon juice
salt and pepper to taste


Directions:

1. Cook the quinoa in a small pot. Set aside to cool.

2. Chop all of the ingredients separately.

3. Mix everything together and enjoy!

Mia's Birthday Cookie Cake

Ingredients:

1 cup (2 sticks) unsalted butter, softened
1/2 cup packed light brown sugar
1/2 cup granulated sugar
2 large eggs
2 cups plus 2 tbsp all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 1/2 tsp pure vanilla extract
1 1/2 cups bittersweet chocolate chips

Directions:

1. Preheat oven to 375°F. Line a 14-inch, round pizza pan with parchment paper. Grease the parchment paper with cooking spray; set aside.


2. In a large bowl, cream butter and sugars. Add eggs, one at a time, beating well after each addition.

3. In a medium bowl, whisk together flour, baking soda, and salt. Add to butter mixture, mixing until incorporated, then add vanilla extract and finish mixing. Fold in dark and white chocolate chips. Spread across the bottom of the prepared pan.

4. Bake until edges are golden and the cookie is set but the center is slightly soft, about 20-25 minutes. Cool on wire rack.

Cranberry Muffins

Ingredients:


2 cups whole wheat pastry flour
2 tsp baking soda
1 egg
1/3 cup honey
1/4 cup canola oil
3/4 cup skim or soy milk
Zest of 1 orange
2 tsp ground cinnamon
1/2 cup unsweetened apple sauce
2 cups fresh cranberries
1/2 cup chocolate chips


Directions:

1. Preheat oven to 350 degrees.

2. In a medium mixing bowl, whisk together your flour and baking soda.

3. In a large mixing bowl, blend everything else.

4. Combine the ingredients of both bowls, using a whisk.

5. Pour into your muffin tin. Fill up the cups only half way.

6. Bake for 20 minutes or until a toothpick poked in the middle of a muffin comes out clean.

Nannie's Noodle Kugel

The finished product!

Covering the kugel with the corn flake topping

Creating the corn flake topping

Ingredients:

1/2 lb egg noodles (about 4 cups, dry)
1 1/2 stick of butter or margarine
3 oz cream cheese
1/2 cup then 1/4 cup sugar
1 cup corn flakes, crushed
1 tsp cinnamon
3 eggs
1 cup milk
1 cup apricot juice

Directions:

1. Boil the noodles in salted water until done. Drain well.

2. Melt 3/4 stick of butter in a 13x9 pan that you will bake the noodles in. Mix the butter with the noodles and arrange in the bottom the pan.

3. To create the topping, in a separate bowl, mix together 3/4 stick of butter with 1/4 cup sugar, cinnamon and corn flakes. Mix until everything is incorporated.

4. Mix the cream cheese and 1/2 cup sugar in a bowl with a fork until it becomes creamy. Slowly add the milk and mix thoroughly. Then add the apricot juice.

5. Beat the eggs separately and then add them to the cream cheese mixture. Do not mix too much.

6. Pour the cream cheese mixture on top of the noodles. Smooth it all out. Cover everything with the corn flake topping.

7. Bake in a 350 degree oven for about 45 minutes to an hour. Let cool for 1/2 hour. Enjoy!