Symphony pie

Had this for Dessert at my friends house.  O my...

Ingredients:

1 6.8 oz Symphony Bar with toffee and almonds, melted
1 8 oz tub Cool Whip
1 Oreo Crust

Directions:
1. Melt Chocolate bar in micro for 30 sec at a time, stirring after each 30 seconds.
2. Fold melted chocolate into Cool Whip.
3. Pour into Oreo Crust.
4. Chill and enjoy.

Very simple pie that is oh so yummy!  Not diet friendly in any way shape or form but so easy and so delicious!  Thank you Sharon for sharing this recipe with me!!  I will have to delve into variations now but this is how it all started!

Biscuits

I used my Bisquick type mix for this recipe and the family loved them!  I used Rice milk instead of regular milk so it would be "Vanessa friendly" which is a common saying around here.

Ingredients:
2 1/4 Bisquick type  mix
2/3 c. Rice Milk (or any kind of milk)

Directions:
1. Mix all ingredients.
2. Knead on Mix floured surface 10 times.
3. Roll to 1/2 inch thick and cut with a glass or biscuit cutter.
4. Bake on Pizza pan almost touching at 450° for 10-12 min.

Bisquick type mix

This is a very basic type of mix that can be used in anything calling for Bisquick.  I am able to control ingredients in this one and it makes great biscuits!!

Ingredients:
2 c. White Flour
2 c. Whole Wheat Flour
2 Tbsp. Baking Powder
1 tsp. Salt
1 c. Butter Flavored Crisco ( you could use plain Crisco)

Directions:
In Kitchen aid with Whisk attachment mix all ingredients until a fine crumble.


I store mine in a jar cuz I love jars.  Keeps in my Fridge or my freezer for months and months.  Probably years if I could keep it that long.  I haven't tried doubling it yet but I am pretty sure it would be fine.  This makes a great biscuit!  You could use plain crisco and add butter flavoring to it or even omit the butter flavoring but I like the butter flavor.

Chewy Granola

Ingredients:
1 1/4 c. Bisquick type mix
1/2 c. Chocolate Chips
1 1/2 c. rolled oats
1 c. brown sugar, packed
1/2 c. DF margarine, softened (i like Earth Balance)
1 Egg

Directions:
1. Mix all ingredients together.
2. Press into a 13 x 9 baking pan.
3. Bake at 350 ° for 20-25 min.

You can add all kinds of seeds, raisins, dried fruits etc to this to make it even more healthy.  This is the base of a good granola bar.  I haven't figured out how to do a low fat one yet, or how to use honey or Agave Nectar instead but that is a work in progress...At this point in time I am happy to have it Dairy Free and HFCS free. 

Shoyu Chicken

Ingredients:
1 c. Soy Sauce
1 c. Brown Sugar
1c. Water
1 Tbsp. Granulated Garlic
1 Onion, diced
1 tsp. ground ginger
1 tsp. black pepper
1 Tbsp. dried Oregano
1 tsp. ground paprika
3 Chicken breasts, fileted in half

Directions:
1. Mix all ingredients except the chicken.
2. Add chicken coating evenly.
3. Marinate at least an hour.  Better if overnight.
4. Grill chicken on bbq.  Cook remaining sauce on stove or toss.  Do not use raw.

Apparently this is generally made with thighs.  I get breasts at a great value from Zaycon foods so usually have more of those on hand.  This is not my photo...had to borrow it until i get my own...hope thats ok...lol

Calzone Filling

Ingredients:
1/2 c. ricotta cheese
1 c. mozzarella cheese,  shredded
1/2 c.  cheddar cheese, shredded
1/4 c. Parmesan cheese, shredded
1/4 tsp. granulated garlic
1 Tbsp. parsley flakes
1 egg

Directions:
Add all ingredients and mix.  Fill your calzone crust with this mix plus pepperoni or canadian and bacon and pineapple or whatever you like to fill your calzone with.

We did ours with mushrooms, green peppers, pepperoni and olives. 

Serve with a reduced marinara.  I cheated and used a Kirkland brand marinara.

Calzone Crust

Ingredients:
2 1/2 tsp. active dry yeast
1 c. warm water
1 Tbsp. olive oil
1 tsp. sugar
1 tsp. salt
2 1/2 c. flour
1 tsp. olive oil

Directions:
1. Dissolve yeast in water with sugar until foamy.  Takes about 5 min.
2. Add oil and salt and 1 c. of the flour mixing until smooth.
3. With your dough hook add rest of flour and kneed until elastic.  Took me about 5 min on my kitchen aid.
4. In a separate bowl with the last tsp of oil, lay the dough in the oil, flip it and cover and let sit for about 40 min.  It should be almost doubled.
5. Punch dough down lightly.  Twist in half, then twist in thirds so you end with 6 equal balls of dough.  Roll out into thin circles.
7. Fill with desired fillings.  Fold in half and roll and pinch the ends together forming a ridged half moon.
8. Brush with scrambled egg.  Bake at 375° for 30 min.