Homemade Pizza

For the Dough:

- 2 1/4 cups all purpose or bread flour

- 1/2 teaspoon salt

- 1/2 teaspoon yeast

mix together, then add

- 3/4 cups of lukewarm water

- 3 Tblsp. Olive Oil

Mix into a light dough.... if its too sticky, add some flour.

Let rise in a warm place until about double in size. Devide in 2-3 pieces, roll out on a floured surface, transform to the hot stone (heated while preheating oven to 425 degrees)

Add toppings as desired.

Bake until crust and cheese are slightly browned. Enjoy!

White Chocolate and Raspberry Cheesecake

For the Crust:

-1 pack (about 8oz) of honey graham teddy's

- 3/4 stick of butter

For the Filling:

- 16 oz cream cheese (I used half fat free, half reduced fat)

- 2 eggs

- 1/4 cup lemon juice

- 1/4 cup whipping cream

- 3/4 cup sugar

- 80 gramm white chocolate (melted)

- 4 - 5 tablespoon raspberry jelly

Put graham crackers in a freezer bag and roll over it with rolling pin until crackers are completely broken apart (or use mixer)

Put crackers in a bowl and add softened butter, mix well do a cumbly mixture. Push mixture into a springform, make sure its in there nice and firm.

Add 3-4 tablespoon jelly onto the crust and spread evenly.

Mix the ingredients for the filling together (melt chocolate in a bowl, sitting in a pot with lightly boiling water until melted). Beat the ingedients with your electric mixer until nice and smooth. Pour filling into crust, over the jelly.

Heat the remaining jelly in the microwave for a few seconds to make it liquid and pour a little bit on top of the cake. Use a fork to create a marble pattern with the jelly.

Preheat oven to 325 degrees and bake cake for 45 minutes

Yummmmmmmmmmmmm!!!

P.S I served it with a bit of whipped topping and raspberry sauce, made from raspberries cooked with sugar and a hint of marsala, pushed through a strainer. But the cake really didnt need it, it just looked nice

Raspberry Glazed Cornish Hen

For the Hens:

-2 cornished hen's

- 1/2 sticks of butter

- 3 Tablespoon Raspberry Jelly

- Fresh Cilantro

- Pepper, salt

- Fresh Ginger (size of about two thumbs)

- Fresh garlic, about 4 cloves

- Balsamic Vinegar

Wash hens and pat dry.

Mix butter with some salt and pepper, chopped parsley, the raspberry jelly and the vinegar

Carefully pull skin off the hen to form a pocket. Put some of the butter in each pocket and "massage" the chicken to spread it under the skin.

Take a bunch of fresh cilantro, add sliced ginger and stuff into the hen

Tie the hen's legs together and put into roasting pan.

Spice hen with some pepper, salt and garlic

Add to the pan the fresh garlic (open by hitting on it ones with a knife), a few slices of fresh ginger and some white cooking wine (about 1 cup)

For the Glaze:

-1/2 bag of frozen raspberries

- About 1/2 cup of Balsamic

- about 2 quarter sized pieces of ginger, chopped

- 2 Tablespoon Olive Oil

- about 1/4 cup of Raspberry liquor (optional)

Combine ingredients in a small pot and cook on medium-low until raspberries are tender. Push through a strainer, so the seeds are "filtered" out

Brush the chicken generously with glaze and reserve the rest to glaze during baking.

Preheat oven to 380 degrees and bake for 1 hour. over loosely with aluminium foil for the first 30 minutes.

I served with roasted zucchini and asparagus and oven potatoes.

Easy Beef-Bean Chili

- 1 large can crushed tomatoes

- 1 regular can diced tomatoes with green chili's

- 1 can dark red kidney beans

- 1 can black beans

- about 1lbs lean ground beef

- fresh cilantro

- hot sauce or hot peppers (optional)

- 1-2 packs chili powder mix

- salt, pepper

- a cup or 1 can corn

- about 2 cups of diced peppers

Put all the ingredients together in a crockpot. Add 1 seasoning packet at first and add the second one if needed later. Add salt and pepper to taste.

Cook on low for about 8 hours.

Creamy Mushroom Chicken on Rice

- 2-3 chicken breasts, cut into bit sized pieces

- 1 pack of sliced mushrooms (I used champignons)

- 1 cup of corn or broccoli (optinal)

- 200ml cream

-100ml milk

- 2 cups white cooking wine or cooking Sherry

- Spices of choice (I use salt, pepper, garlic powder, minced onion, parsley)

- If available 1 pack of sauce mix, anything meant for white sauces, if not use cornstarch and more spices

Fry chicken on medium-high until just done and slightly browned, add mushrooms shortly before chicken is done. Add corn or broccoli if you are using it.

Pour in the wine or Sherry, letting it boil for a minute, then reducing heat to medium. Add cream (and if you have then sauce mix), milk and spices (to taste)

If you dont use sauce mix then mix a tablespoon of cornstarch with 2 tablespoon water and add that to the sauce to thicken. Let cook for a few minutes.

Serve over white rice.

Easy Lasagna

- 1 pack (about 1lbs) of lean ground beef

- 1 box of no boil lasagna plates

- 1 large can of tomatoe sauce or your favorite pasta sauce from a glass

- veggies of choice, I like to use a can of red beans and some fresh mushroom, or peas and corn, maybe some olives, fresh onions if desired

- 3/4 of a 16 oz container Ricotta (or sour cream) .. I use the fat free or low fat versions

- spices of choice, I use lots of basil, oregano, garlic powder or minced garlic, minced dried onions (if not fresh), pepper, salt, parmesan cheese

- Some grated cheese, as much as you like

Fry beef, breaking it up into small crumbs, adding fresh onions if you use them. Add spices (including some parmesan cheese) and Ricotta. Then add veggies. Cook on medium heat for about 5 min.

Spray coat your oven safe pan and spread tomatoe sauce on the bottom. Top with lasagna plates.

Add meat-veggy mix, them more tomatoe sauce and lasagna plates.

Repeat ones more, topping the last layer of lasagna plates with tomatoe sauce and grated cheese.

Preheat oven to the temp that the lasagna pack tells you and bake (loosely covered with aluminium foil) for 50 minutes, removing the foil after 40 minutes.