Pizza Margherita

Crust:
1 (16-oz.) package pizza dough (room temperature)
2 tsp. extra-virgin olive oil

Toppings:
1/4 cup tomato sauce, unsweetened
1 cup sliced low-fat mozzarella cheese
1 tomato, sliced
1/4 cup whole basil leaves

Preheat the oven to 500 degrees. On a nonstick pizza pan, stretch the dough to form the pizza crust, drizzle two teaspoons of extra-virgin olive oil on it, and spread the oil with a pastry brush to the edges. Spread tomato sauce evenly over the dough, leaving a quarter-inch border. Layer with mozzarella and tomatoes. Rip leaves of basil and sprinkle on top. Serves 6.
Bake pizza for 15 to 18 minutes, until the crust is golden brown and the cheese is bubbling.
Preparation Time: 10 minutes
Cooking Time: 15–18 minutes

Nutritional Information
Calories 270
Carbs 34 g Protein 11 g
Fat Total 11 g Fiber 0 g
Saturated Fat 3 g

Three Cheese Manicotti

Makes 8 manicotti

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1/4c chopped onion
1 minced garlic clove
1T oil
1 16 oz can tomatoes, cut up
1 8oz can tomato sauce
1t sugar
1t dried oregano, crushed
1/4t dried thyme,crushed
1 small bay leaf
1 beaten eggs
2c shredded mozarella
1 1/2c ricotta cheese(cottage ?)
1/2c grated parmesan cheese
1/4c snipped parsley
1/2t dried oregano crushed
8 manicotti shells
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Cook onion & garlic in hot oil till tender, add undrained tomatoes, tomato
sauce, sugar,1t oregano, thyme and bay leaf. Bring to boil, reduce heat &
simmer, uncovered 20-25 min, till thick. Remove from heat, discard bay leaf.
Meanwhile, cook manicotti, drain, rinse in cold water. Filling: in bowl, stir
eggs, half the mozarella, ricotta, parmesan, parsley, 1/2t oregano, & dash of
pepper. Spoon filling into manicotti. Pour half of sauce into 2 qt. rectang-
ular baking dish. Pour rest of sauce over shells. Sprinkle remaining cheese
on top. Chill up to 24 hrs. if desired. Bake, covered, 35-40 min @ 350 or
till heated through.

Vitamix Spaghetti

1 onion
1 small can tomato sauce
2 cans stewed tomatoes
 3 -4 cloves of garlic
½ - 1 tsp sugar and Salt

basil, oregano, dried parsley (abt 1 tbsp of each, maybe a little more parsley and a little less of the others)

Vita mix a whole onion on variable speed 2 (in little section one at a time)

Brown the meat and onion together on med. High heat (maybe add a little water if using turkey

blend it all, walk speed up to 5 or 6 for abt. 5 sec. And then add to meat when the meat is browned. Add bay leaves and simmer abt 20 min.

Italian Cream Cake

Italian Cream Cake

1 stick butter 1 tsp. vanilla
½ c. Crisco 1 (3 ½ oz.) can angel flake coconut
2 c. sugar 1 c. chopped pecans
5 egg yolks (6 eggs ) 5 (6) egg whites (beat stiff)
2 c. flour 1 tsp baking powder
1 c. milk (buttermilk) 1 tsp baking soda

Beat egg whites until stiff. Cream butter & Crisco. Add sugar & beat until fluffy. Also add egg yolks & beat well. Fold in flour & milk alternately. Stir in the vanilla, coconut and pecans. Gently fold in egg whites & pour batter into three greased & floured round cake pans. Bake at 350° for 25 minutes or until done. Frost when cool.

Frosting:

1 8 oz. cream cheese softened 1 lb box powdered sugar
¼ c. butter 1 c. chopped pecans
1 tsp vanilla

Beat cream cheese & butter til smooth. Add sifted sugar & vanilla. Beat until smooth. Spread on cake & sprinkle each layer with pecans.