Pizza sauce

Ingredients:

1clove garlic, crushed
1 tablespoon olive oil
1 tablespoon salt
1 can (6 ounces) tomato paste
1 can (8 ounces) tomato sauce
1/2 teaspoon sugar
1/8 teaspoon pepper
1/2 teaspoon oregano

Pizza sauce
Directions:
1. Saute garlic in olive oil.
2. Add remaining ingredients and simmer for 10 minutes











Pizza dough
Ingredients:
1 package yeast
1cup warm water
1 tablespoon sugar
2 tablespoons olive oil
2 1/2 cups all-purpose flour
pinch of salt

Pizza Dough
Directions:
1. Add yeast to the water and stir until
dissolved.
2. Add sugar, oil, flour and salt. Set
dough in a warm place for 15 minutes
to rise.
3. Pat dough out on a well-greased
pizza pan or cookie sheet.
4. Spread on sauce. Sprinkle on cheese
and other toppings. Bake at 400 de-
grees for 15 to 20 minutes.
5. Enjoy!

Homemade ice cream in 5 minutes!

What you'll need:

• 1 tablespoon sugar
• 1/2 cup milk or half & half
• 1/4 teaspoon vanilla 
• 6 tablespoons rock salt
• 1 pint-size plastic food storage bag (ex: Ziploc) 
• 1 gallon-size plastic food storage bag
• Ice cubes

How to make it:

1. Fill the large bag half full of ice, and add the rock salt. Seal the bag.
2. Put milk, vanilla, and sugar into the small bag, and seal it.
3. Place the small bag inside the large one, and seal it again carefully.
4. Shake until the mixture is ice cream, which takes about 5 minutes.
5. Wipe off the top of the small bag, then open it carefully. Enjoy!

Tips:
A 1/2 cup milk will make about 1 scoop of ice cream, so double the recipe if you want more, but don't increase the proportions more that that -- a large amount might be too big for kids to pick-up because the ice itself is heavy.

Raspberry Coffee cake

Ingredients:

• 1 cup all-purpose flour
• 1/3 cup sugar
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 egg
• 1/2 cup reduced-fat raspberry or raspberry cheesecake flavored yogurt
• 2 tablespoons butter 
• 1 teaspoon vanilla extract
• 3 tablespoons brown sugar
• 1 cup fresh or frozen unsweetened raspberries*
• 1 tablespoon sliced almonds
• 
  
• GLAZE:
• 1/4 cup confectioners' sugar
• 1 teaspoon fat free milk
• 1/4 teaspoon vanilla extract

Directions:

1. In a bowl, combine the flour, sugar, baking powder, baking soda and salt. Combine the egg, yogurt, butter and vanilla; add to dry ingredients just until moistened. Spoon two-thirds of the batter into an 8-in. round baking pan coated with nonstick cooking spray. Combine the brown sugar and raspberries; sprinkle over batter. Spoon remaining batter over the top. Sprinkle with almonds.
2. Bake at 350 degrees F for 35-40 minutes or until cake springs back when lightly touched and is golden brown. Cool for 10 minutes before removing from pan to a wire rack. In a small bowl, combine the glaze ingredients. Drizzle over coffee cake. Serve warm or at room temperature.

Extras

• 
  
  *If using frozen raspberries, do not thaw before adding to batter.
• 
  
  Nutritional Analysis: One piece equals 178 calories, 4 g fat (2 g saturated fat), 35 mg cholesterol, 178 mg sodium, 32 g carbohydrate, 2 g fiber, 4 g protein. Diabetic Exchanges: 1 starch, 1 fruit, 1 fat.

Hey! My name is Ashlyn and I love cooking. These are recipes that I love. They also have great tips! Hope you love it!