Naan

Naan
1 t yeast
3/4 c lukewarm water
1 1/4 t sugar, separated
1 t salt
1/4 t baking soda
2 c flour
2 T olive oil
2 1/2 T Greek yogurt

1. Combine yeast, water, and 1/4 teaspoon sugar in a glass bowl; let sit for about 10 minutes, until frothy.
2. In a separate bowl (I like to use my Kitchenaid with the hook attachment), mix the remaining teaspoon of sugar with the salt, baking soda, and flour; stir in oil, yogurt, and yeast mixture to form dough.
3. Cover the dough in a warm place for 3-4 hours, until doubled in size.
4. Knead the dough and then separate into 6- 8" circles.
5. Place pizza stone in the oven; preheat oven to 500* and then switch it to broil.
6. Wet your hands slightly before handling the dough and placing it on the pizza stone.
7. Bake for 2-3 minutes, flipping halfway through, until puffed up and golden. You should be able to fit 2-3 of the naan on the stone at a time. Wait a few minutes between batches to allow the stone to heat back up again.

Basic Hummus

Basic Hummus
1- 15 oz can garbanzo beans, drained
2 cloves garlic
2 T olive oil
salt and pepper to taste

1. Place beans in a medium saucepan, add enough water to cover, and cook over medium-high heat until the beans start to float.
2. Meanwhile, in a small pan, sauté garlic in a bit of olive oil.
3. Combine beans, garlic, and olive oil in a food processor and process until smooth and creamy. Salt and pepper to taste, and serve warm.

Baked Sweet Potato Bites

Baked Sweet Potato Bites
3 medium sweet potatoes
olive oil
1 T salt
1 t fresh black pepper
1 t garlic powder
1 t paprika

1. Preheat oven to 500* and line two cookie sheets with parchment paper.
2. Cut each sweet potato into small, bite-sized pieces; lay half of the potatoes on each cookie sheet.
3. Drizzle with olive oil, sprinkle on seasonings, and toss together.
4. Bake for 20 minutes, rotating about three times during baking.

Buttermilk Cookies

Buttermilk Cookies
1/2 c butter, softened
1 c sugar
1 egg
1 t vanilla
2 1/2 c flour
1/2 t baking soda
1/2 t salt
1/2 c buttermilk
Frosting:
3 T butter, softened
3 1/2 c powdered sugar
1/4 c milk
1 t vanilla

1. Preheat oven to 375* and grease a cookie sheet.
2. In a large bowl, combine butter and sugar; beat in egg and vanilla.
3. In a small bowl, sift together flour, baking soda, and salt; alternate adding dry mixture and buttermilk into wet mixture.
4. Drop dough on to cookie sheet and bake for 10-12 minutes.
5. To make the frosting, whip together butter, sugar, milk, and vanilla.

Slow Cooker Sausage Tortellini Soup

Slow Cooker Sausage Tortellini Soup
1 lb ground sausage, cooked
1- 8 oz block cream cheese, cubed
1- 28 oz can Italian diced tomatoes, drained
4 c chicken broth
about 2-3 cups fresh spinach
1- 19 oz bag frozen cheese tortellini

1. Throw everything except the tortellini in the slow cooker and cook on low for 4-5 hours. Add tortellini for the last half hour. Stir it all once or twice while it cooks.

Frank's Red Hot Buffalo Dip

Frank's Red Hot Buffalo Dip
2- 8 oz pkgs cream cheese, softened
1 c blue cheese dressing
1 c Frank's Buffalo Sauce
1 c cheddar cheese
2- 12.5 oz cans chicken breast, drained

1.Preheat oven to 350*.
2. Whip cream cheese in a medium bowl; stir in dressing, Frank's sauce, and cheese.
3. Add chicken and transfer to a 9x13 pan.
4. Bake 30 minutes, or until heated through.

Whipped Cream

Whipped Cream
heavy whipping cream
sugar

1. Place [metal] mixing bowl and beaters in the freezer for at least 10 minutes.
2. For every 1/2 cup of whipping cream you put in the bowl, add 1 tablespoon of sugar.
3. Whip on high until fluffy, soft peaks form. Voila!