Baked Pita Chips

2 or more packages of Pita Bread (try to get the ones without the pocket)

EVOO (extra virgin olive oil)

Sea Salt

Dried herbs like Basil, parsley, garlic (optional)


Preheat oven to 400 degrees F.
Cut pita/flat bread into chip size triangle pieces, like a pizza.
Pour some EVOO onto a foil lined baking sheet.
Put cut pita pieces onto baking sheet; spread and stir around in EVOO until both sides are evenly coated.
Place each pita triangle flat onto baking sheet, trying not to stack pieces.
Sprinkle desired amount of Sea Salt, herbs & garlic (dried) on top of pita.
Bake @ 400 deg F for about 10 min, or until golden brown. If you like a crispier chip, go a bit longer. If you desire a softer chip, bake for a bit less time.

Goes great with hummus of every flavor, homemade dips, and/or Tayana's Gorgonzola (or blue cheese) Dip recipe. We also like to serve these pitas (& dip) with fresh veggies & greek pitted green olives w/ garlic (I got mine at olive cart near deli at Safeway). I found the Kontos Nan flat bread and other types of Pita Bread in bakery area near hamburger buns in Safeway.

Pizza Rolls

Frozen dinner rolls
Pizza toppings (pepperoni, peppers, onions, etc)
Pizza Sauce
Cheese
Garlic Bread Sprinkle
Parmesan Cheese
Butter

Thaw dinner rolls and cut in half. Roll into squares. Put a dab of pizza sauce, toppings and cheese on the roll and fold up into a roll. Melt butter and spread on top. Sprinkle with garlic and Parmesan cheese. Bake at 350 until browned on top.

Fruit Salsa and Cinnamon Chips

Ingredients

• 2 kiwis, peeled and diced
• 2 Golden Delicious apples - peeled, cored and diced
• 8 ounces raspberries
• 1 pound strawberries
• 2 tablespoons white sugar
• 1 tablespoon brown sugar
• 3 tablespoons fruit preserves, any flavor
•  
• 10 (10 inch) flour tortillas
• butter flavored cooking spray
• 2 tablespoons cinnamon sugar

Directions

1. In a large bowl, thoroughly mix kiwis, Golden Delicious apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator at least 15 minutes.
2. Preheat oven to 350 degrees F (175 degrees C).
3. Coat one side of each flour tortilla with butter flavored cooking spray. Cut into wedges and arrange in a single layer on a large baking sheet. Sprinkle wedges with desired amount of cinnamon sugar. Spray again with cooking spray.
4. Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit mixture.

**I only used half the sugar called for, and I think it would have been fine with less.  

Sweet N' Salty Peanut Butter Swirl Brownies

I don't remember the measurements exactly of the peanut butter, butter, salt and powdered sugar I used. I just winged it, so please do the same!

• 1 box of plain brownie mix (Betty Crocker)
• Peanut Butter
• butter
• powdered sugar
• salt
• ingredients listed on the box (ie: eggs, oil, water)
• Semi-sweet chocolate chips
• White chocolate chips
• 2 tsp vanilla extract
• 1 tsp almond extract
  

Add and mix all the ingredients & brownie mix listed on the box. Add 1/2 to 1 cup chocolate chips, 1/2 to 1 cup white choc chips, vanilla and almond extract. Stir well.

In another microwave bowl, add about 1 to 1 1/2 cup peanut butter and 2 TBS butter. Heat in microwave until butter melted and then stir PB. Add powdered sugar and about 1 tsp salt. Stir into PB until smooth. Heat again in microwave if necessary. Taste the PB to see if it is a good sweet n salty flavor (to your liking). Add more powdered sugar and salt if needed.

Next, pour brownie batter into a greased or buttered 9 x 13 baking pan (i used a stone wear dish). Make it even. Then, pour PB mixture into rows of circles on top of brownie batter. Take a butter knife and swirl the PB into the brownie batter, going length wise from one end of pan to the other, side to side, up and down. Next, go width-wise, while making sure to swirl but not totally mix the PB mixture into the brownie.

If you would like to wait to bake: cover with foil, making it freezer-burn safe, and put into freezer for up to about 2 weeks (estimated). Then when ready, take out and bake.

Bake according to box instructions. Serve, maybe with some ice cream, and enjoy!

Peanut-Butter Mini Pancakes w/ Jelly Syrup

I used the following basic recipe for pancakes. You may use white or wheat flour. I used white.

• 3 Eggs
• 1/2 cup sugar
• 1/2 cup oil or apple sauce (I used apple sauce)
• 1 1/2 cup milk or water (I used water)
• 1 tsp vanilla extract
• 1/2 tsp almond extract (optional)
• 1 cup peanut butter (or as little or more as you like according to your taste)

Beat above ingredients together. Then sift & add the following:

• 2 cups Flour
• 1/2 cup powdered milk (I didn't use this...don't have it)
• 1/2 tsp salt
• 3 tsp baking powder
• a splash of lemon juice
  

Bake on greased griddle.

Jelly Syrup:
Take whatever jam or jelly you like, put a good amount in a microwave cup or bowl ( I used a measuring liquid cup). Then add a splash of water. Heat in microwave until warm, stirring the mixture until most of lumps are gone. Serve on top of pancakes with butter if desired. Enjoy!