1. On each crust, layer tomato, 2 slices of bacon (crumbled) and cheese on crust of choice.

2. Bake in a 375 degree oven until dough is done and cheese is melted **if using traditional pizza dough, you should blind bake it at 400 for 7-10 minutes before topping.

3. Remove from oven, spread 2 tsp of mayo on each pizza, top with shredded lettuce, pushing it down into the mayo so it sticks.

1. Preheat oven to 425 – while oven is preheating, add butter to a 10 inch nonstick skillet or oven safe baking dish (8×8, 9×9 or round dish) and let melt in preheating oven

2. Mix remaining ingredients.

3. Pour batter over melted butter

4. Bake for 22-25 minutes at 425.

5. Top as desired – with fruit, powdered sugar, syrup – add points accordingly.

1. Preheat the oven to 375. Spray a regular size muffin tin with non stick spray and set aside

2. Stir together the flour, baking soda and lemon zest in a medium bowl. Set aside

3. Combine the melted butter, applesauce, sugar and eggs in a large bowl. Stir in the Greek yogurt. Stir in all but 1 Tbsp of the flour mixture. Mix until just combined and moistened – do not overmix

4. Place the blueberries in the bowl with the remaining 1 tablespoon of flour and toss to coat.

5. Fold the flour dusted blueberries into the batter.

6. Spoon the batter into the prepared muffin tins almost to the brim.

7. Bake until the muffins are golden brown and a toothpick inserted in the center comes out clean, 20 to 25 minutes. Cool the muffins in the tin for 5 minutes, then take them out (may need to run a thin knife around the edge) and let them cool on a rack, eat them warm!

Dough

1. In a large bowl, mix flour, yeast, and confectioners sugar

2. Add Greek yogurt and stir

3. Add egg and stir

4. Add water, a bit at a time until dough comes together. I use about 1/4 cup.

5. Turn dough out onto a floured surface and knead for about 2 minutes

6. Place the dough back in the bowl and cover with a towel and let rise in a warm spot for 30-45 minutes.

7. Take a large piece of parchment paper and spray with non stick spray. Turn dough out onto parchment paper and roll out into a 12X9 rectangle, making sure dough is even thickness throughout. Time to place the filling

Filling/Rolling/Cutting

1. Preheat oven to 350

2. Optional: spray dough with spray butter

3. Sprinkle 1/3 cup brown sugar over the dough, all the way to the edges.

4. Sprinkle 1 Tbsp cinnamon over the brown sugar

5. Starting from the long end, roll dough tightly, jelly roll style. Pinch edge to seal.

6. Cut dough into 12 equal portions.

7. Place dough, cut side down into a 11×7 or 13×9 pan that has been sprayed with nonstick spray

8. Bake at 350 for about 22 minutes. Until very light brown.

9. Let sit 10 minutes while you prepare the icing.

Icing

1. In a small bowl, mix confectioners sugar.

2. Add cream cheese, yogurt and vanilla.

3. Mix well. Be patient and keep mixing. It will make a perfect icing consistency. Do not add milk or water.

4. After rolls have rested for 10 minutes, ice and enjoy!

1. Cook potatoes in boiling water until tender, but not mushy. Remove and let cool until you can handle them.

2. While potatoes are cooling, make dressing by frying bacon in a skillet. Fry it crispy. Remove to paper towels, reserving bacon grease.

3. To bacon grease, add salt, pepper, sugar, vinegar and water. Bring to a boil. Reduce heat and simmer 2 minutes.

4. Peel and slice potatoes. Place 1/3 of them in a large bowl, salt and pepper them and add 1/3 of the celery, 1/3 of the onion and 1/3 of the dressing, and 2 strips of bacon crumbled. Repeat 2x. Once done, stir well, but gently, you don't want to break up the potatoes.

5. Serve warm or at room temperature. Reheat leftovers before serving.

Chicken

1. Start by preparing Caesar dressing

2. Preheat oven to 375

3. Spray a 9×13 dish with non stick spray. Lay chicken in dish.

4. Sprinkle chicken with half of the parmesan cheese and pepper, Do not salt the chicken

5. Mix together dressing, sour cream and parmesan cheese in a bowl.

6. Pour the dressing/sour cream mixture over chicken and sprinkle on remaining parmesan cheese.

7. Bake at 375 for 30 minutes or until a meat thermometer reaches 165

8. Next, place chicken under the broiler for about 2-3 minutes, until the chicken turns golden brown. This can happen FAST – keep a close eye on it.

9. Remove from broiler and cover loosely with foil and let sit and rest for 5-10 minutes before serving. Garnish with chopped fresh parsley if desired.

Dressing

1. Combine all ingredients in a food processor or blender.

2. Blend for about 10 seconds or until smooth. Taste and adjust seasonings – salt, pepper, anchovy paste (this has points, be careful how much you use)

3. Store in refrigerator, chill for 30 minutes before using.

1. Mix all ingredients well and store in an airtight container.  This recipe makes the equivalent of 9-10 cans of cream soup.  Each serving or “can” is 6 points.

2. To make the soup, place 1/2 cup of mix in a small saucepan. Slowly add and whisk in 1 1/4 cup of water. Cook over medium heat until thick and bubbly. It only takes a few minutes.

3. You can alter the taste to cream of mushroom, celery or potato by adding the appropriate dried vegetables.  You can also chop fresh veggies very fine and saute and add to mix.

1. In a skillet, cook ground beef. Drain. Season with salt and pepper to taste

2. Add to skillet the stewed tomatoes and the tomato sauce. Stir well.

3. Bring to a boil then reduce heat to a low simmer. Let cook for 15 minutes, stirring occasionally.

4. While meat is cooking, cook noodles according to package directions

5. To serve, place 1 cup noodles on plate and top with 1/4 of the meat mixture.

1. Preheat oven to 350

2. Place the tenderloin in a cast iron skillet, oven proof dish or dutch oven. Season with salt and pepper. Using a pastry brush, cover the tenderloin with Dijon mustard

3. In a small bowl, combine olive oil, chopped garlic, Italian seasoning and sea salt. Using a pastry brush, cover the tenderloin with the herb mixture on top and sides.

4. Roast at 350 for about 30-40 minutes or until a thermometer reads between 145-160, depending on how you like your pork done. Remove from oven and let rest for 5 minutes. Slice and serve.

1. In a large mixing bowl, mix the yeast, honey and water. Set aside and let proof for 5 minutes

2. In a medium mixing bowl, mix the flour, salt and baking powder

3. Add the milk and one cup of the flour mixture to the yeast mixture

4. Blend well.

5. Add the remaining flour to the yeast mixture and beat well (by hand if possible)

6. You should have a soft, goopy dough.

7. Spoon the dough into 2 9×6 loaf pans or 3 4.5x8x5 loaf pans that have been sprayed with non stick spray and dusted with corn meal.

8. Set aside in a warm place until the batter has doubled or is at or just above the top of the pans – about 30-45 minutes.

9. Preheat the oven to 425

10. Dust the tops of the loaves with cornmeal and bake for 15 minutes or so. The loaf will sound hollow when tapped. If you want a crispier, more golden crust, bake for 18-20 minutes.

11. Cool and slice – try to be patient and let it cool! To serve, toast and serve with butter and jam