Bacon Pizza

Crust:
1 1/2 c warm water
2 tbs olive oil
2 tsp salt
4 1/4 c flour
2 tsp sugar
2 tsp yeast

Place in bread machine and start "dough" cycle.

Toppings:
alfredo sauce
mozarella cheese
bacon, cooked
tomatoes, thinly sliced
green peppers, thinly sliced

Spread out dough over cornmeal on cookie sheet and add toppings. Bake at 400 degrees until done.

Orange Chicken Kabobs

2-3 chicken breasts, cubed
fresh pineapple
green and red bell peppers

Rub for chicken:
zest from 1 orange
some ground ginger, cloves, and cinnamon

Combine ingredients and toss with raw chicken cubes. Refrigerate for a few hours.

Sauce:
1/2 c orange juice concentrate, thawed
2 tbs honey
1 tbs soy sauce
some ground ginger, cloves, and cinnamon

Combine sauce ingredients and brush over kabobs in the last minute of grilling time. Garnish with fresh oranges

Gnocchi

3 lb potatoes
water
2 c flour
1 egg
pinch salt
1/2 c oil

Peel, boil, and mash potatoes. Let them cool on a cutting board. When cool, sprinkle flour on potatoes and make a well in the middle. Place egg and salt in well and use fork to stir together potatoes, flour, and egg. Knead dough into ball until doughy. Roll dough into 3/4 inch dowels and cut into 1 inch pieces. Flick pieces off a fork and drop into boiling water. When they float, remove gnocchi into ice bath, let them cool, then drain. Toss with oil and store covered in fridge up to 48 hours.

Apple Crisp

Topping:

1 c butter, cold
1 c brown sugar
1 c flour
1 c oatmeal
1/4 tsp baking powder

Stir until crumbly, set aside.

Filling:

6-8 fresh apples, peeled and sliced
1/2 c sugar
1/4 tsp salt
1 tsp cinnamon

Put apples in a 9x13 pan and sprinkle sugar, salt, and cinnamon on top. Crumble topping over apples and bake at 350 for 30-45 min.

(from Lion House Classics cookbook)