Another Pizza...

1 batch your preferred pizza dough (I would use a thick crust)
1/2 tube gimmee lean sausage style
2 c mushrooms, sliced
6 cloves garlic, minced
8 oz. grated mozzarella cheese
sliced red onion
chopped basil

Prepare your pizza dough. As it is on it's second rise (or ~20 away from being ready to bake), saute the gimmee lean until it begins to brown (I threw in some crushed red pepper for heat). Add the mushrooms and cook until they are starting to soften. When your dough is shaped and ready to go, coat it with a thin layer of olive oil, then spread as much minced garlic on top as you want. Then sprinkle the cheese, mushroom mixture, basil, and onion slices. Finish with grated parmesan. Bake according to your dough recipie, or until the crust is crispy and the cheese melted!

Pasta with Kale, Olives, Walnuts, Garlic

This is courtesy of Mindy, and the internet.

1 bunch Kale
1/2 c chopped olives
1/2 c chopped walnuts
5 cloves garlic, chopped
1 tbsp butter
splash balsamic vinegar
parmesan cheese (grated)

Put the pasta water on to boil. Blanch or steam the kale (steaming took about 2-3 mins.), and saute the garlic, olives and walnuts in butter for 2-3 minutes. Add the kale, pasta, vinegar and salt and pepper to taste. Continue cooking for 2 minutes. Serve with parmesan.

Peanut Butter Chocolate Chip Oatmeal Cookies

(from Epicurious.com)

1 1/2 cups unbleached all purpose flour
1/3 cup old-fashioned oats
1 teaspoon baking soda
1/4 teaspoon salt
1 cup old-fashioned chunky peanut butter (about 9 ounces)
1 cup (packed) golden brown sugar
1/2 cup (1 stick) unsalted butter, room temperature
1/4 cup honey
1 large egg
1 teaspoon vanilla extract
milk chocolate chips (how ever many you prefer)

preheat oven to 350.
Beat peanut butter, sugar, butter and honey until creamy. Add vanilla and egg, and beat until well blended. Add dry ingredients in two batches. Stir in Chocolate chips. Refridgorate (I forgot this step and all was well).

Roll dough into ~1 tbsp. balls and place on cookie sheet. Bake until puffed and slightly brown, but still soft (between 6-10 minutes). Cool on sheet for ~5 min. then transfer to a wire rack.