Deliciousness!

Here are a couple of really yummy recipes from this week!

I've been doing all sorts of things with our fresh-picked orchard peaches. Smoothies, cobblers, etc. Lots of good stuff but nothing new or noteworthy. Then today I was searching for a new recipe and wanted to make something cake-like. All Recipes yielded this:

Georgia Peach Pound Cake

Oh, yum! I've never made a pound cake before. I know they're really fattening but I wanted to make this, so I did. Boy was it delicious! Here's the recipe:

Ingredients

• 1 cup butter or margarine, softened
• 2 cups white sugar
• 4 eggs
• 1 teaspoon vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 2 cups fresh peaches, pitted and chopped

Directions

1. Preheat oven to 325 degrees F (165 degrees C). Butter a 10 inch tube pan and coat with white sugar.
2. In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla. Reserve 1/4 cup of flour for later, and sift together the remaining flour, baking powder and salt. Gradually stir into the creamed mixture. Use the reserved flour to coat the chopped peaches, then fold the floured peaches into the batter. Spread evenly into the prepared pan.
3. Bake for 60 to 70 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean. Allow cake to cool in the pan for 10 minutes, before inverting onto a wire rack to cool completely. 

I have no idea what a tube pan is; I used a bundt pan and it came out looking very nice:

Never fear, delicious recipe #2 is a lot healthier and less fattening!

You want a whole pizza to yourself that clocks in at just 200 calories? No, not per slice but the WHOLE pizza!  I thank my lucky stars that I just happened to catch Hungry Girl's cooking show on the Food Network recently. This pizza looked so good, I had to give it a try.

 Crispy White Pizza 

1 large low-fat, high-fiber, burrito-size tortilla with about 100 calories (like this kind by La Tortilla Factory)

1/3 cup fat-free ricotta cheese
1 tbsp. shredded part-skim mozzarella cheese
1/4 cup thinly sliced onion

1/4 tsp. garlic powder

1/8 tsp. salt, or more to taste
Dash black pepper

4 thin slices plum tomato
4 fresh basil leaves

Preheat oven to 375 degrees.



Put tortilla on a baking sheet sprayed lightly with nonstick spray. Bake in the oven until slightly crispy, 3 - 5 minutes per side. Leave oven on.

In a small bowl, mix ricotta cheese with mozzarella cheese. Set aside.

Bring a skillet sprayed with nonstick spray to medium heat on the stove. Add onion and, stirring occasionally, cook until softened and slightly browned, about 5 minutes. Immediately stir onion into cheese mixture. Add garlic powder, salt, and pepper, and mix well.

Spread cheese-onion mixture evenly on top of the tortilla. Top with tomato slices and basil leaves. If you like, sprinkle with a dash of salt.

Return pizza to the oven and bake until hot, about 5 minutes. Slice and enjoy. Pizza for one!

MAKES 1 SERVING

I had picked up some fresh tomatoes and basil at the farmers market, and that really made this dish. That fresh basil just gets me every time...it is to die for. This pizza is a Godsend, I tell you. I couldn't even eat the whole thing and Connor did his best to help me. So, so good! Plus, we tend to buy tortillas and make burritos one night and then have a few tortillas leftover. This was such a great use for tortillas after you get bored from eating burritos or quesadillas.

I took the liberty of using a lot more tomato and basil on my pizza, which probably adds a few more calories but who cares? It's good for you. ;) Also, here is a nifty tip that Hungry Girl shared on her show but isn't in the recipe: for portion-controlled mozzarella cheese, just take a stick of string cheese and shred it in your Magic Bullet. This is a great tip for me since I always have string cheese in the house for snacks. Give this pizza a try and enjoy!