Capocollo Bread

Bread is a staple in any Italian home. But Capocollo Bread is... a real Special Treat!
If you like you can substitute Capocollo with Prosciutto, Parmacotto (Cooked Ham), Sausage, Sopressata, Mortadella or any other meat that you prefer!
Ingredients

DOUGH:
1 Lb Flour
3 Tbs Olive oil
1 Tbs Salt
1 Tsp Sugar
1 Tbs Dry yeast
1 Egg yolk
Milk, as much as needed
FILLING:
1 1/2 Lb Capocollo, diced
1/2 Lb Provolone, sliced
1/2 Lb Mozzarella, sliced
Directions/Steps
Melt the yeast in 1 Oz milk.
Mix all the ingredients for the dough by adding as much milk as needed to make the dough elastic and soft.
Flatten the dough in a thin layer and elongated.  The dough should be about 8 inches high and stretched sideways as much as possible.
Spread the ingredients of the filling over the entire surface of the dough.
Roll the dough longways to form one loaf.
With a sharp knife, cut the loaf every 2 inches and put each piece in a baking pan with the cut side facing up.
Let all the cut bread pieces rise for about 1 1/2 hours by putting it in a warm part of the house.
Brush the bread surfaces with milk and bake at 425F for about 30 mins.
- See more at: http://www.cookingwithnonna.com/italian-cuisine/lucys-capocollo-bread.html#sthash.EKtDFmkk.dpuf

Baked Oatmeal To Go

Baked Oatmeal To Go-- Instead of granola bars! Cheaper and you know exactly what goes in them! smile emoticon I have to make these!

Ingredients
2 eggs
1 teaspoon vanilla extract
2 cups applesauce, unsweetened
1 banana, mashed
6 packets of Sweetleaf Stevia or 1½ teaspoons stevia powder or use ½ cup honey
5 cups, Old Fashioned rolled oats {Bob’s Red Mill}
¼ cup flaxseed meal
1 tablespoon ground cinnamon
3 teaspoon baking powder
1 teaspoon salt
2¾ cups milk
Optional toppings: raisins, walnuts, chocolate chips

Instructions
Preheat oven to 350 degrees.
Mix eggs, vanilla, applesauce, banana and Stevia together in a bowl.
Add in oats, flax, cinnamon, baking powder, salt and mix well with wet ingredients.
Finally pour in milk and combine.
Spray a 12 and 6 capacity muffin tin with cooking spray or use cupcake liners. Pour mixture evenly into muffin tin cups.
If using toppings add them onto the tops of muffins now. If using fresh or frozen fruit, drop it right into the batter.
Bake 30 minutes until a toothpick in center comes out clean.
Cool and enjoy or freeze them in gallon freezer bags.

Nutrition Info (without toppings)

Servings: 18* Calories for one: 143* Fat: 4g* Cholesterol: 25mg* Sodium: 161mg* Fiber: 4g* Sugars: 4g* Carbs: 23g* Protein: 6g*

5 Ingredient Blendtec Blender Peanut Butter Banana Muffins

Ingredients

• 1 cup natural peanut butter
• 2 large eggs
• 2 medium sized very ripe bananas
• ½ teaspoon baking soda
• 1 teaspoon vanilla
• 2 tablespoons honey (optional, but I added it!)
• Optional toppings of choice: dark chocolate chips, coconut, raisins, craisins

Instructions

• Preheat oven to 400 degrees.
• Place ingredients in the blender and blend until well mixed.
• Pour batter into muffin tin greased with cooking spray or coconut oil.
• Add a variety of toppings into each muffin spot and stir.
• Cooking time varies- 9 minutes for regular muffins for me, 8 minutes for mini muffins.
• *Bag up mini muffins to make mini muffin packets for snacks and lunches.