Thursday, January 28, 2010

Sour cream and Onion Dip

This recipe was in the Dec. 2009 Good Housekeeping Magazine.
1 1/2 cup(s) plain fat-free yogurt

2 tablespoon(s) extra virgin olive oil

2 medium (6- to 8-ounce) yellow onions, finely chopped

1/4 teaspoon(s) sugar



1/3 cup(s) reduced-fat sour cream

Snipped chives, for garnish



Line medium sieve set over deep bowl with basket-style coffee filter or paper towel. Spoon yogurt into filter; cover and refrigerate 25 minutes. Discard liquid in bowl.

Meanwhile, in 12-inch skillet, heat oil on medium until hot. Add onions, sugar, 1/4 teaspoon salt, and 1/8 teaspoon freshly ground black pepper. Cook 15 to 17 minutes or until dark golden brown, stirring onions occasionally.

Line plate with double thickness of paper towels. With slotted spoon, transfer onions to plate to drain further and cool. (Onions will crisp slightly as they cool, and a few pieces may stick to paper towel.)

In medium bowl, combine sour cream, strained yogurt, and onions. Stir well. Cover, and refrigerate at least 1 hour or up to 3 days.Garnish with chives and serve with fresh veggie crudités.

Wednesday, January 27, 2010

Cocnut Chicken Chili


12 oz. skinless, boneless chicken breast halves, chopped

1 large onion, chopped

1-1/2 tsp. chili powder

1-1/2 tsp. ground ginger

1/4 tsp. cayenne pepper

1 Tbsp. olive oil

1 Tbsp. all-purpose flour

1 14-oz. can unsweetened coconut milk

1 Tbsp. tahini
1 15- to 19-oz. can cannellini beans, rinsed and drained

3 medium carrots, shredded

1 stalk celery, sliced

1 medium green onion, sliced

5 cloves garlic, minced

2 Tbsp. chopped fresh basil

Hot cooked jasmine rice

Fresh basil and sliced jalapeños (optional)


1. In large saucepan cook chicken, onion, chili powder, ginger, 1/2 teaspoon salt, 1/2 teaspoon pepper, and the cayenne pepper in hot oil over medium heat 6 to 8 minutes or until chicken is no longer pink. Stir in flour and cook 1 minute more. Stir in coconut milk, peanut butter, and 1 cup water. Bring to boiling, stirring occasionally.

2. Stir in beans, carrots, celery, green onion, garlic, and chopped basil. Return to boiling; reduce heat. Simmer, covered, 10 minutes. Serve with rice. Top with basil leaves and sliced jalapeños. Makes 4 (1-3/4-cup) servings.

Almond Crusted Pork Loin

This recipe is from Taste of Home Magazine.

6 ounces slivered California almonds (1-1/4 cups chopped)

2 medium garlic cloves, crushed

Salt and freshly ground pepper to taste

2 egg whites

1 1/2-pounds boneless pork loin


2 medium tomatoes, diced (about 2 cups)

1/2 cup diced red onion

1 jalapeno pepper, seeded and chopped

1 teaspoon ground cumin

2 tablespoons lime juice

1/4 cup chopped fresh cilantro

Salt and freshly ground pepper to taste (optional)


Preheat oven to 375°F. Line a roasting pan with foil and place a meat rack on the foil. Spray with vegetable oil spray. Coarsely grind almonds in a food processor. Mix almonds, garlic and salt and pepper to taste in a bowl. Set aside.

Whip egg whites to form soft peaks. Remove visible fat from the pork. Roll the pork in the egg whites and then in the almond mixture. Roll once more in the egg whites and in the almond mixture again. Place pork on the rack and press any remaining almonds onto the pork.

Roast 1 hour, or until a meat thermometer reads 160°F. Remove from oven and let rest 15 minutes. Slice and serve with tomato salsa.

Mix the salsa ingredients together. Taste for seasoning. Add salt and pepper if needed. Yield: 4 servings (2 cups salsa).

Mashed Rutabega

Rutabagas – about 1 large per person

Original, unsweetened almond milk


Garlic powder (optional)

Butter or ghee

1) Peel rutabagas and chop into small cubes

2) Heat a dutch oven on med – med high heat

3) Drizzle a small amount of olive oil in bottom of dutch oven

4) Add rutabaga cubes and a small amount of water – just enough to barely cover rutabagas (this will help steam the rutabagas).

5) Cover dutch oven and allow rutabagas to cook and soften. Keep the heat above medium. Stir occasionally. They will become fork tender very quickly. They should be quite soft when all the water is cooked out. Cook until very tender and “mashable”.

6) With a slotted spoon, transfer cubed rutabaga into food processor. Drizzle in a small amount of almond milk and process until smooth. Add almond milk until you achieve desired consistency.

7) Add salt, pepper, butter, and garlic powder if desired.

Copycat Cheesecake Factory Oreo Cheesecake


1 1/2 pound cream cheese

1 cup sugar

5 large eggs

1/4 teaspoon salt

2 teaspoon vanilla

1/4 cup flour

8 ounces sour cream

5 Late July organic " Oreo"  cookies (coarsely chopped for the batter)

10 coarsely choppedLlate July "Oreo" cookies for the topping


1 1/2 cup Late July  "Oreo" cookie crumbs (about 25 Oreo cookies finely chopped)

2 tablespoon melted butter

9″ spring form pan (buttered on bottom and sides)

1. Mix melted butter with Oreo crumbs and press in the bottom of the spring pan and 1 1/2″ up the sides, set aside.

2.All Ingredients must be at room temperature before beginning. Beat cream cheese with a mixer on low until fluffy.

3. Slowly add sugar and continue beating cream cheese until mixed well.

4. Add eggs one at a time and continue to beat until blended.

5. Measure the vanilla, salt and flour, pour into cream cheese and egg mixture and beat until smooth. Add the sour cream and beat.

6. Stir in the coarsely chopped oreo cookies with a spoon.

7. Pour cream cheese into the spring pan and place the nine coarsely chopped Oreo Cookies on to of the cream mixture.

8. Place pan on the top rack and in the middle of a preheated oven at 325 degrees F and bake for one hour and 15 minutes.

9.After that time, keep oven door open and let the cheese cake stay in the oven for one hour. Remove from oven and let cool enough to place in the refrigerator for 24 hours.

Monday, January 25, 2010

Fried Chickpea Hummus From Food network Magazine

Make Tahini Dip; puree with 1/2 can chickpeas. Microwave until warm. Fry the other 1/2 can chickpeas in olive oil; season with salt and pepper. Top the hummus with the fried chickpeas, red pepper flakes and chopped parsley.

Tahini Dip

Puree 1/2 cup tahini (sesame paste), the juice of 2 lemons, 2 teaspoons ground cumin and 1 minced garlic clove. Drizzle in 1/2 cup hot water; puree until smooth.

Sunday, January 24, 2010

Martha Stewart's Shepard's Pie

For the topping:
1 1/2 pounds potatoes, cleaned and cut into 1-inch pieces
3 parsnips (6 ounces), peeled and cut into 1/2-inch pieces
1 cup plain yogurt
salt and freshly ground pepper

For the filling:
2 tablespoons olive oil
1 1/2 teaspoons salt
1 teaspoon ground black pepper
1 large onions, finely chopped
3 celery stalks, finely chopped
2 medium carrots, finely chopped
2 cloves garlic, minced
2 lb. ground turkey
2 tablespoons all-purpose flour
1 tablespoon tomato paste
1 teaspoon thyme leaves (dried, or chopped if fresh)
1 tsp. chili powder
2T plus 1 1/2 tsp. cornstarch
1 bag of frozen peas

Make the topping: Place potatoes and parsnips in a medium saucepan, cover with water by 2 inches, and bring to a simmer. Cook until fork tender, about 20 minutes. Drain, return to saucepan, add yogurt and 3/4 teaspoon salt. Mash and mix together; season with pepper. reserve 2 C of the cooking liquid.

Make the filling: Heat 2 tablespoons of oil in a 12-inch skillet over medium heat. Add onions,celery, garlic and carrots, cook until vegetables are tender, 10-12 minutes.
Add turkey; cook breaking up any large pieces, for 5 minutes. Stir in the seasonings. Whisk together the reserved liquid and the cornstarch, add to the turkey. Boil for 1 minute. Dump contents into a crockpot.

Place the potatoes on top. Cover and cook on low for 4 hours.

Cabbage Vegetable Soup

2 medium leeks, white and lightgreen parts only
1 tablespoon extra-virgin olive oil
1 medium yellow onion, diced small
2 medium carrots, diced small
2 celery stalks, diced small
2 garlic cloves, minced
1 medium Yukon Gold potato, peeled and diced small
6 cups cups low-sodium chicken broth
2 bay leaves
1/2 head (11/2 pounds) green cabbage, cored and thinly sliced
Coarse salt and ground pepper

1 tablespoon chopped fresh thyme leaves
Halve leeks lengthwise; rinse thoroughly, pat dry, and cut into 1/2-inch slices. In a large Dutch oven or heavy pot, heat oil over medium-high. Add onion, carrots, and celery; cook, stirring occasionally, until softened, about 5 minutes. Add leeks and garlic and cook, stirring, until leeks begin to soften, 2 minutes. Add potato, broth, and bay leaves and bring to a boil. Stir in cabbage and season generously with salt and pepper.
Return soup to a boil, then reduce to a rapid simmer. Cover and cook until vegetables are tender, 15 to 20 minutes. Remove from heat; stir in thyme. Season with salt and pepper.
This recipe is from Everyday Food, December 2009

Saturday, January 23, 2010

Shrimp Scampi with Artichokes

2 tablespoons olive oil
4 large cloves garlic, minced (about 4 teaspoons)
1 medium onion, diced
1 C large shrimp (about 20), peeled and deveined
1 (11-ounce) package frozen artichoke hearts
1/2 bag of frozen broccoli
juice of 1 lemon
4 T chopped fresh oregano
sea salt and pepper to taste
Heat the oil in a large skillet over medium heat. Add garlic and onion and cook, stirring until softened but not browned, 2 to 3 minutes. Add shrimp, artichoke hearts, broccoli and lemon juice and cook until the shrimp are cooked through, 3 to 4 minutes. Stir in the oregano, salt and pepper. Divide among 4 plates, garnish with additional parsley, and serve. Serve with gluten free pasta.

Down East Mainre Muffins

1 (15 ounce) can pumpkin puree
4 eggs
1 cup vegetable oil 2/3 cup plain yogurt
2 cups white sugar
1 C brown sugar
2 1/2 cups whole wheat flour
1 c all purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger
1/2 tsp. allspuce
1 bag of cinnamon chips
Preheat oven to 375 degrees F (175 degrees C). Grease and flour muffin tins
In a large bowl, mix together pumpkin puree, eggs, oil, yogurt and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended.Mix in the cinnamon chips. Pour into the prepared pans. Top with cinnamon sugar.
Bake for about 17-20 minutes in the preheated oven.

Thursday, January 21, 2010

Orange Cream Cupcakes

In honor of Our Lady of Altagracias i also madethese cupcakes today.

1 box (18.25 oz) yellow cake mix, prepared as box directs, substituting orange juice for the water
2 boxes of Jello vanila pudding prepared according to package directions.

1. Heat oven to 350°F. Line 24 regular-size (2½ -in. diam) muffin cups with paper or foil liners (see Note 2).

2. Spoon cake batter into lined cups, filling each ⅔ full. Bake as box directs. Transfer to a wire rack to cool completely. Using tip of a paring knife, cut a small hole in top of each cupcake.

3. Prepare vanilla as box directs. Chill overnight. Spoon into apastry bag fitted with a wide tip.Pipe into holes in cupcakes Serve. Refrigerate any leftover pudding.

Our lady of Altagracias is a painting of the Virgin Mary at the scene of Jesus' birth, and the protector of Santo Domingo. The Virgin, occupies the middle of the picture; she is looking with tenderness at the child who lies nearly naked on the straw of the manger. A blue cloak sprinkled with stars envelops her and a white scapular closes her garments in front. Maria of Altagracia wears the colors of the Dominican flag; anticipating in this manner the national identity. A radiant crown and twelve stars frame her head which now has a crown on it. The frame which holds the painting is probably the most refined example of Dominican gold work. This marvel made of gold, precious stones and enamel, is the work of an unknown 18th century artist. Possibly he used the jewels that the Virgin's devotees gratefully offered her. The image of Our Lady of Altagracia had the privilege of being crowned twice: on August 15, 1922 - during the pontificate of Pius XI - and by Pope John Paul II, who on January 25, 1979, during his visit to Santo Domingo, personally crowned the image with a golden silver tiara, his personal gift to the Virgin, the first evangelizer of the Americas

Lamb of God Bread

Today is the feast day of Saint Agnes so we made Lamb of God Bread for this wonderful martyr.

St. Agnes
St. Agnes was a Roman girl who was only thirteen years old when she suffered martyrdom for her Faith. Agnes had made a promise, a promise to God never to stain her purity. Her love for the Lord was very great and she hated sin even more than death! Since she was very beautiful, many young men wished to marry Agnes, but she would always say, "Jesus Christ is my only Spouse."

Procop, the Governor's son, became very angry when she refused him. He had tried to win her for his wife with rich gifts and promises, but the beautiful young girl kept saying, "I am already promised to the Lord of the Universe. He is more splendid than the sun and the stars, and He has said He will never leave me!" In great anger, Procop accused her of being a Christian and brought her to his father, the Governor. The Governor promised Agnes wonderful gifts if she would only deny God, but Agnes refused. He tried to change her mind by putting her in chains, but her lovely face shone with joy. Next he sent her to a place of sin, but an Angel protected her. At last, she was condemned to death. Even the pagans cried to see such a young and beautiful girl going to death. Yet, Agnes was as happy as a bride on her wedding day. She did not pay attention to those who begged her to save herself. "I would offend my Spouse," she said, "if I were to try to please you. He chose me first and He shall have me!" Then she prayed and bowed her head for the death-stroke of the sword.

Cauliflower with Tahini Garlic Sauce


1 cauliflower
2 cloves garlic
2 tbsp. sesame oil
3 tbsp. tahini (sesame butter)
Juice of 1 lemon
2 tbsp. of filtered water
roasted flax seeds
Steam cauliflower until just done. Refresh in cool water. Saute garlic in sesame oil. Add tahini and water and stir into a sauce. Add lemon juice. Add cauliflower and toss to coat well. Sprinkle on sesame flax and serve.

Tuesday, January 19, 2010

Pecan Chicken

In a blender , blend about 1 handful of raw pecans. Place into a bowl with garlic salt, dried parsley, a dash of paprika, salt and pepper to taste.Coat 1 or 2 pieces of chicken in the mixture and fry in melted Ghee.

Pretzel Crusted Chicken

This recipe is from taste of home Magazine.
4 cups miniature pretzels
5 cooked bacon strips, coarsely chopped
1/2 cup grated Parmesan cheese
1 tablespoon dried parsley flakes
1 egg
1/2 cup light or nonalcoholic beer
1/3 cup all-purpose flour
1 teaspoon paprika
1/4 teaspoon ground ginger
1/4 teaspoon pepper
1 broiler/fryer chicken (3 pounds), cut up and skin removed
Place the pretzels, bacon, cheese and parsley in a food processor; cover and process until coarsely chopped. Transfer to a shallow bowl.
In another shallow bowl, whisk the egg, beer, flour and spices. Dip a few pieces of chicken at a time in beer mixture, then pretzel mixture. Place chicken in a 13-in. x 9-in. baking dish coated with cooking spray. Bake at 350° for 40-50 minutes or until chicken juices run clear. Yield: 6 servings.

Gluten Free Egg Free Turkey Meatballs

1 lb. ground turkey
1/2 medium onion diced finely
1 tsp. garlic salt
1 tsp. olive oil
Mix ground turkey with onion, garlic, and sesame oil. Make into small balls
2) Heat olive oil in frying pan in medium to medium-high heat. Cook meatballs until nicely browned (about 7-10 minutes). Make sure to cook all sides evenly.

I then place the meatballs into an Italian wedding style soup.

Blueberry Perfect Pancakes

1-1/2 cups all-purpose flour
3 tablespoons granulated sugar
4 teaspoons baking powder
1/8 teaspoon salt
1/8 teaspoon ground allspice
2 eggs
1 cup milk
1/4 cup vegetable oil
3/4 C frozen blueberries
1. Heat a griddle or large pan to medium heat.Place butter on the griddle and allow to melt. Heat oven to warm (180°F) and place a foil-lined baking sheet inside.

2. In a large bowl, whisk together flour, granulated sugar, baking powder, salt and allspice. Separate eggs and whisk egg yolks in small bowl with milk and oil.

3. With an electric mixer, beat egg whites to stiff peaks, about 1 minute. Stir milk mixture into flour mixture just until combined. Fold in egg whites in two additions, until no white streaks remain.

4. Using a ladle, drop 1/4 to 1/3 cup batter onto heated griddle.Place 4-5 frozen blueberries on each pancake. Repeat, spacing at least 1 inch apart. Cook 1 minute, or until bubbles in batter pop and remain open. Carefully flip pancakes and cook an additional 30 seconds to 1 minute.

5. Transfer to baking sheet in warm oven; repeat with remaining batter. Serve warm with butter and syrup or confectioners' sugar, if desired.

Sunday, January 17, 2010

Hot "Cereal"

In a small bowl whip together 2 eggs, cinnamon to taste, 1/2 C almond milk. In a skillet melt 1/2 T coconut oil. When the skillet is warm enough place the wet ingredients into the skillet and :scramble". Can serve with more mil if needed. You will not even miss the gluten.

crockpot Graham Cracker Cookies

2 c semi sweet chocolate chips
2 1 oz. squares unsweetened baking chocolate, shaved
4 c. crushed graham crackers, divided
2 cans ( 140z.)sweetened condensed milk
1C finely chopped walnuts
Place chocolate in slow cooker. Cover. Cook on high 1 hour, stirring every 15 minutes, or until chocolate is melted. Stir milk into melted chocolate. Add 3 C graham cracker crumbs, 1 c at a time, stirring after each addition. Stir in nuts. Stir in remaining graham cracker crumbs to reach consistence of cookie dough.
Drop by teaspoons on greased baking sheet. Bake at 325 degrees for 7-9 minutes, or until the tops of cookies begin to crack. Remove from oven. Cool 1-2 minutes before transferring to cooling racks. Keep remaining dough mixture warm by covering and turning the slow cooker to warm.

Lemon Broccoli with Garlic

This delicious recipe is from Taste of Home Magazine.
1 large bunch broccoli, cut into florets
1/2 c extra virgin olive oil
1/4 c fresh squeezed lemon juice
4 garlic cloves, minced
salt and pepper to taste
Place broccoli in a steamer basket;place in a large saucepan over 1" of water. Bring to a boil;cover and steam for 6-8 minutes or until crisp tender. Meanwhile in a small bowl, combine the remaining ingredients. Immediately place broccoli in ice water. drain and pat dry. Place in a large bowl. Pour oil mixture over broccoli and toss to coat. Refrigerate until serving.

Cherry Turnovers

1/2 can of cherry pie filling
1 (17.25 ounce) package frozen puff pastry sheets, thawed
1 cup confectioners' sugar
1 tablespoon milk
1 teaspoon vanilla extract

Preheat the oven to 400 degrees F (200 degrees C).
Unfold puff pastry sheets, and repair any cracks by pressing them back together. On the fold lines of each puff pastry sheet, Cut with a pastry cutter and then cut horizontally 3 times to make a toatl of 9 small squares per sheet.Spoon 1T cherries onto the center of each squares. Fold over from corner to corner into a triangle shape, and press edges together to seal. Place turnovers on a baking sheet, leaving about 1 inch between them.
Bake for 25 minutes in the preheated oven, until turnovers are puffed and lightly browned. Cool completely before glazing.
To make the glaze, mix together the confectioners' sugar, milk and vanilla in a small bowl. Adjust the thickness by adding more sugar or milk if necessary. Drizzle glaze over the cooled turnovers.

Crockpot Herb French Dip

1 3 lb. boneless beef chuck roast
1 medium onion , diced
3 garlic cloves, minced
2 C water
1/2 cup Bragg's liquid Aminos
1 bay leaf
6 whole black peppercorns
1 teaspoon dried rosemary, crushed
1 teaspoon dried thyme
1 teaspoon garlic salt
crusty Italina rolls
Remove and discard all visible fat from the roast. Place trimmed roast in a slow cooker. Top with onions and garic.
In a medium bowl, combine water, liquid Amminos, bay leaf, peppercorns, and remaining seasonings. Pour mixture over roast. Cover, and cook on Low heat for 10 to 12 hours, or until meat is very tender.
Remove meat from broth, reserving broth. Shred meat with a fork, and distribute on bread for sandwiches. I served the sandwiches open faced.

Aunt Susie's Raspberry Jello

2(3 oz.) boxes raspberry Jello ( I have used strawberry also)
1 (12oz.) bag of frozen raspberries
1 ( 25 oz. ) jar of applesauce
2 c boiling water
In a deep bowl combine Jello and boiling water. As soon as the Jello is dissolved add the jar of applesauce and stir well. Place raspberries on the top and chill until firm.

Friday, January 15, 2010

Walnut Spinach Pesto

4 cups Olivia's organic baby spinach
2/3 cup walnuts ghee
1/2 C extra virgin organic olive oil
2-5 cloves of garlic, depending
1/2 T dried basil
salt to taste
the juice of half a lemon
sea salt to taste
Mix all above ingredients in a blender. Immediatley toss with rice pasta.

Tuesday, January 12, 2010

Peking Pork Chops

This excellent recipe comes from A Year of Slow Cooking.6 pork chops
1/4 cup brown sugar
1 teaspoon ginger
1 teaspoon 5 Spice Powder
1/2 cup gluten free soy sauce
1/4 cup ketchup
4 cloves garlic, chopped
1 medium onion, chopped

The Directions.
In a small bowl mix all ingredients but the pork chops. Laddle half of the sauce into the crockpot, place the pork chop in and then add the other half of the sauce.

Cover and cook on low for 6-8 hours, or on high for about 4.
Serve with rice and veggetables.

Sunday, January 10, 2010

Cauliflower Fried Rice

1 head of cauliflower, finely grated ( i used a box grater)
3 green onions, separate white and green tops, chopped
4 cloves garlic, thinly sliced
1 teaspoon garlic salt
4 organic eggs, beaten

1 1/2 lb. - 2 lb. organic chicken cut into bite sized pieces
In a large frying pan, place 4T Ghee and melt it.Sautee garlic and white part of onions, about 1 minute. Add grated cauliflower and fry about 5 minutes, stirring constantly. Add garlic salt/seasoning,and Chicken, stir until mixed. Push mixture to one side of pan. Add more oil if necessary, and scramble eggs in empty side of the pan until done, but still moist. Stir eggs into cauliflower 'rice' mix and remove from heat. Serve with Bragg's liquid Amminos for a fried rice flavor.

Turnip Soup

In a stock pot place 3T-4T ghee,sautee 1 leek, white part only, diced, 1 yellow onion, diced, 3 cloves of garlic minced. Sautee until golden and add: about 5 cups turnips, peeled and cut into 1 inch cubes, Cook until the turnips begin to soften some. Cover the turnips with a gluten free , yeast free chicken broth. Add fresh parsley, sea salt and pepper. Cook on low for 6 hours. 30 minutes prior to serving use a potato masher to mash some of the turnips for a thicker, creamier soup.

Saturday, January 9, 2010

Nigella Lawson's Doughnut French Toast Recipe

2 eggs
1/2 cup full fat milk
4 teaspoons vanilla extract
4 slices from a small white loaf or 2 slices from a large white loaf, each large slice cut in half
1-ounce butter, plus a drop flavourless oil, for frying
1/4 cup sugar
Beat the eggs with the milk and vanilla in a wide shallow bowl.

Soak the bread halves in the eggy mixture for 5 minutes a side.

Heat the butter and oil in a frying pan/skillet, fry the egg-soaked bread until golden and scorched in parts on both sides.

Put the sugar onto a plate and then dredge the cooked bread until coated like a sugared doughnut.

Friday, January 8, 2010


This recipe is from Cooking Light Magazine October 2009. The family loved these bread sticks.

1 (11-ounce) can refrigerated French bread dough
2 tablespoons olive oil, divided
1/4 cup (1 ounce) finely grated Parmigiano-Reggiano cheese
2 tablespoons lightly toasted sesame seeds
1 tablespoon poppy seeds
1/2 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt
Cooking spray
1. Preheat oven to 425°.

2. Find lengthwise seam in dough. Beginning at seam, gently unroll dough into a rectangle on a lightly floured surface. Roll dough into a 15 x 13-inch rectangle on a lightly floured surface. Brush dough evenly with 1 tablespoon oil. Combine cheese and the next 4 ingredients (through salt), stirring well; sprinkle half of mixture evenly over dough, pressing gently to adhere. Turn dough over. Brush dough with remaining 1 tablespoon oil; sprinkle with remaining cheese mixture. Cut the dough lengthwise into 48 thin strips (about 1/4-inch-thick) using a pizza cutter. Place strips on baking sheets coated with cooking spray. Bake in batches at 425° for 4 minutes or until golden and crisp.