---

Heres a recipy for a tasty pizza  
ingredients  

one pizza dough  
tomatoes
black olives (can be green but black tastes better)
pinnaple
cheese
tomato paste

1.spred the tomato sauce all over the pizza dough  
2.put tomatoes black olives + pinnaple on the dough
3.cover it with cheese
4.Bake at 400.c
5.let it cool for 10 minutes
6.eat it

---

that sounds good

-------
WWJD,WWJD,WWJD,WWJD,WWJD,WWJD,WWJD,WWJD,WWJD,WWJD,

---

Ingredients:
Peanut Butter
Pickles

..form to create..Peanut butter and pickles.

---

pickles are great.....i came up with something...pickle cookies

---

Peanut Butter Banana smoothie

2 scoops of vanilla ice cream
1 tablespoon of vanilla extract(optional)
1 tablespoon of peanut butter(more or less, depending on personal taste)
1 banana(more or less, depending on personal taste)
sprinkle of cinnamin(optional)
1 cup of milk

put all in blender and blend on high. It's a good energy drink, for me at least.  

---

Do you drink it for breakfast?

-------
When one door shuts, another one opens so don't give up.

LA PREPARATION:
Combine sugar, milk, and water in a 2-quart saucepan; heat to boiling stirring constantly. Cook until mixture reaches soft ball consistency (235°).Remove from heat; stir in pecans, vanilla, and butter. Immediately drop by tablespoons onto wax paper.

serves 12 to 14
for the dough:
30 g yeast
300 ml milk
750 g flour
120 g sugar
120 g butter
3 egg yolks
lemon zest
1 tablespoon salt
for the filling:
100 g butter
250 g sugar
4 egg yolks
1 tablespoon cinnamon
lemon zest
4 tablespoons cream
600 g ground walnuts
4 egg whites

Mix the yeast with the lukewarm milk and flour and leave to prove, then knead the dough. Prepare the filling by creaming the butter, sugar and egg yolks and adding the cinnamon, lemon zest, cream and walnuts.

Roll out the dough, cover with the filling and roll up. Place in a baking tin, add egg wash and bake at 225°C for an hour and a half.

serves 4 to 6
400 g sauerkraut
200g beans
300 g potato
300 g smoked meat
2 cloves of garlic
3 peppercorns
1 bayleaf
salt
1 onion
60 g lard
10 g flour
200 ml sour cream

Boil the sauerkraut, beans, potato and smoked meat separately in water until soft. Combine these ingredients in a pot (mash the beans) and cover with water. Add the garlic, pepper and bayleaf, and salt to taste. Sauté the onions in the lard, add the flour and cook briefly, then add this roux to the stew. Simmer and then add the sour cream just before serving.

Idrija Zlikrofi Filled Pasta

serves 4 to 6
for the pasta:
500 g flour
salt
3 eggs
for the filling:
400 g potato
2 eggs
1 onion
70 g lard
sprig of parsley, salt and pepper
2 Carniolan sausages

Sift the flour into a pastry dish, add salt and the beaten eggs, and knead. Poach the Carniolan sausages and chop them finely, then add them to the potato, boiled and mashed, one egg, the onion and the parsley. Season the filling and mix. Divide the pasta dough into two portions and roll into two sheets. Brush one sheet with egg wash and place mounds of filling on it, before covering with the other sheet. Cut out circles with the filling in the centre, and press the edges of the pasta dough together with the fingers. Cook in boiling water for about 20 minutes. Serve with breadcrumbs sautéed in butter.

Buckwheat Polenta

serves 4 to 6
salt
1 potato
1 l buckwheat flour
150 g lard
150 g lardons

Put the water in a pan, salt it, add the potato and boil. When the potato is half-cooked add the buckwheat flour and cook for 20 minutes.

When the mixture becomes even add 50 g of heated lard and leave to rest for a few minutes. Take ladlefuls of the polenta mixture and break them up with a fork, returning it to the dish. Add the remainder of the lard and cover with the lardons. Serve as a side dish for braised beef.