Griddled Steel-Cut Oatcakes

Part oatmeal, park pancake, this recipe is the best of both.

What you need:
3-1/2 cups (or more) water
1-3/4 cups steel-cut oats
1/2 teaspoon salt
1/4 cup whipping cream
2 tablespoons pure maple syrup plus additional for serving
1 tablespoon (packed) dark brown sugar
1 tablespoon vanlla extract

Melted butter (for brushing))
2 pints strawberries hulled, sliced

1. Butter 13x9x2 inch mtal baking pan or rimmed baking sheet.
2. Bring 3-1/2 cups of water to boil in heavy medium saucepan. Add oats and salt. Bring to a boil. Reduce heat to mdium-low, cover, and simmer until oatmeal is tender but still firm to bite, stirring often and ading more water by 1/4 cupfuls if too thick, about 30 minutes.
3. Add cream, 2 tablespoons maple syru, sugar, and vanilla; stir until mixture thickens, about 3 minutes.
4. Spread oatmeal in prepared pan. Cover with plastic wrap and chill until firm, at least 4 hours. (can be made a day ahead. Keep chilled)
5. Cut chilled oatmeal into squares or triangle. Heat griddle or heavy nonstick skillet over medium heat. brush griddle with melted butter. Cook oatcakes until golden brown and heated through, about 3-4 minutes per side.
6. Divide oatcakes among plates, drizzle with maple syrup, spoon strawberries over, and serve.

Twirly whirly Pizza

What you need:
1 tube (13.8 oz) refrigerated pizza dough
1/2 cup pizza sauce
1/2 cup shredded italian-mix cheese, divided
1 cup fresh baby spinach leaves

1. heat oven to 400 degrees. Unroll dough from tube. Spread pizza sauce on top.
2. Sprinkle with half of cheese and top with spiniach leaves. Roll up, starting with short end.
3. Cut into 8 pieces, then lay poeces flat in agreased pie tin. Sprinkle wth remaining cheese and bake 22 to 25 minutes or until golden brown. Makes 8 servings.

I have made this recipe and it was great. My daughter who is 2-1/2 helped me. She loved the fact that she "cooked her pizza." I also didn't use pizza sauce. I used no salt tomato sauce and added oregano and garlic. Also, you want to make sure that you leave a "lip" (a space at one end that you have no sauce because when you roll it up the extra sauce will go there).