Sunday, December 27, 2009
This is SO good. And you can make whatever kind of pizza you like. I’ve posted the recipe for this dough before with another pizza. It is so easy in a breadmaker. If you don’t have a breadmaker you would have to knead it by hand, but I’m telling you it’s worth it.
1 C warm water (95-105 degrees)
¼ C olive oil
2 T honey
3 ½ C flour (sometimes I use both white and wheat mixed, but I don’t really like just wheat)
½ tsp salt
2 T yeast (2 packets rapid-rise)
You put everything in the breadmaker in this order, making a little well in the flour for the yeast so it doesn’t touch the water yet. Then you set you breadmaker to the ‘dough’ setting and you start it. Mine takes 1 ½ hours to rise and what-not. Here are some instructions if you don’t have a breadmaker: http://www.fabulousfoods.com/recipes/article/46/17753
Once you have the dough made, let it cool a little and then roll it out on a floured countertop and put it on your pizza pan that has been sprinkled with cornmeal. Bake at 400 degrees for 10 minutes. Then add your toppings and bake for another 10-12 or until cooked through.
Another problem I had was the sauce. I hate store-bought pizza sauce so I tried a few different ones and I came up with this.
½ onion, minced (sometimes I add more)
1-2 cloves garlic, minced
2 T olive oil
16 oz tomato sauce
2 tsp sugar
1 tsp dried oregano leaves
1 tsp dried basil leaves
½ tsp salt
Sautee onions and garlic in oil until cooked through. Add remaining ingredients and simmer for 15-20 minutes (or as long as it takes to get everything else ready). The original recipe called for a can of tomato paste, but I think it is way too rich with that so I leave it out. The sauce is a little runny, but I like it.
Then you can put whatever toppings you like. I usually use sausage (cook in frying pan while waiting for crust to cook and sauce to simmer), pepperoni, green peppers, mushrooms, mozzarella cheese and parmesan cheese.
I had a veggie pizza at Firehouse that was really good so I thought I would try something like that last time. I still put some sausage and pepperoni, just not very much. Then I piled it high with red and green bell peppers, mushrooms, and zucchini. It was really good. The pizza I had at the restaurant had tiny pieces of Canadian bacon or something on it and that was the only meat. It gave it a nice flavor. I might try that sometime.
I’ve also had this Garlic Ranch Chicken Pizza on this crust and it was also incredible. http://www.favfamilyrecipes.com/2008/07/garlic-ranch-chicken-pizza.htmlI chopped the tomatoes small, though. And I use rotisserie chicken because it’s easy and really, really good. Mmm.
Monday, December 7, 2009
Want a sweet holiday treat that is sooo easy (but fattening... a good fat though, haha)?
Friday, November 20, 2009
Amy's Sweet & Spicy Cilantro Lime Chili
1 tbls olive oil
3 Tomatoes (medium, or 2 large)
3 cloves garlic, minced
1 lb extra lean ground beef, browned
1/4 c beef broth
1 can red kidney beans, drained and rinsed
1 can pinto beans, drained and rinsed
1 can black beans, drained and rinsed
1 can tomato sauce, 8 oz
1 can diced tomatoes (15 oz can)
1/2 cup habanero bbq sauce (or your choice of spicy bbq sauce)
(*option - use a packaged chili seasoning in replacement of following seasonings, like McCormicks chili seasoning packet)
2 tbls chili powder
1 tsp cumin
1 tsp dried basil
1/2 tsp onion powder
1/2 tsp garlic salt or powder
1/4 tsp coriander
pinch cayenne pepper (*optional)
Sea salt & fresh ground pepper; to your taste preference
1 tbls honey
1/2 tbls fresh lime juice (about 1 lime)
1/3 cup fresh cilantro, chopped
Cheddar cheese, freshly shredded (about 1-2 cups)
Heat 1 tbls olive oil in a large sauce pan on medium heat. Rough chop green pepper, sweet yellow onion, and put in pan once oil is hot, but not too hot. While sauteing, chop 2-3 tomatoes and 3 cloves garlic, and add to mixture. Let saute for 10 minutes or until onions are translucent. While mixture is sauteing, cook brown beef on medium heat (I salt my beef a little while its cooking). Once browned, add beef to mixture as well as 1/4 cup beef broth.
Bring to a boil, than cook uncovered on low until moisture is almost gone, about 10 minutes. Than add: 1 can red kidney beans, 1 can pinto beans, and 1 can black beans, 1 can tomato sauce, and 1 can tomatoes. Stir in 1/4 cup habanero bbq sauce, 2 tbls chili powder, 1 tsp cumin, 1 tsp dried basil, 1/4 tsp coriander, pinch of cayenne pepper, salt and pepper (or after bbq sauce, stir in package of chili seasoning). Heat through and let simmer about 10-15 minutes, than remove from heat and stir in 1 tbls honey, 1/2 tbls fresh lime juice, and fresh cilnantro.
Shred cheddar cheese for topping. You can also have sour cream, oyster crackers, chopped green onions, minced white or red onion, etc. for toppings. Enjoy!!
Sunday, November 15, 2009
(Not the jello salad- that recipe is posted before this; I'm referring to the green lettuce salad ;)
Green Salad Medley Recipe
(*These proportions are for a large group -about 30 people)
Romaine Lettuce, 1-2 heads (depending on size; 2 if small, 1 if big)
Baby spinach, about 6 cups
Mixed greens, 4-6 cups
-Gently toss greens together
Salad Topping Mixture:
Sliced gala apple,1 -sliced thin and small
Yellow bell pepper sliced, 1
Shredded Carrot, 2
Yellow onion, 1, sliced thin
Dried cranberries, 3/4 cup
Lemon juice (fresh squeezed), 1 tbls
Agave nectar (or honey), 1/2 tbls
Salt & Pepper, 1/2 tsp each
Thyme, 1/2 tsp
Paprika, 1/4 tsp
-Stir ingredients together in separate a bowl; let chill for 15-30 minutes before serving
Gently Toss into salad, and than add:
Strawberries, sliced, 1 cup
Feta cheese, 2/3 cup
Candied sliced almonds, 3/4 cup -*add at very end, right before dressing
Gently Toss once, than add:
Raspberry Orange Herb Vinaigrette Salad Dressing: *Let dressing chill first, about 20-30 minutes
Orange Juice, 1/3 cup
Lemon Juice, 3 tbls
Raspberries, 1/3 cup
Canola Oil, 3 tbls
Apple Cider Vin, 3 tbls
Red Wine Vin, 2 tbls
Sugar, 1/4 cup (or less if needed;... taste to test before adding more,?)
Garlic, 2 cloves, pressed
Chopped fresh cilantro, 2 tbls
Chopped fresh parsley, 2 tbls
Sea Salt & Pepper (fresh ground) -about 1 tsp each
Paprika, 1/2 tsp
Sweet Paprika, dash
Tumeric, pinch (or 1/4 tsp)
Gently toss into salad until coated evenly (pour first half of dressing than toss and pour other to half).
Friday, October 16, 2009
Monday, October 12, 2009
Thursday, October 1, 2009
1 can Mexican Stewed Tomatoes
½ can chopped Green Chilies
3 green onions
Cilantro (maybe 2 T or more)
1 clove garlic
½ tsp garlic salt
½ tsp cumin
½ Tbl worcestershire sauce
Juice of half a lime
3-4 fresh garden tomatoes
In a food processor, combine all ingredients EXCEPT the fresh tomatoes. I cut the onions and pepper into smaller pieces. If you want it spicy, leave most of the seeds in the jalapeno. If you don’t want it spicy, you can leave it out I guess. Or just remove all the seeds and the white insides. It’s really not that spicy that way. You could use a milder pepper as well. But I like it hot! Chop until you are sure the garlic and pepper are chopped small. I usually let my food processor run for quite awhile. I’ve never had a problem with it blending my salsa too thin. Pour mixture into a bowl. Peel tomatoes and chop small (with a knife, not in the processor). Add together and chill.
This recipe is halved, if you can’t tell. If you have a larger food processor you can double this recipe and make it easier. ½ Tablespoon is equal to 1 ½ tsp if you don’t have a ½ T measuring spoon.
I got this recipe out of a cookbook but I changed it a lot so I guess that makes it mine :) Maybe I should call it ‘Joanie’s Awesome Salsa’. The only thing I don’t like is that it calls for canned tomatoes but I don’t know how to get that flavor from scratch. And I put a lot of fresh tomatoes in as well.
Monday, September 21, 2009
Well, I have now realized that crazy thinking was only because it had been so long since I had these. I couldn't count the number of times I helped my mom make these when I was growing up. She had the recipe memorized, which was a good thing because the actually recipe was faded so much it was illegible. Now I get to enjoy them with my kids. (My mom usually added walnuts to hers, but I hate nuts in them so I don't even know how much she added.)
Thursday, September 17, 2009
- 1 1/2 Tbsp. Cooking Oil
- 1/2 small onion (chopped)
- 4 cloves garlic (minced
- 1 1/2 tsp. ground coriander
- 1/2 tsp. ground ginger
- 1/4 tsp. black pepper
- 1/8 tsp. cayenne
- 1 quart canned low-sodium chicken broth
- 2 cups (about a can) unsweetended coconut milk
- 3 tsp. Fish sauce or soy sauce
- 2 strips (3-inch long) lime zest
- 1/2 lb. egg fettuccine
- 1 lb. boneless (skinless chicken breasts (about 3) cubed
- 2 Tbsp. lime juice
- 3 Tbsp. chopped cilantro (optional)
In a large pot, heat the cooking oil over moderately low heat. Add the onion and cook (about 5 minutes). Add the garlic, coriander, ginger, black pepper, and cayenne; cook, stirring, for 30 seconds.
Add the broth, coconut milk, fish sauce, salt and lime zest. Bring to a simmer, stirring occasionally. Reduce the heat and simmer, partially covered, for 10 minutes.
Cook fettuccine until just done (about 12 minutes). Drain.
Add the chicken to the soup and simmer until just done (1 1/2 minutes). Remove the pot from the heat and stir in the fettuccine, lime juice and cilantro (if using). Serve the soup in bowls with a fork and spoon.
- 1/2 lb. ziti, penne or other tubular pasta
- 1 pkg. Alfredo Sauce Mix
- 2 cups grated mozzarella cheese
- 3/4 cup frozen peas
- 1/4 lb. prosciutto chopped (domestic is fine)
- 1/2 cup fresh bread crumbs
Preheat an oven to 425 degrees.
Cook pasta about 2 minutes less than the package instructions. Drain and rinse under cold running water. Set aside
Follow directions on Alfredo sauce mix. Stir in cheese, peas and prosciutto. Stir the pasta into the sauce and toss to combine.
Transfer the pasta and sauce to a casserole dish. Sprinkle with the bread crumbs. Bake until bread crumbs are golden and the sauce is bubbling, about 20 minutes. Let cool for 10 minutes before serving.
- 16 oz. Farfalle pasta
- 1 cup heavy whipping cream
- 3-4 chicken breasts (boneless, skinless)
- 2-3 cloves garlic, crushed or garlic slat
- 1 Tbsp. pepper
- 1/2 c. butter
- 1 lb bacon, crumpled
- 1/2 c. shredded Parmesan cheese
- 1 (12 oz) Lawry's Mesquite marinade with lime juice
Cook bacon in the oven (400 degrees, convection). Way less messy. Time varies (watch it) usually around 30 minutes. Allow to cool and then crumple.
Crock pot chicken and bottle of marinade on low for 6 hours. Pull marinated chicken out of the juices, allow to cool a little bit, and shred. Set this aside. About a half hour before serving, boil the pasta. In a small saucepan, melt butter, add garlic, whipping cream, pepper, Parmesan cheese, and crumpled bacon. Whisk together on low heat for 3-4 minutes. In a large bowl, pour over cooked, drained pasta, add chicken and stir through. Sprinkles a little bit more shredded Parmesan cheese on top.
- 6 boneless chicken breasts
- 1 can cream of mushroom soup
- 1 can cream of celery soup
- 1 cup cheese grated (Colby Jack or Mozzarella)
- 3/4 cup white grape juice
Mix the soups, cheese and juice together. Place chicken in casserole dish. Pour sauce over chicken. Cover and bake at 325 degrees for 3 hours. Take cover off last 30 minutes of cooking. Serve over rice.
A friend from Arizona gave me this recipe. It is simple and good.
Thursday, July 23, 2009
I use Rotisserie chicken from the store
Tostitos Queso Dip
You can also add:
This isn't your everyday sandwhich...
Find the recipe here.
Another idea a ham and cheese salad. I use ham lunchmeat (or if I have some left-over ham from dinner sometime) and both mozzarella and cheddar cheese. I LOVE the onion vinagarette salad dressing from Sam's Club on that salad. You could also use chicken (rotisserie again) and ranch. Add carrots and celery and red pepper if you'd like.
Sunday, July 19, 2009
1 medium bell pepper (an color)
16 medium mushrooms
1 tsp dried dill weed (or 1 T fresh chopped)
1 Tbl lemon juice
1 Tbl olive oil
1 Tbl honey mustard
1/4 tsp salt
1/4 tsp pepper
Preheat grill. Cut beef and pepper into 1-inch pieces. Cut mushrooms in half. On each of eight metal skewers, alternately thread beef, pepper, and mushrooms, leaving 1/4 inch space between each piece. In a small bowl, mix remaining ingredients. Brush on kabobs and grill 15-18 minutes, turning every 3-4 minutes, until beef is cooked to desired doneness. Easy and yummy!
Sunday, July 12, 2009
2 cans cream of chicken soup
1 C chicken broth
2 C chicken, cooked and diced
Rice, cooked (we usually make 2 cups raw, which makes 4 cups, I think)
Any or all of the following:
Grated cheddar cheese
Chinese rice noodles (La Choy brand)
Bell peppers (any color, raw or cooked if you like)
Slivered almonds (toasted)Chopped pineapple
Mix the soup, broth and chicken together in saucepan and simmer a few minutes. Cook rice and any toppings that need to be cooked. Serve chicken mixture over rice and top with toppings. It's great as leftovers as well.
Saturday, July 4, 2009
1 C buttermilk
*2 T shortening (I don't put this in)
3/4 C flour (or more if you like thicker pancakes) (I use whole wheat flour)
1 T sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
Blueberries (as much as you like) or chocolate chips or anything you like.
Mix together and cook on a skillet or whatever. Yeilds 10 small pancakes. These are really easy and really good.
Monday, June 29, 2009
Wednesday, April 29, 2009
Sunday, April 19, 2009
- 3 Eggs
- 1 1/8 Cup Salad Oil
- 2 1/4 Cup Sugar
- 1 1/2 Cup Milk
- 3 Cups Flour
- 1 1/2 tsp. Salt
- 1 1/2 tsp. Baking Powder
- 1 1/2 tsp. Almond Flavor
- 1 1/2 tsp. Butter Flavor
- 1 1/2 tsp. Vanilla Flavor
- 1 1/2 Tbs. Poppy seeds
Beat eggs, oil and sugar. Sift flour, salt and baking powder together. Add alternately with milk to eggs mixture. Add flavorings and poppy seeds. Bake at 350 for 1 hour.
Glaze (Mix together):
- 1 /4 Cup Orange Juice
- 3/4 Cup Sugar
- 1/2 tsp. Butter Flavor
- 1/2 tsp. Almond Flavor
- 1/2 tsp. Vanilla Flavor
Spoon over cool bread
- 1 Cup Shortening
- 3/4 Cup Sugar
- 3 Eggs
- 2 Cups Applesauce (about 1 can)
- 1 tsp. Cloves
- 2 tsp. Soda
- 1 tsp. Nutmeg
- 1/2 tsp. Allspice
- 1 tsp. Salt
- 1/2 Cup Quick Oats
- 2 3/4 Cup Flour
- Chocolate Chips
Mix together and bake at 375 for 10 min.
- 3 Cups Flour
- 3 tsp. Baking Powder
- 1/2 tsp. Baking Soda
- 1 Tbs. Sugar
- 1/2 tsp. Salt
- 1 1/2 Cups Buttermilk
- 1 Tbs. Butter (Melted) - Use on top of cooked bread
Shift dry ingredients together in a bowl. Add the buttermilk and mix with a fork until blended. Turn dough onto a floured board and knead lightly until smooth (make a ball). Flatten dough and with a knife score the top (1/4 inch.).
Bake at 375 for 30 min.
- 1 1/2 Cup Flour
- 3/4 cup Sugar
- 3 tsp. Baking Powder
- Pinch of Salt
- 4 Tbs. Shortening
- 1/2 Cup Milk
- 1 Egg
- 1 tsp Vanilla
Topping: Put in middle of batter and on top
- 3/4 Cup Brown Sugar
- 1 tsp. Cinnamon
- 2 Tbs. Butter
- 1 Tbs. Flour
Bake 25-35 min. at 375
- 3 Cups Chicken, cooked and cubed (I grill and put teriyaki sauce on)
- 6 Cups Shredded Lettuce
- 6 Green Onions, sliced
- 1 Can sliced water chestnuts
- 1 Cup Celery, sliced diagonally
- 4 Sweet Pickles, sliced
- 13 oz. Can Chow Mien Noodles
- 1/2 Cup Mayonnaise
- 2 Tbs. Sesame or Peanut Oil
- 2 Tbs. Red or White Vinegar
- 2 Tbs. White Corn Syrup
- 1 Tbs. Soy Sauce
- 1/2 tsp. Ground Ginger
Add to salad just before serving. Top with 3 Tbs. sesame seeds.
Wednesday, April 8, 2009
Is there anything better than sausage, peppers and onions?
Stuffed French Bread Pizzas
1 (2 foot long) loaf French bread
1 pound sweet Italian sausage
1 tablespoon extra-virgin olive oil
1 small red bell pepper, seeded and chopped (I added half red and half green)
1 small onion, chopped
2 large cloves garlic, chopped
Salt and pepper
1 1/2 cups part skim ricotta
1/2 cup grated Parmesan
1/2 stick pepperoni, chopped
crushed red pepper flakes
Preheat oven to 425 degrees F.
Split bread lengthwise and remove some of the inner bread to make room for all the filling. Cut in half across, making 4 shells for pizzas.
Heat a skillet over medium high flame and brown sausage in extra-virgin olive oil. Brown and crumble sausage. Add red bell pepper, onion and garlic. Cook 3 to 5 minutes. Remove mixture from heat and season with a pinch of salt and black pepper, to your taste.
Transfer to a bowl. Combine sausage and veggies with ricotta, Parmesan, and pepperoni. Fill bread shells and top with mounded mozzarella cheese. Place in hot oven on cookie sheet and bake until cheese melts and bubbles and bread is super crisp, about 10 to 12 minutes. Top pizzas with oregano and hot pepper flakes.
Sunday, March 15, 2009
This is a quick and easy cookie recipe, and very good.
1 (18.5 oz) package chocolate cake mix
1 teaspoon baking powder
1/2 cup vegetable oil
1 cup chocolate chips (optional)
Preheat oven to 350 degrees. In a medium bowl, stir together the cake mix and baking powder. Add eggs and oil, then mix until well blended. Stir in chocolate chips or other choice of additions (chooped nuts, toffee bits, etc.) Drop by rounded spoonfuls onto cookie sheet.
Bake for 8-10 minutes. Allow cookies to cool on baking sheet for five minutes before removing to a wire rack. Cool completely.
Thursday, March 12, 2009
1cup sour cream
1/2 can cream of chicken soup
1/4 cup chopped olives
2 tsp. taco seasoning
1 cup grated cheese (whatever you have on hand)
1/2 cup salsa
2 1/2 cups shredded cooked chicken
1 cup sour cream
1/2 can cream of chicken soup
1 1/2 tsp taco seasoning
3/4 cups grated cheese
Put filling muxture in flour tortillas, roll up, and place in lightly greased baking dish. Spread topping mixture over the top of the roll-ups. Bake uncovered 375 for 30 minutes.
Sunday, February 22, 2009
1 C. karo syrup
1 can sweetened condensed milk
½ C. butter
Bring ingredients to a boil, stirring constantly. Cook to soft ball stage (about five minutes).
Remove caramel from the stove and pour over the popcorn, mixing it well. It makes about two large bowls of popcorn.
Note: I always sift the popcorn beforehand to make sure there aren’t any kernels that could chip someone’s teeth.
This caramel is also excellent over puffed wheat, which you can buy unsweetened in large bags.
Monday, February 16, 2009
Thursday, February 5, 2009
- 5 medium sweet potatoes
- 2 tablespoons vegetable oil
- 2 pounds ground turkey or chicken
- 2 teaspoons salt
- 1/3 cup flour
- 1 tablespoon curry powder
- 1 can (14 oz) chicken broth
- 1 1/2 pounds carrots (peeled & chopped)
- 1 1/2 pounds parsnips (peeled & chopped)
- 1 medium onion (chopped)
- 1 tablespoon grated peeled fresh ginger
- 1 package (10 oz) frozen peas
- 1 cup milk (warmed)
- 2 tablespoons butter
Pierce potatoes all over with fork. Cook in microwave on high for 15 - 17 minutes or until potatoes are tender when pierced with fork, turning potatoes over once; set aside.
Meanwhile in skillet heat 1 tablespoon oil on medium until hot. Add turkey; sprinkle with 1/2 teaspoon salt and cook 5-6 min. or until no longer pink, stirring and breaking up turkey with side of spoon.
Stir flour and curry powder into turkey in skillet; cook 1 min. stirring. Add broth and heat to boiling. Cook 1 minute or until mixture thickens slightly. divide turkey mixture between two 2 1/2 or 3 quart baking dishes and spread evenly.
Preheat oven to 375. Wipe skillet dry. Add remaining 1 tablespoon oil to skillet and heat on medium until hot. Add carrots, parsnips, and onion and cook, covered, about 15 min. or until vegetables are browned and tender, stirring occasionally. Stir in ginger, frozen peas, and 1/2 teaspoon salt. Divide vegetable mixture between casseroles, spreading evenly over turkey mixture.
when cool enough to handle, cut potatoes in half and scoop flesh from skins into large bowl. With potato masher, coarsely mash potatoes. Stir in milk, butter, and 1 teaspoon salt; mash until well blended. Spread over casseroles mixture.
Bake (1) shepherd's pie, uncover, 35-40 min or until top is browned. Meanwhile, prepare second casserole for freezing.
- 4 green onions
- 2 pork tenderloins (about 3/4 pound each, cut into 1-inch-thick slices)
- 2 tablespoons peeled, minced gingerroot
- 2 tablespoons soy sauce
- 2 tablespoons Worcestershire
- 1 tablespoon chopped fresh thyme (or 1/2 teaspoon dried thyme leaves)
- 1/2 teaspoon ground red pepper (cayenne) - optional
- 1/2 teaspoon ground allspice
- 3 medium sweet potatoes (peeled and cut into 1/2-inch-thick slices)
- 1 large red pepper
- 2 tablespoons vegetable oil
- 1 can (15-16 oz) pineapple chunks in their own juice
Preheat oven to 425. Mince onions. In bowl, toss 1/2 minced green onions with pork slices, ginger, soy sauce, Worcestershire, thyme, ground red pepper and allspice. Cover pork and marinate 30 minutes.
In a shallow 6-quart casserole, toss sweet potatoes, red pepper, remaining green onions and 1 tablespoon vegetable oil. Bake, uncovered for 15 minutes.
Meanwhile, cook pork until browned in 1 tablespoon hot vegetable oil. Pour pineapple chunks with their juice into skillet. Pour pineapple mixture, pork slices and any remaining marinade over vegetables in roasting pan.
Bake casserole uncovered 30 minutes longer or until pork and vegetables are tender, stirring occasionally.
This makes a lot! You could half the receipe, or count on lots of leftovers.
- 1 Store-bought roasted chicken
- 1/2 cup diced onion
- 1 cup diced celery
- 1 cup diced carrots
- 4 cans (14 oz ) chicken broth
- 2 cans condensed cream of mushroom soup w/ roasted garlic
- 2 tsp. soup herbs (tarragon, basil, Italian seasonings)
- Salt & Pepper to taste
- 2 cups egg noodles - cooked
Remove skin from chicken and shred meat from the bone. place chicken, onion, celery & carrots in a 4 qt. slow cooker. Stir in broth, soup and spices. Season to taste with salt & pepper. Cover and cook on high for 3-4 hours or low for 8-9 hours. When soup is done stir in cooked egg noodles and heat through.
Friday, January 30, 2009
Pizza dough (I made mine in my breadmaker and it was wonderful. Recipe below. I do not recommend the Pillsbury refrigerated dough unless you don’t mind it tasting like crescent rolls.)
2 chicken breasts, cut in strips
4 slices bacon, chopped
1 tsp minced garlic
½ tsp dried oregano
½ cup chopped green onions
2 cups shredded mozzarella cheese
½ cup Alfredo sauce, or more if you like (I used Bertolli)
½ red bell pepper
Grease a 12 in pizza pan. Press dough onto pan and bake at 400 for 8 minutes. Meanwhile, sauté the bacon in a large skillet over medium-high heat, stirring continually, until the bacon is crisp, about 2 minutes. Drain the bacon, set aside. Add the chicken and garlic to the skillet. Saute the mixture, stirring continually, until the chicken is cooked through, about 3 minutes. Stir in the oregano. Sprinkle 1 cup cheese on top of baked pizza crust. Arrange bacon, green onions, bell pepper, chicken mixture and alfredo sauce on top of the cheese. Top with remaining cheese. Bake until the cheese is meted and crust is golden brown, 8-10 minutes.
*And this is how I changed it a little. I used cornmeal instead of greasing the pan. But I also used a baking stone so I don't know if it would work as well on another pan. I hate cutting up raw chicken and I hate cooking bacon when it’s chopped because it sticks to each other. So I cooked the bacon whole and then cut it up. And I just cooked 4 chicken tenders and added the garlic at the end. Then I chopped them bite size and sprinkled some oregano on them. I just cut up green onions and red pepper strips until it looked like what I wanted. My dough was really thick (and delicious, seriously Kylee at all her crust) so I used a little extra cheese and sauce.
Basic Pizza Dough
3 1/2 cups flour
Wednesday, January 28, 2009
½ tsp salt
½ medium onion, chopped
1 sm can green chilies
½ can tomato soup
1 10 oz can enchilada sauce
½ C water
6 flour tortillas
1 C cheddar cheese, shredded
1 C mozzarella cheese, shredded
Brown beef with salt and onion. Add chilies, soup, enchilada sauce and water. Simmer for 5 minutes.
In a pie pan, layer:
Tuesday, January 13, 2009
This recipe is from my neighbor. It is a family favorite of theirs.
3 cups cooked diced chicken
1 can cream of chicken soup
1 1/2 cups crushed cornflakes
1 stick butter; melted
1 container (4-8 oz) cream cheese, softened. Preferably garden vegetable flavor. Low fat variety tastes the same. If you use plain cream cheese, then add some herb flavors to it.
2 pkgs of pillsbury refrigerated crescent roll dough. Depending on the size of your family, this recipe can be cut in half.
Combine chicken and softened cream cheese in bowl. Put corn flakes in separate small bowl. Put butter in a separate bowl as well. Roll out crescent rolls with small rolling pin. Scoop about 1.5 Tbsp of chicken/cream cheese mixture into middle of crescent roll. Wrap crescent roll around chicken mixture, closing the seams. Dip top of your uncooked "puff" into melted butter, then into the corn flakes. Set on ungreased cookie sheet. Repeat until all of your ingredients are gone. Cook puffs for approx. 20-22 minutes at 350. Meanwhile, cook cream of chicken soup according to soup directions. Serve puffs with cream of chicken soup "sauce" poured over the puffs.
1 can cream of mushroom soup
1 can cream of chicken soup
4 oz cream cheese
1 envelope italian dressing mix (any brand, but Good Seasons is great)
Place the breasts on the bottom of your crockpot. Mix the soup, cheese and seasonings and pour over the chicken. Cook on low for 5-6 hours and serve over rice. Note: low fat varieties of soup and cream cheese work just as well.
Layer ingredients until deisired amount
Layer 1 - dry lasagna noodles (broken to fit)
Layer 2 - spaghetti sauce with meat (1 lb. hamburger browned with onion, spaghetti seasoning, 3-4 cans tomato sauce, or a jar of spaghetti sauce)
Layer 3 - 2-3 cups cottage cheese, or ricotta mixed with 2 beaten eggs and 1 T. parsley flakes
Layer 4 - grated mozzarella, parmesan, and cheddar cheeses
Cook on high for 1 hour, turn down to low. Total time 4 hours. If you have a medium setting, cook on medium the total time.
Friday, January 9, 2009
I came across another blog that had a recipe for the full sweet pork sald. It is Favorite Family Recipes. She has a different recipe for the pork, which I might try next time just to see the difference. I used her recipe for the rice and beans.
Beans (I used less tomato juice than the recipe calls for, but next time I might just add an extra can of beans and use all the juice)
And here was my taco, or I would call it a burrito, all finished and delicious.
There were so many flavor combinations, and they all went together really well. I would recommend the burrito sized tortillas, since there is so much to pack into it. It seems like a lot of work, but I spread it out throughout the day. I put the pork in the crockpot in the morning, and mixed the ranch a couple hours later. Then I just made the rice and beans right before we ate. It's amazingly wonderful!
Here is the salad I made with the leftovers.
Wednesday, January 7, 2009
2 cans crescent rolls
2-3 firm apples, peeled & cored, cut into 6 or 8 slices each
1 1/2 C. sugar
1 tsp cinnamon
2 sticks butter (don't use margarine)
1 (12-oz )can Mountain Dew
Preheat oven to 350°
Place one apple slice in each triangle of dough.
Roll up large end to small.
Place all rolled apple slices in 9 x 13 pan.
Melt butter in small pan, add cinnamon & sugar.
Pour mixture over dumplings, and pour Mountain Dew around dumplings.
Bake 45 min.
Makes 18 dumplings
Serve with ice cream, and pour some of the leftover sauce over it.
3 lbs roast
1 c dark brown sugar (I use light, I haven't been able to taste a difference)
1 c worcestershire sauce
1 tsp. oregano
1 tsp. powdered ginger (only if you have it)
1 tsp. salt
1 tsp. chili powder
2 T minced onions
Cook in a crock pot all day on low. 1 hour before serving shred meat and discard juice.
Add 1 c brown sugar
1 c red enchilada sauce (get a good brand, it makes a difference)
1 ranch dressing packet
1/2 c buttermilk
1/2 c sour cream
1 c mayo
1 japapeno, cut in half lengthwise and remove seeds
1/2 bunch cilantro
1 clove garlic
juice of 1 lime
Mix in blender and refrigerate 1 hour
You can leave the dressing out if you don't feel like making it. The meat and other toppings itself make it just as good.
Top each tortilla with:
fresh lime juice
green enchilada sauce
strips of chips
Pick and choose what you feel like putting on your taco. Enjoy!
Thanks Joanie for motivating me to post this:)
Tuesday, January 6, 2009
1 cup Wehani rice or other wild rice variety
Thursday, January 1, 2009
Extra-virgin olive oil, for drizzling, plus 2 tablespoons
Grill seasoning blend, or salt and pepper
4 sub rolls, split
2 cloves garlic, cracked away from skins
1 teaspoon red crushed pepper flakes
2 large portobello mushroom caps, sliced
1 green bell pepper, seeded and sliced
1 large onion, white or brown skinned, sliced
1 teaspoon dried oregano, 1/3 palm full
1/2 cup dry red wine or stock -- chicken or beef flavor
1 (14-ounce) can, crushed tomatoes
2 to 3 tablespoons chopped flat-leaf parsley
1/3 pound deli sliced provolone
Heat a grill pan or large skillet. Drizzle chicken with oil, to cover,and season with grill seasoning blend or salt and pepper. Grill or pan-fry 6 minutes on each side.
Heat broiler, lightly toast rolls on cookie sheet and remove.
Heat a large skillet over medium high heat. Add 2 tablespoons oil, garlic, crushed red pepper flakes, mushrooms, peppers, onions and oregano. Saute veggies and season with salt and pepper. Cook 5 minutes, then deglaze the pan with wine or stock. Pick up tasty bits off the bottom of the pan with a wooden spoon or heat safe spatula. Add tomatoes and parsley to the sauce. Slice chicken breasts on an angle and set into sauce. Pile chicken and veggies into sub rolls and cover with sliced provolone. Melt cheese under hot broiler. Serve.