2 cups flour
1 tablespoon yeast
1/4 teaspoon salt
1 tablespoon sugar
2/3 cup lukewarm water plus an additional 2 tbsp
Mix 1 cup of flour with all other ingredients.
Gradually add 2nd cup of flour until it forms a ball. Use your hands to form and knead the dough. Let the dough rest 10-15 minutes in a bowl covered with a dish towel or saran to keep it warm.
Spread out onto greased pizza pan and top with your favorite toppings.
Bake at 375 degrees for 15-20 minutes.
Thursday, October 16, 2008
EASY BREAD STICKS
2 1/4 cups flour, divided
1 tablespoon sugar
2 teaspoons baking powder
1 teaspoon salt
1 cup milk
1/4 cup butter, melted
Garlic salt
Parmesan cheese
Preheat oven to 425 degrees.
In a medium mixing bowl sift together 2 cups of flour, the sugar, baking powder; and salt; add milk and, using a wooden spoon, mix to form dough.
Using 2 Tbsp of the remaining flour, lightly flour work surface; turn dough out onto floured surface and knead, adding remaining 2 Tbsp flour as needed, until dough becomes
smooth and elastic, about 5 minutes.
Using rolling pin, roll dough into 12x8" rectangle, about 1/2 " thick.
Cut dough in half lengthwise; cut each half crosswise into 18 equal slices.
Dip dough slices into butter- be sure to use all of the butter.
Place on a baking sheet, leaving a space of about 1 inch between each. Sprinkle with garlic salt and Parmesan cheese.
Bake until golden brown, 10 to 15 minutes.
1 tablespoon sugar
2 teaspoons baking powder
1 teaspoon salt
1 cup milk
1/4 cup butter, melted
Garlic salt
Parmesan cheese
Preheat oven to 425 degrees.
In a medium mixing bowl sift together 2 cups of flour, the sugar, baking powder; and salt; add milk and, using a wooden spoon, mix to form dough.
Using 2 Tbsp of the remaining flour, lightly flour work surface; turn dough out onto floured surface and knead, adding remaining 2 Tbsp flour as needed, until dough becomes
smooth and elastic, about 5 minutes.
Using rolling pin, roll dough into 12x8" rectangle, about 1/2 " thick.
Cut dough in half lengthwise; cut each half crosswise into 18 equal slices.
Dip dough slices into butter- be sure to use all of the butter.
Place on a baking sheet, leaving a space of about 1 inch between each. Sprinkle with garlic salt and Parmesan cheese.
Bake until golden brown, 10 to 15 minutes.
Pumpkin Chocolate Chip Cookies
Pumpkin Chocolate Chip Cookies
2 1/2 cups flour
1 tsp salt
1 tsp baking soda
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp clove
pinch of ground ginger
1/ 2 cup (1 stick) butter, room temperature
1 cup brown sugar
1/2 cup sugar
1 egg, room temperature
15 oz can of pure pumpkin
1 tsp vanilla extract
1-2 cups chocolate chips
Preheat oven to 375F.
In a small bowl combine flour, salt, baking soda, cinnamon, nutmeg, clove and ginger together and set aside.
Beat butter, brown sugar and sugar together in a large mixer bowl.
Add pumpkin and vanilla and mix until well blended
Add egg and beat well until fully incorporated.
Gradually (I do it in 3 batches) beat in flour mixture.
Stir in chocolate chips.
Drop rounded spoonfuls onto baking sheets lined with parchment paper.
Bake for 13-15 minutes until edges start to brown. Remove from oven and let sit on hot baking sheet for 2 more minutes.
Move cookies to wire rack to cool completely
2 1/2 cups flour
1 tsp salt
1 tsp baking soda
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp clove
pinch of ground ginger
1/ 2 cup (1 stick) butter, room temperature
1 cup brown sugar
1/2 cup sugar
1 egg, room temperature
15 oz can of pure pumpkin
1 tsp vanilla extract
1-2 cups chocolate chips
Preheat oven to 375F.
In a small bowl combine flour, salt, baking soda, cinnamon, nutmeg, clove and ginger together and set aside.
Beat butter, brown sugar and sugar together in a large mixer bowl.
Add pumpkin and vanilla and mix until well blended
Add egg and beat well until fully incorporated.
Gradually (I do it in 3 batches) beat in flour mixture.
Stir in chocolate chips.
Drop rounded spoonfuls onto baking sheets lined with parchment paper.
Bake for 13-15 minutes until edges start to brown. Remove from oven and let sit on hot baking sheet for 2 more minutes.
Move cookies to wire rack to cool completely
CROCK POT CHICKEN PASTA
5 Boneless, skinless chicken breasts
3/4 C Italian dressing
1 Jar Ragu or Prego sauce
1/4 C Parmesan cheese
Hot cooked Bow Tie pasta
Place chicken, Italian dressing and 3 cups of water in crock pot. Cook on high for 3 1/2 hours. Remove chicken from crock pot and shred. Reserve 1 1/4 cup juices and discard the rest. Place shredded chicken, reserved juice, jar of ragu and Parmesan back in crock pot and let cook on high for 1 hour. Serve over hot cooked pasta.
I like to put the juices from the crock pot into the empty ragu jar and shake it a little to get all the sauce out! YUMMY!
3/4 C Italian dressing
1 Jar Ragu or Prego sauce
1/4 C Parmesan cheese
Hot cooked Bow Tie pasta
Place chicken, Italian dressing and 3 cups of water in crock pot. Cook on high for 3 1/2 hours. Remove chicken from crock pot and shred. Reserve 1 1/4 cup juices and discard the rest. Place shredded chicken, reserved juice, jar of ragu and Parmesan back in crock pot and let cook on high for 1 hour. Serve over hot cooked pasta.
I like to put the juices from the crock pot into the empty ragu jar and shake it a little to get all the sauce out! YUMMY!
Tuesday, October 14, 2008
3 MINUTE CHOCOLATE MUG CAKE
4 tablespoons flour
4 tablespoons sugar
2 tablespoons cocoa
1 egg
3 tablespoons milk
3 tablespoons oil
3 tablespoons chocolate chips (optional)
1 teasponon vanilla extract
1 large coffee mug
Combine dry ingredients in a medium sized bowl.Add the egg and mix thoroughly. Pour in the milk and oil and mix well. Add the chocolate chips (if using) and vanilla extract, and mix again. Pour into large mug. Put mug on a plate and place in the microwave. Cook for 3 minutes at 1000 watts (high). The cake will rise over the top of the mug, but don't be alarmed! Allow to cool a little, and tip out onto a plate if desired. slice down the center and serve with a scoop of vanilla ice cream.
Note: This cake is kind of like a pound cake. Make sure your microwave is 1000 watts!!
4 tablespoons sugar
2 tablespoons cocoa
1 egg
3 tablespoons milk
3 tablespoons oil
3 tablespoons chocolate chips (optional)
1 teasponon vanilla extract
1 large coffee mug
Combine dry ingredients in a medium sized bowl.Add the egg and mix thoroughly. Pour in the milk and oil and mix well. Add the chocolate chips (if using) and vanilla extract, and mix again. Pour into large mug. Put mug on a plate and place in the microwave. Cook for 3 minutes at 1000 watts (high). The cake will rise over the top of the mug, but don't be alarmed! Allow to cool a little, and tip out onto a plate if desired. slice down the center and serve with a scoop of vanilla ice cream.
Note: This cake is kind of like a pound cake. Make sure your microwave is 1000 watts!!
EASY STROGANOFF
1 Pound ground beef
1 medium Onion, chopped
2 tablespoons flour
1/2 teaspoon Garlic salt
1/4 teaspoon Pepper
1 Can Cream of Mushroom soup
8 ounces Sour cream
1/2 C milk
Hot cooked noodles
Cook ground beef and onion in a large skillet until meat is browned, stirring to crumble meat; drain. Stir in flour, garlic salt and pepper. cook and stir 1 minute. Stir in soup. Simmer 10 minutes, stirring occasionally. Add sour cream and milk, and heat thoroughly.Serve over noodles. Yield: 4 -6 servings.
This recipe is one I got from VENNESA. She likes to add fresh mushrooms too, but each time I've made it I haven't had any on hand!
1 medium Onion, chopped
2 tablespoons flour
1/2 teaspoon Garlic salt
1/4 teaspoon Pepper
1 Can Cream of Mushroom soup
8 ounces Sour cream
1/2 C milk
Hot cooked noodles
Cook ground beef and onion in a large skillet until meat is browned, stirring to crumble meat; drain. Stir in flour, garlic salt and pepper. cook and stir 1 minute. Stir in soup. Simmer 10 minutes, stirring occasionally. Add sour cream and milk, and heat thoroughly.Serve over noodles. Yield: 4 -6 servings.
This recipe is one I got from VENNESA. She likes to add fresh mushrooms too, but each time I've made it I haven't had any on hand!
CREAMY CHICKEN NOODLE GOODNESS
4 boneless skinless chicken breast halves
4 quarts water
4 Tbsp. chicken bouillon
1 cube butter
4 potatoes, peeled & cut into 1 inch cubes
1 cup flour
3 celery stalks sliced
1 can evaporated milk
1 cup milk
1/2 pkg. Bowtie pasta
15 baby carrots cut in fourths.
Mrs. Dash, garlic powder, and pepper to taste.
Boil the chicken in water, bouillon, and a few shakes of garlic powder, pepper, and Mrs. Dash in a large stock pot. Remove Chicken after cooking...but, keep the broth. Add more water if the water is low. Cube the chicken and set aside. Add carrots, celery and potatoes. A few minutes later add pasta. When pasta is almost done add cubed chicken.
In microwave safe bowl combine butter, flour and milk and evaporated milk. Microwave until warmed. Using a wisk, mix until all lumps are gone. Add mixture to soup mix boil to thicken. This soup tends to really thicken up as it cools.
Thanks for sharing this Veronica!
4 quarts water
4 Tbsp. chicken bouillon
1 cube butter
4 potatoes, peeled & cut into 1 inch cubes
1 cup flour
3 celery stalks sliced
1 can evaporated milk
1 cup milk
1/2 pkg. Bowtie pasta
15 baby carrots cut in fourths.
Mrs. Dash, garlic powder, and pepper to taste.
Boil the chicken in water, bouillon, and a few shakes of garlic powder, pepper, and Mrs. Dash in a large stock pot. Remove Chicken after cooking...but, keep the broth. Add more water if the water is low. Cube the chicken and set aside. Add carrots, celery and potatoes. A few minutes later add pasta. When pasta is almost done add cubed chicken.
In microwave safe bowl combine butter, flour and milk and evaporated milk. Microwave until warmed. Using a wisk, mix until all lumps are gone. Add mixture to soup mix boil to thicken. This soup tends to really thicken up as it cools.
Thanks for sharing this Veronica!
Sunday, September 28, 2008
COOKIE PIE
1 9-inch graham cracker pie crust
3 large eggs
1/2 C flour
1/2 C granulated sugar
1/2 C packed brown sugar
Pinch of salt
1/2 tsp vanilla
1/2 C butter, softened
1 cup milk chocolate chips
1 cup chopped pecans (optional)
Vanilla ice cream (optional)
Preheat oven to 325 degrees. Beat eggs in large mixing bowl on high until foamy. Beat in flour, granulated sugar, brown sugar, salt and vanilla. Beat in butter. Stir in chocolate chips and nuts; spoon into pie shell. Bake for 55-65 minutes. Cool atleast 20 minutes. Serve warm with a big scoop of Vanilla ice cream on top!
3 large eggs
1/2 C flour
1/2 C granulated sugar
1/2 C packed brown sugar
Pinch of salt
1/2 tsp vanilla
1/2 C butter, softened
1 cup milk chocolate chips
1 cup chopped pecans (optional)
Vanilla ice cream (optional)
Preheat oven to 325 degrees. Beat eggs in large mixing bowl on high until foamy. Beat in flour, granulated sugar, brown sugar, salt and vanilla. Beat in butter. Stir in chocolate chips and nuts; spoon into pie shell. Bake for 55-65 minutes. Cool atleast 20 minutes. Serve warm with a big scoop of Vanilla ice cream on top!
JELLO CAKE
1 white cake mix, baked according to pkg directions
1 large box raspberry Jello
1 C boiling water
1 C cold water
1 8 oz tub of Cool Whip
Let cake cool completely. Poke holes in cake, about 1 inch apart with wrong end of wooden spoon.In a medium bowl, dissolve jello in hot water. Add cool water and stir well. Pour evenly over top of cake making sure to fill all holes. Spread cool whip over top and refrigerate at least 1 hour.
~Thank you ERIN for sharing this recipe with me~
1 large box raspberry Jello
1 C boiling water
1 C cold water
1 8 oz tub of Cool Whip
Let cake cool completely. Poke holes in cake, about 1 inch apart with wrong end of wooden spoon.In a medium bowl, dissolve jello in hot water. Add cool water and stir well. Pour evenly over top of cake making sure to fill all holes. Spread cool whip over top and refrigerate at least 1 hour.
~Thank you ERIN for sharing this recipe with me~
SHREDDED BEEF ENCHILADAS {or chicken}
4 cups left over beef roast, shredded
1 can diced green chili's
1 can black beans rinsed and drained
4 large mushrooms chopped
2 tsp Mexican seasoning
1/4 cup water
8 flour tortillas
2 C shredded cheddar cheese
Sour cream
Lettuce
Hot cooked rice
--Sauce recipe--
2 T shortening
3 T chili powder
1 can tomato soup
1 1/2 cans water
Dash of garlic salt
2 T sugar
In a medium sauce pan combine beef, green chili's, black beans, mushrooms, Mexican seasoning and water. Heat over medium for about 10 minutes or until most of the water is gone, stirring often. Meanwhile, in a small sauce pan melt shortening over low heat, add chili powder and let bubble for 45 sec. Remove from heat. Add soup, water, garlic salt and sugar; simmer over medium heat for 10 minutes stirring often. Pour about 3/4 C sauce in bottom of 13x9 glass baking dish. Dip each tortilla in sauce and fill evenly with meat mixture and shredded cheese. Roll up and place seem side down in pan. Sprinkle with cheddar cheese and spoon sauce over top, reserving 3/4 C. Cover with foil and bake at 350 for about 40 minutes. Serve with Sour cream, lettuce, remaining sauce and hot cooked rice.
Note: This recipe is good using shredded chicken too!
1 can diced green chili's
1 can black beans rinsed and drained
4 large mushrooms chopped
2 tsp Mexican seasoning
1/4 cup water
8 flour tortillas
2 C shredded cheddar cheese
Sour cream
Lettuce
Hot cooked rice
--Sauce recipe--
2 T shortening
3 T chili powder
1 can tomato soup
1 1/2 cans water
Dash of garlic salt
2 T sugar
In a medium sauce pan combine beef, green chili's, black beans, mushrooms, Mexican seasoning and water. Heat over medium for about 10 minutes or until most of the water is gone, stirring often. Meanwhile, in a small sauce pan melt shortening over low heat, add chili powder and let bubble for 45 sec. Remove from heat. Add soup, water, garlic salt and sugar; simmer over medium heat for 10 minutes stirring often. Pour about 3/4 C sauce in bottom of 13x9 glass baking dish. Dip each tortilla in sauce and fill evenly with meat mixture and shredded cheese. Roll up and place seem side down in pan. Sprinkle with cheddar cheese and spoon sauce over top, reserving 3/4 C. Cover with foil and bake at 350 for about 40 minutes. Serve with Sour cream, lettuce, remaining sauce and hot cooked rice.
Note: This recipe is good using shredded chicken too!
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