Pizza Dough
Makes enough dough for two 10-12 inch pizzas

1 1/2 cups warm water (105°F-115°F)
1 package (2 1/4 teaspoons) of active dry yeast (check the expiration date on the package)
3 1/2 cups bread flour (can use all-purpose but bread flour will give you a crisper crust)
2 Tbsp olive oil2 teaspoons salt
1 teaspoon sugar

1 In the large bowl of a heavy duty electric mixer (such as a Kitchen Aid), add the warm water. Sprinkle on the yeast and let sit for 5 minutes until the yeast is dissolved. Stir to dissolve completely if needed at the end of 5 minutes.

2 Attach a mixing paddle to the mixer. Mix in the olive oil, flour, salt and sugar on low speed for about a minute. Remove the mixing paddle and replace with a dough hook.
Knead using the mixer and dough hook, on low to medium speed, until the dough is smooth and elastic, about 10 minutes. If you don't have a mixer, you can mix and knead by hand.

3 Place ball of dough in a bowl that has been coated lightly with olive oil. Turn the dough around in the bowl so that it gets coated with the oil. Cover with plastic wrap. Let sit in a warm place (75-85°F) until it doubles in size, about 1 to 1 1/2 hours. If you don't have a warm spot in the house you can heat the oven to 150 degrees, and then turn off the oven. Place the bowl of dough in this warmed oven to rise.

At this point, if you want to make ahead, you can freeze the dough in an airtight container for up to two weeks.

Got this recipe on another blog. Never again will I buy store bought pizza dough. I thought it was easy enough to make and the results are great!

Caramel and Chocolate Chip Angel Cookies

2 cups flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1/4 teaspoon salt
1/2 cup butter
1/2 cup shortening
1/2 cup light brown sugar
1/2 cup sugar
1 egg1 tsp. vanilla
6 oz. caramel & chocolate swirled chips

1.Mix together the flour, baking soda, cream of tartar and salt. Set aside. Beat together the butter, shortening and sugars. Add egg and vanilla and beat well. Slowly mix in the flour mixture. Add chocolate chips.
2.Bake at 350 degrees for 8 minutes. Take them out of the oven before they look completely done and before they get brown. Cool on a wire rack.

I got this recipe from another food blog and I'm so glad I found it!

These cookies are really good. They came out soft and chewy and the chips added just great flavor. I baked mine for about 1o minutes before 8 minutes didn't seem enough. They come out blonde looking. Don't leave them in any longer than 12 mintues I would think.

Pumpkin Gingerbread Trifle


2 (14-ounce) packages gingerbread mix
1 (5.1-ounce) package cook-and-serve vanilla pudding mix
1 (30-ounce) can pumpkin pie filling
1/2 cup packed brown sugar
1/3 teaspoon ground cardamom or cinnamon
1 (12-ounce) container frozen whipped topping
1/2 cup gingersnaps, optional

Bake the gingerbread according to the package directions; cool completely. Meanwhile, prepare the pudding and set aside to cool. Stir the pumpkin pie filling, sugar, and cardamom into the pudding. Crumble 1 batch of gingerbread into the bottom of a large, pretty bowl. Pour 1/2 of the pudding mixture over the gingerbread, then add a layer of whipped topping. Repeat with the remaining gingerbread, pudding, and whipped topping. Sprinkle of the top with crushed gingersnaps, if desired. Refrigerate overnight. Trifle can be layered in a punch bowl.

This is Paula Deen's recipe (Food Network). I saw her make it on televison and can't wait to try it myself. It looks sooo good!

Sweet and Sour Chicken Legs

8 1/4 ounce pineapple chunks (save the juice)

2 tbsp. Cornstarch

3/4 cup of sugar

1/2 cup of soy sauce

1/4 cup pineapple juice

1 clove garlic, minced

1/2 tsp. ground ginger

1/2 tsp. pepper

1/4 cup of vinegar

Chicken legs

Mix everything together, except chicken legs. Pour mixture over chicken legs. Bake at 350 degrees until done.


The chicken legs were delicious! Both hubby and I enjoyed them very much. They were so flavorful and really sticky, so make sure you have extra napkins.

I turned the temperature to about 425 for the last 10 minutes or so to brown the legs a bit.

Chicken and Corn Chowder

1 3-pound chicken
1 qt. water or substitute low-salt chicken broth
Salt and pepper to taste
1 rib celery
1 sprig parsley or 1 tbsp dried
1 medium onion
1 bay leaf
2 cups diced potatoes
2 pounds (4 cups) fresh or frozen corn kernels
6 hard-boiled eggs, chopped
1 cup chopped fresh parsley or 2 tbsp dried
1 cup heavy cream
Place the chicken in a large pot with the water, salt and pepper, celery, sprig of parsley, and bay leaf. Bring to a boil; reduce heat. Cover and simmer until tender, about 1-1/2 hours. Remove chicken from pot. Discard the skin and bones. Chop the meat into desired-size pieces but not too small. Strain the broth and return to the pot. Add the potatoes and cook, covered, until tender, about 30 minutes. Add the corn and cook until tender and hot, about 5 minutes. Add the eggs and taste for seasoning. Stir in the cream and heat just until ready to boil. Stir in the parsley and serve.

Party Potatoes

1 - 5 pound bag white potatoes peeled and boiled
1 - 8 ounce package cream cheese softened
1/2 cup melted butter
1 - 8 ounce carton sour cream
1 small grated onion
1/4 cup chopped chives
salt and pepper to taste
1/2 pint whipping cream - whipped
6 ounces grated cheddar cheese
1/2 pound bacon crumbled

Drain potatoes and cream. Mix with cream cheese, butter, sour cream, onion, chives, salt & pepper. Spread in a greased 13 x 9 casserole dish. Ice with whipped cream. Sprinkle with cheese and bacon. Bake at 350 degrees for 20 minutes. If not brown, place under broiler until brown.

Stuffed Bell Peppers

1 lbs lean ground beef
1 Medium sweet onion
2 1/2 cups cooked Jasmine white rice
2 medium/large green bell peppers
2 15 ounce cans tomato sauce
8 heaping tablespoons honey

Prepare Jasmine white rice, fluff, cover and set aside.
Dice sweet onion, add to large non-stick saute/frying pan with lean ground beef. Saute beef and onion until beef is browned. Drain fat, add 2 1/2 cups of Jasmine white rice to browned beef and diced sweet onion; mix.
Cut green bell peppers in half, remove caps and seds; rinse. Pour 1 15 ounce can of tomato sauce into measuring cup and add 4 hreaping tablespoons of honey and blend. Pour tomato sauce mixture over beef and rice; mix.
Add second 15 ounce can of tomato sauce to measuring cup and add 4 heaping tablespoons honey; blend.
Add beef and rice mixture to green bell pepper halves. Arrange in glass casserole dish. Pour tomato sauce mixture over and around stuffed bell peppers. Bake at 350 degreefor 1 hour.

We enjoyed this very much. When I read that honey was an ingredient, I thought for sure that it wouldn't taste good but I was wrong. It adds a nice touch to the meal. I'll definitely make this one again and again.

Crunchy New Potatoes

12 small new red potatoes
1 package ranch dressing mix
2 cups crushed cornflakes
8 tablespoons butter, melted

Preheat the oven to 400 degrees.

Cook the potaties in boiling water until tender, about 20 to 25 minutes. Drain the potatoes, let cool slightly and then peel. Mix dressing mix and the cornflakes in a bowl. Dip the potatoes in melted butter, and then roll them in cornflake mixture. Place the potatoes in a greased baking dish and bake for 20 to 25 minutes, or until golden brown.

This potatoe dish is delicious! They are moist inside and crip on the outside. My husband LOVED it.

Heartland Vegetable Bake

Ingredients:

3 cups (about 3 medium) red or other waxy potatoes, coarsely chopped.
2 tablespoons water
1 package (16 ounce) frozen broccoli, cauliflower and carrot medley
3 tablespoons all-purpose flour
1 can (12 ounce) Carnation Evaporated Fat Free Milk
2 Maggi Chicken Flavor Bouillon Cubes
1/8 teaspoon ground white pepper
1/4 cup seasoned dry bread crumbs

Preheat oven to 350 degrees.

Microwave potatoes an water in covered, medium, microwave-safe casserole dish on HIGH power for 9 mintures. Return to dish; top with frozen vegetables.

Melt 2 tablespoons butter in small saucepan over medium heat. Stir in flour; cook, stirring constantly, for 30 seconds. Gradually stir in evaported milk, bouillon and pepper; cook, stirring occasionally, for 3 to 4 mediums or until bouillon is dissolved and sauce is slightly thickened. Pour sauce over vegetables.

Microwave remaining butter in small bowl on HIGH power for 10 to 20 seconds or until melted. Stir in bread crumbs until well combined. Sprinkle over vegetables; cover.

Bake for 30 minutes. Uncover; bake for additional 10 minutes or until top is golden brown.

I've made this a couple of times and both my husband and I LOVE IT. I made it for a BBQ yesterday and everybody enjoyed it as well. It comes out creamy and very tasty.

Skillet Sausage 'n' Rice

MAKES 4 to 6 SERVINGS

PREP: 10 MIN, COOK 20 MIN

1 (16 oz) package smoked sausage
1 medium-sized green bell pepper, chopped
1 small onion, chopped
1 garlic clove, minced
1 cup chicken broth
2 (3-5 oz) bags quick cooking brown rice
1/2 tsp salt
1/4 tsp pepper
Garnish: chopped fresh parsley

1. Cut sausage into 1/2 inch slices. Saute' in a large nonstick skillet over medium high heat 8 to 10 minutes or until lightly browned. Remove sausage slices, and drain on paper towels, reserving 1 Tbsp drippings in skillet.

2. Add bell pepper, onion, and garlic to skillet, and saute' over medium high heat 4 minutes or until tender. Add chicken broth, stirring to loosen particles from bottom of skillet, and bring to a boil. Remove rice, sausage, salt, and pepper to skillet. Reduce heat to medium - low, cover, and cook 5 minutes or until rice is tender. Garnish, if desired.

Olive Oil

It has been around for thousands of years and is enjoyed the world over for its fruity taste and healthful benefits.

Different Grades Extra-virgin oil is the highest quality; neither chemicals nor heat has been used in the extraction (hence the term “cold-pressed” on labels), which occurs shortly after the harvest. Virgin has a higher acidity than extra-virgin and is less flavorful. Other olive oils are usually a blend of virgin and extra-virgin. Light means very mild in flavor, not lower in calories. Color and TasteColor and taste are affected by three factors: the region where the olives were grown, when they were harvested, and which extraction process was used. The color, golden to green, indicates the type of olives and how ripe they were; it is not a sign of quality. Try different oils; you’ll find (even within the extra-virgin category) a range of flavors: mild (good for vegetables), citrusy and herbal (for salads and chicken), or peppery and pungent (for roasting meats).

How to Buy Heat or light (as well as time) can cause olive oil to turn rancid. Choose cans or tins that are not displayed in bright sunlight or right under fluorescent lights. A dark bottle is better than a clear one; you can also decant oil into a dark bottle, or wrap foil around a clear one.

How to Store Keep containers well capped or corked in a cool, dark spot. Refrigerating may affect the oil’s flavor; freezing it will not. Once thawed, it should be used within a week or so.

Health Benefits Studies have shown that olive oil has powerful antioxidants, helps control high-blood pressure, and may protect against heart disease and some types of cancer. And although high temperature destroys some nutrients in any oil, using olive oil for frying is a healthful alternative to frying in more saturated fats.

Why Wooden Spoons are Essential

No kitchen is complete without a few of these easy-to-find, inexpensive tools. They’re extremely versatile and won’t scratch your nonstick pots and pans.

Why They’re So Great
In addition to being safe to use on nonstick cookware, wooden spoons do not conduct heat the way metal ones do, so they stay cool when you’re stirring hot sauces, soups, and stews.

Which Type To Buy
You should have at least one wooden s p o o n s for sweets and another for savory, since wood tends to absorb the flavors of food. A flat-edged spoon is best for reaching into the corners of pans and for scrambling eggs.

What To Look For Look For
Smooth edges that won’t crack or splinter.

How To Clean Wooden
Spoons should be washed by hand—never in the dishwasher. Clean them as soon as possible after use, and allow to dry completely before storing.