Chicken Alfredo Pizza

Crust

2 1/2 to 3 c flour

1 TBSP yeast

1/2 tsp salt

1 c warm water

2 TBSP olive oil

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Add water,oil, salt and yeast. Whisk together. Slowly whisk in flour until it becomes too thick to whisk and use a wooden spoon or fold with hands. Dough should be slightly sticky but not too sticky. Cover and set aside. Let it rise for 15-30 minutes.

Preheat over to 425 degrees. Flour counter or table and roll dough onto it in a circle shape. Sprinkle Pizza Stone with cornmeal (if you don't have it don't worry, it just makes it seem more original). Place dough on stone, form raised edge for crust, and use fork to poke holes through out the dough. Bake for 10 minutes. Crust should NOT be golden brown or baked all the way through. Remove from oven and leave oven on still.

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Toppings

alfredo sauce (store or homemade)

1 tomato, diced

1 1/2 green onions, chopped

4 chicken tenders (you could use chicken breast, I just had tenders on hand), cooked and diced

1 1/2 c shredded mozzarella cheese

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Spread a thin later of alfredo sauce on slightly cooked crust. Sprinkle remaining ingredients over. Bake in oven for 10-20 minutes until cheese is slightly browned (center of pizza could raise up during bake time, but it will go down when it is cooled).

Carmel Popcorn

1 cube butter
1 c dark Karo syrup
2 c sugar (if you are worried about the sugar amount I've made it with half the sugar and it was still pretty good.)
about 2 large bowl fulls of unseasoned popcorn (not filled to the top so you don't spill popcorn)

Melt all ingredients in a medium sauce pan. Once boiling pour over unseasoned popcorn.

Waffles

Like most of my pictures-it doesn't do the waffles any justice.

Batter
4 eggs
1/2 c sour cream
3/4 tsp salt
1/2 c oil
2 c milk
2 tsp baking powder
1/2 tsp baking soda
2 c flour
1/4 c ground flax seed (optional)

Separate eggs. Whip egg whites and set aside. Combine all other ingredients in large bowl. Fold egg whites into batter. Use waffle iron to bake.

Syrup
2 c water
4 c sugar
1/2 tsp maple extract
1/2 tsp almond extract

Boil water in a large sauce pan over high heat. Add sugar and turn to medium high. Stir occasionally until bubbles for on bottom of pan. Add extracts. Serve warm.

Margherita Pizza

Crust

2 1/2 to 3 c flour

1 TBSP yeast

1/2 tsp salt

1 c warm water

2 TBSP olive oil

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Combine water, salt, yeast and oil. Whisk together. Slowly whisk in flour. When it gets too tough to whisk either fold with spoon or hands. Dough should have a little stick to it but not too much. Cover and rise for 15-30 minutes.

Preheat oven to 425 degrees. Flour counter or table top to roll dough on. Roll into a circle. Place on pizza pan or stone. Fork dough several times to keep from forming bubbles. Bake 10 minutes. Crust should NOT be golden brown and it WON'T be cooked all the way. Remove from oven, but keep oven on.

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Toppings

2 Roma tomatoes, thinly sliced

Fresh Mozzarella, thinly sliced (I bought a little package from Smith's and didn't use it all)

1/2 c shredded mozzarella cheese

Basil leaves, torn into pieces

Balsamic Vinegar (optional)

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Top crust with tomatoes, then mozzarellas and Basil. Splash vinegar on it. (I liked it, but my husband said next time no). Bake for 10-20 minutes until crust golden brown.

Spaghetti with a Creamy Italian Red Sauce with Grilled Asparagus

I've been taking a cooking class at the Blue Lemon and incorporated what I learned with my own twist. It turned out pretty good! Enjoy!

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Sauce:

Olive Oil, 2 turns around pan

1-2 cloves of garlic

1/2 can Prego Spaghetti Sauce

Heavy Cream, enough to cover noodles

Salt to taste, about 1/2 tsp

Parsley to taste, about 1 tsp

Roux

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Heat olive oil in a big sauce pan. Add garlic. Roast garlic. Add spaghetti sauce and cream. Whisk together. Add seasonings and roux, to thicken. Whisk until smooth. Add cooked spaghetti. Use tongs to stir/fold noodles into sauce. Heat.

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Lemon Grilled Asparagus:

olive oil

lemon juice

parmesan cheese

pepper

salt

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Heat olive oil in a sauce pan. Add asparagus and squirt lemon juice over asparagus. Sprinkle cheese, pepper and salt over veggies. Grill veggie one side at a time.

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Breadsticks:

rhodes rolls, thawed and risen (6 for given amounts)

butter, melted

parmesan cheese

garlic salt

parsley

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Melt 1/4 cube butter. Pour into a cookie sheet. Roll out the rolls into snakes. Roll in butter and line them up in cookie sheet. Sprinkle spices over it. Bake at 350 degrees for about 15 minutes or until golden brown.

Raspberry Bread Pudding-Kneaders

Cream Mix:
1 1/2 loaved aged white bread
1 qt heavy cream
3 c sugar
1 egg
1 tsp vanilla

Fruit Filling:
5 c frozen or fresh raspberries
1 c sugar
1/2 c apple juice

Vanilla Sauce:
1 1/3 c butter
5 TBSP flour
3 c heavy cream
2 tsp vanilla
1/3 c sugar

In a large bowl combine cream, sugar, egg and vanilla. Cut bread into 1 1/2 in cubes and add to cream mixture, coating bread well. Let stand 30 minutes stirring every 5 minutes to allow cream to absorb completely.
For Fruit Filling-combine raspberries, sugar and apple juice, stirring until sugar is dissolved. Layer a 9x13 baking dish 3/4 full with bread mixture, pour fruit filling over bread mixture, spreading evenly, top with remaining bread mixture. Bake 40 minutes at 375 degrees. Serve warm. Top with vanilla sauce.
For Vanilla Sauce-over medium heat melt butter. Add flour. Stir 10 minutes until it has a nutty aroma; do not brown. Add cream and sugar. Boil til mixture is thick. Remove from heat, adding vanilla. Serve this wonderful sauce cold.

Hootananny Hotcakes

Also known as GERMAN PANCAKES


6 eggs
1 cup milk
1 cup flour
1/2 tsp salt
cinnamon and sugar, sprinkled (optional)
green apples, peeled and sliced (optional)
6 TBSP butter

Preheat oven to 400 degrees. In a 9x13 casserole dish put the butter in it, cut into slices. Place in warming oven to melt the butter. In a blender add first 4 ingredients together and mix. Take baking dish out of oven when the butter is melted. Pour in batter. OPTIONAL: sprinkle cinnamon and sugar over batter and place apple slices in it. Bake for 25 minutes or until you get golden brown ridges of batter. Serve with honey, powdered sugar, or syrup. (If you use cinnamon and sugar and apples then no topping required.)

This breakfast has been a family tradition since the beginning of time. When I was little we use to name each "mountain" and whose house we wanted to eat. Parker loves eating it too...so enjoy!

Banana Bread

1 cube margarine

1 cup sugar

2 eggs

1 tsp vanilla

2 cups flour

1 tsp baking soda

1/2 tsp baking powder

1/2 tsp salt

1/2 tsp cinnamon

1/2 tsp cloves

3 bananas

chocolate chips (optional)

Mix margarine, sugar, eggs, and vanilla until smooth. Add dry ingredients; mix. Add banans; mix. Add chocolate chips to your desire. Pour into 2 greased bread pans or 1 big bread pan. Cook at 325 for 1 hour (small loaves) 1hr 20 mins (large loaf).

Dear Lizzie's Sugar Cookies

*BEWARE: these cookies are really addictive and very delicious.*

1 cup butter

1/2 cup shortening

3 TBSP milk

3 tsp vanilla or lemon extract

1 tsp baking powder

2 1/4 cup sugar

3 eggs

3/4 tsp salt

4 1/2-5 cups flour (depends on how sticky you like the dough to be)

Cover and refridgerate for a couple of hours.

Roll out so it's about 1/4 inch thick. Cut out. Bake for 8-10 minutes at 400 degrees. Cool completely, then frost.

FROSTING

1 8oz cream cheese, softened

2 1bs powdered sugar

1 1/2 tsp vanilla

1 1/2 tsp almond extract

evaporated milk or regular milk to consistency you like

(This frosting recipe makes about double what you need for 1 batch of cookies; so I usually 1/2 it or double cookie batter)

Oatmeal Pancake Mix

3 cups flour (1/2 white, 1/2 wheat)
3 1/2 baking powder
1 1/2 salt
1/2 cup brown sugar
1 1/2 cups shortening
3 cups oats (I used quick oats)

Stir in first 4 ingredients. Cut in shortening. Add oats. Place in a container to save for later.

To use:
1 1/2 cup mix
1/2 cup milk
1 egg

Let it sit for 5 minutes. Then pour on hot griddle and cook. Serve with applesauce or syrup.

Parmesan Breaded Chicken with White Sauce Pasta

Breaded Chicken

chicken breasts or tenders

1/2 cup floursalt and pepper

paprika (optional)

basil (optional)

Stove Top Stuffing crushed in plastic bag

fresh grated parmesan cheese

For breaded chicken the key is to season every step of the process. First you'll need 3 pans for breading process. 1 pan for flour, seasoned with desired seasoning. 1 pan for egg splash-beaten egg with splash of milk, add salt and pepper. 1 pan for bread pan. This pan is equal parts of bread crumbs (stove top stuffing) and cheese. So for first timers here is a crash course. Place chicken in flour, shake excess off. Then dip it in the egg splash. Final step is bread crumbs. Place chicken in baking casserole dish. Bake chicken at 350 until digital thermometer says 165.

White Sauce

1 pint heavy cream

1/2 cube butter

dash of kosher salt

dash of garlic

dash of basil

Basic Roux

Heat cream and butter in large frying pan with kosher salt, garlic, and basil. (I sprinkle garlic powder in it when I don't have garlic on hand; and sprinkle basil in to add dimension to its taste). Whisk over medium low heat. Add rue in to thicken it up. Add cooked pasta to the pan and heat until pasta is hot. Serve with breaded chicken.

Basic Roux

1 TBSP melted butter

1 TBSP flour

Mix together.

Parker's Pancakes

2 eggs separated
2 cups milk
2 cups flour
1 TBSP baking powder
1 tsp salt
1/4 cup oil
1/4 cup sugar

Separate egg whites and set aside. Add yolks to the rest of the ingredients. Mix well. Beat egg whites and fold into batter. Cook on a medium hot griddle.

Chicken Enchiladas

Uncooked tortillas (Costco kind)

4 chicken breasts

1/2 cup salsa

1 pint sour cream

1 1/2 cup mexican blend cheese or more if you want them cheesy

1 4 oz can green chilies

extra mexican blend cheese

Sauce

1 can green enchilada sauce (I use 3/4 can because I don't like mine too spicy)

1 can cream of chicken soup

Cook tortillas and set aside. Cook chicken and salsa in a crock pot until done. Cool and then shred chicken into a big bowl. Add sour cream, cheese, and chilies. Mix together. Roll into tortillas and place in 9x13 pan. In separate bowl make sauce. Pour over enchiladas. Top with cheese. Bake 30-40 minutes uncovered at 350. Serve with Green Rice.

*I like to make extra and freeze some for later.

Peach Cobbler

1 yellow cake mix

1 can sprite

1 egg

1 cube of butter

1-2 big cans of peaches, use 1/2 a can of juice

handful of blueberries (optional)

Vanilla Ice Cream

Line Dutch Oven with foil (because no one likes to clean a Dutch Oven). Pour peaches and 1/2 can juice in the bottom. Sprinkle with blueberries. In separate bowl mix remaining ingredients. Pour over fruit. Bake in oven at 350 for 45 minutes or until golden brown. Serve warm with vanilla ice cream.

Sticky Buns

18 rhodes rolls, thawed and cut in half

2 TBSP butterscotch dry pudding mix

1/2 cup brown sugar

1 cube butter

cinnamon

Once dough is thawed enough to cut, cut in half. Grease a bundt pan and place dough in it. Cut butter into slices and place spaced out on top of dough. Sprinkle the rest of ingredients over the top. Cover and let it rise over night. In the morning bake at 350 for 25 minutes. To turn out place serving plate on top of bundt. Grab sides and plate and flip over. Great served with fruit and a tall glass of milk.

Meat Loaf Muffins with Barbecue Sauce-Rachael Ray

Meat Loaf Muffins:

oil for pan
1 1/2 lbs ground beef
1 small yellow onion, cut or through food processor
1 small green bell pepper, cut or through food processor
splash of milk
1 large egg, beaten
1 cup bread crumbs (I used Stove Top Stuffing)
2 TBSP Montreal Steak Seasoning
1 cup smoky BBQ sauce
1/2 cup tomato salsa
1 TBSP Worcestershire sauce

Preheat oven to 450. Brush muffin tins with oil.

Put beef, onion, and pepper into a big bowl. Whisk milk into the beaten egg and add to meat. Add bread crumbs and MS seasoning.

In a small bowl, mix together the barbecue sauce, salsa, and Worcestershire sauce. Pour half the sauce mixture into the bowl with the meat mixture. Mix the meat together with your hands.

Use a large ice cream scoop to put the meat into muffin tins. Top each meat loaf with a spoonful of reserved sauce. Bake about 15 minutes.

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Smashed Cream Cheese Potatoes:

2 1/2 lbs small red potatoes

1 8oz cream cheese, softened

1/2 c half and half

chives to add color and depth

salt and pepper to taste

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Wash potatoes. Skin half of them. Cut into quarters. Place in a pot with water 1 inch below potatoes. Boil at high heat for 15 minutes or until tender to touch with fork. Drain them and return potatoes to pot. Add cream cheese and half and half. Smash together. Add seasonings before serving.

Make Ahead Pancake Mix

8 1/2 cups flour (6 1/2 white and 2 wheat)
1 Tablespoon baking powder
1 Tablespoon salt
2 teaspoons cream of tartar
1 teaspoon baking soda
1 1/2 cups powdered milk
2 1/4 cups shortening

Mix all ingredients minus shortening together. Cut in shortening. Then store in a container for later.

To make pancakes:

2 cups pancake mix
1 egg
1 cup water (or more depending on how thick you like your pancakes)