Pizza Dough

Recipe from Melanie's Kitchen.

INGREDIENTS

½ cup plus 1 Tbsp warm water (105-100 degrees)
1 tsp yeast
1 Tbsp sugar
1 ½ cup bread or all-purpose flour
½ tsp salt
1 Tbsp extra virgin olive oil

DIRECTIONS

Dissolve yeast and sugar in water. Set aside for 10 minutes. Combine flour and salt in separate bowl. Add olive oil to yeast mixture in the mixer. Gradually add dry ingredients. Mix for 2-3 minutes using the lowest 2 speeds until smooth and elastic. Remove dough, put in a ball and lightly flour. Lightly oil the interior of a 1 quart glass bowl. Put dough in the bowl, cover with saran wrap and seal air tight. Set aside for 1 ½ -2 hours or until double in size. Flour the counter and deflate dough using the palm of your hand. 15 minutes later it is ready to roll out. Bake at 425 for 10-15 minutes with desired toppings.

*I typically triple this recipe to make 2 large pizzas.

Banana Bread

INGREDIENTS

1 cup shortening
2 cups sugar
4 eggs
1 ½ cups mashed ripe banana
2 ½ cups flour
1 ½ tsp baking soda
1 tsp salt

DIRECTIONS

Cream shortening and sugar until fluffy. Add eggs, one at a time, beat well after each. Stir in bananas. Sift dry ingredients. Add to the banana mixture and mix well. Pour into a greased 9x13 pan. Bake at 350 for 30-40 minutes.

Crescent Rolls

Recipe from Debbie H.

INGREDIENTS

3 eggs, beaten
½ cup sugar
1 cup warm water
½ cup margarine (melted)
1 Tbsp yeast
1 tsp salt
4 cups flour
Additional melted butter

DIRECTIONS

Dissolve yeast in warm water and sugar. Add melted butter, beaten eggs, flour and salt. Mix well. Cover and put in the fridge overnight. Divide dough in half. Roll on floured board into a circle about 1/8 inch thick. Bruch with butter and cut into pie shaped triangles with a pizza cutter. Roll from the big end. Let rise for 4 hours on a greased cookie sheet. Bake at 375 for 12 minutes. Makes 2 dozen.

Stuffed Shells

INGREDIENTS

16 oz ricotta cheese
1 box jumbo shells
2 eggs
2 cups mozzarella cheese
1 can pasta sauce
Nutmeg, parsley, salt (to taste)

DIRECTIONS

Place thin layer of pasta sauce in bottom of 9x13 pan. Beat eggs in a bowl. Add ricotta, parsley, salt and nutmeg and mix. Add mozzarella cheese and mix. Cook shells for about 6-8 minutes and dump in a colander. Run cold water over the shells, then stuff them with the cheese mixture. Spoon remaining pasta sauce over the stuffed shells. Cover with foil and bake at 350 for 35-40 minutes.

*This makes quite a bit, so I typically half the recipe which makes about 20 jumbo shells.

Baked Creamy Chicken Taquitos

Recipe and image from Our Best Bites


INGREDIENTS

1/3 cup (3 oz.) cream cheese
¼ cup green salsa
1 Tbsp fresh lime juice
½ tsp cumin
1 tsp chili powder
1 cup grated pepper jack cheese
½ tsp onion powder
¼ tsp garlic powder
3 Tbsp chopped cilantro
2 Tbsp green onions
2 cups shredded cooked chicken (about 2 chicken breasts)
Small corn tortillas
Salt

DIRECTIONS

Heat oven to 425 degrees. Line baking sheet with foil and coat with cooking spray. Heat cream cheese (20-30 seconds) to soften. Add green salsa, lime, cumin, chili powder, onion powder and garlic powder. Stir, then add cilantro and green onions. Add chicken and cheese and combine well. Heat the tortillas so they don’t crack when rolled (I do about 5 at a time for 20-30 seconds in a damp paper towel in the microwave.) Place 2-3 Tbsp of the mixture in the middle of the tortilla keeping about ½ inch from the edges and roll as tightly as possible. Place seam side down on baking sheet, not touching each other. Spray tops lightly with cooking spray and sprinkle with salt on top. Bake for 15-20 minutes until crisp and ends start to brown. Dip in salsa, sour cream, guacamole or ranch.

Sour Cream Chicken Enchiladas

INGREDIENTS

1 can cream of chicken soup
8 oz. sour cream
1 cup cheddar cheese
Cooked chicken (2-3 breasts)
1 can Rotel tomatoes
10 pack of flour tortillas

DIRECTIONS

Mix all ingredients and put in tortillas. Use remaining sauce to spread on top. Cook for 30 minutes at 350 degrees.

Pasta Salad

Recipe from Sarah H.

INGREDIENTS

Spiral pasta noodles
Carrots
Zucchini
Squash
Green olives
Kidney beans
Black olives
Bell peppers (different colors)
Corn
Garbanzo beans
Italian dressing
Parmesan cheese
Lemon juice

DIRECTIONS

Cook & chill pasta noodles. Cut up the veggies into bite-sized pieces and mix with pasta. Top with Italian dressing and sprinkle with parmesan cheese and lemon juice.

Potato Casserole

INGREDIENTS

36 oz. pack frozen hash browns
2 cans cream of chicken soup
½ cup melted butter
2 ½ cups grated cheddar cheese
Green onions (stems)
2 cups sour cream
Bacon (optional)

DIRECTIONS

Thaw & break potatoes. Mix other ingredients and pour over the potatoes. Bake in a 9x13 pan at 350 degrees for 30 minutes. Sprinkle crushed corn flakes on top for a little crunch and continue cooking for 30 minutes. Feeds 12.

Parmesan Shrimp

INGREDIENTS

1/2 lb - 1 lb fresh shrimp
3 Tbsp butter, melted
1/2 cup grated parmesan cheese
1/4 cup flour

DIRECTIONS

Mix parmesan cheese & flour in a shallow bowl. Dip cleaned, pealed shrimp in 2 Tbsp melted butter, then coat with parmesan mixture. Heat remaining butter in a medium pan on the stove and cook shrimp until it turns pink. Season with salt and pepper to taste.

Chicken Tortilla Soup

INGREDIENTS

1 can chicken or cooked chicken (about 2 breasts)
1 can chicken stock or 2 chicken bouillon cubes with 2 cups of water
1 can corn, drained
1 can red kidney beans, drained
1 can diced tomatoes (Mexican style or Regular)
1 4 oz. can tomato sauce
1 Tbsp chili powder
1 tsp cumin
Salt to taste (about ½ tsp)

DIRECTIONS

Combine all ingredients and heat. Top with grated cheese, sour cream, avocado, cilantro and chips.

*I often just throw everything in the crock pot and let it cook on low until we’re ready to eat it.