Pizza Dough

Making homemade pizzas as a family can be fun and productive. We've made them for parties too.

Ingredients:
2 1/2 - 3 C Flour
1 Package Yeast
1/2 t Salt
1 C Warm Water
2 T Cooking Oil or Olive Oil

Directions:
In mixing bowl combine 1 1/4 C flour, the yeast, and salt.

Add warm water and oil.

Add as much of the remaining flour as you can.

For Thin Crust Pizzas don't let it rise, for thicker crust let the dough rise for 30-45 minutes.

Separate dough into two balls, place one on floured (or oiled) surface. (I just clean my counter top really well and do it there. Oil is much easier, but flour is healthier!)

Roll out the dough into a 12-14 inch circle and place it onto a pizza pan, cookie sheet or circle pan.

Add your sauce and your toppings. The possibilities are endless!

My favorite topping combination is tomato sauce, sprinkled with Italian herbs, with pepperoni, mushrooms, onions and covered in mozzarella. Another idea is my barbecue chicken recipe, located over at Arizona Mama.

Turkey and Noodles

This Recipe Has Moved! Please click here to see it over at Monzanita's.

3 Tasty Berry Recipes

Today I am over at Arizona Mama sharing the three recipes that I made from berries we picked while camping!

We made Ben's Berry Banana Smoothies, Berry Turnovers and Wild Berry Jam. Check out all three recipes here.

Tomato Basil Soup

I was craving some good soup, so I searched Pinterest for something I could make with stuff I had on hand. I'm pretty proud of what I came up with! The idea for this was taken from this BlendTec Video.

Ingredients:
1 Bag of Frozen Tomatoes (As prepared Here)
1 Can of Tomato Sauce
1/2 Cup of Milk
1/3 Cup of Chopped Frozen Green Peppers
3 Tablespoons of Basil Flakes
1 teaspoon of Montreal Chicken Seasoning
1 Tablespoon of Butter
2 Cups of Cooked Rice, Seasoned with Garlic and Onion (I would have done a little less rice, but I used a premeasured package)

Directions:
Defrost Tomatoes until pliable. Put tomatoes, tomato sauce, milk, green peppers, 2 T of basil, and Montreal chicken seasoning in Blender. Blend at "Soups and Fondues" setting or equivalent.

Melt butter in a saucepan. Add soup mix from blender to it. Add the rest of the basil, and the cooked rice. Heat until simmering, then cook for 5 minutes or so. Serve hot!

I also served it with these Olive Garden Copy Cat Bread Sticks.

Super Easy Lemon Chicken

I recently bought some raw breaded chicken patties to try to convince myself to cook more. Having the chicken already prepared makes things so much easier! Even if you can't cook, this recipe is for you. Some instant mashed potatoes would go great with it but I was too lazy today. (Yes, I do know how easy instant potatoes are. I would much rather lay on the couch.)

Ingredients:
Raw Breaded Chicken Breast (Comes in the freezer section by the chicken nuggets)
Lemon Juice (Frozen, Fresh or Bottled. See Also: Making the Most of Fresh Lemons)

Directions:
Heat Oven to the temperature stated on the package of chicken.

Put the chicken on the cookie sheet. I really like the stone ones because you can't wash them.

Put the lemon juice on top of the chicken. If frozen, just set the cube on top. If bottled or fresh douse the entire top of the chicken.

Put in the oven and cook for as long as the package of chicken tells you. When you bring it out of the oven, cut it open to make sure that the chicken is cooked inside. It should be white not pink.

Can you tell I ate a piece before I took the picture? It was so good, I couldn't wait!

Check out these other dishes:
Ridiculously Easy Chicken Parmesan
The Original Lemon Chicken (Easy,but not SUPER Easy :)
Egg Salad Sandwiches

Mentioned Above:
Making the Most of Fresh Lemons

Crunch Top Ham Casserole

Taken From: A Taste of Home
Ingredients:
1 package (32 ounces) frozen cubed hash brown potatoes, thawed
2 cups cubed cooked ham
2 cups (16 ounces) sour cream
1-1/2 cups (6 ounces) shredded cheddar cheese
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1/2 cup butter, melted
1/3 cup chopped green onions
1/2 teaspoon pepper
2 cups crushed cornflakes
1/4 cup butter, melted

Directions:
In a large bowl, combine the first eight ingredients. Transfer to a greased 13-in. x 9-in. baking dish. Combine cornflakes and butter; sprinkle over top. Bake, uncovered, at 350° for 1 hour or until heated through.

We make this a lot, sometimes I use other meats, or lunch meat if that's all we have. I also have substituted another can of cream of something for the sour cream. I also use freeze dried hash browns, and it takes two cartons of those.

Chicken a la King

This recipe has moved! Go see it here at Monzanita's!

Tried and Liked: Chocolate Zucchini Muffins

These muffins actually come from a cake recipe, but I like muffins better!

Here's the original recipe:

Chocolate Zucchini Cake
(Adapted from Something Edible)
The usual suspects:

1/2 cup butter at room temperature
1 1/2 cups sugar
2 eggs
1 teaspoon vanilla
1/2 teaspoon salt
1 teaspoon baking soda
4 tablespoons cocoa powder
2 cups all-purpose flour
4 cups grated zucchini, loosely packed
3/4 cup pecans roughly chopped
1 cup semi-sweet chocolate chips
2 tablespoons light brown sugar

The prep:
Preheat oven to 350º.
Cream butter and sugar until smooth and fluffy (stand mixer, hand mixer, elbow grease…) Add eggs and vanilla and continue beating/whisking until creamy. Add salt, baking soda, and cocoa; continue whisking until incorporated. Slowly add in flour in thirds, stirring after each addition until fully incorporated. Fold in the grated zucchini. Pour into a greased 9×13″ dish and top with brown sugar, pecans and chocolate chips. Bake for 40-45 minutes or until a toothpick comes out clean from the center of the cake. Keeps nicely covered at room temp for a few days.
Eat up!

I did a few things differently, I obviously put them into a muffin pan instead, and because of that I had to make more topping. I didn't really measure the topping but I would probably do about half of the recipe of topping extra. (Wow I don't know how to say that right, I'm a little tired!) I also added walnuts to my topping and it was so good!

Taken from: Whisk Flip Stir

Chili Dog Casserole

This recipe has moved! Please click here to be redirected to Monzanita's for the full Recipe.

Tried and Liked:Cresent Rolls and French Dip Sandwiches

I made something really delicious tonight, and it was pretty easy! The rolls my mom started making this thanksgiving, and they have been a family favorite ever since (as in everyone tries to get mom to make them as often as possible!) The rolls are great, and then turning them into french dip sandwiches made them even better. Next time I have to remember the cheese. My au jus didn't turn out too great this time, but I know how to make it better next time, and I can't wait!

Click here to see How Does She's Delicious Dinner Rolls.

Click here to see Mama Love Food's French Dip Cresents.

Chicken Salad Sandwiches

I literally just made these. As I was going back for seconds I made sure to measure everything out so that I could repeat it perfectly next time. I may have just been hungry, but I thought these were amazing!

Serves:1

Ingredients:
1/3 C Canned or Shredded Chicken
2 t Ranch Dressing
1 t Zesty Italian Dressing
1/2 t Spicy Brown Mustard
1 Slice American (or whatever you perfer) Cheese
2 Slices of Bread(Better bread makes the whole sandwich better!)
Crunchy Lettuce

Directions:
Mix the first 4 ingredients and spread on the bread. Add the cheese and lettuce. Enjoy!

Fancy Sandwich Wraps

I used to work in Wal-mart's Deli, and at Quizno's. I loved both of those jobs, making sandwiches and stuff was fun. I can make an awesome sandwich, but today I made wraps. We made these at Wal-mart, they came in a pre-packaged deal that we put together and then sold. I'm not sure if they still sell them or what they call them there. They're really just wraps cut up into bite size pieces. They taste better that way, I don't know why.

Ingredients:
Tortillas
Lunch Meat
Dressing or Sauce
Sliced Cheese
Lettuce

The combination I used this time:
Roast Beef
Turkey
Zesty Italian Dressing
American Cheese
Iceberg Lettuce

Directions:
Put a drizzle of dressing going down the whole side of the tortilla. It usually spreads as you roll it. Look at the picture of my layout. I try to spread everything out evenly, so that each bite will taste just as delicious as the next. Cover your entire tortilla. Roll the tortilla towards the cheese and hold it tightly as you cut it. I usually just eat the ends after I cut them off, or set them aside to snack on later. I usually set the other rolls in the container I'm packing for lunch, or you can use toothpicks to hold them together on a plate. They are good for parties. They taste even better with really good meats and cheese, and interesting dressings.

Egg Salad Sandwiches

Ingredients:
6 Hard Boiled Eggs
2 1/2 Tablespoons Ranch Dressing (or Mayo)
2 Tablespoons Italian Dressing
3 teaspoons Mustard (Spicy or Brown is good, if not yellow works!)
1/4 Cup Fresh Chopped Onions (Optional)
Bread (I used sourdough, but any will work)
Tomato (Optional)
Lettuce (Optional)

Directions:
Cut up eggs into small pieces. Mix the eggs, ranch, italian, mustard and chopped onions. Toast bread if desired. Spoon egg salad onto bread, lay lettuce and tomato slice on top, as well as the other slice of bread.

Originally Taken From: Better Homes and Gardens New Cookbook (1981), Adapted by Monica

Lemon Chicken

Ingredients:
Chicken
Flour
Montreal Chicken Seasoning
Garlic Salt
Cooking Oil
Lemon

Directions:
Mix a plate of flour and your seasonings. Dip the chicken into the flour and make sure it is well coated. Heat 1/4 Cup of Cooking Oil in a frying pan, keep the heat at medium low. Set the chicken in the pan, cook for a minute on each side and then squeeze the lemon over it. Let the chicken continue cooking until thoroughly cooked, keep adding lemon as you flip it over.

Taken From: Ben Jamer

Chocolate Chip Pancakes

I make these every few weeks at our house, it's a cheaper breakfast than cereal. For you Bisquick users, get a Kitchen Aid, it is just as fast to make the batter this way! Not to mention better tasting!

The 4th of July Flags in the picture are a free printable. Click here to view.

Ingredients:
1 3/4 Cups Flour
2 Tbs. Sugar
1 Tbs. Baking Powder
1/4 tsp. Salt
1 Egg
1 1/2 Cups Milk
3 Tbs. Vegetable Oil (or whatever you have on hand)
3/4 Cup Chocolate Chips

Directions:
Mix the dry ingredients, then add the egg, milk and oil. Mix well, then add the chocolate chips. Another option to help with the chocolate chips sticking to the bowl is to coat them with flour first. I put them in a container with flour and shake it.

Set the skillet at 350 degrees if electric, or medium if it's on the stove. Pour the pancake batter onto your hot skillet and flip when bubbling. Let cook on the other side for a couple of minutes, each side should be a golden brown.

They taste great with our Maple Syrup.

Taken From: Miller, Jan, ed. Better Homes and Gardens: New Cook Book. Des Moines, Iowa: Meredith Corporation, 2006. Simplified by Monica.

Blender Banana Bread

I wanted to use a couple of bananas before they went bad, but the usual Banana Bread recipe I use called for more bananas then I had so I tried the recipe that came with my Blend Tec Blender. It turned out really well, but I'm sure it would still turn out being mixed without the blender.

Time: About an Hour

Ingredients:
2 Eggs Whites (I just used the whole egg)
1/2 Cup Light Olive Oil (I used Vegetable Oil)
1/2 tsp. Vanilla
2 Bananas -Peeled and Broken in half
1 tsp. Cinnamon
1/8 tsp. Nutmeg (I left this out)
1/2 tsp. Baking Soda
3/4 Cup Sugar
1 1/2 Cups Flour
1/2 Cup Nuts (Optional)

Directions:
Preheat oven to 325 degrees. Place ingredients, minus the nuts, in the blender jar in the order as listed and secure the lid. Press Speed Up button until Speed 6. Let run for 30 seconds, or until well mixed. Mix nuts in and pour into a greased loaf pan. Bake for 60 minutes or until golden.

Taken From: Blendtec Lifestyles Recipe Book

Peanut Butter Cookies

Time: About an Hour

Ingredients:
1/2 Cup Butter
1/2 Cup Peanut Butter
1/2 Cup Sugar
1/2 Cup Packed Brown Sugar or 1/4 Cup Honey
1/2 tsp. Baking Soda
1/2 tsp. Baking Powder
1 Egg
1/2 tsp. Vanilla
1 3/4 Cups Flour

Directions:
Mix butter, peanut butter and sugars. Add baking soda and powder. Add egg and vanilla. Mix well, then add flour slowly. Mix until everything is well combined, the dough should be like play dough.

Set oven to 375 degrees. Roll dough into 1 inch balls, roll them in granulated sugar. You can also sprinkle the sugar on top after you flatten the cookies, but the extra on the pan may burn. Flatten the cookies with the traditional criss-cross marks so that everyone knows its a peanut butter cookie. Bake for 7-9 minutes until the bottoms are light brown.

Taken From: Miller, Jan, ed. Better Homes and Gardens: New Cook Book. Des Moines, Iowa: Meredith Corporation, 2006. Simplified by Monica.

Raejean’s No Bake Cookies

AKA: Deer Cookies, Tewksbury Treats

Ingredients:
2 Cup Sugar
2 Tbs. Cocoa
1/2 Cup Peanut butter
1/2 Cup Milk
3 Cup Oatmeal
1 tsp. Vanilla
1/2 Cup Butter

Directions:
Mix sugar, milk, butter and cocoa in a large pan and boil for 1 minute. Remove from heat. Add oatmeal, peanut butter, and vanilla. Drop by spoonfuls onto wax paper.

Taken From: Our Family Recipe Box

Grandma's German Pancakes

AKA: Creepy Crawlers.

Time: Thirty Minutes

Ingredients:
6 Tbs Butter
6 Eggs
1/2 Cup Milk
1/2 Cup Flour
Powdered Sugar

Directions(In Monica's Words):
Put butter in a 9x12 pan and put it in the oven while it preheats to 400 degrees. Meanwhile, beat eggs and add milk then flour. Don't mix too much if using the kitchen aid, it should be lumpy. Pour batter into the pan and bake for 20 minutes. Sprinkle powdered sugar on top and serve hot, with maple syrup.

Directions(In Grandma's Words):
For one 9x12 in pan whip up 6 eggs good then add 1/2 cup milk and 1/2 cup flour. Turn on your oven to 400* and put a half of cube butter or margarine in. melt it in the oven while you are mixing the other ingredients. Bake for 20minutes, Shake on Powdered Sugar before serving. Mine turn out different every time, and they will usually slump down when you get them out of the oven at first. You can also use this recipe for making individual cream puffs to put chicken or tuna salad in for lunch.

Taken From: Grandma Roberts, Family Recipe Box

Ridiculously Easy Chicken Parmesan

I keep this stuff on hand at most times for when I want something quick!

Time: About 10 minutes from start to finish

Ingredients:
Frozen Breaded Chicken Patties
Spaghetti Noodles
Spaghetti Sauce
Shredded Mozzarella (optional)
Parmesan

Directions:
Cook the noodles on the stove. Warm the spaghetti sauce on the stove or in the microwave. Warm the chicken patties in the microwave. If you're feeling fancy, cut the chicken into strips. Serve the noodles with the sauce on top and the chicken on the top or on the side, sprinkle mozzarella (you can warm it for a little bit in the microwave to melt it) and parmesan on top.

Taken From: A Random Idea Created From Hunger Pains