Pizza Crust

Jay's Signature Pizza Crust from allrecipes.com Ingredients: 1 T active dry yeast 1/2 teaspoon brown sugar 1 1/2 cups warm water 1 teaspoon salt 2 tablespoons olive oil 4 cups all-purpose flour Directions: 1.In a large bowl, dissolve the yeast and brown sugar in the warm water, and let sit for 10 minutes. 2.Stir the salt and oil into the yeast solution. Mix in 2 1/2 cups of the flour. 3.Turn dough out onto a clean, well floured surface, and knead in more flour until the dough is no longer sticky. Place the dough into a well oiled bowl, and cover with a cloth. Let the dough rise until double; this should take about 1 hour. Punch down the dough, and form a tight ball. Allow the dough to relax for a minute before rolling out. Use for your favorite pizza recipe. 4.Preheat oven to 425. If you are baking the dough on a pizza stone, you may place your toppings on the dough, and bake immediately. If you are baking your pizza in a pan, lightly oil the pan, and let the dough rise for 15 or 20 minutes before topping and baking it. 5.Bake pizza in preheated oven, until the cheese and crust are golden brown, about 15 minutes. Note: If you have a bread maker all of this is much easier. Let your yeast germinate (let it rise and get foamy) in a small bowl for 10 minutes, then add it to everything else in your bread maker. Select the dough cycle. I handle the dough very little. Spray your counter with Pam, roll out the dough into a vague circle, then pick it up and use your fingers to form it into your pizza pan. Spread your sauce, sprinkle a layer of cheese, lay down your pepperoni (or whatever), and bake for 10 minutes. I remove the pizza quickly with the help of a spatula, and place it right on the oven rack for five more minutes. Put the pizza back on your tray and add some more cheese! I don't like to add all of the cheese at the beginning of the baking time. Slice it up and enjoy!

Chocolate Bundt Cake

1 chocolate cake mix
1 small pkg. instant chocolate pudding
1/2 cup sugar
3/4 cup vegetabl oil
3/4 cup water
4 eggs
1 cup sour cream

DIRECTIONS

Mix all ingredients together in large bowl. Grease your bundt cake pan. Bake @ 350 for about 1 hour. (I usually take it out after 50-55 minutes). After it cools, drizzle with chocolate icing or dust with powdered sugar. Very moist and delicious!

Favorite Sweet Cornbread

Ingredients:
½ cup Cornmeal
1 1/3 cups Flour
2/3 cups Sugar
1 Tbl. Baking powder
½ tsp. Salt
1/3 cup Oil
3 Tbl. Melted butter
2 Eggs
1 ¼ cups milk

Directions:
Combine cornmeal, flour, sugar, baking powder, and salt in medium bowl. Combine milk, oil, butter, and eggs in small bowl; mix well. Add milk mixture to flour mixture. Pour into greased/floured 8x8 pan. Bake at 350 for 35 minutes. Batter will seem runny. Don’t worry it works! I also make it in muffin tins so I can save some of the batter for another day and freeze un-eaten muffins. For muffins you only have to bake it for about 20 minutes. I also only add about 2 1/2 Tbl. of sugar instead of 2/3 cups to make it healthier. Not as sweet of course, but add some honey and you're good to go.

Homemade Chili

Ingredients:
½ lb. Chicken, sausage, beef (whatever you like)
¼ tsp. Salt
1/8 tsp. Pepper
1 med. Onion, chopped
1 med. Green pepper, chopped
28 oz. Diced tomatoes
15 oz. Kidney beans, drained
15 oz. Navy or great northern beans, drained
8 oz. Can tomato sauce
1 Garlic clove
1 ½ tsp. Dried basil
½ cup Salsa

1 can of corn

Directions:
1. Cook hamburger with salt and pepper. Add onion and bell pepper to skillet. Place remaining ingredients in the crockpot. Cook on High for 5 hours or low for 6 to 8 hours. You can just simmer on low for an hour or so on the stove also. Serve with yummy sweet cornbread.

We had it for dinner last night and it was really yummy. You can garnish it with sour cream and cheese too if you like.

FRUIT PIZZA

· 1 cup butter
· 1 cup powdered sugar
· 1/3 cup sugar
· 1 egg
· 2 ½ cups flour
· 2 tsp. baking soda
· 2 tsp. cream of tartar
· ½ tsp. vanilla extract
· ¼ tsp. almond extract

FILLING
· 1 8 oz. pkg. cream cheese, softened
· 1/3 cup sugar
· 1 tsp. vanilla extract
· 1 cup whipped topping
· Fresh fruit(strawberries, blueberries, kiwi, mandarin oranges)

DIRECTIONSCream together the butter and sugars. Add egg and mix will. Mix in dry ingredients. Press into a pizza pan or cookie sheet and bake 12-15 minutes at 350. It should be a light golden brown. Don’t over bake.
Mix together cream cheese, sugar, and vanilla. Add whipped topping and mix well. Spread over cooled cookie crust. Arrange fruit toppings and serve!

Note: I used a 13” pizza pan and the cookie crust ran over the edges and into the bottom of my oven while it was baking. Next time I will use a larger pizza pan or not press all of the cookie dough into my pan.

From the Kitchen of Julie Stoner

Mom's Famous Potato Salad

6 medium potatoes, boiled and cut into bite-sized chunks
2 or 3 hard boiled eggs, shredded or diced
chopped onion (to taste)
dill pickle, diced (to taste)
salt & pepper (to taste)

Sauce:
1 1/2 cups Miracle Whip Salad Dressing
2 Tblsp sugar
1 Tblsp vinegar
3/4 cup milk (adjust as needed for desired thickness of sauce)

Gently mix the sauce with the salad ingredients. Garnish with paprika and sliced boiled eggs.

A few years ago I got frustrated trying to duplicate mom's potato salad. She didn't have the recipe written down - she would just taste the sauce and adjust as needed. That didn't work for me, so I asked her to pay attention to the quantities the next time she made it and write it down for me. I've been enjoying it ever since!

Green Chile Enchilada Casserole

Another great one from the kitchen of Jean McGee
Brown 1 lb Ground Beef in a large skillet
Add chopped onion and cook until tender
Then add and mix thoroughly:
1 can green chile (or equivalent amount of frozen)
2 cans cream of chicken soup
1 can milk

Layer in a medium casserole dish:
Meat Mixture
Corn Tortillas (Torn into pieces)
Meat Mixture
Grated Cheddar Cheese (or colby or co-jack)
Repeat

Bake at 350 for 30-40 minutes until heated through.

Top it with sour cream, lettuce, and tomato.

I think I'll make this for the football potluck!

Italian-Style Turkey Meatloaf

Family Fun, Feb. 2008
8 Servings

Ingredients:
2 lbs. Lean ground turkey
1 cup Fine Itialin style bread crumbs
1/2 cup ketchup
1 cup grated mozzarella cheese
1 cup finely chopped onion
2 cloves Garlic, minced
1/2 cup Chopped fresh parsley
2 tsp. Dried basil
1/2 tsp. Dried thyme
1 tsp. Salt
1/2 tsp. Pepper
2 Eggs
2 cups Pasta Sauce

Directions:
1. Heat the oven to 350. Oil a large jelly roll pan or roasting pan and set it aside.
2. Combine all the ingredients except the pasta sauce in a large mixing bowl. Using your hands, toss the ingredients lightly to evenly distribute them, then knead the mixture well.
3. Transfer the mixture to your baking pan, shaping it into a loaf about 12 inches long and 5 inches wide. Bake it for 40 minutes, then remove and spread a cup of pasta sauce over the top. Keep baking the meatloaf until it is cooked through, about 35 minutes more. All the loaf to sit in the pan for 15 minutes before slicing it. Serve it with more pasta sauce, if desired.

Serving size: 1 1/2 inch thick slice

Calories: 338, Carbs: 21.5g, Fat: 15.2g, Sat Fat: 4.9g., Cholesterol: 150mg, Sodium: 1079mg.

This is one of my FAVORITE recipes! I usually make the whole recipe and put half of the uncooked loaf in the freezer for another day. With my family of 4, half of this recipe is perfect and we still have some leftovers for the next day. It's really yummy.

Shown before it is cooked, half I placed in plastic for the freezer!

Cheese Enchiladas with Red Sauce

Recipe taken from The Food Nanny Rescues Dinner

2 Tbls butter
1/3 cup chopped onion
1/2 cup choppped green bell pepper
2 cups tomato juice, divided
2 Tbls flour
1 Tbls chili powder
1/2 tsp coarse salt
1 (10 ounce) can mild or medium enchilada sauce
2 to 3 sticks of cinnamon or 1/4 teaspoon ground cinnamon
12 corn tortillas
3 cups shredded cheddar cheese
1 (2.25 ounce) can sliced black olives, drained (optional)
2 cups chopped iceberg lettuce
sour cream

1. Melt butter in a small saucepan over medium heat. Add onion and bell pepper and cook and stir until soft.
2. Puree the vegetable mixture in a blender with 1 cup of the tomato juice.
3. Pour the puree into the pan and whisk in the flour, chili powder, and the salt. Cook, stirring, until slightly thickened, over medium-high heat. Whisk in the remaining 1 cup tomato juice, the enchilada sauce, and the cinnamon. Bring to a low boil. Decrease the heat and simmer 15 minutes.
4. Meanwhile, heat a small skillet over high heat. Place a tortilla in the pan and heat it just a few seconds, turning once, until it is soft and pliable. Remove it to a cookie sheet. Repeat for the other tortillas, stacking them on the cookie sheet. Cover with a towel and set aside.
5. When the sauce is ready, remove the cinnamon sticks (if using) and , with tongs, carefully dip each tortilla into the sauce to lightly coat both sides. Return the tortillas to the cookie sheet.
6. Heat the oven to 350. Working on the cookie sheet, place 3 tbls of cheese down the middle of one tortilla and roll it up. Place the seam side down in a 9x13 inch baking dish. Repeat for the other tortillas. Cover the tortillas with the remaining sauce and remaining cheese. Sprinkle the olives over the top. Bake 15 minute.
7. Serve with the lettuce and sour cream.

We aren't usually huge fans of meatless dinners at my house but, this recipe is so good! I love the cinnamon in the sauce, it just sweetens it up a bit. I actually use flour tortillas instead of corn, just a personal thing. I also heat the tortilla, dip it in the sauce, add the cheese, roll it and place it in the dish as I go! Enjoy! I love it, I wish I was making it for dinner!

Sweet and Sour Chicken

Ingredients:
1 Onion, chopped
1 Tbl. Vegetable oil
3 Tbl. Sugar
1 ½ Tbl. Cornstarch
1 Tbl. Cider vinegar
1 Tbl. Soy sauce
½ tsp. Salt
2 ½ Tbl. Ketchup
½ cup Pineapple juice reserved from can
8 oz. Can Pineapple chunks (I use a 20 oz., remember to reserve the juice, if you don’t have quite ½ cup add some water)
Veggies
Of choice chopped into bite size chunks. I usually use carrots, celery, and a variety of green, red, yellow, and/or orange bell peppers

Directions:
Stir-fry the onion and chicken in 1 tablespoon of the oil (or I prefer a nonstick spray like Pam) until done. Add desired vegetables and stir until tender crisp.

In another pan mix sugar and cornstarch together. Add the vinegar, soy, salt, ketchup and pineapple juice. Cook over medium heat until thickened. Add pineapple chunks. Thicken a bit more. Pour over chicken mixture.

* I double the sauce recipe and add 1 whole green and red pepper and about 3 or 4 carrots. This makes enough for my family of four and then some. I add even less sugar and you can add more cider vinegar to your liking. I usually measure out 2 cups of dried rice and then cook it. You’ll have a little extra rice, but we eat it up. It's a delicious and nutritious meal!!

Chicken Fajitas for Gas Grill

America’s Test Kitchen

Ingredients:
1/3 cup Lime juice, from 2 to 3 limes
6 Tbl. Vegetable oil
3 med. Garlic cloves, minced
1 Tbl. Worcestershire sauce
1 ½ tsp. Brown sugar
1 Jalapeno chile, seeds and ribs removed, minced
1 ½ Tbl. Minced fresh cilantro leaves
Some Salt and pepper
3 Boneless chicken breasts
1 large Red onion
1 large Red bell pepper
1 large Green pepper
8-12 Flour tortillas

Directions:
In medium bowl, whisk together lime juice. 4 Tbl. Oil, garlic, Worcestershire, brown sugar, jalapeno, cilantro, 1 tsp. salt, and ¾ tsp. pepper. Reserve ¼ cup marinade in small bowl; set aside. Add another teaspoon salt to remaining marinade. Place chicken in marinade; cover with plastic wrap and refrigerate 15 minutes. Brush both sides of onion rounds and peppers with remaining 2 Tbl. Oil and season with salt and pepper. Cook chicken and vegetables on the grill. Warm tortillas in foil on the grill. Separate onions into rings and place in medium bowl; slice bell peppers lengthwise into ¼ inch strips and place in bowl with onions. Add 2 Tbl. Reserved unused marinade to vegetables and toss well to combine. Slice chicken into ¼ inch strips and toss with remaining 2 Tbl. Reserved marinade in another bowl. Serves 4 to 6.

This is one of my favorites!! I always get lots of compliments on it.

Artichoke Dip

3 sm. roma tomatoes chopped
1 sm can black olives diced
1 cup mayo
1 can green chilies diced
1 med can artichoke hearts -quartered
1 cup fresh shredded parmesan cheese
1 pkg. italian shredded cheese (2 cups)

Mix all ingredients in a large bowl and place in a 9 x 13 baking dish.
bake at 400 for 20-30 min.

note: Do not over cook! Bake until bubbly, if it starts to get brown it will be too chewy!

This was a huge hit at Brittany's Bridal Shower. Serve with bread, chips, or crackers. This recipe came from my sister in law and it's wonderful!

Baked Apple Pudding with Caramel Sauce

From the kitchen of Jean McGee
¼ cup shortening
1 cup sugar
1 egg
1 tsp. soda
¼ tsp. salt
1 cup flour
½ tsp. cinnamon
½ tsp. nutmeg
½ cup chopped nuts
2½ cups ground apple
Combine shortening, sugar and egg. Add apple and mix well. Add other ingredients and mix well. Bake 45–50 minutes at 350°.

Caramel Sauce:
½ cup canned milk
½ cup brown sugar
¼ cup butter
½ cup sugar
pinch of soda
1 tsp. vanilla
Combine all ingredients. Stir over medium heat for ten minutes. Serve over warm apple pudding.
I always double the sauce.

Pumpkin Bars with Cream Cheese Frosting

From the kitchen of Jean McGee 

4 eggs

2 cups sugar

1 cup oil

2 cups pumpkin

2 cups flour

1 tsp salt

2 tsp soda

1 tsp cinnamon

Combine eggs, sugar and oil in a large mixing bowl. Beat until lemon colored. Blend in pumpkin. Sift dry ingredients together and add to pumpkin mixture a small amount at a time mixing well after each addition.

Pour into a greased and floured 10x15x1½” baking pan. Bake at 350° for 25 minutes or until done.

Cool and frost with Cream Cheese Frosting. Cut into bars and serve.

Frosting:

1 3-oz. pkg. cream cheese

4 Tblsp. margarine or butter

1½ cups powdered sugar

1 tsp. vanilla

I always double the recipe and use 8-oz cream cheese. You’ll have some left over. 

My kids love this! It's great for potlucks because it makes a lot.

Trifle

For each layer:

Angel Food Cake, Custard, Fruit, and Whipped Cream - in that order.

I usually put a small dollop of custard on the bottom right under the first layer of cake so it isn't dry on the bottom.

For the Custard:

1/2 cup sugar

2 Tblsp Cornstarch

2 eggs

2 1/2 cups milk

Mix together in a heavy saucepan. Cook over medium heat until mixture boils and becomes thick - stirring constantly, it scorches easily. Remove from heat and add 1/2 tsp vanilla. Cool.

I always run short on custard so I double the recipe.

For the Whipped Cream:
I would plan on at least 1 pint of heavy cream to whip, get 2 just in case. I always sweeten mine with powdered sugar and add a little vanilla, but make it how you normally like it.

For the Angel Food Cake:

Just get what you can from the grocery store. I have used both the round kind and the rectangular kind. Slice it about 1/2" thick. You can substitute pound cake if needed.

For the Fruit:

I almost always use frozen Blackberries (or Boysenberries) for the bottom layer, frozen peaches (cut in bite-sized pieces) for the middle layer, and frozen Strawberries for the top layer. Make sure you put some fruit right up to the glass on each layer so it looks nice when you finish. You can also save a few of each kind to garnish the top layer of whipped cream. Make sure you thaw and drain all the fruit thoroughly.

I always make it for Cal's birthday in January, so that's why I use frozen, but I don't see any reason you can't use fresh fruit if you can get it.

Lemon Jello Cake

From the Kitchen of Jean McGee
4 eggs

3oz pkg. lemon Jello
1 ¼ cups hot water

1 yellow cake mix
¾ cup vegetable oil

2 T. flour

Directions: Dissolve Jello in hot water, let cool. Beat eggs and add to Jello when cool. Mix cake and vegetable oil then add eggs and Jello mixture. Add flour and mix well. Bake @ 375 for 30-35 min. When cake is baked, poke holes with a fork throughout. Add glaze.

Glaze:
Combine:
2 cups powdered sugar
¼ cup lemon juice

Serve with home-made whipped cream (a must!)

This is one of Grandma's. If you haven't tried this yet - you are missing out! Happy eating!!

Healthy version: Chicken Parmesan

Sauce ingredients:
2 Tbls Olive oil
1 large onion, chopped (1 cup)
2 cloves garlic, crushed
3 cans Italian diced tomatoes
1 Tbls sugar
1/2 tsp basil
1 tsp oregano
3/4 tsp salt
1/2 tsp pepper

Mozzarella cheese, shredded
Parmesan cheese, shredded

Saute onion and garlic in olive oil until onions are tender and transparent. Add the rest of the ingredients and let simmer for 10 minutes.
Place chicken in dish and sprinkle mozzarella and parmesan then top with sauce.
Bake for 40 minutes at 350.

note: I didn't even measure the cheeses! Just put as much as you want!

I love love love this recipe. My friend made it for us once and I just died over it! I love the sauce! Plus I love that the chicken isn't breaded like a normal chicken parmesan recipe. You must try this!

Grilled Vegetables with Eight-Spice Seasoning

Seasoning mixture:
3 Tblsp salt
3 Tblsp packed golden brown sugar
2 Tblsp paprika
1 1/2 Tblsp chili powder
1 Tblsp ground black pepper
2 1/4 tsp garlic powder
1 1/2 tsp cayenne pepper
1 1/2 tsp dried basil

Cut assorted fresh vegetables into large chucks. Use zucchini, yellow squash, different colored bell peppers, onion, large mushrooms, and anything else that sounds good to you. Drizzle lightly with olive oil, then sprinkle with seasoning. Grill in a grill pan, on a skewer, or saute in a large skillet. Cook until vegetables are the desired tenderness.

Hints: You won't need all of the seasoning for one meal unless you are making a huge serving for a very large group. You can save it in a jar and use it again later. Also, keep in mind that the squash will cook faster than the peppers and onions, so adjust the size of the chunks accordingly. Enjoy!

I got this recipe from another McGee Girl - Aunt Jeaneen!

Tuxedo Salad

16oz. bowtie pasta
The Dressing:
1 cup oil
2/3 cup Teriyaki Sauce
6 Tbl. sugar
2/3 cup apple cider vinegar
1/2 tsp. salt
1/2 tsp. pepper

Mix the ingredients together to create the dressing. Cook the pasta the night before and add it to the dressing so that the pasta can soak it up.

10 oz. baby spinach
6 oz. craisins
2 11oz. cans mandarin oranges, drained
3 green onions, chopped
1/4 cup toasted sesame seeds
6 oz. honey roasted peanuts
2 8oz. cans water chestnuts, drained
Teriyaki chicken, cooked and cubed

Note: Many people can find pre-cooked teriyaki flavored chicken breasts at Sam's Club or Costco in the freezer section. Warm them the night before, chop them up, store in fridge overnight, and add to salad before serving. If you do not find those pre-cooked teriyaki chicken breats, you can do this:

2.5 lbs. chicken for marinating.
3/4 cups sugar
2/3 cups soy sauce
1 clove garlic, minced.
1/4 tsp. gingerroot, grated (or ground)
2 lemon slices or 2 Tbls. lemon juice
Marinate at least one hour. Bake at 325 in sauce turning three times until for tender. Assemble in large, large bowl and enjoy.

This recipe makes a TON!! This recipe is great for lunch-ins and parties! It is sooo yummy! I love it!!

Love, Cami

Company Ham Casserole

1 (8 oz.) box thin spaghetti
Salt
2 T. minced onion
6 T. margarine
6 T. flour
2 c. milk
1 c. half and half
1 c. chicken broth
3 c. diced ham
10 oz. frozen peas
1 c. cheddar cheese, shredded
¼ c. parmesan cheese, grated
Directions: Cook Spaghetti in boiling, salted water. Drain. Sautee onion in margarine. Stir in flour. Turn off heat, stir in milk, half and half, and broth. Turn on medium heat and cook stirring until thickened. Add ham, peas and spaghetti. Add salt and pepper to taste. Turn half of mixture into shallow 2 quart baking dish. Sprinkle with half of cheeses. Add remaining spaghetti mixture. Sprinkle with rest of cheeses. Bake at 350 for 30 min.

-Niki

My family really likes this one!

Chicken Cordon Bleu Bake

2 pkg. reduced sodium stuffing mix
1 can cream of chicken soup
1 cup milk
1/2 tsp. pepper
3/4 lb. sliced deli ham, cut into 1 inch strips
1 cup swiss cheese shredded
2 cups cheddar cheese shredded, divided
2 cups cooked chicken cubed

Prepare stuffing mixes according to directions on box. Meanwhile in a bowl, combine soup and milk. Put chicken in a greased 9 x 13 dish. Sprinkle with pepper. Layer with ham, swiss cheese, and 1 cup of cheddar cheese, soup mixture, and stuffing. Sprinkle with remaining cheddar cheese. Cover and bake at 350 for 45 minutes. Uncover and bake for 10- 15 minutes longer.

I got this recipe off of my friends blog and loved it! It is a yummy comfort dish that is really easy to make! Enjoy!

-Diana