Basic Pizza Dough and Sauce

PIZZA DOUGH

1 Tablespoon active dry yeast

1 cup warm water

2 Tablespoons olive oil

1 Tablespoon honey

1/4 teaspoon salt

3-4 cups all purpose flour

1- Mix yeast and water in a small bowl, cover, and let stand until foamy, 5-10 minutes

2- Mix the oil, honey, salt, and yeast mixture in a large mixing bowl. Add flour one cup at a time, up to 3 cups. If dough is too wet, add more flour 1/4 cup at a time until dough is soft.

3- Lightly grease pizza pan or cookie sheet. With a rolling pin, roll out the dough on a floured surface. Gently stretch dough to fill the pan.

4- Let the dough rise while you make the sauce.

PIZZA SAUCE

1 (8 ounce) can tomato sauce

1/2 teaspoon dried basil or oregano

1/4 teaspoon garlic salt

1/8 teaspoon ground black pepper

Pinch of sugar (optional)

Bake at 425 for 15-20 minutes

For AMAZING pizza use all MOZZARELLA cheese

Fired-Up Macaroni and Cheese

2 cups uncooked elbow macaroni or other pasta, such as penne

1/4 cup (1/2) stick unsalted butter

1/4 cup all-purpose flour

2 cups milk

1 teaspoon salt

1/8 to 1/2 teaspoon cayenne

1 1/2 teaspoons Worcestershire sauce

1/8 to 1/4 teaspoon Tabasco sauce

2 cups (8 ounces) shredded sharp Cheddar cheese

1/4 cup grated parmesan cheese

CRUMB TOPPING:

2 to 3 slices white bread

2 tablespoons unsalted butter, melted

1/4 cup grated parmesan cheese

1. Preheat the oven to 350 degrees and grease an 8x8 inch baking dish

2. Cook the pasta according to package directions; drain well.

3. Meanwhile, melt the butter over medium heat in a medium saucepan and add the flour. Stir with a spoon or whisk until the mixture is bubbly, about 1 minute. Add the milk, cooking and stirring until the mixture thickens. Add the salt, cayenne, Worcestershire sauce, and Tabasco. Stir for 1 minute.

4. Remove the pan from the heat and add the Cheddar cheese and the 1/4 cup Parmesan cheese. Cook and stir over low heat until the cheese is melted. Stir in the pasta. Transfer the mixture to the prepared baking dish.

5. To make the crumb topping, tear the bread in to small pieces and pulse in the food processor to make 1 cup crumbs. Mix in the butter and the Parmesan cheese. Sprinkle over the pasta mixture. Bake for 20 to 20 minutes, until hot and bubbly and the topping is brown to your liking.

Variation: Instead of bread crumbs, top the casserole with more grated Cheddar for a cheesy crust..... that's what I did and it was yummy!

Liz's Crescent Dinner Rolls (the Food Nanny)

2 tablespoons active dry yeast

1/4 cup plus 1 tablespoon warm water

1 cup milk

3 eggs

1/2 cup sugar

1/2 cup canola oil

About 5 1/2 cups all-purpose flour, divided

2 teaspoons salt

Butter

1. In a small bowl combine the yeast and water. Cover and let the mixture stand about 10 minutes

2. Meanwhile, heat the milk in the microwave until just warm, not scalding.

3. In a large bowl, beat the eggs, sugar, and oil with a whisk. Stir in the milk and yeast mixture. With a wooden spoon stir in about 5 cups of the four and salt until combined. Turn the dough onto a lightly floured surface and knead to form a moderately soft dough, still slightly sticky.

4. Cover with plastic wrap sprayed with oil or cooking spray and allow the dough to rise in a warm place until it is sticky, 2 to 3 hours.

5. Lightly grease a 12x18 inch sheet pan and set aside.

6. Punch the dough down and turn in onto a lightly floured surface. Pat it with additional flour if necessary for handling and keep your hands floured.

7. Divide the dough into thirds. Roll one section into a circle about the size of a dinner plate. With a pizza cutter, cut once down the middle, then across, then diagonally (the same way a pizza is cut) to make eight wedges. Roll up each wedge from the wide end toward the point. Place the rolls point side down on the prepared pan. Repeat with the remaining sections. (all rolls should fit on one sheet pan.)

8. Cover with a clean dish towel and let rise until doubled in bulk, about 15 minutes.

9. Meanwhile, preheat the oven to 400 degrees. Bake 5 minutes on the bottom rack; move to the middle rack and bake 5 minutes or until the rolls are light brown. Remove the rolls from the oven and brush the tops with butter.

This recipe may sound hard but it's super easy!!! And Jordan says there the best rolls ever!!!

Butter Horns (Crescent Rolls)

This is our cousin Jessica's recipe. They are the most delicious rolls and go great with homemade jam!!!

5 cups flour
1 cube of margarine or butter
1/2 cup sugar
3 beaten eggs
2 pkgs of yeast
1 1/4 cup water
1 tsp salt

Dissolve yeast and sugar in warm water. Melt butter and put in water. Add eggs. Add dry ingredients. Let it raise until double. Take small amounts and roll into circles. Brush with melted butter. Then cut each circle like a pie. Roll the wedges into crescent rolls. Let the rolls rise again and then bake at 400 degrees for 12-15 minutes. Cover with foil after about 8 minutes so they do not get to brown.

Zuppa Toscana

1 lb HOT Italian sausage
1 tsp crushed red pepper
1/2 lb bacon, cooked and crushed into pieces
1 yellow onion, chopped
2 Tbsp minced garlic (you can find jars of this in the produce section)
8 cups chicken broth
1/2 c heavy cream
4 medium russet potatoes, cubed
2-4 leaves of kale, cut up

Preheat skillet on medium high. Add sausage, red pepper, onion and garlic; cook until no longer pink. Drain well and discard fat. Set aside.
Pour chicken broth into soup pan. Add in potatoes, sausage mixture, and bacon. Cook until potatoes are done.
Add cream. Heat through and add cut up kale just before serving.

Chocolate Chip Banana Bread

3/4 cup vegetable oil

1 1/2 cup sugar

2 eggs

3-4 overripe bananas

1/2 T. vanilla

3/4 tsp. salt

2 cups flour

3/4 tsp. baking soda

1/2 cup sour cream

1 cup chocolate chips (coated in flour so they don't sink to the bottom)

Grease and flour bread pans

325 degrees for 60 minutes

Mix oil, sugar, eggs, sour cream, bananas, vanilla, and salt

Mix in flour and baking soda. Add chocolate chips (unless you are crazy and don't want to!!!)

Don't over mix or it will lose it's amazing moistness :)

Aunt Deann's Yummy Cream of Broccoli Soup

1 package frozen chopped broccoli

1 can evaporated milk

3 cups chicken broth

1/2 cube butter

16 oz. velveeta cheese

2 cups milk

Flour and water mixture to thicken

Cook brocolli according to directions on package. Drain brocolli and add all other ingredients except velveeta cheese. Bring to a boil and than transfer soup mixture to a crockpot. Thicken to desired consistency using flour and water. Cut velveeta cheese into 1 inch squares and add to soup mixture. Heat until cheese is completely melted and than it's ready to eat!

Soup will thicken upon cooling.

Southwest Crockpot Chicken

I tried this new recipe from my ward cookbook. YUMMY!!! Easy and delicious!

1 small bag frozen corn
1 can black beans
2 large frozen boneless skinless chicken breasts
1-16 oz jar medium salsa (I used the one that starts with the H...??)
1/2 cup brown sugar

Pour bag of frozen corn in bottom of crockpot. Place frozen chicken breats on top of corn and cover with rinsed and drained black beans and jar of medium salsa. Cook on high for 1 hour and then on low for 4 hours. Shred chicken with fork and add brown sugar. Cook for 20 more min on low. Serve with tortilla chips and add toppings to individual servings (avocado, cheese, sour cream, etc).
***Must use MEDIUM salsa in this. Mild does not add enough flavor. Be sure to serve with tortilla chips and not tortillas.