Easy Breadsticks

1 Tbsp yeast
1 1/2 c. warm water
1 Tbsp. sugar
1/2 tsp. salt
3 + c. flour

Topping Ideas:
1/2 c. butter
garlic salt
parmesan cheese

1/2 c. butter
cinnamon & sugar

1/2 c. butter
salad supreme
salt

Dissolve yeast in warm water. Add the sugar, salt, and flour. Mix then knead for 3 minutes. Rest 10 minutes. Press dough out in a 9x13 cake pan. Slice into sticks in the pan. Pour topping over dough. Let rise for 10 minutes. Bake at 375 for 20 minutes.

Pizza Casserole

1 lb. Hamburger
1 (10 oz.) can pizza sauce
Pepperoni cut into pieces
2 c. egg noodles

Add to taste:
Cheese
Onion
Olives

Brown hamburger with onion. Boil noodles and drain. Combine all ingredients, except cheese, in casserole dish and cook at 350° for 25 minutes. Sprinkle cheese on top and melt.

Creamed Peas & Potatoes

Peel and cut 6 potatoes (large pieces)
Boil until soft
Cook peas in microwave 2-3 minutes with a little water

White Sauce:
1/2 cube butter - melted
1/3 cup flour
Mix to paste consistency
1/2 tsp chicken bullion
2 cups milk
salt & pepper
Whisk until smooth
Microwave 3 minutes
Whisk until smooth

Pour sauce over potatoes. Stir in peas.

Microwave Peanut Brittle

Combine ingredients in a large microwave safe bowl.

1 cup sugar
1/2 cup corn syrup
Cook for 3 minutes
3/4 cup raw spanish peanuts
Cook for 3 minutes
1 tsp. butter
1 tsp. vanilla
Cook 1 minute
1 tsp. baking soda
Gently stir until foamy

Once mixed, spread thinly on a cookie sheet. Allow to cool completely before breaking.

Chicken Pesto Pizza

(I should have taken a picture before we dug in)

Pesto
1 cup firmly packed fresh basil leaves (without stems)
1/2 cup firmly packed fresh parsley sprigs without stems or torn fresh spinach (I used spinach)
1/2 cup grated Parmesan or Romano cheese
1/4 cup pine nuts, walnuts, or almonds (you can split and do 1/8 cup of pine nuts & another)
1 large clove garlic, quartered
1/4 tsp salt
1/4 cup olive oil or cooking oil

1. In blender or food processor combine basil, parsley or spinach, Parmesan or Romano cheese, nuts, garlic, and salt. Cover and blend or process with several on-off turns until a paste forms, stopping the machine several times to scrape the sides. (It also helps if you add the ingredients a little at a time and blend.)
2. With machine running slowly, gradually add olive or cooking oil and blend or process to the consistency of soft butter.

Marinated Chicken (optional, but adds good flavor)
Cut chicken breasts into small pieces
Put in a bowl or zip lock bag with enough Soy Sauce to cover it. Add pepper to mix.
Let marinate for at least an hour. Stir or mix bag occasionally.

Pizza
1/2 pound boneless skinless chicken breasts, cut into 1/2-inch pieces
1 small onion, halved and thinly sliced
1/2 each small green, sweet red and yellow peppers, julienned

1/2 cup sliced fresh mushrooms or 1 (6 ounce) jar artichoke hearts, drained
3 tablespoons prepared pesto*
1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese
1/4 teaspoon pepper
2 tsp oil
crust

1. In a large nonstick skillet over medium heat, cook the chicken, onion, peppers and mushrooms in oil until chicken is no longer pink and vegetables are tender. Remove from the heat; set aside.
2. Take a homemade crust (I used 2 cans Pillsbury Pizza Crust dough) and press it onto a cookie sheet at the desired thickness. Build up edges slightly. If you don't want to mess with dough, you can used a prepared crust (like Boboli).
3. Spread with pesto.
4. Top with chicken mixture and cheese. Sprinkle with pepper and remaining salt.
5. Bake at 400° for 18-20 minutes or until crust and cheese are lightly browned.

(I'm not a fan of peppers, so I left those off)

* You can store unused pesto for up to 5 days in the fridge or in the freezer up to 3 months.

Spaghetti Sauce

brown 2lbs of hamburger or 1lb of hamburger and 1lb of italian sausage

drain grease and set aside

add 1 chopped onion

add washed and sliced mushrooms (as many or as little as you like) I use a whole container

add 1 narrow green zuccini sliced

set aside

In a big pot put 1 can tomato paste (for every can of tomato paste you use add 2 cans of water)

add 2 little cans of tomato sauce

add 1 can italian stewed tomato's (squish them)

add 1 packet italian seasoning and a few shakes of the italian seasoning spice

add pepper to taste

add 1 1/2 tsp minced garlic

add meat mixture

simmer on low until thickened. If too thick add water.

Sour Cream Chicken Enchiladas

• 4 or 5 boneless, skinless chicken breasts
• 1 can Cream of Chicken Soup
  
• 4 medium cans diced chili's
• 1 15oz Sour Cream
• 1 large block Pepper Jack Cheese
• 2 Cups Fiesta Blend Shredded Cheese
• 10 flour tortillas
• 1 Tbsp. Cumin Seasoning
• 1 small yellow onion (optional)
• 1/2 cup skim milk
• 1 Tbsp Garlic Salt (to boil chicken in)

Preheat oven to 350. Boil chicken breasts in water and garlic salt. Shred or cube cooked chicken and sprinkle with Cummin seasoning. In a medium sauce pan, mix chili's, cream of chicken soup & sour cream. Gradually add milk to thin the mixture. Simmer on low heat. Layer each tortilla with 1 tbsp. of the soup mixture, shredded pepper jack cheese and chicken. Roll and place in single file rows in a 13 x 9 inch baking dish. Use the remaining soup mixture to cover the tops of the tortillas. Top with shredded fiesta blend cheese and bake covered for 35 min. Remove from heat and cool 5 min. before serving.

Bran Muffins

2 1/2 tsp. baking soda
1 c. boiling water
Dissolve soda and let set

3 c. bran (can be any combination of bran flakes or 100% bran)
2 c. buttermilk made to liquid
Pour over bran in separate bowl from soda and let soak

1/2 c. shortening
2 eggs
1 c. sugar
Cream together

2 1/2 c. flour
1/2 Tbsp salt
Mix in another bowl

Add some flour to the shortening etc., and mix then add some of the soda water and mix. Continue until all the soda water and flour are mixed in with the shortening mixture. Use a spoon instead of beaters. Add to bran mixture then add chopped dates if you want. Bake at 400 degrees for 20 minutes.

Can bake immediately or will keep in fridge for about 6 weeks. Do not restir each time you make some.

Orange Jell-O Salad

1 large orange jello box
1 large cook-n-serve vanilla pudding
8 oz. tub cool whip
2 cans (small) mandarin oranges

In large pot, heat 3 cups of water to hot but not boiling. Cook pudding for 5 minutes. Add jello and stir until dissolved. (can do jello at same time as pudding if desired)
Cool overnight. Beat in cool whip, using almost the whole tub. Open orange cans and drain. Fold in oranges
Can do strawberry or raspberry flavor too.

Mom's Maple Syrup

2 cups corn syrup
1/4 cup brown sugar
1/4 cup water
Microwave 2-3 minutes
Add:
1 1/2 tsp. maple flavoring
Microwave 1-2 minutes. Don't let it boil over.

Waffles

1 3/4 cups flour
3 tsp. baking powder
1/2 tsp salt
2 beaten egg yolks (separate eggs and save whites in separate bowl)
1/2 cup cooking oil
1 1/2 cups milk

Beat egg whites to stiff peaks & set aside.
Mix the rest of the ingredients. Fold in egg whites carefully. Don't over stir whites in.

Blender Wheat Pancakes & Buttermilk Syrup

Liquify in blender (4 min)

1 1/2 cups buttermilk or milk (Or 1 1/2 cup water & 4 1/2 Tbsp powdered milk)

3/4 cup whole wheat kernels
Add:

3 Tbsp corn meal (heaping)

1 Tbsp brown sugar (heaping)

2 eggs

1/3 stick margarine - cut into small pieces

Liquify for 30 seconds

Add:

1 Tbsp Rumford baking powder (heaping)

1/4 - 1/2 tsp soda (only with buttermilk)

Switch blender on and off just enough to blend in baking powder.

Let rise to the top of the blender before pouring onto griddle.

Note: For best results use Rumford baking powder

Buttermilk Syrup
1 cube butter

1 cup sugar

1/2 cup buttermilk

Bring to a boil and boil 30 seconds.

Remove from heat and add

1 tsp vanilla

1 tsp baking soda (scant)

Cookie Crunch Mix

2/3 cup sugar
2/3 cup brown sugar
1 1/2 cups flour
1/2 tsp baking soda
1 cup oats
2/3 cup rice krispies
2/3 cup chocolate chips
2/3 cup white chocolate chips

Toss together in bag.

Combine contents of bag in bowl. Add:
2 eggs
1 cube butter
Mix well.

Drop by tsp on cookie sheet. Bake at 350 for 10-12 minutes.

Hamburger Gravy

1 lb hamburger
1 can cream of mushroom soup
1/3 can (soup can) of water
1/2 - 1 tsp beef bullion (to taste) OR 1/2 pkg Lipton onion soup mix
mushrooms (optional)
chopped onions (optional)

Brown hamburger, add soup, water, soup mix, onions, and mushrooms. Bring to boil.
Serve over rice or baked potato.

Crock-pot Salsa Chicken

4 boneless skinless chicken breasts
2 cups salsa
1/2 cup brown sugar
2 tbsp. flour

Mix everything together in crock-pot and cook on high 3 1/2 hours on high or low setting all day.
Spicy but sweet. Serve in tortillas.

Dutch Oven Pizza

Crust
1 T. yeast
2 1/2 C. flour
1 C. water 1 tsp. salt
1 tsp. sugar
2 tsp. oil ( I never put in the oil, since I coat the pan)
dissolve yeast in warm water, let stand til frothy. Add the rest of the ingredients, and knead until elastic and easy to work with. Place dough on floured surface, cover, and let rest for 15 minutes.

Rub the bottom of the dutch oven with olive oil and sprinkled some rosemary on the bottom then place the rolled out dough into the pan, topped it with pizza sauce ( I just use a can of tomato sauce, salt, pepper, garlic, onion salt, basil, and oregano) and pepperoni, sausage, and mozzarella.
Coals: 9 on bottom - 12 on top

For oven:
Roll and stretch dough to the size of the pan. Add toppings, bake 25 min at 350

Summer Party Drinks

Tropical Lemonade

• 1 12 oz can frozen lemonade
• 1 12 oz. can frozen orange juice
• 1 64 oz. can pineapple juice
• 1 gallon water
• 1 T. vanilla extract
• 1 T. almond extract

Sweeten to taste & serve over ice.

24 Servings

Watermelon Lemonade

• 2 c. watermelon puree
• 2 c. granulated sugar
• 3 c. lemon juice
• 3 qts. cold water

To make watermelon puree, blend seedless chunks of watermelon in blender until smooth consistency. Set aside.

Dissolve sugar in lemon juice. Add water and stir. Add watermelon puree and mix thoroughly.

12 servings

Rainbow Punch

• 1 6 oz. package cherry gelatin
• 1 12 oz. can frozen lemonade
• 1 12 oz. can frozen orange juice
• 1 46 oz can pineapple juice
• 1 2 liter bottle sprite

Blend together gelatin, lemonade, orange juice and pineapple juice until gelatin is dissolved; stir in soda and serve.

24 Servings

Banana Slush Punch

• 4 medium ripe bananas
• 2 c. white sugar
• 3c. water
• 1 46 o. can pineapple juice
• 2 12 oz. can frozen orange juice concentrate
• 1 12 oz. can frozen lemonade
• 3 c. water
• 3 liters ginger ale

In a blender, combine bananas, sugar and 3 cups water. Blend until smooth. Pour into a large bowl and stir in pineapple juice. Blend in orange juice concentrate, lemonade concentrate and 3 additional cups water. Divide into three plastic containers and freeze until solid at least one full day.

Remove containers from freezer 3 hours before serving. Refrigerate two containers. Using one portion at a time, place slush in a punch bowl and pour in 1 liter of ginger ale for each banana slush portion.

50 Servings

Stuffed French Toast

• 
  
  
• 2 eggs
  
• 1/2 Cube Melted Butter
• 1 1/2 Cups of Milk
• 4 Teaspoons vanilla
• 1/4 Cup Sugar
• 2/3 Cup Flour
• 1/2 Teaspoon salt
• 2 Slices of Texas Style toast per person
• 1 Tablespoon of strawberry cream cheese per person
• 1/2 Bag of frozen mixed berries
• 1 Tablespoon of cornstarch
• 2 Tablespoons of sugar divided
• 1 1/2 Cups heavy whipping cream
• Sliced almonds (optional)
  

Preparation

1. Mix ingredients from eggs to salt in blender to create your batter then pour into mixing bowl.

2. Put frozen mixed berries in pot, add sugar and corn starch and place on med high flame on stove top.

3. In mixing bowl pour in heavy whipping cream, add sugar, and mix with hand mixer on medium until peaks form. Add more sugar if needed.

4. Spread strawberry cream cheese between 2 pieces of bread. Cut diagonally. Dip each piece in the batter and fry on griddle that has been greased with melted butter. Fry until each side is browned.

5. Plate French toast and top with warmed mixed berries, fresh whipped cream and slivered almonds. YUMMY!

Tips

• Use only Texas Style bread because it's thick enough to soak up all the batter but won't get gooey.

• Serve with bacon without the splatter! Yes, use a cookie sheet lined with parchment paper and place bacon side by side on it. Put in preheated oven of 350°F for about 15 minutes. No splatter and you don’t have to stand over it and turn it!

Chicken Fried Rice

1 TO 2 CHICKEN BREASTS OR 10 CHICKEN TENDERS (CUT INTO SMALL PIECES)

3 SCRAMBLED EGGS

2 CARROTS (FINELY GRATED)

1/2 WHITE ONION (FINELY CHOPPED)

3/4 CUP FROZEN PEAS

1/2 CUP BUTTER

1 TO 2 GARLIC CLOVES (CRUSHED) OR 1 TEASPOON OF GARLIC POWDER

2 CUPS COOKED WHITE RICE (NOT INSTANT)

PREPARATION:

MARINATE CHICKEN IN SOY SAUCE. IF YOU DON'T HAVE MUCH TIME, MIX IT WITH CHICKEN BEFORE COOKING.

COOK CHICKEN IN SMALL AMOUNT OF OLIVE OIL.

ADD CARROTS AND ONIONS AND SAUTE' UNTIL CLEAR.

ADD FROZEN PEAS.

COOK UNTIL SOFT.

IN SEPARATE PAN, MAKE AND ADD RICE TO THE MIXTURE.

IN ANOTHER PAN, SCRAMBLE THREE EGGS, CHOP FINELY AND ADD TO MIXTURE.

MELT 1/2 CUP BUTTER, ADD CRUSHED GARLIC CLOVES TO BUTTER, STIR AND ADD TO MIXTURE.

MIX ALL TOGETHER WELL, ADD SOY SAUCE TO TASTE.

Nutty Rhubarb Muffins

3/4 cup brown sugar
1/2 cup buttermilk
1/3 cup veg. oil
1 egg
1 tsp. vanilla
2 cups flour
1/2 tsp baking soda
1/2 tsp salt
1 cup diced rhubarb
1/2 cup chopped nuts

Topping:
1/4 cup brown sugar
1/4 cup chopped nuts
1/2 tsp cinnamon

Preheat oven to 375. In a small bowl, mix sugar, egg, vanilla, oil, & buttermilk. In a medium bowl mix flour, baking soda, & salt. Stir sugar mixture into flour mixture and blend until moistened. Stir in rhubarb and nuts. Spoon into muffin tins. Stir together topping and sprinkle over muffins. Bake at 350 for 20 minutes.

Rhubarb Crunch

3 - 4 cups diced rhubarb
1 Tbsp flour
1/2 cup sugar
1 tsp cinnamon
1/2 tsp salt
1 Tbsp water if fruit is fresh

Crumb Mix
1 cup oatmeal
1/2 cup flour
1 cup brown sugar - packed
1/2 cup butter

Place 1/2 crumb mixture in bottom of 9x9 pan. Place fruit mixture on top. Put remainder of crumb mixture on and bake at 350 until it is bubbly all over (approx. 45 min.)

Broccoli Chicken Casserole

2 boneless chicken breats, cook and cube

2 lbs. fresh broccoli, boiled

2 cans cream of mushroom, chicken, or celery soup (or mix)

2/3 cup real mayonnaise

1/4 tsp. garlic salt

cheddar cheese, grated

Mix soup, mayo, and garlic salt. Place broccoli in the bottom of the dish. Cover with cubed chicken. Pour soup mix over the top. Top with grated cheese. Bake uncovered at 350 degrees for about 40-45 minutes. Serve over rice or egg noodles.