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.