Homemade Pizza

Homemade Pizza

1 1/2 C. warm (105-115 degrees) water

1 Tbsp. sugar

1 Tbsp. yeast

1/2 tsp. salt

3-4 1/2 C. flour (I used bread flour)

butter

garlic salt (to sprinkle on top)

oregano (to sprinkle on top)

In a large bowl, combine water, sugar and yeast.  Let stand for 10 minutes or until yeast is bubbly.  Add salt and stir.  Add 1 1/2 C. of flour and mix well.  Gradually add more flour (usually between 3-4 cups, depending on your elevation and humidity) until dough starts to pull away from the sides of the bowl and it barely sticks to your finger.  Cover and allow to rise for 45 minutes or until doubled in bulk.  Remove some dough from the bowl and place on a surface sprayed with cooking spray.  Roll out until you reach your desired thickness (try to roll it out fairly thin since it puffs up a fair amount when baking).  Transfer the dough to a greased baking sheet.  Using a fork, prick several holes in the crust.  Drizzle crust with a little oil and brush it all the way up to the edges.  Sprinkle with garlic salt.  Bake at 425 degrees (I did 415 degrees) for 7-12 minutes or until crust is golden.  Remove from oven.  Spread a layer of sauce over the crust.  Top with whatever toppings you like.  Then sprinkle with oregano.  Return pizza to oven and bake 7-12 minutes or until cheese is melty and the crust is golden brown.

*I did a triple batch so that we would have leftovers.

recipe from Our Best Bites and I also used their tips found here. 

Frozen Fruit Cocktail

 Frozen Fruit Cocktail

6 C. peaches (peeled and sliced)

2 C. sugar

2 C. grapes (we like red grapes)

1 2/3 C. crushed pineapple with juice

1/2 C. lemon juice (concentrate)

1 1/2 C. orange juice 

Mix all ingredients together and place in containers and then freeze.  When ready to eat, remove the container from the freezer a few hours in advance to thaw out.  We prefer to eat it still partially frozen, so we don't let it thaw out all the way. 😊

recipe from Mom

Jello Salad

 Jello Salad

1 small box jello (any flavor)

2 C. cottage cheese

1 (8 oz.) container Cool Whip

1 can mandarin oranges, drained (if using orange jello)

1 C. marshmallows (if using a flavor other than orange jello)

Mix jello and cottage cheese together.  Fold in Cool Whip.  Fold in oranges or marshmallows.  Refrigerate until ready to eat.

recipe from Carrie and Ashley

Cookie Salad

 
Once again, a very bad picture, but hopefully better than none at all!  I need to do better at getting more appetizing pictures! 😬

Cookie Salad

1 lg. box (5.1 oz.) instant vanilla pudding

2 1/4 C. buttermilk

2 cans (20 oz.) pineapple tidbits, drained

2 cans (15 oz.) mandarin oranges, drained

1 lg. container (16 oz.) Cool Whip

1 pkg. fudge striped cookies, crushed

Whisk together pudding mix and buttermilk until smooth.  Add in pineapple and mandarin oranges.  Fold in Cool Whip.  Stir in crushed cookies just before serving.

recipe from Carrie

Raspberry Cheesecake Jello Salad

This isn't a very good picture, but I figured that it was better than nothing! 😁  This is soooooo good!  My kids beg for this and I always have at least one person ask for the recipe anytime I take it to a gathering!

Raspberry Cheesecake Jello Salad

32 oz. vanilla yogurt

2 small (3.4 oz.) instant Jello pudding mix (cheesecake flavor)

16 oz. Cool Whip 

24 oz. pkg. frozen raspberries

Sprinkle dry instant pudding over vanilla yogurt and mix until smooth.  Fold in cool whip until well blended.  Stir in raspberries.  Mix well.  Chill and serve.

Recipe from Vicky Jensen

Crusty Bread

Crusty Bread

3 C. flour (bread flour works great too)

1 3/4 tsp. salt (I do 1 1/2 tsp.)

1/2 tsp. yeast

1 1/2 C. lukewarm water (I use a bit more)

Mix dry ingredients together in a large bowl.  Add in water & mix (the dough will be sticky).  Cover with plastic wrap & let it sit on the counter or in the oven for at least 8 hours (I like to do mine the night before, so around 18 hours).  When ready to cook, heat the oven to 450 degrees.  Place an enameled cast iron dutch oven with the lid in the oven for 30 minutes.  While the pan is heating, dump the dough onto a floured surface (I like to use floured parchment paper) and let it sit for 30 minutes.  Then, put the dough (it will be sticky, but don't knead it) into the hot pan (don't spray the pan) and cover with lid.  Bake for 30 minutes.  Remove the lid and cook for another 15 minutes.  Let sit for about 15 minutes or so before cutting.

*I like to do a 1 1/2 batch  :)  It fits great in my 5.5 qt pot.  I cook it for 32 minutes with the lid and then 15 after removing the lid.

4 1/2 C. flour (bread flour works great too)

2 1/4 tsp. salt

1/2 + 1/4 tsp. yeast

2 1/4 C. water (I use a bit more)

recipe from Haley

Fruit Dip

Fruit Dip

8 oz. cream cheese (I use reduced fat)

12-16 oz. lemon yogurt (or whatever flavor you like)

2 T. powdered sugar

Soften cream cheese to room temperature & beat until smooth.  Beat in yogurt & powdered sugar.  Chill until ready to serve.  Serve with desired fruit.

recipe from Mom

Hot Fudge

Hot Fudge

1/2 C. butter

1 Tbsp. cocoa

3/4 C. evaporated milk

2 C. powdered sugar

Melt butter in a saucepan over medium heat & stir in cocoa.  Add in milk & powdered sugar.  Bring to a boil & stir for 15 minutes.  Let set about 20 minutes before serving.

recipe from Jenni

Crockpot Applesauce

This is so yummy!  Our family LOVES it & I make a triple batch at least once a week.

Crockpot Applesauce

4 large apples - peeled, cored, & cut into quarters (I like to use a couple different varieties--usually red delicious, gala, & braeburn)

juice from 1 lemon (I use 3 Tbsp. bottled lemon juice)

1 tsp. vanilla

1/4 C. water

1/2 tsp. cinnamon (I use more & I don't measure it--I just sprinkle a bunch on top)

1 Tbsp. brown sugar (optional--I don't use it)

nutmeg (the recipe doesn't call for it, but I like to sprinkle some on top with the cinnamon)

Place apples in crockpot.  Add lemon juice, water, & vanilla.  Add in cinnamon & brown sugar.  Cook on low for 4-6 hours or until apples are tender.  Mash with potato masher until you reach your desired consistency (we like ours to be chunky still).  Store in fridge.

*I always like to do a triple batch in my big crockpot because we go through it so fast.  The amount of lemon juice for a triple batch is 1/2 C. plus 1 Tbsp.

recipe from somewhere online...I can't remember where--oops!

Pesto Ranch Chicken

This was SO easy & SO good!  Danny & I both loved it.

Pesto Ranch Chicken

8 boneless, skinless, chicken thighs (I used boneless, skinless breasts & I just put how many fit in my crockpot--I think it was 6)

6 oz. jar pesto (I used basil pesto)

1 pkg. ranch dressing seasoning mix

1/2 C. chicken broth



Combine all ingredients in crockpot.  Cook on low for 6-8 hours or on high for 3-4 hours.




recipe from Holly

French Toast

We like to have breakfast for dinner & french toast is always good!

French Toast


4 eggs (I use egg beaters)

1/2 C. milk (I use skim)

pinch of salt

cinnamon (to taste)

nutmeg (to taste)

12 slices of bread (I use wheat bread & this is just approximate--use more or less.  I just keep making the french toast until all of the egg mixture is used)




Mix eggs, milk, salt & spices together.  Dip a slice of bread in the egg mixture & make sure both sides get coated.  Place on a preheated griddle (I cook mine on medium heat) & cook for 1-2 minutes & then flip the bread & cook for another minute or 2.  Serve warm with desired toppings (we like syrup or powdered sugar, but fruit is always good too).





recipe from Mom

Grilled Chicken Marinade--BBQ and Garlic & Herb

BBQ marinade.  Just add apple juice (it has alternate suggestions as well on the back of the box, but we used the apple juice & it worked great).

Garlic & Herb marinade.  Just add lemon juice or one of the alternate suggestions.

I got these marinades at Sam's Club & we really liked both flavors so I thought I would share.  Each box was only a few dollars & it comes with 6 packets.  We made chicken with both of them & also had the cold leftovers for chicken sandwiches & chef salad--it was tasty!

Omelet

 We love omelets at our house--we have one for breakfast almost everyday!  We also like having them for dinner sometimes too.

 These are the egg whites that I buy at Sam's Club (it comes as a 4-pack)

I also get my egg beaters from Sam's (also comes as a 4-pack).

Omelet

4-5 eggs (I do 5 eggs & I do 1 egg beaters & 4 egg whites)

seasonings (I like to do a little bit of Lawry's seasoned salt & some pepper)

shredded cheese




Heat pan on medium heat for a minute or two & spray with Pam.  Whisk together eggs & add to the pan (don't stir).  Cover with a lid & cook for a few minutes until the egg is set.  Sprinkle on a little shredded cheese & fold omelet in half & serve.




*This makes a big omelet, so we cut it in half & share it.





recipe from Mom

Rice Krispie Treats

Can't go wrong with a good Rice Krispie treat!

Rice Krispie Treats


5 C. Rice Krispies (I do 4 C. & then add more if it needs it--I like mine to be marshmallowy & not dry)

4 C. small marshmallows

1/4 C. butter



Melt butter & marshmallows in a pan over medium heat.  Mix in Rice Krispies until thoroughly coated.  Press into a greased 9x13 pan.




MICROWAVE DIRECTIONS:
In microwave-safe bowl heat butter and marshmallows on HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth.

*I did mine for 2 minutes & that was plenty of time.



recipe from Mom

Watergate Salad

This was our dessert for St. Patrick's Day, so we called it Shamrock salad :) Everyone thought it was really good--especially Jace!

Watergate Salad


1 small box instant pistachio pudding mix

8 oz. cool whip, thawed (I used lite)

20 oz. can crushed pineapple, with juice (don't drain it)

1 C. mini marshmallows




Mix all ingredients together & serve immediately. Refrigerate leftovers.






recipe from Lindsey Hopkins

German Pancakes

There's nothing like a good German pancake every once in a while--or "bumpy pancakes" as Danny calls them :) We're kinda weird though because we always have them for dinner--very seldom do we have them for breakfast.

German Pancakes


6 eggs (I use egg beaters)

1 C. milk (I use skim)

1 C. flour (I do 1/2 C. whole wheat flour, 1/2 C. white flour)

pinch of salt

few shakes of cinnamon




Mix all ingredients together until well blended & until most of the clumps are gone. Pour into a greased 9x13 pan (I like to use glass) that also has 1-2 Tbsp. melted butter in the bottom. Cook at 425 degrees for approximately 15 minutes or until the edges are browned. Serve warm with syrup or powdered sugar or applesauce (my kids love this).





*Danny likes these to be a little on the thick side, so I usually 1 1/2 the recipe and make it in a 9x13 pan (it always takes longer to cook though).






recipe from Mom

Broccoli Cheese Soup

This soup was pretty good considering that it was a mix & it was really fast!

This was the mix that I used--I'm sure other brands would be good too.

Broccoli Cheese Soup


Broccoli cheese soup mix

water

broccoli, cut up into bite-sized pieces (I used several cups, but you can add as much or as little as you want)

salt & pepper, to taste




Make soup according to package directions (mine just called for water). I just put the mix & water in my large crockpot & whisked it together. Add cut-up broccoli & cook on low for 3-4 hours or until soup is heated through & broccoli has reached desired tenderness.






recipe from Tiffany

Chicken Roll-Ups

These are really good & easy! Definitely kid friendly--Jace helped me make them & he had so much fun rolling them up & dipping them in the butter & bread crumbs :)

These are the bread crumbs that I used. The recipe doesn't need very much, so this will last me a long time & it was only a few dollars.

Chicken Roll-Ups
1 C. shredded chicken (you could also used canned chicken if you're in a hurry)

8 oz. cream cheese (I use the Neufchatel (lowfat) cream cheese & it works great)

2 Tbsp. milk

salt & pepper to taste

2 cans crescent rolls (I use the reduced fat)

1 C. crushed croutons (I used breadcrumbs & I just dump some in a bowl--you don't need a lot)

1-2 Tbsp. melted butter



Blend together chicken, cream cheese, milk, & salt & pepper. Open crescent rolls & separate them into triangles. Spoon chicken mixture onto the base of the triangle on the crescent roll. Fold in bottom corners & roll-up. Lightly roll in melted butter & then roll in crumbs. Place onto greased baking sheet & bake at 350 degrees for approximately 20 minutes, or until they are lightly browned. Serve with sauce if desired.




Sauce


1 can cream of chicken soup

1/2 C. milk

seasonings, to taste (I used pepper, garlic powder, onion powder, parsley & oregano)




Combine all ingredients together in a saucepan. Cook over medium heat until it's heated through & bubbly.






*We had sauce left over, so I just put it in the freezer for next time!






*FYI--I think these are best straight out of the oven, but Danny & Jace also really liked them chilled the next day.






I found this recipe somewhere online, but I can't remember where

Gravy

This was my first time making gravy (since it was also my first time cooking a turkey) & it was SO easy & turned out really yummy! There's nothing like homemade mashed potatoes & gravy!

Gravy


drippings from turkey (I just did a bone-in turkey breast & cooked it in a Reynold's oven-bag)

2 Tbsp. flour

2 Tbsp. cornstarch

1 C. water

salt & pepper (to taste)

In a small bowl, whisk together the flour, cornstarch, & water. Pour turkey drippings into a medium saucepan. Stir over medium heat & add in 1/2 of the water/flour/cornstarch mixture. Continue to stir over medium heat & gradually add more of the water mixture until you reach your desired consistency (I used all of it). Add in salt & pepper to taste. Serve warm over mashed potatoes & turkey.




*If you have a lot of drippings, you will probably want to double the recipe.




recipe from Mom

Peppermint Bark Popcorn

This was so so good! Both Danny & I loved it!

Peppermint Bark Popcorn


16 C. popped popcorn (2 bags of microwave popcorn--I used plain microwave popcorn & it worked great. Just make sure to get out all of the unpopped kernels)

1 lb. almond bark (I got mine at Walmart & it was around $3 for 1 1/2 lbs.)

1 (6 oz.) box peppermint candy canes, crushed (about 1 C.)

2 tsp. peppermint extract OR 1/4 tsp. peppermint oil (I used extract)

3/4 C. semi-sweet chocolate chips (optional--we like it without the chocolate)




Place popcorn in large bowl. Melt almond bark according to package instructions. When it's completely melted, add peppermint extract (it's normal for the almond bark to seize (get lumpy), just stir very quickly because the more you wait, the more it will seize). Pour melted almond bark over popcorn & pour crushed candy canes on top. Quickly stir to evenly coat. Pour popcorn out onto waxed paper & spread out (I put wax paper on a jelly roll pan & a 9x13 pan & then poured my popcorn on).


Place chocolate chips into microwave & heat in 30 second intervals, stirring in between, until melted & smooth. Drizzle over popcorn mixture (I just put mine in a plastic bag & cut off the tip of the bag). Let mixture dry completely until chocolate & almond bark are hardened. You can put it in the fridge to speed-up the drying process. When chocolate is hardened, use your hands to break popcorn into chunks. Store in an airtight container.






recipe from Our Best Bites, you can go here for the original recipe