Homestyle Pizza!

Spinach/Chicken Alfredo Pizza

Dough-

2 cups - Flour

1/2 teaspoon - Salt

1/2 teaspoon - Sugar

2-1/4 teaspoons (1 pkg) - dry yeast

3/4 cup - hot water (110 -115 degrees)

1 tablespoon - extra virgin olive oil

Mix all in a stand mixer for 5 min- let rise 40-45 min, punch down let rest 15 min and then divide into 3rds for thin crust, into 1/2 for hand tossed style. Freeze unused portions at this stage for up to 3 months. Press the dough out on a floured surface to the desired thickness (do not roll with a rolling pin~ this stretches the dough and it will not have the correct texture.) Par bake on a baking stone at 350 for 10 minutes remove and add toppings and brush edge with the olive oil/garlic listed below. Continue cooking until done approximately 15 mins. ( if you have to knead this by hand it will take an additional ¼ cup of flour to keep the dough from being too sticky and you will have to knead it for 8 mins)

Garlic Olive oil-

1-Tbls Olive oil

1 clove garlic- mashed into paste

Add garlic to oil while making dough let infuse in a warm place 1-2 hours until ready to use.

Chicken-

1 chicken breast-

Olive oil

Salt

Pepper

1 tsp Basil

Slice chicken into thin strips season with salt and pepper and brown in a skillet with olive oil and basil

Sauce-

2 tbls cream cheese

1 tbls butter

1 clove garlic minced

¼ tsp salt

¼ tsp white pepper

1 cup ½ and ½

¾ to 1 cup parmesan

Melt butter, sauté garlic add cream cheese, whisk until melted add 1 cup ½ and ½, ¾ cup parmesan, salt and pepper bring to a boil while whisking. As soon as it boils remove from heat and let cool.

To assemble-

Ladle the sauce on to the par baked dough

Add mozzarella slices

Chicken strips

10 Fresh Spinach Leaves

5 halved cherry Tomatoes

Top with shredded mozzarella

Bake at 425, 10-12 minutes until cheese is melted and bubbly

Tortilla Soup

Ultimate Tortilla Soup

1 (2 1/2 to 3 pound) chicken cut-up and skin removed
2 ribs celery, cut into chunks
1 medium onion, quartered
1 large carrot, quartered
2 sprigs parsley
2 tablespoons chicken soup base
1 teaspoon lemon-pepper seasoning
1 large clove garlic or granulated garlic, to taste

Combine the first seven ingredients in a large stockpot and cover with water by about 2 inches. Bring to a rapid boil; lower heat to a simmer and cook for about 1 hour until chicken is tender and falling off the bone.

Strain and reserve the broth. Tear pieces of chicken into small pieces. Set aside chicken and add the following to the broth:

1 can chicken broth
1 large can creamed corn
1 (10 ounce) can Ro-Tel tomatoes, crushed
Bring to a boil then add

1 1/2 cups half and half
2 tbls minced cilantro
Simmer on low for about 15 to 20 minutes. Taste and correct seasoning. Be careful of adding too much salt.

Moments before serving, stir in:

1 cup shredded Cheddar cheese and Jack cheese
Reserved cut-up chicken
4 to 6 corn tortillas, cut into 1/4-inch julienne strips

Continue to simmer until cheese is melted and chicken is heated through.

To serve, ladle soup into deep bowls. Garnish with a dollop of sour cream, chunks of avocado dipped in lemon juice, slices of black olives and a small handful of thin corn tortilla strips that have been deep fried and shredded cheese.

My Moms Recipe-a favorite of mine!!

Cream Puffs

Bake: 400

Serves: 8

Dough Ingredients

1 cup boiling water
4 tbsp. unsalted butter
1/4 tsp. salt
1 cup all purpose flour
4 large eggs

¼ cup Powdered Sugar

Pudding Ingredients

2 tablespoons sugar

1 tablespoon cornstarch

1/8 teaspoon salt

1 cup 2% milk

1 egg yolk, lightly beaten

1 1/2 teaspoons butter

1/2 teaspoon vanilla extract

Sift the flour so that there are no lumps.

In a saucepan, bring water and butter to the boiling point. Add the flour, all at one time, and stir briskly using a heavy wooden spoon, stirring constantly and in a circle until the mixture begins to leave the sides of the pan and form a ball. The mixture will become smooth, leaving the sides of the pan clean.

Stir over low heat to dry the mixture for 2 or 3 minutes. The mixture will lose its stickiness.

Transfer dough to mixing bowl and beat for 1 minute to cool, add the unbeaten eggs, one at a time, beating each egg 2 minutes before adding the next egg. The mixture should be smooth and shiny.

Drop by large spoonfuls onto a greased or parchment-lined baking sheet. .

Bake in a preheated 400°F oven for about 30 minutes. Allow to cool slowly. (You can leave them in the hot oven with the door open for a few minutes).

While puffs are cooling make the pudding.

Pudding Directions

1. In a small saucepan, combine the sugar, cornstarch and salt. Gradually stir in milk. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat.
2. Stir a small amount of hot filling into egg yolk; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 1 minute longer. Remove from the heat. Gently stir in butter and vanilla.
3. Cool for 15 minutes, stirring occasionally.

When puffs are cool, use a very sharp knife to slice off the tops and fill with pudding, replace top and dust with powdered sugar.

Brown Sugar Dumplings

Bake: 450

Prep Time: 15 minutes

Serves: 6

Syrup Mixture:

1 ½ cups Brown Sugar

1 ½ cups Water

1 tbls Butter

1 tbls Vanilla Extract

Pinch of Salt

Dough Mixture:

½ cup White Sugar

½ cup Milk

2 tsp Baking Powder

2 cups All Purpose Flour

1/8 tsp Salt

Mix together Syrup ingredients in a small sauce pan bring to a slow boil.

While Syrup is heating, mix Dough ingredients in a bowl.

Grease a 2 qt casserole dish

After Syrup comes to a soft boil, transfer the syrup to the casserole dish and drop walnut sized bits of dough from your spoon into syrup. Bake in oven for 15 to 20 mins or until dough is set.

Serve hot with Ice cream or Whip Cream-

Ham and Cheese Ball

Although this recipe is too simple- it has always been a homerun at gatherings!!

Ham and Cheese Ball

Prep Time: 15 Minutes

2 8 ounce packages cream cheese ( room temperature)

1 2 ounce pkg Carl Buddig Smoked Ham (finely chopped)

½ tsp Lemon Juice

1 Green Onion (chopped)

Cream together- Cream cheese, and Lemon Juice

Add Ham and Green Onion

Grease Hands lightly with cooking spray and form into a ball

Wrap in plastic wrap and refrigerate over night

Serve at room temperature with crackers ( I prefer the Keebler “Toasteds-Wheat Crackers)

Spinach Artichoke Dip

About 15 years ago my brother-in-law and I went to eat at a local restuarant and he ordered, Spinach Artichoke Dip.  I had never had it but, fell in love with it.  He was insistant it was the best he had ever had.  I proceeded to try to copy it and below are the results of that effort.

Bake at 425

Prep Time: 10 Minutes

Bake Time: 25 Minutes

1 10 ounce box frozen chopped spinach (partially thawed and finely chopped)

2 cups Mayo

2 cups Parmesan Cheese

2 tsp Garlic-finely chopped

2 8 ounce packages cream cheese ( room temperature)

1can Medium Artichokes (6-8 in a can) roughly chopped

Cream together- Cream cheese, Mayo and Parmesan. Stir in, Garlic, Artichokes and Spinach.

Place in 8x10 greased casserole dish.

Bake at 425 for 25-30 minutes until bubbly and golden brown.

Serve hot with Corn Tortilla Chips or Toasted French Bread Slices!

Grandma Gannon's Angel Food Cake

(you will never eat store bought/box mix angel food cake again)

Angel Food Cake

Cook Time:

45 Min

Ingredients

18	egg whites
2 tsp	cream of tartar
1 pinch	salt
1/2 c	sugar
1 c	cake flour
1 1/2 c	confectioners' sugar
1 1/2 tsp	pure vanilla
1/8 tsp	almond extract

Directions

1 Preheat oven to 350
2 Sift cake flour and confectioners sugar together 5 times and set aside.
3 In a large clean bowl, whip egg whites with a pinch of salt until foamy.
4 Add cream of tartar and continue beating until soft peaks form.
5 Gradually add sugar while beating, and continue to beat until very stiff. Add Vanilla and almond extract.
6 Quickly fold in flour mixture, continuing to stir as to avoid lumps.
7 Pour into an ungreased 10 inch tube pan
8 Bake at 350 for 45 minutes.
9 Invert pan onto a longnecked bottle to cool completely before removing from pan (or may be inverted on a cooling rack to cool).

Cake may be glazed, frosted or left as is to enjoy. It's good to just cut and pour sweetened fruit over slices, top with fresh whipped cream and a dusting of powdered sugar.

Chicken Con Broccoli

Serves 6

2 boneless, skinless chicken breasts (cut into 1” cubes)
4 Tablespoons olive oil
16 oz dry pasta (I prefer Cavatappi or Penne rigate)
1 pint heavy whipping cream
4 Tablespoons butter
1 teaspoons minced garlic
4 teaspoons cornstarch
6 cups broccoli (two heads w/stems removed)
1 teaspoon Salt

¼ teaspoon ground black pepper
½ cup grated Parmesan cheese

*Spice Mixture*
2 teaspoons dried basil
2 teaspoons dried parsley
2 teaspoons dried rosemary
1/4 teaspoon Ground Red Pepper
1 teaspoon salt

½ teaspoon pepper

1 teaspoon minced garlic

Directions:

Combine ingredients from spice mixture sauté in olive oil slowly over low heat, add cubed chicken cook until browned, set aside and keep warm.

Cook broccoli in large pot of boiling salted water until tender. Strain out broccoli, return remaining water to stove and bring to boil, add pasta. Cook until tender drain.

Stir butter, and garlic into a sauté pan. Cook until garlic caramelizes, then add the cream the cornstarch and parmesan, cook on medium heat (stirring constantly) until it thickens to a sauce.

Combine sauce w/chicken mixture and allow to simmer for 3-4 minutes, mix together chicken, sauce, broccoli, and pasta.

Serve with extra parmesan!

Snickers Cookies

Bake 375 for 8 minutes

2 ¼ cups Flour

1 tsp Baking Soda

1 tsp Salt

½ cup Butter (not margarine, not tub butter)

½ cup Shortening

¾ cup Sugar

¾ cup Brown Sugar

1 tsp Vanilla Extract

2 large Eggs

8 oz Semi-Sweet Chocolate Chips

¼ cup Peanut Butter

½ cup Peanuts (chopped)

1 bag Kraft Carmels (cut in half)

Mix flour, soda, salt, set aside.

Mix butter and shortening until well combined. Add Sugar and Brown Sugar. Mix until light and fluffy. Add Eggs, Vanilla and Peanut Butter. Beat 5 minutes. Add Dry ingredients (flour, soda, salt). Mix well.

By hand stir in Chocolate Chips and Peanuts.

Place on walnut sized balls of dough on greased cookie sheet. Bake for 6 minutes, add ½ caramel to each cookie in the middle. Bake for another 2 minutes. Let cool, remove from sheet.