My Favorite Pizza Crust

My sisters and I often make pizza on Friday nights.  I have tried a lot of pizza dough recipes and this is by far my favorite.  I like the texture of it and it is quick.  I usually start the dough and then cut up toppings and mix up sauce while the dough is rising.  By the time I am done the dough is ready and I can put the pizza together.  This dough also works nicely for calzones.  I think the trick to really good pizza is the garlic infused olive oil.  Read on for more details...

1 1/4 C. Lukewarm Water
1 T. Yeast
2 tsp. Salt
2 T. Sugar
2 T. Oil
3 C. Flour
1 1/2 T. Olive Oil
1 large clove garlic

Preheat oven to 500 degrees.  Mix yeast, water and 1 T. of sugar together and let it sit for 5 minutes or until it is pretty foamy.  Then add salt, the rest of your sugar, oil and flour.  Mix well then allow dough to rise for 20 minutes.  When dough is ready divide into two equal parts for thin crust pizza or roll out the whole ball for 1 thick crust pizza.  Press 1 clove garlic into 1 1/2 T. Olive Oil.  Using a basting brush, lightly brush the oil mixture all over the pizza(s).  You don't want too much oil on the pizza, just a light coating all the way to the edges.  Bake at 500 degrees for 3-5 minutes until dough begins to barely brown.  Take pizza out and top with sauce, cheese and toppings.  Put the pizza back in the oven for 7 minutes or until cheese is melted and bubbly.

Sweet potato fries

The kids love these. They are already sweet so no ketchup, we use mustard to balance out the flavors.

4 pounds sweet potatoes cut into spears

2 t. Olive oil

Sea salt

Place potatoes in a bowl and coat with olive oil. Place in an oven at 400 degrees. Cook for 25 min. and turn over potatoes with a spatula half way through cooking time. Salt after cooking.

Oh and in case your wondering it is whole grain mustard that you're looking at. :)

Lemon Pineapple Cake

So, so yummy, that's what this cake is.  It was my favorite growing up and still is.  It has become my husbands favorite too since he has a summer birthday.  That time of year is when this cake really shines, it is cold and creamy and the perfect dessert for warm days. 

1 Lemon Cake Mix (plus ingredients to make cake)
1 Large Pkg. Lemon Pudding
2 C. Milk
1 8oz. Pkg. Cream Cheese, at room temperature
1 Large Can Crushed Pineapple
1 Large Container Cool Whip

Mix up lemon cake mix according to package directions.  Make 4-6 cupcakes and pour the rest of the batter into a greased 9x13 pan.  You want the cake layer to be a little thinner, that's why you make a few cupcakes.  Bake according to package directions until toothpick inserted into cake comes out with light crumbs.  Allow cake to cool completely.  Pour pineapple into a colander and stir it until all the juice is drained off.  You will want that pineapple to be very well drained.  Beat cream cheese with a hand mixer until smooth.  Add milk and pudding and mix until creamy and well combined.  Spread cream cheese mixture over cooled cake then spoon pineapple evenly over top.  Spread cool whip over cake and refrigerate at least 1 hour before serving. 

BBQ Chicken Salad

The other day I had some friends over for lunch.  We made these salads for everyone.  The recipe comes from my friend Mindy, who is a great cook.  The salads were delicious, especially the grilled chicken.  It was a fresh, summer-y kind of meal, perfect for the warm Fall temperatures we have been having. 

Romaine Lettuce, chopped
Cucumbers, diced
Tomatoes, diced
Avocados, diced
Red Onion, chopped
Cheddar cheese
Chunks of Grilled Chicken marinaded generously with BBQ sauce
Dill (dried, not fresh)
Ranch Dressing

Layer each ingredient on the salad.  Top with several chicken pieces then sprinkle with dill.  Add dressing and serve.

Loaded Chicken Nachos

This was a last minute idea for dinner last Friday.  It was something I knew I could put together fast and nachos just seem like a Friday night kind of meal anyway.  They were a hit.  The entire cookie sheet was gobbled up by the time we left the table.

1 1/2 C. Shredded Chicken
2 C. Cheese
2 Cloves Garlic, pressed
2 tsp. Olive Oil
5 Green Onions
1 Green Pepper, chopped
1 Jalapeno, seeded and chopped very fine
1 C. Salsa
1 Can Black Beans
1 Tomato, diced
Corn Chips
1 Can Sliced Olives (optional)
Sour Cream (optional)
Guacamole (optional)

Heat oven to 350 degrees.  In a skillet pour oil and press garlic cloves.  Slice white parts of onions into pan reserving the green tops of onions and then add chopped peppers.  Cook for 3-5 minutes.  Add chicken, salsa and beans.  Cook until mixture is thick and most moisture has evaporated out.  Spread corn chips in an even layer on a large cookie sheet.  Spread topping over chips.  Sprinkle with cheese.  Bake for 10 minutes. Sprinkle diced tomato and olives over top.  Slice green onions thinly and sprinkle those over top.  Serve immediately with sour cream and guacamole on the side if desired. 

Easy and Delicious Pesto Pasta

This recipe was given to me by my good friend, Kathy, and I have been excited to try it since I heard her rave about it a few months ago.  It was super good!  I have never served pesto to my family before.  When I asked what everyone thought of it I got a bunch of enthusiastic thumbs up since their mouths were too full to answer verbally.  I loved the flavors of bacon and parmesan cheese, they really complimented the basil flavor.  Talk about easy too, only 5 ingredients!  I am not going to say it's a low fat choice but it tasted awesome!

16 oz. Bowtie Pasta, cooked according to package directions
1 8oz. jar Pesto
1 pkg. Bacon, cooked and crumbled
1 C. Parmesan, grated
1 C. Oil Packed Sun Dried Tomatoes, chopped

Once the pasta is cooked just toss all the ingredients together and serve!

Pumpkin Bars with Maple Glaze

Just in time for fall!  An easy pumpkin recipe that has a fantastic taste!  We all liked this tasty treat!

1 cup all-purpose flour
1 teaspoon pumpkin pie spice
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 cup vegetable oil
1/4 cup applesauce
1 cup white sugar
2 eggs
1 cup pumpkin puree

GLAZE
1/2 cup powdered sugar
1 TBS maple syrup
1 1/2 tsp milk


Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan. In a medium bowl, stir together the flour, pumpkin pie spice, baking powder, and baking soda; set aside. In a large bowl beat the eggs, oil and sugar together until smooth. Stir in the pumpkin, then the dry ingredients.  Pour into 9x13in and bake for 30 to 40 min.  Mix up glaze while bars are baking.  Let bars cool about 15 min and drizzle glaze over top.

Chocolate Banana Bread

Confession: I have started hiding bananas from my kids.  "Why", you ask?   Because of this recipe.  I LOVE this bread.  Let me describe it for you: moist, chocolaty, with a subtle banana flavor and gooey chocolate chips in each slice.  Need I say more? 

1 C. Sugar
2 Eggs
1/3 C. Oil
3 Bananas, mashed
1 tsp. Vanilla
1 1/2 C. Flour
1/2 C. Cocoa
1 tsp. Baking Soda
1/2 tsp. Salt
1 C. Chocolate Chips

Preheat oven to 350 degrees.  Grease and lightly flour 1 regular size bread pan.  Mix together all ingredients except chocolate chips until well blended.  Fold in chocolate chips and pour into prepared pan.  Bake 60-70 minutes.  Cool in pan 10 minutes before removing to cooling rack.     

Parmesan Baked Chicken

The other day I was watching a show called The Food Nanny and Liz Edmonds cooked up this recipe.  It looked delicious so I decided to try it out on my family.  They loved it, especially the kids.   I had never used Panko bread crumbs before.  There really is no substitute.  They were an inexpensive addition to my shopping list and made the chicken extra crunchy while locking moisture in as it baked.  I will definitely make this again. 

4 Chicken Breasts sliced into 1/2" strips or 2 lbs. Chicken Tenders
2/3 C. Buttermilk
2 C. Panko Bread Crumbs
1/2 C. Parmesan Cheese
2 tsp. Garlic Salt
1/3 C. Melted Butter

Preheat oven to 375 degrees.  Spray a 9x13 pan with cooking spray.  Put all chicken pieces into a medium sized mixing bowl and pour buttermilk over top.  Pour bread crumbs into a pie plate and add parmesan cheese and garlic salt.  Mix together until well blended.  Take each piece of chicken out one at a time and dredge heavily in the bread crumb mixture then place into prepared 9x13 pan.  It is fine for the chicken pieces to be touching.  After you have coated all your chicken with bread crumb mixture, drizzle with butter and place the pan into the oven.  Cook for 35 minutes uncovered.

Chicken, Mushroom and Zucchini Stir Fry

This is one of those dinners that makes my mouth water every time I think of it.  It was pure goodness.  Every bite of it.  It is a healthy option too with the lean meat and loads of vegetables.  There isn't tons of sauce (which also contributes to it's low calorie status) but it still goes very nicely over rice.  On top of how good it tastes, this meal comes together lightening fast, especially if you have time to cut everything up earlier in your day.

2 Chicken Breasts, cut into small chunks
1/2 C. Corn Starch
2 T. Sesame Oil
2 T. Soy Sauce
1 T. Balsamic Vinegar
2 Large Cloves Garlic, pressed
1 tsp. Ginger
16 oz. Fresh Mushrooms, sliced or quartered
1 medium/large Zucchini or 2 smaller zucchini, cut into 1" chunks
Salt and Pepper

Dredge chicken pieces in cornstarch.  Heat oil in a large skillet or a large pot and add chicken.  Cook until chicken is light brown.  Remove the chicken onto a plate lined with paper towels.  Add zucchini, mushrooms and garlic to the hot pan.  Cook for 4-5 minutes until zucchini is tender crisp (NOT soggy).  Add the soy sauce, balsamic vinegar, ginger and salt and pepper to taste.  Add the chicken back into the pan and toss to coat with sauce.  Serve over rice.