Our favorite Pizza Recipes

You can see something fun we did for Halloween with these recipes here: Crazy House Creations

Mom’s Pizza Dough

½ cup warm tap water

2 pkg. yeast (2 ¼ tsp = 1 pkg)

1 tsp sugar

Combine in bowl and set aside.

1 cup scalded milk (90 seconds in my microwave does the trick)

1 tsp. salt

3 Tbl. sugar

½ cube margarine

3 ½ cups flour (I sometimes use 1 cup wheat and the rest white)

Combine milk, salt, sugar and margarine. Add 2 cups flour and mix. Add yeast mix and remaining flour. Mix until dough ball forms. (I usually add some extra flour since it is pretty sticky.)

Spread pizza dough out onto 1 large cookie sheet for a thick crust, or 2 pans for a thin crust. Bake 8 minutes at 425°. Add sauce and toppings. Bake 10 more minutes, or until cheese is melted and bubbly.

Melissa's Pizza Sauce as I remember it :)

1 can tomato sauce (8 oz.)
minced garlic (1-2 cloves)
minced onion (to taste)
1 tsp. Italian seasoning

Pumpkin Chocolate-Chip Muffins

I've seen the recipe on several blogs and it is really fool proof.

Pumpkin Chocolate-Chip Muffins

1 box spice cake mix
1 15 oz. can pumpkin (or half of one of those big cans)
Mix together, spoon into muffin cups - greased or paper-lined, and bake at 350 degrees for 15 minutes, or until toothpick inserted in center comes out clean.

I did add a little milk to mine because they seemed a little too thick to spoon out. I also discovered a cookie scoop works wonders for filling the muffin liners neatly and quickly.

Oh, and aren't these little owl papers adorable? I love them! I got mine at Wal-Mart.

Lemon-Coconut Squares

Lemon-Coconut Squares
(Mom's recipe)

Crust:
1 ½ C flour
½ C margarine (softened)
½ C brown sugar
Mix and pat in 9x13 pan. Bake 10 min at 275°

Filling:
2 beaten eggs
1 ½ C flaked coconut
2 Tbl. flour
¼ tsp. salt
1 C brown sugar
1 C chopped nuts
½ tsp. baking powder
½ tsp. vanilla
Mix and spread on crust. Bake 20 min at 350°

Glaze:
1 Tbl margarine, melted
1 C powdered sugar
Juice of 1 lemon (I usually use RealLemon)
Mix and drizzle over slightly cooled bars. Finish cooling, cut into bars and enjoy!

Chicken/Turkey Enchiladas - Sheri

1 Can Campbell's cream of chicken soup (I usually rinse out the can with about 1/4 cup of milk and add it, too).
1/2 Cup sour cream
1 tsp. chili powder
1 cups chopped cooked chicken or turkey
1 can green chiles (optional - I leave them out)
1 medium onion chopped ( I use a few dried onion flakes)
8 flour tortillas
1 cup grated Cheddar or Monterey Jack cheese

In small bowl mix soup and sour cream.
In another bowl mix onion chili powder, chicken gr. chilies and 2 TBS of soup mixture.
Spread 1/2 cup soup mixture in 9X12 baking dish. Divide meat mixture between the 8 tortillas and roll up and place in baking dish. Spread reamaining soup mixture over the enchiladas.
Bake at 35O 0F for 20 minutes. Sprinkle cheese on top and bake 5 - 10 minutes more.

Banana Cake with Burnt Butter Frosting

This is my new favorite cake recipe. The cake is good, but is really just a vehicle for the icing which is A-mazing! I have made 3 of them already this week as bundt cakes and finally perfected it. The first one I used frozen bananas and it was a little too moist, but tasty. The second one I used fresh over-ripe bananas and 1 1/4 cups wheat flour and 1 cup white flour and cooked it longer and it was too dry, but still tasty. My third cake used 1 cup wheat flour with 1 cup white flour and the fresh over-ripe bananas and was perfect! Thanks Holly for introducing me to this fabulous recipe!


2 cups flour
1 1/2 cups sugar
1 tsp baking powder
1/2 tsp salt
1/2 tsp baking soda
1 tsp vanilla
1/2 cup shortening
1/3 cup buttermilk or sour milk
2 medium ripe bananas, smashed
2 eggs
1/2 cup chopped nuts (optional)

Mix everything together. Beat 3 minutes at medium speed. Pour into 9x13 pan. Bake at 350 degrees for 30-35 minutes or until toothpick inserted in center comes out clean.

Burnt Butter Frosting

1 cube butter
1 tsp vanilla
3 1/2 cups powdered sugar
milk to consistency

Melt butter in pan on stove until foam cooks off and the color is a deep caramel. Pour butter over powdered sugar. Add vanilla and milk to the consistency you want. Beat for about one minute.

Note: I like this cake warm so I make the frosting pourable so I can just pour it on, let it drizzle down the sides and eat it. You can make it thicker and spread it on like a more traditional cake.

Recipe found at: {www.shellyabrown.typepad.com}

Salisbury Steak

Salisbury Steak

2lb hamburger
1/4 chopped onions
2 eggs
1c canned milk
1 c oatmeal
1/4 t. pepper
1 1/2 t. salt
Mix and form patties. Brown place in 9x13 pan.

Sauce
3 T. Worcestershire sauce
3 T. sugar
1/2 c. chopped onion
4 1/22 T vinegar
3/3 c. Water
1 1/2 c ketchup
Combined ingredients pour over steak. Bake 35 min @ 325 degrees.

I served then with baked potatoes and a favorite veggie. Bryan says this is a meal to do again.

Got recipe from my fiend Jill W.

Ritzy Poppy seed Chicken

I got this recipe from a couponing blog. (I think fabulouslyfrugal.com) I can't remember what one for sure but it was a big hit in our family. Every one loved it. I tried it for the 1st time tonight. I thought we would have left overs but because it was so good it got gobbled up. We ate this over rice, but it does not have to be eaten with rice.

Ritzy Poppy Seed Chicken
2-3 Breasts of chicken
1 c sour cream
1 can cram of chicken soup
1tbsp poppy seeds
1/2 sleeve Ritz crackers crushed
4-6 tbsp (1/2 stick) butter/margarine, melted
To prepare:
Cook chicken and cube. Mix with sour cream, cream of chicken soup, and poppy seeds. Place in baking dish. Melt butter, combined with crackers, and sprinkle with chicken mixture. Cover with foil and bake at 35o degree for 25 min, uncover and bake additional 5-10 min, or until bubbling.

Coconut cream Pie

Lauri,
This is the pie recipe you wanted me to post. It is quite good and is quite at busy recipe. If you just want to make a Vanillas cream pie this recipe works you would just omit the coconut.
Coconut cream Pie
Prep.1hr
Bake 25min
Cool 1 hr
Chill 3-6 hrs.
1Recipe Baked pastry shell(will be down below this recipe)
4 eggs
3/4 c sugar
1/4 c cornstarch or 1/2 c all purpose flour
3 cups milk
1 tsp margarine or butter
1 1/2 tsp vanilla
1 1/3 cup coconut flakes
Four-egg-White Meringue(See recipe bellow)

1.prepare baked pastry shell. Separate egg yolks from whites, set whites aside for meringue.

2. Meanwhile, for filling, combined sugar and cornstarch. Gradually stir in milk. Cook and stir over medium-high heat till thickened and bubbly. Cook and stir for 2 min. more. remove from heat. Slightly beat egg yolks with a rotary beater or fork. Gradually stir about 1 cup of the hot filling into the yolks. Pour egg yolk mixture into hot filling in pan. Bring to a gentle boil. Cook and stir 2 min more. Remove from heat. Stir in margarine and vanilla & 1 cup coconut flakes. Keep filling warm: prepare margarine and vanilla. Keep filling warm: prepare meringue.
3. Pour warm filling into Baked Pastry shell. Spread meringue over warm filling: seal to edge. Sprinkle 1/3 cup coconut flakes over pie before baking. Bake in a 325 degree oven for 25-30 min or till lightly browned. Cool on a wire rack for 1 hour. Chill 3-6 hours before serving: cover for longer storage. Makes 8 servings.

Pastry for single-crust Pie
1 1/4 c all purpose flour
1/3 c shortening
4-5 TBS cold water

1. Stir together flour and 1/4 teaspoon salt Using a pastry blender cut in shortening till pieces are pea sized.
2. Sprinkle 1 TBS of the water over part of the mixture: gently toss with a fork. Push moistened dough to the side of the bowl. Repeat moistening dough, using 1 Tbs of the water at a time, till all the dough is moistened. Form dough into a ball.
3. On lightly floured surface, use you hands t slightly flatten dough. roll dough from center to edges int a circle about 12 inch in diameter.
4. To transfer pastry, wrap it around the rolling pin. Unroll pastry into a 9 inch pie plate. Ease pastry into pie plate being careful not to stretch pastry.
5. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry. Crimp edge as desired. Do not prick pastry. Bake as directed in individual recipes. Makes 8 servings.

Baked pastry shell: Prepare as above, except generously prick bottom and sides of pastry in pie plate with a fork. Prick all around where bottom and sides meet. line pastry with a double thickness of foil. Bake in a 45o degree oven for 8 min. Remove foil. Bake 5-6 min more or till golden. Cool on a wire rack.

Meringue for pie (No Fat)
4 egg whites
1 tsp vanilla
1/2 tsp cream of tartar
1/2 c sugar

1. Allow egg whites to stand at room temperature for 30 min. In a large mixing bowl combine egg whites, vanilla, and cream of tartar. Beat with an electric mixer on medium speed about 1 min till soft peaks form.
2. Gradually add sugar, 1 tbs at a time beating on high speed about 4 min more or till mixture forms stiff, gloss peaks and sugar dissolves.
3. Immediately spread meringue over hot pie filling, carefully sealing to edge of pastry to prevent shrinkage. Bake as directed in individual recipes. Makes 8 servings.

Recipes found in the Better Homes and Gardens New Cook Book limited Edition 1930- 2000 Meredith 11th edition.

Mom's Sprice Casserole

Mom’s Sprice Casserole

1 can spam, diced
1 C. cooked rice

Make white/cheese sauce:
2/3 cube margarine
2 ½ Tbl. Flour
2 ½ C. milk
½ lb. grated cheese

Mix in 9x13 pan. Sprinkle some more cheese on top. Bake 30 min. at 350 degrees.
If starting with raw rice, cook in 2 C. water with ½ tsp salt for 10 min.

Aunt Karen's Chicken Thighs

Aunt Karen’s Chicken Thighs

2 lbs. chicken thighs (skinless)
2/3 C. water
1/3 C. soy sauce
2/3 C. sugar

Mix sauce. Pour over chicken. Bake at 350 degrees for 1-1 ½ hours or until tender. Baste every ½ hour. Can cook in crockpot.

Farmhouse Barbecue Muffins

Farmhouse Barbecue Muffins
Yield 10 servings – Taste of Home

1 tube refrigerated buttermilk biscuits
1 lb. ground beef
½ C. ketchup
3 Tbl. Brown sugar
1 Tbl. Cider vinegar
½ tsp. chili powder
1 C. grated cheddar cheese

Separate dough into 10 biscuits; flatten into 5-in circles. Press each into the bottom and up the sides of a greased muffin cup; set aside. In a skillet, brown ground beef; drain. In a small bowl, mix ketchup, brown sugar, vinegar, and chili powder. Mix until smooth. Add to meat mixture and mix well. Divide the meat mixture among biscuit lined muffin cups, using about 1.4 C. for each. Sprinkle with cheese. Bake at 37f degrees for 18-20 minutes or until golden brown. Cool for 5 minutes before removing from tin and serving.

Mom's Taco Soup

Taco Soup

Mix together in big pan:
1 lg. can chili (or two small cans)
1 can or pkg. corn
1 can green beans
1 can kidney beans
1 sm. Can tomato sauce
1 can tomatoes (or pint)
1 chopped onion
1-2 grated potatoes
Taco seasoning
Water, as needed

Heat and serve with grated cheese and tortilla chips. (I leave out the onions and potatoes)

Raised Meatballs or Swedish Meatballs

Raised Meatballs
Orpha Whitlock (great-grandma)

Mix in large bowl:
1 lb. hamburger
2 slices bread, tear into bits
¼ C. hot milk
2 Tbl. Chopped onion (dried)
1 egg
2 tsp. baking powder

Shape into meatballs and brown on cookie sheet in oven, on broil (watch closely).

Put in casserole dish (or crock pot) and cover with 1 can cream of chicken soup mixed with 1 can milk. Bake covered at 350 degrees for 1 hour. Serve over rice or noodles.

Broccoli Salad

Broccoli Salad

5 C. broccoli pieces
½ C. craisins or raisins
10 pieces bacon, cooked and crumbled
1 C. sunflower seeds
½ C. grated white cheddar cheese (optional – I use regular cheddar)
Red onion (optional – I don’t use)

Dressing
1 C. mayo
2 Tbl. Sugar
3 Tbl. Vinegar

Mix it up!

Cheddar Ham Chowder

CHEDDAR HAM CHOWDER
by Tiffany Taylor

Serves 6.

2 cups water
2 cups cubed peeled potatoes
1/2 cup carrots, sliced
1/2 cup celery, sliced
1/4 cup onion, chopped
1 tsp salt
1/4 tsp pepper
1/4 cup butter
1/4 cup flour
2 cups milk
2 cups shredded cheddar cheese
1 16 oz can whole kernel corn
1 1/2 cups cubed fully cooked ham

In a large saucepan, bring water, potatoes, carrots, celery, onion,
salt, and pepper to a boil. Reduce heat; cover and simmer 8 to 10
minutes, until vegetables are just tender. Remove from heat; do not
drain.

In a saucepan, melt butter. Blend in flour. Add milk all at once; cook
until thickened and bubbling. Add cheese; stir until melted. Stir into
vegetables. Return saucepan to heat. Add corn and ham; heat through,
stirring occasionally.

Mom’s Potato Stroganoff Casserole

Brown:
1 lb. hamburger
2 Tbl. Chopped onion
Salt and pepper

Add:
1 can cream of chicken (or mushroom) soup
½ - ¾ can of mil

Put in bottom of casserole dish. Top with mashed potatoes (about 5 potatoes). Cover with grated cheese. Bake at 350 degrees for 30 minutes. If everything is already hot – put under broiler to melt cheese.

I just used my browned ground beef from the freezer, leftover potatoes from Sunday dinner and heat it all up in the microwave.

Donna Wilson's BBQ Pork

This is from my college roommate's mom. I think she would serve it in a hollowed-out pumpkin during October.

BBQ Pork
6 spare ribs or pork chops (Boneless)

Cook on high with a little water in crock pot all morning, around noon drain and tear apart meat. Reduce to low and add sauce ingredients:

2 (5 oz) cans tomato sauce
2 lemons (juice)
4 Tbl. soy sauce
1/2-1 C. low-cal catalina dressing
onion if desired

Cook on low until supper time.
Serve over rice or on rolls for a sandwich.

Fritos Rock!

Here are a couple quick Frito recipes:

Frito Taco Salad
Layer on plate -
chopped lettuce, Frito chips, chili, grated cheese and sour cream.

Frito Chili Wraps
Wrap in a flour torilla - chili, Fritos, grated cheese and sour cream.

Cafe Rio Sweet Chicken

Gina, this one is super yummy! The meat is really easy, but the dressing takes a little work. It's worth it though. Lydia and I love the dressing on a green salad too.

Cafe Rio Sweet Chicken

4 lbs boneless skinless Chicken
1 1/2 cup brown sugar
1 1/2 cup salsa
1 can cola beverage or root beer

Put everything into the crock pot for 8 hours on low. Remove meat and shred. Skim fat off juices. Put meat back into crock pot and let juices absorb into meat. Works well to make ahead and freeze.

Cafe Rio Cilantro Ranch Dressing

1 pkg. Hidden Valley Ranch dressing mix
3 T Salsa Verde or green chills

1/2 tsp. Tabasco sauce
1/2 bunch cilantro (fresh)
2-3 small cloves garlic
3/4 cup mayo
2/3 cup sour cream
Grated lime peel and juice from one lime
Buttermilk to thin to correct consistency

Place all ingredients into blender and mix until smooth.

Assembly for Salad or tacos:

lettuce
chicken
purple onion
corn
diced tomatoes
fresh cilantro chopped
cheese guacamole or avocados chopped
sour cream
salsa
cilantro dressing

serve over tortilla chips or flour tortillas

Can also substitute chicken for pork.

Sweet and Sour Meatloaf

Sweet and Sour Meatloaf
Denise Bjarnason

1 lb. ground been
1 minced onion or 1 Tbl. Dried minced onion
12 crackers, crushed or ½ C. breadcrumbs
½ tsp. salt
1 egg
1 C. tomato sauce (8 oz. can), divided
2 Tbl. Vinegar
¼ tsp. dried mustard
2 Tbl. Brown sugar

Preheat oven to 350 degrees and spray loaf pan. Mix ground beef, onion, crackers, salt, egg and ½ C. tomato sauce. Form loaf and place in greased pan. Mix together ½ C. tomato sauce, vinegar, dried mustard, brown sugar. Pour over and around loaf. Bake 1 hour at 350 degrees.

(I use Ritz crackers)

Easy Chicken Pot Pie

Easy Chicken Pot Pie
Makes 6 servings

1 2/3 C. frozen mixed vegetables
1 C. cut-up cooked chicken
1 can condensed cream of chicken soup
1 C. Bisquick
½ C. milk
1 egg

1. Heat oven to 400 degrees (425 if high altitude). Stir vegetables, chicken and soup in pie plate or casserole dish (you can add a little milk if you wish)
2. Stir remaining ingredients in separate bowl until just blended. Pour over chicken mixture.
3. Bake about 30 minutes or until golden brown and hot through center.

Some of us like this served with cottage cheese on top.