Pizza Crust

1 C. Warm Water
2 T. Active Dry Yeast
3 C. Flour
1 tsp. Salt
2 T. Oil

Dissolve yeast in water, let stand 5 min. Stir in Flour, Salt and Oil. Knead until if forms a smooth ball. Let Rise in a warm place until doubled in size. Press dough into a greased pan. Making sure to press up on sides. Bake @ 400 degrees for 10 minutes before adding toppings.
Add Pizza Sauce first, then what toppings you want, then followed by cheese. Then cook another 10 min. @ 400 deg.

NOTE: For Pizza Sauce you can use any kind of spaghetti sauce if you choose. Or what I do is 2 Cans of Tomato Sauce and then at Italian Seasonings and Oregano to taste.

Topping ideas:
Sausage
Pepperoni
Steak
Chicken
Mushrooms
Olives
Onions
Green Peppers
Spinach
Pineapple

Basically anything you can come up with.

TIP: To make your pizza just a little bit better, try putting a thin layer of cheese after the pizza sauce and before the toppings. Remember to still add the cheese on top again.

Pacific Rim Stir-Fry

Prep: 25 minutes Cook: 15 minutes Makes: 4 servings

3 ounces rice sticks or rice noodles
12 ounces skinless, boneless chicken breasts
1/2 cup chicken broth
2 tablespoons soy sauce
2 tablespoons snipped fresh basil or 2 teaspoons dried basil, crushed
2 teaspoons cornstarch
1 teaspoon chile oil or 1/2 teaspoon crushed red pepper
1/2 teaspoon ground turmeric
1 tablespoon cooking oil
2 medium carrots, cut into short strips or thinly sliced (1 cup)
2 cups broccoli florets
1 red or green sweet pepper, cut into 1-inch strips (1/2 cup)
1/4 cup cashew halves or peanuts

1. In a saucepan cook rice sticks or rice noodles in boiling water for 3 minutes. Drain; set aside and keep warm.

2. Cut chicken into thin, bite-sized strips. For sauce, combine broth, soy sauce, dried basil (if using), cornstarch, chile oil, and turmeric; set aside.

3. Pour cooking oil into a wok or large skillet. Heat over medium-high heat. Add carrots to wok; cook and stir for 1 minute. Add broccoli; cook and stir for 2 minutes more. Add sweet pepper; cook and stir for 1 1/2 to 2 minutes mo9re or until vegetables are crisp-tender. Remove vegetables from wok. Add chicken to wok; cook and stir for 2 to 3 minutes or until no longer pink. Push chicken from center of wok. Stir sauce; add to center of wok. Cook and stir until thickened and bubbly. Return vegetables to wok; add fresh basil (if using). Cook and stir for 2 minutes or until heated through. Serve over rice sticks; sprinkle with cashews.

Italian Chicken and Peppers

Photo taken from the Taste of Home website

Prep: 20 min Cook: 4 hours Yield: 6 servings

6 boneless skinless chicken breast halves
1 jar (26 oz) garden-style spaghetti sauce
1 medium onion, sliced
1/2 each small green, sweet yellow and red peppers, julienned
1/4 cup grated Parmesan cheese
2 garlic cloves, minced
1 tsp. dried oregano
1 tsp. dried basil
1/2 tsp. salt
1/4 tsp. pepper
4 1/2 cups uncooked spiral pasta

1. Place chicken in a 3-qt. slow cooker. In a large bowl, combine the spaghetti sauce, onion, peppers, cheese, garlic, oregano, basil, salt and pepper. Pour over chicken.

2. Cover and cook on low for 4 - 5 hours or until a meat thermometer reads 170 degrees. Meanwhile, cook pasta according to package directions; drain. Serve chicken with pasta and sauce.

Grilled Stuffed Zucchini

I got this recipe from this blog

Grilled Stuffed Zucchini
*My suggestions are at the bottom

2 medium zucchini (about 10")
4 oz Italian turkey sausage (that's 1 link of the kind pictured here)
1/4 C diced red onion
2 cloves garlic, minced
1 medium tomato (about 1/2 C diced)
1 1/2 T chopped fresh basil (or abt a teaspoon of dried)
2/3 C Italian cheese blend (the kind pre-bagged with parm/mozz/asiago/etc)
1 T Italian style bread crumbs

kosher salt
black pepper
extra virgin olive oil

Halve the zucchini and scoop out the insides. Leave 1/4" of insides in there. Dice up the inside stuff you scooped out and set aside (about 1/2 c. for the filling) Drizzle with olive oil and sprinkle with salt and pepper. Set aside.

Brown sausage, then add onion, garlic and diced zucchini. Cook until onion is tender. Add tomato and basil, 1/4 tsp. salt and pepper. Remove pan and set aside.

Cook zucchini hollow side down on the grill for 5 minutes until they have char marks and look tender on the inside. Put them on a plate or cookie sheet. Before stuffing the zucchini, add the cheese and bread crumbs to the meat mixture. Fill each zucchini shell and then stick back on the grill, covered for 5-7 minutes.

*I used a spicy italian sausage that I got from Trader Joe's. It was really good!
*I felt like it was too much cheese. I would maybe halve the cheese, or leave it out and then put it on top and stick it under the broiler for a couple minutes until it's brown, bubbly and crispy.
*I may have gone a little overboard on the salt, I probably won't use as much next time.

Seafood Alfredo

Servings: 4-5
Prep: 10 min. Cook: 5 min.

8 oz. Cream Cheese
3/4 C. Ground Parmesan Cheese
1/2 C. Butter
1/2 C. + Milk
Basil to Taste
8 oz. Mushrooms, sliced
Cooked Shrimp*
Mock Crab*

Saute Mushrooms in small skillet.
In Medium Saucepan combine over low heat all the above ingredients, including the now sauteed Mushrooms. Heat until warm.
Serve over cooked noodles.

My Note: I like to use angel hair noodles the best. I also usually use salad shrimp so I don't have to cut it smaller.

*The cooked Shrimp and Mock Crab need to be cute to bite size pieces and the amount is to your taste. I usually add quite a bit. I like to add 1/2 package of the mock crab and about 8oz. of shrimp.

Chicken Crepe Filling

Yield: Fills about 25-28 crepe shells
Filling:

2 cans or 2 C. Chicken Pieces
1 can Cream of Mushroom Soup--save 1/2 for topping.
1 can Cream of Chicken Soup
1 small can Mushroom stems and pieces
2 T. Minced Onion
small can Chopped Olives

Mix all together and put one full tablespoon of filling on crepe shell and roll up. Put in a greased 9x13 pan. Put the folded side of crepe down in pan.

Topping:

1 C. Sour Cream
1/2 can Cream of Mushroom Soup
Grated Cheese to taste

Drop and Spread over top of filled crepes.

Bake at 350 degrees for 20 minutes. Serve Hot

*I usually don't refrigerate mine for 2 hours, in fact most of the time I don't refrigerate it at all, I just start cooking the crepes.

My Note: I like to make this for dinner and then make some fruit crepes for dessert.
Also, this recipe makes enough for 2 9x13 pans. Make one for dinner and put the other in the freezer for a quick meal later.
This is also good with turkey, and you can use your left overs from Thanksgiving to make it!
For Crepe Shell Recipe click here.

Crepe Suzettes

Yield about 28 shells
Prep: 35 minutes Refigerate: 2 hours* Bake:20 mintues

Crepe Shell:

2 1/2 C. Flour
6 Eggs
2 C. Milk
1/2 C. Water
1 tsp. Salt
6 T. Butter, melted

Blend the above and let stand in the refrigerator for at least 2 hours.*

Heat small 5-7 inch skillet. Spray with cooking spray before each crepe shell.
Using a little less than 1/4 C. batter for each crepe, pour into hot slightly greased pan and swirl around pan evenly.
Cook on Medium to Medium Low Heat until crepe slides from pan when tilted - they will be firm.
Do not flip, only cook on one side.
Slide Crepe from pan onto clean counter top, and repeat until all batter has been used. If you don't want to eat that many crepes in one meal, the shells can be layered between waxed paper and put in a freezer bag and frozen until ready to use.

Then you can use your favorite filling to put in the crepe shell.
Here are two that I like to use Chicken Crepe Filling and Fruit Crepe Filling.

Warning!!-Do not leave this alone too long while cooking in the pan, each one only takes about 30 to 40 seconds to cook.

Tuna Bake

Yeild 6 Servings
Prep: 5 minutes Bake: 24 minutes

1 Can Refrigerator Biscuts
1 Can Tuna Fish, drained
1 C. Milk
1 T. Dry Onion Flakes
1 tsp. Parsley Flakes
1 Can Cream of Mushroom Soup*

Preheat oven to 400 degrees F.
In greased 9x9 inch pan arrange biscuits (they will be snug). Combine the rest of the ingredients and pour over the biscuits.
Bake at 400 degress for 24 minutes.

My Note: I usually like to double the sauce, it makes for little juicier of a dish. I also like to serve with some extra refrigerated biscuits, or croissants cooked as normal.

*Also can use 1 Can Cream of Chicken Soup, or Cream of Cheese Soup instead.

Orange Chicken with Sweet Potatoes

Yield 4: Servings Prep: 25 Minutes Cook: 3/12 Hours

3 Medium Sweet Potatoes, peeled and sliced
2/3 C. Flour
1 tsp. Salt
1 tsp. Onion Powder
1 tsp. Ground Nutmeg
1 tsp. Ground Cinnamon
1 tsp. Pepper
4 Boneless Skinless Chicken Breast Halves (5 ounces each)
2 T. Butter
3 T. Flour
1 Can Condensed Cream of Chicken Soup, undiluted
3/4 C. Unsweetened Pineapple Juice
2 tsp. Brown Sugar
1 tsp. Grated Orange Peel
8 oz. Sliced Fresh Mushrooms
Hot Cooked Rice

Layer Sweet Potatoes in a 3-quart slow cooker (crock pot). In a large resealable plastic bag, combine 2/3 C. Flour and Seasonings. Add Chicken, one piece at a time, and shake to coat.
In a large skillet, over medium heat, cook chicken in butter for 3 minutes on each side, or until lightly browned. Arrange Chicken over sweet potatoes.
Place 3 T. Flour in a small bowl. Stir in Soup, Pineapple Juice, and Brown Sugar, and orange peel until well blended. Add Mushrooms and pour over Chicken.
Cover and cook on low for 3 1/2 to 4 hours or until meat thermometer reads 170 degrees and potatoes are tender.
Serve over Hot Cooked Rice.

My note: This recipe looks like it came from a gourmet restaurant when finished. It is really easy and great to impress the friends or family with.