Made With Bisquick

 Peanut Blossom Cookies
makes 5 dozen

1 (14 oz.) can sweetened condensed milk (not evaporated milk)
3/4 c. creamy peanut butter
2 c. biscuit mix (like Bisquick)
1 t. vanilla extract
1/3 c. sugar
60 Hershey's kisses, unwrapped

Preheat oven to 375 degrees. In large mixing bowl beat condensed milk and peanut butter until smooth. Add biscuit mix and vanilla, mix well. Shape into 1 inch balls. Roll in sugar. Place 2 inches apart on ungreased baking sheets.

Bake 6 - 8 minutes or until light brown (barely brown). Immediately press one chocolate kiss into center of each cookie. Cool. Store in air tight container at room temperature.

Easy Biscuits

1/2 stick salted butter in square baking pan placed in 400 degree oven

Combine in medium sized mixing bowl:

2 cups yellow box Bisquick
1/2. c. sour cream
1/2 c. Sprite

When butter is melted and beginning to bubble, carefully spread dough in the baking pan over the butter. Place pan in the oven and bake about 20 minutes until desired brownness. 

Bisquick Scones

2 c. Bisquick baking mix
3 1/2 T. sugar
1 t. vanilla
3 T. chilled butter cut into small pieces
3 T. half & half, plus 1 T
1 large egg

In large bowl, whisk together baking mix and sugar. Cut in butter with pastry blender or using two knives until the mixture resembled coarse crumbs. Stir in the 3 T half & half, egg and vanilla until just moistened. On a lightly floured surface, knead dough gently 5 to 10 times. Pat into 1 inch thick round. Cut into wedges with bench scraper; place on parchment lined baking sheet. Brush tops with remaining half & half and sprinkle with sugar. 

Bake in 400 degree oven and cook for 19 minutes until golden brown.

For blueberry scones, add 1 cup blueberries to batter

Banana Bread

 

Banana Bread

1 1/2 c. all-purpose flour

1 c. whole wheat flour

1/2 c. brown sugar, pressed into cup

1/2 c. sugar

3 1/2 t. baking powder

1 t. salt

1 t. ground cinnamon

1 t. allspice

1 1/4 c. mashed bananas (2 large)

1/2 c. milk

3 T. vegetable oil

1 egg

1/2 c. raisins

3/4 c. chopped pecans

1 T. lemon juice

1 T. grated lemon peel

Heat oven to 350 degrees. Grease bottom only of 2 loaf pans.

Mix all ingredients, stir until just combined. If mixture is too dry, add a little more milk. Pour evenly into pans. Bake 50 - 60 minutes or until toothpick tests clean.

Apple Claufouti "Pie"

 

Apple Clafouti "Pie"

This pie is easy (if you're a fail at pie crust, which I am), unique and tasty... (Cuisine At Home magazine, December 2010)

For the filling:

1/2 c. dried cherries (dried cranberries will work)
1/2 c. apple liqueur or brandy
4 Jongold apples, peeled, cored & sliced (1 3/4 lb.) (Not sure what type of apple tree we have, but they're mild in flavor. I added a couple of Granny Smith apples with two from our tree--made good flavor)
1/3 c. packed brown sugar
3 T. unsalted butter (salted is fine)
1 T. lemon juice
2 t. vanilla extract

For the batter:

5 T. unsalted butter melted (salted is fine), 1 T held in reserve for the pie plate
3 eggs
1 c. half & half
2/3 c. all-purpose flour
1/2 c. granulated sugar
1 t. vanilla extract
1/2 t. table salt

For the topping:

Ground cinnamon & sugar

 

Preheat oven to 400 degrees. Combine cherries (or cranberries) and liqueur or brandy in a small bowl, set aside to plump. After 15 - 30 minutes drain, reserving liquid. Set aside.

Cook apples, brown sugar, 3 T butter, lemon juice, vanilla and reserved liquid from plumping cherries in skillet over medium heat until apples soften, 7 - 10 minutes.

Brush pie plate with reserved tablespoon of butter and place in oven while blending batter.

Blend remaining 4 tablespoons butter, eggs, half & half, granulated sugar, 1 t. vanilla extract and salt until smooth and frothy; add flour and combine.

Pour half the batter in heated pie plate. Layer half the apples & cherries (reserving liquid) on top of the batter. Repeat layering. Sprinkle with cinnamon sugar and bake 25 - 30 minutes until center is set and pie is golden.

Simmer reserved juices in skillet until reduced by a third. When pie is done, drizzle with juices. Serve.

Baked French Toast

 

Baked French Toast from TastyKitchen.com

French Toast:

1 loaf crusty Sourdough or French bread

8 whole eggs

2 c. whole milk

1/2 c. heavy whipping cream

3/4 c. sugar

2 T. vanilla extract

Topping:

1/2 c. all purpose flour

1/2 c. firmly packed brown sugar

1 t. cinnamon

pinch of nutmeg, if desired

1/4 t. salt

1 stick butter, cut into pieces

Grease 9" x 13" baking pan with butter. Tear or cut bread into chunks and evenly distribute in pan 

Mix together eggs, milk, cream, sugar and vanilla. Pour evenly over bread. Cover tightly and store in the refrigerator several hours or over night.

In a separate bowl: mix flour, brown sugar, cinnamon and salt. Add nutmeg if desired. Add butter pieces and cut into the dry mixture with pastry blender or two knives until mixture resembles fine pebbles. Store in a Ziploc bag in the refrigerator.

When you're ready to bake the casserole, preheat oven 350 degrees. Remove casserole from refrigerator and sprinkle crumb mixture over the top. Bake for 45 minutes for a softer, more bread pudding texture. Bake 1 hour or more for a firmer, less liquid texture.

Scoop out individual portions and drizzle with maple syrup, if desired.

Variation:

Cover evenly with fresh, sliced fruit to the top of the casserole before adding the topping--peaces or apples--and bake.

Black Magic Cake

 Black Magic Cake                     Hershey’s Homemade

2 c. sugar
1 3/4 c. all-purpose flour
3/4 c. cocoa (don’t use Dutch processed)
2 t. baking soda
1 t. baking powder
1 t. salt
2 eggs
1/2 c. vegetable oil
1 c. strong, black coffee or 2 t. powdered instant coffee plus 1 c. boiling water
1 c. buttermilk or sour milk* (I use powdered buttermilk I keep in the freezer. Mix powdered buttermilk with correct amount of water before adding to cake batter)
1 t. vanilla extract

Heat oven to 350 degrees. Grease and flour two 9” round baking pans or one 13 x 9 x 2” baking pan. In large mixer bowl, blend sugar, flour, cocoa, baking soda, baking powder & salt. Add eggs, coffee, buttermilk, oil & vanilla; beat on medium speed 2 minutes (batter will be thin). Pour batter into prepared pans. Bake 30-35 minutes for round pans; 35-40 minutes for large pan or until wooden toothpick inserted in center tests clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost as desired.

(If you don't have buttermilk: To make sour milk use 1 T. white vinegar plus milk to equal 1 cup)

Easy, Basic Cream Cheese Pie with Variations

 Basic Cheese Pie           ReaLemon Recipe Collection

1 (9”) graham cracker crumb crust
1 (8 oz.) package cream cheese @ room temperature
1 (14 oz.) can sweetened condensed milk
1/3 c. lemon juice
1 t. vanilla extract

In large bowl, beat cheese until fluffy. Gradually add sweetened condensed milk. Beat until smooth. Stir in lemon and vanilla. Pour into crust. Chill 3 hours or until set. Refrigerate leftovers.

Make It Yours

* Top Basic Cheese Pie with store bought fruit pie filling such as cherry, blueberry etc.
* Top Basic Cheese Pie with Glazed Strawberry: In a small saucepan combine 3 T. apple jelly and 1 T. lemon juice. Cook and stir until jelly melts. Combine 1/2 t. cornstarch and 1 T. water; add to jelly mixture. Cook and stir until thickened and clear. Cool 10 minutes. Arrange sliced strawberries over top of pie; spoon glaze over strawberries.
* Top Basic Cheese Pie with Ambrosia: In a small saucepan, combine 1/2 c. peach or apricot preserves, 1/4 c. flaked coconut, 2 T. orange-flavored liqueur and 2 t. cornstarch. Cook and stir until thickened. Remove from heat. Chill thoroughly. Arrange fresh orange sections (1 or 2 oranges) on top of cheese pie. Drizzle with sauce.
* Top Basic Cheese Pie with Cranberry Nut: In a small bowl, combine 1 c. chilled cranberry-orange relish; 1/2 c. chopped walnuts and 1 t. grated orange rind. Spread over pie. Garnish with orange twists if desired.

Fun Recipes to Make With Children

 
1 pkg instant pudding
1 1/2c milk
2c cool whip.
Dissolve pudding in milk, whip in cool whip. Spoon into 3 oz Dixie cups and insert Popsicle stick. Freeze.

Chocolate Banana Pops

Combine:
2 c. milk
1 package (4 serving size) chocolate pudding mix.

Gently stir in:
1 c. Cool Whip
1/2 c. mashed bananas.

Spoon into Popsicle molds. Freeze.

Graveyard Gelatin Dessert

2 1/4 c. finely crushed chocolate wafer cookies
Measure 1/4 crumbs and set aside.

Mix crumbs with

1/4 c. sugar
1/2 c. melted butter
press into bottom of 13 x 9" pan. Refrigerate.

Beat:
1 8 oz. package, room temperature cream cheese

Stir in:
1/2 container, 8 oz. Cool Whip
Spread evenly over refrigerated crust.

Reserve & refrigerate remaining cool whip.

Boil:
2 c. water
Add:
2 3 oz. packages orange flavored Jello
Stir until gelatin is completely dissolved

Add ice cubes to:
1/2 c. cold water
measuring 1 1/2 c. ice cubes + water
Stir into gelatin and continue stirring until gelatin thickens.
Remove any unmelted ice and spoon gelatin over cream cheese layer.

Refrigerate 3 hours until firm.

Spread remaining Cool Whip over top of gelatin. Sprinkle with remaining cookie crumbs.

Use Pepperidge Farm "Milano" cookies or similar type cookie as tomb stones. Stand these on end in the dessert. You might choose to decorate one end of each cookie with some epitaph, such as RIP, before sticking them into the dessert.

Bunny Salad

For each serving place:
1 lettuce leaf on plate
1 chilled pear half
2 raisins for eyes
1 red cinnamon candy for nose
2 blanched, slivered almonds pieces for ears
1 scoop cottage cheese for tail

Leg of Lamb

leg of lamb
2 - 4 (more will be needed if you have a large leg of lamb) garlic cloves, peeled and slivered
crushed rosemary
salt & pepper
melted butter

Make tiny incisions with a sharp knife and insert garlic slivers all over the surface of the meat. Rub down with rosemary. Season with salt and pepper.
Place in oven and bake at 350 degrees, fat side up, until meat reaches 135 degrees for rare, 140 degrees for medium. Or longer, if desired. Occasionally brush with melted butter.

Chai Tea Mix (Yield: 8 or 9 cups)

 

3/4 cup non-fat dry milk powder
1 1/4 cup powdered non-dairy creamer
1 1/2 cups French vanilla flavored powdered non-dairy creamer
2 cups sugar
1 1/4 cups brown sugar
2 cups instant tea (do not use the sweetened and/or lemon flavored instant tea--use plain)
2 teaspoons ground ginger

 2 1/2 teaspoons ground cinnamon
1 1/4 teaspoons ground cloves
1 1/2 teaspoons ground cardamom
1 1/2 teaspoons ground nutmeg
1/4 teaspoon ground white pepper
1 teaspoon ground allspice

Combine all spices in food processor or blender, blend until fine powder. Combine spices and all other ingredients in large mixing bowl or pitcher. Run entire mixture through the blender. (This step can be omitted if you do not include the brown sugar) To serve, mix 2 heaping teaspoons Chai mix in mug of hot water.

Note: you may omit sugars and sweeten mixture to taste with your favorite sweetener when preparing it

If making a lot of Chai you can mix the spices separately in volume and just add 1/4 cup of spice mix to each batch of tea.

Note from Dan Lathrop: "...You need to run the whole mixture through a blender if you include the brown sugar (I don't normally use the sugars). It is hard to mix in. I drink a lot of this Chai and I mix the spices in large volume (easier to measure) and just add 1/4 cup of spice mix to a batch of tea rather than mix the spices each time.

Blueberry Betty, NYT Cookbook, 1990

Filling:
1 qt. fresh blueberries
1 T. lemon juice
1/4 t. cinnamon

Wash berries & drain. Place in 1 1/2 qt. casserole. Sprinkle with lemon juice & cinnamon.

Sift together:
1 c. all-purpose flour
1 c. sugar

chop/blend into flour mixture until crumbly:
1/4 lb. butter
Sprinkle over berries.
Bake 375 degree oven, 45 minutes

Serve hot, topped with vanilla ice cream

Chocolate Cheesecake

 Crust:
18 Oreo cookies, finely crushed, about 1 1/2 cups, or equivalent crushed, dark chocolate cookies
2 T. butter, melted (might need a little more for plain chocolate cookie crumbs)

Mix cookie crumbs and butter, press firmly into bottom of 9" springform pan.

Filling:
3 pkg (8 oz. each) cream cheese at room temperature
3/4 c. sugar
1 (generous) t. vanilla
six ounces melted semi-sweet chocolate, cooled slightly
3 eggs

Beat together sugar and cream cheese until fluffy; add remaining ingredients and thoroughly combine. Pour over crust. Bake 350 degree oven until center is just barely set, about 1 hour. Allow to cool.

Topping:
1/4 c. melted, seedless raspberry jam
1/2 c. sour cream

Spread melted jam over top of cheese cake; top with sour cream and gently spread evenly over jam.

If desired, add white chocolate shavings

Easier method:

Purchase 2 pre-made chocolate cookie or Oreo crusts and divide filling evenly between the crusts. Bake until set. Finish as directed above.

Cranberry Cream Mold

 

Cranberry Cream Mold

2 c. cranberry juice cocktail

1/4 c. sugar

1 envelope unflavored gelatin

1/4 c. cold water

1 1/2 T. lemon juice

1 c. whipping cream

Combine cranberry juice and sugar in a saucepan, bring to a boil over medium heat. Boil until juice is reduced to 1 cup. (I usually stand a spoon in the juice before it boils and see where it rises on the spoon and then measure it that way--eyeballing it until it is reduced to half its former volume.)

Sprinkle gelatin over cold water, let stand 1 minute. Add gelatin mixture and lemon juice to cranberry mixture. Cook over medium heat, stirring constantly, until gelatin dissolves. Remove from heat. Chill until the consistency of egg white.

Whip cream until stiff. Beat gelatin mixture at medium speed until light and fluffy. Fold into cream. Spoon mixture into lightly oiled 4 cup mold. Cover and chill until set. Quickly dip mold in hot water to loosen, place serving plate on top of mold, invert and serve.

Pumpkin Cheesecake

 Pumpkin Cheesecake                            Cuisine at Home, December 2007

For the crust:

about 24 small Crisp Ginger Cookies (enough to make 1 c. crumbs) (recipe below)
4 graham crackers (enough to make 1/2 c. crumbs)
1/2 c. pecan halves or pieces, toasted
3 T. butter, melted
2 T. sugar

Spray bottom of 9" springform pan with cooking spray. Process ginger cookies in food processor until fine, transfer to bowl. Process crackers until fine, add to cookie crumbs. Pulse nuts until chopped fine. Add to crumbs. Stir in butter & sugar until sandy. Press into bottom and 1" up side of springform pan. Bake 10 minutes in 350 degree oven, or until golden. Remove & cool.

For filling:

3 (8 oz.) pkgs. cream cheese at room temperature
1 c. sugar
1 can (15 oz.) pumpkin puree
3 eggs
1 (generous) t. vanilla
1/2 t. ground cinnamon
1/2 t. ground ginger
1/4 t. ground nutmeg
1/4 t. ground cloves
juice of 1/2 lemon (about 1 - 2 T. juice)

Beat cream cheese & sugar in bowl until fluffy. Add pumpkin, eggs, vanilla, spice & lemon juice. Beat until incorporated, scraping down sides of bowl periodically.

Pour filling over crust and bake 50 - 55 minutes or until sides are set but center is still slightly jiggly. Remove cheesecake from oven, but leave oven on.

For topping:

1 1/2 c. sour cream
1/3 c. pure maple syrup

Whisk sour cream & syrup together in small bowl. Carefully spread topping over cheesecake, return to oven. Bake 15 minutes, or until set. Turn off oven. Crack oven door & leave cheesecake inside for 20 minutes. Remove from oven. Cool to room temperature, then cover loosely with plastic wrap & chill over night.

Crisp Ginger Cookies                    Betty Crocker Cookbook, 1989 edition

Combine together:
1/3 c. Grandma's Original Unsulphered Molasses
1/4 c. shortening
2 T. packed brown sugar
1 1/4 c. flour
1/2 t. salt
1/4 t. baking soda
1/4 t. baking powder
heaping 1/4 t. ground cinnamon
heaping 1/4 t. ground ginger
heaping 1/4 t. ground cloves
dash of nutmeg
dash of allspice

Mix molasses, shortening & sugar together. Add remaining ingredients. Combine with hands and shape into balls. Place on cookie sheet covered with parchment paper. Mash balls with bottom of flat cup or glass which has been covered with thin layer of shortening & dipped in sugar. Bake 350 oven about 8 - 10 minutes. If rolled with rolling pin into thinner cookies, bake 5 minutes. Cool.

(This is the recipe I use for gingerbread houses)

Quiche

Pastry for one 9 inch pie

Line pie plate with pastry. Top pastry with:

1/3 c. finely diced onion (or dried equivalent)
2 handfuls of chopped, fresh spinach (optional)
bacon, crisply fried, cooked breakfast sausage, chopped ham or left-over chicken cut into small pieces (if using chicken add 1/2 t. dried thyme leaves to the eggs) Amount of meat varies according to your taste. I use about 6 slices bacon.
1 c. grated Swiss cheese, or cheese of your choice. A mixture of Italian cheeses is tasty.

Beat together:
4 eggs
2 c. half and half
3/4 t. salt
1/4 t. ground pepper
cayenne pepper or red chile to taste, 1/8 or more teaspoon dried powder

Pour over food in pie plate.

Bake 425 degrees for 15 minutes, then reduce oven temperature to 300 and bake 30 to 45 minutes longer until center is set. Allow to rest a few minutes before serving.

Christmas Candy

Cookies & Creme Fudge

Line 8 or 9 inch square pan with foil. Set aside.

In large, heavy saucepan, over low heat:

3 (6 oz) packages white chocolate baking squares or 18 oz white chocolate chips
1 (14 oz.) can sweetened condensed milk
1/8 t. salt

Stir until smooth.

Fold in:

2 c. coarsely chopped Oreo cookies (about 20 cookies)

Spread evenly into prepared pan. Chill until firm.
Flip candy onto cutting board. Peel away foil. Cut into squares.
Store tightly covered at room temperatures.

This candy has always been soft and sticky.

Makes about 2 1/2 lbs.

(Cookie crumbs will muddy the white of the chocolate. If you don't want this, you'll have to place chopped cookies in a strainer to shake out crumbs. Save crumbs in freezer for pie crust recipes.)

Rocky Road Fudge

Line 8 or 9 inch pan with foil, set aside.

In large microwave bowl melt, stirring frequently:

3 c. (18 oz.) semi-sweet chocolate chips
2 c. (10 oz.) other flavored chips such as butterscotch (my favorite)

Add:
dash of salt
1/2 - 1 c. coarsely chopped nuts (peanuts, pecans, almonds...)
1 1/2 c. mini-marshmallows

Stir only until barely combined
Quickly add:

1 can (14 oz) sweetened condensed milk
2 t. vanilla extract

Stir swiftly until combined & pour into prepared pan.
Chill until set. Invert onto cutting board. Peel foil away. Cut into pieces. Store in sealed container at room temperature.

Warning: chocolate will burn in the microwave if there is even a hint of water anywhere near it. I have burned countless batches of microwave melted chocolate washing my hands, carefully drying them & then trying to melt it.

Peppermint Bark

Line cookie sheet with foil. Set aside.
Crush:

peppermint candy canes to obtain at least 1/2 c. pieces

Set aside.

In microwave melt:

3 1/2 c. (18 oz.) semi-sweet chocolate chips

Pour onto prepared cookie sheet and spread evenly.
Melt:

3 c. (16 oz) white chocolate

Spread evenly & gently over melted semi-sweet chocolate. Sprinkle evenly with crushed candy cane pieces. With the back of a spoon, press crushed candy into chocolate. Chill. Break into pieces. Store at room temperature.

Tiger Butter

Line cookie sheet with foil. Set aside.

Melt:
16 oz. white chocolate

Add:
3/4 c. creamy peanut butter

Stir until well combined. Pour onto cookie sheet and spread evenly.

Melt in separate bowl:

2 c. semi-sweet chocolate chips

Drop by spoonfuls at regular intervals over white chocolate mixture or pour in swirling/zig zag pattern over white chocolate. With butter knife gently draw swirls through the mixture. Chill until set. Break into pieces. Store at room temperature.

Jelly Nougat

Line 9 x 13" pan with parchment

Melt in saucepan, stirring until smooth:
2 T. butter
2 1/4 c. miniature marshmallows
3 c. white chocolate chips


Mix in:
2 c. gummy bears or gum drops (no black)

Spread in pan. Chill over night. Cut into squares.

Graham Cracker Toffee

Line baking sheet with graham crackers

In saucepan cook fifteen minutes on medium heat until almond-hued:

1 c. unsalted butter
1 c. sugar
1 t. vanilla
1/4 t. salt

Spread over graham crackers.
Sprinkle with:

1 1/2 c. semi-sweet chocolate chips (or add more until graham crackers are covered. Allow to melt, then spread with the back of a spoon to cover evenly with chocolate.
Sprinkle with:

1/2 c. chopped nuts

With the back of spoon press nuts into chocolate. Refrigerate.

Chocolate Chip Cookie Dough Truffles

Purchase tub of cookie dough from Papa Murphy's. This mixture contains dried or pasteurized egg rather than fresh.
Roll the cookie dough into balls and placed on waxed paper. Freeze.
When the dough has frozen, dip on melted chocolate and return to waxed paper. Chill.


Kentucky Colonels

In saucepan combine on medium heat:

1/2 lb. butter
1 lb. powdered sugar

Allow to cool to warm, then add:

1 lb. powdered sugar
8 T. whiskey or creme de menthe
2 c. chopped nuts

If using whiskey, add:

1 T. lemon juice

Blend until all ingredients are mixed. Roll into balls and refrigerate overnight.

Dip candy in melted chocolate.

Spice Blends

Taco Seasoning:

2 T. chili powder
1 1/2 t. paprika
2 t. ground cumin
1/2 t. onion powder
1/2 t. garlic powder
2 t. salt
1/2 t. ground, black pepper
1/4 t. oregano
1/4. t. crushed red pepper (optional)

Chili Seasoning:

1 1/2 T. ground cumin
1 T. ground cayenne
1/2 T. sweet paprika
1 T. garlic powder
1/4 t. ground black pepper
1 t. salt
1/2 t. dried oregano

Italian Seasoning:

1 t. marjoram
4 T. dried basil leaves
2 1/2 T. dried oregano leaves
2 T. dried thyme leaves
2 T. dried rosemary leaves
1 T. garlic powder
1/2 T. onion powder
1 t. ground sage

Fajita Seasoning:

1 T. chili powder
2 t. ground cumin
2 t. smoked paprika
2 t. garlic powder
1 t. onion powder
1 t. granulated sugar
1/2 t. ground black pepper
1/2 t. kosher salt
1/4 t. cayenne pepper

Cajun Seasoning:

2 1/2 T. paprika
2 T. salt
2 T. garlic powder
1 T. black pepper
1 T. onion powder
1 T. cayenne pepper
1 T. dried oregano
1 T. dried thyme

Old Bay Seasoning:

2 T. celery salt
1 T. paprika
1 t. cayenne
1 t. black pepper
1 t. garlic powder
1 t. onion powder
1/4 t. ground mustard
1/8 t. ginger
1/8 t. allspice
1/8 t. ground nutmeg
3 bay leaves (do not eat; remove after cooking)

Pumpkin Pie Seasoning:

3 T. ground cinnamon
2 t. ground ginger
2 t. ground nutmeg
1 t. ground allspice
1 t. ground cloves

Nature's Seasoning:

1 T. onion powder
2 T. garlic powder
3 T. fine ground salt
1 T ground pepper
1 T. ground celery

Poultry Seasoning:

2 t. ground sage
1 1/2 t. ground thyme
1 t. ground marjoram
3/4 t. ground rosemary
1/2 t. ground nutmeg
1/2 t. ground black pepper

Pizza, Two Types + Italian Seasoning Herb Mix

Pizza Dough (Betty Crocker's Cookbook, 1986)

Combine in large bowl:

1 pkg. active dry yeast (2 1/4 t.)
1 c. warm water (105 to 115 degrees)

Stir until yeast is dissolved. Add:

2 1/2 c. flour (I usually use 1/2 whole wheat/1/2 all-purpose (you might need a little more water))
2 T. vegetable or olive oil
1 t. sugar
1 t. salt

Beat vigorously 20 strokes (or knead by hand until well combined--dip your hands in olive oil first). Cover and let rest 5 minutes.

(To roll out, sprinkle surface with flour and a light dusting of corn meal. Or, grease pizza pan with olive or vegetable oil and spread dough with fingers, using corn meal to prevent sticking to your hands)

Pizza Topping (Marilyn's recipe)

Spread flattened pizza dough with tomato paste. Sprinkle with Italian Seasoning and Parmesan cheese. Layer pepperoni or whatever meats and vegetables you prefer. Don't forget onion and/or garlic (fresh sliced, diced, powdered or minced (store bought Italian Seasoning will not have garlic or red pepper flakes in it)). Top with a mixture of 1/2 grated mozzarella + 1/2 grated Monterey Jack cheese as per desired quantity. (At least 2 1/2 - 3 or 4 cups) Place in oven and bake at 350 degrees until desired doneness. (Check after about 20 minutes.)

If you're lazy or in a hurry (not that the pizza dough takes that much time, you know) or want to make pizzas with kids:

Easy Pizza
Use regular sized whole wheat tortillas for crust for individual pizzas. Repeat above steps beginning with spreading tomato paste over dough, instead, spreading over tortilla--roughly 1 1/2 T. tomato paste per tortilla and at least 1/2 - 3/4 c. grated cheese mixture.

These can be made on oven safe dinner plates or placed on greased cookie sheet or appropriate sized sheets of greased aluminum foil. Cooking time will be less.

Italian Seasoning (Taste of Home)

3 T. each: parsley, basil & oregano
1 T. garlic powder
1 t. ground thyme
1 t. ground rosemary
1/4 t. ground pepper
1/4 t. red pepper flakes (optional)

Combine all ingredients in pitcher and pour into spice jar. Store at room temperature up to 6 months.

Sweet & Sour Meatballs (ReaLemon Recipe Collection, 1987)

 In a large bowl combine:

1 1/2 lb. ground beef
1 (8 oz.) can water chestnuts, drained and chopped
2 eggs
1/2 c. dry bread crumbs
4 t. instant beef bouillon
1 T. Worcestershire sauce

Mix well.
Shape into 1 1/4 inch balls and place in large skillet. Brown meatballs. Remove from pan and drain fat.

In skillet, combine:

1 c. water
1/2 c. firmly packed brown sugar
1/2 c. lemon juice concentrate
1/4 c. catsup
2 T. cornstarch
pinch of salt

Simmer until sauce thickens. Add meatballs. Simmer ten minutes. With 2 minutes left, add:

1 large red or green pepper cut into squares

Garnish with chopped parsley, if desired

Asian Broccoli (Cuisine at Home, July/August 2016)

 

Whisk together in large bowl:

1 T. vegetable oil
1 T. sesame oil
1/2 t. kosher salt
1/2 t. red pepper flakes
1 T. soy sauce
1 T. freshly minced garlic

Add 6 cups broccoli florets--with peeled and diced stems (if desired)

Toss and spread in foil-lined baking sheet. Bake in 450 degree oven with rack in the lowest position for 10 to 12 minutes until crisp-tender.

Sukiyaki (Cooked on a Hoe)

 Combine in glass measuring cup:

1/2 c. water
1 t. instant beef bouillon or 1 cube beef bouillon

heat in microwave until bouillon cube is melted. Add:

1/3 c. soy sauce
2 T. sugar

Stir and set aside.

1 lb beef tenderloin or steak cut into bite size pieces
3 stalks celery, cut diagonally into 1/4 inch slices
2 medium carrots, peeled and cut diagonally into 1/8 inch slices
1 bunch green onions, cut diagonally into 2 inch pieces
2 c. mushrooms, thinly sliced or 8 oz, canned, sliced mushrooms, drained
1 can (8 oz.) bamboo shoots, drained
4 c. fresh spinach, washed & stems removed, or one box (10 oz.) frozen spinach

Hot cooked rice

Heat oil in large skillet. Brown beef. Add vegetables being careful to keep them in separate spots in the skillet. Add bouillon mixture. Carefully stir each grouping of vegetables occasionally while cooking. Cover and cook 8 to 10 minutes until carrots begin to get tender. Serve from skillet over rice. Use soy sauce for garnish.