New York Style Pizza Dough

* This is the recipe I use most often. I like it the best, although it takes a couple of hours to proof and needs to be pre-made. But it is yummy. Not exactly like New York Pizza...but pretty good though.


• 1 1/2 cups warm water (105F)
• 4 1/2 cups of all-purpose flour
• 1 tablespoons of olive oil
• 2 1/2 teaspoon of granulated sugar
• 2 1/2 teaspoon of salt
• 1/2 teaspoon of yeast
• 1/2 cup cornmeal

Step by Step Procedure
________________________________________
1. In a large bowl, dissolve sugar and salt in water.
2. Add oil and flour and stir with heavy spoon for 1 minute.
3. Turn out to a lightly floured surface and press into a circle.
4. Sprinkle yeast evenly over dough and knead for 12 minutes.
5. Divide dough into portions: 6 oz. for Calzones, 18 oz. for 12 inch, 25 oz. for 15 inch
6. Roll each portion into a ball. You want a dough ball without visible seams except the bottom.
7. Place dough balls in a bowl, cover with plastic wrap, and allow to proof for 1−2 hours at room temperature to use the same day, or store in refrigerator to use the next day.
8. Place dough ball on lightly floured surface, and lightly flour the top. Use fingertips to evenly flatten out the dough ball. Work from the edges to the center press dough into a 12" circle. Place both hands within the shell edge and stretch with fingertips and palms maintaining an even pressure. Or, use a lightly floured rolling pin to stretch to desired shape.

• 1 1/2 cups warm water (105F)
• 4 1/2 cups of all-purpose flour
• 1 tablespoons of olive oil
• 2 1/2 teaspoon of granulated sugar
• 2 1/2 teaspoon of salt
• 1/2 teaspoon of yeast
• 1/2 cup cornmeal

Step by Step Procedure
________________________________________
1. In a large bowl, dissolve sugar and salt in water.
2. Add oil and flour and stir with heavy spoon for 1 minute.
3. Turn out to a lightly floured surface and press into a circle.
4. Sprinkle yeast evenly over dough and knead for 12 minutes.
5. Divide dough into portions: 6 oz. for Calzones, 18 oz. for 12 inch, 25 oz. for 15 inch
6. Roll each portion into a ball. You want a dough ball without visible seams except the bottom.
7. Place dough balls in a bowl, cover with plastic wrap, and allow to proof for 1−2 hours at room temperature to use the same day, or store in refrigerator to use the next day.
8. Place dough ball on lightly floured surface, and lightly flour the top. Use fingertips to evenly flatten out the dough ball. Work from the edges to the center press dough into a 12" circle. Place both hands within the shell edge and stretch with fingertips and palms maintaining an even pressure. Or, use a lightly floured rolling pin to stretch to desired shape.
9. Sprinkle cornmeal or semolina on pizza peel (a wooden paddle with a handle to slide the pizza in the oven) or a cutting board. The cornmeal allows the pizza to slide onto the stone easily.

Buffalo Ranch Chicken Pizza

Too bad you can't have a sample instead of just the picture! :) 

For this size pizza: 

3/8 cup of ranch

3/8 cup of buffalo wing sauce

1 block of whole mozzarella cheese, 

*I used Great Value brand in a square -white and green package

1/2 recipe for New York Pizza Dough

1 Chicken breasts (cooked and chopped)

Cornmeal

1. Sprinkle a little cornmeal on pan so pizza won't stick.

2. Roll out pizza dough and fork it so it won't have air bubbles.

3. Mix equal parts ranch and buffalo sauce and spread on pizza

4. Cover with cheese (you will have to shred)

5. Sprinkle cooked, chopped chicken on top

6. Bake at 425 til golden brown (usually 20 minutes) 

** Probably my favorite pizza!

Oreo Truffles

1 bag Oreo Cookies, ground in blender or food processor (filling and all)
8 oz softened cream cheese
1 package Almond Bark (white chocolate candy coating)
1 square of the Chocolate Bark for drizzling

1. Mix ground oreos and cream cheese until well combined. Roll into 1 inch balls and place onto baking sheet or tray. Refrigerate overnight or until very firm.
2. Melt white chocolate according to package directions. Using 2 little spoons, dip balls into chocolate and place onto parchment paper to harden. Once dry, melt chocolate bark and spoon into the corner of a ziplock baggie. Snip a small corner and drizzle back and forth over the truffles. Let dry.
3. I enjoyed mine chilled in the refrigerator, but may be room temperature as well! Enjoy!

About 30 truffles each recipe

*** Can use any type of oreo for different flavoring, and have seen nutter butters used also!

Chocolate Chip Banana Bread

½ cup butter
2 eggs
2 mashed bananas
½ tsp baking soda
1 tsp vanilla
1 cup sugar
1/3 cup milk or buttermilk
1 ¾ cup flour
1 tsp baking powder
½ bag chocolate chips







Cream butter and sugar. Add eggs and bananas.
Mix well. Separately mix dry ingredients.
Add dry ingredients to mixture.
Then add milk, vanilla, and chocolate chips.

Bake at 350 for 45-1 hour.

Granola Bar Recipe

2 cups oats
1 cup brown sugar
1 cup whole wheat flour
1/2 tsp baking soda
1/2 tsp baking powder
1 tsp cinnamon
1 tsp salt
1 tsp vanilla
3/4 cup of honey
add as desired: dried fruit, nuts, seeds, chocolate chips, etc.

Mix all together, press down into 11 x 13 pan, I usually do not grease it, you can spray it with bakers joy (for cakes) if you want, but it is not necessary. The grease or pam makes it cook more crispier than soft.  Bake at 350 for 15-17 minutes.
Cool completely, then cut into strips. You want them barely starting to brown. The browner they get, the hard and crispier. The lighter...or slightly under cooked, the softer.

* I normally use 1/2 bag of chocolate chips. I love the mini reeses pieces on top too. YUM

Poppyseed Salad w/ raspberries and avocado

1 Bag of romaine lettuce
1 pint of fresh raspberries, rinsed and drained
2 ripe avocados, cut into small chunks
1 bag parmesan cheese
1 bag of sliced almonds
1 bottle of Brianna's poppyseed dressing

Combine all ingredients (except dressing) into a bowl.
When ready to eat, drizzle dressing on salad and toss. You will probably only need around 1/3 the bottle per salad you make. You can add in spinach leaves too if you would like.

One of my favorites. It is unbelievable how good raspberries and avacados taste together with poppyseed dressing!

** This salad is also good taking out the raspberries and avocado and just using a can of mandarin oranges.

Carribean Jerk Chicken

So easy and DELICIOUS!

1 bottle of carribean jerk marinade (great value or Lawry's)
Chicken breasts or tenders

Marinade over night for best results.
Grill

OH my so delightful. Easy and good.

Carinos Lemon Chicken

This is my favorite dish at Carinos. I have adapted the recipe to my liking. (Really just omitted the Rosemary because I do not like the taste.)

1. Marinate boneless skinless chicken breast or tenders over night in Italian dressing
2. Grill chicken on grill or George Foreman.
3. Then put on top of stove to simmer in a pan with italian dressing and squeezed lemon juice.

Simmer for 15-20 minutes occasionally turning. YUMMO.

* Depending on how much chicken you make, you may be able to get away with using only one bottle of dressing to marinade. 1/2 to marinade and 1/2 to simmer the cooked chicken in. (Do Not use the marinade to simmer in!) I usually squeeze about 2-3 lemons per batch.

Breadsticks

* Use the Lion House roll recipe through step 11.


2 cups warm water (110 to 115 degrees)
2 tablespoons dry yeast
2 teaspoons salt
1 egg
2/3 cup nonfat dry milk powder (instant or non-instant)
1/4 cup sugar
1/3 cup real butter
5 -5 1/2 cups all-purpose flour or 5 -5 1/2 cups bread flour
Directions:

1. In large bowl of electric mixer, combine water and milk powder, stir until dissolved.
2. Add yeast, then sugar, salt, butter, egg, and 2 cups flour.
3. Mix on low speed of mixer until ingredients are wet, then 2 minutes at medium speed.
4. Add 2 cups more flour; mix on low speed until ingredients are wet, then for 2 minutes as medium speed. (Dough will be getting stiff and remaining flour may need to be mixed in by hand).
5. Add about ½ cup flour and mix again, by hand or mixer.
6. Dough should be soft, not overly sticky, and not stiff.
7. (It is not necessary to use the entire amount of flour.)
8. Scrape dough off sides of bowl and pour about 1 T.vegetable oil all around the sides of the bowl so it is covered with oil.
9. Cover with plastic wrap and allow to rise in warm place until double in size.
10. (My note here- I just sprayed a clean large bowl with vegetable spray and put my ball of dough in there, turning to cover the dough with the vegetable spray.).
11. After dough has risen, sprinkle cutting board or counter with flour and place dough on floured surface.

Roll out into a rectangle. Cut long stips about 1 in wide. Hang strip of dough over finger right in the center. Twist together then place on cookie sheet. You don't have to let them rise again, you can bake them right away. Or you can put them on top of the oven (already heated oven) and they let them rise for maybe 10 minutes. Then bake at 350 for 14 minutes or until lightly brown.

Baste with butter and/ or garlic bread seasoning recipe

Garlic Bread Seasoning Recipe:
1/2 c. powdered Parmesan cheese
2 tsp Kosher Salt
2 TBS garlic powder
2 tsp oregano
2 tsp basil
2 tsp marjoram
2 tsp parsley

Combine all ingredients into a jar or tupperware. Put lid on and shake well. Store until needed.

* Combine 1 1/2 TBS seasoning with 1/2 c. melted butter. Baste breadsticks right out of oven.

Lion House Roll Recipe

2 cups warm water (110 to 115 degrees)
2 tablespoons dry yeast
2 teaspoons salt
1 egg
2/3 cup nonfat dry milk powder (instant or non-instant)
1/4 cup sugar
1/3 cup butter or 1/3 cup shortening
5 -5 1/2 cups all-purpose flour or 5 -5 1/2 cups bread flour

Directions:

1 In large bowl of electric mixer, combine water and milk powder, stir until dissolved.
2 Add yeast, then sugar, salt, butter, egg, and 2 cups flour.
3 Mix on low speed of mixer until ingredients are wet, then 2 minutes at medium speed.
4 Add 2 cups more flour; mix on low speed until ingredients are wet, then for 2 minutes as medium speed. (Dough will be getting stiff and remaining flour may need to be mixed in by hand).
5 Add about ½ cup flour and mix again, by hand or mixer.
6 Dough should be soft, not overly sticky, and not stiff.
7 (It is not necessary to use the entire amount of flour.)
8 Scrape dough off sides of bowl and pour about 1 T.vegetable oil all around the sides of the bowl so it is covered with oil.
9 Cover with plastic wrap and allow to rise in warm place until double in size.
10 (My note here- I just sprayed a clean large bowl with vegetable spray and put my ball of dough in there, turning to cover the dough with the vegetable spray.).
11 After dough has risen, sprinkle cutting board or counter with flour and place dough on floured surface.
12 Roll out and cut rolls in desired shape and size.
13 Place on greased (or parchment lined) baking pans.
14 Let rise in warm place until rolls are double in size (about 1 to 1 ½ hours).
15 Bake at 350 for 15 to 20 minutes or until browned.
16 Brush with melted butter while hot.

Read more at: http://www.food.com/recipe/lion-house-dinner-rolls-103547?oc=linkback

Tortellini Soup

4 cans stewed tomatoes

2 cans beef broth (can used cubes of bullion)

1 tsp dry basil

1/2 tsp pepper

1-2 medium zucchini (sliced thin)

2 cans green beans

1 tsp minced garlic

2/4 tsp oregano

1 pkg Jennie-O Italian Turkey Sausage (or breakfast sausage)

1 pkg stuffed tortellini with cheese shells

1. Cook pasta, set aside

2. Mix everything else, but tortellini in soup pot and boil until zucchini is soft. 

3. Add cooked sausage. 

4. Add Tortellini. Boil until tortellini is cooked. 

4. Cool and serve with grated parmesan cheese

Lion House Chicken Noodle Soup

1 cups cooked chicken
2 cups celery, chopped
2 cups carrots, sliced
2 cups onions (I used less, maybe 1 cup)
1 pkg egg noodles
4 cups chicken broth
2-3 cans of cream of chicken
1 cup of milk (can use evaporated or reg.)
salt and pepper to taste

1. Boil chopped veggies in broth until tender.
2.Add cooked chicken and cooked pasta.
3.Add cream of chicken and milk.
4. Salt and pepper to taste

* You can thicken the soup with more cream of chicken or thin it with more milk)

Spinach Artichoke Dip

2 cups mozzarella cheese
1/2 cup sour cream
1/4 cup grated parmesan cheese
1/4 tsp black pepper
3 cloves of garlic, crushed (or 1 tbs minced garlic)
1 (14oz) artichoke hearts (drained, chopped)
2 (8oz) package cream cheese
5 oz frozen chopped spinach

1. Mix all ingredients (save a little mozzarella for top). Bake at 350 for 30 minutes.

* You can make this low fat if you like, with lower fat cream cheese, and sour cream.

Dip your favorite tortilla chips in it and enjoy!

Baked Creamy Chicken Taquitos

3 oz cream cheese, softened
1/4 cup salsa
1 TBS lime juice
1/2 tsp cumin
1 tsp chili powder (I usually omit)
1/2 tsp onion powder
1 tbs garlic, minced
2 Tbs green onions, chopped (good with or without)
2 cups cooked, shredded chicken
1 cup mexican flavored cheese
12 small flour tortillas
cooking spray


Combine all ingredients into a big bowl. Place some inside a tortilla and roll up tight light a taquito. Place on parchment paper lined baking dish seem down. When all are layed out, spray with cooking spray. (Makes them crispy).

Bake at 350 for 15 minutes or until lightly brown.

* I usually add more salsa and more cheese. I also usually make a double batch and can get quite a few out of them. So may yield more than just 12 small ones. I often use big tortillas too....or both.

Dip in creamy jalepeno dip, salsa, sour cream, nacho cheese, guacamole, whatever you desire.

* Can Freeze these and then microwave or bake in oven later.

Copy Cat - Chuy's Creamy Jalepeno Dressing

3/4 cup Mayo
3/4 cup Milk (can use butter milk or reg)
1 pkg Hidden Valley Ranch Mix
1 (4oz) can green chiles
1/2 cup jalepenos (pickled)
1 tsp garlic powder
1 tsp lime

Put all together in a blender and mix.

* Make sure you put milk at bottom of the blender so it will blend. Also the recipe calls for 1 tsp salt, but it always comes out too salty, so add some if you like....and I usually add a lot more lime....just to my taste. Also I double the recipe...because one batch just doesn't last long. Yummy for chip dip, salad dressing, or well...on top of anything!

Carolee's Cafe Rio Pork Salad

1 Large Pork Roast

onion, chopped (as much as you like)
Green Pepper, chopped (as much as you like)
1/4 cup water
2 1/2 cups of ketsup
1/3 cup vinegar
1/3 cup of Worstershire sauce
1 tsp garlic powder
2 1/2 tsp chili powder
1/2-1 cup of brown sugar

Put all in a crockpot and cook on low for 10 hrs or high for 8. When meat is done, shred and put back in sauce.

Serve with tacos, or on top a salad.

* I serve this with black beans, rice cooked with a bit of lime squeezed on top, lettuce, tomatoes, cheese, and tortilla strips. I also use the Cream Jalepeno ranch for dressing, reg. ranch, or a 1/2 ranch 1/2 Herdez green verde mix.



My favorite tortilla strips are Texas Toast Chili Lime!

Lasagna

2 cups mozzarella cheese
1 1/2 cups monterey jack cheese
1 box oven ready lasagna noodles
1 jar classico Tomato & Basil Spahgetti Sauce
1 roll of Jennie O Breakfast Turkey Sausage


Cottage Cheese Mixture:
1 tub of Cottage Cheese
1 egg
1 tbs parsley flakes
1 tbs parmesean cheese

1. cook turkey sausage, and set aside
2. layer ingredients in pan as follows from bottom to top (obviously):


Top:  
 sausage spread out
1 cup mozzarella cheese
sauce
1/2 cup mozzarella cheese, 3/4 cup Monterey Jack Cheese
Noodles
Cottage Cheese Mixture
Noodles
1/2 cup mozzarella, 3/4 cup Monterey Jack
Sauce
Noodles
Sauce
Bottom

Put in 9x13 pan....Bake at 350 for 1 hour.


* This is usually how I make it. You can adjust it to the cheese you like, sauce you like, add more meat throughout, put more cheese in. Sometimes I even tear up fresh spinach and put it in the cottage cheese mixture for more veggies. I honestly don't usually measure the cheese, but this is a good standard. Do not use more than 1 reg. jar of sauce....it will be watery. 1 jar is perfect. Also if it sets for 10 minutes after cooking it will thicken up and be perfect. YUM

Valerie's Chocolate Chip Cookie Recipe

1 cup real butter
1/2 cup sugar
3/4 cup brown sugar
1 egg
1 tsp baking soda
1 heaping spoon of powdered sugar
1/2 tsp salt
1 tsp vanilla
2 1/2 cups flour
1 bag MILK choc chips

1. combine softened butter, and all 3 sugars. Mix well
2. add egg, mix
3. add soda, salt, vanilla, mix
4. add flour. Mix.
5. Add chocolate chips
6. Bake at 350 for 9 1/2 minutes. (That is using the medium sized pampered chef cookie scooper)

* Important not to overcook. They should be undercooked a little and harden as they cool. They usually are still very light on top. If they start to brown....they are over cooked. :)

** If you want to add m&ms the secret is to use 2/3 bag of choc. chips, then scoop them on pan. Before putting them in oven...place evenly 5 m&ms on top of cookie (barely mash down) Will bake perfectly like store bought. :)

Creamy Chicken Pesto Salad

INGREDIENTS:
Creamy Buttermilk Dressing:
1 large garlic clove, minced
1/3 cup mayo
1/3 cup sour cream
1/3 cup buttermilk
3 tablespoons red vinegar
Mix put in fridge


Pasta Salad:
2 tablespoons salt
1 pound bow tie (farfalle) pasta
8 ounce Asparagus, cut small
1 pound cooked chicken, bite size
8 ounce cherry tomatoes, halved and salted
1 can artichoke hearts, cut small
3 green onions, thinly sliced
1/2 cup pine nuts roasted, until golden
1/4 cup pesto ( store or homemade)

Cook pasta and salt, last 1 minute put in asparagus (Drain don't rinse) put on cookie sheet to cool set aside.
Place all other ingredients in a large bowl add noodles toss, Can be refrigerated for several hours, When ready to serve add the dressing toss again then enjoy!!

Black Bean Hummus

1 can (15 oz) black beans, drained and rinsed
2 Tbsp olive oil
2 Tbsp lemon juice
2 Tbsp tahini (I usually make it without)
1 Tbsp garlic, minced
1 tsp. cumin
1/2 tsp. salt


Combine the beans, olive oil, lemon juice, tahini, garlic, cumin, and salt, in food processor or blender.
Process until mixed or desired consistency, scraping the side of the bowl as needed.
Spoon hummus into bowl serve with pita chips or bagel chips (or fresh veggies!)

Refrigerate any leftovers.

Bajio Chicken Green Chile Salad

5 chicken breasts (I only used 4 large ones)
1/2 cup salsa
1 Tbsp cumin
1/2 cup brown sugar (more to taste)
1 4 oz. can diced green chilies
6 oz. Sprite (1/2 can)

Combine all ingredients in a crock pot.  Cook on low for 5-6 hours.  Remove chicken and shred.  Return to crock pot and cook 1 more hour.  Thicken the juices with a little cornstarch mixed in water.
Serve with flour tortillas, lettuce, cheese, black beans and any other taco fixings.

Turkey Chili

1 lb ground turkey
1 tsp cumin (or more if desired)
1 tbs Chili powder (or more if desired)
1 tsp oregano
1/2 tsp pepper
1/4 tsp garlic powder
1 3/4 cup chicken broth
2 cups Pace Medium Salsa (more or less if desired)
2 cans black beans, drained
2 cans kidney beans, drained
2 cans northern beans, drained
1 can whole kernel corn, drained

1. Cook turkey until done
2. Put rest of ingredients in pot, warm up. Add cooked turkey.
3. Serve with whatever you like...cheese, chips, sour cream, etc.

Homemade Macaroni & Cheese

1 lb elbow macaroni
2 cans cheddar cheese soup
2 (12 oz) cans evaporated milk
1 1/4 sticks of butter
1 tsp salt
1 tsp pepper
6 cups of shredded cheese (I use colby jack)

1. cook pasta, drain
2. combine rest of ingredients and warm. (Stir good so soup breaks up and sauce is smooth)
3. Layer in a 9x13 pan from bottom to top (noodles, sauce, cheese, noodles, sauce, cheese)
4. Bake until bubbly warm. (20-30 minutes)