Pizza Crust


This recipe is so easy and makes a yummy pizza crust.

1 Cup Warm Water
1 Envelope Yeast (2 1/2 tsp)
2 Tbsp Italian Salad Dressing
3 1/4 Cups Flour
Dash Salt

Mix ingredients together and let rise until double
Roll out onto pizza pan
Bake 5 minutes at 400 degress
Add pizza sauce & toppings
Bake for 20 more minutes at 400 degrees

PS this is one of Sara’s recipes so you KNOW it has to be amazing!

Pumpkin Pie Squares

1 13oz can of evaperated milk
3 eggs
2 tsp pumpkin pie spice
½ tsp salt
1 cup sugar
1 large can pumpkin
--MIX TOGETHER—
1 pkg yellow cake mix
¾ cup butter (I just cut up a cube, and spread the butter pats around
opt.2 bags chopped walnuts
Bake 350 for 1hour

Jalapeno Pepper Jelly

Put gloves on!
3 Green Bell Peppers
1 Cup Fresh Jalapeño Peppers (I take the seeds out of all but a few)
1 ½ cup distilled white vinegar
6 ½ cup sugar
1 bag liquid pectin (there is two in a box)
-Chop peppers in food processor
-In a pot combine chopper peppers vinegar, sugar.
-Stir until boiling
-Stir in pectin
-Boil 5 minutes longer
-Skim foam off the top
-Ladle into jars
-Process for 5 minutes.

Serve with cream cheese and club crackers!

Potato Soup

Potato Soup

1 ½ c green onions
¼ c. water
5 c. cubed potatoes
¾ c. chopped celery
1 ½ c. carrots
1 t salt
2 c. water
¼ c. butter
¼ . flour
¼ t. pepper
1 t salt
4 c milk
2 cubes chicken bouillon

Put onions and ¼ cup water in a large pot cook until tender. Add potatoes, celery, carrot, 1 teaspoon salt, and 2 cups water. Cover and simmer 20 to 25 minutes. Meanwhile, melt butter in a medium saucepan. Add four, pepper, and 1 teaspoon sal. Cook until smooth and bubbly. Gradually add milk and bouillon. Cook and stir until mixture thickens. Stir into vegetables. Simmer until ready to serve.

I always double the recipe and add more veggies if I have them.

Baked Beans (to die for)

4-5 cans Campbell's pork and beans
4 Bacon Strips cut up and nuked in microwave (or 1/2 cup ham)
1/4 cup grated onion
1 can drained pineapple tidbits
1/4 cup catsup
2 squeezes of mustard
1/2 cup brown sugar

for best results heat thoroughly in crock-pot for 2 hours.

Balls of Delicious Goodness

Chocolate Peanut Butter Covered Brownie Bites 1 brownie mix such as Pillsbury 2 Cups semi sweet chocolate chips 1/4 Cup peanut butter 1. Prepare brownie mix according to package directions. Bake until toothpick comes out nearly clean from center but still slightly undercooked. Remove from oven and let cool for 15 minutes. When you are able to touch brownies comfortably, scoop brownies with a medium cookie scoop, roll tightly into a ball and place onto a wax paper lined baking sheet. Continue rolling until brownies are gone. Freeze brownies until very firm, a couple hours or overnight. No worries if your brownie balls aren't perfect, once frozen reshape them. They are easier to handle when chilled. 2. Place chocolate chips over a double broiler (or heat in microwave until smooth) to melt, then stir in peanut butter until creamy smooth. Roll each frozen brownie ball into chocolate and place onto wax paper to dry. Enjoy room temperature or chilled.

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Bread Recipe Using SAF Yeast (perfect for using your food storage)

Bread Recipe Using SAF Yeast
4 ½ cups bread flour
2t Salt
¼ cup dry milk
1 T yeast
¼ cup sugar
4T shortening
2 cups warm water

Mix all dry ingredients together including yeast. Add water and shortening. Mix for approximately 12 min. Let rest for about 20 min. if making rolls or scones. If making bread, place in coated pans and let rise until it is twice its size. Bake on 350* for about 1 hour or until golden brown.

Jalapeno Pepper Jelly

3 Green bell peppers
2 (4 oz.) cans diced jalapeno peppers or
1 cup fresh jalapeno peppers
1 1/2 cup distilled white vinegar
6 1/2 cup white sugar
1/2 t. cayenne pepper
1 box liquid pectin

Chop pepper ( blend in a food processor works best )
Combine with vinegar, sugar and cayenne in pot.
Stir until boiling.
Stir in pectin, boil 5 min. longer. Skim off foam.
Ladle into prepared jars. Process in boiling water
canner for 5 min.

Emilie's Whole Wheat Bread

I made some whole wheat bread last week. It was good at first, but later it was dry. My friend found this recipie so I am going to try it next time I bake bread. I like to post it so I know where to find it....

Here it is! Let me know what u think!!! How did your last one turn out? http://myfoodstoragedeals.blogspot.com/

Okay...so I thought I could bake a pretty good loaf of whole wheat bread, until... I had my friend Emilies bread & WOW, she put mine to shame! For the longest time we couldn't figure out what the difference was in our bread. Mine was great right out of the oven, but hers was AWESOME out of the oven AND several days later. It was moist, soft & elasticy (is that a word??) like store bought bread. We compared recipes & realized she does three things different. First, her recipe has Vital Wheat Gluten in it, second, she 'sponges' her dough (I will explain this process below), and third she uses special bread pans (not really...just ones that acctually make your bread come out without ripping the sides apart!) These three additions to your homemade bread will make ALL the difference! So...here is the 'secret' recipe:

Emilie's Whole Wheat Bread

Makes 4 8/4 inch loaves.

7 c. whole wheat flour (grind your own if you have a wheat grinder)
2/3 c. vital wheat gluten
2 1/2 T. instant yeast

5 c. steaming hot water (120-130 F)
2 T. salt
2/3 c. oil
2/3 c. honey or 1 c. sugar (I like honey the best!)
2 1/2 T. bottled lemon juice
5 c. whole wheat flour

Mix together the first three ingredients in your mixer with a dough hook. Add water all at once and mix for 1 minute; cover and let rest for 10 minutes (this is called sponging). Add salt, oil, honey or sugar, and lemon juice and beat for 1 minute. Add last flour, 1 cup at a time, beating between each cup. Beat for about 6-10 minutes until dough pulls away from the sides of the bowl. This makes very soft dough.

Pre-heat oven for 1 minute to lukewarm and turn off. Turn dough onto oiled counter top; divide, shape into loaves place in oiled bread pans. Let rise in warm oven for 10-15 minutes until dough reaches top of pan. Do not remove bread from oven; turn oven to 350 F and bake for 30 minutes. Remove from pans and cool on racks. This recipe can be halved to make 2 loaves.

*She ONLY uses Bakers Secret 8x4 inch non stick pans (we could only find them at Smith's grocery store, strange enough).

**Another tip..when the dough is put into the bread pans, squish the dough softly into the corners of your bread loaf pans. This will make your bread cook more evenly and not have the large lump in the middle of your loaf.

Kira's Chicken & Dressing Casserole

My friend Kira made this for me when I had Michelle. Even the kido's ate it! Thanks Kira!

Chicken & Dressing Casserole

4-5 chicken breasts, boiled and cubed or shredded dressing mix (not stove top, I use Mrs. Cubbisons)

Prepare dressing as shown on box with chicken broth and butter. Layer 1/2 of dressing in bottom of 9X13 carrerole dish. Layer chicken then rest of stuffing.
Mix 1 can of cream of chicken soup with 1/2 can milk. Pour over top. Bake at 350, covered for 45 minutes, uncover and bake for 15 more minutes.

C.R. Pork - From Aunt Sheri

Hi Jamie,
Here are the recipes you asked for. Pretty easy:

C.R. Pork

1 (3-4) pound Pork Roast (boneless) I get mine from Costco
1 cup salsa (I use mild)
1 cup brown sugar


Put ingredients in a crock pot. Cook on low for 8 hours...shred with fork when done. So easy!!!!


Dressing:
1 packet of ranch dressing powder
1 cup sour cream
1 cup mayonaise
1/2 buttermilk
Cilantro (1-2 cups to taste)
1/2 bottle of Chile Verde (it's green)
Jalepeno peppers 1-2 to taste (I didn't use any this time)

tortilla shells. (I buy the uncooked kind at Costco) I just cook them in the frying pan. (no oil just plain)


Toppings:

Lettuce
Rice
Black Beans
Avacado or guacomole
S. Cream
tomatoes

Marti's Breadsticks

1 1/2 c warm water
1T yeast
4 t sugar
1t salt
3 1/2 c flour

Add flour until dough is firm. Roll out on floured surface. Cut into strips.
Melt butter in a cookie sheet, lay breadsticks in butter and sprinkle garlic salt and parmesan cheese on top.

350 degrees until done

Kaydee’s Homemade Oreo’s

2 Pachages of Devil’s Food Cake
1 ½ Shortening
4 eggs
Crème Cheese Frosting
Bake 350 degrees for 9 minutes

Hansen's Chili

Connie Hansen is one of the best cooks I have ever met. She owns a small resteraunt in Payson. I knew who to ask when I wanted to cook up some chilli. It was so yummy.

Serves 10, but I doubled it to have leftovers to freeze.
2 lbs. lean ground beef
1 46 oz tomato juice
1 29 oz. tomato sauce
1 ½ cup chopped onion
½ cup chopped celery
¼ cup chopped green peppers
¼ cup chili powder
2 teasp ground cumin
1 ½ teasp garlic powder
1 teasp salt
½ teasp black pepper
½ teasp oregano
½ teasp white or brown sugar
1/8 teasp cayenne pepper
2 cans of kidney beans (drained and rinsed)

1. Brown ground beef until brown. Drain, crumble, and set aside.
2. Add all ingredients to a large pan. Bring to a boil.
3. Add ground beef and reduce heat and simmer for 1 to 1 ½ hours. Stir occasionally.

(Note: When I browned my burger, I added the veggies to it. And then added the burger & veggies to the sauce.)

Spinich Dip

1 box frozen chopped spinach
1 pkg. Knorr’s vegetable soup mix
1 pkg. sour cream
1 can water chestnuts, drained and chopped
3 stems green onion, chopped
Mayonaise
Bread- French Loaf or Sourdough

Follow spinach dip instructions found on the back of
the Knorr’s vegetable soup mix. Refrigerate before
serving. Serve with cubed bread.

Karen Ekins Yummy Hot Sauce

One of my most favorite memories of my mom was when she canned her Hot Sauce (salsa) in the summer time. It made out house smell soooo good. I have been in search of her recipe for ever… AND I FOUND IT! I found it at my dad’s house. I think the safest place to put this recipe is on my blog so I don’t lose it again. I have never canned before but this year I am going to try it out. Here it is…

Karen Ekins Yummy Hot Sauce

¼ bushel tomatoes (30-35)
2 jalapeños without seeds plus 4T ground with seeds
2 yellow peppers with seeds (grind and cut off tops)
1 long green pepper with seeds (grind and cut off tops)
2 Tablespoons salt
3 large onions (2 Ground and 1 Chopped)
½ Cup vinegar
1 teaspoon sugar1 garlic button

She didn’t give any directions on how long to cook it, but I’m sure its not too different than other salsa recipes.

Oven-Fried Potato Wedges (Paula Dean's)

I'm so tired from swimming with the kids today. All I feel like doing is watching the Food Network. This is what was on, and I don't want to lose it so I am posting it here.

3 large baking potatoes
1/2 cup mayonnaise
1/2 teaspoon hot sauce
1/4 teaspoon onion salt
1/2 teaspoon House Seasoning, recipe follows
1/8 teaspoon black pepper
2 cups cornbread dressing mix

Preheat the oven to 375 degrees F.

Wash the potatoes and cut each into 6 thick wedges. Mix the mayonnaise with
the hot sauce, onion salt, House Seasoning and pepper. Coat the potato wedges
with the mayonnaise mixture and roll them in the dressing mix. Place in a
greased baking dish and bake for 45 to 50 minutes, or until the potatoes are
tender. Serve with your favorite dip.

House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder

Mix ingredients together and store in an airtight container for up to 6
months.

Hamburger Gravy Over Mashed Potatoes

This gravy reminds me of going to my grandma's house as a child. Its yummy and does't take more than 15-20 minutes to cook up. You can also put it over toast, or I guess biscuts if you are are from the South.

INGREDIENTS:
2 pounds lean ground beef
1/4 cup all-purpose flour
1 quart milk
salt and pepper to taste
1 teaspoon onion salt

DIRECTIONS:
1.
Place hamburger in a large, deep skillet. Crumble and cook over medium high heat until evenly brown. Remove from heat and sprinkle flour over cooked hamburger. Stir until evenly coated and all fat is absorbed.
2.
Place skillet over medium heat, add 1/2 of milk and stir until gravy begins to thicken. Add remaining milk until desired consistency has been reached and gravy comes to a boil. Season with salt, pepper and onion salt.
3.
Serve over mashed or boiled potatoes, toast or biscuits. Add fresh chopped onion if desired.

Chicken Brassica

I have not made this yet, BUT Ashley is an AWESOME cook and she posted it on her blog. So just in case you want to try it, click HERE

Spanish Rice

1 Cup Long Grain Rice
1 Tbsp Oil
2 Cloves Garlic
3 Cups Water
½ Cup Tomato Sauce
2 Chicken Bullion Cubes
1 ½ tsp Seasoning Salt

Brown Rice in Oil
Add Garlic & cook for 1 minute
Add Water, Tomato Sauce, Bullion Cubes & Seasoning
Cover and simmer for 20 minutes.

My friend, Sara gave me this recipe. I love it and make it a few times a week.