Tuesday, June 30, 2009

Boboli Pizza Crust and BBQ Chicken Pizza

I am not sure where I got this recipe. It is my 'go to' pizza dough. I usually make up a couple batches and have them in the freezer for fast meals. The BBQ chicken recipe is one we made up after eating it at a pizza place in Bonduel, WI.

Boboli Type Pizza Crust

1 cup water
3 cups flour
1 teaspoon salt
2 tablespoons olive oil
1 tablespoon sugar
2 teaspoons yeast
1 teaspoon minced garlic
2 teaspoons Parmesan Cheese
1/2 teaspoon Italian seasoning
parmesan cheese to sprinkle

Add all ingredients (except) second parmesan cheese to breadmaker in order listed by your manufacturer. It is a good idea to put the garlic down inside the flour so it does not slow the yeast. Set breadmaker on dough setting.
When complete, form two crusts on pizza pans, sprinkle with parmesan cheese, cover and let rise again. Bake 5-10 minutes at about 450 F until light brown. Cool. Wrap tightly in foil and freeze until you get the pizza urge.
Great to have around for easy last minute dinners. Good way for kids to make pizza too.

To make right away - roll out the dough. Place on two pizza pans. Add toppings of your choice and bake at 425 for approx. 10 - 12 min.

BBQ Chicken pizza

pizza crust
bbq sauce
chicken, cooked and cubed---use Montreal seasoning
onions, chopped
green pepper, chopped
mozzarella cheese
cheddar cheese
hot or mild peppers

Prepare pizza crusts. Put bbq sauce down in place of pizza sauce. Add chicken(amounts depend on your taste, but I cook 2 breasts for 2 17" pizzas). Sprinkle with onions and green peppers. Top with mozzarella cheese and just a handful of cheddar cheese. Top with jalapeño pepper rings or mild banana pepper rings.

Bake for 10 minutes at 450.

Beth's Notes: I use Famous Dave's sweet and tangy bbq sauce or Sweet Baby Ray's honey. We have decided we like this bettert han regular pizza!

Monday, June 29, 2009

Frozen Strawberry “Lotta Colada”

This recipe came from a "Dare" tent at the Racine County fair(in WI) about 15 years ago. It is refreshing during the summer and pretty as a punch at Christmas time. For a punch recipe, I put the frozen mix in a bowl and add 7-up or gingerale until it is slushy.

Frozen Strawberry “Lotta Colada

2 qts frozen strawberries
48 oz water
2-12 oz frozen limeade
7 up

Blend strawberries and limeade (I leave a few strawberries unblended). Stir in water. Place in a 5 qt ice cream bucket and freeze. At serving time place mix in a glass and add 7 up ( or other similar soda)

Sunday, June 28, 2009

Green Bean Dairy Supreme

Mom got this recipe when I was in high school. I have been making it ever since. It is delicious. I am making this for a church SS party today. I used 2 qts of home canned beans.

Green Bean Dairy Supreme

1/4 c. butter
2 T. flour
1 t. salt
1/4 t. pepper
1/2 c. milk
1/2 c. sour cream
1 T. chopped onion
2 cans French style green beans or frozen, cooked according to directions***
2 c. cheddar cheese
1/2 c. corn flake crumbs
2 T. butter

Melt 1/4 c. butter in pan. Add flour, salt and pepper. Add milk. Bring to a boil and cook gently for one minute. Remove from heat. Add in sour cream and onion. Mix well. Gently fold in beans. Place in a shallow casserole. Sprinkle with grated cheese. Mix the 2 T. butter with the corn flake crumbs. Sprinkle over top of the bean mixture. Bake at 30 minutes @ 350*.

****We use regular canned green beans if that is what I have on hand. I have done it in the microwave as well.

Saturday, June 27, 2009

Passion Tea Lemonade

We tried this on June 27, 09. Jenna deems it as good as Starbucks. A refreshing summer drink from Recipezaar. I liked it as is, but Jenna added some simple syrup to sweeten it a bit more.

Passion Tea Lemonade
by J. Ko

3 tea bags (Tazo Passion Tea)
3 cups boiling water
1 (12 ounce) can frozen lemonade concentrate
1 teaspoon orange extract

Remove tag and string from tea bags and place in a 2 qt pitcher. Pour in the boiling water and allow tea to steep for 10 to 15 minutes.
Add lemonade concentrate and orange extract, then top up pitcher with cold water.
Chill for 3 to 4 hours and serve over ice.

Parmesan Focaccia Bread

This is a recipe I found on a website that is no more. We love it. Jenna usually makes it and makes a dipping oil for it like you would find at an Italian restaurant.
Parmesan Focaccia Bread
Steph’s country Kitchen Goodness

1 c warm water
2 t. yeast
3 ½ T. sugar
2 T. dry milk
1 t. salt
¼ t. onion powder
3 T. butter, melted
2 large garlic cloves, minced
3 c flour
3 T. olive oil
¼ c. grated Parmesan cheese

Dissolve yeast in warm water. Stir in sugar, dry milk, salt, onion powder, butter, garlic and flour. Stir until incorporated, and then knead until smooth and elastic. Place dough in an oiled bowl and coat surface with oil. Cover with damp cloth and let rise until double—1 -1/2 hours.

Dust jelly roll pan with cornmeal, or spray with Pam. Punch dough down and roll or pat out. Make indentations in the dough with finger tips. Brush with olive oil and let rise for ½ hour.

Bake at 400 for 10 minutes. Sprinkle with Parm cheese and bake 5 minutes longer or until nicely browned.

***We sometimes put Italian seasoning, dried tomatoes and basil on top before baking.

Friday, June 26, 2009

Mock Chicken fried steak with Jenna’s Sawmill Gravy

We made this for dinner last night. I got this recipe from my mom when I was first married--22 years ago. Jenna made up the gravy to go with it. It tastes like what you would get at a restaurant. Don really likes it.
Mock Chicken fried steak with Jenna’s Sawmill Gravy

1 lb ground beef
2 tsp onion salt
2 tsp parsley flakes
1 egg
1 tsp salt
1 T. chili powder
2 c. cracker crumbs—saltines or ritz

Mix ground beef, parsley, onion salt, egg, salt, chili powder and 1 c cracker crumbs. Divide mixture into balls—about ¼ c each. Sprinkle the rest of cracker crumbs on a plate and flatten meat balls out into ‘steaks’. Be sure to coat both sides with crumbs.

Place on waxed paper and chill 30 minutes or more. Heat 2 T. shortening in skillet until hot. Add steaks and brown on both sides until cooked through.

Jenna’s Sawmill Gravy

2 T butter
2 T finely minced onion
salt and pepper

Sauté until tender. Add 2 T flour to butter mixture. Cook until browned. Add milk to consistency of your liking.

Thursday, June 25, 2009

Blackened Chicken and Caesar Salad Dressing

These recipes were inspired after the girls had a Blackened chicken wrap at a restaurant one day. They came home and found these on the Internet. We eat this as a salad with fresh grated Parmesan cheese, or as a wrap.

Blackened Chicken

3 teaspoons paprika
1 teaspoon dried oregano
1 teaspoon cayenne pepper (this may be reduced or eliminated completely, if desired)
2 teaspoon dried thyme
2 teaspoon onion powder
2 teaspoon garlic powder
1 teaspoon salt
1 teaspoon freshly ground pepper
8 teaspoons butter, melted ***
4 chicken breasts (about 8 oz each)

Mix dry ingredients. Can run through a coffee grinder to pulverize them. I don't do this.

Pound chicken between two pieces of wax paper to make them thin.....I use chicken tenders, so I don't do this.

Heat a large cast iron skillet. Put 1 T butter in to melt. Cook the breasts three minutes (use a kitchen timer or the microwave timer, but do time this step carefully). Spoon 1 teaspoon of butter over each breast; turn the breast over and spoon on one more teaspoon of butter and cook another timed three minutes.

***We don't put the butter on top--saves calories. We serve this as a salad with Caesar Dressing.

Caesar Salad Dressing
by Tonkcats Recipezarr

1/4 teaspoon garlic powder
1/2 cup salad oil
1 egg
1 tablespoon Worcestershire sauce
1/4 cup lemon juice
1/4 teaspoon pepper
1/2 teaspoon salt
1/2 cup Parmesan cheese

Mix in blender and refrigerate.

Wednesday, June 24, 2009

Southwestern Chicken

We made this for dinner last night. It is too hot to cook, so we have been using the crockpot. This recipe has been on many websites with many variations. I have made one with cream cheese, but like this one better. We served it with tortillas.
Southwestern Chicken

2 cans (15.75 oz. each) whole kernel corn, drained
1 can (15 oz) black beans, rinsed and drained
1 jar (16 oz) chunky salsa, divided
6 boneless, skinless chicken breasts halves (4 oz each) We used 3 frozen breasts, cut into chunks
1 cup (4oz) shredded cheddar cheese
In 5 qt. slow cooker, combine corn, black beans, and 1/2 cup salsa. Top with chicken; pour remaining salsa over chicken. Cover and cook on high 3 to 4 hours or on low 7-8 hours or until meat juices run clear. Sprinkle with cheese, cover until cheese is melted, about 5 minutes. Yield 6 servings.

Tuesday, June 23, 2009

Rhubarb Recipes

Since it it rhubarb season in the midwest and I miss it here in TX....I will post a few rhubarb recipes.

Rhubarb Bread for Bread Machine
1 1/2 lb loaf

1 C. chopped rhubarb
1 C. water
1/2 t. finely shredded orange peel
2 T. butter or margarine
2 C. whole wheat flour
1 C. bread flour
3 T. brown sugar
3/4 t. salt
1/2 t. ground cinnamon
1 t. active dry yeast

In medium saucepan combine rhubarb and water. Bring to boiling; reduce heat. Simmer, uncovered, for 5 min. or till rhubarb is tender. Measure rhubarb-water mixture and add water if necessary to equal 1 1/3.C Cool slightly. Add ingredients to machine according to manufacturer's direction.

****Beth's notes. EXCELLENT bread. I have made this with all white flour and it is very good.

Rhubarb Custard Bars
Shari Roach, South Milwaukee, Wisconsin (Taste of Home)

2 cups all-purpose flour
1/4 cup sugar
1 cup cold butter


2 cups sugar
7 tablespoons all-purpose flour
1 cup heavy whipping cream
3 eggs, beaten
5 cups finely chopped fresh or frozen rhubarb, thawed and drained

2 packages (3 ounces each) cream cheese, softened
1/2 cup sugar
1/2 teaspoon vanilla extract
1 cup heavy whipping cream, whipped


In a bowl, combine the flour and sugar; cut in butter until the mixture resembles coarse crumbs. Press into a greased 13-in. x 9-in. baking pan. Bake at 350° for 10 minutes. Meanwhile, for filling, combine sugar and flour in a bowl. Whisk in cream and eggs. Stir in the rhubarb. Pour over crust. Bake at 350° for 40-45 minutes or until custard is set. Cool. For topping, beat cream cheese, sugar and vanilla until smooth; fold in whipped cream. Spread over top. Cover and chill. Cut into bars. Store in the refrigerator. Yield: 3 dozen.

***Beth's notes....these are to DIE for. This used to be the first recipe I would make when the rhubarb was ready.

Breadmaker Hamburger Buns

Simple and easy. Better than store bought. I usually don't brush with butter.

Hamburger buns

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

Place all dough ingredients in bread pan in order listed. Select dough setting on bread maker. When cycle is complete(2 hours), grease a cookie sheet. Divide dough into 12 balls and form into hamburger buns. Place 2 inches apart on cookie sheet. Brush with melted butter or margarine. Cover and raise 30 minutes or until doubled. Bake at 375 for 12-15 minutes.

*****Beth's notes. I have shaped these into brat buns and they are just perfect every time!

Chicken Something Different

Since this is a new blog and I have time today, I will add a few more recipes.....pictures will come after I make the recipes again.

This is from the cookbook of the wife of the college President at ONU(Mrs. Parrott) when I was there. I wrote in the cookbook that my MIL LOVES this.

4 chicken breasts--boned and skinned, cut in half(I use frozen ones)
8 slices bacon
2 3 oz packages chipped beef (budding brand or store brand)
2 cans cr of mushroom soup
1 pint sour cream

Line the bottom of a 9X13 pan with chipped beef. Wrap each breast with bacon. Place chicken in pan. Mix soup and sour cream(I add salt and pepper) and spread over chicken. Bake at 250 for 3 hours uncovered.

I have done this in the crockpot for 8 hours on low.

Cashew Chicken

My daughter, Jenna got me started on reading recipe blogs. I inherited my love of cooking from my mom and like to try new recipes. I found this recipe on http://favfamilyrecipes.blogspot.com/. I guess it is a Martha Stewart recipe. It is a keeper. We have made it 4 times in a month.

1 1/2 lb. chicken breasts
1 T. cornstarch
salt and pepper
2 T. canola or vegetable oil
6 garlic cloves
8 green onions, white and green parts separated, each cut into 1-inch pieces
2 T. rice vinegar
3 T. hoisin sauce
3/4 cup cashews
White rice, for serving (optional)
In a medium bowl, toss the chicken with the cornstarch until the chicken is coated; season with 3/4 t. salt and 1/4 t. pepper. In a large nonstick skillet, heat 1 tablespoon of the oil over medium-high heat.

Cook half the chicken, tossing often, until browned, about 3 minutes. Transfer to a plate. Add the remaining oil and chicken to the skillet along with the garlic and the white parts of the scallions. cook, tossing often, until the chicken is browned, about 3 minutes.

Return the first batch of chicken to the pan. Add the vinegar; cook until evaporated, about 30 seconds. Add the hoisin sauce and the 1/4 cup water; cook, tossing, until the chicken is cooked through, about 1 minute. Remove from the heat. Stir in the scallion greens and cashews. Serve immediately over white rice, if desired.

****Beth's notes. We cooked the chicken all at once. We have decided that we really like the sauce, so usually add extra water and hoisin sauce.