Sandi's Homemade Pizza Dough

Pizza Dough:
6 Cups Hot Water
2 Tbsp Yeast
2 Tsp Salt
1/2 Cup Sugar
2 Tbsp Oil
About 12 Cups Flour

Knead in breadmaker for 5 minutes. Place in greased oven-safe bowl & put in oven at 150 degrees for 30 minutes.

Punch dough down for 10 minutes. Divide into 4 equal portions. Roll & put on greased pizza pan.



Top with your favorite sauce and pizza toppings.

Bake on 450 degrees for 20 minutes.

It makes 4 large pizzas, so you might want to half the recipe.

:::Emily:::

Jumbo 3 Chip Cookies

4 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
1 1/2 cups (3 sticks) butter, softened
1 1/4 cups granulated sugar
1 1/4 cups packed brown sugar
2 large eggs
1 tbsp vanilla extract
1 cup (6 oz) Nestle Toll House Milk chocolate morsels
1 cup (6oz) Nestle Toll House Semi-Sweet chocolate morsels
1/2 cup Nestle Toll House Premier White morsels
1 cup chopped nuts (opt)

Preheat oven to 375
COMBINE flour, baking powder and baking soda in a medium bowl. Beat butter, granulated sugar and brown sugar in a large mixer bowl until creamy. Beat in eggs and vanilla. Gradually beat in flour mixture. Stir in morsels and nuts. Drop dough by level 1/4 cup measure 2 inches apart onto ungreased baking sheets.
BAKE for 12-14 minutes or unitl light golden brown. Cool on baking sheets fro 2 mintues, remove to wire racks to cool completely.

:::Brittainey:::

Balsamic Chicken

My family ( not Aaron and my kids) eat this all the time. I really like it. I'm not sure anyone else will but here it goes...

4 boneless, skinless chicken breast halves
2 t lemon pepper seasoning
1 1/2 t extra virgin olive oil
1/3 c balsamic vinegar
1/4 c chicken broth
2 garlic cloves, minced
4 t BUTTER
parsley sprigs ( opt. these are garnish)
cherry tomatoes(Opt. garnish as well)

On a hard surface with a meat mallet lightly pound chicken to 1/4 inch
Press lemon pepper seasoning evenly on both sides of chicken
In a large frying pan pour oil and heat to medium temperature
Add chicken and cook, turning once, about seven minutes or until a fork can be inserted into chicken with ease

Remove chicken to warm serving platter ( keep warm) In a medium bowl, mix together vinegar, broth and garlic: add to frying pan: Cook over med-high heat ( scraping up brown meat bits) about two minutes or until mixture is reduced and syrupy.

Add butter: stir to melt

Place chicken on a serving dish and spoon sauce over the chicken.

Garnish with parsley and cherry tomatoes.

:::Brittianey:::

Mexican Shredded Beef

This makes yummy tacos!

2 lbs beef roast (any kind)
1 can diced green chiles
1/2 tsp oregano
1 tsp cumin
1 large onion
3 cloves garlic minced
a few shakes of red pepper flakes & chili powder
1 tsp salt
2 cups water

Add all ingredients to a crock pot. Cook 22-24 hours. Remove meat and shred. Add as much of the remaining broth to meat as desired. Recipe can be doubled.

:::Brittainey:::

Black Bean/Salsa Chicken Burritos

1 Can Black Beans
1 Cup Salsa
1 lb Chicken Breasts
Cumin to taste

Put in crock pot and cook 6 hours on low or 3-4 hours on high or 8-10 hours on low. Shred chicken right in the crock pot. Put in flour tortillas with cheese, lettuce, tomatoes, sour cream, guacamole and anything else you'd like.

:::Emily:::

No Rise Pizza Crust

This is so quick and easy!

1 c WARM water
1 T yeast
1 T veg oil
pinch of salt
2 c flour

Mix ingredients together and roll out on a greased pan. Put pizza toppings on and bake at 400 degrees for 15-20 minutes.

:::Brittainey:::

Lion House Taco Soup

We had this at enrichment one night and I thought it was super yummy. I hope you enjoy it as much as I did!

1 lb ground beef or chicken
1 med chopped onion
1 pkg Mild Taco seasoning mix
1 16 oz can cut corn
1 16 oz can Kidney beans, drained ( can use black beans too. I like these better)
1 28 oz can stewed tomatoes ( some like crushed better)
1 8 oz can of tomato sauce

Brown ground beef with chopped onion and taco seasoning. In a soup pot add ground beef, corn, kidney beans, tomatoes and tomato sauce. Warm through. Serve with tortilla chips, grated cheese, guacamole, sour cream whatever else you like. Eat and enjoy!

:::Brittainey:::

Perfect Snickerdoodles

I got this recipe from Fig.  They really are perfect snickerdoodles!

1 cup shortening (I know butter usually is the best way to go, but I ALWAYS use shortening for snickerdoodles)
1 1/2 cups sugar
2 eggs
3 cups flour (last cup scant - very close to, but not quite, a cup)
1 tsp baking soda
1/2 tsp salt
2 tsp cream of tartar

1/4 cup sugar
1 Tbsp cinnamon

Combine shortening and sugar in stand mixer, beat until fluffy. Add eggs one at a time, blending completely after each egg.

Combine flour, baking soda, salt, and cream of tartar. Add half of dry mixture to egg mixture, beat to combine, then add remaining dry ingredients and combine. Dough will be pretty stiff.

Transfer dough to refrigerator to chill for 15 minutes or so, while you preheat the oven to 375 degrees, lightly spray the cookie sheet(s), and combine the 1/4 cup sugar and the cinnamon in a shallow bowl.

Roll the dough into large balls (I measure with a large-size Pampered Chef dough scoop), between a ping pong ball and golf ball in size. Roll the dough balls in the cinnamon sugar and transfer to cookie sheet.

Bake at 375 for exactly 8 minutes. Cookies should still be pretty round and smooth, barely glistening. Hold the cookies on the baking sheet for 20 to 30 seconds, then carefully remove them to a cooling rack.

If you're reusing the same cookie sheet for the next batch (like I did), stick it in the freezer for a couple minutes before putting dough balls on it. The hot pan could make them flatten more than you want them to.

Makes about 30 cookies.

One cookies is 2 points+.

:::Emily:::