Perfect Pizza Crust

1 pkg active dry Yeast (2 1/4 tsp)

2 tsp Sugar

1 1/2 C warm Water

3 Tbsp Olive Oil

1 1/2 tsp Salt

1 tsp White Vinegar

3 3/4 - 4 C Bread Flour

In a large bowl of a stand mixer, combine 1/2 C of the warm water with the sugar and yeast. Stir to dissolve the yeast and let rest for 5 minutes.

Add the remaining 1 C of warm water and the olive oil, salt and vinegar.

Begin mixing on medium-low speed and gradually add the flour. Kneed for about 7 minutes or until the dough is smooth and elastic (it should be sticky but not so sticky that it sticks to your clean fingertip). Cover the bowl with a dry towel and allow to rest in a warm place until doubled in volume - about 1 hour. 

Gently punch dough down and place on floured countertop. Divide the dough into three equal pieces (depending on how thick or how big you want your crust). Roll and stretch dough to desired size and thickness. Allow to rest for 20 minutes. In the meantime, preheat your oven to 450 degrees and brush dough lightly with olive oil. 

Pre-bake the dough on a pizza stone or pizza pan for 6 minutes. Remove from oven and add toppings. Return to oven and bade for 8-12 more minutes or until the crust is golden brown and the cheese is bubbly. 

Taziki's Friday Pasta

3 Tbsp fresh Thyme, chopped (or 1 Tbsp dried)

1 Tbsp Shallot, minced

1/2 C Balsamic Vinegar

Juice from 1 lemon

1 tsp Sugar

1 Tbsp Dijon Mustard

1 1.2 C Blended Olive Oil

Salt and Pepper to taste

6 C Mixed Lettuces

1 1/2 lbs Penne Pasta, cooked

6 boneless, skinless Chicken Breasts, grilled and cubed

2 C Feta Cheese, crumbled

3 tomatoes, seeded and diced

1 handful fresh Basil, chopped (or 1 Tbsp dried)

To make vinaigrette: Mix thyme, shallots, balsamic vinegar, lemon, sugar, and Dijon mustard. Slowly whisk in oil. Add salt and pepper. 

Place about 1 C mixed lettuces on each plate. Toss cooked pasta with 12 oz (or to taste) vinaigrette. 

Spoon approximately 3 C pasta onto lettuce, then add chicken.

Top with diced tomato, feta cheese and basil, to taste.

Taziki's Mediterranean Basmati Rice

2 C Rice (preferably Indian basmati rice)
3 C Water
4 Tbsp Butter
1 tsp Salt
1 tsp Pepper
2 Tbsp Lemon Juice
1 Tbsp Parsley

Place water and rice into a rice cooker and cook until done
OR
Place water in 8-qt pan with lid. Bring rice to rapid boil while covered. When water reaches boil, turn on low for 12-15 minutes until rice is fluffy.

Allow rice to sit for 2-5 minutes.

Pour cooked rice into a medium mixing bowl. Add remaining ingredients. Mix thoroughly with spoon or large fork.

Caramel Corn

2 C Brown Sugar
2 C Margarine or Butter
1/2 C Light Corn Syrup
1 tsp Salt
1 tsp Vanilla
1/2 tsp Baking Soda
7 Qts. Popped Corn (approx. 1 1/3 C unpopped)

Pop the plain corn without using oil (air popper or microwave) and put into a turkey roaster pan.
Combine brown sugar, margarine, corn syrup, and salt and boil for 5 minutes, stirring constantly.
Remove from heat and stir in the vanilla and baking soda.
Pour over 6-7 qts. of popped corn in roaster.
Bake uncovered in 250° oven for about one hour, stirring every 10-15 minutes.
Dump out to cool on waxed paper. Break and store in plastic bags or air-tight container.

Makes 7 Qts.

Mini Cheesy Enchiladas

12 (6 inch) flour tortillas, warmed
1 (10.75 ounce) Cream of Chicken Soup
1/4 cup sour cream
3/4 cup picante Sauce
1 teaspoon chili powder
3 cups chopped cooked chicken
1 cup shredded Monterey Jack cheese
Chopped tomato (optional)
Sliced green onion (optional)

Heat oven to 350 degrees. Press the tortillas into the bottoms and up the sides of 12 (2 1/2-inch) muffin-pan cups.

Stir the soup, sour cream, picante sauce, chili powder, chicken and cheese in a medium bowl. Divide the chicken mixture among the tortilla cups.

Bake for 20 minutes or until the chicken mixture is hot and bubbling. Sprinkle with additional cheese, if desired. Let the enchilada cups cool in the pan on a wire rack for 5 minutes. Top with the tomato and green onion before serving, if desired.

This can also be made as regular enchiladas with a small amount of the mixture and shredded cheese spread on top of the rolled enchiladas.

                                                                                                               

From allrecipes.com

Suzy's Sugar Cookies

1/2 C Butter

1 C Sugar

1 Medium Egg

1/2 tsp Vanilla

1/2 tsp Salt

2 tsp Baking Powder

2 C Sifted Flour

Icing:

     Powered Sugar

     Milk

Cream butter and sugar. Blend in egg and vanilla. Sift together salt, baking powder, and flour and add to mixture. Chill for several hours. Roll out and cut with cookie cutters. Bake at 400° for 8-10 minutes or until golden brown on edges. After cookies are cool, frost with icing (or sprinkle with sugar before baking.)

Hamburger Soup (A Wheaton Recipe)

1 1/2 lb Hamburger Meat, browned and degreased
48 oz V-8 Juice
3 Carrots
3 Celery Stalks
1 Onion
1/2 C Water
2-3 Chicken Bouillon Cubes
2-3 Beef Bouillon Cubes
1/2 C Rice

In a blender, mix carrots, celery, onion, and water. If this is too dry to mix, add some of the V-8 Juice. Combine all ingredients except rice in a large stock pot. Cook uncovered on low for 40 min. Add rice and cook 10-12 more minutes.

Yield: 1 Gallon

Chicken Spaghetti

8 oz cooked Chicken
3 C cooked Spaghetti (4 1/2 oz dry)
3 oz Mexican Velveeta (cubed, melted)
1 can Cream of Mushroom Soup
1/2 C onion, chopped
1/2 C Bell Pepper, chopped

Saute onion and bell pepper in Pam. Mix all ingredients. Pour into sprayed dish. Cover and bake at 350° until heated thoroughly.

Baked French Toast

6 Eggs
1 C Milk
3 Tbsp Sugar
1 tsp Cinnamon
1/2 tsp Salt
1 loaf French Bread, sliced 1" thick

In 13"x9"x2" baking dish, beat eggs, milk, sugar, cinnamon, and salt until light and frothy. Add bread; let soak about 20 minutes on each side or until egg mixture is absorbed, or cover and refrigerate overnight.

Bake on heavily greased baking sheet in preheated 500° oven for 8 minutes on each side or until golden brown. (Or cook in a skillet in butter 4 minutes per side or until golden brown.)

Yield: 4 Servings

Sausage Hash Brown Breakfast Casserole

2 lb Sausage
30 oz Frozen Hash Browns
1 1/2 tsp Salt, divided
1/2 tsp Pepper
1 C Shredded Cheddar Cheese
2 C Milk
6 large Eggs

Brown sausage, drain.
Prepare hashbrowns per package directions, using 1/2 tsp salt and pepper.
Stir together hashbrowns, sausage, and cheese. Pour into lightly greased 13 x 9" baking dish.
Whisk together eggs, milk, and remaining 1 tsp salt. Pour evenly over potato mixture.
Bake at 350 degrees for 35-40 minutes.
For a fun twist and individual servings, bake in muffin tins.