Deep Dish Pizza

Pizza is a staple at our house.  I feel like it is one of the few meals that no one complains about what we are eating.  Most meals  someone is unhappy with the outcome of my hard work but when I make this it is quite at our dinner table.  I have spent my motherhood years searching for a good dough recipe that I love and this is one one of them.  It is pure comfort food and great pizza for the entire family.  This is one thing that you can now make at home and feel like you just went out to a restaurant!

INGREDIENTS:

1 1/3 cup warm water

1/4 cup non-fat dry milk

1/2 teaspoon salt

31/2-4 cups flour

1 tablespoon sugar

1 package dry yeast

2 tablespoons vegetable oil 

vegetable oil 

Sauce

1 can (8 ounce size) tomato sauce

1/2 teaspoon dry oregano

1/4 teaspoon marjoram

1/2 teaspoon dry basil

1/2 teaspoon garlic salt

PREPARATION:

Put yeast, sugar, salt, and dry milk in a large (2 qt.) bowl. Add water and stir to mix well. Allow to sit for two minutes. Add oil and stir again. Add flour slowly and stir until dough forms and flour is absorbed. 

Turn out on to a flat surface and knead for about 10 minutes. Divide dough into three balls. In three 9" cake pans, put 2 TBS. of oil in each making sure it is spread evenly. Using a rolling pin, roll out each dough ball to about a 9" circle. Place in cake pans. 

 Cover with a towel. Place in warm area and allow to rise for 1 to 1 1/2 hours. 

Sauce: Combine ingredients and let sit for 1 hour. 

For Each Nine Inch Pizza: Preheat oven to 475 degrees F Spoon 1/3 cup sauce on dough and spread to within 1" of edge. Distribute 1 1/2 Oz. shredded mozzarella cheese on sauce. Place toppings of your choice on top of the cheese and then top with more mozzarella cheese. Cook until cheese is bubbling and outer crust is brown.

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German Pancakes

German Pancakes

6 eggs

1 c flour

1 c milk

1 tsp salt

1 cube butter

Cut stick of butter in half and place in two 9x13 pans and set in oven at 400 F until melted. Combine all other ingredients. Add mixture to pans and place back in the oven for 20 minutes.  Serve with fruit and powdered sugar or syrup.

Stuffed Portabella Mushrooms

Ingredients:

4 medium portabella mushroom caps

1 TBS olive oil

3 plum tomatoes, seeded and chopped

2 TBS minced fresh basil

2 garlic cloves, minced

4 ounces shredded Italian blend cheese

1/4 cup + 3 TBS seasoned bread crumbs

3 TBS butter melted

Directions:

1. Preheat oven to 425°F. Brush outside only of mushroom caps with oil. Place mushrooms, gill side up, in a 9x13 pan.
2. Place tomatoes and basil in a small bowl. Press garlic into bowl using Garlic Press. Add cheese and 3 TBS bread crumbs; mix gently.
3. Scoop mixture evenly into mushroom caps. 
4. Mix 1/4 cup bread crumbs and melted butter together.  Sprinkle over the top of the mixture.
5. Bake 16-18 minutes or until mushrooms are tender. Remove mushrooms to serving plate and garnish with snipped fresh parsley. To serve, cut mushrooms in half.

Roasted Lemon Chicken and Vegetables

 If you are looking for a new chicken dish that is easy and full of flavor, then this is just for you.  This is my new go to chicken dish.  The chicken is moist and juicy and the vegetables pair nicely with the marinade.  If you try it you will love it!

Ingredients:

2 tsp lemon zest

1/4 cup olive oil

2 TBS. fresh lemon juice

3 TBS fresh oregano, minced

1 TBS fresh basil, minced

1 tsp kosher salt

4 garlic cloves, minced

1/2 tsp cracked black pepper

6-8 small red potatoes

1 medium red pepper cut into strips 1 medium red onion, cut into wedges

8 oz. fresh whole mushrooms

4 chicken quarters with the the bone in

Preheat oven to 400°. In 1 qt bowl, combine lemon zest, juice and oil. Press garlic into lemon mixture. Add oregano, basil, salt and black pepper; set aside.

Set chicken on a baking sheet and bast with half of the lemon mixture.

Cut each potato lengthwise into 8 wedges; place in 9 X 13 baker. Add bell pepper, onion, mushrooms and half of the lemon juice mixture; toss to coat. 

Place vegetables around chicken. Bake 1 hour or until chicken is no longer pink in center, basting chicken and vegetables with pan juices after 30 minutes.

Oatmeal Raisin Cookies

Ingredients

• 1 1/2 cups pecans
• 1/2 pound (2 sticks) unsalted butter, at room temperature
• 1 cup dark brown sugar, lightly packed
• 1 cup granulated sugar
• 2 extra-large eggs, at room temperature
• 2 teaspoons pure vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1 teaspoon kosher salt
• 3 cups old-fashioned oatmeal
• 1 1/2 cups raisins

Directions

Preheat the oven to 350 degrees F.

Place the pecans on a sheet pan and bake for 5 minutes, until crisp. Set aside to cool. Chop very coarsely.

In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, brown sugar, and granulated sugar together on medium-high speed until light and fluffy. With the mixer on low, add the eggs, one at a time, and the vanilla.

Sift the flour, baking powder, cinnamon, and salt together into a medium bowl. With the mixer on low, slowly add the dry ingredients to the butter mixture. Add the oats, raisins, and pecans and mix just until combined.

Using a small ice-cream scoop or a tablespoon, drop 2-inch mounds of dough onto sheet pans lined with parchment paper. Flatten slightly with a damp hand. Bake for 12 to 15 minutes, until lightly browned. Transfer the cookies to a baking rack and cool completely.

Eggs Benedict

I am not a huge breakfast eater but when I feel extra ambitious I love to whip up some Eggs Benedict.  It is the ultimate breakfast comfort food.  The rich hollandaise sauce and the creamy yolk of the eggs pair magically with the ham and english muffin.  If you have not yet tried this breakfast treat than make today the day that you do!!

Hollandaise Sauce

• 4 egg yolks
• 1 tablespoon freshly squeezed lemon juice
• 1/2 cup unsalted butter, melted (1 stick)
• Pinch cayenne
• Pinch salt

Directions

Vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl and until the mixture is thickened and doubled in volume. Place the bowl over a saucepan containing barely simmering water (or use a double boiler,) the water should not touch the bottom of the bowl. Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble. Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume. Remove from heat, whisk in cayenne and salt. Cover and place in a warm spot until ready to use for the eggs Benedict. If the sauce gets too thick, whisk in a few drops of warm water before serving.

Poached Eggs:

• 2 quarts water
• 1/8 cup white vinegar
• 1/2 teaspoon kosher salt
• 4 large eggs

Fill a pot with water and add the vinegar and salt to the water and put the pan over high heat. Heat just until the water begins to boil and is still at a simmer

Adjust the heat to maintain a water temperature of 205 degrees F. Break the eggs, 1 at a time, into a custard cup or ladle. Pour the eggs slowly into the water and cook for 5 minutes each.

To build Eggs Benedict:

Put the Canadian bacon in 10-inch saute pan set over medium heat. Cook, until heated through and beginning to turn lightly brown around the edges, approximately 4 to 5 minutes. Turn off the heat, but leave the bacon in the pan to keep warm until serving.

For each serving, put 2 small dollops of hollandaise on a plate and set 1/2 a toasted and buttered English muffin on top of each dollop. Put a slice of Canadian bacon on top of each half and top with 1 warm poached egg and drizzle with hollandaise. Repeat with remaining ingredients and serve immediately.

Cinnamon Swirl Bread

I love this bread for French Toast.  I always make sure to make some on my bread making day.  This is also great to use in the bread pudding recipe I posted awhile back.  But more than anything, this bread is amazing straight out of the oven!

BREAD:

1 Tablespoon butter

1/2 cup milk

2 Tablespoons granulated white sugar

1/2 teaspoon salt

1 teaspoon ground cinnamon

2 1/4 teaspoons active dry yeast

3/4 cup warm water

3 cups all-purpose flour, divided + more for surface work

FILLING:

2 Tablespoons butter, softened

2 Tablespoons granulated white sugar

1 Tablespoon brown sugar

1 Tablespoon ground cinnamon

Directions:

1. In a microwavable bowl, heat butter and milk in 30 second intervals; stir together until butter is melted.

2. In a large bowl, stir sugar, salt and cinnamon. Pour warm butter/milk mixture into the bowl; stir.

3. In a glass measuring cup or small bowl, mix yeast and warm water until yeast is dissolved; pour into the bowl and stir.

4. Mix in 2 1/2 cups flour. Turn out dough onto a floured board (dough will be sticky). Sprinkle remaining 1/2 cup of flour onto the dough and knead until the dough is soft and smooth (4 to 5 minutes). Add additional sprinkles of flour, if needed.

5. Put dough into a greased bowl; turn the dough over so the top of the dough is greased too. Cover with a clean dish towel and let rise in a warm place for about 60 minutes, or until doubled in size.

6. Punch down the dough in the bowl with your fist. Turn dough onto a floured surface and knead for about 1 minute.

7. Roll dough out into a basic rectangular shape. Use a butter knife or your clean fingers to spread 2 Tablespoons softened butter on the surface of the rolled out dough. In a small bowl, mix white sugar, brown sugar and cinnamon. Sprinkle this mixture on top of the butter.

8. Roll up dough and form into a loaf. Place into a buttered 5x9-inch bread pan, seam side down. Cover with a clean dish towel and let rise in a warm place until doubled in size, about 30 minutes.

9. Preheat oven to 375 degrees F.

10. Score risen dough in the pan by cutting 3 slashes diagonally across the top of the loaf with a sharp knife. Bake bread for 35 to 45 minutes, or until golden brown. Fully baked bread should sound hollow when tapped.

11. Turn out bread and let cool on a wire rack.

Teriyaki Chicken Bowls

This is a super easy way to have teriyaki bowls.  My brother made this at our family reunion this year.  I took what he did and added a few things.  You can add or substitute any of the vegetables for your favorites.

Ingredients

2 boneless, skinless chicken breast

 3 cups broccoli florets

1 red pepper

1 red onion

1/2 cup carrots, julienned

Teriyaki Sauce

Brown sugar

Rice

Vegetable Oil

The first thing you want to do is flatten your chicken breast.  This helps the chicken to cook evenly.  Lay some plastic wrap down on the counter.  Place your chicken on top of it and then cover with another piece of plastic wrap.  Carefully pound to about 1 inch thick with a meat mallet.  If you do not have a mallet then you can use a rolling pin.  Be careful to not rip the meat.  

Once that is done place the chicken breasts in a shallow dish.  Sprinkle with salt and pepper and drizzle 2 TBS of vegetable oil over the chicken.

Now here is the trick to the teriyaki sauce.  I use the Very Very Teryaki sauce that they carry at Costco but you can use what teryaki sauce you like.  In a small sauce pan empty 2 cups of the sauce and add 1/2 cup of brown sugar.  Bring to a boil and dissolve the sugar.  (You do not need to do this step but the brown sugar tames the sauce so that it is not so strong).  Once this is done cool the marinade and cover the chicken. Reserve 1/2 cup of the sauce.  Let marinade for at least 3 hours.

Prepare your vegetables and set aside. Steam the broccoli for about 5 minutes and set aside. 

Prepare the rice according to the package.

When you are ready to pull it all together heat 1 TBS of oil in a large saute pan and add the peppers and onions.  Saute for about 3 minutes

Add the carrots and saute for another 2 minutes.

Add the broccoli and saute for another minute.

Put the chicken on a hot grill and cook until done.  

In a bowl put a half cup of rice then add some vegetables and cut up chicken.  Drizzle with more sauce and then eat.

How to Freeze Peaches

I love to freeze peaches each year.  I use them in pies, cobblers, smoothies or just eat them plain.  Here you will find step by step instructions on how to do it yourself.   

Directions:

Step 1- Selecting the fruit

The most important step in freezing peaches is choosing the right peach.  You want to make sure that it is a freestone or cling-free peach.  This just means that the pit will separate easily from the peach. Choose a ripe and mature fruit that is not bruised or mushy.

Step 2- How many peaches should I get

It takes about 5 good peaches to make one quart of fruit.  So use this as a base on how many peaches you think you will use in  year.

Step 3- Wash the peaches

Wash the peaches off in cold tap water

Step 4- Peel Peaches

Bring a large stock pot full of water to a boil.  Drop the peaches in the water for about 30-45 seconds.  Remove from the water using a slotted spoon and place in ice water for several minutes.

Now the skins will easily slop off the peach!

Step 5- Cut up the peaches

Cut out any brown or mushy areas.  Cut the peaches in half, quarters or slices. Remember to remove the pits.  Next you will want to soak your fruit in a fruit fresh bath.  If you do not do this your peaches will turn brown and look yucky.  In a large bowl filled with cold water put in 1/4 cup of fruit fresh and 1 TBS of lemon juice.  Soak for a few minutes.

Step 6 - Drain the fruit 

Next you will want to drain the prepared fruit in a colander.  Then pour them out onto a large dish towel and gently dry them off.

Step 7- Freeze

Next you will want to put the peaches in a single layer on a sheet pan and freeze in the freezer.  You can skip this step but I do not like my peaches frozen in one big block. If you do this you can remove a few peaches at a time for smoothies and etc.

Step 8- Packaging

Once they are frozen remove them from the freezer and put in containers.  You have a few options.  You can seal them in a food sealer, place in plastic containers or put them in bags.  I personally like to place them in a plastic bag and then put that inside of a Ziploc bag.  You can then lay them flat or stand them up.  Make sure to squeeze out as much air as you can.

To use peaches, thaw in the refrigerator over night.