Homemade Pizza

Dough:
1 1/2 cups warm water
2 1/4 tsp. yeast
1 tsp. sugar
2 Tbsp. olive oil
3 1/2-4 cups flour (I used half wheat flour, half white)
2 tsp. salt

In a large mixing bowl, add the warm water, the yeast, and the sugar.  Let proof for about 10 minutes until it becomes foamy.

Mix in the olive oil, flour, and salt.  Mix on low speed for about 10 minutes.  Place in a bowl sprayed with Pam.  Turn the dough around until coated with oil, cover with a clean towel and let sit in a warm room for about an hour, or until doubled in size.

Punch dough down and roll or press out onto a pan that has been sprayed with Pam and sprinkled with a little corn meal.

Bake at 400* for 10 minutes, then remove, add your sauce, cheese, and toppings, bake for another 10-15 minutes.

Thin Crust Dough:
3/4 cup lukewarm water
1 tsp. yeast
2 cups wheat flour
1 1/2 tsp. salt

Follow the directions above, but bake at 500*F for 5-10 minutes.

Sauce
1 can tomatoes (I used a jar I had bottled from our garden OR 1 cup THRIVE tomato dices)
1 small can of tomato sauce (OR 1/4 cup THRIVE tomato powder and 1/2-3/4 cup water)
1 tsp. dried garlic or garlic powder or 3 cloves of fresh garlic, sauted in oil
1 tsp. oregano
1 tsp. basil
1/2 tsp. salt
1/4 tsp cayenne (red) pepper for a bit of a kick

Simmer for 1/2 -1 hour, or until desired consistency.

Homemade Vanilla Ice Cream

I lost the recipe book that came with my cuisinart ice cream maker.  I found this online, and I think it might be the one.  It's the creamiest homemade ice cream ever.  I don't want to lose the recipe again!

Ingredients

1-1/2 cups whole milk
1-1/8 cups granulated sugar
3 cups heavy cream
1-1/2 tablespoons pure vanilla extract

Instructions

In a medium mixing bowl, use a hand mixer on low speed to combine the milk and granulated sugar until the sugar is dissolved, about 1 to 2 minutes.
Stir in the heavy cream and vanilla. Turn the machine on; pour the mixture into freezer bowl, and let mix until thickened, about 20 to 25 minutes. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.

Chocolate-Covered Oreo Cookie Cake

1 pkg. devil's food cake mix

For the glaze:

4 squares Bakers's Semi-Sweet Chocolate

1/4 cup butter

For the cream cheese frosting middle:

1 pkg. (8 oz.)  Cream Cheese, softened

1/2 cup sugar

2 cups whipped cream  (I prefer to make my own whipped cream)

12  Oreo Cookies, coarsely crushed

Heat oven to 350ºF.

Bake cake according to package directions.  Cool cakes in pans 10 min. Invert onto wire racks; gently remove pans. Cool cakes completely.
 
Microwave chocolate and butter in small microwaveable bowl for 2 min. or until butter is melted. Stir until chocolate is completely melted. Cool 5 min.

Meanwhile, beat cream cheese and sugar in large bowl with mixer until blended. Gently stir in whipped cream and crushed cookies.
 
Place 1 cake layer on plate, spread with cream cheese mixture. Top with remaining cake layer. Spread top with chocolate glaze; let stand 10 min. or until firm. Keep refrigerated.

Chicken Parmesan

4 boneless, skinless chicken breast halves
1 cup Italian-seasoned breadcrumbs
1 cup grated Parmesan cheese
2 large egg, lightly beaten

1 jar spaghetti sauce
1 cup shredded mozzarella cheese

Place chicken in a large Ziploc bag (the freezer bags hold together better) and flatten to 1/4-1/2 inch thickness using a meat mallet or a rolling pin.

Combine the breadcrumbs and the Parmesan cheese.  Dip chicken in beaten egg.  Dredge in breadcrumb mixture.

Brown chicken on both sides in olive oil.  Arrange chicken in a baking dish.  Pour spaghetti sauce over the chicken.  Sprinkle with mozzarella cheese.  Cover and bake at 375 for 60 minutes, or until thoroughly heated.

Serve over spaghetti noodles.

Pretzel Bites

In a mixing bowl, add:
1 1/2 cups warm water
1 tbsp. sugar
2 tsp. salt
4 1/4 tsp. yeast (or 1 package)

Proof the yeast (allow to sit until 5-10 min. until frothy).

Add and mix on low, then medium:
1/4 cup melted butter
4 1/2 cups flour, 1 cup at a time

Grease bowl and turn dough over in it.  Cover with a clean dish cloth and let rise for about 1 hour.

Preheat the oven to 450*. Spray 2 pans with oil.  Set aside.

Bring 10 cups of water and 2/3 cup of baking soda to a rolling boil in an 8-quart saucepan.

In the meantime, turn the dough out onto a slightly oiled work surface.  Roll into 1" size balls. 

Place the pretzels into the boiling water, 1 by 1, for 30 seconds.  Remove them from the water (they will start floating when they are ready).  Place onto the greased pan and brush the top of each pretzel with the beaten egg yolk and 1 tbsp. water mixture and sprinkle with salt. Bake until dark golden brown in color, approximately 12 to 14 minutes. Transfer to a cooling rack for at least 5 minutes before serving.

For a yummy twist, prepare as directed but don’t sprinkle with salt before baking.  Immediately after removing pretzels from oven, brush with melted butter and toss in a bowl of cinnamon-sugar.