Fajita Pizza

2 tablespoons vegetable oil
1/2 pound boneless skinless chicken breasts, cut into 1/8- to 1/4-inch strips
1/2 medium bell pepper, cut into thin strips
1 small onion
1/2 cup salsa
1 1/2 cups Bisquick
1/3 cup very hot water
1 1/2 cups shredded mozzarella cheese (6 ounces)


1 Move oven rack to lowest position. Heat oven to 450°F. Spray 12-inch pizza pan with cooking spray.
2. Heat 10-inch skillet over medium-high heat. Add oil; rotate skillet to coat bottom and side. Cook chicken in oil 3 minutes, stirring frequently. Stir in bell pepper and onion. Cook 3 to 4 minutes, stirring frequently, until vegetables are crisp-tender and chicken is no longer pink in center; remove from heat. Stir in salsa; set aside.
3. Stir Bisquick mix and very hot water in small bowl until soft dough forms; beat vigorously 20 strokes. Press dough in pizza pan, using fingers dipped in Bisquick mix; pinch edge to form 1/2-inch rim. Sprinkle 3/4 cup of the cheese over crust. Top with chicken mixture. Sprinkle with remaining 3/4 cup cheese.
4. Bake 12 to 15 minutes or until crust is brown and cheese is melted and bubbly.

Serves 6 at 290 calories per serving!

Red Lobster Cheese Garlic Biscuits

2 c. Bisquick
2/3 c. milk
1/2 c. shredded cheese
1/4 c. margarine, melted
1/2 tsp. garlic powder

Heat oven to 450 degrees. Combine Bisquick, milk, and cheese until a soft dough forms. Beat vigorously for 30 seconds. Drop dough by spoonfuls onto ungreased cookie sheet. Bake 8-10 minutes or until golden brown. Combine margarine and garlic powder. Brush over warm biscuits before removing from cookie sheet. Makes about 10 biscuits.

Mozzerella Sticks

String Cheese
Mix:
1 c. Bisquick
1 tsp. paprika
1/2 c. milk
1 egg
Freeze string cheese 1 hour before. Dip in Batter. Fry 8-10 minutes in 2 inches of oil.

Zucchini Bread

3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
2 teaspoons ground cinnamon
1 teaspoon nutmeg
3 eggs
1 cup vegetable oil (I use 1 cup of applesauce...loads less calories!)
2 1/4 cups white sugar
3 teaspoons vanilla extract
2 cups grated zucchini
1 cup chopped walnuts

Grease and flour two 8 x 4 inch pans or 1 bunt pan. Preheat oven to 350 degrees F.
Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

Soft Pretzels

1 (.25 ounce) package active dry yeast
2 tablespoons brown sugar
1 1/8 teaspoons salt
1 1/2 cups warm water (110 degrees F/45 degrees C)
3 cups all-purpose flour
1 cup bread flour
2 cups warm water (110 degrees F/45 degrees C)
2 tablespoons baking soda
2 tablespoons butter, melted
2 tablespoons coarse kosher salt


In a large mixing bowl, dissolve the yeast, brown sugar and salt in 1 1/2 cups warm water. Stir in flour, and knead dough on a floured surface until smooth and elastic, about 8 minutes. (I use my kitchen aid to knead it...much easier!) Place in a greased bowl, and turn to coat the surface. Cover, and let rise for one hour.
Combine 2 cups warm water and baking soda in an 8 inch square pan.
After dough has risen, cut into 12 pieces. Roll each piece into a 3 foot rope, pencil thin or thinner.
When forming the ropes, roll each one to about half the length you want, then set it aside while you roll the rest. By the time you get back to the first rope, it will have rested enough to roll further. Twist into a pretzel shape, and dip into the baking soda solution. Place on parchment covered cookie sheets, and let rise 15 to 20 minutes. Bake at 450 degrees F (230 degrees C) for 8 to 10 minutes, or until golden brown. Brush with melted butter, and sprinkle with coarse salt, garlic salt or cinnamon sugar.

Easy Brownies from Scratch

4 (1 ounce) squares unsweetened chocolate or 12 T cocoa powder plus 3 T oil
3/4 cup butter
2 cups white sugar
3 eggs
1 teaspoon vanilla extract
1 cup all-purpose flour


Preheat oven to 350 degrees F (180 degrees C).
Microwave chocolate and butter or margarine in large bowl at HIGH for 2 minutes or until butter or margarine is melted.
Stir until chocolate is melted. Stir in sugar. Mix in eggs and vanilla. Stir in flour. Spread in greased 13 x 9 inch pan. Bake for 35 minutes.

Peanut Butter Pie

1 (9 inch) prepared graham cracker crust
1 (8 ounce) package cream cheese, softened
1/2 cup creamy peanut butter
1/2 cup confectioners' sugar
1 (16 ounce) container frozen whipped topping, thawed
15 miniature chocolate covered peanut butter cups, unwrapped


Mix the cream cheese, confectioners' sugar and peanut butter together until smooth. Fold in 1/2 of the whipped topping. Spoon the mixture into the graham cracker crust.
Place the remaining whipped topping over the top of the peanut butter mixture and garnish with the peanut butter cups. Chill for at least 2 hours or overnight before serving.

No-Bake Chocolate Oat Bars

1 cup butter
1/2 cup packed brown sugar
1 teaspoon vanilla extract
3 cups quick cooking oats
1 cup milk chocolate chips
1/2 cup peanut butter


Grease a 9x9 inch square pan.
Melt butter in large saucepan over medium heat. Stir in brown sugar and vanilla. Mix in the oats. Cook over low heat 2 to 3 minutes, or until ingredients are well blended. Press half of mixture into the bottom of the prepared pan. Reserve the other half for topping.
Meanwhile, melt chocolate chips and peanut butter in a small heavy saucepan over low heat, stirring frequently until smooth. Pour the chocolate mixture over the crust in the pan, and spread evenly with a knife or the back of a spoon.
Crumble the remaining oat mixture over the chocolate layer, pressing in gently. Cover, and refrigerate 2 to 3 hours or overnight. Bring to room temperature before cutting into bars.

Apricot Bars

1 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups oats
1 cup packed brown sugar
1 3/4 sticks (regular, salted) butter, cut into pieces
1 10-12 ounce jar Apricot Preserves

Mix all ingredients except Apricot Preserves. Press one half of the mixture into a buttered 8″ square (or small rectangular) pan. Spread with a 10-12 ounce jar of apricot preserves. Sprinkle second half of mixture over the top and pat lightly. Bake at 350 for 30 - 40 minutes or until light brown. Let cool completely, then cut into squares.

Apricot Jam

8 cups diced apricots
1/4 cup lemon juice
6 cups sugar


Sterilize your canning jars by boiling for 10 minutes in a hot water canner. You will need 5 pint jars or 10 half-pints.
Combine all ingredients in a large stock pot. Bring to boil over medium-high heat, stirring occasionally until the sugar dissolves. Once mixture reaches a rolling boil, continue to boil it for 30 minutes, stirring frequently to prevent it from sticking.
Remove from heat and fill jars, leaving 1/4 head space. Wipe rims clean and put the 2-piece metal canning lids in place. Process in boiling water canner for 10 minutes.

Apricot Leather

1 teaspoon lemon juice
2 cups pitted and diced fresh apricots
1/2 cup white sugar


Preheat the oven to 150 degrees F (165 degrees C), or the lowest setting you have.
Combine the lemon juice, apricots and sugar in a saucepan. Cook over medium heat until sugar has dissolved. Transfer to a blender and puree until smooth.
Cover an 11x17 inch pan or cookie sheet with a layer of plastic wrap. Pour the pureed fruit onto the plastic and spread evenly to within 1 inch of the edge.
Bake for 4 to 6 hours in the preheated oven, using a spoon or a pair of tongs to keep the door slightly ajar, or until the puree has dried and is no longer sticky. Once dry, you can cut it into strips and store in an airtight container.

Apricot Bread

1 c. sugar
1/2 c. shortening
2 tsp. vanilla
1 T. milk
2 eggs
2 c. flour
1 tsp. soda
1/2 c. nuts (optional)
2 c. pureed apricots
Cream shortening and sugar. Add apricots, eggs, vanilla & Milk. Beat well. Add dry ingredients and nuts. Mix until creamy.
Bake at 350 for 1 Hour in a greased and floured loaf pan. Makes one large loaf.

Jalapeno Jelly

12 oz. (about 12 medium) jalapeno peppers, seeded and coarsely chopped
2 c. cider vinegar, divided
6 c. sugar
6 oz. liquid pectin (the entire box, use both packs)
Puree peppers in food processor or blender with 1 cup of the cider vinegar until smooth. Do not strain. Combine puree with remaining vinegar and sugar. Bring to a boil over high heat. Boil 10 minutes, stirring frequently. Add liquid pectin and continue a hard boil for 1 minute stirring constantly. Remove from heat. Pour immediately into sterilized jars and cap with sterilized lids. I don't do the hot water bath but Ball recommends that you do. If using a hot water bath, then process jelly for 15 minutes. Refrigerate any jars that don't seal within 12 hours.

Makes approx. 6 (8 oz.) jars. Serve jelly on crackers with cream cheese.

Peanut Butter Squares

1 cube margarine
1 c. corn syrup
1 c. sugar
1 c. creamy peanut butter
1/2 tsp. vanilla
6-7 c. corn flakes

Melt margarine in a saucepan. Add corn syrup and sugar. Bring to a boil and boil for 1 minute. Remove from heat and stir in peanut butter and vanilla until peanut butter is dissolved. Pour over corn flakes. Stir until corn flakes are well coated. Press into 9x13 inch buttered pan. For thicker squares, use 9x9 inch pan. Cool and cut into squares.

Country White Bread

Anytime is the right time for a comforting slice of homemade bread. These loaves are especially nice since the crust stays so tender.


2 (.25 ounce) packages active dry
yeast (each packet contains 2 1/4 tsp.)
2 cups warm water
1/2 cup sugar
1 tablespoon salt
2 eggs, beaten
1/4 cup vegetable oil
6 1/2 cups all-purpose flour

In a large mixing bowl, dissolve yeast in water with a little of the sugar. Add rest of sugar, salt, eggs, oil and 3 cups of flour; beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6 to 8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Divide in half and shape into loaves. Place in two greased 9-in. x 5-in. x 3-in loaf pans. Cover and let rise until doubled, about 1 hour. Bake at 375 degrees F for 25 to 30 minutes or until golden brown. Remove from pans to cool on wire racks.

I use my Bosch and double the recipe to make 4 loaves. This is the best bread recipe I have found so far that I can actually make! We love it!!! It also goes great with homemade strawberry freezer jam:)

Additional note: For a fairly quick loaf of homemade bread, divide recipe in half and add all ingredients in bread machine adding flour and dry yeast last and then put it on the dough cycle (about 1 hour). Remove the dough, shape it into a loaf and put it in a greased bread pan. Let rise in a warm place until it comes to just above the top of the pan (30-45 min.) and then bake in a 350° oven for 20-25 minutes or until golden brown. In less than 2 hours and with very little work or clean-up you have a fresh, delicious loaf of home-made bread!

Quick and Easy Summer Pie

1 pie shell, any type
1 large size INSTANT vanilla pudding
1 16 oz. sour cream
1 small can crushed pineapple, do NOT drain

Combine above ingredients, top with Cool Whip and chill.

Ice Cream in a Bag

Great quick and easy recipe for kids. Find the video on familyfun.com

2 Tbs. Sugar
1 C half and half
1/2 tsp vanilla
1 Quart ziploc

mix first ingredients into plastic bag and seal.

Mix the next ingredients into the gallon ziploc and place the quart ziploc inside. Shake for 5 minutes and enjoy soft serve with any toppings you like.
1/2 C Kosher salt
Ice Cubes
1 Gallon ziplock

Raspberry Ice Cream

2 packages of frozen raspberries
4 cups milk
1 can evaporated milk
1 pint whipping cream
1 1/2 cups sugar
6 tbsp. lemon juice

Mix all ingredients and pour into ice cream canister. Freeze according to manufacturer's directions.

***I've used frozen strawberries and frozen blackberries as well and they taste just as good!***

Cream Puffs

These are so sophisticated looking but they are really pretty easy to make. They never seem to last long around our house though... they are definitely a family favorite!

2 (3.5 ounce) packages instant white chocolate pudding mix
2 cups cream
1 cup milk

1/2 tsp. vanilla

1/2 cup butter (1 cube)
1 cup water
1/4 teaspoon salt

1 Tbsp. sugar
1 cup all-purpose flour
4 eggs

1 tsp. vanilla

Mix together the instant pudding mix, vanilla, cream and milk. Cover and refrigerate to set.
Preheat oven to 425 degrees.
In a large pot, bring water and butter to a rolling boil. Stir in flour, sugar and salt until the mixture forms a ball. Transfer the dough to a large mixing bowl and let cool for approx. 10 minutes. Using a wooden spoon or stand mixer, add vanilla and beat in the eggs one at a time, mixing well after each. Drop by tablespoonfuls onto parchment covered baking sheet.
Bake for 10 minutes in the preheated 425° oven, reduce temp. to 375° and bake an additional 15 minutes until golden brown. Turn oven off and crack the door and let them sit for 5-10 minutes. Centers should be dry. When the shells are cool, either split and fill them with the pudding mixture, or use a pastry bag to pipe the pudding into the shells. Dust with powdered sugar or drizzle with chocolate glaze before serving.

Note: I haven't ever had any problems with them collapsing but if you do, you can remove them from the oven after baking and poke with a toothpick to make sure the steam escapes. The easiest way to ensure uniform size is to use a cookie scoop. Our favorite filling is the White Chocolate pudding but they are also excellent with coconut cream, lemon or chocolate pudding. They freeze well also. Makes 30-35 small puffs.
They can also be used for chicken salad etc... just eleminate the sugar and the vanilla in the dough.

Grandma's Fruit Salad

1 (29 oz.) can fruit cocktail drained
1 sm. can pineapple tidbits drained
1 (14 oz.) can mandarin oranges drained
2-3 bananas
2-3 c. mini marshmallows
1 small pkg. instant coconut cream pudding
8 oz. cool whip thawed

Open cans of fruit and put in a stainer to drain liquid. Mix pudding according to directions on box and refrigerate for a few minutes. In a large bowl mix together fruit, sliced bananas and marshmallows. Remove pudding from fridge and stir in cool whip. Add pudding/cool whip mixture to fruit mixture and stir well. Serve immediately or refrigerate until ready to use. It is best on the same day you make it.

Note: I got this recipe from my mom. We always had it at Thanksgiving and other occasions throughout the year. I remember requesting it one year for my birthday dinner. Brian requested it this year for our Easter dinner so I thought I should probably post the recipe! Enjoy!!!

Garlic Prime Rib

1 (10 pound) prime rib roast
10 cloves garlic, minced
2 tablespoons olive oil
2 teaspoons salt
2 teaspoons ground black pepper
2 teaspoons dried thyme


Place the roast in a roasting pan with the fatty side up. In a small bowl, mix together the garlic, olive oil, salt, pepper and thyme. Spread the mixture over the fatty layer of the roast, and let the roast sit out until it is at room temperature, no longer than 1 hour.
Preheat the oven to 500 degrees F (260 degrees C).
Bake the roast for 20 minutes in the preheated oven, then reduce the temperature to 325 degrees F (165 degrees C), and continue roasting for an additional 60 to 75 minutes. The internal temperature of the roast should be at 145 degrees F (53 degrees C) for medium rare.
Allow the roast to rest for 10 or 15 minutes before carving so the meat can retain its juices.

Note: Make sure your oven is clean before you cook anything on 500°! We have made it a tradition in our family to have Prime Rib for our Christmas Eve dinner and this has become our favorite recipe. They say to plan about 1 lb. per person but I wouldn't cook anything bigger than a 10 lb. roast. If I need more than 10 lbs. I do two roasts and cook them at the same time. I also have the butcher separate the rib rack from the meat and then tie them together (I do un-tie it before cooking but still leave the bones in the pan. That way, the meat sits on the bones and up off the bottom of the pan. Enjoy!

Zucchini Brownies

2 cups zucchini, shredded and drained
2 cups white all purpose four, sifted
1½ cups white granulated sugar
1 teaspoon salt
1½ teaspoon baking soda
½ cup baking cocoa
½ cup oil
2 teaspoons vanilla extract
¾ cups walnuts, chopped - optional

Preheat oven to 350° Sift all dry ingredients together. Combine zucchini, oil and vanilla. Blend in dry ingredients and mix well.Spread into a greased 9" X 13" baking dish. Bake for 35 minutes.

Pumpkin Fluff Dip

1 (16 oz. ) can pumpkin (solid pack)
1 (3 oz.) vanilla pudding (dry)
1 (12 oz.) cool whip
1 tsp. pumpkin pie spice

Mix together. Serve with Ginger Snaps, Graham Cracker Sticks, apples,bananas, etc.

Breadsticks

1 T. yeast
2 T. sugar
1 1/2 c. warm water

Add yeast and sugar to water and set aside. Then add:

1/2 t. salt
3 c. flour

Knead 3 minutes and let sit for 10 minutes. Melt 1 stick of butter. Pour half on cookie sheet. Roll out dough (it will be very soft and a bit sticky...use lots of flour if needed.) Place on cookie sheet and pour the rest of the butter on top of dough. Sprinkle with garlic salt and parmesan cheese. Cut with pizza roller; use a knife on the edges. Raise 10-20 minutes. Bake at 375 degrees for 20 minutes. You can also make these ahead of time and refrigerate. Take out 1 hour before baking.

Bread Machine Pizza Crust

3/4 c. water
1 T. oil
1 T. sugar
1/2 t. salt
1 T. dry milk
2 1/4 c. flour
1 t. active dry yeast

Add ingredients in order and use "dough" program on bread machine. Roll out and add toppings. Bake at 425 for 20 minutes.

Sweet and Sour Chicken

From the kitchen of Brandy Berlin

4 eggs
1/2 c. flour
1/2 tsp. salt
1/2 tsp. pepper
4 boneless, skinless chicken breasts cut up into bite size pieces
oil for frying
1 large can pineapple chunks
2 tbls. cornstarch
1/4 c. vinegar
2/3 c. sugar
1/4 c. soy sauce
1 green pepper cut into strips
1/2 c. carrots in chunks or slices


Chicken:
Beat eggs in bowl then add flour, salt, and pepper. Dip chicken in mix. Deep fry till golden brown and chicken is completely cooked. Drain on paper towel.
Sauce:
Drain pineapple, putting juice in saucepan adding enough water to make 1 cup. Blend with sugar, cornstarch, soy sauce, and vinegar. Stir with wire whisk and boil for 1 minute, stirring constantly. Cook green pepper and carrots in 1 tbls. of oil until tender then add chicken and pineapple. Pour sauce over everything.

Jazz Pizzazz Dip

1 (8 oz.) cream cheese softened
1 (16 oz.)chili
1 (14 oz.) salsa
1 lb. grated cheddar cheese

In 8x8 baking dish, spread softened cream cheese evenly. Layer, chili, salsa and cheese over cream cheese. Microwave until cheese melts and layers are heated through... approx. 2-3 minutes depending on your microwave. Serve with Fritos scoops.
Optional: top with diced tomatoes and sliced olives

We love this dip!!!

Ice Cream Sandwiches

Ingredients:

Sugar cookies
Ice cream
Sprinkles

Put a scoop of ice cream between two sugar cookies and roll the edges of the ice cream sandwich in sprinkles. Immediately feed ice cream sandwiches to your children who lick the sprinkles off and ask to roll it in sprinkles again… or wrap in plastic wrap to store in the freezer.

Fluffernutter Sandwiches

Marshmallow creme fluff
peanut butter
2 slices of bread

Spread peanut butter on one slice of bread and marshmallow fluff on the other slice of bread.
put together and eat! Yummy after school snack.

No Bake Cookies

2 cups. Sugar
3 tbls. unsweetened cocoa
1/2 cup. margarine
1/2 c. milk
1 pinch of salt
3 cups. Quick oats
1/2 cup. Peanut butter
1 tsp. Vanilla

In a saucepan melt butter add sugar, cocoa, milk and salt. Bring to a Rapid boil for 1 minute. Quickly add peanut butter and oats. Drop by spoonfuls onto wax paper and let them cool.