10 Minute Pizza Crust

1 cup warm water

2 tsp. yeast

1/3 cup oil

1 tbs. sugar

1 tsp. salt

3 cups flour

Stir water, yeast, oil and sugar together. Let rest 5 minutes. Stori in salt and flour. Turn onto lightly floured surface and knead 3-4 minutes. Divide dough in half. Roll into large circle or rectangle greased pan. Pour sauce over dough and sprinkle with cheese and toppings. Bake at 350 for 15-20 minutes or until cheese is browning and crsut is golden brown.

To make breadsticks, roll out and brush with melted butter, garlic salt and Italian seasonings. For cinnomon strips, brush with butter and sprinkle with connamon and brown sugar. Cut into strips and bake.

Tips and Tricks:

*This is not the ULTIMATE pizza dough recipe (although it is still very tasty) but it is great if you are in a pinch and don't have much time. It's so fast!

*I usually do half white and half wheat flour and it's delicious!

*I cook the pizza at 500 for about 8 minutes.

Honey Glazed Chicken

2 lbs of diced uncooked chicken breast
1/3 cup flour (I use half wheat)
1/2 teaspoon garlic powder
Salt and pepper to taste
4 TB butter
1/4 cup honey
3 TB lemon juice
2 TB soy sauce
1/2 tsp. ground ginger (I always leave that out. We hate ginger!)

Heat oven to 350. In a shallow dish combine the flower and seasonings. Dip each piece of chicken in flour mixture and coat evenly.

Melt 2 TB butter in a shallow baking dish, large enough to accommodate chicken in a single layer. Arrange chicken in pan and bake uncovered for 30 minutes at 350 degrees.

Meanwhile, in a small saucepan, melt remaining butter and add honey, lemon juice, soy sauce and ginger.

After chicken has baked the 30 minutes, turn each piece over and pour sauce mixture evenly over chicken. Bake another 30 to 40 minutes basting frequently.Serve over rice.

The lady that originally shared this recipe also included some "trade secrets":

I used three chicken breasts and it made enough to feed two adults and two children (who actually ate quite a bit). Also, Kristin says she normally doubles the sauce. I did just that but made the mistake of only pouring half the sauce over the chicken and leaving the rest on the stove to serve on the side. Next time, I will definitely pour all the sauce over the chicken because it "glazes" nicely (hence the name) in the oven. On the stove, it stayed too thin and potent for my taste. One other thing I did, mostly because I was running late, I baked the chicken for 30 minutes at 350 degrees first and then after pouring the sauce over the top, I cranked the oven to 375 for 20 minutes to finish it off, instead of the 30 -40 minutes at 350. It gave the chicken a nice browned crust and thickened the sauce - which may happen with the original instructions but I just thought I'd include exactly how I made it.

Another tasty recipe from My Kitchen Cafe.

Stir Fried Chicken Noodles

I found this recipe in an issue of Light and Tasty and few years ago and it has become one of our favorites.

Ingredients:
1/2 cup chicken broth
1/3 cup reduced-sodium soy sauce
1/4 cup white wine or additional chicken broth
2 garlic cloves, minced
1/4 teaspoon ground ginger
1/4 teaspoon pepper
1/8 teaspoon crushed red pepper flakes
3/4 pound boneless skinless chicken breasts, cut into strips
4 teaspoons canola oil, divided
2 cups broccoli florets
2 cups julienned carrots
2 cups shredded Chinese or napa cabbage
1 cup fresh or frozen snow peas, cut into 1-inch pieces
6 ounces spaghetti, broken
2 teaspoons cornstarch

Directions: In a bowl, combine the first seven ingredients; set aside 3/4 cup. Place chicken in a large resealable plastic bag; add remaining marinade. Seal bag and turn to coat; refrigerate for 30 minutes.

Drain and discard marinade. In a large nonstick skillet or wok, stir-fry chicken in 2 teaspoons oil for 3-5 minutes or until no longer pink. Remove and keep warm. stir-fry broccoli and carrots in remaining oil for 6 minutes. Add cabbage and peas; stir-fry 3 minutes longer or until vegetables are crisp-tender. Meanwhile, cook pasta according to package directions.

Combine cornstarch and reserved marinade until smooth; add to vegetable mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. drain pasta; stir into vegetable mixture. Return chicken to the pan; cook and stir until heated through. Yield: 6 servings.

Don't feel like you can't make this if you don't have every vegetable. I usually don't add everything, just what I have on hand.

Peppy's Pita Bread

1 1/8 cup. warm water
3 cups flour
1 tsp. salt
1 tbs. oil
1 1/2 tsp. sugar
1 1/2 tsp. yeast

Mix like regular bread dough. Let rise about 30 minutes. Punch down and divide into 8 balls. Roll out into 6-7 inch circles. Cover with a towel and let rise 30 more minutes. Place on a rack and bake in a preheated oven at 500 degrees for 4-5 minutes. Take out and place in a damp towel until softened. Slice open and stuff! It should create it's own pocket.

Try stuffing it with these things:
Chicken (grilled is yummy!)
grilled onions
bell pepper
tomatoes
lettuce
cucumber
cheese
Ranch dressing

Burrito Enchiladas

Acutally, I don't know what they are called!

2 1/2 cup diced chicken, cooked

2/3 cup salsa

1 tsp. cumin

1/2 tsp. oregano

1/2 tsp. salt

1/2 cup water

8 flour tortillas

1/2 cup butter, softened

Shredded cheese

Combine and simmer the first 6 ingridents until most of the liquid is gone. Brust one side of tortillas with butter. On unbuttered side, put a spoonful of meat and shredded cheese. Fold like a tortilla and place seam side down in a pan. Top with cheese and bake at 475 for 13 minutes.

Beef Stroganoff

2 lbs. sirloin (I usually use stew meat)
1/3 cup butter
1 1/2 cups chopped onions
8 ounces sliced mushrooms
1 1/2 cups of water
2/3 cup sour cream
Rice or fettuccine


Cut meat into thin strips. Brown in skillet in half the butter. Remove meat and add remaining butter. Add onions and mushrooms; cook for 5 minutes. Add meat back and sprinkle with salt and pepper.

Add water and bring to boil. Reduce heat, cover and simmer until meat is tender. Taste and adjust seasonings if necessary. Stir in sour cream and serve immediately over cooked fettuccine or rice.


This recipe is great because all of these measurements are just estimates. Add as little or as much as you want of everything!

Breadsticks

I got this recipe from my sister a few years ago and have given up every other breadstick or french bread recipe. These are so fast and easy! They also freeze well. If you have extras throw them in a freezer baggie and when you are ready to use them the next time, just toss them in the microwave for a minute or two.

3 Cups All-Purpose Flour
2 Tbs. Sugar
1 1/2 Tsp. Salt
1 Tbs. Yeast
1 1/4 Cups Warm Water
1/2 cup butter
Garlic Salt
Parmesan Cheese

Mix together water, yeast and salt. Let stand for 5 minutes. Add flour and sugar and mix until dough pulls away from sides of bowl.

Melt butter and pour half onto the bottom of a cookie sheet. Roll out dough and lay on top of butter, streching it until it touches the sides. Cut into slices and top with remaining butter. Sprinkle with Garlic Salt and Parmesan Cheese if desired. Cover and let rise for 30 minutes. Bake at 375 for 15-18 minutes.

I have also made this with about half the butter (and sometimes even less than that) and they still turn out great. I have also substituted the white flour for wheat and it worked great as well.