Pan Pizza Crust

Adapted from Six Sisters Stuff

Ingredients

2-1/4 tsp active dry yeast (or instant)

1/2 tsp brown sugar

1-1/2 cups very warm water (~110 degrees F)

1 tsp salt

1 T Italian seasoning

1 tsp garlic powder

1/2 tsp onion powder

1/2 cup grated Parmesan cheese

2 T olive oil

3-1/3 cups all purpose flour (I tend to use more...probably due to the way I measure flour...)

Directions

1. In a large bowl, dissolve the yeast and brown sugar in the water and let it sit for 10 minutes. (I don't always let it sit because I use SAF instant yeast.)

2. Stir in the salt, Italian seasoning, garlic powder, onion powder, Parmesan cheese, and olive oil. Mix in 2-1/2 cups flour. 

3. Turn dough out onto a clean, well floured surface, and knead in more flour until the dough is no longer sticky. (I do all of this in my Bosch mixer instead of on the counter.)

4. Place the dough in a well-oiled bowl, cover. Let rise until doubled, about an hour.

5. Punch down the down and form into a tight ball. Allow the dough to relax for a minute or so before rolling it out.

6. Preheat oven to 425 degrees F. If you are baking the dough on a pizza stone, place your toppings on the dough and bake immediately. If you are baking your pizza in a pan, lightly oil the pan, and let the dough rise for 15 to 20 minutes before topping and baking. (I prefer to pre-cook my thick crusts for about 4 minutes in the preheated oven before topping and baking again.)

7. Bake pizza in preheated oven until cheese and crust are golden brown, about 15-20 minutes (less if you have prebaked your crusts.)

*This recipe will fill a 17x12 cookie sheet perfectly. Or you can roll it out and make three small pizzas by shaping and then placing into an 8" cake pan.

Ingredients for Double Recipe

Ingredients

4.5 tsp (1.5 T) active dry yeast (or instant)

1 tsp brown sugar

3 cups very warm water (~110 degrees F)

2 tsp salt

2 T Italian seasoning

2 tsp garlic powder

1 tsp onion powder

1 cup grated Parmesan cheese

1/4 cup olive oil

6-2/3 cups all purpose flour

Restaurant style fried rice

from allrecipes.com

Ingredients:

4-6 cups cooked brown rice

1/2 bag frozen peas and carrots

2 T olive oil

2 eggs

soy sauce to taste

2 T sesame oil

Directions:

1. Cook brown rice ahead of time. 

2. In a small sauce pan, cook frozen peas and carrots according to package directions. Drain. In a separate frying pan, cook and scramble eggs.

3. Heat wok over high heat. Pour in olive oil, then stir in peas and carrots. Stir in cooked scrambled eggs and cooked rice. Shake in soy sauce. Toss to coat. Drizzle in sesame oil and toss again.

Simple roasted potatoes

from allrecipes.com

Ingredients:

2 pounds potatoes, cut into quarters

2 T olive oil

1 tsp salt

1/2 tsp ground black pepper

1/2 tsp dried rosemary, crushed

Directions:

1. Preheat oven to 450 degrees F.

2. Place potatoes in gallon ziplock bag and toss with oil. Then add salt, pepper, and rosemary and toss again until evenly coated. Spread out potatoes in a 9x13 inch pan in a single layer.

3. Bake in preheated oven for 20 minutes, stirring occasionally. 

Phil's Ice Cream

juice of 4 lemons
2 cans evaporated milk
4 cups fruit
1 qt. whole milk
4 cups sugar
1 pint whipping cream


Put in fruit and lemon juice when mixture is slushy.

Baked Honey Mustard Chicken

from Allrecipes.com

Ingredients:

6 skinless, boneless chicken breasts

1/2 cup prepared mustard

1/4-1/2 cup honey

1 tsp dried basil

pinch of paprika

1/2 tsp dried parsley

salt and pepper to taste

Directions:

1. Preheat oven to 350 degrees F.

2. Place chicken breasts in lightly greased 9x13 inch baking dish. Sprinkle with salt and pepper to taste. 

3. In a small bowl combine the mustard, honey, basil, paprika, and parsley. Mix well. Pour mixture over chicken. (It works best if the chicken is somewhat submerged in the sauce, so if making a small amount, use a smaller bowl or dish to keep the chicken close together.)

4. Bake in preheated oven for 30 minutes. Turn chicken pieces over and bake for an additional 10-15 minutes. 

I once used dijon mustard and it tasted NASTY! Stick with regular mustard.