1 1/2 tsp Yeast
1/2 warm water (110 F)
1 1/2 tsp sugar
1T olive oil
2 T vegetable oil
1 1/2 - 2 c flour
Combine water, yeast, sugar, and salt, let stand until foam appears. Add oil into the yeast mixture with electric mixer, add 2 cups flour. Mix in remaining flour by hand until no longer sticky. Knead dough for 10 minutes. Place in a greased bowl and let rise in a warm spot for 45mins to 1 hour. Roll out dough and place on a greased cookie sheet. Bake for 10 mins and then take out of oven. Top with pizza sauce* and toppings. Bake at 400 F for 10-15 minutes more.
Pizza Sauce
1 (8 oz.) can tomato sauce
5 T. tomato paste
1/4 c water
1/2 tsp oregano
1/2 tsp salt
1 1/2 tsp sugar
1 1/2 tsp vegetable or olive oil
1 T. Parmesan cheese
Mix all ingredients together, blending well.
Tuesday, January 17, 2012
Monday, January 16, 2012
The new food groups
For the last 10 years there has been the food pyramid this year with the help of the first lady the pyramid has been replaced by the plate. Here is a link to the information needed to learn about the food plate.
Friday, January 13, 2012
playdough
3 c. flour
1/2 c salt
2 koolaide packages
2 c boiling water
mix dry ingredients together. Add boiling water. Knead on floured board and add flour by sprinkles until desired consisitancy. This playdough will last for a long time when stored right.
1/2 c salt
2 koolaide packages
2 c boiling water
mix dry ingredients together. Add boiling water. Knead on floured board and add flour by sprinkles until desired consisitancy. This playdough will last for a long time when stored right.
Thursday, December 08, 2011
Red velvet chocolate chip cookies
1. Preheat oven to 375F.
2. Cream together until fluffy:
1/2 c butter
1/2 c white sugar
1/2 c brown sugar
3. add and combine until smooth:
1 egg
1 tsp vanilla
1 tsp red food coloring
4. Stir in:
1/3 c cocoa powder
1 1/2 c flour
1 tsp baking soda
1/4 tsp salt
5. Fold in:
1/2 c mini chocolate chips
6. Using a ice cream scoop, scoop dough onto baking sheet cooking for 10-12 minutes.
7. Let set 1 min ute before remving from baking sheet.
2. Cream together until fluffy:
1/2 c butter
1/2 c white sugar
1/2 c brown sugar
3. add and combine until smooth:
1 egg
1 tsp vanilla
1 tsp red food coloring
4. Stir in:
1/3 c cocoa powder
1 1/2 c flour
1 tsp baking soda
1/4 tsp salt
5. Fold in:
1/2 c mini chocolate chips
6. Using a ice cream scoop, scoop dough onto baking sheet cooking for 10-12 minutes.
7. Let set 1 min ute before remving from baking sheet.
Friday, November 04, 2011
candy corn cookies
1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1/3 cup butter or margarine, melted
1 egg
Orange paste food color
yellow paste food color
1. IN a medium bowl, stir cookie mix, butter, and egg until soft dough forms.
2. Divide dough into 3 balls, on work surface,. Knead desired amount of food color into dough until color is uniform.
3. For each ball color with either yellow, red, or orange food coloring. Roll out to 1 inch thickness. Place each Refrigerate 1 1/2 to 2 hours or until firm.
4. Heat oven to 375°F. Remove dough from pan. Cut crosswise into 1/4-inch-thick slices. Cut each slice into 5 wedges. On ungreased cookie sheet, place wedges 1 inch apart.
5 Bake 7 to 9 minutes or until cookies are set and edges are very light golden brown. Cool 1 minute; remove from cookie sheet. Cool completely. Store in tightly covered container.
Friday, October 21, 2011
lollipops,hard candy apples and terms
hard candy apple & lollipop recipes
terms:
crumbling: to break food into small bits between your fingertips
deveining: to remvove the dark intestinal vein in a shrimp or lobster which can be bitter, gritty, or unsightly.
dollop: a generous spoonful of a substance, usually a smooth, creamy texture, such as whipped cream or sour cream which is not a precise measurement
fold: to blend ingredients gently by using 2 motions 1 to cut vertically through the mixtrure and 2 to turn the mixture over by sliding it across the bottom of bowl.
Doneness: degree to which food is cooked or baked so that it is ready to eat
terms:
crumbling: to break food into small bits between your fingertips
deveining: to remvove the dark intestinal vein in a shrimp or lobster which can be bitter, gritty, or unsightly.
dollop: a generous spoonful of a substance, usually a smooth, creamy texture, such as whipped cream or sour cream which is not a precise measurement
fold: to blend ingredients gently by using 2 motions 1 to cut vertically through the mixtrure and 2 to turn the mixture over by sliding it across the bottom of bowl.
Doneness: degree to which food is cooked or baked so that it is ready to eat
Thursday, October 13, 2011
casseroles to freeze
WILD RICE TURKEY BAKE
1. To cook wild rice, combine 1 1/2 c washed rice with 4 cups water in a heavy saucepan. Cover and cook for 20 mins until all excess water is evaporated.
2. Mix togetherin large bowl:
3 c.cooked wild rice
3 c. chopped cooked turkey
16 oz. pkg. frozen french cut green beans
17 oz. jar alfredo sauce
3. Place Wrap well and attach small freezer bag with:
1/2 c soft bread crumbs
4. Freeze up to three months.
5. To thaw and reheat, thaw casserole overnight in refrigerator. Bake for 50-60 mins until bubbly and thoroughly heated. serves 6.
CHICKEN POTATO CASSEROLE
1. In a medium bowl combine:
10 oz. can condensed cream of chicken soup
1 c. sour cream
1/4 c milk
2 c cubed cooked chicken
1 1/4 c shredded cheddar cheese
2. Spread three-quarters of this mixture in a greased 2-quart baking dish.
3. Sprinkleover the top of the casserole with:
3 1/2 c frozen hash brown potatoes
1 1/2 c frozen peppers and onions
4. and press down lightly, then top vegetables with remaining soup mixture. Sprinkle with remaining cheese and potato chips.
SPICY FREEZER CHILI
1. Cook in a heavy skillet until brown and tender:
1 lb. ground beef
2 onions, chopped
5 cloves garlic, minced
2. Add:
2 (a4 oz ) cans chopped tomatoes, undrained
1 (15 oz) can tomato sauce
1 T. chili powder
1 tsp ground cumin
1/2 tsp salt
1/4 tsp cayenne pepper
2 (15 oz.) cans red kidney beans
3. Bring to a boil, then reduce heat, cover and simmer for 50-60 mins.
4. Cool quickly in refrigerator, then place in freezer containers. To reheat, place chili in saucepan with 1/4 cup water and cook over medium heat, stirring occasionally, until reheated. At this point you can add to the mixture if you'd like a thicker chili
2 T. cornstarch
1/4 c. water
VEGGIE PASTA SHELLS
1. In a large saucepan, heat to boiling:
1 (10-ounce) can vegetable broth
2.
•24 uncooked jumbo pasta shells
•1 carrot, minced
•1 potato, peeled and diced
•1 onion, finely chopped
•2 cups part-skim ricotta cheese
•1 cup shredded mozzarella cheese
•1 egg
•1/2 cup grated Parmesan cheese
•1 teaspoon dried Italian seasoning
•1 (28-ounce) jar spaghetti sauce
•1/4 cup grated Parmesan cheese
Preparation:
Cook pasta according to package directions. Rinse, drain, and let cool.
Stir in carrots, potatoes and onions and cook 3-4 minutes until vegetables are tender. Drain vegetables well. Combine with ricotta, mozzarella, egg, and 1/2 cup Parmesan cheese in a large bowl. Stir in Italian seasoning. Fill each cooked and cooled shell with this cheese mixture.
Pour 1/2 cup of the spaghetti sauce in the bottom of a 9x13" baking pan. Arrange stuffed shells in a single layer on the sauce. Pour remaining sauce over top. Sprinkle with 1/4 cup Parmesan cheese.
To freeze, refrigerate at this point until cold. Then wrap, label, and freeze up to 3 months. To thaw and reheat, thaw whole casserole overnight in refrigerator. Bake as directed below, adding 15-20 minutes to baking time. To thaw and reheat individual shells, microwave on 40% power for 2-4 minutes until thawed. Then microwave on 60% power for 1-3 minutes until hot and bubbly.
To bake immediately, cover with foil and bake at 350 degrees for 20 minutes. Then uncover and bake for 10-15 minutes longer or until hot and bubbly.
Note: This is a cooking recipe, which means that ingredient amounts do not have to be precise. Use the carrot, potato, and onion you have on hand. Just use common sense.
1. To cook wild rice, combine 1 1/2 c washed rice with 4 cups water in a heavy saucepan. Cover and cook for 20 mins until all excess water is evaporated.
2. Mix togetherin large bowl:
3 c.cooked wild rice
3 c. chopped cooked turkey
16 oz. pkg. frozen french cut green beans
17 oz. jar alfredo sauce
3. Place Wrap well and attach small freezer bag with:
1/2 c soft bread crumbs
4. Freeze up to three months.
5. To thaw and reheat, thaw casserole overnight in refrigerator. Bake for 50-60 mins until bubbly and thoroughly heated. serves 6.
CHICKEN POTATO CASSEROLE
1. In a medium bowl combine:
10 oz. can condensed cream of chicken soup
1 c. sour cream
1/4 c milk
2 c cubed cooked chicken
1 1/4 c shredded cheddar cheese
2. Spread three-quarters of this mixture in a greased 2-quart baking dish.
3. Sprinkleover the top of the casserole with:
3 1/2 c frozen hash brown potatoes
1 1/2 c frozen peppers and onions
4. and press down lightly, then top vegetables with remaining soup mixture. Sprinkle with remaining cheese and potato chips.
SPICY FREEZER CHILI
1. Cook in a heavy skillet until brown and tender:
1 lb. ground beef
2 onions, chopped
5 cloves garlic, minced
2. Add:
2 (a4 oz ) cans chopped tomatoes, undrained
1 (15 oz) can tomato sauce
1 T. chili powder
1 tsp ground cumin
1/2 tsp salt
1/4 tsp cayenne pepper
2 (15 oz.) cans red kidney beans
3. Bring to a boil, then reduce heat, cover and simmer for 50-60 mins.
4. Cool quickly in refrigerator, then place in freezer containers. To reheat, place chili in saucepan with 1/4 cup water and cook over medium heat, stirring occasionally, until reheated. At this point you can add to the mixture if you'd like a thicker chili
2 T. cornstarch
1/4 c. water
VEGGIE PASTA SHELLS
1. In a large saucepan, heat to boiling:
1 (10-ounce) can vegetable broth
2.
•24 uncooked jumbo pasta shells
•1 carrot, minced
•1 potato, peeled and diced
•1 onion, finely chopped
•2 cups part-skim ricotta cheese
•1 cup shredded mozzarella cheese
•1 egg
•1/2 cup grated Parmesan cheese
•1 teaspoon dried Italian seasoning
•1 (28-ounce) jar spaghetti sauce
•1/4 cup grated Parmesan cheese
Preparation:
Cook pasta according to package directions. Rinse, drain, and let cool.
Stir in carrots, potatoes and onions and cook 3-4 minutes until vegetables are tender. Drain vegetables well. Combine with ricotta, mozzarella, egg, and 1/2 cup Parmesan cheese in a large bowl. Stir in Italian seasoning. Fill each cooked and cooled shell with this cheese mixture.
Pour 1/2 cup of the spaghetti sauce in the bottom of a 9x13" baking pan. Arrange stuffed shells in a single layer on the sauce. Pour remaining sauce over top. Sprinkle with 1/4 cup Parmesan cheese.
To freeze, refrigerate at this point until cold. Then wrap, label, and freeze up to 3 months. To thaw and reheat, thaw whole casserole overnight in refrigerator. Bake as directed below, adding 15-20 minutes to baking time. To thaw and reheat individual shells, microwave on 40% power for 2-4 minutes until thawed. Then microwave on 60% power for 1-3 minutes until hot and bubbly.
To bake immediately, cover with foil and bake at 350 degrees for 20 minutes. Then uncover and bake for 10-15 minutes longer or until hot and bubbly.
Note: This is a cooking recipe, which means that ingredient amounts do not have to be precise. Use the carrot, potato, and onion you have on hand. Just use common sense.
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