Sunday, January 31, 2010

Bread Sticks and Pizza Dough

I found this recipe the other day and had to try it! I have been searching for the perfect or better than what I have found recipe for pizza crust! I like the idea of making your own, but have yet to find the recipe that is good enough to make on your own!
I think I may have found that recipe! You can use this recipe for breadsticks or pizza dough. I got 2 pizzas from this recipe, and had contemplated making one pizza and one batch of breadsticks! I ended up with 2 pizzas so we could have pepperoni and hawaiian. This pizza was eaten and even the leftovers are gone! The crust didn't get mushy and was crispy and yummy. I found a trick that was shared with the recipe that totally helped!
So if you are looking for a good pizza dough, try this one and tell me what you think!!
Bread Sticks and Pizza Dough
  • 1 1/2 cups warm water
  • 1 tbsp sugar
  • 1 tbsp yeast
  • 1/2 tsp salt
  • 3-4 1/2 cups flour

In a large bowl (mixer bowl) combine water, sugar and yeast. Let stand for 10 minutes or until yeast is bubbly.

Add salt and stir. Add 1 1/2 cups flour and mix well. Gradually add more flour (usually between 3-4 cups) until dough starts to pull away from the sides of the bowl and it barely sticks to your finger.

Spray a glass or metal bowl with cooking spray and place dough in the bowl. Cover and allow to rise for 45 minutes or until doubled in bulk.

Remove from bowl and place on a lightly floured surface.

For Pizza dough: Divide the dough into 2 equal parts (this part also depends on the size of your pan). Roll the dough out to fit the pizza pan. Next here is the part I learned. She said on one of her pizza posts that in order to get that good pizza parlor taste and to not end up with soggy or not so good crust, drizzle some olive oil on the top of the dough and then sprinkle garlic salt on top.

Next add your sauce and toppings! I think this made a huge difference from OK crust to really good crust! I cooked mine at 425 for 15-20 minutes or so, I waited till my crust was good and browned!

For Bread Sticks: Spray a baking sheet with cooking spray. Roll into a rectangle and cut into 12 strips with a pizza cutter.

Roll out each piece of dough into a snake and then drape over your forefinger and twist the dough. Place on baking sheet and repeat with remaining 11 pieces of dough. Try to space them evenly, but its okay if they're close; pulling apart hot bread is one of life's greatest pleasures!

Cover pan and allow dough to rise for another 30 minutes. When there's about 15 minutes to go, preheat your oven to 425. When done rising, bake for 10-12 minutes or until golden brown. Rub some butter on top of the breadsticks (just put a ziploc bag on your hand, grab some softened butter, and have at it!) and sprinkle with garlic bread seasoning or the powdery parmesan cheese in a can and garlic salt. Or you could sprinkle with cinnamon sugar!

Wednesday, January 27, 2010

Buttermilk Pancakes and Syrup

I found this on a food site that I drool over quite often, She has a lot of great recipes to try and they all look super good!
Today is Breakfast Wednesday at our house and I made her Buttermilk Pancakes. The review was these were the best pancakes we have ever had at our house! Sounds pretty good huh??? I didn't get a chance to make the syrup, but I definitely will make the time next time we eat these. It makes quite a bit. It fed our family of 4 and I have half the container still full for tomorrow mornings breakfast!
Buttermilk Pancakes
Recipe from, found on Our Best Bites
  • 3 cups flour
  • 3 tbsp sugar
  • 1 tbsp baking powder
  • 1 1/2 tsp baking soda
  • 3/4 tsp salt
  • 3 cups buttermilk
  • 1/2 cup milk
  • 3 eggs, separated
  • 1/3 cup butter, melted

In a large pitcher (I just used a large bowl), combine flour, sugar, baking powder, baking soda and salt. In another container, whisk together buttermilk, milk and the egg yolks. With an electric mixer, beat the egg whites until stiff peaks form.

Whisking constantly, add melted butter to the milk mixture. Pour this mixture into the pitcher (or large bowl) and stir until just combined. This is kind of a pain, but it DOES have a purpose--you don't want to over mix your pancake batter, and when you do it in the pitcher, it becomes very difficult to over mix it (I just tried super hard not to over mix, and think I did OK).

When the flour has been combined but the batter is still a little lumpy, heat a non-stick skillet or griddle to medium-low heat. While the skillet is heating, gently (but completely) fold beaten egg whites into the batter. When the skillet is not, spray it with a little non-stick spray and then pour the batter on and cook! Enjoy!

Buttermilk Syrup

  • 3/4 cup buttermilk
  • 1 1/2 cup sugar
  • 1 stick butter
  • 2 tbsp corn syrup
  • 1 tsp baking soda
  • 1 tsp vanilla

Combine buttermilk, sugar, butter, corn syrup and baking soda in a LARGE pot--soup pot. Yes, you will have way more pot than ingredients, but this will prevent it from boiling over onto your stove!

Bring ingredients to a boil and reduce heat to low (as long as its still bubbling, you're OK). Cook stirring very frequently, for 8-9 minutes. You're basically making candy here and candy making requires constant vigilance.

When its done, it should take on this luscious golden brown color. Remove from heat and add vanilla!

Tuesday, January 26, 2010

Baking Soda

I was looking at an Alison's Pantry flyer and came across some info on Baking Soda. Anytime I can find something that makes it easier to get things clean or cleaner and costs less to do it, I am interested! So take this as a Food/Cleaning Tip for the day!

Baking Soda

  1. Add 1/2 cup of baking soda to the wash when you add your regular liquid detergent for whiter whites, brighter brights, and better-smelling clothing.

  2. Instead of using fabric softener, try adding 1/2 cup of baking soda to the rinse cycle. It acts as a natural softener and is gentle for those with sensitivities to chemicals in their laundry. It also helps remove tough odors.

  3. Add 1/2 cup of baking soda with 1/2 cup bleach(instead of the usual 1 cup bleach) to your load of whites. Instead of using a full cup of bleach, using half baking soda will reduce smelly chemical odors and cut down on damage done to delicate clothing by the harsh bleach.
    Thanks Alison's Pantry for the great info!

Saturday, January 23, 2010


Two years ago, our ward collected jars and brought them to our local honey factory (aren't we lucky) and had them filled with honey. We are doing this again! Here is some info I found about the benefits of honey!
Thought I would share what I found, you might want to add it to yours too (or add more)!!

  • Honey doesn't undergo the processing that sugar does, therefore it contains more nutrients. Mineral content is higher in darker honey. Digestion of honey is also easier than digestion of refined sugars. Honey provides a boost to your immune system that refined sugars won't. The boost comes from the antioxidants that are found naturally in honey. Other health benefits of using honey include fatigue prevention and increased energy, and enhanced physical performance.
  • Honey can be used whenever you have a recipe that calls for sugar. Since honey is more concentrated than sugar use approximately 3/4 cup honey for every cup of sugar called for in any recipe. You may substitute up to half of the sugar called for without needing to make any other adjustments to the recipe. If substituting more than half of the sugar with honey, reduce the amount of liquid called for by 1/4. Using honey also gives a sweeter taste to the foods you are eating.

  • Storing honey is simple. It can be stored in almost any container from glass and plastic jars to larger 5 gallon food grade buckets. Around 75 degrees is the ideal storage temp., but any crystallization that occurs at cooler temps can be reversed. Simply place your container of honey in a pan of warm water or in a sunny spot in your home. This will liquefy your honey. Be sure not to boil honey as this can ruin the taste.

  • Rotating honey is simple when substituting if for sugar but it can still be stored for a lengthy amount of time.

Friday, January 22, 2010

Blender Bean Dip

I made this dip last night for a Relief Society Activity. It turned out really good and is quite healthy for you! I didn't add the cilantro (because my husband can't stand it) and I didn't have cumin. So it was really simple, healthy and a great snack!
Blender Bean Dip
(from winhealth partners health link)
  1. 15.5 oz can of beans (red kidney, navy or black beans)--I used black beans
  2. 1 14.5 oz can of diced tomatoes, with chilies and spices added
  3. 1 tbsp cumin
  4. 1 tbsp chili powder
  5. 1/2 cup fresh cilantro

Drain and rinse beans and put into blender. Drain tomatoes and add to blender. Add cumin, chili powder, and cilantro (I didn't have cumin and Todd hates cilantro so I didn't add these). Blend to desired consistancy. Refrigerate until ready to serve. I topped the dip with some grated cheese too!

Serve with corn chips, tortillas, etc. Makes about 2 cups of dip.

Friday, January 15, 2010

Cinnamon Bread

We love cinnamon bread! It is good as toast, french toast, right out of the oven, and all the time! I found a super simple way to achieve this yummy bread! I recently bought mini cinnamon chips from Allison's Pantry and thought why not throw them in home made bread! It worked and worked really really good! My first batch I didn't add enough, this time looks pretty good! The only problem is I didn't measure! So experiment a little and enjoy some yummy simple cinnamon bread (but be careful out of the toaster not to burn your finger from the cinnamon)!
Super Simple Cinnamon Bread
  • Favorite bread recipe (I like my mom's bread recipe which is posted)
  • cinnamon chips

Knead all your bread ingredients together. Just as your bread is getting close to enough flour add your cinnamon chips and mix together. Take your bread out and knead a little bit more to make sure the chips are evenly distributed!

Bake your bread as directed and enjoy!

Thursday, January 14, 2010

Lemon Chicken

Whole roasting chickens were on sale recently at my fav. grocery store and so I bought a few! I got home with them and thought now what??? I am not a fan of cutting up chicken or cutting it off the bone, etc.! But I was going to be brave and cook a whole chicken!
I used a marinade for a pasta recipe I posted earlier and it turned out really yummy! The best part being that I put it in the oven about 1 1/2 hours before dinner and had to do nothing else! This recipe marinates for a while and so the chicken was marinating all day and then I just plopped it in the pan!
Besides the cutting it off the bone, it was really yummy and very moist! So when those chickens become a good price again, I know I will buy a couple again and roast another chicken, no matter if I hate to deal with all the parts!
Lemon Chicken Marinade
(adapted from the Basil Street Lemon Chicken Linguini recipe!)
  • 1/2 cup olive oil
  • 2 cloves garlic, minced
  • 1 1/2 tsp cajun seasoning
  • juice of one lemon
  • 2 tbsp parsley
  • 2 tbsp brown sugar
  • 2 tbsp soy sauce
  • 1 whole roasting chicken

Prepare marinade and mix together. Wash chicken and pat dry discarding the neck and other parts that are hiding in there!!! Pour marinade over chicken (I like to do this in a gallon ziploc bag) and marinate in your refrigerator for 3-12 hours.

Place chicken in a small roasting pan or pan with a rack in it. Cook chicken at 350 for 25 minutes per pound of chicken. If chicken starts to brown too fast, cover with tinfoil. You can baste the chicken occasionally too!

Let the chicken sit for 10 minutes when done (internal temp about 185 degrees). Enjoy!

Monday, January 11, 2010

Slow Cooker Southwest Chicken Stacks

I wanted something quick and easy tonight, and I found a great recipe! I even loved it because I used food storage to make it! The corn was from the garden that I froze, and the salsa was also made from my garden!
I found this crock pot recipe on She has some great recipes! The kids gave it a thumbs up and it can be eaten any way your family likes it! The recipe recommends to put this on top of chips, my boys had it in a tortilla!
Eat it any way you want and super simple because you make it in the morning!
Slow Cooker Southwest Chicken Stacks
  • 2 cups frozen corn
  • 1 can black beans, rinsed and drained
  • 2 large frozen chicken breasts (I would add more than that)
  • 1 1/2 cups salsa

Lightly grease the bottom and sides of the slow cooker. Pour frozen corn into the bottom of the slow cooker and place frozen chicken breasts on top. Cover with beans and salsa. Cover slow cooker and cook on low for 6 hours. Remove chicken from slow cooker and shred with forks (I just shredded it in the crock pot). Return to slow cooker and stir until the chicken, corn, beans and salsa are combined.

Serve on a bed of tortilla chips and top with additional garnishes: lettuce, tomato, avocado, sour cream, cheese, etc.

French Onion Soup

I tried French Onion Soup a while ago and had a disatrous outcome! So when a friend made some this last month, I was sooo excited and hers turned out really good! I don't know how I messed up, but with the abundance of onions I have I am going to try her tried and proven recipe! This is her recipe from the Lion House Christmas recipe book!
French Onion Soup
  • 3 cups sliced onions
  • 1/4 cup butter
  • 2 cups beef stock (or 2 cups water and 2 tbsp beef soup base)
  • 2 cups chicken stock (or 2 cups water and 2 tbsp chicken soup base)
  • 1 tsp salt
  • 1/4 tsp pepper
  • 1 recipe Parmesan Toast Cubes (see below)

In a medium saucepan, saute sliced onions in melted butter until golden brown. Add beef stock, chicken stock, salt, and pepper. Simmer for 30 minutes. Ladle into bowls and top with Parmesan Toast Cubes just before serving. Makes 4 servings.

Parmesan Toast Cubes

  • 1 loaf French Bread
  • Butter, room temp.
  • Parmesan cheese, grated

Slice French Bread into thick slices and place on a large baking sheet. Spread each slice with enough softened butter to cover each slice. Sprinkle liberally with Parmesan cheese. Place slices under broiler and toast until light brown.

Remove and cut into large cubes.

Thursday, January 7, 2010

Homemade Hot Chocolate

A few years ago I was given this recipe for hot chocolate you could give away as a gift! I made a few batches this year too and was asked to share the recipe! You could also make this up for yourself to have on hand on those cold days for the kids (or you) when they come inside!
Homemade Hot Chocolate
  • 8 oz semisweet chocolate chips
  • 2/3 cup sugar
  • 1/2 cup unsweetened cocoa powder
  • 1/2 tsp ground cinnamon

For mix, in a large bowl combine chocolate chips, sugar, cocoa, and cinnamon. Spoon into container, jar, or self sealing plastic bag. Cover or seal. Include the following recipe directions.

To make 4 servings of hot chocolate, in a medium saucepan combine 2/3 cup cocoa mix and 1/4 cup water. Stir over medium heat until chocolate is melted and mixture is smooth. Whisk in 4 cups milk, half-and-half, or light cream; heat through, whisking occasionally. Pour into mugs. Mix makes 12 servings!

Wednesday, January 6, 2010

Molten Chocolate Cakes

I found this recipe a while back and have always wanted to make them! My sister gave me ramikens one year and I have made a few things, but this was what I really wanted to try! I love how they are little individual servings of ooey gooey cake, ooey gooey because the insides are like lava! The insides ooze out and it is super yummy chocolate!

You can top yours with whip cream, strawberries or whatever your heart desires! I think this would be a really fun Valentines Dessert!

Molten Chocolate Cake
(from Kraft foods website)
  • 4 squares Bakers semi-sweet chocolate (you could probably substitute 4 oz semi-sweet chocolate chips)
  • 1/2 cup butter
  • 1 cup powdered sugar
  • 2 eggs
  • 2 egg yolks
  • 6 tbsp flour
  • 1/2 cup thawed cool whip topping, or whatever topping you would like (strawberries, raspberries, nuts etc.)

Preheat oven to 425. Grease 4 custard cups or souffle dishes (I used 5 for this recipe). Place on baking sheet.

Microwave chocolate and butter in large microwaveable bowl on HIGH for 1 minute or until butter is melted. Stir with wire whisk until chocolate is completely melted. Stir in sugar until well blended. Blend in eggs and egg yolks with wire whisk. Stir in flour. Divide batter among prepared custard cups. (I filled mine about 3/4 full)

Bake 13-14 minutes or until sides are firm but centers are soft. Let stand 1 minute. Carefully run a small knife around cakes to loosen. Invert cakes onto dessert dishes. Serve immediately, topped with whipped topping! These are best warm from the oven!

Tuesday, January 5, 2010

Orange Chicken

I found this recipe on a craft blog I love to visit! I am always up for a new chicken recipe! This one was super easy and had great flavor! My boys asked for seconds too!
The recipe doesn't say to turn the chicken over when it is baking, but I did to keep the chicken coated! You can use as much chicken as you want, just adjust the breading and eggs!
My family gave this a thumbs up!

From sisters stuff


(I just used water, because I didn't want to waste the extra chicken broth and it turned out good!)

DIP CHICKEN IN EGGS THEN CORN STARCH, FLOUR AND GARLIC SALT MIXTURE AND FRY. ( I just browned both sides for a few minutes in a little bit of oil!) PUT FRIED CHICKEN IN A BAKING DISH.

BOIL BROTH, VINEGAR, SOY SAUCE, AND KETCHUP. POUR OVER CHICKEN. BAKE AT 350 DEGREES FOR 45 MIN.- 1 HOUR. (I turned the chicken over to keep coated a couple times during baking!)