Lemon Sugar Cookies

2 3/4 c flour
2 tsp baking powder
1/4 tsp salt
1 cup butter
2 c sugar
2 eggs
2 tsp lemon flavoring
3 Tbls lemon juice
1 c quick oats

Sift together flour, baking powder and salt. In large bowl, cream butter and sugar, add eggs, beating well. Beat in lemon flavoring and juice. Gradually add flour mixture and then stir in oats. Chill for about 2 hours.

Make balls with approximatly 1 T of dough at a time. Place on lightly greased cookie sheet, about 2 inches apart. Flatten with a glass (grease bottom of glass with butter and dip into sugar).

Bake at 375 degrees for about 8-10 min. Makes 4 dozen

Sugar Cookies (crisp)

1 c white sugar
1 c shortening (white, not butter flavored)
2 eggs - beaten
2 T milk
3 cups flour
2 tsp vanilla
2 tsp cream of tartar
1 tsp soda

cream sugar & shortening, add eggs and mix well. Add milk and vanilla. Sift together the flour, cream of tartar and soda and add to creamed mixture. Beat well.

You can chill this and roll them out and use cookie cutters, or you can make a round log, chill well and slice. Bake at 350 degrees for about 8 - 10 min each. Be sure you watch them close so you do not overbake them.

English Wassail Spiced Hot Cider

3/4 cup sugar
2 quarts apple juice
1 pint cranberry juice
1 teaspoon aromatic bitters
1 cup rum
2 sticks cinnamon
1 teaspoon whole allspice
1 small orange, washed well and studded with cloves

Dissolve sugar in juices in crockpot. Add remaining ingredients, allowing orange with cloves to float while simmering. Cook on high for 1 hour. Simmer on low for 4 to 8 hours.

Appetizer - Three Cheeses N Ham

1 pkg. (8 oz.) Cream Cheese, softened
1 cup Shredded Cheddar Cheese
3 slices Smoked Ham, finely chopped
1/4 cup Grated Parmesan Cheese
1 Tbsp. chopped red bell peppers
1 Tbsp. sliced green onions
1/4 tsp. ground red pepper

Spread softened cream cheese onto bottom of 2-1/2-cup microwaveable dish. Sprinkle with Cheddar cheese, ham and Parmesan cheese.

Microwave on HIGH 1 min. or until heated through.

Top the spread with bell peppers, onions and ground pepper. Serve with your favorite crackers.

White Chocolate Latte

2 cups milk
1 cup cream or half-n-half
2/3 cup white chocolate morsels
2 tablespoons instant coffee granules
1 teaspoon vanilla extract
1/4 teaspoon almond extract
Whipped cream (optional)
Garnish: cinnamon sticks

Stir first 4 ingredients together in a small saucepan over low heat until white chocolate is melted. Stir in vanilla and almond extracts; pour evenly into 4 mugs. Top with whipped cream, and garnish with chocolate or cinnamon sticks, if desired, and serve immediately.
Makes 4 cups

Basic White Sauce

Basic white sauce is the mainstay of many delicious sauces for a savy cook.

You do not have to be a savy cook however to make this very easy sauce base.

Once made you can refridgerate it for use another time. (it will keep tightly covered in the back coldest part of your fridge for 2 weeks)

INGREDIENTS:
2 tablespoons butter
2 tablespoons all-purpose flour
1/8 teaspoon salt
1 dash white pepper
1 cup milk

DIRECTIONS:
In a saucepan, melt butter over medium heat. Whisk in the flour, salt and pepper until smooth. Gradually whisk in the milk.

Bring to a boil; cook and stir for 2 minutes or until thickened. Use immediately or refrigerate.

Suggested uses:

Cheese Sauce: To the hot basic white sauce, add 1/2 cup of your favorite grated cheese (or a combination of several cheeses equalling 1/2 cup.)

Mustard Sauce: Add 2 Tblsp of brown spicy mustard to the sauce,
stir well. (More if you desire a stronger mustard taste)

White Wine Sauce: Substitute the milk for 1 cup white wine, and add 1 tsp chopped fresh parsley. Perfect for pouring over chicken.

Creamy Garlic Sauce: Add 1 tsp chopped fresh garlic and 1 tsp freshly chopped parsley. Salt and pepper to taste.

Creamy Alfredo Sauce: Substitute 1/2 the milk with 1/2 cup chicken broth, add 1/4 cup romano cheese and 4 oz cream cheese, cubed.

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Sweet Potato Cashew Bake

1/2 c packed brown sugar
1/2 cup broken cashew pieces
1/2 tsp salt
1/4 tsp ground ginger
2 lbs sweet potatoes (canned), drained
1 - 8 oz can sliced peaches, drained
3 T butter

Cut sweet potatoes into about 1" thick slices. Slice peaches into 1/2 " slices. Combine sugar, nuts, salt and ginger. In 10x6x2" (approx) baking dish, layer 1/2 of the sweet potatoes and 1/2 of the peaches and 1/2 of the sugar / nut mixture. Repeat. Dot with butter. Cover and bake at 350 degrees for 30 minutes. Uncover and bake an additional 10 min. Serve.

Fresh Tomato Bisque

2 lb. ripe tomatoes (about 6)
1 onion, sliced thin
1 tablespoon butter
1 bay leaf
1 tablespoon brown sugar
2 whole cloves
1 tsp. salt
1/2 tsp. black pepper
1 tsp. chopped fresh basil
1 pint light cream
1 cup milk
6 large toasted butter croutons
2 tablespoon chopped chives
Skin and seed the tomatoes. Sauté onion in butter and add tomatoes chopped.

Add bay leaf, sugar, cloves, salt, pepper and basil. Simmer, stirring occasionally,
until tomatoes are thoroughly cooked, about 25 minutes.

Remove bay leaf and cloves and transfer mixture to blender to purée (or strain
through a coarse sieve). Add cream and milk and heat through. Serve topped
with toasted butter croutons.

Cheese Calzone with NY Style Dough

1 lb. ricotta cheese
1 cup shredded mozzarella
pinch of black pepper
NY Style Pizza Dough

Preheat oven to 500F. Take a 6 oz. dough ball and place on floured surface. Spread,
with finger tips, to a 6 inch circle. Place 2/3 cup cheese mix on one side and fold over other side. Seal with finger tips making sure no cheese mixture is in the seal.

Pinch the edge to assure a tight seal. Pat calzone to even filling inside. Check seal again for leaks. Repeat with the others. Place calzones on a lightly greased baking sheet. Cut a 1 inch slit in the top of each for venting while baking.

Place in center of oven and bake for 10−12 minutes or until golden brown. Serve with your favorite tomato sauce, warmed, either on top or on the side for dipping.

NY Style Dough

1 1/2 cups warm water (105F)
4 1/2 cups flour
1 Tbls. olive oil
2 1/2 teas. sugar
2 1/2 teas. salt
1/2 teas. yeast

In a large bowl, mix water with sugar and salt until dissolved. Add oil, and then flour. Stir with heavy spoon for 1 minute. Turn out to a floured board and press into a circle (it will be quite dry). Sprinkle yeast evenly over dough and knead for twelve minutes.

Divide dough into portions:

6 oz. for Calzones, 10 oz. for 9 inch, 18 oz. for 12 inch, 25 oz. for 15 inch
(This recipe makes about 34 oz. Adjust ingredient amounts for your purposes)

Shape each portion by sliding your palms across the top portion of dough while curving your fingers inward toward each other and "tucking" the dough into the center. You want a dough ball without visible seams except the bottom. Set formed dough balls on plate, cover with plastic, and allow to proof for 1−2 hours at room temperature to use the same day, or store in refrigerator to use the next day. To stretch dough, place dough ball on lightly floured surface, and lightly flour the top. Use fingertips to evenly flatten out the dough ball. Work from the edges to the center. Place both hands within the shell edge and stretch with fingertips and palms maintaining an even pressure. Or, use a lightly floured rolling pin to stretch to desired shape.

Cooking pizzas with this dough should be done on a baking stone. Using a pan will produce a very soft "doughy" crust. The stone in the oven should be preheated to 500F for an hour prior to baking, and should be placed in the middle of the oven. After stretching the dough, liberally sprinkle cornmeal or semolina on pizza peel (a wooden paddle with a handle to slide the pizza in the oven) or a cutting board. The cornmeal allows the pizza to slide onto the stone easily. After topping the pizza, when you are ready to cook it, pick up an edge of the dough and lightly blow air underneath. This will loosen any sticky areas under the dough and redistribute the cornmeal. Shake the peel or cutting board to make sure none of the dough is sticking. Carefully slide the pizza into the oven.

Apple Pancakes With Cinnamon Nonfat Yogurt

1 cup all-purpose flour
3 tablespoons nonfat egg substitute
1 1/2 cups nonfat plain yogurt
1/2 tes baking powder
3 tablespoons orange juice
3 tablespoons maple syrup
4 granny smith apples or other tart apples peeled/cored/sliced
1/4 teaspoon ground cinnamon
mint leaves

Combine the flour, egg substitute, 1 cup yogurt, baking powder, orange juice, and 2 tablespoons maple syrup into a batter. If you like thinner pancakes, add 2 to 4 tablespoons of water at this point. Let rest for 1/2 hour. Meanwhile, in a nonstick skillet, saute the sliced apples with 1 tablespoon water until the slices are tender and caramelized. Combine the remaining yogurt and maple syrup with the cinnamon. Using a nonstick omelette pan, make thin crepes by pouring 3 tablespoons of the batter into the preheated pan and rolling it around to uniformly cover the surface of the pan.

Italian Wedding Soup

1 pound extra−lean ground beef
2 eggs, beaten
1/4 cup dried bread crumbs
2 tablespoons grated Parmesan cheese
1 teaspoon dried basil
3 tablespoons minced onion
2 1/2 quarts chicken broth
2 cups spinach − packed, rinsed and thinly sliced
1 cup seashell pasta
3/4 cup diced carrots

In a medium bowl, combine the beef, egg, bread crumbs, cheese, basil and onion. Shape mixture into 3/4−inch balls and set aside.

In a large stockpot heat chicken broth to boiling; stir in the spinach, pasta, carrot and meatballs. Return to boil; reduce heat to medium. Cook, stirring frequently, at a
slow boil for 10 minutes or until pasta is al dente. Serve hot with Parmesan cheese sprinkled on top.

Safe Household Products

As an Independent Distributor for Shaklee, I'm proud to represent a company
that is GREEN and has awesome science to back our nutritional line of products.

One of my all time favorite products is our Basic H2 cleaner. (See picture - Click to enlarge)

Honey Mustard Meatloaf

1 1/2 pounds lean ground beef or combination of beef and turkey
1/3 cup dry bread crumbs, plain or seasoned
2 eggs 1/2 cup chopped onion
1 teaspoon chopped dried leaf basil, or less if bread crumbs are seasoned
1/2 teaspoon seasoned or plain salt
1/4 teaspoon pepper
3 tablespoons Dijon style mustard
3 tablespoons honey
2 tablespoons finely chopped green onion

Preheat oven to 350°. Combine ground beef, bread crumbs, onions, basil, salt, and pepper. Stir in eggs, mixing gently but thoroughly. Shape into loaf. Place loaf in baking pan. Combine honey and mustard, brush half of the mixture on loaf.

Bake at 350° for 30 minutes. Brush with remaining honey and mustard mixture. Bake for 30 to 45 minutes longer. Remove from oven and sprinkle chopped green onion. Serves 6 to 8.

CHOCOLATE APPLE CRISP

Here's a new twist on an old favorite! Yumm.....

3 Apples, unpeeled if desired, chopped
1 1/2 cup flour
1 1/2 cup of uncooked Quick oats
1 cup of brown sugar
1 cup Pecans or walnuts, chopped
3/4 cup Butter
1/2 teaspoon Baking soda
1/4 teaspoon Salt
1 packet semi-sweet chocolate mini morsels, divided (12 oz)

Preheat the oven to 375 degrees F. In large bowl, combine flour, brown sugar, baking soda and salt. With 2 knives or pastry blender, cut in butter until mixture resembles fine crumbs. Stir in oats; press half of oat mixture into greased 13x9" baking pan. To remaining oat mixture, add Nestle Toll House semi-sweet chocolate mini morsels, apples and pecans; stir to combine. Sprinkle over base. Bake at least 35 minutes until lightly browned. Cool slightly; cut into squares.

Minestrone Soup

10 cups cooked red beans
1 tsp. salt
1 clove garlic, pressed
1/4 cup chopped parsley
1 zucchini, sliced
2 stalks celery, chopped
3 tablespoons butter
2 bay leaves
1/2 cup uncooked elbow macaroni
1 tsp. basil
1/4 tsp. pepper
1 tablespoon oil
1 carrot, diced
5 leaves spinach or chard, chopped
8 oz. tomato sauce or stewed tomatoes

Crush 7 cups of beans and leave the remaining beans whole. Combine all remaining ingredients except macaroni and basil. Bring to a boil. Turn down heat and simmer for 45 minutes. Add basil and macaroni and cook an additional 15 minutes. Serve with a sprinkling of grated Parmesan cheese.

Apple Crisp

4 cup of Sliced Apples
1/3 cup All-purpose flour
1/2 cup brown sugar
1 cup oatmeal
1 teaspoon cinnamon
1 Tablespoon lemon juice
1/4 cup butter or melted margarine

Put Sliced Apples in a baking pan and sprinkle with lemon juice. Combine all dry ingredients with butter or melted margarine and mix with a fork until crumbly. Sprinkle all this over apples and bake at 350 degrees for at least 30 minutes.

Serve warm with vanilla ice cream or whipped cream.

Beef Noodle Soup

It is soup season! I'll be posting several soup recipe's and fall menu's.

1 pound cubed beef stew meat
1 cup chopped onion
1 cup chopped celery
1/4 cup beef bouillon granules
1/4 teaspoon dried parsley
1 pinch ground black pepper
1 cup chopped carrots
5 3/4 cups water
2 1/2 cups Frozen egg noodles

In a large saucepan over medium high heat, saute the stew meat, onion and celery for 5 minutes, or until meat is browned on all sides.

Stir in the bouillon, parsley, ground black pepper, carrots, water and egg noodles. Bring to a boil, reduce heat to low and simmer for 30 - 60 minutes.

MK's Home Made Mac n Cheese

My family begs for this frequently so I decided to put it on 'paper' as its just been in my head for all these years!

This makes a 9x13 panful and serves 3 hungry guys and me for one meal.

6 cups cooked elbow macaroni - (3 cups dry yeilds 6 cups cooked)

In a medium mixing bowl add:

1/2 cup parmesan cheese

1/3 cup flour

2 cups each of the following cheeses, cubed about 1/2" cubes: sharp cheddar, monteray jack and mozzarella

1 cup cubed swiss cheese

Coat the cheese cubes well and in your 9x13 lightly greased pan layer cooked macaroni and cheese cube mix ending with macaroni.

Pour in milk until it is visible through the macaronis. Do not add too much but do check it while it is cooking to be sure it does not dry out.

In a bowl or ziplock baggie, crush ritz or club crackers to equal about 2 cups. Add 1/3 cup melted butter and stir well, with your hand sprinkle the cracker/butter mix over the top of the macaroni, cover with foil and bake at 350 degrees for about 20-30 min, checking it about half way through. If it is getting dry you can add a little more milk but be sure that everything is well heated and the cheeses are melted.

When the cheeses are well melted, uncover and turn on the broiler for about 3 min or so to brown the cracker / butter topping slightly. Watch this carefully while the broiler is on as it will burn fast.

Remove from oven and let sit for about 3 min to let the cheese set up. Cut into squares and serve with a large spatula.

Halloween Pumpkin Carving Ideas

If you are in need of some unique and interesting pumpkin carving ideas then JackOLantern.com is one place to
go!

HERE is another site with
some very unique carvings!!

PumpkinCarving101 is a very
informative site if you're just starting out carving pumkins.

Now if you want EXTREME ideas go HERE!

The picture below is a 'mild' example!

Fall Decor Inside

Here is a wonderful article from about.com on interior fall decor and a few Christmas ones too!

Fall Door Wreaths

While searching the net for Fall Decor ideas I came accross this on DotComWomen and wanted to share. These are so beautiful!

Apple Pumpkin Cake

1/2 cup butter
1 1/2 cups brown sugar
2 eggs

1 cup pumpkin puree
2 cups finely diced tart apples
1 cup shredded mild cheddar cheese
2 cups flour
1 tablespoon baking powder
3/4 teaspoon baking soda
3/4 teaspoon salt
1 teaspoon pumpkin pie spice
1 teaspoon apple pie spice
1 cup toasted chopped pecans
Powdered sugar

Preheat the oven to 350 degrees and grease and flour a 12 cup bundt
pan.

Cream the butter and brown sugar in a large bowl until light and fluffy. Beat in the eggs one at a time. Add the pumpkin, apples, and cheddar and mix until smooth. Sift in the flour, baking powder, baking soda, salt, and spices and mix until combined. Fold in the pecans.

Bake for 55-60 minutes or until golden brown and a cake tester comes clean. Cool in the pan on a wire rack for 20 minutes and then remove from the pan and let finish cooling on the wire rack. Dust with powdered sugar. Store in an airtight container in the refrigerator or at room temperature overnight before serving.

Makes 10
Servings.

Frosted Pumpkin-Pecan Cookies

1 1/2 cups packed brown sugar
1/2 cup butter or margarine -- softened
1/2 cup shortening
1 cup canned pumpkin
1 egg
2 1/3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
2 cups chopped pecans

Heat oven to 350º. Beat brown sugar, butter and shortening in large bowl with electric mixer on medium speed, or mix with spoon. Stir in pumpkin and egg. Stir in flour, baking powder, salt and cinnamon. Stir in pecans.

Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet; flatten slightly. Bake 12 to 15 minutes or until no indentation remains when touched lightly in center. Remove from cookie sheet to wire rack. Cool completely.
Frost with Spiced Frosting.

SPICED FROSTING
3 cups powdered sugar
1/4 cup butter or margarine -- softened
1/4 teaspoon ground cinnamon
3 tablespoons milk (3 to 4 tablespoons)

Mix all ingredients until smooth and spreadable. Set aside or make while cookies are baking.

Perfect Chocolate Chip Cookies

1 stick butter - must be real butter!

1/2 cup shortening

2 eggs

3/4 c white sugar

3/4 c brown sugar

1 tblsp vanilla

1 tsp bkg powder

1/4 tsp salt

1 to 2 cups chopped walnuts (if desired)

Thoroughly mix on high till smooth and light. Slowly add 2 and 1/2 cups flour. Mix well and add 1 cup chocolate chips and 1/2 cup chopped walnuts if desired.

Now comes the secret to perfect cookies. Make walnut sized balls of the dough, it will be a soft dough, and place on a plate or pie pan and freeze for about half an hour before baking. This will ensure that your cookies are uniform and bake perfectly!!

Bake in a 350 degree preheated oven for 10 to 12 minutes.

When they are light golden they are done.

KFC - Highly Safeguarded Recipe!!

KFC has probably the most safeguarded recipe on earth!! Read the article HERE!











I found a copy cat recipe for the original KFC Chicken, so here ya go!

Original Kentucky Fried Chicken Coating Secret Ingredients (copy cat)
2 envelopes tomato soup mix, preferably Lipton cup-o-soup brand
2 envelopes Italian dressing mix
1 tablespoon paprika
2 teaspoons dried chervil (optional, but makes a huge difference in taste)
1 teaspoon seasoned salt
1 teaspoon instant chicken bouillon powder
1 teaspoon dried parsley
1 teaspoon tarragon
1/2 teaspoon sage
1/4 teaspoon pepper
3 cups pancake mix, preferably Bisquick brand (self-rising flour can be substituted, but won't taste as good)

Blend all of the Kentucky Fried Chicken ingredients for the coating in a blender. The fried chicken coating is enough for a whole chicken, cut up.

Soak the chicken pieces in buttermilk for at least one hour in the refrigerator. Remove chicken from buttermilk and roll in the chicken coating mixture above. Let chicken sit at room temperature while waiting for the oil to get hot.

Deep fry if possible for the most authentic copy of the original Kentucky Fried Chicken recipe. If that is not possible, use a cast iron skillet.

Do not crowd the chicken when placing into the skillet. Use lard or shortening if you really want that original Kentucky Fried Chicken taste.

Brown the chicken in the skillet on high heat. Then turn down the heat and cover the pan. Cook until the fried chicken is done, about 30 minutes. During the last 5 or 10 minutes, uncover the pan and turn up the heat. This will crisp up the fried chicken. Be careful not to burn the chicken during this last step.

Remove the fried chicken and drain on paper towels. Serve while still hot.

After School Snacks - Wraps!

Gotta love soft tortilla shells for wrapping up a quick snack for the kids after school.

You can pretty much wrap anything in these versitile shells. They come in 8" and approximatly 10" sizes.

Once you have placed your filling on the center, fold up one side about 1/8 of the way, this is the 'bottom', then roll from the side and voila! You have a wrap.

Some ideas of what to wrap:

~ Hot white chicken breast (cooked), drizzle ranch dressing and grated cheese, 2-3 slices crispy bacon and wrap. Optional additions: Shredded lettuce, onions, thin sliced tomatoes.
~ Any favorite chicken or tuna salad normally in a sandwich, spread on the tortilla, fold and roll.
~ Peanut butter and Jelly for the kids!
~ Peanut butter and Jelly Beans makes a fun one too!
~ Pizza wrap - 3 T pizza sauce, small handful of grated cheese, 6 pepperoni slices. Fold end and roll. Microwave for 20 seconds or until hot. Do not overheat as the edges will dry out.
~ Sprinkle grated cheese on the tortilla, spread on hot freshly scrambled eggs, add chopped ham or crumbled cooked bacon and fold and roll.
~ Smores Wrap - Spread a thin layer of chocolate syrup or sauce on the center, about 2" from the edges, sprinkle mini marshmallows and 1/8 cup crushed graham crackers, fold and roll.

See what I mean? There are endless possibilities with a flour tortilla shell! Let your imagination go wild!

If you have any other idea's for wraps please leave me comments with your ideas!

Product Review - Stone Pizza / Pie Dish

Sassafras 11-in. Ceramic Pizza/Pie Baker
(Click Picture to Purchase if you like!)

This deep-dish pizza baking stone is made by one of the oldest potteries operating in the United States. Made from natural clay, it measures 11" by 2" deep, perfect for those Chicago-style pies! Or, use it for a deep dish apple or peach pie. It evenly distributes the oven heat and absorbs moisture released from the crust when baking. For best results, place the stone in the oven and preheat it for 20 minutes before using.

Focaccia Bread

[foh-KAH-chyah] This Italian bread begins by being shaped into a large, flat round that is liberally brushed or drizzled with olive oil and sprinkled with salt. Slits cut into the dough's surface may be stuffed with fresh rosemary before the bread is baked. Focaccia can be eaten as a snack, or served as an accompaniment to soups or salads.

2 packages fast−rising dry yeast
2 cups tepid water
2 tablespoons sugar
4 tablespoons olive oil
1/2 cup salad oil
1 teaspoon table salt
5 1/2 cups unbleached white bread flour
3 cloves garlic, crushed
1/4 cup olive oil for topping
1 tablespoon rosemary
1 tablespoon kosher salt

Dissolve the yeast in tepid water. Add the sugar, olive oil, salad oil, and table salt. Mix in 3 cups of flour and whip until the dough begins to leave the sides of the mixing bowl, about 10 minutes.

Mix in the remianing flour by hand or with a dough hook and knead the dough until it is smooth. Allow the dough to rise twice in the bowl, and punch down after each rising.

Oil two baking sheet, each 11 x 17 inches, and divide the dough between the two pans. Using your fingers, press the dough out to the edges of each pan. Cover and allow to rise for about thirty minutes, and brush with a mixture of the crushed garlic and oil reserved for topping. Sprinkle with rosemary and kosher salt.

Bake at 375 for 30 minutes.

Chicago Style Pizza

DOUGH:
1 Package active dry yeast
2 teas. Sugar
1 1/4 cups Warm water
2 3/4 cups All−purpose flour
1/2 cup yellow cornmeal
3 tbls. Olive oil
1 teas. Salt

TOPPING:
1 cup Pizza sauce
12 oz. Shredded mozzarella cheese
1/2 lb. Ground beef, crumbled, cooked
1/4 lb. Italian Sausage, crumbled, cooked
1/4 lb. Pork Sausage, crumbled, cooked
1/2 cup Pepperoni, diced
1/2 cup Canadian bacon, diced
1/2 cup Ham, diced
1/4 lb. Mushrooms, sliced
1 small Onion, sliced
1 Green bell pepper, seeded, sliced
2 oz. Grated Parmesan cheese

For dough, sprinkle yeast and sugar into warm water in small bowl; let stand until foamy, about 5 minutes.

Mix flour, cornmeal, oil and salt in a large bowl; make a well in the center and add yeast mixture. Stir to form a soft dough, adding more flour if necessary. Turn onto a floured board and knead until dough is supple and elastic, 7 to 10 minutes. Transfer to a large bowl, cover and let rise in a warm spot until dough has doubled, about 1 hour. Punch down.

Roll dough to a 13−inch circle. Transfer to an oiled 12−inch pizza pan, folding the excess over to make a small rim. Spread with pizza sauce; sprinkle with all but a handful of the mozzarella cheese. Sprinkle with meats and vegetables. Top with remaining mozzarella and Parmesan cheese. Let rise in a warm spot about 25 minutes.

Heat oven to 475 degrees. Bake pizza until crust is golden, about 25 minutes. Let stand 5 minutes before slicing.

Sugar Snap Peas Salad

4 cups bibb (or butter) lettuce
4 cups sugar snap peas, string removed
3 tablespoons minced shallots
4 teaspoons sherry vinegar salt and black pepper, to taste
7 teaspoons extra−virgin olive oil
1/2 cup roughly chopped fresh basil
3 tablespoons chopped italian flat leaf parsley

Wash and dry the lettuce and tear into bite−sized pieces.

Make the vinaigrette by combining the shallots, vinegar, salt, pepper and olive oil and set aside. Make an ice bath by filling a large bowl with ice and cold water and set that aside.

In a large pot, blanch peas in boiling water for about 3 minutes, until peas are bright green and cooked but still crunchy. Immediately, drain the peas and plunge into the ice bath.

Once the peas have cooled remove them from the ice bath. Remove excess water from peas by blotting with a paper towel. Up to this point, the salad can be made a day in advance, refrigerated as separate components. Use the lettuce to line the bottom of a serving dish and add peas, basil, and parsley to another bowl. Add vinaigrette and toss. Put this mixture on top of the lettuce and serve immediately.

Strawberry Spinach Salad

2 tablespoons sesame seeds
1 tablespoon poppy seeds
1/2 cup sugar
1/2 cup olive oil
1/4 cup white vinegar
1/4 teaspoon paprika
1/4 teaspoon Worcestershire sauce
1 tablespoon dried minced onion
1 (10 ounce) bag fresh spinach − chopped, washed and dried
1 quart strawberries, sliced
1/4 cup toasted slivered almonds

Whisk together the sesame seeds, poppy seeds, sugar, olive oil, vinegar, paprika, Worcestershire sauce, and onion. Refrigerate until chilled.

In a large bowl, combine the spinach, strawberries and almonds. Pour dressing over salad; toss and refrigerate 10−15 minutes before serving.

Not Your Mother's Slow Cooker!

Fall is soon upon us and is the season to dig out that slow cooker or purchase one. Slow cooking is great for anyone, whether you work outside the home or are an at home domestic diva!

I decided to highlight a great book called "Not Your Mother's Slow Cooker" and a couple slow cookers that I like. I have been searching for a new one so wanted to share the things I found.




So I've narrowed my choices between these two, so if you have experience with either I would love to have your comments!


Hamilton Beach 6-qt. Stay or Go Slow Cooker
Make the most of your evening by having dinner ready when you step in the door. The Stay or Go slow cooker has ample room for roast chicken and veggies, savory soup or a delicious pot roast and comes with a clip-tight lid that locks on to contain
flavor and prevent messy spills. The lid rest lets you stir and serve without having anything in the way. Large, full-grip handles make carrying easier, whether you’re moving it from one counter to the next or taking it to a potluck party. Dishwasher-safe, removable stoneware insert and lid. Recipes included.

OR.....


West Bend 6-qt. Oval Versatility Slow Cooker
Imagine having all your meals ready when you come home each day! This 6-quart cooking pot goes from heating/serving to stovetop, oven, refrigerator, freezer or
dishwasher. It holds a whole chicken, ham or roast and offers low, medium and high settings for roasting or slow cooking, plus a keep warm setting for serving. The durable cooking pot has a premium nonstick (non-teflon) interior and stainless steel handles; a glass cover allows easy viewing as sauces simmer and meats sizzle. The handy lift-out rack lets you remove roasts and meat with ease. Cooking pot, cover and rack are all dishwasher-safe. Base is heat-resistant.

Turn your Grill into a Smoker!

I cannot do this pdf publication justice so I will just link it here so you can download and print it! It is fantastic info from the usda on how to turn your gas or charcoal grill into a wonderful smoker!

Smoked meats on the grill are wonderful!

Apple Smoked Barbecue Ribs

2 slabs baby back ribs, or spareribs
1/2 teaspoon cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon pepper
1 cup Apple Wood Chips

barbecue sauce (recipe below)

Preheat oven to 400F. Rub cinnamon, cloves and pepper into both sides of ribs. Place ribs on wire rack on baking pan. Bake for 3 hours until tender.

Soak wood chips in water for 30 minutes. Prepare grill. Place apple wood chips directly in the center of hot barbecue coals. Baste ribs and place on grill above wood chips. Cover, grill and cook for 10 minutes. Turn ribs, baste again and cook another 10 minutes or until ribs are browned but still moist.

Barbecue Sauce:
2−15 oz. cans tomato sauce
1/2 cup molasses
10 cloves garlic
2 tablespoons ground cumin
2 tablespoons dry mustard
fresh ground pepper
1/2 teaspoon cinnamon
1/4 teaspoon hot pepper flakes
1/2 cup red wine vinegar

Combine all ingredients except vinegar in saucepan. Simmer, covered, on low heat for 1 hour, stirring occasionally. Add vinegar to taste and simmer for another 15 minutes. Chill at least 24 hours, or until ready to use.

Pork Tenderloin with Orange and Rosemary Glaze

1/2 cup light corn syrup
1/3 cup frozen orange juice concentrate,
thawed
1 scant teaspoon dried rosemary, crumbled
1 tablespoon balsamic
vinegar
Salt and pepper, to taste
2 pork tenderloins, about 1 pound each
Salt and pepper

Combine corn syrup, orange juice concentrate, rosemary, and vinegar. Heat over medium-low heat until it comes to a simmer. Reduce heat to low and simmer for about 5 minutes. Remove from heat and add salt and pepper, to taste.

Heat oven to 450°. Line a 9x13x2-inch baking pan with foil; brush with
olive oil.

Trim excess fat from pork tenderloins. Place the pork in the prepared baking dish. Place in the preheated oven and roast the pork for 15 minutes. Reduce the oven temperature to 350°. Put about 1/3 cup of the glaze in a dish to use for basting pork. Brush the pork all over and continue roasting for about 30 to 40 minutes longer, or until pork is cooked through. Brush with glaze every 10 minutes or so.

A meat thermometer should register about 160° when inserted in the thickest part of one of the pork tenderloins.

Slice tenderloins and serve drizzled with remaining glaze.
Serves 6.

Handy Charts for your Kitchen

Click the image to enlarge and print to keep in your kitchen!

Sangria Tea

3 cups boiling water
5 tea bags regular or decaffeinated
1/3 cup sugar
2 cups chilled grape juice
1 orange, sliced
1 lemon, sliced
1 lime, sliced
4-5 large strawberries, sliced (optional)
chilled club soda
ice

Boil water and steep tea bags for 5 minutes. Remove tea bags, stir in sugar and cool.

In large pitcher, combine the brewed tea with remaining ingredients except for the club soda. Chill for 2 hours.

Just before serving, pour into punch bowl or a clear glass pitcher, add ice and a splash of club soda.

Garnish with slices of fruit.

Instant Russian Tea - Hot or Iced

2 cups orange-flavored drink mix (e.g. Tang)
2 cups white sugar
1/4 cup instant tea powder
3/4 cup lemon-flavored instant tea powder (unsweetened)
1 teaspoon ground cinnamon
1 teaspoon ground cloves

1. In a large bowl, combine orange drink mix, sugar, tea powder,
cinnamon and cloves. Mix well and store in an airtight container.

2. To serve, put 3 teaspoons of mix in a mug. Stir in 1 cup boiling water. Adjust to taste.







If you want it iced, make it hot first with 4 tsp per cup hot water, stir
till dissolved and let cool a few min, then pour over 16 oz of ice.

Italian Tuna Salad Toss

• 1 (10-ounce) package salad greens
• 1 (14-ounce) can artichoke hearts, drained, quartered
• 1 (9-ounce) package tuna in water, drained, flaked
• 1/2 pound green beans, cooked, drained
• 1 cup sliced plum tomatoes
• 1 bottle (8 oz) Italian salad dressing - fat free

Place greens on serving platter. Arrange artichokes, tuna, beans, and tomatoes over greens. Top with dressing. Makes 6 servings. Serving Size 2 cups

Cucumber Salad

• Cucumbers, thinly sliced
• 1 small white onion, thinly sliced
• 1 cup white vinegar
• 1/2 cup water
• 3/4 cup white sugar
• 1 tablespoon dried dill, or to taste

DIRECTIONS
Combine cucumbers and onion in a large bowl. Add the vinegar, water and sugar to a saucepan and cook over medium-high heat. Bring to a boil, and pour over the cucumber and onions. Stir in dill, cover, and chill at least 30 min. Makes 8 Servings

Beer Barbecue Sauce

1 cup Prepared barbecue sauce
1 cup Ketchup
2/3 cup Beer
1/4 cup Honey or Molasses
2 tablespoons Lemon juice
2 tablespoons Red wine vinegar
2 tablespoons Dijon mustard
1 tablespoon Worcestershire sauce
1 teaspoon Hot pepper sauce
1/2 teaspoon Pepper
2 Garlic cloves, minced
2 Onions, finely chopped

In large bowl, combine barbecue sauce, ketchup, beer, honey, lemon juice, vinegar, mustard, Worcestershire sauce, hot pepper sauce, pepper, garlic and onions.

Place food in marinade and let stand at room tepmerature for up to 2 hours or in refrigerator overnight.

When ready to cook, remove food and place marinade in saucepan and cook for 10 minutes or until thickened. Use as sauce for basting or serving with cooked food.

Best Ever Waffle's

2 Eggs
2 Tablespoons Sugar
1 Teaspoon Salt
1/2 Cup Oil
1 Package Active Dry Yeast
1/2 Cup Warm Water
2 Cups Milk
3 Cups Flour

Dissolve yeast in 1/2 cup warm water. Scald milk and cool.

In a large mixing bowl, beat eggs well, then add other ingredients. Stirring until mixture is blended. Then beat until the batter is smooth.

The batter may be stored in a large fruit juice container so that it does not rise over the top.
This will keep in refrigerator for a long time.

Barbecued Orange Chicken

2 1/2 lbs chicken parts

BBQ Sauce:
1/4 cup vegetable oil
1/4 cup frozen orange juice concentrate
1/2 cup white wine vinegar
1/4 cup tomato paste
1 orange zest, removed with grater, orange
slices reserved for salad

Salad:
1 large, ripe tomato
1 orange, sectioned (without rind, see above)
2 scallions, chopped
1 Tablespoon vegetable oil
1 Tablespoon white wine vinegar
1/8 Teaspoon salt
1/8 Teaspoon pepper

Prepare grill; heat coals.

In medium bowl, mix together all barbecue ingredients until smooth. Place chicken on grill away from center heat, skin−side−down; cook 15 minutes.

Turn chicken and grill for 10 additional minutes. Brush chicken pieces with sauce and turn occasionally; cooking for additional 10 minutes.

Cut tomato into wedges and place in medium bowl. Use sharp paring knife to cut out white pith off orange. Remove orange sections and add them to tomato. Sprinkle with oil, vinegar and scallions; toss. Season with salt and pepper and toss again.

Serve chicken with salad on the side.

Jack Daniel's Grilling Sauce

1/2 cup pineapple juice
3 tablespoons soy sauce
1−1/2 teaspoon garlic powder
1/4 cup Jack Daniel's Whiskey

Combine all ingredients and mix well. Dip meat in sauce and place on grill
over hot coals. When meat is turned, brush with sauce. Grill to desired
degree of doneness. Just before meat is removed from grill, brush again
with sauce. Makes enough for 8 servings.

Honey Spiced BBQ Sauce

1 1/4 Cup Catchup
2/3 Cup Salad oil
3/4 Cup Vinegar
5 Tablespoons Worcestershire sauce
1 Cup Honey
2 Tablespoon Dry mustard
3 Teaspoon Ginger, fresh grated
1 Lemon, sliced thinly
3 Tablespoons Butter

Combine all ingredients in a saucepan and heat to blend together.
Remove lemon peel before basting.

Spicy Bean Salad

Spicy Bean Salad

• 1 (14.5 ounce) can black beans
• 1 (14.5 ounce) can dark red kidney beans
• 1 (15 ounce) can garbanzo beans
• 1 (14.5 ounce) can pinto beans
• 1 (10 ounce) package frozen corn kernels, thawed
• 1 tablespoon vegetable oil
• 1 teaspoon cumin
• 2 tablespoons chili powder
• 1 teaspoon lime juice
• 1 (8 ounce) jar chunky salsa
• 1 pinch dried parsley

Rinse the beans well, drain and pour into a large bowl. Add corn. oil, cumin, chili powder, lime juice, and salsa. Sprinkle with parsley, cover, and chill for about 1 hour before serving.
Makes 8 Servings

Ham Waffles

Ham Waffles

2 Cups Flour -- sifted
1/4 Teaspoon Baking Soda
2 Teaspoons Baking Powder
1/2 Teaspoon Salt
1 Tablespoon Sugar
2 Egg Yolks -- well beaten
1 3/4 Cups Sour Milk
1/3 Cup Butter -- melted
2 Egg Whites -- stiffly beaten
1 Cup Smoked Ham -- uncooked, diced

Sift flour once, measure, add soda, baking powder, salt, and sugar, and sift again.
Combine egg yolks, milk, and butter. Add to flour, beating until smooth. Fold in egg whites.
Bake on hot waffle iron. Sprinkling 1/4 cup ham over batter of each waffle just before closing iron. Serve soft scrambled eggs on each waffle.

Makes four 4-section waffles.

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Chocolate Almond Pound Cake

1/2 c Finely chopped almonds
1 1/2 c Sugar
4 oz Butter, melted
4 Eggs
4 oz Bitter chocolate, melted
1 1/2 tsp Almond extract
2 c Flour
1 c Corn meal
1 tsp Salt (optional)
1/2 tsp Baking powder
1 c Milk

Preheat oven to 350 degrees. Generously grease a 12 c bundt pan. Coat sides with almonds.
In a large bowl, beat sugar and butter until light and fluffy. Add eggs, one at a time, mixing well after each egg. Stir in chocolate and almond extract.

Combine flour, corn meal, salt and baking powder. Add alternately with milk to chocolate mixture, mixing at low speed until well blended. Spoon into pan. Bake 50-60 minutes. Cool 10 minutes. Remove from pan and cool on rack.
Serves 16

Italian Tuna Salad Toss

Serving Size 2 cups

• 1 (10-ounce) package salad greens

• 1 (14-ounce) can artichoke hearts, drained, quartered

• 1 (9-ounce) package tuna in water, drained, flaked

• 1/2 pound green beans, cooked, drained

• 1 cup sliced plum tomatoes

• 1 bottle (8 oz) Italian salad dressing - fat free

Place greens on serving platter. Arrange artichokes, tuna, beans, and tomatoes over greens. Top with dressing. Makes 6 servings

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