Homemade Pizza

Posted by Kate
Brad and I have been searching for tips to perfect homemade pizza. It is always so frustrating how different our homemade version tastes from the pizza parlors. I came across a Cooking Light magazine with tips on making homemade pizza. We followed some of them and it made a huge difference!

Evidently pizzeria ovens run at about 900 degrees, which obviously our home ovens do not do (most run up to about 500), so here are the tips for getting pizza crust nice and crisp:

1. Preheat your pizza stone or baking sheet in a 500 degree oven.

1a. Take preheated pan out and coat with cornmeal and whatever else you like on the bottom of your crust.

1b. Using a pizza peel or a second baking sheet, slide your preformed pizza dough circle onto the HOT preheated baking sheet. (If you do not use, your dough will likely not stay in a neat circle)

2. Bake the pizza dough by itself (NO sauce, cheese or toppings) for 8 minutes at 500 degrees on the lowest rack. (Check frequently, I only cooked mine for 6 min)

3. Remove hot baked pizza crust and put sauce, cheese and toppings on, then bake again for 10 minutes or until crust is golden brown and cheese melts on the middle rack.

We tried this with the Jay's Signature Pizza Crust Recipe from AllRecipes.com and we thought it was the best homemade pizza we ever made! I wouldn't say that it's exactly like a pizzeria, but the closest we have ever come.

Basic Pizza Sauce Recipe (Cooking Light magazine)

1/4 cup finely chopped onion
1 garlic clove minced
1/4 cup white wine
2 Tbsp Tomato paste
1 tsp dried oregano
1/8 tsp freshly ground black pepper
1 - (14.5 oz) can crushed tomatoes (undrained)
1 Tbsp chopped fresh basil
1/2 tsp balsamic vinegar

1. Heat a large saucepan over medium-high heat. Coat pan with cooking spray and saute onions 3 minutes or until tender. Add garlic , saute an additional 30 seconds. Add tomato paste, oregano, pepper and tomatoes. Reduce heat.
2. Simmer for 20 minutes or until thick.
3. Remove from heat, stir in basil and vinegar.
Yields: 1 & 1/3 cups

I tried the above recipe omitting the white wine and using crushed tomatoes with oregano and basil. I think it would have been super good, except my brand of crushed tomatoes also added Anise which was overpowering. Otherwise it was wonderful and the texture was perfect.

Red Enchilada Sauce

Posted by Kate
This recipe was passed down to me from my Mom who got this years ago from a girl's mother in her singles ward. Yum, Yum, Yum delicioso!

2 Tbsp flour
2 Tbsp chili powder (heaping)
1 tsp garlic (or to taste)
1 tsp cumin (or to taste)
salt and pepper (to taste)
enough oil to make a paste

1 can of tomato sauce (14.5 oz)
1 can full of water

Put flour, chili powder, garlic, salt, pepper in a pot on the stove and mix. Add enough oil to make a paste (sorry I never measure the oil!) then add the tomato sauce and water, stir until well mixed, turn on to medium and heat til it thickens, stirring occasionally.

This should make enough for a medium size pan full of enchiladas.

Easy Chicken Noodle Soup

~~Amber~~

Ingredients
1 tablespoon butter
2 cloves of garlic minced
1/2 cup chopped onion
1/2 cup chopped celery
1 cup sliced carrots
4 cups of chicken stock (can also use canned broth, but I think the stock adds more flavor)
2 cups vegetable stock or broth
1 bay leaf
1/2 teaspoon dried basil
1/2 teaspoon dried oregano or marjoram
salt and pepper to taste
about 1/2 of a Rotisserie Chicken shredded
2 cups dried egg noodles

Directions
In large pot melt butter. Add garlic, onion, celery and carrots. Saute over medium heat until tender, about 5 minutes. Add chicken and vegetable stocks and all spices. Bring to a boil. Add chicken, reduce heat and simmer 20 minutes. Increase heat to medium and add egg noodles. Cook until noodles are al dente.

Makes 6 servings.
**Note**Prepared stock can usually be found near the broth. Examples of brands of stock - Wolfgang Puck, Emerile and Kitchen Basics.

ASAP

I have need for a recipe for chicken soup or even vegetable. Thanks-Kendra

Salted Peanut Chews

Sweet and Salty. Yum! ~~Amber~~

Base:
1 Package Yellow Cake Mix
1/3 Cup Margarine or Butter, softened
1 Egg
3 Cups Miniature Marshmallows

Topping:
2/3 Cup Corn Syrup
1/4 Cup Margarine or Butter
2 Tsp. Vanilla
1 10 oz. Package Peanut Butter Chips
2 Cups Crisp Rice Cereal
2 Cups Salted Peanuts

Directions
Heat oven to 350 degrees F. In large bowl, combine cake mix, 1/3 cup margarine and egg; beat at low speed until crumbly. Press in bottom of ungreased 13x9-inch pan.
Bake for 12 to 18 minutes or until light golden brown. Remove from oven and immediately sprinkle with marshmallows. Return to oven; bake and additional 1 to 2 minutes or until marshmallows just begin to puff. Cool while preparing topping.
In large saucepan, combine all topping ingredients except cereal and peanuts. Heat just until chips are melted and mixture is smooth, stirring constantly. Remove from heat; stir in cereal and peanuts. Immediately spoon warm topping over marshmallows; spread to cover. Refrigerate 1 hour or until firm. Cut into bars. Store in covered container.

Yield - 48 bars

Chocolate Cake with Fudge Frosting

If you like rich chocolate cake...then this is the cake for you. ~~Amber~~

3 Cups Flour
2 Cups Sugar
1 tsp. Salt
2 tsp. Baking Soda
8 Tbsp. Baking Cocoa
3/4 Cup Vegetable Oil
2 Tbsp. white vinegar
2 tsp. vanilla
2 Cups Cold Water

Directions
Heat oven to 350 degrees F. Grease and flour a 9x13 pan. Mix all ingredients together in a large bowl. Pour into prepared 9x13 pan. Bake for 30 minutes or until toothpick comes out clean. Cool and frost.

*Note: I like to make this cake in two round cake pans and put the fudge frosting (below) in between the layers. Then frost with a homemade white butter cream frosting. With a big glass of cold milk...Yummy!

Fudge Frosting

4 Cups Powdered Sugar
1/2 Cup Baking Cocoa
1/4 tsp. Salt
6 Tbsp. Boiling Hot Water
1 tsp. Vanilla
2/3 Stick Soft Margarine

Directions
Mix powdered sugar, cocoa and salt together in large bowl. Add water, vanilla and margarine. Beat with electric mixer until smooth and thickened.

Grandma's Sunday Chicken

This is a great fix it and forget it meal. You can even make it all up the night before and stick it in the refrigerator then cook it the next day. I like it served with steamed rice or pasta tossed with garlic, olive oil and grated parmesan or romano cheese. ~~Amber~~

3 to 3 1/2 lbs. boneless, skinless chicken breasts
2 packages Carl Budding (or similar) honey-ham lunchmeat
2 cans of cream of mushroom soup (you can use cream of chicken if you prefer)
16 oz of sour cream
Garlic powder
Ground black pepper
Salt
Toothpicks

Directions
Preheat oven to 250 degrees F.
In a large bowl mix sour cream and mushroom soup together and season to taste with garlic powder, pepper and salt. Set aside.
Cut chicken breast into pieces that will be small enough to wrap the lunchmeat around. Wrap each piece of chicken breast in a piece of ham and secure with a toothpick. Arrange the wrapped pieces of chicken in the bottom of a 9x13 baking pan.
Pour soup mixture over the top and cover with aluminum foil. Bake degrees for 3 hours.