Zucchini Chips--Serena

This is a different way to make zucchini as a side that is really good (at least we think so).

1-2 zucchini (depending on how much you want)
sea salt
pepper
shredded Parmesan cheese
olive oil spray

Put Broil on high. Basically you just spray a baking sheet with olive oil spray and then you just slice the zucchini in little thin rounds and then place on the baking sheet. I then spray the tops with the spray again and then sprinkle the zucchini with sea salt, pepper, and shredded Parmesan cheese. Then put in oven and broil until brown and crispy on top.

Buttermilk Syrup - Posted by Kate

Buttermilk Syrup-from All recipes.com, with a change by me-This tastes carmelly yummy! I made it with cinnamon french toast and it made it taste like a gooey cinnamon roll. Yum!
INGREDIENTS:
1 1/2 cups white sugar
3/4 cup buttermilk (or can use milk w/vinegar or lemon juice)
1/2 cup butter
2 tablespoons corn syrup
1/2 teaspoon baking soda
2 teaspoons vanilla extract

DIRECTIONS:
In a saucepan, stir together the sugar, buttermilk, butter, corn syrup, and baking soda. Bring to a boil, and cook for 7 minutes. Remove from the heat, and stir in the vanilla.

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