Quick Pizza Dough

2 cups warm water
1 Tablespoon yeast
1 Tablespoon salt
5 cups flour, divided
4 Tablespoons olive oil (2 Tablespoons per pan)

Mix warm water and yeast and let sit 5 minutes until yeast proofs.  Add 2 ½ cups flour with proofed yeast and mix well in Kitchen Aid or with a dough hook.  Add additional 2 ½ cups flour and salt, knead until smooth. Cover bowl with saran wrap. Let dough rest in a ball for 10 to 20 minutes.  Pour 2 tablespoons of olive oil onto baking sheet or pizza pan and evenly coat bottom of baking sheet or pizza pan.  Remove dough from bowl and add more flour as needed (a little at a time) to alleviate the stickiness of the dough if needed. Split dough in half and roll each ball of dough very thin and place on greased pan.  Preheat oven to 400 F (I did 450 for a crispy bottom). Spread toppings over dough.  Bake each pizza separately at 400 degrees F for 18-20 minutes for pizza and 15 minutes for bread sticks or cinnamon sticks.

*I was skeptical of this recipe because of rising time, but it actually worked really well and it was super easy.

From http://www.chef-in-training.com/2014/04/perfect-pizza-dough-recipe/

Sloppy Joes

2 Tbsp. vegetable oil
2 medium onions, roughly chopped
2 ½ lbs. ground beef
2 Tbsp. tomato paste
2/3 cup BBQ sauce
½ cup ketchup
¼ cup Worcestershire sauce
¼ cup soy sauce
Freshly ground black pepper
8 to 12 potato rolls

Preheat oven to 300 degrees.

Heat the oil in a large skillet over medium heat. Add the onions and cook, stirring, until they start to turn translucent, about 4 minutes. Add the beef and cook, stirring and breaking up the meat, until it is finely crumbled, the liquid boils off and the meat begins to brown, about 10 minutes. Drain the grease off the meat and onions. Stir in the tomato paste, and keep stirring until the meat is coated. Add the BBQ sauce, ketchup, Worcestershire, soy sauce, and pepper, and bring to a boil. Cook until the sauce is slightly thickened, 4 to 5 minutes. You can make the sloppy joe meat up to 2 days in advance and reheat it over low heat or in the microwave.

Wrap the rolls in aluminum foil and warm in the oven for about 10 minutes.  Serve the sloppy joes hot with the warmed rolls.

From http://www.chef-in-training.com/2012/07/the-best-sloppy-joes/

Peanut Butter Oatmeal Chocolate Chip Cookies

INGREDIENTS:

1 cup all-purpose flour
1 teaspoon baking soda
¼ teaspoon salt
1 stick (½ cup) unsalted butter, at room temperature
½ cup creamy peanut butter
½ cup granulated sugar
1/3 cup light brown sugar
½ teaspoon vanilla extract
1 egg
½ cup rolled oats
1 cup semisweet chocolate chips

DIRECTIONS:

1. Preheat oven to 350 degrees F. Line two baking sheets with parchment paper and set aside.

2. Whisk together the flour, baking soda and salt; set aside.

3. On medium speed, cream together the butter, peanut butter, granulated sugar, brown sugar and vanilla extract, about 3 minutes. Add the egg and beat to combine. On low speed, gradually add the flour until just combined. Stir in the oats, and then the chocolate chips.

4. Use a large cookie scoop (3 tablespoons) and drop dough onto prepared baking sheets about 2 inches apart. Bake for 10 minutes, or until the cookies are lightly golden. Cool completely on the baking sheet and then store in an airtight container at room temperature.

From http://www.browneyedbaker.com/2010/02/24/peanut-butter-oatmeal-chocolate-chip-cookies/

Peanut Butter Chocolate Eclair

1 box chocolate graham crackers (there will be a few graham crackers left over)
2 (3 1/4-ounce) boxes vanilla instant pudding
1 cup peanut butter
3 1/2 cups milk1 (8-ounce) container Cool Whip, thawed
1 can chocolate frosting

Spray the bottom of a 9x13 pan with cooking spray. Line the bottom of the pan with whole graham crackers. In bowl of an electric mixer, mix pudding with milk and peanut butter; beat at medium speed for 2 minutes. Fold in whipped topping. Pour half the pudding mixture over graham crackers. Place another layer of whole graham crackers on top of pudding layer. Pour over remaining half of pudding mixture and cover with another layer of graham crackers.  Heat the container of prepared frosting, uncovered in the microwave for 1 minute. Pour over the top of the cake. Refrigerate for at least 12 hours before serving.


From http://www.plainchicken.com/2011/08/peanut-butter-eclair-cake.html

Mint Oreo Brownies

Filling

one 7-ounce jar Marshmallow Fluff

1/8 teaspoon mint extract*

8 drops+ green food coloring, or until desired shade of green is reached

1 batch of brownies – see ingredients below in step 2 (or use 1 box of brownie mix – make according to directions on the box by adding the water, oil, eggs)

Brownies

4 ounces baking chocolate (I used 9 squares of TJ’s 72% chocolate bar or use 4 squares Baker’s Chocolate, semi-sweet)

3/4 cup unsalted butter, melted (1 1/2 sticks)

2 cups granulated sugar

3 eggs

1 teaspoon vanilla extract

2 tablespoons espresso or brewed coffee, optional

1 cup all-purpose flour

12 Cool Mint Oreo Cookies, hand-crumbled

Frosting and Topping

1/2 cup butter or margarine, softened

3 to 4 cups powdered sugar

1 teaspoon vanilla extract

splash of milk, if necessary for consistency

3/4 cup white chocolate chips, melted

18 Cool Mint Oreo Cookies, hand-crumbled

1. Preheat oven to 350°F. Line a 9×13-inch pan with foil and spray it with cooking spray.

2. Filling - In medium bowl, stir together marshmallow fluff, mint extract* (be very careful and do not use more than this unless you love mint; a little bit of mint goes a very long way), 4 drops of food coloring, or until light green is achieved; set aside.

2. Brownies - Microwave chocolate and butter in large microwave-safe bowl for 90 seconds or until butter is melted. Stir until chocolate is completely melted. Stir in sugar (it will seem very granular, this is okay). Stir in eggs and vanilla. If adding espresso or coffee, add it now. Stir in flour until just combined, do not overmix. Hand-crumble 12 Oreos over the bowl and fold them in.

3. Spread brownie batter in prepared pan.

4. Drop about 1/2 cup of green filling mixture onto brownie batter and reserve the remainder. Gently pull a table knife through the batter in S-shaped curves for a swirled design.

5. Bake 23 to 25 minutes or until brownies are set, taking care not to overbake. (Some people’s ovens and taste preferences may require 25-30 minutes, bake until brownies are done and to your liking) Cool completely, about 1 hour, or put the pan into the freezer for 10 minutes if you’re rushed.

6. Frosting and Topping - While brownies are cooling, make vanilla frosting by whisking together the butter, confectioners' sugar, vanilla, and milk as needed until smooth and fluffy, or beat with an electric mixer. Optionally use 1 cup storebought vanilla frosting – or use entire can if you want a thicker final green layer.

7. In another small microwave-safe bowl, melt the white chocolate chips (microwave on high for 30 seconds; stir and microwave 30 seconds longer; stir until smooth, taking care not to scorch it as white chocolate scorches easily).

8.Add the melted white chocolate chips and the vanilla frosting to the reserved green minty marshmallow mixture.

9. Stir in 4 drops+ food coloring, or until light green color is reached, and spread over cooled brownies.

10. Sprinkle with 18 hand-crumbled Oreo Cookies, slightly pressing them into the green mixture. Allow top layer to set fully before slicing and serving. I prefer these bars chilled and I store them in the refrigerator in an airtight container for up to 10 days or in the freezer for up to 6 months.

From http://www.averiecooks.com/2012/02/triple-layer-fudgy-mint-oreo-brownies.html

Reeses Fluffernutter Ice Cream

1 can sweetened condensed milk
1/2 cup peanut butter
2 cups heavy whipping cream
1 bag Reese's Mini Peanut Butter cups, cut in half (8 oz. bag)
1 cup marshmallow cream

Chill your metal mixing bowl and wire whisk for 30 minutes. Using a fork, whisk together the sweetened condensed milk and peanut butter. Set aside. Place the whipping cream in the chilled bowl, and beat until it becomes whipped cream. Gently stir the peanut butter mixture into the whipped cream. Do not stir vigorously, as you do not want the air to dissolve from the whipped cream. Stir in the peanut butter cups.

Pour half the mixture into a freezer safe bowl. Drop half the marshmallow cream on top and swirl with a knife. Spoon the rest of the ice cream on top and repeat with the marshmallow cream. Freeze for several hours or until completely frozen. Makes about 8 cups ice cream.


From http://insidebrucrewlife.com/2013/07/reeses-fluffernutter-ice-cream/#TkxwQMgBg32cDA5x.99

Chocolate Frosting

1/2 c. melted butter (no substitutions)
1/4 c. plus 2 Tbsp. unsweetened cocoa powder
1 lb powdered sugar
1/4 c. plus 2 Tbsp. evaporated milk
1 tsp. vanilla

Beat ingredients together on medium speed until light and fluffy.

(From Our Best Bites Savoring the Seasons)

Taco Casserole

2 (15 oz) cans chili
1 can cream of mushroom soup
1 pkg. taco seasoning
1 lb ground beef, browned and drained
1 pkg. Frito chips
2 c. shredded cheddar cheese, divided

Mix chili, soup, taco seasoning, 1 c. cheese, and ground beef together.  If freezing see directions below.  Otherwise place the meat mixture in a 9x13 pan and top with chips.  Bake at 350 for 30 minutes or until bubbly.  Take out of oven and top with remaining cheese.  Can also top with sour cream olives, tomatoes, salsa, etc.

Freezing directions: Place meat mixture in gallon Ziploc freezer bag and freeze.  Include a bag of Fritos (can be frozen their bag) and shredded cheese with meal.

*This was a ton for our family so I would divide in half for 8x8 pan and only use 1/2 bag of Fritos.

Cookie Dough Brownies

1 cup butter
2 cups sugar
4 eggs
1-1/2 tsp vanilla
1/2 cup cocoa
1-1/3 cups flour
1/2 tsp salt

Filling:1/2 cup butter, softened
1/2 cup packed brown sugar
1/4 cup sugar
2 tablespoons milk
1 teaspoon vanilla extract
1 cup all-purpose flour
1/2 cup mini semi-sweet chocolate chips

Glaze:2 cups milk chocolate chips
2 tablespoons shortening
3/4 cups walnuts, optional

 Cream butter and sugar together.  Add eggs and blend well.  Add vanilla, salt, cocoa, and flour.  Don’t over-beat.  Pour into a greased 9×13 pan.  Bake at 350 F for 20-25 minutes or until done.  Cool completely.

For filling, in a large bowl, cream butter and sugars until light & fluffy. Beat in milk and vanilla. Gradually beat in flour. Stir in mini chocolate chips. Spread over brownies (works best to just press out with clean hands.); chill until firm.

For glaze, in a microwave safe bowl, melt chocolate chips and shortening in 30 second intervals, stirring after each time, until smooth. Spread over filling. Immediately sprinkle with nuts, pressing down slightly.

Let glaze harden before cutting in.

From http://www.chef-in-training.com/2011/06/cookie-dough-brownies/

Amazing Brownies

3/4 tsp. salt

1 c. + 2 T. flour

1/3 c. cocoa

2/3 c. brown sugar

2/3 c. white sugar

1/2 c. chocolate chips

1/2 c. white chocolate chips (or double the chocolate chips)

handful mini marshmallows

3 eggs

2/3 c. butter, melted

1 tsp. vanilla

Combine sugars and butter. Add eggs and vanilla, then stir in cocoa. Mix in flour and salt. Stir in chocolate chips and marshmallows. Pour into a greased 9x13 pan. Bake at 350 degrees for 25-32 minutes, or until done. DO NOT OVERBAKE. Frost with chocolate buttercream frosting.

Chocolate Buttercream Frosting

4 c. powdered sugar

1/2 c. cocoa

1 c. unsalted butter, softened

2 tsp. vanilla extract

dash salt

2-4 T. heavy cream, half and half, or whole milk

Mix the powdered sugar and cocoa together, then add the butter. In a mixer, or with a hand mixer, beat in the butter. Slowly add the cream and keep beating until it reaches the desired consistency--thick, but not too thick. Add the salt and vanilla, and beat until fluffy.

From http://simplykierste.com/2013/01/amazing-brownies-2.html

Pumpkin Pie Spiced Baked Oatmeal

2 eggs
1/2 cup applesauce
1/2 cup oil
3/4 cup canned pumpkin (1/2 of 15 oz. can)
2 1/4 cups milk
1/4 cup maple syrup or syrup
1/2 cup brown sugar
2 1/2 teaspoon homemade pumpkin pie spice
1 Tablespoon baking powder
1 teaspoon salt
1/2 cup wheat flour
4 cups quick cooking oats

Preheat oven to 350. Lightly grease a 9×13 inch baking dish with non-stick cooking spray.
In a stand mixer or large mixing bowl, beat together the eggs, applesauce, oil, canned pumpkin, milk, syrup and brown sugar until smooth.  Add in the pie spice, baking powder, salt, flour and oats. Beat on low until “loose” batter forms. (It will seem runny, that’s OK!)  Pour batter into the greased baking dish and bake in the preheated oven for 30-35 minutes, or until cooked through in the center of the dish.
Let cool slightly before serving. Serve with milk, yogurt, Greek yogurt, or as is.  Note: If you prefer it a little sweeter, add a little brown sugar or maple syrup. Enjoy!

*I used regular oats and added a lot of cinnamon the batter.

(http://www.5dollardinners.com/pumpkin-spice-baked-oatmeal/)

Carrot Cake Pancakes

Ingredients:

1 1/2 cups finely grated carrots, about 3 medium carrots

1 cup buttermilk

3 Tbsp granulated sugar

1 cup all-purpose flour

1 1/2 tsp baking powder

1/2 tsp baking soda

3/4 tsp cinnamon 

1/8 tsp nutmeg

1/4 tsp salt

1 large egg

2 Tbsp vegetable oil (applesauce would be a good low fat substitute)

1 tsp vanilla extract

1 recipe Vanilla Cream Syrup or Cream Cheese Syrup, recipes follow

chopped pecans, for serving

Directions:

In a medium airtight container, whisk together grated carrots, buttermilk and granulated sugar. Cover container and refrigerate overnight.

The following morning, preheat a non-stick griddle to 300 degrees. In a large mixing bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg and salt. In a separate small bowl, whisk together egg, vegetable oil and vanilla extract.  Add egg mixture and carrot mixture to flour mixture and whisk just until combine. Pour about 1/4 cup - 1/3 cup batter onto a buttered if necessary, preheated griddle (if you want more pancakes do 1/4 cup) and gently spread batter out (just slightly, I do this so the centers aren't thicker than the edges) using the back of the measuring cup. Cook pancakes until bubbles begin to appear on the surface and bottom is golden brown then flip and cook opposite side until golden. Serve immediately with Vanilla Cream Syrup or Cream Cheese Syrup and garnish with chopped pecans.

Vanilla Cream Syrup
Yields about 1 1/2 cups

Ingredients:
1/4 cup salted butter
1 cup granulated sugar
1/2 cup heavy cream
1/4 cup low-fat buttermilk
1 pinch salt
1/2 tsp baking soda
1 tsp vanilla extract

Directions:
Melt butter in a large saucepan over medium heat.  Stir in sugar, cream, buttermilk and salt.  Cook, stirring frequently, until mixture begins to boil and sugar has dissolved.  Remove from heat and stir in baking soda and vanilla, whisk for about 10 seconds until frothy.  Serve warm.  Syrup can be stored in refrigerator up to 1 week and reheat before serving. 

Cream Cheese Syrup

Ingredients:

1/4 cup butter

3/4 cup granulated sugar

1/3 cup buttermilk

4 oz cream cheese

1/2 tsp baking soda

1 tsp vanilla extract

Directions:

Melt butter in a large saucepan over medium low heat. Stir in sugar, buttermilk and cream cheese. Cook mixture, whisking constantly until cream cheese has melted. Stir in baking soda and whisk for about 10 seconds until frothy. Remove from heat and stir in vanilla. Serve warm. Store in refrigerator up to 1 week and reheat before serving. 

*We liked the cream cheese syrup.  It tasted just like homemade buttermilk, but with a hint of cream cheese flavor.

(http://cookingclassy.blogspot.com/2012/08/carrot-cake-pancakes.html)

Creamy Bacon Carbonara

 2 eggs

1/4 cup Cream or Heavy Cream  (Whipping Cream)

1/3 cup Parmesan

Fresh diced Parsley or dried flakes

1/4 tsp. Salt

1/2 tsp Red Pepper flakes

Garlic powder

*(I doubled the Sauce recipe, and it was perfect)

1/2 lb. bacon

1 small onion, chopped (opt)

3 mushrooms sliced (opt)

1/2 lb. Pasta

Beat the eggs, cream, Parmesan, parsley, salt and the red pepper together in a bowl.  I just used a fork.  Fry the bacon until crisp, then crumble and set aside.  With 1 -2 Tbsp. bacon grease, saute the onion and the mushrooms until the onions are translucent and golden.  Drain the pasta and while still warm, add to the onions and mushrooms.  Pour cream mixture into the pasta, and stir over low heat for one to two minutes.   Sprinkle bacon and fresh grated Parmesan cheese on top.

(http://www.justgetoffyourbuttandbake.com/?p=2094) 

Crescent Dinner Rolls

1 1/2 cups of milk

3/4 cup + 1 Tablespoon Sugar

1 egg

1 Tablespoon salt

2 Tablespoons yeast

2 cups of warm water

about 9-10 cups of all purpose flour

at least 1 cup of butter

Scald 1 1/2 cups of milk, 3/4 cup sugar and 1/2 cup of butter, in a microwave safe bowl, for about 2 minutes. Cutting the butter into pieces helps it melt faster.

We are going to add yeast to this hot mixture, but it will be too hot to just dump the yeast straight in (it would kill it!). To cool it down stir in 1-2 cups of flour, then add 1 egg and 1 Tablespoon of salt, and leave it to cool for a couple of minutes. Meanwhile, in a measuring cup dissolve 2 Tablespoons of yeast in 2 cups of warm water and 1 Tablespoon of sugar. Let it sit for a couple of minutes until it is bubbly.

**Keep track of how much flour you are adding!!!

Make sure your milk mixture is just warm, not boiling and add the yeast mixture!

Using a fork or wooden spoon, gradually stir in 9-10 cups of flour (counting the flour you have already added to cool it earlier). I would recommend only adding 2 cups at time and stirring in between. These rolls turn out so much better when they are mixed by hand.

At the end the dough will be dense and sticky, and may be hard to stir, you can use your hands to incorporate the rest of the flour if needed. Be sure not to add too much flour. Then smooth the dough out and cover the bowl with plastic wrap. Leave it in a warm place and let it raise.

Let the dough raise until it has doubled in size.  When your dough is close to raising completely, butter 2 cookie sheets and set them aside.

Cover your working space with flour to prevent the dough from sticking. Dump your dough out and divide it into 4 balls. Eyeball the sizes, then lift them up and feel the weight of each ball. Try to make them even, but they don’t have to be perfect.

Using one ball of dough at a time: roll the dough into a circle on a floured counter. Once it is rolled out spread the top with butter from edge to edge. You will use about 2 Tablespoons per circle of dough.

Cut the dough into quarters using a pizza cutter.  Then cut each quarter into 3 pieces. You should end up with 12 triangles from each circle of dough.

Roll the dough starting with the wide end of the triangle.  Tuck the tail of the triangle under the roll and place it on the buttered cookie sheet. You will make 3 rows, with 8 rolls per row. This will give you 24 rolls per pan. Two balls of dough will fill 1 pan. You will get a total of 48 rolls!

Pre-heat your oven to 350 degrees. Place the pans of rolls in a warm place (on top of the oven if possible) to let them rise. Once they are touching and full in size, cook (one pan at a time) in the oven ’till they are golden brown. About 10 – 15 minutes, It may take longer depending on how hot your oven cooks. Keep a close eye on your first pan to get the right time for the second.

While they are still hot and fresh out of the oven run a stick of butter over the tops of the rolls for a delicious buttery glaze.

(http://www.howdoesshe.com/delicious-dinner-rolls/)

Peanut Butter Oatmeal Chocolate Chip Cookies

1 cup all-purpose flour

1 teaspoon baking soda
¼ teaspoon salt
1 stick (½ cup) unsalted butter, at room temperature
½ cup creamy peanut butter
½ cup granulated sugar
1/3 cup light brown sugar
½ teaspoon vanilla extract
1 egg
½ cup rolled oats
1 cup semisweet chocolate chips

1. Preheat oven to 350 degrees F. Line two baking sheets with parchment paper and set aside.

2. Whisk together the flour, baking soda and salt; set aside.

3. On medium speed, cream together the butter, peanut butter, granulated sugar, brown sugar and vanilla extract, about 3 minutes. Add the egg and beat to combine. On low speed, gradually add the flour until just combined. Stir in the oats, and then the chocolate chips.

4. Use a large cookie scoop (3 tablespoons) and drop dough onto prepared baking sheets about 2 inches apart. Bake for 10 minutes, or until the cookies are lightly golden. Cool completely on the baking sheet and then store in an airtight container at room temperature.

(http://www.browneyedbaker.com/2010/02/24/peanut-butter-oatmeal-chocolate-chip-cookies/)

Blueberry Sauce/Syrup

1 cup water

2/3 cup sugar

1/4 cup strained fresh lemon juice

2 tablespoons cornstarch

2 cups blueberries

1 teaspoon vanilla

Combine the water, sugar, lemon juice, and corn starch in a medium-sized heavy saucepan. Bring to a boil, stirring frequently, and cook 1-2 minutes until thickened. Add the blueberries and cook for 5 minutes. Remove from heat and add the vanilla. You can either mash or blend the berries (like for syrup) or leave them whole (to use as a topping). Serve warm and refrigerate the leftover.

(From ourbestbites.com)

Monster Cookies

1 c. margarine
2 c. sugar
2 c. brown sugar
3 c. peanut butter

Cream until smooth.

Add 6 eggs, beating in 2 at a time.

Stir in 1 1/2 tsp. corn syrup

Mix in:
1 1/2 tsp. vanilla
4 tsp. baking soda
9 c. oats

Stir in 1/2 lb M&Ms and 1/2 lb chocolate chips.

Drop by spoonfuls on cookie sheet and flatten with fork.  Bake at 350 degrees for 12-15 minutes.

California Rice

4 c. cooked rice

2 c. sour cream

1 c. cottage cheese

1/2 tsp. salt

1/8 tsp. pepper

2 c. shredded sharp cheese

7 oz diced green chilies

1/2 c. diced onion

Saute onion.  Mix other ingredients and put in 9x13 pan.  Bake 45 minutes at 375 degrees.

From Alaney

Cranberry Spinach Pasta

1 box penne pasta

Craisins

Handful fresh spinach

2-3 cooked chicken breasts, cooked and cut into bite-sized pieces (we grilled ours and then cut it into strips)

1/4 cup butter

1 1/2-2 cups heavy whipping cream or milk

1/2 of a regular container of parmesan cheese

pepper, garlic powder and salt to taste

Boil penne pasta till aldente.  Heat whipping cream or milk, butter and cheese in a saucepan until cheese and butter are melted.  In a large bowl mix pasta, crasins, chicken, and sauce. When about ready to serve mix in spinach or serve with spinach on top of pasta.

From Julie

Baked Lemon Pasta

1 pound Thin Spaghetti
4 Tablespoons Salted Butter
2 Tablespoons Olive Oil
2 cloves Garlic, Minced
1 whole Lemon, Juiced And Zested
2 cups Sour Cream
1/2 teaspoon Kosher Salt, Or More To Taste
Plenty Of Grated Parmesan Cheese
Flat-leaf Parsley, Chopped
Extra Lemon Juice

Preheat oven to 375 degrees. Cook spaghetti until al dente.  In a skillet, melt butter with olive oil over LOW HEAT. When butter is melted, add minced garlic. Squeeze lemon juice into the pan. Turn off heat.  Add sour cream and stir mixture together. Add lemon zest and salt. Taste, then add more salt if necessary. Pour mixture over drained spaghetti and stir together, then pour spaghetti into an oven safe dish.  Bake, covered, for 15 minutes. Then remove foil and bake for an additional 7 to 10 minutes. (Don’t bake too long or the pasta will dry out.)  When you remove it from the oven, squeeze a little more lemon juice over the top. Top generously with Parmesan cheese, then chopped parsley. Give it a final squeeze of lemon juice at the end. 

(From http://thepioneerwoman.com/cooking/2009/05/baked-lemon-pasta/)