Pizza Crust

Tonight for Valentine's Day our family is having a little party. We're going to try out heart-shaped pizzas! I have this awesome pizza crust recipe that has served us well many times. It's from my mother-in-law. The dough is so easy to work with. Make sure to follow the directions closely. Too much kneading or playing with the dough will make it too tough. I like to sprinkle cornmeal on the pan to give it a nice pizza crust texture. :) It works really well with my Pampered Chef Pizza stone (Not intended as an advertisement! LOL!) If you want a thick crust let it rise for 1/2 an hour and then punch it down once and let it rest for 5 minutes more before rolling it out. If you want a thin crust don't let it rise and just use it as is. Any way here it is. Maybe later I'll get around to putting on a few pizza topping suggestions. Have fun!

3/4 cup warm water
2 Tbs. soft margarine
1 Tbs. dry yeast
2 cups flour
1 tsp. salt

Directions:
In a medium bowl, add margarine to warm water, warm enough to melt it. Add yeast. Sift together flour and salt. Add yeast moisture and stir quickly into dough. **Knead till smooth in texture Spread on greased pan or ungreased pizza stone. and put on fixings. Bake in a 400 degree oven for 20 minutes or until done. Be careful not to overcook. (Will also make 4 personal pan sizes).

***For those who don't know how to knead, follow this link.

Grandma Elsie's Famous Caramel Corn

One New Year's Eve just after my husband's sister had been married, we went up to a family cabin with all the siblings of his and their families. This newly married sister brought her husband of course, and he brought along a recipe from his family that has become a favorite of mine! This is the best caramel popcorn I have ever had, hands down! It stays soft for days! It's got a unique buttery caramel taste that lingers. It makes so much too! I usually cut the caramel sauce in half when we make it just for our family of five, and it is still so gooey and covered completely! You HAVE to try this!

Grandma Elsie's Famous Caramel Corn

4 to 6 batches of popped corn / remove the un-popped kernals and
hulls. Set aside.

In a heavy metal pan combine;
1 cup KARO syrup
1 box or 2 1/3 cups packed brown sugar
Stir together and bring to a rolling boil. Be careful not to scorch.
Reduce heat but maintain boil for 2 1/2 minutes.
Remove from heat and add:
1 cube butter or margarine
1 can sweetened condensed milk
1 tablespoon real vanilla
Mix well and pour and toss over popped corn.
Best served while still warm. Grab a napkin and begin to eat!

Ada's Broccoli Salad

This broccoli salad is a frequent side at our family gatherings. I got the recipe from my mother-in-law and I thought I'd share it with you. I got some requests from guests at my sister's baby shower for it. I made it with cashews and miracle whip instead of mayo, since I didn't have mayo, and also omitted the rice wine vinegar. It was still great. Let the flavors marinate in the refrigerator for a little while before serving for best results!

Dressing:

1 c. mayo, 3 T. sugar, 1 T. rice wine vinegar

Salad:

3 T. diced red onion, 2 c. golden raisins, 4 c. broccoli flowerets,

2 c. slivered almonds or cashews

Mix dressing and refrigerate. Combine salad ingredients. Toss with the dressing and marinate overnight. Makes 6 servings.

Chicken Tiki Marsala

My friend served this to us at her house one night....oh man! I could not stop eating it! It is quite spicy, so simmer down on the cayenne pepper if you must. Oooh creamy goodness. :) Yum

Chicken Tiki Masala (AllRecipes.com)

Marinade:
1 cup yogurt
1 tablespoon lemon juice
2 teaspoons ground cumin
1 teaspoon ground cinnamon
2 teaspoons cayenne pepper
2 teaspoons freshly ground black pepper
1 tablespoon minced fresh ginger
4 teaspoons salt, or to taste
1 teaspon garam masala
3 boneless skinless chicken breasts, cut into bite-size pieces

Sauce:
1 tablespoon butter
1 clove garlic, minced
1 jalapeno pepper, finely chopped
2 teaspoons ground cumin
2 teaspoons paprika
2 teaspoons garam masala
3 teaspoons salt, or to taste
1 (8 ounce) can tomato sauce
1 cup heavy cream
1 tomato, chopped, or 1 can diced tomatoes
1/4 cup chopped fresh cilantro

In a large bowl, combine yogurt, lemon juice, 2 teaspoons cumin, cinnamon, cayenne, black pepper, ginger, and 4 teaspoons salt. Stir in chicken, cover, and refrigerate for 1 hour.

Remove chicken and discard marinade. Cook chicken in a saute pan or stir fry.

Melt butter in a large heavy skillet over medium heat. Saute garlic and jalapeno for 1 minute. Season with 2 teaspoons cumin, paprika, and 3 teaspoons salt. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes. Add chicken, and simmer for 10 minutes. Transfer to a serving platter, and garnish with fresh cilantro.

Serve over rice.

Stuffed French Toast

I got this from a friend. It's another Christmas morning breakfast idea. It sounds yummy!!!

Stuffed French Toast (this makes 10 servings, I usually cut it in half for my own family)
2 packages (3oz each) cream cheese, softened
3/4 cup sliced fresh strawberries
1/3 cup confectioners sugar
1 loaf (1lb) French bread, cut into 1-inch slices (this may be a little thick, try thinner if preferred)
10 eggs
2/3 cup half and half cream or heavy whipping cream
1 teaspoon vanilla extract
Strawberry Sauce:
4 cups sliced fresh strawberries (I have used frozen whole berries too)
1/2 cup sugar
2 tablespoons water

In a mixing bowl, beat cream cheese, strawberries and confectioners sugar until combined. Spread about 2 tablespoons on one side of half the bread slices; top with remaining bread. Place sandwiches in an ungreased 13-inX9-inX2in baking dish. In a bowl, beat the eggs, cream and vanilla. Pour over the bread. Turn each sandwich. Cover and refrigerate for 8 hours or overnight.

With slotted spatula, transfer sandwiches to a greased 15-in x10-in x 1-in baking pan. Discard any remaining egg mixture. Bake at 375 degrees for 15 minutes; turn and bake 10 minutes longer or until golden brown.

Meanwhile for the sauce, combine the strawberries, sugar and water in a saucepan. Cook over medium heat for 5 minutes, stirring occasionally. Serve French toast with strawberry sauce and maple syrup if desired. (I have also made the sauce ahead of time as well. If you want the sauce to thicken up a bit, add a table spoon of cornstarch with the water before heating. It will thicken as it cools).

You can also reserve some extra fresh sliced strawberries for serving and powdered sugar for dusting.

Christmas Morning Casserole

This casserole is too die for! It's a family recipe from my husband's side and I made it for a big breakfast last year for the first time. Everyone loved it! I want to make this a tradition in our own home. :) Enjoy and Merry Christmas!

Christmas Morning Casserole

6 slices of bread, cubed OR 12 slices crumbs

1 lb sausage, cooked, crumbled, & drained OR 1 lb ham, cubed

1 1/2 c grated cheese

6 eggs

2 cups milk

salt & pepper to taste

1 tsp regular mustard

Mix first three ingredients in a 9x13 pan. Mix together last 4 ingredients & pour over bread mixture. You can make this the night before and put it in the fridge, then cook it Christmas morning. Bake at 350 for 45-55 minutes.

Candy Cane Brownie Lollipops

I found this really fun and easy-looking recipe in the new holiday dessert cookbook from The Pampered Chef. I told my friend about them and she wants to make them for neighbor gifts! You should give them a try!

Here's the recipe:

Ingredients:
1 pkg. (18-24 oz. or 450 g) fudge brownie mix, plus ingredients to make brownies
24 candy canes
10 oz. (300 g.) chocolate almond bark (or dipping chocolate)
additional decorations such as red jimmies

Prep Time: 20 minutes, Total Time: 1 hour, 30 minutes
Directions:
1.Line a medium sheet pan with 13" piece of parchment paper. Lightly spray with non-stick cooking spray and set aside. Prepare brownie mix according to package directions; pour batter into pan Bake 30 minutes or until wooden pick inserted in center comes out with moist crumbs attached. Remove from oven to cooling rack.

2. Meanwhile cut off straight ends of the candy canes to form 4&1/2" (11 cm) sticks. Place candy cane tops into a resealable plastic bag and crush using flat side of a meat tenderizer; set aside.

3 Using a medium cookie scoop, scoop brownie into 24 rounded scoops, packing brownie into scoop using hands (Entire Brownie will be used.) Roll brownie scoops into smooth balls. Insert candy cane sticks into centers of balls, mounding brownie around stick.

4. Place almond bark into small batter bowl. Microwave according to package directions until melted and smooth. Spoon almond bark evenly over each brownie ball, turning to coat completely. Allow excess bark to drip off. Dip into reserved, crushed candy canes or additional decorations and stand upright on a piece of parchment paper. Repeat with remaining almond bark, lollipops and crushed candy. Let stand until set. Place into miniature cupcake liners.

Yield: 24 servings.