Pizza crust

This is super delicious crust! It's
Originally set for thin crust pizza and will make 2 thin large but I rolled
Mine out thicker. It cooked on the long side and was yum!!

America's test kitchen 2012 cookbook

3 c (16.5 oz) bread flour
2 t sugar
1/2 t instant yeast
1 1/3 c ice water
1 T veg oil
1 1/2 t salt

In a food processor: blend flour, sugar, and yeast. With machine running add water, salt and oil. Process until dough forms a sticky ball. Remove dough and knead on a lightly oiled counter until smooth. Place in lightly oiled bowl cover with plastic and refrigerate for 24 hrs or up to 3 days.

To bake: remove dough from fridge let rest for 1 hour.
Bake pizza on a stone at 500 degree for 10-20 min

My changes: I don't have a food processor so I did this in a Bosch. I only have active dry yeast so I mixed the sugar , yeast and 1/2 c warm water ( from the 1 1/2 c cold) to sponge. Then I mixed everything together until it made a dough.
Then followed original directions for resting, shaping, and baking.

Ranch chicken enchiladas

I was hesitant to make these but gave them a try. They were super yum! Here's the link: http://www.therecipecritic.com/2012/12/ranch-chicken-enchiladas.html?m=1

I changed the recipe not on purpose tho, I didn't realize she does it in the crockpot. I didn't have time for that. I'm sure the original is delicious. Cooking it in a crock pot is a good idea. Mine were super seasoned. Hubby LOVED it. I think I would enjoy it a touch more mild.

3 chicken breasts cooked and shredded
1/2 pkt taco seasoning
1/2 pkt ranch seasoning
3/4 c ranch, divided
3/4 c salsa, divided
Cheese shredded

Bake at 350*
Mix shredded chicken, seasonings, 1/4 c ranch 1/4 c salsa together and let hang out. I left mine for 30 min but its not necessary.
Wrap chicken up with some cheese. Put in a greased 9x13. Mix 1/2 c salsa and 1/2 c ranch pour on top. Add more shredded cheese and bake for 30 min.
Delicious!!

Mexican Lasagna

1 lb chicken, cooked, shredded 1 (16oz) sour cream 1 can black beans, rinsed, drained 1 1/2 c green salsa 1 1/2 c frozen corn 1 t garlic pwd 1 t cumin 1 t chili pwd 1 t salt chopped cilantro squeeze fresh lime juice flour tortillas 1 (8oz) mexican cheese, shredded Preheat to 350* Mix all ingredients together except cheese and tortillas. Cut flour tortillas in half and in a 9x13 spread 1/3 of mixture in pan. Place a layer of tortillas on top. Sprinkle with some cheese. continue layering using all ingredients and ending with cheese. Bake for 20-30 minutes. Until cheese is bubbly. Serve with Salsa, Sour Cream, additional cilantro etc.

Chicken fried steak

Cube steak for each person
Flour seasoned with s&p
Egg mixed with splash of milk & splash of hot sauce
Crushed up corn flakes mixed with onion pwd, garlic pwd, s&p

Dredge the cube steaks in seasoned flour. Dip in egg wash, finally coat in seasoned corn flakes.
Spray a baking sheet lined with a rack with grease and lay steaks on it. Bake at 400 for 15-20 min. *i flipped mine part way so both sides could thoroughly be crispy.

For my family of 3-
Gravy:
1/2 can Beef broth
1 Chicken bullion, straight up or use a flavor enhancer
1 c Half & half
Cornstarch slurry
Onion pwd
Garlic pwd
S&p

Boil beef broth and bullion. Add cornstarch slurry to thicken. Season and Add in half and half and simmer.

Serve with mash potatoes.

Loaded potato soup

This is from my favorite heber food place. the train place(dairy keen) cookbook. So GOOD Levi inhaled it.
The measurements were large so I just made up my own for my little family. Soup is very forgiving so do however much you want or need. You could lighten it up but the half and half make it so creamy and delectable.

Potatoes, diced mine were tiny so I used 5
1 onion, diced
1/2 lb bacon, diced
Flour
1/2 cup or so of chicken stock
2 c half and half
1 c milk I needed more liquid to loosen it up
White pepper
Salt
Cheddar cheese
Sour cream

Dice your potatoes
and either boil separately or in your soup. I boiled mine while the bacon was cooking and i was dicing everything else up.
Cook your bacon and save some grease. Cook onions in grease until translucent. Stir in a sprinkle of flour to make a roux. It should look like wet sand.
Add in broth to deglaze the pan. Stir in half and half and potatoes. Let thick (and potatoes cook if needed)
Season. It will probably need a good amount of salt cause of all the potatoes.
Serve with bacon bits, cheese and sour cream.

Ham and Egg Crepes

We actually had these for dinner one night, not breakfast. They are so so yummy and simple, so I thought that I would share. 

from Everyday Food

•1 cup flour
• 1 tablespoon sugar
• 1/4 teaspoon salt
• 1 1/2 cups milk
• 4 large eggs
• 3 tablespoons melted butter
• 9 thin slices ham
• 9 eggs
• chopped fresh parsley

1. Combine flour, sugar, salt, milk, four eggs and the melted butter in a blender and blend on high for 30 seconds. Let rest for 15 minutes.

2. Heat a 12 inch non-stick skillet over medium heat and lightly coat with butter. Add 1/3 cup batter and swirl to completely cover skillet. Cook until underside of crepe is very lightly starting to brown, about 2 minutes.

3. Loosen edge of crepe with spatula and then either using large spatula or your fingers, lift it up and flip it over. Cook another minutes and then slide out of skillet onto wax paper. Repeat until all crepes are done. You should have about 9 when you are done.

4. Preheat oven to 350. Place crepes on a rimmed baking sheet (you can fit 3-4 per sheet). Place ham slice in center of crepe and carefully crack egg onto ham. Fold edges of crepe toward center, using the egg white as a kind of glue. Season with salt and pepper and bake until egg white is set, about 10-12 minutes. Sprinkle with chopped parsley and serve at once.

Chocolate Zucchini Bread

Adapted from Food Network
2 1/2 cups all-purpose flour
1/2 cup cocoa
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1 1/2 cups sugar
3 eggs
1 cup canola oil
2 teaspoons vanilla
2 packed cups grated zucchini (don’t peel it)
1 cup chocolate chips


Preheat oven at 350 F. Spray two 9×5 inch pans with nonstick spray.
In a large bowl, stir together flour, cocoa, baking soda, baking powder and salt.
In a medium bowl, beat the sugar and eggs until light and fluffy. Add the oil and vanilla. Add to the dry ingredients along with the zucchini and chocolate chips. Stir just until combined, and divide between the loaf pans.
Bake for 50-60 minutes, or until the tops are cracked and springy to the touch. Makes 2 cakes.