Homemade Pizza

Crust:
1 3/4 cup warm water
1 Tbsp. active dry yeast
1 tsp. sugar
2 tsp. salt
4 1/2 to 5 cups flour
3 Tbsp. olive oil, plus extra for bowl

Measure out water and add yeast and sugar. Allow yeast to activate for 10 min.
Put the salt and add 2 cups of flour.  Mix and add olive oil and remaining flour 1 cup at a time.  Mix until well blended. Dump onto a floured surface and knead for 15 turns until the dough is smooth and elastic.

Place the dough in a greased bowl and turn to coat all sides.  Cover with plastic wrap.  Allow the dough to rise in a warm place for about 45 min or until doubled in size.  Punch it down and divide in half.  Each half will make about a 12 inch pizza. (Mine were bigger than this)

Roll out dough and add sauce and desired toppings.

Sauce:
1 can tomato sauce
3 Tbsp. Garlic Bread Seasoning (recipe below)
1 Tbsp. Sugar or Honey
3/4 tsp. onion powder

Add all ingredients and stir to combine.  Tops 2 average sized pizzas.

Garlic Bread Seasoning:
1/2 cup powdered parmesan cheese
2 tsp. kosher salt
2 Tbsp. garlic powder
2 tsp. oregano
2 tsp. basil
2 tsp. marjoram
2 tsp. parsley

Shake ingredients together in an airtight container.  Store in refrigerator for up to 3 months.

(Sauce recipe from Our Best Bites)

Bake pizza on pizza stone or cookie sheet at 425 degrees for 15-20 min.
Can also use for calzones or mini pizzas

Freezer Instructions:
Thaw dough. Roll out and allow to come to room temperature.  Then add all toppings and bake at 425 degrees for 15-20 min.

Southwest Beef Wraps

 YOU WILL NEED:
FRESH CILANTRO, TORTILLAS, optional: sour cream, cheese, salsa.


1 onion- chopped
2-3 lbs beef roast

1 tsp chili powder
1 tsp cumin
1 tsp garlic powder
3/4 tsp salt

1 green pepper- chopped
1 red pepper- chopped
1 can diced tomatoes with green chilies

Place roast in crock pot.  Sprinkle seasoning on top o the onion and roast.   Add the peppers and can of diced tomatoes.

Cook on low for 6 hours or until it shreds easily.  Add fresh cilantro,  Serve on tortillas with sour cream, cheese, and salsa.

FREEZER INSTRUCTIONS:
Thaw in fridge overnight.  Cook on low for 6 hours or until it shreds easily.  Add fresh cilantro,  Serve on tortillas with sour cream, cheese, and salsa.

Black Bean and Quinoa Enchilada Bake

Black Bean and Quinoa Enchilada Bake

Yield: Serves 8-10

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes-includes churning time

This Black Bean and Quinoa Enchilada Bake is SO good! Promise me you will make it. It is one of our favorite meals! I guarantee it will be a regular at your house!

Ingredients:

1 cup uncooked quinoa, rinsed
2 cups water
1 tablespoon olive oil
1 small onion, diced
3 cloves garlic, minced
1 jalapeño, seeds and ribs removed,diced
1 red pepper, seeds removed, diced
1 orange pepper, seeds removed, diced
1 cup corn frozen kernels
Juice of 1 small lime
1 teaspoon ground cumin
1 tablespoon chili powder
1/3 cup chopped cilantro
Salt and pepper, to taste
2 (15 oz) cans black beans, drained and rinsed
2 cups red enchilada sauce
2 cups shredded Mexican cheese
Toppings: Sliced green onions, avocado slices, sour cream, optional

 Directions:

1. Preheat the oven to 350 degrees F. Grease a 9x13 baking dish with cooking spray and set aside.

2. Add quinoa and water to a medium saucepan and bring to a boil over medium heat. Boil for 5 minutes. Turn the heat to low and simmer for about 15 minutes, or until water is absorbed. Remove from heat and fluff with a fork. Cover quinoa and set aside.

3. In a large skillet, heat the tablespoon of olive oil over medium-high heat. Add the onion, garlic, and jalapeño. Sauté until softened, about 5 minutes. Add in the peppers and corn. Cook for about 3-4 minutes. Add the lime juice, cumin, chili powder, and cilantro. Stir to combine. Season with salt and pepper, to taste.

4. In a large bowl, add the cooked quinoa and black beans. Add the sautéed vegetable mixture and stir to combine. Pour in the enchilada sauce and stir. Add 1/2 cup shredded cheese.

5.Pour the black bean and quinoa mixture into the prepared baking dish. Top with remaining shredded cheese. Cover the pan with foil. Bake for 20 minutes, then remove foil. Bake an additional 10 minutes, or until the cheese is melted and edges are bubbling. Remove from the oven, and let cool for 10 minutes. Garnish with toppings, if desired. Serve warm.

Note-this recipe freezes well!

CHICKEN CORDON BLEU                                Darla McCoy

Skin and bone six large chicken breasts.  Pound them until they're thin.  Lay 1-2 slices Swiss cheese over each breast.  Next lay 1-2 thin slices of ham over the cheese.  Roll up each piece of chicken.  Hook together with a toothpick.  Dip in milk, roll in flour, dip in buttermilk, and then roll in dried bread crumbs.  Brown in 2 Tbl. butter and 2 Tbl olive oil.  Bake at 350̊ for 30-45 minutes.  Serve with Rich Cheese Sauce, and Oven Baked Rice. We also like green bean, and a salad with this meal.

RICH CHEESE SAUCE
1  cup medium white sauce (2 tablespoons butter, 2 tablespoons flour, ½ teaspoon salt and 1 cup milk)
                                               
Add to the white sauce, and stir until cheese is melted:
1  cup grated nippy cheddar cheese
1  teaspoon dry mustard
½  teaspoon Worcestershire sauce

OVEN BAKED RICE - Cook uncovered with the chicken:
1  cup rice                          ½  diced onion
1  can beef consume          ½  cube butter
1  can water