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.
Showing posts with label Jessica. Show all posts
Showing posts with label Jessica. Show all posts
Monday, March 3, 2014
Monday, February 3, 2014
Garlic Brown Sugar Chicken
Slow Cooker Garlic and Brown Sugar Chicken
Ingredients:
4-6 chicken breasts (or thighs would work great too!)
1 cup packed brown sugar
2/3 cup vinegar
1/4 cup lemon-lime soda
2-3 Tablespoons minced garlic
2 Tablespoons soy sauce
1 teaspoon fresh ground pepper
2 Tablespoons corn starch
2 Tablespoons water
Rice or noodles, cooked
Red pepper flakes (optional)
Directions:
Spray slow cooker with non-stick cooking spray. Place chicken (I used frozen chicken, thawed chicken works great too) inside slow cooker. Mix together brown sugar, vinegar, soda, garlic, soy sauce, and pepper together. Pour over chicken. Cook on low for 6-8 hours or high for 4 hours. Take chicken pieces out of slow cooker (mine basically fell apart) and pour remaining sauce into saucepan. Place saucepan over high heat. Mix together corn starch and water, pour into saucepan, and mix well. Let sauce come to a boil and boil for 2-3 minutes, or until it starts to thicken and turns into a glaze. Remove from heat and let sit for a minute or two (it will continue to thicken as it cools down).
Serve chicken over rice or noodles and top with glaze. Sprinkle red pepper flakes on top if desired.
Read more at http://www.sixsistersstuff.com/2012/07/slow-cooker-garlic-and-brown-sugar.html#CAXaC23rmMHJCQDv.99
Ingredients:
4-6 chicken breasts (or thighs would work great too!)
1 cup packed brown sugar
2/3 cup vinegar
1/4 cup lemon-lime soda
2-3 Tablespoons minced garlic
2 Tablespoons soy sauce
1 teaspoon fresh ground pepper
2 Tablespoons corn starch
2 Tablespoons water
Rice or noodles, cooked
Red pepper flakes (optional)
Directions:
Spray slow cooker with non-stick cooking spray. Place chicken (I used frozen chicken, thawed chicken works great too) inside slow cooker. Mix together brown sugar, vinegar, soda, garlic, soy sauce, and pepper together. Pour over chicken. Cook on low for 6-8 hours or high for 4 hours. Take chicken pieces out of slow cooker (mine basically fell apart) and pour remaining sauce into saucepan. Place saucepan over high heat. Mix together corn starch and water, pour into saucepan, and mix well. Let sauce come to a boil and boil for 2-3 minutes, or until it starts to thicken and turns into a glaze. Remove from heat and let sit for a minute or two (it will continue to thicken as it cools down).
Serve chicken over rice or noodles and top with glaze. Sprinkle red pepper flakes on top if desired.
Read more at http://www.sixsistersstuff.com/2012/07/slow-cooker-garlic-and-brown-sugar.html#CAXaC23rmMHJCQDv.99
Slow Cooker Garlic and Brown Sugar Chicken
Ingredients:
4-6 chicken breasts (or thighs would work great too!)
1 cup packed brown sugar
2/3 cup vinegar
1/4 cup lemon-lime soda
2-3 Tablespoons minced garlic
2 Tablespoons soy sauce
1 teaspoon fresh ground pepper
2 Tablespoons corn starch
2 Tablespoons water
Rice or noodles, cooked
Red pepper flakes (optional)
Directions:
Spray slow cooker with non-stick cooking spray. Place chicken (I used frozen chicken, thawed chicken works great too) inside slow cooker. Mix together brown sugar, vinegar, soda, garlic, soy sauce, and pepper together. Pour over chicken. Cook on low for 6-8 hours or high for 4 hours. Take chicken pieces out of slow cooker (mine basically fell apart) and pour remaining sauce into saucepan. Place saucepan over high heat. Mix together corn starch and water, pour into saucepan, and mix well. Let sauce come to a boil and boil for 2-3 minutes, or until it starts to thicken and turns into a glaze. Remove from heat and let sit for a minute or two (it will continue to thicken as it cools down).
Serve chicken over rice or noodles and top with glaze. Sprinkle red pepper flakes on top if desired.
Read more at http://www.sixsistersstuff.com/2012/07/slow-cooker-garlic-and-brown-sugar.html#CAXaC23rmMHJCQDv.99
Ingredients:
4-6 chicken breasts (or thighs would work great too!)
1 cup packed brown sugar
2/3 cup vinegar
1/4 cup lemon-lime soda
2-3 Tablespoons minced garlic
2 Tablespoons soy sauce
1 teaspoon fresh ground pepper
2 Tablespoons corn starch
2 Tablespoons water
Rice or noodles, cooked
Red pepper flakes (optional)
Directions:
Spray slow cooker with non-stick cooking spray. Place chicken (I used frozen chicken, thawed chicken works great too) inside slow cooker. Mix together brown sugar, vinegar, soda, garlic, soy sauce, and pepper together. Pour over chicken. Cook on low for 6-8 hours or high for 4 hours. Take chicken pieces out of slow cooker (mine basically fell apart) and pour remaining sauce into saucepan. Place saucepan over high heat. Mix together corn starch and water, pour into saucepan, and mix well. Let sauce come to a boil and boil for 2-3 minutes, or until it starts to thicken and turns into a glaze. Remove from heat and let sit for a minute or two (it will continue to thicken as it cools down).
Serve chicken over rice or noodles and top with glaze. Sprinkle red pepper flakes on top if desired.
Read more at http://www.sixsistersstuff.com/2012/07/slow-cooker-garlic-and-brown-sugar.html#CAXaC23rmMHJCQDv.99
4-6 chicken breasts (or thighs would work great too!)
1 cup packed brown sugar
2/3 cup vinegar
1/4 cup lemon-lime soda
2-3 Tablespoons minced garlic
2 Tablespoons soy sauce
1 teaspoon fresh ground pepper
2 Tablespoons corn starch
2 Tablespoons water
Rice or noodles, cooked
Red pepper flakes (optional)
Directions:
Spray slow cooker with non-stick cooking spray. Place chicken (I used frozen chicken, thawed chicken works great too) inside slow cooker. Mix together brown sugar, vinegar, soda, garlic, soy sauce, and pepper together. Pour over chicken. Cook on low for 6-8 hours or high for 4 hours. Take chicken pieces out of slow cooker (mine basically fell apart) and pour remaining sauce into saucepan. Place saucepan over high heat. Mix together corn starch and water, pour into saucepan, and mix well. Let sauce come to a boil and boil for 2-3 minutes, or until it starts to thicken and turns into a glaze. Remove from heat and let sit for a minute or two (it will continue to thicken as it cools down).
Serve chicken over rice or noodles and top with glaze. Sprinkle red pepper flakes on top if desired.
Read more at http://www.sixsistersstuff.com/2012/07/slow-cooker-garlic-and-brown-sugar.html#CAXaC23rmMHJCQDv.99
1 cup packed brown sugar
2/3 cup vinegar
1/4 cup lemon-lime soda
2-3 Tablespoons minced garlic
2 Tablespoons soy sauce
1 teaspoon fresh ground pepper
2 Tablespoons corn starch
2 Tablespoons water
Rice or noodles, cooked
Red pepper flakes (optional)
Directions:
Spray slow cooker with non-stick cooking spray. Place chicken (I used frozen chicken, thawed chicken works great too) inside slow cooker. Mix together brown sugar, vinegar, soda, garlic, soy sauce, and pepper together. Pour over chicken. Cook on low for 6-8 hours or high for 4 hours. Take chicken pieces out of slow cooker (mine basically fell apart) and pour remaining sauce into saucepan. Place saucepan over high heat. Mix together corn starch and water, pour into saucepan, and mix well. Let sauce come to a boil and boil for 2-3 minutes, or until it starts to thicken and turns into a glaze. Remove from heat and let sit for a minute or two (it will continue to thicken as it cools down).
Serve chicken over rice or noodles and top with glaze. Sprinkle red pepper flakes on top if desired.
Read more at http://www.sixsistersstuff.com/2012/07/slow-cooker-garlic-and-brown-sugar.html#CAXaC23rmMHJCQDv.99
4-6 chicken breasts (or thighs would work great too!)
1 cup packed brown sugar
2/3 cup vinegar
1/4 cup lemon-lime soda
2-3 Tablespoons minced garlic
2 Tablespoons soy sauce
1 teaspoon fresh ground pepper
2 Tablespoons corn starch
2 Tablespoons water
Rice or noodles, cooked
Red pepper flakes (optional)
Directions:
Spray slow cooker with non-stick cooking spray. Place chicken (I used frozen chicken, thawed chicken works great too) inside slow cooker. Mix together brown sugar, vinegar, soda, garlic, soy sauce, and pepper together. Pour over chicken. Cook on low for 6-8 hours or high for 4 hours. Take chicken pieces out of slow cooker (mine basically fell apart) and pour remaining sauce into saucepan. Place saucepan over high heat. Mix together corn starch and water, pour into saucepan, and mix well. Let sauce come to a boil and boil for 2-3 minutes, or until it starts to thicken and turns into a glaze. Remove from heat and let sit for a minute or two (it will continue to thicken as it cools down).
Serve chicken over rice or noodles and top with glaze. Sprinkle red pepper flakes on top if desired.
Read more at http://www.sixsistersstuff.com/2012/07/slow-cooker-garlic-and-brown-sugar.html#CAXaC23rmMHJCQDv.99
4-6 chicken breasts1 cup packed brown sugar
2/3 cup vinegar
1/4 cup lemon-lime soda
2-3 Tablespoons minced garlic
2 Tablespoons soy sauce
1 teaspoon fresh ground pepper
2 Tablespoons corn starch
2 Tablespoons water
Rice or noodles, cooked
Red pepper flakes (optional)
Directions:
Spray slow cooker with non-stick cooking spray. Place chicken (I used frozen chicken, thawed chicken works great too) inside slow cooker. Mix together brown sugar, vinegar, soda, garlic, soy sauce, and pepper together. Pour over chicken. Cook on low for 6-8 hours or high for 4 hours. Take chicken pieces out of slow cooker (mine basically fell apart) and pour remaining sauce into saucepan. Place saucepan over high heat. Mix together corn starch and water, pour into saucepan, and mix well. Let sauce come to a boil and boil for 2-3 minutes, or until it starts to thicken and turns into a glaze. Remove from heat and let sit for a minute or two (it will continue to thicken as it cools down).
Serve chicken over rice or noodles and top with glaze. Sprinkle red pepper flakes on top if desired.
Read more at http://www.sixsistersstuff.com/2012/07/slow-cooker-garlic-and-brown-sugar.html#CAXaC23rmMHJCQDv.99
1 cup brown sugar
2/3 cup vinegar
1/4 cup 7 up or Sprite
2-3 Tbsp. minced garlic
2 Tbsp. soy sauce
1 tsp. pepper
2 Tbps. Corn Starch
2 Tbsp. Water
Rice or noodles (cooked)
Red pepper flakes (optional)
Spray slow cooker with non-stick cooking spray. Place chicken inside slow cooker. Mix together brown sugar, vinegar, soda, garlic, soy sauce, and pepper together. Pour over chicken. Cook on low for 6-8 hours or high for 4 hours. Take chicken pieces out of slow cooker (mine basically fell apart) and pour remaining sauce into saucepan. Place saucepan over high heat. Mix together corn starch and water, pour into saucepan, and mix well. Let sauce come to a boil and boil for 2-3 minutes, or until it starts to thicken and turns into a glaze. Remove from heat and let sit for a minute or two (it will continue to thicken as it cools down).
Serve chicken over rice or noodles and top with glaze. Sprinkle red pepper flakes on top if desired.
Freezer Instructions:
Thaw and put in crock pot. Cook on low 6-8 hours. Follow instructions above.
Directions:
Spray slow cooker with non-stick cooking spray. Place chicken (I used frozen chicken, thawed chicken works great too) inside slow cooker. Mix together brown sugar, vinegar, soda, garlic, soy sauce, and pepper together. Pour over chicken. Cook on low for 6-8 hours or high for 4 hours. Take chicken pieces out of slow cooker (mine basically fell apart) and pour remaining sauce into saucepan. Place saucepan over high heat. Mix together corn starch and water, pour into saucepan, and mix well. Let sauce come to a boil and boil for 2-3 minutes, or until it starts to thicken and turns into a glaze. Remove from heat and let sit for a minute or two (it will continue to thicken as it cools down).
Serve chicken over rice or noodles and top with glaze. Sprinkle red pepper flakes on top if desired.
Read more at http://www.sixsistersstuff.com/2012/07/slow-cooker-garlic-and-brown-sugar.html#CAXaC23rmMHJCQDv.99
Spray slow cooker with non-stick cooking spray. Place chicken (I used frozen chicken, thawed chicken works great too) inside slow cooker. Mix together brown sugar, vinegar, soda, garlic, soy sauce, and pepper together. Pour over chicken. Cook on low for 6-8 hours or high for 4 hours. Take chicken pieces out of slow cooker (mine basically fell apart) and pour remaining sauce into saucepan. Place saucepan over high heat. Mix together corn starch and water, pour into saucepan, and mix well. Let sauce come to a boil and boil for 2-3 minutes, or until it starts to thicken and turns into a glaze. Remove from heat and let sit for a minute or two (it will continue to thicken as it cools down).
Serve chicken over rice or noodles and top with glaze. Sprinkle red pepper flakes on top if desired.
Read more at http://www.sixsistersstuff.com/2012/07/slow-cooker-garlic-and-brown-sugar.html#CAXaC23rmMHJCQDv.99
Shepherd's Pie
1 1/2 lbs hamburger
1/4 cup onion
Salt and Pepper
1 can tomato soup
3 Tbsp. Ketchup
1 Tbsp. Mustard
1/4 cup brown sugar
1 can green beans (we like the French Cut Style)
Mashed Potatoes
Grated Cheese
Sprinkler hamburger with salt and pepper. Brown your hamburger and onion and drain any remaining fat. Add the tomato soup, ketchup, mustard, and brown sugar. Stir and allow to heat until simmering.
Put hamburger on the bottom of a casserole dish.
Drain Green Beans and spread on top of the hamburger.
Top with mashed potatoes and then grated cheese.
Cover and put in the oven at 350 degrees. Cook until heated through.
Freezer Instructions:
Thaw and cook at 350 degrees until heated through (cheese will be melted)
1/4 cup onion
Salt and Pepper
1 can tomato soup
3 Tbsp. Ketchup
1 Tbsp. Mustard
1/4 cup brown sugar
1 can green beans (we like the French Cut Style)
Mashed Potatoes
Grated Cheese
Sprinkler hamburger with salt and pepper. Brown your hamburger and onion and drain any remaining fat. Add the tomato soup, ketchup, mustard, and brown sugar. Stir and allow to heat until simmering.
Put hamburger on the bottom of a casserole dish.
Drain Green Beans and spread on top of the hamburger.
Top with mashed potatoes and then grated cheese.
Cover and put in the oven at 350 degrees. Cook until heated through.
Freezer Instructions:
Thaw and cook at 350 degrees until heated through (cheese will be melted)
Thursday, November 7, 2013
Hot Ham Hoagies
2-3 lbs thinly sliced ham
2 cups apple juice
2/3 cup brown sugar
1/2 cup sweet pickle relish
2 tsp. prepared mustard
1 tsp. paprika
Separate ham slices and place in crock pot. In a bowl, combine the remaining ingredients and pour over ham. Cover and cook on low for 4-5 hours or until ham is heated through. Place 2-3 slices of ham on toasted rolls or hoagie buns. Serve with additional relish and swiss cheese if desired.
Freezer Instruction:
Thaw and dump in crock pot. Cook on low 4-5 hours or until heated through.
Place 2-3 slices of ham on toasted rolls or hoagie buns. Serve with additional relish and swiss cheese if desired.
Sorry I didn't supply the rolls!!! I didn't want them to be old by the time Monday rolled around!
2 cups apple juice
2/3 cup brown sugar
1/2 cup sweet pickle relish
2 tsp. prepared mustard
1 tsp. paprika
Separate ham slices and place in crock pot. In a bowl, combine the remaining ingredients and pour over ham. Cover and cook on low for 4-5 hours or until ham is heated through. Place 2-3 slices of ham on toasted rolls or hoagie buns. Serve with additional relish and swiss cheese if desired.
Freezer Instruction:
Thaw and dump in crock pot. Cook on low 4-5 hours or until heated through.
Place 2-3 slices of ham on toasted rolls or hoagie buns. Serve with additional relish and swiss cheese if desired.
Sorry I didn't supply the rolls!!! I didn't want them to be old by the time Monday rolled around!
Friday, October 4, 2013
Loaded Baked Potato & Chicken Casserole
6-8 medium potatoes diced (1/2 inch cubes)
2 chicken breasts, diced
8 slices bacon, cooked crisp and crumbled
1 1/2 cups shredded cheddar cheese
5-6 green onions, chopped
1 tsp. salt
1 tsp. pepper
1 cup cream
Grease the bottom of a 9x13 glass dish. Dice the potatoes in the bottom of the dish. Combine the chicken, bacon, cheese, green onions, salt, pepper, and cream in a bowl. Stir and pour on top of the potatoes. Cover with tin foil. Bake at 350 for 1 to 1 1/2 hours. (Depends on the size of your potatoes, check them. When they are soft it is done.)
Freezer Instructions:
Thaw the chicken mixture.
Grease the bottom of a 9x13 glass dish. Dice the potatoes in the bottom of the dish.
Pour the chicken on top of the potatoes. Bake at 350 for 1 to 1 1/2 hours. (Depends on the size of your potatoes, check them. When they are soft it is done.)
2 chicken breasts, diced
8 slices bacon, cooked crisp and crumbled
1 1/2 cups shredded cheddar cheese
5-6 green onions, chopped
1 tsp. salt
1 tsp. pepper
1 cup cream
Grease the bottom of a 9x13 glass dish. Dice the potatoes in the bottom of the dish. Combine the chicken, bacon, cheese, green onions, salt, pepper, and cream in a bowl. Stir and pour on top of the potatoes. Cover with tin foil. Bake at 350 for 1 to 1 1/2 hours. (Depends on the size of your potatoes, check them. When they are soft it is done.)
Freezer Instructions:
Thaw the chicken mixture.
Grease the bottom of a 9x13 glass dish. Dice the potatoes in the bottom of the dish.
Pour the chicken on top of the potatoes. Bake at 350 for 1 to 1 1/2 hours. (Depends on the size of your potatoes, check them. When they are soft it is done.)
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