Pizza

Pizza Crust:
1 pizza                              2 pizzas
1 c warm water                 2 c water
1 tsp sugar                         2 tsp sugar
1 Tbs yeast                       2 Tbs yeast
1 tsp salt                           2 tsp salt
1 Tbs oil                           2 Tbs oil
2 1/2 c flour                     ~5 c flour

Place water, yeast, and sugar in bowl.  Let it sit.  Add oil, salt, and flour.  Stir.  Knead in bowl.  Roll out on a pizza pan and let rise as you put on the toppings. *

*OR let crust rise 15 min and bake at 400 for 5 min.  Then add toppings and bake at 400 for 15-17 min.

Sauce: (Enough for 2 pizzas)
16 oz tomato sauce
1 tsp salt
1 tsp sugar
2 tsp basil
1 tsp oregano
1 tsp garlic powder
1/2 tsp onion powder

Toppings:
Mozzarella and cheddar cheese
Pepperoni
1/2-3/4 lb ground beef cooked with onions
fresh tomato slices
green pepper slices
onions

Chicken Salad Sandwiches

Ingredients

• 2 large boneless, skinless chicken breasts cooked in lightly salted water then chilled in the fridge and diced, about 4 cups 
• 1 cup chopped celery
• 1 1/2 cups halved seedless red grapes
• 3 green onions, chopped
• 1 cup mayonnaise 
• 1/2 cup sour cream
• 1 tablespoon lemon juice
• 1 teaspoon prepared yellow mustard
• 2 tablespoons chopped fresh parsley (or 1 tsp dried)
• 1/2 teaspoon dried dill weed
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 2 teaspoons sugar
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper

Instructions

• Place the diced chicken, celery, green onions and grapes in a large mixing bowl and stir to combine.
• In a medium-sized bowl, add the remaining ingredients to make the sauce and stir to combine. Pour the mayo sauce over the chicken salad and stir to combine and thoroughly coat the salad.
• Cover and chill in the fridge for at least 4 hours before serving.
• Serve on sandwiches, croissants or in wraps with some lettuce. For a low-carb option, serve on a bed of lettuce with sliced tomato and avocado.

Servings: 8 servings for sandwiches

Author: Kimberly Killebrew

Mel's Lasagna

YIELD: 9X13-INCH PAN

Mel's FABULOUS LASAGNA

PREP TIME 35 MINUTES

COOK TIME 1 HOUR 20 MINUTES

TOTAL TIME 1 HOUR 55 MINUTES

INGREDIENTS

RED SAUCE:

•  1 pound lean ground beef or ground turkey
•  1/2 cup chopped onion
•  28-ounce can crushed tomatoes
•  6-ounce can tomato paste
•  2 teaspoons sugar
•  2 teaspoons dried basil
•  1 teaspoon dried oregano
•  1/8 teaspoon dried thyme (her recipe calls for 1/4 tsp)
•  1/4 teaspoon salt
•  1/4 teaspoon pepper

CREAMY FILLING:

•  1 container (15-ounce) ricotta cheese or a combination of ricotta and cottage cheese (see note)
•  1 large egg
•  1/2 teaspoon dried basil
•  1 tablespoon parsley flakes
•  1/2 teaspoon salt
•  3/4 cup shredded parmesan cheese

NOODLES AND CHEESE:

•  3-4 cups shredded mozzarella cheese (or Italian cheese blend)
•  9 no-boil lasagna noodles (see note)

INSTRUCTIONS

1. For the sauce, in a large, 12-inch nonstick skillet, cook the ground meat and onion until the meat is cooked through. Drain any excess grease. Stir in the tomatoes, tomato paste, sugar, dried basil, salt and pepper. Simmer the sauce for 20 minutes.
2. For the filling, in a medium bowl mix the ricotta, egg, basil, parsley, salt, and Parmesan cheese.
3. To assemble the lasagna, lightly grease a 9X13-inch baking pan. Spread 1/2 cup or so of the sauce over the bottom into a thin layer. Layer as follows: 3 noodles, red sauce, creamy filling, mozzarella, 3 noodles, red sauce, creamy filling, mozzarella, 3 noodles, red sauce, remaining mozzarella. (Basically, all layers - the noodles, red sauce, mozzarella - are split into three layers and the creamy filling is divided among two layers.)
4. Cover with greased foil. Bake at 350 degrees for 30 minutes. Uncover, bake 20-30 minutes more until hot and bubbly. Let stand 10 minutes before cutting.

NOTES

I use the Barilla or Target (whole wheat) brand of no-boil lasagna noodles with good success. You can certainly use regular lasagna noodles; boil them for 1-2 minutes less time than the package directions so they don't soften too much while baking.

I've recently updated (June 2015) some aspects of the recipe to reflect how I've changed it slightly over the years and to simplify the directions a bit. If you love the older version - the only recent changes are that I use crushed tomatoes instead of diced tomatoes (keep them undrained if using diced) and I've cut down the tomato paste to make the lasagna a bit more saucy (the original recipe called for 12 ounces of tomato paste). Also, I know it's not traditional, but I usually use half ricotta cheese and half cottage cheese. It helps the filling stay creamier and not as dry - I use a cup of each when doing that.

Freezable Meal: Prepare recipe right up until the baking step and then cover with a double layer of lightly greased aluminum foil. Freeze. Thaw in the refrigerator for 1 to 2 days. To bake, increase baking time to about 40 minutes covered and 20 minutes uncovered. If baking from frozen, bake covered for 1 hour and 30 minutes, uncover and bake 30-40 minutes longer.

HTTPS://WWW.MELSKITCHENCAFE.COM/MY-MOMS-FABULOUS-LASAGNA/

Easy Pumpkin Chocolate Chip Cookies

Pumpkin Chocolate Chip Cookies

1 spice cake mix

1 15 0z can pumpkin

Chocolate chips (about ¾ bag)

Mix ingredients and drop onto parchment lined cookie sheet.  

Bake at 350 for 12-15 min. Until just done.

(yes, there are no eggs or anything else!)