Archive for January, 2008

Pizza Dough

Posted on January 14, 2008. Filed under: Pizza |

Pizza Crust

1 cup oatmeat,old fashioned
2 – 3 cups flour
1 pkg or 1 T yeast
1 tea salt
2 T oil
1 cup warm water
garlic powder
onion powder

Place the oats in your food processer. Grind into powder. Add the rest of the dry ingredients. Pluse to mix. Add water and oil, pluse until you have a nice dough. You may need to use more water. Pat in pan, bake at 400 for ten minutes. Add sauce and toppings bake another 10 minutes until cheese melts.

For a very flavorful dough, add extra seasoning on top of the dough before adding the sauce.

Source:  Bluebird at Family Corner

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Frozen Chocolate-Chip Cookie Dough

Posted on January 9, 2008. Filed under: Cookies |

They can be used just like the ones from the store where you break them apart and slap them on the baking sheet.

3 cups plus 6 tbsp flour,

1 1/2 tsp baking soda,

1 1/2 tsp salt,

1 1/2 cup butter,

1 cup plus 2 tbsp brown sugar,

1 cup plus 2 tbsp white sugar,

1 1/2 tsp vanilla,

3 eggs,

3 cups chocolate chips,

1 1/2 cup nuts (optional).

Mix flour, soda and salt and set aside. Beat butter, vanilla and sugars until creamy. Then beat in eggs. Gradually add flour mixture, along with chocolate chips and nuts, mixing well. The place where I got this recommended rolling the dough into logs, covering with plastic wrap and freezing, so you could slice and bake them later. Here’s what I do, and I think it’s ton easier. I use the equivalent of this finished recipe to fill 3 quart sized freezer bags. I seal them and press them flat on their sides. When it’s time to bake them off, I slice the square into thirds one way, then in fourths the other way. It’s easier if you do this when the dough has only had a chance to thaw for a couple of minutes. This leaves you with twelve little squares of dough, just like the brand name store bought packages. The cool thing about this dough (I have other slice and bake recipes where you are forced to either reshape them or go with the slice and bake round log option) is that these little squares bake automatically into little round cookie shapes. Pretty neat. It takes just a minute or two to get a fresh batch in the oven if you have some freezer bags set aside.

Bake at 375 degrees for 8-10 minutes. This recipe is also easily doubled or tripled. This is a good idea if there’s a chance you’ll get hit with an unexpected spouse potluck at work or a “mom I forgot to tell you” bake sale sometime during the next couple of months. The dough keeps for a fairly long time in the freezer.


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Dump Chicken Recipes

Posted on January 1, 2008. Filed under: Uncategorized |

Source:  catwoman at Family Corner

*Fragrant Sticky Chicken*
serves 4- can triple to serve 12
1/2 cup soy sauce
1/2 cup chicken broth
1 Tbsp grated ginger
4 boneless, skinless chicken breasts
3 cloves garlic, minced
1/4 cup honey

Combine soy, broth, ginger, garlic. Mix wekk and add the chicken. Cover and marinate 1-2 hours in the fridge. Pack chicken and marinade into a zipper-lock freezer bag and freeze.

To cook: Thaw freezer bag in fridge overnight. Heat skillet to medium. Add chicken and marinade and cook 5-8 minutes on one side. Flip the chicken over and add the honey to the pan. Cover and cook 8-10 minutes, or until chicken is done and sauce is reduced.

(Catwoman’s note: I serve this one with white rice and buttered green beans with almonds. I’ve also used it in stir-fry and chicken salad sandwiches.)

*Citrus Glazed Chicken*
serves 4- can triple to serve 12
4 boneless, skinless chicken breasts
1/4 cup honey
3 Tbsp lemon juice
3 Tbsp orange juice
1 tsp dried tarragon

Pleace chicken in zipper freezer bag. Mix remaining ingredients, place in the bag, and freeze.

To cook: Thaw bag in fridge overnight. Bake uncovered at 350 degrees for 25-30 minutes, glazing frequently.

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Too Easy Tortellini Soup

Posted on January 1, 2008. Filed under: Main Dish, Meatless, Reviewed, Soups |

source: Kell from Family Corner

4 c chicken broth
1 9 oz. pkg. refrigerated cheese tortellini (frozen work too, simply adjust your cooking time)
1 15 oz can drained white beans (Great Northern or canellini, etc.)
1 14.5 oz can Italian diced tomatoes, undrained
1 1/2 tsp dried basil or 1/4 c. ribboned fresh
1 Tb. balsamic vinegar
Shredded parm and coarsely ground black pepper.

Bring broth to a boil, add tortellini, reduce heat, and simmer 4 – 6 minutes uncovered. Stir in beans, tomatoes and basil. Simmer until pasta is tender. Stir in vinegar. Serve with parm and pepper if desired, along with crusty fresh bread. Serves about 6.

REVIEW:  This was a good idea but turned out to be WAY too salty.  I never even got to adding the parmesan because it was so salty already!  I’m not sure if it was the brand of tortellini I used that caused the problem.  Also, the tortellini soaked up most of the liquid in the soup.  Maybe I should have added extra water to compensate.

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