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My Favourite Recipes

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Click the link below to view all of my favourite recipes in PDF format, or scroll down.

Updates will be posted occasionally, so I will change the title to “My Favourite Recipes – Updated (date).”

CICK HERE – My Favourite Recipes – Direct Link to PDF

Instructions:

  1. Using a cellphone/mobile device: Click the link. You will have the option to download the PDF file (using the box with curved arrow symbol at the top right-hand side), or to open it directly using the free app Dropbox. If you do not have Dropbox or a PDF reader app on your mobile device you will need to use a computer to view the file.
  2. Using a computer: Just click the link! You will be brought to a webpage version of the PDF. Nothing else is needed except an internet browser and internet connection.

 

 

My Favourite Recipes

Collected from Food.com, Pinterest, and Family Tradition

A collection of my favourite recipes from Food.com, Pinterest, Kitchen Nostalgia, and my mother. All have been tested and are truly loved by myself and anyone who has performed a “taste test” for me. I enjoy collecting recipes from Food.com in particular because the recipes have wonderful and helpful reviews. Some of the recipes have gotten over 1000 reviews – that is when you know you have got to try it out. I taught myself to cook using these recipes and I try to make something new every week. Every recipe tastes best when made with love.

TABLE OF CONTENTS

PAGE –             RECIPE
3 Will You Marry Me Cookies
5 Vanishing Oatmeal Raisin Cookies
6 The Best Oatmeal Raisin Cookies
7 Bakery Style Chewy Chocolate Chip Cookies
9 Rolo Cookies
10 Cocoa Powder Cookies
12 Soft Pretzels
13 Delicious Chicken Pot Pie
15 Chocolate Cream Pie
16 Perfect Every Time Pie Crust
17 Healthy Cucumber Tomato Salad
18 No Rise Pizza Crust
20 Simply Sour Cream Enchiladas
21 Wendy’s Chili Recipe
22 Chicken and Dumplings
25 My Mother’s Borscht
26 Lazy-Mother’s Cabbage Rolls
27 Crazy Dough for Everything
29 Vegan Crazy Dough
30 Crazy Dough Bread
31 Crazy Dough Pizza

 

 

 

PAGE 3

WILL YOU MARRY ME COOKIES

TOTAL TIME 28 Minutes: PREP 15 Minutes, COOK 13 Minutes

Note: This is my all time favourite recipe. They are best when made with love. Check to see if they are done by lifting one up with a spatula every 2 minutes, after baking for the first 10 minutes. They will overcook in an instant, so I take one out of the oven and cut it in half to check if the middle is a nice golden brown, if not I put it back in the oven and watch middle.

INGREDIENTS

YIELDS 24 Cookies

  • 1 cup butter
  • 1 cup dark brown sugar(may add up to 1/4 cup more if desired)
  • 12 cup granulated sugar
  • 1 egg
  • 1 egg yolk
  • 1 teaspoon pure vanilla extract
  • 2 cups flour
  • 1 cup uncooked rolled oats
  • 12 teaspoon baking soda
  • 12 teaspoon salt
  • 14 teaspoon ground cinnamon
  • 1 cup white chocolate chips
  • 1 cup chocolate chips (I like milk chocolate)

DIRECTIONS

  1. In a medium saucepan, melt butter over medium heat until melted. Remove from heat.
  2. Add the dark brown sugar and granulated sugar and stir until sugars are incorporated and smooth. Chill the mixture for 10 minutes.
  3. Remove from the refrigerator and stir in the egg, egg yolk, and vanilla.
  4. Add the flour, oats, baking soda, 1/2 teaspoon salt, and cinnamon and mix together.
  5. Stir in the white chocolate chips and chocolate chips.
  6. Roll by hand into 24 medium-size balls or use a scoop, and place on a light-colored cookie sheet, on top of parchment paper.
  7. Freeze the uncooked cookies for at least 30 minutes for best cookies ever!
  8. Preheat the oven to 325 degrees F. Remove the cookies from the freezer one batch at a time (keep the rest in the freezer until ready to bake), and bake for 10-18 minutes.

REVIEWS: FIVE STARS (20)

WILL YOU MARRY ME COOKIES REVIEWS

Melissa’s Note: About the name. These cookies are the surefire way to get someone to fall in love with you — or at the very least gain a serious addiction to cookies. By giving these cookies away, you may need to be prepared for a marriage proposal on the spot. I have been baking since I was a little one. I was the only girl in a house full of brothers (5 to be exact), so I quickly found my spot in the kitchen. My love affair with baking started with cookies and it is how I won dates in high school by delivering them every Sunday night to my “friends.” Love would usually ensue. Now I find joy in baking them for my own 4 little ones and they are my ultimate taste testers in the quest for the perfect cookie. They say we got it years ago so it is about time to share it.

 

 

 

 

PAGE 5

VANISHING OATMEAL RAISIN COOKIES

TOTAL TIME 25 minutes: PREP 10 minutes, COOK 15 minutes

Note: I have included two recipes for oatmeal raisin cookies this one is my favourite, but I included the other one because it works just as well and got over 1000 reviews.

INGREDIENTS

YIELDS 48 cookies

  • 1 cup butter, softened
  • 1 cup brown sugar (or demerera sugar), firmly packed
  • 1⁄2 cup granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 1⁄2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon plus one pinch cinnamon
  • 1⁄2 teaspoon salt
  • 3 cups Quicker Quaker Oats (or 3 cups Old-Fashioned Quaker oats) uncooked
  • 1 cup sultana raisins

DIRECTIONS

  1. Heat oven to 350°F.
  2. Beat together margarine and sugars until creamy.
  3. Add eggs and vanilla; beat well.
  4. Add combined flour, baking soda, cinnamon and salt; mix well.
  5. Stir in oats and raisins; mix well.
  6. Drop by rounded tablespoonfuls onto ungreased cookie sheet.
  7. Bake 10 to 12 minutes or until golden brown.
  8. Cool 1 minute on cookie sheet; remove to wire rack.
  9. Makes about 4 dozen.
  10. Bar Cookies: Bake 30 to 35 minutes in ungreased 13×9-inch metal baking pan.

REVIEWS: Five stars (156)


 

 

PAGE 6

THE BEST OATMEAL RAISIN COOKIES

TOTAL TIMe 25 minutes: PREP 15 minutes, COOK 11 minutes

INGREDIENTS

YIELDS 36 cookies

Whisk together and set aside

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • ½ teaspoon cinnamon

Cream wet ingredients

  • 1 cup unsalted butter, softened
  • 1 cup sugar
  • 1 cup dark brown sugar, firmly packed
  • 2 large eggs
  • 2 teaspoons vanilla

Then stir in

  • 3 cups oats (not instant)
  • 1 1⁄2 cups raisins

DIRECTIONS

  1. Preheat oven to 350°. Whisk dry ingredients; set aside.
  2. Combine wet ingredients and beat until fluffy – colour should lighten slightly.
  3. Stir the flour mixture into the creamed mixture until no flour is visible.
  4. (Over mixing develops the gluten, making a tough cookie.) Now add the oats and raisins; stir to incorporate.
  5. Use a tablespoon to measure out 36 cookies (2 tablespoonfuls each).Drop 2-inches apart onto baking sheet sprayed with non-stick spray, or use parchment paper.
  6. Bake 11-13 minutes (on center rack), until golden, but still moist beneath cracks on top.
  7. Remove from oven. Cool on parchment paper or wire rack.

REVIEWS: five stars (1085)

 

 

 

PAGE 7

BAKERY STYLE CHEWY CHOCOLATE CHIP COOKIES

TOTAL TIME 28 minutes: PREP 10 minutes, COOK 18 minutes

INGREDIENTS

YIELDS 18 – 24 Cookies

  • 2 cups all-purpose flour
  • 1⁄2 teaspoon baking powder
  • 1⁄2 teaspoon salt
  • 3⁄4 cup unsalted butter, softened in microwave for 30 seconds, stirred
  • 1 cup brown sugar (packed, light or dark, or demerera sugar)
  • 1⁄2 cup granulated sugar
  • 1 large egg
  • 1 large egg yolk, from a large egg (crack in the middle, hold yolk in one side of shell)
  • 2 teaspoons vanilla extract
  • 1 1⁄2 cups chocolate chips (semi-sweet, milk chocolate, m&ms, or any combination)
  • I teaspoon brewed coffee (for flavour; optional)

DIRECTIONS

  1. The dough is meant to be on the dry side so it can be rolled, not dropped.
  2. If you’re not getting a good flavor, try using a higher quality vanilla and/or chocolate chips. (Organic Vanilla, Ghirardelli chips, fresh/real butter).
  3. Check your oven temperature, cooking time and temperature is critical. If the cookies are not chewy they are probably overcooked.
  4. All-purpose flour will make the cookies even chewier, pastry flour will make them less chewy.
  5. Do not let your dough get warm. I like to scoop it on to pans and refrigerate or freeze for 15 minutes to half an hour before I pop them in the oven.
  6. Pan color is very important; if they are too dark you may experience some crisp edges, always use parchment paper, and try lowering the cooking temperature a bit.
  7. Place oven racks in the upper and lower 1/3’s of the oven.
  8. Preheat oven to 325°F.
  9. Cover 2 large cookie sheets with parchment paper
  10. Mix flour, baking powder & salt in a bowl or bag and set aside.
  11. Mix butter and sugars until blended and smooth, add egg, yolk & vanilla.
  12. Mix until incorporated. Do NOT over mix, and do not handle the dough more than necessary (extra handling will warm it up – but if you are going to freeze it before baking then it does not matter).
  13. Add dry ingredients and mix until just combined.
  14. Stir in chocolate chips.
  15. Divide into 18 – 24 equal balls, a 2″ cookie scoop works just about perfectly.
  16. EVENLY space 9-12 on each cookie sheet.
  17. Bake for 12-18 minutes, rotating front to back and top to bottom after 8 minutes.
  18.  Check cookies after 12 minutes to see if the bottom is golden brown. Rotate pans top to bottom again if necessary.
  19. Remove from oven as soon as bottom of cookies is golden brown. Leave on pan for no longer than one minute; if you are using parchment paper slide the paper with the cookies on it off of the pan as soon as they are finished baking.
REVIEWS: Five stars (298)

 

 

 

PAGE 9

ROLO COOKIES

See Also – Recipe for cocoa powder cookies below – alternative dough

TOTAL TIMe 2 hours: PREP 1 hour 40 minutes, COOk 20 minutes (includes 1hr to chill dough)

INGREDIENTS

YIELDS 40 cookies

  • 1 cup butter
  • 1 cup granulated sugar
  • 1 cup brown sugar
  • 2 large eggs
  • 2 teaspoons vanilla
  • 2 1⁄4cups all-purpose flour
  • 3⁄4 cup cocoa
  • 1 teaspoon baking soda
  • granulated sugar, for rolling cookies
  • 40 Rolo chocolates

DIRECTIONS

  1. In bowl, beat butter, 1 cup granulated sugar and brown sugar until light. Beat in eggs and vanilla until batter is smooth.
  2. In another bowl, combine flour, cocoa and baking soda.
  3. Stir into sugar-egg mixture to form soft dough.
  4. Chill dough in fridge at least 1 hour Place 1 tbsp of dough in palm of hand and press.
  5. Put 1 Rolo candy into centre.
  6. Bring up sides of dough to cover it completely.
  7. Roll between palms to make a smooth ball.
  8. Place remaining sugar on a plate and roll each ball in sugar.
  9. Place on greased baking sheet and bake cookies in preheated 350° over for 10 minutes or until tops are cracked and firm.
  10. Cool on rack about 10 minutes.

REVIEWS: FIVE STARS (22)

 

 

 

PAGE 10

COCOA POWDER COOKIES

Works perfectly as ALTERNATIVE dough for rolo cookies!

TOTAL TIME 13 minutes: PREP 5 minutes, COOK 8 minutes

INGREDIENTS

YIELDS 15-18 COOKIES

  • 1⁄2 cup butter
  • 1⁄2 cup brown sugar
  • 1⁄4 cup granulated sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1⁄4 cup cocoa powder
  • 1⁄2 teaspoon baking soda
  • 1⁄8 teaspoon salt

DIRECTIONS

  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Make sure that the butter is at room temperature, or put the butter in the microwave for about 15 seconds just to soften it up.
  3. Using a mixer, cream the butter, brown sugar and granulated sugar until light and fluffy.
  4. Add the egg and vanilla extract and mix until combined.
  5. In a separate bowl, sift the flour, cocoa powder, baking soda and salt.
  6. Add the dry ingredients into the wet ingredients and mix until everything is incorporated and you’re left with luscious chocolate dough.
  7. Make truffle-sized balls and place them on a parchment lined baking sheet.
  8. Bake for exactly 8 minutes–no longer–no less. Let them cool. Enjoy! :).

REVIEWS: five stars (28)

COCOA POWDER COOKIES REVIEWS

Most Helpful

This recipe rocks! I literally created an account just to be able to post a review. <br/>I have made these 7 times in 2 weeks. I crave them! The recipe is so good as is, but with trying to lose baby weight I have made it healthier each time, just testing the waters. I use coconut oil instead of butter, oat flour, and always put less sugar in and they taste amazing, the coconut oil adds such a great flavor. They are in the oven now, but with honey instead of the sugars. The batter tasted amazing, just waiting to see how they bake 🙂 God Bless you for this recipe! I’m addicted! Robyn N.February 20, 2014


 

 

PAGE 12

SOFT PRETZELS

TOTAL TIME 1 Hour 15 Minute: PREP 1 Hour, COOK 15 Minutes

INGREDIENTS

YIELDS 8 Pretzels

  • 1 ½ cups all-purpose flour
  • 1 teaspoon sea salt
  • 1 teaspoon sugar
  • 2 ¼ teaspoons instant yeast
  • 1 ½ cups warm water (1 cup for dough, ½ cup for topping)
  • 1 tablespoon baking soda
  • 1 tablespoon vegetable oil
  • 3 tablespoons unsalted butter

DIRECTIONS
1. Preheat oven to 500 degree. Place parchment paper on a baking sheet.
3. For topping, in a bowl, whisk warm water and baking soda. Microwave for 1 minute, and keep it aside.
4. For dough, in stand mixer bowl, add flour, salt, sugar, and instant quick rise yeast.
5. Pour warm water in it, and stir with spatula to incorporate.
6. Knead the mixture for 10 minutes, or until the dough is soft and smooth, but not sticky.
7. Put the dough in a sealed plastic bag and cover. Allow to rise for about 30 minutes.
8. Remove the dough from plastic bag, and place it on oiled working counter.
9. Using a knife divide the dough into 8 equal pieces.
10. Roll these pieces into long rope.
11. Shape into pretzels: Form a circle, twist ends together once, lower to bottom half of circle.
12. Dip each pretzel in baking soda wash, allow excess to drip before placing it on baking sheet.
13. Sprinkle salt over pretzels, and allow them to rest for about 10 minutes.
14. Place it in oven and bake for 9-10 minutes, or until pretzels are fluffy and golden brown.
15. Remove the sheet from oven, and brush butter over hot pretzel. Serve pretzels plain, with butter, with butter and parmesan and garlic, with cinnamon and sugar, or add raisins and cinnamon to the recipe.

(This recipe is from Pinterest! It is my favourite pretzel recipe! Garlic and parmesan are the best.)

 

 

 

 

PAGE 13

DELICIOUS CHICKEN POT PIE

TOTAL TIME 1 hr 45 minutes: PREP 1 hour, COOK 45 minutes

INGREDIENTS

6-8 SERVINGS

  • 1 cup potato, diced
  • 1 cup onion, diced
  • 1 cup celery, diced
  • 1 cup carrot, diced
  • 1⁄3 cup melted margarine
  • 1⁄2 cup all-purpose flour
  • 2 cups chicken broth
  • 1 cup half-and-half
  • 1 teaspoon salt
  • 1⁄4 teaspoon pepper
  • 4 cups chicken, cooked and chopped
  • 2 pie crusts (either store bought or your own recipe)

DIRECTIONS

  1. Preheat oven to 400°F.
  2. Sauté onion, celery, carrots and potatoes in margarine for 10 minutes.
  3. Add flour to sautéed mixture, stirring well, cook one minute stirring constantly.
  4. Combine broth and half and half.
  5. Gradually stir into vegetable mixture.
  6. Cook over medium heat stirring constantly until thickened and bubbly.
  7. Stir in salt and pepper; add chicken and stir well.
  8. Pour into shallow 2 quart casserole dish and top with pie shells.
  9. Cut slits to allow steam to escape.
  10. Bake for 40-50 minutes or until pastry is golden brown and filling is bubbly/cooked.

REVIEWS: five stars (708)

DELICIOUS CHICKEN POT PIE REVIEWS

Most Helpful

This is without a doubt the best chicken pot pie I’ve ever made or eaten in my life!!! My boys said, “it was da bomb”, (meaning excellent). I had to double the recipe to make a big 9 X 13 pie to feed my gang, so I had alot of work ahead. I did all the prep work (minced the onion, peeled and diced the potatoes and carrots, and diced 1.5 lbs. of chicken breasts then cooked them in 2 cups of broth and a bay leaf) the day before then refrigerated it all until the next day, when once I made the top crust, it was a snap to do the rest. I just had to cook the already peeled and diced potatoes/carrots, warm the chicken in the micro and make the sauce. Ohhhh so delicious!! kfinkleJune 26, 2002

This was excellent.I added mushrooms,bell pepper and green onions and instead of half and half I used heavy whipping cream(that was all I had).It was creamy and delicious.Thanks for sharing I advise everyone to try this!!! crawfish pieMarch 08, 2002

This chicken pot pie was THE MOST DELICIOUS I’ve ever tasted! Everyone LOVED it!!!! It sure is definately worth the extra time it takes. I added mushrooms as well. I cooked and browned the chicken with some olive oil, salt and pepper. I prepped the filling the night before and put it in the frig, then the next night I just (heated up the mixture) filled the pies, put them in the oven to cook. Michele LuzApril 02, 2002


 

PAGE 15

CHOCOLATE CREAM PIE

TOTAL TIMe 25 minutes: PREP 15 minutes, COOK 10 minutes

Recipe Author’s Note: This pie is so rich. It is so quick and easy. It is also enjoyed quick and easy. You must try this for your next Chocolate Pie. I HAVE to make it EVERY Thanksgiving, especially for son Kevin and son-in-law Dwain. My sister-in-law, Sherry, entered it in their 1996 church cookbook, “Give Us This Day Our Daily Bread”, Wise County, Texas.

INGREDIENTS

6 SERVINGS (YIELDS 1 pie)

  • 1 2⁄3 cups water
  • 4 tablespoons cornstarch
  • 5 tablespoons cocoa
  • 1 can eagle brand sweetened condensed milk
  • 3 egg yolks, beaten
  • 2 tablespoons butter
  • 1 teaspoon vanilla
  • Pinch of cinnamon
  • 1 (9 inch) baked pastry shell (bottom only)

DIRECTIONS

  1. Mix water and cornstarch and cocoa until smooth.
  2. Sir in Eagle Brand milk and egg yolks.
  3. Cook until thick in saucepan or microwave (mixture will quickly thicken when it reaches a high temperature, watch it closely and stir constantly).
  4. Stir in 2 tablespoons butter.
  5. Add vanilla.
  6. Cool slightly (stirring occasionally).
  7. Pour into baked pie shell.
  8. For meringue: Preheat oven to 400°. Top with meringue and brown.
  9. Or may top with whipped cream and m&m’s after chilling pie.
  10. Cover pie with syran wrap to prevent a layer of skin from forming – or use a well sealed bag if possible.

REVIEWS: FIVE STARS (216)

 

 

 

 PAGE 16

PERFECT EVERY TIME PIE CRUST

TOTAL TIMe 25 minutes: PREP 15 minutes, COOk 10 minutes

Recipe Author’s Note: The only pie crust I will use anymore. It’s flaky and slightly sugary and oh so easy to do. Note: due to some major discrepancies please use a good quality oil, preferably a vegetable and a good name brand like Mazola, it may not seem like it will make a difference but in the end it will, also use new oil not something that has been sitting around for a while. This one crust is perfect for chocolate cream pies and for pot pies as well.

INGREDIENTS

6-8 SERVINGS (YIELDS 1 PIE SHELL)

  • 1 1⁄2 cups all-purpose flour plus 1 ½ tablespoons cornstarch OR;
  • 1 ½ cups pastry style flour (see above!)
  • 1 teaspoon salt
  • 2 teaspoons sugar
  • 1⁄2 cup oil
  • 2 tablespoons milk

DIRECTIONS

  1. Mix dry ingredients together with a fork in a pie pan (any round pan will work, including a foil pan although they are least preferred – glass or pyrex or heavy ceramics are most preferred – for glass pans always lower the temperature 25 degrees).
  2. Make a well in the center; add the oil and milk. Mix with a fork until it forms a ball.
  3. Flatten and press into the pan in pie crust shape and flute the edge. Dough will be extremely flaky and fall apart easily, and you must be very delicate in handling and forming the dough into a crust shape, using your finger tips and pressing gently, wetting your hands if necessary to add slightly more moisture to the dough – but it will be worth it for the melt-in-your-mouth consistency!
  4. Bake at 375 for 10-15 minutes (until golden brown). Monitor the pie crust closely; it will begin to crack if it is overcooked. If it becomes cracked it is still usable, just will not look as nice.
  5. One pie crust, excellent for cream pies and crumb topped baked pies, or if you double the recipe you can make a top crust also.

REVIEWS: FIVE STARS (272)

 

 

 

PAGE 17

HEALTHY TOMATO CUCUMBER SALAD

TOTAL TIME 1 hour 10 minutes: PREP 10 minutes, COOL up to 1 hour

Recipe Author’s Note: Since I don’t like salad dressing, I created this simple salad. Not only is it yummy but it is better for you since the only dressing it does have is the one it creates. After we finish eating the veggies, I like to strain the seeds out of the juice and use it as a salad dressing substitute on a green salad. Since you make it in a bowl with a sealable lid, it is great for picnics or potlucks.

INGREDIENTS

SERVINGS 2-4

  • 1 large cucumber, cubed
  • 1 -2 medium tomatoes, cubed
  • 1⁄2 small onion, chopped
  • Fresh basil, chopped
  • Garlic salt
  • Pepper

DIRECTIONS

  1. Add cucumber, tomato and onion to a bowl with a cover.
  2. Add garlic salt, pepper and basil to taste.
  3. Seal bowl and shake.

REVIEWS: FIVE STARS (115)

 

 

 

PAGE 18

NO RISE PIZZA CRUST

TOTAL TIME 30 Minutes: PREP 15 Minutes, COOK 15 Minutes

INGREDIENTS

YIELDS 1 Pizza Crust

•           1(1/4 ounce) package yeast (2 1/4 teaspoons)

•           1 cup water

•           2 1⁄2 cups flour

•           2 teaspoons olive oil

•           1 teaspoon sugar

•           1 teaspoon salt

DIRECTIONS

  1. Combine yeast and warm water.
  2. Stir until dissolved.
  3. Add remaining ingredients and mix well.
  4. Let rest 5 minutes.
  5. Roll out to size and shape you need.
  6. (I have used this same size recipe in jelly roll pans and on round baking stones.) Bake at 450* for 15 minutes or until golden.
  7. A couple tips: Sometimes I omit the sugar.
  8. I like to grease the crust before adding toppings, with a very thin layer of oil.
  9. I add several good shakes of Italian seasoning mix (just dried herbs).
  10. Use your imagination; this is hard to mess up.

REVIEWS: Five Stars (211)

NO RISE PIZZA CRUST REVIEWS

Most Helpful

I’ve been using this recipe for a couple years now and we currently have home-made pizza night every Friday 🙂 I try other recipes for pizza dough from time to time but I always come back to this one. I was very skeptical about making this recipe very first time because I had so many disaster pizza making experiences in the past but I really liked the idea of being able to make the pizza right away without the hour and a half rising time it usually takes. I’m so glad I tried this, and it has turned out wonderful from the first attempt… and every time since! I often add a dash of garlic powder to the dough, sometimes a pinch of oregano or basil too. I’ve used this to make one big single pizza by pressing the dough out into large pizza pan or pressing into a 9×13 inch glass baking dish (which makes a nice thick crust). No matter how thick or thin you roll it out it always turns out excellent! I NEVER pre-bake the crust and it’s always perfect! I’ve been on the Weight Watchers plan on and off and have been using this recipe as a low point option by taking 1/6 of the dough and rolling it out really thin. This gives me a huge, thin crust pizza crust for only 4 points. I top with low fat options and bake for 12 minutes at 400 degrees. I make the rest into 1 or 2 additional pizzas for DH and DD. This dough also works really well for calzones. It makes 4 giant calzones, which I bake at 425 degrees for 20 minutes. Edit: I forgot to mention that I almost always let this sit for quite a bit longer than 5 minutes. What I do is make up the dough and then prep all my other stuff (toppings, my homemade sauce, etc.) and then roll out the dough when I’m ready. The nice thing is that I can be as quick OR as long as I want and the dough is ready and waiting for me 🙂 Thank you for this great recipe! BabzyJune 16, 2009

 

i’ve only made this maybe 20 times. i suppose i should rate it now. This is my go-to pizza crust. i love how it’s a yeast crust that doesn’t have to rise. Perfect! i’ve actually baked the crust for 10 mins and then frozen it for later use. i just take it out later and decorate it with toppings and then cook the whole thing. Actually, i think the crust even tastes better when it’s cooked from frozen (if that’s possible). Thanks for the recipe!! Pink Kitchenaid LoverJune 12, 2008

 

My grandparents owned a pizza restraunt for 20 yrs. It was extremely successfull in our little neck of the woods in Arkansas. They used this exact recipe (scaled up of course lol) for their pizzas!! Its such a simple yet Fabulous crust great for thin crusts as well as thick if you let it raise for just a few minutes. I’ve done this as a stuff crust, thin crust and thick crust pizza and it always turns out great. I have since moved to England and can never remember how to scale it down and change it back from weight to cups lol so thanks!!! ~lorelei~July 27, 2010


 

 

PAGE 20

SIMPLY SOUR CREAM ENCHILADAS

TOTAL TIME 45 Minutes: PREP 25 Minutes, COOK 20 Minutes

INGREDIENTS

SERVINGS 8

•           1 lb chicken breast, diced

•           1 medium onion, chopped

•           1 tablespoon vegetable oil

•           8 (8inch) flour tortillas, softened

•           1 ½ cups grated Monterey jack cheese or 1 ½ cups Mexican blend cheese, divided

•           ¼ cup butter

•           ¼ cup flour

•           1 (15 ounce) can chicken broth

•           1 cup sour cream

•           4 ounces green chilies, chopped

DIRECTIONS

  1. In a frying pan, cook chicken and onion together in oil over medium-high heat until chicken is just done.
  2. Divide cooked chicken evenly between 8 tortillas; add 1 1/2 tablespoons cheese to each tortilla.
  3. Roll enchiladas and place seam-side down in 9×13″ baking dish that has been lightly sprayed with no-stick cooking spray.
  4. Melt butter in a medium saucepan; stir in flour to make a roux; stir and cook until bubbly; gradually whisk in chicken broth then bring to boiling, stirring frequently.
  5. Remove from heat; stir in sour cream and green chiles; pour sauce evenly over enchiladas.
  6. Top with remaining 3/4 cup cheese (baking dish may be double-wrapped and frozen at this point) and bake at 400F for 20 minutes until cheese is melted and sauce near edges of baking dish is bubbly.

REVIEWS: FIVE STARS (648)

 

 

 

PAGE 21

WENDY’S CHILI RECIPE

TOTAL TIME 40 Minutes: PREP 10 Minutes, COOK 30 Minutes
INGREDIENTS

12 SERVINGS

  • 1 onion, chopped
  • 1 bell pepper, chopped
  • 3-5 serrano peppers, thinly sliced
  • 1 (14 ounce) can stewed tomatoes
  • 4 (8 ounce) cans tomato sauce
  • 1 (14 ounce) can ranch style beans
  • 1 (14 ounce) can pinto beans
  • 1 (14 ounce) can kidney beans
  • 1 (10 ounce) can diced tomatoes
  • 1 (1 1/4 ounce) package chili seasoning
  • 2 lbs ground beef

DIRECTIONS

  1. Brown ground beef. Add all other ingredients, including bean juice, into large pot.
  2. Cook until onion and pepper are tender.
  3. Serve.
  1. Freezes nicely!

REVIEWS: FIVE STARS (36)

 

 

 

PAGE 22

CHICKEN AND DUMPLINGS


Total time 3 Hours: PREP 30 Minutes, COOK 2 Hours, 30 Minutes

INGREDIENTS

4-6 SERVINGS

  • 1 large broiler-fryer chicken, cut up
  • 2 celery ribs, sliced
  • 4 carrots, peeled and sliced
  • 1 medium onion, diced
  • 1 (14 1/2 ounce) can chicken broth
  • 2 tablespoons dried parsley
  • 2 teaspoons chicken bouillon granules
  • 12 teaspoons salt
  • 12-1 teaspoon pepper
  • water

DUMPLINGS

  • 2 cups flour
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 34 cup milk
  • 4 tablespoons oil

DIRECTIONS

  1. Combine chicken, celery, carrots, onion, chicken broth, parsley, chicken bouillon granules, salt and pepper (to taste) in a large pan or dutch oven; add enough water to cover chicken.
  2. Alternative Method: Buy an already cooked chicken, to save time. Remove skin and tear meat away from bones, add meat to soup ingredients and simmer all together until vegetables are cooked. Soup is just as delicious, and you just saved over 2 hours.
  3. Bring to a boil; reduce heat, cover and simmer for 2 hours or until chicken is done.
  4. Remove chicken and let stand until cool enough to handle.
  5. Remove skin from chicken and tear meat away from bones.
  6. Return meat to soup; discard skin and bones.
  7. Return soup to a simmer.
  8. In a mixing bowl, combine dumpling ingredients and mix well to form a stiff dough.
  9. Drop by tablespoonfuls into simmering soup.
  10. Cover and simmer for 15 to 20 minutes. Serve immediately.
  11. *SOUTHERN STYLE DUMPLINGS (heavier and chewier) 2 cups flour, 1 cup chicken broth, 2 tsp baking powder, 2 beaten eggs. Combine flour, broth, baking powder and eggs; mix well to form a stiff batter. Drop by tablespoonfuls into simmering soup. Cover and simmer for 15 to 20 minutes.

REVIEWS: FIVE STARS (138)

CHICKEN AND DUMPLINGS REVIEWS

Most Helpful

Very good, very fast recipe that the family loved. The only thing I changed was that I used two sets of veggies. The first set of veggies I boiled with the chicken for flavor as the recipe stated. I discarded them after that( way to mushy for my taste). The second set of veggies I added right before adding the dumplings, and finshed the recipe the same. This step made the veggies firmer instead of mushy. KelaraeSeptember 19, 2010

I had made a chicken stew to use for several preparations, one of which was to make Chicken and Dumplings, so I only used the dumpling part of this recipe. The dumplings were light and had a delicious (‘perfect’ in my book) texture and flavor. I used melted unsalted butter instead of oil, and used a scant teaspoon of salt. I also cooked them close to 30 minutes. Just wonderful. DH was very suspicious – his experience had always been with heavy, gooey dumplings – but he loved this. The secret to a light dumpling is to never lift the lid until they’re done (just like cooking rice). Thanks for a great recipe for an old standard. bkwilsonApril 22, 2009

 

 

PAGE 25

MY MOTHER’S BORSCHT

TOTAL TIME 1 Hour 15 Minutes: PREP 15 Minutes, COOK 1 Hour

Note: Ooh boy, are you ever in luck. You have just stumbled upon my mother’s top secret recipe for the best borscht in the universe.

INGREDIENTS

3-4 SERVINGS

  • ¼ to ½ lb ground beef
  • 1 large onion, diced and separated
  •  6 cups water
  • 1 to 2 tablespoons Bovril liquid beef stock, to taste
  • ½ teaspoon salt
  • 1 teaspoon pepper
  • 1/2 teaspoon carraway seeds
  • 3 large beets, shredded/grated
  • 4 large carrots, shredded/grated
  • ½ large head of cabbage (use the other half to make Lazy-Mother Cabbage Rolls)
  • 1/2 can to one can corn niblets (optional)

DIRECTIONS

  1. Brown ground beef and onion together.
  2. Add ground beef and onion to water in a large pot.
  3. Add Bovril beef stock, salt, pepper, and carraway seeds to soup ingredients.
  4. Grate the beets using a cheese grater for best results! Add to soup.
  5. Slice, or grate the carrots using the cheese grater, add to soup.
  6. Cut the cabbage into one inch by one inch squares, add to soup.
  7. Drain and add corn to soup, if desired.
  8. Simmer soup for one hour.
  9. Best served with sour cream.
  10. Freezes well.

 

 

 

PAGE 26

LAZY-MOTHER’S CABBAGE ROLL CASSEROLE

TOTAL TIME 1 Hour 15 Minutes: PREP 15 Minutes, COOK 1 Hour

Note: This is another of my mother’s wonderful recipes. She calls this recipe Lazy-Halopchis, but neither of us is sure how to spell that. It is perfect for when you make borscht and have an extra half a head of cabbage to use up. It is much easier to make than cabbage rolls, and just as delicious.

INGREDIENTS

  • SERVINGS
  • ¼ lb bacon, plus bacon grease
  • ½ to ¾  lb ground beef
  • 1 medium can tomato paste
  • ½ large head of cabbage (use the other half to make My Mother’s Borscht!)
  • 2 cups rice
  • 4 cups water
  • 1 large onion

DIRECTIONS

  1. Cook bacon in frying pan on low heat until crispy. Crumble bacon slices, and keep bacon grease in pan. Take bacon crumbles out of pan.
  2. Brown ground beef in the pan with bacon grease, onion, salt and pepper.
  3. Put browned ground beef in roasting pan.
  4. Add uncooked rice to roasting pan.
  5. Cut cabbage into 1 inch by 1 inch squares. Add to roasting pan, and stir.
  6. Mix water with tomato paste to taste. Add to roasting pan, and stir.
  7. Cover roasting pan.
  8. Bake at 325 degrees F for 30 minutes to one hour. Be sure to check rice after the first 30 minutes and every 10 minutes after that. It should be slightly under cooked when you take it out of the oven, because it will continue to cook itself while cooling, and you do not want mushy rice.

 

 

 

PAGE 27

CRAZY DOUGH FOR EVERYTHING

Author: Kitchen Nostalgia

URL: http://www.kitchennostalgia.com/bread/crazy-dough-for-everything.html

Serves: about 4 lb (1.8 kg) dough, example: 5-6 pizzas

TOTAL TIME 40 Minutes: PREP 40 Minutes

INGREDIENTS

  • 1 cup (220 ml, 220 g) milk, lukewarm
  • 2 tsp sugar
  • 80 g fresh yeast (or 4 tsp active dry yeast or 4 tsp instant yeast)
  • 6⅔ cup (1 kg) all-purpose flour
  • 3 tsp baking powder
  • 3 tsp salt
  • 1½ cup (360 ml, 360 g) plain yogurt
  • 2 whole eggs

DIRECTIONS

  1. In a small bowl, combine lukewarm milk with sugar and yeast. Let stand until yeast activates. It will become foamy and start expanding.
  2. Put the yeast mixture together with all other ingredients in a bowl of your mixer or food processor. Mix well. You should get soft dough, similar to pizza dough. If the dough is too dry, add a little bit of milk or water. If it is too soft, add just a little bit of flour.
  3. You can use Crazy Dough immediately. Shape it into whatever shape you like, wait a little bit (15-20 minutes in the warm kitchen) until it starts expanding, then pop in hot oven.

KITCHEN NOSTALGIA’S NOTES

Put Crazy Dough in a plastic bag, squeeze the air out and close the bag. Just to be safe, you can put it all together in another bag because the dough will continue expanding and the first bag could burst.
Keep it in your fridge for up to 3 days. You can freeze it, too.

My mother got this recipe for Crazy Dough from her friend over 20 years ago. At the time it was called “Universal Dough”, but now it is often referred to as “Crazy Dough” (UPDATE November 2014: I’ve seen some food bloggers have taken this recipe from me and called it “Miracle Dough”, without attribution). This friend was so thrilled with the recipe because it was very simple to make and you could use it for almost anything you wanted. Just mix all ingredients together, keep the dough in a plastic bag in your fridge for up to 3 days, and take out as much as you need for whatever you need: pizza, focaccia, panzerotti, dinner rolls, buns, scones, crescent rolls, etc.

A neighbour of mine said she always keeps it in the fridge and, whenever she has any kind of leftovers, she uses them as a stuffing for panzerotti. Another friend told me Crazy Dough is the best pizza dough in the world. I was a bit skeptical about it, but when I tried it, I must admit it is true.

From this batch you will get 4 lb (1.8 kg) dough which is quite a lot, enough to make 5-6 pizzas. If you don’t need that much, just half the batch.

Crazy Dough freezes well, too. You can always have it prepared and easily make fresh snack or a dinner in no time. When you need it, take it out of the freezer, let it thaw and then use it in the same way as you would use fresh dough.

UPDATES

No 1.
I made Crazy Dough using WHOLE WHEAT FLOUR and I can confirm that it does work.

No 2.
I created VEGAN Crazy Dough for all those people who cannot eat milk, yogurt or eggs.

No 3.
I FROZE Crazy Dough and thawed it several days later. Then I baked it in the same way I bake fresh dough and it turned out just as good.

No 4.
I get a lot of questions about YEAST quantity. I always use 80 g of fresh yeast. When I was writing this blog post I tried to convert it to Active Dry Yeast or Instant Yeast measures. For that purpose I consulted various online Yeast Converters, but each of them gave me different results, which was pretty frustrating.

That is why I bought all kinds of yeast that I could find on the market and made conversions myself.
Also, I baked Crazy Dough using Active Dry Yeast and Instant Yeast, so now I know for sure that it works and that quantities are correct.

PAGE 29

VEGAN CRAZY DOUGH

Author: Kitchen Nostalgia

URL: http://www.kitchennostalgia.com/bread/vegan-crazy-dough.html

Serves: about 4 lb (1.8 kg) dough, example: 5-6 pizzas

INGREDIENTS

  • 2½ cup (550 ml, 550 g) non-dairy milk, lukewarm
  • 2 tsp sugar
  • 80 g fresh yeast (or 4 tsp active dry yeast or 4 tsp instant yeast)
  • 6⅔ cup (1 kg) all-purpose flour
  • 4 tsp baking powder
  • 3 tsp salt
  • ½ tsp lemon juice
  • 4 Tbsp + 1 tsp oil

DIRECTIONS

  1. If you’re using instant yeast, mix it directly to flour. For other types of yeast, in a small bowl combine lukewarm milk with sugar and yeast. Let stand until yeast activates, about 10 minutes. The yeast will become foamy and start expanding.
  2. Put the yeast mixture together with remaining ingredients in a bowl of your food processor or mixer. Mix well until you get soft dough, similar to pizza dough. If the dough seems too dry (depending on the kind of flour you’re using), add a little bit more of milk or water. If it is too soft, add just a little bit of flour.
  3. You can start using Vegan Crazy Dough immediately. Shape it any way you like, wait a little bit until it starts expanding (about 15-20 minutes in the warm kitchen), then pop in hot oven.

KITCHEN NOSTALGIA’S NOTES

If you don’t plan to use Crazy Dough immediately, put it in a plastic bag, squeeze the air out and close the bag. You can put it all together in another bag, just to be safe, because the dough will continue expanding and the first bag could burst.
Keep the dough in your fridge for up to 3 days. You can freeze it, too, for up to 3 months. Defrost and use in the same way as you would use fresh dough.

I also tried it with whole wheat flour and it worked very well, too. When using different kinds of flour you may need to add just a little bit more liquid, because whole grains can be dry.

 

 

 

PAGE 30

CRAZY DOUGH BREAD

Author: Kitchen Nostalgia

URL: http://www.kitchennostalgia.com/bread/crazy-dough-bread.html

SERVES: 2 loaves

INGREDIENTS

  • 1 batch regular Crazy Dough or Vegan Crazy Dough
  • 1-2 Tbsp milk (dairy or non-dairy)
  • oil for the pan

DIRECTIONS

  1. Mix crazy dough ingredients according to instructions. Let stand in a warm room (or in a warm oven) until it doubles in size.
  2. Transfer the dough to a floured surface, punch the air out of the dough. Half the dough and form into two loaves. Place loaves in two oiled loaf pans. Cover with cotton cloth. and let loaves rise in a warm place until doubled in size.
  3. Brush the surface of both breads with milk. Bake in preheated 350 F (175 C) oven for about 30-35 min or until skewer inserted in the center of the bread remains clean. Take out of the pan and let cool to a room temperature.

KITCHEN NOSTALGIA’S NOTES

I made Crazy Dough Bread using whole wheat flour and mixture of whole wheat flour with corn and rye flour. I can confirm that all of them work as well as bread made with white all-purpose flour. The only thing to keep in mind is to add about 2-3 Tbsp of liquid (water, milk or yogurt) if using whole wheat flour because this type of flour is a bit dry. The dough needs to be soft, almost like pizza dough.

 

 

PAGE 31

CRAZY DOUGH PIZZA

Author: Kitchen Nostalgia

URL: http://www.kitchennostalgia.com/pasta/butternut-squash-pizza.html

YIELDS 1 PIZZA

INGREDIENTS

  • 1 ball (about 6 oz or 170 g) of Crazy Dough (or other type of pizza dough)
  • 2 cups toppings (example: jalapenos, bacon/beef, tomatoes, green peppers)
  • 1 handful of leafy greens, like spinach or Swiss chard (or any toppings!)
  • 3 oz (90 g) cheese, shredded
  • olive oil
  • salt, black pepper, red pepper flakes, to taste

DIRECTIONS

  1. On a floured surface, roll Crazy Dough into a circle pizza shape. Brush the top of the dough with olive oil. Sprinkle with half of shredded mozzarella cheese.
  2. Place roughly chopped spinach on the dough. Arrange half squash cubes over the spinach and sprinkle the other half of the cheese on top.
  3. Drizzle everything with some olive oil. Season with salt, black pepper and red pepper flakes.
  4. Bake in 500 F (250 C) preheated oven for about 10-15 minutes or until the crust is cooked through and cheese has melted.

KITCHEN NOSTALGIA’S NOTES

“I don’t like food that’s too carefully arranged; it makes me think that the chef is spending too much time arranging and not enough time cooking. If I wanted a picture I’d buy a painting.”

— Quote from Andy Rooney

 

~END ~

 

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