Easy Pizza

We eat pizza pretty frequently in our house, but we go the easy route :>) For the crust we use Bridgeford bread dough. You can buy it in a 3-pack in the freezer section. Just take one loaf out in the morning, and levae it covered on the counter all day. We roll it out and press to fit in a 9X13 pan. Put on your toppings, then bake at 350 for 15-20 minutes until lightly browned. A lot of times we will do the traditional pepperoni pizza, but here are a couple variations that we like!

BBQ chicken pizza:
Cook one chicken breast. Shred and mix with small amount bbq sauce. Spread thin layer of your favorite bbq sauce on prepared dough. Top with shredded mozzarella cheese, chicken, and sliced red onion if desired. I like to put a little minced cilantro on after cooking if I have it around!

Buffalo chicken pizza:
Cook one chicken breast. Shred and mix with small amount buffalo sauce (we like the Ken's brand!). Spread thin layer of buffalo sauce on prepared dough. Top with shredded mozzarella cheese, chicken, and sliced green onion. It's also good to put a little minced celery on. Serve with ranch or bleu cheese dressing.

Aloha Pizza- pampered chef

2 green onions- sliced thin
2 packages refrigerated bread loaf
1 T. olive oil
½ c. BBQ sauce, divided
2 c. mozzarella cheese
2 c. diced cooked chicken
1 medium pineapple- (or ½ can)
½ red bell pepper

Form circle with thawed bread dough and place on cookie sheet or pizza pan. Brush olive oil on dough. Spread ½ BBQ sauce on crust and baste remaining over chicken. Spread chicken and cheese over crust. Place green onions, pineapple and pepper on top. Bake 20-25 min at 400 degrees. or until crust is golden brown.

* This is sort of cheating because the crust is already made- but I can't do the dough thing for some reason, so this works for me.

Sweet Crust Dough

Combine:
2 T. yeast
4 cups flour or to desired texture
2 T. Olive Oil

Combine, then mix with above ingredients.
1 1/2 cups hot water
1 cup sugar

Let dough rise according to yeast directions.

Roll out and place on a preheated pizza stone or 18 x 18 ceramic tile.
Add sauce, cheese, and toppings, then bake at 450 degrees for 8-10 minutes

Recipe Assignment: Super Soups

Super Soups:

Okay, so in Sunny Southern California it is still a little toasty for soups, but it’s September and I am getting the itch for a change of season. Soup seems to be the nostalgic remedy I have been looking for. Now I can cuddle up with hot bowl of soup as I am sitting out by the pool… perfect!

Spinach Soup

1 Tbsp olive oil
1 medium onion, chopped
1 can unsalted crushed tomatoes
4 c chicken broth
2 Tbsp tomato paste (I usually use a bit more)
3/4 tsp salt
1/4 tsp pepper
1 tsp Italian seasoning
4 oz sea shell pasta (tiny shells)
2 c packed baby spinach leaves
fresh shredded parmesan cheese

Saute onions in olive oil for 4-5 minutes. Add tomatoes, broth, tomato paste, salt, pepper, and Italian seasoning. Increase heat to high and bring to a boil. Add pasta, cover, and cook over low-med heat for 8 minutes. Add spinach, simmer 1-2 minutes or until pasta is al dente and spinach is wilted. Ladle soup into bowls and top w/Parmesan cheese.

Clam Chowder

1 c diced onion
1 c chopped celery
2 c. chopped potatoes

3/4 c butter/marg
3/4 c flour
4 c milk
1 1/2 tsp salt
2 tsp red wine vinegar
pinch sugar
2- 6 1/2 oz cans minced clams

Put vegetables in pan, add in juice from both cans of clams and enough water to barely cover the vegetables. Simmer until tender. Meanwhile, in another pan melt butter and mix in flour and salt. Slowly blend in milk, cook over medium heat until bubbly and starts to thicken. Mix in clams, veggies, sugar, and red wine vinegar. If too thick for your taste, add additional water.

Taco Soup

Brown 1 pound ground beef along with 1 large chopped onion.

You can cook the following ingredients in a crock-pot all day on low or you can heat on the stovetop (bring to a boil, and then let simmer for at least 30 minutes).

1 large can chopped tomatoes

2 cans of kidney beans

1 package Taco Seasoning

2 small cans tomato sauce

2-4 cups of water, depending on desired thickness… I use 2 cups

Add Browned beef and sautéed onion,

*Serve along with sour cream, shredded cheese, avocado, and tortilla chips.

(This recipe is flexible, feel free to substitute kind of beans, or add anything you like… I have heard corn is good in it, but haven’t tried it. We love tomatoes, but aren’t crazy about beans, so I use one can of Kidney beans and two large cans of tomatoes.

(Recipe from Kate McEuen)

Chicken Tortilla Soup

chicken breasts cooked and cubed
(or whole chicken cooked and shredded)

1 large can of chicken broth
1 small can chopped mild green chiles
1 onion-chopped
1 can of corn
1 can of black beans
one dozen raw corn tortillas-cut into small squares
cilantro-optional

Combine ingredients (except tortilla shells), simmer. Add tortilla squares last, allow just enough time for them to soften. Serve.
Kim Metcalf

Granny Apple Cheddar Cheese Soup

This soup is delicious and reminiscent of something I have tried at Melting Pot. Just to warn you, it is a little different, but it has become a favorite of mine.

3 T. Unsalted Butter
1 Large onion (diced)
1/3 c. flour
2 t. Dry mustard
4 c. chicken broth
2-3 Granny Smith apples
1 c. apple cider or apple juice
10 oz. sharp cheddar cheese, grated (about 3 cups)
Hot pepper sauce, salt, and pepper to taste

Melt butter in large saucepan over medium heat. Add onion and saute until tender and aromatic. (5-7 minutes)

Sprinkle flour and dried mustard over onion and stir evenly to coat. Continue cooking, stirring often for 1-2 minutes.

Peel and core one of the apples and chop it. Add apples to the soup, reduce the heat to low, and simmer until the soup has thickened and the apples are tender, about ten minutes.

Stir in cider and grated cheese, and cook for a few minutes until the cheese is melted.

Puree the soup in a blender, add a few drops of hot pepper sauce and salt and pepper to taste.

Quarter the remaining 1-2 apples, remove the core and cut into 1/2 inch dices.

Ladle the soup into warmed bowls, sprinkle with diced apples and serve immediately.

Makes 4-6.

Recipe Assignment:

Perfect Party Pleasers-

Tempting recipes to make for showers and other parties.

Artichoke and Spinach Dip

1 can of artichokes
6oz frozen chopped spinach
8 oz cream cheese
1 cup mayo
3/4 cup grated parmesan cheese
pinch of rosemary
minced garlic
crushed pepper flakes-optional
tobasco sauce to taste-optional

Combine all ingredients. Bake at 350 degrees until edges are brown, about 30-45 minutes.  What is great about this dish-you can make it ahead of time then bake it just before your guests arrive, or you serve family dinner.  Even my little kids like the flavor of this dip! 

Posted By: Kim Metcalf 

Easy Cheese Ball

2 bricks cream cheese, room temperature
1 jar Old English Cheese, or any similar cheesed jar
1/2 cup grated Sharp Cheese
1 tsp lemon juice
1/2 tsp chopped onion
1 tsp garlic salt
1 tsp parsley
1 tsp mayonnaise

Cream all together, then roll in nuts (optional) and more grated cheese.
Serve with your favorite crackers, or tortilla chips.

Posted By: Kim Metcalf