Deep Dish Pizza Crust

1 1/3 cups warm water 
1/4 cup powdered milk 
1/2 teaspoon salt
4 cups flour
1 tablespoon sugar
1 (1/16 ounce) package dry yeast
2 tablespoons vegetable oil (for dough)
9 ounces vegetable oil (3 ounces per pan)
cooking spray 

Put yeast, sugar, salt, and dry milk in a large bowl. Add water and stir to mix well. Let rest for two minutes. Add oil and stir again.  Add flour and stir until dough forms and flour is absorbed. Turn out on to a flat floured surface and knead for about 10 minutes, adding more flour as needed, until elastic and no longer sticky.  Divide dough into three balls.  Put 3 ounces of oil in each of three 9-inch cake pans, making sure it is spread evenly. Using a rolling pin, roll out each dough ball to about a 9-inch circle.  Place in cake pans.  Spray the outer edge of dough with Pam and cover with a plate.  Place in warm area and allow to rise for 1 to 1 1/2 hours.  Preheat oven to 475°F. Top as desired. Cook until cheese is bubbling and crust is golden brown.

Herb Roasted Chicken

1 whole (3 lb.) broiler-fryer chicken or 2-3 lb. leg quarters and breasts
2 T. margarine, melted
2 cloves garlic, minced
1 t. basil
1/2 t. salt
1/2 t. sage
1/2 t. thyme
1/4 t. lemon pepper

Rinse chicken and pat dry.  Place chicken in shallow pan.  Brush with melted margarine, rub on garlic. In a small bowl stir together spices.  Rub onto bird.  Roast uncovered at 375 for 1 hour or until chicken is no longer pink (180-185 degrees).  Remove from oven, cover, and let stand 10 minutes before serving.

Chocolate Chip Cookie Dough Truffles

Truffles before getting dipped in chocolate

1/2 cup butter, softened
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1 can (14 ounces) sweetened condensed milk
1/2 cup miniature semisweet chocolate chips
1/2 cup chopped walnuts (optional)
1-1/2 pounds chocolate candy coating, coarsely chopped


In a large bowl, cream the butter and brown sugar until light and fluffy. Beat in vanilla. Gradually add flour, alternately with milk, beating well after each addition. Stir in the chocolate chips and walnuts. Shape into 1-in. balls; place on waxed paper-lined baking sheets. Loosely cover and refrigerate for 1-2 hours or until firm.

In a microwave bowl, melt candy coating; stir until smooth. Dip balls in coating; allow excess to drip off; Place on waxed paper-lined baking sheets. Refrigerate until firm, about 15 minutes. If desired, remelt remaining candy coating and drizzle over candies. Store in the refrigerator.

Apple Pie Muffins

Apple Pie Muffins
1 1/2 cups firmly packed brown sugar
2/3 cup vegetable oil
1 egg
1 1/2 t. vanilla
2 1/2 cups all purpose flour
1 t. baking soda
1/4 t. salt
1 t. cinnamon
1 cup buttermilk
2 cups diced peeled firm tart apples (Granny smith)

Topping:
1/3 cup brown sugar
1/4 cup flour
1/4 cup oats
1/2 t. cinnamon
1/4 t. nutmeg
3 T. butter or margarine

Make topping first by putting the first five topping ingredients in a small bowl and cutting in the butter. Set that aside until you need it. In large bowl whisk together brown sugar, oil, egg, and vanilla until smooth. In a separate bowl, mix together flour, soda, and salt. Stir oil mix into flour mix alternately with buttermilk. Fold in apples, mixing just until combined. Spoon into greased muffin cups. Sprinkle topping over each muffin evenly. Bake at 350 for 25-30 minutes or until golden brown. Makes 24 muffins.

*If you don't have buttermilk put 1 T. lemon juice or vinegar in a measuring cup. Add milk to the 1 cup line and let sit for several minutes. Then use as you would buttermilk.

M&M Cookies

M&M Cookies

1 cup margarine

1 cup brown sugar, packed
1/2 cup white sugar
2 eggs
2 teaspoons vanilla
2 1/2 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 large bag (14oz) plain M&Ms

Cream margarine and sugars, add eggs and vanilla. Add dry ingredients and half of M&Ms. Drop on greased cookie sheet, placing remaining M&Ms on top of each cookie. Bake at 350 for 10 minutes or until lightly browned. Makes about 3 dozen cookies.

S'more Bars

S'more Bars
3/4 c. light corn syrup
3 tbsp. butter
1 pkg. milk chocolate morsels
1 tsp. vanilla
1 pkg. Golden Graham cereal (9 c.)
3 c. miniature marshmallows

Grease 9 x 13 inch pan. Heat syrup, butter and morsels to boiling stirring constantly. Remove from heat, stir in vanilla. Pour over cereal in bowl, toss until coated. Fold in marshmallows 1 cup at a time. Press into pan with buttered back of spoon. Let stand 1 hour. Cut into 2 inch squares. Store at room temperature.

Whole Wheat Pretzels

Whole Wheat Pretzels
1 T. yeast
1/2 cup warm water
1 t. honey
1 t. salt
1 1/3 cup whole wheat flour
(you can use white flour too)
1 beaten egg
coarse salt

Dissolve yeast and honey in warm water. Mix in flour and salt. Knead for 5 minutes. Divide into eight pieces and shape as desired. Brush with egg and sprinkle with salt. Bake on cookie sheet at 450 for 10-15 minutes. (Other option: skip salt and put sugar & cinnamon on warm pretzels when they come out of the oven instead.)

Cheesy Garlic Biscuits

Just like Red Lobster's Cheddar Bay Biscuits!

2 cups Baking Mix* (like Bisquick)
2/3 cup Milk
1/2 cup shredded cheddar cheese
1/4 cup margarine or butter, melted
1/4 tsp. garlic powder

Mix baking mix, milk and cheese until soft dough forms. Drop dough by spoonfuls onto ungreased cookie sheet. Bake 8 to 10 minutes or until golden brown. Mix margarine and garlic powder; drizzle over warm biscuits before removing from cookie sheet. Serve warm. Makes 10 to 12 biscuits.

[*To save money make your own baking mix. Or just use a regular biscuit recipe and add a bit more milk and then the cheese.]

Parmesan Garlic Bread

1/2 cup butter, softened
1 t. garlic salt
1/4 t. rosemary
1/8 t. basil
1/8 t. thyme
1 T. Parmesan cheese
1 (160z.) loaf of French bread

Cut bread in half length-wise. Mix butter with herbs and cheese. Spread onto bread. Place bread halves crust down (butter up) on baking sheet. Bake at 300 degrees for 10-12 minutes or until lightly browned. Cut bread into individual pieces before serving.

Crockpot Lasagna

8 uncooked lasagna noodles
1 lb.  Italian sausage (or ground beef)
1 tsp. Italian Seasoning
28 oz. jar spaghetti sauce
24 oz. cottage cheese (or ricotta)
2 cups shredded mozzarella cheese

Break noodles to fit and place half in bottom of greased slow cooker. Brown and drain meat. Stir in Italian seasoning. Spread half of meat over noodles in slow cooker. Layer half of sauce, half of cottage cheese, and half of mozzarella cheese over meat. Repeat layer. Cover. Cook on low for 5 hours.