Desset Pizza

Crumb Topping

• 1/2 cup flour
• 1/2 cup brown sugar
• 1/2 cup quick oats
• 1/2 cup firm butter or 1/2 cup margarine
• 1 teaspoon cinnamon

Vanilla Glaze

• 2 cups confectioners' sugar
• 3 tablespoons milk
• 1 tablespoon melted margarine or 1 tablespoon butter
• 1 teaspoon vanilla extract

Make your favorite crust recipe. Preheat oven to 400 degrees. Roll and place dough on pizza stone or in pan. Brush with vegetable oil and prick with fork. Pre-bake for 3 minutes. Remove from the oven. Mix crumb topping ingredients with a fork or pastry blender. Spoon over crust. Put the rest in a zip-type bag in the freezer to save for another pizza. Return pizza to the oven and continue to bake for 10 to 15 minutes or until crust is light golden brown. Remove and drizzle with Vanilla Glaze.
Optional: Spread your favorite canned fruit pie filling onto crust and top with crumb topping before baking.

Slow Cooked Oriental Chicken

1 broiler-fryer (3-4 lb.), cut up
2 T. oil
1/3 cup soy sauce
2 T. brown sugar
2 T. water
1 garlic clove minced
1 t. ginger
1/4 cup slivered almonds, optional

Brown chicken in oil on both sides.  Transfer to a slow cooker.  Combine the soy sauce, brown sugar, water, garlic and ginger.  Pour over chicken.  Cover and cook on high for 1 hour.  Reduce heat to low and cook 4-5 hours or until juices are clear.  Remove chicken and sprinkle with almonds.  Spoon juices over chicken or thicken if desired.

Options:        
Use boneless, skinless breasts cut up instead of whole bird.

(From Karen Bergstrom)

One Dish Chicken and Rice

1 can cream of chicken soup
1 cup water
3/4 cup uncooked white rice
1/4 t. paprika
1/4 t. pepper
4 boneless, skinless chicken breasts

In a shallow, greased baking dish mix soup, water and rice.  Place chicken on rice mixture.  Sprinkle with paprika and pepper.  Cover and bake at 375 for 45 minutes.

(Adapted from Campbell’s Soup recipe)

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.)