2 c warm water

4 teaspoons yeast

1/3 cup olive oil

10 teaspoons sugar

2 teaspoons salt

1 teaspoon italian herbs finely crushed

1/4 teaspoon garlic powder

About 3 1/2 cups to 4 cups flour

Put all ingredients in bowl, big mixer, or on board ( however you like to mix and knead your bread). Once all ingredients are combined knead the dough for 10 minutes. Put in oiled bowl, cover and allow to double in size. ( about an hour). Punch down knead enough to make an elastic ball. Press, spin or roll our onto pizza pans. Should make two very large pizza crust. Let dough rest 10 minutes before topping and baking the pizza.

4 1/2 cups all purpose flour

1 3/4 teaspoon salt

1 teaspoon instant yeast

1/4 cup olive oil

1 3/4 cups ice water

flour for dusting

Stir together the flour, salt, and yeast in a large bowl untill flour is absorbed ( or use electric mixer with paddle attachment) for 5 to 7 minutes. The dough should be smooth and the ingredients evenly distributed. The finished dough should be springy, elastic, and sticky.

Sprinkly flour on the counter and transfer the dough to the counter. Prepare a sheet pan by lightly oiling.

Cut dough into 6 equal pieces. Sprinkle flour over dough. Flour your hands. Lift each piece and gently round it into a ball. Transfer dough to sheet pan. Brush each ball lightly with oil. Dough can abe stored for up to 3 days in food grade plastic bags in the fridg.

On the day you pland to use the dough remove from fridg 2 hours before making the pizza. Flour the counter and your hands and gently press dough into flat disks about 1/2 inch thick. Let rest for 2 hours.

Dust pizza pan with cornmeal or flour. Stretch dough to fit the pan. Top dough with your favorite topping. Bake at 450 for 20 to 30 minutes.

I like to cook up a pot of chicken to use for several meals. I have a very large crockpot. I fill the pot 3 inches from the top with  frozen chicken thighs ( the ones that go on sale and are really cheap once in a while) .  I can usually get 11 pieces of chicken in our crockpot Fill the pot with water. Add one chicken bullion per 2 pieces of chicken. Cook on high at least 5 hours.

Debone and defat the chicken. Strain the liquid. Save the strained chicken broth. Store in the fridge. When the fat comes to the top, skim it off and discard.

Meals with the chicken.We usually get three meals out of one batch.

Chicken Burritos/ Tacos/ Nachos.

These are easy. Simply add chicken, cheese, and favorite toppings to a warm tortilla, taco shell or nacho chips. ( lettuce, tomatoe, onion, sour cream, salsa.)

Chicken Soup with Dumplings 

Put reserved broth, 2 cups cooked chicken, 1 cup chopped carrots, 1/2 cup chopped celery, 1 cup cooked rice, in medium stock pot. Add 1 to 2 cups water. Bring to boil. Taste broth and season as you like. We usually add pepper. Drop dumplings by large tablespoon. Put on lid. Simmer 12 to 15 minutes. DO NOT LIFT THE LID!!!!

Dumplings  Homemade are best but Bisquick is fine too. We buy Bisquck in very large size and keep it handy, We also make up dry mix of recipe below and store in baggies for quick use.

Homemade Dumplings

1cup Flour

2tsp baking powder

1 beaten egg

1/4 cup milk

2TBS cooking oil

Mix lightly and drop into soup as instructed above. We generally double the recipe for our family.

Chicken Spread

Put remaining chicken, mayo, little bit of mustard, chopped celery and onion ( to taste) in food processor. Blend well. We use as a sandwich spread or on toast with cheese on top.

This is the size and style of my crockpot.

2c Sugar

1cup oil

3 eggs

1tsp Vanilla

3c flour

1tsp baking soda

1tsp baking powder

1tsp cinnamon

1tsp salt

1 cup chopped nuts

3 cups diced apples

Combine wet ingredients in bowl: Combine and add dry ingredients ( except nuts and apples) to wet ingredients. Stir in nuts and apples. Bat at 325 for 1 hour. Use a greased and floured bundt pan or 9 by 13 pan. Serve warm with whipped cream or vanilla ice cream.

I never have leftovers when I make this recipe. Serve with tortilla chips, sour cream and a salad.

Use a deep dish casserole for this recipe. Great for using leftover taco meat, refried beans or chili.

Basic Recipe:

About a pound of precooked seasoned hamburger ( season like you would for tacos or chili)

2 cups of chili, or refried beans ( if using refried beans add 1/4 cup taco sauce or salsa to the beans)

2 cups of cheese ( a blend of cheddar and monterey is best )

Your favorite recipe for corn muffins.  Mix and set aside.

Layer the first 3 ingredients. You should have 2 thick layers.

Top with thin layer of corn muffin batter.

Bake at 350 for 25 minutes or until cornbread topping is done.

Filling options: rice, canned tomatoes, corn, ranch beans, onion, bell pepper.

When using a really wet chili, line the bottom of the casserole with tortilla chips first

This is a family tradition in our house as soon as the leaves begin to fall. It is best to bake this bread a few days before serving.  Keeps up to 6 months in the freezer.

Combine dry ingredients and set aside

3 1/4 cup flour

2 tsp baking soda

2 tsp cinnamon

1 tsp salt

1 tsp nutmeg

1/2 tsp ginger

1/2 tsp ground cloves

Cream 2 sticks of Margarine

Add 2 cups sugar

blend in and beat well 4 eggs

Add dry ingredients to margarine and egg mixture. Alternate with 1 1/2 cups canned or cooked pumpkin.

Mix Well

Add 12 oz of chocolate chips and 1 cup chopped nuts

Turn into two greased and floured 9 by 5 inch loaf pans. ( glass is best)

Bake at 350 for 1 hour

Cool completely before removing from pans.

Drizzle with glaze:

1 cup powdered sugar

1/4 tsp nutmeg

1/4 tsp cinnamon

Dash of cloves

3 to 4 TBS of hot water

I freeze whole black or bruised bananas. Just toss them in the freezer in the peel. It is best to use over ripe bananas in this recipe.  On the day we make bread I just take the bananas out of the freezer about 1/2 hour before baking.The kids always ask for this bread.

Cream together 1/2 cup shortening.Add 2 to 3 large bananas ( mashed well) and 2 TBS of milk.

Mix well and add two eggs.

Mix together and add:

1 3/4 cup flour

1/2 tsp soda                                            

1 1/2 tsp baking powder

1 tsp nutmeg

Add 1 cup nuts. Bake at 350 for 30 minutes then 325 for 15 to 20 minutes.

Makes 2 small nut pans or 1 large regular loaf.

This recipe won me a grand prize ribbon in 4H many many years ago.

2 cans tuna, drained

1 can cream soup

1/2 soup can milk

2 cups cheese

1 to 2  cup frozen veggies of choice

enough cooked noodles ( any style) to fill a 9 by 12 casserole half way

2 cups crushed potato chips

Mix all ingredients except enough cheese to cover the top and the potato chips.

Layer the top with cheese and then potato chips.

Bake at 350 till slightly brown. Usually about 20 minutes

6 frozen skinless chicken breast

2 cans cream of chicken soup

leftover ( cooked) noodles of any kind ( I am guessing about 8 0z or more)

1 cup frozen peas

1 cup frozen broccoli ( small pieces)

6 slices provolone cheese or grated cheddar. ( enough to completely cover the top of the food in the crockpot)

Place frozen chicken in bottom of crockpot

Add both cans of soup. DO NOT add any more liquid.

Cook on Low for 5 hours ( stir once in a while )

Stir in noodles and vegetables. Add cheese. Put lid back on and let cook for 30 more minutes.

Serve with crusty bread ( for dipping)

This is a wonderful brunch recipe.

12 slices of soft bread ,buttered, with crust removed

12 eggs

Precooked ham or bacon or sausage. Enough to put a thin layer in each tin of a 12 muffin pan

Shredded Cheddar or Monterey Cheese.

Lightly grease muffin tin

Place a piece of buttered bread in each tin. Mold it to the tin.

Add thin layer of meat in each tin.

Add an egg to each tin.

Top lightly with cheese.

Bake at 350 for 20 to 30 minutes. Eggs will be solid.

I got this idea from Pam at http://www.homeschoolblogger.com/recipes. Thanks Pam! This will be a place to post recipes, crafts of our home, ( like crochet, quilting,), cleaning tips, schedules for home care and anything else to do with running our home.