1 pkg (2 1/4 tsp) dry yeast
1 cup mashed potatoes
1 1/2 cup warm water
4 cup bread flour
1 t salt
6 Tbs. olive oil
1 tsp dried rosemary
1 tsp dried oregano
parmesan cheese for topping
Disolve yeast in 1/2 cup warm water and let sit 10 minutes. In large bowl combine rest of ingredients. Mix well and turn onto work surface. Knead in an additional 1 cup of flour(or until no longer sticky). Place in oiled bowl covered for 1 hour. Punch down and place on stone or pan dimple top with finger and add topping. Cook at 425 for 20 minutes until golden brown.
Tuesday, May 27, 2008
Polynesian Chicken
8 Tbsp Brown sugar
4 Tbs corn starch
1 tsp. salt
4 Tbs. butter
2 cans pinapple tidbits
2 Tbs vinegar
2 Tbs soy sauce
1 chopped green pepper
2-4 chicken breast cooked and chopped
Stir sugar, cornstarch and salt into melted butter. Mix pinapple juice wigh water to make 2 1/2 cups liquid: add to the sugar mixture. Cook on medium heat until thick and clear; add vinegar, soy sauce and green pepper. Add chicken, continuing to cook on lowered heat. Serve over rice.
4 Tbs corn starch
1 tsp. salt
4 Tbs. butter
2 cans pinapple tidbits
2 Tbs vinegar
2 Tbs soy sauce
1 chopped green pepper
2-4 chicken breast cooked and chopped
Stir sugar, cornstarch and salt into melted butter. Mix pinapple juice wigh water to make 2 1/2 cups liquid: add to the sugar mixture. Cook on medium heat until thick and clear; add vinegar, soy sauce and green pepper. Add chicken, continuing to cook on lowered heat. Serve over rice.
Chicken Enchiladas
3-4 chicken breasts cooked and shredded
1 cup rice cooked
1/2 can green enchilada sauce
1/2 can red enchilada sauce
shredded cheese
Stir ingredients together. Fill about 10 tortillas and place in pan. Mix remaining sauces together and pour over top and add cheese. Bake at 35o degrees for 25 min.
1 cup rice cooked
1/2 can green enchilada sauce
1/2 can red enchilada sauce
shredded cheese
Stir ingredients together. Fill about 10 tortillas and place in pan. Mix remaining sauces together and pour over top and add cheese. Bake at 35o degrees for 25 min.
Tuesday, May 20, 2008
Play Dough Cookies
3/4 cup butter, softened
3 ounces cream cheese
1 cup white sugar
1 egg
1 teaspoon vanilla extract
2 3/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
assorted colors of paste food coloring
24 lollipop sticks
DIRECTIONS
In a bowl cream butter, cream cheese and sugar until fluffy. Add egg and vanilla; beat until smooth.
In a medium bowl combine flour, baking powder and salt. Add dry ingredients to the creamed mixture. Stir till soft dough forms. Divide dough into fourths. Tint each with a different food color. Wrap in plastic wrap and chill for 2 hours.
Preheat oven to 350 degrees F (175 degrees C). Working with half of each color, shape dough into 3/4 inch balls and for each cookie place 1 pink, 1 green, 1 blue and 1 orange ball together to make 1 large ball. Shape into a 12 inch long roll (like a snake), starting at one end, coil roll to make a 2 3/4 inch round cookie. Place cookies 3 inches apart on lightly greased baking sheet.
Carefully insert lollipop sticks into bottoms of cookies.
Bake cookies for 8 minutes or until lightly browned. Cool and store in an airtight container
3 ounces cream cheese
1 cup white sugar
1 egg
1 teaspoon vanilla extract
2 3/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
assorted colors of paste food coloring
24 lollipop sticks
DIRECTIONS
In a bowl cream butter, cream cheese and sugar until fluffy. Add egg and vanilla; beat until smooth.
In a medium bowl combine flour, baking powder and salt. Add dry ingredients to the creamed mixture. Stir till soft dough forms. Divide dough into fourths. Tint each with a different food color. Wrap in plastic wrap and chill for 2 hours.
Preheat oven to 350 degrees F (175 degrees C). Working with half of each color, shape dough into 3/4 inch balls and for each cookie place 1 pink, 1 green, 1 blue and 1 orange ball together to make 1 large ball. Shape into a 12 inch long roll (like a snake), starting at one end, coil roll to make a 2 3/4 inch round cookie. Place cookies 3 inches apart on lightly greased baking sheet.
Carefully insert lollipop sticks into bottoms of cookies.
Bake cookies for 8 minutes or until lightly browned. Cool and store in an airtight container
Sunday, May 18, 2008
Chicken Florentine
3 Tbsp. italian dressing, divided
4 cups lightly packed baby spinach leaves
4 small boneless skinless chicken breast halves
8 slices smoked ham
1 cup shredded swiss cheese
Heat 1 Tbs. of the dressing in large ovenproof skillet on medium heat. Add spinach; cook and stir 1 min. or just until spinach is wilted. Remove from skillet; cover to keep warm.
Add remaining 2 Tbsp dressing and the chicken to skillet; turn chicken over to evenly coat both sides with dressing. Cook 5 to 6 min. on each side or until chicken is cooked through.
Top evenly with ham and cheese; cover. Reduce heat to low cook 1 to 2 min. until cheese is melted. Or, place under a broiler to brown. Spoon spinach mixture evenly onto 4 plates; top each with a chicken breast.
Makes 4 servings,.
4 cups lightly packed baby spinach leaves
4 small boneless skinless chicken breast halves
8 slices smoked ham
1 cup shredded swiss cheese
Heat 1 Tbs. of the dressing in large ovenproof skillet on medium heat. Add spinach; cook and stir 1 min. or just until spinach is wilted. Remove from skillet; cover to keep warm.
Add remaining 2 Tbsp dressing and the chicken to skillet; turn chicken over to evenly coat both sides with dressing. Cook 5 to 6 min. on each side or until chicken is cooked through.
Top evenly with ham and cheese; cover. Reduce heat to low cook 1 to 2 min. until cheese is melted. Or, place under a broiler to brown. Spoon spinach mixture evenly onto 4 plates; top each with a chicken breast.
Makes 4 servings,.
Italian Chicken and Tomato Pasta Toss
3 cups uncooked pasta
1 Tbsp. olive oil
1 lb. chicken cut into 1 1/2 inch squares
2 cups cherry or grape tomatoes halved
1/4 cup balsamic vinaigrette dressing
3 cloves garlic, minced
1/2 cup chopped fresh basil
1/4 cup Parmesan cheese
cook pasta as directed on package.
Heat oil in large nonstick skillet on medium-high heat. Add chicken; cook 6 min. or until cooked through, stirring occasionally. Add tomatoes, dressing and garlic. Cook and stir 3 min. or until heated through.
Drain pasta. Toss with the chicken mixture and basil; sprinkle with cheese.
Makes 4 servings, 1 3/4 cups each.
1 Tbsp. olive oil
1 lb. chicken cut into 1 1/2 inch squares
2 cups cherry or grape tomatoes halved
1/4 cup balsamic vinaigrette dressing
3 cloves garlic, minced
1/2 cup chopped fresh basil
1/4 cup Parmesan cheese
cook pasta as directed on package.
Heat oil in large nonstick skillet on medium-high heat. Add chicken; cook 6 min. or until cooked through, stirring occasionally. Add tomatoes, dressing and garlic. Cook and stir 3 min. or until heated through.
Drain pasta. Toss with the chicken mixture and basil; sprinkle with cheese.
Makes 4 servings, 1 3/4 cups each.
Wednesday, May 14, 2008
Chicken Florentine Panini
(pillsbury bake-off)
1(13.8-oz.) can Pillsbury® refrigerated classic pizza crust
1(9-oz.) pkg. Green Giant® Frozen Spinach
1/4 cup light mayonnaise
1 garlic clove, minced
1 tablespoon olive oil
1 cup chopped red onion
1 tablespoon sugar
1 tablespoon vinegar (cider, red wine or balsamic)
2 boneless skinless chicken breast halves
1/2 teaspoon dried Italian seasoning
1 garlic clove, minced
4 (4-inch) slices provolone cheese
DIRECTIONS
1. Heat oven to 375°F. Unroll dough; place in ungreased 15x10x1-inch baking pan. Starting at center, press out dough to edges of pan. Bake at 375°F. for 10 minutes. Cool 15 minutes or until completely cooled.
2. Meanwhile, cook spinach as directed on package. Drain well; squeeze dry with paper towels.
3. In small bowl, combine mayonnaise and 1 of the garlic cloves; mix well. Refrigerate.
4. Heat oil in small saucepan over medium-high heat until hot. Add onion; cook and stir 2 to 3 minutes or until crisp-tender. Add sugar and vinegar. Reduce heat to low; simmer 3 to 5 minutes or until most of liquid has evaporated, stirring occasionally.
5. To flatten each chicken breast half, place, boned side up, between 2 pieces of plastic wrap or waxed paper. Working from center, gently pound chicken with flat side of meat mallet or rolling pin until about 1/4 inch thick; remove wrap. Sprinkle chicken with Italian seasoning and minced garlic.
6. Spray large skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add chicken; cook 8 minutes or until browned, fork-tender and juices run clear, turning once.
7. Cut cooled pizza crust into 4 rectangles. Remove rectangles from pan; spread each with 1 tablespoon mayonnaise mixture. Top 2 rectangles with chicken, spinach, onion mixture, cheese and remaining crust rectangles, mayonnaise side down.
8. Heat large skillet or cast iron skillet over medium heat until hot. Place sandwiches in skillet. Place smaller skillet on sandwiches to flatten slightly. Cook about 1 to 2 minutes or until crisp and heated, turning once. Cut each warm sandwich into quarters.
1(13.8-oz.) can Pillsbury® refrigerated classic pizza crust
1(9-oz.) pkg. Green Giant® Frozen Spinach
1/4 cup light mayonnaise
1 garlic clove, minced
1 tablespoon olive oil
1 cup chopped red onion
1 tablespoon sugar
1 tablespoon vinegar (cider, red wine or balsamic)
2 boneless skinless chicken breast halves
1/2 teaspoon dried Italian seasoning
1 garlic clove, minced
4 (4-inch) slices provolone cheese
DIRECTIONS
1. Heat oven to 375°F. Unroll dough; place in ungreased 15x10x1-inch baking pan. Starting at center, press out dough to edges of pan. Bake at 375°F. for 10 minutes. Cool 15 minutes or until completely cooled.
2. Meanwhile, cook spinach as directed on package. Drain well; squeeze dry with paper towels.
3. In small bowl, combine mayonnaise and 1 of the garlic cloves; mix well. Refrigerate.
4. Heat oil in small saucepan over medium-high heat until hot. Add onion; cook and stir 2 to 3 minutes or until crisp-tender. Add sugar and vinegar. Reduce heat to low; simmer 3 to 5 minutes or until most of liquid has evaporated, stirring occasionally.
5. To flatten each chicken breast half, place, boned side up, between 2 pieces of plastic wrap or waxed paper. Working from center, gently pound chicken with flat side of meat mallet or rolling pin until about 1/4 inch thick; remove wrap. Sprinkle chicken with Italian seasoning and minced garlic.
6. Spray large skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add chicken; cook 8 minutes or until browned, fork-tender and juices run clear, turning once.
7. Cut cooled pizza crust into 4 rectangles. Remove rectangles from pan; spread each with 1 tablespoon mayonnaise mixture. Top 2 rectangles with chicken, spinach, onion mixture, cheese and remaining crust rectangles, mayonnaise side down.
8. Heat large skillet or cast iron skillet over medium heat until hot. Place sandwiches in skillet. Place smaller skillet on sandwiches to flatten slightly. Cook about 1 to 2 minutes or until crisp and heated, turning once. Cut each warm sandwich into quarters.
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