Holiday Turkey

ok...this has to be one of the best turkey recipes I have Ever found....and the story behind it is pretty good too :) I had a friend (i say had because I haven't seen her in YEARS)...who was single. cooking and the kitchen were not really her specialty.  one year, she came home from visiting family boasting about this magnificent turkey recipe....she cooked it for us on New Year's day...I asked for the recipe...she said no, it was a family secret and I could not have it....ok...I don't know about you, but when someone tells me that, I am determined to find it or figure it out :D.   She would not tell me ANYthing...I remember it tasting almost cajun, and it was soooo yummy.  I tried to  let it go.   Fast forward a year or two down the road.  She was moving.  Needed help with packing.  She put me in charge of packing up the kitchen, 'since I was a natural in the kitchen and all'.  well, I was packing away, just minding my own business, and went to the top of the refrigerator.  ALLLLL these papers came pouring down...and wouldn't ya know it?  that recipe for the turkey was RIGHT on the top of the stack....ah, my luck.....well, I knew she did not want me to have this recipe, so copying it was out of the question...so I wrote the main parts on my hand...yep...I was determined to get it....but what i didn't count on was the sweat washing some of it off.....when I realized that had happened, I read it and re-read it and repeated it to myself so much I memorized it.  I went home and quickly wrote it out.  I didn't make it until the next Holiday season, so I was going off a pregnant and nursing mama's memory...not much there--so it became my own rendition...

I did change the original recipe a tad bit...it called for 2 bottles of squeeze margarine....YUK!!!!! (in my humble opinion)....so I used butter instead....and when we had it, it was not as cajun tasting as I remember, but it was a HIT...and we have it EVERY Thanksgiving and EVERY Christmas....almost without fail....we are not even turkey eaters and my kids BEG for this turkey.  the leftovers are not your typical make-a-soup kind.  BUT, we hardly have any left overs after one meal after Thanksgiving.

Holiday Turkey

• 1 turkey, thawed (we use a HUGE one)
• 4 heads of garlic
• Lawry's seasoned salt--must be Lawry's
• 1 lb. butter
• 2 bottles of white cooking wine (you could use just 1, but it makes more gravy and we never have enough--or you could use regular wine--I don't know how to buy that, so I get this)

Peel all the cloves of garlic.  Take a knife and pierce the meat of  turkey and put cloves, one at a time into the meat.  Cover the turkey with the inserts of cloves of garlic.  It will look like it has mumps or something.  Rub the  inside of the turkey with some of the seasoned salt and put into roaster.  Pour the wine in the bottom of the roaster and place all the butter in bottom of pan.  Cook at 325, basting every 15 minutes with  wine, butter, and drippings,  and then sprinkle with seasoned salt, until  tested done.

Gravy

Pour all juices from pan into sauce pan.  Blend 1/4 c. cornstarch and  water together and blend with juices.  Cook over medium heat until thickened. I slice turkey and put some of the gravy over meat and leave extra on  table for potatoes and biscuits.  YUM!!!!!!!

linked up today with chatting at the sky and sweet shot tuesday

my version: III forks salad

alright.  you can know that god is leading me to do this when i share some of my 'secret recipes'.

i had this salad at III forks, in dallas.  it was one of the best salads and dressing i.have.ever.had.  i think i have said before that one of my favorite things is to have something really good in a restaurant and then try to recreate it.  the salad was easy....just pick it apart :) .  the dressing was another matter.  i asked our waiter what kind of dressing it was and he told me that i could find something very similar at central market.  i immediately went and purchased 4 bottles :)  yep...4.  it is a bit on the pricey side and we went through it like water, so i decided i would try to recreate that.  it worked!!  I made it!!  and for less than half the cost of the bottle of dressing at the store!  the one at the store is called Monica's maple balsamic vinaigrette.  its in the refrigerator section.  you do have to look for it, it is not an easy find.

III forks salad with maple balsamic vinaigrette

• mixed baby green salad mix
• toasted pecans (either with a flavored coating or not--we use plain)
• sliced pears, granny smith apples, strawberries or dried cranberries (we LOVE it with any of these)
• crumbled feta cheese, gorgonzola, or bleu cheese
• dressing (recipe follows)

Toss all together.  drizzle dressing over it.

maple balsamic vinaigrette

• 2 tbsp olive oil, preferably extra-virgin
• 2 tbsp balsamic vinegar
• 2 tsp pure maple syrup
• 2 tsp grainy mustard
• Salt & freshly ground black pepper to taste

In a small bowl, whisk oil, vinegar, maple syrup, mustard, salt and pepper until blended.  I have one of those shaker/blender cups and usually double or triple this.

hot chocolate!!!

I got this recipe from my sweet friend april, who got it at a women's christmas event.  the original recipe calls for white chocolate.  i, for one, do not even think the stuff exists, but that is my own personal opinion :)  I tried it with the 'white chocolate' and it was SO, WAY, WAAAAAY too sweet for us!  So, I did some experimenting....and we found a recipe that has, in the 2 or 3 years we have had it, become a tradition and special treat and expectation during the fall/winter/spring and rainy summer days.  Don't be fooled by the ingredients....the water added to it dilutes it enough that it is just perfect!  You can always add more water, or less chocolate or whatever :)  I will write the recipe as given and then 'my' recipe...with some of the variations we do....get ready for those cold nights and have these supplies on hand....you WON'T be disappointed!!!

White Hot Chocolate

• 1-14oz can sweetened condensed milk
• 1/2 cup white chocolate pieces
• 1 tsp. vanilla
• 1/3 cup whipping cream
• 2 cups water
• whipped cream if desired
• grated chocolate optional
• crushed peppermint optional

Heat sweetened condensed milk and white chocolate pieces over medium heat. Stir in vanilla, cream, and water while stirring constantly.  Heat through. Pour into individual cups. Serve with whipped cream and topping of choice (grated chocolate, crushed peppermint, cinnamon, nutmeg, etc.)

Chocolate hot chocolate :)

• 1 Can Eagle Brand

• 2 squares unsweetened chocolate

• 2/3 cup heavy whipping cream

• 4 cups water

• 1 tsp vanilla

Follow the directions above.....NOW, sometimes we only have cocoa powder, so what I do then is the equivalent of 2 squares, which I think is 4 Tablespoons.  I add that in with the milk and stir until it is dissolved and the proceed with the rest of the recipe.

Let me know if you like it!!! We have become kinda famous around here for this hot chocolate and for a while I contemplated keeping it a secret....but was convicted that it really wasn't mine to begin with :D ENJOY!!!!

OH.my.WORD!!

Not sure if I have talked about this, but for the past few months, every month, i cook for a group of senior citizens at CCA (Christian Community in Action) here locally.  i truly enjoy it and little by little i am learning the individuals who make up the group of 60 or so.  BUT....I am forEVER meeting with new challenges each month.  One month, I found out the morning of that this was the day :(  I had to run to Sam's and figure out how to make a meal for 60 in 2 hours.  this past month, i had bought all my meat the day before and instructed the child {grrrrrr} to put them into the refrigerator outside.  they put it in the freezer.  YIKES!!  I found that out 2 hours ahead also.....I am stretched every time...{I won't elaborate on the primal scream that was heard through the neighborhood upon the revelation of the frozen chicken thighs}.....

I am always trying to find really cheap, REALLY great recipes to make for crowds....with what is in my pantry.  Did i say i liked challenges?  well, i had a birthday dinner to fix for my crew and lunch to have ready by 10 the next morning.  I was determined to NOT go to the store....AGAIN.....so, I started hunting for recipes and found this little gem.  the cake is 'ok' but the frosting.....OH, MY!!!!!....it is sooooo good!!!  I could have eaten the whole pan of cake with the frosting!  WOW...this was a find....again, the cake--I am sure you have a general spice cake recipe--and this one will certainly do, but , again...this frosting....it would be really good on just about ANYthing :) .  I am going to experiment on different things, but for now....OH!!!...it would be so good on a pumpkin cake right now :)  I have a recipe for one (that I can't find) and that is why, again, i was on the hunt for something else....so, here ya go....lemme know if you make it, like it or already have it.....the frosting not the cake :D

Applesauce Cake with Browned Butter Frosting

• 2-1/2 cups all-purpose flour
• 1-1/2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 3/4 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1/2 teaspoon ground cloves
• 1/4 teaspoon baking soda
• 1/2 cup margarine or butter
• 2 cups granulated sugar
• 2 eggs
• 1-1/2 cups applesauce
• 1/2 cup raisins
• 1/2 cup chopped walnuts--the walnuts and raisins--I left out since it was for older people who might not have strong enough teeth to chew them up.
• Browned Butter Frosting (see recipe below)

Grease a 13x9x2-inch baking pan (I used a sheet pan to make it thinner and go further ). Combine flour, baking powder, cinnamon, nutmeg, salt, cloves, and baking soda. Set aside.

In a large mixing bowl beat margarine or butter with an electric mixer on medium to high speed about 30 seconds or until softened. Add sugar; beat until combined. Add eggs, one at a time, beating well after each. Alternately add flour mixture and applesauce, beating on low to medium speed after each addition just until combined. Stir in raisins and walnuts. Pour batter into prepared pan. (I just dumped everything in one bowl and mixed it up....it worked)

Bake in a 350 degree F oven for 35 to 40 minutes or until a wooden toothpick inserted in center comes out clean. Cool completely in pan on a wire rack. Frost with Browned Butter Frosting. Makes 12 servings.

Browned Butter Frosting

In a small saucepan heat 1/2 cup margarine or butter over low heat until melted; continue heating until margarine or butter turns a delicate brown. Remove from heat; pour into large mixing bowl.

Add 4 cups sifted powdered sugar, 2 tablespoons milk, and 1 teaspoon vanilla; beat with an electric mixer on low speed until combined. Beat on medium to high speed, adding additional milk, if necessary, to make frosting of a spreading consistency.

grape salad--don't be fooled!

it may not look that good, but again, this is one of our family's favorite recipes!!!  My friends, the Porters brought this to a potluck and it was a HIT....of course I pilfered the recipe :) .  That tends to be my style....I find something I like and either beg, borrow or steal (really--more on that the closer it gets to the Holidays)...or if those methods don't work, i try to recreate it.  I was blessed this time...they handed it over with out too much force....just a promise for cinnamon rolls.  I made this once and now it is a regular....well, as regular as grapes on sale is.....which right now, they are plenty...so, here is the recipe:

Grape Salad

• 1 lb green grapes
• 1 lb red grapes
• 8 oz cream cheese
• 8 oz sour cream
• 1 tsp vanilla
• 1 Cup brown sugar--this is a perfect place to substitute sucanat.  PLUS--I never use all this.
• ¾ cup chopped and toasted pecans

Combine cream cheese, sour cream, vanilla and ¾ C. of brown sugar.  Carefully stir in grapes.  Before serving top with remaining brown sugar and pecans.

who needs cinnabon????

I got this recipe from my friend, Debbie Lindstrom.  She is an AMAZING cook/baker.  She shared these on a moms email loop/group I have been a part of for about 10 years now.  when I first made these, they were gobbled up in a nanosecond.  I had to make another batch and then another....so, I figured out real quick that if I quadrupled the recipe, I could have enough for our family to get SICK of them and also have some to share.  I ALWAYS give some away when I make these or just plan on the family having them when there is a need for me to make them for someone.  I have even sold them, they are THAT good!!!!  they freeze very well. Microwaved they are delish or what I like to do if serving them for breakfast, is cook them just until the yeast is cooked...pull them out and save for that morning....put them back in to finish baking and then frost while hot.  One batch makes 2 dz, so I end up with about 8 dz cinnamon rolls....talk about yum!!!  I usually put as many as I can get onto my sheet pans and if I am taking them to others, put them in disposable pans.   I have taken these to neighbors, friends, enemies ;).....they are easy to make for a crowd.....and always welcomed!!!  ENJOY!!! Cinnamon Rolls

• 1 tbsp. yeast
• 1 tsp.. salt
• 1 c. warm milk
• 2 eggs
• 1/3 c. sugar
• 4 c. flour
• 1/2 c. melted butter

Dissolve yeast in milk. Add the rest of the ingredients and mix well.  Knead into a ball. Let rise until double in size. When ready, roll out to about 1/4 inch thick. Spread with filling below:

• 1/4 c. butter, softened
• 3 tbsp cinnamon
• 1 c. brown sugar

Spread butter on dough evenly, Sprinkle sugar and cinnamon over dough evenly. Roll dough up. Slice into 1 inch slices. Place on a greased pan. Let rise again. Bake 10 minutes @ 400.

Icing for Cinnamon Rolls

• 1/2 c. butter, softened
• 2 tbsp whipping cream
• 1 1/2 c. powdered sugar
• 1 tsp. vanilla
• 1 oz cream cheese
• pinch of salt

Beat until fluffy. When rolls are hot, spread on top.

linked up with steadymom and chatting at the sky and so much shouting so much laughter and sweet shot tuesday

biscuits and lilikoi butter

Lilikoi

I saw someone ask for a good biscuit recipe recently and I could hardly wait to post this recipe.  this is THE BEST recipe for biscuits have ever used. i have another one, that is a buttermilk recipe, but this one is a sweet biscuit that can be used for strawberry short cakes as well.  i got this recipe from a susan branch, cook book.  If you have never looked at her work, it is WELL worth the time.  Her artwork is beautiful and I have never cooked anything out of her books that my family rejected.  the lilikoi butter--a creation of my own, although the idea was birthed in a little cafe in Volcano, Hawaii.   they had lilikoi butter in squeeze bottles on each table.  the color fascinated me and i decided to be brave and try it...so glad i did...it was wonderful.  they made it there fresh, so the challenge was on.  i did have a hard time finding lilikoi (or otherwise known as passion fruit)...either fresh, frozen or (my preference) frozen puree.  i found it at central market and bought them out.  i loved lilikoi soooo much.  i add it to my tea, too.  it is sour like lemon, but a bit softer.  that said, this butter is really a curd.  it can be made like a lemon or lime or even mango curd/butter.  it took me almost a year to find the puree, and when i did, i felt like i had accomplished a great victory!!!  Then I just used the puree in place of lemon in my lemon curd recipe.....it brought back all the memories from my trip and the kids LOVED it. BEST BISCUITS

• 2 C. Flour (it can be made with whole wheat, but i usually save our white flour consumption for these) :)
• 1 T. baking powder
• 1 1/4 t. salt
• 2 1/2 t. sugar
• 1 1/2 C. heavy cream
• 4 T melted butter

Preheat oven to 425. Put dry ingredients in a bowl and stir with a fork.  Add the cream stirring constantly just until dough comes together.  Place dough on a floured board and knead for 1 minute. Pat dough flat about 3/4" thick. Cut with 2" biscuit cutter (I use a canning jar) brush both sides with butter. Place buttered biscuits 1" apart on ungreased cookie sheet.

Bake 15-18 minutes until brown.

IMG_9953

*I put cold butter on my cookie sheet in the oven while it preheats. Then, I just dip the biscuits in the melted butter and put on the sheet. We have taken the dry part on vacation and I just buy the butter and cream and add  it when I am ready to make them. We also always doublethese....they are good cold, too, but we rarely have any left over.   You can also split them, put a bit of butter on them and toast them.  YUMMY

IMG_9958

LILIKOI BUTTER

• 5 egg yolks
• 1 cup sugar (1/2 cup if using sweetened concentrate)
• 1 TBS lemon juice
• 1/3 cup lilikoi puree/juice
• 1 stick butter (1/4 pound), cut into pats and chilled

Bring all ingredients to room temperature except butter....then add enough water to a medium saucepan to about an inch high.  Bring to a simmer over medium-high heat.  Meanwhile, combine egg yolks and sugar in a medium size metal bowl and whisk until smooth, about 1 minute.  Add lilikoi and lemon juice to egg mixture and whisk smooth.  Put bowl on top of sauce pan--like a double boiler...  (Bowl should be large enough to fit on top of saucepan without touching the water and large enough to whisk thoroughly.)  Whisk until thickened, approximately eight minutes, or until mixture is light yellow and coats the back of a spoon.  Remove promptly from the heat and whisk in the butter a piece at a time, allowing each addition to melt before adding the next.

pour into a clean coverable container.  Refrigerate, it lasts a long time :)

usually, i just follow the basic curd making techniques.  if you know how to do that, you can make this :)  do as you please....

linked up with chatting at the sky and sweet shot tuesday and one nutty girl and so much shouting so much laughter

Texas Caesar Salad

you asked for it....you got it....this is one of THE BEST salad recipes i have.  I got this from a friend MANY years ago and it has become such a favorite.  i used to shy away from making it as it has a few steps and when you have a bunch of little ones hanging on your legs, its just hard to do it all...BUT...it is SOOOOO worth it!!!  if i am really pushed for time, i make it in stages...the dressing and crutons will keep.  what i also really like about it, is that it can be vegetarian or with meat.  we usually have it with meat, but keep that on the side--for two reasons--to keep the salad fresh and the meat from making it soggy and for serving purposes....my kids, when they were little wanted everything separated....so, they can have all we have, just ours is all mixed up :).  for the meat...one of my new secret weapons in fixing this is the Mexican Grocery store and get marinaded fajita meat from the meat counter...its WONDERFUL!!!!  but, in a pinch and what i did in the old days :| is get chicken breasts and marinade them in equal parts of teriyaki sauce, worchestershire sauce and lemon juice.  then sprinkle garlic, salt and pepper on them and let them sit a couple of hours. Grill as you normally would.  the croutons and dressing are THE BEST part of the whole thing, so i usually make double of them and then we eat on this for several days...it makes a TON (even for our family) and we eat it ALL up...we LOVE it...serve with chips and salsa, a mango margarita  iced tea and you have a wonderful meal.... Texas Caesar Salad

Dressing

• 3 cloves garlic
• 2 shallots or green onion
• 2 anchovies (opt)
• 2 fresh jalapenos, seeded
• 1 c olive oil
• 1/2 c red wine vinegar
• 1/2 c. grated Romano cheese
• 1 egg yolk, or 1 T plain yogurt
• 1/2 t. black pepper
• 1 t lemon juice
• 1 bunch cilantro, chopped

Process in food processor or blender

Salad

• 3 heads romaine lettuce
• 2 red bell peppers
• 3 ears fresh corn kernels
• 1/2 c. tomatoes, fresh or sun dried
• 1/2 c.  fresh grated Romano or parmesan cheese, Grilled chicken, sliced, opt.

Shred lettuce, cut peppers in strips and combine with remaining ingredients.  You can saute corn in a little oil if desired, but let cool before combining with salad.  Serve with croutons and dressing.  Adding chicken makes  this a complete meal in itself.

Croutons:

• 1/2 loaf bread, cut in 1/2" cubes
• 1/2 c. melted butter
• 1 t. chili powder
• 1/2 t. cayenne pepper (opt)
• 1/2 t. cumin
• 1/4 t. salt

Combine butter and spices.  Toss bread cubes in butter mixture and  spread on cookie sheet.  Bake in 350 oven till browned.

{healthy} summertime snacking…..

well, the pressure is on and  i am trying hard to get my recipe for Texas Caesar Salad up, but to do that, i have to actually cook it to have a picture (well, that is the goal i have set)...it will be next week, hopefully that i will have time to do that.  in the meantime, i will share a tried and true family favorite and a new one that we LOVE!!!  the first one is watermelon slush...it is so easy and you probably already have your own version of it.... there is no exact recipe....what we do, is get a seedless watermelon (i don't even bother with the others now)...cut it in half and eat one half :)  cut out the meat of the other half and blend it up.  i don't add sugar or anything....it is good by itself....now, you can experiment and see what your family likes....i have tried lime in it and the kids HATED it..so we just stick to the basics....blend it up and pour it into a 9x13 pan.  cover and freeze.  when you are ready to have it, take it out and let it soften just a bit...you just want it soft enough to cut chunks out of it and put it in the blender again....you might need to add water, but sometimes just the melted juice is enough.  blend until desired consistency...that's it....just be prepared for brain freeze and a mouth that can not talk.  we love these and try to have them at least once a week.

this next recipe is AMAZING!!!

almond butter chocolate chip cookies......GLUTEN FREE, FLOUR FREE!!!!

• 1 cup unsalted almond butter, stirred well
• 3/4 cup sucanat
• 1 large egg
• 1/2 tsp baking soda
• 1/4 tsp salt
• 3 oz dark chocolate

Preheat oven to 350.  In a medium bowl, stir together first 5 ingredients until blended.  Stir in chocolate.

Drop dough by rounded tablespoons onto parchment-lined baking sheets.  Bake for 10-12 minutes or until lightly browned.  Let cool on baking sheets for 5 minutes.  Remove to a wire rack and let cool for 15 more minutes.

NOW--my notes:  we doubled this and could have easily quadrupled it...these cookies are so YUMMY!!! YI would cut the sucanat to 1/2 cup.   if you don't know what that is, google it.  I use it all the time in place of brown sugar.  it has lots of good nutrients in it, but if used too heavy, it can taste like black strap molasses....YUCK...if you have ever had to take that for anemia, you know you don't want your cookies to taste like that :P  .  I use Gheridelli 60% cocoa--again, health food store purchase...maybe Central Market....

these don't look like they will stick together and act like cookies, but they do.

so, so yummy!!!!

linked up with chattingatthesky and steadymom and sweetshottuesday

yummy chocolate cake

this is probably the most requested cake for birthdays at our house.  there are a few others, and i will share those later....this recipe came from my dear, sweet friend, Patti Johnson.  it is called texas hot cocoa cake...i'm not sure why, but it doesn't matter...its GOOD!!!!  NOW, i will be sharing shortly about my interest and giftings in cooking from scratch, messing with recipes to change them and whatnot....what i tend to do with passing recipes on, is post the recipe as written and then post script what *I* do :) today, i had to make 4 of these cakes.  we are going to downtown dallas tomorrow to feed a group of special people and i volunteered the cake.  one reason is that it is sooooo good.  the other is that it is sooooo easy.  i almost always have the ingredients on hand and can pretty much whip it up in a few minutes. its a great cake to take to potlucks or to family in need.  after the first double batch, i decided to change it up a bit and will share what i did.

TEXAS HOT COCOA CAKE         serves 24

• 1/2 cup butter (1 stick)
• 1/2 cup liquid shortening (another word for oil :))....i have used 1 cup of butter, too and like it better
• 1 cup water
• 6 Tablespoons cocoa (I use heaping)
• 2 cups flour
• 2 cups sugar
• 1/2 cup buttermilk
• 2 eggs
• 1 baking soda
• 1/2 teaspoon salt
• 1 teaspoon vanilla
• 1 tsp cinnamon (optional--some of my kids really don't like the cinnamon in it)

icing

• 1 1/2 stick butter
• 1/4 cup cocoa
• 6 Tablespoons milk
• 1 box (1 lb) powdered sugar ( I usually use just a tad bit less than this--makes more of a glaze on the cake)
• 1 teaspoon vanilla
• 1/2 cup chopped nuts (very optional, we usually don't use them, since they are $$ and not everyone likes them, but used them on one cake today)

directions:  bring butter, oil, cocoa and water to a boil.  take off heat.  combine the flour and sugar and cinnamon.  add the cocoa mixture to that mixture.  mix together the buttermilk, eggs, soda, salt and vanilla.  (yes! do make sure you add the soda to the wet ingredients, NOT the dry--it does make a difference--ask me how I know).  mix in the egg mixture to the chocolate batter.  Pour into a greased (pam) 9x13 or sheet cake (I have done both and really like the sheet cake better)  Bake at 350 for 30-45 min for the 9x13.  15-20 for the sheet cake pan.  While the cake is cooking, combine the butter and cocoa in a pan ( I use the same pan I boiled the other mixture in--don't bother to even rinse it--its the same ingredients :))  heat and mix til butter is melted.  take off heat and stir in the milk, powdered sugar, vanilla and nuts....pour over a hot cake--just pulled from the oven....and watch everyone fight over licking the bowls

this is how it is every. single. time.  I promise, I didn't do this :)

its really, really, REALLY good with a glass of milk (don't tell my kids I said that)

pizza.....yummy!!!

i hope to blog in more detail about food, recipes, menus and our Wednesday night dinners we have at our home, but until then...you might have to piece it all together. Pizza is a favorite at our home...especially homemade.  I pretty much dislike hate making it because it is a little time intensive.  I have learned some ways to make it easier....here goes:

i make a HUGE recipe of dough for crusts.  this makes a ton....I am not sure exactly how much, because we make pretty large pizzas, but it does make 6 quarter sheet cookie sheet size pizzas (that's what it takes to feed us--2 of  'em).  This is why I can do it--I freeze the rest.  it makes the next time worth the work now.  i got this recipe from my sweet friend, Gail.  And, of course I have had to change it up just a bit, but not the actual recipe....what I do is--I roll the dough out, but before I put it on the pan, I put olive oil, fresh pressed garlic and salt and pepper all over the pan.  it makes the crust nice and spicy/crispy.  Next, you will need to bake the crust (be sure to poke a fork all over it to keep the air bubbles down.  When its done, ( and I intentionally didn't put a time on here--there is so much opinion about how one likes their pizza crusts) put your sauce on--now, I have found a really, cheap, great flavored sauce....we used to try to make our own, but this makes it sooo much easier...Hunts spaghetti sauce, in the traditional flavor.  We do, however, add italian seasoning to it...just a tad.....I like lots of sauce, so I slather it on.  Next comes whatever you choose on it...our faves:  cheese, black olive and veggie...Now that I am married to a meat lover, we MUST have a meat pizza, so I usually get turkey italian sausage, turkey pepperoni and hamburger (don't tell him its turkey) :).  For the veggie, I usually layer fresh spinach leaves, bell peppers, onions, tomato slices shredded carrots or anything else that we have and sounds good...

One of the things the kids have ALWAYS liked doing was making their own...now they like to make calzones and save half for lunch the next day....it makes it fun for all of us and the creativity is always encouraging to me...I need it!!!

here are some pics of our last pizza fest.  I realize you have to look sideways for the last one, but its the only way I could make it fit and it is a great image of them all done...

PIZZA CRUST

1 c hot water (120)

2 T olive oil

1T yeast

1 t sugar

1 t salt

3-3 1/2 C flour

for larger batches :)

6 c water

3/4 c olive oil

6 T yeast

2 T sugar

3 t salt

about 19 c flour--up to 21 cups if needed

thai salad

this is one of the most refreshing salads we have at our house.  It does have a funny story--as do most of my recipes....this came from my friend, Candy Porter.  she and her husband, Kirk are amazing cooks!  They do what I have always loved to do: have something at a restaurant and uncode the recipe.  This one came from Cheesecake Factory and they shared it with me once they figured it out.  I LOVED it.  My family HATED it.  I gave up on it.  Well, I LOST the recipe.  And I didn't know that it was the only copy....ARGH!!  I felt HORRIBLE!!!  Well, fast forward about 3 years and I was doing some major cleaning and FOUND it...it had fallen behind a drawer.....well, I copied it and made it for the family--again--silly me....but this time, they LOVED it.  I can not make it enough now.  The dressing is WONDERFUL.  We run out of it everytime and still double that!!!   I'm not convinced its authentic Thai, but it sounds good ... THAI SALAD

Dressing

1/2 C. Nakano Seasoned red wine vinegar

1/4 C. sugar

1/4 C. liquid aminos

1/4 C. oil

1/2 t. sesame oil

1 tsp lime juice

1T chunky peanut butter

1T Thai Kitchen red chilie dipping sauce

Combine all ingredients and blend well....I have found that one of those blender bottles works really well for this.

3 Cups green cabbage, purple cabbage and shredded carrots (I use a slaw mix from Sam's)

1 bell pepper slivered

1/4 C. chopped green onions

1/2 - 3/4 C.  plain cashews

1 mango, slivered

1/8 c. chopped mint leaves

1/8 c. chopped cilantro

Soba or Udon noodles

Grilled chicken--I usually marinade it in teriyaki sauce for a couple of hours before grilling and then strip it like fajita meat.

Combine slaw mix with peppers, herbs and onions.  (most of the time, I leave all of it separate, so that people can put on what they like and leave off what they don't)

Place noodles on plate and top with slaw and  chicken.  Sprinke with cashews and mango. Drizzle dressing on top