Blackberry Pie (My absolute favorite!)

 

Pie Crust:
2 2/3 c. flour
1 c. vegetable shortening
1 t. salt
6 T ice water

Blackberry Filling: 

6 c. fresh or frozen blackberries (slightly thawed if frozen)

1 T lemon juice
1 c. sugar

1/4 c. flour

1/8 t. salt

1 T butter

1 t. sugar for sprinkling
 

For Pie Crust: Mix flour and salt in mixing bowl. Cut shortening into the flour with a pastry cutter, until mixture resembles tiny split peas. Add the ice water and mix in using a fork.Gather the dough into a ball. Divide dough into two balls and flatten each into 4-inch-wide disk. Roll one dough disk on a lightly floured surface into about a 12-inch circle and place into an ungreased 9-inch regular or deep-dish pie plate. Gently press dough into pie plate, leaving the portion that overhangs edge of pie pan in place. Refrigerate while preparing blackberry filling. Preheat oven to 425°F (220°C) 

For Blackberry Filling: In a large bowl, gently toss berries with the lemon juice.In a small bowl, combine sugar, flour and salt. Add sugar mixture to the berries and gently toss to coat well.Turn berry mixture into into chilled unbaked pie crust and mound slightly in center. Dot with butter. Roll out second dough disk and place over filling. Trim overhang to 1-inch from edge. Tuck this rim of dough underneath itself so that folded edge is flush with pan edge. Flute edging or press with fork tines to seal. Make several slits in top crust to allow steam to escape. Bake on center rack in oven until top crust is golden, about 25 minutes. Reduce oven temperature to 375°F (190°C); continue baking until juice bubble and crust is a lovely golden brown, about 30 to 35 minutes longer. Transfer pie to wire rack; cool to room temperature before serving. Two words:whipped topping.

If blackberries are extremely juicy, you may need to add another tablespoon of flour. Other berries, such as raspberries, boysenberries and logan berries, or even a combination of berries, can be used in place of the blackberries.

Chicken Salad Croissants

2 c. cooked chopped chicken
1 stalk Celery
2 stalks Green onion
3/4 c, Mayo
2 T minced onion
2 splashes lemon juice
1/2 c. sliced purple grapes (optional)
grated cheese (optional)
lettuce (optional)
Croissants (or bread if you dont have croissants..)

Mix ingredients together and place on sliced croissants. If you are using bread it is REALLY good to butter the bread and throw it on a george foreman until its crispy before putting the chicken mix onto it. Eat right away or refrigerate.

Mozzarella Sticks

16 oz pkg (string cheese)
2 eggs, beaten
Italian Panko Bread Crumbs
Milk
Flour
Dried Parsley Flakes
Oil

To start, cut your string cheeses in half. Then, roll them in flour. Mix the bread crumbs and parsley together. Roll the now floured cheeses in the egg until they are covered, and then transfer them to the bread crumb/parsley bowl. Spoon bread crumbs on top to coat well. Transfer to a cookie sheet. Repeat until all of cheese is finished. IMPORTANT STEP: PLACE THE COOKIE SHEET WITH CHEESE ON IT INTO THE FREEZER! Crazy right? However, I assure you, this is the only way to keep your cheese from oozing everywhere when you fry it. Freeze the cheese sticks for 20-30 minutes uncovered. When you're ready to fry them up, heat about 1 1/2 inch deep of canola oil on your skillet around medium heat. When heated, take the cheese sticks out of the freezer, and carefully (I use tongs) put a few into the oil to fry. When the first side browns... flip them over (where the tongs come in handy!) When finished remove to a paper towel to dry off the excess oil. Fill a dish up with marinara sauce. Salivate. Feel your arteries clog just looking at them... and then partake.

Blintzes

Filling:
1 (8oz) cream cheese softened
1/8 t. cinnamon
1 egg
pinch of salt
1/8 t. lemon extract

Crepes:
2 eggs
1 c. flour
1 1/4 c. milk
1/4 t. baking powder
1/2 t. sugar
1/2 t. salt

In a bowl combine the filling. Mix and set aside. Combine the crepe ingredients with a mixer. Place a dollop of butter into a skillet on med-low. Pour 3 T batter into pan. Once batter is no longer shiny, turn the crepe onto a cotton towel (sprinkled with powdered sugar), cooked side up. Place 2 T filling onto the crepe. Fold opposite sides to form a square, leaving the uncooked side facing out. Place on a cookie sheet. Refrigerate until serving time. 20 minutes before serving take out of the fridge and sit on the counter to return to room temperature. Fry in butter and serve with sour cream or berry jam. Makes 20-22 blintzes. Can be frozen, use within 3 weeks.

BBQ Chicken Pizza (CPK's Copy Cat)

1 Pizza Dough Recipe (here)

10 ounces chicken breast 

1 T olive oil
2 T BBQ sauce
1/2 c. BBQ
2 cups Gouda cheese
1/4 small red onion - diced 

2 tablespoons cilantro

For the Chicken:
In a large frying pan, heat the olive oil on medium high heat. add chicken pieces. saute until cooked (6 minutes). Chill. Coat chicken with 2 tablespoons barbecue sauce. Set aside in the refrigerator. 

For the Pizza
Punch the dough down, and roll out into a circle. Spread barbecue sauce over the surface of the dough. Distribute cheese over the sauce. Distribute chicken over the cheese. Place the onion rings over the chicken pieces. Preheat oven to 400 degrees. Place the pizza in the oven. Bake until crust is crispy and cheese is bubbling Remove pizzas from the oven and sprinkle with cilantro.

Chicken Ranch Pizza (Craigo's Copy Cat)

1 pizza dough recipe (here)
Ranch Dressing
Monterrey Jack (or Mozzarella)
1 Can Chicken
Tumarik
Garlic Powder
Lemon Pepper
Green Peppers
Tomatoes
Purple Onions
Italian Seasoning

Flatten the dough, then pick it up and gently stretch it out, trying to keep it as circular as possible. Curl your fingers and let the dough hang on your knuckles, moving and rotating the dough so it stretches evenly. If it tears, just piece it together. If the dough stretches too much, put it down and gently tug on the thick spots.
Spray a pizza pan with cooking spray, and sprinkle cornmeal over the top. Transfer the pizza dough to the pizza pan. With a fork poke holes over the entire dough (to keep air pockets from forming). Spread the ranch dressing over the pizza dough (your sauce.) Put cheese over top of the ranch and spread evenly. In a bag mix the chicken, tumarik, lemon pepper, and garlic powder (to taste, a little stronger is better, it evens out after its cooked I promise :) ). Spread chicken & seasonings over cheese. Top with tomato slices, green peppers, and onions. Sprinkle Italian Seasoning over the top and bake at 350 degrees until cheese is melted and bubbly.

Hawaiian Haystacks

2 cans creme of chicken soup
2 c. cooked chicken (or 2 cans cooked chicken)
6 c. cooked rice
2 chicken bouillon cubes
1/2 c. sour cream

Toppings:
green peppers, cheese, diced tomatoes, pineapple tidbits, chow mein noodles, celery, green onions, corn, mandarin oranges, peppers, etc.

Start your rice cooking on the stove. Once that is started cooking in a medium saucepan mix your bouillon cubes with 2 cups of boiling water and dissolve. Reduce heat. Stir in the creme of chicken soup, and cooked chicken. 5 minutes before serving stir in 1/2 c. sour cream to thicken the mixture. Serve over the top of rice.

Chicken Broccoli

4-5 chicken breasts, cooked & cubed
10 (oz) frozen broccoli steamed
1/2 c. mayo
1/2 T lemon juice
1 can creme of chicken soup
1/2 c. cheese
1/4 t. curry powder
cornflakes
butter

Mix the creme of chicken soup, mayo, lemon juice, curry powder and cheese. Layer the chicken, broccoli, and soup in a 9 x 13 pan. Crunch the cornflakes and mix with butter. Put cornflakes on top of chicken in pan. Bake at 350 degrees for 30 minutes.

Flautas

Chicken Breasts
Corn Tortillas
Oil
Shredded Cabbage
Cheese
Salsa
Sour Cream

Boil the chicken breast in water until it is cooked. Shred the chicken. Roll the shredded chicken into the corn tortillas (with desired seasonings.) Fry the tortillas in a frying pan until light brown on both sides. Top with cabbage, cheese, salsa, and sour cream to serve.

Lemon Chicken

4 large or 6 small lemons
2-3 chicken breasts
rosemary
olive oil
cooking oil
salt and pepper to taste

Sprinkle the bottom of a 13 x 9 pan with cooking oil to keep the chicken from sticking. Cut chicken into smaller pieces and place in pan. Grate the rinds of lemons, and then juice them. Pour the juice and grated rinds over the chicken. add water until chicken is covered with liquid. Sprinkle with olive oil, rosemary, salt and pepper. Cover and bake at 400 degrees for 40 minutes. Goes well with potatoes, rolls and broth

Best Pizza Dough

1 T honey
1 c. warm water
2 t. active dry yeast
3 c. all-purpose flour
1 t. salt

1 T. olive oil 

In a small bowl, dissolve the honey in the warm water. Sprinkle the yeast over the water and stir until it dissolves. Let the yeast mixture stand for 5 minutes, until a layer of foam forms on the surface. In a large bowl, combine the flour and the salt. Make a well in the center of the flour mixture and pour the olive oil and the yeast mixture. Stir the flour into the wet ingredients, until all the flour is incorporated. If its too dry, add more water. On a lightly floured surface, knead the dough for 15 minutes, until it is smooth and elastic. Shape the dough into a ball and put in in a well-oiled bowl. Cover with a moist towel and let rise in a warm place until double in bulk (about 1 1/2 hours) ATLEAST. What I have learned about pizza dough... what REALLY makes it is the rise time and the refrigerator. At pizza restaurants like Craigo's they have a "3 day dough" where it rises is rolled back into balls and benched. They ALSO REFRIGERATE it overnight, which makes a HUGE difference! So, if I may stand on my soap box... for awesomely awesome pizza dough... make it a day or two before and put that baby in the refrigerator. :) That'll make your taste buds water.

Garlic Chicken Pizza

1 Pizza Dough Recipe (here)

1/2 of a red onion, sliced and caramelized (put in a small fry pan and sprinkle with a little sugar, cook until transparent and slightly brown)
1 tomato chopped
2 cups Monterey Jack cheese
5 strips of bacon cooked and crumbled
1 cup chicken, grilled/cooked and cubed (or 1 can cooked chicken) + garlic to taste
1/2 cup ranch dressing


Flatten the dough, then pick it up and gently stretch it out, trying to keep it as circular as possible. Curl your fingers and let the dough hang on your knuckles, moving and rotating the dough so it stretches evenly. If it tears, just piece it together. If the dough stretches too much, put it down and gently tug on the thick spots.
Spray a pizza pan with cooking spray, and sprinkle cornmeal over the top. Transfer the pizza dough to the pizza pan. With a fork poke holes over the entire dough (to keep air pockets from forming). Spread the ranch dressing over the pizza dough (your sauce.) Put cheese over top of the ranch and spread evenly. top with chicken/garlic + bacon + onion + tomato. Sprinkle with some Italian seasoning and bake at 400 until cheese is bubbly.

BBQ Chicken w/ Sweet Chili Sauce

4 boneless skinless chicken breasts
4 T sweet chili sauce (from asian market)
2 T soy sauce
4 t. olive oil

Marinate the chicken with the chili sauce, soy sauce and olive oil for 15 minutes. Grill over medium high heat until cooked through, 4-5 minutes on each side.

Honey Sesame Pork Tenderloin

1/2 c. soy sauce
2 cloves minced garlic
1 t. ginger
1 T sesame oil
1-1 1/2 lb pork tenderloin
1/2 c, honey
2 T packed brown sugar
1/4 c. sesame seeds

Combine soy sauce, garlic, ginger, and sesame seed oil in a large plastic bag. Add the tenderloin. Marinate at least 2 hours. Combine honey and brown sugar in a shallow bowl. Remove tenderloin from marinate and pat dry with a paper towel. Roll the tenderloin in the honey mixture and roll in sesame seeds. Roast in a shallow pan at 375 degrees for 20-30 minutes.

Chicken Parmesan

4 boneless/skinless chicken breast halves
1 egg, slightly beaten
1/2 c. seasoned bread crumbs
2 T butter
1 3/4 c. spaghetti sauce
1/2 c. mozzarella
1 T grated parmesan
1/4 c. chopped fresh parsley
flour

Using the palm of hand or a meat pounder, flatten the chicken to an even thickness. Roll chicken in flour on both sides and then dip the chicken into the egg, and then the crumbs to coat it. In a skillet over medium heat, let the butter melt. When melted and hot, brown the chicken on both sides. Add the spaghetti sauce. Reduce heat. Cover. Simmer for 10 minutes. Sprinkle with cheeses and parsley. Cover, simmer 5 more minutes, or until the cheese melts. Can serve over pasta. Serves 4.

Zuppa Toscana Soup (Olive Garden Copycat)

1 lb spicy Italian sausage, crumbled
1/2 lb smoked bacon, chopped
1 qt. water
1 (14 oz) chicken broth cans
1 large russet potatoes cubed
2 garlic cloves, peeled & crushed
1 medium onion peeled & chopped
2 c. Swiss chard or Kale chopped
1 c. heavy whipping cream
salt & pepper to taste

In a skillet, over medium high heat, brown the sausage and break into small pieces. Rinse and set aside. (no rinse = soup red tinted.) In a medium-high skillet brown the bacon. Drain and set aside. Place water,  broth, potatoes, garlic and onion in a soup pot. Simmer over medium heat until the potatoes are tender. Add sausage and bacon. Simmer 10 minutes. Add the Kale or Swiss chard and cream. Season with salt and pepper. Heat through.

White Chicken Chili

6 cans white beans
2 cans of chicken (looks like large tuna can)
2 cloves garlic
14 oz can of chicken broth (or 3 c. water + 3 chicken bouillon cubes)
1 t. cumin
1 t. oregano
1/2 t. salt
1 c. diced onions
8 oz green chilies undrained
pepper

Heat together until warm. Can also put it into the crock pot on low for 2 hours. Serve with cheddar cheese grated on top and sour cream.

French Onion Soup

2 onions thinly sliced
1/4 c. butter
2 T flour
2 (10.5 oz) cans beef broth
1 1/2 c. water
1/2 c. Parmesan cheese grated
1/2 c. Swiss cheese grated
sour cream
sliced french bread

In a pan, saute' the onions in the butter over medium heat until the onions are caramelized-approx 20 min. Add flour and mix well. Gradually add the broth and water. Boil for approximately 25-30 minutes. While the soup is boiling, toast the french bread slices. Place a piece of toasted bread in each bowl. Top bread with cheese and dollop of sour cream. Pour the soup over the bread and serve.

Chicken Pasta Salad

1 (12 oz) pkg bowtie pasta (cooked)
1 (12 oz) pkg spiral pasta (cooked)
6 chicken breasts cooked and diced
4 green onions chopped
1 (8 oz) can drained mandarin oranges
1 (16 oz) can drained pineapple tidbits
2 diced celery stalks
craisins
2 c red grapes, halved
1 c. mayonnaise
1 (16 oz) jar Krafy Coleslaw Dressing

Mix all ingredients together, chill. Serve!

Danish Ebelskivers

First, you'll need an Ebleskiver pan, looks like this :

3 eggs beaten lightly
4 t. baking powder
1 T milk
1/2 t. nutmeg
2 c. milk
3 c. sifted flour
3 T melted butter
2 T sugar
1/2 t. salt
powdered sugar
shortening

Mix the liquids together, and then add the dry ingredients. Put 1 t shortening into each ebleskiver cup. add batter into the cup until its 1/2 full. Turn with a fork when bottom side is browned- when browned on both sides take out and roll generously in powdered sugar. Eat immediately. (not that they'll last more than 30 seconds out of the pan any way)

Baked Overnight French Toast

1 c. brown sugar
1/2 c. butter
2 T Karo Syrup
10 slices of bread (french w/ cinnamon swirls = best)
5 eggs
1 1/2 c. half and half
2 t. vanilla
cinnamon
salt

Melt the brown sugar, butter, and Karo syrup together, and spread into the bottom of a 14 x 20 inch pan. Next, place the 10 slices of bread on top in the pan (one layer.) (Should fill the whole pan bottom up.) Mix the eggs, half and half, vanilla, a sprinkle of cinnamon and salt together. Pour over the bread. Cover the pan and refrigerate overnight. In the morning bake at 350 degrees for 30 minutes. serve with butter, syrup, powdered sugar, strawberries, etc.

French Bread

1 1/2 T yeast
1 T salt
2 c. hot water
1/2 c. warm water
1/2 c. oil
finely grated zest of lemon (dash of lemon juice)
1/2 c. sugar
5-6 c. flour

Dissolve the yeast, warm water, and 1/4 c. sugar in small bowl. In a large bowl combine the hot water, 1/4 c. sugar, salt, and oil. Add 3 c. flour and lemon to the mixture. Add 2-3 more cups of flour and mix until well blended. Leave in bowl, and let it rise for 1 hour (with a few strokes during.) Divide the dough into 2. Roll it out on a floured surface, and roll up length wise like a jelly roll. Grease a cookie sheet. Put the dough with the sealed side down, and tuck the ends under. Slash the top with a sharp knife. Brush with egg white and rosemary. Let the dough rise for 30 more minutes. Bake at 400 degrees for 25-30 minutes.

Dinner Rolls

4 c. milk
9 c. flour
1 c. sugar
1 c. vegetable oil
2 pkgs (4 1.2 t) yeast
2 T salt
1 t heaping baking powder
1 t scant baking soda

Pour 4 c. milk into a large stock pot. Add the sugar and vegetable oil. Stir. Now turn the burner onto medium-low and "scald" the mixture. When it almost boils, remove it from heat. When the mixture has cooled to lukewarm, add 4 c. flour and the 2 pkgs of yeast. Stir. Add 4 more cups of flour. Stir together and allow to sit covered with a towel over the top for 1 hour until doubled. Add 1 more cup of flour after the dough has risen, plus the baking powder, soda and salt. Stir or kneed until combined. Spray muffin pans. Pinch off walnut sized dough pieces and roll into a ball. 3 balls per muffin tin cup. Cover again and allow the dough to rise 1-2 hours. Bake at 400 degrees for 17-20 minutes (12 minutes for low altitude)

Fluffy Light Egg Rolls

First off, my grandma makes these every Thanksgiving. They are amazing. When my brother was on his mission this was the ONE thing that he said he wanted on thanksgiving.... and couldn't have. So we took pictures of ourselves eating them and sent those to him instead :)

Scalded 2 c. milk (cooled)
1 c. butter melted
6 eggs, beaten
1 c. sugar
2 t. salt
2 pkg yeast
2/3 c. warm water
2 T sugar
7-8 c. flour

Dissolve the yeast in the warm water with the 2 T of sugar. Add the milk, butter, eggs, salt, and sugar to the yeast mixture. Add the flour until you can work it with your hands, but is still sticky. Let the dough rise in a warm place until doubled (1-2 hours). Punch dough down and roll out into circles. Cut the dough like a pizza. Roll the dough up from the large end to the small end. Place the rolls on a lightly greased cookie sheet or pan. Let rise again for 3 hours. Bake at 350 Degrees for 15-20 minutes. Makes about 60 rolls.

This dough also makes good cinnamon rolls!

Kolaches

Bread Dough:

1 1/2 Tbsp. dry active yeast
1/2 cup warm water
1/4 cup granulated sugar
2 cups hot water
1/4 cup granulated sugar
1 Tbsp. salt
1/2 cup oil
5 - 6 cups all-purpose flour
finely grated zest of 1 lemon

Additions:

Beef little smokies

Medium cheese cut into 1 inch slices

Green Peppers

Scrambled egg, etc.

Dissolve yeast, warm water, and 1/4 cup sugar in a small bowl. In a different large bowl, combine hot water, 1/4 cup sugar, salt, and oil. Add 3 cups of flour and lemon zest to the mixture in the large bowl and mix well. Stir in yeast mixture. Add 2 - 3 cups more flour and mix until well blended. (At this point your dough will still be quite sticky). Leave in bowl and let rise for 1 hour, mixing a few strokes a couple of times during the hour.
Pull out a little portion, flatten into a circle and place your desired "innards" into the dough. Fold in the end pieces and roll until the insides are sealed in the bread. Place on cookie sheet. Let rise a little longer if desired  Preheat oven to 350 and cook until light brown

Authentic Italian Creamy Tomato Sauce

2 T olive oil
3 (29oz) cans of tomato sauce
1 clove garlic
1 t basil
1 pint heavy cream
1 T butter
7 oz gouda cheese
3 medium onions chopped
dash of chili pepper
dash of salt
pasta for 10 servings
grated Parmesan cheese

In olive oil and butter, saute' the basil, chili pepper, onion, garlic and salt until the onion is tender. Add tomato sauce and cook until the flavors combine (at least 20 minutes; longer = better.) Add Gouda cheese and stir until it is melted. Add the cream and remove from heat. Serve over the pasta and top it with Parmesan

Biscuits and Gravy

Let me first say that this is one of those recipes you eat.... maybe once a year. SO good, yet SO horrible for you. I just had to share it :)

Biscuits:
2 c. flour
4 t baking powder
1/4 t baking soda
3 oz cold butter, diced
8 oz buttermilk (or milk w/ a T or two of lemon juice)
a pinch of salt

Gravy:
1 lb of sausage
2 T butter
4 T flour
3 c. cold milk
salt and pepper to taste

For the biscuits, combine and sift the dry ingredients. Gently knead in the butter. Add the buttermilk and knead on a floured board just enough to bring the dough together. Form a flat mass and cut out the biscuits (or just push them flat into a round and cut them like a pizza). Bake at 400 degrees until finished.

Right as the biscuits go in the oven I start the gravy. If you do it this way the gravy is finished right about the same time the biscuits are as well. Saute' the sausage until it is cooked. Add butter the butter and melt it. Add the flour a little at a time over medium heat, stirring constantly. Cook 2-3 minutes. Add the cold milk while stirring constantly. When you reach your desired consistency add the salt and pepper. (You use the same amt of flour as there is sausage grease in the bottom when you're done saute'ing it. Yes you leave the grease in the pan. I can hear my arteries begin to clog just thinking about it.

Zesty Italian Chicken

3-4 chicken breasts
1 bottle of Zesty Italian Salad Dressing

To marinate the chicken, pour the salad dressing into a large ziplock bag. Add the chicken breasts, (I cut mine smaller) seal the bag, and shake well to coat. Place in the refrigerator atleast 1 hour or overnight. Preheat the oven to 350 degrees. Remove the chicken from the bag and place into a lightly greased 9x13 pan. Bake for 1 hour or until the chicken is cooked through. Turn chicken occasionally while baking. I also pour a little bit of leftover dressing over the top before I put them in the oven to keep them moist.

Cornbread

1/2 c. butter
1/2 c sugar
2 eggs
1 c buttermilk (or 1 c. milk, 1-2 T lemon juice)
1/2 t baking sods
1 c. cornmeal
1 c. flour
1/2 t salt

Preheat oven to 375 degrees. Grease an 8 inch square pan. Melt the butter in a large skillet. Remove from heat and stir in the sugar. Pour into another bowl. Quickly add the eggs and beat until well blended. Combine the baking soda and buttermilk and stir the mixture into the bowl. Stir in the cornmeal, flour, and salt until well blended. Pour batter into the prepared pan. Bake in the oven for 30-40 minutes, until a toothpick inserted into the center comes out clean. Drizzle with melted butter or syrup.

Nana's Zucchini Bread

This is my Nana's recipe, shes the master of all bread making, but its SO delicious!
2 c. sugar
3 c. flour
1t salt
1t baking soda
1/2 t baking powder
3t cinnamon
3 eggs
2 c. grated zucchini
2t vanilla
1 c oil
1-1/2 c chopped walnuts

Mix all of the dry ingredients first, and then mix all of the wet in. Pour into greased and floured pans. (Or make them into muffins instead :)
Bake at 325 degrees for 1 hour, makes two loaves
For muffins make for roughly 20 minutes, or until toothpick inserted comes out clean fill cups 2/3 of the way full