Sunday, November 15, 2009

Basic Flaky Pie Crust

recipe from AllRecipes


  • 1 1/4 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 cup shortening, chilled (I used butter)
  • 3 tablespoons ice water


  1. Whisk the flour and salt together in a medium size bowl. With a pastry blender, cut in the cold shortening until the mixture resembles coarse crumbs. Drizzle 2 to 3 tablespoons ice water over flour. Toss mixture with a fork to moisten, adding more water a few drops at a time until the dough comes together.
  2. Gently gather dough particles together into a ball. Wrap in plastic wrap, and chill for at least 30 minutes before rolling.
  3. Roll out dough, and put in a pie plate. Fill with desired filling and bake.

Friday, November 6, 2009

The Pioneer Woman's Crash Potatoes

Crash Potatoes

recipe from The Pioneer Woman's Blog

I switched mine up a bit and they were still DELICIOUS oh my
I used plain ol Idaho Potatoes (6 small)
I poked them with a knife and microwaved them for about 15 mins or so, til they are nice and soft.
Squarshed them on the cookie sheet that was drizzled with a lil vegetable oil (I cant afford olive oil lol) I used a basting brush to add a lil more oil to the tops, then salt pepper and some thyme.
Popped em in the oven and they turned out SO good

  • 12 whole New Potatoes (or Other Small Round Potatoes)
  • 3 Tablespoons Olive Oil
  • Kosher Salt To Taste
  • Black Pepper To Taste
  • Rosemary (or Other Herbs Of Choice) To Taste
Preparation Instructions

Bring a pot of salted water to a boil. Add in as many potatoes as you wish to make and cook them until they are fork-tender.

On a sheet pan, generously drizzle olive oil. Place tender potatoes on the cookie sheet leaving plenty of room between each potato.

With a potato masher, gently press down each potato until it slightly mashes, rotate the potato masher 90 degrees and mash again. Brush the tops of each crushed potato generously with more olive oil.

Sprinkle potatoes with kosher salt, fresh ground black pepper and fresh chopped rosemary (or chives or thyme or whatever herb you have available.)

Bake in a 450 degree oven for 20-25 minutes until golden brown.

Pumpkin Apple Spice Muffins

Pumpkin Apple Spice Muffins
from Melissa F.

Found on the My Kitchen Cafe Blog

Yield: 2 dozen

1 2/3 cups all purpose flour
1 cup sugar
1 tablespoon pumpkin pie spice**
1 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon baking powder
1 cup canned pumpkin
1/2 cup butter or margarine, melted
2 large eggs, lightly beaten
1 Granny Smith apple, peeled and finely chopped

1 teaspoon pumpkin pie spice**
3 tablespoons sugar

Combine first 6 ingredients in a large bowl; make a well in center of mixture. Combine pumpkin, butter, and eggs in another bowl and add to dry ingredients, stirring just until moistened. Fold in chopped apple and spoon into greased muffin pans, filling two-thirds full. Combine 3 tablespoons sugar and 1 teaspoon pumpkin pie spice; sprinkle evenly over muffins. Bake at 350 degrees for 20 minutes. Remove from pans immediately, and cool on wire racks.

Monday, November 2, 2009

Chicken Noodle Stir Fry

Chicken Noodle Stir Fry

Recipe found here

I used some frozen stir fry veggies and a can of drained baby corn, my chicken was precooked leftover chicken so I added it in to heat up a lil after I got the veggies done. Then added the ramen and soy sauce ( I didnt add the full amt of soy, it seemed like too much) I doubled the recipe but still didnt use all the soy for the un doubled recipe. I do think next time Ill make a little cornstarch/water mixture to give it the same style gravy as in the restaraunt


  • 1 (3 ounce) package chicken flavored ramen noodles
  • 1 pound boneless skinless chicken breasts, cut into strips
  • 1 tablespoon vegetable oil
  • 1 cup broccoli florets
  • 1 cup cauliflowerets
  • 1 cup sliced celery
  • 1 cup coarsely chopped cabbage
  • 2 medium carrots, thinly sliced
  • 1 medium onion, thinly sliced
  • 1/2 cup fresh or canned bean sprouts
  • 1/2 cup teriyaki or soy sauce


  1. Set aside seasoning packet from noodles. Cook noodles according to package directions. Meanwhile, in a large skillet or wok, stir-fry chicken in oil for 5-6 minutes or until no longer pink. Add vegetables; stir-fry for 3-4 minutes or until crisp-tender.
  2. Drain noodles; add to the pan with contents of seasoning packet and the teriyaki sauce or Soy. Stir well. Serve immediately.

Pizza Hut Crust Clone Recipe

Pizza Hut Style Pizza Dough*

recipe found here

I didnt use a bread machine, I used room temperature water(not too hot not too cold) in a bowl, added my yeast and sugar and let it sit for about 3- 5 mins

I added the oil to my big bowl where I was making my dough, added the cornmeal and baking powder, onion and garlic powder. Then I added back in the yeast mixture. Started adding in flour first a cup at a time, then the last in and mixed that in by hand. Hubby kneaded it for me til it was smooth and elastic. Then spray your big bowl with spray oil and coat your ball of dough all over. Then let rise for an hour or hour and a half. Then continue with the directions.Ohh I did parbake my crust as per directions below

1 1/3 cups water
2 tsp sugar
1 1/4 tsp salt
2 Tbsp olive oil
2 Tbsp cornmeal
3 1/4 cups flour
1 tsp baking powder
1/4 tsp garlic powder
1/4 tsp onion powder
1 1/2 tsp yeast

Add ingredients to bread machine, according to manufacturer’s settings, and run dough setting. After the machine beeps, roll out the dough.

You can roll the dough into two 9×13″ pizzas (great for kid’s lunches!) or into two medium pizzas or a large pizza and an order of breadsticks (as instructed above).

Parbake the crust with a drizzle of olive oil on it at 450 degrees for ten minutes. Remove the crust and add sauce and toppings.

Place into the oven for another ten to fifteen minutes or until golden and bubbly.

Pumpkin Pancakes

Pumpkin Pancakes
recipe from Allrecipes

Notes: My daughter had the camera with her when I made these so I couldnt take a pic, they were delicious but I had to thin down the batter a bit (milk or water work), it was too thick for my taste. I didnt use the Nutmeg Whipping Cream on top but it sounds delish


  • Pancakes
  • 2 1/3 cups pancake mix (such as Bisquick®) I used Krusteaz
  • 2 1/2 tablespoons white sugar
  • 1/3 teaspoon ground cinnamon
  • 1/3 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 2 eggs
  • 1 1/4 cups milk
  • 1/3 cup canned pumpkin
  • 1/4 cup vegetable oil

  • Nutmeg whipped cream
  • 1 cup whipping cream
  • 2 tablespoons white sugar
  • 3/4 teaspoon vanilla extract
  • 1/2 teaspoon ground nutmeg

  1. Whisk together the pancake mix, white sugar, cinnamon, the 1/3 teaspoon nutmeg, and ginger; set aside. Beat together the eggs, milk, pumpkin, and vegetable oil. Combine the two mixtures, stirring just until all ingredients are moistened.
  2. Heat a lightly oiled griddle or frying pan over medium-high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Bubbles will start to form in the pancakes. Cook until the edges of the pancakes start to look dry, and a bubble popped near the edge holds its shape. Flip the pancakes over, and continue cooking until the other side is golden brown. Repeat with remaining batter, adding more oil to the griddle if necessary. Stack the pancakes on a plate and keep warm until serving. For larger batches, keep pancakes warm in a single layer on a cooling rack positioned over a baking sheet in a 300 degrees F oven (150 degrees C).
  3. Place whipping cream in a small, deep, chilled bowl. Add the 2 tablespoons sugar, vanilla, and nutmeg; beat using a mixer with chilled beaters on medium-high speed until soft peaks form.

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