Personal Pizza

Personal Pizza (Paula Deen's My First Cookbook)

One half of an English Muffin

1 tablespoon pizza sauce

2 tablespoons grated Cheddar or Mozzarella cheese

Optional toppings:

4 slices of peperoni

1 teaspoon chopped green pepper (washed)

1 teaspoon chopped black olives

Turn on oven to 375 degrees.

Put the English Muffins on a cookie sheet cut side up. Spread it with the pizza sauce. Top the sauce with grated cheese. Top that with whatever toppings you would like.

Put the tray in the oven and bake until the cheese is bubbly, 6 to 8 minutes.

Cool for one minute so you don't burn the roof of your mouth.

Alyssa was SO proud making this recipe herself. She made it on a church night and made one for each of us. This was a great kid friendly recipe... and tasty too!

This coming month Alyssa and I are going to make more from Paula Deen's My First Cookbook.

Tio Frank's Ham Glaze

Ham Glaze

2 1/2 Cup Brown Sugar
1 tablespoon Cornstarch
1 teaspoon Cloves
1/2 teaspoon Ginger
1/2 teaspoon Cinnamon
1/3 Cup Coke or Pepsi (NOT DIET!!)

Combine dry ingredients. Whisk together the soda with the dry ingredients until the right consistency.
Cook your spiral ham (it HAS to be spiral, Ibuy the Kirkland Brand at Costco) as instructed. 30 minutes before the ham is done apply glaze and baste or else your ham will turn black.

This is the BEST ham glaze you will ever eat. I feed this to people who hate ham but they like this. Nothing else will compare to this. I guarantee you!!

Bisquick Cheese-Garlic Biscuits

Bisquick Cheese-Garlic Biscuits

Do you have 15 minutes to spare? Surprise your family by baking a batch of these restaurant-style biscuits!

Prep Time:5 min
Start to Finish:15 min
Makes:9 biscuits

2 cups Original Bisquick® mix
2/3 cup milk
1/2 cup shredded Cheddar cheese (2 ounces)
2 tablespoons butter or margarine
1/8 teaspoon garlic powder


1. Heat oven to 450ºF.
2. Stir Bisquick mix, milk and cheese until soft dough forms. Drop dough by 9 spoonfuls onto ungreased cookie sheet.
3. Bake 8 to 10 minutes or until golden brown. Stir together butter and garlic powder; brush over warm biscuits.

Barefoot Contessa's Perfect Roast Chicken

Barefoot Contessa's Perfect Roasted Chicken

1 4-5 pound whole chicken (remove neck and giblets)
Salt and pepper
1 lemon, halved
1 garlic bulb, halved crosswise
1 bunch thyme
2 tablespoons butter, melted

Preheat oven to 425°F degrees. Rinse out chicken and place in roasting pan. Liberally sprinkle salt and pepper in the cavity of the bird (add more than you think you would). Stuff lemon, garlic and thyme in cavity. Tie together legs to close cavity and tuck wings under. Brush butter on skin and sprinkle on additional salt and pepper. Cook for 1 1/2 hours. When cooked, remove from oven and cover with aluminum foil and let stand for 10 minutes.

Chicken Salad Contessa

Chicken Salad Contessa

Ingredients
2 split (1 whole) chicken breasts, bone in, skin on (1 1/2 pounds)
Good olive oil
Kosher salt and freshly ground black pepper
1/2 cup pecan halves
1/2 cup walnuts halves
1/2 cup good mayonnaise
1/2 cup sour cream
1 tablespoon chopped fresh tarragon leaves, divided
1 cup green grapes, cut in 1/2
Lettuce leaves, for serving
Directions
Preheat the oven to 350 degrees F.

Place the chicken breasts, skin side up, on a baking sheet and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, until the chicken is cooked through. Set aside until cool.

When the chicken is cool, remove meat from the bones and discard the skin and bones. Cut the chicken into a 3/4-inch dice.

Meanwhile, place the pecans and walnuts on a separate sheet pan and toast in the oven for 7 to 8 minutes until golden. Set aside to cool.

For the dressing, mix together the mayonnaise, sour cream, 2 teaspoons salt and 1/2 teaspoon pepper. Fold in half the chopped tarragon leaves.

Place the diced chicken in a bowl, add the pecans, walnuts and grapes. Pour the dressing over the chicken and toss well. Sprinkle the remaining chopped tarragon leaves on top, and serve on a bed of lettuce leaves.

**I made this with leftover Perfect Roasted Chicken instead of baking chicken in the oven just for this recipe.

Light Oat Bread

Light Oat Bread

INGREDIENTS
1 1/4 cups water
2 tablespoons margarine
1 teaspoon salt
3 cups all-purpose flour
1/2 cup rolled oats
2 tablespoons brown sugar
1 1/2 teaspoons active dry yeast

DIRECTIONS
Add ingredients to bread machine pan in order recommended by your manufacturer. Use regular light setting.

**This is the best bread I have ever eaten in my life. I don't have a bread machine because every time I used a bread machine I failed miserably. I used my Kitchen Aid mixer and bread hook and made it according to these instructions from a reviewer on AllRecipes:

Loved it! Best bread I have ever made. I didn't use a bread machine. Instead I did the following: mixed dry ingredients in large bowl. Combined yeast, honey (in place of sugar), butter, and warm water in a separate bowl. Mixed until dissolved and left to sit a couple minutes until creamy. Added yeast mixture to dry ingredients. After kneading the dough for a while, 10-15 minutes or so, I left it to rise until it was just over double the size. Punched it down. Put dough into bread pan and left to rise again. Baked in the oven for 35 minutes at 350 degrees. Yum! The crust of this bread is amazing. I will definitely be making this bread again and again.

The Pioneer Woman's Chocolate Sheet Cake

Pioneer Woman Chocolate Sheet Cake

Combine in a mixing bowl:

2 cups flour
2 cups sugar
1/4 teaspoon salt
In a saucepan, melt:
2 sticks butter
Add 4 heaping tablespoons cocoa. Stir together.
Add 1 cup boiling water, allow mixture to boil for 30 seconds, then turn off heat. Pour over flour mixture, and stir lightly to cool.
In measuring cup, pour 1/2 cup buttermilk.

Add:
2 beaten eggs
1 teaspoon baking soda
1 teaspoon vanilla
Stir buttermilk mixture into butter/chocolate mixture. Pour into sheet cake pan and bake at 350-degrees for 20 minutes.
While cake is baking, make icing:
Chop 1/2 cup pecans finely.
Melt 1 3/4 sticks butter in a saucepan.
Add 4 heaping tablespoons cocoa, stir to combine, then turn off heat.

Add:
6 tablespoons milk
1 teaspoon vanilla
1 lb minus 1/2 cup powdered sugar
Stir together.
Add pecans, stir together, and pour over warm cake.

Cut into squares, eat, and totally wig out over the fact that you’ve just made the best chocolate sheet cake. Ever.

**This is the BEST chocolate cake I have ever eaten. I have made it with and without pecans and it's good either way. I hate that the Pioneer Woman did not figure out how much powdered sugar to put on the cake. I usually measure out 3 cups. I have no idea if that is right or not.

Blueberry Cream Muffins

Blueberry Cream Muffins

INGREDIENTS

4 eggs
2 cups white sugar
1 cup vegetable oil
1 teaspoon vanilla extract
4 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
2 cups sour cream
2 cups blueberries

DIRECTIONS

Preheat oven to 400 degrees F (200 degrees C). Grease 24 muffin cups or line with paper muffin liners.
In large bowl beat eggs, gradually add sugar while beating. Continue beating while slowly pouring in oil. Stir in vanilla. In a separate bowl, stir together flour, salt and baking soda.
Stir dry ingredients into egg mixture alternately with sour cream. Gently fold in blueberries. Scoop batter into prepared muffin cups.
Bake in preheated oven for 20 minutes.

Sorry for the lazy picture. These were REALLY good.

Barefoot Contessa's Fourth of July Cake

Barefoot Contessa's Fourth of July Cake

Cake:
18 tablespoons (2 ¼ sticks) unsalted butter, at room temperature
3 cups sugar
6 extra-large eggs, at room temperature
1 cup sour cream, at room temperature
1 ½ teaspoons pure vanilla extract
3 cups all-purpose flour
1/3 cup cornstarch
1 teaspoon kosher salt
1 teaspoon baking soda

Icing:
1 pound (4 sticks) unsalted butter, at room temperature
1 ½ pounds cream cheese, at room temperature
1 pound confectioners’ sugar, sifted
1 ½ teaspoons pure vanilla extract
2 half-pints blueberries
4 half-pints raspberries

Preheat oven to 350 degrees. Butter and flour (or spray with baking spray) an 18 x 12 x 1 ½
sheet cake pan.
Cream the butter and sugar on high speed until light and fluffy. On medium speed, add eggs, 2
at a time, then add sour cream and vanilla. Scrape down the sides and stir until smooth.
Sift together the flour, cornstarch, salt, and baking soda in a bow. With the mixer on low speed,
add the flour mixture to the butter mixture until just combined. Pour into the prepared pan. Smooth
the top with a spatula. Bake in the center of the oven for 20-30 minutes, until a toothpick comes
out clean. Cool to room temperature.
For the icing, combine the butter, cream cheese, sugar, and vanilla in the bowl of an electric
mixer. Mix just until smooth.
Spread ½ of the icing on top of the cooled sheet cake. Outline the star section of the flag with a
toothpick. Pipe two rows of icing, then place 2 rows of raspberries, alternately, to form the stripes
of the cake. Fill the upper left corner with blueberries. Pipe stars on top of the blueberries.
Serve at your Fourth of July celebration and send everyone home with a piece!
Recipe courtesy of Barefoot Contessa, www.barefootcontessa.com.
From the cookbook, “Barefoot Contessa Family Style”

** I made this with strawberries instead of rasberries since I am not fond of rasberries. It came out SO good and everyone at my in-laws house was impressed by the decoration AND the taste.

Too Much Chocolate Cake

Too Much Chocolate Cake

INGREDIENTS (Nutrition)
1 (18.25 ounce) package devil's food cake mix
1 (5.9 ounce) package instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs
1/2 cup warm water
2 cups semisweet chocolate chips

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water. Stir in the chocolate chips and pour batter into a well greased 12 cup bundt pan.
Bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate If desired, dust the cake with powdered sugar.

Mrs. Field Banana Bread

Mrs. Fields Banana Bread

1 1/4 Cup Flour

3/4 Tsp baking soda

Pinch of salt

1/2 Cup butter softened

3/4 Cup brown sugar

1 egg

3 ripe bananas, mashed

1/2 Tsp vanilla

Chopped nuts/chocolate chips (optional)

Combine wet and dry ingredients seperately, then slowly fold dry into wet, being careful not to over mix. Stir in chips or chopped nuts if using. Bake in greased loaf pan at 325 for 1 hour. Cool in pan for 10 minutes, then on wire rack.

Beef BBQ Cups

Beef BBQ Cups

3/4 lb. ground beef

1 can flake type biscuits

1/2 c. shredded cheddar cheese (I tend to use more)

1/2 c. bbq sauce (again, I use more to taste)

1/2 tsp. instant minced onion

Brown and drain hamburger. Add BBQ sauce and onions. Stir well. Shape biscuits into muffin pan with fingers (basically line the little hole with the biscuit, kind of like a pie crust). Put the hamburger mixture into the wells of the biscuits and sprinkle cheese on top. Bake about 8-10 minutes at 400degrees F or until brown.

Barefoot Contessa's Chicken Piccata

Lemon Juice:

Barefoot Contessa's Chicken Piccata

2 split (1 whole) boneless, skinless chicken breasts

Kosher salt and freshly ground black pepper

1/2 cup all-purpose flour

1 extra-large egg

1/2 tablespoon water

3/4 cup seasoned dry bread crumbs

Good olive oil

3 tablespoons unsalted butter, room temperature, divided

1/3 cup freshly squeezed lemon juice (2 lemons), lemon halves reserved

1/2 cup dry white wine

Sliced lemon, for serving

Chopped fresh parsley leaves, for serving

Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
Place each chicken breast between 2 sheets of parchment paper or plastic wrap and pound out to 1/4-inch thick. Sprinkle both sides with salt and pepper.
Mix the flour, 1/2 teaspoon salt, and 1/4 teaspoon of pepper in a shallow plate. In a second plate, beat the egg and 1/2 tablespoon of water together. Place the bread crumbs on a third plate. Dip each chicken breast first in the flour, shake off the excess, and then dip in the egg and bread crumb mixtures.
Heat 1 tablespoon of olive oil in a large saute pan over medium to medium-low heat. Add the chicken breasts and cook for 2 minutes on each side, until browned. Place them on the sheet pan and allow them to bake for 5 to 10 minutes while you make the sauce.
For the sauce, wipe out the saute pan with a dry paper towel. Over medium heat, melt 1 tablespoon of the butter and then add the lemon juice, wine, the reserved lemon halves, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Boil over high heat until reduced in half, about 2 minutes. Off the heat, add the remaining 2 tablespoons of butter and swirl to combine. Discard the lemon halves and serve 1 chicken breast on each plate. Spoon on the sauce and serve with a slice of lemon and a sprinkling of fresh parsley.

To Die For Roast

To Die For Roast

1 beef roast, any kind

1 package dried brown gravy mix

1 package dried Italian salad dressing mix

1 package dried ranch dressing mix

1/2 cup water

Place beef roast in Crock-Pot. Mix together the dried mixes in a bowl and sprinkle over roast. Pour the water around the roast. Cook on low for 7-9 hours.

Beth's Spicy Oatmeal Raisin Cookies

Beth's Spicy Oatmeal Raisin Cookies

INGREDIENTS
1/2 cup butter, softened
1/2 cup butter flavored shortening
1 cup packed light brown sugar
1/2 cup white sugar
2 eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon salt
3 cups rolled oats
1 cup raisins

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, cream together the butter, butter flavored shortening, brown sugar, white sugar, eggs, and vanilla until smooth. Combine the flour, baking soda, cinnamon, cloves, and salt; stir into the sugar mixture. Stir in the oats and raisins. Drop by rounded teaspoonfuls onto ungreased cookie sheets.
Bake 10 to 12 minutes until light and golden. Do not overbake. Let them cool for 2 minutes before removing from cookie sheets to cool completely. Store in airtight container. Make sure you get some, because they don't last long!

**These are Brian's favorite cookies!!

Black Bottom Cupcakes

Black Bottom Cupcakes

INGREDIENTS
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 cup unsweetened cocoa powder
1/2 teaspoon salt
1 cup white sugar
1/3 cup vegetable oil
1 cup water
1 tablespoon vinegar
1 teaspoon vanilla extract

1 (8 ounce) package cream cheese, softened
1 egg
1/3 cup white sugar
1/8 teaspoon salt
1 cup miniature semisweet chocolate chips

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Line two 12 cup muffin pans with paper liners. Sift together the flour, baking soda, cocoa powder and salt. Set aside.
In a large bowl, whisk together 1 cup sugar, oil and water until blended. Stir in the vinegar and vanilla. Beat in the flour mixture until incorporated. Set aside.
In a medium bowl, beat together the cream cheese, egg, 1/3 cup sugar and salt. Stir in the chocolate chips.
Fill muffin cups 1/3 full with chocolate batter, then top with a heaping tablespoon of the cream cheese mixture. Bake cupcakes in preheated oven for 35 minutes, or until done.

Oatmeal Crispies

Oatmeal Cripsies


1 Cup shortening (Crisco)
1 Cup packed brown sugar
1 Cup sugar
2 eggs
1 Tsp vanilla
1 1/2 Cups all purpose flour
1 Tsp salt
1 Tsp baking soda
3 Cups quick oats
1/2 Cup finely chopped pecans

Cream shortening with both sugars until well combined.
Stir eggs with vanilla, add mixture to butter/sugar mixture. Mix together well.
in a separate bowl, combine flour, salt and baking soda. Stir together.
Add flour mixture to butter mixture, mix to combine well.
Add oats and chopped walnuts and mix.
Divide dough in half. Place each half on a separate piece of waxed paper and form into a log 1 1/2 to 2 inches in diameter. Wrap tightly and store in refrigerator or freezer.
When ready to bake, preheat oven to 350 degrees. Unwrap dough and slice to desired thickness. Place slices on a cookie sheet and bake 8 to 10 minutes, or until just starting to turn golden.

Hamburger Casserole

2 Lbs Ground Beef (you can use 1 1/2 lbs ground beef if you want)
1 Can Cream of Mushroom Soup
3 Cups Cheddar Cheese (I use Extra Sharp)
1 Bag Tater Tots

Brown meat. Mix in soup. Scoup into bottom of casserole dish. Layer cheese then tater tots.

Bake at 350 for an hour.

Teriyaki Chicken with Rice

Teriyaki Chicken with Rice

1C Honey (melted for easy mixing)

1/4 Cup Soy Sauce

2 Tbsp Ketchup

1 Garlic Clove Minced

Mix sauce together, pour over 4-8 chicken pieces (thighs, breasts, legs) and cook UNCOVERED at 400 degrees for 1 hour.

**Notes I used chicken thighs and cooked it for the specified time and it burnt the skin a little on the top. Next time I will cook the chicken for less time and keep an eye on it while it cooks. My co-worker made this with a chicken breast and pan fried it until the chicken cooked through and she said it tasted wonderful like that.

Best Big, Fat, Chewy Chocolate Chip Cookie

Best Big, Fat, Chewy Chocolate Chip Cookie

INGREDIENTS
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, melted
1 cup packed brown sugar
1/2 cup white sugar
1 tablespoon vanilla extract
1 egg
1 egg yolk
2 cups semisweet chocolate chips

DIRECTIONS
Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.
Sift together the flour, baking soda and salt; set aside.
In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.
Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.

**Warning... these cookies are HUGE. They are almost the size of Gabby's head... no lie.