Pizza Dough

An easy recipe for pizza dough. I have played around with this recipe for a while now and I found a way to make it even easier.  This dough is perfect for baking in the oven and on the BBQ. This will make two large pizzas.  Best not to freeze this dough.  I found the original recipe on Rachael Ray's website but I have made some changes that work for me.

INGREDIENTS:

• 2 1/4 tsp dry yeast (one 1/4 ounce pkg)
• 1 1/2 tsp sugar
• 1 1/2 cups hot water
• 4 1/4 cups flour
• 1 1/2 tsp salt

DIRECTIONS - BY HAND:

1. Preheat the oven to 170F.
2. Place the water in a medium bowl. Stir in the sugar and yeast and let stand until foamy, about 10 minutes.
3. In a large glass bowl, combine 3 cups flour and the salt.  Make a well in the centre, pour in the yeast mixture and stir with a wooden spoon; the dough will fell sticky and elastic.
4. Transfer to a floured work surface and dust with some of the remaining flour. Knead for 7 to 8 minutes, adding flour a little at a time as necessary until the dough is smooth and springy.
5. Turn off the oven. 
6. Wash and dry the glass bowl, then lightly grease with oil or cooking spray.
7. Return the dough to the bowl, cover tightly with plastic wrap and place in the warm oven.  Let the dough rise until double.  About 30 minutes.
8. Turn the dough out onto a lightly floured work surface and cut in half; wrap each piece tightly in plastic wrap until ready to use.

DIRECTIONS - BY STAND MIXER:

1. Preheat oven to 170F.
2. In your mixer bowl, stir in sugar yeast and water.  Let it stand and become foamy, about 10 minutes.
3. Add salt and mix.
4. Using the dough hook on the mixer, add flour, 1 cup at a time.  You will have enough flour once the dough comes off the side of the bowl easily.
5. Turn the mixer up to medium speed and beat for 5 minutes.
6. Turn off the oven.
7. Roll the dough in a large ball and place in a grease large glass bowl.  Cover tightly with plastic wrap.
8. Place the dough into the warm oven.  Let the dough rise, should double in size.  This takes about 30 minutes.
9. Turn the dough out onto a lightly floured work surface and cut in half; wrap each piece tightly in plastic wrap until ready to use.

Pizza Dough (printable)

Spanakopita Cups

My brother and I made this for his wife's birthday, we added broccoli to the spinach part.  Something that I would definitely make again with or without the broccoli.  Not too sure where my brother got the recipe but here it is.

FOR THE FILLING:

• 1/2 cup olive oil
• 2 bunches green onions, chopped
• 30oz (900g) frozen chopped spinach, defrosted
• 8 eggs
• 14oz (400g) feta cheese
• 1/2 cup dried parsley
• 1 tsp seasoning (garlic, salt, pepper, etc. mixed together to make 1 tsp)

FOR THE CUPS:

• 4 sheets of phyllo pastry
• 1 tbsp olive oil (for brushing top)

DIRECTIONS:

1. Preheat oven to 350F.
2. At medium-high heat, heat oil.  Add green onions (chopped), mix and heat for 2 minutes.
3. In a colander, use a fork to lightly squeeze out a small amount of water (not all) from the defrosted spinach.
4. Mix eggs, spinach, crumbled feta and spices.  Add green onion mix and blend well.
5. Spray two 12-cup muffin tins with cooking spray.  Lay 2 phyllo sheets on top of each pan.  With a sharp knife, cut an X from edge to edge of each cup.  Equally distribute the mixture into the bottom of all 24 cups.
6. Cut the pastry horizontally and vertically into squares around the muffin cup (should now look like four triangles on top of muffin cup).  Gather each cup's surround phyllo and bunch over the centre of the cup.
7. Bake for 40 minutes.

Spanakopita Cups (printable)

Yorkshire Puddings

A family favourite!  A great addition to that Sunday roast dinner....yummy!

WHAT YOU WILL NEED:

• 1 cup flour
• 1/2 tsp salt
• 1 cup milk, room temperature
• 2 eggs, room temperature

Preheat oven to 450F.
Beat together milk and eggs.  Add the flour and stir until mixed.

Spray cooking spray into a 12 cup muffin tin.  Preheat muffin tin.  ** Be careful, as preheating a pan too long will cause a lot of smoke and sometimes fire.

Remove pan from oven, fill muffin cups with batter.  Bake for 20 minutes.

From Margie's kitchen

Printable View is also available:  http://ourrecipecards-printable.blogspot.com/2010/10/yorkshire-puddings.html

Taco Dip

I'm not sure where I got this one from.....could likely be from the back of the nachos bag.

FOR THE DIP

• 1 large package cream cheese (250g)
• 1 small package sour cream (250mL)

FOR THE TOPPING

• 1 jar salsa (mild, medium, or hot, your choice)
• 1 lb grated cheese
• 1 green pepper, chopped (optional)
• 1 tomato, chopped (optional)

Cream together cream cheese and sour cream.  Spread mixture across the bottom of pie plate or brownie pan.  Set in fridge to set, 1 hour minimum.

On top of creamed mixture, spread salsa over, top with grated cheese, green pepper and tomato.

Serve with a bag of nacho chips.

Want the printable version?  See this page.

Spinach Salad

FOR THE SALAD:

• 1 package fresh spinach
• 1 head butter lettuce
• 2 cups bean sprouts
• 1 can water chestnuts, chopped
• 3/4 cup bacon, crumbled

FOR THE DRESSING:

• 1/2 cup olive oil
• 1/4 cup sugar
• 1/4 cup ketchup
• 1/4 tsp dry mustard
• 1/2 tsp cayenne pepper
• 2 tbsp red wine vinegar
• 1/2 tsp Worcestershire sauce
•  1 small onion, chopped
• 1/2 tsp salt

Chocolate Chip Cookies

An all-time favourite, must have with a glass of cold milk!

WHAT YOU WILL NEED:

• 1 cup butter
• 1 cup packed brown sugar
• 1/2 cup granulated sugar
• 2 eggs
• 2 tsp vanilla
• 2 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp salt
• 2 cups semi-sweet chocolate chips
• 1 cup chopped nuts (optional)

DIRECTIONS:

1. Preheat oven to 375F.
2. In a large bowl, beat butter, brown sugar, and granulated sugar until fluffy.  Beat in eggs and vanilla until creamy.
3. In a medium bowl, mix together flour, baking soda, and salt.  Gradually blend into creamed mixture.
4. Stir in chocolate chips and chopped nuts.
5. Drop tablespoon fulls onto cookie sheet.  Bake 10 - 12 minutes, until golden brown.

Printable view: Chocolate Chip Cookies

Easy BBQ Chickpea Casserole

WHAT YOU WILL NEED:

• 4 cups cooked or canned chickpeas (2 - 19 oz. cans, drained & rinsed)
• 2 cups canned stewed tomatoes
• 3 - 4 tbsp maple syrup or honey
• 1 medium onion, chopped
• 1 green pepper, chopped
• 1 tsp Dijon mustard
• 1/2 tsp cayenne pepper
• Freshly ground pepper, to taste

Spray a 2 quart ovenproof casserole with non-stick spray.  Combine all ingredients and mix well.  Cover and bake at 350F for 1 hour.

VARIATION:

• add mushrooms and chili pepper to taste.  Use tomato paste instead of canned tomatoes.

From John and Sarah's kitchen

Butter Tarts

FOR THE FILLING:

• 1 cup brown sugar
• 1 tbsp butter
• 1 tbsp milk
• 3 tbsp corn syrup
• 1 tsp vanilla

Mix together sugar and butter then add the remaining ingredients and mix well.

Add nuts or raisins to unbaked tart shells, cover with filling.

Bake at 350F for 10 - 20 minutes.

From Kathy's recipe collection

Seafood Dip

FOR THE DIP:

• 1 can crab meat, drained well, rinsed
• 1 can shrimp, rinsed
• 1 package cream cheese, softened
• 1/2 container source cream, about 250 mL
• 1 jar seafood sauce

Mix it all together, place in a serving dish and refrigerate until serving.

Can top with green onions and tomatoes.

From Margie's recipe collection

Printable version available here: http://ourrecipecards-printable.blogspot.com/2010/10/seafood-dip.html

Chinese Salad

FOR THE SALAD:

• 1 head of Nappa, sliced semi fine
• 1 head of Bok Choy, sliced semi fine
• 4 - 6 green onions, chopped

Mix together and refrigerate overnight.

Ceasar Salad Dressing

ITEMS FOR THE DRESSING:

• 1 clove garlic
• 3 anchovy filets
• 1 tsp dry mustard
• 1 1/2 tsp lemon juice
• 5 dashes worcestershire sauce
• 1 tsp wine vinegar
• 2 eggs
• 1/2 cup olive oil

Put everything in a blender and blend!

From Margie's recipe collection

Pepper Pot Soup

This soup is perfect for those cool fall days.   Our family would make a pot for the Thanksgiving weekend every year...perfect!  We have been enjoying this soup for years, as for where the recipe came from I'm not too sure.

 

WHAT YOU WILL NEED:

• 4 cups water
• 4 tbsp chicken bouillon powder (or vegetable)
• 2 large potatoes, shredded
• 2 large carrots, shredded
• 2 celery stalks, shredded
• 1 green pepper, chopped
• 2 onions, chopped 
• 1/2 cup flour
• 2 tsp salt
• 1/2 tsp pepper
• 1 cup water
• 6 cups milk

DIRECTIONS:

1. Mix together water, chicken powder, potatoes, carrots, green pepper, onions and bring to a boil in a large pot.  Cover and let simmer for 20 minutes.
2. Mix flour, salt, pepper, and water.  Stir into simmering soup.
3. Add milk and heat through.  Ready to serve.

Want a printable copy?  Pepper Pot Soup (printable)