Quick Pizza Crust

This crust is awesome because it is so fast to make, and yet it still tastes good! So, if you aren't in the mood for buffalo chicken pizza (the recipe I just posted), you can use this crust recipe for whatever type of pizza you ARE in the mood for!

1 (0.25 ounce) package active dry yeast
1 teaspoon white sugar
1 cup warm water (110 degrees F/45 degrees C)
2 1/2 cups bread flour
2 tablespoons olive oil
1 teaspoon salt

1. Preheat oven to 450 degrees F. In a medium bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10minutes.
2. Stir in flour, salt, and oil. Beat until smooth. Let rest for 5 minutes.
3. Turn dough out onto a lightly floured surface and pat or roll into a round. Transfer crust to a lightly greased pizza pan or baker's peel dusted with cornmeal. Back for about 8-10 minutes. Add desired toppings, and continue to back for 5-10 more minutes, or until crust is golden brown.

Buffalo Chicken Pizza

This is currently Brandon's favorite meal--he is on a buffalo sauce kick! It may not be the most healthy recipe ever, but it sure is yummy!

3 skinless, boneless chicken breast halves-cooked and cubed
2 tablespoons butter, melted
2 ounces buffalo sauce (we like Frank's Red Hot Buffalo Sauce)
1 (8 ounce) bottle blue cheese salad dressing
1 18 inch pizza crust
1 (8 ounce) package shredded mozzarella cheese

1. Preheat oven to 425 degrees F
2. In a medium bowl combine the cubed chicken, melted butter, and buffalo sauce. Mix well. Spread whole bottle of salad dressing over crust, then top with chicken mixture and sprinkle with shredded cheese.
3. Bake in preheated oven until crust is golden brown and cheese is bubbly, about 5 to 10 minutes. Let set a few minutes before slicing.

(I will post my pizza crust recipe next. I usually bake the crust for about 10 minutes, then add all of the toppings, and continue baking it for 5-10 more minutes with this recipe).

Rosemary Ranch Chicken Kabobs

1/2 cup olive oil
1/2 cup ranch dressing
3 Tbs worcestershire sauce
1 Tbs minced fresh rosemary
2 tsp salt
1 tsp lemon juice
1 tsp white vinegar
1/4 tsp ground black pepper (or to taste)
1 Tbs white sugar (or to taste-optional)
5 skinless, boneless, chicken breast halves-cut into 1 inch cubes

In a medium bowl, stir together the olive oil, ranch dressing, worcestershire sauce, rosemary, salt, lemon juice, white vinegar, pepper, and sugar. Let stand 5 minutes. Place chicken in the bowl, and stir to coat with the marinade. Cover and refrigerate for 30 minutes (or longer if desired). Preheat the grill for medium-high heat. Thread chicken onto skewers and discard marinade. Lightly oil the grill grate. Grill skewers for 8-12 minutes, or until the chicken is no longer pink in the center, and the juices run clear.

Zucchini Bread

1 cup oil
2 cups sugar
3 eggs
1 tablespoon vanilla
2 cups shredded raw zucchini
1 teaspoon soda
1 teaspoon salt
1 tablespoon cinnamon
1/4 teaspoon baking powder
3 cups flour
1/2 cup chopped nuts

Combine oil, sugar, and eggs in large mixer bowl. Beat well. Blend in vanilla, zucchini, soda, salt, cinnamon, and baking powder. After blending well, add flour and blend. Add nuts.
Pour batter into 2 loaf pans (8x4x3), well greased and lightly floured. Bake at 350 for about 1 hour, or until loaves test done. Or use 3 medium loaf pans and reduce baking time to about 30 minutes. Let stand in pans for ten minutes, then turn out on racks to cool.

Zucchini Soup

3 cups (about 1 pound) sliced zucchini
1/2 cup water
1 tablespoon fresh or instant minced onion
1 teaspoon seasoned salt
1/2 teaspoon parsley flakes ( or 2 tablespoons chopped fresh parsley)
2 bouillon cubes or 2 teaspoons chicken soup base
2 tablespoons butter or margarine
2 tablespoons flour
1/8 teaspoon pepper
1 cup milk
1/2 cup light cream

Combine zucchini, water, onion, seasoned salt, parsley, and 1 bouillon cube. Cook until zucchini is tender and most of water has evaporated. Mash or puree and set aside.
In saucepan melt butter; add flour, pepper, and other bouillon cube. Blend; add milk and cream and simmer until thickened. Stir in pureed vegetables; thin with milk, if desired.

Note: Recipe says that it makes 4 to 6 servings, but it seems more like 2 to 3 servings to me. It also says to garnish with paprika and sour cream, but I've never done that since it is already flavorful and creamy. I peel the zucchini, but peeling it may not be necessary.

Anniversary Chicken

Ingredients

• 2 tablespoons vegetable oil
• 6 skinless, boneless chicken breast halves
• 1/2 cup teriyaki basting sauce
• 1/2 cup Ranch-style salad dressing
• 1 cup shredded Cheddar cheese
• 3 green onions, chopped
• 1/2 (3 ounce) can bacon bits
• 1 tablespoon chopped fresh parsley, for garnish

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large skillet, heat oil over medium-high heat. Add chicken breasts, and saute 4 to 5 minutes each side, until lightly browned.
3. Place browned chicken breasts in a 9x13 inch baking dish. Brush with teriyaki sauce, then spoon on salad dressing. Sprinkle with cheese, green onions and bacon bits.
4. Bake for 25 to 35 minutes, or until chicken is no longer pink and juices run clear. Garnish with parsley and serve.

Chicken Broccoli Braid

2 c. cooked chicken, cut up

1 c. broccoli, chopped

1/2 c. red pepper, chopped

1 clove garlic, chopped

1 c. cheddar cheese, grated

1/2 c. mayonnaise

1/2 t. salt

16 thawed Rhodes rolls

Preheat oven to 350 degrees.  Mix chicken, broccoli, garlic, cheese, mayo, and salt together.  Roll/press rolls into a rectangle on a cookie sheet.  Use a pizza cutter to cut dough on the long sides into strips, 1 1/2 inches apart, 3 inches deep.  Spread chicken mixture evenly over the middle of the dough.  To braid, lift strips of dough across mixture to meet in the center.  Continue alternating strips to form a braid.  Tuck ends under to seal at end of braid.  Bake for 25 minutes.