Homemade Pizza

Dough Recipe
*start making the dough 2 1/2 to 3 hours before you want to eat*

INGREDIENTS:

• 1 1/2 cups flour (can replace up to half of this with whole wheat flour)
• 1 tsp salt
• 3/4 tsp active dry yeast
• 1/2 cup lukewarm water (may need up to 1 or 2 Tbs more)
• 1 Tbs olive oil

DIRECTIONS:

1. Stir dry ingredients, including yeast, in a large bowl. Add water and olive oil, stirring mixture into as close to a ball as you can. Dump all clumps and floury bits onto a lightly floured surface and knead everything into a homogeneous ball.
2. Knead it for just a minute or two. Lightly oil the bowl (a spritz of cooking spray will do the trick) where you had mixed it, dump the dough in, turn it over so all sides are coated, cover it in plastic wrap, and laeve it undisturbed for an hour or two, until it has doubled in size.
3. Dump it back on the floured counter, and gently press the air out of the dough with the palm of your hands. Fold the piece into an approximate ball shape, and let it sit under that plastic wrap for 20 more minutes.
4. Sprinkle a pizza stone or baking sheet with cornmeal and preheat your oven to its top temperature. Roll out the pizza, add your toppings, and bake for about 10 minutes, until it is lightly blistered.

Toppings:

Toppings are up to you! I use whatever we have on hand. Tonight I used marinara sauce from a jar, pepperoni, green peppers and some leftover 'pizza blend' shredded cheese. Sometimes I go healthy instead and use a homemade sauce and top it with spinach and artichoke hearts (and cheese, of course).

Meatloaf

INGREDIENTS:

• 2 lbs ground beef, lean
• 2 beaten eggs
• 1 cup cracker or bread crumbs
• 1 can chicken & rice soup
• Instant onion
• Salt & pepper

DIRECTIONS:

1. Mix all ingredients together (it makes two loaves).
2. Bake at 350° for 1 hour. 

*We bake one loaf and freeze the other

*We serve it with cheesy potatoes

Cheesy Chicken Pepper Pasta

INGREDIENTS:

• 1 Tbs olive oil
• 1 lb skinless, boneless chicken breast halves, cut into strips
• 1 red bell peppers, sliced
• 2 cups milk
• 1/2 cup butter
• 16 oz shredded Muenster cheese
• 1 clove garlic, minced
• 1/4 tsp garlic powder
• 2 Tbs cornstarch
• 1 lb linguine pasta

DIRECTIONS:

1. In a large skillet over medium heat, warm olive oil and add chicken. Saute until it begins to turn golden brown. Add red bell peppers and cook until they become limp, cover and simmer.
2. In a medium saucepan over high heat, combine milk, butter, cheese and garlic. Stir constantly for about 10 minutes to avoid burning.
3. Sauce should now have a thickened sauce-like consistency. If not, add cornstarch in 1 tsp increments until desired consistency is reached.
4. Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8-10 minutes or until al dente. Drain.
5. Once the sauce is complete, combine it with the chicken and peppers mixture. Add garlic powder to taste.
6. Pour sauce over hot pasta and serve.

Captain Rodney's Cheese Bake

INGREDIENTS:

• 1/2 cup Mayonnaise
• 8 oz cream cheese, softened
• 1 cup sharp cheddar cheese, shredded
• 2 stalks green onions, chopped
• 6 pieces Flipside pretzel-crackers, crumbled
• 8 strips bacon, cooked and crumbled
• 1/2 cup Captain Rodney's Boucan Glaze

DIRECTIONS:

1. Preheat your oven to 350 degrees°.
2. In a medium bowl, mix the mayonnaise, cream cheese, cheddar cheese, and green onions, until thoroughly blended.
3. Spread the mixture into an oven-proof serving dish that's large enough to hold all, plus a little extra room to spare. Sprinkle the crumbled crackers on top, then bake for 15 minutes in the oven.
4. When done baking, sprinkle the cooked bacon on top, then drizzle the Boucan Glaze over the whole thing.
5. Serve with a plain cracker.

Snicker Apple Salad

INGREDIENTS:

• 1 (16 oz) container Cool Whip, thawed
• 1 (3.5 oz) box French vanilla instant pudding
• 4 large apples, peeled and diced
• 6 Snickers candy bars, diced

DIRECTIONS:

1. Mix pudding mix and Cool Whip together with mixer.
2. Fold in apples and Snickers.
3. Chill

*I leave a couple apples unpeeled for color

*I leave out about 1/4 cup Snickers to use as garnish