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Easy Stuffed Crust Pizza

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This pizza crust is quick, easy, and it comes together with the rest of the ingredients for a fast-food quality pizza!

INGREDIENTSNutrition

38 PiecesUS
  • 1cup hot water (not boiling)
  • 2tablespoons canola oil (plus more for rubbing)
  • 1teaspoon white sugar
  • 1⁄4teaspoon salt
  • 2cups flour (plus more for dusting)
  • 1(2 1/4 teaspoon) package yeast (I use instant yeast)
  • 1egg, beaten
  • 3 -4cups pizza cheese (I buy mine bagged)
  • 1(213 ml) jar pizza sauce, of choice
  • 8mozzarella cheese, strings
  • parmesan cheese
  • italian seasoning
  • vegetables, and meats of choice

DIRECTIONS

  1. Preheat oven to 425 degrees Farenheit.
  2. In a large bowl, combine water, oil, sugar and salt without stirring. Layer flour on top, then yeast.
  3. Stir together until you get a recognizable ball of dough. Using your hands, clean off spoon and sides of bowl, forming a ball. Add flour if dough is too sticky. Knead dough until it is one smooth ball. Pour about a capful of canola oil into your hands, and rub it onto the dough.
  4. Cover dough and let rest for 10 minutes.
  5. Once dough has rested, pull the dough from the bowl, and using your hands, start stretching the dough a bit at a time. Lay the dough on your pan of choice, and roll out to desired size, then roll out an additional 2 inches around.
  6. Layer mozzarella sticks 2 inches from the outside of the dough, making sure they line up. Fold dough over the cheese, and paint entire crust with egg. If desired, sprinkle parmesan and italian seasoning over the crust. Cook, without toppings, for about 10 minutes, or until crust crisps up.
  7. One crust is pre-cooked, put on toppings and cook another 15 minutes or until cheese has reached desired level of "doneness". Cut and serve.

Perfect Pork Tenderloin

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My #1 way to cook a pork tenderloin or a boneless pork loin because it's ALWAYS moist and tender. It's easy and foolproof! If you like, marinate the roast and rub with any seasonings that please your palate! So many people have asked me how long to cook tenderloins if they have "more than one" to cook, I wanted to give a simple response. ANSWER: So long as the tenderloins are NOT touching each other, cook 3 or 4 individual tenderloins for the same amount of time as if you were cooking one. Remember, each tenderloin is cooking in its own separate space. EXAMPLE: If cooking three 1-pound tenderloins, cook them only 5-1/5 minutes TOTAL. This makes it a great entree recipe when having a dinner party for 8-12 people, or more. If you enjoy this pork recipe and cooking method, you might want to try my similar beef cooking method 

INGREDIENTSNutrition

 4-5 US
  • 1lb boneless pork tenderloin, AT ROOM TEMPERATURE (approximate)
  • salt and pepper
  • dry seasoning, of your choice (thyme, savory, rosemary, garlic powder, onion powder, Italian seasoning, or a mixture)

DIRECTIONS

  1. NOTE:  The success of this cooking method will depend upon how accurate the temperature of your oven is and how well your oven retains heat.  Adjust cooking time +/- according to your individual oven.
  2. NOTICE: If you have a very old oven that is not well insulated, this recipe may not work for you, as heat retention/residual heat is important to the success of this recipe.
  3. Determine the EXACT weight of roast from the meat wrapper. Weight will determine how long to cook the roast.
  4. Preheat oven to 500 degrees. Remove tenderloin from refrigerator.  Season meat as desired.  Place seasoned meat in an uncovered roasting pan on a shelf in the bottom 1/3 of your oven.
  5. Bake EXACTLY 5 1/2 minutes PER POUND. Adjust +/- according to your oven's accuracy and heat retention. NOTE:.
  6. IF YOU HAVE AN OVEN PROBE OR THERMOMETER THAT HAS A WIRE THAT GOES THROUGH THE SIDE OF THE OVEN DOOR, BY ALL MEANS USE IT AND SET THE TEMPERATURE ALARM FOR 140 DEGREES. REMOVE MEAT FROM OVEN WHEN ALARM ALERT GOES OFF (probably before an hour has expired).
  7. Turn oven OFF and DO NOT open oven door for 45 to 1 hour. Remove pork from oven, lightly cover with foil, and let rest 5-10 minutes to redistribute internal juices. Roast should be done, very slightly pink in the center, and very moist.
  8. After resting 10 minutes, the roast should reach a safe 145-150 degrees.
  9. NOTE:******* For anyone questioning this method of cooking, it really does reach the proper internal temperature on a thermometer. According to Sara Moulton on FoodTV, trichinosos is killed at 138 degrees, and 145 is a safe temperature for pork, although the USDA recommends 160 degrees (meat will be much drier). If the center of the meat is not a little pink, it is overcooked!
  10. VARIATION:  To make Roasted Veggies along with the tenderloin, peel carrots and potatoes, and cut into about 1-inch cubes.   Season as desired and drizzle with a little oil.  Add vegetables to pan around (but NOT touching) pork tenderloin.  Cook tenderloin as instructed above.  The roasted potatoes and carrots should be done when the roast is done.  You may need to adjust the size of the potatoes and carrots depending upon the weight of your tenderloin and how long you cook it.

Easy Baked Potato Wedges

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We love these potatoes, they are simple to make and taste great!

INGREDIENTSNutrition

 4-6 US
  • 4large potatoes
  • 1⁄4cup cooking oil
  • 1tablespoon parmesan cheese
  • 1teaspoon salt
  • 1tablespoon paprika
  • 1⁄2teaspoon pepper
  • 1⁄2teaspoon garlic powder

DIRECTIONS

  1. Wash potatoes, cut into wedges.
  2. Place potatoes skin down in a baking dish.
  3. Mix the next 6 ingredients together and brush onto potatoes.
  4. Bake at 350 for 1 hour.

Panera's Cream Cheese Potato Soup

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This is my favorite recipe for potato soup. It's a copycat of the one they use to serve at the St. Louis Bread Company (Panera). The recipe originally called for shredding your potatoes, but I never could get them to cook that way. I know they should cook faster, but I never could get it to work.

INGREDIENTSNutrition

 4-6 US
  • 4cups chicken broth
  • 4cups peeled and cubedpotatoes
  • 1⁄4cup minced onion
  • 1⁄2teaspoon seasoning salt
  • 1⁄4teaspoon white pepper
  • 1⁄4teaspoon ground red pepper
  • 1(8 ounce) package cream cheese, cut into chunks

DIRECTIONS

  1. Combine broth, potatoes, onion, and spices.
  2. Boil on medium heat until potatoes are tender.
  3. Smash a few of the potatoes to release their starch for thickening.
  4. Reduce to low heat.
  5. Add cream cheese.
  6. Heat, stirring frequently, until cheese melts.

Scalloped Potatoes and Ham

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INGREDIENTSNutrition

 8 US
  • 1⁄2cup butter
  • 1⁄2cup flour
  • 2teaspoons salt
  • 1⁄2teaspoon pepper
  • 3cups milk
  • 3cups ham, cooked
  • 1large green pepper, chopped
  • 1large onion, chopped
  • 1⁄2cup cheddar cheese, shredded
  • 5cups potatoes, pared and sliced

DIRECTIONS

  1. Melt butter in large sauce pan over low heat; blend in flour, salt, and pepper.
  2. Cook, stirring constantly, for about 1 minute. Remove from heat gradually stir in milk.
  3. Return to heat; cook until thickened and bubbly.
  4. Fold in ham, onion, green pepper and cheese. Pour over potatoes in a large bowl.
  5. Stir gently then move into a buttered 13X9-inch baking dish; cover with foil.
  6. Bake at 350 degrees for 30 minutes.
  7. Uncover and continue to bake for 1 hour.
  8. Let stand for 10 minutes before serving.

Potato Soup

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I got this potato soup recipe from my mother in law. We absolutely love it and it is very simple.You can, of course, decrease the cheese amount. I also add broccoli, carrots, corn, peas or any combination of those when I am in the mood. Very delicious, yet simple, soup


INGREDIENTSNutrition

 4 US
  • 6 -8medium potatoes
  • 1⁄4cup butter
  • 1⁄2cup flour
  • 6cups milk
  • 2teaspoons chicken bouillon
  • 1⁄2teaspoon salt
  • 1⁄4teaspoon pepper
  • 1⁄2lb cheddar cheese

DIRECTIONS

  1. Peel, cube, boil, drain and "mush" potatoes to the consistency you like (I like them lumpy, but my kids like smaller pieces).
  2. In separate pan, melt butter, add flour and cook while stirring for about a minute or so.
  3. Add half the milk and stir until lumps are out of flour mixture.
  4. Add remaining milk and on med-high heat, heat to a boil.
  5. Stir almost constantly or it will scorch.
  6. After boiling, turn heat off and add remaining ingredients.

Potato Salad

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I make this all summer long. We have to have this anytime we grill or BBQ which is often. Never, never any left-over.

INGREDIENTSNutrition

 8 US
  • 4lbs red potatoes
  • 5hard-boiled eggs, separated
  • 1teaspoon salt, divided
  • 3green onions, sliced
  • 1cup mayonnaise
  • 2tablespoons sweet pickle relish
  • 1tablespoon prepared mustard
  • 1⁄2teaspoon pepper
  • 1⁄2teaspoon celery seed

DIRECTIONS

  1. Cook potatoes in boiling water to cover 40 minutes or until tender; drain and cool.
  2. Peel potatoes and cut into 1 inch pieces.
  3. Chop egg whites.
  4. In a large bowl, stir together potato, egg whites, 1/2 t. salt and green onions.
  5. Using a fork, mash the yolks in a small bowl; add in remaining 1/2 t. salt, mayo, pickle relish, mustard, pepper, and celery seed; stirring until well blended.
  6. Gently stir yolk mixture into potato mixture; adjust seasoning to taste with salt and pepper.
  7. Cover and chill 2 hours (it is even better if you can chill this overnight and serve the next day).

Scalloped Potatoes

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Here's a great scalloped potato recipe that's so easy and absolutely delicious. The leftovers are just as good, maybe even better, the next day. This is one of my favorite and most prepared recipes, from my 1971 Florence Junior Welfare League cookbook.

INGREDIENTSNutrition

 6 US
  • 4cups thinly sliced potatoes
  • 3tablespoons butter
  • 3tablespoons flour
  • 1 1⁄2cups milk
  • 1teaspoon salt
  • 1dash cayenne pepper
  • 1cup grated sharp cheddar cheese
  • 1⁄2cup grated cheese, to sprinkle on top

DIRECTIONS

  1. In a small sauce pan, melt butter and blend in flour.
  2. Let sit for a minute.
  3. Add all of cold milk, stirring with a whisk.
  4. Season with salt and cayenne.
  5. Cook sauce on low until smooth and boiling, stirring occasionally with a whisk.
  6. Reduce heat and stir in cheese.
  7. Place a half of the sliced potatoes in a lightly greased one quart casserole dish.
  8. Pour half of cheese sauce over potatoes.
  9. Repeat with second layer of potatoes and cheese sauce.
  10. Sprinkle the remaining cheese on top.
  11. Top with some paprika for color.
  12. Bake uncovered for about 1 hour at 350°F.

Pork Tenderloin

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INGREDIENTSNutrition

 3 US
  • 1garlic clove, minced
  • 1teaspoon salt
  • 1⁄2teaspoon white pepper
  • 1⁄4teaspoon thyme
  • 1lb pork tenderloin
  • 1tablespoon olive oil

DIRECTIONS

  1. Mix garlic, salt, pepper & thyme in small bowl.
  2. Rub mixture over tenderloin and wrap in plastic. Refrigerate for at least 4 hours or overnight.
  3. Heat olive oil over med. high heat. and brown pork on all sides, approximately 7 minute total.
  4. Remove pork and place in a 9x13x2 pan.
  5. Add enough water to come up to bottom edge of pork (about a half inch). I rinse my frying pan and scrape blackened bits for water.
  6. Cover with foil and bake at 350 for approximately 45 to 50 minutes.
  7. Boil the drippings and add a little cornstarch mixed with water to it for gravy. Season with salt & pepper. Good with mashed potatoes.

Simple Baked Chicken Drumsticks

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I wanted a basic way to cook drumsticks since they are cheaper than the breasts. I didn't want alot of spice or sauce on it so if you are looking that, this is not the recipe for you. We found it just right for us, the flavor of the chicken really comes through. I served with corn and twice baked potato casserole.

INGREDIENTSNutrition

 2-3 US
  • 5 -6chicken drumsticks
  • garlic powder
  • pepper
  • salt
  • olive oil

DIRECTIONS

  1. Put some olive oil in the bottom of a 9X13 pan (just enough to put the drumsticks on ).
  2. Add drumsticks (space enough apart so they aren't touching each other).
  3. Sprinkle generously with pepper and garlic powder. Sprinkle lightly with salt.
  4. Bake at 375 for half an hour. Turn drumsticks over and add more garlic powder, pepper and salt (same as before).
  5. Bake another half an hour (or until cooked til 160 degrees)).

Chicken, Shrimp and Andouille Jambalaya

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INGREDIENTSNutrition

 8-10 US
  • 2tablespoons extra virgin olive oil
  • 1 1⁄2lbs boneless skinless chicken thighs
  • 1lb andouille sausage, cut into 1/4 inch slices
  • 1large onion, chopped
  • 2celery ribs, diced
  • 1⁄2green bell pepper, diced
  • 1⁄2red bell pepper, diced
  • 1⁄2teaspoon dried thyme
  • 1⁄4teaspoon dried oregano
  • 1⁄4teaspoon sweet paprika
  • 1⁄2teaspoon salt
  • 1⁄4-1⁄2teaspoon cayenne pepper(optional)
  • 1 1⁄2cups long grain rice
  • 1(14 ounce) can tomatoes, chopped,with juice
  • 2cups chicken broth or 2 cups stock
  • 8ounces medium shrimp, peeled and deveined
  • 2tablespoons chopped fresh parsley
  • 3green onions, finely chopped

DIRECTIONS

  1. Preheat oven to 350 degrees F.
  2. In a large pan or Dutch oven, brown chicken in hot oil on both sides; remove and drain.
  3. Add andouille, onion, celery, bell pepper, thyme, oregano, paprika, salt, and cayenne pepper to the pan, cooking and stirring for about 5 minutes until onions are tender.
  4. Add rice, tomatoes with juice, and broth; bring to a boil.
  5. Place rice mixture in a baking dish or oven-proof casserole; top with chicken; cover (can use foil) and bake at 350 degrees F for 40-45 minutes or until rice and chicken are done and tender.
  6. Stir in shrimp, parsley, and green onions; cover and cook 5-8 minutes longer or until shrimp curl and turn bright pink and serve.
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