Baked Ziti

Ingredients:

16 oz. ziti pasta

1 package (4) Italian sausage links, casing removed

2 lbs. ground beef

1 large onion, diced

1 Tblsp. crushed garlic

2 Tblsp. Italian seasoning

1 large jar Prego sauce

1 small container ricotta cheese

2/3 cup Parmesan cheese

2 Tblsp. garlic salt

2 cups finely shredded mozzarella cheese

Preparation:

1. Boil ziti until just slightly past al dente stage. Drain.

2. Toss ziti with 1/3 of the Prego sauce and set aside.

3. Brown sausage and ground beef with onion and garlic in large skillet, until cooked through and tender.

4. Add Italian seasoning and remaining Prego to skillet and mix.

5. Mix ricotta with garlic salt and Parmesan cheese. Stir in 1/2 cup of the mozzarella cheese.

6. Put a thin layer of the meat mixture in the bottom of a casserole dish. Follow it with the ziti. 

7. Top the ziti with half of the remaining meat mixture.

8. Dollop the ricotta mixture over the top of the ziti, spreading it out to cover as much of the ziti as possible.

9. Top ricotta mixture with remaining meat sauce, the cover with mozzarella.

10. Bake, covered, at 325 degrees for 30 minutes, or until heated through.

Creamy Chicken Chili

Ingredients:

3 cups chopped/shredded rotisserie chicken
1 Tblsp. olive oil
1 medium yellow onion, diced
1 tsp. minced garlic, generous

2 8-oz. bricks of cream cheese, cubed

32 oz. chicken broth
16 oz. jar salsa verde

15 oz. can creamed corn

2 4-oz. cans chopped green chiles

2 15-oz. cans northern white beans, drained and rinsed

Goya, cumin, chili powder, pepper and salt, to taste

1 cup heavy cream or half & half

Preparation:

1. Sauté onion in olive oil. When clear, add garlic and sauté until lightly browned.

2. Turn down heat and add cream cheese, stirring until melted.

3. Add chicken broth and salsa, and stir until combined.

4. Add corn, chiles and white beans.

5. Let sit for about ten minutes, then add seasoning.

6. If a creamier broth is desired, can add the cream or half & half.

7. Add chicken, and stir gently.

Serve with Fritos, sour cream and shredded cheddar or Montery Jack cheese.

Jack's Mac and Cheese

Ingredients:

2 cups elbow macaroni

2 Tblsp. flour

1 cup whipping cream

1 1/2 cup milk

1/2 block Velveeta

6 Tblsp. butter

2 cups sharp cheddar cheese, shredded

Preparation:

1. Boil noodles until just past al dente stage.

2. Drain noodles, return to pan, and stir in butter until melted.

3. Combine flour, cream and milk in shaker bottle, and shake until combined.

4. Cut Velveeta into cubes.

5. Place Velveeta and cream mixture into saucepan, and heat and stir until melted and creamy.

6. Pour cheese mixture over noodles and stir until combined.

7. Stir in 1 cup of the cheddar cheese to macaroni.

8. Grease a square or small oblong baking dish with butter. 

9. Pour macaroni into baking dish. 

10. Top macaroni with remaining cheddar cheese.

11. Cover with foil and bake at 350 degrees for 20 minutes, or until heated through.

Crusty Dinner Rolls

Ingredients:

1 1/2 cups warm water (110 degrees)

1 Tblsp. yeast

2 Tblsp. white sugar

2 Tblsp. vegetable oil

1 tsp. salt

4 cups bread flour

Preparation:

1. Stir together warm water, yeast and sugar in the mixing bowl of a stand mixer. Let stand for about ten minutes, until creamy.

2. Add oil, salt and 2 cups of the flour to the yeast mixture. 

3. Mix on low speed of stand mixer using dough hook.

4. Once dough starts to come together, continue to add flour, 1/2 cup at a time, until the dough has pulled away from the sides of the bowl.

5. Turn mixer to low-medium speed, and mix for eight minutes. Dough should be smooth and elastic.

6. Lightly oil a large bowl, place the dough in the bowl, and turn to coat.

7. Cover dough with a damp cloth, and let rise until doubled, about one hour.

8. Turn the dough out onto a lightly floured surface and deflate it.

9. Divide the dough into 16 equal pieces, and roll into round balls.

10. Place balls onto lightly greased baking sheets about 2" apart.

11. Cover balls and let rise for about 45 minutes, until doubled in volume.

12. Bake rolls in a 400-degree oven for 18 to 20 minutes until golden brown.

Italian Bread

 Ingredients:

2 cups ~100°F water

2 1/2 tsp active dry yeast

5+ cups flour (all purpose or bread)

2 1/2 tsp. salt

1 Tblsp. brown sugar

2 Tblsp. olive oil

1 egg white (optional)

Preparation:

1. Stir yeast into 1/2 cup of the water; let it proof while you get the rest of the ingredients ready.

2. Combine flour, sugar and salt in electric mixer bowl.

3. Add yeast mixture, remaining water and olive oil.

4. Mix on lowest speed of mixer using dough hook attachment until a dough starts to form. 

5. Bump up the mixer one speed (still on low) and continue to mix for seven minutes. Add additional flour, as needed, up to 3/4 cup, to keep it looking like a dough.

6. While dough is mixing, oil a large glass bowl.

7. Put dough on floured surface and knead by hand for 1 to 2 minutes to get dough to be smooth, firm and elastic.

8. Put dough in oiled bowl, spray with a small amount of cooking spray, and cover tightly with plastic wrap.

9. Place dough in a warm, draft-free place for 1-2 hours, or until doubled in size (this process can be sped up by use of a warming drawer set to "bread proof").

10. On a lightly floured surface, turn the dough out and flatten it with your hand. Make it into a large rectangle -- or two smaller rectangles, if you want two smaller loaves instead of one big one.

11. Tightly roll up the dough, making sure to seal the seams with each roll.

12. Place dough on a baking sheet dusted with flour. 

13. Cover dough lightly with a towel, and let it rise for another 30 minutes, or until doubled in size.

14. Preheat oven to 425°F.    

15. Place a rimmed baking sheet on the bottom rack of the oven, and fill it with 2 cups (or so) of water to create some steam right before you put the bread in the oven.

16. If desired, brush loaf lightly with egg white.

17. Put the bread on the center rack of the oven to bake. Bake for 25-30 minutes (adjust to 20 minutes if you've made two loaves from one recipe), or until brown and the loaf sounds hollow when thumped.

Katie's Vanilla Buttercream

 Ingredients:

1 cup butter, softened

4-5 cups powdered sugar

1/4 cup heavy cream or whole milk

2 tsp vanilla extract

1/4 tsp salt

Preparation:

1. With a stand mixer fitted with the paddle attachment, beat the butter on medium speed until creamy, about 2 minutes.

2. Add 4 1/2 cups confectioner's sugar, the heavy cream, and vanilla extract. Beat on low speed for 30 seconds, then increase to medium-high speed and beat for 2 full minutes.

3. Add up to 1/2 cup more confectioner's sugar if frosting is too thin, or another tablespoon of cream of frosting is too thick.

4. Add a pinch of salt is frosting it too sweet.

Katie's Chocolate Buttercream

 Ingredients:

1 cup butter, softened

1/2 tsp salt

2 tsp vanilla extract

3 1/2 cups powdered sugar

1/2 unsweetened cocoa powder

4 tblsp heavy cream

Preparation:

1. In a stand mixer with the beater blade, beat the butter for 1-2 minutes until it is smooth, creamy, and nearly white in appearance  

2. Add in the salt and vanilla  Mix until incorporated.

3. With the mixer on low speed, slowly add in the powdered sugar and cocoa powder.

4. Add the heavy cream, a tablespoon at a time, mixing slowly until it is the consistency that you'd like.

5. Beat for one minute on medium speed until smooth and creamy.

Note: The beater blade attachment produces a denser icing. However, if you'd like an airer frosting, use the whisk attachment and whisk for an extra 1-2 minutes.

Katie's Peanut Butter Icing

 Ingredients:

1/2 cup butter, softened

1 cup creamy peanut butter

3 tblsp milk or heavy cream

2 cups powdered sugar

Preparation:

1. In a bowl, blend together peanut butter, powdered sugar, butter, and milk for 3-4 minutes or until light and fluffy.

Katie's Doctored Chocolate Cake Mix

 Ingredients:

1 Duncan Hines Signature Perfectly Moist Cake Triple Chocolate Cake Mix

4 eggs

3/4 cup whole milk

1/3 cup oil

1 tsp vanilla extract

1/4 tsp salt

2 tblsp mayonnaise

1/2 cup sour cream

Preparation:

1. Preheat oven to 325 degrees.

2. Combine all ingredients and mix for 2 minutes.

3. Bake for 10 minutes, then switch the pan positions and continue baking for 10 more minutes.

4. After a total of 20 minutes of baking, check doneness by interring a toothpick into each cake. If the toothpick does not come out clean, add 3 minutes to bake time until toothpick comes out clean.

5. When cakes are done, remove from oven and place on cooling racks.

Katie's Doctored Yellow Cake Mix

 Ingredients:

1 Duncan Hines Classic Yellow Perfectly Moist Cake Mix

4 eggs

1 cup whole milk

1/3 cup oil

1 tsp vanilla extract

1/4 tsp salt

2 tblsp mayonnaise

1/2 cup sour cream

Preparation:

1. Preheat oven to 325 degrees.

2. Combine all ingredients and mix for 2 minutes.

3. Bake for 10 minutes, then switch the pan positions and continue baking for 10 more minutes.

4. After a total of 20 minutes of baking, check doneness by interring a toothpick into each cake. If the toothpick does not come out clean, add 3 minutes to bake time until toothpick comes out clean.

5. When cakes are done, remove from oven and place on cooling racks.

Copycat Chick-Fil-A Sandwiches

Ingredients:

2-3 large chicken breasts

For marinade:

1 1/2 cups buttermilk

Dash of hot sauce (Crystal or Louisiana)

1 Tblsp. dill pickle brine mix (powder)

For dipping:

2 eggs + leftover buttermilk marinade

For batter coating:

2 tsp paprika

1/2 tsp cayenne pepper

1 1/2 Tblsp Ranch powder

1/3 cup powdered sugar

1/2 cup cornstarch

1 1/2 cups all-purpose flour

2 Tblsp. powdered milk

1 tsp. salt

For sandwiches:

8 hamburger buns

1/2 stick melted butter

16 pickles

Preparation:

1. Slice chicken breasts into sandwich-size pieces and place in marinade. Shake to mix, and refrigerate for at least 2 hours.

2. Mix together batter coating, set aside in bowl to coat chicken.

3. Remove chicken from marinade, and pat dry.

4. Add two eggs to marinade mixture, and whisk well.

5. Put oil in saucepan on stove and heat to 350 degrees. Be sure oil is deep enough that chicken breasts can be fully submerged for cooking.

6. Drizzle 3 Tblsp. of marinade/egg mixture into batter/flour mixture. Rub with fingertips until the batter/flour mixture is coarse like wet sand.

7. Dip chicken in egg mixture, then in batter mixture. Shake off excess batter, then slowly lower into hot oil.

8. Cook, turning breasts occasionally until golden brown and crisp on all sides and chicken is cooked through.

9. Transfer to towel-lined plate or pan.

10. While chicken is cooking, prepare buns. Open each bun on a small sheet of aluminum foil. Brush each side of the bun with melter butter. Place 2 pickle slices on each bun. Top with cooked chicken, then close up sandwich and wrap well in foil. Let sit for at least 2-3 minutes before serving.

Katie's Mint Chocolate Chip Icing

Ingredients:

5 large egg whites, or meringue powder equivalent
1 1/2 cups granulated sugar
1 1/2 cups unsalted butter, room temperature and cubed
1 tsp mint extract
3 oz chocolate, chopped

Green food coloring gel

Preparation:

1. Place egg whites and sugar into the bowl of a stand mixer. Whisk until combined.

2. Place bowl over a hot water bath on the stove and whisk constantly until the mixture is no longer grainy to the touch (approx. 3 mins).

3. Place bowl back on mixer and whisk on med-high until the meringue is stiff and cooled (the bowl is no longer warm to the touch -- approx. 5-10 mins).

4. Switch to paddle attachment. Slowly add cubed butter and mix until smooth. 

5. Add peppermint extract.

6. Stop the mixer. Add desired amount of green food coloring gel and whip until smooth and evenly green. Add more color gel if desired.

7. Fold in chopped chocolate.

Katie's High Humidity Buttercream Icing (good for decorating)

Ingredients:

3 cups vegetable shortening 
9-10 cups confectioner's sugar
2 Tblsp. meringue powder 
1/2 tsp salt
6-8 Tblsp. milk or cream
2 tsp clear vanilla extract 
1/2 to 1 tsp butter extract

Preparation:

1. Mix shortening until smooth.

2. Add salt, 4 cups of the sugar, 3 Tblsp. of the milk and the meringue powder. Mix well.

3. Add in 5 cups of the sugar, plus another 3 Tblsp. milk and mix well.

4. Scrape down the sides of the bowl. Mix in a Tblsp. or two of milk or cream if the buttercream is too thick.

5. Add the extracts and mix more.

6. Add in a Tblsp. at a time of milk if the icing is too thick.

7. Finish by mixing by hand with a rubber spatula to help press out any air bubbles.

NOTE: Makes enough to cover two 8" round cakes. Keep covered when not using.

Copycat Pizza Hut Deep Dish Pizza

Ingredients:

Pizza Crust

1 package dry yeast
1 tablespoon sugar
1/2 teaspoon salt
1/4 cup non-fat dry milk powder
1 1/3 cup warm water (105 degrees F)
2 tablespoons vegetable oil (for dough)
4 cups all-purpose flour

Pizza Sauce
1 can (8 ounce size) tomato sauce
1 teaspoon dried oregano
1/2 teaspoon dried marjoram
1/2 teaspoon dried basil
1/2 teaspoon garlic salt

Assembly
9 ounces vegetable oil 
butter flavored cooking spray
mozzarella cheese
pizza toppings as desired

1. Combine the yeast, sugar, salt, and dry milk in a 2-quart size mixing bowl. 

2. Add the water and stir to mix. Let the mixture sit for 2 minutes or until the yeast starts to bubble.

3. Add the oil to the dough mixture, and stir to combine.

4. Add the flour in one cup increments, stirring after each addition, until a dough forms and the flour is all combined.

5. Turn the dough out onto a flat, lightly floured surface and knead for about 10 minutes.

6. If making one large pizza, roll the dough into a ball. If you want to make 9" personal pan pizzas, divide the dough into three equal balls.

7. Place about 9 ounces of oil in a 12" cast iron skillet (or 3 ounces of oil in the bottom of each 9-inch cast iron skillet). Tilt the pan(s) to spread the oil evenly.

8. Using a rolling pin, roll out the ball of dough to a circle that is roughly the size of the skillet (s) and place in the prepared pan(s).

9. Lightly coat the dough disk with cooking spray or oil, and cover with plastic wrap. Place in a warm, draft-free location and let rise for 1 to 1 1/2 hours or until puffy.

10. Meanwhile, prepare the sauce by combining all the ingredients until blended. Let sit at room temperature for at least one hour. The sauce can be made ahead of time and kept in the refrigerator. Bring to room temperature before using.

11. Preheat the oven to 475 degrees, or hotter, if your oven will go hotter.

12. Spoon sauce on the dough and spread to within 1 inch of the edges. Sprinkle with shredded mozzarella cheese. Place toppings of choice in the following order: thin meats like pepperoni or canadian bacon, vegetables, ground or cubed meats, additional mozzarella cheese.

13. Cook until the outer crust is brown and the cheese is bubbly in the center (11-15 minutes, depending on how many toppings you use). If the top gets too brown but it appears that the crust isn't done, the pizza can be finished on a stovetop to cook the bottom of the crust.

14. Remove from the oven. Let cool for 2-3 minutes before cutting.

Hawaiian Bread Rolls

Ingredients:

7 to 7 1/2 cups all-purpose flour

3/4 cup mashed potato flakes

2/3 cup sugar

2 pkgs yeast

1 tsp sale

1 cup milk

1/2 cup water

1/2 cup butter, softened

1 cup pineapple juice

3 eggs

2 tsp. vanilla extract

Preparation:

1. In a large bowl, combine 3 cups of the flour, potato flakes, sugar, yeast and salt.

2. Heat water. milk, butter and juice to 120 degrees. Add to dry ingredients.

3. Mix with paddle attachment on stand mixer until just poistened.

4. Add eggs, then beat until smooth.

5. Add vanilla and beat until mixed in.

6. Add enough flour to form a soft dough. Swap to dough hook on mixer and mix until dough begins to come together and pull away from side of bowl.

7. Turn onto a floured surface, and knead until smooth and elastic, about 6-8 minutes.

8. Place dough in greased bowl, turning to grease the top. Cover lightly with plastic wrap and let rise for an hour or so until doubled.

9. Punch dough down and put on a lightly floured surface. Divide into roll-sized pieces and shape each into a ball. 

10. Place dough balls in greased pan(s). 

11. Cover and let rise until doubled, about 45 minutes.

12. Bake at 375 degrees until golden brown, 20-25 minutes. Can pour melted butter over the tops if desired. Cover loosely with foil if tops brown too quickly.

13. Recipe will make roughly 3 dozen rolls. Rolls can be frozen before their second rise on a cookie sheet and then placed in a Ziploc bag to use as needed. Let frozen rolls rise before baking.

Homemade Ice Cream Cake (just like Dairy Queen)

Ingredients:

1.5 quart container vanilla ice cream

1.5 quart container chocolate ice cream

3/4 cup hot fudge sauce

20 OREO thins, crushed

1 1/2 cups heavy whipping cream

1/4 cup sugar

1 teaspoon vanilla

Preparation:

1. Remove ice cream from the freezer and let soften until it is somewhat spreadable, but not melted.

2. Line two 8-inch springform pans with plastic wrap, leaving about 6" inches of overhang on all sides.

3. Spread softened ice cream into each pan, vanilla in one, chocolate in the other, pressing down to remove air bubbles. Cover with plastic wrap and press down evenly to smooth the top. Freeze for 8-12 hours or until hardened.

4. Once the layers have frozen, in a bowl, mix crushed cookies with hot fudge. 

5. Remove chocolate layer from freezer. Take plastic wrap off the top, but leave the overhang wrap on the sides.

6. Spread fudge and cookies over entire top of chocolate layer.

7. Remove vanilla layer from freezer. Open springform pan, and remove vanilla layer. Turn it over and press it down firmly on top of the chocolate layer, but be careful not to split/crack the vanilla layer. This will leave you with a double layer cake in your springform pan.

8. Place cake back in freezer.

9. About 2 hours before serving, place cream, sugar and vanilla in a large mixing bowl and whip until stiff peaks form. Refrigerate until next step is completed.

10. Remove cake from freezer. Open springform pan, and use plastic wrap to lift up cake. Place cake on freezable platter or marble slab that can be placed into the freezer. 

11. Ice cake with whipped cream frosting.

12. Place cake back in freezer until ready to serve. Traditional frosting can be added, as can sprinkles, if decorations are desired.

13. Use a large, sharp knife warmed under hot water to cut when ready to serve.

Copycat Dot's Pretzels

Ingredients:

1 bag cheddar twist pretzels

2 tsp. garlic powder

1 tsp. garlic salt

2 tsp. onion powder

3 Tblsp. Ranch seasoning powder

1 tsp. lemon pepper

1 tsp. cayenne pepper

1/2 cup butter-flavored popcorn oil

NOTE: Can add 1 tsp. dill weed for a stronger flavor.

Preparation:

1. Mix all seasoning ingredients in a large Ziploc bag, then add pretzels, turning to coat all pretzels.

2. Let pretzels soak for 45 minutes, turning bag and mixing every 5 minutes.

3. Bake pretzels on parchment-lined baking sheet at 200 degrees for 40 minutes, turning pretzels every ten minutes.

Sugar Cookies to Ice

Ingredients:

1 cup butter

1 cup powdered sugar

1 egg, beaten

3 tsp vanilla extract

1 tsp. salt

2 1/2 cups sifted flour

Preparation:

1. Cream the butter.

2. Add sugar and mix until completely incorporated.

3. Blend in egg, vanilla, salt and flour. Mix until dough clumps around mixer attachment.

4. Chill dough until firm.

5. Roll out to 1/4" thickness, then cut with cookie cutters.

6. Bake on greased cookie sheets at 375 degrees for 8-10 minutes. DO NOT LET COOKIES GET BROWN.

7. Cool, then frost or decorate as desired.

Louise's Corn Bread

Ingredients:

1/2 cup flour

1/2 cup enriched corn meal (not self-rising)

1 egg

2 Tblsp. baking powder

Salt 

Buttermilk

Jalapeños, as desired

Preparation:

1. Heat oil in cast iron skillet in 350-degree oven.

2. Mix ingredients together, using buttermilk as needed until thick but pourable.

3. Pour into hot skillet and bake at 350 until done.

Peanut Butter Fudge

Ingredients:

3 cups sugar

1 1/2 cups milk

1 tsp. vanilla

1/4 tsp. salt

12 oz. peanut bitter

Preparation:

1. Mix and cook until mixture forms a ball (turns brown, bubbles and looks ugly!)

2. Add peanut butter.

3. Remove from heat and whip in peanut butter until mixture begins to harden.

4. Pour into buttered dish or pan.

Copycat Wingstop Fries Seasoning

Ingredients:
2 Tblsp. white sugar
1/2 tsp black pepper
1/2 tsp paprika
1/4 tsp chili powder
1/4 tsp garlic powder
1/2 tsp salt (adjust to taste)

Preparation:
Mix together and sprinkle over hot french fries.

Sourdough Cinnamon Rolls

Ingredients:

DOUGH

1/2 cup whole milk, room temperature

1 3/4 cup all-purpose flour

1 Tblsp. vanilla extract

2 Tblsp. butter, room temperature

2 Tblsp. white sugar

1 cup sourdough starter, preferably fed

Pinch salt

FILLING

6 Tblsp. butter, melted 

1/2 cup brown sugar

1/2 cup white sugar

2 tsp cinnamon

WHIPPED CREAM CHEESE FROSTING

3 ounces cream cheese, softened

1/4 cup butter, softened

1 1/2 cup powdered sugar

1 tsp vanilla extract

Pinch salt

Preparation: 

1. Add all the dough ingredients to stand mixer fitted with dough hook

2. Knead ingredients for about five minutes. The dough should be moist and sticky, not dry and in a ball. If it is too sticky, you can add up to 1/4 cup more flour so that you can easily move it to the bowl.

2. Grease a medium-sized bowl.

3. After all the ingredients are incorporated and the dough is smooth, place into greased bowl. 

4. Cover dough with a towel and place in a warm spot for about three hours, or in a warming drawer set to bread proof for two hours. NOTE: Dough can sit for up to five hours. After that, it's best to refrigerate it and then let it get back to room temp before continuing.

5. In a small bowl, combine sugars and cinnamon and mix thoroughly.

6. Once dough has risen, pour it onto a flour-dusted counter and press it flat. Dough should be very soft but not sticky.

7. Press dough into a rectangle or gently roll it out with a rolling pin until dough is slightly less than 1/2" thick.

8. Pour half of the melted butter over the entire surface of the dough and spread it evenly.

9. Spread sugar mixture over dough, making sure it covers the entire surface, then pour remaining melted butter evenly over sugar mixture. Gently press sugar mixture into dough very lightly.

10. Gently roll the dough up, pinching with your fingers to keep it tightly rolled. Press the seam to seal before positioning the log seam side down.

11. Using a very sharp knife, cut the dough evenly into 6 or 9 pieces (depending on the thickness of dough). Place in a greased 8x8-inch baking pan or round deep-dish pie pan.

12. Cover the rolls with greased plastic wrap and place them in a warm dry space to rise for about two hours. Depending on how active the sourdough is, if it's not too active, the rolls can also be left overnight to rise.

13. Preheat oven to 350°F.

14. Bake rolls for about 25 minutes, or until lightly golden brown.

15. Put cream cheese, butter, confectioners sugar, vanilla, and salt in a stand mixer fitted with the paddle attachment.

16. Mix on low to just combine. Once ingredients are all incorporated, turn mixer on high and leave it for 4-5 minutes. Frosting should be light and fluffy.

17. When rolls have about 5 minutes left to back, spread frosting on them and place them back in the oven. Alternately, rolls can be cooked fully, then inverted to another serving platter and iced.

Makes 6-9 rolls.

Naan Flatbread (2 ingredients)

Ingredients:
1 cup unsweetened Greek yogurt
1 1/4 cup+ self-rising flour
Olive oil

NOTE: Other types of unsweetened yogurt can be used, but additional flour may be required to get the dough to the correct texture. Recipe makes eight large flatbreads.

Preparation:
1. Mix flour and yogurt in a stand mixer with the dough hook attachment until combined.

2. Knead on medium speed for about three minutes until ball forms. If dough is too watery, gradually add a tablespoon of flour at a time until it becomes more firm. Be sure to use a spatula to regularly get flour off the bottom of the mixing bowl so that it is all incorporated.

3. Turn dough out onto a floured surface.

4. Sprinkle with flour and knead a few times until it forms into a good ball.

5. Divide the ball into eight pieces.

6. Roll each piece into a ball, then use a rolling pin to roll each ball out into a thin circle (of sorts) on a floured surface.

7. Heat a cast iron skillet over medium-high heat.

8. Put a scant tablespoon of olive oil in the skillet and make sure it is distributed evenly.

9. Gently lay a circle of dough into the skillet. Cook until it is browned (spotty) on the bottom. It will bubble up in places as it cooks.

10. Gently flip dough with tongs (it should be firm enough to pick up and flip), and brown on the other side.

11. Add oil to skillet between dough cooking as necessary, being careful not to get the pan too oily as to "fry" the bread.

12. Keep warm under a towel or in a warming drawer or low heat oven until ready to serve.

Ann's Banana Pudding

Ingredients:

1 large box vanilla pudding, prepared

1 large tub Cool Whip

1 box vanilla wafers

2-3 bananas (or more, depending on preference), sliced

Preparation:

1. Mix Cool Whip and pudding together.

2. In a large bowl or trifle dish, place a layer of vanilla wafers. 

3. Top cookies with a layer of sliced bananas.

4. Spread half of the pudding mixture over the bananas.

5. Make another layer of cookies, followed by bananas, topped by the remainder of the pudding.

6. Place a layer of cookies on top.

7. Refrigerate for at least an hour before serving.

Asian Ramen Salad

Ingredients:
4 Tblsp butter
1 pkg ramen noodles, noodles only (discard or set aside seasoning packet)
1/2 cup cashews
1/2 cup vegetable or olive oil
1 Tblsp. sesame oil
1/2 cup sugar
1/3 cup rice vinegar
2 Tblsp. soy sauce
~2 cups Mandarin oranges, drained (1 large can)
~8 cups salad mix

Preparation:
1. Break up noodles into small pieces, about the size of a nickel.

2. Melt butter in skillet. Add ramen noodles and cashews, and sauté until lightly browned and crunchy.

3. Mix oils, sugar, vinegar and soy sauce together. This will be the dressing.

4. Toss salad mix and oranges, then add dressing and mix until lettuce is coated.

5. Right before serving, mix in browned noodles and cashews and toss.

Old-Fashioned Shortcake

Ingredients:
2 cups all-purpose flour
1 cup sugar
4 tsp. baking powder
1/2 tsp. salt
1 Tblsp. vanilla
1/2 cup butter, cut into slices
1 egg
1/3 cup milk

Preparation:
1. Preheat oven to 375 degrees.

2. Grease 8x8 pan.

3. Sift flour, sugar, baking powder and salt into a large bowl.

4. Cut in butter with a knife or pastry blender until the mixture resembles coarse crumbs.

5. Beat egg and milk together, then stir in vanilla.

6. Stir wet ingredients into dry and mix well. Mixture will come together to form a thick dough, almost like a sugar  cookie.

7. Press dough into prepared pan.

8. Bake for 20-25 minutes, depending on how "done" you want it to be. Twenty minutes will yield a gooey center, twenty-five will be like a soft cookie, and you can cook longer if you want it more crispy.

9. Cool in the pan for ten minutes before serving. Top with strawberries and whipped cream, or as desired.

Tijuana Street Fries

Ingredients:
Spice Mix:
1 Tblsp. smoked paprika
1/2 Tblsp. cumin
2 tsp. chili powder
1 1/2 tsp. onion powder
1/4 tsp. cayenne pepper
1/2 tsp. garlic powder
1 1/2 tsp. salt and pepper

Pork:
3-4 pounds pork roast
4 Tblsp. vegetable oil
1/2 cup tequila
1 1/2 cups water
1 Tblsp. honey
8 Tblsp. vegetable oil (reserved for final steps)

Fried corn:
1 can Mexican roasted corn, drained
1/2 stick butter

Slaw:
2 cups coleslaw mix
3 Tblsp. black beans
1 Tblsp. green chiles, chopped
4 Tblsp. fried corn (see recipe below)
1/2 cup mayonnaise
1/4 cup sour cream
Diced jalapeños, to taste
Tajín, to taste
Freshly-squeezed lime juice, to taste

Salsa:
Equal parts:
  Medium heat verde salsa
  Fire roasted tomatoes
  Green chiles
  1 Tblsp. garlic

Queso:
1 1/2 cups freshly grated pepper jack cheese
6 Tblsp. milk
4 Tblsp. sour cream
3 oz. cream cheese

Fries:
6 servings frozen French fries, straight cut
Vegetable oil for frying

Additional toppings:
Sour cream
Diced onions
Guacamole or avocado chunks
Shredded cheese


Preparation:
1. Mix spice mix and set aside.

2. Dry pork roast and pat 1/3 of spice mix onto outside of roast.

3. Heat vegetable oil in cast iron skillet. Once hot, add pork and sear roast on all sides until golden brown (about 2 minutes per side).

4. Mix liquids (tequila, water, honey) together and put into crock pot. Add pork and cook on medium-low for 8-10 hours.

5. Heat butter in cast iron skillet, then add Mexican corn. Fry corn until about 1/3 of the kernels are crispy brown. Remove from skillet. About half of the corn will be used for the slaw; reserve the remainder for topping the fries.

6. Mix all slaw ingredients together and refrigerate for several hours.

7. Put salsa ingredients into food processor or blender, then blend until smooth. Refrigerate until ready to serve.

8. Put queso ingredients in saucepan on low heat. Stirring frequently, melt cheese and mix ingredients together until smooth. Adjust with additional sour cream and milk to taste.

9. When pork is tender, remove from crock pot and discard juices.

10. Using two forks, shred pork.

11. Heat 8 Tblsp. vegetable oil in cast iron skillet until hot. Add shredded pork and remaining 2/3 of the spice mix and stir. Cook pork until about 1/3 of the pork is slightly crispy. If pork is too dry, add more vegetable oil. Can finish in oven, if desired, while frying French fries. Otherwise, keep hot by putting a lid on the pork or placing in a low-heat warming drawer or oven.

12. Fry the French fries and lightly salt them.

13. To serve, place serving of French fries into bowl or large plate. Drizzle them with a little bit of the queso. Top with slaw, salsa, and any other toppings desired.

Easy Spanish Rice

Ingredients:
2 cups cooked and chilled rice
4 Tblsp butter
1/2 cup salsa
Tajín seasoning
Goya seasoning
Cumin powder
Salt

Preparation:
1. Heat butter until melted in a cast iron skillet on medium-high heat. Stir it while it's melting to keep it from burning and to spread it out to cover the entire bottom of the skillet. If the entire bottom of the skillet isn't covered, add more butter.

2. Turn skillet heat to high. Press cold rice into skillet in an even layer. Let sit for a minute, then "flip" rice, so that the rice is being browned but not sticking.

3. Once rice is starting to dry out and brown a little (should take just a minute or two), add the salsa and stir gently into rice.

4. Add seasoning to taste.

5. Cook rice for another few minutes until the salsa has dried out a little and the rice is starting to get a little crispy. Serve immediately.

Wagamama's Homemade Chili Chicken Ramen (modified)

Ingredients:
Marinade:
8 Tblsp. soy sauce
2 tsp. ground ginger

Other:
3 large chicken breasts, tenderized
3 Tblsp butter
3 pkgs chicken-flavored ramen noodles
6 cups water
4 chicken boullion cubes
1/8+ cup sriracha sauce
1/4 cup red onion, finely sliced
2 scallions, chopped
1 lime, sliced

Preparation:
1. Mix ginger and soy sauce, and marinade chicken in sauce for at least an hour.

2. Heat butter in cast iron skillet, then sear and sauté chicken breasts until cooked throughout. Set aside and keep warm.

3. Cook ramen in 6 cups of water.

4. Remove ramen from water with slotted spoon and place in bowl to keep warm.

5. Add chicken flavoring (from ramen packages), boullion cubes and sriracha to water and stir until dissolved.

6. Slice cooked chicken at 45°, and place gently on top of the noodles.

7. Ladle broth over noodles and chicken.

8. Garnish as desired with red onions, scallions and lime.


<Special thanks to the Downes family for telling us about this recipe!>

Classic Dinner Rolls (Coronavirus Easter Rolls)

Ingredients:
2 to 2 1/4 cups all-purpose (or bread) flour
1 (2 1/4 tsp) envelope rapid rise yeast
2 Tblsp sugar
1/2 tsp salt
1/2 cup milk
14/ cup water
2 Tblsp butter, melted


Preparation:

1. Combine 3/4 cup flour, undissolved yeast, sugar and salt in a large bowl.  

2. Heat milk, water and butter until very warm (120° to 130°F).  Add to flour mixture.  

3. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.  

4. Add 1/4 cup flour; beat 2 minutes at high speed.  

5. Stir in enough remaining flour to make soft dough.  

6. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes.  

7. Cover; let rest 10 minutes.

8. Divide dough into 12 equal pieces; shape into balls.  

9. Place in greased 8-inch round pan.  

10. Cover; let rise in warm, draft-free place until doubled in size, about 30 minutes.

11. Bake in preheated 375°F oven for 20 minutes or until done.  

12. Remove from pan; brush with additional melted butter, if desired.  

Amazing Mashed Potatoes

Ingredients:
1 cup water
6 Tblsp butter
2 cups milk
2 cups instant potato flakes
1 cup sour cream
4 Tblsp Hidden Valley Ranch dressing powder (or 1 packet)
1 1/2 cups finely shredded cheddar cheese
Salt and pepper, to taste

Preparation:
1. Boil water with butter in a saucepan.

2. As soon as water boils, turn off heat and add milk. Stir.

3. Add potato flakes and whisk until smooth. Texture should be very creamy. If it is not, add more milk, a tablespoon at a time, until texture is as easy to stir as pudding would be.

4. Stir in sour cream and Ranch dressing powder.

5. Add 1 cup of the cheese into the potatoes and stir well. Add salt and pepper to taste.

6. Coat a square casserole dish with baking spray or butter. Spread potatoes into casserole dish. Top with remaining half cup of cheese.

7. Cover potatoes with foil and bake in 350 degree oven until cheese is melted.

Easy Roasted Pork Loin

Ingredients:

1 pork tenderloin

Cavender's Greek seasoning

Black pepper

Preparation:

1. Line casserole dish with aluminum foil.

2. Preheat oven to 325 degrees.  

3. Rinse pork and pat dry with paper towel.

4. Coat the outside of the pork with Cavender's Greek seasoning and black pepper. Pat into meat.

5. Cook pork uncovered until internal temperature reaches 145-160 degrees. Depending on the size of the roast, this could be 1-2 hours.

6. Let roast rest for 10 minutes before slicing.

Quick and Easy Do-Nuts

Ingredients:
1 can refrigerated biscuits or cinnamon rolls
3 cup vegetable oil
1 cup granulated sugar
1/4 cup powdered sugar

Preparation:
1. Heat vegetable oil in deep saucepan to medium heat for frying.

2. While oil is heating, cut biscuits/cinnamon rolls into do-nut shapes by cutting a circle out of the middle. Alternately, cut them into bite-sized pieces.

3. Mix the sugars together in a small but deep bowl.

4. When the oil is hot, gently and slowly (so the oil doesn't overflow) drop several of the dough pieces into the oil.

5. Fry do-nuts on each side for 1-2 minutes, then flip.

6. When lightly browned and fluffy, take do-nuts out and toss in sugar mixture. Set aside to cool.

7. Continue with remaining dough.

NOTE: If using cinnamon roll dough, can use the including icing instead of the sugar.

Jack's Sugar Cookies

Ingredients:
2 3/4 cups all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 cup unsalted butter, room temperature
1 cup + 2 Tblsp granulated sugar
2 Tbslp light brown sugar
1 large egg
2 tsp vanilla extract
1/4 cup sugar (for rolling)

Preparation:
1. Preheat oven to 350°F (180°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.

2. Combine the flour, baking soda, baking powder and salt in a medium sized bowl and set aside.


3. Cream the butter and sugars together in a large mixer bowl on medium speed until light in color and fluffy. You should be able to see the change in color happen and know it’s ready.


4. Add the egg and mix until well combined.


5. Add the vanilla extract and mix until well combined.


6. Add the dry ingredients and mix until the dough is well combined. It will be thick and shouldn’t be sticky. Do not over mix. Once it’s well combined, use a rubber spatula to help it come together to form a more cohesive ball.


7. Create 1 1/2 tablespoon sized balls of cookie dough. Gently roll into a ball, then roll each ball in the additional sugar to coat. Set the balls on the baking sheet.


8. Bake cookies for 7-8 minutes. The cookies will spread and the centers will look soft, but should look done. Remove just before the edges begin to turn golden. Don’t over bake. The cookies will be a little puffy when you take them out of the oven but will fall a bit as they cool.


9. Remove from the oven and allow to cool on baking sheets for 4-5 minutes before transferring to a wire rack to cool completely.

Katie's Sweet and Sour Chicken

Ingredients:
2 boneless, skinless chicken breasts, tenderized and cut into cubes
2/3 cup cornstarch, in a large Ziploc bag
Salt and pepper
4-6 Tblsp olive oil
1 cup pineapple juice
1/3 cup water
3 Tblsp vinegar
1 Tblsp soy sauce
1/2 cup packed brown sugar
3 Tblsp cornstarch

Preparation:
1. Add salt and pepper to cornstarch, and mix in bag.

2. Place chicken cubes in Ziploc bag and shake to coat all pieces evenly.

3. Saute chicken in olive oil until lightly browned all over and cooked through.

4. In separate pan, combine remaining ingredients and cook over medium heat, stirring constantly.

5. When such is thickened, pour over chicken and mix well.

6. Serve with rice.