Pink Lemonade Pie

Kate Smith's Pink Lemonade Pie

1/2 carton of vanilla ice cream (Breyers vanilla bean is extra good)

1/2 can of pink lemonade concentrate

 

Let soften and mix together thoroughly in a large bowl. Spread into a pie pan with graham cracker crust and refreeze

 

 

If making your own graham cracker crust:

 

1 C graham crackers

1/4 C sugar

1/4 C melted butter.

 

Mix well and press into pie pan.

Pizza Crust

This makes 3 large pizzas. If you don't want to cook that many at once, then put the extra dough in the freezer for later use. (put dough into a gallon ziploc bag and freeze for another time.)

3 1/2 c. hot water (I run my tap as hot as it can get)
1/4 c. sugar
1 T. salt
2 T. yeast
7-9 cups flour (I always use 9)

Mix water, sugar, salt and 4 cups of flour (I mix it for a bit on speed 2 of my mixer-using the dough hook). Then add the yeast and the rest of the flour. Knead on speed 2 for 9 minutes.
Heat oven to 500 degrees.
Grease counter top/cutting board and cut into 3 equal parts. Grease pizza pan (I recommend pans that have holes/ventilation on the bottom - these are available at regular stores) and sprinkle with cornmeal (I get cornmeal by grinding popcorn kernels in my wheat grinder - make sure your grinder can handle this before you do it! i.e. read the manual! :)
Stretch dough with hands and press into the pan. Cover with sauce and favorite toppings. Bake for 8 to 10 minutes in hot oven.

Whole Grain Pizza Crust

I got this recipe from my mother-in-law and if you are trying to go the whole grain route this is pretty good. (Note: this would probably not be good to you if you are not accustom to eating whole grains)

1 1/4 to 1 1/2 cups bread flour or all-purpose flour
3/4 cup whole wheat flour
1/4 cup yellow cornmeal
1/4 cup flaxseed meal
1 tsp active dry yeast
1 tsp kosher salt

In a large bow, combine 1 cup of bread flour, the whole wheat flour, cornmeal, flaxseed meal, yeast, and salt. Add 1 cup warm water (105F to 115F) I just look for it is be a little steamy; stir to combine. Turn out dough onto a lightly floured surface. Knead in enough of the remaining 1/4 to 1/2 bread flour to make a moderately soft dough that is smooth and elastic. Shape dough into a ball. Place in a lightly greased bowl, turning once to grease surface of dough. Cover and let rise in a warm place until double in size (2-3 hours). Punch down dough. Turn out dough onto a lightly floured surface. Divide dough into two portions. Cover and let rest 10 minutes. Use as directed in individual pizza recipes.

Turkey Gyro Pizza

Got this from a random recipe book. I like that this is light and easy to throw together.

1/4 lb sliced deli turkey breast, cut into strips
1 can sliced ripe olives, drained
1/2 cup crumbled feta cheese
1 1/2 shredded mozzarella cheese
1 small tomato, chopped (1/2 cup)
1/2 cup chopped cucumber

Top crust with turkey and olives; sprinkle with feta and mozzarella cheeses. Bake about 10 minutes or until cheese is melted. Sprinkle with tomato and cucumber.

Provolone, Tomato and Fresh Basil Pizza

We saw this recipe on the back of the packaging of the provolone cheese we get from Costco. Tried it and liked it! Simple but good.

3 Tbsp olive oil
1 homemade or refrigerated pizza dough
1/4 cup parmesan cheese
12 oz mild provolone cheese
5 roma tomatoes, thinly sliced
salt and pepper
fresh basil leaves, chopped

Coat a pizza pan with olive oil and spread dough out evenly to all edges of the pan. Sprinkle Parmesan cheese onto crust and top with provolone cheese. Arrange sliced tomatoes on top of the cheese and sprinkle with salt, pepper and fresh basil. Bake in a preheated 425 oven for 10 minutes or until crust is golden brown.

Creamy Wild Rice Soup

8 ounces fresh button mushrooms
2 tsp vegetable oil
1 onion (for about 1 cup chopped)
1 can (14 oz) chicken broth or 2 cups homemade chicken stock
1 can (10 3/4 oz) condensed cream of mushroom soup
1 box (6.2 oz) fast cooking long grain and wild rice blend
black pepper to taste

1. Rinse, pat dry, and slice mushrooms, discarding any tough stems.
2. Heat oil in 4 1/2 qt dutch oven or soup pot over medium heat. Peel and coarsely chop onion, adding it to pot as you chop. Raise heat to medium high. Cook for 1 minute, stirring from time to time. Add mushrooms and cook, stirring occasionally, til mushrooms release liquid, about 3 minutes.
3. Add broth, cream of mushroom soup, and 2 cups water (or however much water is called for on the box of rice). Add rice and seasoning packet. Stir well, cover pot, and raise heat to high. Bring to a boil. Reduce heat to low and stir well. Cover and cook at a simmer til rice is tender, about 5 minutes. Season with black pepper and serve.

*The long grain and wild rice blend doesn't need to be the 5 minute type. Just simmer for as long as the box directions tell you to. I've done both and have had excellent results either way. Also, my husband doesn't like mushrooms, so I've left them out and the soup still tastes great. Freeze dried mushrooms also work. Just add them when you add the broth and water, no extra liquid required.

Chicken and Onion Pizza

1 pizza crust
2 teaspoons olive oil
1 medium-size onion (for about 3/4 cup sliced)
1 cup salsa
1 cup already cooked chicken chunks
2 cups shredded Monterey Jack cheese

1. heat oil in a skillet over medium heat, peel onion and slice into rings, adding them to the skillet as you slice. Cook, stirring, til the onion is well browned, about 7 minutes. set aside.
2. Spread salsa over the prepared crust. Chop chicken into very small pieces and spread over the salsa. Top with onions and cheese.
3. Bake pizza according to dough instructions til cheese is melted and crust reaches desired crispness.