From Scratch Pizza Sauce

I get tired of running to the store to pick up things when I'm out when I really could make them at home.  That's how I ran across this pizza sauce recipe.  And much to my delight...the store-bought pizza sauce was not even comparable to this recipe.  This makes quite a large batch so I just froze the leftovers in a muffin tin.  Once frozen, I just popped them out, stuck them in a baggie and the freezer and we were good to go.  I found the full muffin tin size was perfect for one pizza.

3 cloves of garlic
2 tbsp olive oil
1 (28 oz) can tomato puree
1 (28 oz) can crushed tomatoes
2 tbsp brown sugar
1 tbsp Italian seasoning
1 tsp basil
1/2 tsp salt
1/2 tsp red pepper flakes.

Saute garlic in oil.  Stir in remaining ingredients and bring to a boil.  Reduce heat and simmer uncovered for 30 minutes or until sauce reaches desired thickness.

Wimbush Family Pita Bread

Well...this was a recipe that I found on Pinterest and have now made about three times.  We have always been a fan of pitas.  We like to use them as pizza crust or stuff them and have a yummy sandwich for lunch.  Never again will I buy a store bought pita.  These do not even compare.  I have made one change to the original recipe.  The original recipe instructs you to bake the pitas for 10-15 minutes at 425*,  After following a friend's advice, they worked far better when baked for 5-6 minutes at 500*.  I also spritzed a bit of water into the oven before I put the pitas in.  It resulted in a much moister pita.
Just as another side note  my first batch did not puff up very nicely.  It is really necessary to make sure they are an even thickness in order for them to be able to puff up.  They really are amazing to watch.
Without further ado...here is the recipe:

Wimbush Family Pita Bread

1 tablespoon yeast
1 ¼ cup warm water
1 teaspoon salt
3- 3 ½ cups flour

Dissolve yeast in water for about 5 minutes in the bowl of an electric mixer. Add salt and 1 ½ cups flour and with the dough hook, beat to make a batter. Add additional flour until a rough, shaggy mass is formed. Knead 8 minutes until dough is smooth and elastic. Add more flour if it is too sticky.

Turn dough onto a lightly floured surface and divide into six pieces for large pitas or ten for smaller. I make all sorts of sizes to suit different snacks and meals. Form dough into balls, then flatten with a rolling pin into ¼ inch thick discs. Try and keep an even thickness as this is what helps them ‘puff’.

Let rest on the floured surface 30-40 minutes until slightly puffed.

Preheat oven to 425F.
With a large spatula, flip the rounds of dough upside down on to a baking sheet. Bake 10-15 minutes until light golden (My change - Bake 5-6 minutes at 500*). Stick around for the first five minutes of baking when the pitas perform their magic and puff up from flat pancakes to proud, four inch high pitas.

These store for up to two days well wrapped or frozen for three weeks.

Mile High Biscuits

When were growing up my mom always made the best biscuits.  They were a baking powder biscuit that were so tender and soft.  As an adult, I was always hesitant to make them because they call for powdered milk and I never had it on hand and it was so expensive to buy.  I stumbled across this recipe and they were very similar (and possibly a tad better-sorry mom!).  Thankfully, this recipe just calls for milk and skips the powdered milk.
I have made this recipe numerous times lately and they always work.  I've even been making the entire recipe in my Kitchen Aid.  I've just added the shortening in smaller pieces and let the mix "cut" it in until it's the right consistency.  Then I add the liquids to the mixer and let it stir it up.  I still knead it on the counter a few times so that it's not over mixed in the mixer.

3 c. flour
3/4 tsp. cream of tartar
3/4 tsp. salt
4 1/2 tsp. baking powder
2 tbsp. sugar
3/4 c. shortening
1 egg
1 c. milk

Mix dry ingredients and cut in shortening until it resembles crumbs.  Mix the egg (slightly beaten) with milk and add to dry ingredients.  Stir to mix, then knead briefly on floured surface until well combined.  Do not over mix or handle.  Roll 3/4" thick and cut into desired biscuits shape.  Bake at 450 degrees for 12 minutes.

Slow Cooker Creamy Chicken & Pasta

I'll start by saying...this recipe is far from "fat-free".  That being said, the flavor in this crock pot dish is fantastic.  I stole this recipe from http://crockpotgirls.com/ but I can't find it on their site right now.  When I snagged it, it was still a new, nameless recipe.  I've since dubbed it, "Creamy Chicken & Pasta."

4 boneless skinless chicken breasts (I use two...because I'm cheap)
1-10 oz. tub of Philly Tomato Basil cream cheese
1 can cream of chicken soup
1 cup velveeta shreds (I use shredded mozza)
1/2 onion, cut into thin rings
2 cloves garlic, chopped or minced
1 cup carrot chips

Mix all ingredients in the crock pot.  Add the chicken.  Cook on high for 4-6 hours.  I personally find that this is too long on high.  I would cook it on high for 3 hours or low for 4-5 hours.  Before serving, remove the chicken and shred.  Add shredded chicken back into sauce.  Serve over angel hair pasta.

I'm not able to get the Tomato Basil cream cheese in our store so I just use the Herb & Garlic.  I've never heard of Velveeta shreds and I'm not sure if they are available in Canada.  I think that the original recipe was intended to serve one whole chicken breast with each pasta serving and sauce.  I shred the chicken and throw it back in so I can get away with adding less chicken.  Last night when I made this I threw a bunch of sliced mushrooms in at the beginning.  It was definitely a hit all around.

The Best Easy Beef and Broccoli

I stumbled onto a recipe today that I didn't plan on making.  My original intention for supper tonight was stew and biscuits.  But somehow my stew beef went missing between picking it up at the meat department to getting home.  It's not on my grocery bill so obviously one of the kids wasn't looking forward to stew and ditched it before the grocery till :)
On short notice, I had to come up with something else.  I had broccoli in my fridge that was needing to be used up.  I also had a couple of frozen steaks in my freezer.  I googled, "Beef and Broccoli" and may have come up with one of our favorite new recipes.  It is easy and doesn't use any unusual ingredients.  I found it on www.chinese.food.com but it shows the recipe originally came from Taste of Home.

3 tbsp. cornstarch, divided
1/2 cup water plus 2 tbsp, divided
1/2 tsp. garlic powder
1 lb. boneless round steak, cut into 3" strips
2 tbsp. vegetable oil, divided
4 cups broccoli florets
1 small onion, cut in to wedges
1/3 cup soy sauce
2 tbsp. brown sugar
1 tsp. ground ginger

In a bowl, combine 2 tbsp. cornstarch, 2 tbsp. water and garlic powder in a small bowl and mix until smooth.

Add beef and toss.

In a large skillet or wok over medium high heat, stirfry beef in 1 tbsp. oil  until beef reaches desired doneness.  Remove from pan and keep warm.

Stirfry broccoli and onion in remaining oil for 4-5 minutes.

Return beef to pan.

Cook and stir for 2 minutes.  Serve over hot rice.

Lemon-Blueberry Muffins

This is the recipe that came with my Pampered Chef  12-Cup Muffin Pan.  Chris surprised me for Mother's Day with two of these pans - and I LOVE them!  That being said...these muffins far exceeded my expectations.  They were a dense dough-like batter and I was a little skeptical.  The muffins turned out so light.  I used Saskatoon berries since that's all I had in my freezer.

2 c. flour
1/4 cup plus 2 tbsp. sugar, divided
1 tbsp. baking poweder
1/2 tsp. salt
1 tbsp. lemon zest
1 cup fresh blueberries, rinsed and drained
3/4 cup butter or margarine, melted
3/4 cup milk
1 egg
1/4 tsp. ground cinnamon

Preheat oven to 400.  In large bowl, combine flour, 1/4 cup of the sugar, baking powder, lemon zest and salt; mix well.
Lightly brush cup of muffin pan with butter; reserve remaining butter.  In medium bowl, whisk together remaining butter, milk, and egg.  Add milk mixture to dry ingredients; mix just until ingredients are moistened (better will be slightly lumpy).  Do not overmix.
Using a medium scoop, divide batter evenly among muffin cups.  Combine remaining 2 tbsp sugar and cinnamon; sprinkle over muffins.
Bake 20-25 minutes or until tops are golden brown and wooden pick inserted in centers comes out clean.  Remove from oven to cooling rack.  Cool 5 minutes; remove from pan.  Serve warm.
Yield:  12 muffins
210 calories, 12g total fat/muffin

Taco Soup

Being that it's feeling like a soup and biscuits day...here's a new soup recipe that was given to me by a friend.  The flavor is fantastic and the consistency is somewhere between a chili and a soup.  The base of the soup is V8 and it adds a great flavor to it.  My V8 came in a large container and I was able to freeze the leftover juice for the next batch.

Snuggle in and enjoy a bowl of soup and a good book today!

3/4 pound Extra Lean Ground Beef 1/2 cup chopped White Onion (I prefer red) 1/2 cup chopped Bell Pepper 1 (1-1/4 ounces) package Taco Seasoning Mix 4 cups Vegetable Juice Cocktail 1 cup Medium or Hot, Thick and Chunky Salsa 3/4 cup shredded Cheddar Cheese Toppings: Sour Cream, shredded Lettuce, sliced Green Onion, chopped Tomato, Tortilla Chips

1. Add ground beef, onion, and green pepper to large stockpot. Brown over medium heat until beef is no longer pink. Use wooden spoon to stir and crumble beef. 2. Drain off all excess fat. 3. Stir in taco seasoning mix. Simmer 1 minute. 4. Stir in vegetable juice and salsa. Simmer 5 minutes. To serve: 1. Ladle soup into serving bowls. 2. Garnish with shredded cheddar cheese. 3. Garnish with desired toppings