PIZZA DOUGH - BRAD & BECKI'S FAVORITE

1 ¾ cups bread or pizza flour

2 teaspoons sugar

1 1/4 teaspoon active dry yeast

½ cup plus 3 tablespoons water

1 tablespoon extra-virgin olive oil

½ teaspoon salt

Makes one 16” pizza crust or two small

Place the flour, sugar, and yeast in the bowl of a stand mixer fitted with dough hook. Mix on low to combine, about 5 seconds. Add the water (110 degrees) and the olive oil and mix until a ball forms. Add more water if needed. Mix about 2 minutes.

Turn off the mixer and let the dough rest for about 10 minutes. Add the salt. Knead on medium speed for 12 minutes. If the dough is too wet or sticky, add a teaspoon of flour and mix until a ball comes cleanly off the side of the bowl. Dough should be firm, smooth, and supple. Knead 5 more minutes at a time until the dough passes the stretch test to make a windowpane. Up to 30 minutes more.

Pour a teaspoon of olive oil into a medium bowl. Turn the dough to coat it with oil to prevent a crust from forming on the surface as it rises. Cover bowl with plastic wrap and let dough rise in refrigerator overnight or up to 72 hours.

Rest the dough on the counter until it comes to room temperature, about 1 hour.

PEA SALAD

First layer is iceberg lettuce.
Second layer is drained LeSueur sweet peas.
Spread real mayo on top of peas and sprinkle one packet of Sweet and Low.
Add shredded cheddar cheese and fried bacon crumbles on top.

PARTY MIX - MAKES A LARGE BATCH

Preheat oven to 200 degrees.

Mix together the following Family Size (large) boxes:

1 Box Wheat Chex (Brad adds 2 boxes)

1 Box Rice Chex

1 Box Corn Chex

1 Box Cheezits

(Can add 2 pounds of mixed nuts)

Heat the butter and then add the oil and remaining ingredients:

1 ¼ lb. (or 5 sticks) of butter

1 1/8 cup canola oil

3 Tbl. Tabasco Sauce

3 Tbl. Worcestershire Sauce

2 Tbl. Red Pepper Flakes (or try cayenne pepper)

2 Tbl. Allspice

2 Tbl. Garlic Salt

1 Tbl. Garlic Powder

3 Tbl. Season Salt

Cook for 2 hours. Stir every 30 minutes. 

Let cool before putting in container.

OVEN ROASTED TURKEY

Preheat oven to 325 degrees

If using an Oven Bag, add 1 Tablespoon of flour to oven bag. Brush turkey with Butter and season as desired. 

Place the bone-in turkey breast in bag. Put turkey in roasting pan that is at least 2-inches deep. Close bag and cut six ½-inch slits in top of bag. 

For a 9 pound, bone-in turkey breast cook for 2 hours and then check internal temperature. Should be between 160 and 170 degrees. After one hour of cooking turn the turkey around in the oven for even cooking.

VICKERS' FAMILY MACARONI AND CHEESE

Cook your macaroni first (one pound box).  Start layering macaroni first, canned cream corn second doesn't have to be completely covered and third slice some velveeta and put on top. You should end up with two layers. Then take the end of a wooden spoon and make holes and add milk to them after that add a few pats of butter and bake at 350 for 30 minutes or until bubbly. I also pepper the cream corn.    

DUTCH OVEN APPLE DUMP CAKE

For my 32nd birthday Shannon got me a real legit Lodge 12" Dutch Oven. I've been wanting one since going on a floating/camping trip last summer and my friends had one. Picked up some books from the library and I'm ready to try this super easy recipe to break in my first time. 

Mom and Dad got me a Lid Lifter and a Weber charcoal chimney. Now we are ready to start cooking.

 We used 25 charcoal briquettes for this recipe. Let it get hot for 15 minutes.

 Open cans and cake box. Dump. Don't stir. Dot with butter. Sprinkle with cinnamon. Really, this is ridiculously easy.

 15 minutes later the coals are hot hot hot.

 Arrange 15 on the bottom all willy nilly like. 

 Add the Dutch Oven.

 10 bricks on top.

 We used a small fan and brush to keep the ashes off the top. When opening the lid you don't want them to fall in and ruin the deliciousness inside.

 Grab a beer or wine and some good friends.

 45 minutes later you have yummy yummy apple dump cake.

 Pair it with some vanilla ice cream. 

INGREDIENTS

• 2 cans apple pie filling

• 1 box of yellow cake mix (white would also work)

• Cinnamon

• Butter or margarine

GUMBO - SPRINGFIELD STYLE

INGREDIENTS

• 1 cup vegetable oil

• 1 cup all-purpose flour

• 1½ cups chopped onions

• 1 cup chopped celery

• 1 cup chopped bell peppers

• 1 pound andouille cut crosswise into ½-inch slices

• 6 cups chicken broth -or homemade stock

• 1 pound boneless chicken meat or turkey, cut into chunks or shredded

• ½ tsp cumin

• ½ tsp paprika

• ½ tsp oregano

• 1½ teaspoons salt

• ⅛ teaspoon cayenne pepper

• 3 bay leaves

• Cooked Rice for serving

INSTRUCTIONS

1. Combine the oil and flour in a large pot over medium heat (use a cast iron one if you have it). Stirring slowly and constantly for 20 to 25 minutes, make a dark brown roux, the color of chocolate. Add the onions, celery, and bell peppers and continue to stir for 4 to 5 minutes, or until wilted. Add the meats, spices, and bay leaves. Continue to stir for 3 to 4 minutes. Add the chicken broth. Stir until the roux mixture and broth are well combined. Bring to a boil, then reduce heat to medium-low. Cook, uncovered, stirring occasionally, for 2 hours.
2. Before serving, skim off any fat that rises to the surface. Remove from the heat. Stir in file powder (optional). Remove the bay leaves and serve in deep bowls.
3. Add cooked rice on top.

TOMATO SAUCE FROM THE GARDEN

1. What to do with all of those tomatoes from the garden....
2. 
   

1. INGREDIENTS

1. 3 tablespoons extra-virgin olive oil

1. 2 medium onions, chopped

1. 4 cloves garlic, minced

1. 3/4 teaspoon dried basil or 1 tablespoon chopped fresh (we had basil in the freezer.... use food processor and combine basil with olive oil and then put into an ice cube tray)

1. 3/4 teaspoon dried thyme or 1 tablespoon chopped fresh

1. 3/4 teaspoon dried oregano or 1 tablespoon chopped fresh

1. 1 3/4 teaspoons salt

1. 1/2 teaspoon freshly ground pepper

1. 1-2 teaspoons sugar (optional)

1. INSTRUCTIONS

1. If using fresh tomatoes, bring a large pot of water to a boil. Make a small X in the bottom of each tomato and plunge into the boiling water until the skins are slightly loosened, 30 seconds to 2 minutes. Transfer to a bowl of ice water for 1 minute. Peel with a paring knife, starting at the X. If using frozen tomatoes, run each under warm water and peel or rub the skin off. Thaw in the refrigerator or defrost in the microwave until mostly thawed. Chop the tomatoes, reserving any juice.
2. Heat oil in a Dutch oven over medium heat. Add onions and cook, stirring, until beginning to brown, about 4 to 6 minutes. Add garlic and cook, stirring, for 1 minute. Add the tomatoes (and any juice), basil, thyme, oregano, salt, pepper and sugar (if using). Bring to a boil. Reduce heat to maintain a simmer and cook until thickened to desired consistency, stirring occasionally, 1 to 11/2 hours. Taste and season with additional salt, pepper and/or sugar.
3. If using sauce to make spaghetti sauce you will need one can of tomato paste to thicken. 

TERIYAKI CHICKEN AND RICE

1/4 cup soy sauce
1 cup water
1/2 teaspoon ground ginger
1/4 teaspoon garlic powder
5 tablespoons brown sugar
big squeeze of honey
----
dump all ingredients into sauce pan and warm and stir and warm
----
wisk together in a bowl:
2 tablespoons cornstarch
1/4 cold water
----
add bowl to sauce pan and heat and stir for a while until it thickens to your preferred consistency
----
with kitchen scissors cut up chicken and skewer chicken and pineapple. cook 350 degrees for 20 minutes, turning over halfway.
----
steam rice

CURRIED TUNA SALAD

• 2 cans of tuna (packed in water)
• 1 avocado
• 1/2 cup spicy hummus
• 3 tbsp salsa
• 1/2 tsp cayenne pepper
• 2 tsp curry powder
• squeeze of lemon juice
• 2 cut up hard boiled eggs

Stir it up!!!

I eat it on crackers or in salads.

SWEET POTATO FRIES

• 1/2 cup olive oil
• 4 sweet potatoes, cut in strips
• 1/2 teaspoon paprika
• 1 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon black pepper

Mix it up

Bake about an hour at 400 degrees on a foiled lined baking sheet

BRUSSEL SPROUTS

EVOO (Drizzle all over)
Sea salt and pepper

Line a baking sheet with foil and back for 30 minutes (or longer) at 400 degrees

When i try out more recipes I will include them here. (I've seen tons for brussel sprouts)

CHICKEN AND DUMPLINGS - CROCK POT STYLE

2 frozen chicken breasts (or more)
1 can of cream of chicken
2 cans of chicken broth
Add it all to a crock pot. Make sure chicken is covered by liquid. Add water if not.
Dot the top with butter

Cook on low for 8 hours
After 6 hours of cooking take two forks and shred the chicken. Add it back to the crock pot. Then add cut up biscuit dough to the top and switch crock pot to high.
Season with salt and pepper
EAT

OVERNIGHT OATS

1/2 cup old fashioned oats

1/2 cup Almond Milk 

1 tbsp. chopped dark chocolate (mine came from Aldi's)

1 tbsp. chopped raw almonds (later)

Mix all ingredients in a container that can be covered and sealed 

Let chill in refrigerator overnight

Oats should be softened by morning and ready to eat! Add almonds and fruit (strawberry, blueberry or bananas)

BANANA OVERNIGHT OATS

1/2 cup old fashioned oats

1/2 cup Almond Milk 

Splash of vanilla

1 tbsp. pure maple syrup

Mix all ingredients in a container that can be covered and sealed 

Let chill in refrigerator overnight

Before eating add slivered almonds and a cut up banana

CHICKEN (A COUPLE DIFFERENT WAYS)

SWEET SRIRACHA CHICKEN

A few cloves of garlic

1 Tbsp sriracha hot sauce

1½ Tbsp soy sauce 

1 Tbsp rice vinegar

2 Tbsp honey

2 Tbsp brown sugar

1 Tbsp vegetable oil

½ cup water 

2 Tbsp corn starch

1. Mince the garlic into a bowl. Add the sriracha, soy sauce, rice vinegar, honey, brown sugar, vegetable oil, and water. Stir. Add the corn starch and stir until dissolved.
2. Add the chicken thighs to a large zip bag. Add half of the marinade mixture to the chicken and toss to coat.  Refrigerate for at least 30 minutes. Save the unused portion of the marinade for later.
3. Preheat the oven to 400 degrees. Add the chicken and its marinade to a 8×8 inch casserole dish. Bake in the preheated oven for 45 minutes or till chicken gets to 165 degrees, basting the chicken with the juices half way through.
4. While the chicken is baking, add the second reserved marinade (the half that wasn’t used with the chicken) to a small sauce pot. Bring it up to a simmer over medium heat while stirring. As soon as it reaches a simmer it will thicken into a nice glaze. Set the sauce aside.
5. When the chicken is finished baking, spread the thickened sauce over each piece of chicken. 

MARINATED CHICKEN

Marinated chicken in a mixture (equal parts) soy sauce and rice wine or red vinegar.

Shoot a big squirt or sriracha into the marinade.

Cook 45 minutes at 400 degrees. (turn over halfway through)

CURRY CAULIFLOWER

No measuring with this one....
Cut up cauliflower and lay them on a foiled pan
Olive oil
some curry powder
some ginger powder
some red pepper flakes
some salt and pepper
400 degrees for about 45 minutes

RANCHY CRACKERS

2 sleeves of saltine crackers 
3/4 cup canola oil 
1/2 tsp crushed red pepper 
1/2 tsp paprika 
1/2 tsp garlic powder 
1/4 tsp black pepper 
1.5 tbls dry hidden valley ranch dressing mix 
Empty crackers in large plastic bag
Mix all other ingredients and pour over crackers coating them in oil mix
Move to a clean container and let sit 2 hours

GROWN UP GRILLED CHEESE

Sandwich bread (buttered)
Mozzarella cheese
Pesto
Spinach
Avocado