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.