Cheesy Potatoes

Potato Ingredients: 
1 (2 lb.) bag frozen shredded hash browns or 6-8 medium potatoes; boiled, peeled and shredded 

¼ C. milk, if using frozen potatoes

1 can cream of chicken soup

1 can cream of celery soup

2 C. (16 oz.) sour cream

¼ C. chopped green onion (optional)

2 C. grated cheddar cheese

Salt and pepper - to taste

Topping Ingredients: 
3 T. melted butter 

1 C. crushed corn flakes

Directions:

Mix all potato ingredients together except potatoes, then stir in potatoes. 
Spread mixture into a greased 3 quart baking dish.

Bake covered at 350° F for 50 to 70 minutes or until bubbly, stirring half-way through.   

Mix topping ingredients together and place on top of potato mixture.   

Bake uncovered for an additional 10 minutes.

Picture courtesy of: simplypotatoes.com

Thin-Crust Pizza Dough

Ingredients:

3 1/2 Cups all-purpose flour, plus extra for dusting
1/4 Cup whole-wheat flour
1 package (2 1/2 tsp.) quick-rise yeast
1 Tbsp. sugar
1 Tbsp. salt
1 1/4 Cups warm water (110 degrees F), plus extra as needed
2 Tbsp. olive oil, plus extra as needed

Instructions:

In a food processor or stand mixer, combine the flour, yeast, sugar and salt.  
Pulse to mix the ingredients.  With the motor running, add the water and olive oil in a steady stream, and then pulse until the dough comes together in a rough mass, about 12 seconds.  
If the dough does not form into a ball, sprinkle with 1-2 teaspoons of water and pulse again until a rough mass forms.  
Let the dough rest for 5-10 minutes.  
Process again for 25-30 seconds, steadying the top of the food processor with one hand.  
The dough should be tacky to the touch, but not sticky.  
Transfer the dough to a lightly floured work surface and form it into a smooth ball.  
Place the dough in a large oiled bowl, turn to coat with oil, and cover with plastic wrap.  
Let the dough rise in a warm place until doubled in bulk and spongy, about 1 1/2 hours.

Turn the dough out onto a lightly floured work surface, punch it down, and shape into a smooth cylinder.  
Divide the dough into 2 equal pieces.  
Shape each piece into a smooth ball, dusting with flour only if the dough becomes sticky.  Cover both balls of dough with a clean kitchen towel and let rest for 10 minutes before proceeding with your chosen pizza recipe.  
If you are using only one ball of dough, place the second ball in a gallon-size zipper-lock bag and freeze for up to 2 months.  
(When ready to use, thaw the frozen dough for 3-4 hours at room temperature.)

Servings:  Makes 2 balls of dough.

Frozen Hot Chocolate

Ingredients:

1 C milk
1/3 C sugar
1/3 C dry (instant) milk
4 T powdered cocoa
8 ice cubes
2 scoops vanilla ice-cream
Whipped Cream (Garnish)
Chocolate shavings (Garnish)
Maraschino Cherry (Garnish)

Directions:

Combine all ingredients, except garnish, in a Blend-tec Blender (or similar).
Blend on the Smoothie setting.
Top with whipped cream, chocolate shavings, and a cherry!

Servings: 2-4

Quick & Easy Lasagna

Ingredients:

1 lb. ground beef
½ yellow onion - chopped
1 jar traditional Prego
1 Cup water
1 - 16 oz. container cottage cheese 
lasagna noodles, dry (not precooked)
mozzarella cheese - shredded

Directions:

Brown meat with onion (salt & pepper to taste)
After meat is browned and strained, stir in Prego, water, and cottage cheese
Let simmer for 2-3 minutes
Layer in a greased 9X13 pan:
Noodles, meat sauce and mozzarella cheese - three times
Cover and cook for 50 to 60 minutes at 350 degrees
Remove from oven and let sit, covered, for 15 minutes
Enjoy!

Lionheart Homemade Ice-Cream

Ingredients:

2 1/4 C. sugar
4 eggs*
4-5 C. whole milk
4 C. heavy whipping cream
4 1/2 tsp. vanilla
1/2 tsp. salt

Directions:

Combine all ingredients in an ice-cream maker until frozen.
Add fresh fruit for different flavors!

*Since this recipe doesn't cook the egg, you may use pasteurized eggs (found in cartons next to the fresh eggs at the grocery store). It will turn out the same except safer.

Peach Pie Filling*

Ingredients:

1/2-1 C. sugar
3-4 T. cornstarch
1 quart peaches
1/2 C. water

Directions

Combine sugar and cornstarch well.  Add to peaches and water and bring to a boil, stirring constantly.  As soon as mixture is thick, pour into previously prepared pie crust.  Top fruit with desired crust and bake at 350 for approximately one hour or until center crust is light golden brown.

Makes 1 pie

*Substitute peaches for cherries for Cherry Pie and exclude the 1/2 C. water

Cream Cheese Frosting

Ingredients:

6-8 C. powdered sugar
1 cube softened butter
8 oz. cream cheese (room temperature)
1 T. vanilla
1 T. milk (if needed for thinning)

Directions:

Beat all ingredients together except milk
Beat in milk, if necessary, a little at a time to reach desired consistency