Home Made Pizza Dough

2/3 cup water (warm from the tap is fine)

1tsp sugar

2 ¼ tsps. Active Dry Yeast or one packet Active Dry Yeast. (I prefer Red Star)

2 2/3 Cups All purpose Flour

2-3tsps kosher salt

1-3 tsps Olive Oil

Combine warm tap water and sugar in measuring cup. Sprinkle yeast over water and allow yeast to activate for 20 minutes prior to use. If no "Action" is observed after two minutes try again with warmer water and fresh yeast.

Pulse flour and salt together in the working b...

This is a recipe I made for our church Mission's Conference Luncheon. It's tasty!

Recipe from: FBC-Kirkland Deaconess Board

Chicken Corn Soup

1 Whole Chicken- in pieces

4 cups water

4 whole cloves garlic

1 small onion sliced

2 T olive oil or vegetable oil

3-4 chicken bouillon cubes

1tsp Kosher Salt

1tsp black pepper

1 can of whole kernel corn drained and barely pulsed in the food processor 1-2 pulses or "hit"(start at the top and turn on the blender and push down to the bottom of the can....

Bon Appétit Magazine November 2007 pg 175

Crust: Adaptation from the B.A. Recipe: Cook's Illustrated: ½ Recipe of "Fool Proof Pie Dough"

Filling:

1 Cup Fresh Pumpkin (Bake 1 Sugar Pie Pumpkin for 40 minutes at 350 and scoop out the squash and puree until smooth.)

1 Cup packed Golden Brown Sugar

2 Lg. Eggs 1 tsp. Fresh Lemon Juice 1 tsp. ground cinnamon 1 tsp. ground ginger ½ tsp. ground ginger ½ tsp. vanilla extract ¼ tsp ground cloves ¼ tsp salt 1 8oz tub mascarpone cheese (Itallian C...

Preheat oven to 425

Glaze:

¼ cup apricot preserves (I used Trader Joe's brand which is organic and has less sugar than most) 2 T. Dijon mustard (I used the generic non version and it was just fine) 1 t. Dried thyme Stir together in a small bowl and spread liberally over 1lb pork tenderloin

Roast on a prepared sheet pan for 20-30 minutes or until an internal temperature of 160 degrees is reached. There may be some pink in the middle, but this is the FDA approved temperature for pork musc...

I modified this recipe from this one I found on the web. I haven't explored this site very much, so I'm not sure exactly how reputable they are, I usually snoop around and compare recipe's that I know with the ones they have posted, but in this case, I just looked at a couple of different sites' recipe's and decided this one was easy enough to put my own spin on. I've been visiting a Mediterranean place for lunch with the girls from work and the Lentil Soup is fabulous, this one sounded l...