Basic Pizza Crust
This makes two regular pizza pan size crusts or one large rectangular crust
Crust: 1 package fast acting dry yeast
1 C lukewarm water
** Mix together and then add the following:
2 Tbsp oil 1 tsp salt
1 tsp sugar 2 1/2 C all purpose flour
Mix ingredients together and butter the pan and your hands to press into the pan.
Sauce 1/2 C water 1/4 tsp minced garlic
1 tsp salt pepper to taste
1 tsp oregano 1 can of tomato paste
Mix ingredients together and spread on dough, add toppings you desire such as veggies, Italian sausage, pepperoni, and add 1 lb bag of shredded cheese per pizza. Bake at 425 for about 20 minutes (less if you have a convection oven) and enjoy!
LeConte Sunrise Juice
2 C orange juice
2 C applie juice
1/2 C chopped pineapple
1 C capped strawberries or 10oz frozen, sweetened strawberried thawed
Blend all ingredients in blender, place in freezer until almost completely frozen. Re-blend and serve. May want to add red food coloring to enhance presentation.
Crust: 2 3/4 C graham cracker crumbs 3/4 stick butter, melted
1 1/2 Tsp brown sugar
Mix together and press into a 9x13 aluminum pan (doesn't bake as well in a glass pan)
Filling: 36 oz cream cheese 1 1/2 C sugar
1 1/2 tsp vanilla 6 eggs
Mix and beat filling for 20-25 minutes. Pour onto crust and bake at 325 until center won't shake, about 45-55 minutes. Cool for 35 minutes.
Topping: 1 1/2 pints (24oz) sour cream 1 1/8 C sugar
Beat for 10 minutes, pour over cake, and bake at 400 degrees for about 10 minutes.
Refrigerate overnight and keep refrigerated when not serving.
Awesome Chocolate Toffee Caramel Bars
box of butter or yellow cake mix 1/3 C oil
2 eggs 12 oz pkg milk chocolate chips
1 C white chocolate chips 3 (1.4oz) toffee bars (such as Heath) cut into pieces
1/2 C butter 32 caramels
14oz can sweetened condensed milk
Heat oven to 350 and grease a 9x13" pan. In a large bowl, combine cake mix, oil, and eggs blending well. Stir in chips and toffee pieces. Press half of mixture in the bottom of the pan and bake for 10 min. While this is baking, in a medium saucepan combine butter, caramels, and condensed milk. Cook over med-low until caramels are melted and the mix is smooth, stirring occasionally. Slowly pour caramel mix evenly over partially baked crust. Top with remaining cake mix and return to oven. Bake for 25-30 minutes until the top is set and the edges are golden brown. Cool for 20 min before cutting. Run knife around the edges of pan and then cool for an additional 40 min. Refrigerate for an hour then cut into small bars. Store in fridge.