Herb Wheat Pizza Crust

1 1/4 c. warm water
1/4 tsp. salt
2 tbsp. sugar
2 c. all-purpose flour
1 c. whole wheat flour
2 tsp. active dry yeast
2 tsp. oregano
1 tsp. dried red pepper
2 tsp. garlic powder
1/2 tsp. basil

Add ingredients starting with wet going to dry. In the flour, make a hole for the yeast to rest in. You DO NOT want the yeast and water to touch.

Ingredients Loaded In
Ingredients Loaded In
Finished Dough
Finished Dough
Stored Dough
Stored Dough

The 11 Layer Taco Dip

Taco Dip


1 package of cream cheese
2 spoonfuls of sour cream
Little bit of milk

Mix all ingredients well until smooth.

Then add in order:

Refried beans
Fresh guacamole
Taco meat (optional)
Green onion

Eaten Taco Dip


Chicken Pasta

1 package bow tie pasta
1/3 cup chopped green onion
1/3 cup light soy sauce
1/3 cup rice vinegar
1 teaspoon sesame oil
1/3 cup vegetable oil
2 tablespoons white sugar
1/2 teaspoon ground ginger
3 cups shredded chicken
Salt and pepper to taste.

Heat a skillet and cook stirring frequently until lightly toasted.
Bring a pot of lightly salted water to a boil. Add pasta, and cook until al dente. Drain pasta, and
rinse under cold water until cool. Transfer to a large bowl.
Combine vegetable oil, soy sauce, vinegar, sesame oil, sugar, ginger, and salt n pepper.
Pour dressing over pasta and chicken and green onions.


Chicken Wing Sauce

I love hot wings…ever since I got the notion of doing my own I have been experimenting with all types….This one has multiple levels of heat that you can add depending on hot you want hot….

25 Chicken Wings (Either pre-fried at places like WingStop or deep fried at home)

1 – Bottle Frank’s Red Hot Sauce (this is the base)
1/2 Stick of Butter (Use real butter, it stiffens up the sauce)
1/4 Tbsp Garlic Powder
1/4 Tbsp Salt
1/4 Tbsp Course Black Pepper
1/4 Tbsp Fine White Pepper
1 Tbsp Fresh Lemon Juice

Add all ingredients together in a large pot, bring to a slow boil and stir.

The various levels of heat depend on the amount and type of chili peppers you use.

Mild – Leave as is.

Hot – Added to ingredients:

1 Tbsp Tabasco Sauce
1/4 Tbsp Crushed Red Chile Peppers

Hotter – Added to above ingredients:

1/4 Tbsp Ground Serrano Peppers
1/4 Tbsp Garlic Powder
1/4 Tbsp De Arbol Powder
1/4 Tbsp Cayenne Powder

Even Hotter – Added to above ingredients:

1/4 Tbsp Ground Piquin Chili
1/4 Tbsp Ground Birds Eye
1/4 Tbsp Ground Tepin
1/2 Stick Butter

Hotter Still – Added to above ingredients:

1/4 Tbsp Fresh Ground Orange Habanero

Hottest: ( I have yet to get to eat more than one or two from this recipe)

1/4 Tbsp Fresh Ground Red Savina Habanero

Once you have all the heat you want added…Place hot, fresh wings in the pot with the sauce and let come to a boil. If find that you do not have enough liquid add more Franks Red Hot.

You can after you have boiled them put them on a cookie sheet and bake them for 20 minutes at 350 degrees (you may want to clear the house for this)

I boil the wings in the sauce because it allows the juices and the heat to get into the very flesh of the wing rather than just a coating on the outside.

Serve with Ranch or Blue Cheese, and Celery Stalks.

If you find the heat really hot be sure to drink milk not water.

Good luck….


Pesto Chicken

Pesto Chicken

2-4 chicken breasts
Pesto Sauce
Mozzarella Cheese
Bread Crumbs
Salt & Pepper

Preheat oven to 375 degrees.

Melt butter, take chicken breasts roll in butter, then bread crumbs and place in greased baking pan. Once chicken is done, make a slice down the middle but not all the way through on any sides. Spoon in pesto sauce then top with mozzarella cheese and put back in oven for five minutes or until cheese is melted.

Pesto Chicken

In picture, chicken served with black eyed peas, fresh steamed broccoli, and ciabatta roll.


Tomato Salad

1 cup uncooked pasta
3 tablespoons chopped fresh parsley
3 tablespoons chopped fresh dill
1/4 cup pitted green olives
1 cup diced feta cheese
1 ripe tomato, chopped
1/4 cup olive oil
1/8 cup lemon juice
1 pinch of garlic salt
1 pinch of italian herbs seasonings
Salt and pepper to taste

Bring a pot of lightly salted water to a boil. Cook pasta until al dente; drain, and rinse with cold water. In a bowl mix in olives, feta cheese, seasonings and tomatos. In another bowl whisk together oil and lemon juice and pour over pasta, add the salt and pepper to taste. Chill before serving.


Shrimp Cocktail Sauce


This is all done to taste and the amount depends on how many shrimp you plan on serving.

Lemon Juice
& Pepper
Worshchester Sauce

Mix ingredients together in bowl, adjust to taste.


That’s it! I like it spicy … careful on the horseradish.


Jenn’s Favorite Dish – Chicken & Broccoli

Preheat oven to 350 degrees.

My sister was in love with this dish growing up, I didn’t like it for several reasons but then again, I am the pickiest eater. Everyone else seems to love it too, so it must just be me being a brat. At least I admit it. ; )

3-4 chicken breast cooked and cut up
1-bag or fresh broccoli
Cook the broccoli about 1/2 way and then set aside
1 can of cream of broccoli or cream of chicken soup
In a large bowl mix chicken soup, 3/4 cup mayo, salt and pepper, and some lemon juice mix. Put in a dish and cover top with cheese.

Cook for 20 minutes and then add some bread crumbs and cook for ten more minutes.


BBQ Sauce

This has turned non-BBQ sauce eaters into BBQ sauce eaters.

Most of this is done to taste, I like things spicy, like spicy, spicy. So the ingredients that have measurements next to it, use that. For ones that don’t, those are ingredients for you to play with.

1 c. ketchup
1 tbsp. molasses
1 tbsp. grated onion
1 tbsp. steak sauce (not a deal breaker if you don’t have any)
1 tsp. worcestershire sauce
1 tsp. vinegar
2-3 garlic cloves, minced
Spoonful of Spicy OR Honey Mustard (I started out using honey mustard but after I realize its cost in comparison I switched to spicy, equally as good.)
Tobasco sauce
Spoonful of honey
Salt & Pepper
Fresh peppers, diced – I use a mixture of habenaro, jalenpeno and whatever else I can find that’s hot!


Mix all ingredients and simmer on low. Stir occasionally.


Spinach & Artichoke Dip

GO STEELERS! This year in the Superbowl is my favorite team, the Pittsburgh Steelers, and my hometeam, Arizona Cardinals. So for such a good showdown, here is a recipe that is a sure winner. Enjoy!

1 c. shredded mozzerella cheese
1 package of cream cheese (Please for the love of cream cheese lovers, only use Philly’s Cream Cheese)
1/4 c. grated parmesan cheese
2 cloves garlic, minced
Salt & Pepper
1 can (14 oz) artichoke hearts, chopped
10 oz fresh spinach leaves, stems removed

Combine all ingredients in a slow cooker. Cover and cook on high for one to two hours or until hot and bubbly. Stir well and often.