Originally found on Smitten Kitchen


3 cups Flour
1 1/2 tsp salt
1/8, 1/4, or 1/2 tsp yeast (depends on when you start the dough)
1 1/4 cup water

1 28oz can tomatoes, strained
1 tbsp minced garlic (or to taste)
1 tbsp sugar
Desired seasonings (I like sage, Italian seasoning, red pepper flakes, and basil)

Your discretion, but I’d recommend mozzarella and fresh basil. The store was out of fresh, so I used rehydrated freeze dried.

Mix the dough ingredients together. You may need to get your hands in there, but don’t need to do any real kneading. The amount of yeast you use depends on when you start the dough:

Start dough around noon the day you want to make the pizza. Use 1/2 tsp yeast

Start the dough earlier in the morning. Use 1/4 tsp yeast

Start the dough the night before after dinner. Use 1/8 tsp yeast

Cover bowl with saran wrap and let sit until you’re ready to start.

Preheat the oven as hot as it can go, usually between 500° and 550°. If using a pizza store, heat it with the oven. Strain the tomatoes. Put all the sauce ingredients in a blender or food processor and blend until it’s sauce.

Pull the dough out onto a floured surface and split it into two or stretch it ask out on a cookie sheet. It doesn’t really roll out. Just stretch and pull into the desired shape and size. Top with desired toppings and bake 10-15 minutes.

Enjoy! Dibs on leftovers go to whoever does the dishes!


Amanda’s Enchiladas


1/2 green bell pepper

1/2 red bell pepper

2 Tbs vegetable oil

2 chicken breasts

1/2 cup sour cream

To taste cayenne pepper

1/2 tsp lime juice

1 package flour tortillas

1 can black beans

2 cups shredded Mexican cheese

2 cans medium enchilada sauce

1 can sliced olives



Preheat oven to 350°

Slice the bell pepper halves into about 12 slices each. Fry them in the vegetables oil for a couple minutes to help release the flavor and soften them. You don’t want them to be soggy though.

Remove the peppers and fry the chicken breasts in the same oil.

While the chicken fries, mix the sour cream, cayenne pepper,  and lime juice into a bowl. Shred the chicken and add to the mixture.

Spoon a line of the chicken mixture into a tortilla. Put 2 slices of green bell peppers on one side of the line, and 2 of red on the other side. Spread a spoonful of beans on top of the chicken. Sprinkle a little cheese on top and roll the whole thing onto a burrito.  Place into a baking pan. (I use a cake pan)

Repeat with other tortillas. (It makes about 6)

Cover the enchiladas with the sliced olives, sauce, and the rest of the cheese (In that order)

Bake for 15-20 minutes, or until cheese melts.


Monte Cristo –Brik

As found on Shugary Sweets
Yield: 6

Easy monte cristo sandwiches that are made using Pillsbury crescent rolls!


  • 1 loaf wheat or white bread (18 slices)
  • 2 pkg Pillsbury Crescent Rolls (or the new sheets works better)
  • 1/2 lb thinly sliced turkey
  • 1/2 lb thinly sliced ham
  • 6 slices provolone cheese
  • 6 slices American cheese
  • cooking oil
  • Raspberry jam (for dipping)
  • Powdered sugar (to garnish)


  1. Stack three slices of bread on top of each other and cut off crusts on all four sides. Repeat for remaining 5 sandwiches.
  2. On first slice of bread, layer turkey with one slice of American cheese. Top with a slice of bread, a layer of ham and one slice of provolone cheese. Complete the sandwich with a slice of bread. Repeat for remaining 5 sandwiches.
  3. On lightly floured surface, open one package of Crescent rolls. Stretch and roll the dough until it is nearly twice the size. Cut 3 strips from the dough. Wrap one sandwich in one strip of dough. Wet fingertips to wet the seams and pinch them together. Repeat with last two strips, then repeat with second package of dough until all 6 sandwiches are covered.
  4. In large skillet, heat canola oil (about 1 inch deep) until very hot (sprinkle of flour should make it sizzle). Working 3 sandwiches at a time, place them flat side down in oil. They should brown in 1-2 minutes. Flip all sandwiches until all sides are browned. Remove from oil and repeat for remaining sandwiches. While sandwiches are hot, sprinkle with powdered sugar, serve and dip in raspberry jam. Enjoy!

Caramel Apple Pork Chops


  1. Preheat oven to 175 degrees F (80 degrees C). Place a medium dish in the oven to warm.
  2. Heat a large skillet over medium-high heat. Brush chops lightly with oil and place in hot pan. Cook for 5 to 6 minutes, turning occasionally, or until done. Transfer to the warm dish, and keep warm in the preheated oven.
  3. In a small bowl, combine brown sugar, salt and pepper, cinnamon and nutmeg. Add butter to skillet, and stir in brown sugar mixture and apples. Cover and cook until apples are just tender. Remove apples with a slotted spoon and arrange on top of chops. Keep warm in the preheated oven.
  4. Continue cooking sauce uncovered in skillet, until thickened slightly. Spoon sauce over apples and chops. Sprinkle with pecans.

Cauliflower Breadsticks – Brik


1 head cauliflower, large (7″ – 8″ wide)
1/4 cup egg whites
1/2 cup + 3/4 cup (for topping) Mozzarella/Tex Mex cheese, shredded
1 tsp Italian herb seasoning or any dried herbs like rosemary, basil, parsley
1/4 tsp freshly ground black pepper
Pinch of salt
Marinara sauce for dipping


Preheat oven to 375 degrees F. Rinse cauliflower, remove outer leaves and separate into florets with a paring knife. Place cauliflower florets in a food processor and process until “rice” texture. Some coarse chunks are fine.

Place in an oven proof baking dish (I used Pyrex pie dish) and bake for 20 mins. Remove cooked cauliflower from the oven and transfer to a bowl lined with a tea/linen towel (I used glass tea towel from a Dollar store, similar to this one). Let the cauliflower cool down a bit until it is safe to touch, about 15 minutes.

Fold the towel holding by the ends and squeeze the liquid out of the cauliflower “ball” as hard as you can. Be patient and do this a few times until barely any liquid comes out. I squeezed out 1 cup of liquid. Second photo, from right to left: before squeezing, after squeezing, liquid squeezed out.

Increase oven T to 450 degrees F. Transfer cauliflower to a mixing bowlalong with egg whites, 1/2 cup cheese, herb seasoning, black pepper, pinch of salt and mix to combine.Transfer cauliflower mixture onto the baking sheet lined with parchment paper. Flatten with your hands into a rectangle, approximately 9″ x 7″ size and 1/4″ thick.

Bake for 18 minutes, remove from the oven and top with remaining 3/4 cup cheese. Bake for another 5 minutes and then broil until cheese turns golden brown. Cut into 12 breadsticks and serve hot with warm marinara sauce, if desired. P.S. For a lighter version, do not top with cheese.

Storage Instructions: Refrigerate covered for up to 2 days. You can also freeze the breadsticks tightly wrapped in plastic, for up to 1 month. Thaw on a counter or in a microwave.

Green Curry (Thai)


2 tablespoons vegetable oil
1 medium onion, cut in 8 wedges
1 green bell pepper, cut in 8 wedges
1 stalk lemongrass, white bulb only
1 tablespoon coarsely chopped fresh ginger
3 tablespoons Thai green curry paste
2 kaffir lime leaves
3 cups unsweetened coconut milk, 2 (13.5 ounce) cans
3/4 cup chicken broth
1 1/2 pounds skinless, boneless chicken breasts, cut in 1-inch strips
Sea salt
1 lime, juiced
Fresh Thai basil leaves
Fresh cilantro leaves
Lime wedges, for garnish
 Steamed rice

Place a large, deep skillet over medium heat and coat with the oil. Saute the onion andgreen peppers for 3 minutes to soften. Split the piece of lemongrass down the middle and whack it with the flat side of a knife to open the flavor. Add the lemongrass, ginger, curry paste and lime leaves to the skillet and stir for 2 minutes. Pour in the coconut milk andchicken broth. Lay the chicken pieces in the mixture to poach; add a pinch of salt. Stir together and simmer over low heat for 10 to 15 minutes. Squeeze in the lime juice and shower with basil and cilantro; serve in dinner bowls with lime wedges over steamed rice.

Fluffy Pancakes –Brik

Original Recipe here.


  • 3/4 cup milk
  • 2 Tbsp white vinegar
  • 1 cup flour
  • 2 Tbsp sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 Tbsp butter, melted
  • 1 egg


  1. Combine milk with vinegar in a medium bowl and set aside for 5 minutes to “sour”. (Or use buttermilk)
  2. Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Whisk egg and butter into “soured” milk. Pour the flour mixture into the wet ingredients and whisk until lumps are gone.
  3. Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side.


This is supposed to serve 8, but doesn’t. You’ll need to double it for more. We had to double it, but then, my kids can eat more pancakes then I can. I have also heard that omitting the butter makes them softer and fluffier. These freeze well and can be popped in the toaster for a quick breakfast.

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