Pizza Crust

1 c warm water
1 T yeast
1 t sugar
1/3 c canola oil
1 t salt
2 to 2 1/2 cups flour
Italian seasonings (optional)
Red pepper flakes (optional)

Combine water, yeast, and sugar. Let it sit about 5 minutes, until yeast is bubbly. Add oil, salt, and 2 cups of flour. Mix until dough is smooth and elastic, adding additional flour if needed, as well as the seasonings and red pepper if desired. Let it raise until double in size. Punch down and shape onto greased 9x13 sheet. Let it raise again for about 30 minutes. Bake at 425 for 10 minutes. Top with desired toppings. Bake again at 425 for an additional 15-20 minutes, until cheese is lightly browned.

Note: I like to mix my seasonings into the dough, rather than sprinkle them on top. I feel like it gets more evenly spread around that way and makes the crust more enjoyable to eat.

Macaroni Grill Bread

1 T yeast
1 T sugar
1 c warm water
2 1/2 c flour
1 t salt
1 T rosemary
2 T butter
coarse salt

Place yeast, sugar, and water in a large bowl and allow mixture to become bubbly. Mix 2 cups of flour and the salt. Add the rosemary. Knead until smooth and elastic. Add more flour if necessary. Place dough in a greased bowl and cover with a towel. Let dough rise in a warm place for 1 hour until doubled. Punch down dough and divide in half. Let dough rest about 5-10 minutes. Spray baking pan or cookie sheet with cooking spray. Shape the dough into small rounded oval loaves. Melt butter and brush over the top of the loaves. Let loaves rise again until doubled, about 45 min. Preheat oven to 375. Lightly sprinkle coarse salt over the loaves and bake until lightly browned 20-25 minutes. Good dipped in olive oil and balsamic vinegar

Parmesan Pea Risotto

2 t olive oil
1 medium onion, chopped
2 medium garlic cloves, minced
1 1/2 c uncooked arborio rice
5 c chicken broth
2 bay leaves
1 c frozen peas
1/4 c parsley, fresh, chopped or 2 T dry parsley
4 T grated Parmesan cheese
2 T butter
1/8 t salt
1/8 t pepper

Heat oil in a large saucepan over medium heat. Add onion and garlic; saute 2 minutes. Add rice and cook until translucent, stirring constantly. Add 1 cup of broth and bay leaves and simmer until liquid is absorbed, stirring constantly. Add remaining chicken broth, 1 cup at a time, waiting until liquid is absorbed before adding the next cup. Remove bay leaves. Fold in peas and cook until hot. Remove from heat, fold in parsley, Parmesan cheese, and butter. Season to taste with salt and pepper.

Spinach Calzones

2 loaves frozen Rhodes bread dough
1 pkg chipped fresh spinach, drained well
1/4 med onion, chopped
nutmeg
1 egg
salt & pepper
garlic salt
10 oz ricotta cheese
1 1/2 c mozzarella cheese
Spaghetti sauce

Divide dough into 5 pieces. Roll each piece into a circle. Mix spinach, onion, nutmeg, egg, salt, pepper, ricotta, and mozzarella. Put filling on 1/2 circle. Fold in half and seal edges w/a fork. Cut air vents in top. Brush w/egg white. Bake at 375 for 20-25 min. Serve warm with heated spaghetti sauce.

Pasta E Fagioli

1 lb lean ground beef
1 c diced onions
1 c sliced carrots
1 c sliced celery
minced garlic
1 14.5 oz can diced tomatoes
1 15 oz can red kidney beans w/liquid
1 15 oz can great northern beans w/liquid
2 15 oz can tomato sauce
2 12 oz can V-8 juice
1 T white vinegar
1 t salt
1 t oregano
1 t basil
1/2 t pepper
1/2 t thyme
1 c salad-roni pasta

Brown hamburger. Add onion, garlic, carrots, & celery. Cook until tender. Add remaining ingredients except pasta. Simmer for 1/2 hour. Cook pasta in separate pot til al dente. Drain & add to soup. Serve w/parmesan cheese