Thin Pizza Crust from So Living

1 c. Warm Water (105 to 115)
2 T. Veg Oil
2 t. Sugar
1/2 t. Salt
1 package active dry yeast (2 1/4 t.)
3 c. all-purpose Flour

Combine first 4 ingredients in a bowl; sprinkle yeast over mixture, stir until dissolved. Gradually add flour, mixing well.

Knead dough until smooth and elastic. Make a ball and place in greased bowl, turn to grease top. Cover and let rise in a warm place (85) for 1 hour or until doubled in size.

Punch dough down; divide in half. Lightly grease hands and shape into two lightly greased 12 inch pizza pans. (Do not let dough rise).

Bake at 450 degrees F for 5 minutes. Top with toppings and bake for an additional 5 to 10 minutes.

(I made it extra thin and did 1-12" pizza and 6 individual sized pizzas)

Pad Thai

8 oz. Thai Rice Sticks (dry - find them in the asian section of your regular grocery store)
3 T. Veg Oil
1 clove Garlic, minced
3 Eggs
4 T. Fish Sauce
1 Green Onion, cut into 1" lengths
2 T. Sugar
1 t. Paprika
1 c. Bean Sprouts
1/4 c. ground Peanuts

In a large bowl, soak rice sticks in warm water for 30-45 minutes until tender but firm. Heat oil in a large frying pan, then add garlic. Add egg and scramble until done; reduce temperature. Drain rice sticks well and add to egg mixture. Increase temperature and stir fry noodles until they are translucent, adding up to 1/4 c. water if needed. When rice sticks begin to stick together, add fish sauce, sugar, paprika and green onions. Continue to cook mixture until dry. Garnish with bean sprouts and peanuts. You can also add tofu, pork, chicken or beef.

Pampered Chef Apple Crisp

(Actually called Quick Apple Crisp)

5 Granny Smith Apples (I used whatever I had and I used 9 because I didn't think 5 was enough apple for all the topping it has)
1 pkg yellow cake mix
1 tbsp cinnamon
2 tbsp sugar (which I omit)
1/2 c butter, melted
1/2 c. chopped nuts

1. Preheat oven to 350. Peel, core and slice apples. Place in prepared dish.
2. Combine cake mix, sugar, cinnamon, butter and nuts. Mix until crumbly and sprinkle over apples.
3. Bake 35-40 min
Enjoy!!

Chicken Marinade

This is another allrecipes.com find that got even my kids to eat their meat!

1/4 c. Soy Sauce
3 T. Honey
2 T. Rice Wine Vinegar
1 t. Onion Powder
2 large cloves Garlic, pressed
1 1/2 t. ground Ginger
3/4 c. Vegetable Oil
1/2 t. Pepper

Mix all together in a bag or deep dish and place meat in it. Marinade in fridge for about 4 hours or more. (We did it less and it was still amazing for chicken on the grill.)

Great Meat Marinade or Glaze

This comes from the Herb Roasted Pork recipe on allrecipes.com and we loved it on Pork and on Chicken to grill.

1/2 c. Sugar
1 T. Cornstarch
1/4 c. Rice Vinegar
1/4 c. Water
2 T. Soy Sauce

In a small saucepan combine sugar and cornstarch so there are no lumps then add in the remaining ingredients. Bring to a boil until thickened and pour over Pork roast in the last 15 minutes of baking, or use as marinade for chicken or fish, and set some aside for dipping. Great served with rice.

Berry Pie

This is unbelievably easy and so delicious!

30 oz. Frozen Mixed Berries, thawed
3/4 c. Sugar
3 T. Cornstarch
1/4 t. Salt
Few drops of Red Food Coloring
Pastry for 2 pie Crusts (I'll admit, I switched to Pillsbury and won't ever go back!)

Drain berry syrup into a pan. Blend in sugar, cornstarch and salt. Stir in Red coloring. Cook an stir over low heat until thickened. Stir in Berries. Put one pie crust in the pie dish. Pour in berry filling. Cover with the other pie crust. Bake in preheated oven at 425 for 30 minutes.

Wendy's Red Jello Salad

2 sm. or 1 lg. pkg. Strawberry Jello
20 oz. Frozen Strawberries
2 Bananas, sliced
1 can crushed Pineapple, drained well
1 small container Sour Cream
2 c. Boiling Water

Dissolve Jello in Water and add Strawberries, bananas and pineapple. Divide in 2 and set half in a 9x13 glass dish while the other half keeps warm in water. Layer sour cream & pour other layer on top and chill to set.