Cheree's Pizza Dough

1 cup warm water

1 T yeast

1 t sugar

1 t salt

2 t olive oil

2 1/2 c flour

Mix water, sugar and yeast together. Let sit 5 minutes until frothy. Add 1 cup of flour. Mix well with a wire whisk. Add salt and oil. Stir well. Add remaining flour and stir with a wooden spoon. Knead a few minutes. Cover and set aside until ready to add toppings (at least 5 min.)

Heat oven to 425 degrees. Use a rolling pin to make a 16" circle. Place on pizza stone. Make your pizza. Bake for 12-20 minutes or until cheese is golden and bubbly. I really like this recipe because you can have yummy homemade pizza in an hour.

Hot Fruit Salad

1/4 c butter, melted

1 t cinnamon

1/2 t nutmeg

pinch of salt

2 cans (15 oz each) sliced peaches, drained

2 can (15 oz each) sliced pears, drained

1 jar (23 oz) chunky applesauce, or 2-3 apples, chopped

1/2 c dried apricots, chopped

1/2 c craisins or raisins (or both)

Place all ingredients in a slow cooker and cook on high for at least 2 hours. It may take a bit longer if you use apples instead of applesauce.

Pumpkin Bread

1 15 oz can of pumpkin

1 cup oil

2 eggs

2/3 c water

3 c sugar

3 1/2 c flour

2 t baking soda

1 1/2 t salt

1 t cinnamon

1 t nutmeg

1/2 t cloves

1/4 t ground ginger

In a large bowl, mix together pumpkin, eggs, oil, water, and sugar until well blended. In a separate bowl combine flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger. Stir the dry ingredients into the wet ingredients until just blended. Pour into three greased loaf pans.

Bake at 350 for about 50 min, or until a toothpick inserted into the center comes out clean.

Poppy Seed Bread

3 c flour

2 1/3 cup sugar

1 1/2 t salt

1 1/2 t baking powder

2 eggs

1 1/2 T poppy seeds

1 1/2 c milk

1 1/2 c oil

1/2 t vanilla

1/2 t butter flavoring

1/2 t almond extract

Mix all ingredients together. Pour into two lightly greased baking pans. Bake at 325 for one hour, or until fork inserted into the middle of a loaf comes out clean. Allow bread to cool completely before removing from pans.

Michelle's Tex-Mex Chicken Soup

1 Tb olive oil

1/2 c minced onion (dehydrated onion is fine)

3 cloves garlic, minced

2 tsp chili powder

1/2 tsp cumin

1/2 tsp oregano

4 c water

1 can condensed tomato soup

28 oz can diced tomatoes

1 c salsa

1 10 oz can chicken chunks, drained

2 or 3 chicken bouillon cubes

2 14 oz can black beans, drained

2 14 oz cans of corn, drained

1/2 c sour cream

1/4 c chopped fresh cilantro

tortilla strips

Heat olive oil in a large saucepan over medium heat. Add minced onions and cook until onions begin to soften, about 4 minutes. Add garlic, chili powder, cumin and oregano and cook for 1 minute.

Stir in water, tomato soup, diced tomatoes, salsa, shredded chicken, and bouillon cubes. Bring to a boil, then reduce heat, and simmer 5 minutes or until bouillon cubes dissolve. Add black beans, corn, sour cream and cilantro. Simmer for 20 to 30 minutes. Serve soup with tortilla strips.

Chinese Chicken Salad

This is a variation of Mandarin Chicken Salad.

1 10 oz can chicken chunks, drained

1 cup slivered almonds

2 T sesame seeds

1 pkg chicken flavor Ramen noodles (noodles only, crushed)

4 green onions, sliced into small pieces

1/2 head cabbage, shredded

Dressing

1/4 c oil

2 T sugar

1 T sesame oil

3 T rice vinegar

1 t pepper

1 t salt

Mix dressing ingredients together and chill. It is best if dressing chills for at least two hours before serving.

Mandarin Orange Chicken Salad

1 10 0z can chicken chunks, drained

1 15 oz can mandarin oranges, drained

1 cup slivered almonds

1 pkg broccoli slaw or cole slaw

Dressing

1/4 c oil

2 T sugar

1 T sesame oil

3 T rice vinegar

1 t pepper

1 t salt

Mix dressing ingredients together and chill. It is best if dressing chills for at least two hours before serving.