Corn Chowder

1/4 cup butter
2 1/4 c water
4 medium diced potatoes
2/3 c chopped celery
3 scallions, chopped
1/2 c chopped carrots

Place above ingredients in a large pot and boil for 20 minutes. Do not drain. Add 2 cups corn; fresh, canned, or frozen

Melt 6 TBSp butter with 6 TBSP flour. Stir while cooking for 3 minutes. Slowly add 2 1/2 c milk and whisk continually until thickened and bubbly around edges. Season with 1 tsp salt & 1/2 tsp pepper
Pour white sauce into potato/corn mixture. Add 2 cups grated cheese of choice. Stir and heat until cheese is melted.

Pumpkin Cookies

1/2 c butter flavored shortening
1 c. sugar
2 eggs
mix the above together, then add
1 c. pumpkin puree
1 tsp. baking powder
1 tsp. salt
2 1/2 tsp. nutmeg
1/2 tsp. ginger
or use 3 tsp pumpkin pie spice
2 cups flour

drop by tbsp full onto parchment lined cookie sheet
bake at 350 for 15 minutes

make an icing with confectioners sugar and lemon juice (this is what my mom does)
or a frosting with butter, confect sugar, lemon juice, lemon zest, little milk if too thick

Italian Bread Bowls

1 1/2 TBSP active dry yeast
2 1/2 cups warm water
2 tsp. salt
2 TBSP vegetable oil
7 cups flour

In mixer bowl, dissolve yeast in water and let sit 10 minutes
add salt, oil , and 4 cups flour to the yeast mixture; beat well
Stir in remaining flour 1/2 cup at a time with dough hook on electric mixer
on medium speed until a soft but not sticky dough forms.
When dough is pulled together, knead by hand 6 minutes or keep in mixer

Place dough in lightly oiled bowl. cover and let rise about 35 minutes
Punch down dough and divide into 6-8 equal portions
Place on parchment lined baking sheet
Slash dough on top a few times
Bake @ 400 degrees for 15-18 minutes

Blueberry Buttermilk Muffins

2 cups fresh or frozen blueberries
1 1/8 cup sugar + 1 tsp.
2 1/2 cup flour
2 1/2 tsp. baking powder
1 TSP. salt
2 large eggs
4 TBSP. butter, melted and cooled
1/4 cup vegetable oil
1 cup buttermilk
1 1/2 tsp. vanilla

topping: 1/3 cup sugar mixed with zest of one lemon

Preheat oven to 375

Place one cup of berries with the 1 tsp sugar into a pot, cook over medium heat, mashing and stirring berries until reduced to one third. set aside and cool.

Mix together flour,salt, and baking powder.
In a separate bowl, combine 1 cup sugar with eggs, mixing until thick. add butter and oil, then buttermilk and vanilla. Add to flour mixture. Gently fold in blueberries. Fill muffin tins 3/4 full. Add 1 tsp of berry mixture into each muffin tin and swirl in a figure eight. Sprinkle each muffin with lemon sugar. BAKE 16-18 MINUTES

Copy Cat Pizza Hut Sauce

1 15 oz. can tomato sauce
1/4 c. water
1 tsp. sugar
1 tsp. dried oregano
1 tsp. dried basil
1/4 tsp. dried thyme
1 tsp. garlic powder
1/4 tsp. salt
1/8 tsp. black pepper
bay leaf
1/2 tsp. lemon juice

Cook over medium heat until sauce comes to a boil
Lower heat, simmer covered for 30-45 minutes until desired thickness

Homemade Pizza Crust

1 1/4 cup warm water
2 tsp rapid rise yeast (or 1 pkt)
1 TBSP honey
2 TBSP sugar
1 TSBP olive oil
2 tsp salt
3+ cups all purpose flour

Mix first five ingredients in a stand mixer
Add salt and one cup of flour until well incorporated
Add remaining flour 1 cup at a time, adding more as needed until dough pulls away from sides
Knead in mixer for 5 minutes or by hand 10 minutes.
Dough will be a little sticky.
Place in greased bowl, covered for three hours in the refrigerator.
Three hours before baking, take dough out and sit on counter to come to room temp.
About 45 minutes before baking, preheat oven to 475-500 degrees. Heat up pizza stone or a cast iron skillet
Roll out dough and add toppings, bake 8-10 minutes

source: MelsKitchenCafe.com