Tarts

This recipe comes from my sister-in-law's family cookbook.
Tarts
1/2 c shortening
1/2 c butter, softened
1/2 c sugar
1 egg
1 t almond extract
2 1/4 c flour
Mix together: shortening, butter, sugar, egg, almond extract, and flour. Grease mini muffin tins. Pat dough into tins. Coat bottom and sides of tins. Place tins on cookie sheet to bake. Bake at 375* for 12 minutes. Cool. Filling: large pkg vanilla pudding 1 c milk 1 c sour cream 1/4 t almond extract pie filling or fresh fruit Combine vanilla pudding, milk, sour cream, and almond extract. Fill cooled tarts with filling. Top with your favorite pie filling or fresh fruit. Store in refrigerator. The pudding part of this recipe wasn't my favorite, next time I'd like to try it with the pudding recipe from the chocolate eclairs.

No-Fail Pie Crust

I'm pretty sure this recipe come from Paula Dean. Not that I've tried tons of pie crust recipes, but so far, this is the only one I haven't messed up! We tried the Chicken Pot Pie recipe with this crust last week instead of using biscuits, much better!



No-Fail Pie Crust

1 c shortening

2 1/2 c flour

1 t salt

1/4 c cold water

1 T vinegar

1 egg



Mix flour, salt, and shortening (cut in with knife). In separate bowl beat egg, add water and vinegar. Add vinegar and water to flour mixture and mix well.

Pizza Hut Pizza

This recipe comes from one of the coolest websites ever: www.cdkitchen.com and is pretty darn close to the real thing! We've made it twice now and it definitely helps to have actual cake pans to cook in, but we've used frying pans too...you just have to keep an eye on each pizza to guess when each is done.

INGREDIENTS:
1 1/3 cup Warm water (105F)
1/4 cup Non-fat dry milk
1/2 teaspoon Salt
4 cups Flour
1 tablespoon Sugar
1 package Dry yeast
2 tablespoons Vegetable oil (for dough)
9 ounces Vegetable oil (3 oz. per pan)
Butter flavored cooking spray
***Sauce: ***
1 can (8 Ounce size) Tomato Sauce
1 teaspoon Dry Oregano
1/2 teaspoon Marjoram
1/2 teaspoon Dry Basil
1/2 teaspoon Garlic salt

PREPARATION:
Put yeast, sugar, salt, and dry milk in a large (2 qt.) bowl. Add water and stir to mix well. Allow to sit for two minutes. Add oil and stir again. Add flour and stir until dough forms and flour is absorbed.

Turn out on to a flat surface and knead for about 10 minutes. Divide dough into three balls. In three 9" cake pans, put 3 Oz. of oil in each making sure it is spread evenly. Using a rolling pin, roll out each dough ball to about a 9" circle. Place in cake pans.

Spray the outer edge of dough with cooking spray. Cover with a plate. Place in warm area and allow to rise for 1 to 1 1/2 hours.

Sauce:

Combine ingredients and let sit for 1 hour.

For Each Nine Inch Pizza: 1. Preheat oven to 475 degrees F 2. Spoon 1/3 cup sauce on dough and spread to within 1" of edge. 3. Distribute 1 1/2 Oz. shredded mozzarella cheese on sauce. 4. Place toppings of your choice in this order: Pepperoni or Ham Vegetables Meats (cooked ground sausage or beef) 5. Top with 3 Oz. mozzarella cheese 6. Cook until cheese is bubbling and outer crust is brown.

Mushroom Pork Chops

This is one of my favorite meals to have when we visit Landon's dad. However, there's not much of a real recipe, so this is what it's turned in to (mostly with Landon's help) over the last 7 years...

Mushroom Pork Chops
~6 boneless pork chops
butter
1 pkg sliced mushrooms
1 can cream of mushroom soup
1 taste soy sauce
1/2 c sour cream
~1/2-1 cup milk
Seasonings (pepper, salt, paprika, seasoning salt)

Fry pork chops in butter to sear. Cook mushrooms in separate pan, then add to butter.
In same pan mushrooms were cooked add 1 can cream of mushroom soup, 1 taste of soy sauce, a little milk at a time for desired consistency, 1/2cup sour cream, and seasonings (pepper, salt, paprika, seasoning salt).

Add pan with mixture to frying pan with chops and mushrooms. Place frying pan mixture in 9x13 pan and cook in oven for 30 min. at 350*.

We usually serve these with garlic mashed potatoes.