Honey Wheat Pizza Crust- (ht)

1 t yeast (I use active dry)

1 3/4 C water

2 C white flour

2 C wheat flour

1 t salt

1/3 C olive oil

1 T honey

Pour the yeast over the top of your warm water. Don't stir Pour your wheat flour and your white flour into your stand mixer. Add the salt and stir it around a bit. Pour the oil into the flour. Let your mixer combine it all up, nice and pasty like. Add your honey. Add the water and yeast mixture. Mix it all until it is combined. No need to let it knead for a long period of time. Just get it mixed up well. Cover it with some plastic wrap and let it rise for at least 2 hours. You can also put it in the fridge if you aren't planning on using it until later that day. You can actually leave it in the fridge for several days and it will just get better with age. Divide the dough in half. Pour some olive oil onto a pizza stone, or any other kind of baking sheet. A stone is not required. Let the dough hang out there for about 5 minutes. Then stretch the dough out to the edges of the pan. 7. Cover with sauce and pizza toppings. Bake at 425 degrees for about 15 minutest, or until the cheese is bubbly and the underside of the crust is golden brown. (Yes, this hot temperature is correct. Your crust will love it. You will love it. Your kids will love it.)

Recipe From Jamie Cooks It Up

Simple Creamy Chicken Risotto- (ht)

1 tablespoon vegetable oil

4 skinless, boneless chicken breast halves (about 1 pound), cut into 1-inch pieces

1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom with Roasted Garlic Soup

1 can (10 1/2 ounces) Campbell's® Condensed Chicken Broth

3/4 cup water

1 small carrot, shredded (about 1/4 cup)

2 green onions, sliced (about 1/4 cup)

1 tablespoon grated Parmesan cheese

1 cup uncooked regular long-grain white rice

Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook until well browned, stirring often.
Stir the soup, broth, water, carrot, green onions and cheese in the skillet and heat to a boil. Stir in the rice. Reduce the heat to low. Cover and cook for 25 minutes or until the chicken is cooked through and the rice is tender.

Recipe From Campbells Kitchen

Teriyaki Chicken and Noodle Bowl

***Note: Snap peas, broccoli, zucchini, green peppers, would also work well in this dish. Use what you have! It will turn out great.

4 chicken thighs, boneless and skinless

2 T olive oil salt and pepper

3 large carrots

1 red pepper

8 mushrooms

1/2 a red onion

1 16 oz package angel hair pasta or thin spaghetti noodles

Teriyaki Sauce(recipe found below)

With a good pair of kitchen scissors, cut up your chicken thighs into strips. Heat a large skillet up of medium high heat. Add your oil and toss those thighs right in. Sprinkle with salt and pepper. Let them cook for about 10 minutes, stirring frequently. You want them to get nice and golden brown on each side. While your chicken is cooking, chop up your veggies. You want to be sure they are chopped pretty small (about 3/4 of an inch.) No big chucks here. Unless you really like big fat chunks of carrot. Then I suppose you and Bugs Bunnie were made for each other. PS...start the water boiling for your noodles, cook them according to package directions. When the chicken is cooked through, remove it from the pan and let it hang out on a plate. Add the other Tablespoon of oil to your hot pan. Add the veggies and cook until they are crisp tender. While your veggies are cooking mix all Teriyaki Sauce ingredients together in a medium sized bowl. Once your veggies are cooked, remove them from the pan and let them hang out with the chicken. Pour your Teriyaki Sauce into the hot pan. Whisk it around until it thickens up. This should only take about 3 minutes. Serve it up! Place hot noodles in a bowl or on a plate. Put the chicken and veggies on top, pour the sauce over the whole kit and caboodle and you are ready to eat.

Review: This was a ver yummy meal. I added some broccoli to our dish and we had rice instead of noodles. Everyone ate it up!

Recipe from Jamie Cooks It Up!

Teriyaki Sauce

**Note: The sauce can be kept in the refrigerator for one week.** **Another Note: The sauce is a little bit on the strong side. If you dab your finger in it to take a taste, don't be alarmed. It's perfect when add to rice or vegetables or chicken. ** 1 1/2 C cold water 3/4 C packed brown sugar 1/2 C soy sauce 1 t garlic powder (or granulated garlic) 3 T corn starch 1 t sesame oil Pour your cold water into a medium sized mixing bowl. Add your soy sauce. Add the packed brown sugar. Pour in your tasty garlic powder. Now the corn starch. Whisk it up. Whisk it until all that cornstarch is nice and dissolved. We don't want any clumps now. Add the sesame oil and stir. Your oil will rise to the top, no worries. Once it gets heated through it will incorporate nicely. Pour it into a large skillet. Whisk it continually over medium high heat. The color will change and darken as the sauce begins to thicken. It really will get all bubbly, and dark, and rich flavored, and saucy and wonderful. Once it has thickened, take it off the heat. Review: This is my new favorite teriyaki sauce, its really good. I added a bit more sugar and some salt but I would taste it before adding salt because the soy sauce may be saltier than the one I used. Recipe from Jamie Cooks It Up

Bananas Foster Bread Pudding- (ht)

6 c. stale bread or croissant cubes
4 medium bananas, divided
4 eggs
3 egg yolks
1 1/2 c. milk
1 1/2 c. heavy cream
1 c. brown sugar, divided
1/4 tsp. kosher salt
1 tsp. vanilla extract
1 1/2 tsp. rum flavoring (optional)
1 tsp. cinnamon, divided
2 Tbsp. butter, divided

Preheat oven to 400. Line a rimmed baking sheet with heavy-duty foil. In a small mixing bowl, combine 3 sliced bananas (about 2 c.) with 1 Tbsp. melted butter. Combine 1/4 c. brown sugar and 1/4 tsp. cinnamon and then add them to the bananas and butter. Gently toss to combine and spread on the prepared baking sheet. Bake for 15 minutes or until the bananas are fragrant and tender and the sugar is starting to bubble and caramelize. Remove from oven and reduce heat to 350.

While the bananas are caramelizing, use an electric hand mixer to combine the milk, whipping cream, egg yolks, eggs, vanilla, salt, remaining brown sugar, rum flavoring (if using), and remaining cinnamon. Spray a 9×13″ dish with non-stick cooking spray and spread 1/2 of the bread cubes over the bottom of the pan. Evenly spread the caramelized bananas and brown sugar mixture and then slice one more banana over the caramelized bananas. Spread the remaining bread cubes over the bananas. Whisk the egg mixture one last time and pour evenly over the bread cubes. Allow to stand for 10-15 minutes (longer if possible), poking the bread down into the mixture so it can soak in the milk and eggs. Bake for 40-50 minutes or until puffed and golden (but not brown) and a knife inserted into the center comes out clean. Serve with Crème Anglaise (with 1/4 tsp. ground cinnamon added), Buttermilk Syrup, or vanilla ice cream.

Recipe From Our Best Bites

White Chicken Enchiladas- (ht)

serves 4-6

total time: 45-50 minutes

8-10 soft taco size flour tortillas
2 cups shredded Monterey jack cheese, divided
2 cups shredded cooked chicken
3 tablespoons butter
3 tablespoons flour
1 can chicken broth
1 cup sour cream
1 7-ounce can diced green chiles
Cilantro for garnish, if desired

Preheat oven to 425 degrees. Prepare a 9x13-inch pan by spraying with cooking spray.

Mix together 1 cup of the cheese and the chicken. Place an equal amount of the mixture into each tortilla. Roll the tortilla up and place seam side down in the prepared pan.

Melt the butter in a skillet. Stir in the flour and cook for 1 minute. Whisk in the chicken broth. Cook over medium heat until thickened. Stir in sour cream and green chiles. Pour the mixture over the enchiladas and sprinkle with the remaining cheese.

Bake in the preheated oven for 20 to 25 minutes, or until the cheese is melted and bubbly. Sprinkle with cilantro if desired.

Recipe From Taste and Tell