Perfect Pie Crust

**Yields 2 pie crusts

1 cup butter flavored shortening (I use the sticks because it's easier)

2 cups flour

1 tsp salt

1/4 cup cold water

1) Using a pastry cutter, blend shortening, flour, and salt until crumbly.

2) Add in cold water and combine using a fork. Keep combining until the dough forms a ball.

3) Divide into 2 balls.

Peach Cream Pie-AllRecipes

1 cup white sugar

1/3 cup butter

1/3 cup all-purpose flour

1 egg

1 teaspoon vanilla extract

3 cups fresh peaches - pitted, skinned, and sliced

1 recipe pastry for a 9 inch single crust pie

*1 beaten egg to baste onto crust before adding peaches

1) Line a 9 inch pie pan with crust. Beat 1 egg, and brush onto the bottom and sides of the pie crust.

2) Place peaches in the unbaked pie shell.

3) Cream together the sugar and butter. Add the egg, flour, and vanilla; mix together completely. Spread this mixture over the top of the peaches.

4) Bake at 400 degrees for 15 minutes, then 325 degrees for 40 minutes.

PERFECT Pizza Dough

3 cups flour

1 TBSP yeast

1 tsp sugar

1 TBSP vegetable oil

1 cup really warm water (I just let the tap water get warm to the touch)

1/2 tsp. salt

1) Put all ingredients in a stand mixer bowl in order EXCEPT salt.

2) Start mixing with dough hook, THEN add salt.

3) Let mix for 7 minutes.

4) Preheat oven to LOWEST setting, let it warm up, then turn heat off.

5) Take dough and place into a greased bowl. Flip dough so that both sides have "grease" on them. Cover bowl with towel.

6) Let dough rise for 1 hour in warm oven. Remove dough and punch it down.

7) Use olive oil OR corn meal on the bottom of the pizza pan(s). Add toppings. Bake at 425 for 12-15 minutes.

**This is a single recipe and it's enough dough for 1 large size cookie sheet, just for reference.

Super Burritos with Sauce

MMM! One of my favorites from growing up!

FILLING:

1 pound ground beef

1 cup onion, chopped

1/2 cup green pepper, chopped

1 clove garlic, minced

1/4 cup water

1 TBSP chili powder

1/4 tsp cumin

1 cup cooked rice

1 4-ounce can green peppers, drained AND divided

8 10-inch tortillas

1 cup shredded cheddar cheese

1) In a large skillet/electric frying pan cook ground been, onion, garlic, and green pepper till the meat is brown. Drain off fat, and return to skillet. Add water, chili powder, and cumin. Cook for about 5 minutes until most of the water has evaporated.

2) Turn off heat and add cooked rice and HALF of the chili peppers (the remained chili peppers will be used in the sauce).

3) Assembly: warm tortillas; add 1/2 of filling into center of tortilla, then sprinkle cheese over filling. Fold the bottom of the tortilla over the filling, then the top, then each side until it forms a square. You can secure it with a toothpick if you'd like.

4) Arrange burritos on a baking sheet. Bake at 350 for 10-12 minutes, until the tortillas start to brown they're heated through.

BURRITO SAUCE:

2 TBSP butter

3 TBSP flour, DIVIDED

1 cup chicken broth

8 oz. sour cream

remaining chili peppers

--Melt butter in saucepan, then stir in 1 TBSP of flour. Mix well. Whisk in chicken broth all at once. Cook and stir over medium heat until thickened and bubbly, then cook and stir 1 minutes more.

--Combine sour cream with the remaining 2 TBSP of flour. Add sour cream mixture and remaining green chili peppers into the sauce. Cook and stir for about 1 minute until warm and combined.

*Pour over the burritos.

Molasses Cookies

**These cookies are SOOOO good! I always get rave reviews when I make them**

3/4 cup butter-flavored shortening (NO SUBSTITUTIONS!!)

1 cup sugar

1/4 cup molasses

2 cups flour

1 egg

2 tsp baking soda

1/2 tsp cloves

1/2 tsp ginger

1 tsp cinnamon

1/2 tsp salt

-Beat shortening, sugar, and egg together really well. Add remaining items, one at a time. Drop

by teaspoonful on UNgreased baking sheet. Bake at 375 for 8-10 minutes, until soft and brown.

**I use my large cookie scoop for bigger cookies, and they have to bake for about 11 1/2 mins.

Grilled Sour Cream Hamburgers

1 pound ground beef

1/3 cup sour cream

1/4 cup seasoned bread crumbs

1/3 cup shredded cheddar cheese

1 tsp kosher salt

1) Mix everything together, and form into patties (this made 4 regular sized burgers)

2) GRILL to perfection (however you like it)!! These burgers DO fall apart easily, so move them as little as possible.

**We grilled the buns for a few minutes and that really made it yummy. Incredible. MOIST. Delish. We'll never do burgers any other way!

Stuffed Shells

1 12-ounce package jumbo pasta shells
1 pound sweet Italian sausage, casings removed
1 Tbsp minced garlic
1 large egg
16-ounces ricotta cheese
10-ounces chopped frozen spinach, thawed, squeezed dry, chopped further (or 10 ounces chopped fresh spinach)
1 Tbsp chopped fresh basil or 1 teaspoon dried basil
1/4 cup unseasoned bread crumbs
1/2 teaspoon salt
1/2 teaspoon ground black pepper
Jar of tomato sauce

Bring a large pot of salted water to a boil (1 teaspoon salt per quart of water). Cook the pasta shells according to the instructions on the package. Drain, rinse in cold water, and set aside.

Add the sausage to the pan, breaking up the sausage into smaller bits. Cook sausage until cooked through and no pink remains, about 5 minutes. Add the garlic and cook until fragrant, about 30 seconds to a minute more. Remove pan from heat.

Beat the egg lightly in a large bowl. Mix in the ricotta, chopped spinach, basil, bread crumbs, salt, pepper, and sausage mixture. Fill each cooked pasta shell with some of the ricotta, spinach, sausage mixture.

Spread 1/2 cup tomato sauce over the bottom of the baking dish. Arrange the stuffed pasta shells in the dishes. Spread the remaining sauce over the top of the pasta shells.

At this point you can make ahead, to freeze (up to four months) or refrigerate before cooking. (If freezing, cover with foil, then wrap with plastic wrap).

Heat oven to 375°F; bake for 40 minutes, until bubbly.