December menu

Woo hoo, I'm way early this month.

1st- pigs-n-blanket
2nd- Hospital Christmas
3rd- fajitas
4th- Brandi's wedding in lubbock
5th- chicken tortilla casserole
6th- meatloaf
7th- leftovers
8th- taco soup
9th- steaks
10th- veggie nite
11th- Chicken strips
12th- roast
13th- soup
14th- roast pockets
15th- chili
16th- hot ham and cheese
17th- chili dogs
18th- pizza homemade
19th- green chili chicken enchilada- 4h recipe
20th- spaghetti
21st- steak quesadilla
22nd- leftovers
23rd- hamburgers
24th- Mom's in the am and Kay's in the pm
25th- who knows
26th- Kay's
27th- leftovers
28th- chicken
29th- Hot ham and cheese
30th- veggie nite
31st- snacks foods

Pizza crust- Pioneer Woman recipe

FOR THE CRUST (MAKES TWO CRUSTS):
1 teaspoon Active Dry Or Instant Yeast
4 cups All-purpose Flour
1 teaspoon Kosher Salt
⅓ cups Extra Virgin Olive Oil
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Preparation Instructions
TO MAKE THE CRUST:

Sprinkle yeast over 1 1/2 cups warm (not lukewarm) water.
In a mixer, combine flour and salt. With the mixer running on low speed (with paddle attachment), drizzle in olive oil until combined with flour. Next, pour in yeast/water mixture and mix until just combined.

Coat a separate mixing bowl with a light drizzle of olive oil, and form the dough into a ball. Toss to coat dough in olive oil, then cover the bowl tightly with plastic wrap and store in the fridge until you need it. ***It’s best to make the dough at least 24 hours in advance, and 3 or 4 days is even better.