Dill Bread (similar to Grandma Gross')

After allowing frozen dough to rise, split into 10 or so mini dough chunks, and dip each chunk into:

1/2 Stick of Butter
1/4 c. Parmesan Cheese
1 tsp. Dill
1/4 tsp. Garlic Salt

Smash all pieces together back in bread pan to form new loaf, and cook according to instructions (like 350 degrees for about 30 minutes).

*To be more like Grandma/Mom, I think you add some Oregano to the mix...?

Pizza Crust (Mom's)

1 pk. yeast (or 1 Tbs.)
1 cup warm water
1 Tbs. sugar
1 1/2 tsp. salt
2 Tbs. oil
3 cups flour

1. Mix yeast and water in bowl.
2. Stir in sugar, salt, and oil; then stir in 1 1/2 cup flour.
3. Throw in rest of flour and stir.
4. Kneed into "ball". Once done, rub the surface with oil, and let rise for 45 minutes.
5. Brush bottom of pizza pan with oil, and roll out the crust; bake @ 425 degrees for 10-20 minutes (watching 1st the done-ness of the crust, and then the cheese, secondarily).

Marya's Pizza Sauce:

1. Heat about 2 Tbs. of veg. oil in the bottom of a pan.
2. Add one large can (28 oz.) diced tomatoes, drained (mostly).
3. Sprinkle salt, pepper, and sugar over the top of all of the tomatoes.
4. Bring to a boil, then reduce to a low heat and stir occasionally for at least 10 mins.

*At this point you can either let cool, or spread onto dough and cook right away.

Mom's Christmas Cut-Outs & Frosting

Cookies:
1 c. sugar
3 c. flour
1 c. shortening (aka, 1 stick butter and 1 stick margarine, softened)
1 tsp. baking soda
1 tsp. baking powder
salt (very helpful, right?! I put in a few sprinkles)
2 eggs
6 tsp. milk

1. Sift all dry ingredients together.
2. Add shortening and work together (did this by stirring/chopping with a fork)
3. Add eggs and milk; stir until consistency looks right.
4. Bake @ 375 degrees (8-10 mins depending on oven).

*When cutting out, flour surface well; form big dough ball and keep tossing on flour--onto anything--if things get sticky. Flour rolling pin often, and cut-outs, as well. Flour, flour, flour!

Frosting:

Heat in a saucepan:

1/2 stick butter

1 and 1/2 c. powdered sugar

1 tsp. vanilla

condensed milk (just gradually add more until it looks right!)

Italian pasta & bean soup

2 oz pancetta chopped (or 3 slices bacon cut small)

1 T EVOO

1 onion chopped

2 garlic cloves minced

1 can diced tomatoes

4 c chicken broth

1 c water

3/4 c parmesan cheese

1 sprig fresh resemary

1 c ditalini (very small pasta... but alphabet pasta is fun too)

1 can canellini beans drained and rinsed.

1. Heat pancetta and oil in saucepan over med-high heat until browned, 5 mintues. Add onion and cook over medium heat until softened, 3 minutes. Stir in garlic for about 30 seconds then add tomatoes, broth, water, parmesan and rosemary and bring to a boil.

2. Add pasta and beans and cook until pasta is al dente. Discard rosemary sprig. Season with salt and pepper. Drizzle with additional olive oil to serve.

IMPORTANT: Use fresh rosemary for the absolute best flavor. I'm a cheapskate and often sub dried herbs for fresh in recipes but it makes a huge difference in this one.