Pizza crust

I was always terrified to make pizza until I came across this recipe. We got a pizza stone at our wedding reception, but I hadn't tried it until now. We make this at least twice a month. It's messy, but delicious and much cheaper than ordering pizza...and you can make up any topping combination you want. Brad likes BBQ chicken.

*Makes 2 12-inch pizzas or 1 large 16 to 18-inch pizza

1 1/4 cups warm water
2 teaspoons instant yeast
2 tablespoons sugar
1 tablespoon honey
1 tablespoon olive oil
2 teaspoons salt
1 1/2 cups all-purpose flour
1 1/2 cups whole wheat flour

Make the dough the night before or early the morning on the day you want to make the pizza. In a large mixing bowl (or in the bowl of a stand mixer), mix the water, yeast, sugar, honey and oil. (If using active dry yeast, increase the amount of yeast to 2 3/4 teaspoons and proof the yeast in the water until foamy before mixing in the sugar, honey and oil.) Then mix in 1 cup flour and the salt. Continue mixing in all the remaining flour until you get a nice, soft dough. Knead until dough is soft and smooth, about 10 minutes by hand or 5 minutes with a stand mixer.

Shape the dough into a ball and place in a lightly greased bowl and cover tightly (with a lid or plastic wrap). Place the dough in the refrigerator to slowly rise until three hours before baking. Three hours before baking, remove the dough from the refrigerator and let it come to room temperature, keeping it lightly covered.

45-60 minutes before baking, move the rack to the lowest position in the oven, place the pizza stone on it and preheat the oven to 500 degrees. Don’t be nervous about a hot oven! I used to be scared to death to cook anything above 400 degrees but I promise 500 degrees is the only way to go when cooking pizza. If your oven is a bit sketchy at that temperature, bake at 475 degrees. Also, I think a pizza stone makes all the difference in good versus great pizza. I have this pizza stone and I love the rectangular shape. I have baked many a pizza on this stone and it is awesome.

Here’s a few different methods for making great pizza:

Pizza Paddle/Peel: I have a wooden pizza paddle, like this, which I sprinkle with cornmeal and place the pizza dough on. I layer my toppings on the dough and slide the dough quickly onto the hot pizza stone. After about 8 or 9 minutes, the pizza is baked to perfection and I slide it onto a cutting board to slice and eat.

Alternative Pizza Paddle/Peel: If you don’t have a pizza paddle, you can use the underside of a baking sheet (I use an 11X17 size) or a large cutting board as a makeshift pizza paddle. Cover it lightly with cornmeal, flour or parchment paper, make your pizza on the floured baking sheet or cutting board and gently slide the pizza off of the makeshift paddle onto the baking stone when ready to bake (if using parchment paper, you can let the parchment paper slide onto the baking stone with the pizza). Bake for 8-9 minutes until the crust is nicely browned. Retrieve the pizza with a pair of tongs or a spatula and slide the baked pizza quickly onto a waiting cooling rack.

Rimmed Baking Sheet: If you currently bake pizzas using cornmeal on a pizza paddle, you’ll know how messy it can be – cornmeal everywhere. In fact, right now, my oven is in serious need of a good vacuuming. So, ofttimes, I’ll still preheat my baking stone like normal and instead of using my wooden pizza paddle, I stretch the dough into an irregular shape on a lightly greased rimmed baking sheet (I don’t worry about pressing it into the corners to give it a rustic look), add the toppings, and slide the entire baking sheet on the pizza stone to bake. Bake the pizza for 9-10 minutes until the crust is nicely browned. This method still browns the crust nicely – and while you don’t get the extremely authentic pizza crust, it is still mighty delicious and I can make more pizza at once rather than sliding them one at a time onto the baking stone.

The Best Pizza Sauce

*Makes enough for 2 16-18 inch pizzas

1 (14.5 ounce) can diced tomatoes

1 small can tomato paste

1 teaspoon sugar

1 teaspoon dried oregano

1 teaspoon dried basil
1 teaspoon garlic salt

pinch of red pepper flakes (optional)

Combine all ingredients in food processor or blender and blend until desired consistency. All the seasonings can be modified depending on taste – add what you like!

Pizza Dough Recipe Source:

adapted slightly from Emily at Savory Seasonings

Chocolate Eclair Bars

Crust:
1 1/2 sticks of butter
1 1/2 cups of water
1 1/2 cups of flour
6 eggs slightly beaten

Filling:
8 ounces cream cheese
8 ounces cool whip
3 cups milk
3 tablespoons milk
2 packages vanilla pudding
hot fudge topping

Combine butter and water in a pan. Bring to a boil. Remove from heat and add flour. Stir until it forms a ball. Add beaten eggs slowly. Stir until smooth. Spray large cookie sheet with oil. Spread dough out on cookie sheet. Bake at 400 degrees for 25 minutes. Cool completely.

Mix cream cheese with 3 tablespoons of milk until smooth. In another bowl, beat pudding and 3 cups of milk. Mix cream cheese in. Fold in cool whip. Spread over crust. Drizzle hot fudge topping over filling. Cut into squares or just dig in with your hands. Don't just dig in with your hands. Show some class.

I got this recipe from Brad who got it from Rachelle Moss. It's one of my favorite desserts.

Coconut Cake

This isn't really a recipe, I just throw it together.

1 box white cake mix
1 can coconut milk
1 can sweetened condensed milk
Cool Whip
Coconut flakes

Bake the white cake according to directions. Let cool, poke holes all over with a fork (A LOT). Dump coconut milk and sweetened condensed milk all over cake (I usually don't use all of it). When completely cooled, spread Cool Whip and top with coconut flakes. It's best if you let it cool in the fridge for a few hours, and if you don't like the texture of coconut, you can skip it. It's basically delicious. I would take this over "Better Than You-Know-What Cake" any day.

Chicken Tostada Upside Down Bake

I wasn't sure about this recipe at first, but it turned out to be really good. It's not too heavy, but if fills you up.

2 Tablespoons extra virgin olive oil
1 medium onion, finely chopped
2 cloves fresh garlic, minced
4 small or 3 large boneless skinless chicken breasts, shredded and lightly seasoned with salt and pepper
1 can diced tomatoes, fire roasted is great with this recipe
1 can corn, drained
1 can black beans, drained
1 can black olives, chopped
1 packet ranch dressing seasoning packet (optional, but really tasty)
1 1/2 Tablespoons ground cumin
Pinch of kosher salt and pepper
1/2 Cup fresh chopped cilantro
1 can Pillsbury Crescent Rolls, in the sheet form if possible
1 Tablespoon extra virgin olive oil
1/4 teaspoon Lawry’s Garlic Salt with Parsley
1 Cup shredded cheddar cheese

1. Preheat oven to 350 degrees F. Heat oil in dutch oven or other large pot over medium heat. Saute onions for 5 minutes then add in garlic; cook for an additional 1 minute. Add chicken, tomatoes, corn, black beans, olives, ranch seasoning, cumin, salt and pepper. Stir and cook for 5 minutes, until heated through, then stir in cilantro. Pour into a 9×13 inch baking dish that’s been sprayed with non stick cooking spray. Place Crescent Roll sheet over top of chicken mixture, brush lightly with olive oil and season with garlic salt. (If you are using the regular crescent rolls, unroll then and press perforations together with fingers then place over chicken). Bake for 20 minutes, until just starting to brown. Top with cheese and bake for an additional 15-18 minutes or until cheese is melted and crescent dough is cooked through. Remove and let cool for 10 minutes before serving.

2. Serve with shredded lettuce and sour cream if desired

Best Chocolate Chip Cookies, EVER

I know, I know, I have a million different chocolate chip recipes, but this is the only one I make now. These cookies are perfect!!

2/3 c. shortening
2/3 c. softened butter
1 c. sugar
1 c. brown sugar
2 eggs
2 tsp vanilla
cream together then add:
3 c. flour
1 tsp baking soda
1 tsp salt
chocolate chips (desired amount)

Bake at 375 for 8-10 minutes.

My mommy's rolls

1 c. warm water
1 c. warm milk
1 Tbsp sugar
dissolve and let bubble 2 Tbsp yeast

Add:
1 1/2 tsp salt
1/2 c. sugar
1/2 c. oil
2 eggs (optional, I have never used them)
Up to 6 cups flour
Add above ingredients and 2 cups flour to start. Then add flour slowly. Let rise about 1 hour. Make into rolls and let rise another hour. Bake @ 350, 12-15 minutes.

California Chicken Marinade

I love this recipe. Brad and I put rice and the chicken in a bowl and pretend we have a Teriyaki Stix out here.

-1 cup soy sauce
-1 cup brown sugar
-1/2 cup melted butter
-1 tsp dry mustard
-1/4 cup water

Cut chicken in strips and marinate all day. Grill. Serve with rice. I think it would be good with broccoli too but I haven't tried it yet. I usually don't use all of the soy sauce, I do 3/4 cup instead, the whole cup is too salty for my taste.

Cafe Rio Pork

3 lbs pork roast (butt or shoulder)
3/4 cup coca cola
1 tablespoon garlic, minced
3/4 cup ketchup
1 cup brown sugar
2 limes, juice only
1 cup tomatillo dressing (recipe below; you can leave this out if you want the pork to be more sweet)

Place the pork in crock pot. Top with garlic and coca cola. Cover and cook on high for 4-5 hours or until you can shred it with a fork. When pork is tender, remove it from crock pot and shred. Drain crock pot before returning meat. Return meat to crock pot and mix in the remaining ingredients for the sauce. Cover and simmer on low until ready to serve.

Creamy Tomatillo Dressing
2 jalapeno peppers
3 cloves garlic
2 tomatillos
1 handful cilantro
2 limes, juice only
2 cups milk
2 cups mayonnaise
2 packages Hidden Valley ranch salad dressing mix

Blend all ingredients except mayonnaise in blender until smooth. Whisk in the mayonnaise and chill until ready to serve.