Best Pizza Dough

I've tried several homemade pizza dough and this one is by far my favorite.  The crust ends up perfect and the taste is just right.  The downside to this dough is that you cannot use it right away.  You need to let your dough rest for about an hour, but if you plan ahead then you should definitely give it a try.  If time is an issue for you, I'll soon be sharing a different pizza dough recipe that you can use right away.  It's also pretty good, but like I said, this one is my favorite.

This recipe will be enough to make about 3 large pizzas,  We have large family and when my kids want to have a "make your own" pizza night, I like to make 1.5 times the recipe to ensure I have enough dough for them and still have enough dough to make 2 large, and one smallish pan of bread sticks.

INGREDIENTS:

4.5 tsp yeast

4 tsp sugar

3 c warm water

6 tbsp olive oil

3 tsp salt

2 tsp white vinegar

8-9 c flour 

In a bowl combine 1 cup warm water with the sugar and yeast.  Stir to dissolve the yeast and let sit for about 5 minutes.

Add the remaining 2 cups of water, olive oil, salt, and vinegar.

Begin mixing on medium-low speed, gradually add the flour and knead for about 7 minutes, or until your dough is smooth and elastic.  You might need to add a little more flour than what I listed on here.  The dough should be slightly sticky, but not so sticky that it really sticks to your fingers.

Cover bowl and let the dough rest in a warm place until doubled in volume, about 1 to 1.5 hours.

Punch dough and place on lightly greased or floured counter top.  Divide dough into 3 large pieces.

Roll and stretch to desired thickness.  You can let dough rest while you preheat the oven to 440-450 degrees Fahrenheit.

Brush pizza dough lightly with olive oil and prick it all over with a fork.  Pre-bake dough on a hot pizza stone for 6 minutes.

Remove from oven and add your favorite pizza sauce and toppings.  Return to oven and bake for 8-15 more minutes or until the crust is golden and the cheese is bubbly.  Enjoy!!!

Potato-Crusted Quiche

INGREDIENTS:

1-2 medium size russet potato, peeled and sliced

2-3 tbsp olive oil

1.5 tsp salt, divided

1/2 tsp pepper, divided

1 tbsp grated parmesan cheese

5 eggs

1 c milk

1 tomato, finely diced

2-3 jalapeños, seeded and finely diced

1/2 c green onions, sliced

1/2 c bacon, cooked and chopped

1/2 c shredded cheddar cheese

Preheat oven to 400℉ 

Place sliced potatoes in a bowl and add olive oil, 1 teaspoon of salt, 1/4 teaspoon of pepper, and the Parmesan cheese.  Mix well so potatoes are well coated.  Line a glass baking dish with the seasoned potato slices.  Bake for 15 minutes.  Meanwhile  mix the rest of the ingredients together (begin with the eggs, milk, salt and pepper, whisk well, and then add the veggies and cheese.  Pour egg-veggie mixture on top of the potatoes and return to the oven for another 30 minutes.  Enjoy!

 

Pineapple Coconut Pie

  Recipe from Taste of Home

• 1 cup sugar

• 3 tablespoons all-purpose flour

• 1 cup light corn syrup
• 1 cup flaked coconut
• 1 can (8 ounces) crushed pineapple, undrained
• 3 eggs, beaten
• 1 teaspoon vanilla extract
• 1 unbaked pastry shell (9 inches)
• 1/4 cup butter or margarine, melted

 In a bowl, combine sugar and flour. Add the corn syrup, coconut, pineapple, eggs and vanilla; mix well. Pour into pastry shell. Drizzle with butter. Bake at 350° for 50-55 minutes or until a knife inserted near the center comes out clean. (Cover loosely with foil if the top browns too quickly.) Cool on a wire rack. Chill before cutting. Store in the refrigerator. Yield: 6-8 servings

Healthy Banana-Oat Cookies

INGREDIENTS:

2 (ripe) bananas
1 c old fashioned oats
1/4-1/2 c walnuts (chopped)
cinnamon

In a bowl smash the bananas.  When done, add the oats, walnuts, and sprinkle a little bit of cinnamon for more flavor.  These cookies have no added sugar so the riper the bananas the sweeter your cookie.  If your bananas aren't as ripe as you wished, drizzle a little bit of honey to sweeten the mix.  Drop spoonfulls of your cookie mix unto a cookie sheet (spray your cookie sheet to avoid them sticking to the pan.  I used a silicone mat on top of my cookie sheet so I didn't have to spray it.  Bake at 375 degrees for about 15 minutes.  Makes 12 cookies.  Enjoy!

Pumpkin Crunch Cake

 Yummy dessert perfect for the fall and holiday season.  Can be eaten warm or cold, with a scoop of ice cream or without.  Also, as noted in the list of ingredients, the caramel sauce is optional.  I added some on my serving the first day, but I thought it was already plenty sweet, so I don't think it's necessary.

INGREDIENTS:

1 (15 oz) can pumpkin puree

12 oz evaporated milk

4 eggs

1 1/2  c sugar

1 tsp cinnamon

1/4 tsp nutmeg

1/4 tsp ground ginger

pinch of ground cloves

1 tsp salt

1 box yellow cake mix

1 c chopped pecans

1 c melted butter

Optional:  caramel sauce for topping

DIRECTIONS: 

In a bowl beat together pumpkin, milk, eggs, sugar and spices.  Pour into lightly greased 9x13 baking dish.

Sprinkle top with yellow cake mix, followed by the chopped pecans.

Pour melted butter evenly on top of cake.

Bake 60-70 minutes at 350 degrees farenheit, or until top is lightly browned and custard is set.

Serve warm or cold.  Enjoy!

Jalapeño Bacon Cheeseball

These is such a delicious and easy to make appetizer.  In my opinion it's perfect like this with the amount of jalapeños, but if you are afraid that it might be too spicy for you, go ahead and cut down on the jalapeños.

INGREDIENTS:
2 (8oz pkg) cream cheese, softened
1 cup crumbled cooked bacon
6 jalapeños, seeded and finely chopped
1 cup shredded cheddar cheese
4 green onions, finely sliced (a little less than 1/2 cup)
1 tsp salt
1/4 tsp cumin
1 tsp worcerstershire sauce
1 tsp minced garlic
1/2 cup walnuts, chopped (you can use pecans)

In a bowl mix together the cream cheese, salt, cumin, worcerstershire sauce, and garlic.  Add half the jalapeños (about 3/4 cup), half cup bacon, cheddar cheese, and green onions.  Mix well, and set aside.

In a large plate mix together the walnuts, half cup bacon, and the rest of the jalapeños.  Spread these ingredients on the plate and then add the cheese mixture in the center.  Shape it into a ball and coat it with the jalapeño-nut-bacon mixture.

Cover the ball with plastic wrap and chill in the refrigerator for about an hour.  Serve with ritz crackers.  Enjoy!

Double Chocolate Chip Cookies

INGREDIENTS:

1/2 c sugar
1/2 c brown sugar
1/4 c cocoa powder
1/2 tsp salt
1/2 tsp baking soda
1 & 1/4 c flour
2/3 c chocolate chips
2/3 c toffee bits
2/3 c white chocolate chips
1/2 c butter (softened)
1 egg

Mix, roll into 1 inch balls and bake at 375℉ for 8-10 minutes.  Enjoy!