Pizza Pie

When its pizza night at out house we know what to do….we pour our glass of Merlot….after we make sure the Merlot is perfect then we make our pizza…I buy pizza pie shells or plain pizzas and add my toppings…
Ingredients
Marinara sauce
Mozzarella cheese
Kale or spinach
Tomatoes sliced
Garlic,onions,Italian seasoning,evo
Directions
Place all ingredients on the pizza crust….place in pre heated oven at 400* until it is ready for the table or about 20 minutes….have another glass of Merlot while you wait and then serve….

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Tomato And Basil Pesto Pizza Home Grown

p smithIngredients

Instructions

Measure 1/2 cup of warm water into a glass or a liquid measuring cup. The water should be fairly warm to the touch, but not too hot. Add the yeast and allow the mixture to stand until the yeast activates and becomes foamy.

Pour the yeast mixture into a large bowl and add the remaining water, olive oil and salt. Stir in enough flour to form a sticky dough, about 2 1/2 cups.

Turn the dough out onto a floured surface. Knead while adding more flour until the dough is smooth, but still sticky. A moist, tacky dough will result in a nice crisp crust. About 1/2 a cup more flour should do it.

Place the dough in an oiled bowl, turning it once to coat. Cover the bowl with a towel and place in a warm area to rise. Allow to rise for about 1 hour or until double in size. A good test for readiness is to poke the dough with your finger. If it does not spring back, then it is ready.

Now divide the dough into 2 pieces. Shape the pieces into equal sized balls, place them on a lightly floured surface, cover with a towel and allow to rise again for about 20 to 30 minutes.

Now you are ready to make your crusts. Take a ball of dough and, using your palms, flatten it out on a lightly floured surface. Next push outward with your fingertips to create a disk that is about 1/4 inch thick and slightly thicker around the edges. Now, I have to admit that sometimes I have trouble with this part. When I do, I cheat and use a rolling pin. Repeat the process with the remaining ball of dough. Place the 2 disks on a baking sheet that has been dusted with corn meal or flour, cover with a towel and let rest for about 10 to 15 minutes. While the dough is resting you can mix up your topping.

Combine the garlic, basil and salt in a food processor. With the blade running, drizzle the olive oil through the feeder tube. Continue to process until you have a nice saucy paste.

Brush the raw pizza dough with olive oil and top with a handful of mozzarella. I like to use a light hand with the cheese, so I use about 1/2 a cup for each pizza, but you can add more. If you are using tomatoes, add these at this point as well. Bake the pizzas in preheated 500 degrees F for 8 – 10 minutes or until crust is golden brown and the cheese is bubbly.

Be sure to keep an eye on your pizzas because they will burn quickly. I also find it helpful to turn them once or twice for even browning. Remove from the oven and drizzle with basil mixture and Parmesan cheese. All to cool on a wire rack for a few minutes before slicing and serving.

Mac & Cheese Muffins

Maccheese Muffins

Ingredients:

1 lb. small elbow pasta
6 oz. butter, divided
4 oz. flour
4 cups whole milk
1 lb. cheddar cheese, grated 3 eggs, whisked

¾ cup bread crumbs

1 teaspoon of cayenne pepper

salt to taste

Special equipment:

24 count mini muffin tin

Method:

Bring salted water to a rolling boil and cook pasta according to package directions. Cook until soft.

(Tip: Don’t stop at al dente, the pasta will not continue to cook through when molded into muffin form.)

Make Mornay sauce by melting 3 oz. of butter and mixing in the flour. Cook the butter and flour together for a few minutes to cook out the raw flour taste. Slowly add the milk and whisk in. When sauce thickens remove from heat and add grated cheese. Season with salt and cayenne. Add sauce to the cooked pasta Then add 1/2 cup of bread crumbs and eggs. Stir the mixture.

Melt the remaining 3 oz. of butter and blend in with the 1/4 cup of bread crumbs. Set bread crumb mixture aside.

Liberally grease mini muffin tins.

Spoon the mac n’ cheese mixture into the muffin tins. Garnish with bread crumb mixture and bake for about 20 minutes or until browned on top and somewhat firm to the touch.

Cool for about 15 minutes before removing them. If you have trouble removing them cool for a bit longer.

These muffins are totally awesome!!! Totally!! Great for school lunches,also:)))

Krautburger

Krautburger

Ingredients Image

Original recipe makes 16 servings
  • 1 pound lean ground beef

  • 1 onion, chopped

  • 1/2 medium head cabbage, shredded

  • 1/2 (1 ounce) package dry onion soup mix

  • 1 (8 ounce) package mild Cheddar cheese, sliced

  • black pepper to taste

  • 2 (1 pound) loaves frozen bread dough, thawed

  • butter flavored cooking spray

  • 1/4 cup margarine, melted

  1. Preheat oven to 350 degrees F (175 degrees C). Place ground beef in a large, deep skillet. Cook over medium high heat until evenly brown. Drain fat. Stir in cabbage and onion soup mix; cook 5 minutes longer, or until lightly browned. Set aside.
  2. Roll one loaf of bread dough into a 16×8 inch rectangle, then cut into eight 4 inch squares. Spoon cabbage mixture into center of each square, top with 1 small slice cheese and bring up diagonal points, pinching edges closed. Place krautburgers on a cookie sheet coated with cooking spray, and let rise for about 10 minutes.
  3. Bake for 20 minutes, or until brown. Brush tops of warm rolls with margarine. Repeat process with second loaf of bread and remaining cabbage mixture and cheese.