Best Garlic Strips and Pizza Dough

In our house we LOVE homemade pizza! This is my favorite dough recipe, and since it makes two round crusts I usually make a garlic pizza out of the second one, this is our favorite recipe...

 

 

Basic Pizza Dough

 

1 c. warm water

1 Tbsp. honey

2 Tbsp. oil

3 c. flour

2 tsp. salt

2 1/4 tsp. active dry yeast (I use instant yeast)

 

I layer liquids, then flour, then yeast and salt in my bread machine, turn it onto dough cycle and walk away for an hour.

 

-If you don't have a bread maker: In a large mixing bowl stir yeast and honey into warm water, let sit for 5-10 minutes, until bubbles start to form and it starts to foam. Pour in salt, oil and 1/2 of flour and mix. Once incorporated, start adding flour bit by bit until you get a slightly tacky but doesn't stick to your hands consistency. Knead ~6 minutes, then put in lightly greased bowl and cover with plastic wrap, let stand 1-2 hours.-

 

Roll out dough into 2-12 inch circles, top with desired toppings. Bake at 500 for ~10 minutes.

 

Garlic Bread Sticks

 

1/2 recipe Basic Pizza Dough

2 Tbsp. butter, softened

2 cloves garlic, minced (or less depending on your garlic tastes)

1/4 c. parmesan cheese

1/2 c. mozzarella cheese

salt & pepper to taste, optional (I just sprinkle with pepper)

 

(If you have a pizza stone: heat with oven). Mix butter and garlic in a bowl. Spread butter mixture over rolled out dough, top with cheeses and sprinkle with salt and pepper if desired. Bake 9-10 minutes, remove from oven and allow to sit a minute or two before slicing, enjoy!

 



 Regular Pizza

(My pictures are backwards)

Cranberry Muffins

These are by far the best way to use leftover cranberry sauce, in fact they are so good it is worth buying the sauce just to make them.

 

 

Cranberry Muffins



1 c. flour
1 c. whole wheat flour
1/2 c. sugar
1 Tbsp. baking powder
1/2 tsp. salt
1 egg
1/4 c. oil
1/2 c. milk
1 tsp. vanilla
1 c. cranberry sauce

Mix together flours, sugar, baking powder and salt, set aside. Mix egg, oil, milk, vanilla and cranberry sauce. Add dry ingredients until just blended. Fill lined muffin cups 2/3 full. Bake at 375 for 20 minutes.

Peanut Brittle Cookies

Love the crunch to these... They're a fun twist to my cookie routine, you can even drizzle them with Peanut Butter chocolate, mmm:)

 

Peanut Brittle Cookies

1/2 c. shortening
1/2 c. brown sugar
1/4 c. sugar
1 Tbsp. vanilla
1 egg
1 1/4 c. flour
1/2 tsp. baking soda
1/2 tsp. salt
1 c. peanut butter chips
1 c. Skor toffee bits
3/4 c. peanuts

Beat shortening, sugars and vanilla until creamy, beat in egg. Add flour, baking soda and salt. Stir in chips, Skor bits and peanuts. Drop onto parchment lined baking sheets and bake at 350 for 10-12 minutes. Cool for 3 minutes before removing to cool completely.

Optional: Melt 1/2 c. peanut butter chips in microwave for 45 seconds and drizzle over cookies.

Greek Potatoes

This is my brothers favorite! If I ever have the oven on for a longer period of time (ex. cooking a roast or chicken) this is the side dish I make. It is an awesome way to shake-up the potato routine and disappears every time:)

 

Greek Potatoes

6 medium potatoes, cubed
1/2 c. lemon juice
1/3 c. oil
1 Tbsp. olive oil
2 tsp. salt
1/2 tsp. pepper
1 1/2 tsp. oregano
2 garlic cloves, minced
3 c. hot water
chopped parsley, optional

Toss together potatoes, lemon juice, oils, spices and garlic in 9 x 13. Add water. Bake, uncovered at 475 for 1 1/2 hours. Stir every 20 minutes, adding more water if necessary. Allow water to evaporate and garnish with parsley.

Caramel Chocolate Sheet Cake

The caramel layer on this traditional sheet cake makes this cake out-of-this-world! Makes a big batch for a big crowd.

 

Caramel Chocolate Sheet Cake

1 c. margarine
6 Tbsp. cocoa
1 c. hot water
2 c. sugar
1 tsp. baking soda
1/2 tsp. salt
1 tsp. vanilla
2 c. flour
2 eggs
1/2 c. sour cream

Boil together margarine, cocoa and water, remove from heat and put into mixing bowl. Add sugar, baking soda, salt, vanilla and flour, beat until smooth. Add eggs and sour cream. Spread into jelly roll pan. Bake at 350 for 20 minutes or until done. Meanwhile prepare caramel sauce:

3/4 c. margarine
3/4 c. brown sugar
3 Tbsp. corn syrup
1 can sweetened condensed milk

Boil sauce ingredients for 2 minutes, watch carefully as it scorches easily.

Remove cake from oven, let sit for 5 minutes, poke holes in cake with meat fork about 1/2 inch apart. Spoon some of sauce over the cake, filling all the holes. Let remaining sauce cool till spreading consistency. Then spread remainder of sauce over cake.
When cake is no longer warm, whip:

1 1/2 c. heavy whipping cream

Spread over caramel layer and top with:

2-3 Skor bars, crumbled

Store in fridge until serving, enjoy:)

Chesse-sauced Broccoli

Best way to serve broccoli to my little munchkins, covered in cheese:)

 

Cheese-sauced Broccoli

One and half pounds broccoli
2 Tbsp. butter
2 Tbsp. flour
1 c. milk
1 c. cheese
dash paprika
salt and pepper to taste

Steam broccoli for 10 minutes. In another small saucepan, melt butter, whisk in flour till smooth, slowly whisk in milk and cook till thickened, whisking continuously. Remove from heat and stir in seasoning and cheese until melted, pour over steamed broccoli and enjoy.

Potato and Sausage Supper

It may not look fancy but this is a delicious comfort food, perfect for the cooler days.

 

Potato and Sausage Supper

5 medium potatoes, thinly sliced (peeling is optional if they have thin skins)
1 medium onion, thinly sliced
2 Tbsp. butter
2 c. fresh sliced mushrooms
1 link garlic sausage, skin removed and sliced into 1/4-inch slices
1/4 c. butter
1/4 c. flour
1 1/2 c. milk
salt and pepper to taste
1 Tbsp. fresh rosemary, finely chopped (I use 1 tsp. dried and grind it in my pestle)
1 1/2 c. grated cheese

Butter a 9x13. Saute onions and mushrooms in butter till onions caramelized and mushrooms are tender (I do the onions for a few minutes before I add the mushrooms). To make white sauce: melt butter, add flour, blend well, slowly whisk in milk till smooth, continue cooking till thickened, add rosemary, salt and pepper, stir well.
Layer 1/2 of the potatoes into 9x13, top with all of the onion/mushroom mixture, cover with a layer of 1/2 the sliced sausage, ladle 1/2 the sauce over. Top with the rest of the potatoes and arrange remaining sausage on top. Cover with the rest of the sauce and top with grated cheese. Bake at 350 for 1 hour, until potatoes are done.

Cheddar Ham Chowder

My mom has made this recipe for as long as I can remember, and it is soo good. Perfect for a chilly fall day (and even better served in a bread bowl ;))

Cheddar Ham Chowder

2 c. water
2 c. cubed, peeled potatoes
1/2 c. sliced carrots
1/2 c. sliced celery
1/4 c. chopped onion
1/2-1 tsp. salt
1/4 tsp. pepper
1/4 c. butter (or margarine)
1/4 c. flour
2 c. milk
2 c. cheddar cheese, shredded
1 can (or 1 cup frozen) corn
1 1/2 c. cubed ham

Boil water, first 4 veggies, and seasoning for 10 minutes. Meanwhile melt butter in saucepan, whisk in flour until smooth, slowly whisk in milk, cook and stir until thick and bubbly. Remove from heat, stir in cheese until melted. Add to vegetables, add corn and ham, heat through, stirring occasionally.

This recipe also freezes well.

M&M Peanut Butter Cookies

These cookies a delicious. Period.

 Mmm, my mouth is watering already ;)

M&M Peanut Butter Cookies

1 c. butter, softened
3/4 c. sugar
3/4 c. brown sugar
1 c. peanut butter
2 tsp. vanilla
2 eggs
1 box instant vanilla pudding
1/4 tsp. salt
1/2 tsp. baking soda
2 c. flour
1/2 c. white chocolate chips
1 c. peanut butter flavored M&M's (I use regular)
3/4 c. chocolate chips

In a large mixing bowl, beat the butter and sugars until creamy. Add the peanut butter, vanilla and eggs, beat. Sift together pudding mix, salt, baking soda, and flour. Slowly add to butter mixture. Stir in chips and m&m's by hand. Chill the dough at least 30 minutes. Roll the dough into 1 1/inch balls. Bake at 350 for 10 minutes. Cool for 2 minutes before removing to cool completely.

Hawaiian Meatball Kabobs

We love to use our BBQ, and these are a super nummy way to use ground beef on the BBQ. Grilled pineapple, enough said.

Hawaiian Meatball Kabobs

1/3 c. your favorite BBQ sauce
5 tsp. soy sauce
1 Tbsp. grated gingerroot
2 tsp. liquid honey
1 tsp. sesame oil
32 precooked meatballs
32 1-inch chunks fresh pineapple
16 1-inch chunks red pepper
16 1-inch chunks green pepper
8 skewers

Sauce: whisk BBQ sauce, soy sauce, gingerroot, honey and sesame oil in a small bowl, set aside.

Preheat grill or BBQ to medium-high heat. For each skewer thread meatball, pineapple, red pepper, meatball, pineapple, green pepper, repeat. Grill for 12 minutes, turning and basting generously with sauce every 2 minutes, serve hot.

Vink Family Potatoes

These are a family favorite, and requested for every big family meal! They are make ahead and once you start bringing these to gatherings you can be sure they'll be requested again.

Vink Family Potatoes

5 lbs. potatoes, peeled and cubed
250g. cream cheese
1/4 c. margarine
2 tsp. onion salt
1-2 c. sour cream
salt
pepper
paprika

Boil potatoes till tender, drain and mash. Add cream cheese in cubes, also add margarine and onion salt and mash well. Add sour cream to desired consistency, add pepper and salt to taste and beat on low until smooth. Put into buttered 9 x 13 dish, sprinkle with paprika. Cover and put in fridge at least 6 hours or overnight. Bake at 350 for 40-50 minutes.

Chocolate Truffle Cake

Last week was Hubby's Birthday, and he LOVES chocolate! I've had this recipe for a few years and finally remembered to make it on his Birthday.  I wish I started making it earlier, it's nummy, chocolaty and rich but not overly so, it also takes a bit of extra work, but since I like to make Birthdays special, it is worth it once a year. Hope you enjoy;)

 

Chocolate Truffle Cake

2 1/2 c. milk
1 c. butter, cubed
8 ounces semisweet chocolate, chopped (I used chocolate chips)
3 eggs
2 tsp. vanilla
2 2/3 c. flour
2 c. sugar
1 tsp. baking soda
1/2 tsp. salt

Filling:
6 Tbsp. butter, cubed
4 ounces bittersweet chocolate, chopped
3 c. icing sugar
1/2 c. heavy whipping cream

Ganache:
10 ounces semisweet chocolate, chopped (once again, choc. chips)
2/3 c. heavy whipping cream

In large saucepan, cook milk, butter and chocolate over low heat until melted. Remove from heat; let stand for 10 minutes.
In large bowl, beat eggs and vanilla, stir in chocolate mixture until smooth. Combine flour, sugar, baking soda and salt; gradually beat into mixture. Transfer to 3 greased 9-inch round baking pans. Bake at 325 for 25-30 minutes. Cool for 10 minutes before removing from pans, let cool completely on wire racks before icing.
For filling, in a saucepan, melt butter and chocolate. Stir in icing sugar and cream until smooth.
For ganache, place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk till smooth. Cool, stirring occasionally, until ganache is spreading consistency. (This took a really long time for me so next time I think I will make this step when I make the cakes and let it sit on the counter).
Set aside 1/2 cup filling for garnish. Place one cake layer on a serving plate; spread with half of the remaining filling. Repeat layers. Top with remaining cake layer. Spread ganache over top and sides of cake. Decorate with reserved filling. Store in fridge.

Oven-Roasted Carrots

We have TONS of carrots this year, which is ok because we like carrots around here. But with so many I have to find new ways to shake-up how I serve them (nobody wants to get bored :() These might not look super fancy, but they're super nummy, this is one of our favorites (maybe I can explore and find an even better one, I'll share it with you when I do).

Oven-Roasted Carrots

2 lbs. baby carrots (I just chop up my own, to make this dish fancier I serve the small carrots whole, sometimes with 1/2 inch of stem still
4 small onions, quartered or in chunks
6 cloves garlic, peeled (I use crushed from the jar)
2 Tbsp. olive oil
2 Tbsp. white wine vinegar
1-2 tsp. dried thyme
1/2 tsp. salt
1/8 tsp. pepper

Place carrots, onions and garlic in 2 greased 15 x 10 baking pans (I use parchment paper, way easier to clean-up). Drizzle with oil and vinegar, sprinkle with thyme, salt and pepper, gently toss. Cover and bake at 450 for 20 minutes, stir and then bake uncovered for 10 more minutes, stir again and bake another 10 minutes. Serve.

Piggies in a Blanket



Sunday nights are my 'no cook night'. We usually enjoy things like nachos, pizza, chicken nuggets or leftovers. But last Sunday the boys helped me whip up a batch of these, we had so much fun and they loved them! Fun way to dress-up hot dogs when you don't have any buns.

 



Here's my little baker (hence the blog name), Mr. T

 



 

Piggies-in-a-Blanket

1 1/3c. hot water

1 Tbsp. yeast

1 Tbsp. sugar

1 tsp. salt

3 1/4- 3 1/2 c. flour

 

Combine water and yeast, allow to dissolve and stir well. Add sugar and salt, mix well. Stir in flour and knead well.

[Now if your lazy like me you just skip the above steps, throw all ingredients into your bread maker, put on dough cycle and come back in an hour :)]

Allow to rise 1/2 to 1 hour. Roll dough into large rectangle ~1/4 inch thick, cut into 1 1/2-2 inch strips, wrap (spiral-type) around hot dog (I used 12 hot dogs). Place on greased baking sheet.

 

2 Tbsp. butter

1 tsp. garlic powder

parmesan cheese, to sprinkle

 

Melt butter, stir in garlic powder and brush/drizzle over rolled hot dogs. Sprinkle with parmesan cheese. Bake at 350 for 15-20 minutes. Serve with favorite condiments (mustard, ketchup, etc.)

Honey Garlic Ribs

We butcher our own beef, so we always had extra ribs that nobody in our family was super crazy about, until ... we tried this sauce, mmm, so good! Now the ribs disappear from the freezer faster than anything else (except maybe the tenderloin).

 

Honey Garlic Ribs

~4 lbs. pork side ribs (I just use beef short ribs, cause that's what I have)
1/2 c. honey
1 c. ketchup
1/4 c. soy sauce
4 cloves garlic, crushed
1 tsp. pepper
1 tsp. salt

Place ribs in large roasting pan with 1/2 inch of water. Cover and bake at 350 for 1 1/2 hours. Drain water from roaster. Combine remaining ingredients and pour over ribs, bake for another 1/2 to 1 hour. If you want you can baste every so often, I just leave them.

Cajun Chicken Pasta

This tastes just like something you would get in a restaurant, it is soo good! Just a few ingredients and 12 minutes later you're ready for dinner. To make it more economical, I've bought whipping cream on clearance and froze it, just defrost in fridge, and it tastes just as good.

 

Cajun Chicken Pasta

2 boneless chicken breasts, cut into pieces
2 tsp. Cajun seasoning
2 Tbsp. butter
1 green onion, thinly sliced
2 c. heavy whipping cream
2 Tbsp. sundried tomatoes, chopped
1/4 tsp. salt
1/4 tsp. basil
1/8 tsp. pepper
1/8 tsp. garlic powder
1/4 c. parmesan cheese
4 oz. linguini (or spaghetti), cook according to pkg.

Season chicken with Cajun seasoning and sauté in butter for about 7 minutes. Add next 7 ingredients, heat through. Toss with pasta and serve with parmesan cheese. Easy peezy ;)