Fail proof Pizza Dough / Cheesy Garlic Bread Sticks

I found this recipe on Pinterest and I have made it several times. It's amazing. You have to make it! From Lauren's Latest.com

First of all you need to make the dough. Yields 2 -12 inch pizzas, 1 lb. of dough

1 cup warm water (baby bath temp)
2 1/4 teaspoons active dry yeast (2 of those little packets)
1 tablespoon honey (or sugar)
2 teaspoons salt
2 tablespoons olive or canola oil
3 cups bread flour (give or take 1/2 cup... depending on the heat and humidity)

Directions:
In a large mixing bowl, preferably that of a stand mixer, stir yeast and honey into warm water (baby bath temp.) Sit for 5-10 minutes or until bubbles form and mixture start to foam. This tells you that the yeast is alive and kicking. Pour in salt, oil and half the flour and mix.

Once that flour is incorporated, start adding flour in bit by bit until you get the pizza dough to the consistency you want; slightly tacky, but when you touch it it doesn't stick to your hands.

Once you reach this stage, turn the mixer on high to knead for 6 minutes. turn the timer on and walk away! Resist the temptation to stop earlier than 6 minutes! That seems to be the magical number.

The dough should be smooth and easy to work with. And the bowl should be clean. Lighly grease the bowl & the dough so it doesn't dry out, cover with plastic wrap and let it rise for 1-2 hours. That's it! (mine always takes about 2 to rise, if not longer)

Now that you have your dough you can make any pizza you would like but you should try these Cheesy Garlic Bread Sticks!

1 - 12 inch pie

1/2 recipe Fail proof dough (above)
2 tablespoons softened salted butter
2 cloves garlic, finely minced
1/4 cup grated parmesan cheese (real)
1/4 pound grated mozzarella cheese
Salt and pepper , optional

Preheat oven to 500 degrees with pizza stone inside. (If you don't have a pizza stone, use an upside down cookie sheet)
Mix butter and garlic in small bowl and set aside
Spread pizza dough out on to a 12 inch circle of parchment paper. (this makes it easier to transfer to the pizza stone. Spread butter and garlic mixture over dough then top with parmesan and mozzarella then salt and pepper if desired. Bake 9-10 minutes or until bubbly and golden. remove from oven and cool 1-2 minutes before cutting. Serve hot with marinara (also optional)

Cake Batter Rice Krispy Treats

This recipe was brought to our last Recipe Club and was delicious. It was given to me to add by Kristen Hoffman.

3 TBSP Butter
1 (10 oz) bag mini marshmallows
1/3 cup dry, yellow cake mix (just the cake mix alone)
4 cups rice krispies
1 (1.75 oz) container of sprinkles

Melt butter in microwave (30 seconds). Add marshmallows. Cook 30 seconds and stir in a bit of cake batter. Repeat until melted. Add rice krispies and 1/2 the sprinkles. Press into an 8x8 pan. Use the remainder of the sprinkles on top. Let cool for 30 min.

T.G.I. Friday's Tuscan Spinach Dip

For those of you that went to the 4th year send off here is the recipe for my yummy Spinach/Artichoke dip. If you didn't go I recommend you try this recipe!! :)

Ingredients:
1 10 oz box frozen chopped spinach, thawed (I used about half a bag of fresh, chopped)
1 6 1/2 oz jar marinated artichoke hearts, drained, rinsed, and chopped (1/2 cup)
1 tsp vegetable oil
1 tbsp diced onion (I didn't use)
1 tbsp diced red bell pepper (I didn't use)
4 oz cream cheese, softened
1/4 cup shredded Romano Cheese
1/3 cup shredded Parmesan Cheese (I just bought the mexican pizza blend and used about 3/4 cup for both cheeses)
1/4 cup heavy cream
1 1/2 tsp minced garlic
1/4 tsp salt
pinch ground black pepper

Garnish (If wanted, I didn't)
1/2 tomato, diced
1 tbsp shredded parmesan cheese
1 tsp minced parsley

Directions:
1. Steam spinach and artichoke hearts in a steamer basket over boiling water in a covered saucepan for 10 minutes. ( I don't have a steamer basket and since I used fresh spinach I just put the chopped up hearts and spinach in a saute pan and added butter and lemon juice ( a couple squirts) and sauted them until they were warm (about 5 min.))
2. In another medium saucepan heat 1 teaspoon oil over medium/low heat. Add the diced onion and bell pepper and saute for 3 to 4 minutes, until onions begin to turn translucent. (since I didn't use onions or peppers I just added the following to the pan with the spinach and artichoke hearts) Add spinach and artichoke hearts, plus cheeses, cream, garlic, salt, and pepper to the pan with the sauteed onion and peppers. Cook over medium/low heat, uncovered, for 5 to 6 minutes, or until the cheeses are melted and the dip is hot. Stir occassionally.
3. Spoon the dip into a heat proof serving bowl and garnish with diced tomato, shredded parmesan cheese, and minced parsley. Serve with chips or crackers on the side. (They were so good with Wheat Thins and Triscuits.)

Broccoli Cheese Soup - October

I'm not sure why it's posting with it highlighted white, I didn't highlight it and I can't get it to change.  Sorry!


2 large or 3 smaller heads of Broccoli
1/2 cube Butter
3/4 Cup Flour
6 Cups Milk
2 Cups or 8 oz of shredded Cheddar Cheese
2 Chicken Boullion cubes
1/2 Tbsp. Salt
1/2 Tbsp. Black Pepper

In a big pot, cook your broccoli in a couple inches of water.

While that's boiling, get another pan (about 3 quarts) and put in butter and flour. Stir with a wisk for at least a minute to get rid of the floury taste. Slowly add 6 cups of milk and 2 chicken boullion cubes. Constantly wisk over medium heat for about 20 minutes or until it becomes thick. Once it's thick, stir in the cheese and remove from heat. Add salt and pepper. Remove most of the water from the broccoli. Once the cheese is melted, add that mixture to the broccoli and remaining water. Stir.

I've found that at first it's a little runny but as it sets it gets thicker. I think it's the best the next day when it's had time to set.

Sherbet Drink (Sept)

Sorry I don't have a picture of it but it was the drink that we had last month at Brie's house.

1 liter Sprite
Simply Lemonade (pink lemonade or any flavor you want)
Mix that and then scope spoonfuls for raspberry sherbet into the bowl. Super easy and delicious!!!

Mr. Lime Ricky

1 2 Liter of Grape Pop
1 can of Frozen Limeade

Mix well and serve! Seriously, it's that easy!

Pumpkin Bars

Pumpkin Bars ~from My Kitchen Cafe

Bars:

4 eggs

1 2/3 cups granulated sugar

1 cup vegetable oil

15-ounce can pumpkin

2 cup all-purpose flour

2 teaspoons baking powder

2 teaspoons ground cinnamon

1 teaspoon salt

1 teaspoon baking soda

Icing:

8-ounce package cream cheese, softened

1/2 cup butter, softened

2 cups powdered sugar

1 teaspoon vanilla extract

Preheat the oven to 350. Using an electric mixer at medium speed, combine the eggs, sugar, oil and pumpkin until light and fluffy. Add flour, baking powder, cinnamon, salt, and baking soda. Mix at low speed until thoroughly combined and the batter is smooth. Spread the batter into a greased 13 by 10-ince baking pan (I used a cookie sheet so they were not as thick). Bake for 30 minutes (I only did 20 in a baking sheet). Let cool completely before frosting.

To make the icing: Combine the cream cheese and butter in a medium bowl with an electric mixer until smooth. Add the sugar and mix at low speed until combined. Stir in the vanilla and mix again. Spread on pumkin bars.

ENJOY!!!