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)

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.

Spinach Chicken Wraps

1 lb chicken (cubed)

Spinach Tortillas (package came with 6)

Italian Seasoning

Ranch dressing (hidden valley)

shredded lettuce

Cut up about 1 lb of chicken into cubes, sprinkle with Italian Seasoning until desired amount (I covered them)cook in any type of oil (I used Extra Virgin Olive Oil) until white all the way through. Dry with paper towel then put ranch, shredded lettuce and chicken in wrap and roll like a burrito.

Pork Tenderloin

Okay, I know that when I made it for recipe club that it was extremely dry and not that great.  However, I was cooking 4 at the same time and thought it would take longer.  So do just one at a time, follow this recipe, and it will be great!

 

1 Pork Tenderloin
1 McCormick's Herb Roasted Pork Tenderloin Bag & Seasoning Packet

Follow directions on seasoning packet which are to put the pork in the bag that comes with the seasoning, put the seasoning in the bag and shake it around making sure all of the pork is covered, cut 4 slots in the bag and cook it for about an hour. Super easy!

Sometimes I'll add a little water to the pork half-way through and cut it in slices so it will cook faster. Comes out so tender and tasty!

But.... I don't actually use a tenderloin. I buy a pork centerloin and cut it in half, freezing half for next time. Plus it's a lot cheaper.

Ham Primavera

1/2 pound sliced fresh mushrooms

1/3 cup chopped onion

2 tablespoons olive oil

2 tablespoons all-purpose flour

2 teaspoons Italian seasoning

2 teaspoons chicken bouillon granules (I used Better than Bouillon)

1/2 teaspoon salt

1/8 teaspoon pepper

2 cups milk

1 package (7 ounces) thin spaghetti, cooked (I used whole wheat)

2 cups cubed fully cooked ham

1 package (10 ounces) frozen peas, thawed

In a large skillet, saute the mushroms and onion in oil until tender. Stir in the flour, italian seasoning, bouillon, salt and pepper until smooth.

Gradually add the milk, stirring constantly. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the spaghetti, ham and peas; heat through. Sprinkle with parmesan cheese.

(I omitted the onion and mushrooms but you can include them it you would like) :)