Peanut Butter Fudge | This Is Why I’m Full
Let us know what you think of our Old-Fashioned Southern Cornbread and comment below with any questions/suggestions! Be sure and sign up for our Newsletter where we will be posting and sending out recipes we are going to make and giving you the opportunity to give us suggestions for what we should make next! Enjoy!
Everyone loves a good scone in the morning, and strawberry scones are my favorite. Actually I’d eat strawberry scones any time of the day especially when they’re fresh out of the oven. This is a quick and easy recipe to make my favorite type of scones.
This is what you want you dough to look like while you’re mixing it. It’s tacky but it doesn’t stick to anything. This is what you’re looking for when mixing the dough in a Stand Mixer. Make sure you let the dough rise enough for us it takes one hour for the dough to double in size. You can do this multiple times if your time frame allows. I typically only let it double in size once before rolling it out and separating the dough into individual balls to be made into pizza.
When you do roll out the dough make sure you have enough room, the dough will stretch out a lot so don’t skimp on the flour so it wont stick to your rolling surface. I like to roll it all out in one go and separate the dough into its own individual balls. Typically with this recipe I’ll have a good size left over for the next day or later in the week if I freeze the dough.
I like to place my toppings on the dough when I have it on a cooking sheet so I can easily transfer the dough to our pizza stone. We use a 15″ stone and about a pound of dough fits it just perfectly. I use the cooking sheet so I can douse it in flour and easily transfer the pizza to the hot stone in one shot one of these days we’re going to have to pick up a Aluminum Pizza Peel so I can just slide the pizza onto the hot pizza stone rather than use a cookie sheet. But hey, the sheet works pretty well right now and it gets the job done just the same.
Let us know what you think of our Pizza Bread Sticks and comment below with any questions/suggestions! Be sure and sign up for our Newsletter where we will be posting and sending out recipes we are going to make and giving you the opportunity to give us suggestions for what we should make next! Enjoy!
These Apple Pie Lattice Cookies. What can I really say about them, other than I might not be prouder of any recipe I have ever made! These Apple Pie Lattice Cookies.. I saw one of those cooking videos on some social media outlet, something similar to these. And I decided that I wanted to try and make my own, but that recipe (I can’t remember which site it was from) was made using pre made apple pie filling and pie crust, and I didn’t want to do it that way. I wanted to go from scratch all the way, and I am so glad that I did!
I used the recipe that my Dad always uses for his apple pies, and they were amazing! The thing that I like most about these is that eating them is like eating apple pie, but you don’t need a fork or a bowl, you can just grab one and go!
I’ve never made a lattice before, and with how small these are it definitely isn’t the easiest thing to make, the weave is very small, but it’s well worth the effort you put into making them!
I don’t know about you, but I hate wasting food, and this recipe is slightly wasteful, unless you take your scraps and make this delicious Scr-Apple Pie!
Let us know what you think of our Apple Pie Lattice Cookies and comment below with any questions/suggestions! Be sure and sign up for our Newsletter where we will be posting and sending out recipes we are going to make and giving you the opportunity to give us suggestions for what we should make next! Enjoy!
Summer time is coming up and what goes better with summer than an easy Maaroni Salad? Maybe hot dogs and hamburgers or the elusive hamburger dog. This is a classic recipe that you may already have, if not give it a try its absolutely delicious come summer.
Let us know what you think of our Easy Macaroni Salad and comment below with any questions/suggestions! Be sure and sign up for our Newsletter where we will be posting and sending out recipes we are going to make and giving you the opportunity to give us suggestions for what we should make next! Enjoy!
These Apple Hand Pies were so much fun to make! We used Granny Smith apples and they tasted delicious! I think they would be better if I had sliced the apples thinly instead of just slicing them into 8 pieces and doing it that way! Maybe make it more like apple pie filling instead of just using big pieces, I think they might have baked better. I also would probably go with a different kind of apple, the Granny Smith were a little too sharp for how little sugar we used in these.
These Apple Hand Pies are great for brunch, or as a make ahead breakfast or snack.. Or dessert. Or anything really, they would be delicious for every single meal. Pack them as a work snack, or in your lunch as a little homemade dessert if you eat a real lunch at work/school. They really are delicious, the Hubby and I ate them for dessert for 4 or 5 days until they weren’t good anymore, and even then I was very sad that we couldn’t eat all of them before they started to turn.
There are a lot of options for what you want to use for the crust on these, you can go simple and use either Crescent rolls or refrigerated Pie Crust, or if you have the time and energy, make a good ol’ fashioned homemade pie crust and cut it into triangles, the Hubby and I were short on time when we made these, so we went simple and just used crescent rolls that we had in the fridge (a leftover can from our delicious Chicken Broccoli Crescent Roll Bake) but if we made them again I think I would go with a from scratch crust, I love me a good pie crust!
If you decide to make your crust from scratch I recommend cutting them with a pizza wheel, it is very nice to be able to just slice into strips/triangles and wrap them up, and using a knife is much harder to control the shape!
Let us know what you think of our Apple Hand Pies and comment below with any questions/suggestions! Be sure and sign up for our Newsletter where we will be posting and sending out recipes we are going to make and giving you the opportunity to give us suggestions for what we should make next! Enjoy!
Everyone loves pizza, and with this recipe you’l be everyone’s second love (right after the pizza). We love this recipe because its easy to make with a stand mixer and it will keep us full for a few nights. It can be a little time consuming since you do have to manage the dough for a few hours to make sure it is rising, and of course working the dough to get your desired pizza. Even with the stand mixer and the attached dough hook you will have to work the dough by hand. The above picture shows what you’d like your dough to look like before you cover it and let it rise. You can see how the dough isn’t running, it’s well mixed and it isn’t sticking to the sides its all incorporated. When you take it out of the stand mixer it will be tacky and it wont come off on your hands so you’re able to work with the dough cut it and shape it. The one pound balls that we cut this down to fit perfectly on our pizza stone.
When you go to work the dough into your desired shape make sure you have a flat clean surface to do so. I use either flour or cornmeal as a base just so the dough doesn’t want to stick to the counter when I’m rolling it out. You don’t want to to stick to the counter at all because you will have to transfer it to the pizza stone and if it sticks then you’ll have to start over, or maybe try and salvage what you have.
As far as transferring it to the pizza stone, before I put toppings on the pizza I coat the back side of a cooking sheet with either cornmeal or flour you should be able to shake the dough back and forth without any sticking or resistance. Only then will I put the toppings on the pizza while the pizza stone is heating up in the oven. When everything is done and the pizza stone is hot use the cooking sheet to transfer the pizza onto the hot stone so it can cook in the oven. I personally like to pull the stone out of the oven and place it on a burner so I can transfer the pizza by sliding it off the sheet really quickly. There is a trick to it so I would suggest doing the transfer in this manner until you can do it confidently in the oven.
Take a look at our finished product, and yes crispy pizza is the best pizza.
This is an easy recipe as far as making a delicious tomato sauce goes. It won’t take you all day if you’re going to prepare it for dinner tonight. Some sauces I have seen want you to simmer them for hours and hours, but this will do it in about an hour and a half. If we were to make this sauce again we would definitely make it in bulk, maybe spend an evening making the sauce and prepping it to be canned. That way you’ll have wonderfully delicious sauce on demand without having to make it every time you want pasta.
As you can see from the photos this makes a pretty thick sauce. We love thick sauces since you can use it for other things as well, like Bruschetta. If you’re a fan of a thin sauce its simple enough to do just make sure you crush your canned tomatoes until there is more liquid and less solids in the sauce and simmer the same way you would with this recipe. Although we use canned tomatoes for this recipe you can simply substitute what you have left in your garden, or from the whole tomatoes you bought from the store for that matter. Just make sure the measurements are the same or close to what you would get out the cans.
We hope you try and enjoy this recipe as much as we do. Please like, share or comment with your feedback!
Summer sucks for my coworkers and I, we work in a warehouse that has no AC, here in Chico that can mean a lot of hot and muggy days with no relief. Except for when we have Potlucks! (We have a lot of Potlucks!) I brought these delicious little frozen treats to one of these potlucks in the warmer months and they disappeared so fast I almost didn’t get to try my Mini No Bake Pumpkin Cheesecakes myself!
The Cool Whip (while not that great for you) means that the other ingredients stay soft enough to eat even when you freeze them overnight, it was wonderful!
Now I know, looking at this recipe it makes a LOT of mini cheesecakes, but like everyone’s older relative says, go big or go home! They will keep in the freezer for up to 3 weeks, so why not make a bunch and have them as family dessert multiple times! (Or break that New Year’s Resolution and eat them all yourself, you know you want to!)
I am seriously considering making Mini No Bake Pumpkin Cheesecakes again this upcoming summer, they were so simple, not to mention delicious, that I might as well! (not to mention how nice it is to make my coworkers smile in the ghastly heat that we work in!) Also during the summer anything I can make that has the words No-Bake in the title is my new favorite dish!
Let us know what you think of our Mini No Bake Pumpkin Cheesecakes and comment below with any questions/suggestions! Be sure and sign up for our Newsletter where we will be posting and sending out recipes we are going to make and giving you the opportunity to give us suggestions for what we should make next! Enjoy!