The Best Homemade Pizza Crust

I have another recipe for homemade pizza crust on here that I've used for years, but it was just missing something... My husband gave me a pizza stone for my birthday a couple of weeks ago and I was determined to find a crust worthy of my new stone! Of course it didn't surprise me a bit when I tried the basic pizza dough recipe from the America's Test Kitchen and it turned out amazing. I have yet to try a recipe from them that I don't like, and I honestly can't say that about any other recipe book I own or website I follow. I've said it before, but if you have to choose one particular cookbook, choose one by America's Test Kitchen. I have their Family Baking Book and I can't say enough good things about it!

Their cookbooks have "secret" tips and tricks to make the best recipes, particularly when it comes to baking. For their basic pizza dough recipe, they recommend three things to make the crust perfect: 1) Use bread flour because it gives the dough enough strength to be stretched thin, but still provide a crust that's very crisp and chewy once baked. 2) Use a pizza stone. Pizza stones retain heat and lessen the effects of temperature fluctuations. And 3) Preheat your pizza stone in the oven for at least 30 minutes before topping and baking. If you don't allow the stone to have enough time in the oven prior to baking your pizza, the crust will absorb moisture from the sauce and cheese before it cooks and will be limp and soggy instead of crisp and sturdy enough to hold its' shape.

This particular pizza crust uses instant yeast and takes a little bit longer than my other quick go-to crust recipe, but it is worth every extra minute. The result is a soft, chewy crust with a slightly crisp bottom that holds the pizza together perfectly. Both Neal and I agreed that this crust was even better than most food-chain pizza crust, and you really can't get any better than a homemade meal!

Ingredients:

• 4 - 4 1/2 cups bread flour (all-purpose flour may be substituted but the crust will be less chewy)
• 1 envelope (2 1/4 tsp.) instant or rapid-rise yeast
• 1 1/2 tsp. salt
• 2 Tbsp. olive oil
• 1 1/2 cups warm water (110 degrees)

Combine 4 cups of the flour, yeast and salt together in a food processor or mixer (fitted with dough blade) to combine. With the processor/mixer running, pour the oil, then water in and process until a rough ball forms, 30 to 40 seconds.  Let the dough rest for 2 minutes, then process for 30 seconds longer. If after 30 seconds the dough is sticky and clings to the blade, add the remaining 1/4 cup flour 1 tablespoon at a time as needed.

Turn the dough out onto a lightly floured counter and form it into a smooth, round ball. Place the dough in a large, lightly oiled bowl and cover tightly with greased plastic wrap. Let rise in a warm place until doubled in size, about 1 to 1 1/2 hours, before using.

Divide dough into 2 equal pieces and press and roll each piece into a 14-inch round on a lightly floured counter. Transfer the dough to a parchment-lined baking sheet and reshape as needed. Lightly brush the other 1/2 inch edge of the dough with oil and top with desired toppings and cheese.

Slide the parchment paper and pizza onto the hot baking stone and bake at 500 degrees for 8 to 13 minutes, or until the edges are brown and the cheese is golden in spots.

This recipe will make enough dough for two 14-inch pizzas.

To make ahead: After the dough is mixed, do not let the dough rise but refrigerate it overnight or up to 16 hours. Let the dough sit at room temperature for 30 minutes before using. Alternatively, the pizza dough can be frozen for up to 1 month; let the dough rise as directed above, then wrap tightly in greased plastic wrap and freeze. Let the frozen dough thaw on the counter for 2 to 3 hours, or overnight in the refrigerator before using.

Egg Stuffed Baked Potatoes

Sometimes I love trying out new things (obviously...) that are different and unique. I had heard of these egg stuffed potatoes on Our Best Bites' website a couple months ago and finally got around to trying it. I love baked potatoes and would probably eat them every day with my meal if I could.. Probably because I have more cheese and sour cream than potato.. I absolutely loved how these turned out and Neal thought they were great too. These are kind of like omelettes in a way, since they're so versatile and can be made with just about any ingredients you have in your fridge - the only two main ingredients you really need are potatoes and eggs! The only suggestion I would make would be to buy round, deep potatoes that look like bowls when cut in half so a cracked egg could sit inside without spilling over. These are such a fun idea.. I just wish I had thought of it! (Recipe and picture adapted from Our Best Bites).

Ingredients:

• Baked Potatoes, slightly cooled
• Ham or Bacon
• Salt and pepper
• Shredded cheese (cheddar, pepperjack, or either of your choice)
• Eggs
• Additional fillings of your choice: onions, tomatoes, bell peppers, mushrooms, etc.

Heat oven to 350 degrees. Slice a layer off the top of each potato (or, if your potatoes are large and deep, slice potatoes in half lengh-wise). Use a spoon to gently scoop out the insides, leaving a thin layer of potato against the skin and avoiding puncturing the bottom. Reserve scooped potato for another use. Brush inside of each potato with melted butter and sprinkle with a little salt and pepper. Sprinkle a layer of shredded cheese into each potato and add fillings. Fill each potato about 3/4 full. Crack one egg into each potato. Sprinkle with a little more salt and pper and top with additional cheese and toppings, if desired.

Place potatoes on a baking sheet and cook for about 20 minutes. Egg whites should be set and yolks soft. Don't overcook or else eggs will be hard and rubbery.

 

Mushroom Lasagna with Parmesan White Sauce

I absolutely love mushrooms and this lasagna is packed full of them which makes it a perfect dinner for me. Now, unfortunately, if you don't like mushrooms, this lasagna is definitely not for you. But maybe you could still try it and let it show you what you're missing out on! I love this different twist on lasagna with the creamy white sauce and Parmesan cheese - completely different from your usual meaty lasagna with marina sauce, but so delicious. Do your taste buds a favor and try this out. You'll love it! (Recipe adapted from Mel's Kitchen Cafe)

Ingredients:

• 12 no-boil lasagna noodles
• 1 large garlic clove, minced
• 4 cups milk
• 3/4 cups butter (1 1/2 sticks)
• 1/2 cup flour
• 1/2 cup cream cheese
• 1 tsp. pepper
• 1 1/2 tsp. salt
• 1/4 tsp. nutmeg
• 1 1/2 lbs. baby bella or white mushrooms
• 1 1/2 cups Parmesan cheese

Preheat the oven to 375 degrees. For the white sauce, heat the milk and garlic in the microwave until hot, and set it aside. In a large saucepan, melt 1/2 cup (1 stick) butter. Add the flour and cook for one minute over low heat, stirring constantly with a whisk or wooden spoon. Pour in the hot milk, a little at a time at first, and whisking until combined. Add in cream cheese, salt, pepper and nutmeg, stirring or whisking frequently until cheese has melted and sauce becomes thick (anywhere from 3 - 10 minutes). Set aside.

To prepare the mushrooms, slice them 1/4 inch thick. In a large skillet, heat 2 tablespoons olive oil and 2 tablespoons butter over medium heat. Add the mushrooms and cook for about 5 minutes, until they are tender and release some of their juices.

To assemble the lasagna, lightly coat the bottom and sides of a 9x13-inch baking dish with cooking spray. Spread 1/4 cup or so of the white sauce in the bottom of the dish. Arrange a layer of noodles on top (I used 3 noodles for each layer without overlapping them), then more sauce (about 1/4 of what remains), 1/3 of the mushrooms and 1/3 cup of the Parmesan cheese. Repeat two more times then top with a final layer of noodles, your remaining sauce and last 1/4 cup of cheese.

Bake lasagna for 45 minutes, or until top is browned and the sauce is bubbly. Remove from oven and let sit for 10-15 minutes before serving.

Note: I've halved this recipe for 2-3 people with great results!

Blackberry-Peach Cobbler with Praline-Pecan Streusel

There are very few cookbooks, blogs and magazines that I can honestly say I have never been disappointed with a recipe. So when I say that I have never been disappointed with a recipe from Southern Living magazine, that's really saying something! This cobbler was yet another hit that I'll probably be making again and again every summer when all the fruit starts to ripen. There's an incredible farmer's market in my town that I try and go to every Saturday I can to restock my fridge with some of the season's best produce. I had picked up a pint of blackberries one Saturday and wanted to make a fun summer dessert with them. As soon as I noticed this cobbler recipe I knew I had to try it, and I was not disappointed.

I absolutely loved the combination of the peaches mixed with the blackberries. They added a hint of sweetness from the peaches mixed with the sweet-tartness of the blackberries. I also chopped up a fresh mango I had purchased at the grocery store and added it to the mix as well. The streusel was very easy and I loved the slightly chewy, slightly crunchy texture it added to the cobbler. We ate ours with a scoop of vanilla ice cream which melted over the hot cobbler and made for a perfect summer treat! (Recipe and picture courtesy of Southern Living)

Ingredients:

Streusel

• 3/4 cup firmly packed light brown sugar
• 1/2 cup butter, melted
• 1/8 tsp. salt
• 1 1/2 cups all-purpose flour
• 1 cup coarsely chopped pecans

Filling

• 4 cups peeled and sliced fresh peaches (about 4 large)
• 1/2 cup granulated sugar
• 3 Tbsp. all-purpose flour
• 1/4 tsp. ground nutmeg
• 2 cups fresh blackberries

Prepare Streusel: Stir together first 3 ingredients in a large bowl. Add flour and pecans, and stir until blended.  Let stand 20 minutes or until mixture is firm enough to crumble into small pieces.

Prepare Filling: Preheat oven to 375 degrees. Stir together peaches and next 3 ingredients in a large saucepan. Bring to a boil over medium-high heat. Reduce heat to medium and boil, stirring occasionally, 6-7 minutes or until juices have thickened. Remove from heat and stir in blackberries. Spoon mixture into a lightly greased 9-inch square baking dish. Crumble streusel over hot peach mixture. Bake at 375 for 30 to 35 minutes or until bubbly and golden brown.

 

Turkey Taco Burgers with Green Chile Sour Cream

These burgers were a really nice change to your regular summer burger, and perfect for Taco Tuesday! They're super easy to make with an addition of taco seasoning and a few spices. But the thing that takes them over the top is the green chile sour cream and the guacamole. Top 'em off with your classic lettuce, tomato and onion and you've got yourself a dang good burger and a quick and easy week-night meal. (Recipe and picture adapted from Sweet Treats and More)

Ingredients:

Burgers:

• 1 lb. ground turkey
• 1 packet taco seasoning
• Salt and pepper to taste
• Dash of McCormick's Hamburger seasoning (optional)
• 4-6 whole wheat hamburger buns
• 4-6 slices cheese

Toppings:

• Lettuce, Sliced Tomato, Sliced Onion, Cheese, Avocado/Guacamole

Green Chile Sour Cream

• 1/2 cup reduced fat sour cream
• 3 Tbsp. diced green chiles
• 1/2 tsp. cumin
• 1/2 tsp. garlic powder
• 5-6 drops hot sauce (to taste)

In a medium bowl, mix the ground turkey, taco seasoning and spices together. Form into 4-6 patties and place on a hot grill. Cook until cooked through, flipping once. (You can also cook the burgers in the oven and broil each side for 7-8 minutes until browned and cooked through). Top each patty with a slice of cheese and leave until melted.

For the sauce: mix together all sauce ingredients in a small bowl.

To assemble: spread the green chile sour cream on the buns, then assemble hamburgers with your choice of toppings.

 
 
 



Brown Sugar Pork Chops with Peach Barbeque Sauce

A few weeks ago I had my first Georgia peach I've ever had. I was actually a little skeptical when I saw peaches in the grocery store becaue it seemed so early! Growing up in Utah our peach season didn't usually start until late summer so I thought surely they would be tart and hard. But what started with a single Georgia peach turned into literally dozens within just a couple of weeks. I can't get enough of the sweet juicy taste that each peach holds! Peaches are by far my favorite fruit. I even dressed up as Georgia Peach for Halloween one year, with a satin peach colored hoop skirt and white sandals. I cannot even begin to tell you how amazing this recipe was with fresh summer peaches. The June 2012 issue of Southern Living had an entire section dedicated to peach recipes and this was the first one I tried. I'm planning to try each and every one of them, by the way...

Back to the recipe: The pork chops are marinated in a brown sugar ice water and they pick up just a hint of sweetness that pairs perfectly with the peach barbeque sauce. The flavors of the barbeque sauce mesh together wonderfully: ginger, garlic, and onions are lightly sauteed, then mixed together with a mixture of ketchup, peach preserves and peaches that makes for a sweet and tangy sauce. This is the perfect summer recipe and makes for a unique and delicious twist on your basic grilled pork chops, or even chicken! Next time you have a bbq try this sauce out. I promise you won't be disappointed! And for all you fellow peach lovers, don't worry - there are many more peach recipes to come! (Picture and recipe courtesy of Southern Living)

Ingredients:

• 3/4 cup firmly packed dark brown sugar
• 1/4 cup salt
• 2 cups boiling water
• 3 cups ice cubes
• 4 bone-in pork loin chops (about 2lbs.)
• 1 medium onion, finely chopped
• 1 Tbsp. canola oil
• 1 garlic clove, minced
• 1 tsp. ginger
• 1 1/2 cups ketchup
• 1/2 cup peach preserves or jam
• 2 large peaches, peeled and cut into 3/4 inch chunks
• 2 Tbsp. apple cider vinegar
• Salt & Pepper to taste

Combine sugar and salt in a large bowl. Add boiling water, stirring until sugar and salt dissolve. Stir in ice cubes to cool mixture. Add pork chops; cover and chill 30 minutes. Meanwhile, saute onion in hot oil in a medium saucepan over medium heat 2 minutes or until tender. Add garlic and ginger; cook, stirring constantly, 45 to 60 seconds or until fragrant. Add ketchup, peach preserves and peaches. Reduce heat to low and simmer, stirring occasionally, 30 minutes or until sauce thickens. Add vinegar; season with salt and freshly ground pepper to taste. Remove from heat.

Remove pork from the brine. Rinse pork well and pat dry with paper towels. Preheat grill to 350 to 400 degrees (medium high) heat. Pour half of peach mixture into a bowl; reserve remaining mixture. Grill pork, covered with grill lid, 5 to 6 minutes on each side or until a meat thermometer inserted into the thickest part of the chop registers 145 degrees. Baste pork occasionally with peach mixture in bowl. Remove pork from grill. Serve with reserved peach mixture.

Strawberry-Chocolate Cupcakes with Whipped Cream Frosting

Well it was Sunday dessert time and after a dinner at my in-laws, my sister-in-law Lauren and I threw out ideas with the ingredients we had and came up with these babies! And I am SO glad we did.. The cupcake itself is soft, moist and cakey with chunks of fresh strawberries and chocolate chips. Then top it all off with a homemade whipped cream frosting and it honestly doesn't get any better than that! I love all the yummy fruits this time of year - especially berries and peaches.  My mom was in town this weekend and we went to a local farmer's market where they were selling huge blackberries, blueberries and buckets and buckets of peaches - my favorite fruit ever. I love summer desserts with fresh fruit and these cupcakes fit right in. I loved the sweet-tart flavor of the strawberries mixed with the deep chocolate flavor. And the frosting is so simple, but tastes perfect mixed with the sweetness of the muffins. After all, who doesn't love homemade whipped cream? (Recipe adapted from Annie's Eats; Picture courtesy of Lemons & Anchovies)

Ingredients:

• 2 1/4 cups all-purpose flour
• 1/2 cup cake flour
• 1 Tbsp. baking powder
• 1 tsp. salt
• 2 sticks unsalted butter, at room temperature
• 2 1/4 cups sugar
• 1 1/2 tsp. vanilla extract
• 3 large eggs plus 1 large egg white
• 1 cup milk
• 2 2/1 cups finely chopped strawberries
• 1 1/2 cups chocolate chips

Frosting:

• 2 cups whipping cream
• 3-4 Tbsp. powdered sugar
• 1 tsp. vanilla

Preheat the oven to 350 degrees. Line cupcake pan with paper liners. In a medium bowl, combine the flours, baking powder and salt. In the bowl of an electric mixer, cream together the butter, sugar and vanilla extract until light and fluffy, about 3 minutes. Beat in the eggs and egg white one at a time, mixing well after each addition. With the mixer on low speed, add the flour mixture in two additions alternating with the milk, mixing each addition until incorporated. Gently fold in the chopped strawberries and chocolate chips with a spatula.

Divide the batter between paper liners, filling about 3/4 full. Bake until light golden and a toothpick inserted into the middle comes out clean, about 25-28 minutes, rotating the pan half-way through. Transfer to a wire rack to cool completely.

While cupcakes are cooling, mix the whipping cream, powdered sugar and vanilla together with an electric mixer until thick and spreadable, but stop before it turns into a stiff buttery substance. Pipe or frost onto cupcakes after they are completely cooled. Store in the fridge until ready to use.

Creamy Chocolate Ice Cream

I think everybody needs a basic chocolate ice cream recipe. Just think of all the possibilities you can do with it: Rocky Road, brownie chunks, Reese's cups, Chocolate-Strawberry, Caramel... and all of you more creative people can think of dozens of other flavors and add-ins to try. Or, if you like to keep it simple, just leave it plain and you'll be left with a creamy, thick ice cream that melts in your mouth. My mother-in-law and I made this up along with some strawberry ice cream to eat after a hot day of swimming, BBQ and yard games. I can't think of a more perfect ending to one of those days than homemade ice cream. This is a very basic ice cream recipe that literally comes together in less than 10 minutes. The tricky part is just waiting for it to cool so you can add it into your ice cream maker to enjoy the result. I'm looking forward to the summer months ahead to try out more flavors and new mix-ins... there really isn't anything that can compare to the taste and texture of homemade ice cream!! (Picture courtesy of Amanda's cookin') 

Ingredients:

• 1 cup milk
• 3/4 cup sugar
• 2 cups whipping cream
• 1 tsp. vanilla
• 1 cup semi-sweet chocolate chips

 In a medium bowl, whisk together the milk and sugar until sugar is dissolved. Whisk in whipping cream and vanilla just until combined. Pour milk mixture into a medium saucepan and add in chocolate chips. Stir over medium heat until the chocolate chips melt into the milk mixture. Remove from heat and let cool 15-20 minutes. Put pan in fridge and let cool completely (about 1 hour). When mixture is cold, pour into ice cream maker and proceed following manufacturer's instructions.

(Note: if you prefer your ice cream to be harder, simply transfer to a Tupperware and put in freezer for 1-2 hours or until it hardens to your preference.)

Smoky Bacon Pork Chops (or Chicken)

When I moved to Tennessee a couple of years ago I was nervous and anxious about a lot of things such as living among complete strangers and environments, being away from my family and friends, finding a good job that would support Neal and I while Neal finished school, and finding a good grocery store. I know, I'm such a nerd.. but grocery shopping is very important to me! I look forward to my weekly trips and finding new ingredients and recipes to try. When we moved here I tried 3 or 4 different stores that were close to where we lived and finally settled on Kroger for the majority of my shopping. Overall, it's a great grocery store and has everything I need and want at a good price. Then a few months ago, we moved to a town home a few miles down the road and all my grocery store options changed. The nearest Kroger was now completely out of the way and I absolutely hated the layout of the store and the lack of items that they carried. It's funny how two of the same stores can be so different.
So, from the recommendation of my mother-in-law, I tried Publix which was literally 1/2 a mile from our new home. Tried it and loved it!! I'll spare you all of the reasons why I'm addicted to shopping there, but one of the things I love is that they have one similar characteristic to Costco. Any guesses? Free samples! They have a mini kitchen type of set-up near the front of the store where they cook 2 or 3 new items every week for you to try out. There's also a rack of recent recipes they've made that you can look through for ideas and get all the ingredients while you're in the store. These smoky bacon pork chops were one those recipes that I tried while looking at the cereal aisle. I took the first bite and walked right back to the recipe rack to grab the recipe card and gather the ingredients. Neal loved it and scooped the leftover topping out of the bowl with a spoon. The pork chops or chicken breasts are topped with a creamy, cheesy and smoky sauce that adds fantastic flavor to the meat. It's a cinch to throw together and it can easily go from a quick weeknight meal to a Sunday dinner with guests. No, it's definitely not the healthiest dish (at all), but try substituting turkey bacon and light mayonnaise and you won't feel nearly as guilty. Served with a green salad and some warm bread and you've got yourself a quick and easy meal! (Picture and recipe courtesy of Publix) (And sorry for the lengthy description.. It really is delicious! :) )

Ingredients:

• 3 oz. pepper jack cheese, shredded
• 3 green onions, finely diced
• 1/4 cup chopped bacon pieces
• 1/4 cup mayonnaise
• 1 tsp. Tabasco Chipotle hot sauce
• 2 tsp. McCormick GrillMates Mesquite seasoning
• 4 pork chops or chicken breasts (about 1 1/2 lbs.)

Preheat oven to 425 degrees. Spray a baking sheet with cooking spray. Season pork chops/chicken breasts with mesquite seasoning and place on baking sheet. Combine cheese, onions, bacon, mayonnaise and hot sauce in a small bowl. Spread cheese mixture evenly over the meat. Place on middle rack of oven. Cook pork chops 8-9 minutes, or chicken 20-25 minutes, or until no longer pink. Increase oven heat to broil and broil 2-3 more minutes or until cheese is lightly browned (Be careful to watch as you broil the meat so nothing is burned). Serve warm from the oven.

Oreo Pudding Cookies

Maybe I'm a bit behind in the way of cooking, but I have never used pudding in cookies before! I have tried it in cakes and loved the soft and moist results, so of course I thought I should love it in cookies too, right? Right! These were fantastic. So soft and moist and I loved the addition of the Hershey Cookies 'n Cream bars. Ive only tried the Oreo pudding in these cookies, but I'm sure you could mix and match pudding flavors and mix-ins that would have excellent results. Some versions that are on my list to try: Chocolate pudding and chopped Reese's cups, or lemon pudding with white chocolate chips. So if you're looking to make some cookies but want something different from your regular chocolate chip or oatmeal raisin, try these! They're just as easy but have a unique taste and everybody will love them. (Recipe and picture courtesy of Sweet Treats and More)

Ingredients:

•  1 cup butter, at room temperature
• 3/4 cup brown sugar
• 1/4 cup sugar
• 1 (4 oz) package Oreo pudding mix
• 2 1/4 cup flour
• 1 tsp. baking soda
• 2 eggs
• 1 tsp. vanilla
• 2 Hershey's Cookies & Cream bars, chopped into small pieces
• 2 cups chocolate chips

Preheat the oven to 350 degrees.  Combine the flour and baking soda together in a small bowl, set aside. Cream together butter and sugar. Beat in pudding mix until blended, then eggs and vanilla. Add the flour and soda mixture. Stir in the Cookies & Cream bars and chocolate chips. Bake for 8-10 minutes or until cookies spring back when touched lightly. Let the cookies cool on the baking sheet for 5 minutes before moving to a cooling rack. Makes 2-3 dozen, depending on size.