I have been making this a lot lately. The boys eat it up like it is going out of style.
3 Cups Flour (last night I used half wheat flour/half white, It turned out well)
2 1/4 teaspoons or 1 package yeast
1 teaspoon salt
1 teaspoon sugar
1 1/4 Cups warm water
1 teaspoon each basil & rosemary
Dissolve yeast in water and let sit for 1 minute. Add to the dry ingredients and mix well. Spread over cookie sheet, it should fit perfectly. Let rise as much as desired, I do about 3 hours. Before you add your sauce, cheese and toppings, bake at 425 for about 5 minutes. Take it out, add your fixings and continue to bake at 425 for about 12-15 more minutes. I spread my sauce, then toppings, then cheese. That way the cheese helps hold on the topping.
Tuesday, April 28, 2009
Pizza Dough
Posted by Mrs.Mayne at 7:59 AM 1 comments
Labels: pizza
Thursday, April 23, 2009
Outback Steakhouse Coconut Shrimp
1 c flat beer (incase you don't have any of this laying around, you can use white grape juice)
Posted by Nichole Bruce at 5:44 PM 1 comments
Come and get it...
About a year ago I went a little overboard on spaghetti sauce for food storage. I've got about 10 jars that will expire in July/August/September. There is no way I will eat them all before they expire, so If you want some, it's yours.
Posted by Nichole Bruce at 5:34 PM 1 comments
Stuffed Mushrooms
No picture, sorry. They oozed everywhere and didn't look super pretty so I thought I'd spare you. Clint and I are huge mushroom fans and I have tried tons of different so-so recipes from online but last night I just threw these together and they were a winner!
8-12 Mushrooms
1/8 c. Shredded swiss cheese
1/8 c. Shredded cheddar cheese
parsley (to taste)
garlic salt (to taste)
1 Tbsp mayo
1 Tbsp softened butter
shredded parmesan
**I know, the ingredients look awful, but you put like a teaspoon of filling in each mushroom so as long as you don't over-do it, it's really not that bad :)
Pull stems out of mushrooms. Combine swiss, cheddar, parsley, garlic salt, mayo, and butter in a bowl and stuff into bottom of mushrooms. Place on baking sheet. Top with a pinch of parmesan. Bake at 350 until cheese is melted. Turn on broil until top is browned.
Enjoy!
Posted by Jana at 10:34 AM 0 comments
Wednesday, April 22, 2009
Happy Anniversary
Our blog turned 1 on the 17th.
To celebrate the occasion I think it's time for another prize. It goes to the cook who posted the most in the past year. So the winner is.....
ME!
Well, that is no fun. So the prize goes to the person who came in second.
Yeah for Nichole, you win these.
Posted by Mrs.Mayne at 12:12 PM 1 comments
Monday, April 20, 2009
Tuesday, April 7, 2009
J-E-L-L-O Easter Eggs
I make these every year and my nieces and nephews get a kick out of them.
There are 2 ways. First way, (easy way) buy the jello molds. Like this:
Make your jello and just pour it in.
Or my way (much cheaper), use regular plastic eggs. Make your Jello in a deep bowl. Follow the recipe for the jigglers, it should have less water, to make them stiffer. With an open egg, fully immersed in the jello, close it. Refrigerate as directed.
Cute huh!
Posted by Mrs.Mayne at 2:39 PM 1 comments
Sunday, April 5, 2009
Blondies
I made these for my family today for a conference treat and they were a hit!
Ingredients
* 1/2 cup of butter, melted
* 1 cup of tightly packed dark brown sugar
* 1 egg, lightly beaten
* 1 teaspoon of vanilla
* 1/2 teaspoon baking powder
* 1/8 teaspoon of baking soda
* Pinch of salt
* 1 cup of all-purpose flour
* 1/3 cup of chocolate chips (chopped walnuts and butterscotch chips are equally tasty)
1 Preheat the oven to 350°F. Lightly butter and flour an 8X8 pan. Whisk together the melted butter and sugar in a bowl.
2 Add the egg and vanilla extract and whisk.
3 Add the flour, baking soda, baking powder, and salt, mix it all together. Add the butterscotch chips or other mix-ins.
4 Pour into the pan and spread evenly. Bake for 20-25 minutes or until a toothpick comes out clean. Allow to cool. Cut into squares and serve.
Makes 9 blondies.
Posted by Mrs.Mayne at 6:39 PM 0 comments
Labels: dessert