Search This Blog

Thursday, June 21, 2012

Gobs of IDEAS for bread-machine PIZZA DOUGH!

PIZZA DOUGH FOR THE BREAD MACHINE! Why call the pizza guy? Make it healthy, make it cheap, make it yourself! Take this basic, inexpensive recipe, add your own twists, and make breakfast, lunch, dinner and dessert! *Ingredients: *3/4 cup water *1 Tbsp vegetable oil (I use olive oil!) *1 tsp lemon juice *1/2 tsp salt *1 Tbsp white sugar *1 Tbsp dry milk powder *2 cups bread flour *1 tsp active dry yeast *Directions: Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select Dough cycle; press Start. Remove dough from pan after rise cycle and use for your favorite pizza recipe. I make this into 2 large rounds, and bake them at 425 F for about 5 minutes, until they start to brown lightly. (I also remove them at this stage and FREEZE them for quick future meals!) Then I take them out, add toppings, and put back in to bake until all of the cheese has melted, another 10-15 minutes. FASTER than take out! You can set the dough in the morning before work, and have it ready when you arrive home. ***************************************************** ***MORE IDEAS*** >ADD herbs to the dough - garlic, oregano, basil, rosemary, etc. - before baking. >ADD finely shredded asiago or parmesan cheese to the top of the crusts before baking. >MAKE the dough into mini rounds, top with vanilla pudding, streusel crumbs and fruit or drizzled caramel/chocolate to create dessert pizzas. >PRESS two of the rounds together with fillings (pepperoni + cheese, ham + cheese, chicken + broccoli, buffalo chicken + mozzarella, sausage + peppers) for easy calzones. >ROLL dough up with butter and cinnamon-sugar, slice and bake for cinnamon rolls, drizzle after baking with vanilla frosting thinned with milk. >FLATTEN dough, slice into strips, twist, top with garlic/onion salt + herbs for a side of breadsticks. >SLICE the dough into triangles, roll them up into knots, dip tops in melted garlic butter, then grated parmesan, and bake. Serve with the melted garlic butter and heated spaghetti sauce for dipping. >MAKE 4 rounds, top with herbs/cheese and bake for flatbreads for panini-making! >PLUCK dough into pieces, and drop into a fryer, remove after lightly browned, and roll in cinnamon-sugar for fried dough snacks. >ROLL up small pieces with spinach leaves, salami + sliced provolone and bake for delicious appetizer bites.

Tuesday, June 19, 2012

Recipe Wednesday! Mason Jar Salads + Parfaits - LAYER + go!

Happy summer to you all! Here's a great summer picnic take-along - mason jar layered salads. You can change up the ingredients as you like, just remember to reverse the order - dressing goes on the bottom, then lettuce, then toppings, then the lettuce again - have fun mixing + experimenting! MASON JAR SALADS ****************************************** >>>BOTTOM LAYER *1/3 head lettuce, chopped *1 cup shredded cheddar cheese *2 c. mayo *1 small onion, sliced thinly *1 can peas, drained >>>TOP LAYER *1/3 head lettuce, chopped *1/2 lb. bacon, crumbled *6 hard-boiled eggs, chopped *1/3 head lettuce, chopped >>>Directions: Fill 4-6 quart jars in the order listed, dividing the ingredients equally among the jars. Screw on lids + rings, and refrigerate overnight to mix the flavors. Pack + go! ************************************************** WE MAKE PARFAITS THIS WAY TOO! Just make 2 layers of cut pieces of yellow cake, pudding or fruit pie filling, and whipped topping. ************************************************** "You know what ELSE everybody likes? Parfaits! Have you ever met a person, you say, "Let's get some parfait," they say, "Hell no, I don't like no parfait"? Parfaits are delicious!" ~Donkey from Shrek

Wednesday, June 13, 2012

Two Rap-SCALLION recipes for you - no, they're actually good!

From Webster: rap·scal·lion - "a disreputable person; rascal or rogue" >>>OR..."one who is playfully mischievous" = either way, these onion recipes are super-easy, and a great way to use these in-season gems! CHINESE NOODLES WITH SCALLIONS >>>INGREDIENTS: 1 (16 ounce) package uncooked linguini pasta 1/2 cup butter 1 (9.25 ounce) container cashews 1/2 cup teriyaki sauce 1 teaspoon ground ginger 1 bunch green onions, diced (5-6) >>>DIRECTIONS: Bring a large pot of lightly salted water to a boil. Place linguini in the pot, cook 9 to 11 minutes, until al dente, and drain. Melt the butter in a large pot over medium heat, and saute the cashews 5 minutes, until lightly browned. Mix in the cooked linguini, teriyaki sauce, ginger, and green onion, and continue to cook and stir until heated through. *TIP* I like to add in a sprinkle or two of garlic powder too! ************************************** SIMPLE BEAN SOUP WITH SCALLIONS >>>INGREDIENTS: 1 bag (1 lb.) dry pinto beans 1 ham steak 5-6 scallions, chopped with scissors 1 Tbsp. bacon grease pepper to taste >>>DIRECTIONS: Add all to a large pot, and cover with twice as much water as there are beans. Cook on high until boiling, then turn down and simmer 3 hours. Add more water as needed during cooking to keep a soup-type consistency. Remove bones and fat, stir, smash a few beans up to thicken the soup. Add more pepper to taste (I like a lot!), and serve hot. ************************************************** "Good intentions are not enough. They've never put an onion in the soup yet." ~Sonya Levien

Wednesday, June 6, 2012

Recipe Wednesday! Glorious Greens...Two dressings to top them off!

With spring well under way, greens are ready everywhere. Whether it's chard, spinach, mustard or turnip greens, kale, collard or dandelion greens, this zippy sauce will temper some of the the strong flavor, and make your greens delicious. Try the collards recipe for a taste of down-home cookin'! **************************************** PENNSYLVANIA DUTCH DRESSING FOR GREENS >>>Ingredients: *1/2 lb. bacon ends and pieces *1/2 cup sugar *1 1/2 Tbsp. flour *1/2 tsp. mustard *1 egg *1/2 cup milk *1/4 cup vinegar *1/4 cup water *2-3 chopped hard-boiled eggs *cooked, crumbled bacon >>>Directions: Chop bacon pieces and saute in saucepan. Combine sugar and flour in mixing bowl. Beat in mustard and egg until smooth. Gradually pour in milk, vinegar, and water. Drain excess fat from bacon and pour liquid ingredients into saucepan over browned bacon. Bring to a boil, stirring constantly. When mixture thickens, remove from heat and pour over washed, chopped greens. Sprinkle chopped hard-boiled eggs and crumbled bacon over the top, serve warm. Dressing may also be used for potato salad. Can be stored in refrigerator for up-to one week. ******************************************** SOUTHERN-STYLE COLLARD GREENS >>>Ingredients: *3 smoked ham hocks *3-5 lbs collard greens, 2 lbs broccoli rabe, or mustard greens *1 1/2 tsp salt *3 cloves garlic, chopped *1/4 tsp red pepper flakes *salt and pepper to taste >>>Directions: Put ham hocks and garlic in a large soup pot and bring to a boil. Reduce heat and simmer about 3 hours, replacing water as needed allowing water level to reduce a little as you go along. When ham hocks begin to fall apart, separate the collard green leaves and rinse each carefully under cold running water. Roll the leaves up and slice across into strips, or just rip the leaves from the stems and add to the pot - discard the heaviest stems, but don't be picky. As the collards are added gradually to the pot and they begin to wilt down, continue to add until all are used. Season with the salt, then cover and simmer, stirring occasionally, for about 30 minutes more over medium heat until the greens are tender. Serve with hot sauce if desired, or a splash of balsamic vinegar, or drizzle with extra virgin olive oil. NOTE: If you are making a boiled ham or smoked shoulder, you can reserve the liquid and reduce it and then make the collard greens using this recipe once the ham is removed. ***************************************************** "If your knees aren't green by the end of the day, you ought to seriously re-examine your life.” ~Bill Watterson (American Author of the comic strip "Calvin & Hobbes")

Saturday, June 2, 2012

National Glamping Weekend is HERE!

Fire up your dream machine! This year’s glamping round-up will be June 2 and 3, 2012, anywhere USA (backyards, rooftops, and city parks notwithstanding). Dust off your prom dress, pack up your mule, load up on chocolate, and gather up your glamping gal friends. This is the website where, finally, all of us glamper types are showing up on the same page. If I’ve missed your website or blog, give a hoot, give a holler, I’m all yours. And if you have ideas for other ways I can honor and showcase what we’re about, I’m all ears. MaryJane heading out glamping in a Mercedes with trailer in tow When in doubt, go glamping! In sisterhood, MaryJane w/ heart