Pizza Dough (Bread Machine)

We like to have homemade Pizza night from time to time. We all get in the kitchen and roll out the dough, add our favorite toppings and dig in!! This is the best pizza dough recipe I have used. It is easy and works like a charm. It makes 2 large pizza crusts. I add a tsp of Italian seasoning to the dough to add a little extra flavor. Our favorite toppings include: pesto, grilled chicken, baby portabellos, sundried tomatoes, pepperoni, pineapple, ham... course not all on the same one.

Ingredients:
1 cup water PLUS
2 tablespoons water
2 tablespoons oil
3 cups bread flour
1 teaspoon sugar
1 teaspoon salt
2 1/2 teaspoons active dry yeast

1 tsp italian seasoning - my addition/totally optional

Directions:
Place ingredients in pan in order listed or as directed per machine instructions. Select white dough cycle.

When machine is finished, remove and form into crusts. Top with desired toppings and bake at 400 degrees F for 18-20 minutes or until crust is light brown.

Italian Sausage and Veggie Soup

This is my new favorite soup. So much flavor. It is comfort food, a warm hearty welcome at the end of cold day. It was easy to make and tasted fabulous. I found this recipe from the Gooseberry Patch... again. I doubled the meat it called for because my family loves meat. So instead of 1/2 lb, I say use the whole pound. I also suggest sauteing the onions with the meat so they absorb the flavorful fat then just drain the rest.

1/2 lb. Italian ground pork sausage (I used 1 lb)

1 onion, finely chopped

1 clove garlic, minced

3 14-oz. cans chicken broth

1/2 c. white wine or chicken broth

28-oz. can crushed tomatoes in tomato purée

2 zucchini, quartered lengthwise and sliced

2 carrots, peeled and diced

3 stalks celery, diced

1 green pepper, diced

1 t. dried basil

1/2 t. dried oregano

1/2 c. orzo pasta, uncooked (I used small shells/ orchetti)

1/2 t. salt

1/2 t. pepper

Brown sausage in a Dutch oven over medium heat. Drain, leaving a small amount of drippings in pan. Add onion and garlic; cook just until tender. Add broth, wine or broth, vegetables and herbs; bring to a boil. Add uncooked pasta; reduce heat and simmer for 20 minutes, until vegetables and pasta are tender. Add salt and pepper to taste. Makes 6 to 8 servings.

Chocolate Bread Pudding

Oh my goodness... Heaven in a bowl. I have been dying to make this recipe once I laid eyes on it and it was just as good as I imagined. You must try this ultimate comfort dessert. Whip Cream is a must for a topping and I suggest sprinkling cinnamon on top. I also suggest setting out all your ingredients and equipment ahead of time so you aren't scrambling around the kitchen, because you need to keep your attention on the milk mixture. But it is SO DELICIOUS!! mmmmmmmm..... I got this recipe from the Gooseberry Patch.

2 c. milk

6 slices white bread, crusts trimmed

1/2 c. sugar

1/3 c. baking cocoa

2 eggs, separated and divided

2 T. butter, melted

1 t. vanilla extract

1/2 c. semi-sweet chocolate chunks

Garnish: whipped cream, cinnamon

Heat milk in a large saucepan just until tiny bubbles form; remove from heat. Cube bread and add to milk; stir until smooth. Add sugar, cocoa and egg yolks; stir until well blended. Add butter and vanilla; set aside. Beat egg whites until stiff peaks form; fold into mixture along with chocolate chunks. Pour into 6 lightly greased custard cups; set cups in a larger pan filled with one inch of hot water. Bake at 350 degrees for 40 minutes, or until firm. Garnish with whipped cream and cinnamon; serve warm or cold. Makes 6 servings.

Homemade Onion Rings

Now I know on New Year's Day you are supposed to eat Black Eyed Peas, Collards and Pork but I don't like Black Eyed Peas or Collards so I'll pass. We, instead, grilled out burgers, corn, baked beans and my homemade Onion Rings. They are super easy to make, they just take TLC on the stove.

Ingredients:

Cup of Flour

Tsp of Seasoned Salt

Tsp of Freshly Ground Black Pepper

Cup of Milk

One large Onion sliced into Rings

Heat canola oil on the stove in a deep pan about an 1 1/2" deep with oil on a Med high heat.

In a large mixing bowl, mix the first 3 ingredients and then slowly add the milk while whisking until it is as thick as pancake batter. Coat the rings in small batches and drop into the hot oil (Better to test the heat of the oil by dropping a small drop of batter in to see if it begins to fry). Place onion rings in the oil in small batches (don't overcrowd the pool). When they are golden brown take out and place on a large plate covered in napkins. Salt them when they are done.

Serve while still warm! YUMMY!!

Herb Crusted Pork Tenderloin

We make this recipe all the time whenever we have company over. It is delicious every time. This is a Paula Dean Recipe (of course) and she doesn't disappoint (as usual). You are going to love this. If you can't afford the tenderloin cut, this is great on the just the pork loin cut as well. I buy the large pork loin at SAM'S Club when it is on sale and then cut off my cutlets freeze in the quantities I want and save one large piece to use for company and keep in the freezer. SO GOOD!! But I do recommend to use a meat thermometer for this, I use a digital one that I can check outside the oven so I don't have to keep opening the oven or carve into meat.

Ingredients

• 1 (4-pound) boneless pork loin, with fat left on
• 1 tablespoon salt
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1 teaspoon dried thyme or 2 teaspoons minced fresh thyme leaves
• 1 teaspoon dried basil or 2 teaspoons fresh basil leaves
• 1 teaspoon dried rosemary or 2 teaspoons minced fresh rosemary

Directions

Preheat oven to 475 degrees F.

Place the pork loin on a rack in a roasting pan. Combine the remaining ingredients in a small bowl. With your fingers, massage the mixture onto the pork loin, covering all of the meat and fat.

Roast the pork for 30 minutes, then reduce the heat to 425 degrees F and roast for an additional hour. Test for doneness using an instant-read thermometer. When the internal temperature reaches 155 degrees F, remove the roast from the oven. Allow it to sit for about 20 minutes before carving. It will continue to cook while it rests.

Best Christmas Cookies

Everyone enjoys baking at Christmas, and even though baking is not usually my strong suit, I actually made some great cookies this year. My favorite were these little Cracked Chocolate Cookies. I found the recipe on allrecipes.com and I read the feedback and used their input to make these delicious treats. They tasted like little Devil's Food Cake Cookies. I adapted it a bit from the original recipe because I prefer butter over shortening. Be sure you don't overbake these or they get hard. 10 min means 10 min no more.

Ingredients

• 1 1/4 cups firmly packed light brown sugar
• 1 stick butter softened
• 1 teaspoon vanilla extract
• 2 large eggs, lightly beaten
• 2 cups All Purpose Flour
• 6 tablespoons unsweetened cocoa powder
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 2/3 cup semi-sweet chocolate chips (or mint chocolate chips!!)
• 1/3 cup sugar
• 1/2 cup powdered sugar

Directions

1. Beat brown sugar, shortening and vanilla in large bowl at medium speed of electric mixer until well blended. Add eggs; beat well.
2. Combine flour, cocoa, salt and baking soda. Add to shortening mixture; beat at low speed just until blended. Stir in chocolate chips. Cover and chill 3 hours.
3. Heat oven to 375 degrees F. Shape dough into 1 1/4-inch balls. Roll in granulated sugar, then in powdered sugar to coat completely. Place 2 inches apart on ungreased cookie sheet.
4. Bake 8 to 10 minutes or until cookies are set. Cool 2 minutes on cookie sheet. Remove cookies to wire rack to cool completely.

Hawaiian Keilbasa

Obviously life has been busy since I have neglected my weekly commitment to post a new recipe but here is one I tried tonight and thought it was pretty good. I got this from the Gooseberry Patch Slow Cooker Cookbook and thought I would try it out. I am usually not a Keilbasa kind of girl but this one appealed to me. It was actually really good. Next time I make it I will use less ginger. Sorry I forgot to get a picture of it but it went great with rice and grilled corn on the cob. It is also great served as an appetizer in place of cocktail of weenies.

3 lbs. Kielbasa, sliced into 2-inch chunks

15-1/4 oz. can crushed pineapple

18-oz. bottle barbecue sauce 1/2 c. brown sugar, packed

1 T. ground ginger (I would use less - like maybe 1 tsp)

1 t. onion powder

1 t. garlic powder

Combine all ingredients in a slow cooker. Mix well. Cover and cook on low setting for about 2 hours, until warmed through, or on high setting for about 30 minutes. Makes 10 to 15 servings.