Delicious Jalapeño Poppers for dinner! The jalapeño peppers were fresh from our garden and filled with a great combination of cream cheese and cheddar cheese along with bacon! Every year I like to make huge batches of Jalapeño Poppers. We eat some hot out of the oven and the rest I refrigerate and we […]
Pizza, made with Nettle’s Sausage.Homemade pizza cooked at 550 degrees for 10 minutes.
Good Evening, All.
I hope that all is well with you and your families.
We are living in troubled times as each day goes by. So I wish you, health.
Here is the rest of the sausage pizza recipe that I promised to give to you.
Use 2 large round pizza pans and oil them. Toss a little cornmeal across both pans. If you only need 1 pizza then cut the dough in half and freeze half of it in a freezer bag.
Otherwise, half the dough and roll out on a lightly floured countertop until the right size for a pan. Fold dough over one way and then the next way and carry to the pizza pan. Center dough and stretch a little to fill to the pan edges. Pinch up a rim.
Use half of the jar of Ramos pizza sauce (Publix) on each pizza and sprinkle half of the cheese on each pizza. (But, save a small half handful for the top of each pizza). I did not use any other seasonings! The jar of sauce was spot on!
I used Cabots extra sharp cheddar cheese as I reached this cheese first, in my deep freezer. 2 1/2 cups shredded or crumbled apart as freezer cheese does do this.
3 links of Nettles sausage links de-skinned and cut into chunks or 1/2 lb patty sausage. For 1 pizza. Cook this! Drain and put on top of the bottom cheese layer. Now if you want one pizza for pepperoni then add large pepperoni on one of them and sausage on the other one.
Toppings of your choice—
Turn on the oven to 550 degrees now!
Prep your black olives-onions-mushrooms-bell peppers. Arrange the prepped veggies on the pizza. You could add melted butter and sprinkle parmesan cheese around the crusts! But I did not even miss this! The pizzas were so very good. I ate pizza for 3 days.
Bake at 550 degrees for 10 minutes, standing right there because you have to rotate the pizzas on your oven shelves at the 5-minute timing mark.
This was the best pizza that I have ever eaten! I have made many pizzas as it is a shame to buy pizza when you know how to make it. And I have tried many sauces but this is the winner!
Thank you for stopping by. I hope that you try this recipe! Connie B.
It is a beautiful day in North Florida, this morning. I wish you the very best for your day.
I just wanted to share a pizza dough recipe with you that turned out to be just right. Chewey and then crunchy on the crust.
Ready for this?
I usually like to prep, before I am going to cook a meal as it saves so much time for me. So I prepared this dough recipe in the morning and put it in an oiled bowl with the dough turned over and over to coat with the oil and left it there until I was ready to cook pizzas. Oh, it did rise very nicely.
It could be the same day or even the next day! But, if overnight then I would saran wrap (cover) the bowl of dough.
Onward to the recipe now!
You will need 1 pkg of yeast.
1 1/2 c of extra warm water
3 tsp of sugar
Now put these 3 items in a bowl and let sit for 12 minutes. Stir the yeast in very well. You should see it become foamy so you know the yeast is alive and well. If not then use new ingredients and start again!
4 cups of self-rising flour (what I use). Plus 1/2 cup of flour on the side to use with the dough kneading.
1/3 cup of olive oil or a little less. Use a little of this to oil your dough storage bowl for the refrigerated dough for later and if cooking pizza today then slightly oil two large pizza pans, and if you wish to toss a sprinkling of cornmeal across your pizza baking pans, now is the time. This is what the pizza places do!
But alas, today is the dough recipe day from me to you!
The pizza-making part will come on Tuesday unless I decide to surprise everyone early. But this will be worth the wait! I will say that you could be purchasing some Nettles sausage and also extra-large pepperoni. Also, a good time to purchase your favorite toppings (small amounts) and cheese. Publix will have the pizza sauce that I use. a 13 oz jar of RAO’S homemade pizza sauce (all-natural premium pizza sauce).
Back to the dough, use a large bowl, and combine the foamy yeast mixture with the 4 cups of flour and the olive oil. Spoon stir just until mixed. With that 1/2 cup of extra flour, throw some on the counter (a little bit). Place the dough on the counter.
Start kneading the dough together by hand and continue for 8 minutes. Just punch it down and fold it over and over. There is nothing like the feeling of kneading your very own dough! This has to be a way back in the time memory for many of our Ancestors! That is the entire reason that this Blog is based on! To keep old-time memories, alive!
Also some of the new ways of learning things of life.
After the 8 minutes are up, then place the dough into the oiled bowl and turn it over a few times. Place in the refrigerator until you are ready to make pizzas. This makes 2 large ones.
I want to say thank you for the time you have spent with me today and also all the other days. You make my heart soar with joy, that you, even read my Blog. I am thankful to every one of you!
Tune-in in a few for the total pizza-making experience with the rest of the recipe in a few days’ time! You won’t regret it! These two pizzas were the very best that I have ever had! Connie B.
I am sorry about this photo. My camera was dead and was on charge for a long time so I dished some macaroni and cheese up! I just could not wait for an hour. I also used penne noodles for this time.
Good morning to everyone, on this cloudy North Florida day. I hope that your day is good as I am always wishing the very best for everyone.
I have a little recipe from a very good friend of mine for you today.
It is the best macaroni and cheese that I have ever eaten in my entire life!
I had her super-size the recipe for a 13×9 sized pan.
The ingredients are:
12 oz box of small elbow macaroni
2 large eggs, beaten
1 tsp salt 1/4 tsp pepper 1 TBSP of Gulden’s brown mustard
2 1/2 c large cottage cheese
3 c shredded cheddar cheese
1 1/4 c sour cream
1/2 cup of panko bread crumbs to put on top
1 large TBSP Guldens mustard
Pre-heat oven to 400 degrees, now.
Use a big pot and fill halfway with water. Get this to a boil and add in the macaroni. Cook 8 minutes and drain off water.
Butter a 13×9 baking dish or pan.
Have macaroni in a large bowl to mix all of these ingredients together (Except for 1 c of shredded cheese for the topping) of this awesome macaroni and cheese.
Put the mixed macaroni into a 13×9 baking dish and bake at 400 degrees for 30 minutes.
I have never had, better macaroni and cheese!!
I hope that you will try this recipe and stay awhile and visit with me.
I, promise to add a photo, later on, when I cook this recipe. I like to post the photo for my recipes, but as you know, I just can not eat my food every day as I am trying to watch my intake.
They were, pretty good. I hope that you try this recipe!
Ingredients are: 1-8 ox block of softened cream cheese
4 oz of sharp cheddar cheese (softened)
10 Jalapeno peppers washed and cut in half and de-seeded
Wear gloves, while you are doing this! For extra hot peppers, leave a lot of seeds and white pith in. For gentle (not hot) peppers, take out all the seeds and white pith.
Seasonings that I used were, smoked paprika, garlic powder, onion powder, Cavender’s Greek seasoning, Accent, and pink salt.
I went heavy on the smoky paprika spice and added a medium pinch of all the other seasonings.
Lay the prepared peppers out on a tray, so you can fill them. Use gloves!
Combine the cheeses and the spices together with a spoon and then spoon lots of filling into the peppers.
Now, put the tray with the filled peppers into the freezer so they can freeze until you are ready to fry and batter them.
Batter Ingredients are: Container with 2 cups of flour
Container with 3 eggs wisked with a dash of water
Container with Panko bread crumbs 2 cups and 10 saltine crackers crushed. Whisk together.
Into my little cast iron frying pan, I put 2 inches of lard and let the grease get hot. (Use the oil of your choice).
Dip a sliced pepper into the egg mixture and then the flour mixture. Next, dip into the egg mixture and then into the bread crumb mixture.
Fry until lightly brown while scooping the hot oil across the top of the peppers and then turn over for about 1-2 minutes. Drain on a plate with paper towels on it and enjoy.
As usual, with any frying that you do, you regulate the heat temperature by lowering and raising the stove dial so that you do not scorch the grease.
Thank you for stopping by today! From now on, I will post on Saturday and Tuesday, so do come back to visit again. Connie B.
As today is a nice and softly raining day, I thought about this uplifting and smile bringing meal for my lunch today. As I have had a headache, since Mother’s Day, Sunday through Thursday, today. I could really use something, uplifting, and this is it!
I just used some Italian bread along with Velveeta (off-brand) Cheese and some home canned butter which I will make a post on, very soon.
No haters on canning the butter, please! I followed the Ball Bluebook canning book for about 30 years. But, now when I know that it is safe for me to can something, I do it for me. So I am kinda like a rebel canner but I do not cuss as that group does. So don’t follow me, search out canning for yourself.
The only thing that I can find wrong is that I used salted butter and its too salty for me.
The cast-iron skillet is a treasure for me and everything cooked in it, comes out so very nice.
Hello Everybody. Here’s my fudgesicle recipe for you to enjoy!
1 box of instant pudding that says 4 servings on the box.
Put the pudding in a large bowl and add 2/3 cup of whole milk and whisk together well. Ladle into popsicle molds and put them into the freezer for overnight. When ready to eat them just run warm water over the
Happy Thursday, on this glorious North Florida day!
It is so beautiful outside, with a blue sky day and an awesome windy, breezy day. I was outside for most of the day and almost had to beat myself with a stick to make me come back into the apartment, but a neighbor sent me on my way to do this post for you.
I started out washing the outside doors of my apartment and went on to do all the outside window cleaning. Also, I cleaned and prepared my gas grill so that it will be ready when I am, which may be very soon with this beautiful weather!
After all that cleaning, I had gotten hot and sweaty so I made an ice-cold coke and sat out back in my rocking chair with my refreshment. I was watching a buzzard that was gliding on the wind currents, I also was watching a wasp and a news-carrier wasp (they don’t sting). The skeeter hawks were everywhere. And my wind-chimes were singing in the wind. I could have sat there all day, with nature for my company.
Onward to the recipe tip that I have for you today, as I just may, sneak back outside and disappear into nature for the remaining time of this day, as nature holds my heart and soul, very near,
Ok, enough! 1 glass of milk with 1 TBSP vinegar stirred into it.
You can use lemon juice instead but I prefer vinegar. Let this sit for 5 minutes and it is ready for your recipe that you need it for. Or, it is ready to drink if you love buttermilk as I do!
I truly do thank you for stopping by today and I hope that you will visit again and share these recipes. Connie B.
Good Evening All! I have had a busy day today so I am late doing my post for Thursday. I hope all is well at your house and with all of your family.
Let’s get right into this recipe!
4 cups of apple cider vinegar ( I made my own) so it’s your choice of vinegar.
1 cup of water 1/2 cup of Kosher salt
4 cloves of garlic 1/2 tsp Cumin 1 tsp Cayenne
1 tsp Orleans Cajun Spice Seasoning (Publix)
This half-gallon jar takes 2 dozen large eggs. I have to add another dozen to mine. A quart jar holds a dozen eggs.
I put some baking soda in my egg water as they were boiling, to help shell them easier. ( It might have supposed to be something else) I can’t remember what people use., but it worked well for me.
Peel eggs and wash very well for any bits of shell. Add all other ingredients to a medium-sized pot and get it just too hot, not boiling.
Let it cool down and put the jar top on. Keep in the refrigerator for 3-4 weeks before you open the jar to eat one. These keep for about 2 more months.
