Saturday, June 27, 2009
I've already made Minty Lime Freeze, from Kraft Foods. I obviously haven't had it prepared, but did sneak a taste of the whipped topping, and it was yummy.
Since I have a LOT of mint leftover, I'll also make mojitos, which I've never had before... what better time than now!
I'm also making Is It Really Better Than Sex? Cake by Paula Deen, which I have made previously with success.
Finally, I'm making Crab Rangoon, which I LOOVE when we go to PF Chang's.
Tuesday, June 23, 2009
Monday, June 22, 2009
I used the pizza dough recipe I posted last night to make this. This time, I used regular old AP flour. I did change the oil to olive oil, and added some Italian seasoning, garlic powder, and red pepper flakes to the dough.
I used regular old jarred pasta sauce, and added some basil from my garden on top. I think the thing I did differently was that I kneaded the dough a little bit longer than I usually do.
Woohoo, this was delicious! I also made a mini pizza from the leftover dough (the whole recipe is too much for my pan), which BAJ is taking in for lunch today. We'll see how that one goes reheated in the micro...
Sunday, June 21, 2009
1 Tbsp. active dry yeast
1 cup warm water (105 to 115 degrees F.)
1 tsp. sugar
1 tsp. salt
2 Tbsp. vegetable oil
2 1/2 cups flour
Dissolve the yeast in the water. Add the rest of the ingredients in and mix.
By the way, you can make up a double or triple batch of the pizza crust dough and freeze the extras if you don't need it. This speeds up the preparation even more as all you have to do is pull out a bag of dough and a bag of chopped cooked chicken in the morning and then put the pizza together right before you're ready to eat. You can also freeze the pizzas already cooked but I doubt it would ever stay uneaten long enough to make it to the freezer around here!