2-Ingredient Pizza Crust

My husband heard of this 2-ingredient "recipe" for pizza crust, but does not remember where.
However we have made it several times, and added ideas from a couple other sources, as well as our own, which actually, I'm sure we heard from somewhere else too, lol. 😊

Crust: 
• 1½ cups self-rising flour, sifted
• 1 cup Greek yogurt

• 1 tsp sugar (optional)

Under the Crust: 
• 1 Tbs butter
• Parmesan cheese

On the Crust: 
• 1 Tbs olive oil

On Top of the Crust: 
• Pizza sauce
• 8 oz mozzarella cheese
• Other toppings as preferred - onions, green peppers, mushrooms, tomatoes, Canadian bacon, sausage, bacon bits...


Directions:
• Mix flour and yogurt in bowl (and sugar, if preferred), then knead on floured counter for a few minutes.
• Let rest in bowl, covered, for 15 minutes.
• Pre-heat oven to 450º and gather/chop toppings.
• Rub pan with butter, and sprinkle on Parmesan cheese.
• Roll out dough into a circle and place on top of butter/Parm cheese.
• Brush with olive oil.
• Bake 4-5 minutes.
• Remove from oven.
• Spread on sauce, and add cheese and toppings.
• Bake 8-10 minutes.

sMiLeS,

DIY Iced Coffee

Yum!  =)

I am already a Nana... and just started drinking coffee a couple years ago!  Lol.

My sister-in-law had brought me an iced coffee from McD's several times, and I started liking it.  Sometimes it was okay... and other times it was quite bitter (imo).  I found if it wasn't too bitter, I could add a little extra hazelnut creamer to get it to my taste.

But then I decided I could just make it myself, and have it any day, any time I wanted.
And I accidentally discovered that I could eliminate the bitter taste by leaving the coffee to fully cool to room temperature before putting it in the refrigerator. 

Letting it cool... 

This calls for planning ahead, and making coffee in the morning even if I already have quite a bit in the fridge.

Not tea!  Lol

After cooling (I even let it sit for up to 8 hours sometimes), I pour the coffee into a pitcher that is distinctive from the tea pitcher, lol.  I did label it for awhile until everyone who came over knew which was the coffee pitcher!  =)  I had to get a gallon pitcher because all my kids and their cousins want iced coffee too!  =)

You can also add chocolate milk mix for mocha coffee!

My son likes hazelnut mocha iced coffee.  =)
1.5 oz creamer, 2-3 spoonfuls dry choc milk mix, fill to the top w/ coffee in a 20 oz bottle.  Shake well!

I found these cute cups at Walmart 

I don't usually add ice, but if you prefer ice and don't want it to get watery, you can freeze coffee, or coffee and creamer already mixed.
Or make a frappuccino, which is something I plan to try soon.  I went to Starbucks last week for the first time ever!  (I was given a gift card, ha!)  My daughter ordered for me - a toffee nut frappuccino, with cream.  It was fabulous!

My first coffee jug... before teens and young adults learned where to get the free iced coffee!  =) 

I do drink hot coffee... occasionally.  =)

My daughter's coffee and my iced coffee.  =)

sMiLeS,

Avocado!! ♥♥♥

Avocado Tuna Salad & Avocado Cream Cheese Bacon Roll-Ups

I love avocado, even by itself... it just needs a little salt.
Seriously.  Avocados are a great snack!  ♥

So I saw a recipe on facebook that had avocado, with tuna.  Avocado Tuna Salad.  I was a bit dubious... mess up my avocado w/ tuna?!
But I tried it and although not a hit with my guys, lol, it was pretty good!
Pics and recipe here.  I added tomato.  =)


She has more avocado recipes!  =)





But the Avocado Cream Cheese Bacon Roll-Ups were divine!
I added a little more bacon than the recipe called for, and a little less tomato, for my guys.  ;)

I used these low-carb tortillas (5 net carbs each), and spread it on pretty thick, and the recipe made five.  These are about 8 inches across, and are thin and easy to roll up.  After refrigerating awhile, they slice pretty easily.

I cut the cream cheese into about 6 chunks and microwaved 30 seconds at a time until it was spreadable.  I only mashed up the avocado with a fork because I don't mind if there are small chunks.  =)
Add in crisp bacon, diced onions, and seasonings.
Yummy!

Pics and recipe here.

My youngest daughter knows how to drive...
but she doesn't avocado!


sMiLeS,

Creamy Chicken Soup

My Mom's recipe! So good!
Bethany requested this soup while she was home from college this weekend.  =) =)

• 4-5 chicken breasts, cooked with 1/4 c. powdered chicken bouillon 
• 6 carrots, sliced
  
• 4 med. potatoes, cubed
  
• 1 large chopped onion
• 4 stalks sliced celery, sliced (or broccoli)
  
• 1 large can green peas
• 6 cubes chicken bouillon (IF you didn't use the ↑ powdered chicken flavor bouillon)
• 1 tsp. poultry seasoning (I don't use any)
  
• 1 T. sugar
• 1 T. garlic salt
• 1 T. dried basil leaves
• ½ stick butter
• 1 tsp pepper
• shredded cheese (optional)
  
  

►In 1½ gallon soup pot ½ full of water, cook chicken with bouillon on med heat, covered, for about 2½ - 3 hours until tender.  Remove chicken, let cool, cut into cubes, and put back into pot.

►Add in all vegetables.  Carrots, potatoes, onions, celery, and green peas, undrained.
Add all seasonings and butter, except bullion cubes.
Add water to about 1-2 inches from the top.

►If you did not use the Knorr powdered bouillon while cooking the chicken, spoon out a little of the hot broth into a small bowl and drop in the bullion cubes.  Crush cubes with back of spoon and stir until dissolved.  Pour back into pot.

►Bring to a boil, then cover and turn down on medium for about 45 minutes or more.

►After vegetables are tender, you can let it simmer on low until time to serve.

►Then bring to a boil, and in small bowl with about ½ c. cold water, spoon in a few spoonfuls of sifted flour, and stir with a whisk.  Add a little flour until mixture in the bowl is beginning to look like gravy.  Quickly pour into the boiling soup (so it will go to the bottom of the pot) and the soup will thicken.  (repeat if not thick enough)  Remove from heat.

►Makes about a gallon and a half.

If you do not add as much water or if you leave out some things so that your amount of soup ends up being less, you may want to cut down on the seasonings accordingly.
If you are not able to do all the chopping, etc, you can use canned potatoes and carrots, leaving in the liquid.
When serving, you can add a sprinkling of cheese in each bowl.
My kids sometimes like this over rice.

sMiLeS,

Homemade Vegetable Soup

My Mom's recipe -- this is the best!

• 2 lbs. beef (optional) cut into cubes, boiled w/ 3 T. powdered beef bouillon 
  
• 5 medium potatoes, diced
• 1 c. chopped onions 
• 1 lb carrots, peeled and sliced
• 2 cans petite diced tomatoes
• 1 29 oz can green peas
• 1 can baby lima beans 
• 1 can of corn 
• 1 28 oz can Bush's pinto beans
• 2 T. sugar
• 1 T. garlic salt
• 1 T. basil
• 1 T. Italian seasoning
• 1 T. parsley
• 1 t. pepper
• 3 T. powdered beef bouillon, or bouillon cubes

In a pinch, (or if you're a tired mama)♥ I have cans of vegetables I can just dump in, and have a meal pretty quickly.  About 12 15oz cans of your choice (liquid included) for the amount of spices listed (include the bouillon also), and add water as needed.  I've done this, especially when having company without much notice. 

This recipe makes 1½ gallons.  You'll need a really large pot!  =)


►Fill 1½ gallon pot halfway with water, put in beef & bouillon (if you only have bouillon cubes, you can add those later), and bring to a boil.  Cover and turn on low for about 3 hours or until beef is fork-tender.

►Chop up vegetables and have them ready about the time the beef is done.
If needed, remove meat for dicing right before adding vegetables.  Cut into several chunks and allow to cool a bit while doing the next steps.
Add all vegetables and spices to pot.  No need to drain canned vegetables unless it looks like the pot will be too full.
Add water if needed to within an inch or so from the top.

►Bring back to a boil.
If you did not use powdered bouillon and are using bouillon cubes, dip out about a half cup of boiling liquid and dissolve bouillon cubes, mashing a little w/ the back of a spoon, stirring until dissolved.  Return to pot.

►Cover and turn on low.

If needed, cut up meat and return to pot.

►Continue to cook on low for about 45-60 minutes until all vegetables are tender.

Great with a grilled cheese sandwich!  =)


sMiLeS,

Ranch Roll-ups

These are delicious!

• Eight large flour tortillas, burrito-size.
  I think the ones we get are about 9 inches across.  Using this size rather than the very small ones will eliminate so many "end" pieces.  
• ham, turkey, and/or pepperoni
• 1 8oz. block of cream cheese
• 1 packet of dry ranch dip/dressing mix
• ¼ cup green pepper, finely chopped (about 1/3 of a pepper)
• ¼ cup onion, finely chopped (about 1/4 of a medium onion)
• lettuce, optional

NOTE:  If you use rectangle ham as in the picture, 12 slices will be enough.  (1½ each tortilla).  If you use thinner, round ham, you may want several slices.
One 6 oz package of pepperoni looks like enough for an entire batch if you put about 10 pepperonis on a tortilla (check serving size info on package), but we usually make some of all three meats, so we have never actually counted everything out.

Actually, that ham needed to be over to the side,
and an additional half piece beside it.

►Divide the cream cheese into several chunks and heat in a microwavable dish - about 1 ½ minutes, stirring every 30 seconds or so.
--Add in the ranch dip mix, peppers, and onions.
--Mix well.

►Spread a spoonful of the ranch mixture onto the tortilla, making sure to get all the way to the sides that will be the "ends" after you roll.

►Place a slice or two of ham, turkey, or slices of pepperoni on the ranch mixture.  We like to put lettuce on the turkey ones.
Be sure to get some mixture and meat all the way to the edges that will be the "ends."
In the pic above, this wasn't done.  We now use 1½ slices to get the tortilla covered across.  The ends all get eaten.  =)
When rolled up, if needed, smear on a little more mixture on the last edge to make the roll stay closed.  Lay on a plate edge side down.

►Refrigerate for about an hour before slicing.
You may be able to get about 10 slices from each tortilla.  Or simply cut in half and eat it that way.  =)
Store in refrigerator in air-tight container.

When sliced, a double batch fills up a 13-cup Ziploc or Glad container.

My whole family loves these.

sMiLeS,

Country Style Steak

Happy Father's Day!! =)

Oh my!
That's about the only way I can describe this dish.

• 2 lbs. cubed steak (I had close to 2½ lbs)
• flour - about a cup or so
• salt and pepper
• ½ c. oil or so
• Two 10.5-oz cans of cream of mushroom soup (I had a little more meat, so I used one 26-oz. can)
• Two cans of water (or 1 large can)

►In large pan, heat the oil on medium heat.
You can mix the salt and pepper with the flour, but I just did the pepper.  I can see it, and know about how much I put in.  =)  I didn't use a whole lot - just a little.
Salt both sides of the meat then bread both sides with the flour.
Cook on medium heat about 4-8 minutes each side, depending on how many you have in the pan and if your pan fits your burner, how hot your oil is, and how thick your steaks are.  (I cooked mine about 7-8 minutes in a large, full pan -- they were around 1/2 - 3/4 inches thick.)

These will not be tender yet, and will not be totally cooked through.

►►Cooking the meat the night before saves a lot of time in the mornings if you're going to church, etc.

►When meat is browned, place in crockpot.

►If there are any burned clumps of flour, etc, in the pan, scrape and remove those.

--------------
►►If need to cook the night before, put the meat in another container, put a lid on your pan and put it in the fridge, then reheat in the morning.
Don't add the soups yet.  They will heat quicker at room temperature the next morning.
--------------

►Pour can(s) of cream of mushroom soup into the pan along with the still-hot drippings from the meat.  
Add can(s) of water.  (I tend to forget this!)  Mix thoroughly with whisk and heat for a few minutes.

►Pour soup mixture over the cubed steaks in the crockpot.
Cook on high for 6 hours, or on high for 1 hour and low 9-10 hours.

Serve with mashed potatoes and biscuits.
Cut with a fork.
Yummy!


Update: 
I saw this video on facebook that showed that after browning it on both sides, you could add the soups then cook it on low in the pan, covered, for 45 min - 1 hour. 


sMiLeS,

Debbie's Chili Beans

I first had this chili in 2008 when a lady made it for her church.  Thanks to Debbie for this fabulous chili!  

• 1 lg. onion, chopped
• *1 lg. green pepper, finely chopped, optional - this was not in the original recipe (I'd like to use ½ each of green and red) Leave out if just making chili, and not chili beans.
• *2 T. butter (I used more since I added the green pepper)
• *3 lbs. ground chuck (Use 5 lbs if only making chili and not chili beans)
• 2  28-oz cans petite diced tomatoes
• 1  15-oz can tomato soup
• 1  28-oz can tomato sauce
• 1 Tbs. garlic powder
• 2 Tbs. chili powder (or use 1 envelope McCormick's Chili mix)
  
  
• 1/2 c. mustard
• salt and pepper to taste
• *64 oz canned beans (or cook 1½ lbs/3 cups dry pinto beans)
  You can use all kidney beans, or a combination of kidney, pinto, and ranch style beans.

►Soak and cook dry beans before beginning the chili.  Three cups dry beans yields about 7-8 cups cooked beans.  Or you can use canned beans.



In large pot (mine is a gallon and a half), brown the ground chuck, then drain.
Leave hamburger in colander while frying together the butter, green pepper, and onions.

 Add all ingredients and simmer about an hour to get everything heated, and flavors blended.

Crockpot

►If beans are cooked, after cooking onions and ground beef, put everything in on Low for 3 to 4 hours.
►If using dry beans, soak overnight or use the quick soak method.  After cooking onions and ground beef, put everything into the crockpot with additional water.  Turn on high for an hour, then on low for about 7-8 hours.

Makes a gallon and a half.  Make sure your pot/crockpot is large enough!  =)

sMiLeS,

Crescent Peach Bites!

I saw Apple Bites the other day on Pinterest, and immediately I thought of Peach Bites!!!  

I do love peaches.

These are so simple and also pretty quick to make.

• 3 peaches (plus a few more just to eat!)
• 2 tubes refrigerated crescent rolls
• cinnamon
• sugar

Preheat your oven to the temperature that is on the crescent roll tube, about 350º or 375º.
I peeled and sliced the peaches into sixths, but if they were larger I would do eighths.

Unroll the refrigerated crescent rolls and sprinkle cinnamon and sugar on them.  I used the already-mixed cinnamon and sugar since I couldn't find a bottle of just cinnamon at the store!
These weren't too sweet, so you could put more than I have here if you want them sweeter.

Place the peach near the larger end of the crescent roll.

Fold the ends over and tuck around the peach then roll it up.

After doing a few of them, I found it was easier to just lay 4 crescent rolls at a time on the plate and sprinkle the cinnamon and sugar on all of them at once.  =)

Bake as directed on the crescent roll tube.  375º for 11-13 minutes.
Serve with a few more peach slices!  =)

More goodies to make with crescent rolls.

sMiLeS,