Tis the season! I bought a bag of cranberries. No one in this house likes cranberry sauce. Not sure why I bought them!! I didn’t want to waste them so I found a recipe in Food Network magazine and decided to slow cook some cranberries. When I tasted the sauce I thought it was so flavorful I had to do something with it. I searched online and found a recipe for Cranberry Oatmeal Bars and that was even better! Click on the link and make those too!!
(Compliments of Mccormick.com)
12 ounce package of fresh cranberries
2/3 cup sugar
1 seedless orange, peeled and sectioned
2 bay leaves
1 cinnamon stick (I didn’t have a cinnamon stick so I stirred in 1/2 teaspoon cinnamon in the sauce after removed from the oven.)
- Place all ingredients in slow cooker. I used my Dutch Oven and baked for 3 hours at 225 degrees. You can use your slow cooker and the suggestion is High for 3 hours.
- Check every hour, uncover and stir.
- After 3 hours if not thickened enough (mine was) you should cook in your slow cooker, uncovered for 30-45 minutes longer until desired thickness is reached.
- After I took mine out of the oven I stirred in 1/2 teaspoon cinnamon.
- It was awesome!! 🙂
I used most of the sauce for the cranberry oatmeal bars. The rest I used on my salad and that was a fabulous idea. I made another batch this weekend and will be using on my salad and maybe making some cookies with the rest. Who knows!!
Friday night Kent and I were chatting. He mentioned he would like me to try to make a NY Style Pizza. You know – the thin, floppy crust, cheese pizza. Well, I found a recipe and gave it a whirl today. It turned out very close to that style pizza. Kent, Eric and Rachel approved. We have lived in the midwest for 19 years. Originally from Central NY. We know what a NY Style pizza is about. However, Chicago is my kind of town!! My favorite style pizza is Chicago Deep Dish. (A bit more work to make but worth it.) I did enjoy this NY pizza but Chicago is my fav. Just sayin’!
New York Style Pizza
(Compliments Adam Ragusea, NY Times)
1 hour before baking; PREHEAT oven 475-500 degrees (I did 500 degrees)
(Makes four 12-inch pizzas)
For the dough:
2 1/4 teaspoon active dry yeast (1 packet)
1 teaspoon sugar
¼ cup warm water
2 cups warm water
1 tablespoon sugar
1 tablespoon salt
¼ cup olive oil
5 cups bread flour, plus more as needed (I used 5 3/4 cups flour. I started with 5 cups and then added 1/4 cup at a time.)
- Bloom the yeast in a stand mixer bowl with the teaspoon of sugar and ¼ cup water.
- When it’s frothy, add the rest of the ingredients and mix with the dough hook until a smooth ball comes together.
- It should be only slightly sticky; if it’s very sticky, add additional flour.
- Divide dough into four equal parts, roll each into a smooth ball and place in its own, well-oiled bowl.
- Age in the refrigerator for at least 24 hours or up to a week. (I made the morning of the day before and the next evening made the pizza)
1 28-ounce can whole San Marzano tomatoes
¼ cup olive oil
½ teaspoon sugar, or more to taste
1 teaspoon dried oregano
2 tablespoons tomato paste
- Remove tomatoes from their canning liquid and discard the liquid.
- Squish or blend the tomatoes until smooth. (I used an immersion blender and that worked great. I like my pizza sauce without lumps.)
- Add remaining ingredients and mix until smooth. Makes enough for four pizzas.
Cheese Topping for Pizza
6 ounces whole-milk, low-moisture mozzarella per pizza (note the cheese. NOT skim but whole milk)
1/4 cup Grated Parmesan
- Place pizza stone on middle rack and preheat oven on its maximum temperature for one hour. (I did 500 degrees.)
- Use convection setting, if available. (I did not use convection)
- After pre-heating, stretch pizza dough and place on a well-dusted peel. (I stretched on peel lined with parchment paper and a light dusting of all purpose flour. Worked perfect!)
- Top with sauce, parmesan, and then the mozzarella.
- Bake for 5-6 minutes.
- Rest on cooling rack before slicing.
Once again I decided to bake some scones this weekend. I started with Cranberry Orange Scones. I think these would be great for the holidays. So easy. You can make and bak in under an hour. Simply DELICIOUS!!
Cranberry Orange Scones
(Compliments of King Arthur Flour)
1 3/4 cups (198g) All Purpose Flour
3 Tablespoons (35g) sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
5 tablespoons (71g) butter, chilled, cut into pieces
1/2 cup (57g) dried cranberries
1/3 cup (74g) half&half
1 Tablespoon (14g) orange juice
1 large egg
the grated peel of 1 medium to large orange or 1/2 teaspoon orange oil
- Preheat oven 425 degrees. Line baking sheet with parchment paper. You could lightly grease baking sheet also. I have stock in parchment paper! 🙂
- In a medium sized mixing bowl, sift together the dry ingredients, then add the butter, rubbing it in until the mixture resembles coarse meal.
- Stir in the cranberries.
- In a separate bowl, whisk together the half and half, orange juice, egg, and orange peel or oil. Add this mixture to the flour mixture and stir until the dough just comes together. (I used orange peel and squeezed a the orange juice from my orange. I ate the other half of the orange while I baked away!)
- Transfer the dough to a thoroughly floured work surface, knead it a couple of times, and shape it into a 1/2 inch thick round, about 8 inches across.
- Transfer the round to the prepared baking sheet. Brush with milk, and sprinkle with coarse white sugar, if desired. (You could brush with half and half or cream too. I always have cream in my fridge so that is what I used. Also, I lightly sprinkled the top of the scones with sugar.)
- Cut the round in 10 wedges. Separate the wedges sightly.
- Bake the scones for about 15 minutes, or until they’re golden brown. Remove them from the oven and serve immediately.
Enjoy. (and you will!!)
This pizza is a favorite of Martin’s. He is home from NYC for the weekend and it was on the top of his requests. It was a hit with the group of family and friends we had over the other day. It’s been a while since I have made this one. Thought I would bring it to the front of my posts. It is also posted under Indiana for the 50 States, 50 Pizza challenge. The first time I made this pizza was New Years Eve 2012! (The Pizza Challenge was the reason I started my blog so many years ago!) I updated the recipe so hopefully it makes a bit more sense! Needless to say in 2019 this pizza is still a hit AND Simple and Delicious!!
Purple Pig Pizza
Small head purple cabbage, sliced thin (you will have leftover slaw)
Marzettis Cole Slaw Dressing (or make your own. That’s what I do! See below for recipe)
2 pound Pork Shoulder or Pork Butt roast (spare ribs work great too)
Barbecue Sauce (we use Sweet Baby Ray’s)
1 clove garlic, minced
1/4 cup olive oil
Shredded Cheese, 2-3 cups (I use a combination of mozzarella, cheddar, and Parmesan. I like to use more than one cheese on my pizzas. If you want you could just use mozzarella. Whatever you like, it’s your pizza!)
1. Season pork shoulder with salt, pepper and garlic powder on both sides. Add 1 Tablespoon olive oil to dutch oven over medium high heat. Brown both sides of roast.
2. After sides are browned, transfer the roast in the dutch oven with lid on to oven, preheated at 300 degrees. Bake for 2-3 hours. I baked a 2/12 pound pork shoulder the other day and removed after 2 hours.
3. When the roast is done, let it cool down and then shred it. After shredding the pork, add barbecue sauce to your taste. I generally use a 1/4-1/2 cup. You will have leftover pulled pork. Great for sandwiches. You can also freeze for your next pizza!!
While roast is baking you can prepare the slaw as follows;
4. Thinly slice the cabbage and add coleslaw dressing. Be careful when adding the dressing, a little goes a long way. (Sometimes I will add a shredded carrot to the mix.)
2/3 cup mayonnaise
2 tablespoons granulated sugar
2 tablespoons cider vinegar
1/2 teaspoon celery salt
1/2 teaspoon kosher salt
1 teaspoon freshly ground black pepper
Mix all together. Taste to be sure salted to your liking.
5. Combine the olive oil and minced garlic.
6. Brush the pizza dough (this link takes you to my “go to” pizza dough) with the olive oil/garlic mixture.
7. Add cheese, top with pulled pork mixed with the barbecue sauce and purple cabbage.
8. Bake at 500 degrees for 12-15 minutes.
I saw this recipe in “allrecipes Magazine”. Yes, they not only have their website but they have a nice magazine. Kent and I enjoy breakfast pizza but have never tried left over pizza in a casserole. Most every Friday we have pizza. This Friday we did a cheese pizza and a 3 meat pizza. The meat pizza this week had sausage, bacon and Canadian bacon. Ready for a nice “Simple and Delicious” casserole? Here it is:
Left Over Pizza Breakfast Casserole
(compliments of allrecipes.com)
3 slices leftover sausage pizza, cut into 3/4 inch squares (or 3 cups) Whatever pizza you have left over is perfect!
1 cup shredded mozzarella cheese
4 eggs, beaten
1 cup milk
1/3 cup chopped onion
3 Tablespoons butter, melted
1 clove garlic, minced (optional) I say add it in!
1 teaspoon dried oregano
1/2 teaspoon salt and 1/4 teaspoon pepper (I use kosher salt. If you use table salt use 1/4 teaspoon. OR; don’t add at all. This was not part of recipe.)
1/4 cup grated Parmesan cheese
1/4 teaspoon crushed red pepper or to taste (I lightly sprinkled on top)
Pepperoni slices or any other meat if you desire. I did not add any more, we had plenty this week! However, Canadian Bacon or some fried bacon would be yummy.
- Preheat oven to 350 degrees. Coat a 2 quart baking dish with cooking spray. (I used my 8 inch square pyrex dish.)
- Arrange pizza squares in prepared baking dish and top with mozzarella.
- Whisk together eggs, milk, onion, melted butter, garlic and oregano in a large bowl; pour over pizza. Sprinkle with Parmesan and crushed red pepper then cover with foil.
- Bake 30 minutes. Remove foil and top with pepperoni or other meat if using.
- Continue baking, uncovered, until eggs are set and Parmesan is melted, about 20 minutes.
With everyone worrying about calories in my world I am going to start posting calories if noted in recipe. Per 1 cup serving: 446 calories. Have a piece or 1/2 a piece, it is worth it!
Simple and Delicious for the holidays or any day!
No Bake Avalanche Cookies
(got recipe online. Tons out there!)
2 cups Crispy Rice cereal
1 cup mini marshmallows
1/2 cup creamy peanut butter
16 ounces white chocolate
- Line 2 baking sheets with parchment paper. Set aside.
- Mix cereal and marshmallows in large bowl. Set aside.
- Melt white chocolate and peanut butter together. I used the microwave. Check frequently and stir. Don’t over heat it though. (If you overheat it will become hard and crumbly.) You can also use the double boiler method.
- When above is melted, pour over cereal and marshmallows and mix until completely coated
- Drop using a tablespoon onto the lined pans
- You could sprinkle with mini chocolate chips, if desired. (We didn’t do that.)
- Place in refrigerator until set. About 1 hour.
Thought I would bake some different cookies for the Holiday Season. I found this recipe in my Betty Crocker cookbook. I made some as sandwich cookies and the rest as a cookie with or without ganache topping. Give these a try! I am going to use this recipe with lemon and thyme over the weekend. Hmmm, maybe lavender and lemon! What do you think of that?
Chocolate Filled (or not) Orange Rosemary Butter Ball Cookies
(Compliments of http://www.bettycrocker.com)
1 cup butter, softened
1/2 cup powdered sugar
1 Tablespoon fresh Rosemary, chopped finely
1 Tablespoon orange zest
1/4 teaspoon salt
1 teaspoon vanilla
2 cups all purpose flour
1/2 teaspoon baking powder
1/4 cup sugar (to roll cookies in before baking)
1/2 cup dark chocolate chips
2 Tablespoons heavy cream
- Preheat oven to 400°F.
- In large bowl, beat butter, powdered sugar, orange peel, rosemary, salt and vanilla with electric mixer on low speed until mixed; beat on medium speed until creamy. On low speed, beat in flour and baking powder until dough forms. (I used my standup mixer.)
- In small bowl, place sugar. Shape dough into 1-inch balls. Roll in sugar. On ungreased or parchment lined cookie sheets, place balls 2 inches apart. Press lightly with tines of fork to flatten slightly
Bake 6 to 8 minutes or just until edges start to brown. Remove from cookie sheets to cooling racks; cool completely.
Meanwhile, in small microwavable bowl, microwave chocolate chips and whipping cream uncovered on High in 15-second intervals until chips can be stirred smooth. Refrigerate until cooled and mixture starts to set, about 10 minutes.
For each sandwich cookie, spread about 1/2 teaspoon filling on bottom of 1 cookie. Press bottom of second cookie over filling. Let stand until set.
When they first come out of oven the rosemary is a strong flavor as a warm cookie. At first I thought I would recommend cutting the rosemary quantity in half. As the cookies cool it is just right.
Quick, favorite dip for this family! Simple and Delicious!!
Seven Layer Dip
1 can Refried Beans (Don’t have refried beans? You can do this recipe without them. Still delish!)
1 package Taco Seasoning Mix
1 package cream cheese, softened
1 can chopped green chiles
1 cup thick and chunky salsa
2 cups shredded lettuce
2 cups shredded Cheddar or Mexican cheese blend (8 ounces)
1/2 sliced black olives, drained (2.25 ounces)
1 medium tomato, diced
- In medium bowl, mix refried beans and taco seasoning mix. Spread mixture on 12′ round serving platter.
- In another medium bowl, mix cream cheese and chiles. Carefully spread over bean mixture.
- Top with salsa, lettuce, cheese, olives and tomato. Refrigerate until serving time. Serve with tortilla chips.
Eric suggested this pizza. He heard about it on one of his podcasts. I am glad he remembered it, that is for sure. I checked online to investigate 🙂 and the recipe I decided to follow was from #SeriousEats. The secret ingredient; Wisconsin Brick Cheese (NOT the aged one). It is simple and very DELISH!
Detroit Style Pan Pizza
300g Bread Flour (about 2 generous cups)
5g instant yeast (or about 1 teaspoon. I used a heaping teaspoon)
9g salt (1 1/2 teaspoons of table salt or 1 Tablespoon Kosher. I used Kosher)
220g water (about 1 cup minus 1 1/2 teaspoons)
Extra-virgin olive oil, as needed
I make my dough in a food processor. You can use a stand up mixer or your muscles. Whatever works for you!
- Combine flour, yeast, and salt in bowl of food processor and pulse to combine.
- Turn on processor and add water until the dough forms a ball that rides around the bowl of the processor.
- Transfer dough to a greased bowl, form into tight ball and cover with plastic wrap.
- Set aside in a warm place until doubled in volume. About 2 hours.
2 Tablespoons olive oil
2-3 garlic cloves
2 teaspoons dried oregano
Dash red pepper flakes
28 ounce can crushed tomatoes
1 teaspoon garlic powder
1 teaspoon onion powder
1 Tablespoon sugar
Kosher salt to taste (I used 1/2 teaspoon)
- Adjust oven rack to lowest position and preheat to 550 degrees or as close to it as your oven gets.
- Heat 2 Tablespoons olive oil in a medium sauce pan over medium heat until shimmering.
- Add minced garlic, oregano and pepper flakes and cook, stirring until fragrant. 30 seconds works.
- Add crushed tomatoes, garlic powder, onion powder and sugar.
- Bring to a simmer and cook until reduced to about 3 cups. Takes about 30 minutes. Add salt to taste.
- If I am lazy I just mix the pizza sauce ingredients in a bowl and set aside. It is a very delicious pizza sauce cooked or not. If you don’t cook on the stove you do not need the olive oil or both the minced garlic or garlic powder. I will usually use the garlic powder over minced garlic with the uncooked method.
- You will need a 13×9 inch cake pan, 2 Tablespoons olive oil and 12 ounces Wisconsin Brick Cheese cut into 1/2 inch cubes. If you want to add pepperoni you can. I only made the cheese pizza this time. Next time Boars Head pepperoni. (I bought it this weekend!)
- Put 2 Tablespoons olive oil in 13×9 inch cake pan and spread oil in pan. (I used my aluminum pan. I would not use a glass pan.)
- Transfer dough to pan and turn to coat in oil. Press down on dough and spread it toward the edges. It will not go all the way to the edges this time and that is fine. Spread it as much as you can without tearing, cover tightly with plastic and set aside for 30 minutes to rest.
- 30 minutes have passed!! Press down on the dough with your fingertips to remove any large bubbles, pushing toward edge. (For me 30 minutes was enough of a rest. If it doesn’t go to the edges you can let it rest a little longer.)
- Lay half of pepperoni (if using) evenly over face of dough. (As I mentioned, I did not use pepperoni.)
- Top with cheese cubes, spreading it evenly all the way to the very edges of the pan. The photo below is how you want it to look. (If using pepperoni, lay rest of pepperoni down)
- Spoon sauce over surface in 3 even rows, lengthwise. (You will only use half of the sauce. You can make another pizza or freeze for the next time.)
- Transfer to oven and bake until edges are black and bubbly and exposed cheese on top is starting to lightly brown, 15-20 minutes.
- When you take out of oven, run a thin metal spatula all the way around the edges of the pan to loosen the pizza. Carefully lift it out and slide onto cutting board.
- Cut pizza and serve.
You will love it! Guaranteed. ENJOY!!
We are revisiting some of the 50 State 50 Pizzas that got me motivated to start this blog. Friday we brought back the Georgia pizza. This was called the Yuppie pizza from Vinnie Van Go-Go’s, Savannah, GA. Martin and Martin2 really liked this pizza (not as much as the Purple Pig or Strawberry Balsamic pizzas) but pretty close. Kent thought it was good but he would have preferred another cheese other than feta. Why don’t you give it a try and tell us what you think?
Georgia “Yuppie Pizza”
2 tomatoes, sliced, remove seeds
1 – 5 oz jar artichoke hearts (I used the whole jar)
Spicy Italian sausage
2 Tablespoons olive oil
1 clove garlic, minced
1/2 teaspoon dried rosemary
Preheat oven 475 degrees.
1. Place the olive oil, minced garlic and rosemary in a bowl. Let sit for 10-15 minutes.
2. Brush pizza dough with olive oil mix
3. Top with banana peppers, artichoke hearts, tomatoes, mushrooms, spinach, sausage and feta (You can put on as much or as little of the toppings you would like. It is your pizza!)
4. Bake 10-12 minutes. Chow down!
Fridays are always fun! I am really enjoying making these different pizzas again and of course Martin taking random selfies! He is pretty funny!! 🙂