Shrimp and Broccoli Pizza


This recipe makes enough dough for 2 pizzas, but the rest of the ingredients are for 1 pizza!

Pizza comes in all shapes and sizes, with different flavor profiles and toppings. When you make homemade pizza you can make your dough sweet or spicy, you can use a mild, strong, soft or hard cheese, toppings are limitless. Pizza is a blank canvas. For this recipe, I first though of shrimp pizza after I made shrimp lo mein with the other half of this bag of frozen shrimp. I wanted to make a pizza featuring shrimp, and I thought then that a cheese sauce would be a good pair, and then broccoli seemed to also be a natural pair. So this pizza was born. The cheese sauce for this pizza was made with just estimates. I make this exact cheese sauce for mac and cheese and so you just add milk until your desired looseness is met. If you make this recipe the way I did, you will have 1/2 the cheese sauce left, so boil 1 1/2 cups elbow macaroni, and you can have a side of mac and cheese with pizza (which is what I did). Each pizza makes 10 slices, giving about 5 adult servings per tray. As noted above, this recipe makes 2 crusts, but the rest of the ingredients are enough for 1 pizza, so alter the recipe if you want to make 2 shrimp pizzas.

What You Will Need

  • 3 1/2 tsp Active Dried Yeast
  • 2 Cups Warm Water
  • 6 Cups & 4 Tbsp Flour Separated
  • 3 Tbsp Oil
  • 2 Baking Sheets, 13 x 18in, 1/2 Baking Sheet
  • 1/2 Medium Diced Onion
  • 4 Tbsp Butter, 1/2 Stick
  • 1 Block White Sharp Cheese, 8 Oz
  • 1 1/2 Cup Milk
  • 1 Bag Broccoli, 16 Oz Thawed and Dried
  • 12 Oz Frozen Cooked Shrimp, Thawed and Tail Removed
  • 1/2 bag Mozzarella, 16 Oz
  • Non-stick Spray
  • Large Frying Pan


  1. To Make Dough: In a bowl, mix together Yeast, Warm Water, Flour, and Oil. Mix until a smooth dough forms, then set aside and let rise til double in size, 45 minutes to 1 hour. Turn out onto a greased countertop and divide into 2 portions for 2 pizzas.

2. In a large frying pan, melt butter and saute onion. Once onion is sauteed, add flour and stir constantly until flour is cooked out. Add milk then stir til smooth, add more milk as necessary. Dice cheese into 1 inch cubes then add to flour mixture. Stir off the heat until all cheese is melted. Set aside.

3. Heat oven to 400 F. Spray both baking sheets with non-stick spray, add dough and spread evenly over the bottom to edges. If dough pulls back from the edges, let rest for 5 minutes before trying again. Once pulled to edges of pan, top with 1/2 cheese mixture and spread to 1 inch from edges of crust. Add broccoli on top. Bake for 15 minutes then remove.

4. Add shrimp and mozzarella to 1/2 baked pizza. Return to oven and bake for another 15 minutes. Let cool for 10 minutes before serving to prevent cheese sauce from running out.

Master Bedroom Flooring and Transformation


If you’ve been following for a while, you may remember that at the beginning of quarantine, my husband and I bought flooring. We bought enough flooring for the entire house, and if you want to read more about that, you can find it here.

Up until now, I have only posted our guest room being done, however, we had also started our master room, and now it is finished. The process we went through was the same as our guest room, so if you would like to visit that, you can by clicking here.

Differences with our master was, I painted the walls before I painted the floor, and the floor was in much worse condition than the guest room. There was quite a bit of mold/mildew on the bottom of the underlayment. The underlayment was also much different from the guest room with a plastic coated foam instead of the exposed porous foam that was in the guest room. Many floor tiles were also loose, but they all sealed back down with the coating of sealant paint. The only other hiccups that occurred doing this room where the fact that the walls were never primed, so in one spot when we were removing the painter’s tape, the old paint pulled off the wall in two small spots, and since the first row of flooring wasn’t perfectly straight and we were tapping boards a lot more than last time, we were having trouble getting the boards to lock together fully about 3/4 of the way through.

Removing Old Carpet

Painting Walls, Chipped Out Cement Edge, and Filling with New Flat Cement

Twice Cleaned and Sealed Floor

Laid Underlayment

New Bed and Newman

Laying New Flooring

Added Base Boards and New Curtains

Final Move In

Slow-Cooker Pigs in a Blanket using Cabbage


Old fashioned pigs in a blanket is a common meal that many people used to make about 100 years ago. This recipe was most commonly made by those who had family stemming from eastern Europe. Today, pigs in a blanket is typically something very different, usually a hot dog or mini dog wrapped in a puff pastry. These pigs in a blanket taste very different than the new version. The older version was savory flavored meat wrapped in a wilted and tender cabbage leaf and coated in a slightly sweet tomato sauce. Though this dish can be very messy to eat, it is filling and very delicious. This recipe makes 12 pigs and 4-5 adult sized servings. This recipe can also easily be doubled and frozen in a freezer container or casserole dish.

What You Will Need

  • 6 Large Cabbage Leaves, Halved with Middle Stem Removed
  • 1 Lb of Ground Beef
  • 1 Medium Diced Onion
  • 2 10.5 Oz Cans of Tomato Soup
  • 1 6 Oz can of Tomato Paste
  • 1 Tbsp Garlic Powder
  • 1 Tbsp Italian Seasoning
  • 2 tsp Paprika
  • Slow-Cooker
  • Strainer
  • Mixing Bowl
  • Large Dutch Oven of Water
  • Thongs and Wooden Spoon


  1. Bring dutch oven of water to a boil. Add Prepared cabbage leaves and boil for 1-2 minutes until soft. Transfer to strainer and let cool. Place burger in a mixing bowl, add 1/2 onion, garlic, Italian seasoning, and paprika. Mix by hand. Add 1 can of tomato soup to bottom of slow cooker and stir in 1/2 can of tomato paste.

2. Once cabbage is cooled, form about 1/3 cup of meat mixture into a patty. Place patty on cabbage leaf and roll, tuck under ends, then place into slow-cooker. Repeat for remaining leaves, or until out of filling. Place down first layer of pigs, then spoon each with a layer of soup from a new can. mix remaining tomato paste with remaining soup. Place your second layer of pigs, then top with remaining sauce. Add 1 can of water and remaining onion, carefully stir and place on high and cover.

3. Check every hour and spoon with hot sauce. Once they begin to shrink, push more into hot sauce. Cook pigs for at least 2.5 hours on high before serving, making sure they are thoroughly cooked first. Plate and let cool 10 minutes before serving.


Shrimp Lo Mein


I am always in the mood for Chinese food. Their cuisine is so rich in savory flavors with vegetables and carbs. Lo mein is one of my favorite easy Chinese recipes. The only thing you will need is fish oil and oyster sauce, then you can make any kind of lo mein there is! For this recipe, I used zucchini as my green vegetable. You could also use a spinach, a bok choy, or some broccoli, to name a few. I also added about 2 teaspoons of red pepper flakes for a subtle hint of heat to the dish. I would recommend adding some for more depth of flavor, or more if you’d like some extra spice in your dish! This recipe makes 5-6 adult sized servings.

What You Will Need

  • Wok/Large Dutch Oven
  • 1/3 Cup Oil
  • 1 Medium Onion, sliced
  • 1 Green Vegetable
  • 12 Oz Frozen shrimp
  • 12 Oz Vermicelli/spaghetti
  • 2 Tbsp Oyster Sauce
  • 1 1/2 Tbsp Fish Oil
  • 2 Tbsp Soy Sauce
  • 1/2 Tbsp Garlic powder
  • 1/2 Tbsp Ground Ginger
  • (Optional) 1/4+ tsp Red Pepper Flakes


  1. Add your oil to your pan and heat over medium heat until hot. Also begin boiling your spaghetti, cook until al dente, then strain.

2. Add your onion and green vegetable to the oil and cook until onion is translucent. Add your oyster sauce, fish oil, soy sauce, and spices. Stir until combined.

3. Place frozen shrimp into luke warm water. Let sit for 2-3 minutes. Remove tails if applicable. Add shrimp and pasta to wok/dutch oven, stir over medium heat until thoroughly mixed.

4. Remove from heat. Let cool 5 minutes and serve.

Chocolate Chip Cookie Bar


Giant chocolate chip cookie? Yes please! This recipe is delicious and super easy to make. Just mix, spread, and bake! My only advice for this recipe is to use a glass dish if you have it available. My textured pfaltzgraff dish, even though it was sprayed with lots of non stick spray, stuck very badly. If you don’t have glass, you could also line the dish with wax paper, just remove the cookie before it’s fully cooled to prevent the paper or the cookie from sticking. If you want thicker bars, you can also use a 8 x 8 or 9 x 9 baking pan. This recipe makes 10 bars.

What You Will Need

  • 1 Stick of Butter, Softened
  • 1 Cup Brown Sugar
  • 1 Egg
  • 2 tsp Vanilla Extract
  • 1 Cup Flour
  • 1/2 tsp Baking Powder
  • 1/4 tsp Baking Soda
  • 1 Cup Semi-Sweet Chocolate Chips
  • Pinch of Salt
  • Mixing Bowl
  • 7 x 11 Casserole Dish
  • Non-Stick Spray


  1. Heat oven to 350 F.
  2. In a mixing bowl, add butter, brown sugar, egg, vanilla, flour, baking powder, baking soda, and salt. Mix until combined. Add Chocolate Chips and mix till evenly dispersed in dough.
  3. Spray casserole dish with non stick spray. Add Dough and spread evenly over the bottom.
  4. Bake for 20-25 minutes until a tester comes out clean.

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