Tag: Cheese

Homemade Pizza Without Yeast (Thin Crust)

Pizza is a great comfort foods for many Americans, and if you are in the same situation as me, all of your local grocery stores are also out of yeast. I’ve used this recipe 2 times before this. The crust is crisp and thin, and still flavorful. This is a great option if you run out or low on yeast and still desire to make some of your normal meals. If you follow my directions on herbs, be very light with your salt, and try to evenly spread it out as much as possible. I used many herbs because I had no toppings but I still wanted the flavor. If you use herbs, be very careful not to over do it.

  1. Mix 1 1/2 cup flour, 1 tsp baking powder, and pinch salt together in a bowl. Add 2 Tbsp oil, and add in 1/2 cup water until a soft dough forms and comes together.
  2. Form a ball and add to covered bowl and let rise for 10 minutes. Heat oven to 425 F.
  3. Roll out dough into 16 inch round. Bake for 5 minutes. Top with 8 oz of tomato sauce, sprinkle on garlic powder, onion powder, italian seasoning, marjoram, 8 oz of shredded mozzarella cheese, oregano, and other toppings.
  4. Bake for an additional 12 minutes or until you think it is done. Let sit for 5 minutes before cutting and serving.
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Cheeseburger Macaroni from Boxed Mac and Cheese

This was a delicious recipe that used what I had in the pantry. I used boxed mac & cheese because I don’t want to be using 2 cups of cheddar where I don’t have too. I also used Weis mac & cheese which used only 1/4 cup of milk and half a stick of butter, which made me feel like I was using less of my current provisions. I also didn’t have any burger, so I made my own burger from venison slices that I had. I’ll be posting that short post tomorrow morning. I was also considering adding diced tomatoes to the recipe, but I also saw a recipe that used ketchup and mustard instead, and though I was hesitant, it was very good, and I will be making this again in the future. Josh and I also opened a can of pears to go with the meal, and that was a nice treat.

  1. In a large sauce pan, bring 4 cups of water and 2 beef bouillon cubes to a boil. Add macaroni and boil uncovered until al dente. Remove from heat.
  2. On a side burner, heat up a frying pan and 2 Tbsp oil over medium high heat. Add ground beef and brown the beef and break into small chunks. Once cooked, add beef and fat to cooked macaroni.
  3. Return macaroni and beef to medium heat. Continue by preparing macaroni and cheese as directed on package. Finally, Add 1 Tbsp Garlic powder, 4 Tbsp Ketchup, and 1 Tbsp Mustard. Stir and make sure thoroughly heated before serving.

One more thing before you go! I’ve created an Instagram for this blog where I’ll be posting little projects we are up to that don’t deserve a full post, or to give spoilers of upcoming posts! The link can be found in the bar at the top of this page, or on the blog’s home page. Thanks for your time!

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Sausage Alfredo

I pulled out sausage early yesterday to have for dinner, but I hadn’t come up with an ideas for dinner until the time came. I opened my cabinet and saw a mix for chicken alfredo and decided that would be a fun meal to try. I cooked the sausage first, then I decided to use the box mix I had in the cabinet. I used Aldis brand chicken alfredo mix, cooked as directed, but added 1/4 cup of milk at the end, and cooked the dish covered for 15 minutes instead of 10. If you do not have an alfredo mix or sauce in your storage, I have altered this to be a recipe you make from scratch. I’ve made this alfredo recipe before and it’s very good, so it will go very well in this dish.

This was a very flavorful meal to have. The sausage fats add to the flavor of the sauce and the sausage adds flavor to this dish that would usually have such a consistent flavor. The sausage brings excitement to this common dish. I also served this dish with homemade potato salad. It was a strange combination and I wouldn’t do it again, but the strong flavor of the sausage made them taste very good together. I had found it to be a weird combination because they usually would never be served together.

  1. Cut Sausage links every 1/2 inch. Heat a large saucepan over medium high heat and add 2 Tbsp oil. Once hot, add sausage and cook fully.
  2. Once cooked, add 2 cups of water and 1 1/2 cup your desired noodles (I recommend egg noodles or fettuccine; cooking time and water levels will need to be altered for different pasta). Bring to a boil, then reduce to a simmer, cover, and cook for 10 minutes.
  3. Once most of the water has boiled off and noodles are to your desired texture, add 4 Tbsp butter, 1 cup of milk, and 3/4 cup parmesan. Stir and cook until hot and thick.
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Stromboli with Salami

I’ve made a post once about stromboli, but last night we tried one with salami and a few other tweaks to the recipe. I didn’t grease the pan this time, and that made no difference. I rolled out the dough on the thinner side, and as long as it’s not too thin, it turns our just as well, if not better. I added more banana pepper juice to the stromboli, and that was a very good choice. It gives the stromboli extra moisture for when it’s cooking. I closed the edges by folding the bottom dough up over the top layer of dough, and that sealed very well. These are also 1/2 sheet pans, just for reference.

  1. Into a bowl, bloom 3 1/2 tsp of yeast (1 1/2 packets) with 1/2 cup of warm water.
  2. Add 3 Tbsp oil, 6 cups of flour, and 1 1/2 cups of water. Mix into a dough, then let rest covered until doubled in size.
  3. Punch down dough, remove from bowl, and split in half.
  4. Preheat oven to 400 F
  5. Roll out dough into rounds about 1/4 to 1/2 inch thick. They should have a diameter of over 12 inches.
  6. Place half of your dough on the sheet with half hanging off. On the half that is on the sheet, place 8 oz of salami, 8 oz of shredded mozzarella cheese, and 6 oz of Mild banana pepper rings with some of it’s juice (2-3 Tbsp) sprinkled over top. Fold dough in half and pinch the edges shut. Add vent holes on the top with a knife or a fork.
  7. Bake for 20 minutes. The top should have a nice crisp sound when tapped.
  8. Repeat step 6 and 7 for second round.
  9. Brush each stromboli with melted butter (or rub hot stromboli with a stick of butter till coated) and sprinkle with parmasean, and oregano.
  10. Wait 5 minutes before cutting into strips and serving.
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Homemade Pierogies

It’s a bit later then I had said, but here is my recipe for homemade pierogies. I’ve said before that I usually don’t add additional salt to my food even if the recipe calls for it, however this time I highly recommend adding salt to the dough. Because the dough is such a main part of this dish, it is important it has seasoning. Other than that this recipe is straight forward.

  1. Peel, cube, and boil 3 medium potatoes (about 2 cups). Cook until you can stab with a fork, and the potatoes breaks in half. Strain, and transfer to a mixing bowl. Smash the potatoes till smooth. Add 4 oz of shredded cheese, mix and set aside.
  2. Mix together 2 cups of flour, 3/4 cup milk, and 1 tsp salt until a sticky dough forms. Turn out dough onto a flours work surface. Flour your rolling pin and your dough surface. Roll out dough to 1/4 inch thick, and using a cup or a round cookie cutter, cut 2 inch diameter circles. Repeat flouring, rolling, and cutting your desired number of times.
  3. Using a Tbsp, pack with potato mixture then place in center of cut dough. Wet the edge of the dough, then close the dough around the potato mixture. Place onto floured surface. Repeat with remaining cut dough rounds.
  4. Bring a pot of water to a boil. Once boiling, add pierogies to cook until they float or about 3-4 minutes. Then transfer to a skillet with melted butter and sauteed onion. Cook for a few minutes before serving.
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