Gozney Pizza Dough

This recipe requires minimal ingredients but it does require time.  I've converted this to my standard of easiness: I use instant yeast which cuts down on 1 of the 2 rise times.  I also make a double batch and freeze half of the dough balls for a quick pizza night any day of the week.  And because I prefer not to measure any of my ingredients by grams, or to mix any of my dough by hand, I've modified the ratios.

Gozney Pizza Dough

Recipe modified from Gozney

12 cups flour

2 Tbsp salt

1 1/2 tsp instant yeast 

5 c. water

Combine all dry ingredients in an electric mixing bowl.  Add water and mix for 10 minutes.  

Roll dough out onto greased counter or cutting board.  Cut in half and let rest for 5-10 minutes.

Cut each half into 6 equal pieces (a scale is helpful here).  Shape each piece by hand into a smooth, flattened round.  Place 6 rounds on a greased or silicone lined baking sheet and cover with a lid.

Place cookie sheets in fridge if using in the next day or two, or freeze for up to 3 months.

When ready to make pizza, remove dough balls from fridge and leave out at room temperature for at lease 6 hours (9-12 hours if frozen).

Veggie Omelette

If you love zucchini and you haven't tried it with eggs yet - this recipe is for you.  If you love vegetables, this recipe is for you.  If most breakfasts leave you hungry in a few hours, this is for you.  If most breakfast foods can also double as a dinner meal, this can easily be doubled or tripled if you wanted more than a single serving.  Use a larger skillet and slice it up pizza style.

Veggie Omelette

1 small zucchini

2 eggs

1/4-1/2 c. greens of choice (I love arugula or spinach)

2 Tbsp. sausage crumbles (or meat of choice)

2 Tbsp. green onions

1/4 c. bell pepper, chopped

1/4 c. diced tomatoes

Slice zucchini evenly in rounds.  Spray a small skillet with cooking spray and line zucchini in pan.  Cook on medium heat until brown spots are visible, about 5-10 minutes.  Flip each piece and season with salt and pepper.

Whisk eggs and and pour evenly over zucchini.  Top with greens, sausage and onions.  Reduce heat to medium-low, put a lid on the skillet and cook until egg is no longer runny in the middle, around 5-10 minutes.

Remove from skillet and top with peppers and tomatoes.

Crispy Tacos

Crispy Blackstone Tacos are great for feeding a crowd, and can be used with your favorite meat of choice.  We generally serve ours alongside Cilantro Lime Quinoa or Rice, with corn, but these make great appetizers as well.  Try not to overstuff these; you want them easily folding to maximize crisp shell on both sides.  If you don't have a favorite enchilada sauce, I will often use the leftover meat sauce/drippings.

Crispy Blackstone Tacos

1 lb. shredded meat of choice (we love Mexican Beef, Sweet Pork and Chicken)

corn tortillas

1 can black beans

1 c. chopped white onion

1 c. chopped cilantro

1-2 c. enchilada sauce

Dip each corn tortilla in the enchilada sauce, turning to coat both sides.  On lightly greased Blackstone, place each tortilla.  Sprinkle with a small amount of cheese.  Spread 1-2 Tbsp. of meat on 1/2 of the tortilla, and top with a small spoon full of beans.  Sprinkle with onion and cilantro.  
Fold tortilla in half and grill until crispy, turning to crisp the other side.

Serve with pico de gallo or salsa and sides of choice.

Beet and Apple Salad

This salad has made it into my lunch rotation on repeat several times a week this year.  It has a little bit of everything going on and hits all of the flavor and texture must haves.  I like to serve this along side leftover grilled chicken.

If you don't have or want to take the time to roast your beets, canned (including pickled) will work great as well!

Beet and Apple Salad

1 c. arugula

1 c. lettuce/greens of choice

1/2 apple, diced

1/2 c. roasted beets, diced

1/4 c. pistachios, shelled

1/4 c. cottage cheese (or feta, blue, goat)

1-2 Tbsp. Dijon Dressing (recipe below)

Layer everything in the order listed below.  Drizzle with dressing.

Dijon Dressing

Recipe modified from Vanilla and Bean

4 Tbsp. olive oil

2 Tbsp. Apple Cider Vinegar

3 tsp. honey

pinch sale

1/2 tsp. Dijon mustard

Add all ingredients to a jar and whisk together with a fork.

Smoked Meat Loaf

Hands down one of the best meatloaf recipes we've tried.  This is not for the calorie deficit eater; this meal is packed with cheesy goodness.  We've modified it slightly to include ingredients we always have on hand, and reducing the amount of cheese/calories per serving.  Even with modifications, this is amazingly crispy on the outside, cheesy on the inside and will please the whole family.

Smoked Meat Loaf
Recipe modified from Gimme some Grilling

1 lb. ground beef

1 lb. ground sausage

1 lb. ground turkey

3 eggs

2/3 c. yellow onion, chopped small 

3/4 c. Panko bread crumbs

1 1/2  tsp. seasoned salt

1 1/2 tsp. garlic powder

3/4 tsp. ground black pepper

2 c. shredded cheese of choice

Combine all ingredients in a large mixing bowl.  Shape into 2 large loaves.

Smoke at 325 degrees until internal temperature reaches 165, about 1 1/2 hours.

Remove from smoker and allow to rest for 5 minutes.  

Slice and serve.

Caramel Apples

Apples are in full swing right now, and caramel is always amazing.  Need I say more?

Now, I am all about buying pre-packaged caramels and melting them for an easy apple dipping sauce, but if you find yourself needing a home-made version, this one is pretty great.

You can roll these babies in whatever toppings your heart desires, but we opted for mini M&M's, home made granola, coconut, sliced almonds, and drizzled chocolate.

Caramel Apples

Recipe from Our Best Bites

1 lb. dark brown sugar (about 2 cups packed)

2 sticks butter

1 14oz can sweetened condensed milk

2/3 c. dark corn syrup (I used honey)

1/3 c. pure maple syrup

1 1/2 tsp. vanilla extract

1 tsp. molasses

1/4 tsp. salt

Apples (covers at least 12)

popscicle sticks

assorted toppings of choice

Thoroughly wash and dry apples.

Place sticks in apples and place in a dish or baking sheet in the fridge to chill.

Prepare toppings in bowls.

To make the caramel, combine the first 8 ingredients in a large nonstick saucepan.

Stir over medium-low heat until sugar dissolves (about 15 minutes), occasionally wiping down the sides of the pan.

Increase heat to medium-high.

Cook caramel at a rolling boil, stirring constantly but slowly, until candy thermometer registers 236 degrees (about 10-15 minutes).

Pour caramel into a deep, skinny bowl, large enough to fit an apple.

Dip chilled apples in caramel mixture, and roll in desired toppings.

Reheat caramel if it becomes too thick to dip.

Apple Fritter Bread

This delicious, festive fall loaf is bursting with that classic apple cinnamon flavor!  This is great as an alternative to muffins in the morning, or perfect for an afternoon snack.  It could even double as a dessert, though I majorly deducted the amount of sugar called for.  I also opted for whole wheat flour, but you could use white if that is what you like or have on hand.  You can use any type of apple you have lying around, but granny smith are always a great choice for baking.
We all loved it, especially the kiddo's!

Apple Fritter Bread

Recipe modified from The Baking ChocolaTess

1/4 c. brown sugar

1 tsp. ground cinnamon

1/3 c. white sugar

1/2 c. butter, softened

2 eggs

1 1/2 tsp vanilla extract

1 1/2 c. flour (white or wheat)

1 3/4 tsp. baking powder

1/2 c. milk

2 apples, peeled and chopped

1 Tbsp. sugar

1 tsp. cinnamon

Glaze

1/4 c. powdered sugar

1 Tbsp. milk or cream, plus more if needed for consistency

Mix brown sugar and cinnamon in a small bowl and set aside.

In a large bowl, beat white sugar and butter together until creamy.

Add eggs, one at a time, blending after each addition.

Add vanilla.

Add flour and baking powder into creamed mixture and stir until blended.

Add milk, and mix until smooth.

In a separate bowl, add the remaining Tbsp. sugar and tsp. cinnamon to the chopped apples, and stir to coat evenly.

Pour half of the batter into a large greased loaf pan.

Sprinkle half of the chopped apples over batter.

Sprinkle half of the brown sugar/cinnamon mixture over apples.

Lightly pat apple mixture into batter.

Pout remaining batter over the apples.

Top with remaining apples, and remaining brown sugar/cinnamon mixture.

Lightly pat apples into batter.

Using a knife or spoon, gently swirl the brown sugar mixture through loaf pan.

Bake at 350 degrees for 50-60 minutes, or until toothpick inserted in middle of loaf comes out clean.

To make the glaze, mix powdered sugar and milk together, adding more of either until desired consistency is reached.

Let bread cool for at least 15 minutes before drizzling with glaze.

Green Tomato Enchilada Sauce {Canned}

This recipe is like a mix between enchilada sauce and salsa verde (which to be honest I don't really know the difference).  You can certainly pour this over your tacos and burritos, or use as a dip for chips.  I wanted a canned version of this recipe - a favorite when making chicken enchilada chili, and a great go to for delicious enchiladas like these ones.  However, I don't usually grow tomatillos, but green tomatoes seem to be in abundance this time of year as cold nights freeze exposed portions of my tomato plants.  I cringe at all of the green tomatoes still left on the vine, with no time to ripen, and this recipe solves my problem.

This is easy and delicious, and a great way to clean up the remaining produce from the garden.  And there is nothing like opening up a can of that garden goodness all through the winter.  Using a blender makes a big difference here - just throw it in and pulse, no need to skin, chop or dice anything.

I adapted this recipe from Our Best Bites, as well as Montana Homesteader, while still making it suitable for home canning, but you can certainly freeze this if the idea of canning intimidates you. 

Green Tomato Enchilada Sauce

9 lbs. green tomatoes, cored and rough chopped (about 24 cups)

2 extra large onions (about 4 c. pureed)

4 green bell peppers (about 3 c. pureed)

2-3 jalapeños, whole

1 1/2 c. lime juice (about 9 juiced limes with pulp)

2 bunches cilantro

2 heaping Tbsp. roasted garlic (or minced)

2 Tbsp. sugar

2 Tbsp. cumin

2 Tbsp. salt

1 tsp. black pepper

Heat a large pot over medium heat.

Puree green tomatoes and add to the pot.

Rough chop onions and puree in blender, then add to the pot and stir.

Puree bell peppers with jalapeños, then add to pot and stir to combine.

Combine lime juice and cilantro in the blender and puree.

To the pot add garlic, sugar, cumin, salt, pepper and cilantro lime mixture.

Stir to combine, and adjust seasonings as needed.

Ladle hot enchilada sauce into hot, sterilized jars.

Remove air bubbles, wipe rims, and top with sterilized lids.

Screw on bands and place in prepared pressure cooker.

Process in a pressure cooker at 11 lbs. for 20 minutes.

Be sure to adjust for altitude (13 lbs. of pressure for Utah).

Makes 13 pints.

Jalapeno Popper Dip

Aside from the option of dipping tortilla chips, crackers and vegetables, this makes a great spread on sandwiches.  Easy to make and super delicious!

Jalapeno Popper Dip

Recipe and Photo from Key Ingredient

2 8oz. packages cream cheese, softened

1 c. mayonnaise

1/2 c. shredded Monterey Jack cheese

1/4 c. canned chopped green chilies

1/4 c. canned diced jalapeno peppers

1 c. shredded Parmesan cheese

1/2 c. panko bread crumbs

veggies, crackers or tortilla chips for serving

In a large bowl, beat the first five ingredients until well blended.

Spread into an ungreased 9" pie plate.

Sprinkle with Parmesan cheese.

Top with bread crumbs.

Bake at 400 degrees for 25-30 minutes, or until lightly browned.

Dry Chicken Salad Mix {Meal in a Jar}

Chicken salad is one of the many things that I love, but not so much anyone else in my family.  This mini meal in a jar option is perfect for small numbers, but you can definitely double or triple this recipe if you're feeding a lot.

Aside from the convenience of having ready made meals like this lining your shelves, these make excellent options for camping, hunting or 72 hour kits.  These can just as easily be put into mylar bags, or if you aren't worried about shelf life, a ziplock would work just fine.
For added convenience, you can add in the shelf stable mayo packets that you can find in the deli section of grocery stores if you are taking this to work, or on an outing where you don't have refrigeration.
Chicken salad in 5 minutes!

The shelf life of this chicken salad mix is 1 year (minus the mayo of course).  If you have a food saver with the ability to seal a mason jar or vacuum seal a mylar bag, you can extend the shelf life up to 15 years if kept in a cool, dry place.
You can use any brand of freeze dried or dehydrated foods here, but I've included links to the products that I personally use.  If interested, you can click here to find out more about how you can earn these products for free or half off.

Dry Chicken Salad Mix {Meal in a Jar}

Menu Managed Original

In a pint mason jar, layer in the following order:

1 c. freeze dried chicken

1/3 c. dehydrated apples (or freeze dried), broken into pieces

1 Tbsp. freeze dried green onions

2 Tbsp. freeze dried celery

salt and pepper to taste

1/4 c. freeze dried grapes (or chopped freeze dried pineapple)

Mayo packets, if adding, can be placed on the top.

To make:

Remove mayonnaise packets.

Add water to jar, until just barely beneath the top of the food.

Add the lid back to the jar and shake.

Let stand for 3 minutes, then turn the jar upside down.

Let stand for 1 minute.

Remove lid and add mayonnaise.

Stir to combine.

Serve with crackers, on bread, or plain.

Serves 2.

Corn and Black Bean Salsa

One of our all time favorite meals is this cilantro lime chicken, which we always serve with this salsa.  But this is a great go to even if you don't want to make a meal out of it.

This is also one of those "recipes" that I don't ever measure.  I just chop up the veggies and throw it all together, so feel free to modify the measurements to meet your needs.

I rarely make this with avocado's, since I am the only one in the family that likes them, AND because they do not do well if you have extras.  If you want to add them in, be sure and do so immediately before serving.  It is great either way!

Corn and Black Bean Salsa

1 can corn, drained

1 can black beans, rinsed and drained

1/2 c. chopped onions, or to taste

3-5 large chopped tomatoes
2 cloves garlic, minced
1 jalapeno pepper, minced (leave seeds in if you like a spicier salsa)

Large handful chopped cilantro, or to taste
Salt to taste

3 chopped Hass avocados, optional

Add all ingredients except salt and avocados to a large bowl and stir to combine.

Sprinkle salt over everything and stir again.

Taste and add additional salt, if needed.

Fold in diced avocados, if using.

Serve cold or at room temperature with favorite tortilla chips.

Zucchini and Rice

This is not a new recipe here on the blog, but I wanted an updated photo, as well as the addition of carrots and Italian sausage.  This was one of the recipes given to me by my mother-in-law when I got married.  It is definitely a favorite at our house - one that we go back to again and again.  A perfect meal for any night of the week!

Zucchini and Rice
Recipe from Lyn Hoggan Denna

1 lb. Italian sausage
1 small onion
2 large ribs celery
4 carrots
2 large zucchini
2 c. rice
4 c. chicken broth

In an electric frying pan, brown sausage with onion until browned.
Once browned, add rice and stir until rice is lightly browned.
Meanwhile, cut up all vegetables.
Once rice is browned, sprinkle mixed veggies in an even layer over the top. 
Pour chicken broth over the vegetables.
Cover, and let simmer for about 20 minutes, or until rice is done.

Chocolate Cake Cookies with Marshmallows

Boxed cake mix cookies like this one are the perfect fix for a quick dessert anytime.  These are easily interchangeable to make all kinds of variations.  The original recipe drizzled chocolate over the marshmallow with peppermint candy cane sprinkles for a Christmas version.  I opted for a peanut butter chocolate drizzle.  If I had some peanuts I might have crushed them and added it, but you get the idea.  Let the imagination go on this one.

Chocolate Cake Cookies with Marshmallows

Recipe from Make It & Love It

1 chocolate cake mix (any type)

2 eggs

1/2 c. shortening or butter

large marshmallows

toppings/drizzling chocolate of choice

Beat cake mix, eggs and shortening in a large bowl until well blended.

Scoop dough onto prepared baking sheet (makes 24 cookies).

Bake at 350 degrees for 10 minutes.

While baking, cut marshmallows in half with scissors.

When cookies are done, place a marshmallow half on each piece.

Place back into the oven for 2 minutes to toast and help secure the marshmallow to the cookie.

Cool completely, and top with melted chocolate or other toppings of choice.

Makes 24 cookies.

Green Chili Chicken Enchilada Spaghetti Squash Casserole

This simple meal has great flavor and is easy to throw together any night of the week.

If you want to throw this back into the spaghetti squash shells (like she did in the original recipe), by all means, knock yourself out.  I just find the casserole approach much.  much.  easier.

Be sure and use a green enchilada sauce that you love, because the flavor really shines through in this dish.  I love this recipe, but you can swap it out for whatever your family likes.

Green Chili Chicken Enchilada Spaghetti Squash Casserole

Recipe modified from Recipe Runner

1 large spaghetti squash

1 1/2 c. cooked chicken, cubed

2 c. green enchilada sauce

2 c. corn

handful cilantro, chopped

salt and pepper to taste

1 c. pepper jack cheese, shredded (or cheese of choice)

Cut spaghetti squash in half, and scoop out the seeds and pulp.

Place cut squash on a baking sheet and bake in a 400 degree oven for about 40 minutes, until tender.

Meanwhile, combine chicken, enchilada sauce, and corn in a skillet over medium heat and heat through.

Fold in cilantro and keep warm.

When squash is cooked, use a fork to scrape out the flesh and layer it in the bottom of a greased 9x13" baking dish.

Sprinkle with salt and pepper.

Pour chicken and enchilada mixture over squash and spread out evenly.

Top with shredded cheese.

Place back in the oven until cheese is melted.

Coconut Crusted French Toast

Take your every day french toast to the next level and dip each egg slathered slice in shredded coconut.  Trust me, your taste buds will thank you...

You can serve this with any array of toppings you'd like; we opted for fresh berries, toasted almonds and extra coconut.  I'm pretty sure some whipped topping made it on there as well.  Divine.

Coconut Crusted French Toast

3 eggs

splash milk

6 slices bread of choice

2 c. coconut

In a shallow dish, whisk together eggs and milk.

Pour coconut onto a plate and spread out evenly.

Dip each slice of bread into egg mixture and coat both sides.

Remove and let excess drip off.

Lay one side of the egg dipped bread into the coconut and press to adhere.

Place on greased skillet or grill, and cook over medium low heat until both sides are cooked and coconut is toasted.

Serve with desired toppings.

Roasted Garlic

I use a lot of roasted garlic for this salsa recipe, as well as this spaghetti sauce.  And so I will occasionally stockpile a bunch of this in my freezer to cut down on time when making them.  But aside from large batch garlic recipes, there are several everyday uses where these deliciously caramelized cloves come in handy.
I usually puree them in a blender and freeze in mini ice cube trays - making them easy to add a punch of delicious garlic flavor to just about anything.  Use to replace chopped garlic in any recipe, or throw them into soups or stews, or sauces.  You can add a few cubes to some softened butter and spread over bread or toast for the best garlic bread of your life.

Roasted Garlic

Method from Our Best Bites

Garlic

olive oil

salt

tin foil

Take a head of garlic, and cut the pointed tip off, about 1/4 of the way down (you want to expose the actual cloves).

Place each clove on a piece of tinfoil, cut side up.

Drizzle with olive oil, letting it seep down between the cloves.

Sprinkle with kosher salt.

Wrap the head of garlic up in tinfoil, securing it at the top.

Place all of your tinfoil garlic heads into the oven, directly on the rack.

Bake at 400 degrees for 30-45 minutes (time depends on the size of the head of garlic).

Garlic is done when it is soft/squishy when squeezed.

Remove from oven and let cool.

Unwrap from foil and squeeze each clove out of the head.

Use within one week if storing in the fridge, or freeze for future use.

Christmas Balls

This is basically a smore (with lots of additional goodies) that has been squished together to form a ball, and for whatever reason it is one of those rare delights that is only made at Christmas time... at least in my family.

This is a great addition to your plethora of holiday treats, even if it is too late for Christmas Day.

Christmas Balls

Recipe from Sandy Bishop

1 lb. mini marshmallows

2 1/2 c. chopped nuts

2 1/2 c. coconut

1 pkg. chocolate chips

1 can sweetened condensed milk

2 1/2 c. chopped dates

2 1/2 c. graham cracker crumbs

Pour all ingredients except graham cracker crumbs into a large bowl.

Wet your hands and mix thoroughly.

Roll into small balls and then roll each ball in crumbs, coating the outside (be sure and keep your hands wet through the process).

Store in an airtight container.

These will store for quiet some time - the longer they sit, the better they are!

Sugar Cookie Candy Cane Cookies

These festive cookies are a great addition to your Christmas treat arsenal.  The lack of frosting makes this a lighter alternative, which we love, but you'll still get a punch of peppermint flavor from the actual cookie and candies sprinkled on top.

You can use whatever sugar cookie recipe you like the best, including store bought, but I love the one included here.

Sugar Cookie Candy Cane Cookies

Recipe idea from Country Living

2/3 c. butter, softened

1 c. sugar

2 eggs

1 tsp. baking soda

1/4 c. milk

1 tsp. peppermint extract

1/4 tsp. salt

4 c. flour

pink food coloring

crushed candy canes

Cream butter and sugar.

Add eggs and mix between each.

Dissolve baking soda in the milk and add to the creamed mixture.

Add peppermint.

Slowly add flour and salt while mixing.

Divide dough into 2 equal halves.  

Set one half aside and return remaining half to the mixer.

Add 5 drops of food coloring and mix to combine - you may need more or less depending on desired color.

Place dough balls in a bowl and cover.

Chill for 2 hours in the refrigerator.

Remove from fridge and knead each half individually until dough softens.

Form several 1-2" balls from both colors.

Take individual balls and roll them out into long ropes of equal length.

Take one rope of each color and twist them together.

Wrap one end over to make a candy cane shape.

Place cookies on a greased baking sheet.

Bake at 350 for 8-10 minutes, until just browned on the bottom.

While still hot, sprinkle crushed candy cane pieces on cookies and press down lightly to indent.

Dry Taco Soup Mix {Meal in a Jar}

Aside from the convenience of having these lining your pantry shelves for a quick and delicious dinner any time, recipes like these also make for the perfect gift, as well as for camping / backpacking / 72 hour kit food options.  Just switch out the glass jar for a ziplock bag if you plan to hit the hills.

Shelf life on these jars are 1 year.  If you have a food saver with the ability to seal a mason jar lid on dry goods, it will last much longer (upwards of 15 years if kept in a cool, dry place).

You can use any brand of freeze dried or dehydrated food here, but I've included links to the products that I use personally.  Click here to find out more about how you can earn these products for free or half off.

Dry Taco Soup Mix {Meal in a Jar}

Recipe from My Food Storage Favorites

3 Tbsp. taco seasoning

1/2 tsp. salt

1/4 tsp. pepper

3 Tbsp. tomato powder

1/4 c. freeze dried onions

3/4 c. freeze dried hamburger

3/4 c. instant pinto beans

3/4 c. instant black beans

3/4 c. freeze dried corn

1/4 c. freeze dried green chilis

In each quart mason jar, add the ingredients in the order listed.

To make the soup:

Add 7 cups of water to a pot and turn on high heat.

Dump entire contents of jar into the water.

Bring to a boil, then simmer over medium heat for 20-30 minutes, or until beans are fully cooked.

Serve with shredded cheddar cheese, tortilla chips and sour cream, if desired.

Makes about 10 cups of soup.

Pretzel Buttons

These cute mini treats are easy to make, taste scrumptious, and are cute and festive.  You can swap out the colors of M&M's to make them more appropriate for any holiday; pink and red for Valentines day, pastels for Easter, red and blue for the 4th of July, or use chocolate kisses with orange candies for Halloween.

Pretzel Buttons

Recipe from g*rated

Square Pretzels

Hershey's Hugs (or Kisses)

M&M's

Line a baking sheet with a silpat mat and line the sheet with pretzels.

Place a Hershey's on top of each pretzel.

Bake for 4-5 minutes at 200 degrees to soften the chocolate - they should look shiny and soft, but still hold their shape.  You do not want them to melt, so watch closely.

Press one M&M in the center of each hug, pressing down to spread out the chocolate.

Allow to cool completely before serving.