Thursday, October 20, 2011

Fresh and Simple Pizza

  • Ingredients

  • 1 container refrigerated pizza crust (I like the pillsubry pizza crust classic, 13.8 oz)
  • 1/4 cup mayonnaise
  • 1/4 cup freshly grated Parmesan cheese
  • 2 tablespoons chopped fresh basil
  • 1 clove garlic, minced
  • 3 roma (plum) tomatoes, sliced (I use whatever tomato I have in the garden)
  • 1 cup shredded mozzarella cheese or fresh mozzarella sliced


  1. Preheat oven to 400 degrees
  2. Roll out pizza dough, and place on a baking sheet**. Mix mayonnaise, Parmesan, basil, and garlic in a small bowl. Spread mayonnaise mixture on pizza crust; top with sliced tomatoes. Sprinkle with mozzarella cheese. OR you can switch around the order of the toppings (as seen in photo)
  3. Bake in preheated oven until crust is golden brown and cheese is bubbly, 15 to 20 minutes(you may have to cook a bit longer if you use fresh mozzarella). Cut into squares to serve.

**I make several small pizzas since I sometimes get uncooked dough in the middle if I make one large one.

Spinach and Artichoke Dip

1 16 oz container of sour cream
10-12 oz of mayo (add the sour cream to a bow and then fill the container about ¾ full of
mayo and add that. Saves making measuring cups dirty!)
1 package of frozen spinach (thawed and drained)
1 14 oz can/jar of artichoke hearts drained
1 clove of garlic
1 cup of grated parmesan cheese

Finely chop artichoke hearts, spinach and garlic. Mix together all of the ingredients.
Serve cold.

Cafe Rio Salad Dressing

1 package hidden Valley Ranch salad dressing mix
1 cup buttermilk*
1 cup mayo
1-2 tomatillos
1 clove of garlic minced
½ bunch chopped cilantro
1 tsp lime juice
1 small jalapeno (seeds removed)

Blend all ingredients in blender or food processor. Store it in the fridge for a few hours
before serving.

Monday, October 17, 2011

Soft French Bread

Dissolve 2 Tbs yeast in 1/2 cup warm water and 1 tsp sugar. In a large bowl combine 2 cups hot water, 3 Tbs sugar, 1 Tbs Salt and 1/2 cup oil. Add 3 cups flour. Beat well. Add yeast mixture. Stir well. Add 2 1/2 cups flour. Stir with wooden spoon until well blended. Cover with saran wrap. Let raise 10 minutes. Stir down. Repeat 5 more times. (Do not stir down dough last time before rolling out). Flour cupboard, top of dough and hands. (I split dough into 4 equal parts for smaller loaves). Roll into rectangle. Roll up like jelly roll. Place on greased pan seam side down. Let rise 30 minutes. Bake 400 F for 15-20 minutes.

Variation: brush with beaten egg white mixed with 1 tsp water and sprinkle sesame seeds on top. Slash with scissors to give it a fancy look.