These peanut butter cookies are to die for!!  I just had to share it will all of you, I found it at elise.com, link is listed below.  Very easy to make.  Recipe said cook for 9-11 minutes at 375 degrees, I left them in for a couple minutes longer, until the tops of the cookies started to get a little color.  They are scrumptious, think I will eat another.

Another cheesy, ooey gooey recipe from my kitchen to yours.  This is a favorite of ours once every couple weeks.  Real good with Yukon Gold Potatoes, but any kind works.  For this recipe because I was in a hurry, I microwaved the potatoes for a minute or so to cook half way so that the time in the oven isn’t as long.  Don’t overcook them if you do this, or you will have mush.  I also left the skins on this time, when I usually peel them.

Preheat oven to 375 degrees

Ingredients:

• Olive Oil
• 1/2 Onion, Diced
• 3-5 Garlic Cloves, Pressed or Diced Fine
• 2 Tablespoons Flour
• 1 Cup Milk
• 1 Can Chicken Stock
• 1 Cup Cheddar Cheese
• 3 Potatoes, Sliced Thin

Saute in some olive oil, the onion and garlic.

When the onions are opaque, add your flour and cook for a minute or so, then add your chicken broth and milk and cook until bubbly and thick.

Add your cheese.

Stir together until nicely mixed in.

Next prepare a section on your counter for an assembly station.  Grab your casserole dish, any size will do, salt and pepper, cheese and potatoes.

I sprayed my dish with Pam first.  Place one layer of potatoes on the bottom of the pan, add salt and pepper.

Next add a layer of cheese.

Repeat this step several times until you have run out of potatoes and cheese.

Pop in the oven for 20 minutes if you cooked the potatoes in the microwave first, or 45-50 minutes if they were raw. Enjoy!

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Dave and I were craving pancakes this morning, didn’t have any Bisquick, so looked up a recipe on the net. They were delicious.

From this link at allrecipes.com

Ingredients:

• 1 1/2 cups all-purpose flour
• 3 1/2 teaspoons baking powder
• 1 teaspoon salt
• 1 tablespoon white sugar
• 1 1/4 cups milk
• 1 egg
• 3 tablespoons butter, melted

Directions:

1.In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg and melted butter; mix until smooth.

2.Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

I altered the recipe a little.  Adding a tablespoon more sugar and a tablespoon of vanilla extract.

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Making my “real” first pizza last night was a lot of fun! For the most part it came out pretty good. I do have some changes, will talk about that later.

For the crust, I just took the #1 recipe when you Google pizza dough recipe, you can view it here. Found it odd that it had honey in it, but it’s not #1 for nothing, so I went with it.

Pizza Dough Recipe w/ Yeast

• 3 1/2 cups flour
• 1 cup warm water (between 95° and 115° F.)
• 2 T yeast (2 tablespoons, I like my dough a little yeasty. You can use less)
• 2 T honey
• 1/4 cup olive oil
• 1/2 tsp. salt

By hand instructions: Pour warm water into a bowl. The water should be about 85 to 115° F. Test it with your hand. It should feel very warm, but comfortable. Add the honey and salt. Mix on low until well blended. Add the yeast and mix. Let this mixture sit for about 5 minutes. Add 1 cup of flour and the olive oil and mix until well blended. Add the rest of the flour (and any other additions) and mix well. The dough should turn into a ball. If the dough does not ball up because it’s too dry, add water one tablespoon at a time until it does. If your mixture is more like a batter, add flour one tablespoon at a time. Adding water or flour as needed to get the right consistency will assure you always get a perfect dough. Just remember to do it in small amounts. Once the dough is balled up, place the ball on a floured board and knead for about a minute. This builds the gluten which helps the dough to rise and become fluffy when cooked. Place the dough in a plastic grocery bag or a covered bowl and store in a warm, dry area to rise. Here is mine before the rise:

After about 45 minutes the dough should have about doubled in size. Show it who’s boss and punch it down. That’s right, give it a good smack so it deflates. Let it rise for another hour to an hour and a half. The dough is now ready to be rolled out. You can punch the dough down one more time if you want and wait another hour or two before rolling out. I let mine sit for an hour, punched it down, then sat for another 30 minutes, then I cooked. Here is mine after the rise:

I didn’t get all crazy with a sauce recipe. I just took a can of tomato sauce and put it on, then sprinkled italian seasoning all over it. My Mom gave me a good tip, “Another way to do a quick no cook sauce just open a can of tomatoes dump them in your blender, add a couple of cloves of garlic, dash of olive oil, S&P, whatever spices you might like and use it raw like that. It cooks while on the pizza”.
An alternative way to do this entire recipe is to prep your sauce and dough 24
hours beforehand, then all you have to do is compile it on eating day.

Some things I would have changed: Doing the sauce from scratch. Using less flour, the pizza was very
thick. My husband said it was the best pizza he has had in a long time. Wait til I try again!

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My first attempt at making a pizza. Maybe not a “real” pizza because I didn’t use yeast. I could have sworn I had some, but went to get it out after buying everything else and there wasn’t any. I live out in the Country, so just hopping to the store isn’t an option. I found a recipe at Recipezaar. Was real easy to mix up……

Ingredients

• 2 cups flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 2/3 cup milk
• 1/4 cup salad oil
• 2 tablespoons salad oil

I got the dough all laid out, a perfect round. Put all the toppings on and then realized that I had not put it on the stone and the
heat of the marinara was melting the dough to the board.  What a disaster. Took 4 spatulas, two people, wax paper and flour to get it on the
stone. As you can see it stayed intact for the most part. Tasted ok, but hard as a rock the next
day! I have yeast on the grocery list for next time.

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