Pizza

I made pizza last night and it turned put better than i expected. I don't like home made pizza as much and I think that it is mainly because the crust; it is never how I want it to be. This time I was really impressed by the crust and the topping is of your choice, so you can play around and make it as you wish. I made it with spaghetti sauce, turkey meat, pineapples, and cheese.

Pizza Crust:
1 Cup hot water
2 Tbl. Sugar
1 tsp Salt
2 Tbl. Oil
1 Cup Flour
Mix above ingredients; it should look like cake batter.

Add:
1 Tbl. instant yeast
1 1/2 -2 Cups Flour

Add the 1 1/ Cup flour and mix. Add flour until dough consistency is acquired up to about 2 Cups (this should be a total of 3 Cups for the entire recipe)

Kneed dough

Roll unto Pizza Pan. use your favorite spaghetti sauce or whatever sauce you prefer. Add toppings and cheese.

Bake at 400 F for around 15-20 minutes; until the edges are slightly brown.

Note: If you were to use regular yeast, mix the water, sugar, and yeast together until it grows. Then add other ingredients and mix as you would make bread.

Potatoe and Cheese Frittata

I made this recipe today for dinner although it's a breakfast recipe. I was too lazy to cook today and my family is sick and they don't really have an appetite right now. Sometimes I just love breakfast for diner. I made the recipe as it is, but you can be more creative and add vegetables of your choice, bacon, spices, or anything else that you want. It is an easy recipe and very delicious. I loved it and I will definitely make it again.

PREP TIME 15 Min
COOK TIME 25 Min
READY IN 40 Min

INGREDIENTS
2 tablespoons olive oil
2 large russet potatoes, peeled and shredded
1 medium onion, diced
salt and pepper to taste
1/2 cup shredded Cheddar cheese
4 eggs, beaten

DIRECTIONS
Preheat the oven to 400 degrees F (200 degrees C).
Heat oil in a 12 inch skillet over medium-high heat. When the skillet is hot, add the potatoes, and fry until crispy and golden, about 15 minutes. Reduce heat to medium, and add onions. Cook, stirring, until softened. Season with salt and pepper. Pour eggs over the potatoes and onions.
Place the skillet in the oven for about 10 minutes, or until eggs are firm. Remove from the oven, and sprinkle shredded cheese over the top. Return to the oven for about 5 minutes, or until cheese is melted.

German Chocolate Cake

Yesterday was Aric's Birth Day and I made this cake for him; I got the recipe from his mother and she said that it is a Birth day favorite. I have been making this cake for quite a while and I really like it. It was so yummy that we didn't only had a slice left and Aric took it to work this morning. I was planning on enjoying it all by myself and Aric usually doesn't take cakes to work, so he must of liked it last night. :D

INGREDIENTS
1/2 cup plus
2 Tbls. butter
2 eggs
1 1/3 cup sugar
6. Tbls. Cocoa
1 cup plus 2 Tbls. milk
2 cups flour
1 tsp. baking soda
3/4 tsp. salt

Mix well and bake in 2 sprayed or greased and floured 9" round cake pans at 350 F for 20-25 minutes. remove from pans and cool on racks.

Cool cake and cut each layer in half so you have 4 layers of cake. Fill layers with the fillings bellow finishing top layer to within 1" from edge. Ice the cake with chocolate icing. Top with Maraschino cherries that have stems and have been patted dry with paper towel.

FILLING
1 Cup Cream of evaporated Milk
3 eggs beaten
1 tsp. vanilla
1 cup sugar
1 cube butter
2 cups coconut
1 cup chopped pecans

Cook and stir constantly over med. heat until thickened; about 10 min. Add 2 cups coconut and 1 cup chopped pecans. Beat until thick and well blended. Cool (You can add more coconut and pecans if you want; it makes it thicker)

CHOCOLATE ICING
1/2 cub butter
3 Tbls. cocoa
1/2 tsp. vanilla
2 cups powdered sugar
enough milk to make a stiff icing - around 2-4 Tbls. added one spoon at a time.
Ice cake on top and sides. Pipe a decorative border around the bottom of cake.

Mini Corn Dogs

I made this recipe once and I covered it with a kitchen towel and it made them stay soft. I refrigerated the remaining corn dogs and they were dream like even the next day. I made the sauce, but was not impressed by it and actually did not use it at all. If you really want to try the sauce out you can half it.

PREP TIME 20 Min
COOK TIME 10 Min
READY IN 30 Min
Original recipe yield 24 pieces


INGREDIENTS
1-2/3 cups all-purpose flour
1/3 cups cornmeal
3 teaspoons baking powder
1 teaspoon salt
3 tablespoons cold butter
1 tablespoon shortening
1 egg
3/4 cup milk
24 miniature hot dogs

HONEY MUSTARD SAUCE
1/3 cup honey
1/3 cup prepared mustard
1 tablespoon molasses

In a large bowl, combine the first four ingredients. Cut in butter and shortening until mixture resembles coarse crumbs. Beat egg and milk; stir into dry ingredients until a soft dough forms.
Turn unto a lightly floured surface; knead 6-8 times or until smooth. Roll out to 1/4 inch biscuit cutter. Fold each dough circle over a hot dog and press edges to seal (dough will be sticky). Place on greased baking sheets.
Bake at 450 F for 10-12 minutes or until golden brown. Combine sauce ingredients in a small bowl; mix well. Serve with the corn dogs. Yield: 2 dozen.