More cookoff recipes

Jessica's Barbecue Pizza

Pizza Crust

1 packet of active dry or fresh yeast
1 tsp honey
3 cups all-purpose flour
1 tsp. salt
1 Tbsp extra-virgin olive oil, more for brushing

In a small bowl, dissolve the yeast and honey in 1/4 cup of warm water. In a mixer fitted with a dough hook, combine the flour and the salt. Add the oil, the yeast mixture and the remaining 3/4 cup of warm water and mix on low speed until dough comes cleanly away from the sides of the bowl and clusters around the dough hook, about five minutes. Turn out the dough onto a clean, lightly floured work surface and knead by hand for two to three minutes, until it is smooth and firm (you may need to add a little more flour to the dough as you knead). Transfer the dough to a lightly oiled mixing bowl, cover it with a clean, damp towel and leave it at warm room temperature to rise for about thirty minutes. When ready, the dough will stretch as it is lightly pulled. Divide the dough into four equal balls, about six ounces each. On a smooth un-floured surface, roll the ball under the palm of your hand until the top of the dough is smooth and firm, about one minute. Cover the dough with a damp towel and let it rest for fifteen to twenty minutes. At this point, the balls can be wrapped individually in plastic wrap and refrigerated for up to two days.

Put a pizza stone on the middle rack of the oven (or use a regular cookie sheet). Preheat the oven to 500 degrees F. Dip a ball of dough into flour and shake off excess flour. Place the dough on a clean, lightly floured surface and start to stretch the dough out into an even 8-inch circle, or another shape that you like of a similar size, with the outer border of the dough a little thicker than the inner part. If you find it id difficult to stretch out the dough, use a small, lightly floured rolling pin. Lightly brush the inner circle of the dough with some sauce and arrange the toppings of your choice, first adding about one cup of shredded cheese per pizza and then any other toppings of your choice. Slide the pizza onto a lightly floured rimless flat baking tray, and then carefully slide it off onto the baking stone in the oven. Bake until the pizza crust is nicely browned, about ten minutes. Transfer the pizza to a firm level surface and cut into slices.

Meat

Pork sirloin roast
Sweet Baby Rays BBQ Sauce

Brown roast and braise until it falls apart (8-10 hours crockpot on low, 4-5 hours crockpot on high, about two hours on stove on low--preferred method, but watch liquid level to prevent scorching) in water and BBQ sauce. Pull meat with two forks until shredded and mix with sauce.

To assemble pizza:

Spread dough with BBQ sauce and top with shredded meat and sliced red onion. Top with cheese (mozzarella, parmesan, asiago). Bake according to crust instructions. Top with fresh chopped cilantro.

Jessica's Salad

one head red leaf lettuce
two pears, sliced
sliced red onion
toasted cashews
dried cranberries
asiago cheese

Dressing:

5 Tbsp oil (I do 2 Tbsp extra virgin olive oil plus 3 Tbsp canola)
2 Tbsp balsamic vinegar
2 tsp honey
2 tsp dijon mustard
salt and pepper to taste
thinly sliced green onion (1 tbsp)
Whisk together until slightly emulsified.

Seriously, Katy

Can you name this blog already?

South of the Border Salad

This is the award-winning salad recipe from our family reunion. (sorry to rub salt in fresh wounds, losers).

1/4 head of iceberg lettuce, chopped
1 can black beans, rinsed & drained
1 can black-eyed peas, rinsed & drained
1 bag frozen sweet white corn, thawed
2-3 avocados, diced
1/2 bunch chopped fresh cilantro
1/2 bunch chopped green onions
1/2 red onion, diced
3-4 roma tomatoes, seeded & diced

Dressing:
Juice of 1 lime
1 pkg. Good Seasons Italian dressing/seasoning mix
1/2 cup extra virgin olive oil
1/2 cup red wine vinegar

Toss the salad ingredients & dressing in a large bowl. Top with your favorite tortilla chips.

Laura's White Chili Recipe

I know I'm not the only one who wanted this recipe! Laura (Michael's wife) made this for us when we were visiting in Nevada. I'm salivating just thinking about it.

White Chili

1 lb chicken; cooked, cubed (you can also use ground beef or ground turkey)
1 onion, diced
1 1/2 tsp garlic powder
2 cans great white northern beans
1 can chicken broth
2 cans diced green chiles
1/2 tsp cumin
1/2 tsp cayenne
1 tsp white pepper
1 cup sour cream
1/2 cup whip cream


Cook chicken, onion and garlic powder until chicken is no longer pink. Add beans, broth, chiles, seasonings, whip cream. Bring to a boil. Reduce heat. Simmer for 30 minutes. Mix in sour cream. Serve.

I'm addicted

To The Pioneer Woman recipes. This one, at least, does not have any butter. I used fresh tomatoes and crumbled bacon to garnish.

Pasta with tomato blue cheese sauce.

Prayer cake

So when Eric made book shelves for our living room, he used his friend's shop. The family is one we met in our previous ward here in Virginia, and they are really nice and very good people. The wife is a convert to the church, and she's pretty devout, even taking into consideration some things I've never thought much about. For example, when Eric went back over to make a coffee table for our living room, he discovered that they have taught their kids that it's not a coffee table, it's a prayer table.

Lots of people think coffee cake has coffee in it, so I guess I should start calling it prayer cake.

Anyway, here's a link to Pioneer Woman's "prayer" cough* coffee* cake. I made it on Sunday for company, and it's absolutely divine. And the best part is, I bet most of you already have all the ingredients in your pantry.

The Best Coffee Cake. Ever.

Gooey Butter Cake: A St. Louis Tradition

Here is a healthy recipe to help you all with your diets.

Kaldi's Gooey Butter Cake
Kaldi's

Yield: 12 servings

For crust:
1/2 cup (1 stick) butter, softened
1 egg
1 1/2 teaspoons vanilla
3 tablespoons water
1 (18- to 19-ounce) box yellow cake mix (I personally like to use lemon cake mix, but you pick your favorite)
1/2 cup all-purpose flour

For topping:
12 ounces cream cheese, softened
3 eggs
3/4 teaspoon vanilla
1 1/2 pounds (about 5 1/2 cups) powdered sugar, plus more for garnish

1. Preheat the oven to 300 degrees. Line a 9-by-13-inch metal pan with foil; coat foil with non-stick cooking spray.

2. Prepare the crust. Combine butter, 1 egg and 1 1/2 teaspoons vanilla; beat with an electric mixer until well blended. Add water, cake mix and flour; beat until combined. Place dough into the prepared pan, and press into an even layer.

3. Prepare the topping. Beat cream cheese at medium speed about 2 minutes, until very smooth. (then realize the eggs you bought at Wlmart didn't make it home with you, so run & borrow some from the neighbors)Add 3 eggs and 3/4 teaspoon vanilla and beat until combined. Gradually add powdered sugar, beating just until blended and smooth. Pour topping over crust and spread evenly.

4. Bake 50 to 55 minutes or until top is golden brown. Cool completely. Just before serving, sift 3 to 4 tablespoons powdered sugar over cake.

Per serving: 630 calories (I wish I'd never read this part); 24g fat; 12g saturated fat; 125mg cholesterol; 7g protein; 96g carbohydrate; 75g sugar; 1g fiber; 400mg sodium; 100mg calcium.

Adapted for home kitchens by the St. Louis Post-Dispatch.