Fantastic Bake Along – Pizza Party Results!

I don’t know about you, but my family LOVED our Fantastic Pizza Party:)!   Brenna@crochet539 and her family chose the theme and the recipe this month.  Yum!  Thank you Brenna:)! 

You can find the details and the recipe here.

For my pizza, I decided on an Arizona themed version.  Mine is a type of Navajo Taco or Navajo Pizza!   It was really quick and easy, not to mention DELICIOUS!!


The dough was easy to make, but I did have to add a few tablespoons of olive oil to it to get it to this lovely ball stage.   

I covered it and left it on the counter while I ran to the store.  It definitely over proofed, but thankfully, it didn’t affect the end result:)


I rolled it back into a ball and cut the ball into 10 or so smaller balls.  My daughter in law took the job of rolling out the dough into small mini pizzas about 1/4″ thick.


My son took the job of frying the dough into these beautiful discs of fry bread.  Mmmmm!  I can’t wait!  Here is another shot just to make your mouth water:) 

I was in charge of the Navajo Toppings.  

I browned some meat and onions.  I added a large can of beans, green chiles, and salt and pepper.  It is kind of a quick type of chile beans.

I put the crust on a round pan, and spooned about 1.5 c of the chile beans onto the crust and sprinkled cheese over the top.  I then placed the pizza under the broiler to get the cheese all melted and gooey.  Broiling also added a delicious char to the crust as well:)


Here are a few of my family’s Navajo Pizzas.  Oh my oh my were they yummy!!  We topped them with sliced cabbage and tomatoes.


It really was a party at my house.  Just look at the smile on my son’s friend’s face!!

And a Navajo Pizza Party wouldn’t be complete without SWEET fried bread.  

This is the classic way to serve Navajo fried bread, with honey.  I added a sprinkle of powdered sugar as well.


I am so excited to hear how all of your pizza parties turned out.  I am off to go read about them.  Here are the links:

If you didn’t join in the fun this month, I hope you will hop in next month. We bake the second week of the month and would LOVE to Bake along with you!

Fantastic Bake Along – Pizza Party!!


It’s time to heat up the oven and get out the aprons.  It’s Fantastic Bake Along Time!!  Come and join in the fun:).   You have to eat something anyway, right?   This month Brenna@crochet539 is our baking host.  Yea, Brenna!!

Brenna talked to her family about choosing this month’s recipe.  They all decided that a pizza party would be fun. I agree!   She would like us all to use the same crust recipe, but put whatever toppings on it that you think are fun and maybe a little bit different from the norm.

The crust recipe is from The Chef in Training.  You can head on over to her blog for pictures and a nice description of the dough.

The Perfect Pizza Dough

Recipe from Nikki @ Thechefintrainng.com

TOTAL TIME 43 MINS
Ingredients

  • 2 cups warm water
  • 1 Tablespoon yeast
  • 1 Tablespoon salt
  • 5 cups flour, divided
  • 4 Tablespoons olive oil (2 Tablespoons per pan)

Instructions

Mix warm water and yeast and let sit 5 minutes until yeast proofs.

Add 2 ½ cups flour with proofed yeast and mix well in Kitchen Aid or with a dough hook.

Add additional 2 ½ cups flour and salt, knead until smooth. Cover bowl with saran wrap. Let dough rest in a ball for 10 to 20 minutes.

Pour 2 tablespoons of olive oil onto baking sheet or pizza pan and evenly coat bottom of baking sheet or pizza pan.

Remove dough from bowl and add more flour as needed (a little at a time) to alleviate the stickiness of the dough if needed. I add a few Tablespoons usually.

Split dough in half and roll each ball of dough very thin and place on greased pan.

Preheat oven to 400 F

Top your pizza dough however you would like. If you have a favorite pizza recipe or breadstick recipe, have at it! Be sure and leave a ¾-inch space on the edge for crust.

Bake each pizza separately at 400 degrees F for 18-20 minutes for pizza and 15 minutes for bread sticks or cinnamon sticks.

Ok now for how this Fantastic Bake Along works:

  • Just comment below if you want to join in. I will add your blog link to the BAL on Saturday’s post
  • Make the recipe sometime this week.
  • On Saturday, post your pictures and results of the recipe. Success or accidents in the kitchen, it doesn’t matter. It’s all fun and real:)
  • Link your post here with the Fantastic Bake-Along 
  • Be sure to visit the other bloggers posts
  • It is also super a-ok if you don’t want to blog post but just want to join us as we bake/cook. You can just comment with your results or post a picture on Instagram #fantasticbakealong

Only one rule–Be polite and nice!!  

Here are the links to bakers who have joined along in past past Bake alongs:

I’m excited to Bake Along with you this week. It’s going to be SWEET!!  I can’t wait for Saturday to see all of the delicious pizzas!



Nikki, The Chef in Training, has asked that if you make this recipe, snap a photo and hashtag it #chefintraining She would love to see how these recipes take shape in your kitchens. Don’t forget #fantasticbakealong as well:)!

Fantastic Bake Along – Blueberry Muffins!

Good Morning, Good Blueberry Morning!  I have been looking forward to today all week:)  It’s the first ever Fantastic Bake Along Day!  Yea!! Yea!!

This week’s recipe was Tami’s To Die for Blueberry Muffins and man, oh man was she  not kidding!  I mean really, just look at these beauties:)

Here is how the baking went—

I doubled the recipe because I wanted the extra large type of muffins.  Go big or go home, right?  As I was finished with all of the additions I felt a little worried that maybe I had forgotten some milk or eggs or something because the batter was so thick and sticky.  I kept going though.

I took Tami’s advice and made sure to use only fresh blueberries, not the frozen ones.  I agree, that they made all of the difference.

I scooped the sticky dough into the pans filling the cup all the way to the top.  I covered the muffins  with an extra amount of the super wonderful crumble mixture.

Being that I filled the cups all the way to the top, I was a little worried that they might overflow, so I placed a cookie sheet under them, just in case.

No need to worry though,  they puffed up beautifully with no leakage at all:)

Because I had greased AND floured my pan, they took very little coaxing to get out of the pan in one piece

Now that’s what I’m talking about!!

My Dear hubby was waiting by the oven and promptly cut one up, slathered it in butter and started inhaling it amongst moans of delight!

  I tried to grab it and say that I hadn’t had the photo shoot yet, but he said he would put his own picture of these on the blog.  Here it is–lol:)

I gathered the remainders and lined up a blueberry photo photo shoot.  I was going to use my china and some fresh napkins with daisies on them, but then this little rooster just called my name and said, ‘Tracy, please, oh please, let me be by those beautiful muffins… I want to be in your photo shoot!”

What could I do?  I snatched him up and changed the shoot completely 

What a fun morning:). These To Die for Blueberry Muffins are SWEET!   You can get the recipe here on my blog, or here on Tami’s blog if you want to try it out in the future.

Here are the links to the bloggers who said they would like to participate.  Please go check out how they fared in the kitchen today.  I’m on my way to read about them right now:)!
Tracy@It’s a T-Sweets Day!

Tami@Tanglewood Knots

Kathy@Sewing Etc.

Brenna@Crochet539

Nana Cathy dot com (Cathy will be posting next week)

Melissa@Thread and Scissors

And any of you who would like to comment here and tell us how your Blueberry Muffin adventure went. We all would love to hear about it!
Thanks for dropping by.  I hope you will join us the second week of next month for another FANTASTIC BAKE ALONG!

Grandma Florene’s Old Settler Beans

Florene was a dear friend of mine.  She was the neighborhood grandma.  I loved her so much.  She taught me to quilt, sew, and cook.  She was always going about delivering food and visiting with the other ladies in the area.  She left a huge hole in my heart when she passed away.

These beans were her very favorite meal.  She constantly talked about them and shared them with family and friends. I was one of the lucky few that she actually shared the recipe with.  It is a golden memory for me every time I make them.

 This recipe has passed the test of time.  She loved it,  I love it, my kids love it, and I’m sure you will too!

I mean, really… you just can’t stop with one bowl of these slightly SWEET, beans.  They are so delicious!!  Top them with a sprinkle of cheese, and spoonful of salsa and you will be taken back to yester years.

Here is the recipe:

Old Settler Beans

Ingredients:

  • 1lb ground beef
  • 1lb bacon
  • 1large onion, chopped
  • 1 28oz can baked beans, undrained 
  • 1 15oz can pinto beans, undrained
  • 1/4c ketchup
  • 1/3c sugar
  • 1/3c brown sugar
  • 1tbs molasses
  • 1tbs vinegar
  • 1tsp garlic salt
  • Shredded cheese and salsa for garnish

Directions:

In a large skillet, cook bacon.  Remove and add hamburger and chopped onion to brown.  Chop bacon in small pieces while meat is cooking.  Mix all of the remaining ingredients in a crockpot.  Add the bacon and browned hamburger and onions.  Stir to combine.  Cook on low for 3-4 hours.  Serve topped with a slight sprinkle of brown sugar, cheese, and a spoonful of salsa.


I do hope you will give this golden recipe a try.  Please comment and let me know if you do:)

Secret Sweet and Sour Chicken

I hope you are ready for your taste buds to be in Asian Paradise because this is the absolute best Sweet and Sour Chicken recipe you will ever try!!

Every great story begins with – Once upon a time, many years ago…. my husband and I were invited to a friend’s house for dinner.  She made this  wonderful Sweet and Sour Chicken.  In fact, it was so wonderful that it was better than any restaurant Sweet and Sour Chicken we had ever had.

I oohed and aahed and asked for the recipe.  She hesitated and then said that her friend’s family owned a Chinese restaurant and this was their secret recipe.  She had sworn to keep it to herself, but would share it with me if I would also keep it to myself.


It has been 25 years and I think it is now safe to share this Secret Sweet and Sour Chicken recipe with you.  Just be sure to keep it a secret!

Secret Sweet and Sour Chicken

Ingredients

  • 4-6 boneless skinless chicken breasts 
  • 1/2 box cornstarch placed in ziplock bag
  • 3 beaten eggs in a pie dish
  • 2tbs garlic salt, approximately 
  • Oil for frying

Sauce Ingredients:

  • 1 1/2c sugar
  • 6tbs ketchup
  • 1c vinegar
  • 6tbs soy sauce
  • 1/2 c pineapple or orange juice 
  • 1tsp salt
  • 2tbs corn starch

Directions:

Cube chicken into bite sized pieces.  Heavily sprinkle and cover chicken with garlic salt.  Use more than you think you need.  Cover and place in fridge for 30 min.

While chicken is resting, make sauce.  Place all of the sauce ingredients except the corn starch in a sauce pan and heat until boiling.  Place the cornstarch in a small bowl and add 1/2-1c of the boiling sauce mixture and stir until well mixed.  Add the mixed cornstarch to the saucepan and stir until slightly thickened.  It will still seem a bit runny.  Turn off heat and take chicken out of refrigerator.

Heat your frying oil.  Dip the chicken pieces in the pie plate with the eggs and then add them to the cornstarch. Shake until the pieces are evenly covered with cornstarch.  Fry chicken in hot oil until crispy and lightly golden white.  Place all of the chicken in a 9×13 or bigger baking pan and pour all of the sauce over the top.  Stir to coat all of the pieces.  Bake the chicken at 350* for 30 min stirring every 10 min.

My daughter in law LOVES this Sweets and Sour Chicken!

Mmmmm!  Delicious!!  This is definitely a SWEET recipe!



Cinnamon Honey Butter

Have you ever had a beautiful homemade roll smothered with SWEET cinnamon honey butter?  If you haven’t, you have been missing out on one of life’s greatest pleasures!  

For Thanksgiving my friend wanted a copycat recipe of the honey butter at Texas Roadhouse.  I put my mind to it, and this is what I came up with.  It is a kind of frosting butter, just like the Roadhouse.  Yum!!

 Here is my variation of a Texas Roadhouse Copycat recipe–

Cinnamon Honey Butter-

Recipe by Tracy @Its a T-Sweets Day!

  • 1c butter. 
  • 2c pwd sugar 
  • 1.5tsp cinnamon 
  • 1/8c honey. 

Combine all of the ingredients in a mixer and  whip until light and fluffy.

I hope you’ll give this easy recipe a try and let me know what you think.  Merry Christmas and Happy Holidays!

Cranberry Fluff

The time has come…time to start the Thanksgiving preparations!  Yea!   I just love this holiday:).     Nothing is better than being with the people I love the most, and eating more food than a person should while visiting and playing games.  I definitely have so very much to be thankful for:)


We will be eating our traditional Ginger Glazed Turkey, but I won’t be cooking it until tomorrow, so…..that recipe will have to wait.  I did get the Cranberry Fluff ready though.  It is the perfect side dish to compliment a turkey dinner.

My beautiful friend Shani gave me this recipe years ago when we used to host an annual Thanksgiving dinner for the older members of our church.   She would bring an extra large bowl filled with this fluffy goodness, and there would never be any left over.  In fact, EVERYONE would come in the kitchen and ask for the recipe!

It is a mix between cranberry sauce and jello salad.  SWEET, but not too SWEET, perfect!! Here is the recipe:

Cranberry Fluff

Recipe posted by Tracy@It’s a T-Sweets Day!

Ingredients:

  • 4c fresh or frozen cranberries, chopped in a food processor 
  • 2c mini marshmallows 
  • 3/4c sugar
  • 2c Granny Smith tart apples, diced 
  • 1/2c grapes, chopped
  • 1/2c chopped nuts 
  • 1/4tsp salt
  • 1c whipped cream


Directions:

Mix all ingredients except whipped cream and chill overnight or for 4 hours.  Add whipped cream right before serving.  

**store bought whipped cream makes this recipe  fluffier than home made cream.  But both are good.  
Enjoy your holiday!!

–Tracy:)