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Homemade pizza in our house occurs weekly these days, so I try to switch it up a bit and try new ones.  This is the latest, a white pizza.  I made a parmesan cheese sauce.  Added thinly sliced tomatoes, spinach and chicken that I bbq’d, then topped with 70% fontina, 30% mozzarella.  Baked for 12 minutes at 450, yum!  Came out good.  I am loving doing the dough in my bread machine.  Saves my wrists for work!

Ingredients:

3 Lg Potatoes
3 strips of bacon, chopped
2 Scallions, chopped
1 Tablespoon of Parsley
1 Cup Shredded Cheese
1 Tablespoon Dijon Mustard
1/2 Cup Sour Cream
1 Teaspoon Garlic Powder
1 Teaspoon Salt
1/2 Teaspoon Pepper
1 Tablespoon Sriracha (Optional)

Chop bacon put in a pan with fresh cracked pepper and fry until crisp.  Set aside with the grease.

Poke holes in the potatoes and microwave until done.  I have a baked potato setting on mine, so not sure how long.

Cut-up scallions and parsley.  When the potatoes are warm, but ok to touch, cut lengthwise in half and scoop out the insides and put into a bowl, leaving about a 1/4″ of potato in the skin.

Smash the potatoes, then mix in the scallions, parsley, bacon with grease, sriracha, dijon, sour cream, garlic powder, salt & pepper to taste.

Mix together really good.

Fill the skins with the potato mixture and spray pam or lightly brush with olive oil.

Freeze or put to the side until ready to bake.

Bake at 400 degrees for 15-20 minutes, or until lightly browned on top.

(1 votes, average: 4.00 out of 5)

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I was shocked today to not be able to find a Chile Relleno Pizza recipe on Google.  How can that be? I thought you could find anything on the net.  I gave up looking and got in the kitchen and created my own.  It came out great.  The eggs were a nice consistency, firmed up well. (Click on the images to enlarge, then hit your back button to come back)

Here is the Pizza Dough Recipe that I enjoy most.  The cornmeal gives it a nice bite.

1 Packet of Yeast
1 Cup of 100-110 degree temp Water

Soften yeast in water, let sit.

In a bowl, mix:

2 Cups Flour
1/2 Cup Cornmeal
1/2 Cup flour for Kneading.
3/4 Teaspoon Salt
2 Tablespoons Olive Oil

Add Yeast.  Stir and knead all for 4-6 Minutes.  Place in a greased bowl and let rise in a warm place for about 30-45 minutes.  Punch down and let rise again, or start rolling it out.

All in all a success.  Anyone looking to improve on my first run, would love to hear your results!  What I would do differently, is better crust, more salt on the toppings and I dunno, maybe olives =).

(1 votes, average: 4.00 out of 5)
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I am taking down cookingwithjenny.com.  Never kept up with it, I just have too many things on my plate.  Going to transfer all the recipes over to here and then if I ever feel like posting one, I will just do it here.  Like today.  I was craving pizza and chile relleno, so I thought of a Chille Relleno Pizza.  Googled it.  Nothing.  Can you believe that?  I thought I was spelling it wrong, but I wasn’t and couldn’t find one recipe.  So I made one up.  It came out good, will post it.

Ingredients:

• 1/2 cup butter or margarine, melted
• 1 cup flour
• 1-1/4 cup flaked coconut
• 1/4 cup packed brown sugar
• 1 cup slivered almonds

In a bowl, mix the above ingredients together, press lightly into a greased 13 x 9 inch baking pan. Bake at 350 for 25-30 minutes or until golden brown, stirring every 10 minutes to form coarse crumbs. Cool. Divide crumb mixture in half; press half into the same baking pan.

Next…….combine

More Ingredients:

• 1 pkg. (3.4 oz) of instant vanilla pudding mix
• 1 pkg. (3.4 oz) of instant coconut pudding mix
• 2 2/3 cup cold milk

Fold in 2 cups whipped topping ( I use heavy cream, powdered sugar, and vanilla)

Spoon over crust. Top with remaining crumb mixture. Cover and refrigerate overnight. (It tastes better the longer it sits). And enjoy!!

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CRUST:

Cream together 1 cup butter and 1/2 cup powdered sugar. Add ½ tsp salt and 2 cups flour.  Mix until you have a nice, firm dough.

Pat into a greased 9 x 13 glass dish.  Bake at 350 for about 18 minutes. Meanwhile make the filling.

FILLING:

Mix 4 slightly beaten eggs, 2 cups sugar, ½ tsp baking powder, ¼ cup flour, ¼ cup lemon juice, and grated rind of one lemon (I didn’t have a lemon on hand so I omitted this step and it still turned out fabulous).

Bake at 350 for 20-25 minutes. Sprinkle with powdered sugar, cool and enjoy!

(1 votes, average: 5.00 out of 5)
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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!

(1 votes, average: 5.00 out of 5)
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