I just HAVE to share this because it was so good! I never make pizza at home, and I had never made deep dish pizza specifically at home. We love deep dish pizza, and none of our local pizza joints carry the Chicago style we like. So I thought i would try to make it at home. Truthfully, I wasn’t sure how this was going to turn out. It sounded easy and yummy, but new recipes don’t always work out. Even though I was unsure, this was SOOOO GOOD!!!! Totally met the Chicago style craving and I was thoroughly impressed with how simple it was.
This is not 100% my recipe. I got it out of this cook book. I altered it a bit because we like different things in our pizza, and a true deep dish has sauce on top in this house!
Here is the recipe:
Preheat oven to 425*. Recipe serves about 8.
- 1 package yeast
- 1 cup warm water
- 1 tsp. sugar
- 1 tsp. salt
- 2 Tbs. vegetable oil
- 2 cups flour
- 1 lb. brown hamburger
- 1 16oz. can tomatoes drained
- 1 Tbs. minced onion
- 1 tsp. oregano
- 1 tsp. salt (I salted to taste)
- 1/4 tsp. pepper (Same here)
- 1/8 tsp. garlic powder
- 1 small green pepper diced
- 1 4oz. can of mushrooms
- 1 cup shredded mozzarella cheese
Cook hamburger until no longer pink, drain. Dissolve yeast in warm water. Stir in remaining crust ingredients. I mixed with my hand until a dough ball formed. Let it rest about 5 minutes while you mix tomatoes, onion, oregano, salt, pepper, and garlic powder together. Break up tomatoes with a fork. OR I just bought crushed tomatoes and added the other ingredients.
Press dough evenly into a greased pan and halfway up the sides. You could do one 13 x 9 in pan or two 9 in cake pans for a round pizza. If you use cake pans push dough all the way up sides. Sprinkle in hamburger, bell pepper, mushrooms. Top with cheese. Spoon sauce over top of cheese. Bake at 425 for about 25 minutes, although if you light a darker crunchy crust leave in 3-5 minutes longer.
- I did top our one pizza with some pepperoni and both with parmesan cheese.
Pregnancy has me craving things I would usually tell myself I don’t need on a week night like peanut butter pie. Normally, I would probably settle for a sweet treat we already had at home and make this for a special occasion, but I NEEDED this after I saw the picture on Pinterest.
Let me just say, this was amazing. It literally took no time at all! I kind of didn’t follow the direction in the order they were given, (you should follow them) and it still turned out delicious. Also, It looked nice enough I would serve it to friends. Which is a pretty big deal because I normally make desserts and they turn out totally wrong. Like the time I made cider donuts and they turned into bagels, and didn’t even taste kind of good.
So trust me, if I can make this you can too!
P.S. this is not my recipe. As I mentioned above, I don’t make good dessert usually. I got this recipe from HERE. Her name is Mandy and she has other wonderful recipes you should try!
Without anymore interruptions, here it is: THE BEST PEANUT BUTTER PIE
What you need:
- 1 Oreo pie crust
- 2 cups Heavy whipping cream
- 1-3/4 cups Powdered Sugar, divided
- 1 tsp. Vanilla
- 8 oz. Cream Cheese, softened
- 1-¾ cups Peanut Butter
- 20 miniature Reese’s, coarsely chopped (I USED CHOCOLATE CHIPS)
- Peanut Butter, melted (optional)
- Hot fudge topping (optional) (I USED CHOCOLATE SYRUP)
How you make it:
- Using an electric mixer, whip together whipping cream, ¾ cup powdered sugar and vanilla until stiff peaks form. Set aside. (Okay, Here is where I didn’t follow instructions. I made the whipped cream second. You need it for the third step. Make it now. Do not be like me!)
- Cream together cream cheese, 1 cup powdered sugar, and peanut butter.
- Fold in half of the whipped cream.
- Pour into pie crust.
- Top with remaining whipped cream, chopped Reese’s, and peanut butter and hot fudge sauce if desired. (This is where I used chocolate chips and chocolate syrup instead, I think either way it will be amazing!)
- Chill until firm, about 4 hours. Store in the refrigerator. Enjoy! (I chilled mine for about 4 hours, and it was still a bit soft. Mind you it was a hot day and I kept getting into my fridge half way through to start dinner. Ours was much more firm the second day!)
One of my favorite soups to enjoy when we go out to eat is Wonton Soup! It is one of the most popular items at Chinese restaurants, and it was super easy to make at home.
P.S. Did you make some broth last week? If so, Wonton Soup is a great way to use it!
- 2 cups broth (Make it yourself here)
- 3 cups water
- 1 package wonton wrappers
- 1/2 lb ground pork
- 2 in piece of ginger
- 4 cloves garlic
- 1/4 cup soy sauce
- 2 large carrots
- 1 large onion
- 2 tsp hot mustard
- salt & pepper to taste
- green onion for garnish
- Start by adding broth and water to a large pot. Add 2 cloves of peeled and smashed garlic, and a one inch piece of ginger. Slice up 1 half of the onion, then give 1 carrot a rough chop and add to pot. Put on medium heat to simmer.
- While the soup broth simmers, add pork, 1 carrot, 2 cloves garlic, other half of ginger and onion, 1 tbs soy sauce, 2 tsp hot mustard into a food processor. Mix until all ingredients are well combined. (Don’t have a food processor, minced all ingredients and mix well by hand!)
- Once your meat mixture is well combined, grab your wonton wrappers.
- Take about 1/2 tbs of the mixture and add it to the center of your wrapper. On two edges, run your finger down it with water to help the wrappers stay closed. Then fold in half, point to point, to make a triangle. Press around meat to push out extra air. Take two points and bring them together. Be sure to seal all edges with water. (I made about 30 dumplings)
- Make all of the dumplings you want with the meat mixture. Once they are all made, put them on a baking sheet lined with parchment or wax paper, store in the fridge for about 10-15 minutes. Meanwhile, bring your soup broth up to a boil.
- Once the broth is at a boil drop in the dumplings and cook for about 7 minutes. Add the remaining soy sauce. Taste for salt and pepper. Serve hot with green onions for garnish!
Need a visual tutorial on how to fold your dumplings? I learned to fold my dumplings here.
During the week, my husband and I are really busy. Both of our jobs keep us from getting at home until 7pm, and that means when we come home we want something that can cook up in 30 minutes or less. Now lasagna may seem like a daunting task after a long work day, but I have some tips to make it easy. You can totally enjoy delicious lasagna on weeknight!!!
PREP! PREP! PREP! It will help you keep weeknight meals quick and easy!
Tip #1:The night before, or even a few days in advance, get some sauce made up. Maybe you have a favorite prepared sauce. Get it ready to go!
Tip #2: If you happen to have more free time the night before, the morning, or even two days before, make it all then. You can totally layer up lasagna and put it in the fridge to keep until you bake it for dinner.
Tip #3: Freeze it! Lasagna freezes really well, and then when you want it again all you have to do is get it out to thaw and pop in the oven. This will originally take some extra work, but it will help you in the future when you’re in a pinch.
Easy Weeknight Lasagna
- 5 cups Meat-Tomato Pasta Sauce (This is about a 45 oz jar)
- 8oz of Shredded Mozzarella Cheese
- 6oz of Sliced Mozzarella Cheese (About 10 slices)
- 8oz of Large Curd Cottage Cheese
- 10oz of Brown Rice Lasagna Pasta
- Start by boiling your lasagna pasta. You’ll want to follow package instruction, but be sure to not cook the pasta all the way through. The pasta will continue to cook once it is in the oven!
- Once the pasta is done and drained. Preheat the oven to 375 degrees. Get ready to start layering. (:
- Be sure to give your first layer of pasta a nice bed of sauce! Next layer the pasta in an even layer across baking dish. Layer a little more sauce on top of the pasta.
- Now dollop cottage cheese throughout the layer. Add shredded cheese on top of that. Next layer pasta on top of shredded cheese and repeat. Pasta. Sauce. Cottage Cheese. Shredded Cheese. Repeat until you have used all of your pasta.
6. Once you have layered everything up you should have your last layer ending in shredded cheese. On top of the shredded cheese add the remaining sauce and top with sliced cheese. (This is where you could cover and put it in the fridge or freezer to enjoy at a later time!)
7. By now your oven should be to temp and you can put your lasagna in for 30 minutes. When it is done it should be golden and bubbly!
Once it is out of the oven it can be VERY hot, so please let it sit and cool before enjoying! Plus it gives it a chance to firm up and stay together.
Hopefully this helps you enjoy a quick weeknight meal that is delicious! If you try the recipe or any of the tips mentioned tell me about it in the comments below!
“Breakfast is the most important meal of the day”.
We have all heard this one, yet sometimes I found myself grabbing processed packaged berry tarts, dry sugary cereals, or even not eating anything at all! None of these breakfast solutions are satisfying and can lead into even worse feelings as the day goes on.
Recently I have been trying to start my morning right with whole natural foods that will keep me feeling fuller longer and will give me energy to last the whole day. When I have some extra time in the morning I love enjoying some hardboiled or fried eggs, Ezekiel Toast with fresh butter, and some fruit.
Although this is a dream breakfast, I usually don’t have time for all of this and need something quick that packs a punch. This is where I turn to smoothies! They are always cool and refreshing, which is a great wake up in the morning. I always have frozen fruit on hand, so it is also convenient and easy to make.
Here is one I make often because it only has 3 ingredients and tastes great!
- 1/2 cup Frozen berries ( I use a frozen berry mix!)
- 1/2 cup Frozen chopped Kale
- 1/3 to 1/2 cup of almond or coconut milk (I use a blend like this!)
- Optional: Ice for a more icey like smoothie. I don’t usually add it since my berries and kale are both frozen.
1) Put all of your ingredients in a blender and whirl away to desired consistency!
I love this because it is so simple! The berries are full of antioxidants and the kale is one of the most nutrient dense foods in the world. Your breakfast couldn’t get or taste much better!
*As usual my measurements are approximate. You can always add more or less of these ingredients to suit your taste!
**Psst! Today I linked some awesome milk! I love this brand and really love their products and that is my true honest opinion. This company doesn’t know me or compensate me, I just genuinely love this stuff and want you to know about it too!
Kale has been a favorite of mine for some time now. Not only is it a super food, but it really is versatile. It can be consumed cook, which is usually how I prepare it, or you can eat it raw. A kale salad is my personal choice for raw kale feasting, and the maple vinaigrette is the perfect fall pairing! While kale can be slightly bitter, the maple vinaigrette is sweet with a little sour. I added some Granny Smith apple and chopped pistachios for layers of texture. Let’s dig in!
Kale Salad & Maple Vinaigrette
- 1 bunch of Kale- Any kind will do, but I used curly kale
- 1/2 Granny Smith Apple
- 1/8 cup of chopped pistachios
- 2Tb pure maple syrup
- 2Tb apple cider vinager
- 1/2 Tb Dijon mustard
- 1/4 cup olive oil
- salt and pepper to taste
- Be sure to wash the kale throughly! Especially if you get yours from the farmers market like I do. It usually isn’t pre washed like the stuff you get from the grocery store. I do a cool bath with a splash of white vinegar.
- While your kale is washing up, you can chop up your apple and pistachios. I like to leave the peel on the apple for the bright green color!
- Once your kale has taken a bath and is throughly dried you can chop it up. I chop in bite sized pieces and don’t include the stem. You can choose to leave the stem, but I find it can be hard to chew.
- Take all you dressing ingredients and wish them together in small dish. Taste for salt and pepper!
- Once all your ingredients are prepped, layer the salad up your way! I love to start with some kale, add my chopped apple and sprinkle the pistachios around. Pour on the dressing and your ready to enjoy!
This salad could be a great side dish, light lunch, or protein packed dinner if you add some grilled chicken. I didn’t add any blue cheese, but I totally feel a good handful would be delish in this salad! I love this salad and love how versatile it is. I swear it is the power of the kale. (;
*Also, My measurements are approximate. You can certainly add more or less of something to make this salad you own. Enjoy!!