Pizza doesn't get better than this!  Many, many years ago we had a neighbor named Jack and he made the BEST pizza!  He perfected his dough and gave me the recipe.  This is Chicago style, decadent pizza and it's beyond delicious.  It's a bit of work, making homemade crust, but so worth the effort and the Cuisinart simplifies things.  Don't be tempted to buy a premade crust for a shortcut, the crust is what makes the pizza so good.

This recipe make 2 pizzas

Pizza Dough

4 cups bread flour

1 pkg. yeast

1.3 cups warm water

2.5 tbs. oil

1 tsp. salt

.5 tsp. sugar

Put the warm water with a 1/2 teaspoon on sugar in the Cuisinart, add one package of Red Star yeast sprinkled on top and let it set for 10 minutes until it starts to form bubbles. The sugar activates the yeast. Once it's active and bubbles, add the flour, salt and oil. Using dough hook, let it spin until all the dough doesn't cling to the sides and it forms a smooth ball, about 8-10 minute.

Dump into an oiled bowl and let it set until doubles. Punch down and you are ready to roll out. 

Sauce for 1 pizza:

8 oz. can tomato paste, thinned with a bit of water

pinch of sugar

1/2 tsp. garlic powder

1 tsp. oregano

add additional spices to taste, Italian seasoning is a good option

If making sausage pizza, brown sausage lightly

Assembly:

Roll out crust in a circle, I use a pizza stone which I sprinkle with cornmeal

Add tomato sauce, preferred meat, sautéed sausage or pepperoni, mushrooms and raw veggies, if desired, then top all with parmesan cheese.

Bake in preheated 400 degree oven for 10 minutes, take out of oven and add mozzarella, the amount you add depends on how much cheese you like, I usually add 1/2 to 3/4 a lb. of cheese per pizza.  Bake an additional 10-15 minute or until edges are brown.

It's never too early to start planning your Thanksgiving menu.  

I went into my archives and found this post from 2008.  I had asked my friends for their favorite Thanksgiving dishes, the ones they make for family and friends.

So many good recipes, after you click on the link below, just hover over the name of what you're interested in, click and it will link to the recipe.  Nothing like planning ahead...

http://munchiebusiness.com/thanksgivingrecipes08.html

~ Jan

Here you have it, folks—a summer salad that's bursting with flavors and textures. The combination of lettuce,  crispy bacon, and blue cheese creates a harmony of tastes that will make your taste buds sing with delight. I also like to change it a bit by adding nuts and apples.  Whip up this salad for your next backyard barbecue, potluck, or a refreshing weeknight dinner. It's the perfect way to celebrate summer's bounty and savor the sunny season. So, go ahead, grab your salad bowl, and enjoy this scrumptious creation. Happy summer salad-ing!

Ingredients

Iceberg lettuce - if you're not a fan of wedge salad, just chop your own it's so much fresher than bagged

.5 lb. of thick sliced bacon

1/2 cup cherry tomatoes

1/2 cup dried cherries or cranberries - totally optional

1 large smith apple, chopped.  Honeycrisp never disappoint, again optional

Chopped egg (optional

1/2 cup toasted pecans or walnuts, and the final optional ingredient, just to mix it up a bit

I like lots of blue cheese on this, but cheddar works too if you aren't a fan of blue cheese

I'm going to give you two options for dressing, of course Blue Cheese Dressing is the classic, but if you don't care for it, the Sweet Balsamic is ahhh-mazing...

Classic Blue Cheese Dressing

4 ounces blue cheese crumbles

1/3 cup buttermilk

1/3 cup sour cream

1/2 cup mayonnaise

1 Tablespoon parsley chopped

1/4 teaspoon garlic powder

salt and pepper to taste

Steps

In a small bowl add the blue cheese crumbles and buttermilk. Mash the crumbles with a fork.

Add in the sour cream, mayonnaise, parsley, garlic powder, and salt and pepper and whisk. Add in more buttermilk if you want a thinner consistency.

Sweet Balsamic Dressing

1/2 cup canola oil*

1/3 cup sugar or more to taste

4 tablespoons good balsamic vinegar

1/8 teaspoon dry mustard (I actually prefer a squeeze of yellow or Grey Poupon mustard)

Few twists of fresh cracked pepper, always use fresh cracked, the flavor just zings

Directions

Put all of the ingredients in a jar, put on the lid and shake until blended. 

*I use canola oil instead of olive oil so that I can refrigerate what I have left.  Olive oil congeals in the fridge, canola oil doesn't.

I added OXO links.  I'm really loving this smaller size salad spinner this summer.  Why?  Because you can wash your lettuce, spin it dry and put the whole container in the fridge.  Works for me and I'm such a fan of OXO products, they never disappoint...

#SummerSaladInspiration

#CheeseLoversDelight

#FreshAndFlavorful

#SaladGoals

#SummerEats

#SaladPerfection

#CrunchyGoodness

#CheeseObsession

#SavorTheFlavors

#SummerSensations

#TastyAndTangy

#SaladAddict

#FoodieFaves

#SaladTime

#jancooks

#jancooksrealfood

Are you ready to indulge in a decadent dessert that will satisfy all your sweet cravings? Look no further than a delicious strawberry cheesecake. This creamy, velvety dessert is a classic favorite for a reason, with its rich flavor and smooth texture that is perfect for any occasion. Whether you're celebrating a special occasion or simply looking for a delicious treat to enjoy with friends and family, a decadent strawberry cheesecake is the perfect choice.

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#strawberrycheesecake #cheesecake #strawberry #dessert #cake #foodporn #yum #delicious #foodie #sweet #homemade #baking #foodphotography #cheesecakelover #strawberryseason #summerdesserts #foodstagram #instafood #foodgasm #foodblogger #foodlover #foodpics

This is a the kind of pie, when you take one bite, you say ahhhhhhh, and your eyes roll back in your head. I've shared this before, DEFINITELY worth repeating for the lemon pie lovers that read this blog. Go ahead, just take an hour and make this. It's SO good warm or room temperature or chilled if there is any left. 

Tis the season, cough, cough, hack, hack. If only there was an all natural cough syrup that actually worked.