Goat’s cheese spread

Here’s a quick and creamy dip or spread that will have everyone talking: Whipped Goat Cheese! This appetizer takes just 5 minutes to make and divine! If you love the earthy, creaminess of goat cheese, you’ll love this. Flavored with fresh herbs and garlic, this smooth spread is ideal for dipping crackers. I love to smear  it on a triscuit, a bagel or toast. 

For party’s though I’ll set it out with raw veggies to dip in it. 

• Fresh goat cheese 
• Greek yogurt
• Fresh chives
• Fresh basil
• Garlic powder
• Dried dill
• Drizzle of olive oil 

The amounts of each depend on personal rate, I add a pinch of this abut of that. 

All you have to do? Whiz up the ingredients in a food processor! It comes together quick and simple. Then add it to a cheese platter or veggie tray with all the implements for dipping.

It’s just that simple. 

Here’s a quick and creamy dip or spread that will have everyone talking: Whipped Goat Cheese! This appetizer takes just 5 minutes to make and divine! If you love the earthy, creaminess of goat cheese, you’ll love this. Flavored with fresh herbs and garlic, this smooth spread is ideal for dipping crackers. I love to smear  it on a triscuit, a bagel or toast. 

For party’s though I’ll set it out with raw veggies to dip in it. 

• Fresh goat cheese 
• Greek yogurt
• Fresh chives
• Fresh basil
• Garlic powder
• Dried dill
• Drizzle of olive oil 

The amounts of each depend on personal rate, I add a pinch of this abut of that. 

All you have to do? Whiz up the ingredients in a food processor! It comes together quick and simple. Then add it to a cheese platter or veggie tray with all the implements for dipping.

It’s just that simple. 

Here’s a quick and creamy dip or spread that will have everyone talking: Whipped Goat Cheese! This appetizer takes just 5 minutes to make and divine! If you love the earthy, creaminess of goat cheese, you’ll love this. Flavored with fresh herbs and garlic, this smooth spread is ideal for dipping crackers. I love to smear  it on a triscuit, a bagel or toast. 

For party’s though I’ll set it out with raw veggies to dip in it. 

• Fresh goat cheese 
• Greek yogurt
• Fresh chives
• Fresh basil
• Garlic powder
• Dried dill
• Drizzle of olive oil 

The amounts of each depend on personal rate, I add a pinch of this abut of that. 

All you have to do? Whiz up the ingredients in a food processor! It comes together quick and simple. Then add it to a cheese platter or veggie tray with all the implements for dipping.

It’s just that simple. 

Homemade Cornmeal Pizza Crust

We just love "good pizza".  I have played around with quite a few different recipes trying to find the best crust to use as the base for my homemade pizza toppings.  This one is by far our favorite.  The bottom is crunchy and the inside is moist and chewy, the perfect combination.

1/8 teaspoon sugar
1 1/4 cups warm water (105 degrees F. to 115 degrees F.)
2 1/4 teaspoons active dry yeast
1 cup unbleached white flour
1 1/2 cup whole wheat flour
2/3 cup fine yellow cornmeal
1 teaspoon salt
1 teaspoon red pepper flakes, or to taste, optional
3 1/2 tablespoons extra-virgin olive oil


1. In a small bowl, add the sugar to the water and sprinkle the yeast on top. Stir to dissolve and let stand for 5 minutes until foamy.
2. In a large mixing bowl, combine well 1 cup plus 1 tablespoon of the unbleached white flour with the wheat flour, cornmeal, salt, and red pepper flakes. Make a well in the center of the flour mixture. Pour in the yeast mixture and the oil, and using a wooden spoon, vigorously stir the flour into the well. Begin at the center and work slowly outward, until the flour mixture is incorporated and the dough just begins to come together.
3. Turn the dough out onto a lightly floured surface. Dust your hands with flour and knead the dough gently, pressing down with the heels of your hands and pushing the dough away from you before partially folding it back over itself. Use a dough scraper to pry up bits of dough that stick to the work surface. Shift the dough a quarter turn and repeat. As you knead, gradually add just enough of the remaining flour until the dough is no longer sticky; you may not need all of it. Continue to knead until the dough is smooth and shiny, with good elasticity, about 10 to 15 minutes more. The dough should feel springy and be slightly moist. Too much kneading may result in a tough crust.
4. Oil a large bowl, shape the dough into a smooth ball, and place the ball in the bowl. Turn to coat the dough with the oil, cover the bowl with plastic wrap, and set aside to rise until it doubles in size, about 90 minutes.
5. Punch the dough down and use within 2 hours. (If you are not going to use the dough within 2 hours, turn it into an oiled bowl to coat again, tightly cover with plastic wrap, and refrigerate. When the dough has doubled again, in about 5 to 8 hours, punch it down, re-cover it, and leave it in the refrigerator. You can punch it down a total of 4 times, but after that, it gets tough. Use the dough within 32 hours or wrap tightly in plastic wrap and freeze for up to 4 months.)
6. Break the dough into equal pieces for smaller pizzas or keep whole for a large pizza.
7. Use your hands or a rolling pin to shape the ball of dough on a lightly floured surface. Press and stretch it gently to the desired shape and thickness. The thinner the crust, the crispier it will be.
8. Leave the dough to rest, about 15 minutes, or place in the refrigerator for thinner crust (because the dough doesn't rise as much in the refrigerator), until you're ready to top the pizza.

Homemade Ranch Dressing

2011-11-28 21:56
Mountain Standard Time

3/4 cup mayonnaise
3/4 cup sour cream 
1 Tbsp olive oil
1 Tbsp lemon juice

1 small bunch of chives or 2 scallions, roughly chopped
Small handful of parsley
1 clove garlic
1/2 tsp sea salt
1/4 tsp freshly ground black pepper
1/4 to 1  cup of buttermilk or regular milk depending on what you prefer, you can use soy milk too

*I use my  magic bullet

Place all ingredients in a blender and blend for 10 seconds. Check consistency and blend in additional buttermilk if desired. Less buttermilk for dipping or pizza “sauce”, more for dressing. Store in an air-tight jar in the fridge.  Leftovers will keep 2-3 weeks.

My kids can eat their body weight in ranch dressing, so I like to keep it on hand.  And this way I know there are no chemicals or MSG lurking in there waiting to make us sick.

MICROWAVE CARAMEL CORN

2011-11-02 20:23

Mountain Standard Time

 
1/2 c. brown sugar
1/2 c. butter
9-10 marshmallows
2-4 c. popped popcorn

Microwave brown sugar and butter for 2 minutes. Add marshmallows. Microwave until melted, 1 1/2 to 2 minutes. Pour over popcorn. Stir it up.  And eat it.  Yummiest easiest no fail way to make caramel corn.
My kids make this one quite a bit.  Not much to it.  It's warm and sticky and just plain good stuff.

I buy smallish sized tins from the dollar store and give it away as Christmas gifts.