Game Day Donuts

Well we are full force for the football season and how great are these cute little donuts that are dipped in a vanilla glaze, then decorated as a football. And did I tell you they are so good!!!!


Ingredients:

1 box of Pillsbury Funfetti Glazed Chocolate Lil Donut Kit
1/3 cup melted butter
1/2 cup milk
Glaze Packet ( that comes in the box)
3 Tablespoon milk ( for the glaze)
1/4 cup white chocolate chips


Directions:

1. Preheat oven to 375 degrees and place parchment paper on 2 large cookie sheets
2. In a large bowl combine the 1 pouch of chocolate donut mix, the melted butter and mix. With a large spoon stir the mixture until well combined.
3. Make dough balls the size of walnuts and roll tightly and place on the cookie sheet. Gently pinch the sides to make a football shape. Bake in the oven for 7-10 minutes. Remove from oven and let cool completely.
4. Meanwhile in a small bowl combine the glaze packet and 3 tablespoons milk, and with a fork or whisk, mix until combined.
5. After the donuts are completely cooled dip all sides into the vanilla glaze and place on a cooling rack until dried.
6. Place the white chocolate chips in a small microwave bowl and place in microwave and melt.
7. Take a small sandwich bag and place the melted white chocolate chips in the bag. Snip a little off the corner and pipe the threads on the footballs. And thats it..Enjoy!!!


















RecipeFrom:yourcupofcake.com

Mini Pepper Nachos With Black Bean, Corn And Salsa

When I made this last night the family devoured them in 15 minutes. They are so delicious with the mini sweet peppers, corn, black bean and salsa. You can make these mild or as hot as you would like. They are super easy to make. But I promise you they will be gone before you know it!!!



Ingredients:

1 pound mini sweet peppers ( washed, sliced in half lengthwise, and remove seeds)
2/3 cup black beans
2/3 cup corn (fresh,frozen or canned)
1 avocado ,diced
2/3 cup your favorite salsa
salt and pepper to taste
2 cups shredded cheddar cheese ( If you want more cheese you can add more)
Scallions ( optional for on top)


Directions:

1. Place your oven on the broil setting

2. Place a piece of foil onto a large cookie sheet

3. In a large bowl combine the black beans, corn, avocado, salt and pepper, and salsa and stir until mixture is all combined
4. Place the mini peppers on cookie sheet
5. Using a teaspoon fill all the mini peppers with the filling. Then top with cheddar cheese
6. Place under the broiler for about 3-5 minutes until cheese is melted. Then top with scallions and enjoy!!!!








recipe from:closetcooking.com

Chocolate Football Cupcakes

Football Season is in full force. Aren't these cupcakes the perfect addition to your dessert table if you are having a party or to go tailgating. The cupcakes are super moist and delicious, along with the awesome frosting. Then top it off with colored coconut, which you can dye to your favorite teams color then add the super cute little chocolate cookie on top. These are adorable!!!!

Direction For The Chocolate Cupcakes:

The Chocolate Cake:

1 box devils food cake mix
3 eggs
1/2 cup of oil
1 cup of buttermilk
1/2 cup sour cream
1 1/2 teaspoons vanilla extract


Chocolate Buttercream:

1 cup  ( 2 sticks) butter, softened
1/2 cup of unsweetened cocoa powder
2 teaspoons vanilla
1 tablespoon of milk
2-2 1/2 cups powdered sugar

For the cake:

1. Preheat oven to 350 degrees. Line cupcake pan with 24 liners
2. Sift cake mix to remove any lumps
3. In a large bowl, combine eggs, oil, milk, sour cream and vanilla
4. Add the cake mix and blend until smooth about 1-2 minutes
5. Fill cupcake liners 3/4 full and bake for 17-22 minutes or until toothpick comes out clean

For the Buttercream:

6. Beat the butter for 2 minutes, add the vanilla, cocoa powder, and milk and beat again for 1 minute.
Slowly add the powdered sugar until you reach the desired consistency.
7. Pipe onto cooled cupcakes and decorate. Enjoy!!!


Ingredients For Decorating The Cupcakes:

1 bag of coconut

green food coloring

1. In a medium bowl add the coconut then add the food coloring to your desired color. You can do anyy color you like for your teams.
2. After the cupcakes cooled and you frosted them pile on the coconut 
3. Then decorate the chocolate football and place in the center of ach cupcake.

Ingredients For The Chocolate Football:

• 1 egg
• 3/4 cup sugar
• 1/4 teaspoon salt
• 1/2 teaspoon baking powder
• 1/2 cup butter
• 1 teaspoon vanilla extract
• 1 1/2 cups all purpose flour
• 1/3 cup Hersheys cocoa
• 1/2 teaspoon baking soda

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Directions

1. Beat butter, sugar, egg and vanilla in large bowl until blended. Stir together flour, cocoa, baking powder, baking soda and salt; add to butter mixture, beating until well blended. Cover; refrigerate dough about 1 hour or until firm enough to roll.

2. Heat oven to 325°F. On lightly floured board or between 2 pieces of wax paper, roll small portion of dough at a time to 1/4-inch thickness. Cut into desired shapes with cookie cutters; place on ungreased cookie sheet.

3. Bake 5 to 7 minutes or until no indentation remains when touched. lightly. Cool slightly; remove from cookie sheet to wire racks. Cool completely. 

Royal Icing For The Footballs:

4 Tablespoons Meringue Powder
4 Cups Powdered Sugar
6 Tablespoons warm water to start

1. Beat all ingredients until stiff peaks form.
2. This icing should be thick enough so when you decorate it will not run.
3. Place in a ziploc bag, snip very little off the tip, place icing in bag and make the football design





Chocolate cookie dough recipe from: Hersheys website
Chocolate Cupcake and frosting from:yourcupofcake

German Chocolate Pecan Pie Bars

Oh my, this is what I have to say about these bars. They are that good. The first person I thought of was my mom. She loves German Chocolate cake. I would have to say it is a combination of pecan pie bars and german chocolate cake. It is delicious goodness. They taste as good as they look. Give them a try, you will not be disappointed!!!

Ingredients:

3 cups of pecan halves

1 3/4 cups all purpose flour

3/4 cup powdered sugar

3/4 cup cold, cubed butter

1/4 cup unsweetened cocoa

1 1/2 cups semi sweet chocolate chips

3 large eggs

3/4 cup light brown sugar

3/4 cup light corn syrup

1/4 cup butter, melted

1 1/4 cup sweetened coconut

Directions:

1. Preheat oven to 350 degrees

2. Arrange pecans in a baking sheet and bake for 8-10 minutes or until lightly toasted, stirring halfway through

3. Meanwhile line a 13x9 inch baking pan with foil, leaving an overhang on two sides and grease the foil

4. In a medium bowl whisk the flour, powdered sugar and cocoa, add the cold butter and with pastry cutter or 2 knives combine the mix until it resembles a crumbly meal. Press the mixture into the 13x9 inch pan and go about 3/4 of the way up the pan. Bake the crust for 15 minutes

5. Remove the crust from the oven and immediately sprinkle the chocolate chips evenly over the crust.

6. Allow to cool for 30 minutes

7. In a small bowl add the eggs, beat lightly. Add the brown sugar, corn syrup, and melted butter and whisk together until smooth. Stir in the coconut and the pecans. Pour evenly over the crust and bake for 28-36 minutes or until golden brown.

8. Cool completely then place in refrigerator for 1 hour or until set.

9. With the 2 pieces of foil that are overhanging lift the bars and with a sharp knife cut into bars. Enjoy!!!

RecipeFrom:bakeorbreak.com

Candy Corn Fruit Cups

My family happens to love pineapple, mandarin oranges and whipped cream. When I made these fruit cups I thought, perfect healthy snack to have on the table at a Halloween party. It is always yummy baked goods at every party, what about something healthy that everyone loves FRUIT. You can use small clear plastic cups for a party or large plastic cups for your family at home, anyway it is just a perfect idea that I came across this week and I love it. It is so darn easy that you don't really even need to follow a recipe. But I will give it to you anyway!!


Ingredients And Directions:

2 cans of pineapple chunks or tidbits ( 20 ounce)
3 cans of mandarin oranges ( 15 ounce)
1 can of whipped cream

1. In a clear or plastic cup, starting on the bottom, place the pineapples, then the oranges, then top it off with whipped cream. Then add 1 candy corn on the top for decoration..Place in the refrigerator until ready to serve, Then Enjoy!!!!!

recipe from:navywifecok.com

Chicken With Sun Dried Tomato And Basil Sauce

This chicken dish has to be one of my absolute favorite of all times. It is a cream sauce with basil and sun dried tomatoes and sometimes I don't like a cream sauce because it is to rich, but not this one, it is perfect. I know you will love this recipe just like my family does. Enjoy!!


Ingredients:

4 boneless, skinless, sliced lengthwise, and pounded somewhat on the thin side
1/4 cup olive oil
4 Tablespoons butter
salt and pepper to taste
4 Tablespoons flour
1/2 cup finely diced onions
4 garlic cloves, finely diced
1 small shallot, finely diced
1/2 cup sun dried tomatoes ( I used the ones packed in olive oil, but use whatever you have)
1/4 cup fresh basil, chopped
2 cups chicken broth
1 cup half and half
1 pound pasta or veggies on the side, or both



Instructions:

1. Preheat skillet to medium-high heat and add the olive oil
2. Sprinkle your chicken with salt and pepper and place in skillet on cook about 5 minutes on each side, or until no longer pink
3. Remove chicken when done and place on a plate and cover with foil to keep it warm.
4. Add the butter to the pan and if needed 1-2 Tablespons more of olive oil and add the onions, garlic, and shallot, and cook about 5 minutes until soft but not brown
5. Add the sundried tomatoes and cook for 5 minutes
6. Add the flour and whisk until smooth and no lumps, then add the chicken broth and keep whisking until smooth, then add the half and half and cook for about 5 minutes until it becomes a little thicker. ( if to thick add more chicken broth)
7. Add the chicken back in pan and with a large spoon cover the chicken with the sauce, then let simmer 5 minutes until chicken is warm.

8. Add the basil, then serve with what ever you like, you can serve over pasta, or serve it with veggies and a potato and rice. Enjoy!!!!

Adapted From:gabbiskitchen.com

Hot Cheesy Corn Dip

I love to have company over and make lots of appetizers. I am always trying to find new ones that everyone will enjoy. I tried this and loved it, simply addicting. The great thing about it is that during the summer when the corn is super sweet you use it fresh, but the rest of the year you can use canned and frozen corn. With the blend of the charred corn, the melted bubbly cheese and the kick with the jalapeño it came out perfect.


Ingredients:

2 Tablespoons butter ( divided)
2 cups of corn ( fresh, frozen, or canned)
1/2 cup red or yellow onion, diced
1/4 cup red bell pepper, diced
2 green onions, sliced
1 jalapeño, diced
1 garlic clove, chopped
1/4 cup mayonnaise
1/2 cup Monterey Jack cheese, shredded
1/2 cup Cheddar Cheese, shredded
Salt and Pepper, Cayenne Pepper to taste


Instructions: 

1. In a sauté pan over medium-high melt 1 tablespoon butter and sauté the corn until it starts to turn a golden brown about 5 minutes. Remove the corn and set aside.
2. In the same pan melt the other tablespoon of butter and add the green onion, jalapeño, and garlic and cook until only for 2-3 minutes
3. In a medium bowl combine the corn, onions, peppers, garlic, jalapeño, mayonnaise, cheeses, cayenne, salt and pepper, ( Reserve some of the cheese to put on top)
4. Pour into a baking dish ( I used a 9x9) and sprinkle with the rest of the cheese
5. Bake in a 350 degree oven until bubbling on the sides and golden brown on top about 15-20 minutes. Serve while warm with tortilla chips. Enjoy!!!

Recipe from:closetcooking.com

Amazing Halloween Bundt Cake Recipe

I love the Halloween Holiday. We love to dress up and have a party with the family. I go trick or treating with my niece and nephew, Gianna and Anthony, then we all come back to my house and I usually make chili and some appetizers and some desserts for the kids. This one is defiantly on the menu this year. After you make this you will be amazed how awesome this cake looks. It is super moist, and has chocolate and vanilla cake, so everyone will enjoy this. Make this one you guys will love it!!!



Ingredients:

1 box of white cake mix
1 box of devils food chocolate cake mix
Water, Eggs, and Vegetable Oil, ( what is needed for each cake mix)
Black, Purple, and Orange Food Coloring ( I used Wiltons)
1 (12 ounce container creamy vanilla frosting)


Directions:

1. Preheat oven to 325 degrees and generously grease a bundt cake pan, then set aside.
2. First make the white cake mix ( make according to the directions on the box)
3. With the white cake mix, pour the cake mix into 2 medium sized bowls and set aside
4. Make the chocolate cake mix ( make according to the directions on the box) and pour the chocolate cake mix into a large mixing bowl and set aside
5. With the 2 bowls of white cake mix. Then one bowl add the orange food coloring until you have reached the desired color. Then add the purple to the other bowl and mix until you have reached your desired color. I make then dark purple and dark orange. Now set these orange and purple bowls aside.
6. With the chocolate cake mix add the black food coloring until you have reached the desired color, then set aside.
7. Place 2/3 of the black cake mix into the bundt pan and then add all of the purple cake mix on top of the black (Don't mix or swirl) then the orange, then the rest of the black.
8. Bake for 30-35 minutes or until toothpick comes out clean. Let cool in pan until cake is completely
cooled. Then flip over onto a cake plate.


For The Frosting:

1. Take the container of frosting and separate evenly into 3 small bowls. Again add the black, orange and the purple to each bowl until you have reached desired colors.
2. Microwave each frosting on high for a few second until it is smooth enough to drizzle on the cake. I did for about 10 seconds. With a fork drizzle the black first, all over the cake in a back and forth pattern, then heat the purple and drizzle that, then heat the orange and drizzle that. Thats all..Enjoy!!














Recipe From:cookingwithsugar.com

Candy Corn Candle Holders

These candle holders are so cute and easy to make. You can use them standing alone in different areas in your home, or like I did by placing them on candle holders. I purchased everything from my local craft store.



Directions on how to make:


3 small terra cotta pots
small sponge paintbrushes
white, orange, and dark yellow paint
candles ( you can use real tea lights and fill the bottom with sand or rice, or you can use the fake candles

Using painters tape, section off the three areas that your putting the colors, or if you have a steady hand you do not need the tape. Paint the white on the top, then the orange, then the yellow. You will need 2 coats of the paint, just let it dry a few minutes in between. And thats all. Very easy , inexpensive way to decorate your home..

Greek Pasta Salad With Tortellini

Greek Pasta Salad With Tortellini

Who doesn't love a good pasta salad. Well I do, even in the winter, this is a yummy pasta salad with homemade Greek dressing. You can make this with a sandwich for dinner or it is hearty enough to have for a meal by itself. If you do not have tortellini you can also make this with bow tie pasta.

Ingredients:

2 pounds Tortellini
1/4 red onion, sliced thinly
1 pint grape tomatoes, sliced in half
2 cucumbers, skin on, sliced in quarters
1 can black olives, sliced in half
1-1 1/2 cups crumbled feta cheese

For The Dressing:

1 cup olive oil
1/4 cup red wine vinegar
3 Tablespoons freshly squeezed lemon juice
1 large garlic clove minced
3 teaspoons oregano
1 teaspoon dried basil
1/4 teaspoon salt
1/2 teaspoon pepper

Directions For the Dressing:

1. Combine the olive oil and the red wine vinegar and whisk until combined. Add the lemon juice, garlic clove, oregano, basil, salt, and the pepper. Place in a jar or small bowl with lid and shake vigorously until it all comes together. Place in the refrigerator until ready to use.


Directions For The Pasta Salad:

1. Cook the tortellini according to the package then drain and run cold water over it for 1 minute then add 2 Tablespoons olive oil, just so it doesn't stick
2. Add the onions, tomatoes, cucumbers, and olives, then stir gently
3. Pour the dressing over the pasta salad then sprinkle the feta cheese over the pasta salad and stir gently.
4. Pour into a bowl and refrigerate at least 1 hour then serve. Enjoy!!!

Greek Pasta Salad With Tortellini

Who doesn't love a good pasta salad. Well I do, even in the winter, this is a yummy pasta salad with homemade Greek dressing. You can make this with a sandwich for dinner or it is hearty enough to have for a meal by itself. If you do not have tortellini you can also make this with bow tie pasta.

Ingredients:

2 pounds Tortellini
1/4 red onion, sliced thinly
1 pint grape tomatoes, sliced in half
2 cucumbers, skin on, sliced in quarters
1 can black olives, sliced in half
1-1 1/2 cups crumbled feta cheese

For The Dressing:

1 cup olive oil
1/4 cup red wine vinegar
3 Tablespoons freshly squeezed lemon juice
1 large garlic clove minced
3 teaspoons oregano
1 teaspoon dried basil
1/4 teaspoon salt
1/2 teaspoon pepper

Directions For the Dressing:

1. Combine the olive oil and the red wine vinegar and whisk until combined. Add the lemon juice, garlic clove, oregano, basil, salt, and the pepper. Place in a jar or small bowl with lid and shake vigorously until it all comes together. Place in the refrigerator until ready to use.


Directions For The Pasta Salad:

1. Cook the tortellini according to the package then drain and run cold water over it for 1 minute then add 2 Tablespoons olive oil, just so it doesn't stick
2. Add the onions, tomatoes, cucumbers, and olives, then stir gently
3. Pour the dressing over the pasta salad then sprinkle the feta cheese over the pasta salad and stir gently.
4. Pour into a bowl and refrigerate at least 1 hour then serve. Enjoy!!!

Tips on Winterizing Your Chicken Coop And Caring For The Chickens

Giving your chickens a nice feeing of warm cooked oatmeal in the morning and cracked corn before bed gives them something to digest during the night keeping them warmer. And they do love these treats.

Just like humans, chickens can and do get bored and stir crazy, especially in the winter months. They love it when I hang a head of cabbage or romain lettuce on a string in the coop. They go wild pecking at it while it bobs around. It makes me feel happy that i am trying to do something for them to keep them busy.

If you are worried about your girls not having enough space in the coop, you can build a kind of cold frame or greenhouse addition to your coop, covering it in clear plastic. They will wander out into it and have a bit more space on nice days, and giving them needed time out of the coop.

In the coldest winter climates, you may find that breeds with large combs and wattles are prone to frostbite. To protect them, you can smear their combs and wattles with petroleum jelly. However, if your chickens do get frostbite, it is usually just the tips of the combs that are affected, and they don’t seem to be any worse for the wear - but it can look a little icky.

Chickens don’t like snow.Generally speaking, once temperatures are in the 20 degree F range, chickens (mine, anyway) won’t walk out onto snow. You can scatter hay or straw on the ground and this will make it more palatable for them. And I find when it’s in the low 30s, they don’t seem to mind walking on the snow as much.

Check the health of your birds. Any health issues will be exacerbated by the cold weather. Treat any ailments, keep waterers and feeders topped off so their immune systems are at their peak.

Check out Nutrena Feed, that is the brand I use for everything for my chickens.

Things to do:

Clean and disinfect feeders, waterers and perches
- Healthy birds require a clean environment. Wash away any microorganisms that have grown happy in the warm weather.
- Perches and laying boxes are often forgotten during cleaning. Birds spend a lot of time in these places and bacteria are plentiful! Don’t forget these spots.

Muck out and deep-bed your coop
- Remove the bedding you use in your coop and replace with a thick layer of pine shavings, sawdust or straw.
- Pile the bedding up against the walls or leave a few bales of straw in your coop so if you need to remove some bedding during the winter during cleaning, you don’t have to haul fresh bedding in.
- Piles of straw provide a warm place for chickens to cuddle through the coldest weather.
- Don’t forget to place straw or other bedding in the nesting boxes. Soft, dried grass makes a great (free!) nest that protects eggs from cracking.

Feed and supplement your birds correctly- Chickens need a source of calcium and protein all year, so don’t neglect providing oyster shells in winter.
- To stimulate the scratching instinct and keep birds entertained, provide scratch grains periodically.
- To beat boredom, consider adding a Scratch Block to the coop for a healthy distraction!

Check for drafts
- Drafts can cause respiratory problems and sickness in your flock.
- Check for drafts where your chickens roost and spend most of their time when in the coop.
- Make any repairs to your chickens’ house while the weather is still fair.

Set up any heat lamps and water heaters
-  Develop a plan so your chickens have access to fresh, unfrozen water 24 hours a day.
- Frozen water isn’t any fun. Set up your heating devices early so you’re prepared and safe.




Some of this Information is from : scoopfromthecoop.nutrenaworld.com

Cheesy Stuffed Pull Apart Bread

When I made this, I said to myself, this tastes even better than it looks. It is so easy and quick to make. Also you can stuff this bread with anything else you and your family would enjoy. This would be perfect for football games,parties, make it with family pizza night or just to have a snack at night.


Ingredients:

1 loaf of large wide bread
1 stick butter
1/8 cup olive oil
3 teaspoons minced white or red onion
3 garlic cloves, minced
1 Tablespoon dijon mustard
1 Tablespoon poppy seeds
3 Tablespoons minced parsley
12 ounce package mozzarella cheese ( shredded )


Directions:

1. Preheat oven to 300 degrees
2. Melt the butter in a microwave safe bowl for around 40-60 seconds
3. In a medium bowl combine melted butter, onion, garlic, dijon mustard, poppy seeds and parsley and mix until combined.
4. Make X shape cuts in the loaf ( cutting all the way down to almost the bottom)
5. Fill inside the cuts with the mix using a small spoon then all over the top, then stuff with the cubes of cheese
6. Place in the baking pan covered with foil for 10 minutes then remove foil and cook another 10 minutes without the foil. Enjoy!!!

Recipe adapted from: daydreamkitchen.com

Pumpkin Pie Spice Sugar Scrub

I love to use sugar scrubs, I keep them at my sink and in the shower. This one is perfect for washing your body and hands. This scrub exfoliates your body and makes it feel soft and silky. Along with the wonderful smell that it leaves on your skin.




Ingredients:

2 cups Brown Sugar
1 cup Granulated Sugar
2 Tablespoons Pumpkin Pie Spice
3/4 cup Vegetable Oil


Directions:

1. Place the sugars, and the pumpkin pie spice in a large bowl. Whisk until you see no more lumps
2. Add the vegetable oil and stir until combined.
3. Store in a mason jar.

Homemade Pizza

Guess what for dinner at our ouse tonight!!!Yes pizza. I usually make pizza on Fridays but I was just in the mood for it tonight. Once you make this pizza recipe you will not be ordering out as much anymore..I promise you!!! Enjoy..




This recipes makes 2 large pizzas or 2 medium

For the sauce:
  
2 cans favorite crushed tomato sauce ( 28 ounce)
1 bay leaf
1 teaspoon oregano
4 fresh basil leaves, thinly sliced
2 finely diced garlic cloves
salt and pepper
1 Tablespoon Parsley
Parmesan cheese for sprinkling on top of pizza

Directions:

Place all ingredients in a saucepan and cook for 15 minutes

Toppings:

3 ( 8 ounce bags shredded mozzarella cheese) 1 ( 8 ounce per pizza)
pepperoni, mushrooms, onions, etc. Your favorite toppings  


Ingredients:

1 package active dry yeast
1 teaspoon sugar
1 cup warm water
1 tablespoon kosher salt
Extra-virgin or regular olive oil
3 cups all purpose flour, plus more for dusting
Directions:

In the bowl of a standing electric mixer fitted with a dough hook, combine the yeast, sugar, and warm water; stir gently to dissolve. Let the mixture stand until the yeast comes alive and starts to foam, about 5 to 10 minutes.

Turn the mixer on low and add the salt and 2 tablespoons of olive oil. Add the flour, a little at a time, mixing at the lowest speed until all the flour has been incorporated. When the dough starts to come together, increase the speed to medium.Get a feel for the dough by squeezing a small amount together: if it's crumbly, add more water; if it's sticky, add more flour - 1 tablespoon at a time. Mix until the dough gathers into a ball, this should take about 5 minutes.

Turn the dough out onto a lightly floured surface and fold it over itself a few times; kneading until it's smooth and elastic. Form the dough into a round and place in a lightly oiled bowl, turn it over to coat. Cover with plastic wrap or a damp towel and let it rise in a warm spot (i.e. over a gas pilot light) until doubled in size, about 1 hour. 

Once the dough is ready turn it out onto a lightly floured counter. Roll and stretch the dough and divide into 3 equal pieces. Cover and let rest for 10 minutes so it will be easier to roll out.

Roll or pat out a piece of dough into a 12 inch circle, I like mine thin, you can make as thin or thick as you desire.Dust a pizza paddle with flour and slide it under the pizza dough. Brush the crust with a thin layer of olive oil, and place in a 500 degree oven for just 3 minutes just to cook the crust a little bit. Watch for bubbles, if you see any, pierce with a fork .Take out of the oven and layer the sauce, cheese and any toppings you desire.Then put back on pizza stone for 7-10 minutes depending on how crisp you like your pizza.














Dough Recipe Adapted From: Tyler Florence on Food Network