Making some changes..

I decided to combine this blog with my Kat's Ideas blog. So I don't have to keep up with 2 blogs.
So it's kinda messy around here until i can get it re-organized.   Please be patient :)

Blog Wordle

I love the wordle.com site.  It's fun to mess around with. Every once in a while, I go and play around with it.
Back in September 2008, I made a wordle for this blog called Wordle Fun  It was so much fun to see the words I used most on the blog.   It is amazing how different it is now, in just a little over two years!

This is the one I just made :)   Kinda neat huh?

Homemade Pizza Sauce

1 15 oz can of tomato sauce

1 6 oz can of tomato paste

2 tsp basil

2 tsp oregano

1/2 tsp sugar

1/2 tsp onion powder

2 cloves of garlic, crushed

Mix all the above ingredients in a medium size bowl.  Spread on your pizza dough.  

Found @  Smashed Peas & Carrots

Pizza Dough

2 1/2 cups flour

1 tsp salt

1 tsp sugar

1 tbsp active dry yeast

1 cup warm water

1 tbsp oil

Mix the dry ingredients in a bowl. Mix the water and oil together then add to the dry ingredients and mix until well blended. Kneed for a few minutes by hand or in a stand mixer with a dough hook.

Lightly oil a bowl, place dough in the bowl and roll it around to oil the outside of the dough. Cover bowl for 20 minutes for dough to rise. 

Spread dough out onto a 12" or 16" pizza pan. I use a 12" pan and this was a really thick dough. If you don't want it quite as thick you could use a larger pan or split the dough into two crusts. Oil the top, add your favorite spices, sauce and toppings. Cook on 450 for 11-15 minutes. 

Maple Walnut Pumpkin Pie

Crust

1 box Pillsbury refrigerated pie crusts, softened as directed on box

Filling

1 can pumpkin (Not pumpkin pie mix)

1 can sweetened condensed milk

2 eggs

2 tablespoons real maple syrup or maple flavored syrup

1 1/2 teaspoons pumpkin pie spice

Streusel

1/4 cup packed brown sugar

1/4 cup finely chopped walnuts

2 tablespoons all purpose flour

2 tablespoons cold butter or margarine

Topping

1 cup whipping cream

2 tablespoons packed brown sugar

chopped walnuts 

Directions

Heat oven to 425*. Place pie crust on 9 inch glass pie plate as directed on box for One crust filled pie.   In large bowl, beat filling ingredients with mixer on medium speed until smooth. Pour into crust lined pan. Bake 10 minutes. 

Meanwhile, in small bowl, mix 1/4 cup brown sugar, the chopped walnuts and flour; cut in butter until crumbly. Set aside. 

Reduce oven temperature to 350*. Sprinkle streusel over pie. Cover crust edge with 3 inch wide strips of foil to prevent excessive browning. 

Bake 30 to 35 minutes longer or until knife inserted 1 inch from edge comes out clean.  Cool completely, about 2 hours. Serve or refrigerate until serving time.

To serve, in medium bowl, beat whipping cream and 2 tablespoons brown sugar with electric mixer on medium-high speed until soft peaks form. Serve pie with whipped cream; garnish with chopped walnuts. 

Store in refrigerator.

Wild West Pizza

1 can Pillsbury refrigerated classic pizza crust
1/2 lb lean ground beef
1/4 tsp salt
1/8 tsp pepper
1 can refried beans
1 cup taco sauce or chunky style salsa
1 can whole kernel corn with red and green peppers, well drained
1 cup shredded Cheddar cheese
2 cups shredded lettuce
1 medium tomato, chopped
1/2 cup sliced green onions

Heat oven to 400*. Spray large cookie sheet with cooking spray. Unroll dough place on cookie sheet. Starting at center, press out dough onto 14 x 12 inch rectangle. Bake 8 to 10 minutes or until edges of crust being to brown.

Meanwhile, in 8 inch skillet, cook ground beef sprinkled with salt and pepper over medium-high heat, stirring frequently, until thoroughly cooked; drain.

Spread refried beans evenly over partially baked crust.  Spread 1/2 cup of the taco sauce over beans. Top with ground beef mixture, corn and cheese.

Bake 10 to 14 minutes longer or until crust is golden brown and cheese is melted. Top with lettuce, tomatoes and onions. Cut into squares or wedges; serve with remaining 1/2 cup taco sauce.

Crust
2 rolls Pillsbury refrigerated sugar cookie dough

Filling
1 cup white vanilla baking chips
1 package cream cheese, softened

Topping
1/2 cup sugar
2 tablespoons cornstarch
1/3 cup water
1 1/2 cups sliced fresh strawberries
2 cups fresh blueberries

Directions
Heat oven to 350*. Spray bottom of 15 x 10 x 1" pan with cooking spray.  Press cookie dough in bottom of pan. Bake 15 to 20 minutes or until light golden brown. Cool completely, about 30 minutes.

In small microwaveable bowl, microwave baking chips uncovered on high 45-60 seconds or until chips are melted and can be stirred smooth. In medium bowl, beat cream cheese with electric mixer on medium speed until smooth. Stir in melted chips until blended. Spread mixture over crust. Refrigerate while making topping.

In 2 quart saucepan, mix sugar, cornstarch and water. Cook over medium heat, stirring constantly, until mixture boils and thickens. Cool 10 minutes.

In medium bowl, gently stir strawberries and 1/4 cup cornstarch mixture together until well mixed. In another bowl, gently stir remaining 1/4 cup cornstarch mixture and blueberries together until well mixed. Spoon strawberry mixture lengthwise over half of creamcheese mixture and blueberries over remaining half of cream cheese mixture. Refridgerate 30 minutes.

Cut bars in half lengthwise, cut each half into eight 3 1/2 inch triangles.  Store in refrigerator.