Homemade Pizza Dough and BarbecueChicken Pizza

Who doesn't love a good homemade pizza? I know that I am a fan. This dough couldn't be easier. My kids just like plain ol' cheese pizza so I form a little wall in the dough to make two pizzas on one pan.
I know, I know~ genius right? Anyway, it's a really easy and tasty pizza. Just add your family's favorite toppings.

Here is what you will need:
Crust:
2 3/4 c. to 3 1/4 c. flour
1 pkg. active dry yeast
1 c. warm water
2 t. cooking oil
In mixer combine 1 1/4 c. of the flour, yeast, and 1/4 tsp. salt; add warm water and oil. Beat on low for 30 seconds then beat on high for 3 minutes. Stir in remaining flour and knead to make moderately stiff dough that is smooth and elastic (6-8 min. total.) Cover and let rest for 10 minutes. Grease pan and press into bottom. Add toppings and bake @ 350* for 10-13 minutes.

Barbecue Chicken Pizza:
Sweet Baby Ray's Barbecue Sauce
Red onion slivers
Pineapple tidbits
Chicken (about 1 breast)
Cheese




Cut chicken into chunks and cook in 1 T. olive oil. When chicken is cooked through add a little bit of BBQ sauce to coat chicken.Spread dough with BBQ sauce and sprinkle with all of the other ingredients. Bake for 10-13 min.

Ebilskivers

When I was growing up, it was tradition to go over to my uncle's House for Ebilskivers on Christmas or Christmas Eve. Now that we have all grown up, this is no longer possible. I LOVE Ebilskivers and so do my kids. Chad always has to work on conference weekend and it is very difficult to get the kids excited, so a few years ago I made Ebilskivers for conferencein an attempt to make it fun and memorable. and it is now tradition. They are kind of like donut holes, but they are lighter and fluffier like a pancake. Heavenly!
Here's what you will need:
1 3/4 c. flour
3/4 tsp. baking soda
1 tsp. baking powder
2 T. sugar
1/2 tsp. salt
3 eggs (separated)
1 3/4 c. buttermilk ( I use regular milk and they turn out just fine)

Place flour, baking powder, sugar,and salt in a bowl. add buttermilk and egg yolks one at a time. Beat egg whites until stiff and fold into batter. Place pan on stove and turn to med-low heat. Fill hot, well greased Ebilskiver pans to half full.

Turn after about 3-4 min.

Dip them in cinnamon and sugar, powdered sugar, jam, or syrup.
(You have to have an Ebilskiver pan for this recipe. A few years ago I asked my Mom for one for Christmas. She searched and searched but couldn't find one so she gave me her pan. Later she found a pan at Sur le Table. I think they can also be found at William Sonoma. Well worth the $15 or $20.

Perfect Corn Bread

(sorry for the lame picture, I was in a hurry!)
This is seriously the best corn bread ever! It's not dry and crumbly, it's moist and, well, perfect!

Here's what you will need:
1 c. flour
1/4 c. sugar
4 tsp. baking powder
3/4 tsp. salt
1 c. yellow corn meal
2 eggs
1 c. milk
1/4 c. oil
Sift flour with sugar,baking powder, and salt. Stir in corn meal. Add eggs, milk, and oil. Beat just until smooth. Pour in 8x8 greased pan and bake @ 425* for 20-25 min.

White Bread

I NEVER have luck with bread. I have tried a million times and it either turns out too dense, or not cooked in the middle, or the crust is too dark. I found this recipe on my sister-in-law's recipe blog (doublethedeliciousness.blogspot.com) and the girls and I gave it a try. Turns out, I just needed a little help from some cuties with the magic touch.

Here's what you will need:
2 Tablespoons yeast
1/2 cup warm water
2 cups HOT water
3 Tablespoons sugar
1 Tablespoon salt
5 Tablespoons oil
6 cups flour, divided

Put the yeast in the 1/2 cup of warm water and let sit. Mix together the Hot water, sugar, salt, oil and 3 cups of the flour in a mixer (kitchen aide or bosch or whatever you have). Mix with whips until dough is smooth. Pour in the yeast and rest of the flour and trade in your dough arm in your mixer. Turn mixer on and add more flour if needed (the dough should "clean" your bowl) and let it knead the dough for about 10 minutes.




Meanwhile, grease 2 bread pans (I just spray mine!). When the dough is finished kneading separate it into 2 loaves and work it into a loaf. I've seen people roll their dough out and then roll it and pinch the ends...it's supposed to make it so there are no air pockets, but I just work mine with my hands and I've never had a problem with air pockets so whichever you perfer I guess!:) Place each loaf in a pan and cover with a dish towel and let raise for 30 minutes.

Preheat the oven to 350 degrees. Place loaves in oven and cook for about 35-40 minutes or until the tops are golden brown. Remove from the oven and butter the top while still warm. You can now take them out of the pans and eat. They are a little hard to cut when it is so warm, but so yummy.

Crescent Rolls

I was nervous to make these rolls because I've never made them before, but despite a few mishaps they turned out light, fluffy, and delicious.

You will need:
3/4 c. boiled milk
1 C. butter
1/2 c. sugar
4 c. flour
3 eggs
1 tsp. salt
1 pkg. yeast
1/4 c. water

Drop butter into milk while boiling, take from stove, add sugar and salt. Let cool. Beat eggs till light and fluffy. Add milk mixture and yeast. Add flour and mix well. For best results let stand overnight in fridge in covered tupperware or cover with cloth. Roll half at a time and spread with butter, cut into triangles and roll into crescent shape. Put on a baking pan and let rise 1 hour. Bake @ 375 for 12-15 min. or until lightly browned.