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Quick, Easy and Tasty: My Top 10 Crockpot Recipes

Homemade Pizza Dough

I love, love, love pizza!  I could eat pizza all the time if it was up to me.  My husband gets so pizza’d out, that’s how often I want it.

So to get him to eat it more often, I bribe him by making pizzas with his favorite ingredients.  I’m not a big meat eater so I like mine just cheese of with green peppers or tomato slices.  He on the other hand wants meat.

So yesterday I tried out a new pizza dough recipe that worked out quite well.  The last dough recipe I was using just wasn’t right so I never shared it here.  This recipe is nice and easy and makes great tasting dough.

basic pizza dough

Basic Pizza Dough

from The Cooking Photographer


1 package active dry or fresh yeast
1 teaspoon honey
1 cup warm water (105º F to 115º F)
3 cups all-purpose flour (Use good quality all-purpose or a bread flour)
1 teaspoon kosher salt
1 tablespoon extra-virgin olive oil, plus more for brushing


1. In a small bowl, dissolve the yeast and honey in 1/4 cup of the warm water.

2. In a mixer fitted with a dough hook, combine the flour and the salt. Add the oil, yeast mixture, and the remaining 3/4 cup of water and mix on low speed until the dough comes cleanly away from the sides of the bowl and clusters around the dough hook, about 5 minutes.

3. Turn the dough out onto a clean work surface and knead by hand 2 or 3 minutes longer. The dough should be smooth and firm. Cover the dough with a clean, damp towel and let it rise in a warm spot for about 30 minutes. (When ready, the dough will stretch as it is lightly pulled.)

4. Divide the dough into 2 balls. Work each ball by pulling down the sides and tucking under the bottom of the ball. Repeat 4 or 5 times. Then on a smooth, unfloured surface, roll the ball under the palm of your hand until the top of the dough is smooth and firm, about 1 minute. Cover the dough with a damp towel and let it rest for 15 to 20 minutes. At this point, the balls can be wrapped in plastic and refrigerated for up to 2 days.

homemade pizza dough

Crockpot BBQ Pulled Pork Sammies

bbq pulled porkI’m simply amazed at how good these darn pulled pork sandwiches turned out.  We’ve been buying all of our meat and chicken from Whole Foods lately.  I know it may sound absurd to some people, but I can tell the difference in their meats and poultry.  It’s so much more tender and cooks like a dream.

The pork in these sammies practically melted in our mouths.  It was so delicious!  I know we’ll have these again since they were practically effort free.

BBQ Pulled Pork Sammies

4 – 5lb Pork Shoulder or Pork Butt

1 & 1/2 – 2 cups of your favorite barbecue sauce

Dry Rub Ingredients:

3 Tbsp Brown Sugar
2 Tbsp Kosher Salt
1 Tbsp Paprika
1 Tbsp Black Pepper
1 Tbsp Garlic Powder
1 Tbsp Onion Powder
2 Tsp Chili Powder
1 Tsp Cumin

1.  Mix together all of the above dry rub ingredients.  Rub the mixture onto the entire piece of pork.  Cover and refrigerate the meat overnight.

seasoned pulled pork shoulder2.  Early morning: place pork into crockpot, add 1 cup of water.  Cover and cook on low setting for 7 – 10 hours.

3.  Remove pork from the crockpot and let cool until it can be easily handled.  Set aside 1 cup of the juices from the cooked pork, discard the remaining.  Shred cooked pork by hand or with forks, removing and discarding any fatty bits.  Return shredded pork to the crockpot.

shredded pulled pork for sammies

4.  Add 1 & 1/2 to 2 cups of your favorite barbecue sauce to the crockpot.  Add in the 1 cup of reserved juices and stir until mixed thoroughly.

bbq pulled pork sandwich

5.  Serve a heaping pile on soft sandwich buns.  Dig in & enjoy!!

Broccoli Cheddar Tater Tot Casserole

broccoli cheddar tater tot casseroleAnother day, another tasty recipe!  My husband is kind of obsessed with tater tots.  He loves going to Sonic just because of those golden little gems.

So when I saw this casserole recipe on Picky Palate, I knew I had to make it just for him.  It turned out really good.  An ooey, gooey, cheesy concoction.  The cheese smothers the broccoli so you just might be able to get your picky eater convinced that it tastes good enough to eat!

The original recipe combines chicken into the casserole but I left that out and served grilled chicken on the side instead.

tater tot broccoli casseroleBroccoli Cheddar Tater Tot Casserole

adapted from Picky Palate


2 small cans cream of chicken soup
2 small cans cheddar cheese soup
1 1/2 Cups milk
8-10 Cups fresh broccoli florets
1 teaspoon hot sauce
1/2 teaspoon kosher salt
1/4 teaspoon fresh cracked black pepper
1/2 bag Tater Tots, frozen
1/2 Cup shredded cheddar cheese


1.  Preheat oven to 375° .

2.  Place soup and milk into a large pot over medium heat. Whisk until smooth and heated through, about 5 minutes. Stir in broccoli and cook for 5 additional minutes to soften slightly.

3.  Stir in hot sauce, salt, and pepper. Pour mixture into 11×7 inch baking dish that’s been sprayed with cooking spray.

broccoli cheddar tater tot casserole recipe

4.  Top evenly with tater tots and cheese; bake for 20 minutes then cover with foil. Bake for an additional 15 minutes with dish covered with foil. Remove from oven and serve.

cheddar tater tot casserole

recipe blog directory, over 360 recipe blogs listed

Featured Recipe Blog: Homemade By Holman

Every week I’ll be featuring a new recipe blog for my readers to explore. Why? This is just one more way in which I want to help fellow foodies find each other and connect. Plus extra traffic to your recipe blog never hurts either!

This Week’s Featured Recipe Blog: Homemade By Holman

Recipe Blog URL: http://homeiswheretheholmansare.blogspot.com/

Follow Jen on Twitter: @HomemadeHolman

homemade by holmanA Sampling of Jen’s Unique Recipes:

Triple Lemon Cupcakes

Roasted Garlic White Bean Dip

Pumpkin Apple Quick Bread

Chicken Tortilla Soup

Next Week’s Featured Recipe Blog: Radishes and Rhubarb

Buttery Parmesan Smashed Potatoes

This buttery potato recipe was the perfect compliment to our turkey meatloaf today.  I usually make traditional mashed potatoes and gravy with meatloaf but this recipe from Once Upon a Chef caught my eye.

It’s a very simple recipe that results in a creamy and heavenly potato dish.  The potatoes are so buttery with a nice hint of Parmigiano Reggiano cheese.

For a twist on mashed potatoes, give this easy recipe a try.

parmesan smashed potatoes

Parmesan Smashed Potatoes

from Once Upon a Chef


2 pounds baby red potatoes, sliced in half (make sure they’re all about the same size)
6 tablespoons unsalted butter, cut into tablespoons
½ cup freshly grated Parmigiano Reggiano
¾ teaspoon salt
½ teaspoon freshly ground black pepper
1 teaspoon fresh chives, finely chopped (optional)


1. Bring large pot of salted water to a boil. Cook potatoes until fork-tender, about 15 minutes.

2. Use a slotted spoon or hand-held strainer to transfer cooked potatoes to a shallow bowl or serving dish. Reserve hot cooking water.

3.  Top potatoes with butter, Parmigiano Reggiano, salt and pepper. Use a fork to smash the potatoes, adding cooking liquid as necessary to make potatoes as creamy as you like (I usually add about a ½ cup total).

4.  Taste and adjust seasoning if necessary. Sprinkle fresh chives over top and serve.

recipe blog directory, over 360 recipe blogs listed