Tasty Tuesday - Homemade Pizza

We love PIZZA at the Moeller house and it is almost always on our weekly menu.  I have to admit I usually run out to Papa Murphy's (our local make and take) and purchase pizza to bring home so it is ready to pop in the oven when my family gets home.  However, if I want to make my boys extremely happy, I make it homemade.

Here is the recipe...this goes together super quick!

Pizza Dough

INGREDIENTS:

MIX TOGETHER:
1-1/2 tablespoons Yeast

1-1/2 cups warm water

1 tablespoon oil

2 tablespoons sugar

3/4 teaspoon salt

4 cups flour
I usually kneed it slightly with my hands so it all sticks together.

Divide in half.  Sprinkle flour onto your rolling surface so it does not stick to your surface.  Roll out flat the width of your pizza pan.   After rolling out one crust, I fold the crust in half and move the crust onto the pizza pan, then unfold to cover pan.  Makes 2 Pizzas.

Add 1 small can of tomato sauce to each crust, sprinkle with garlic salt & Italian Seasoning.  Roll the edge of each pan to form outside crust.  

Arrange your favorite toppings on top of sauce and add LOTS of Mozzarella cheese!

Bake at 375 degrees till pizza is golden and yummy!  Approximately 30 minutes.

I have to say, that this is definitely worth the effort...try it for your next Pizza Night!!

Happy Cinco de mayo

In honor of Cinco de Mayo we bring you some yummy mexican dishes

first up are these Creamy Chicken Enchiladas found at Kevin & Amanda.

These are super, super yummy AND what's for dinner!!!

and for some more creamy goodness...

 baked creamy chicken taquitos from our best bites.

I love these taquitos with Queso dip, yummy!

Our favorite Mexican restaurant in College served Fried Ice Cream with Fresh strawberries on top...
we LOVE, LOVE, LOVED it.  Can't wait to try this recipe!

 Deep Fried Ice Cream from tatertots & jello....a must!

El Postre {Dessert}: Tres Leches Cake

Courtesy of Ree Drummond {aka The Pioneer Woman}, this recipe for Tres Leches Cake!  Any recipe from Ree is a hit at our house.

Now that we've given you a few ideas....what will you be eating tonight to celebrate Cinco de Mayo!

Chocolate Flan Cake

Happy Cinco de Mayo!!

I know my family is going to be so excited tonight when they get home and find out we are having their ABSOLUTE FAVORITE cake for our Cinco de Mayo dinner!

Chocolate Flan Cake

It looks complicated, but is incredibly simple. 

Chocolate Flan Cake

1 box devils food chocolate cake mix

1 jar cajeta (10.9 oz. caramel topping) I use Smucker's :)

1 can sweetened condensed milk (14 oz)

1 can evaporated milk (12 oz)

1/2 cup milk

8 oz cream cheese — softened

1 teaspoon vanilla

5 eggs

Preheat oven to 350 degrees F.  Spray a large 12-cup bundt pan with nonstick coating.  Soften the cajeta in the jar in the microwave and pour into the prepared pan.  (If you can't find the cajeta or do not want to make your own, substitute Smucker's Caramel topping, but the Mexican cajeta has a richer flavor).

Prepare cake mix according to package directions. Pour the cake batter into the cake pan over the caramel topping.

To make the flan, pour condensed, evaporated and fresh milks into a blender with the cream cheese, vanilla and eggs.  Mix well.  Pour the flan mixture very slowly over the cake batter.

  Spray a sheet of aluminum foil with cooking spray and cover TIGHTLY with aluminum foil.  Covering tightly is very important. (NOTE:  Even though the flan is poured on top of the cake batter, it will sink to the bottom of the pan.

Carefully pour hot water into the larger pan to a depth of 2 inches (The Bundt pan will be sitting in 2 inches of water). Bake for two hours. (Do not uncover during this time)

After two hours, remove cake from water and allow to cool for 15 minutes. Peel off the aluminum foil. Invert cake onto a large plate with rim. The caramel topping will drip down the sides of the cake.  Cool completely then refrigerate.

Simply DeeeeLicious!!!