Avonelle’s Homemade Potato Soup

Avonelle’s Homemade Potato Soup

Affiliate Link Disclosure - Please Read

There are some products or businesses to which I may post an AFFILIATE LINK, which you will see as blue clickable links on my site. An affiliate link, when clicked, will take you to another website, not owned by Centsible Me, where you will be able to make a purchase of the linked item, or other items on that site. Each time someone clicks one of my affiliate links, and makes a purchase of a product or service, I will earn a small percentage of the purchase price or fee. Although I do make money from affiliate links, it is my promise to you that I will never link to a product or business in which I don't fully trust or believe. Avonelle and CentsibleMe.com is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.

 

 

 

 

Now that it’s officially fall, I love making and eating different soups, and homemade potato soup is one of my absolute favorites! This recipe is full of lovely chunks of potatoes, and has plenty of onions, celery, bacon, and even some cheese to add some protein.

 

This is a relatively quick soup to make once you get everything prepped. It’s easier to make if you have a little Ninja Food Chopper, or a good food processor. You’ll want to be able to process some of the soup to add back in as a thickener. I used my little Ninja just because it was sitting on the counter, and I didn’t need to blend a lot, but if I had a large amount to blend, I would have pulled out my awesome BlendTec blender. What can’t that machine do, am I right? Exactly!

 

Applewood smoked bacon

Get yourself about 3/4-1 pound of your favorite bacon. I used applewood smoked bacon for this soup.

 

 

Cut up bacon into small pieces.

Cut it into small pieces. You can leave it in strips, but I like to cook it all at once, and it fits better into the pan if it’s chopped up.

 

 

Cook in skillet.

Toss the bacon into a skillet, and cook on medium until done.

 

 

Bacon looking might fine.

It’s looking mighty fine!

 

 

Drain bacon on paper towels.

All cooked and looking yum. Reserve 1/4 cup of bacon grease, and do what you like with what’s left (if any). Drain bacon on paper towels while you get busy with the next steps.

 

 

Minced garlic with onions and celery bits.

Cut up 3-4 stalks of celery into small pieces, along with 1 white or yellow onion, and 3-4 cloves of garlic.

 

 

Cut up potatoes.

Cut into chunks 7 or 8 medium sized potatoes.

 

 

1/4 bacon grease in soup pot

Put reserved 1/4 cup of bacon grease into bottom of your soup pot.

 

 

Add in the celery, onions, and garlic.

Add in the cut up celery and onions and cook on medium low until slightly translucent, then add in the minced garlic. Cook for an additional minute or so.

 

 

Throw in potatoes and cook a little longer.

Toss in the cut up potato pieces, stir a few times, and cook for another few minutes or so.

 

 

Add in the bacon.

Add the bacon to the pot.

 

 

Whipping cream and chicken broth.

See this here heavy whipping cream and 2 cans of chicken broth? You’ll need some just like it.

 

 

Mrs. Dash and garlic powder.

You’re also going to need some of both of these.

 

 

Pour in the chicken broth.

Pour the chicken broth into the soup pot with everything else. You’ll need about 4 cups of chicken broth.

 

 

Give it a good stir!

Give it a good stir, then cover with a lid, and let simmer until the potatoes are soft, about 15-20 minutes.

 

 

Melt butter in skillet.

In a clean skillet, melt 3 tablespoons of butter.

 

 

Add in 1/4 cup flour.

Add in 1/4 cup of flour.

 

 

Cooking flour in butter.

Whisk flour into melted butter and cook, stirring constantly, for at least two minutes. You want to make sure you cook the flour so there isn’t a flour taste left.

 

 

Pour in the heavy whipping cream.

Remember that heavy whipping cream from the picture with it sitting on top of the cans of broth? Now is the time to use it! Pour it slowly into the flour/butter mixture, stirring constantly.

 

 

Add in Mrs. Dash and garlic powder.

Add in 2 teaspoons of original blend Mrs. Dash, and 1/2 teaspoon garlic powder. You can also add in salt and pepper to taste, but I usually let everyone add in their own when they eat.

 

 

Cook until thickened.

Cook for a few minutes, until thickened, then pour into soup pot with the potatoes and other ingredients. Give it a good stir to combine everything.

 

 

Blend together a couple of cups of soup.

Carefully ladle out a couple of cups of the soup mix into a blender or food processor. Here, I am using my little Ninja since I don’t need to blend a lot.

 

 

Mix it up.

A few pulses will do the job nicely.

 

 

Pour back into soup.

Now scoop it out of the blender, mixer, or food processor and back into the soup. Mix it gently with a big spoon.

 

 

Check out the cheese!

See this cheese? It’s mild cheddar, but you can use sharp cheddar or really almost any of your favorite cheeses. Heck, mix it up and use a blend of cheeses! I used 2 cups in this soup, but you can more or less to suit yourself.

 

 

Put cheese into soup, then gently stir.

Dump it right on top, then gently mix it into the soup. It will melt almost immediately, depending on the type of cheese.

 

 

Finished soup.

There you go, you now have homemade potato soup! Eat it, and enjoy! As you can see, I added some celery leaves as a garnish just for the photograph, but removed them before eating, because they can tend to be slightly bitter. I also added a tad bit more cheese, because why the heck not?

 

What’s really great about a lot of soups, including this one, is that it tastes just as good, if not better, reheated a day or two later.

Try it, and let me know how you like it!

 

 

 

 

 

 

 

 

 

 

Avonelle's Homemade Potato Soup
Truly delicious, warm, and filling potato soup. It's the best homemade potato soup I've ever had, and it's the only recipe I use now for homemade potato soup.
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Ingredients
  1. 1 pound of bacon, chopped into small pieces
  2. 3 stalks of celery, diced
  3. 1 onion, chopped
  4. 3 cloves garlic, finely minced
  5. 10 potatoes, peeled and cut into cubes
  6. 4 cups chicken stock
  7. 3 Tablespoons butter
  8. 1/4 cup all-purpose flour
  9. 1 cup heavy cream
  10. 2 teaspoons Mrs. Dash original blend
  11. 1/2 teaspoon garlic powder
  12. Salt and pepper to taste
  13. 2 cups shredded cheddar (mild or sharp)
Instructions
  1. Over medium heat, in a large pot or Dutch oven, cook the bacon until done. Remove cooked bacon from the pan and place onto paper towels to drain. Drain off all except for 1/4 cup of the bacon grease.
  2. Saute the celery and onion in the 1/4 cup of remaining bacon grease, still in the same pot. Cook until onion begins to turn translucent. Add the garlic, and cook for an additional minute. Add in the potatoes. Stir together, and cook for 4 to 5 minutes. Return the bacon to the pot, and cover the potatoes and bacon mix with chicken stock. Cover the pot, and simmer until the potatoes become tender.
  3. In a separate small pan over medium heat, melt the butter. Whisk the flour into the melted butter and cook, stirring constantly, for 2 minutes. Whisk in the heavy cream, garlic powder, and Mrs. Dash.
  4. Bring to a low boil and cook, stirring constantly, until mixture has thickened.
  5. Stir into the potato mixture.
  6. Remove about 1/2 of the soup and potatoes. Puree it in a blender. Return to the pot. Add in the cheese and stir until melted. Add in salt and pepper to taste, or allow each person to add their own to their bowl of soup. Serve.
Adapted from Karena on All Recipes
Centsible Me http://www.centsibleme.com/
Homemade Cinnamon Rolls with Cream & Neufchatel Cheese Icing

Homemade Cinnamon Rolls with Cream & Neufchatel Cheese Icing

Affiliate Link Disclosure – Please Read

There are some products or businesses to which I may post an AFFILIATE LINK, which you will see as blue clickable links on my site. An affiliate link, when clicked, will take you to another website, not owned by Centsible Me, where you will be able to make a purchase of the linked item, or other items on that site. Each time someone clicks one of my affiliate links, and makes a purchase of a product or service, I will earn a small percentage of the purchase price or fee. Although I do make money from affiliate links, it is my promise to you that I will never link to a product or business in which I don’t fully trust or believe. Avonelle and CentsibleMe.com is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.

I am sure that I am not alone in loving myself a nice gooey, warm-from-the-oven homemade cinnamon roll! There is something about them that kind of just says “Cram me into your mouth right now!”.

When I was a teenager, I was for a time kind of obsessed with finding the perfect cinnamon roll recipe, and the perfect cream cheese icing recipe. I must have made cinnamon rolls once a week for a couple of months, but finally kind of gave up in defeat.

At that time, I didn’t have my handy-dandy KitchenAid stand mixer, so had to do everything with a hand mixer, then knead by hand. If you love doing that, more power to you, but it’s just not for me!

It seemed that I was doomed to a life of good, but not amazing, cinnamon rolls.

I am pleased to announce that I am no longer feeling doomed! I have found an amazing cinnamon roll recipe, and paired it with an equally amazing recipe for cream cheese icing to top these bad boys!

Up front, I will say that the link I will post to the original recipe does not also contain the cream cheese icing recipe. Well, it does have one, but not the one…the amazing and ultimate cream cheese icing recipe for melt-in-your mouth deliciousness without the sickly sweetness so many other icing recipes leave you with.

Friends, this icing to which I refer is so amazing you can eat it by the spoonful without ever feeling like you’re going to go into a diabetic coma!

If you’re really nice to me, I may just post the recipe below. 

 

Normally, before I make the cinnamon roll dough, I turn my oven on to 170° F for just a couple of minutes, then I turn it back off and work on the gathering ingredients and mixing the dough.

 

 

 

Add yeast to warm milk.

Put 1 packet of fast-acting yeast into one cup of warm milk, and let sit for a few minutes.

 

 

Add in margarine and sugar.

Add in 1/3 cup margarine, 1/2 cup granulated sugar, and 1 teaspoon salt.

 

 

Add in two large eggs.

Add in 2 large eggs.

 

 

At this point, I like to mix it just a bit in order to break up the eggs and get them incorporated with the other ingredients.

 

 

Add in 4 cups of AP flour.

Add in 4 cups of all-purpose flour. You can dump it all in at once, or you can mix in a little at a time. It’s totally up to you.

 

 

Depending upon what the humidity is like where you live, you may need to add a bit more than 4 cups of flour. I live in Alabama, and find that I need 4-1/2 cups of flour. Add in the 4 cups, then you will be able to gradually add more until the dough is no longer sticky to the touch.

 

 

Using the dough hook, mix it on low speed until the flour is well-incorporated, then put it on a medium speed, and let knead for a few minutes.

Using the dough hook, mix it on low speed until the flour is well-incorporated, then put it on a medium speed, and let knead for a few minutes.

 
As I mentioned above, I did end up using another 1/2 cup of flour, and I didn’t realize it needed it until I had already removed the dough hook from my amazing KitchenAid stand mixer.

No worries! I simply put the dough hook back on and mixed it a few more minutes, just to get it all incorporated. It worked out just fine!

Wondering why there is plastic wrap around the base of my stand mixer? It’s because I don’t have a guard on my mixer, so I sometimes spill flour when pouring it into the mixer bowl. With plastic wrap on and around the base, I can just ball up the mess and throw it away.

 

Now that all of the flour is well-incorporated, form a rough ball with it, and place it inside a lightly-oiled bowl. Let rise in a warm place for 1 hour, or until doubled in size.

Now that all of the flour is well-incorporated, form a rough ball with it, and place it inside a lightly-oiled bowl. Let rise in a warm place for 1 hour, or until doubled in size.

 

 

Preheat oven to 400° Farenheit

 

 

 

Lightly flour a flat surface, the plop the dough ball down and get ready to roll that baby out!

Lightly flour a flat surface, the plop the dough ball down and get ready to roll that baby out!

 

 

Please ignore my hideous 1960’s green laminate counter top. Lord knows, I try to!

 

 

Roll out the red carpet...er...um...dough until it's roughly 12"x16" or thereabouts.

Roll out the red carpet…er…um…dough until it’s roughly 16″ x 21″ or thereabouts. For those who aren’t sure, the ” marks mean inches. The resulting dough should be about 1/4 inch thick, but don’t panic if yours isn’t. It doesn’t have to be exact.

 

 

Spread 1/3 cup margarine all over the dough

Spread 1/3 cup margarine all over the dough. Go ahead, it’s fun!

 

 

I keep a tub of cinnamon sugar in my kitchen. Doesn't everyone? If you don't, then just mix up 1 cup (packed) brown sugar with 2-1/2 Tablespoons of cinnamon.

I keep a tub of cinnamon sugar in my kitchen. Doesn’t everyone? If you don’t, then just mix up 1 cup (packed) brown sugar with 2-1/2 Tablespoons of cinnamon.

 

 

 

Spread the cinnamon/brown sugar mix liberally all over the dough, but not quite to the very edge. You want some dough showing, so you can pinch it together after you roll it.

Spread the cinnamon/brown sugar mix liberally all over the dough, but not quite to the very edge. You want some dough showing, so you can pinch it together after you roll it.

 

 

Grab the long edge nearest to you, and gently start rolling it up.

Grab the long edge nearest to you, and gently start rolling it up.

 

 

Finish rolling it, and try to keep the edges pretty even on both ends. Pinch the dough together to seal it. A little bit of water on your fingertips can help with this, but as you can see, I didn't think of it at the time.

Finish rolling it, and try to keep the edges pretty even on both ends. Pinch the dough together to seal it. A little bit of water on your fingertips can help with this, but as you can see, I didn’t think of it at the time.

 

 

You can use unflavored dental floss to make great cuts in your cinnamon roll dough, but I ran out of my kitchen dental floss, and didn't want to grab any from the bathrooms, so I just used a serrated bread knife to make sort of even cuts.

You can use unflavored dental floss to make great cuts in your cinnamon roll dough, but I ran out of my kitchen dental floss, and didn’t want to grab any from the bathrooms, so I just used a serrated bread knife to make sort of even cuts.

 

 

Place each slice onto a buttered baking dish. Excuse the ends of my dish. I need to get the steel wool out to get that baked on gunk off.

Place each slice onto a buttered baking dish. Excuse the ends of my dish. I need to get the steel wool out to get that baked on gunk off.

 

This recipe does NOT need a second rise.

 

Bake for 10 minutes in a 400° Farenheit oven.

 

 

 

They have baked for about 10 minutes. My oven was installed in 1960, and can be a bit unpredictable, and doesn't always brown evenly, so I didn't want to chance leaving them in there longer. I still wanted the insides to be tender without the outsides being hard.

They have baked for about 10 minutes. My oven was installed in 1960, and can be a bit unpredictable, and doesn’t always brown evenly, so I didn’t want to chance leaving them in there longer. I still wanted the insides to be tender without the outsides being hard.

 

 

Let cool while you make the scrumptious icing recipe listed below.

 

 

Toss 2 sticks of room temperature butter into your mixing bowl, along with 1/2 cup of your favorite shortening.

Toss 2 sticks of room temperature butter into your mixing bowl, along with 1/2 cup of your favorite shortening. Gosh darn it, I just noticed I didn’t grab a picture of the cream and Neufchatel cheeses in there with it! Bad blogger girl! Oh well, throw in 4 ounces each of room temperature cream cheese and room temperature Neufchatel cheese, then mix it up some.

 

 

Adding in the powdered sugar. Sweet!

Add in 2-1/2 pounds of powdered sugar. You can add it all at once, or just a little at a time. Do NOT turn your mixer on high, or you will have a hot mess! Note that the recipe I will link to calls for 3 pounds of the powdered sugar, but I prefer it with 2 to 2-1/2 pounds, instead. Mix until well incorporated.

 

 

Finished icing. Delicious!

Finished icing. Delicious!

 

 

Spread the icing on the cinnamon rolls as liberally as you like. There’s going to be extra icing!

 

 

You can always freeze it if you don’t eat it now, or you can make some sugar cookies, and spread it on those, too!

 

Cinnamon rolls with coffee. Yum!

Cinnamon rolls with coffee. Yum!

 

 

The BEST Homemade Cinnamon Rolls
Serves 12
A truly scrumptious and tender cinnamon roll recipe.
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For the DOUGH
  1. 1 (1/4 ounce) package dry yeast
  2. 1 cup warm milk
  3. 1⁄2 cup granulated sugar
  4. 1⁄3 cup margarine
  5. 1 teaspoon salt
  6. 2 eggs
  7. 4 cups flour (or up to 4-1/2 cups if needed)
For the FILLING
  1. 1 cup packed brown sugar
  2. 2 1⁄2 tablespoons cinnamon
  3. 1⁄3 cup margarine, softened
Instructions
  1. Heat milk to about 110° F. Pour into the mixing bowl of your stand mixer, then add in the yeast and allow to dissolve.
  2. Add the sugar, margarine, salt, and eggs. Mix briefly.
  3. Add in 4 cups of flour. Using the dough hook, mix well.. If you find it is still sticky to the touch, add in about another half cup of flour, or slightly more if needed.
  4. Allow the dough to mix for about 5 minutes. If you do not have a stand mixer, you may remove the dough from the bowl and knead it by hand on a lightly floured surface for about 5-10 minutes.
  5. Lightly oil a bowl, then form the dough into a ball shape, and place inside bowl. Cover with a clean tea towel, and allow to rise in a warm place for about an hour, or until doubled in size.
  6. After the dough has risen, preheat your oven to 400° F.
  7. Lightly flour a flat surface, then roll out the dough to approximately 16 inches long by 21 inches wide. It should be about a quarter of an inch thick.
  8. Spread 1/3 cup soft margarine all over the surface of the dough.
  9. Make the filling by combining the 1 cup of brown sugar with the 2-1/2 tablespoons of cinnamon. Mix it well.
  10. Spread the cinnamon sugar all over the surface of the dough, on top of the margarine, but not quite to the edges.
  11. Beginning with the edge closest to you, start rolling the dough away from you. Keep rolling until you have a long log of dough.
  12. Pinch the exposed edge together with the side of the dough it's touching. You may wet it slightly with a bit of water if you choose, then pinch together.
  13. Using dental floss, or a serrated bread knife, cut evenly sized pieces. You should end up with 12 rolls. I usually make the first cut in the very center of the dough log, then cut each half into halves, then each of those halves into thirds. It's just an easy way to get fairly even pieces.
  14. Place each roll into a buttered 9x13 baking dish.
  15. Bake in a 400° F oven for 10 minutes, or until lightly browned. Remove from oven and allow to cool for about 10-15 minutes before you ice them. If they are too hot, the icing will slide off and make a mess.
Adapted from Todd Wilbur's "More Top Secret Recipes." and www.TopSecretRecipes.com
Centsible Me http://www.centsibleme.com/
 

Ultimate Cream Cheese Icing
A truly amazing cream cheese icing without the sickly sweet taste so common to other icings.
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Ingredients
  1. 1 cup butter (2 sticks) - room temperature
  2. ½ cup shortening - room temperature
  3. 4 oz. cream cheese - room temperature
  4. 4 oz. Neufchatel cheese - room temperature
  5. 2 to 2-1/2 lbs powdered sugar (your choice as to how sweet you like it)
  6. 1 Tablespoon vanilla extract
  7. 2-3 Tablespoons milk
Instructions
  1. Place the cream cheese, Neufchatel cheese, and shortening into your mixing bowl and mix well. Add in the vanilla, and mix again for a brief time, just to incorporate it together.
  2. Put all of the powdered sugar in at once, and on low speed, mix it well. It will become thick.
  3. Add in the milk, 1 tablespoon at a time, and mix until it gets to a good spreading consistency. You may not have to use all of the milk. 2 tablespoons is usually enough.
  4. It is now ready to spread on your cinnamon rolls or sugar cookies, or whatever! This makes a really generous amount of icing, so you may have some left over. You can freeze it until the next time you need it, or just freaking eat it by the spoonful. It's just that good!
Notes
  1. If you cannot find Neufchatel cheese (usually next to cream cheese at stores), then just use a full 8 ozs. of regular cream cheese.
Adapted from Rose Bakes and You Can Too!
Centsible Me http://www.centsibleme.com/
 

Have you tried this recipe yet? If so, drop me a note below to let me know what you think!














Centsible Me’s Bourbon Chicken

Centsible Me’s Bourbon Chicken

Centsible Me's Bourbon Chicken

Centsible Me’s Bourbon Chicken

 

While the title implies you will be using bourbon in this recipes, you won’t. According to the site where I found the original recipe, it was named for the street on which the cook created it.

I found the original recipe here: Bourbon Chicken Recipe, but had to make a few changes in order for it to work for us. The original sauce was runny, and I like a thicker sauce, so I make a slurry with cornstarch and cold water to add to it just before it’s ready to serve. My daughter also does not like a lot of spice in her food, so I reduced the amount of crushed red pepper flakes.

INGREDIENTS:

2 large boneless skinless chicken breasts, cut into small pieces

2 Tablespoons olive oil

1/2 teaspoon dried minced garlic

1/4 teaspoon ground ginger

1/2 teaspoon crushed red pepper flakes (you can use more if you like your food extra spicy)

1/4 cup apple juice

1/3 cup light brown sugar

2 Tablespoons ketchup

1 Tablespoon apple cider vinegar

1/2 cup cold water

1-1/2 Tablespoons cornstarch

2 Tablespoons cold water

1/3 cup low-sodium soy sauce

 

DIRECTIONS: 

Heat your skillet over medium high heat, then add the olive oil. Cook the dried minced garlic for about a minute, then add the chicken and cook until the surfaces of the chicken are a light brown color.

Heat oil in skillet.

Heat oil in skillet.

 

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Add dried minced garlic, cook for a minute, then add chicken.

 

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Cook until chicken is lightly browned.

 

Remove the chicken from the skillet, set aside.

Add in all other ingredients except the cornstarch and 3 Tablespoons of water into the skillet, and mix until brown sugar is dissolved. 

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Add in all other ingredients except the cornstarch and 3 Tablespoons water.

 

Mix and cook until brown sugar is dissolved.

Mix and cook until brown sugar is dissolved.

 

Add the chicken to the liquid ingredients in the skillet, then turn up to high heat and bring to a boil for a minute or two.

Add back in the chicken.

Add the chicken back into the skillet.

 

Reduce heat to simmer, cover skillet, and allow to cook for about 20 minutes.

Mix the cornstarch with the 3 Tablespoons of cold water in a small cup, then pour into the skillet and mix well. Allow to cook for another couple of minutes, just to thicken the sauce.

Add in the cornstarch/water slurry, and let cook for an additional few minutes.

Add in the cornstarch/water slurry, and let cook for an additional few minutes.

Serve over rice.

Serve over rice.

Serve over rice.

Have you tried this recipe? If so, have you “tweaked” it to suit your own palate? Let us know by commenting below!

 

Printable Recipe: 

Centsible Me's Bourbon Chicken
Serves 4
A delicious chicken dish with a lot of sauce and flavor.
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Prep Time
10 min
Cook Time
23 min
Total Time
33 min
Prep Time
10 min
Cook Time
23 min
Total Time
33 min
Ingredients
  1. 2 large boneless skinless chicken breasts, cut into small pieces
  2. 2 Tablespoons olive oil
  3. 1/2 teaspoon dried minced garlic
  4. 1/4 teaspoon ground ginger
  5. 1/2 teaspoon crushed red pepper flakes (you can use more if you like your food extra spicy)
  6. 1/4 cup apple juice
  7. 1/3 cup light brown sugar
  8. 2 Tablespoons ketchup
  9. 1 Tablespoon apple cider vinegar
  10. 1/2 cup cold water
  11. 1-1/2 Tablespoons cornstarch
  12. 2 Tablespoons cold water
  13. 1/3 cup low-sodium soy sauce
Instructions
  1. Heat your skillet over medium high heat, then add the olive oil. Cook the dried minced garlic for about a minute, then add the chicken and cook until the surfaces of the chicken are a light brown color.
  2. Remove the chicken from the skillet, set aside.
  3. Put all other ingredients except the cornstarch and 3 Tablespoons of water into the skillet, and mix until brown sugar is dissolved.
  4. Add the chicken to the liquid ingredients in the skillet, then turn up to high heat and bring to a boil for a minute or two.
  5. Reduce heat to simmer, cover skillet, and allow to cook for about 20 minutes.
  6. Mix the cornstarch with the 3 Tablespoons of cold water in a small cup, then pour into the skillet and mix well. Allow to cook for another couple of minutes, just to thicken the sauce.
  7. Serve over rice.
Adapted from Food.com
Adapted from Food.com
Centsible Me http://www.centsibleme.com/

 














Homemade Pizza Crust Dough

Homemade Pizza Crust Dough

Affiliate Link Disclosure - Please Read

There are some products or businesses to which I may post an AFFILIATE LINK, which you will see as blue clickable links on my site. An affiliate link, when clicked, will take you to another website, not owned by Centsible Me, where you will be able to make a purchase of the linked item, or other items on that site. Each time someone clicks one of my affiliate links, and makes a purchase of a product or service, I will earn a small percentage of the purchase price or fee. Although I do make money from affiliate links, it is my promise to you that I will never link to a product or business in which I don't fully trust or believe. Avonelle and CentsibleMe.com is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.

I absolutely love to save money on groceries, and what better way to save money than to make something homemade? I’ve been using my homemade pizza crust dough recipe for a few years now, and it never fails me.

 

INGREDIENTS:

4-5 cups all-purpose flour

2-1/4 teaspoons or 1 package quick-rise yeast

1 teaspoon honey

3/4 teaspoon salt

3/4 Tablespoon Mrs. Dash Original Blend seasoning

1-1/2 cup hot water (approximately 110-115 degrees Farenheit)

2 Tablespoons olive oil

Flour, olive oil/honey mixture, saucer with salt, Mrs. Dash, and pepper, & package of yeast.

Flour, olive oil/honey mixture, saucer with salt, Mrs. Dash, and pepper, & package of yeast.

 

DIRECTIONS:

Preheat your oven to about 170° F, then turn oven off.

Pour the 1-1/2 cups hot water into your stand mixer (or mixing bowl), and add the yeast to the water. I use a KitchenAid stand mixer, <–Affiliate Link, y’all) and it’s been an awesome little work horse of a machine.

Add honey, 4 cups of the flour, the salt, Mrs. Dash, and olive oil.

Using your dough hook attachment, or, if mixing by hand, a sturdy spoon, mix thoroughly. If the dough feels sticky after mixing, add in more flour until it is slightly tacky, but not sticky. You may not use all of the flour, or you may need a little more, depending on humidity.

Once you have everything mixed, let the machine keep mixing on low speed for about 5 minutes, or, if mixing by hand, remove from bowl and knead on a floured surface for about 5-10 minutes.

pizza crust dough

Dough after it’s been mixed together

 

Lightly oil an oven-safe bowl, then place your dough ball inside. Cover with a clean tea cloth, and place bowl into warm oven. Remember, you turned off the oven in step 1.

Let rise for about 30 minutes, or until about doubled in size.

Pizza crust dough

Dough after rising. It’s hard to tell from this picture, but it’s much larger than it was before rising.

 

Remove bowl of dough from oven, and turn oven on to 425° F.

Prepare your pizza pan. I use a metal pan (one day I will buy a stone version to try!), and so I pour a tiny amount of olive oil onto the pan, and spread it around in a very thin coating. After the oil, I like to sprinkle a small amount of cornmeal onto the pan. Don’t clump it all together; you want it spread out. Like the oil, this helps to prevent the dough from sticking.

Pizza crust pan

My often-used pizza pan. It’s an oldie, but it works well.

 

For the dough, you can either roll it out on a floured surface until it’s the thickness and size you want, or you can skip that and just stretch it out a bit, place it onto the pizza pan, and use your hands to smooth it and and make it round and the desired thickness. The latter is what I do simply because it’s faster.

pizza crust dough on pan

Pizza crust dough.

 

As you can see, I like to use a fork and just gently poke the dough several times before I add the sauce and toppings.

Next comes the pizza sauce. I don’t at this time use a homemade sauce, because pizza sauce is pretty cheap if you buy the industrial-sized cans at Sam’s Club (pro tip – you can divide it up and freeze it in plastic freezer bags), and I haven’t yet found a great homemade sauce recipe that I really love.

pizza crust dough

Pizza crust with sauce added.

 

Now, add your cheese. I use an economy sized bag of Great Value shredded mozzarella from Walmart just because it’s easy and relatively inexpensive, but you could save even more money by making your own, or buying a block and shredding it yourself. After the cheese, I add toppings. We often eat pepperoni, because we all love it, but sometimes if my son is at their dad’s house, and my daughter is with me, we will make an all veggie pizza, and that’s yum, too!

Pizza crust dough with added toppings

Pizza crust dough with toppings

 

When you have your sauce, cheese, and preferred toppings on, and your pizza is all ready to go, check the oven to make sure it’s up to temperature, and pop it in there. Let it bake for 12-15 minutes, watching carefully when it’s been about 12 minutes, as you don’t want it to burn. Our oven is old, and the temperature is not always perfect, so sometimes it takes 12 minutes, sometimes 15 minutes. When you have an old oven, it’s a crap shoot, folks!

Ta-da! The finished product:

Pepperoni pizza

Ready to eat!

 

 

Centsible Me's Homemade Pizza Crust
Yields 1
A wonderfully easy pizza crust recipe
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Ingredients
  1. 4-5 cups all-purpose flour
  2. 2-1/4 teaspoons or 1 package quick-rise yeast
  3. 1 teaspoon honey
  4. 3/4 teaspoon salt
  5. 3/4 Tablespoon Mrs. Dash Original Blend seasoning
  6. 1-1/2 cup hot water (approximately 110-115 degrees Farenheit)
  7. 2 Tablespoons olive oil
Instructions
  1. Preheat your oven to about 170° F, then turn oven off.
  2. Pour the 1-1/2 cups hot water into your stand mixer (or mixing bowl), and add the yeast to the water.
  3. Add honey, 4 cups of the flour, the black pepper, salt, Mrs. Dash, and olive oil.
  4. Using your dough hook attachment, or, if mixing by hand, a sturdy spoon, mix thoroughly. If the dough feels sticky after mixing, add in more flour until it is slightly tacky, but not sticky. You may not use all of the flour, or you may need a little more, depending on humidity.
  5. Once you have everything mixed, let the machine keep mixing on low speed for about 5 minutes, or, if mixing by hand, remove from bowl and knead on a floured surface for about 5-10 minutes.
  6. Lightly oil an oven-safe bowl, then place your dough ball inside. Cover with a clean tea cloth, and place bowl into warm oven. Remember, you turned off the oven in step 1.
  7. Let rise for about 30 minutes, or until about doubled in size.
  8. Remove bowl of dough from oven, and turn oven on to 425° F.
  9. Prepare your pizza pan. I use a metal pan (one day I will buy a stone version to try!), and so I pour a tiny amount of olive oil onto the pan, and spread it around in a very thin coating. After the oil, I like to sprinkle a small amount of cornmeal onto the pan. Don’t clump it all together; you want it spread out. Like the oil, this helps to prevent the dough from sticking.
  10. For the dough, you can either roll it out on a floured surface until it’s the thickness and size you want, or you can skip that and just stretch it out a bit, place it onto the pizza pan, and use your hands to smooth it and and make it round and the desired thickness. The latter is what I do simply because it’s faster.
  11. I like to use a fork and just gently poke the dough several times before I add the sauce and toppings.
  12. Next comes the pizza sauce. I don’t at this time use a homemade sauce, because pizza sauce is pretty cheap if you buy the industrial-sized cans at Sam’s Club, and I haven’t yet found a great homemade sauce recipe that I really love.
  13. Now, add your cheese. I use an economy sized bag of Great Value shredded mozzarella from Walmart just because it’s easy and relatively inexpensive, but you could save even more money by making your own, or buying a block and shredding it yourself. After the cheese, I add toppings. We often eat pepperoni, because we all love it, but sometimes if my son is at their dad’s house, and my daughter is with me, we will make an all veggie pizza, and that’s yum, too!
  14. When you have your sauce, cheese, and preferred toppings on, and your pizza is all ready to go, check the oven to make sure it’s up to temperature, and pop it in there. Let it bake for 12-15 minutes, watching carefully when it’s been about 12 minutes, as you don’t want it to burn. Our oven is old, and the temperature is not always perfect, so sometimes it takes 12 minutes, sometimes 15 minutes. When you have an old oven, it’s a crap shoot, folks!
Centsible Me http://www.centsibleme.com/
What do you think? Do you have a favorite pizza crust dough you’d like to share, or have you tried this recipe and loved it? Drop us a note below!

 

 

 

 

 














Chicken Fajita Pasta

Chicken Fajita Pasta

We’re trying a new-to-us recipe for dinner tonight. It’s called Chicken Fajita Pasta, and I will give you a link to the original recipe at the bottom of this post.

INGREDIENTS:

1 lb boneless, skinless chicken breasts, cut into bite-sized pieces

2 Tbsp. olive oil

3 Tbsp. taco seasoning (or 1 packet if not using homemade mix)

1 medium white onion, diced

2 green bell peppers, diced

2 cups chicken broth (can use low-sodium)

3-4 cloves garlic, minced

1/2 cup heavy cream

1 (10-ounce) can Rotel or generic diced tomatoes with green chiles

8 oz. penne pasta

1/2 tsp. salt

1 cup shredded mozzarella

1/2 cup shredded parmesan

(more…)

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