“The best pizza ever!”

We all agree that the sourdough pizza we made tonight, inspired by my grandfather’s famous recipe, is the best pizza ever. You will want to bookmark this page because any time you are craving pizza, you will want this pizza!

Poppy Joe’s Sourdough Pizza

First, coat both sides of sourdough bread slices in olive oil, and toast.

Rub one side with a fresh clove of garlic before it has cooled. This will be side on which you place all toppings.

Cover toasted garlic bread with homemade sauce (recipe found below).

Add your favorite toppings. Ray and I love mozzerella cheese, mushrooms, olives, and jalapeños!

Bake at 350* for 20 minutes, or until cheese has melted.


Chris’ Homemade Pizza Sauce

Combine the following until well blended:

1 29 oz can of tomato sauce
2 T oregano
2 garlic cloves, freshly pressed
1 T basil
2 t ground paprika
1 t sugar

Eggland’s Best Holiday Baking Party

On Friday some of my best friends and I spent the entire afternoon doing one of our favorite things – baking! Eggland’s Best sponsored this fabulous baking party and we even had door prizes! We made Quiche, Cranberry White Chocolate Chunk Cookies and homemade ice cream, all with Eggland’s Best eggs. (See recipes below.)


Line pie pan with pie dough and sprinkle with salt and pepper. Layer with grated cheese, sauteed spinach, sauteed mushrooms, sauteed onions and diced tomatoes. Pour mixture of 6 Eggland’s Best eggs and 1/4 cup milk. Bake at 375º for 45 minutes.


Beat 2 Eggland’s Best eggs in a large bowl until thick and lemon-colored (about 5 minutes). Add 1 cup sugar and beat until light and fluffy (about 3 minutes). Stir in 2 3/4 cup half & half, 1 tablespoon vanilla and 1 cup whipping cream and pour in to ice cream canister. Follow manufacturer’s directions. Makes 2 quarts.


This post is sponsored by Eggland’s Best.
I received monetary compensation for my participation,
but my review and opinions are my own.

Homemade Treats Make Great Gifts

My family and I make lots of goodies during the Holiday season – Cranberry White Chocolate Chunk Cookies, Pumpkin Cake and Fudge are just a few of our favorites. Baked goodies are not only extremely yummy, but they also make great inexpensive gifts for neighbors, family members and friends, especially when packaged up nice and pretty.

You can find many ingredient items on Rollback at Walmart right now. Be sure to look for festive goody sacks and tins at great prices, too!

Some of my kiddos and I just recently made homemade fudge. I wasn’t able to include the recipe in the following video, but see below the clip for step-by-step directions (courtesy of Nestle!) on how to make these scrumptious bits of chocolatey goodness that your favorite people will go nuts over!



1 1/2 cups granulated sugar
2/3 cup (5 fl.-oz. can) Evaporated Milk
2 tablespoons butter
1/4 teaspoon salt
2 cups Jet-Puffed miniature marshmallows
1 1/2 cups (9 oz.) Nestle Toll House Semi-Sweet Chocolate Morsels
1/2 cup FISHER chopped pecans
1 teaspoon McCormick’s vanilla extract


LINE 8-inch-square baking pan with foil.

COMBINE sugar, evaporated milk, butter and salt in medium, heavy-duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 4 to 5 minutes. Remove from heat.

STIR in marshmallows, morsels, nuts and vanilla extract. Stir vigorously for 1 minute or until marshmallows are melted. Pour into prepared baking pan; refrigerate for 2 hours or until firm. Lift from pan; remove foil. Cut into 48 pieces.

Do you enjoy baking with your kiddos around the Holidays? What do YOU give as gifts?

I am a part of the Walmart Moms program, and Walmart has provided me with compensation for this post and video. My participation is voluntary and opinions are my own.

A Big Hit {or Why I Created a Fabulous Chicken Dinner On The Fly}

It was 5:30 this evening and Ray called me from work. There was a huge promotion going on at The Old Spaghetti Factory and we could save 41% on all of their classic pasta dishes in celebration of their 41st anniversary – Happy birthday to The Spaghetti Factory! Well, it sounded like a great deal to me, so Ray checked in to see how long it would take for a table. An hour and a half was no good, so we decided to eat in.

I sorta panicked. I really do not like to cook. I love to bake and could bake all day, but cooking is another story. Not sure why this is, especially since my Mom is a fabulous cook and she taught me how to cook, but nonetheless I do not like it. My poor husband.

chicken_dinner Anyway, I couldn’t find any recipes which could help me create something palatable with what I could find in my fridge and pantry. And I couldn’t get a hold of my whiz-of-a-cook-friend, Lori. So I did my best.

Check it out!

I sauteed some chicken in Olive Oil, then added some minced garlic and Italian seasoning. I decided to throw in some artichoke hearts – Ray’s favorite – but thought it was missing something, so I added some diced tomatoes. I topped it with some Parmigiano-Reggiano, and voila – a chicken dinner everyone loved!

The only complaint was that I should have made some pasta, especially since I burned my rice, but my last-minute scramble proved to be a huge success. The best art was that I found all of the ingredients with just a quick sweep through my fridge and pantry.

Perhaps cooking isn’t so bad, after all!

What is the best thing YOU have ever made on the fly?
Would you consider trying my dish?

Oreo Truffles – Pure Indulgence

One can simply not resist these yummy and delicious Oreo Truffles that my kids and I make.  They are such a big hit at Christmas that we also make them for a scrumptious Valentine’s Day treat, as well!

The kids have a blast rolling the mixture into balls, coating them in the chocolate, then, of course, licking their fingers!

If you like Oreo cookies, you will LOVE these rich truffles!

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1 pkg. (1 lb., 2 oz.) OREO Chocolate Sandwich Cookies, divided

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

2 pkg. (8 oz. each) BAKER’S Semi-Sweet Baking Chocolate, melted

CRUSH 9 of the cookies to fine crumbs in food processor; reserve for later use. (Cookies can also be finely crushed in a resealable plastic bag using a rolling pin.) Crush remaining 36 cookies to fine crumbs; place in medium bowl. Add cream cheese; mix until well blended. Roll cookie mixture into 42 balls, about 1-inch in diameter.

COVER balls in chocolate – I place each ball on a fork, over the bowl of melted chocolate, and then spoon the melted chocolate over it until coated; place on wax paper-covered baking sheet. (Any leftover chocolate can be stored at room temperature for another use.)

SPRINKLE with reserved cookie crumbs.

REFRIGERATE until firm, about 1 hour. Store leftover truffles, covered, in refrigerator.