2 in 1

The count down for Major Dad's return has begun...I cannot even say it is a matter of a few weeks anymore.  We are down to days...less than two weeks.  Excitement is in the air!  Literally, you could cut it if you so chose.  In preparation of the occasion I asked Big Brother and Ladybug to double up some of their subjects so we could focus on gussying up the place a bit.  They agreed and finished two weeks worth school in one week for many of their subjects...see the 2 in 1 title?  I am so proud of their determination to help the cause...willingly, I might add.  So in honor I made a special dinner. 

Big Brother LOVES jalapeno poppers.  So I made some for the first time.  They are truly a work of art!  I must give credit where it is due...Pioneer Woman. 

First, a picture study.

BBQ Jalapeno Poppers from The Pioneer Woman Cooks

18 fresh jalapenos
One 8-ounce package of cream cheese
1/2 cup grated cheddar cheese
1 green onion
18 slices thing bacon, cut into halves
Barbecue Sauce
Toothpicks
Rubber Gloves for working with jalapenos

Preheat the oven to 275 degrees F.
1.  Cut jalapenos in half lengthwise.  You will need about 18.  Try to keep the stems intact.
2.  With a spoon, scrape out the seeds and the membranes.  Unless you like the heat.
3.  In a bowl combine one 8-ounce package of cream cheese, 1/2 cup grated cheddar cheese and diced green onion.  Pioneer Woman recommends 1.  I used a bit more.  It is all a matter of your personal taste.  Mix gently.
4.  Stuff each hollowed jalapeno half with the cheese mixture.
5.  Wrap 1/2 slice of bacon around each stuffed jalapeno, covering as much of the surface as you can.  Just don't stretch the bacon too tightly because it will contract as it cooks. 
6.  Brush the surface with the bacon with your favorite barbecue sauce.
7.  Secure the jalapenos with toothpicks and pop into the oven for 1 hour, or the bacon is sizzling.
8.  Fight your crew off with a stick!

We found there was a wide range of how spicy these were.  I must have been more diligent in scrapping some than others.  They were enjoyed by all.  Wooly Sheep was worried about them being too spicy, but did pick the bacon and the filling out.  Big Brother stated that this recipe would have to be handed over to his future wife when the time came.  I guess that is a thumbs up!

Of course, that was not all I served.  We made pizza from scratch.  Yes, yes...inspired by Pioneer Woman.  We have been going through her cookbook and giving it our own personal critique. 

Here is your second picture study.

Tomato-Basil Pizza from The Pioneer Woman Cooks

Crust
1 teaspoon or 1/2 packet active dry yeast
4 cups all-purpose flour
1 teaspoon kosher salt (oops, i forgot and used regular table salt.  didn't hurt it a bit)
1/3 cup extra virgin olive oil, plus more for drizzling

1.  Pour 1 1/2 cups of warm water into a bowl.  Sprinkle the yeast over the water.
2.  Combine flour and salt in a mixing bowl.
3.  With an electric mixer on low speed, drizzle in the olive oil until just incorporated.
4.  Gently stir the yeast/water mixture...
5.  And drizzle it into the flour/oil mixture; mix until the dough forms a ball. (You will want to use a dough hook if you have one).
6.  Drizzle olive oil into a clean bowl.  Toss the ball of dough and turn over to coat in oil.
7.  Cover the bowl with a moist kitchen towel and set in warm place for 1 to 2 hours.  *I fill my sink with hot water, put a cooling rack that fits on top and place the covered bowl on that.  The steam from the hot water is your "warm" place.  Works beautifully!
8.  To prepare the pizza, preheat the oven to 500 degrees F.
9.  Divide the dough in half.  Lightly drizzle olive oil on a pizza pan or rimmed baking sheet. *I had only a flat baking sheet and we did not have any issues with oil running over.  But be watchful.
10.  Using your hands, stretch the dough to the desired shape, pressing the dough into the pan with your fingers.  The thinner the better.
11.  Lay the desired toppings over the dough.  See below what we used.  Yum!Yum!

Tomato-Basil Topping

Pesto
Sliced mozzarella
Roma tomatoes
Parmesan cheese
Salt

1.  Spread the prepared pesto over the crust.  Sprinkle lightly with salt.
2.  Place a layer of slice mozzarella over the pesto.  *We may skip this layer the next time.  It was a lot of cheese.
3.  Placed sliced Roma tomatoes on top of the cheese.  *These really are the best tomatoes for this recipe.
4.  Top with more mozzarella and sprinkle generously with Parmesan cheese.

Bake for 8 to 11 minutes, until the cheese is melted and the crust is golden brown.
ENJOY!

jenny