Homemade supreme pizza and dessert too

Why go out when you can eat in?

That dtatement would have never left my mouth before Covid-19. It is kind of funny I think we will all have life before covid, life during covid and life after covid.

So during this covid pandemic and time at home we decided to make our own pizza from scratch even our crust from scratch.

What is scratch anyway? Is that something you find in the store? This is something my uncle asks me everytime I say we made something from scratch.

We have had every kind of pizza, cheese, pepperoni, fresh mozzerella, sausage, homemade sauce, jar sauce, pan crust, deep dish crust, thin crust, crispy crust and we even had not so good doughy crust(I like doughy but this one time it just wasn’t that great🤷🏻‍♀️) we even had calzones and dessert pizza.

I wanted to share our pizza dough recipe and then you can top it with whatever your heart desires

My aunt makes a pizza awesome pizza with beets, mushrooms (diced up together so tiny even I would eat it, you can’t tell there is mushrooms in it)

I think Buffalo chicken or BBQ chicken would be a fun treat or maybe even taco

But our favorite one is the thin and crispy Supreme Pizza it has light sauce, fresh mozzerella, italiam cheese blend, pepperoni, italian sausage, red and green bell pepper, the BEST!!!!

Here is what you will need


  • 4 cups flour
  • 1 package yeast
  • 1 tsp sugar
  • 1 tsp salt
  • 1/3 cup olive oil
  • 1 1/2 cup warm water


  • In a small bowl whisk; water, sugar, yeast let sit for 10 minutes
  • In the bowl of your stand mixer add flour, salt, olive oil and yeast mixture
  • Mix everything together using your dough hook for 5 minutes or until the dough is soft and elastic
  • When it is completely mixed it will come clean from the side of the bowl
  • Shape the dough into a ball and place in an oiled bowl, covering the dough in oil as well
  • Cover with attic wrap and refrigerate

This will make enough dough for 2 large pizzas

And tonight we even made dessert pizza(your crust will make 2 large pizzas)

Here is what you will need


  • 1/2 dough
  • 1/4 cup brown sugar
  • 1/4 cup cold butter
  • 1/4 cup white sugar
  • 1/4 cup all purpose flour
  • Powder sugar
  • Milk
  • Vanilla to taste


  • Roll out dough on a pan roll it out thin as thin as you can get it
  • In a small bowl cut butter into brown sugar, white sugar and flour
  • Sprinkle the sugar mixture over the crust
  • Bake 450 for 8-10 minutes keep a close watch so it doesn’t get to brown
  • In a measuring cup or bowl put some powdered sugar, milk enough to get it to a glaze consistency put some vanilla maybe 1 tsp
  • Remove the dessert pizza from oven and drizzle the glaze
  • Enjoy

Homemade Pepper Steak and Rice

Sundays before Covid-19 we would go out to eat after church then come home for a nap and then back to church Sunday evening

Covid happened and changed everything

But we still eat good on Sunday

This Sunday I am going to show you how to have restaraunt quality Pepper steak and rice recipe at home

Here is what you will need


  • 1 pound of thin eye round steaks
  • 1 green bell pepper
  • 1 red bell pepper
  • 1 medium white onion
  • 2 cloves of garlic minced
  • Salt to taste
  • Pepper to taste
  • 2 tablespoons butter
  • 2 cups beef broth
  • 8 oz can tomato sauce
  • 2 tablespoons soy sauce
  • 1/4 tsp ginger
  • 1/2 cup slurry(1/2 cup water 2 tablespoons cornstarch)
  • Minute rice 3 cups rice cooked


  • Slice your steak into strips slicing it across the grain
  • Slice the peppers into thin strips
  • Slice the onion into thin strips
  • In a mrdium non stick skillet add 2 tablespoons of butter and then over medium heat add your steak saute until cooked through
  • Remove meat and set aside
  • Saute bell peppers and onions
  • Add meat and stir
  • Add beef broth, cover and simmer for 30 mins
  • Remove cover add slurry(in a measuring cup or small bowl add 1/2 cup water and 2 tablespoons cornstarch stir) stiring slurry into the broth and meat mixture
  • Continue stirring until thickened
  • Simmer 5 minutes while rice is cooking
  • Cook minute rice according to directions
  • Serve in bowl or plate with a heaping spoonful of rice and laddie the peppersteak and gravy over the rice
  • Garnish with green onions if you wish and you may desire some extra soy sauce

Photos of the process below

Enjoy your peppersteak let me know if you make this recipe by commenting below

Macaroni and cheese soup

I love me some comfort food, nothing better than homemade macaroni and cheese except maybe homemade macaroni and cheese soup!

So we got into a discussion just the other day after I saw an ad for Panera bread mac n cheese served in a bread bowl(I have to try this!!!) And it was mentioned about the carbs… yes it would be a lot of carbs but since I dont really watch my carb intake I didnt care, then “you know what’s good in that bread bowl? Broccoli cheese soup!” I cannot disagree at all but I do think there are still quite a few carbs in the soup.

I did a google search on carbs of macaroni and cheese and broccoli cheese soup and it hit me like a ton of bricks… what if I made macaroni and cheese soup? Is there such a thing?

I began jotting down an ingredient list and tonight I built the recipe I will share with you!

Ingredient list

  • 2 cups elbow macaroni noodles
  • 1 tablespoon minced garlic
  • 1/2 cup finely chopped onion
  • 1/4 cup finely chopped celery
  • 1 tsp salt
  • 1 tsp black pepper
  • 2 tablespoons cornstarch
  • 1 tsp crushed red pepper
  • 3 1/2 cup cheddar cheese
  • 2 tablespoons butter
  • 1 quart chicken broth
  • 1 can of evaporated milk


  • In a medium saucepan bring 6 cups water to a boil(remember to salt water generously)
  • Once water is boiling add 2 cups macaroni stirring occasionally
  • Cook noodles al dente and remove from heat and drain
  • In a large soup pot or non stick cooking pot melt butter add the following… onions, celery, salt, pepper, garlic, crushed red pepper,ground mustard and simmer until onions and celery are translucent and tender
  • Add cornstarch to butter and stir over low heat(you may need to remove from heat so it doesnt burn)
  • Add 1 carton of chicken broth bring to a boil
  • Add the 3 1/2 cups of cheese stirring constantly to melt through
  • Add the macaroni noodles and stir in 1 can if evaporated milk
  • Simmer for 10 minutes or until ready to eat
  • Serve with cooked broccoli, extra cheese, garlic toast

I hope you enjoy this macaroni and cheese soup

Recipe is 100% created, written, and tested by me, Danielle

Let me know if you try it!!!

Cheeseburger casserole

I wanted a cheeseburger… but, considering it is wintery and cold I decided to go with a casserole

Cheeseburger Casserole


-1lb of ground chuck

-1 can of nacho cheese soup(undiluted)

-1 small onion diced

-1 package of onion soup mix

-1 tablespoon of Worcestershire sauce

-Salt and pepper to taste

-1 tsp of garlic powder

-Optional 1.5 cups of rotini noodles cooked aldente(you don’t have to have noodles)

-1 cup of shredded cheddar cheese


-Preheat oven to 350

-In a non-stick skillet saute brown meat, add onion and saute

-Add salt pepper, garlic, onion soup mix and Worcestershire sauce

-Simmer 5 minutes on low

-Add can of cheese soup stir up

-Place in a greased casserole dish (9×13 or smaller) if you are putting noodles add now in the dish mix well

-Put a layer of cheese on top

-Place French fries on top in a single layer

-Place in oven and bake for 50-60 mins or until fries are golden brown.

-Serve hot with hamburger toppings, mustard, ketchup, mayo, pickles, onion, tomatoes, lettuce… whatever you like!

Makes 4 1 cup servings


Trying this recipe be sure to tell me about it in the comments below!

Have a great day!


The cheesiest 4 cheese stuffed shells

Comfort food can be anything… really anything that makes you feel cozy on the inside😁😊

I absolutely love trying new pasta dishes

Here is my take on the cheesiest 4 cheese stuffed shells making a lovely after church family dinner


  1. 16 jumbo pasta shells
  2. 2 cups ricotta
  3. 1.5 cups Italian blend shredded cheese(mozzarella, provolone, parmesan,)
  4. 1 large egg
  5. Salt and pepper to taste
  6. 1 clove garlic minced
  7. 1 stick butter
  8. 1 cup heavy cream
  9. 1/2 cup grated parmesan


  1. Preheat oven to 350
  2. Cook pasta to al dente in salted boiling water
  3. Large mixing bowl mix ricotta, cheese(remain .5 cup), garlic, salt, pepper and egg
  4. In a skillet melt butter add cream and parmesan cheese simmer until sauce thickens season with pepper
  5. Drain pasta and cool on paper towels once cooled stuff with cheese mixture
  6. Pour 2/3 sauce in bottom of cast iron skillet
  7. Arrange stuffed shells
  8. Top shells with remaining sauce
  9. Sprinkle .5 cup cheese on top
  10. Bake until cheesy and bubbly and golden brown approx 18-20 mins
  11. Serve 4 stuffed shells warm with garlic bread and a side salad

Serves 4 people eating 4 shells

Making this recipe let me know in the comments!!!