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Pizza Party

Pizza Dough is a thing of Beauty

We have so many picky eaters that I’ve found PIZZA is the remedy for what to serve at a party! Today, we are celebrating Dan’s Mom Lynnette’s birthday 🙂

Alice helped Great Gramma Lynnette blow out her 81 candles in the Peach Birthday Pie!

I purchased a Pizza Craft portable outdoor pizza oven about a year ago.
It is my pretend wood burning pizza oven in my pretend garden in my pretend outside kitchen.
Matt has become the pizza cooking expert.

Matt is my go-to pizza maker

I use the Craftsy recipe for Pizza Dough. I actually took an online class to learn more about Pizza Dough. The class was taught by Peter Reinhart. Here is the recipe

Pizza Dough
We use Peter Reinhart’s dough recipe which makes a light, airy pizza crust

The Recipe uses a no-knead method developed by Peter Reinhart

Can’t you just HEAR the crackle of the crust?

Pizza1 Pizza2

Clean out the fridge dinners

Pork Pot Pie

Finding some old vegetables in the refrigerator is a perfect time to make up a big pan of Pot Pie! Chicken, Pork, Beef, Turkey….or just Vegetable! Who doesn’t love gravy and vegetables and delicious meat covered with a crust?!

Chop Up the Vegetables in bite size pieces. I used Onion Carrot, Celery, Green Beans, Corn, Yellow Pepper and Potato
I fried 2 pieces of bacon and removed the meat, then quickly browned 1/2 of a Pork Tenderloin, cubed. Remove from Pan when Browned.
Add some Olive Oil and Butter and throw in all the vegetables and saute until they are warmed and starting to color.
Keep stirring until the vegetables begin to brown.
Sprinkle with 1/4 cup flour and keep stirring until the flour and vegetables and butter/olive oil start to get clumpy and thick.
I use some Just Juice Apple Juice and BetterThanBroth Chicken and Vegetable broths for the liquid.
Add about 2 cups of liquid and stir until bubbling and thickened
Cover with a prepared pie crust. Bake at 400* for about 45 minutes.
Let cool a few minutes before serving. I like to serve right from the cast iron in the middle of the table!
Delicious Pork Pot Pie
Pork Pot Pie

Pot Pie

Prep Time: 15 minutes

Cook Time: 45 minutes

Yield: 6 servings

Making a Pot Pie is a great way to use up some of the tired vegetables in your refrigerator. Use your favorite combination, but Onion, Carrot and Potato are common.


  • Several cups of chopped vegetables. (Onion, Celery, Carrot, Red or Yellow Pepper, Corn, Green Beans, Peas, Potato all work well)
  • 1/2 Pork Tenderloin piece
  • 2 slices Bacon
  • 1 T. Butter
  • 1 T. Olive Oil
  • 2 cups Broth
  • Salt and Pepper
  • 1/4 cup flour
  • 1 prepared pie crust
  • 12 inch Lodge Cast Iron Pan


  1. Chop up the vegetables into bite sized pieces.
  2. Chop up 1/2 a Pork Tenderloin into bite sized pieces.
  3. Fry up Bacon and remove. Retain the bacon grease.
  4. Saute Pork Tenderloin until just browned. Remove from Pan and set aside.
  5. Add Olive Oil and Butter, Saute all vegetables until starting to brown. Sprinkle Salt and Pepper on Vegetables.
  6. Sprinkle with 1/4 cup flour and keep stirring until vegetables start to thicken and clump.
  7. Add the meat back into the pan.
  8. Add 2 cups broth and stir until thickened.
  9. Cover with the prepared pie crust.
  10. Bake at 400* for 45 minutes. Let cool a few minutes before eating.
  11. I serve with cold fruit

Is this Heaven? No, It’s Iowa Corn Season!

CornstackThere is nothing better than Iowa Corn.
Except for maybe Iowa Tomatoes!

CornEarAfter the husk is removed the true corn-ness comes thru!
Next is a quick boil in a large pot of water.

CornInPotCornCutCut the corn off the cob when cooled enough to handle and put about 2 cups in a plastic Freezer Bag.


CornCobBoilI put the cobs BACK in that same water and boil it for a bit to get some corn “stock” to save in the freezer. I use this in Corn Soup!

CornBrothOr, just go ahead and eat a bowl of Iowa Corn Goodness!

Corn Bowl

Zip Peach Pie


Making Colorado Peach Pie is a cinch.
The HARD part is finding the Colorado Peaches!







Zip Peach Pie

Yield: 6 slices

Such a delicious recipe using Colorado Peaches


  • 1 baked pie crust
  • 4-5 Colorado Peaches, peeled and crushed
  • 1/2 Cup Water
  • 3/4 Cup White Sugar
  • 3 T. Cornstarch
  • 1 t. Salt
  • 4-5 Colorado Peaches, peeled and sliced


  1. Bake Pie Shell and let cool
  2. Combine Crushed Peaches, Water, Sugar, Cornstarch and Salt in a medium saucepan over med-high heat. Stir until thickened. Set aside to cool
  3. Put sliced Peaches into pie shell
  4. Cover with cooled Sauce
  5. Refrigerate until firm
  6. Slice and Eat!