Our food budget is one of the few areas I can really cut back on without sacrificing flavor, health, or taste. Being able to stretch a few dollars is important to most folks and if you’re like me, I need recipes and meals that are quick to make, easy, frugal, and taste like they belong in the blue ribbon winners circle at a county fair.
Are you ready for the best ever sandwich bread? Funny story, I’d been making homemade sourdough bread for my son’s lunches at school. Every night he came home with an empty lunch box, good sign, right?
I thought so until one of the ladies from our church who works in his lunch room pulled me aside one Sunday. Continue reading
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I came up with this recipe when I was going through sugar and gluten withdrawals. Going without dairy didn’t phase me much, but the no sweets rule was killing me while my husband went on our strict detox diet.
Some of you may have noticed the Homesteaders Hop has been absent the past couple of Sundays. That’s because we have a brand new hop in the works and I’m really excited about it for a couple of reasons. The first, this is a faith based hop, so you’ll be seeing links to devotionals, which is fitting for a Sunday, don’t ya think? Continue reading
Disclosure:Some of the links in this article are affiliate links, meaning if you make a purchase, I receive a commission. It helps me keep this site free and it costs you no more. Regardless, I only recommend products I personally have or use, because I don’t like dishonest people anymore than you do.
My husband and I are on a gluten, dairy, and sugar free (except the kind found naturally in fruit) 24 day diet right now. We’re on day 10. And while I don’t miss the gluten so much (at least right now), I really miss the sugar.
We did this diet last spring and over the months, had slowly allowed our bad eating habits to sneak back in. Especially around the holidays. So while we don’t plan on always following this strict Paleo diet all the time, we will be sticking closer to it, even after our 24 days are up.
As you know, I’m all about homemade bread after discovering I could bake fresh bread for my family in less than 5 minutes a day.
And I’ve always made my own pizza dough, but this week, I discovered the best pizza crust ever. Yes, you read that right, ever, via the Prairie Homesteader. I adjusted the herbs to what I had on hand, but you can see her version of the dough by clicking on the link. She’s got other fun stuff, too.
In fact, it’s so good, I’m going to try making it into homemade bread sticks.
So here’s the recipe for both her pizza crust and my homemade white sauce chicken pizza.
1 cup warm water
1 Tablespoon olive oil
2 teaspoons sugar
1 Tablespoon yeast
1 teaspoon Italian herb mix
1/2 teaspoon garlic powder
2 3/4 cup flour
Combine yeast and water in bowl until yeast is dissolved. Mix oil, sugar, and seasonings in small bowl. Add to yeast and water, mix, then add in flour. Knead for 8 minutes on lightly floured surface and allow to rise for 1 hour. I use the top of the fridge, it’s warm and draft free.
1/2 package (4oz) softened low-fat cream cheese
1/4 cup minced onion
1 clove minced garlic
1/2 cup ranch dressing (You can use blue cheese if you prefer, or a mixture)
Mix all these together and add more dressing if you prefer it thinner.
1 grilled chicken breast, diced
3 slices cooked turkey bacon, crumbled
sliced mushrooms to taste
1/2 sliced zucchini, slice very thin or it won’t cook all the way through, I used a mandolin
1 to 2 cups grated Queso Fresco Mexican cheese (or mozzarella)
Grate fresh parmesan on top for added flavor
Bake on pizza stone (you have to get one, it’s like the difference between cast iron and teflon) at 400 degrees for 18 minutes
- Pizza Crust
- 1 cup warm water
- 1 Tablespoon olive oil
- 2 teaspoons sugar
- 1 Tablespoon yeast
- 1 teaspoon Italian herb mix
- ½ teaspoon garlic powder
- 2¾ cup flour
- ½ package (4oz) softened low-fat cream cheese
- ¼ cup minced onion
- 1 clove minced garlic
- ½ cup ranch dressing (You can use blue cheese if you prefer, or a mixture)
- Mix all these together and add more dressing if you prefer it thinner.
- 1 grilled chicken breast, diced
- 3 slices cooked turkey bacon, crumbled
- sliced mushrooms to taste
- ½ sliced zucchini, slice very thin or it won’t cook all the way through, I used a mandolin
- 1 to 2 cups grated Queso Fresco Mexican cheese (or mozzarella)
- For crust combine yeast and water in bowl until yeast is dissolved. Mix oil, sugar, and seasonings in small bowl. Add to yeast and water, mix, then add in flour. Knead for 8 minutes on lightly floured surface and allow to rise for 1 hour. I use the top of the fridge, it’s warm and draft free.
- Roll out on pizza stone. Smear sauce over top of crust. Layer toppings. We've also used sliced mozzarella with great success instead of grating as well.
- Bake in preheated 400 degree oven for 18 minutes.
What’s your favorite pizza or toppings?
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Our pioneer ancestors had to bake their own bread. Some used sourdough starter and often on the trail, biscuits were baked to save time.
As a mother, writer, and part-time pharmacy technician, I need things that save me time. After looking up all the ingredients on the bread label, I decided I had to get back to baking my own, not to mention it’s sooo much cheaper.
Here’s a great artisan bread recipe I found from the book Artisan Bread in Five Minutes a Day and their website http://www.artisanbreadinfive.com/ I modified it just a bit for a better tasting bread, in my husband’s opinion.
Due to questions from readers I made this video to help you on your bread making journey.
You need a stretch of a few hours when you first start the dough for rise time, but you make enough to last for two weeks, depending on how much bread your family eats. My directions are slightly different from the websites, due to baking other breads.
Whenever you bake bread or anything with yeast, make sure you only use a glass, wooden, or plastic mixing bowl and utensils. If you use stainless steel, you won’t get a good rise on your dough, so just avoid it. Second, use lukewarm water about 120 degrees, dissolve your yeast, and let it stand about 10 minutes, until it’s nice and foamy.
Mix your dough, adding about a cup of flour at a time. Cover your dough with a tea towel and set it on top of the fridge (usually a draft free warm place) to rise for about 2 to 5 hours, or until the dough has risen and started to collapse. Now pop it in the fridge for either over night or at least 3 hours.
Take a chunk of dough out, it’s very wet, so lightly flour your hands, and pull it into the shape of your loaf. Dust the top with flour and slash it with a sharp knife (flour keeps your blade from sticking) and let it rise for about 40 minutes.
Place a metal broiling pan in the oven on the lowest rack and preheat to 450 degrees. Put your loaf in the oven and then quickly pour a cup of HOT water into the broiler pan and shut your oven. Bake for 45 minutes.
This bread has that awesome crunchy crust with an incredible soft flaky inside. My kids inhale it. The recipe states this makes four 1lb. loaves, but for sandwhich size loaves, it makes two. You can double or triple it and store it in the fridge for 2 weeks.
Here’s the recipe, enjoy!
Fresh Bread in Five Minutes a Day Recipe-This and over 40 other recipes in Pioneering Today.
3 cups lukewarm water or 120 degrees
1 1/2 Tablespoons yeast (store your yeast in the fridge to prolong freshness)
1 1/2 Tablespoons salt (kosher or coarse sea salt is best)
6 1/2 cups unsifted flour (I was out of bread flour and regular works just fine
1 Tablespoon apple cider vinegar
The addition of vinegar should go in when you mix the flour. It helps preserve the shelf life of the bread and adds a more airy, chewy, sourdough texture. I love it!
You’ll never miss the oil or butter, I promise.
UPDATE: I now have a pizza stone that I cook my bread on. I highly recommend one. The texture of the bread is amazing, I bake everything on my stone, cookies, rolls, bread, and of course, my white sauce chicken alfredo pizza.
- 3 cups lukewarm water or 120 degrees
- 1½ Tablespoons yeast (store your yeast in the fridge to prolong freshness)
- 1½ Tablespoons salt (kosher or coarse sea salt is best)
- 6½ cups unsifted flour (I was out of bread flour and regular works just fine
- 1 Tablespoon apple cider vinegar
- In a large bowl, dissolve yeast and warm water. Allow to sit for 6 to 8 minutes until water is foamy. Add salt and vinegar. Mix in flour a cupful at a time until it's all incorporated. Dough will be slightly wet.
- Cover your dough with a tea towel and set it on top of the fridge (usually a draft free warm place) to rise for about 2 to 5 hours, or until the dough has risen and started to collapse. Now pop it in the fridge for either over night or at least 3 hours.
- Take a chunk of dough out, it’s very wet, so lightly flour your hands, and pull it into the shape of your loaf. Dust the top with flour and slash it with a sharp knife (flour keeps your blade from sticking) and let it rise for about 40 minutes.
- Place a metal broiling pan in the oven on the lowest rack and preheat to 450 degrees. Put your loaf in the oven and then quickly pour a cup of HOT water into the broiler pan and shut your oven. Bake for 45 minutes.
What’s your favorite bread recipe? Does anyone have a great cinnamon raisin recipe?
Here’s my homemade Turkey and Dumpling Recipe, so yummy and easy. You can substitute chicken if you like.
Valentine’s day is coming up and I wanted to share a red and white desert recipe.
Like a true pioneer woman, I picked and froze some of the raspberries from our garden to use later, which is now! I just pruned off last years growth and we’re tying up this years canes. I have the lovely scratches to prove it. Why didn’t I wear gloves and a sweatshirt? Note to remember for next year.
This a wonderful recipe, like having dessert for breakfast. I got it from another wonderful gardener and author Valerie Comer. For her original version, go here.
4 cups flour
4 teaspoons baking powder
1 teaspoon salt
1 & 1/2 cups sugar
2 cups milk
1/2 cup soft butter
2 teaspoons vanilla
Beat on low 30 seconds then medium for 2 minutes, scraping bowl when needed.
2/3 cup flour
1/2 cup sugar
1/2 cup butter
Layering-Don’t mix together
2 cups semi-sweet chocolate chips
2 cups raspberries
Grease a 9×13 pan. (I wonder if this would work in a bunt pan, it is truly a pretty cake to look at) Layer in pan half of the cake batter, 1 cup chocolate chips, 1 cup raspberries, and half the streusel topping, then repeat. Bake at 350 for 50 minutes.
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