Ree! I Bit The Bullet

I have become a pizza snob and blame it on Europe. London and France serve the best pizzas in the world. The crust is thin, almost non existent compared to the healthy{ish} toppings. Since my diet has changed, my pizza ideals have changed. {I try not to eat white flour or white sugar}

Lets be honest, pizzas in Texas are thick crust with so many toppings that the crust has to be an inch thick to hold them all. I could eat regular pizzas once, a long time ago…but now, I promised Larry that we can have our favorite pizzas here at The Cottage.

Today I bit the bullet. The Pioneer Woman has a “Foolproof” pizza dough that she has on her web site and uses on her show often. I just made the dough. I have tired pizza dough before but it was never this easy. Did I do something wrong?

Photo: Pizza dough ready for the fridge

The dough was made in the mixer, put in the bowl, covered tightly and put in the fridge. Recipe said, it is best made 24 hours in advance, but 3 or 4 days is even better! I had to laugh! BUT I made the dough today and will assemble the pizzas on Sunday for Super Bowl. {3 days away}

The dough makes two pizzas. I will make one meat and one veggie. Please look for a Pizza Post next week!

The Pioneer Woman is always consistent and most often cooks clean… if you or anyone you know has made this pizza dough, I will love to hear from experienced pizza crust makers!

I love the idea of having a healthy pizza here at home…

Love you.


Funeral Potatoes ~ Chef Valentine and The Pioneer Woman

 I spent a lot of time resting this past month,

lying the big bed, knitting, reading and watching a little TV.

While watching one day, this recipe looked inviting.

Thank you Pioneer Woman!

Larry and I made it the following weekend.

Meal one was with baked salmon, and green beans. {Sunday}

Meal two was with turkey bacon and fried egg. {Monday}

Meal three was with brats and a salad. {Wednesday}

Needless to say, it was a hit.

It reheats easily and tastes amazing with each meal.



1 stick butter

1 medium onion finely diced

1/4 cup all purpose flour

1 cup milk

2 cups cicken broth

Kosher salt and pepper

1 1/2 cups Montery Jack cheese

1 cup sour cream

1/2 cup grated cheddar

2 cups kettle potato chips crushed

1/4 cup Parmesan cheese

1 (20-30 oz) bag of  hash-browns (thawed)


Preheat oven to 350 degrees

Grease 13 X 9″ baking dish 1 tablespoon of butter

Heat large deep skillet over medium heat.

Melt 6 tablespoons butter add onions, stir till soft.

Sprinkle with flour and stir 2 min. whisk in milk and whisk out lumps.

Add broth and whisk again. simmer 3 min till thickens.

Add salt and pepper. Take off heat.

Stir in Jack cheese, sour cream and cheddar.

Add the hash browns and mix everything together.

Transfer to baking dish.

melt one Tablespoon butter in small pan.

Add crushed kettle cups and Parmesan stir.

Sprinkle over casserole.

Cover-cook 20 min.

remove foil and cook for 20 min longer.

Top will be brown and bubbling.

Rest 15 min before serving.

This was a great meal for a large group or for left overs….

Thank you Ree Drummond.

Please let me know if you try this…..

Till next time.