Skyline Chili Pizza!

Homemade Skyline Chili Pizza

We make a lot of home made pizza around here. It’s always a hit, and maybe especially the flavored garlic/basil crust.

We also eat a lot of Skyline Chili (whether store bought or homemade). It’s definitely always enjoyed.

So tonight, we combined the two with fantastic results!

Basic Crust

I started with a basic pizza crust:

Ingredients

2 cups warm water (~110ºF)
2 packets of yeast (3 1/2 tsp)
4 Tbps Olive Oil (I use mild)
1 tsp salt
5-6 Cups flour

Let the crust rise for about an hour.

Skyline Pizza

If you have cans of Skyline Chili, that will obviously be best. I used the following for the pizza:

Ingredients

2 cans of Skyline Chili
1 small chopped onion
2 or 3 wieners, sliced, then warmed
Mustard
2-4 cups of mild cheddar cheese (fine shredded if possible)

Now, there are two ways I did this. First, the regular “pizza” way. With this method, oil your cookie sheet with a couple tablespoons of olive oil, and dust with corn meal, then spread the dough out over the sheet. Layer with enough chili to cover the dough, a sprinkle or two of onion, then add the cheese (generously! don’t be stingy!), top with as many slices of wieners as you’d like, followed by the mustard. (Not much is necessary.)

Bake at 500º if possible for 12-13 minutes. (Until cheese is bubbly and crust is browned.) Remove, cool, enjoy!

skyline-crustThe other method is more like Skyline Chili, especially coneys. For this method, prepare the crust on the cookie sheet as above (olive oil, corn meal dust) but this time be sure to poke holes in the crust with a fork (to avoid large crust bubbles). Now put the crust only in the oven (at 500º as above) for 7-8 minutes, until the crust appears a bit brown, and sufficiently baked.

Meanwhile, warm Skyline and wiener slices on the stove to serving temperature.

Now remove crust from oven, and top with Skyline, followed by mustard, onions, wiener slices, and then top generously with (cold) finely shredded mild cheddar cheese. (See here for an example of just how generous!)

It’s really fantastic! Enjoy!

Skyline on Homemade Pizza

Garlic/Basil Pizza Dough

One thing we love around here is PIZZA! And, since I became fairly proficient with a few bread recipes, I figured I could probably do the same with pizza dough, right?

I found a good basic crust recipe in a cookbook we picked up along the way, and I had a recipe from my sister-in-law… both were similar, and both were pretty good. But the crust was rather bland. So, I got creative and added a few pizza-ish herbs! Thus was born my Garlic-Basil Pizza Dough!

Ingredients

2 cups warm water (~110ºF)
2 packets of yeast (3 1/2 tsp)
4 Tbps Olive Oil (I use mild)
2 tsp garlic salt
1 Tbsp dried basil
1 tsp salt
5-6 Cups flour

Dissolve the yeast in the warm water, then add the rest of the ingredients. I generally do five cups of flour first, and then mix in the final cup (or less) till the dough is the perfect consistency. Put a little olive oil in the base of your mixing bowl, cover, and let the dough rise for around an hour in a warm place. I preheat the oven on the lowest temperature while making the dough, then turn it off and let it rise inside the oven.

This amount makes enough dough for two large cookie-sheet pizzas.

Enjoy!

Amazing Greek Dressing

Sometimes, simpler is better. Most of the recipes I use tend to end up there. It’s really strange, but for some reason, the recipes with fewer ingredients are the ones that taste the best!

This Greek Salad Dressing recipe is one such case! Was just used again last night with Chicken Souvlaki, and was more than well-received. I’m pretty sure you’ll love it, too!

(Recipe can be reduced, if desired)

Greek Dressing

21 oz Olive Oil (I use mild)
6 oz Vinegar (I use white)
4 tsp Oregano
3 tsp Garlic
2 tsp Salt
1 tsp Black Pepper

Combine ingredients in a dressing shaker, shake vigorously, and enjoy! You can enjoy right away, but if you let the dressing sit for a while it will allow the flavors to combine deliciously!

Peanut Butter Cookies

Peanut Butter Cookies!These cookies are fairly quick and easy, and are a delicious treat! (I know this because they don’t last much longer than it takes to cool them off! They are a hit in the Campbell home!)

Recipe adapted from Betty Crocker’s 40th Anniversary Cookbook

Ingredients:

1/4 cup butter, softened
1/4 cup shortening
1/2 cup brown sugar
1/2 cup sugar
1/2 cup peanut butter (creamy or crunchy)
1 egg
1 1/4 cup flour
3/4 tsp baking soda
1/2 tsp baking powder

Preheat oven to 350ºF. (Recipe says 375ºF, but I have found 350ºF to work better with my oven.)

Mix the first six ingredients together until smooth and then add the flour, baking soda and baking powder. Optional extra ingredients include chopped peanuts and chocolate chips. (And whatever else you might want to throw in!)

The recipe says to chill, but I’ve never found that to be necessary. Roll teaspoon size balls of dough and place on a cookie sheet. Press down to about 1/4″ thick with a fork (making crisscross marks by turning the for 90º) or with any sort of styled press for even more fun-looking cookies! Sprinkle each cookie with white sugar and bake for 9-10 minutes, or until cookies look dry and you can see a slight browning around the bottom edge.

Let them cool for a minute or two on the cookie sheet, and then remove to a baking rack to cool more thoroughly.

Recipe makes about 3 dozen cookies.

Homemade Vanilla Ice Cream

Homemade Vanilla Ice CreamOne of the things I remember about visits to my Grandma’s house as a kid is her homemade ice cream. She had a little ice cream maker and would make us homemade ice cream on most visits to her house. It was fantastic. I’m still trying to perfect my versions these days, but below is a simple recipe for vanilla ice cream that has worked for me. Remember to get lots of ice and good rock salt for the ice cream maker. (One book I read said 20 lbs of ice for 1 gallon of ice cream! Wow!)

Ingredients:
5 eggs
2 1/2 cups sugar
5 cups milk
1 quart heavy cream
2 Tbsp vanilla
1/2 tsp salt

Beat eggs until light and fluffy. Gradually add sugar and continue beating until mixture is stiff. Add remaining ingredients and mix thoroughly.

Pour into 1-gal freezer can and freeze according to manufacturer’s directions. Then enjoy!

(Note: it’s a good idea to plan to “ripen” the ice cream a bit in your regular freezer. Cover the lid and let it freeze for about 4 hours before it’s officially set. Of course, have any amount you’d like before you put it away to finish freezing! It’s too hard to wait!)