This is Wordy and I am sorry! BUT I have added some hints and tips for making a delicious pizza – starting with the dough!

Pizza is the cure-all for everything ~ Provided you have the right ingredients! Over the years I had worked with several different recipe combinations to create the best crust, in about 2006 I feel I finally got it right – this recipe is a winner! To walk into the house and smell the wonderful smells of a Pizza baking in the oven – OH Heavenly!

In our Home “Pizza Night” is Family Night! Years ago, I quickly learned pizza making can be FUN especially when you Include your family or friends! I bought several personal sized pizza pans 8” and 10” – I would make up a few batches of dough – divide the dough into single serving balls. Set out various pizza toppings and let everyone create their own pizza! This was and still is a great activity. I can’t count the number of pizzas we’ve made over the years; it was a fun activity for birthday parties, sleepovers or when family/friends dropped by! To see the look on a child’s face as they create their own masterpiece adding all the ingredients they love – watching it bake then getting to eat the deliciousness they created – PRICELESS – I Call this a Win as a MOM. ♥ I know one thing for sure my family LOVES pizza night and with each pizza made they created memories that they will cherish forever!!! Please be sure to read the notes for hints/tips!


I listed the ingredients the way I place them in my bread machine. (Each machine is different)

1-1/2 cups beer, room temperature
2-1/2 tablespoons olive oil
1 tablespoon honey
3-1/2 cups bread flour, plus a sprinkle more for rolling
2 teaspoons sugar
2-1/4 teaspoons instant dry yeast
2 teaspoons kosher salt

Place all the ingredients in the bread machine as per bread machine instructions THEN Let the machine do all the work. This recipe will make 2 Pizzas – pan size – 18”x 13”.

If you don’t have a bread machine a stand mixer with a bread hook will work OR You can Mix it by Hand. Place dough in greased bowl, grease the top of the dough with a little olive oil, cover with plastic wrap and allow to rise in warm place, free from draft, about 1 hour, or until doubled in bulk. Punch dough down and get ready to make yourself a delicious masterpiece!

When it comes to pizza dough, less is best in the mixing department – do not over mix.

Using bread flour will give you a crisper crust. If you can’t find bread flour, you can substitute it with all-purpose flour which will give you a chewier crust. Regarding the beer – I feel a “Deep Lager” Beer is Best! Michelob AmberBock is my favorite beer to use.

If you want to use wheat flour, I have found 2 cups bread flour and 1-1/2 cups of wheat flour work great!

Sprinkle your cooking surface liberally with cornmeal to prevent the dough from sticking and to give an added crunch to your crust.

Preheating your oven is critical to a crispy crust and to a pizza that cooks quickly and evenly. Depending on your cooking surface (pizza pans, pizza stone, inverted baking sheet or jelly roll pan), your oven should be preheated to 500° – then to bake the pizza I place it at 425º.

Where to place the oven rack? Top, middle or bottom – I opt for the middle rack/racks – when I cook two – I set the timer for 10 minutes then switch pizzas and I turn them!

Recipe By: Kim Wallace 💚💗Smile & Enjoy 💚💗

The Makings for a Great PIZZA

It is the weekend and that means PIZZA/Family time & Who doesn’t love a good pizza?

Make some Dough & Sauce or use a Jar of Sauce – Gather some Toppings – Grate some Cheese or buy some already shredded cheese and get ready for a delicious meal!

Preheat your oven to 500º – a preheated oven is the key to a great crust – try to do this 30 minutes before baking BUT remember to reduce your heat to 425º when you put your pizza in to bake!

Pick your Pan and Get ready to Work your Dough!

Rub your hands and pizza pan with a little olive oil (about 2 to 3 tablespoons). Olive oil keeps the dough from sticking and also provides you with a golden and crispy crust – sprinkle your pan with cornmeal.

Start by stretching the dough (tossing it up in the air is very impressive and one of the best ways to stretch the dough BUT I have not mastered that technique) so I stretch it using my hands – pick up the dough and hold it with both hands on one edge of the dough, letting the the dough hang down. Gravity is going to do some of the stretching for you as you gently rotate the dough in one direction like turning a wheel. Slowly pull the dough from hand to hand as the dough hangs down. Working quickly, stretch the pizza until it looks like it will fit your pan, don’t worry if there are thin spots or holes. Carefully move your stretched pizza dough to your prepared pizza sheet/pan. The dough will probably shrink back a little – I use a hand roller and roll it to the edges. I then pinch any thin or torn areas closed by pressing around them to bring dough together to cover the area.

NEXT up is the Sauce – Sometimes I make my own BUT I also have a personal favorite jar sauce – Mid’s Pizza Sauce – made by a local company not too far from me in Navarre, Ohio.

Cheese (Your Choice) I Love mixing the cheeses – I sprinkle Shredded Mozzarella & Provolone Cheese on top of my sauce. When I say Sprinkle – It is a HEAVY Sprinkle!!!

Top it with my favorite Toppings – Mine would be Pepperoni, Onions, Banana Peppers – BUT – Like I always say – YOU DO YOU!

Pepperoni, Onions, Mushrooms, Bell Peppers, Banana Peppers, Sausage, Bacon, Ham, Pineapple, Olives – Just a Few

The last step – An Extra Sprinkle of Cheese – I use either Kraft Italian Five Cheese OR Sargento® Shredded 6 Cheese Italian

Now it is Bake Time – Remember to turn your oven back to 425º — Baking times may vary due to size and thickness! I usually bake my bigger pizzas for 20 minutes. The personal pan sizes may take only 8-10 minutes.

Recipe By: Kim Wallace ❤ Smile & Enjoy ❤



Recipe By:  Kim Wallace ~~ Field Editor ~~ Taste of Home Magazine 
As Published in Taste of Home October/November 2019



I am not from Philly nor do I claim to be a Philly Cheesesteak expert – BUT – according to my family this is a Philly Cheesesteak to them, and they love it! This sandwich is melt in your mouth delicious!

When it comes to the onions and peppers – I like my meat cooked with them especially for the flavor BUT I don’t like the fact they cook up to a mushy nothing SO I also like to sauté extra onions and green pepper just until they are al dente to add to the top of my meat before melting the cheese.

Please be sure to read my notes below – there are so many delicious possibilities with this meat!

2-1/2 – 3 lbs. thinly sliced steak (I used NY Strip or Top Sirloin)
2-3 red, green, orange or yellow peppers, sliced into 1/2-inch strips
2 large onions, sliced into 1/2-inch strips
2 cloves garlic, minced
1/2 cup banana pepper rings – a little juice will not hurt
1/2 tsp black pepper
1 envelope dry Italian dressing mix
1 can French Onion Soup
2 tsp beef base

8 slices of provolone cheese or use your favorite cheese
8 hoagie rolls

Combine the first 7 ingredients in a 6-qt. electric pressure cooker. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 10 minutes. Quick release pressure. Add peppers and pepper rings. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for an additional 5 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure. Press cancel.

Place buns on ungreased baking sheets, cut sides up. Using tongs, place beef and vegetables on bun bottoms. Place cheese on bun tops. Broil 3-4 in. from heat 1-2 minutes or until cheese is melted. Close sandwiches; serve with cooking juices.

Combine the first 7 ingredients in a 5-qt. or larger crockpot. Cook, covered, on low 6 hours. Stir in peppers and pepper rings; cook, covered until meat is tender, 1-2 hours.
Place buns on ungreased baking sheets, cut sides up. Using tongs, place beef and vegetables on bun bottoms. Place cheese on bun tops. Broil 3-4 in. from heat 1-2 minutes or until cheese is melted. Close sandwiches; serve with cooking juices.

Look for beef base near the broth and bouillon.

As an option I also like to add chicken breast strips with my beef strips – Very Tasty!

Cooking methods – I provided instructions for the Instant Pot and Crockpot BUT this cooks just as well on the stovetop too!

I have bought stir-fry steak strips already sliced from Buehler’s our local grocery store AND I have used steak from Giant Eagle called Philly Steak strips both very good! I Really LOVE the Philly Steak Strips from Giant Eagle!

This meat is also delicious in a tortilla wrap!

Recipe By: Kim Wallace 💙 Smile & Enjoy 💙



Turkey Burgers

Grilled Turkey Burger 💚 Served with a side of Lettuce, Mayonnaise, Diced Onions and Celery


Turkey Burgers

Buns are Optional in this easy recipe! With the help of a little chicken broth the meat remains moist. These burgers can be pan fried or grilled and they freeze well. The recipe can also be used for meatballs or meat loaves – ground chicken can be used as well. If you want to keep it low carb – Go Bunless!

3 pounds ground turkey
1/2 cup seasoned breadcrumbs
1/4 cup finely diced onion
1/4 cup finely diced celery
2 eggs, lightly beaten
1 clove garlic, peeled and minced
1/4 cup parmesan cheese
Sprinkles of Pepper
Sprinkles of Garlic Salt
1/4 cup chicken broth (I use chicken base and water)

Broth for cooking chicken patties (optional) – again I make my own broth using chicken base.

In a large bowl, mix ground turkey, seasoned breadcrumbs, onion, celery, eggs, garlic, parmesan cheese, chicken broth, salt, and pepper. Form into 12 patties. Cook the patties in a medium skillet – with chicken broth over medium heat until done – internal temperature of 165º.

NOTE: When I fry these – I fry them in a little chicken broth, so they don’t dry out – when I grill them, I place tinfoil on my grill and spray the foil with cooking spray!

Recipe By: Kim Wallace 💚 Smile & Enjoy 💚

Pub Cheese Spread

Pub Cheese Spread

Fall Gathering Time bring on the Snacks!!! I will be the first to admit – this pub spread is not my favorite BUT so many others really liked it – I had to post it!

6 ounces dark amber or lager beer, room temperature
8 ounces mild cheddar freshly grated
1 – 7.5 oz Tub Philadelphia Jalapeno Cream Cheese Spread
2 garlic cloves minced
1 tablespoon Worcestershire sauce
1 teaspoon stone ground mustard
1 teaspoon hot sauce
1/2 cup Chopped – Green Onions/Chives – Use some in Spread and some garnishing (see note)

Pour the beer into a liquid measuring cup – stir/whisk the beer to remove as much carbonation as possible. Set it aside.

Place the cheeses and garlic in a food processor and pulse until it’s in coarse crumbs.
Add the Worcestershire, mustard, hot sauce and green onions/chives – blend until combined. With the processor on, slowly stream in the beer until the mixture is smooth, about 5 full
minutes. The cheese will look mousse-like. Scoop it into a bowl, top it with the green onions/chives. Serve with crackers, pita chips, pretzels, bagel chips, veggie sticks or whatever you prefer!

NOTE: We like green onions and chives and the onion flavor, so I tend to use more.

Recipe By: Kim Wallace 🧡 Smile & Enjoy 🧡

Fabulous Four Cheese Spread

Fabulous Four Cheese Spread

Looking for a quick appetizer you can make ahead of time? Cheese Spreads are perfect for any occasion – holidays, parties, tailgating or just plain old snacking! Serve this delicious cheese spread with various types of crackers, bagel chips, pretzels or pita chips.

8oz. Cream Cheese, room temperature
1 – 5oz. Jar Old English Spread
8oz. Shredded Mild Cheddar Cheese
8oz. Shredded Pepper Jack Cheese
2 Tablespoons Mayonnaise
1 Clove Garlic, minced
½ Cup Green Onions with tops, sliced
1 Teaspoon Onion Powder
1/2 Teaspoon Red Pepper Flakes
1 Teaspoon Worcestershire Sauce

Add all ingredients to a large mixing bowl, stir well to combine. It is not necessary to chill BUT I think allowing it to chill melds the flavors for a wonderful taste! Serve with crackers.

Recipe By: Kim Wallace 🧡 Smile & Enjoy 🧡


Recipe By:  Kim Wallace 🤎 Field Editor Taste of Home Magazine 🤎


🤎 🍂🍁 Fall is in the Air 🤎 🍂🍁 This creamy pumpkin pie is a little bit traditional and a little bit modern. But everyone will agree that it’s delicious.  🤎 🍂🍁

2 cups finely crushed pecan shortbread cookies
1 tablespoon all-purpose flour
3 tablespoons butter, melted
2 packages (one 8 ounces, one 3 ounces) cream cheese, softened
1 cup sugar
1 can (15 ounces) solid-pack pumpkin
3 tablespoons all-purpose flour
1 tablespoon milk
1 teaspoon ground cinnamon
1/4 teaspoon each ground ginger, nutmeg and cloves
3 eggs, lightly beaten
Whipped cream, optional

In a small bowl, combine the cookie crumbs, flour and butter; press into an ungreased 9-in. deep-dish pie plate. Bake at 350° for 9-11 minutes or until lightly browned. Cool on a wire rack.
For filling, in a large bowl, beat cream cheese and sugar until smooth. Beat in the pumpkin, flour, milk and spices. Add eggs; beat on low speed just until combined. Pour into crust.
Bake at 350° for 40-50 minutes or until center is almost set. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Cool on a wire rack for 1 hour. Refrigerate for at least 4 hours before serving. Serve with whipped cream if desired.

Recipe By: Kim Wallace 🤎 Smile & Enjoy 🤎


Recipe By:  Kim Wallace 🤎 Smile & Enjoy 🤎


🤎 🍂🍁 Fall is in the Air 🤎 🍂🍁 Next time you are entertaining, stir up a batch of this nicely spiced apple cider. The wonderful aroma will make your guests feel welcome on a chilly day.

1 gallon apple cider or apple juice
1 cup orange juice
1/4 cup maple syrup
1/2 teaspoon orange extract
1/2 teaspoon lemon extract
4 cinnamon sticks
2 teaspoons whole cloves
1 teaspoon whole allspice

In a Dutch oven, combine the first five ingredients. Place the cinnamon sticks, cloves and allspice on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag. Add to the pan. Cook, uncovered, over medium heat for 10-15 minutes or until flavors are blended (do not boil). Discard spice bag.

Recipe By: Kim Wallace 🤎 Smile & Enjoy 🤎


Recipe By ~ Kim Wallace ~ Field Editor ~ Taste of Home Magazine


My family loves pierogies, so I decided to create my own version. I took these to a Christmas party, and they won rave reviews. When we left the party, I took home an empty pan—not a crumb to be found. I have been asked – can you make your own mashed potatoes – OF Course! Feel free and Season them any way you like!!! I have made mine many times using my own mashed potatoes – I have also been pressed for time and found the refrigerated just as good!

51 uncooked jumbo pasta shells
3 packages (24 ounces each) refrigerated mashed potatoes
2 tablespoons dried minced onion
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
4 cups shredded cheddar cheese, divided
1/2 cup chopped green onions

Cook pasta shells according to package directions; drain and rinse in cold water. Place mashed potatoes in a large microwave-safe bowl. Cover and microwave on high for 4 minutes, stirring once. Add the minced onion, onion powder and garlic powder. Stir in 2 cups of cheese until blended.

Stuff into shells. Place in two greased 13×9-in. baking dishes. Sprinkle with green onions and remaining cheese. Cover and bake at 350° for 20 minutes. Uncover; bake 10 minutes longer or until heated through.

NOTES: This is a large recipe – BUT – can easily be cut in half or even quarters!

EASY WAY To fill the shells – Use a scoop OR my favorite a Ziploc bag! Scoop the potatoes into a Ziploc bag cut a hole in the bottom corner and pipe them into the shells. Easy Peasy!!

Those worried about them drying out – Use a little chicken broth or butter or both – pour some into the bottom of the baking pan.

I was very honored to have this, and other recipes published several times in Taste of Home Magazine! Originally published as Not Your Ordinary Stuffed Shells in Taste of Home December/January 2007

Recipe By: Kim Wallace ♥ Smile & Enjoy ♥

Creamy Celery Beef Stroganoff – Slow Cooker Recipe

Recipe by Kim Wallace – Field Editor – Taste of Home Magazine

Creamy Celery Beef Stroganoff

Cream of celery soup adds richness to a recipe that has become a family favorite. It’s so simple to prepare and, oh, that flavor!

2 pounds beef stew meat, cut into 1-inch cubes
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 medium onion, chopped
1 jar (6 ounces) sliced mushrooms, drained
1 envelope onion soup mix
1/2 teaspoon pepper
1 cup sour cream

Hot cooked noodles

In a 3-qt. or larger slow cooker, combine the first 7 ingredients. Cover and cook on low for 8 hours or until beef is tender. Stir in sour cream. Serve with noodles.

Recipe By: Kim Wallace 💜 Smile & Enjoy




I must have been a Southern Lady in my other life because there is always a gallon of home-made sweet tea in my refrigerator! I’ve been told many times I make the best sweet tea….There is not a function that goes by that I do not prepare at least 2 gallons of my sweet tea for everyone to enjoy!

1 Gallon Size Tea Bag, Lipton
2 Family Size Tea Bags, Luzianne
2 – 2- 1/2 Cups Sugar (Use extra sugar if you want it super sweet)
1/4 teaspoon – Baking Soda (this IS the SECRET Ingredient!!)

Enough Ice to fill up a 1-gallon container


I use my large 8 cup microwave measuring cup – place sugar in microwavable cup add 2 cups cold water. Microwave 3 minutes – stir to mix the sugar and water – add tea bags and cold water until you have 8 cups of liquid. Microwave 6 minutes.

Sprinkle baking soda into the hot tea. Allow too steep for 15 minutes. After 15 Minutes, remove tea bags and squeeze. Add ice cubes to a gallon pitcher – pour tea over ice cubes – if needed add extra water to make a gallon. Refrigerate until cold and ready to drink. Serve over ice with or without a slice of lemon, sit back – take a nice long sip and ENJOY…..🤎🍋

Recipe By: Kim Wallace 🤎 Smile & Enjoy 🤎

Cabana Boy Delivers 💜
When your tea has attitude 💚
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