Tag Archives: #Yummy

GOLDEN COLUMBIA BARBECUE SAUCE

 

GOLDEN COLUMBIA BARBECUE SAUCE

MY SON GRANT LOVES THIS!!! 🧡 When I make up a batch I usually double the recipe so I can send some home with him!

This is not your normal barbeque sauce – This is a Mustard base barbeque sauce, that can be found in the heart of South Carolina, between Columbia and Charleston, all in thanks to the German immigrants who settled there in the eighteenth century. It is common knowledge that Germans LOVE their Mustards, so a Mustard Base Barbeque sauce makes perfect sense!

This is my version, sweet, tangy with a small kick of mild spice! This recipe is easy and
can be ready in minutes BUT my advice is to make it a day or two ahead so the flavors can meld! Serve this over pulled pork, pork chops, smoked pork, actually any type of pork OR chicken OR spoon some over a turkey burger AMAZING! Makes. A little more than 3 cups.

2 cups prepared yellow mustard
1/4 cup cider vinegar
3 tablespoons tomato paste
3/4 cup honey
3 teaspoon Chipotle Hot Sauce/Tabasco Sauce
3/4 cup brown sugar
2 teaspoons chicken base – bouillon granules or 1 cube
1 teaspoon celery seed
3 teaspoons mustard powder
2 teaspoons onion powder
2 teaspoons garlic powder
2 teaspoons coarse kosher salt
1 teaspoon freshly ground black pepper

For this recipe USE authentic yellow mustard, not Dijon or brown mustards. For the Tomato Paste – Ketchup may be substituted.

Mix mustard, vinegar, tomato paste, honey, and tabasco together in a bowl. If you are using a bouillon cube, crush it with a spoon in a bowl or mortar & pestle and add it to the bowl. Add the rest of the dry ingredients to the bowl and mix thoroughly. Let it sit for an hour in the refrigerator for the flavors to meld. No cooking necessary. Leftovers will keep in the fridge for several months – I have actually kept mine in a well-sealed jar in the fridge for over a year!

Recipe By: Kim Wallace 🧡 Smile & Enjoy🧡

MACHO NACHOS ~ TORTILLA TRAY ~ NACHO BELL GRANDE ~ NACHO SUPREME ~ EPIC NACHOS

Whatever you want to call them

I’ll just stick with

HEAVENLY DELICIOUSLY!!!

My husband and I were quite busy and it was nearing dinner time, (the kids have all moved out and I’m not pressed/guilted into thinking I have to cook “Healthy Family Meals” big enough to serve all 5 of us anymore)…. YES We are Empty Nesters!  HaHa!!!

Anyway – We were both on the verge of HANGRY – I was thinking so what can I do with what I already have? My Thinking Cap went on —  LEFTOVER shredded chicken breast came to mind (mmmmm) perfect for crispy, crunchy tortilla chips covered in gooey, melted cheese topped with taco sauce, onions, peppers, and tomatoes from the garden and heaping dollop of sour cream ~  such wonderful flavor combinations.

I have a nice baking stone – it is the perfect size for my husband and I, plus I LOVE to use it for this recipe – the cheese cleans off the stone surface easily!  OR  You can line a baking sheet with parchment paper to make clean up easier.

If you have leftover meat like I did feel free to use whatever type of meat you like AND feel free to USE as much or as little of whatever vegetables/toppings you like! This is your masterpiece design it for your eating pleasure!!!


HEAVENLY DELICIOUS NACHOS

1LB. Ground Beef/Chicken OR Meat of Your Choice
1/2 Cup Onions, diced
Season meat – I like to use Black Pepper and Garlic Salt/Season Salt
1 can Refried/Kidney/Black Beans
Taco Seasoning (homemade or you can use a packet)

Tortilla Chips

Onion, diced
Shredded Cheese of choice (I like a mixed variety)
Roma Tomatoes, diced OR Cherry Tomatoes, sliced
2 to 3 Green Onions with Tops, sliced
Olives
Jalapeños

Taco Sauce/Salsa
Sour Cream
Guacamole


Preheat the oven at 400 degrees.

Brown the ground beef, diced onions and seasonings over medium-high heat until fully cooked, drain grease then add beans (if you want to use them) and add taco seasoning including whatever liquid the package says – stirring until well mixed. Reduce heat and simmer until the liquid mostly evaporates, about 5 minutes.

While the beef is simmering, add a generous layer of chips to your baking sheet and sprinkle with a light layer of cheese. Then sprinkle meat/beans mixture, over top of tortillas then top with more shredded cheese!!!!

Bake at 400º – 10-15 minutes, or until cheese is melted.

Remove from the oven, and top as desired. I start with my sauce – then I sprinkle my vegetables then my dollop of sour cream and guacamole if I have it! Serve immediately.

Recipe By: Kim Wallace 🤎 Smile & Enjoy 🤎

CRUNCHY COLESLAW

I love this recipe because it has a lot of different flavor combinations and the noodles give it a crunchy texture. Best of all, it is quick to prepare and it is perfect for picnics and potlucks, or any gathering! NOTE – Don’t be afraid to add extra veggies/nuts – I use broccoli and cauliflower. Sunflower seeds are also very good in this salad.

CRUNCHY COLESLAW

1 (16oz.) Package Coleslaw Mix
5 Green Onions
1 C. Broccoli, chopped fine
1/2 C. Butter/Margarine 1/4 C. Sesame Seeds
2 (3oz.) Packages Ramen Noodles, broken
1 (2oz.) Package Slivered Almonds

DRESSING: (use more or less to suit your taste – I like less oil and more vinegar)
1/2C. Sugar
1/2C. Vinegar 1/4C. Oil
1T. Soy Sauce
SPECIAL NOTE: Being I love crunchy food – I mix my ramen noodle mixture in prior to serving – If I feel I am not going to eat all of the coleslaw – I save my crunchy stuff in a special container – then mix it when I go to eat it……So I have it on hand I ALWAYS make double batches of the noodle mixture and my dressing.

Mix sugar, vinegar, oil, and soy sauce in jar and shake until well mixed. Chill

Slice onions, then add to the slaw and broccoli – mix and set aside. Melt butter in skillet; add seasoning packet, sesame seeds, almonds and noodles while stirring consistently, sauté until lightly browned once browned place on a cookie sheet spreading it out then set aside and allow to cool. Just before serving, mix everything together and serve.

FLUFFY WHITE BREAD (Bread Machine Recipe)

FLUFFY WHITE BREAD (Bread Machine Recipe)

This is one of my “Go To” recipes for a basic white bread. This recipe makes a soft, fluffy loaf with a flaky crust. Perfect for all uses!!!

1 cup and 3 tablespoons water
2 tablespoons vegetable oil
1-1/2 teaspoons salt
2 tablespoons sugar
3-1/4 cups white bread flour
2-1/4 teaspoons active dry yeast or rapid rise yeast

Add ingredients to your bread machine as per your machine’s directions. Choose basic white bread – regular or rapid rise cycle.

My bread machine requires the liquids first, so I add water and oil into the bread pan, then add salt, sugar, then I add my flour – I make a small well indentation on top of flour and make sure it does not reach wet ingredients. Add the yeast to the indentation. Keep yeast away from the salt.

Recipe By: Kim Wallace 💜 Smile & Enjoy 💜

SMASHED SPUD STACK

SMASHED SPUD STACK

No matter how you stack it or what you stack it in these potatoes are the BOMB! BOMB Diddley DELICIOUS!

NOTES: You can used leftover mashed potatoes, you can make fresh OR don’t be ashamed use store bought mashed potatoes – BOB Evans brand was pretty tasty (that’s what a friend told me) 😉😋🤣!!! The Family Size container is 2lbs. and is what I used for the batch I made in the mini meatloaf tin – as you can see it was just a tad too much – BUT they were NOT Picture Perfect BUT still DELCIOUS!

2 Eggs
3 C. Mashed Potatoes
1/2 C. French Onion Dip (I Use Heluva Good French Onion Dip )
Sprinkle Pepper
Sprinkle California Garlic Salt
1 Tablespoon Dried Minced Onions
1-1/2 C. Shredded Cheddar Cheese – Plus Extra for Serving
2 Tablespoons Cheez Whiz
2 Tablespoons Chopped Chives – Dried or Fresh
2 Green Onions with Tops, Sliced

Optional Toppings When Served:
Sour Cream
Chives/Green Onions
Cheese
Bacon – Cooked and Crumbled

Preheat oven to 400º. Lightly grease with butter a 9×13 dish, casserole dish, muffin tins or mini loaf size tin – whatever you prefer. In a mixing bowl whisk the eggs then mix in the French onion dip and potatoes, sprinkle pepper, garlic salt and minced onions – mix well. Stir in both cheeses, the chives, green onions, and mix well. Spoon into the desired baking pan of your choice, filling the cups to slightly below the top – sprinkle with shredded cheese. Bake 25- 35 minutes until they pull away from the sides of the cup and are golden brown. Remove from oven and let them cool a few minutes then serve as they are or add additional toppings.

Recipe By: Kim Wallace 🧡 Smile & Enjoy 🧡

PORCUPINE MEATY BALLS

Do you like the insides of a stuffed pepper but hate the pepper itself? Try these delightful little meatballs without the mushy green pepper skin. The last 20 minutes, I love to add cabbage, green pepper, onions, and celery. If you are not worried about doubling up on carbs – Mashed Potatoes are really yummy with this especially when the sauce gets in the taters…YUM

PORCUPINE MEATY BALLS

NOTE: I use beef base – it gives this dish great flavor BUT you need to use it to suit your taste buds – especially since it is salty.  Start out by using  a little then taste.

ALSO – YES, I used fresh onion and minced onion – we LOVE Onion and I like the flavor the minced onion adds!

MEATBAL MIXTURE
1 cup tomato juice
1 teaspoon beef base
2 – 2-1/2lbs. lean ground beef
1 large onion, diced
2 cloves garlic, minced
1/2 cup green, red, yellow, or orange pepper, chopped (Use as much or as little as you like or not at all)
1 teaspoon garlic salt/powder
1/2 teaspoon celery salt
1 teaspoon black pepper
Sprinkle Dried Minced Onion – I never measure I just sprinkle over
Sprinkle Parsley – fresh or dried – Again this is a sprinkle thing
1 cup uncooked long grain white rice

SAUCE MIXTURE
3 cups tomato juice
2 teaspoons beef base
3 teaspoons Worcestershire sauce
1 (14.5oz.) Can Diced Tomatoes (I love to use Green Pepper, Celery & Onion flavor)

OPTIONAL – to be added last 20 minutes of cooking time.

ADD as Much or as Little as you Like
Chopped Cabbage
Chopped Onion
Chopped Pepper (Green/Yellow/Red or Orange)
Chopped Celery

Preheat oven to 350°. Lightly coat a 9×13 baking dish with cooking spray.

Microwave 1 cup tomato juice and 1 teaspoon of beef base – mixing the beef base until dissolved.

In a large bowl – Add ground beef, finely chop onion, mince 2 garlic, peppers (if using), and seasonings. Mix well then add in long-grain white rice and tomato juice mixture, mixing until it is well combined. The mixture will be wet but should hold together. Form the mixture into 2-1/2” size meatballs. You should have about 12 – 15 meatballs. Place in the baking dish.

For the Sauce:
Mix tomato sauce, beef base, diced tomatoes, and Worcestershire sauce – pour over the meatballs. Cover tightly with aluminum foil.

Bake for 35 minutes. Uncover check and make sure you have enough juice (if not more may be added) this is when I like to add in cabbage, onions, green pepper and celery – Cover and continue baking until the tops of the meatballs are lightly browned, 20 – 25 more minutes.

Recipe By: Kim Wallace 💜 Smile & Enjoy 💜

SOURDOUGH BREAD

SOURDOUGH BREAD

This is one of the best recipes for sourdough bread! I’ve used this recipe in the bread machine and I have allowed the bread machine to do the work – then baked it in the oven, both ways turn out great each time!

1 1/4 cups sourdough starter
1/3 cup water
3 cups all-purpose flour
1 tablespoon white sugar
1 tablespoon vegetable oil
1 teaspoon salt
2-1/4 teaspoons yeast

If your starter has been in the refrigerator allow it to come to room temperature.
Place all ingredients in the bread machine in the order suggested by the manufacturer.
Select Basic or White Bread cycle, and Medium crust setting. Start.

OR

Use the dough setting – when the dough cycle is done place dough in a loaf pan or baking sheet – shape and allow the dough to rise for 45 minutes to an hour and a half, or until it is doubled in size. A good indication that it has risen enough is if the dough has risen a little past the top of the pan. Preheat your oven about 20 minutes before the bread will finish its rise.

Place loaf in the preheated oven. The temperature depends on the types of bread; consult a bread cookbook to find the most similar type of bread to your recipe. Typically, doughs that are made with whole grains or large amounts of rich ingredients like butter or eggs will bake at 350 or 375º. The bread will probably take 30 to 40 minutes to bake; check it for doneness after 30 minutes. Bread will be done when its crust is firm and browned, and the underside of the loaf is also firm and makes a hollow sound when tapped. Remove the bread from the pan immediately and cool on a rack.


Recipe By: Kim Wallace 🤎 Smile & Enjoy 🤎

MY HUSBAND ERIC’S PEPPERONI ROLL

MY HUSBAND ERIC’S PEPPERONI ROLL

Pepperoni Rolls was one of my husband’s favorites when he was growing up – then again who doesn’t like Pepperoni, Cheese and Bread Dough.  This is the neat thing about recipes they get carried on family to family right down the generation!  Anyway, I am so glad he learned to make this recipe at a young age and share it with our children and me! 

I am always interested in food and food facts, so I actually researched pepperoni rolls and found out they originated in 1927 by a man named  Giuseppe “Joseph” Argiro, he  made them and sold them to a Country Club Bakery in Fairmont, West Virginia. Argiro originally invented the pepperoni roll as a lunch for the local coal miners. They made an excellent meal for coal miners because they had protein and fat for energy and they helped curb their hunger.  Pepperoni Rolls did not require refrigeration, which made them easy to pack in a lunch pail and take into the mines, plus no other was preparation needed for them.  Pepperoni Rolls are sold everywhere in West Virginia – very popular in gas stations and carry-outs…Some very Interesting facts – who knew! 

Well Eric’s pepperoni roll made in OHIO consists of several slices of sandwich pepperoni, provolone cheese and mozzarella cheese baked in a slightly sweet soft dough.  The combination of the sweet dough,   spicy pepperoni and ooey gooey cheese is deliciously satisfying to the palate. 

In our home pizza rolls are fair game for any meal – Breakfast, Lunch, Dinner or as a Snack!  Very seldom do I have to worry about leftovers BUT on rare occasions that I do – I freeze them in a Ziploc bag and reheat them in the oven!

As to the recipe Eric learned to make these rolls using a hot roll mix from a box as the crust – I will say it was very good BUT we had a hard time finding the hot roll mix at our local grocery store – sometimes they had it other times they didn’t!  One day we had the cheese and pepperoni sliced at the deli and went to get the hot roll mix only to find they didn’t have any 🙄.  We paid for our groceries – left that store and went to a different grocery store in town and that store didn’t have any either – UGH….Totally frustrated I decided to make my own dough in my bread machine – OH MY GOODNESS – Not to TOOT my own Horn BUT it is OH so DELICIOUS!!!!

DOUGH
1 cup warm milk
1/2 cup butter , softened
1/4 cup sugar
2 eggs
1 1/2 tsp . salt
4 cups bread flour
2-1/4 tsp. active dry yeast

INGREDIENTS FOR THE PEPPERONI ROLL
1lb. Sandwich Pepperoni
1lb. Provolone Cheese, sliced
8oz. Italian Cheese/Mozzarella cheese, shredded

Add ingredients to bread machine according to manufacturer directions.

Set on dough cycle – Once cycle is complete – (approximately 2 hours), roll the dough out onto a lightly floured surface.  Once the dough is rolled out place provolone cheese from edge to edge, top with a thick layer of pepperoni – then cover the pepperoni with shredded cheese.
Starting with the long side, roll the dough up tightly and pinch the seams at the ends to seal. Place on a prepared baking sheet (I like to cover my baking sheet in parchment paper – makes for easier clean up).  Bake 375º  20 to 25 minutes or until golden brown.  Remove from the oven and slice.

NOTE:  If you are lucky enough to find a box of Hot Roll mix at your local store – feel free to give that a try!  It’s good BUT the homemade dough is even BETTER!!!! 

Recipe By:  Eric Wallace  🤎 Relayed By:  Kim Wallace 🤎 Smile & Enjoy 🤎

MY HUSBAND ERIC’S CINNAMON ROLLS

Have you ever known anyone who can do just about anything?  I DO and I am proud to say I am married to that type of person! My husband Eric is a man of many talents ❤❤ He’s VERY Handy outside of the home and inside too!

When time allows, he loves to help me in the kitchen, and I LOVE having his help! We usually work together especially when it comes to canning BUT He has a few recipes that he likes to make (Lasagna, Cinnamon Rolls and Pizza Rolls) AND who am I to stand in his way? Besides that, they are delicious!!!!

When I asked Eric about this cinnamon roll recipe – he can’t really remember how old it is – he just knows his mom used to make this when he was growing up…That was only a few days ago…🤣  As you can see from the pictures above he has been pleasing his family with the deliciousness for just a few years! 😉❤

These cinnamon rolls are delicious – I will warn you — If you are expecting a fluffy cinnamon roll with lots of thick white icing – this isn’t that type of recipe. This recipe makes a wonderful gooey glaze that drips over the cinnamon rolls. IF you really want a thick white icing I feel you could add that – BUT – I like these just the way they are!

To make his cinnamon rolls he starts with a loaf or a couple loaves of frozen bread dough – he allows the dough to thaw. Once the dough is thawed, he rolls out the dough and spreads a combination of butter, brown sugar, cinnamon, and finely chopped walnuts. I will say he’s like me – he NEVER measures any ingredients for this recipe!

NOTE: The bread dough must thaw for at least 4 to 5 hours at room temperature or overnight in the refrigerator.

Ingredients – in order

Flour
Frozen Bread Dough
Butter
Brown Sugar
Cinnamon
Chopped Walnuts/Pecans

Place the frozen bread loaf in a 9×13 container, grease a piece of plastic wrap and place it over the top. Thaw the dough in the refrigerator overnight (10 to 12 hours) or place on the counter for about 4 to 5 hours allowing to thaw at room temperature. IF you thaw the dough in the refrigerator it is best to allow the dough to come to room temperature before rolling.

When the dough is thawed — butter two round pans – sprinkle pans with brown sugar, cinnamon and nuts – set aside – this will provide you with a brown sugary cinnamon glaze.

On a lightly floured surface, roll the thawed bread dough out into a large rectangle. Spread butter evenly over the dough – sprinkle brown sugar, cinnamon and nuts over the buttered dough.

Starting at the long end, carefully roll the dough up to form a log. Slice the log into uniform slices.

Arrange the rolls in the buttered, brown sugar, cinnamon, nut pans; move to a draft-free place, cover with a kitchen towel, and allow them to rise for about 1-1/2 hours, or until doubled in size. When the rolls have doubled in size, preheat the oven to 350º – bake for about 20-25 minutes.

Remove the cinnamon rolls and flip them onto a large serving platter allowing the brown sugary, cinnamon and nut goo to drizzle over the rolls. Serve immediately! IF there are any leftovers – these maybe heated up in the microwave.

Recipe By: Eric Wallace 🤎 Relayed By: Kim Wallace 🤎 Smile & Enjoy 🤎

KIM’S FAVORITE PIZZA DOUGH & PIZZA

KIM’S FAVORITE PIZZA DOUGH & PIZZA

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!

💚 DOUGH of ALL DOUGHS 💚

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”.

NOTES:
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 ❤