Garlic Cheesy Bread

every thing from: http://www.ohsweetbasil.com/2013/03/garlic-cheesy-bread-giveaway.html

This looks so chewy and warm. I want some.

Ingredients:

The Dough
2-3/4 cups lukewarm water
1 1/2 tablespoon Instant Yeast
1 1/2 tablespoons Kosher salt
1 tablespoon sugar
1/4 cup extra virgin olive oil
6 1/2 cups unbleached all-purpose flour

Cheese Bread
4 Tablespoons Butter, unsalted
3 Tablespoons Olive Oil
1 1/2-2 Teaspoons Garlic Salt
4 Cups Italian Cheese Blend, shredded cheese

Instructions:

For the Dough
In the bowl of your standing mixer, fitted with the dough hook attachment, mix the yeast, salt, sugar, and olive oil with the water.
Slowly add the flour without kneading.Transfer dough to large bowl. Cover (not airtight), and allow to rest at room temperature until dough rises and collapses (or flattens on top), approximately 2 hours.
The dough can be used immediately after the initial rise, though though not only is it easier to handle when cold, but I think it also produces a better crust. Refrigerate in a lidded (not airtight) container and use over the next 12 days.

For the Cheese Bread
Heat the oven to 500 degrees. Place the cast iron pizza pan or pizza stone (unless you are using a metal pizza pan) in the oven to heat up.
Melt the butter in a small dish. Add the olive oil and garlic salt and stir to combine.
Roll out the pizza dough on a floured sheet of wax or parchment paper (we actually do the ol' toss method which keeps our dough nice and airy) and brush with the butter, garlic salt mixture. Top with cheese and slide the dough carefully onto the hot pizza pan and place right back in the oven. Bake for 5-10 minutes or until hot and bubbly.

Notes
I really do think that letting the cold dough rest in the fridge makes it easier to roll out and bubblier in the oven. Make the dough in the morning and let it rest all day and then make your cheesy bread!

Homemade Sweetened Condensed Milk

another LINK uses:
http://dessertnowdinnerlater.blogspot.com/2012/03/sweetened-condensed-milk.html

LIST:
1 cup sugar
1 cup dry powdered milk
1/2 cup water
1 Tbsp butter

Howto:
Put sugar & powdered milk in a blender (I LOVE using my Ninja for this.)
Put water & butter in a microwaveable dish & let it come to a boil in your microwave; about 45-60 seconds.  Keep an eye on it.
Add water/butter mixture to mixer & blend until combined.  Scrape sides if you need to & blend again.

I made mac and cheese! looks wonderful

http://www.food.com/recipe/easy-stove-top-macaroni-and-cheese-60350?scaleto=3&mode=null&st=true

http://www.food.com/recipe/stove-top-macaroni-and-cheese-weight-watchers-343880?scaleto=3&mode=null&st=true

It looks yummy but doesn't taste yummy. It doesn't taste right. It taste thick. I also think the cheese and pasta I used had an effected too.

Well I used a Kraft's marble cheese of Colby and Monterey Jack 8oz and Great Value's wheat macaroni. I also put frozen sweet peas too.

List:
1.5 cup milk
1/4 cup flour
1/4 cup butter
8oz cheese
black pepper
salt
onion powder
peas

Flaky Pie Crust - Pots and Pans

Flaky Pie Crust

If you don’t need to prebake your crust simply add your filling after freezing for 20 minutes then bake as desired.
Ingredients

1 1/3 cups All-purpose flour
2 tsp Sugar
1/8 tsp Salt
4 tbsp Cold unsalted butter cut into small bits
3 tbsp vegetable shortening Cold
1 tsp Cider vinegar
3 1/2-4 tbsp Ice Water
Recipe Details

Directions

1. Combine the flour, sugar, and salt in a medium bowl. Add the butter and shortening and cut in with a pastry blender or 2 forks until the mixture resembles coarse crumbs. Add the vinegar and water 1 tablespoon at a time, stirring with a fork until a loose dough forms. Knead the dough in the bowl 1-2 times so that it comes together then press it into a 4-inch diameter disk. Wrap the dough in plastic wrap and refrigerate at least 1 hour.
2. On a lightly floured surface, roll the dough out to a 12-inch diameter circle. Fit the dough into a 9-inch pie pan, then crimp the edges to form a rim. Prick the bottom of the crust a few times with the tines of a fork. Freeze 20 minutes.
3. Preheat the oven to 375°F.
4. Line the pie crust with a 12-inch sheet of aluminum foil. Fill the crust with pie weights or dried beans. Place in the center of the oven and bake 15 minutes; remove the foil and beans. Return the crust to the oven and bake until lightly golden but still slightly undercooked, 10 minutes. Remove from the oven and cool on a wire rack.

RECIPE FROM POTS&PAN