Weight Watchers basic pizza dough

This dough makes enough for two pizzas, so you can freeze half the dough for another day. If you freeze it, thaw it in the refrigerator overnight, or on the counter for 1 1/2 hours. Unlike other bread, dough, pizza dough needs to only rise once. After rising, simply punch it down, then let it rest for 15 minutes before rolling or stretching to the desired shape. If you like, you can let the dough rise in a floured zip-close freezer bag in the refrigerator overnight. You'll find it easiest to roll out or stretch bread dough when it's at room temperature.  
Makes 12  servings (2 (12 inch) pizza crusts)

     1 1/2 cups warm (105-115 F) water
     1 teaspoon sugar
     1 package active dry yeast
     1 tablespoon olive oil
     4 1/2 cups all-purpose flour
     1 1/2 teaspoons salt

1.     In a 2-cup measuring jug, combine the water and sugar. Sprinkle in the yeast and let stand until foamy, about 5 minutes. Stir in oil.
2.     In a food processor, combine the flour and salt. With the machine running, scrape the yeast mixture through the feed tube; pulse until the dough forms a ball, about 1 minute. If necessary, turn the dough onto a lightly floured surface and knead briefly until smooth and elastic.
3.     Spray a large bowl with nonstick spray; put the dough in the bowl. Cover the bowl lightly with plastic wrap and let the dough rise in a warm spot until it doubles in size, about 1 hour.
4.     Punch down the dough, then cut in half. Refrigerate or freeze in floured zip-close freezer bags at this point or use as directed in the recipe.

Per serving: (1/12 of dough): 174 cal, 2g Fat, 0g Sat Fat, 0g Trans fat, 0mg Chol, 292 mg Sod, 34g Carb, 1g Fib, 5g Prot, 7mg Calc.
POINTS value: 3

Streetsboro best pizza hands down!! It was great Pizza!!

Amber's Pizza how may I help you?

Sugar Starch

You'll need:

• 3/4 cup granulated sugar
• 1/4 cup water
• Several freshly washed doilie
• Iron (optional)

Mix the sugar and water together in a pan and heat on low on the stove, stirring often until the sugar is no longer grainy and the mixture is smooth.

Do not boil.  Let the mixture cool.

If doilies are dry, wet them, and wring out excess water.  

One at a time, place a doily in the sugar mixture to thoroughly saturate.

Remove and squeeze out excess mixture. 

Flatten the doily  

Let dry

Iron at a low setting if necessary.  

How to get Pine tree sap out of clothes

This summer we bought an RV and have it at a camp site in Mogadore Ohio.  We call it "The Strock Family Lake House."

I had a shirt that I thought I ruined with getting pine sap all over it but with the help of the lucky internet found this fix:

How to Get Pine tree sap out of clothes:

1.   Rub the spot with rubbing alcohol. You can also use bug repellent, hand sanitizer, fingernail polish remover, lighter fluid, gas, or WD-40. If you believe this will ruin your clothing, mix a solution of laundry powder and water together to make a paste. Rub it into the stained area and wait a half hour.
2. Fill the washing machine with warm water and the usual amount of detergent.
   Place the pine sap soiled clothing into the washing machine. Do not add any other clothes to the washing machine. 
3. Wash as usual
 

sap on my crinkle shirt before treatment

My crinkle shirt after treatment.  No more sap!  Shirt color difference
is due to the flash on my camera.  The alcohol didn't hurt the shirt.

Weight Watchers classic white bread

I made this bread from my weight watchers cook book within the last few weeks and it was simply heaven!

Weight Watchers Classic White Bread

Makes 16 servings

1/2 cup lukewarm (105-115 F) fat-free milk
1/4 cup lukewarm (105-115 F) water
2 teaspoons sugar
1 envelope active dry yeast
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon fat-free milk

1. In a small bowl, combine the lukewarm milk, water, and sugar; sprinkle with the yeast. Let stand until foamy, about 10 minutes.

2. In a food processor, combine the flour and salt.  With the machine running, scrape the yeast mixture through the food tube just until the dough forms a ball.  Knead the dough by pulsing until it is smooth and no longer sticky, about 30 times.

3. Spray a large bowl with nonstick spray; lace the dough in the bowl. Cover loosely with plastic wrap or a damp towel and let the dough rise in a warm, draft free place until it doubles in volume, 40-50 minutes.

4. Punch down the dough; lightly sprinkle a work surface with flour. Turn out the dough; pat into a 8X12-inch rectangle. Fold into thirds lengthwise, pinching the seams to seal, and form into an 8 inch loaf.  Spray an 8x4-inch loaf pan with nonstick spray.  Place the dough in the pan, seam-side down; cover with plastic wrap or a damp towel and let it rise in a warm, draft-free place until doubled in volume, 35-40 minutes.
Preheat the oven to 425 F.

5. Brush the bread with the teaspoon of milk.  Bake on the center oven rack about 20 minutes; reduce the oven temperature to 375 F. Bake until the bread is golden brown, 25-30 minutes longer.  Remove the bread from pan and cool completely on a rack.

Per serving: (1/16 of loaf):  58 Cal, 0g Fat, 0g Sat Fat, 0g Trans Fat, 0mg Chol, 138mg sodium, 12g carb, 0g Fib, 2g Protein, 13mg Calc.
POINTS value: 1

Topless muffins!

Well today I tried a new recipe for a fall muffin and I used my new KitchenAid mixer.  I have always wanted one and finally got it.  It didn't occur to me that I could over mix something.  Well, I did and my muffins didn't rise like they should but it's an easy enough lesson to learn as I learn my new mixer!

The recipe itself is super easy and does make an awesome tasting muffin!  My muffins taste wonderful but just appear a bit topless!!  LoL...topless muffins

So, if you want topless muffins and have a KitchenAid mixer...mix a bit long and there ya go!!

Here is the recipe:

Pumpkin Chocolate chip muffins


1 box spice cake mix
1 15 oz can of pumpkin
1 cup semi sweet chocolate chips

Mix cake mix and add chocolate chips.  Scoop in muffins tins and bake at 350 degrees for 25-30 minutes and if you use cupcake tins bake for 20-25 minutes.