July 22, 2014

DIY Philadelphia Style Lime Water Ice

I was born & raised in Philadelphia.  I LOVED my neighborhood!  We never locked our doors. I was within walking distance of all of my friends yet had a huge yard where my dad had an enormous garden, cherry tree, apple tree, swimming pool and more. We had bats at night, snakes in the strawberry patch and the occasional surprise critter visit since we backed up to a wooded area.  I loved it!

When you think of Philly, you think of The Liberty Bell, The Reading Terminal Market, Rocky, Cheese Steaks and Hoagies...right??  But right up there with all of those are soft pretzels and water ice....Oh water ice, how I love you!  I have to say that water ice is at the top of my list when it comes to a dessert...actually any time of the year!  If you have never had it you will be in for a treat!

25 years ago a now famous water  ice company, started by a Philly fireman, opened their first and second shops not far from where I grew up...lucky for me their second shop was within a 15 minute walk from my house AND my friends and I walked right past it on the way home from high school! It was love at first bite for me!  Recently I decided to try to make my own DIY Philadelphia Style Water Ice...I though it would be a fun project to do with the kids over the summer...and boy was I right about THAT!

Enter The Spice House.  If you are a reader of my site you know the love I have for The Spice House!  It is my hands down favorite site to purchase...well anything (I am never without either their Vulcan's Fire Salt or their Chicago Old Town Premium Spiced Sugar)!  I don't think there is one other site that I have purchased more frequently from for the last 5 or so years.  I just knew I would find what I needed there to make water ice, and I did!  I ordered their Lime Extract and set out to make one of my favorite flavors of water ice - Lime!

If you ever wondered where you could get quality spices for all of your cooking and baking needs look no further than The Spice House!  

The Spice House opened its doors back in 1957, and today has both a robust online business as well as 5 locations throughout Chicago & Milwaukee.  They carry over 600 products from at least 50 different countries, including pure spices and herbs, spice blends, salts, and extracts and have caught the admiration of many home cooks across the country as well as some heavy hitters in the food world, including Alton Brown & Julia Child!

Alton Brown filmed his famous “Good Eats Fruitcake Episode” at their Evanston shop 15 years ago and recently had Patty and Tom on his Podcast – The AltonBrowncast Episode 23.  The Spice House also happens to make 3 special blends for Alton, which you can find here.  You know Alton Brown knows a good thing when he finds one!  Many of Chicago’s top chefs walk through The Spice House doors for inspiration, “secret ingredients” and all around quality spices.  Julia Child once proclaimed The Spice House a “national treasure”!

Patty remembers Julia’s visit to their Milwaukee shop:
We had cinnamon that came from Vietnam, a long log, real thick, and as hard as a baseball bat! The trade doors had just opened from Vietnam when she visited, and we couldn't wait to show her this bark, and then give her a taste in powder form. Julia took the bark right out of my hand and took a giant bite right out of it! My whole family was there and we all collectively sucked in our breath, and asked, "Do you want to spit that out?" But she kept right on   chewing and chewing and chewing, and 10 minutes later she had chewed it enough to swallow it. Julia was just so gracious, and she said something like, "Oh my dear, you're absolutely right, this is a delightful cinnamon, thank you for sharing this with me!" She signed the rest of that bark and today that bark is one of Patty’s prized possessions.

Tom & Patty took over Patty’s parents business back in 1993 and have built The Spice House into what it is today...resource for incredible spices and seasonings, as fresh as you can get them at an affordable price.  They scour the world for the best ingredients and spices.  From large farm collaboratives in exotic countries to boutique farmers who specialize in  items not commercially produced, like one special connection they have with a friend’s mother who just so happens to own a vanilla plantation in Tahiti, where only a limited amount of beans are produced and they're very…very expensive. “We have a really great connection with that farm, and we'll get maybe 20 pounds of Tahitian vanilla beans month”.   

To bring you the freshest ingredients possible The Spice House grinds and blends their spices and seasonings in small batches right in their stores which is why as you approach a store and walk through its doors you are greeted with an intoxicating aroma! 

Many of their spices come in pretty glass jars, however you can also order many varieties in bags (as well as in salt-free versions), and let me tell you...you will be blown away by their pricing! Their gift boxes are both gorgeous and well thought out.  The thought they put into their gift box packaging is something you really don't see these days. They include whole nutmegs, cinnamon sticks and more as packaging you can actually use!  Their delivery is always quick as well, which has always impressed me.  Take a few minutes and peruse their offerings and prepare to be impressed!

Once you try The Spice House…you just may fall in love with their quality, pricing and friendly service!  I know I sure have!

Check out what some of my foodie friends  created with ingredients they ordered from The Spice House:

2 incredibly lucky readers will win a delicious prize!!  

a Rafflecopter giveaway

1st Prize - $250.00 in spices, which includes Grill & BBQ Deluxe Gift Box Set, Bakers Spices Gift Box Set, Vanilla Bean Sugar, Chicago Old Town Premium Sugar, Vulcan's Fire Salt, Chai Spices with Vanilla, Pumpkin Pie Spice, Dutched Cocoa Powder, Aleppo Pepper, AND a $100.00 gift card to The Spice House to find your favorites not on this list or try some new ones!

2nd Prize - The Signature Selection Gift Box Set, Chicago Old Town Premium Sugar, Fancy Onion Salt, Fancy Garlic Salt, Vanilla Bean Sugar, Tellicherry Black Peppercorns and a $50.00 gift card to The Spice House to find your favorites not on this list or try some new ones!

Contest open to U.S. mailing addresses, must be 18 years or older to enter.  Prizes will be fulfilled by The Spice House.

Disclosure: I was given a gift card to order spices as compensation for this post, however as always all thoughts and opinions are my own. 

If you have never had water ice you are in for a treat!! Its cool and refreshing, there is nothing quite like it! You can make cherry, mango, cotton candy and bubblegum to name a few! You can add flecks of real fruit as well.  If this is your first time trying water ice...I say you yell out YO Adrienne!! While you enjoy it...to get the full effect!! If you are a tri-state area local and don't want to wait in the long-lines of summer...making it yourself is easier than you ever would have thought!  Quicker for sure than hopping in your car and waiting in line...give it a try and let me know what you think!

Philadelphia Style Lime Water Ice
4 1/2 cups of cold water
1 cup of sugar
1-2 teaspoons of The Spice House Lime Extract
4-5 drops neon green food coloring

In a small pot combine 1 cup of the water and your sugar.  Heat just until the sugar melts and the liquid is clear.  Stir occasionally until then.  Remove the pot from the heat and add in the remainder of the water as well as the extract and the food coloring.  Place your liquid into the bucket of your chilled ice cream maker bucket (I always keep at least one in my freezer, ready at a moments notice when the need for ice cream, sorbet and now water ice strikes) and churn until it becomes slushy-ish which should take about 20-25 minutes.  Perfect water ice is slushy, with some of it turning to juice again along the sides, you scoop it up with a spoon and sometimes sip on it...its magical!

When you store your just made water ice - do NOT store it in your ice cream bucket - it will harden like a rock and take forever to thaw.  Instead freeze it in mason jars (already per-portioned - a plus!) or a container.  Prior to serving allow it to once again become slushy, stirring it up as it begins to thaw.


July 21, 2014

The Basics: Making the Perfect Burger

This one is not a recipe, rather a tip for when it comes to making and grilling the perfect burger.  

First things first...if you are going to have a burger...have-a-burger!  No skimping or trying to cut fat!  I would rather wait 60 days for an amazing burger than have one made with the wrong meat, no cheese or whatever it is that a person might think is saving them calories or fat.  In my opinion..WHY even bother eating a burger if its not a great one?

Go for it!

Oh and those frozen things in boxes at the grocery store...for the love of Pete...stay away from them...stay far, far away! Anyone who thinks "they" are a great burger needs to give me their address so I can come over and cook up a burger they will never forget!  I am SO not a food snob...but THAT...nope...ain't gonna do it, that's where I draw the line!  Since it takes no time at all to make a burger and you pay just about the same for your meat as you do the pre-made patties - why bother?

So back to making the perfect burger!  First you need to start with the best beef available...the better the beef...the better the burger.  Freshly ground is best, whether by you or your farmers market/butcher.  I personally like to add loose ground sausage to my burgers (which lucky for me my farmers market carries). I feel that the addition of sausage lends my burgers both fabulous moisture and flavor.  Anyone who bites into them, especially the first time...asks me "what's in your burger?"

However many pounds of beef I use for burgers, I include half of that in loose ground sausage.  Which means if I am using 1 pound of ground beef, I use 1/2 pound of loose pork sausage.  Make sense?

Beef, sausage, salt,  pepper and a couple splashes of Worcestershire...that is it.

Work the meat as little as possible, which means that you want to scatter your seasoning across it, mix it ever so slightly then begin scooping up snowball-sized portions of meat.  Gently pack it like you would a snowball, place on a tray, cover and refrigerate for up to 2 hours. Remove burgers from your fridge 20 minutes before placing them on the grill.  Using the palm of your hand, give each burger a good whack! To flatten it to about 3/4 inch deep, then use your knuckle or thumb and indent the center of each burger.  This ensures that one your burger is done correctly in the center and two the burger itself doesn't puff up to much.

Cook your burger to your preference of doneness (I know where my meat comes from, so I cook it to just past medium).  Turn off the grill, add the cheese, close the cover wait a minute or two for the cheese to melt them top it with the things you love, close your eyes, take a big beautiful bite and enjoy!

July 17, 2014

Pepperoncini & Jarlsberg Cheese Pasta Salad

I'm not sure who first had the idea of portable cheese snacks but I for one love them!  It seems every age enjoys them, cheese is something I always feel good about eating and feeding my family and they are just so darn cute!!

Have you seen the new Jarlsberg Minis?  In the last 2 weeks, My family and I have enjoyed them at home, at the playground, up the mountains and even on the beach!  We all seem to love the taste, texture and nuttiness that you get in each bite...they travel well and they are SO fun to open!

See my kids by the water....I snuck in a few minis while they frolicked in the surf! Shhh!

Even the seagulls wanted in on the cheesy goodness.....lol  My kids made a run for it!

Those Jarlsberg Minis are satisfying and delicious!  I have even quickly diced a bag full of them up to make a what-the-heck-can-I-make-as-a-side-for-dinner-with-what-I-have-on-hand-pasta-salad!  And guess what...my husband was CRAZY for it!!  Oh the irony...sometimes I plan and work really hard on a dish and my hubs is like..."eh...it was ok".  Ooooh boy is that man spoiled! 

If you are looking for a quick yet flavorful pasta salad with a kick...here it is!  I raided my fridge and pantry and found  black olives, tomatoes and carrots, so in they went.  I wanted a kick so I threw in some chopped pepperoncini and some red pepper flakes.  To counteract that I added in a bunch of dices Jarlsberg Minis, seasoned it, grabbed some basil from out back and whall-lah!a fast and flavorful pasta salad!

If you would like the opportunity to win some Jarlsberg Minis for yourself, check out this fun Facebook Game and get yourself entered to do just that!! Good Luck!

I received samples of the new Jarlsberg Minis, however my opinion of their convenience, taste and uses are completely my own.

Pepperoncini & Jarlsberg Pasta Salad
1 pound Rigatoni (or your favorite pasta for pasta salad)
1 cup of diced grape tomatoes
1/2 cup chopped carrots
1/2 cup black pitted olives, sliced
1/2 cup to 1 cup of chopped 1 inch long segments of pepperoncini
1/2 cup freshly torn basil
1/4 cup grapeseed or olive oil
2 TBS of the pepperoncini juice
8 Jarlsberg Minis, quartered
Red pepper flakes to taste
Kosher salt & pepper to taste (or your favorite salt blend)

Cook your pasta according to package directions for al dente.  Drain and run under cold water to cool. Toss with a small amount of olive oil and cover until ready to toss.  Add in the remaining ingredients, toss and serve.  If you are making this ahead of time, cover tightly and refresh with a slash of oil before serving.


July 16, 2014

Heirloom Tomato & Mozzarella Cheese Bruschetta

Summer is here and tomatoes are getting better and better!  Here on the east coast, specifically Pennsylvania and New Jersey, we are just coming into our tomato season,  Right about now through mid-September I for one will be eating as many tomatoes as humanly possible!  When they are this good...I just can't get enough of them!

Last week, I was at our Local Whole Foods in Jenkintown with my kids (9 & 12) when I spotted some absolutely gorgeous Heirloom Tomatoes.  One of my favorite things about grocery shopping with them is how much they can learn...especially at Whole Foods.  I love showing them various fruits and vegetables...asking them if they know what they are and or what might they make with it.  At Whole Foods, an extra perk is that many items in the produce section have signs telling you where they come from...so in addition to learning about their food and where it comes from...they get a little geography lesson as well...if their mom is on the ball that day that is!!

I KNEW as soon as I spotted those Heirlooms that I HAD to make something special with them!
I decided to dice them up, add a few simple ingredients and add in some beautiful mozzarella cheese I had also purchased that day!

SO I put my kids to work in the kitchen, one helped me chop the tomatoes and the other worked on the mozzarella.  My daughter also picked some fresh basil...we lightly toasted bread and the next thing you know my family was inhaling this gorgeous Heirloom Tomato & Mozzarella Cheese Bruschetta!  I may or may not have gotten the lions share...hey...tomatoes were involved AND balsamic glaze, what was a girl to do??

Grab some heirlooms while you can and get some of this into your life...or your belly as fast as you can! 

This is the second in a six part series involving Whole Foods Market, I was compensated to do this post however as always all opinions are my own.

Heirloom Tomato & Mozzarella Cheese Bruschetta
3 large heirloom tomatoes of mixed variety
1 cup diced mozarella cheese
1 TBS olive or grapeseed oil
A dozen or so basil leaves, snipped
Kosher salt & pepper to taste
Balsamic glaze
A loaf of crusty bread

Gently dice your tomatoes and place them into a mixing bowl.  Add in your mozzarella, oil, basil and spices. Toss to combine. Slice and toast your bread to your liking (I like mine with just a hint of crunch).  Arrange bread & bruschetta on a platter, drizzle with the balsamic glaze and serve...oh and try not to eat the whole darn thing yourself!!


July 14, 2014

Sausage & Beef Burgers with Roasted Tomatoes Mozzarella and Pesto #BurgerMonth

I have a foodie friend names Kita, who happens to have 2 food blogs, Pass the Sushi and Girl Carnivore, she's a somewhat fanatical off road biker (in a good way), digs comic books (I can't let my husband meet her) knows how to cook meat better than anyone I have come across on the web (ser-i-ous-ly!) and is an all-around-super-cool-chick!  Kita had the idea do a month-long-series on burgers to celebrate Burger Month...as soon as I heard that...I was in!  We gathered some awesome food bloggers, some fantastic sponsors and now we bring you #BurgerMonth...Creative & delicious burgers and some fun prizes too, including an awesome gift box of spices from my FAVORITE online store, The Spice House!

Have fun checking out the 31 days of #BurgerMonth!

As an East Coast gal, for me, one of the very best things about the early signs of Spring is the first day you fire up your grill from its Winter nap and have the first burger of the year!

OMGosh...is anything better than a burger pulled off of the grill?  I mean really??

Everyone has their version of the perfect burger.  For some, its the same exact burger dressed the same way forever.  For others, its a frozen patty straight out of the box (hey I am not gonna judge) and for others its the adventure that trying out just about any imagined concoction, combination or creation that someone can dream up!

I like to experiment, and a few years ago I decided to add loose ground sausage to burgers I was making that day and the feedback was amazing - people went crazy (and still do) wanting to know just what was in my burgers! Since then, I do that often as the basis of a beef burger.  I add 50% loose ground sausage to the amount of meat...so to 1 pound of freshly ground beef, I add 1/2 pound of loose ground sausage.  That yields 4 nice sized burgers.  The addition of the sausage, changes the texture of the burger a bit...in a good way and adds SUCH moistness and flavor!  It's the kind of thing that makes you start to wiggle in your seat and do the happy food dance!

These Sausage & Beef Burgers with Roasted Tomatoes and Pesto are simple yet spectacular...the burger itself with the sausage is wonderful, nestled over-top some beautiful homemade or store-bought pesto and topped with a nice thick slice of mozzarella cheese they are brought to the next level!  If you want to make it even more special...slice some tomatoes, brush them with a bit of seasoned olive or grapeseed oil and roast them, NOW you have a restaurant quality burger...actually better than many restaurants...I promise!

I SO hope you enjoy this one - it truly is special.

Remember...the best ingredients will make the best burgers.  So head to your farmers market for the ground beef that they literally grind just before you buy it (or grind it yourself).

a Rafflecopter giveaway

A huge thanks to all of the fun bloggers who were just as inspired by a month of burgers as I was and the awesome companies that have donated prizes to #burgermonth , El Diablo Hot & Spicy Mustard, FireWire Grilling Skewers, Hamilton Beach, KitchenIQ, The Spice House, and Wisconsin Cheese

Sausage & Beef Burgers with Mozzarella Roasted Tomatoes and Pesto
2 pounds freshly ground beef
1 pound of freshly ground loose sausage
2 TBS Worcestershire
Kosher salt & pepper (don't be shy...listen to Gordon Ramsey and season it up)
8 - 1/4 inch slices Mozzarella cheese
1-1 1/2 cups pesto (store-bought or homemade)
Roasted Tomatoes (recipe follows)
Your choice of roll

Allow your meat sit at room temperature 15-30 minutes.  In a work-bowl, combine your beef and sausage, add in the Worcestershire, salt and pepper, combine with your fingertips until the sausage and beef are mingles.  Form into 8 patties.  I made a "snowball" then  with the palm of my hand flatten them a bit.  Then a trick I have always done to ensure the center of the burger is cooked to perfection is I use my thumb or finger knuckle and make an indentation in the center of the burger.  Grill over med-high heat until done to your liking.  Once I flip my burger (after about 4-5 minutes, I lower the heat to med to finish the cooking...helps keep it nice and juicy).  Just before the burger is done, top with mozzarella cheese, allowing it to begin to melt for about a minute or so.  I usually top it, cook for a minute, turn off the grill close the lid and let it sit another minute.  Spread pesto onto the bottom of your roll, top with the burger, top your burger with roasted tomatoes and serve...Mmmm-mmmm-mmm!

Colleen's Notes: No one wants a hockey puck on a roll, do your best to never overcook a burger...under cooked is better than overcooked since you can always fix that and if you get your meat freshly ground from your farmers market or butcher - you don't have to worry so much about cooking it all the way through - I like a pink middle.  Just my two cents.

Roasted Tomatoes
2 Large tomatoes
2 cloves garlic, minced
1/4 cup grapeseed or olive oil
Kosher salt & pepper

Slice your tomatoes on the thicker side, about 1/4 of an inch. Place them on an oiled baking sheet. In a small ramekin or bowl, combine garlic, oil and seasoning.  Liberally brush over top each tomato.  Pop the tray in the oven, turn it on to 325 and allow them to roast for 20 minutes. Oh...and try not to eat them all before you use them, lol!

Disclosure: I was not compensated to do this post - I just thought it would be fun to join in with 30 other fabulous food bloggers and share burger recipes to celebrate #BurgerMonth


July 11, 2014

Pulled Pork Pizza - The BBQ Porkabella from Revolutionary Pizza

I am not a big fan of straight up pizza...I know...gasp!  Between being a kid, then all then years I spent working in the banking industry with all the late night sessions and full day meetings when pizza and or hoagies were constantly brought in to keep us going caused me to kind of never want to see a pizza or a hoagie again!

Of course "I" ended up marrying a man who thinks savoring a Supreme Pizza, bite after bite, is one of the greatest perks of being a human being, and now my kids and their friends get all excited at the mere thought of a pizza in their future. I just deal (and order a salad or a chicken sandwich).

When I became aware of "different" pizzas being created like a BBQ Chicken Pizza or Hawaiian Pizza's about 20 years ago, I was quite horrified at the thought...I remember thinking "who puts pineapple on pizza?"  Then, about 10 years ago, I finally took a bite a slice of a a BBQ Chicken & Bacon Pizza and I was like Whoa...WHAT just happened?  It was delicious, almost life-altering and it sure was a party in my mouth!

Since then I have happily tried many creative pizza's and enjoyed them.  But make them?  Nope. Not really. Sure I've made pizza's with & for the kids but that's been about it.  So when the opportunity came along for me to push myself out of my comfort zone and review a copy of the new Revolutionary Pizza Cookbook, I jumped at the chance!

I am SO happy I did!  First of all THIS BBQ Porkabella Pizza was in-cred-ib-le!  As in it should be called the "I Couldn't Stop Myself & Ate The Whole Damn Pie...Pizza"!!  Because, I really think I could have!  I made it THREE times - 3 times people...and we wolfed it down each time!!  My 12 year old son, who has never tried anything other than traditional pizza's, went bonkers for this...and THAT always makes a mama happy!

Revolutionary Pizza comes from the team at Dimo's Pizza; an offbeat & unconventional pizza-by-the-slice restaurant in Chicago.  Dimo's pizzas are crazy!  Looking through this book, I have made plans to have a pizza night once a week over the summer. Everyone selected, with tremendous enthusiasm, at least one pie to make...this is going to be so much fun!  Me? I want the Jamaican Jerk Chicken Pizza...as soon as I can have it!

First of all, this book really explained the dough making and the crust forming process easily & specifically...my crust came out as if I had ordered it from my husbands favorite pizza shop! I was thrilled!
And second - the flavors! Oh-my-gosh!  Jalapeno Pop & Lock (yup poppers on a pizza!), Spinach & Artichoke Dip Pizza, Grape Pizza, a Hangover Pizza called The Cure, Skyline Chili Pizza, French Onion Soup Pizza (my 10 year old niece says she wants that pizza immediately) and even a Pumpkin Pie Pizza - and those my friends just scratch the surface!  This book is CRAZY...but I like it!

The cover says "Bold Pies That Will Change Your Life...And Dinner"

...and they mean it!!

Here is the recipe as it appears in the book and you know what...you can totally pop in your local pizza joint and but some freshly made dough if you want - that will allow you to make one of these pizzas in no time at all!

Tomorrow I will be doing a FB giveaway! 
One of you will win a copy of Revolutionary Pizza for yourself!!  You are going to LOVE it!


This pizza proves that slathered BBQ sauce provides the foundation for a meal to entice
both your carnivorous and herbalicious friends. This is especially true when said BBQ
sauce is made with a kick of your favorite porter beer. Plus, who doesn't  like crispy
wontons and cheddar cheese? This recipe will make approximately two 12 inch/30.5 cm

Enough Pizza Dough for 2 Pizza's
1½ lb/680 g pork shoulder
½ tbsp/8 g salt
Eight to ten 3” x 3”/8 x 8 cm wonton wrappers
3 cups/710 mL vegetable oil or enough to submerge the wonton strips for frying
4 portabella mushrooms, caps and stems cleaned and trimmed
4 fl oz/118 mL of your favorite porter beer, we suggest Revolution Brewery’s Eugene
¼ cup/59 mL BBQ sauce, we recommend Sweet Baby Ray’s
½ cup/60 g mozzarella cheese, grated
½ cup/60 g cheddar cheese, grated
½ cup/25 g green onion, chopped

Rub pork shoulder with salt and place in a Dutch oven (or heavy oven-safe kettle) and
bake in the oven at 325°F/163°C for 3 hours or until tender.

Prepare wontons.

Toss portabella's lightly in oil and grill until tender and the mushrooms start to give off
juice, about 4 minutes per side. Slice the stems in half and julienne. Cut the caps at a
sharp thin angle on the bias, then julienne.

In a saucepan, stir in the beer with the BBQ sauce and simmer for 10 minutes. Let cool
and set aside until you are ready to assemble the pizza.

If you’re making two pizzas, use only half of your ingredients for this part. Apply rings
of BBQ sauce evenly on pizza, starting at the crust and working inward toward center.
Cover half the pie with the pulled pork and the other half with portabella strips. Add a
line of BBQ sauce down the middle to designate each side clearly (your veggie friends
will thank you for this). Top lightly with mozzarella and bake in preheated oven at
500°F/260°C for 10–12 minutes until crust is golden brown and cheese is melted. Upon
removing the pizza from the oven, immediately add the grated cheddar, wontons and
green onions (in that order) evenly. Let cheddar melt and serve with extra BBQ sauce for
dipping and beers for drinking. Repeat this process for your second pizza.

Colleen's Notes:  I decided to omit the mushroom part of the pizza since neither my kids or myself wanted them (my husband never needs to know shrooms "could" have been involved, lol).  And I also didn't add the wonton strips. At first, when I read the recipe, I was like cheddar cheese too? But man was this good - you really don't need that much cheese at all its just 1/4 cup of each cheese per pizza - and it turned out like a symphony in my mouth!  I also used my Pulled Pork Seasoning on the meat to really make it sing.

To save time, you can pop by your local pizza place and grab some dough, my favorite place in town gives me 2 huge rounds of fresh (no frozen for me) dough that they make sure is perfect when they place it in the box - love them!  2 rounds for $5 bucks and less work & clean-up for me! Can't beat that!  Plus the kids love making things like garlic knots or mozzarella stuffed bites.

I HOPE you make this pizza and enjoy it as much as my family & I did...I really, really do and while your at it...for $14.99 on Amazon - This book is worth every single penny!!  I have no affiliation and was not compensated to do this post...I just think its a phenomenal cookbook :)