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makesbakesanddecor.com verygoodrecipes.com rebekahrose.blogspot.co.uk searchingforspice.com cookaholic.co.uk neff-home.com justsewsue.blogspot.com 

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home about/contact privacy policy recipe index appetizers, dips and drinks baked: bread and muffins baked: cakes, cookies, cupcakes and pie favorites diet and lifestyle everything else holiday main dish: beef main dish: chicken and turkey main dish: ham, lamb and pork main dish: meatless, pasta and rice main dish: seafood other sweets sandwiches and salads side dishes slow cooker/crock pot soups and stews recipe list recipes a-m recipes n-z product favs improv cooking challenge -- -- > improv cooking challenge: cheeseburger pizza labels: beef cheese improv cooking challenge pizza recipe / the ingredient's for august's improv cooking challenge are ketchup and mustard. for months i have thought about this flavor combination and could not come up with anything interesting at all to make. the only recipes i could think of was meatloaf, which we're not big fans of, or cheeseburgers, which we eat quite often. but a cheeseburger felt like a cop out. fry sauce was too easy as well. running out of time to make the recipe, i looked in the fridge and decided i was making something, one way or another. my eyes landed on a tube of refrigerated pizza dough and i knew right away i could put ketchup and mustard, as well as cheeseburger ingredients on top of it. this recipe will mess with your head. it looks like pizza, but it tastes exactly like a cheeseburger. if you couldn't see what you were eating, you'd be convinced you were eating an open-faced cheeseburger. while baffling to the brain, it sure was easy on the taste buds. this is delicious. like eat two slices and go back for a third even though you're completely stuffed kind of delicious. cheeseburger pizza source: servings: 4-6 servings printer friendly ingredients: for the the dough: 1 refrigerated pizza dough 1 tsp olive oil 1 tsp garlic powder ½ tsp italian seasoning 1 tbsp sesame seeds for the sauce: ¼ cup ketchup 2 tbsp yellow mustard 1 tsp hot sauce for the pizza: ½ lb lean ground beef ½ cup onion, diced salt and pepper, to taste 1 cup cheddar or colby jack cheese, shredded 1 cup mozzarella cheese, shredded ⅛ cup pickle slices 6 grape tomatoes, halved directions: 1. preheat the oven to 425 degrees. roll out pizza dough to cover a baking sheet or pizza pan. 2. brush with olive oil and sprinkle garlic powder and italian seasoning over the entire dough. sprinkle the edges with the sesame seeds. pre-bake for 7-8 minutes or until just lightly browned. 3. meanwhile, whisk together the ingredients for the sauce and set aside. 4. in a medium skillet over medium high heat, add the ground beef and cook until almost browned. add in the onion in the last few minutes, cooking until softened. season to taste with salt and pepper. 5. spread the sauce over the pre-baked crust. top with the beef and onion mixture, then the cheeses and finally the pickle slices and grape tomatoes. 6. bake for 8-10 minutes or until crust is golden brown and crispy. 7. let cool 5 minutes before slicing and serving. i will definitely be making this pizza again! an inlinkz link-up 1 comment: share: #farmersmarketweek: peach, zucchini and onion flatbread labels: 30 minutes or less appetizers and snacks cheese fruit peaches pizza recipe vegetables / day 3 of #farmersmarketweek! have you enjoyed the recipes i've shared with you so far? i have one more after this one, scheduled for friday. you've also checked out what the other bloggers have made right? everything looks so delicious! i had brought a thin-crust pizza dough to my aunts house with the intent to make a flatbread as an quick lunch, but mother nature had blessed us with two really great sunny days and we decided to take advantage of those instead of spending time in the house. and then it was the evening before we were going to leave and i hadn't made it! we decided to have the flatbread as dinner, with neither of us being very hungry and with my uncle deciding he'd have his along with some steamed shrimp and corn on the cob. i had brought along a zucchini as well, knowing i wanted to include that in the flatbread but other than that, i really had no idea what i was going to make. we decided to entirely wing it in the kitchen and the result was fantastic! for not being hungry due to a late lunch, my aunt and i both ate two pieces of this and debated on going back for thirds! peach, zucchini and onion flatbread source: servings: 3-4 servings printer friendly ingredients: 1 tsp cornmeal 1 thin crust refrigerated pizza dough 1 tbsp olive oil ¼ cup grated parmesan cheese ½ tbsp minced garlic ½ cup zucchini, thinly sliced ½ cup red onion, thinly sliced 1 peach, peeled and thinly sliced 3 oz. fresh mozzarella slices 1 cup shredded mozzarella cheese directions: 1. preheat the oven to 425 degrees. line a large baking sheet with foil. 2. lightly dust the foil with cornmeal and then roll out the pizza dough on top, pressing to the edges of the baking sheet. 3. brush the olive oil over the pizza dough and sprinkle with parmesan cheese. bake for 7 minutes or until lightly golden. 4. arrange the zucchini, red onion, peaches and fresh mozzarella on top of the dough. sprinkle the garlic on top and then toss the shredded mozzarella over everything. 5. bake for another 7-8 minutes or until the cheeses have melted and the crust is lightly browned. 6. let cool for 5 minutes before slicing and serving. it's sweet, it's salty and its full of great fresh flavors. we debated putting some roasted tomatoes on it or even proscuitto but in the end, decided to keep it as simple as possible as to not overload the thin crust and to allow the fresh flavors of the zucchini, onion and peach to really shine through. wednesday #farmersmarketweek recipes charred corn, zucchini, arugula pizza by the baking fairy cherry strawberry frozen yogurt by caroline's cooking corn pasta with bacon and pecorino romano by hezzi-d's books and cooks fresh blueberry streusel topped crumb cake by faith, hope, love, & luck survive despite a whiskered accomplice green bean salad by a day in the life on the farm grilled peaches with ice cream by house of nash eats indian style vegetable fried rice by palatable pastime maple bundt cake with cinnamon maple glaze by family around the table naan bread grilled veggie pizza by the freshman cook peach, zucchini and onion flatbread by raspberry spinach salad with grilled chicken by tip garden roasted onion dip by karen's kitchen stories savory tomato pie by cooking with carlee southwest stuffed peppers by jolene's recipe journal strawberry shortcake milkshake by the redhead baker vegetable lasagne stuffed zucchini boats by everyday eileen veggie bagel sandwich by books n' cooks watermelon mojito popsicles by a kitchen hoor's adventures zucchini scones by kate's recipe box 1 comment: share: #farmersmarketweek: individual peach oatmeal crisps labels: breakfast dessert festive foodies fruit peaches recipe / i’ve joined up with the festive foodies this week for an event called #farmersmarketweek. we’re getting together and sharing recipes with you using fresh produce or other ingredients you’d find at the farmer’s market. is it just me or have the peaches been extra delicious so far this year? usually it's the middle of august before i find one sweet enough to eat, but this year i was getting them in the middle of july. perhaps all of the rain we've had was actually good for something. a while back tom asked me why i don't ever make a peach cobbler. so i used up some of the peaches we had and made him some. i just wasn't...impressed. i think it's the cobbler part i'm not a huge fan of. if the peaches are already baked and soft, i need some texture going on with the dish, not a sweet doughy topping. two weeks ago i had spent a long weekend at my aunt's house at the beach. as the weather report leading up to us leaving had continued to look increasingly dull, i asked my aunt if she'd mind if i brought a bunch of ingredients and just spent the weekend baking. she said that sounded like a perfect

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Whois Information

Whois is a protocol that is access to registering information. You can reach when the website was registered, when it will be expire, what is contact details of the site with the following informations. In a nutshell, it includes these informations;

Domain Name: COOKAHOLICWIFE.COM
Registry Domain ID: 1696003410_DOMAIN_COM-VRSN
Registrar WHOIS Server: whois.enom.com
Registrar URL: http://www.enom.com
Updated Date: 2019-01-01T18:12:42Z
Creation Date: 2012-01-08T18:12:02Z
Registry Expiry Date: 2020-01-08T18:12:02Z
Registrar: eNom, Inc.
Registrar IANA ID: 48
Registrar Abuse Contact Email:
Registrar Abuse Contact Phone:
Domain Status: clientTransferProhibited https://icann.org/epp#clientTransferProhibited
Name Server: DNS1.NAME-SERVICES.COM
Name Server: DNS2.NAME-SERVICES.COM
Name Server: DNS3.NAME-SERVICES.COM
Name Server: DNS4.NAME-SERVICES.COM
Name Server: DNS5.NAME-SERVICES.COM
DNSSEC: unsigned
URL of the ICANN Whois Inaccuracy Complaint Form: https://www.icann.org/wicf/
>>> Last update of whois database: 2019-01-27T22:53:38Z <<<

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  REGISTRAR eNom, Inc.

SERVERS

  SERVER com.whois-servers.net

  ARGS domain =cookaholicwife.com

  PORT 43

  TYPE domain

DOMAIN

  NAME cookaholicwife.com

  CHANGED 2019-01-01

  CREATED 2012-01-08

STATUS
clientTransferProhibited https://icann.org/epp#clientTransferProhibited

NSERVER

  DNS1.NAME-SERVICES.COM 98.124.243.1

  DNS2.NAME-SERVICES.COM 64.98.151.1

  DNS3.NAME-SERVICES.COM 98.124.243.2

  DNS4.NAME-SERVICES.COM 64.98.151.2

  DNS5.NAME-SERVICES.COM 98.124.243.3

  REGISTERED yes

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