Save Money And Make A Difference!

This is something I have been wanting to share with all of you, my friends and today I finally had the time to do it: My husband and I work for ACN, All communications Network. It is a Network Marketing based Company, but we are not a product driven company, meaning we do not buy or sell products. We specialize in all essential services that people have and use every single day… For Residential (Homes) we offer Cable, Internet, Home Security and Automation, Home Phone, Premium Technical Support, and Energy in select states (Gas & Electricity). For Businesses we offer Cable, Internet, Security and Automation, Phone Service, Premium Technical Support, Merchant Service, and Energy in select states (Gas & Electricity).  We work with pretty much all of the Company’s that there are for Cable, Internet, and Home Security. So you would not have a different company. (For example, if you want Dish Network as your cable Company, you would get them as your cable provider and not some new, unknown Company.) And for some companies we offer the service for cheaper every month (For example Direct TV through us is $5 less every month so that would save you about $60 a year) or sometimes we offer cheaper/free installation, depending on what service you need and where you live.

We also offer our own Cell Phone Company, it’s called Flash Wireless. It uses Sprint and Verizon towers, so you still get the same great service as you would if you actually had Sprint or Verizon but it will cost you less then half! As it is much cheaper. You can pay $32 for Unlimited TALK, or $35 for Unlimited TALK & TEXT, and $47 for Unlimited TALK, TEXT, & DATA. (Per Month. Taxes NOT included.) We have had Flash Wireless for our phones for about a year and we Love it! I really like the fact that we get a Bill Statement each month that shows what plan we have and how much we are paying for our phones and the taxes, Because I Like to know exactly what I am paying for. I like that our bill does not magically go up every single month for no reason what so ever, It always stays the same! Also we don’t do a credit check, so if your credit is bad you can still get this cell phone service through us. We do not have a contract so if for any reason you are not satisfied with the service you can leave the Company at any time and you will not be charged an early termination fee. The best part is you do not have to buy a new phone! So if you have a Sprint or Verizon phone already, you can bring your own phone and use it with our Company. But it has to be a Sprint phone if you want to use the Sprint Network or a Verizon Phone if you want to use the Verizon Network. Both Sprint and Verizon work great, so it does not matter which company you get. It all depends on which Network has better service in your area/state. The pricing for both companies is the same for the Unlimited Talk plan, or the Unlimited Talk & Text plan, However if you want Unlimited Everything (Talk, Text, Data) it would cost you $20 more for Verizon because that particular plan is $47 for Sprint and $67 for Verizon. But both are still a very good deal. We have the Sprint network for our phones and we are very happy with the service. Another phone service, besides home phone, we offer is for those of you who call International. With our ACN Digital Phone Service (Its a service you can actually connect to your home phone) and you get Unlimited calling to 80 Countries, Including the U.S and Canada. This service uses your internet connection instead of a Traditional phone line. This plan starts at only $24.99 per Month.

So why would you get your services through me?

3 Simple reasons: 1) You can save some money on your bills. 2) It would really help us out in our Business and we would really appreciate it. 3) THE MOST IMPORTANT reason is that Every single month, when you pay for your bill, a portion of that money goes to feed a hungry child! You do NOT have to pay anything extra for this, But a portion of the money that you pay for the bill that you would have to pay for any ways, goes to feed a hungry child! You would be doing good without it costing you anything extra… The foundation that our company partnered with to do this, is the Will play for food foundation. You can check out their website at Our company is their Gold Sponsor. Since we have partnered with them in February 2014, it has not even been a full month yet and our company has already provided 100,000 meals! Praise the Lord!!! Our goal is to feed 1,000,000 Hungry children within a year, and with your help, we can do that. If you are interested in more information on our Company working with this foundation you can check out this Link:

It feels great to work for a Company that makes a difference and I Thank God for this opportunity. Child hunger means a lot to me. Mostly because growing up, there were some points in my life where my parents did not have too much money. Although they always did the best they could to provide for us, there were some financially hard times and sometimes we had help getting basic groceries from a local food drive. We always received these basic grocery items with a thankful heart and happy smile. Any little bit was a big help to our family and we were very grateful. Although we live in the wonderful country of the United States, there are still about 17 Million hungry children living right here in America. So if I can help provide meals for these children in need, That means a lot to me! I am always willing to reach out a helping hand to anyone in need because when I was in need, God always found a way to provide for us.

Thank you for reading this, and if you can get any of these essential services, that we all have and use every single day anyways, Please get them through my Company. My website is My email is and my IBO # is 02462974. You can save some money and help a charity foundation that has a good cause. If you have any questions or anything, Or if you would like to get any of these services through my comapny, feel free to comment right here on the post or email me and I will get back to you as soon as I can. Have a great day! 🙂

Sherman’s Ribs


These ribs are mouthwatering!!! My family loves to eat ribs. I don’t make them often, but when I do we gobble them down fast! I make different kinds of ribs. Barbecue, Regular seasoned ribs, but these are unlike any ribs that you may have ever tried! These ribs are seasoned with a perfect blend of spices and light brown sugar which gives it a bit of a sweet and absolutely irresistible taste! I got this recipe from my friend Sherman. This is the 2nd recipe that he gave me and one of my most favorite recipes. I may have to make a special category on my blog with just Sherman’s recipes. 😉 He made these ribs one night when we were at their house for dinner and it is definitely a new and delicious way to cook ribs, especially if your tired of the usual Barbecue or plain seasoned ribs. I loved the fact that he didn’t have to marinate these ribs or anything, he just seasoned them and stuck them in the oven. However, they do require 2 and 1/2 hours to cook so you may want to plan ahead of time. He made Beef ribs but I made this recipe with Pork ribs because that is what I had on hand. (Beef ribs require no more then 1 1/2 hours to cook though, so they do cook faster.) It tastes great with both though, and just depends on what kind of meat you prefer. So next time you are craving a new, meaty dish, Give these ribs a try. You may love them just as much as we did! 🙂

Sherman’s Ribs {Serves 4-6} Ingredients:

  • 1 Rack of Pork Ribs (Mine were about 2.75 LB)
  • 1 1/2 Tablespoons of Lawry’s Seasoned Salt
  • 1/4 Tablespoon Garlic Powder
  • 1/4 Tablespoon Onion Powder
  • 2 1/2 Tablespoons Light Brown Sugar
  • Rosemary (About 1 1/2 Tablespoons)



1) Wash the ribs thoroughly. Pat them dry. Place the ribs on a baking tray lined with aluminum foil. Preheat the oven to 350 Degrees.

2) Season the ribs with Lawry’s seasoned salt, then garlic powder and onion powder. Rub the spices on the ribs well with your hand. Then add the light brown sugar and rub well again.

3) Using your hands, rip the rosemary pieces off the big stem. (Discard the stem.) Chop the rosemary to make it into smaller pieces. You should have about 1 1/2 Tablespoons of chopped rosemary. Sprinkle it on top of the ribs.


4) Stick the ribs in the over and bake on 350 Degrees for about 2 1/2 hours. They taste best hot out of the oven! 🙂





Fried Squash


This Fried Squash is my new favorite side dish. Although it may not look good, it is so very yummy!!! I could eat this for lunch and it would be a meal all in itself. It is so fast and easy to make so it’s great for those busy week nights. I got this recipe from my good friend Sherman. He made it as a side when we were at their house for dinner and I could not get enough! I had to get his recipe. Sherman is a really good cook and used to be a Chef. So you can trust his recipe. The only problem with him having been a Chef, is that he doesn’t measure ingredients, so I had some guess work to do. But it came out tasting just like his. This Fried Squash is delicious and nutritious. Even my 2 year old loved it. The Squash is tender and so juicy and the spices used just make it amazing! So when you are tired of veggies or salad, and you are looking for a new side dish, definitely try this Fried Squash and I think you will love it just as much as we do. 🙂

Fried Squash {Serves 3}


  • 2 Large Yellow Squash (Trader Joe’s Squash is the BEST!)
  • 1 teaspoon Lawry’s Seasoned Salt
  • 1/2 teaspoon Garlic Powder
  • 1/4 teaspoon Onion Powder
  • 2 Tablespoons Oil, I used Vegetable Oil (For Frying)



1) Wash the squash. Cut off the ends of the squash and then cut it. I cut it in half and then chop it into even sized pieces. *Kinda like you would chop cucumbers for a salad.*

2) Put the chopped squash into a large bowl. Season the squash in the bowl with all the seasonings and mix it very well.


3) Heat 2 Tablespoons of oil on medium heat (I did a 5.5) in a large frying pan. When it has heated up, add the squash into the pan.


4) Cook until the squash is cooked through, constantly mixing the squash so that it cooks evenly on all sides and does not burn. Towards the end I sprinkled some more of Lawry’s Seasoned Salt. It will be cooked through when the squash gets soft.





Olive Garden Stuffed Mushrooms


These stuffed mushrooms are delicious!  They are the perfect appetizer to accompany pretty much any meal that you make. I have tried many stuffed mushroom recipes in an attempt to recreate the Stuffed Mushrooms at Olive Garden and have been disappointed many times. This my friends is it, the recipe most similar to that of Olive Garden. These are very easy to make and great for a big party or event because you can stuff them ahead of time and keep them in the fridge until 40 minutes before the party and all you would have to do is just stick them in the oven! I Love mushrooms so this is one of my most favorite appetizers. It has a hint of clams for just the right amount of seafood taste and a combination of 3 cheeses that put together, taste heavenly. You will most definitely find this scrumptious appetizer on my big party or special events menu! 🙂

Olive Garden Stuffed Mushrooms  {Serves 6-8}


  • 1 (16 Oz) Fresh Mushrooms
  • 1 (10 Oz ) Can of Baby Clams
  • 2 Green Onions
  • 2 Tablespoons (Softened) Butter
  • 1 Cup Italian Bread Crumbs
  • 2 Eggs
  • 1 Teaspoon Garlic, minced
  •  1/3 teaspoon Garlic Powder
  • 4 Tablespoons Mozzarella Cheese (Finely Grated)
  • 4 Tablespoons Parmesan Cheese (Finely Grated)
  • 3 Tablespoons Romano Cheese (Finely Grated)
  • Salt/Pepper
  • 1/2 Cup Melted Butter (About 1 and 1/2 Sticks)
  • 1/2 Cup Mozzarella Cheese (Finely Grated) For Garnish on top



1) Wash the mushrooms. Pat them dry. Then carefully cut out the stems of each mushroom. I cut the stems out by cutting around the stem with a sharp edged knife in a circular way, all around the stem, then I gently pulled the stems out using my hands. *Be careful not to cut the Mushroom caps and try not to pierce them with the end of the knife, because making those little holes will drain out the delicious juice that the mushrooms make.* Put the mushroom stems in a separate plate and use them for another recipe.




2) Finely chop the green onion and add it to a large bowl. Then pour 1/2 a Cup of Clam juice from the Can of Clams into the bowl. Drain out the rest of the Clam juice (You will only need 1/2 a Cup for the recipe) and Finely mince the clams. Add the clams to the bowl. Add the Garlic Seasoning to the bowl. Then add the minced Garlic to the bowl. Soften 2 Tablespoons of butter in the microwave and add it to the bowl also. Then add the eggs, Italian bread crumbs and 3 Cheeses (Mozzarella, Romano, Parmesan) into the mixing bowl. Sprinkle some salt and pepper into the bowl. *This will be your stuffing for the mushrooms!*


3) Preheat the oven to 350 degrees. Mix the stuffing very well. Spray a glass baking dish with Pam or slightly oil the baking dish. Stuff each mushroom cap with the stuffing mix and put it into the glass baking dish.


4) Melt 1/2 Cup of Butter. Then pour the butter onto all of the mushrooms. Cover the glass baking sheet tightly with aluminum foil and put it into the preheated oven. Bake it on 350 Degrees for 35 to 40 minutes.


5) In the last few minutes, take the mushrooms out of the oven. Sprinkle them all individually with the 1/2 Cup of finely shredded mozzarella cheese.


6)Stick them back into the oven, uncovered for a few more minutes until the cheese melts on top of them. *These are best served piping hot!*




Appetizer Sandwich Sliders


This is not a recipe, but rather just an idea for sandwiches. These are a great appetizer, or even lunch. We had these as an appetizer last night when we had some friends join us for tea and I served these sandwich sliders as one of the appetizers. They were a big hit! No sandwiches were left over and everyone loved them.  🙂

Appetizer Sandwich Sliders


  • Dofino (Brand) Creamy Havarti Cheese (Deli Sliced)
  • Kirkland Signature (Costco) Black Forest Ham (Deli Sliced)
  • King’s Hawaiian Bread Rolls
  • Mayonnaise (Optional) *I did not use any because the Kings Hawaiian bread rolls are sweet and tasty and I think adding Mayonnaise is not necessary.)*
  • {I bought all theses ingredients at Costco, However if you do not have a Costco near you, or a Costco membership card, You can definitely find these ingredients in another store.



1) Cut the bread rolls in half. *Be very gentle with the bread rolls and do not press hard on them because if you press too hard the bread will not be as fluffy. Use a bread knife.*

2) Cut the black forest ham in half. Cut enough pieces for all of your sandwiches, depending on how many sandwiches you make. *Some pieces of Ham may already be small and do not need to be cut.*

3) Cut the creamy Havarti cheese into fourths and put one piece of cheese on top of the black forest ham. And as easy as that, you are done! 😉






The BEST Bang Bang Shrimp


This Bang Bang Shrimp is super delicious!!! If you have ever tried this appetizer at Bonefish Grill, this Bang Bang Shrimp recipe tastes almost exactly the same. These Shrimp are perfectly crunchy, smothered with a tangy sauce that has just the right balance of sweet and spicy. This dish is very fast and easy to make and it looks beautiful on the table served atop a bed of lettuce and sprinkled with green onion. It can even be served as a main dish served on top of rice. We are the biggest shrimp lovers in the world, and this recipe did not disappoint, in fact it turned out better then I even imagined. These Bang Bang shrimp really are “Bangin”! My family really enjoyed this scrumptious appetizer for dinner today and I hope your family does too! 🙂

Bang Bang Shrimp {Serves 4 as an Appetizer, 2 as Main dish}


  • 1 LB Raw Medium Shrimp (Thawed, Peeled and deveined)
  • About 8 Tablespoons of Vegetable Oil (For frying)
  • 1/2 Cup Cornstarch (To coat the shrimp in)
  • 1/2 Cup Mayonnaise
  •  1/4 Cup Thai Style Chili Sauce ( Spicy-hot and sweet)
  • 2 Drops of  Sriracha Hot Chili Sauce



1) Peel and devein the shrimp (I bought Medium deveined Shrimp so I just had to peel mine.) Wash the shrimp thoroughly in cold water. Set the shrimp aside.

2) In a small bowl, Mix together the mayonnaise, Thai style chili sauce, and Sriracha hot chili sauce. Cover with foil and set aside.


3)Put the cornstarch in a plate, and put the plate with the shrimp next to it. (I use disposable plates for faster clean up). Heat up the vegetable oil in a large frying pan. Set up a plate with paper towels or napkins.


4) When the oil is heated up, dip the shrimp into the cornstarch, fully covering it on both sides, and gently put it into the frying pan. *Do this in batches, that way it cooks fast and they all turn out perfectly crispy. I cooked the shrimp in 3 batches.*


5) When the shrimps get cooked through on one side, flip them over to the other side. When the shrimp are cooked through and crispy looking on both sides, using 2 forks transfer the shrimp onto the plate lined with paper towels, to drain the excess oil out of the shrimp.


6) When you are done cooking all the shrimp, put it into a large bowl. Add the sauce into the bowl and very gently mix, to transfer the sauce evenly onto the shrimp.




7) Wash and cut some pieces of lettuce. Wash and cut a few green onions (only the green part). Place the lettuce on a plate and put the bang bang shrimp on top of the bed of lettuce. Sprinkle with the green onion on top for extra taste and garnish.



White Mushroom Pasta Sauce


This White Mushroom Pasta Sauce is a very fast and easy dinner option. It is great for those busy nights when you get home late from work and you are tired. Although it is such a simple recipe, it is very delicious. I usually serve it atop Angel Hair spaghetti or sometimes with mashed potatoes. My family loves it because we love mushrooms and sour cream and this recipe is a fancy way of putting the two together. One summer my husbands family was visiting us for a week, and I made this sauce and spaghetti for them, They Loved it! My mother in law called me a week later asking for the recipe because the kids were asking her to cook it. And my son Loves it too, he gets the sauce and spaghetti all over the dining room table and his chair and of course himself too. So this recipe is definitely kid approved! 🙂

White Mushroom Pasta Sauce {Serves 4-6}


  • 1 (8 oz) Pack White Mushrooms
  • 1 Small Onion
  • 2 Medium Carrots
  • 1 (16 oz) Container Sour Cream ( I usually use Daisy or Trader Joe’s)
  • 1 Tablespoon Vegetable Oil
  • 2 Chicken Flavor, Bouillon Cubes
  • 1/2 LB Angel Hair Pasta ( I use Davinci Brand)
  • 1 Cup Boiled water
  • 1 teaspoon Mrs.Dash Seasoning
  • Salt/Pepper to taste



1) Wash the mushrooms, cut them in half and into thin pieces. Wash, peel, and shred the carrots. Finely chop the onion. Start cooking your spaghetti according to the instructions on the box. *Yes, this recipe is so fast to cook that by the time your pasta is done cooking the sauce will be ready!*



2) In a Large frying pan or Wok (I used a wok), Heat up 1 Tablespoon of Vegetable Oil on Medium-High heat. (I did a 6.0).

3) When the Oil heats up, add the carrots and onion into the wok. When the carrots and onions get soft, add in the mushrooms. Boil 1 Cup of water in the tea kettle or small pot.



4) When the carrots and mushrooms are soft, and the onion is soft and translucent, add the whole container of sour cream. Lower the heat to Medium (I did 5). Mix it well.



5) The sour cream will melt and turn into a thick sauce. Add the 1 cup of boiled water and 2 cubes of chicken flavored bouillon. Add some salt/pepper to taste and 1 teaspoon of Mrs.Dash Seasoning, or any seasoning of your choice. *Don’t forget to keep mixing the sauce so that it doesn’t burn.*


*Serve immediately atop spaghetti or mashed potatoes. The sauce will thicken once you put it on the spaghetti and it will taste really good!*




Strawberry Mousse


This is the BEST Strawberry Mousse that I have ever tried! And I am not just saying that because I made it. This strawberry mouse looks and tastes like something a fancy restaurant would have on their dessert menu. It has a perfect, fluffy, whipped texture. It is sweetened just the right amount, not too over cloyingly sweet, and just a hint of white wine adds a great taste to it. You will definitely find yourself sneaking seconds! 😉 The strawberries are the star of this dessert and not only does this mousse taste great but it smells so aromatic, like a sweet strawberry summer. This is a very tasty and elegant dessert to serve to your dinner guests, in cute little dessert cups. Nobody would ever suspect how fast and easy it is to make! I got this recipe from a cookbook but have adapted it a bit to my liking. Let me tell you, I have been searching for the perfect strawberry mousse recipe for a very, very long time and now I have finally found it, this is it! 🙂

Strawberry Mousse  {Serves 10-12}


  • Strawberries (about 11 oz) And the rest to decorate
  • 1/2 Cup Sugar
  • 1/3 Cup White Wine (I used Pinot Grigio, Semi Dry)
  • 1/3 Cup Cold Water
  • 1 Tablespoon Unflavored Gelatin Powder
  • 4 Tablespoons Boiling Water
  • 1 and 1/4 Cups Heavy Whipping Cream


1) Wash the strawberries and chop them into smaller pieces.


2) Transfer the chopped strawberries to a food processor (or blender). I used a food processor. Add in the sugar and the wine, and blend to a smooth puree.



3) Add the cold water to a separate large bowl and sprinkle the gelatin in it. Leave it for 5 minutes. Then add the boiling water into the bowl and leave it for 3-5 minutes, or until the gelatin has completely dissolved.



4) Add the strawberry puree mixture to the bowl of water with gelatin and mix to combine. Chill for 40 minutes in the refrigerator, until the mixture has thickened.


5) Lightly whip the heavy whipping cream in the mixer until soft peaks form, and it is the consistency of cool whip. Then gently fold it into the bowl with the strawberry mixture. Mix it well. If it is not a smooth consistency, mix it with the mixer for a few minutes until it gets smooth and doesn’t have lumps BUT be careful not to mix it too much, just a few minutes, so that it is still a thick cream. You don’t want it to be like a smoothie. (I had to mix mine, to get rid of the lumps.)




6) Spoon the mousse into dessert cups, or serving glasses, and chill overnight in the refrigerator. I used little dessert cups and this recipe makes 12 of those dessert cups, 3/4 of the way full. Make sure to serve this dessert well chilled.



* I served these in cute little dessert cups, and decorated with sliced strawberries on top. Another idea is to decorate with strawberries and its leaf (as pictured above), or some mint leaves, or other berries that you have on hand. Get creative with this! 🙂 *

Rice Pasta with Beef and Vegetable Gravy (Uzbek Lagman/лагман)


0813952F-719C-4B36-90C9-A9F06708412BThis is without a doubt, my most favorite dish! I could literally eat it every single day. It is a traditional Uzbek & Kazakhstanian dish. My dad taught me how to cook it, however I have adapted it to my own version after making it several times. The pasta that I pair it with is rice vermicelli pasta. This special pasta and one of the vegetables that I use to make this dish are sold only at Asian, and international stores. I know it may require a special trip to the store just for these 2 ingredients but trust me, if you omit these two ingredients or substitute them with something else, it will definitely not taste the same because those two ingredients are the most important in the recipe and they literally make this dish! But if you absolutely have to substitute the rice pasta then I would use angel hair pasta.

Rice Pasta with Beef & Vegetable Gravy   {Serves 10-12}


  • 1 Pack of Rice Vermicelli (I will put a picture below)
  • 3 Tablespoons Oil
  • 2.5 LB Beef (I use shoulder cut, chuck roast, stew meat)
  • 5 Tablespoons of Ketchup (I used Organic Ketchup)
  • 64 oz. V8  Original 100% Vegetable juice
  • 4 Garlic Cloves
  • 4 Potatoes
  • 2 Large carrots
  • 3 Ribs of Celery
  • 1 Red Bell Pepper
  • 1 Jalapeno pepper
  • 1/3 pound of Green Beans
  • 3/4 Large Chinese Radish (I will put a picture below)
  • Fresh, frozen or Dry dill, for garnish
  • Salt/Pepper to taste
  • Mrs.Dash or Trader Joe’s 21 seasoning





1) Thoroughly wash the beef. Then cut it into thin strips. Set it aside in a plate.


2) Wash all of the vegetable and cut them. Peel the Chinese radish ( I use a peeler) then cut it into little cubes. Cut the celery ribs into cubes. Cut the red pepper into thin, matchstick pieces. Cut the potatoes into cubes. Cut the green beans into 3. Cut the carrots into thin, matchstick pieces. Set all the veggies aside in a big bowl.




3) Heat 3 Tablespoons of oil in a large pot, On Medium-High heat(I did 7). Add the beef in and add some salt, pepper and Mrs.Dash to it. Cook the beef until it is cooked through. Then add the diced onion to the pot and cook until the onion is soft and translucent. Add some more salt and pepper and mix the beef well. Boil a full tea kettle of water.


4) Add the Ketchup to the pot, mix well and let it simmer for a few minutes. Then add the V8 Vegetable Juice to the pot. Mix it and bring it to a light boil.


5) Add the boiled water from the tea kettle into the pot. Bring it to a boil. Add all the vegetables into the pot. Make sure there is enough liquid to cover all the veggies, if not add more boiled water. Close the pot with a lid and let it cook on Med heat for about 30-45minutes until the veggies are tender.




6) In the last 10 minutes, open the pot with the gravy and add some fresh, frozen or dried dill. A little bit of fresh or dry parsley and cilantro  Then add the garlic cloves through the garlic press. Add a little salt and Mrs.Dash or Trader Joe’s 21 seasoning. Mix well. Cover pot and turn it off. The beef and veggie gravy is now done.

15 minutes before gravy is done cooking, you can start cooking the rice pasta. I usually make half the pack of pasta for lunch and the other half for dinner because the rice pasta tastes best when it is fresh and hot. There should be directions on the pack for how to cook it, but just encase there isn’t or the directions are in Chinese, then basically what you do is bring half a medium pot of water to a boil. Add some salt and a few drops of oil (That way the rice pasta won’t stick). Throw in half a pack of the rice vermicelli and it cooks in literally like 3 to 5 minutes (depending on brand, some may cook longer, it’s ready when the pasta is tender). Then just drain out all the water and the rice pasta is ready!

* I serve this dish hot. First I put the rice pasta in the bowl, then I top it with the Beef and vegetables and the gravy on top. The beef and veggie gravy tastes great if not better on the second day!*


Homemade Pizza


This Homemade Pizza is amazing! It is a fast dinner option for those busy weeknights or a good treat for weekend nights. It is much more healthy then the ones you get at your local pizzeria and its so much cheaper to make it by yourself, So your doing your tummy and wallet a favor. Honestly, this pizza tastes so much better then any pizza that you buy to go, and I like the fact that I make it, so I know what’s in it. Another great thing about Homemade Pizza is that you can get creative with it and use whatever toppings you like. My family loves mushrooms, especially on pizza, but every time we ordered pizza there would be like 5 mushrooms on the whole thing and everyone would be reaching for the slice that had a mushroom on it lol. The toppings that I used for this pizza were toppings that we wanted that particular day, but I have used other toppings before. So get creative with this and share your topping ideas with me! For Abel’s 2nd birthday, I made food for the adults and a few pizzas for the kids (Since kids are usually picky eaters, I made cheese pizzas and 1 pepperoni pizza). Not only did that save us some money but the kids all loved the pizza, and every one of them had seconds!… I like to make pizza every once in a while on Saturday nights for our family movie night and we really enjoy it. 🙂

Homemade Pizza {1 Large pizza serves about 6-7}

Ingredients: {This is enough to make 2 Large pizzas, Just buy one more bag of dough, if your planning to make another pizza within a few days to use up all the ingredients.}

  • 1 Bag of Pizza Dough from any store
  • 1 (8 oz) Pack of Mushrooms
  • 1 Green Bell Pepper
  • Pepperoni
  • 1 (6 oz) Pack of Canadian Bacon
  • 1 small Onion
  • 1 Jar of Pizza sauce
  • 1 Pack of Shredded Mozzarella Cheese

* All my ingredients were from Trader Joe’s. But you can always buy these ingredients in another store. I just always used Trader Joe’s ingredients for my pizza and really like the dough and the pizza sauce from there. I will put pictures of it below.*




Handy Tools: Pizza Pan *I highly recommend using a pizza pan to bake it in rather then a regular baking pan because the holes on the bottom of the pizza pan help to get the right kind of crust. Whereas a regular baking pan makes the dough like wet inside and too hard on the outside. I bought my baking dish at Aldi for like $3 and it is a really nice one.*


1) Do the prep work first. Wash and cut the vegetables. I used 1/2 the box of mushrooms, less then 1/4 the Green Bell Pepper, 1/2 the onion for my pizza.


2) Sprinkle some flour, around 1/4 a cup on a clean counter top. Put the dough on the counter top with the flour and roll it around to get some flour on it, so that it is no longer a sticky ball of dough. Then shape it into a circle (or a square if your making a square pizza) and thin it out using a roller. Place the pizza dough on the pizza pan. The dough should be between 1/4 to 1/2 an inch thick.




*My hubby volunteered to help me so he is the one that did the dough.*

3) Preheat the oven to 350 degrees. Spread the pizza sauce on the pizza. I used 8 Tablespoons, but you may need more or less depending on how big your pizza is.


4) Then sprinkle the cheese on top of the pizza sauce. *I usually use more cheese but I used a lot for another recipe and had to work with what I had left since I did’t have time to run to the store to get more cheese.*
5) Spread the toppings on top of the cheese. I usually do the “meats” first so I put the pepperoni, and Canadian bacon first. Then I put the veggies on top.
6) Stick the pizza in the oven and bake it for about 25-30 Minutes. Your pizza may need to bake more or less, depending on how big it is, how thick your crust is, and how well your oven heats. So check on it every 5-10 Minutes.
* We like to eat our pizza with Garlic Sauce. So if you have any left over from the pizzeria you can use those. Or buy some at a pizzeria. We usually buy the Garlic sauce at Papa Johns or Little Caesars (I don’t like their pizza but they do have the BEST Garlic sauce).