Bundt pan pizza.....

 I have seen versions of this recipe all over the place. It always looked good. I decided I would try a version of it tonight. This was not homemade crust or refrigerator biscuit dough. I used JIFFY pizza mix...1 box. Recipe to follow:


1 box Jiffy Pizza Mix (mix according to directions and set aside)
I used ONE 1/3 pound turkey burger (just precooked in the microwave but you could substitute any meat you want)
I chopped up onion and red/yellow sweet peppers....mixed that together with the crumbled turkey meat. Added pizza seasonings.

I greased the bundt pan with cooking spray ..but you can use olive oil. I dropped dabs of pizza dough all along the inside bottom of the pan, NOT using all the dough and saving a few dollops for the top. I then sprinkled the meat/onion/pepper mixture over the top of the dough already in the pan. I then added some feta cheese, some mixed cheeses including Parmesan and cheddar and pizza cheese mix. Then I put some pepperoni on top of that. MOST ALL recipes like this do not call for any sauce in it as you are to DIP the bread mixture into sauce but I DID add some sauce. I just dropped some large Tablespoonfuls about every 2-3 inches on top of that pepperoni.

Then I sprinkled some more cheese on top. I actually did not use much cheese even though it sounds like a lot. I also did not use much sauce...just maybe 6 Tablespoons.

Then I took the tiny remaining bits of dough and added some more dollops on top...not many as not much dough was left. I again just took a tiny bit of cheese on top..and sprayed it with some butter spray.

I baked it at 375 degrees for about 15 minutes..then turned the oven down to 365 degrees. I baked it till it just started to turn brown and you could smell it. Wow the house smells good. I did not think it was done but it actually was. I never did turn it upside down and dump it out. I just scooped some out onto a serving plate. I did NOT add any additional sauce or anything else and WOW..it was DELICIOUS! SO good in fact I may just make this in the future instead of regular pizza. It was quick and easy. Ended up with 1 pan to clean. Lots of leftovers.

Now using the Jiffy Mix this does not make a lot and it will not rise real high like some of those photos you see. This is enough for 2-3 people probably.....but doubtful it would serve too many....maybe 4 if you also have a salad or something else with it. Anyway....this was my version....and it was just excellent. I will definitely make it again. I tended to make a small version because it is just me eating it......and now I have leftovers for more meals.

Actually it would be enough for 4 people....doubtful for 6 but 4 would work. 

Sunday quiche

Sunday quiche...I had already decided yesterday I would make a quiche today. I really like making them and am pretty good at it now...tossing anything I have into the mix. So I whipped one up today. Dill/Parmesan cheese crust....then whatever I had in the fridge, so I had some sweet peppers and onions and spinach and tomatoes from my garden last year, which I saved mostly for the top, and I even added some chopped pepperoni (though you don't ever have to add any meat)....I added some chives and garlic and onion powder....took 2 eggs and a can of evaporated milk along with some low-fat milk....and after putting the ingredients into my delicious crust....and after adding the cheese..I poured the egg/milk mixture on top...sliced some tomatoes and put them on top....then baked in a 375 degree oven until nice and golden brown and my knife came out clean after being stuck in the middle. I thought it looked pretty good but it tasted even better!

Pan-kabobs

I sometimes make kabobs in my rotisserie and sometimes on the grill but today I did them loose in the oven. The house smells terrific and I forget how easy and quick it is to make these and how good it is to eat and good for you too!



They are simple. You can use whatever you have on hand or whatever you like.



Today I used:



A handful or so of frozen chicken cubes

1 sweet potato peeled and cut into chunks

1-2 Yukon Gold potatoes cut into chunks

at least 1/2 Vidalia onion cut into chunks

mix of orange, red and yellow mini peppers cut into chunks



(you can add black olives, mushrooms, tomatoes, anything else you  like)



Line a shallow pan with foil. Place the above on the foil and drizzle with Italian dressing or you can use olive oil and your own spices. Mix well. Put in 370 degree oven till potatoes stick tender.



DELICIOUS and easy and good for you! You can use low calorie dressing even if you want.



The foil makes easy clean up. You can let it all in the oven until it starts to carmelize..the onions and everything become so sweet and tender! You can serve over rice or even salad greens cooled or eat as it is here.



Your house will also smell FANTASTIC!

Crockpot applesauce....

Easy to do....core about 10 to 12 apples....you do not have to peel them unless you want to as the skins will cook down to practically nothing. You can quarter them and cut quarters in half....or not..they cook down pretty small. Add cinnamon .....apple juice or water or cider (just enough to coat bottom of pot before adding apples)....and you can add 1/2 of sugar or more or NOT....all depends on YOUR preference. You can add a squirt of lemon juice or not. Cook on low for at least 6 hours....it will make your house smell SOOOO GOOD and it tastes even better!

homemade...deep dish pizza

Homemade Snickers Bars!

Homemade Snickers Bars

[recipe from Nikki, who lightly adapted it from and old Taste of Home recipe]

makes one 9×13 pan

bottom chocolate layer

1 1/4 cups milk chocolate chips

1/4 cup peanut butter

Thoroughly grease you baking pan. Melt ingredients together in a saucepan or microwave, then pour into the baking dish and spread until even. Let cool and harden completely.

nougat layer

1/4 cup unsalted butter

1 cup granulated sugar

1/4 cup evaporated milk

1 1/2 cups marshmallow fluff

1/4 cup peanut butter

1 1/2 cup salted peanuts chopped, roughly chopped

1 tsp vanilla extract

Melt butter in a saucepan over medium heat. Add in sugar and milk, stirring until dissolved and bring to a boil. Let cook for 5 minutes, stirring occasionally. Add in fluff, peanut butter and vanilla, stirring until smooth. Turn off heat and fold in peanuts, then pour over bottom chocolate layer. Let cool completely.

caramel layer

1 14-ounce bag of caramels

1/4 cup whipping cream

Combine ingredients in a saucepan over low heat. Let melt, stirring occasionally, until smooth – this took about 10 minutes for me. Pour over nougat layer and let cool completely.

Top chocolate layer

1 1/4 cups milk chocolate chips

1/4 cup peanut butter

Melt ingredients together in a saucepan or microwave, then pour over caramel and spread until even. Let cool and harden completely.

Refrigerate for at least one hour before serving, then cut as desired. These can stay at room temperature, but they do get gooey. I like them refrigerated best!

Note: for best results, buy one of the half-sheet aluminum cake pans at the grocery store. That way, you can pop the entire square out and cut from there!

Carmelitas...wow...fantastic!

350 degree oven....8 x 8 pan

32 caramels unwrapped and melted down with about 1/2 cup milk or heavy cream (I did NOT have caramels but DID have 3 small containers of that caramel apple dip...so I spooned that out in a bowl and mixed with 1/2 cup 2% milk NOT cream(cause I did not have that either)..and microwaved it a small bit..it was fine!) SET THIS ASIDE.

Melt 3/4 cup butter...add 3/4 cup packed brown sugar, 1 cup flour, 1 teaspoon soda, and 1 cup rolled oats ( I DID NOT have rolled oats but DID have packets of instant oatmeal..I put in 2 packets - 1 banana and 1 maple brown sugar) and it worked GREAT! Mix all this together and pat 1/2 of this mixture in bottom of 8 x 8 pan. Bake for 10 minutes.

Remove from oven..top with 6 ounces (more or less) of chocolate chips...pour caramel mixture over top of this....and top off with the remaining crumb mixture from above. Bake for an additional 15 to 20 minutes.

It may look like it will be too soft...but wow..let it completely cool.....and I had forgotten I had made these...fell asleep..woke up at 2:00 a.m. and remembered they were in the kitchen. Tasted one..and WOW....delicious! Quick and easy to make too. I would imagine it would be good too if you added nuts with the chocolate chips if you like nuts....but I was out of nuts. This was sooo yummy!

crackers...

these are really good and easy to make..however..I would reduce the oil myself ...and use UNsalted saltines as I felt it was a little salty..but the recipe is:

1 box or 4 sleeves of saltine crackers

1 to 1-/2 cups oil (vegetable, olive or cannola) (personally I think 3/4 is PLENTY and then even too much!)

1 packet dry powder ranch dressing mix

2 Tablespoons pepper flakes

Mix oil, ranch dressing powder and pepper flakes together. Add crackers and mix well...(I only did 2 sleeves at a time...halving the recipe each time to do each half...and I mixed it in a big 9 x 13 pan or roasting pan...)

MIX well...like 15 minutes or so...then spread crackers out onto cookie sheet...bake at 350 degrees for 15 to 20 minutes.

They are delish!

homemade banana bread...

this is my grandma's recipe and the BEST banana bread recipe I have ever used! I like to smash up bananas and FREEZE them ahead of time...then thaw them out the day I make the bread...and I add not only the bananas..but all that wonderful JUICE too. I also add MORE than just 2 bananas...usually 3 or even 4...and it is just superb!I decided to bake mine in a bundt pan this time round....here is the recipe:

1/2 cup shortening (I used butter Crisco)
1 1/3 cups sugar

Beat those 2 together to cream well.

ADD:
2 or 4 bananas smashed up and juice if you froze them ahead of time and thawed out
2 Tablespoons milk

Mix in 2 eggs

Finally stir in:

1-3/4 cup flour
1/2 teaspoon soda
1-1/2 teaspoon baking powder
1 teaspoon salt

NUTS if you like...

Bake at 350 degree oven for 30 minutes...then turn oven down to 325 degrees and bake for an additional 15 to 20 minutes!

ENJOY!

my second rotisserie chicken...rosemary and thyme....wow!

it was delicious! I then decided to make homemade mashed potatoes and fresh green beans..I even made gravy from the juices from the rotisseried chicken! It was one of my best meals and the great thing was I had a lot of leftovers!

my 2011 memorial day meal....

I made homemade hamburger buns (I posted the recipe here a while back..check my sidebar)....and decided to add some chives...chopped onion and dill seed.....then I grilled turkey burgers...and whipped up potato salad and baked pinto beans. Pinto beans cause it was the only kind of bean I had in the house handy...and the potato salad I added ranch dressing and a dab of real mayo with hotdog mustard relish..wow..it was superb! BEST I think I have ever made! Here is my meal...which I am thankful for...and which was delicious!

Homemade Soft Pretzels....best recipe I have tried...

3/4 cup hot water (110 degrees)

1-1/2 teaspoons yeast (I used 1 packet)

1 Tablespoon brown sugar

1/2 teaspoon salt

Mix the above together..till all dissolved.

Add:

2 Cups flour

KNEAD on floured surface for 8 minutes...

Form into ball....place in bowl...put some oil on top of dough...olive or vegetable...your preference...and roll ball of dough around to cover with oil....then cover bowl and allow to rise and rest for 1 hour.

Remove dough from bowl and cut into 6 sections. Roll each section into a very long strip of dough.....rolling it out with your fingers like you are using it as a rolling pin....about 20 inches long....then tie into pretzel shape...place on greased cookie sheet....allow to rest for 15 minutes.

Heat oven to 400 degrees during this 15 minute rest time.

Get a bowl of hot water (110 degrees) and 2 Tablespoons baking soda....mix together.

Place each pretzel from the cookie sheet after its 15 minutes of rest into the baking soda water solution and soak each pretzel for 30 seconds....place back onto cookie sheet.

Melt about 2 to 4 Tablespoons of butter....brush tops of pretzels with butter and sprinkle with coarse salt.

Bake till golden brown...does not take long.

WOW they are yummy!

40-minute homemade hamburger buns!

I saw this recipe on YUMMLY.com ...(Go here for the delicious recipe...I can't seem to get my link to work....but copy and paste it!)

http://www.yummly.com/recipe/40-Minute-Hamburger-Buns-Recipezaar

for homemade hamburger buns...and they looked so delicious...and it was such an easy sounding recipe...I thought I would give them a try. I only had enough ingredients to make half a batch...but WOW..they were the best, easiest, quickest recipe for any type of homemade bread I have ever made. They MELT in your mouth and would be good to use even for a hot roll!


INGREDIENTS
2 Tablespoons active dry yeast
1 cup plus 2 Tablespoons of warm water
1/3 cup vegetable oil
1/4 cup sugar
1 egg
1 tsp salt
3 to 3-1/2 cups flour

1.In a mixing bowl, dissolve yeast in warm water.
2. Add oil and sugar and let stand for 5 minutes.
3. Add the egg, salt and enough flour to form a soft dough.
4. Turn onto a floured surface and knead until smooth and elastic, about 3 to 5 minutes, adding flour to get rid of excess stickiness.
5. Do not let rise.
6. Divide into 12 pieces and shape each into a ball.
7. Place 3" apart on greased baking sheets.
8. Cover and let rest for 10 minutes.
9. Bake at 400° for 8 to 12 minutes or until golden brown.
10. Remove from pans to wire rack to cool.

mini pumpkin muffins....so YUMMY!

I decided to try a new recipe....this is what I will be having for breakfast in the morning. They are soooo delicious and will be even better with fresh brewed coffee! I will post the recipe if anyone would like it..

Oreo balls....not just for Christmas....

I can see these decorated for Valentine's day, Easter, or even July 4th and Halloween...these look pretty simple to make too! AND I think I would prefer calling them OREO TRUFFLES!

ENjoy!

Ingredients
1-18oz. pkg oreo cookies (regular size, 3 rows of cookies)
1-8oz. pkg cream cheese-block
4 oz white chocolate almond bark


Directions
1Add oreos to food processor and blend until fine. 2Add cream cheese to oreo crumbs and blend until dough-like. 3Chill mixture for 15 minutes then roll into bite-size balls. Chill balls for 15 minutes. 4Melt almond bark in microwave according to package directions. Dip chilled oreo balls in melted chocolate using fork so chocolate can "drip off". Set covered cookie balls onto waxed paper and let set aprox. 30 minutes. If using sprinkles or decorative sugars do so before chocolate sets. I usually do a dozen at a time sprinkling after each dozen.


I imagine you can use milk or dark chocolate instead of almond bark if you like.....I think that would be good too!

wonderful, delicious homemade CHEESE crackers!

a great way to use your mini cookie cutters...or larger ones..or make cheese straws that look like French fries. I made a batch for the first time tonight and WOW...they are the BEST gourmet tasting cheese/spicy cracker I have ever had! I doubt I ever buy store bought crackers anymore! These are soooo good....the house smells so wonderful...and you could make so many varieties! I added cheddar cheese, American, Parmesan and dill seed to mine....AND pepper flakes. WOW!! Here is the recipe:

Here is the main recipe but feel free to change it up to suit your taste!

Cheese straw dough/cracker recipe:

•1 1/2 cups (about 4 ounces) grated cheddar cheese
...•4 tablespoons (1/2 stick) unsalted butter, softened and cut into 4 pieces
•3/4 cup all-purpose flour, plus more for dusting
•1/2 teaspoon kosher salt
•1/2 teaspoon crushed red pepper flakes
•1 tablespoon half-and-half

1. Preheat the oven to 350 degrees F.

2. In a food processor, combine the cheese, butter, flour, salt and red pepper and process in five 5-second pulses until the mixture resembles coarse crumbs. Add the half-and-half. Process until the dough forms a ball, about 10 seconds.

(I do not have a food processor but you could use a mixer and/or bread machine ....I just cut in the butter like you do for pastry using a fork)

3. On a lightly floured surface, using a lightly floured rolling pin, roll the dough into an 8-X-10-inch rectangle that is 1/8-inch thick. With a sharp knife or a pizza cutter, cut the dough into long, thin strips, 1/4 to 1/2 inch wide (dipping the knife in flour after every few inches ensures a clean cut). Gently transfer the strips to an ungreased cookie sheet, leaving 1/4 inch between them. The straws can be any length, from 2 to 10 inches.

4. Bake the straws on the middle rack for 12 to 15 minutes, or until the ends are barely browned. Remove from the oven, and set on a wire rack to cool. Serve at room temperature.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
OR USE your cookie cutters as below directions!!

Roll the dough on a lightly floured surface until it’s 1/8-inch thick, and cut as many leaves as you can. Transfer the leaves to a baking sheet lined with Silpat®, and chill them in the fridge for three minutes. Then bake them at 350 degrees F for 12 to 15 minutes, until the edges are barely browned.

When the crackers cool they’re intensely cheesy, buttery, spicy, crunchy, addictive, drool-inspiring, and yes, lovely.

OH MY ...I cannot describe how GOURMET these crackers taste and how quick and easy they were to make! I did not use half-n-half as I did not have any..I used 2% milk and I used regular cookie sheet with NO Silpat...they still turned out soooo yummy and did NOT stick to my cookie sheets.

I decided to make some chili and cute pumpkin shaped corn muffins

It is supposed to get chilly this weekend and after a lot of super hot summer days and tons of humidity I am looking forward to that. I saw a commercial on TV last night for chili and it put me in the mood for some. So today I stirred up a batch and then decided to make some sweet corn muffins...and use my pumpkin muffin pans! They turn out so cute.....and the chili was delish!

Chocolate-Filled Double Delight Peanut Butter Cookies

I really want to try this recipe this year!

Chocolate-Filled Double Delight Peanut Butter Cookies
PB Cookie Dough
1 1/3 cups all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter, slightly softened
1/2 cup brown sugar
1/2 cup white sugar
1 large egg
1 tsp vanilla extract
1/2 cup peanut butter (smooth, national brand)

Filling and Topping
1/4 cup dry roasted peanuts, finely chopped
1/4 cup sugar
1/2 tsp ground cinnamon
1/2 cup peanut butter (creamy, national brand)
2 tbsp cocoa powder
3 tbsp confectioners’/powdered sugar
3 tbsp granulated sugar
2 tbsp finely chopped chocolate (semisweet/bittersweet)

Make the cookie dough. Sift together flour, baking soda and salt in a small bowl.
In a large bowl, cream together butter and sugars until light. Beat in egg, followed by the vanilla and peanut butter.
Gradually add in dry ingredients and beat on low speed until just combined.
Spoon dough onto a sheet of wax or parchment paper, shape into a roll about 3-inches in diameter and refrigerate until firm, about 2 hours.
Preheat oven to 375°F.
Prepare topping and filling. In small bowl, mix chopped peanuts, granulated sugar and cinnamon; set aside.
In another small bowl, stir peanut butter, cocoa powder, sugars and chopped chocolate until smooth. If mixture is very wet (this may be the case if it is very hot outside), add an additional tsp or two of confectioners’ sugar. Shape mixture 20 small (1/2 inch) balls and place each on a sheet of parchment paper. Set aside.
Remove cookie dough from fridge. Cut the log lengthwise in half, then make 10 horizontal cuts to slice the dough into a total of 20 even pieces. Each piece should be a semi-circle in shape.
Flatten each piece of dough and place a peanut butter ball into it. Shape each cookie dough piece around the filling, making sure to cover the ball completely. Repeat with remaining dough and balls.
Roll each ball in peanut-sugar mixture and place onto a parchment-lined baking sheet, leaving about 2-inches between balls. Use a flat-bottomed drinking glass to flatten the cookies down to 1/4-inch thickness.
Bake for 9 - 11 minutes or until edges are golden brown.
Cool for 1-2 minutes on the baking sheet, then remove cookies to a wire rack to cool completely.

Makes 20 large cookies

my version of Tandi's Tomato Pie......so delicious!

CLICK TO ENLARGE PHOTO!

OKay....I had seen this recipe in Country Living awhile back and today I decided to test it out. I substituted a few things. I used little grape tomatoes from my garden cut in half for the plum tomatoes....and basically just added as many as I wanted to fill the bottom of the pie crust and then another layer on top. I also do not have mayo in the house so I used some salad dressing....I think it was Sweet Valdia Onion or something like that. I used a Pillsbury refrigerator pie crust...and it may have baked a tad too long but was it so yummy!!!! SO sweet. I used onions from my garden too......and between those carmelizing a bit with my grape tomatoes....wow! Here is the original version of Tandi's Tomato Pie recipe you can try if you like!\

Tandi's Tomato Pie

1 baked pie crust
4 medium plum tomatoes (I substituted a ton of little grape tomatoes cut in half)
1 Cup chopped white onions
dash salt
dash pepper
2 Tablespoons of chopped fresh basil (or from a spice jar)
1/2 cup mayonnaise (I substituted liquid salad dressing my choice)
1/2 cup grated Parmesan cheese
1 cup grated Cheddar cheese

Bake pie shell.

Mix mayo and cheeses together to form a cheese mixture.

Place 1 layer of tomatoes or about half in the bottom of the pie crust. Add 1/2 the onions and half the spices. Try to spread 1/2 the cheese mixture over this. Add another layer of tomatoes, onion, and spices and top with remaining cheese mixture. Slice a big tomato on top for decoration and add additional cheese if needed (which I did need to do) to fill in gaps on top.

Bake in 375 degree oven for about 30-45 minutes until golden brown. Cool 20 minutes before cutting to serve.

I think other cheeses would be good to try too like smokey cheese and gouda or Swiss...I do not normally eat any cheese but Parmesan on occasion or string cheese. BUT I have been wanting to try this recipe for so long now. I would HIGHLY recommend you try it sometime! SO delicious and simple to make! MEATLESS too for those veg heads out there!

Weight Watcher's Spinach and Cheese Quiche (3 points and 139 calories per 1/12th slice)

Preheat oven to 425 degrees F.

1 (12 ounce) can fat-free evaporated milk
1/3 cup low-fat or fat-free cottage cheese
1/4 cup grated Parmesan cheese
2 large eggs
3 egg whites
1/2 teaspoon salt
1/4 teaspoon pepper
1 Basic pie Crust baked and cooled (recipe to follow)
1 box frozen spinach thawed, drained and squeezed dry (10 oz box)

Basic Pie Crust (SUPER good pie crust - 114 calories, 3 points per 1/8th slice/section)

1 cup all-purpose flour
2 teaspoons sugar
1/8th teaspoon salt
2 Tablespoons cold butter, unsalted, diced
2 Tablespoons cold vegetable shortening
1 teaspoon apple cider vinegar
3 to 3-1/2 Tablespoons ICE water

Mix flour, sugar, salt together. Cut in butter and shortening. Add vinegar....then ice water stirring just till ball forms. Flatten to patty and place in plastic or foil and place in refrigerator for at least 1 hour or overnight.

Roll out as you normally would with flour or between plastic wrap. Place in 10-in pie pan.....price sides and bottom with fork and bake till slightly brown...about 15 minutes or so in 400 degree oven.

COOL crust.

Meanwhile for filling of quiche:

WHISK together the evaporated milk, cottage cheese, Parmesan cheese, eggs and egg whites, salt, and pepper.

On top of cool pie crust sprinkle spinach......pour liquid mixture above over spinach......place on cookie sheet or baking pan and bake for about 10 minutes at 400 degrees.....turn oven down to 350 and continue baking until center comes clean with knife. Mine took longer than recipe said ( they said 20 minutes longer) but mine took more like another 30 minutes longer. Allow to cool. Cut into 12 slices or 6...but if 6 remember to double points and calories if you are counting those.

This was actually very good and pretty simple to make. I think what would have made it better would be tomatoes added to it....so next time I have a slice I am going to slice up tomatoes on top. I also think fresh spinach would be better than frozen and you CAN use fresh. You just have to steam about 8 cups of fresh washed and trimmed spinach leaves for about 2 minutes till wilted...then chop up.



ENJOY!