by Sharon | Apr 2, 2015
I absolutely love easy recipes . . . but they also have to be delicious!!! I think this Pull Apart Pizza Bread fills the bill.
- 2 Cans of Pizza Dough
- 2 cups Mozzarella cheese (or your favorite cheese)
- 2 tablespoons of McCormick Italian Seasoning or parsley flakes
- ⅓ cup olive oil
- 1 – 8 oz package of pepperoni (or meat of your choice — I like Canadian Bacon)
- 1 cup Parmesan cheese
- Optional: Add a ½ teaspoon of fresh garlic or garlic powder (it’s amazing)
- Preheat the oven to 350 degrees
- Cut pizza dough into quarters
- Cut the pepperoni or meat of your choice into smaller pieces
- Mix all the ingredients in a bowl and toss so that the oil is spread evenly on each piece of dough
- Bake for about 30 minutes (or until the top is brown and the center is thoroughly cooked) IMPORTANT TIP: Be sure to check it in the middle before you pull it out. If the middle is still not cooked thoroughly be sure to leave it in another 5 minutes at a time until it’s done.
- Flip over on to a plate while it’s still hot.
- Serve with a side sauce and enjoy!
This is a great recipe to use when you are rushed for time — which could be just about everyday 🙂
by Sharon | Mar 31, 2015
I remember way back when I was a child, I was told not to play with my food . . . but now . . . it’s wonderful to play with food and make it into something delicious and delightful for the kids in your life . . . and those who haven’t grown up.
What you see is how you make these Bunny Racers. Yes, you’ll need a Twinkie, Peep Bunnies, Pretzels, Marshmallows and Spring M & M’s. You’ll also need some frosting to use as “glue” to stick the pieces together.
You can put these together however you see fit. I’d start with the Twinkie. I’d make up the race car by cutting a marshmallow in two and put on the front wheels then add M&M hubcaps (As I mentioned, I’d use frosting to “glue” the marshmallows onto the Twinkie and the M&M’s onto the marshmallows). I’d then cut a slot out of the Twinkie to set the Bunny Peep inside. I’d add the pretzel windshield — I’d also break out the bottom of the pretzel to make the points for stinking the pretzel into the Twinkie. I’d then cut another marshmallow to make the back tires with M&M hubcaps.
Yes, these are no bake and great fun for the kids to make. You can add “headlights” a front “grill” on your race car and you may want to put “goggles” on your bunny using frosting gel. This “food craft” opens up a lot of imagination and creativity for your youngsters.
Have fun!
Thanks for stopping by!
by Sharon | Mar 23, 2015
I’ve always loved cupcakes in all flavors. The crowning glory for these cupcakes are the bunny ears. They’re so easy to make. You may have figured it out that they’re marshmallows cut on the diagonal with the freshly cut inner sections dipped in pink sprinkles. They’re placed in frosting with shredded coconut. You may be tempted to add eyes, a nose and whiskers, but in my opinion the ears are enough.
Carrot Cake seems to be appropriate for these cupcakes, but with the coconut added to the frosting, it seems Coconut Cupcakes would be a delicious bunny treat.
Coconut Cupcakes Recipe from http://foodnetwork.com
Makes approx. 24 cupcakes
Ingredients for the cupcakes:
3 sticks softened unsalted butter
2 cups sugar
5 extra-large eggs at room temperature
1 1/2 teaspoons pure vanilla extract
1 1/2 teaspoons pure almond extract
3 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup buttermilk
14 ounces sweetened, shredded coconut
Ingredients for the frosting:
1 pound softened cream cheese
3 sticks softened unsalted butter
1 teaspoon pure vanilla extract
1/2 teaspoon pure almond extract
1 1/2 pounds sifted confectioners’ sugar
Directions:
Preheat the oven to 325 degrees F.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on high speed until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs, 1 at a time, scraping down the bowl after each addition. Add the vanilla and almond extracts and mix well.
In a separate bowl, sift together the flour, baking powder, baking soda, and salt. In 3 parts, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry. Mix until just combined. Fold in 7 ounces of coconut.
Line a muffin pan with paper liners. Fill each liner to the top with batter. Bake for 25 to 35 minutes, until the tops are brown and a toothpick comes out clean. Allow to cool in the pan for 15 minutes. Remove to a baking rack and cool completely.
Meanwhile, make the frosting. In the bowl of an electric mixer fitted with the paddle attachment, on low speed, cream together the cream cheese, butter, and vanilla and almond extracts. Add the confectioners’ sugar and mix until smooth.
Frost the cupcakes and sprinkle with the remaining coconut.
Adorn the top with a pair of marshmallow bunny ears.
There you have it. A delicious cupcake that fits the season.
by Sharon | Mar 17, 2015
This Blueberry Cream Cheese Recipe could be made into muffins or loafs. It’s a moist delicious variation of ordinary blueberry muffins your family and friends will enjoy. It’s great for breakfast, brunch, an afternoon snack with coffee or tea and as a dessert. This is definitely my kind of recipe. . . for any time of day or evening — even a midnight snack. The only problem with this recipe is that it does taste better the next day . . . but it never stays around that long.
BLUEBERRY CREAM CHEESE BREAD
Recipe Yield: 1 large loaf or 4 mini loafs
FOR THE BREAD:
- 1 stick of softened butter
- 3/4 cup sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 2 whole eggs
- 1 1/2 cup all-purpose flour
- 2 teaspoons baking powder
- 1/3 cup milk
- 2 cups blueberries
FOR THE FILLING:
- 8 ounces softened cream cheese
- 1/2 cup sugar
- 1 tablespoon flour
- 1 whole egg
Directions:
Preheat oven to 350 degrees Fahrenheit. Grease and flour one large loaf pan or four mini loaf pans. Set aside.
Let’s begin with making the filling:
In the bowl of a stand mixer, cream softened cream cheese, 1/2 cup sugar, 1 tablespoon flour, and whole egg. Set filling aside.
Now for the bread:
In another bowl cream together butter and sugar until light and fluffy (about 3-4 minutes). Add salt and vanilla extract. Add eggs, one at a time, beating well after each addition.
In yet another bowl, whisk together flour and baking powder.
Fold in half of the dry ingredients into butter-sugar mixture, then add milk, then the remainder of dry ingredients. Toss blueberries in a tablespoon of flour and fold into batter. Your batter will be thick.
Spread half of batter into the bottom of prepared loaf pan(s).
Spread cream cheese filling on top.
Spread the remainder of the batter over cream cheese.
Bake in preheated oven for 30-35 minutes (for mini loaf pans) or 50-55 minutes (for large loaf pan).
Allow to cool in pan for at least 20 minutes before removing.
Serve and enjoy!
Wrap leftover bread in plastic wrap and store in refrigerator.
The recipe is a bit involved, but well worth the effort. I do enjoy the mini loafs. They’re great to give as gifts. You may want to make a large blueberry cream cheese loaf to serve and another batch of mini loafs to give to family and friends.
This is a great all occasion recipe.
by Sharon | Mar 4, 2015
St. Patrick’s Day makes me think “green.” Then there’s smoothies — those delicious and healthy suck-through-a-straw treats. Green, healthy, low fat, gluten free and let’s add vegan. All right! That’s moving us in the right direction for a smoothie. No artificial coloring. All natural ingredients.
Have I hit a snag? Yeah, yeah, I know I’m going a bit far, but the question is: Can I deliver? Yes, yes, yes, indeed I can. Need an image?
That’s not all the ingredients, but it’s giving you a major hint. You’re going to need avocado, spinach, mint . . . don’t wrinkle your nose, it’s going to be delicious.
St. Patrick’s Day Smoothie
This recipe makes one delicious serving
You’re going to put these ingredients in your blender, then puree to blend thoroughly:
- 1/2 of a medium avocado without the skin and the seed
- 1 cup firmly packed fresh spinach leaves thoroughly washed
- 1/4 of a cup firmly packed fresh mint leaves — you’re going to need about 20 or more of them (thoroughly washed)
- 2 large bananas, cut up and frozen
- 1 to 2 tablespoons of honey or sweetener of your choice — remember less is more
- 3/4 cup unsweetened vanilla almond milk
- 1/4 of a teaspoon of pure peppermint extract
Once it’s all blended together you’ll see it’s a nice green color. Doesn’t it look delicious? Pour it in a nice glass, give it a bit of a taste for sweetness. Add what you need. Then spritz on some whipped cream and some chocolate sprinkles. You could do shavings of those chocolate mint candies of your choice to carry on the “green” theme to the very top of your smoothie. Add a straw and enjoy.
It’s good, huh!!!
Thanks for stopping by. Be sure to tell a friend or two or twelve 🙂
