Pizza Sticks





Biscuit dough pizza sticks FINAL 2

Pizza Reimagined and Kid Approved! 

Hi Everyone! Do your kids love pizza as much as my little guy does? We all know it can be a struggle (sometimes war) to get our children to eat at times. Well, fear no more, Pizza Sticks are here! I was at the store one day looking for a fun and simple snack to throw together for Logan and his friends after school and I decided to try creating pizza sticks. What a huge hit! I bought some basic biscuit dough, a few ingredients, and the rest was history. The recipes will be provided below for you guys to try.

I love these pizza sticks because they are so easy to make; from the package to your kid’s mouth in about 30 minutes. Not only is this inventive take on pizza easy for all you parents out there, you can also make them as nutritious as you want. I made mine using the traditional pizza ingredients (pepperoni, cheese, and pizza sauce). However, feel free to experiment with these fun snack sticks by sneaking some veggies in them; your kids may be so entranced by the gooey cheese and warm carbs they overlook the broccoli! In addition to bringing a smile to your kid’s faces, you will also be the star of the neighborhood if you serve these tasty little wonders as an after-school snack!

So, get ready for a no stress, foolproof, and undeniable delicious snack. Oh, and I should warn you to be prepared for the onslaught of kids knocking at your door to chow down on these amazing pizza sticks! Do you guys have a favorite after-school snack that your children go crazy for and is super simple to make? If so, please post below in the comments.

Now, Let’s get snack-a-lackin’!

Roll dough out so edges are even. Use a pizza roller to cut into 12 squares and stuff each square with your favorite pizza fillings. I used mozzarella sticks and pepperoni.

Pizza sticks 1

Next, roll dough over toppings and fold ends under. It should look something like this.

Pizza sticks 2

 Brush tops of pizza sticks with butter garlic mixture and bake as directed on package. (For a little extra goodness sprinkle top with parmesan cheese.)

Pizza sticks 3

Give the cheese a few minutes to cool down and serve with pizza sauce for dipping. Enjoy!

Biscuit dough pizza sticks FINAL





Chili Cheese Dog Stuffed Biscuits




Chili dog biscuit dough

April, a month filled with baseball and lots of biscuit dough! 

Baseball season has officially started in the Dillman household. If you are like me, and also have kids starting baseball, you know that making fancy suppers on ball nights is next to impossible. Because of this, I am focusing the entire month of April on biscuit dough recipes starting with these Chili Cheese Dog Stuffed Biscuits. I need meals I know my family will eat and are a quick clean up so we can pack up and head to the ballfield!



Can I be real for a minute or two?

I know this is a way off topic and has nothing to do with Chili Cheese Dog Stuffed biscuits but I have been working on typing up posts all day. This is where I struggle. My grammar is crap and I’m not always good with my words but I’m trying. I feel like I have been climbing the same mountain for years. More like crawling, actually. But you know what? I’m going to keep climbing this Mountain because I feel this is where God wants me.

But He doesn’t want me to stay in the same place crawling and struggling nor does He want you to. He wants us to succeed and prosper (A few examples – Jeremiah 29:11, Job 36:11, Deuteronomy 29:9). And if we are going to succeed and prosper we have to step outside of our comfort zone and take risks; something I am not always good at. My struggles mainly come from fear and self-doubt. Sometimes I wish I could step outside of myself for a few seconds just to shake myself and say “it’s okay girl, God’s got you!” And then I would take a deep breath and everything would be fine.

I saw two quotes this week that really stuck with me. The first one was by Rachel Hollis  “Someone else’s opinion of you is none of your business.” Whoa! I am in the middle of reading her book Girl, wash your Face and it is excellent! The second quote that really stuck with me this week was by Havilah Cunnington. She said, “If what you see in the mirror is an example of God’s Passion and Creativity, but you hate it, how can you really trust Him with your life? You are an example of His great work”.

Maybe your reading this thinking, I’m here for a recipe, not your life story lady. And that’s fine. But just maybe someone is going through this same thing and God brought them hear threw a recipe? Maybe it’s you? Maybe this is God’s way of shaking you and saying “It’s ok, girl. I got you!” So if this is you, why don’t you join me? We will all take a deep breath, eat chili cheese dog stuffed biscuits and keep climbing till we make it to the top. 😉

Chili dog biscuit dough 2




Taco Dip & a confession

SARAH - taco dip final

Taco Dip

I have a confession to make.. I am more concerned about what we will be eating at the super bowl then who wins. And since I am being totally honest I also have to admit that I do not even know which teams are playing in it. Somehow sitting in front of the T.V. watching men throw a ball around isn’t my idea of fun. I would much rather spend my time in the kitchen cooking something delicious for everyone to enjoy. So that’s what I do, cook.

When it is time to eat, we call the men, who usually come running out to the kitchen like a pack of wild dogs. They load their plates and head back into the living room to eat and scream at the T.V. My mom and I usually sit at the dining room table drinking coffee and flipping through magazines. And that is what a super bowl Sunday normally  looks like in our family.

This year we are having a bunch of appetizers and this taco dip will more than likely be present. This dip is easy to make with minimal clean up, you really can’t go wrong serving this. Bursting with flavor, this dip is loaded with taco meat and cheese. My brother also informed me that he wants my Buckin Bronco Nachos to be present on Super bowl Sunday… I had better load up on the nacho chips!

What does a super bowl Sunday look like at your house? Is there a lot of food? Do you scream at the T.V.?  I would love to hear how you spend your super bowl Sunday! =)

taco dip


Deep Fried Pizza Tortellinis

pizza tortellinis


* Warning: these are very addicting.

Ingredients: 

1 – bag cheese tortellini’s

1 – Cup breadcrumbs ( I used plain)

2 – eggs

1 -Cup Mozzarella cheese

10-15 pepperonis ( diced into small pieces OR you could buy a pack of the mini pepperonis)

Directions:

* I use a deep frying pan to fry these. Make sure your oil is hot enough before you put your tortellini’s in or they will get soggy. I have never used a deep fryer for these but it could be done that way, as well.

Thaw tortellini in the fridge overnight. In a small bowl add eggs and beat. In a second bowl add breadcrumbs. Use a fork to dip the tortellini in the egg, and then into the bread crumbs. Once they are well coated in bread crumbs, carefully place them into the hot oil. Fry until golden brown. Drain them on a plate that has been lined with paper towels. Throw the paper towel away and place the tortellini into a small oven safe bowl. Top the tortellini with cheese and pepperoni and put them in the oven under the broiler. Boil until cheese melts. This doesn’t take long at all so  watch them carefully. Take tortellini out and serve with warmed pizza sauce (  I warm mine in the microwave). Enjoy.


Buffalo Egg Salad

 

Buffalo Egg Salad

A while back my good friend Prudy, from Butter Basil and Breadcrumbs, posted a recipe for buffalo deviled eggs. After looking at her recipe, I am now a firm believer in LOVE at first sight. These deviled eggs look DIVINE; I can’t wait to try them!  If you have yet to visit her blog, it is a must. She has so many amazing recipes that are sure to make you drool. (she is currently having technical difficulties with her site, but I will be sure to link the recipe as soon as she has it up and running)

 

Now let’s talk about my recipe, shall we?

I knew I wanted to make Prudy’s Buffalo deviled eggs, but I was having a lazy day. I didn’t feel like halving the eggs and scooping out the middles. Then,  if I made it that far,  I would have to whip out the old pastry bag to fill them up so they looked pretty. So I decided to recreate her recipe by turning it into an egg salad. Quick, easy, and delicious.

Also, if you are trying to go low-carb, but the family is not quite on board, then this is the perfect meal to make. You can roll yours in a lettuce leaf while still serving theirs on a biscuit. That’s what I call a win, win!

I hope you enjoy my version of Prudy’s Buffalo Deviled eggs. P.S. I’ll be trying her recipe soon, and very soon!

Buffalo Egg Salad 

Ingredients: 

6-7 Hard boiled eggs (shell off and rinsed)

1/2 pound of bacon ( fried and crumbled)

1/4 Cup Mayo

2- 3 Tbsp. Buffalo Sauce (depending how hot you like it)

1/2 stalk of celery (diced)

Blue Cheese (optional, I used goat cheese because, I do not care for blue cheese)

Salt and Pepper to taste ( hold on the salt until you put the bacon in, as the bacon will add salt.)

Biscuits and/or Lettuce leaves to serve the egg salad on.

 

Directions: 

Finely dice hard boiled eggs and toss into a small bowl. Add mayo, buffalo sauce, celery, most of the bacon ( If you want you can add all of the bacon. I like to save some for the top of my sandwich.), salt & pepper. Mix well with a wooden spoon. Scoop on  biscuits or in a lettuce leaf and sprinkle with some blue cheese, or in my case goat cheese.

Buffalo Egg Salad 2

Disclosure of Material Connection: I have not received any compensation for writing this post. I have no material connection to the brands, products, or services that I have mentioned. This post does, however, contain ads that I will receive a commission for if clicked. This post may also include affiliate links. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”

 

 

 

 

Bacon Cheeseburger Quesadilla’s

 

Cheeseburger Quesadilla's

Bacon cheeseburgers have always been one of my favorites; it’s a classic. I mean seriously, who doesn’t enjoy a big juicy bacon cheeseburger with grease dripping down to your elbows? I wanted to find a way to put all these flavors into one mouthwatering appetizer, and that is exactly what I did!

Another reason why I love these bacon cheeseburger quesadillas, is that after cooked, they can be stored in the freezer. Simply cook the quessadillas by following my recipe below. Once they have cooled, place in a freezer bag and store in the freezer. Next time the kiddos or husband gets hungry just pull a few out, place on a microwave safe plate, and microwave for 30 seconds to 1 minute. Of course, that’s if they don’t disappear before you get the chance to put them in the freezer… Maybe you’d better make a double batch? 😉

And the fun doesn’t have to stop here. Just because I didn’t load mine up, doesn’t mean you can’t. Don’t be afraid to pile in some of your favorite bacon cheeseburger toppings such as, sauteed green peppers and onions, mushrooms, etc.  I would even go as far as adding some french fried onions.

Bacon Cheeseburger Quesadilla’s

Ingredients:

1 pound ground beef (cooked and drained)

1/2 pound of bacon (cooked and crumbled)

1 (8oz or 2 cup) bag shredded cheddar cheese or 20 Tbsp. ( I used the finely shredded)

1 bag of 10 ( 8 in. )flour tortilla’s

Siracha Mayo

1 cup mayo

2-3 tsp. Sriracha

//

Directions:

Pre-heat oven to 350 degrees

1.) Divide cooked ground beef  into 10 even piles. I have found that the easiest way to do this is to split the ground beef in half. From there, eyeball it, to get 5 even piles from each half; do the same with the bacon.

2.) Spray a large cookie sheet with cooking spray.

3.) On a clean work space, lay a tortilla down flat. On half the tortilla, sprinkle on one pile of cooked ground beef and cooked bacon.  Then sprinkle with 2 Tbsp. of shredded cheddar cheese.

4.) Fold the un-filled half of the tortilla over the filled part of the tortilla and give it a little press with your hands.

5.) Repeat steps 1-4 with the other 9 tortillas; making a total of 10 bacon cheeseburger quesadilla’s

6.) Line all the quesadilla’s on a cookie sheet that has been sprayed with cooking spray. Spray the tops of the quesadilla’s with a little cooking spray.

7.) Bake at 350 degrees for 5-10 minutes flip and bake an additional 5 minutes.

8.) Cut each quesadilla into 2-3 triangles

9.) You can either serve these up now, or you can let them cool, put them in freezer bags, and freeze for an easy go to snack later.

* These are great served with ranch, ketchup, or Sriracha Mayo ( recipe below).

Sriracha Mayo: 

1 cup of mayo

2-3 tsp. Sriracha sauce

Directions: 

Put the mayo and Sriracha in a bowl and mix well till pinkish in color.

* Sriracha mayo is good on so many things! You can spread it on a hamburg, or sandwich, or use it as a dipping sauce for chicken fingers, french fries, onion rings, etc..

Disclosure of Material Connection: I have not received any compensation for writing this post. I have no material connection to the brands, products, or services that I have mentioned. This post does, however, contain ads that I will receive commission for if clicked. This post may also include affiliate links. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”

French dip… DIP!

 

French dip...DIP

* This recipe was adapted from the recipe Hot Artichoke dip; found at the top of page 6 in the cook -book 100 best Appetizer Recipes. You can find this cookbook at 5 below, which is where I purchased the book.

A few weeks ago I was at the 5 below store when I came across a few cool cookbooks that I knew I wanted for my collection. While flipping through the books on the way home, I found a recipe for a hot artichoke dip. Now, I am no fan of artichokes; but this recipe had my recipe inventing wheels turning. My hubby is a HUGE fan of french dips, so I thought how yummy would it be to make a french dip.. dip?! So that’s exactly what I did, and here is how I did it:

Ingredients:

1 packet Ajus

1- 8 oz container sour cream

1 cup mayo

1/2 of a 7-8 oz. container roast beef lunch meat ( Chopped. I used the carving board style.)

1/4 of a large onion finely sliced ( I used a mandolin slicer)

1/2 cup water

1/2 of an 8 oz. bag Mozzarella cheese

1/2 of an 8 oz. bag Swiss cheese

butter to fry onion in

 

Directions:

Preheat oven to 350 degrees

– In a medium sized frying pan saute onions over medium heat with 1 tablespoon of butter.

– Once onions are caramelized add roast beef and stir.

– Next add 1/2 cup of water and entire packet of Ajus, stir and cook till it starts to boil. Once it starts to boil turn burner off and sit the mixture aside to cool (Do not leave the mixture on the hot burner you just turned off, sit it on a cool burner or on a pot holder on the counter.)

– In a separate, small, oven proof bowl (about 1 qt. in size) add sour cream, mayo, and cheese (save about 1 hand full of each type of cheese to top the dip with), mix well.

– When the onion beef mixture has cooled add it to the heat proof bowl with the mayo and sour cream mixture, mix well.

– Bake at 350 for 15 minutes then take it out and stir, bake an additional 10 minutes take out and stir.

– Add the rest of cheese to the top. bake for 5 minutes then turn on the broiler and broil the top of the cheese so it gets nice and brown.

– Serve with bread, crackers, or chips for dipping

 

Disclosure of Material Connection: I have not received any compensation for writing this post. I have no material connection to the brands, products, or services that I have mentioned. This post does, however, contain ads that I will receive commission, if clicked. This post may also include affiliate links. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”

 

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