Semi-Homemade Pepperoni Pizza




Pizza 2
Semi-Homemade Pepperoni Pizza
 Pizza has always been one of my favorites. It’s true what they say! “The apple doesn’t fall far from the tree.” This is very true because my son loves pizza as well! I got the kiddos to help me with this recipe because they love pizza, and pizza is such a fun thing to make if you are teaching your kids how to cook. I love knowing that when I make this recipe, there will be none of the “I don’t want this!” arguments regarding what we are going to eat! Another fun idea is to serve this pizza with a mini salad bad. You can give everyone in your family a small bowl of lettuce and let them make their own yummy salad! I try to keep it simple by just laying out cheese, croutons, vegetables and a few salad dressings. These are the types of meals that I love serving to my kiddo! It allows him to use his own creativity in the kitchen. I also love to make this pizza when he has his friends over!
Pizza is kind of a big deal in our home! We normally have pizza once a week, but my favorite is this homemade pizza. I love the simplicity of this recipe. The crust is made from frozen bread dough which makes this recipe a lot easier. Although, you do still have to wait for the dough to rise. You can do this by putting the dough in the fridge overnight, and then lay the dough into a greased bowl, cover, and sit in a warm place to allow it to rise. You want the dough to double in size before you begin working with it. To take this pizza to the next level, I’ve added a thin layer of garlic butter. I like to apply this garlic butter mixture a few times while the pizza is cooking. And, once the pizza is finished cooking, I add one more layer of this buttery, garlic goodness to the pizza. I’ve been told by a few people that my pizza is the best and that I should deliver. I’m a little embarrassed to share this recipe as I feel some people may laugh when they realize that I am not spending all day in the kitchen when I made these pizzas. That’s how truly simple this recipe is! Now, you can add any toppings that you would like for this, but I thought a traditional pepperoni pizza was in order. Keep in mind when making this pizza that you don’t have to stick with just pepperoni as a topping! I’ve added toppings such as bacon, cheese steaks, peppers, and onions. Make it yours!
Pepperoni Pizza 1





Cheesesteak Casserole

 




 

 

Cheesesteak Casserole

Cheesesteak Casserole 

September and October are filled with fairs and festivals! I love how the smell of food just lingers in the air as soon as you arrive at one of these events. My go-to choice is usually pizza and some sort of fried dessert like Fried Oreos or a yummy funnel cake. My husband, on the other hand, usually heads straight for the cheesesteak line. He loves to get his cheesesteaks loaded with peppers, onions, mushrooms and lots of mayonnaise. In fact, there’s normally a glob of mayo running down his hand once he’s finished. Isn’t it so funny how when you are in the dating stage, men try to be so neat and proper and actually use napkins? And then once you get married you look at your man sitting across from you with mayo running down his arm, wondering if he should have been born in the caveman era. It’s okay though, I still love him! 

 
In fact, my love for him is what inspired this recipe. I wanted to make him a warm meal that made him feel like he was gobbling down one of those yummy cheesesteaks from the fair. My son and I don’t care for peppers and onions, so it will be grilled cheese for us on the nights that I make this. When I made my recipes, especially ones with ingredients that I don’t particularly care for, I always hand it out to neighbors, friends, and family. So far, everyone who had tried this has said that it is delicious! My friend Courtney said, “It’s like a cheesesteak in a bowl!” Another friend said, “Yes, Kyle [her husband] really liked that too! And he’s sort of picky!.” Sounds like this recipe is a winner!

Cheesesteak Casserole

This recipe is a version of a deconstructed cheesesteak from the fair. It has all of the components of a cheesesteak, right down to the goopy mayonnaise. The Italian hoagie roll is replaced with noodles and grilled mushrooms with cream of mushroom soup. If you wanted, you could definitely add some sautéed mushrooms to this. I would cook the onions and peppers until they were almost translucent, and then throw the mushrooms in and sauté them for a few minutes before adding the cheesesteak. You will still need to add the cream of mushroom soup as this adds the creaminess to the dish. If you left it out, your casserole will probably be dry and your noodles may get hard. I also cooked the noodles in beef broth which adds an amazing depth of flavor and makes your noodles not taste bland. I hope you enjoy this recipe!





Stuffing Balls

Stuffing Balls 

stuffing balls final

Making this recipe really reminds me of when my Nana was still around for the holidays. I remember how as soon as I walked into her house at Christmas, I’d be bombarded by her four dogs and the amazing aroma of turkey and stuffing wafting from the kitchen. I also remember how Nana would greet me with a kiss, and how as soon as she walked away, Pap would ask me if I wanted a beer. Of course, I always said no, though sometimes it may have helped me deal with my family’s craziness! Just kidding! I absolutely love my family and truly enjoy being around them.
Another thing I remember is how Nana used to buy paper plates so that she didn’t have to do dishes after our large family dinner. We would finish up dinner and still find her washing up the paper plates to use at another time!
This recipe is not the same one that my grandparents used, but it is very similar. I actually stole this recipe from my brother! I loved my grandparents cooking, but sometimes it could be a little bland. So I wanted to make sure that I incorporated a lot of flavor into this recipe. Now if you have any picky eaters, you could leave out the peppers and onions. However, I don’t recommend leaving out any of the cream soups as they add moisture and tons of yummy flavor to this recipe. This is a great spin on stuffing that is sure to become a family favorite!





Lemon Blueberry Crumb Cake

Lemon Blueberry Crumb cake 1




Memories of Nana 

When my Nana passed away, she left me all of her recipes. These ranged from cookbooks to handwritten cards with notes on the back which are so exciting to read. These recipes are very special to me. I love that when I open them, they still smell like her house. It makes me feel like even though she has passed, she’s still with me in the kitchen. Every time I open the recipes I can still see my Nana walking around the kitchen in her Clark’s slippers. There are so many things that I still remember about her. The way she’d wave her neatly manicured hands in church, the sparkles in her diamonds, the way she smelled, and how she would softly kiss me on the cheek when she’d see me wearing her pink Mary Kay lipstick. I miss her dearly and am glad that I can still feel close to her when looking through the recipes she’s passed down to me.

 Lemon Blueberry Crumb Cake 
This lemon blueberry crumb cake recipe was an amazing find! So many of my Nana’s recipes are good, but this one is absolutely amazing. Of course, as with most recipes I find, I had to put my own twist on it. The original recipe was just a lemon cake. I added the blueberry and the crumb topping which took this recipe over the top! I mean, who doesn’t love a good crumb topping? When I was a kid, I used to sneak into the kitchen and make myself a little bowl of crumb topping. My mom still doesn’t know I used to do that!
Nothing says summer like the delicious combination of Blueberry and Lemon. I also like that this makes a smaller pan. There’s less for me to stuff my face with! But if you’re planning on taking this cake to a get-together, I’d recommend making 2 or 3 cakes and cutting into smaller pieces.
Lemon blueberry crumb cake 2 pan shot

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





French Toast Bites


Christmas Meals

French Toast Bites 

For the past 4 years we have hosted Christmas dinner at our house. My family comes early Christmas morning and the house is instantly filled with laughter as we sip our coffee and open gifts . Normally, for breakfast, we just indulge in left over cookies and pie from the previous nights Christmas eve party. This is remarkably satisfying but I have always wanted to make Christmas breakfast for everyone to enjoy. Something they would look forward to Christmas morning. I want the house to smell like Christmas when they walk in.

Keep it Simple

Whatever I choose to make has to be something quick and easy considering I also have to prepare my turkey for Christmas Dinner. Thankfully, I found this recipe for cinnamon toast balls and have slightly adapted it into what I like to call French toast Bites. French toast bites are baked and it frees up my stove top so there is no need to hover over the stove watching them. Let’s face it, Christmas is for spending time with family not in front of a hot stove.




To make your own French toast bites follow these simple step by step instructions. (Recipe Below instructions)

First butter one side of the sandwich bread: 

DSCN5323

Sprinkle each bread slice generously with cinnamon sugar mixture: You can buy this already made or make your own by adding 1 tablespoon of cinnamon to 1/2 cup of sugar.

Bread 2

 Pull corners together and smush into a ball:

bread ball

Dip into egg wash and drain excess with fork: 

bread 5

 Place French Toast Bites on a greased cookie sheet: 

bread 3

If you make this recipe or any other recipe from BurlapKitchen.com I would love to hear from ya! Just send a message via face book or email me @ Burlapkitchen@yahoo dot com.





Scalloped Potatoes & Hamburg Bake




Potatoes and peas main

Scalloped Potatoes & Hamburg Bake

Listen, I’ll be honest with you, I am terrible at coming up with names for my recipes. I just call them as I see them. When I started this blog all I knew was that I could cook, I didn’t realize that there were so many different elements to blogging. Along with cooking I also had to learn photography & improve my semi non existing writing skills. So bare with me as I learn. I am currently reading a book by Anne Lamott called Bird By Bird. I will warn you there is some foul language in the book. I am not finished with the book yet but basically she is showing me how to break down my writing into one category at a time and quit the other voice’s in my head so I can deal with one voice at a time. In one particular part of the book she asks you to close your eyes and imagine all those voice in your head are mice. She then says to to put each mouse (voice) in a separate jar so you can sort through the voices one by one. I know that sounds confusing but it actually does help, a lot!

Ok, that’s enough about my writing skills. Lets talk about this Scalloped Potatoes & Hamburg Bake! So this recipe basically came to be out of pure laziness. My husband said he wanted a meatloaf and every time I think meatloaf I think scalloped potatoes as a side. In my mind they go together like Peanut butter and Jelly, like coffee and mornings, like me and burlap. You get it. I had everything ready to go, the potatoes laid out, hamburg thawed, oven preheated. But then I got lazy, really lazy. I thought, forget it. I wasn’t in the mood to make all that but now I was now craving scalloped potatoes and my husband still wanted something with ground beef. So I thought to myself, I know, I’ll just throw the ground beef in with the potatoes. Perfect, right? wrong. To feel good about myself as both a wife and a mother I knew I had to add a veggie. I thought about making a veggie on the side but that would mean another dirty dish and I just wasn’t having it. I found a bag of peas in the freezer tossed them in and called it a day.





Aunt Marry’s Apple Dumplings




Aunt Mary's Apple Dumplings

Aunt Mary’s Apple Dumplings 

Everyone says Aunt Mary’s Apple Dumplings are the best. I would have to agree but I have a confession to make, I don’t really like apples. Or any fruit for that matter. No, I am the girl who peels off the delicious warm outer layer of the apple dumpling and devours it with a nice big scoop of vanilla ice cream. Some lucky soul next to me will get the “guts” or as you would probably call it, the apple, of my dumpling. If this were a perfect world I’d sit next to someone who didn’t like the warm flaky crust that has been drenched with a sticky butter and brown sugar sauce. They could have my apple and I could have  another serving of that warm flaky crust with sticky sauce. But this world is far from perfect and until then I will just have to deal…

In order for your apple dumpling making experience to be more enjoyable there are two things you are going to need.




  1. You are going to want a good apple corer. I didn’t have one and tried coring the apples with a knife and it was a mess, I don’t recommend doing it this way. Not to mention this was very dangerous, I cut myself twice while doing it this way. so learn from my mistake and buy an apple corer. I would actually recommend buying an all in one apple corer & peelers but I will leave a link to both.

Apple Corer & Peeler                                                    Apple Corer Only

                                                          

2. You are going to need some good baking apples. If you use a different type of apple they will not bake properly. Personally, I like using granny smith apples. They seem to bake very nice and everyone loves them.

Aunt Mary's Apple Dumplings - 2

 

(Cake Box Recipe) S’mores Bundt Cake




S'mores cake

(Cake Box Recipe)  S’mores Bundt Cake

Cake box recipes are so fun! I love them and I make a lot of them. My (Cake Box Recipe) S’mores Bundt cake is super easy to make. It tastes just as fantastic as it looks! It is a moist and fluffy cake topped to resemble an S’more.  And you will love the simplicity of this recipe. I think the hardest part was making the ganache, and if you have ever made ganache, you know that’s a cinch. Basically, it is just equal parts of cream and chocolate, easy peasy. Your guests will seriously think you spent all day in the kitchen. And I wouldn’t tell them any differently, what they don’t know won’t hurt them right? 😉

My favorite part about this cake is using the kitchen torch. If you do not own one of these you need to! I bought mine at a kitchen store for about $12 and it was the best $12 I ever spent =P . There are so many cool recipes you can make when you own one of these. I have yet to make a creme brulee but it is next on the list. Not to mention I can have a toasted marshmallow anytime I want! haha

Tip – When putting on the marshmallow fluff, take spoonfuls and plop them all around the top of the cake, then use the back of the spoon to smooth it together. Let the cake sit for about 10 minutes and you will see the marshmallow fluff begin to run down the sides of the cake. It’s so easy to do and makes the cake look so elegant.

For more great s’more recipes check out my Mini Brownie S’more Bites & 23 delicious S’more recipes! I think you will love them as much as I do! =)





Baked Italian Hoagie Sandwiches




Italian Sub

Baked Italian Hoagie Sandwiches

Make these Baked Italian Hoagie Sandwiches for your next family game night or party. Not only are they quick and easy to make but they are also delicious. I have been making these for awhile and they are always a huge hit!

Ingredients:

1  Loaf of Italian Bread

6-7 slices of Deli ham ( Thinly sliced)

8 slices of Hard Salami ( Thinly Sliced)

8 slices of provolone cheese

3-4 Tablespoons of butter

Mayo

Shredded lettuce ( 1 small bag)

1 tomato ( sliced)

1/2 onion ( sliced)

banana peppers ( optional)

Italian Dressing or Oil

Salt & Pepper

Garlic Powder

Directions: 

Preheat oven to 350 degrees.
Slice loaf of Italian bread in half but do not slice completely through. Spread the insides of the bread with butter and put on a cookie sheet buttered sides down. Bake at 350 degrees for 10 minutes or until buttered sides are slightly toasted. Leaving the bread on the cookie sheet, flip the bread so buttered sides are facing up and add as much or as little mayo as you like. Then begin to evenly load the hoagie with ham, salami, and cheese ( in that order). Bake at 350 degrees for 5 minutes or until cheese is melted. Take it out of the oven and load it up with lettuce, tomato, onion, and banana peppers. Sprinkle with salt, pepper, and garlic powder and drizzle with Italian dressing or oil. Cut into sandwich size pieces and serve.





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