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





Cheesy Pesto Bread

pesto Cheesy Bread


I am so in love with this bread.. like head over heels, love at first bite sort of love. I made this recipe accidently one-day last while getting ready for work. I had some dough that was thawed and wanted to do something with it quickly before work so it didn’t go to waste. Here is what I came up with… and trust me… it’s good!… Really Good!

Ingredients:

1 frozen loaf of bread (thaw and let rise according to package)

1/2- 1 Tablespoon butter

2-3 tsp. parmesan cheese

2-3 tsp. pesto

1 1/2 – 2 Cups Mozzarella Cheese

Marinara for dipping


Directions:

pre-heat oven to 325 degrees

Using a rolling pin on a lightly floured surface, roll bread into an oval shape. Spread the top of the dough with butter, then sprinkle 2-3 teaspoons of parmesan cheese evenly over the top of the dough. Next, spread 2-3 teaspoons of pesto over the parmesan cheese. Sprinkle the top of the dough with a nice thick layer of Mozzarella cheese, about 1 1/2 to 2 Cups ( Hey! I said it was CHEESY bread 😉 )  Bake at 325 degrees for 30-35 minutes or until bread is done and cheese is slightly browned around edges.

  • If the cheese starts to get too brown cover the bread with a piece of foil that has been sprayed with non-stick cooking spray. The cooking spray will keep the cheese from sticking to the foil. I don’t need to use the foil in my oven but, for some reason, I need to use the foil when I make it in my mom’s oven.

*   Here’s what the dough should look like rolled out.

dough

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.”

 

Cheese steak Skillet Sghetti

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skillet Sghetti

If you are tired of the same old boring spaghetti you are going to want to give my Skillet Sghetti a try. The sauce is made thick and creamy by adding heavy cream, then I top it with cheese that has been broiled to golden brown perfection. I use cheese steak in mine but you could always substitute for ground beef or sausage. P.S. If you are wondering about the name, that is what my son calls spaghetti =)

Ingredients

1 – 15oz  box spaghetti noodles

2 – 24oz  jars of your favorite spaghetti sauce

1 Cup heavy cream

5-7 cheese steaks… minute steaks, whatever you call them LOL

1 – 8oz bag Shredded Mozzarella cheese

 

Directions 

Break Spaghetti noodles in half and cook according to Aldente instructions MINUS 3 minutes. Drain and set aside. In a Medium to large cast iron skillet cook cheese steaks breaking them up using two forks as they cook,  drain excess grease (save 1-2 small spoonfuls to top with). Add both jars of spaghetti sauce and heavy cream in the skillet with the cheese steaks, stir. Add cooked spaghetti noodles to the sauce and mix so all the noodles are well coated in the sauce. Let simmer 5-10 minutes, stirring every few minutes so the sauce does not burn. Once noodles are finished cooking ( I give them a taste test to make sure they are cooked the way I like them) turn heat off and top with the entire bag of Mozzarella cheese and the 1-2 spoonfuls of cheese steak saved from earlier. Place the entire skillet under the broiler till the cheese turns golden brown.

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skillet 3

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.”
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Buffalo Ranch Chicken Loaf

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buffalo ranch chicken loaf

 

This was good and so easy to make! It would be a great make a head meal too! by that I mean the day before you could cook the chicken and the bacon and the day of all you would have to do is assemble the loaf.

Now, normally I don’t share big long stories before I share a recipe, it’s just not my style, I like to get straight to the point. But today I am going to share a short, funny story with you. While I was at the grocery store picking up the ingredients to make this, along with some other things I needed, I did the most embarrassing thing! I was walking around the store listening to the Christmas music the store plays or so I thought. Well, when I was almost finished and turned the corner to the butter aisle (the last things on my list, thank God!) I realized that the store was not playing Christmas music at all… It was me!! Here I found out that somehow my itunes radio was on and I was the one blaring Christmas music all through out the store! And if that wasn’t embarrassing enough, when I found out I quickly turned my phone off and grabbed my butter, when I did a whole stack of butter fell on the floor! All I could think of was, I gotta get out of here! And of course when I got to the register the lines were long. SO now I’m pretty sure everyone that was in that store thinks I’m a fruit cake! … why??! LOL Have you ever had this type of thing happen to you??

 

Now that you know all about my embarrassing trip to the store, lets get to the recipe.

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Buffalo Ranch Loaf

Ingredients:

3 skinless boneless chicken breasts

1 ranch packet

1/2 C. oil ( you may need a little more depending on the size of the chicken breasts)

1 loaf of Italian bread

1/2 pounds bacon (fried and crumbled)

2 cups shredded  Mozzarella cheese

1/2 stick of butter

1 cup of buffalo sauce

ranch dressing for dipping

 

Directions:

Preheat oven to 350 degrees

Whisk oil and ranch packet seasoning together. In a deep skillet over medium high heat add chicken breasts and pour the oil ranch mixture over them. Fry until chicken is fully cooked, let chicken cool and cut it into bite size chunks, set aside.  Fry bacon, drain on a plate lined with paper towel and crumble, set aside. In a microwave safe bowl combine buffalo sauce and butter, microwave till butter is melted (about 1 minute) then whisk. Slice loaf of Italian bread in half , like you would for a hoagie except cut it completely through so you have 2 pieces. Lay the bread crust down on a greased cookie sheet. Next you will divide the chicken, sauce, bacon and cheese evenly among the two halves of bread. Start with the chicken then pour the sauce evenly over the chicken, next sprinkle on the bacon and finally sprinkle on the cheese.

Bake at 350 degrees for 10 minutes then broil the top till the cheese browns.

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 comission 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.”

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