Pepperoni Pizza Cauliflower Casserole

Pepperoni Pizza Cauliflower Casserole

I found this recipe on pinterest and decided to try it myself. Well, there was a problem, I did not have pizza sauce and I do not like black olives. I decided to use vegetable spaghetti sauce instead of pizza sauce and left out everything but the pepperoni and cheese. It tasted great!! So if you want it a little more simple, then you can just add sauce, cheese, and pepperoni. Really for this recipe you can add any pizza toppings that you would like, whether it was onions, green peppers, mushrooms, sausage, etc.
btw, for those of you who do not like raw cauliflower, this is the perfect recipe.

Pepperoni Pizza Cauliflower Casserole

Prep Time: 10 minutes Cook Time: 50 minutes Total Time: 1 hour Servings: 4

All of the flavours of a pepperoni pizza in a low carb cauliflower casserole!

Ingredients

• 1 large cauliflower, cut into florets
• 1 tablespoon oil
• 2 cups pizza sauce
• 2 ounces pepperoni
• 1/4 cup black olives, sliced
• 1 cup mozzarella, shredded
• 1/4 cup parmigiano reggiano (parmesan), grated
• 1/4 teaspoon oregano (optional)

Directions

1. Toss the cauliflower in the oil, place on a baking sheet in a single layer and roast in a preheated 400F oven until it starts to caramelize, about 20-30 minutes, mixing half way through.
2. Mix the cauliflower, pizza sauce, pepperoni and olives, reserving some pepperoni and olives, place in a baking dish, sprinkle on the cheese followed by the reserved toppings and the oregano.
3. Bake in a preheated 350F oven until the cheese has melted and the sides are bubbling, about 20 minutes.

Option: Use your favourite pizza toppings!
Option: Steam the cauliflower instead of roasting it.
Option: Puree the cauliflower and turn it into a side or a dip!

Nutrition Facts: Calories 338, Fat 19g (Saturated 7g, Trans 0), Cholesterol 34mg, Sodium 1010mg, Carbs 23g (Fiber 7g, Sugars 9g), Protein 19g

Resource: http://www.closetcooking.com/2014/02/pepperoni-pizza-cauliflower-casserole.html 

Peanut Butter and Jelly Bars Recipe

 I don't know about you, but I love watching the cookie channel. Food network is amazing! As I was watching Ina Garten, I saw her make the PB & J bars for some volleyball team. Well, I am on a volleyball team, so I made them for my team. Everyone loved them and wanted more. I made mine with half plum jelly and the other half raspberry jelly. I think the plum jelly was actually a bigger hit because it was sweeter. Plus, my family makes jelly, so I don't know how it would taste with store bought jelly or jam.

Peanut Butter and Jelly Bars
Recipe courtesy of Ina Garten

2005, Ina Garten, All Rights Reserved
Peanut Butter and Jelly Bars

Total Time: 1 hr 55 min
Prep: 10 min
Inactive: 1 hr
Cook: 45 min
Yield: 24

Ingredients

1/2 pound (2 sticks) unsalted butter, at room temperature
1 1/2 cups sugar
1 teaspoon pure vanilla extract
2 extra-large eggs, at room temperature
2 cups (18 ounces) creamy peanut butter (recommended: Skippy)
3 cups all-purpose flour
1 teaspoon baking powder
1 1/2 teaspoons kosher salt
1 1/2 cups (18 ounces) raspberry jam or other jam
2/3 cups salted peanuts, coarsely chopped

Directions

Preheat the oven to 350 degrees F.

Grease a 9 by 13 by 2-inch cake pan. Line it with parchment paper, then grease and flour the pan.

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light yellow, about 2 minutes. With the mixer on low speed, add the vanilla, eggs, and peanut butter and mix until all ingredients are combined.

In a small bowl, sift together the flour, baking powder, and salt. With the mixer on low speed, slowly add the flour mixture to the peanut butter mixture. Mix just until combined.

Spread 2/3 of the dough into the prepared cake pan and spread over the bottom with a knife or offset spatula. Spread the jam evenly over the dough. Drop small globs of the remaining dough evenly over the jam. Don't worry if all the jam isn't covered; it will spread in the oven. Sprinkle with chopped peanuts and bake for 45 minutes, until golden brown. Cool and cut into squares.

Read more at: http://www.foodnetwork.com/recipes/ina-garten/peanut-butter-and-jelly-bars-recipe.print.html?oc=linkback

Chicken Taco Crescent Pizza

A couple of years ago my sister and I first saw this recipe. We decided to try it out and we loved it! It is amazing! If you love crescents and if you love pizza then this recipe is perfect for you. It had the great crispy dough from the crescent and then your favorite taco pizza toppings on it. I have made this recipe many times and it has turned out great all of those times. We even brought it to school for my pastor and some others to try.

Prep Time: 30 minutes

Total Tim: 1 hour 10 minutes.

Makes 20 servings

Ingredients:

2

cans (8 oz each) refrigerated crescent dinner rolls

1/2

package (8-oz size) cream cheese, softened

1/3

cup sour cream

2

teaspoons Old El Paso® taco seasoning mix

3/4

cup refrigerated guacamole (from 12-oz container)

1/2

cup Old El Paso® thick-and-chunky salsa

2

cups frozen diced grilled chicken breast (from 9-oz package), thawed

1/4

cup chopped roma (plum) tomatoes

1

cup shredded romaine lettuce

1/2

cup finely shredded Cheddar cheese (2 oz) 

 

Directions:

1. Heat oven to 375°F. Spray 12-inch pizza pan with cooking spray. Remove dough from 1 can, keeping dough in 1 piece (do not unroll). Gently shape dough in one direction (so dough won't unroll) into 12-inch log with palms of hands. Cut log into 20 slices with serrated knife. Repeat with second can of dough.
2. Arrange 2 slices side by side on center of pan, pressing together to flatten inside edges and form a circle. Place 7 slices in ring around center slices; press together gently. Arrange 12 slices in another ring; press together gently. Arrange 19 slices in third ring, overlapping edges slightly; press together gently.
3. Bake 13 to 18 minutes or until edge is golden brown. Gently loosen crust from pan. Cool on pan 5 minutes. Gently remove from pan to cooling rack. Cool 15 minutes.
4. In medium bowl, beat cream cheese, sour cream and seasoning mix with electric mixer on low speed until smooth. Place crust on serving platter; spread with cream cheese mixture. Arrange guacamole, salsa, chicken, tomatoes, lettuce and cheese on cream cheese mixture to look like ornament. 

 * You don't have to put your ingredients on like it shows in the picture. You can simply put it on like you would a regular taco or like normal taco pizza.

 
this recipe is a Betty Crocker recipe and the photo is also taken from the Betty Crocker website because I lost my pictures. from http://www.bettycrocker.com/recipes/chicken-taco-crescent-pizza/5a8e9944-0a1e-451b-b676-7de8abd41d32#?st=6&term=Chicken%20Taco%20Crescent%20Pizza&ps=9&pi=9&fv=AND%28HasGridViewImage:True%29  

Chocolate Chip Cookie Dough Cupcakes

This is the perfect dessert to bring to a party. I made these once, and they were a big hit! Everyone loves cookie dough and everyone loves cupcakes, so why not combine them into one. It is a really simple recipe and it is quite delicious. Hope you enjoy!

Chocolate Chip Cookie Dough Cupcakes

Yield: 1 dozen cupcakes

Prep Time: 45 min + freeze time

Cook Time: 25 min

Ingredients:

COOKIE DOUGH FILLING:
3/4 cup all-purpose flour
1/8 teaspoon baking soda
1/8 teaspoon salt
4 tablespoons (1/2 stick) unsalted butter, melted
1/4 cup packed brown sugar
2 tablespoons granulated white sugar
2 tablespoons milk
1 teaspoon vanilla extract
1/2 cup miniature chocolate chips
CUPCAKES:
1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1 cup granulated white sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup hot water
1/2 cup vegetable or canola oil
1 large egg
1 1/2 teaspoons vanilla extract
COOKIE DOUGH FROSTING:
3/4 cup (1 1/2 sticks) salted butter
1 3/4 cups powdered sugar
1/3 cup packed brown sugar
1/2 cup all-purpose flour
1 1/2 tablespoons milk
1 teaspoon vanilla extract
GARNISH:
additional mini chocolate chips
12 mini Chips Ahoy cookies or extra cookie dough

Directions:

1. Prepare the cookie dough filling (see *Tips below): In a small bowl, whisk together the flour, baking soda and salt. In a medium bowl, use an electric mixer to stir together the butter, sugars, milk and vanilla. Stir in the dry ingredients and the chocolate chips. Refrigerate for 15 to 30 minutes, or until the cookie dough is firm. Scoop out dough in 2 tablespoon scoops and place it on a cookie sheet. Freeze until firm, at least 30 minutes.
2. Prepare the cupcakes: Preheat the oven to 375 degrees F. Line a cupcake pan with 12 liners. Place the flour, cocoa, sugar, baking soda and salt in a blender. Blend to combine. Add the water, oil, egg and vanilla. Blend to combine, scraping down the sides as needed a couple of times until all is well mixed. Divide the batter between the 12 cupcake liners. Drop a ball of frozen chocolate chip cookie dough into the center of each cupcake. If you would like the cookie dough to bake up slightly, keep the top visible as pictured in the post. If you'd like to keep the cookie dough somewhat raw, push it to the bottom of the cupcake wrapper, making sure that the batter comes up and over the dough.
3. Bake the cupcakes for 20 to 25 minutes, or until a toothpick inserted into the cupcake portion of the cupcake (not tested through the center where the dough is), comes out fairly clean. Cool the cupcakes completely before adding the frosting.
4. Prepare the frosting: In a medium bowl, use an electric mixer to combine the butter and sugars until smooth and creamy. Mix in the flour, milk and vanilla and continue to mix until all is well combined.
5. Assemble: Frost cupcakes with a knife or scoop the frosting into a piping bag and pipe it on decoratively. Sprinkle mini chips on top and garnish with a small chocolate chip cookie.

Tips:

*You don't necessarily have to melt the butter and refrigerate the dough before scooping. The melted butter just helps the sugar dissolve a bit more so you don't have that grainy texture in the cookie dough. It is necessary to freeze it though.

Source: RecipeGirl.com (cupcakes from this recipe, frosting adapted barely fro

* Or if you are lazy, you could use cake mix from a box and store bought cookie dough.

Taco Bowl

Taco Bowl! A quick and easy meal for taco Tuesday. It is actually pretty easy to make a taco bowl, plus, they look great. You can either buy a taco bowl or you could make your own. Hint* it is cheaper to make your own.

Tortilla Bowl Shell
Ingredients:

• Tortillas
• Olive Oil
• Circular Baking Dish or Muffin Tin Pan

Directions:
1. Preheat the oven to 350
2. Spread some olive oil over the tortillas and form to fit the bowl or use the back side of a muffin tin pan and fit the shell between 4 of the circles.
3. Then you bake until golden brown, which should only be about 5-10 min.





Taco Filling
Ingredients:

• Taco Meat of your  choice (ground beef, chicken, or steak)
• Chopped Lettuce
• Diced Tomatos
• White Rice with lime and cilantro
• Re-fried Beans
• Corn
• Salsa
• Sour Cream
• Shredded Cheese
• Avocado

You can add any other topping you would like, but this is what I used.

Cinnamon Rolls

For my first post I decided to do one of my favorite recipes. I love to make cinnamon rolls, but it is really hard for me to find a recipe that I am completely satisfied with. After trying about 5 different recipes I have determined what I like and do not like. I ended up combining 3 different recipes in order to get what I call, the perfect cinnamon roll recipe. It is great for breakfast and even birthdays.

Dough:

Ingredients

• 3/4 cup milk
• 1 egg
• 4 Tablespoons butter or margarine, softened
• 3 cups flour
• 1/2 teaspoon salt
• 2 teaspoon active dry yeast
• 3 Tablespoons sugar 

Cinnamon Filling:
Ingredients

• 1/3 cup butter
• 1 cup packed brown sugar
• 3 teaspoons ground cinnamon

Cinnamon Roll Glaze
Ingredients

•  1 stick butter
• 2 cups Powdered Sugar (Confectioners Sugar)
• 1 teaspoon vanilla extract
• 2-3 Tablespoons milk

Directions

1. Add milk, egg, and butter to bread pan or mixer

2. Add flour, 3 Tablespoons sugar, and salt to pan.

3. Make a well in the center of the dry ingredients; add yeast. Place pan in bread maker.

4. If using bread maker instead of mixer: Select dough setting on bread maker. When done, remove pan from bread maker. Place dough on floured surface. Knead dough about one minute, then let rest for 15 minutes.

5. Roll dough into a rectangle about 15x10 inches. 

6. Mix all the ingredients for your filling together and stick it in the microwave for 30 seconds or until melted.Spread your filling on it. 

7. Roll dough to form a long 12 inch evenly shaped roll. With a knife cut roll into 1 inch pieces to make 12 rolls. 

8. Place rolls into a greased 13x9 inch baking pan. Cover and let rise in a warm, draft-free place until double in size about 30 to 45 minutes.

9. Uncover. Bake in preheated 375 degree oven for 20 to 25 minutes or until golden brown. Cool in pan for 10 to 15 minutes. 
10. Make Glaze-melt butter in microwave safe bowl until melted and hot. Sprinkle in powdered sugar, a little at a time, and whisk until smooth. Stir in the vanilla extract. If it is too thick, add more milk. 
11. Drizzles glaze over warm cinnamon rolls.