Pizza Stromboli

Julie — Wed, 04 Jan 2012 02:29:56 +0000

Pizza Stromboli

Ingredients

Ingredients:
1 package Pillsbury French Loaf (or store brand if you are lucky enough to have it)
1 package pepperoni slices
1 1/2 cups shredded mozzarella cheese

Instructions

Preheat oven to 350 degrees. Open up the dough package. Find the seam and unroll the dough carefully onto a greased cookie sheet.
Cover the dough with pepperoni slices to within 1/2" of edges (use as much as you like). Sprinkle with cheese.
Roll dough back up and center the loaf on the cookie sheet, seam side down. Pinch ends and tuck under slightly to seal ends. Make a few shallow cuts along the top with a serrated knife.
Bake for 20-25 minutes. Let rest 10 minutes and slice. Serve with marinara, pizza, or spaghetti sauce.

Notes:

I like to use the extra large pepperoni slices for this. Makes it easier to roll up the dough because those slices are usually thinner.

Variations with other deli meats: roast beef with cheddar, turkey with provolone, ham with swiss.

Serve the deli versions with mustard, dressing, or other condiments for dipping.

Source: Quick Cooking magazine

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http://www.shorttriphome.com/pizza-stromboli/

Bottoms-Up Cake

Julie — Wed, 04 Jan 2012 02:07:06 +0000

Bottoms-Up Cake

Rating: 41

Ingredients

1 cup flour
1/2 cup sugar
2 Tbsp. unsweetened cocoa
1 1/2 tsp. baking powder
1/2 tsp. salt
----
1/2 cup milk
1/4 cup vegetable oil
2 tsp. vanilla
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1 cup sugar
1/4 cup unsweetened cocoa
1 1/2 cup boiling water

Instructions

Preheat oven to 350 degrees. Mix first five ingredients together in medium bowl.
Add in milk, oil, and vanilla and mix well. Pour into UNgreased, flat 2-quart baking dish.
Combine last three ingredients in small bowl. Pour evenly over batter in the pan.
Bake for 25-30 minutes. Test only as deep as the cake with a toothpick. The whole thing will wiggle since the cake is basically sitting on a bed of yummy chocolate sauce now. Cool for 30 minutes. Serve with whipped cream.

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http://www.shorttriphome.com/bottoms-up-cake/

Baked French Toast

Julie — Sun, 01 Jan 2012 02:29:55 +0000

I found this recipe while searching for a make-ahead recipe for breakfast (I’m trying to get as much done the night before as possible so I can get all my exercising in early….which is a good thing cuz this ain’t no diet-friendly recipe!). I started searching Pinterest for overnight breakfasts, but then thought, “Oooh, I bet P-Dub has something good on her site!” I was not disappointed.

I told my kids the next morning that we were trying a new recipe from Pioneer Woman. My oldest daughter said, “Oh, then it’ll be really good.”

And it is.

Really good.

Like, make you wanna slap yo’self good.

Baked French Toast

Recipe Type: Breakfast

Author: Julie

Prep time: 15 mins

Cook time: 55 mins

Total time: 1 hour 10 mins

Serves: 12

Ingredients

1 loaf sourdough bread (I used Pepperidge Farm)
8 eggs
2 cups milk (I used 1%)
1/2 cup heavy cream
3/4 cup sugar
2 Tbsp. vanilla
Topping:
1/2 cup all-purpose flour
1/2 cup packed brown sugar
1 tsp. cinnamon
1/4 tsp. salt
1 stick cold butter, cut into pieces

Instructions

Grease a 9×13 pan with butter. Tear bread into bite-size chunks and place evenly in the pan.
Mix together the eggs, milk, cream, sugar, and vanilla. Pour evenly over bread. Cover tightly and store in the fridge for several hours (I put mine in overnight….it was about 12 hours).
In a medium bowl mix together the flour, brown sugar, cinnamon, and salt. Cut in the butter with a pastry blender until it all looks nice and crumbly (like small pebbles, according to P-Dub). Place in a ziploc bag and put in fridge.
When ready to bake, take pan and bag out of fridge. Remove wrap and evenly sprinkle the crumb mixture over the top. Bake for 1 hour at 350 degrees (or 45 minutes if you like it more soft and pudding-like).

Notes

You can serve with syrup, but we made a quick glaze with powdered sugar and milk. Delish!
If you don’t have brown sugar, mix 1/2 Tbsp. molasses with 1/2 cup sugar until well blended.
Like I said, you can bake it for less time if you like it softer, but I love how the top gets crispy when it’s baked for an hour. The underneath part is still somewhat soft. One hour in my 350-oven was just right.
The directions said to scoop out, but I wanted to be able to control the portions so I cut it into 12 servings (they were large, and this is rich, so you could serve other breakfast dishes and use this as more of a side dish and get 24 servings).

Enjoy!

Budge

Julie — Tue, 27 Dec 2011 17:01:21 +0000

This recipe comes from Worldwide Ward Cookbook by Deanna Buxton. It’s original title is “Chapel Fudge” but we renamed it in honor of our toddler, King Henry V (well, Henry, but he’s the fifth child and pretty much rules our kingdom). We named it Budge in honor of Henry for two reasons: (1) when he tries to say “fudge” it comes out “budge”, and (2) while it was cooling on the counter, he proceeded to dig into it with his hands, prompting an emergency bath! Whatever it’s called, it’s good. I’m not normally much of a fudge eater, but I really do like this recipe and plan to use it often.

Ingredients:

4 cups sugar

1 (12 oz) can evaporated milk (1 1/3 cups)

20 large marshmallows

2 tsp. vanilla

1 cup butter

1 (12 oz) package semisweet chocolate chips

1. In a large pot, cook sugar, milk, and marshmallows on medium to medium-high heat, stirring constantly. When mixture comes to a rolling boil, set timer for 10 minutes and continue stirring constantly. (I had to reduce the heat a bit here as it start to burn just a tad.) Remove from heat and add vanilla.

2. Place butter and chocolate in a large mixer bowl. Pour the hot mixture into this bowl, over the butter and chips. Beat for 5 minutes. (I used my Kitchen Aid with the whisk attachment.)

3. Spread into lightly buttered 9×13 pan and let cool. Cut when set. (This took several hours in the fridge.)

Makes 35-40 pieces of fudge

Source: Worldwide Ward Cookbook by Deanna Buxton

Cottage Ranch Dip

Julie — Tue, 27 Dec 2011 15:28:07 +0000

In an attempt to eat healthier and also to sneak some more protein in my diet, I came up with the recipe for veggie dip. It’s easy and even cottage cheese haters (like my husband) will be fooled that it’s not a traditional fatty dip.

It helps tremendously to have a Magic Bullet-type blender thingy, but you can use a regular blender too.

Ingredients:

16-ounce container small curd cottage cheese (lowfat)
1 envelop ranch dip or dressing mix (I used Hidden Valley Harvest Dill Dips Mix)
sour cream to taste (I used about 1/4 cup)
milk to thin

1. Place ingredients in a blender, adding milk to thin to the desired consistency. (With the Magic Bullet type blender, you may have to place half the cottage cheese in, blend, then add the rest, and blend.)

2. Refrigerate for a few hours for flavors to blend. Serve with your choice of veggies.

Makes about 2 1/4 cups

Nutrition Info for 1 Tablespoon (not counting milk to thin)

Calories–15

Fat–0.6g

Sat Fat–0.4g

Chol–3.1mg

Sodium–58.1mg

Carbs–0.7g

Sugars–0.5g

Fiber–0g

Protein–1.4g

Source: a Julie original