Quinoa Pizza Bites
Author/Source:
Heather @ onceamonthmeals.com, adapted from So Very Blessed
Ingredients:
2 cups cooked quinoa
2 eggs
1 cup chopped onion
1 cup shredded mozzarella cheese
2 teaspoons minced garlic
0.5 cups fresh basil, chopped
1 cup chopped turkey pepperoni slices
0.5 teaspoon seasoning salt
1 teaspoon paprika
1 teaspoon dried crushed oregano
pizza sauce for dipping
Quinoa is a great source of protein and dietary fiber.
Directions:
Preheat oven to 350 degrees. Mix all ingredients (except pizza sauce) together in a medium bowl. Spray mini muffin tin with non-stick spray, fill each up with mixture, pressing down gently to compact. Bake for 15-20 minutes. Allow to cool and serve with pizza sauce for dipping.
Freezing Directions:
Prepare as directed above. Allow bites to cool completely. Remove from muffin tin, place on cookie sheet and flash freeze. When frozen, place in freezer bag. Label and freeze. To serve: Thaw, heat in microwave for 30 seconds-1 minute. Serve with pizza sauce for dipping.
Tuesday, October 1, 2013
Friday, September 27, 2013
Choclate Chip Cheesecake Cookies
Ingredients:
3 (8-ounce) packages cream cheese, softened
3 eggs
3/4 cup sugar
1 teaspoon vanilla
2 (16.5 ounce) rolls refrigerated chocolate chip cookie dough, keep chilled until ready to use.
Directions:
Preheat oven to 350 degree F.
In a large bowl, beat together cream cheese, eggs, sugar, and vanilla extract until well mixed, set aside.
Slice cookie dough rolls into 1/4-inch slices. Arrange slices from one roll on the bottom of a greased 9x13 in glass baking dish, press together so there are no holes in the dough.
Pour cream cheese mixture over dough evenly.
Top with remaining slices of cookie dough.
Bake 45 to 50 minutes, or until golden and center is slightly firm.
Remove from oven, let cool, then refrigerate.
Cut into slices when well chilled.
**You can of course make and use your own choc chip recipe. Just chill the dough before using it. The cookies I made I used the store bought/pre-made toll house choc chip rolls, because of time restraints. Next time I make these I will make toll house chop chip cookies from scratch. If it turns out any differently I will edit this post with updated instructions.
3 (8-ounce) packages cream cheese, softened
3 eggs
3/4 cup sugar
1 teaspoon vanilla
2 (16.5 ounce) rolls refrigerated chocolate chip cookie dough, keep chilled until ready to use.
Directions:
Preheat oven to 350 degree F.
In a large bowl, beat together cream cheese, eggs, sugar, and vanilla extract until well mixed, set aside.
Slice cookie dough rolls into 1/4-inch slices. Arrange slices from one roll on the bottom of a greased 9x13 in glass baking dish, press together so there are no holes in the dough.
Pour cream cheese mixture over dough evenly.
Top with remaining slices of cookie dough.
Bake 45 to 50 minutes, or until golden and center is slightly firm.
Remove from oven, let cool, then refrigerate.
Cut into slices when well chilled.
**You can of course make and use your own choc chip recipe. Just chill the dough before using it. The cookies I made I used the store bought/pre-made toll house choc chip rolls, because of time restraints. Next time I make these I will make toll house chop chip cookies from scratch. If it turns out any differently I will edit this post with updated instructions.
Breakfast Casserole
Ingredients:
1 bag (16 oz bag) of Obrien hashbrowns (the Obrien hashbrowns have the onions and peppers in it)
1 pound sausage
2-3 cups grated cheese
12 eggs
Directions:
Cook hashbrowns, season if desired, set aside.
Cook sausage, drain.
In a large bowl combine hashbrowns and sausage, mix together.
In a separate bowl, beat the eggs, then add eggs to hashbrown/sausage mixture, mix well.
Add grated cheese to mixture, mix well.
Pour into a pyrex/baking dish (9x13 size works well)
Cook at 350 degrees F for 1 hour.
Check after 45 minutes.
Casserole if done when all the eggs are cooked through.
**NOTE**
I will usually cook the sausage and hashbrowns the night before, and refrigerate mixture over night. In the morning add eggs and cheese, give it a good mix, then cook.
This recipe also works really well in a dutch oven when camping.
1 bag (16 oz bag) of Obrien hashbrowns (the Obrien hashbrowns have the onions and peppers in it)
1 pound sausage
2-3 cups grated cheese
12 eggs
Directions:
Cook hashbrowns, season if desired, set aside.
Cook sausage, drain.
In a large bowl combine hashbrowns and sausage, mix together.
In a separate bowl, beat the eggs, then add eggs to hashbrown/sausage mixture, mix well.
Add grated cheese to mixture, mix well.
Pour into a pyrex/baking dish (9x13 size works well)
Cook at 350 degrees F for 1 hour.
Check after 45 minutes.
Casserole if done when all the eggs are cooked through.
**NOTE**
I will usually cook the sausage and hashbrowns the night before, and refrigerate mixture over night. In the morning add eggs and cheese, give it a good mix, then cook.
This recipe also works really well in a dutch oven when camping.
Saturday, September 14, 2013
Salted Caramel Pots de Creme (gluten free)
Salted Caramel Pots de Creme
Recipe courtesy Food Network Magazine
Prep Time:
2 hr 10 min
Inactive Prep Time:
--
Cook Time:
1 hr 0 min
Level:
Easy
Serves:
6 servings
Ingredients
2 cups heavy cream
1/2 cup whole milk
1/2 teaspoon vanilla extract
1/2 teaspoon sea salt, plus more for sprinkling
1 cup sugar
1 ounce milk chocolate, finely chopped, (I used mini chocolate chips)
6 large egg yolks
Directions
Preheat the oven to 325 degrees F. Heat the heavy cream, milk, vanilla and salt in a small saucepan over medium heat until just starting to bubble. Remove from the heat and cover to keep warm.
Make the caramel: Combine the sugar and 1/4 cup water in another small saucepan over medium heat, stirring just until the sugar dissolves. Cook, swirling the pan occasionally but not stirring, until amber, about 10 minutes. Brush any sugar crystals off the side of the pan with a wet pastry brush. Remove from the heat and carefully whisk in the warm cream mixture (the mixture will bubble). Add the chocolate and stir until smooth.
Whisk the egg yolks in a medium bowl. Whisk about half of the caramel into the yolks, then add the remaining caramel and whisk until smooth. Strain through a fine-mesh sieve into a large liquid measuring cup.
Divide the mixture among six 6-ounce ramekins. Set the ramekins in a large baking dish, then add enough hot water to come about halfway up the sides of the ramekins. Cover the pan tightly with foil and bake until the pots de creme are set around the edges but still jiggle in the center, 45 to 50 minutes.
Remove the ramekins from the water and let cool to room temperature. Cover with plastic wrap and refrigerate until cold, at least 2 hours or overnight. Sprinkle with salt.
Read more at: http://www.foodnetwork.com/food/cda/recipe_print/0,1946,FOOD_9936_721817_RECIPE-PRINT-FULL-PAGE-FORMATTER,00.html?oc=linkback
Recipe courtesy Food Network Magazine
Prep Time:
2 hr 10 min
Inactive Prep Time:
--
Cook Time:
1 hr 0 min
Level:
Easy
Serves:
6 servings
Ingredients
2 cups heavy cream
1/2 cup whole milk
1/2 teaspoon vanilla extract
1/2 teaspoon sea salt, plus more for sprinkling
1 cup sugar
1 ounce milk chocolate, finely chopped, (I used mini chocolate chips)
6 large egg yolks
Directions
Preheat the oven to 325 degrees F. Heat the heavy cream, milk, vanilla and salt in a small saucepan over medium heat until just starting to bubble. Remove from the heat and cover to keep warm.
Make the caramel: Combine the sugar and 1/4 cup water in another small saucepan over medium heat, stirring just until the sugar dissolves. Cook, swirling the pan occasionally but not stirring, until amber, about 10 minutes. Brush any sugar crystals off the side of the pan with a wet pastry brush. Remove from the heat and carefully whisk in the warm cream mixture (the mixture will bubble). Add the chocolate and stir until smooth.
Whisk the egg yolks in a medium bowl. Whisk about half of the caramel into the yolks, then add the remaining caramel and whisk until smooth. Strain through a fine-mesh sieve into a large liquid measuring cup.
Divide the mixture among six 6-ounce ramekins. Set the ramekins in a large baking dish, then add enough hot water to come about halfway up the sides of the ramekins. Cover the pan tightly with foil and bake until the pots de creme are set around the edges but still jiggle in the center, 45 to 50 minutes.
Remove the ramekins from the water and let cool to room temperature. Cover with plastic wrap and refrigerate until cold, at least 2 hours or overnight. Sprinkle with salt.
Read more at: http://www.foodnetwork.com/food/cda/recipe_print/0,1946,FOOD_9936_721817_RECIPE-PRINT-FULL-PAGE-FORMATTER,00.html?oc=linkback
Wednesday, September 4, 2013
Coconut banana bread
Coconut Banana Bread
- Kerstin Bates
2 c. sugar
1 c coconut oil, melted
1 large handful of shredded sweetened coconut
1 c nuts (optional, I don't use)
6 bananas(2 cups)
4 eggs well beaten
2 1/2 c flour (if making gluten free use 2 c gluten free flour blend, I like cup4cup flour blend)
1 t salt
2 t soda
Cream oil, sugar and then eggs. Add mashed bananas. Add dry ingredients and do
not over mix.
Bake 350 for 45 min.
- Kerstin Bates
2 c. sugar
1 c coconut oil, melted
1 large handful of shredded sweetened coconut
1 c nuts (optional, I don't use)
6 bananas(2 cups)
4 eggs well beaten
2 1/2 c flour (if making gluten free use 2 c gluten free flour blend, I like cup4cup flour blend)
1 t salt
2 t soda
Cream oil, sugar and then eggs. Add mashed bananas. Add dry ingredients and do
not over mix.
Bake 350 for 45 min.
Wednesday, May 1, 2013
Thin Pizza Crust
Thin Pizza Crust Recipe
(Beth Glider)
2 cups white flour
1 cup warm water
1 tablespoon dry active yeast
1/4 cup sugar
1 teaspoon salt
Sift your dry ingredients together until well combined. Add your warm water and stir until you form a dough. Roll dough out and add flour as needed to keep thin crust pizza dough from sticking to your rolling pin. You will want to roll the dough out as thin as possible. Place on an oiled pizza pan and top. Bake in a hot (400 F) oven until crust is brown and crispy. (I spray my pan and sprinkle in corn meal)
(Beth Glider)
2 cups white flour
1 cup warm water
1 tablespoon dry active yeast
1/4 cup sugar
1 teaspoon salt
Sift your dry ingredients together until well combined. Add your warm water and stir until you form a dough. Roll dough out and add flour as needed to keep thin crust pizza dough from sticking to your rolling pin. You will want to roll the dough out as thin as possible. Place on an oiled pizza pan and top. Bake in a hot (400 F) oven until crust is brown and crispy. (I spray my pan and sprinkle in corn meal)
Monday, March 4, 2013
Tomatillo Albondigas Soup
Tomatillo Albondigas Soup
http://cookandbemerry.com/tomatillo-albondigas-soup-two-tomatillo-tales/
Serves up to 10
Soup
2 pounds fresh tomatillos, husks removed and washed, cut in half
1 medium onion (8 ounces), peeled and coarsely chopped
7 large garlic cloves, peeled, cut in half
2 small jalapeno peppers, split and seeded (I didn't add these)
½ teaspoon ground cumin
1 tablespoon kosher salt
1/4 teaspoon ground black pepper
5 1/2 cups chicken stock (or three 14oz cans low sodium chicken broth + ½ cup water)
15 sprigs fresh cilantro, tough stems discarded
Meatballs (Albondigas)
1 pound ground beef chuck (20% fat)
1 pound ground pork
1 medium onion (8 ounces), peeled, finely chopped (I used my mini processor)
½ cup cooked white rice
1 large egg
2 teaspoon kosher salt
1/4 teaspoon ground cumin
1/4 teaspoon ground cloves
Garnish
Juice of 4 limes (1/2 cup)
Leaves from 10 sprigs fresh cilantro, coarse chopped
1. To prepare the soup: In a large stockpot or dutch oven, over medium-high heat, combine the tomatillos, onion, garlic, jalapeno peppers, cumin, salt, pepper and the chicken stock, and bring to a boil.
2. Reduce the heat and simmer, skimming off any foam that rises to the top, until the tomatillos are tender, about 10 to 15 minutes.
3. Using a colander, strain the vegetables from the broth, reserving both the vegetables and the broth. Puree the tomatillos, onion, garlic and jalapeno peppers in a blender or food processor fitted with a steel blade, adding ½ cup of the reserved broth and about 15 sprigs of cilantro. (This can be done in two or three batches).
4. Return the pureed vegetables and the remaining soup broth to the stockpot and bring to a simmer.
5. To make the meatballs: While the soup broth is simmering, in a large mixing bowl, combine the ground meat with the minced onion, cooked rice, the raw egg, 2 teaspoons kosher salt, ground cumin and ground cloves, and mix gently but thoroughly.
6. Form the meat into 1-inch meatballs. Keep your hands lightly moistened with cold water to prevent the ground meat from sticking. The mixture should yield about 40 walnut-sized, 1-ounce meatballs. Place meatballs in the soup and continue to simmer, about 30 minutes longer. Skim off any foam that rises to the top. Add ½ cup or more water to replace what has evaporated and to adjust the salt level.
7. Place 4 meatballs in each large, warm soup bowl. Ladle about one cup of soup over the meatballs, and squeeze lime juice into each bowl. Sprinkle with chopped cilantro and serve immediately.
http://cookandbemerry.com/tomatillo-albondigas-soup-two-tomatillo-tales/
Serves up to 10
Soup
2 pounds fresh tomatillos, husks removed and washed, cut in half
1 medium onion (8 ounces), peeled and coarsely chopped
7 large garlic cloves, peeled, cut in half
2 small jalapeno peppers, split and seeded (I didn't add these)
½ teaspoon ground cumin
1 tablespoon kosher salt
1/4 teaspoon ground black pepper
5 1/2 cups chicken stock (or three 14oz cans low sodium chicken broth + ½ cup water)
15 sprigs fresh cilantro, tough stems discarded
Meatballs (Albondigas)
1 pound ground beef chuck (20% fat)
1 pound ground pork
1 medium onion (8 ounces), peeled, finely chopped (I used my mini processor)
½ cup cooked white rice
1 large egg
2 teaspoon kosher salt
1/4 teaspoon ground cumin
1/4 teaspoon ground cloves
Garnish
Juice of 4 limes (1/2 cup)
Leaves from 10 sprigs fresh cilantro, coarse chopped
1. To prepare the soup: In a large stockpot or dutch oven, over medium-high heat, combine the tomatillos, onion, garlic, jalapeno peppers, cumin, salt, pepper and the chicken stock, and bring to a boil.
2. Reduce the heat and simmer, skimming off any foam that rises to the top, until the tomatillos are tender, about 10 to 15 minutes.
3. Using a colander, strain the vegetables from the broth, reserving both the vegetables and the broth. Puree the tomatillos, onion, garlic and jalapeno peppers in a blender or food processor fitted with a steel blade, adding ½ cup of the reserved broth and about 15 sprigs of cilantro. (This can be done in two or three batches).
4. Return the pureed vegetables and the remaining soup broth to the stockpot and bring to a simmer.
5. To make the meatballs: While the soup broth is simmering, in a large mixing bowl, combine the ground meat with the minced onion, cooked rice, the raw egg, 2 teaspoons kosher salt, ground cumin and ground cloves, and mix gently but thoroughly.
6. Form the meat into 1-inch meatballs. Keep your hands lightly moistened with cold water to prevent the ground meat from sticking. The mixture should yield about 40 walnut-sized, 1-ounce meatballs. Place meatballs in the soup and continue to simmer, about 30 minutes longer. Skim off any foam that rises to the top. Add ½ cup or more water to replace what has evaporated and to adjust the salt level.
7. Place 4 meatballs in each large, warm soup bowl. Ladle about one cup of soup over the meatballs, and squeeze lime juice into each bowl. Sprinkle with chopped cilantro and serve immediately.
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