Mini Pizzas

A friend introduced these simple pizzas to me a couple of Christmases ago. I made them shortly after and just got busy and never posted the recipe. It's super easy and a great dish to serve to kids who have a varying range of likes and dislikes. Here's the simple instructions:

Thaw Rhodes Rolls according to package directions. (My friend made them on whole-wheat rolls which were delicious - I just happened to have white in my freezer at the time, but I'd definitely do wheat again!)

Roll out each roll flat. Prepare preferred toppings.

Spoon and spread your preferred sauce on each mini pizza dough. I used just a jar of spaghetti sauce I had on hand.

Top with cheese and let guests top with their favorite toppings.

Bake in oven to desired crispiness. Serve with Caesar Salad and enjoy!

Whole Wheat Apple Muffins

I'm playing recipe catch up. I have pictures from 2007 I haven't posted. Did I just admit that? Yes! We'll see if I get to them. I'm really enjoying my first summer vacation as a full-time mom so who knows how much I'll post, but for now, here's one that's worth it.

I found this recipe from my favorite cooking blog: smittenkitchen.com. And let me tell you, Deb's photos are as delicious as her food!

Ingredients:

1 cup whole wheat flour
1 cup all-purpose flour
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 tbsp cinnamon
1/2 cup unsalted butter, at room temperature
1/2 cup granulated sugar
1/2 cup *dark brown sugar, packed
1 large egg, lightly beaten
1 cup buttermilk or yogurt
2 large apples, peeled, cored, and coarsely chopped

Preheat oven to 450 F. Grease and flour an 18 cup muffin tin and set aside.

Mix together the flours, baking powder, baking soda, salt, and cinnamon, and set aside. In a separate bowl, cream the butter and add the granulated sugar and 1/4 cup of the brown sugar. Beat until fluffy. Add the egg and mix well; stop once to scrape the sides and bottom of the bowl. Mix in the buttermilk gently. (If you over-mix, the buttermilk will cause the mixture to curdle.) Stir in the dry ingredients and fold in the apple chunks.


Divide the batter evently among the prepared muffin cups, sprinkling the remaining 1/4 cup brown sugar on top. Bake for 10 minutes, turn the heat down to 400F and bake for an additional 5 to 10 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Cool the muffins for 5 minutes in the tin, then turn them out onto a wire rack to cool completely.

*I personally didn't like the strong flavor of the dark brown sugar and would use regular brown sugar in the future - or maybe I wouldn't top them with sugar at all. I like muffin toppers, but the dark brown sugar didn't do it for me. Perhaps a mixture of sugar, butter, flour and nuts next time.

Also, I would store these in the refrigerator as the moisture in the apples made them go bad quickly. All in all they were quite delicious and filling!

Christmas Meltaways

This is one I'm definitely adding to my plate of goodies this year! A cookie that literally melts in your mouth. I first tasted it about 3 years ago - a coworker shared it with us and it was an office favorite.


Ingredients:

½ lb margarine or butter, creamed

¾ C. cornstarch

1/3 C powdered sugar

1 C flour

Mix together and beat until creamy. Roll (flour on hands helps) in round teaspoons. Bake at 350 for 10-12 minutes.

Frost with:

1 tsp vanilla, 3 oz cream cheese (or substitute with butter), 1 c powdered sugar (add food coloring if desired). Dip top of cookies into frosting. Makes about 4 dozen.

You don't want to overcook these cookies - and they don't burn so pull them out as soon as the time is up. Also, I frost them when they are cool and using an icing bag might be the best trick because they are so fragile. Whenever I touch them to frost them, a few end up breaking, of course they go directly to my mouth, so I don't mind, but . . .

Cranberry Nut Dessert

A coworker shared this recipe with me a few years back and it's one I love! There's a perfect balance between the tartness of the cranberries; the sweet, almond-flavored bread; and the crunchy walnuts. This is a super-quick and easy recipe.

1 cup all-purpose flour
1 cup sugar
1/4 teaspoon salt
2 cups fresh or frozen cranberries
1/2 cup chopped walnuts
1/2 cup butter or margarine, melted
2 eggs, beaten
1/2 teaspoon almond extract
Whipped cream or ice cream, optional

In a bowl, combine the flour, sugar and salt. Add cranberries and nuts; toss to coat. Stir in the butter, eggs and extract (mixture will be very thick if using frozen berries). Spread into a greased 9-in. pie plate (I just use a round cake pan). Bake at 350 for 40 minutes or until a wooden pick inserted near the center comes out clean. Serve warm with whipped cream or ice cream if desired. Yield: 8 servings.


* I've never seen frozen cranberries stocked in a grocery store. I like to buy an extra bag or two and freeze them so that when you can't find them, I can still make this yummy treat to brighten the long, less-festive days of January. The cranberries freeze and keep very well.

Darling Aprons Free Giveaway

I just found out about a free giveaway for these darling aprons (or a kit to make your own) at Epicurean Style. If I wore this while cooking my Thanksgiving Turkey, I wouldn't feel so tired after a long day! SOOOO Cute!

Click here and leave a comment before November 30th at midnight and you could be the lucky winner!

Platanos Fritos (Fried Plantain)

This is a dish that I've loved from the first time I tried it on a road trip to California with my friend, Christine. We ate at a little Salvadorean restaurant and I fell in love. Luckily, Armando loves this dish as well and it's a popular one in Honduras.

If the plantain is at the perfect ripeness (overripe on my scale), it's the perfect sweet (but not too sweet). Then, the salty contrast of the refried black beans and Mexican sour cream on top makes it to die for!

First, find really ripe (but not bruised) plantains.

Fry on low-medium heat until golden brown on all sides. You don't want the plantain to be crispy, just softened and cooked.


Split each plantain down the middle. Fill with refried black beans. Serve warm with drizzles of Mexican sour cream on top.

Olive Garden's Zuppa Toscana (Tuscan Soup)

I received a delightful email from a friend the other day with an attached 478-page recipe book full of restaurant recipes - anything from A&W's Onion Rings to York Peppermint Patties and everything in-between. I quickly scrolled to the O section.

Olive Garden.

Zuppa Toscana.

Been dying to try it for well over a year now.

Finally, I put the obscure ingredients (not really - just the kale) on a grocery list and sent Armando for the goods.

It turned out DELICIOUS! I would highly recommend this recipe.

Ingredients:

3/4 cup onions, diced 1/8 inch
1 slice bacon, 1/4-inch diced
1 1/4 tsp garlic cloves, minced
1 ounce chicken boullion
1 quart water
2 medium potatoes, cut in half length-wise then cut in 1/4 inch slices (do not peel)
2 cups cavallo greens (kale can be substituted), cut in half, then sliced into 1/16-inch strips
1 1/2 cups sausage link - spicy, pre-cooked, cut in half-length-wise, then cut at an angle into 1/2-inch slices
3/4 cup heavy whipping cream

Place sausage link onto sheet pan and bak in 300 degree oven for 15-20 minutes or until done.

Place onions and bacon into 3 to 4 quart sauce pan and cook onions over medium heat until onions are almost clear. Add garlic and cook for 1 minute.

Add chicken bouillon, water and potatoes, bring to a simmer for 15 minutes. Add remaining ingredients then simmer for 5 more minutes and serve.

Recipe courtesy Insider's Recipes Master Edition.

**These are just some changes I made or would make to the recipe next time.

• I substituted the sausage link (yuck) for ground sausage. This time I used regular. Armando claimed it lacked any kick. I now have a pound of frozen HOT ground sausage in the freezer waiting for the next time I try the recipe.
• I used the kale. It worked perfect.
• This recipe calls for heavy whipping cream. I don't think it needs it. Milk would suffice.
  

If you'd like a copy of this recipe book, just leave me a comment along with your email address and I'll send it to you.