Spinach Artichoke Pizza

Oh, this is delicious pizza! Kind of like spinach and artichoke dip with a crust, it is a delightful meatless meal (you won't even miss the meat!) and would be great for an appetizer when cut into smaller pieces.

Either way, I'm sure it will disappear quickly, so make sure you get to taste some for yourself.

I have found the best success with pizza when the pizza stone is hot in the oven and you transfer the pizza onto it. So place the stone in the oven and heat to 475. Stretch and shape the pizza dough over a sheet of parchment paper to a 13-inch round, or whatever shape you like. (I like to do this over a large baking pan turned upside down - I think it makes it easier to transfer than a peel.)

Brush with 1 Tbsp. olive oil and season crust lightly with salt and freshly ground black pepper, then allow to rest.

In a large skillet, heat remaining 1 Tbsp olive oil over medium-high heat. Once oil is hot, add 3/4 of the

and saute just until wilted. Transfer to a layer of paper towels and gently press some of the excess liquid out.

In the same skillet, melt butter over medium heat, then add in flour and salt and cook 2 minutes, stirring constantly. Slowly whisk in milk

and increase temperature to medium-high heat and cook, stirring constantly until mixture has thickened well. Remove from heat and stir in minced garlic and sautéed spinach.

Chop remaining fresh spinach.

To assemble pizza, spread the white sauce evenly over pizza crust. Top with chopped artichokes,

fresh spinach,

mozzarella

and Parmesan. Carefully transfer pizza to hot pizza stone in oven. Bake 10 - 13 minutes until crust is golden brown.

Let rest for a few minutes, then slice and serve!

One year ago: Cranberry Bliss Bars
Two years ago: Caramel Chocolate Fudge
Three years ago: Chocolate Caramel Peanut Butter Pretzels
Four years ago: Shrimp and Corn Chowder


Find more inspiration at Meatless Monday, Inspiration Monday, Mix it Up Monday, Melt in Your Mouth, Totally Tasty Tuesday, Create Link Inspire, Tuesday Talent Show, Clever Chicks, Share Your Stuff.

Spinach Artichoke Pizza

1 pound pizza dough
8 oz fresh spinach, divided
2 Tbsp. butter
2 Tbsp. flour
3/4 cup milk
1/4 tsp. salt
1 clove garlic, minced
2 Tbsp. olive oil, divided
1 1/2 cups shredded mozzarella cheese
1/4 cup shredded Parmesan cheese
6 - 8 canned artichoke hearts packed in water, drained well and quartered

Place pizza stone in oven and heat to 475. Meanwhile, stretch and shape pizza dough over a sheet of parchment paper to a 13-inch round, while creating a taller rim along outer edge. Brush with 1 Tbsp. olive oil and season crust lightly with salt and freshly ground black pepper, then allow to rest.

In a large skillet, heat remaining 1 Tbsp olive oil over medium-high heat. Once oil is hot, add 3/4 of the spinach and saute just until wilted. Transfer to a layer of paper towels and gently press some of the excess liquid out.

In the same skillet, melt butter over medium heat, then add in flour and salt and cook 2 minutes, stirring constantly. Slowly whisk in milk and increase temperature to medium-high heat and cook, stirring constantly until mixture has thickened well. Remove from heat and stir in minced garlic and sautéed spinach.

Chop remaining fresh spinach.

To assemble pizza, spread the white sauce evenly over pizza crust. Sprinkle chopped, fresh spinach over sauce followed by chopped artichokes, mozzarella and Parmesan. Carefully transfer pizza to hot pizza stone in oven. Bake 10 - 13 minutes until crust is golden brown.

Recipe Source: Adapted from Cooking Classy

Oh, this is delicious pizza! Kind of like spinach and artichoke dip with a crust, it is a delightful meatless meal (you won't even miss the meat!) and would be great for an appetizer when cut into smaller pieces.

Either way, I'm sure it will disappear quickly, so make sure you get to taste some for yourself.

I have found the best success with pizza when the pizza stone is hot in the oven and you transfer the pizza onto it. So place the stone in the oven and heat to 475. Stretch and shape the pizza dough over a sheet of parchment paper to a 13-inch round, or whatever shape you like. (I like to do this over a large baking pan turned upside down - I think it makes it easier to transfer than a peel.)

Brush with 1 Tbsp. olive oil and season crust lightly with salt and freshly ground black pepper, then allow to rest.

In a large skillet, heat remaining 1 Tbsp olive oil over medium-high heat. Once oil is hot, add 3/4 of the

and saute just until wilted. Transfer to a layer of paper towels and gently press some of the excess liquid out.

In the same skillet, melt butter over medium heat, then add in flour and salt and cook 2 minutes, stirring constantly. Slowly whisk in milk

and increase temperature to medium-high heat and cook, stirring constantly until mixture has thickened well. Remove from heat and stir in minced garlic and sautéed spinach.

Chop remaining fresh spinach.

To assemble pizza, spread the white sauce evenly over pizza crust. Top with chopped artichokes,

fresh spinach,

mozzarella

and Parmesan. Carefully transfer pizza to hot pizza stone in oven. Bake 10 - 13 minutes until crust is golden brown.

Let rest for a few minutes, then slice and serve!

One year ago: Cranberry Bliss Bars
Two years ago: Caramel Chocolate Fudge
Three years ago: Chocolate Caramel Peanut Butter Pretzels
Four years ago: Shrimp and Corn Chowder


Find more inspiration at Meatless Monday, Inspiration Monday, Mix it Up Monday, Melt in Your Mouth, Totally Tasty Tuesday, Create Link Inspire, Tuesday Talent Show, Clever Chicks, Share Your Stuff.

Spinach Artichoke Pizza

1 pound pizza dough
8 oz fresh spinach, divided
2 Tbsp. butter
2 Tbsp. flour
3/4 cup milk
1/4 tsp. salt
1 clove garlic, minced
2 Tbsp. olive oil, divided
1 1/2 cups shredded mozzarella cheese
1/4 cup shredded Parmesan cheese
6 - 8 canned artichoke hearts packed in water, drained well and quartered

Place pizza stone in oven and heat to 475. Meanwhile, stretch and shape pizza dough over a sheet of parchment paper to a 13-inch round, while creating a taller rim along outer edge. Brush with 1 Tbsp. olive oil and season crust lightly with salt and freshly ground black pepper, then allow to rest.

In a large skillet, heat remaining 1 Tbsp olive oil over medium-high heat. Once oil is hot, add 3/4 of the spinach and saute just until wilted. Transfer to a layer of paper towels and gently press some of the excess liquid out.

In the same skillet, melt butter over medium heat, then add in flour and salt and cook 2 minutes, stirring constantly. Slowly whisk in milk and increase temperature to medium-high heat and cook, stirring constantly until mixture has thickened well. Remove from heat and stir in minced garlic and sautéed spinach.

Chop remaining fresh spinach.

To assemble pizza, spread the white sauce evenly over pizza crust. Sprinkle chopped, fresh spinach over sauce followed by chopped artichokes, mozzarella and Parmesan. Carefully transfer pizza to hot pizza stone in oven. Bake 10 - 13 minutes until crust is golden brown.

Recipe Source: Adapted from Cooking Classy

reade more... Résuméabuiyad

Bonfire Bundles

This time of year I always try to provide you with a great idea for your upcoming Halloween party, or if your family is like ours and the evening is a simple one of neighborhood trick-or-treating, and supper needs to be quick and simple, something that would work for that too. Well, today is the day!

If your house is the place to be Halloween night, with friends and family dropping by, or a huge kids party, these would be a huge hit! I guarantee! Have a big platter of these sitting next to your cauldron of apple cider, and all the little ghoulish guests will flip! Rather it is held indoors, our out next to the biggest bonfire of the season, they are the perfect party food!

Our Halloween does indeed include a party, but I am not the host. We actually go back to my hometown (about 15 minutes from our house) so Alex can trick-or-treat in the neighborhood I grew up in, and then head to the local volunteer Fire Department for the fun filled party, with games, costume contests, door prizes and candy galore! It's a great tradition I'm so excited to be continuing with him. It allows his grandma to always be part of the festivities and it's kinda nice to see something I enjoyed so much as a child still going strong, and a community still enjoying it.

But all of this going on between the hours of 6pm and 8pm means supper needs to be quick, simple, but most of all FUN! I like treating him to something "party inspired" on Halloween, and it's usually something he can eat with his hands. Plus, it needs to be on the light side. Between the excitement of the night, and the sheer rush, supper really isn't high on his priority list.

These take the fun and yumminess of pizza and turns them into something new, adorable, and 100% kid friendly! Three things that all food should be on Halloween!

However you are spending next Thursday night, I hope it's full of smiles, more treats than tricks and some delicious food, not just Snickers and Butterfingers!

Mini Pizza Bundles Inspired by The Gunny Sack
20 refrigerated buttermilk biscuits
20 pieces pepperoni
2-3 String Cheese, cut into 20 small chunks
1 egg, beaten
Parmesan Cheese
Italian Seasoning
Garlic Powder
Pizza Sauce

Preheat oven to 425. Grease a 9x13 baking dish. Flatten each biscuit out. Lay a piece
of pepperoni on each, then a piece of string cheese. Gather sides of biscuit up, forming a bundle. Lay, seam side down in baking dish. Brush all with egg. Sprinkle with Parmesan, Garlic Powder and Italian Seasoning. Bake 18-20 minutes until browned. Serve with warm pizza sauce for dipping.

Shared on The Country Cook Oct. 25, 2013

Appetizer at Very Good Recipes

This time of year I always try to provide you with a great idea for your upcoming Halloween party, or if your family is like ours and the evening is a simple one of neighborhood trick-or-treating, and supper needs to be quick and simple, something that would work for that too. Well, today is the day!

If your house is the place to be Halloween night, with friends and family dropping by, or a huge kids party, these would be a huge hit! I guarantee! Have a big platter of these sitting next to your cauldron of apple cider, and all the little ghoulish guests will flip! Rather it is held indoors, our out next to the biggest bonfire of the season, they are the perfect party food!

Our Halloween does indeed include a party, but I am not the host. We actually go back to my hometown (about 15 minutes from our house) so Alex can trick-or-treat in the neighborhood I grew up in, and then head to the local volunteer Fire Department for the fun filled party, with games, costume contests, door prizes and candy galore! It's a great tradition I'm so excited to be continuing with him. It allows his grandma to always be part of the festivities and it's kinda nice to see something I enjoyed so much as a child still going strong, and a community still enjoying it.

But all of this going on between the hours of 6pm and 8pm means supper needs to be quick, simple, but most of all FUN! I like treating him to something "party inspired" on Halloween, and it's usually something he can eat with his hands. Plus, it needs to be on the light side. Between the excitement of the night, and the sheer rush, supper really isn't high on his priority list.

These take the fun and yumminess of pizza and turns them into something new, adorable, and 100% kid friendly! Three things that all food should be on Halloween!

However you are spending next Thursday night, I hope it's full of smiles, more treats than tricks and some delicious food, not just Snickers and Butterfingers!

Mini Pizza Bundles Inspired by The Gunny Sack
20 refrigerated buttermilk biscuits
20 pieces pepperoni
2-3 String Cheese, cut into 20 small chunks
1 egg, beaten
Parmesan Cheese
Italian Seasoning
Garlic Powder
Pizza Sauce

Preheat oven to 425. Grease a 9x13 baking dish. Flatten each biscuit out. Lay a piece
of pepperoni on each, then a piece of string cheese. Gather sides of biscuit up, forming a bundle. Lay, seam side down in baking dish. Brush all with egg. Sprinkle with Parmesan, Garlic Powder and Italian Seasoning. Bake 18-20 minutes until browned. Serve with warm pizza sauce for dipping.

Shared on The Country Cook Oct. 25, 2013

Appetizer at Very Good Recipes

reade more... Résuméabuiyad

Soul Food Saturday #22

It's a special weekend at our house. Monkey will be turning 9 on Monday, and we are celebrating all weekend long! So of course Bekki couldn't have Soul Food Saturday without a little party for her favorite little guy!

Right here on Soul Food Saturday we are celebrating our favorite Monkey’s birthday! Yep, its here again! Can you believe it? It feels like we just celebrated him turning 8. Where has the time gone? It seems like just as fast as these pizzas bake, our Monkey is growing up before our eyes. I want to thank his sweet Mama for sharing him with us all, and giving me this opportunity to celebrate and create this party food for him.

Big love to you from California Alex! May God continue to bless you in every area of your life, keep your heart full of His everlasting love, and show you every moment that you are his beautiful child.

1 can Pillsbury pizza dough

Jar of pizza sauce of your choice

1 c. pizza cheese blend

1 c. Mexican cheese blend

1 package mini pepperoni

1 c. thickly sliced pepperoni

1 c. precooked sausage crumbles

1 jalapeno, chopped

4 sweet mini peppers, sliced

½ c. red onion, sliced

1 tbs. olive oil

Preheat oven to 425°F. Spray cookie sheet with cooking spray; sprinkle with cornmeal. Set aside. Cut roll of dough into 2 equal pieces; shape each piece into a ball. Roll out ball of dough into a 10-inch round. Place the rounds on the prepared cookie sheet; brush each with oil. Bake 6 to 8 minutes.

The Perfect Monkey Combo

Spread round with 4 tablespoons pizza sauce. In a small bowl mix cheese together; sprinkle ½ c. over pizza sauce. Top with 2/3 of pepperoni, half of crumbled sausage, ½ of sweet peppers, ½ of jalapeno and ½ of onions. Then top with ½ c. of blended cheeses. Bake 10 to 13 minutes longer or until crust is golden brown and cheese is melted and bubbly.

Meat Loving Monkey Super Supreme

Spread round with 4 tablespoons pizza sauce. Sprinkle ½ c. cheese over pizza sauce. Top with remaining pepperoni. Add thick sliced pepperoni, remaining half of crumbled sausage, sweet peppers, jalapeno and onions. Finally top with ½ c. cheese. Spread round with 2 tablespoons pizza sauce. Mix 1/2 cup Pizza blend cheese and 1/2 cup Mexican blend cheese; sprinkle half over pizza sauce.

Turbo Booster Punch

You can’t have a party without a great drink, so for this party I chose punch! Because Monkey loves it and so do I.

1 64 oz. can of pineapple juice

1 full cap of presweetened cherry Kool aid

64 oz. water

1 2 liter of 7up

Maraschino cherries

In a large pitcher or punch bowl add water, and kool aide mix. Stir to combine. Add pineapple juice and 7 up and mix to combine. Serve with ice, and garnish with maraschino cherries.

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It's a special weekend at our house. Monkey will be turning 9 on Monday, and we are celebrating all weekend long! So of course Bekki couldn't have Soul Food Saturday without a little party for her favorite little guy!

Right here on Soul Food Saturday we are celebrating our favorite Monkey’s birthday! Yep, its here again! Can you believe it? It feels like we just celebrated him turning 8. Where has the time gone? It seems like just as fast as these pizzas bake, our Monkey is growing up before our eyes. I want to thank his sweet Mama for sharing him with us all, and giving me this opportunity to celebrate and create this party food for him.

Big love to you from California Alex! May God continue to bless you in every area of your life, keep your heart full of His everlasting love, and show you every moment that you are his beautiful child.

1 can Pillsbury pizza dough

Jar of pizza sauce of your choice

1 c. pizza cheese blend

1 c. Mexican cheese blend

1 package mini pepperoni

1 c. thickly sliced pepperoni

1 c. precooked sausage crumbles

1 jalapeno, chopped

4 sweet mini peppers, sliced

½ c. red onion, sliced

1 tbs. olive oil

Preheat oven to 425°F. Spray cookie sheet with cooking spray; sprinkle with cornmeal. Set aside. Cut roll of dough into 2 equal pieces; shape each piece into a ball. Roll out ball of dough into a 10-inch round. Place the rounds on the prepared cookie sheet; brush each with oil. Bake 6 to 8 minutes.

The Perfect Monkey Combo

Spread round with 4 tablespoons pizza sauce. In a small bowl mix cheese together; sprinkle ½ c. over pizza sauce. Top with 2/3 of pepperoni, half of crumbled sausage, ½ of sweet peppers, ½ of jalapeno and ½ of onions. Then top with ½ c. of blended cheeses. Bake 10 to 13 minutes longer or until crust is golden brown and cheese is melted and bubbly.

Meat Loving Monkey Super Supreme

Spread round with 4 tablespoons pizza sauce. Sprinkle ½ c. cheese over pizza sauce. Top with remaining pepperoni. Add thick sliced pepperoni, remaining half of crumbled sausage, sweet peppers, jalapeno and onions. Finally top with ½ c. cheese. Spread round with 2 tablespoons pizza sauce. Mix 1/2 cup Pizza blend cheese and 1/2 cup Mexican blend cheese; sprinkle half over pizza sauce.

Turbo Booster Punch

You can’t have a party without a great drink, so for this party I chose punch! Because Monkey loves it and so do I.

1 64 oz. can of pineapple juice

1 full cap of presweetened cherry Kool aid

64 oz. water

1 2 liter of 7up

Maraschino cherries

In a large pitcher or punch bowl add water, and kool aide mix. Stir to combine. Add pineapple juice and 7 up and mix to combine. Serve with ice, and garnish with maraschino cherries.

04b746e4bf8d10a6f444e1b911272d19f33bec4cfbf860be27

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Dairy At The State Fair {Dairy Ambassador #WinnersDrinkMilk}

The Indiana State Fair is in full swing, and Indiana Dairy wants to make sure you enjoy what they have to offer at the fair grounds.

Anyone who has ever visited the State Fair can't help but notice the Dairy Barn, which happens to be a must on our fair agenda every single year. From the gooey grilled cheese to the thick and delicious milkshakes, we also treat ourselves to a yummy stop at the Dairy Barn.

I am especially looking forward to it this year because I've heard they have a new milkshake flavor...lemon! Ya'll know how much of a lemon freak I am...and I have to believe that will taste so refreshing during a sunny, warm day at the fair!

Plus another thing I love about the Dairy Barn is the reasonable prices! They really allow a family to enjoy some fair staples without emptying the wallet. Just take a look at this year's menu:

Open weekdays from 7 am-9 pm and weekends from 7 am- 10 pm, they also serve breakfast daily until 10 am. This year their featured sandwich is the Blue Moo- slices of blue and American cheese on sourdough bread. (I love that name! Too cute!) If you're looking for something a little healthier for the little ones at the fair, the Dairy Barn also offers the Fuel Up to Play 60 Kid's Meal-a great choice inspired by the Dairy Council's school health and wellness program. Plus, parents with babies with bottles can stop by the Dairy Barn anytime and they will fill them with milk for free!!

In addition, Indiana Dairy also sponsors the Cheese Sculpture, which will be unveiled August 7th, in the Dupont Food Pavilion. The sculpture this year will highlight the importance of childhood nutrition and starting your day with an energizing breakfast. And every day at 2 pm, also in the Dupont Food Pavilion, let Indiana Dairy's master chef show you how to prepare some delicious recipes. Plus, during one of the highlights of our visit every year, the daily parade at 6:30 pm, you can catch the dairy float rolling through the fairgrounds. 

To celebrate our upcoming trip to the fair, I decided to highlight dairy by combining two favorites in our family. I've already told you how much we love the dairy barn and all of it's yummy offerings, but at the top of the list is definitely their grilled cheese sandwiches. Seriously, they are the best ones I've ever had in my life! And the other one is pizza at the fair. While they don't offer it at the Dairy Barn, we always seem to find more than one vendor offering huge slices of pizza, perfect for a certain little boy! Actually last year, he had a Dairy Barn meal, complete with grilled cheese and milk, for lunch and pizza for supper. So I figured why not take both of Alex's favorites and turn them into one tasty, easy sandwich, perfect for a simple summer supper. 

If you are heading down to the State Fair, please include the Dairy Barn in your visit. You won't regret it! And be sure to have a grilled cheese and lemon milkshake for me!!

Pizza Grilled Cheese

Sliced mozzarella cheese
Sliced Pepperoni
Sliced White Button Mushrooms
Garlic and Herb Italian Bread, sliced medium
Pizza Sauce for dipping

Spread bread slices on one side each with butter or margarine. On bottom piece of bread layer cheese, pepperoni, mushrooms, and another slice of cheese. Top with another slice of bread, butter side up. Cook in a large skillet over medium heat until both sides are golden brown. Serve with pizza sauce on side. *NOTE* I found my bread in the bakery section at Walmart. If you can't find it, regular Italian or French bread would also work. Or even some sliced garlic bread!

Shared on Lady Behind The Curtain Aug. 7, 2013
Shared on The Country Cook Aug. 9, 2013

Sandwich at Very Good Recipes

The Indiana State Fair is in full swing, and Indiana Dairy wants to make sure you enjoy what they have to offer at the fair grounds.

Anyone who has ever visited the State Fair can't help but notice the Dairy Barn, which happens to be a must on our fair agenda every single year. From the gooey grilled cheese to the thick and delicious milkshakes, we also treat ourselves to a yummy stop at the Dairy Barn.

I am especially looking forward to it this year because I've heard they have a new milkshake flavor...lemon! Ya'll know how much of a lemon freak I am...and I have to believe that will taste so refreshing during a sunny, warm day at the fair!

Plus another thing I love about the Dairy Barn is the reasonable prices! They really allow a family to enjoy some fair staples without emptying the wallet. Just take a look at this year's menu:

Open weekdays from 7 am-9 pm and weekends from 7 am- 10 pm, they also serve breakfast daily until 10 am. This year their featured sandwich is the Blue Moo- slices of blue and American cheese on sourdough bread. (I love that name! Too cute!) If you're looking for something a little healthier for the little ones at the fair, the Dairy Barn also offers the Fuel Up to Play 60 Kid's Meal-a great choice inspired by the Dairy Council's school health and wellness program. Plus, parents with babies with bottles can stop by the Dairy Barn anytime and they will fill them with milk for free!!

In addition, Indiana Dairy also sponsors the Cheese Sculpture, which will be unveiled August 7th, in the Dupont Food Pavilion. The sculpture this year will highlight the importance of childhood nutrition and starting your day with an energizing breakfast. And every day at 2 pm, also in the Dupont Food Pavilion, let Indiana Dairy's master chef show you how to prepare some delicious recipes. Plus, during one of the highlights of our visit every year, the daily parade at 6:30 pm, you can catch the dairy float rolling through the fairgrounds. 

To celebrate our upcoming trip to the fair, I decided to highlight dairy by combining two favorites in our family. I've already told you how much we love the dairy barn and all of it's yummy offerings, but at the top of the list is definitely their grilled cheese sandwiches. Seriously, they are the best ones I've ever had in my life! And the other one is pizza at the fair. While they don't offer it at the Dairy Barn, we always seem to find more than one vendor offering huge slices of pizza, perfect for a certain little boy! Actually last year, he had a Dairy Barn meal, complete with grilled cheese and milk, for lunch and pizza for supper. So I figured why not take both of Alex's favorites and turn them into one tasty, easy sandwich, perfect for a simple summer supper. 

If you are heading down to the State Fair, please include the Dairy Barn in your visit. You won't regret it! And be sure to have a grilled cheese and lemon milkshake for me!!

Pizza Grilled Cheese

Sliced mozzarella cheese
Sliced Pepperoni
Sliced White Button Mushrooms
Garlic and Herb Italian Bread, sliced medium
Pizza Sauce for dipping

Spread bread slices on one side each with butter or margarine. On bottom piece of bread layer cheese, pepperoni, mushrooms, and another slice of cheese. Top with another slice of bread, butter side up. Cook in a large skillet over medium heat until both sides are golden brown. Serve with pizza sauce on side. *NOTE* I found my bread in the bakery section at Walmart. If you can't find it, regular Italian or French bread would also work. Or even some sliced garlic bread!

Shared on Lady Behind The Curtain Aug. 7, 2013
Shared on The Country Cook Aug. 9, 2013

Sandwich at Very Good Recipes

reade more... Résuméabuiyad

Soul Food Saturday #9

Welcome to another weekend! I hope your week treated you well, and you have some fun or relaxation, or both, on tap for the weekend.

Bekki is sharing a simple, yet scrumptious recipe today that I know Alex would love for a simple summer lunch or snack before Taekwondo. If you have kids, you're going to love this one!

Summer vacation is in full swing now and what does that mean? For a lot of us the oven is on vacation and the least we heat up the house when making a meal the better. Plus, it’s even more appreciated if it’s quick and portable. Don’t forget something good! With all that needed, what on earth would satisfy all those requests? A recipe my husband came up with on our “fend for yourself, leftovers night” I call bagel mini pizzas fit just perfectly! This is a great way to use up the left over bits of stuff you have hanging out in the fridge taking up space.

Bagel Mini Pizzas

1 Parmesan oregano bagel cut in half

¼ c. shredded mozzarella cheese

¼ c. shredded cheddar cheese

2 tbs. pepper jack cheese dip (see picture below)

½ c. sliced mushrooms

½ c. pepperoni slices

¼ c. sliced onion

¼ c. crumbled bacon

Cut bagel in half. Spread cheese dip on both sides. Top both sides with sliced mushrooms, onions, pepperoni, cheese and bacon. Place on foil liner broiler pan. Place in 375degree preheated toaster oven, for 7-10 minutes. Or until edges are crisp and cheese has melted.

Whether it’s for a quick dinner on the run, or a movie night at home the combinations are endless. Recreate your favorite pizza at home and let your little ones create new favorites. Enjoy!

The cheese dip. Can be found in Mexican aisle at the grocery store.

Pin It

Welcome to another weekend! I hope your week treated you well, and you have some fun or relaxation, or both, on tap for the weekend.

Bekki is sharing a simple, yet scrumptious recipe today that I know Alex would love for a simple summer lunch or snack before Taekwondo. If you have kids, you're going to love this one!

Summer vacation is in full swing now and what does that mean? For a lot of us the oven is on vacation and the least we heat up the house when making a meal the better. Plus, it’s even more appreciated if it’s quick and portable. Don’t forget something good! With all that needed, what on earth would satisfy all those requests? A recipe my husband came up with on our “fend for yourself, leftovers night” I call bagel mini pizzas fit just perfectly! This is a great way to use up the left over bits of stuff you have hanging out in the fridge taking up space.

Bagel Mini Pizzas

1 Parmesan oregano bagel cut in half

¼ c. shredded mozzarella cheese

¼ c. shredded cheddar cheese

2 tbs. pepper jack cheese dip (see picture below)

½ c. sliced mushrooms

½ c. pepperoni slices

¼ c. sliced onion

¼ c. crumbled bacon

Cut bagel in half. Spread cheese dip on both sides. Top both sides with sliced mushrooms, onions, pepperoni, cheese and bacon. Place on foil liner broiler pan. Place in 375degree preheated toaster oven, for 7-10 minutes. Or until edges are crisp and cheese has melted.

Whether it’s for a quick dinner on the run, or a movie night at home the combinations are endless. Recreate your favorite pizza at home and let your little ones create new favorites. Enjoy!

The cheese dip. Can be found in Mexican aisle at the grocery store.

Pin It

reade more... Résuméabuiyad

Cajun Shrimp Pizza

What do you think? Will we ever exhaust the possibilities for pizza? I'm not sure. I'm just glad to have a lot of options. This Cajun Shrimp Pizza is one of the best. You can tell, just from seeing all the beautiful toppings chopped up.

And, three kinds of cheese!!! Combine them all on the best crust ever, and you will have a great dinner.

Start by seasoning the shrimp. Add as much Cajun seasoning as you think you will like, probably about 1-2 teaspoons.

Then toss the shrimp around to make sure it's all coated. Stretch out your pizza dough, and place it on a large sheet of parchment. Top the dough with the pizza sauce, then sprinkle on the mozzarella, parmesan and pepper jack.

Add the green onions,

then the red onions, the roasted red pepper slices,

and finally the shrimp.

If you'd like to, you can sprinkle the pizza with additional Cajun seasoning. Now transfer the pizza to a hot pizza stone and bake for 10-12 minutes or until the cheese is bubbly and crust is golden. (If you need a tutorial about this, check out the Chicken, Spinach and Feta pizza step by step.)

Let the pizza rest a few minutes before you cut into slices and serve!

One year ago: Blueberry Chicken Salad
Two years ago: Raspberry Chocolate Oat Bars

Three years ago: Coconut Macadamia Triangles

Four years ago: Toasted Almond Granola

Get more great ideas at Mop it Up Mondays, Mix it Up Mondays, Melt in Your Mouth Monday, On the Menu, Tasty Tuesday (#2), Totally Tasty Tuesdays, Tasteful Tuesday, Tuesday Talent Show, Clever Chicks, Try a New Recipe, Hearth and Soul, Cast Party Wednesday, What's Cooking Wednesday, Wednesday Extravaganza, Wicked Good Wednesday, What's Cooking Wednesday (#2).

Cajun Shrimp Pizza

1 pound pizza dough
1/3 cup pizza sauce
1/2 lb. large cooked shrimp
Cajun seasoning, to taste (about 1-2 tsp.)
1 oz. grated Parmesan cheese
3 oz. shredded mozzarella cheese
3 oz. shredded Pepper Jack cheese
1 roasted red pepper, sliced
1/4 cup red onion, chopped
1/4 cup chopped green onions

Preheat the oven and a pizza stone at 475 for 30 minutes.

Place the shrimp in a small bowl and sprinkle with 1-2 teaspoons of Cajun seasoning. Stir to be sure all the shrimps are coated.

Roll out the pizza dough and place on a large sheet of parchment paper. Top the crust with a thin layer of pizza sauce, the sprinkle on the mozzarella, Parmesan, and Pepper Jack cheeses. Top with roasted red pepper, red onion, and green onions. Top the pizza with the shrimp, and sprinkle on more Cajun seasoning if you like.

Transfer the pizza to the preheated pizza stone and bake until the cheese is melted and bubbling and the crust is lightly browned, about 10-12 minutes. Remove from the oven and let cool slightly before slicing and serving.

Recipe Source: Adapted from Annie's Eats

What do you think? Will we ever exhaust the possibilities for pizza? I'm not sure. I'm just glad to have a lot of options. This Cajun Shrimp Pizza is one of the best. You can tell, just from seeing all the beautiful toppings chopped up.

And, three kinds of cheese!!! Combine them all on the best crust ever, and you will have a great dinner.

Start by seasoning the shrimp. Add as much Cajun seasoning as you think you will like, probably about 1-2 teaspoons.

Then toss the shrimp around to make sure it's all coated. Stretch out your pizza dough, and place it on a large sheet of parchment. Top the dough with the pizza sauce, then sprinkle on the mozzarella, parmesan and pepper jack.

Add the green onions,

then the red onions, the roasted red pepper slices,

and finally the shrimp.

If you'd like to, you can sprinkle the pizza with additional Cajun seasoning. Now transfer the pizza to a hot pizza stone and bake for 10-12 minutes or until the cheese is bubbly and crust is golden. (If you need a tutorial about this, check out the Chicken, Spinach and Feta pizza step by step.)

Let the pizza rest a few minutes before you cut into slices and serve!

One year ago: Blueberry Chicken Salad
Two years ago: Raspberry Chocolate Oat Bars

Three years ago: Coconut Macadamia Triangles

Four years ago: Toasted Almond Granola

Get more great ideas at Mop it Up Mondays, Mix it Up Mondays, Melt in Your Mouth Monday, On the Menu, Tasty Tuesday (#2), Totally Tasty Tuesdays, Tasteful Tuesday, Tuesday Talent Show, Clever Chicks, Try a New Recipe, Hearth and Soul, Cast Party Wednesday, What's Cooking Wednesday, Wednesday Extravaganza, Wicked Good Wednesday, What's Cooking Wednesday (#2).

Cajun Shrimp Pizza

1 pound pizza dough
1/3 cup pizza sauce
1/2 lb. large cooked shrimp
Cajun seasoning, to taste (about 1-2 tsp.)
1 oz. grated Parmesan cheese
3 oz. shredded mozzarella cheese
3 oz. shredded Pepper Jack cheese
1 roasted red pepper, sliced
1/4 cup red onion, chopped
1/4 cup chopped green onions

Preheat the oven and a pizza stone at 475 for 30 minutes.

Place the shrimp in a small bowl and sprinkle with 1-2 teaspoons of Cajun seasoning. Stir to be sure all the shrimps are coated.

Roll out the pizza dough and place on a large sheet of parchment paper. Top the crust with a thin layer of pizza sauce, the sprinkle on the mozzarella, Parmesan, and Pepper Jack cheeses. Top with roasted red pepper, red onion, and green onions. Top the pizza with the shrimp, and sprinkle on more Cajun seasoning if you like.

Transfer the pizza to the preheated pizza stone and bake until the cheese is melted and bubbling and the crust is lightly browned, about 10-12 minutes. Remove from the oven and let cool slightly before slicing and serving.

Recipe Source: Adapted from Annie's Eats

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He Loves The Box

The blue one. That says Kraft on it. With the mac and cheese inside of it. And to be honest, I can't say I blame him. Sometimes, I need transported back in time to my childhood and enjoy a classic. No, it's not as good as homemade. No, it's not that great for me. But I can't help myself, sometimes I just gotta have it. 

Most of the time when I satisfy his craving, or indulge myself, it's as a side dish...easy and quick...exactly what I need sometimes. But a few years ago when a friend shared this with me, I was pleasantly surprised that with just a few ingredients I could make that classic into something new, and a filling main dish, perfect for a busy weeknight when I'm rushing around trying to get supper on the table, along with about a hundred other things.

Now, if you prefer a homemade version, and stay away from the pre-packaged version all together, kudos to you! Seriously, you have much more will power than I do. This could easily be made with a creamy "from scratch" version, just be sure your end product results in about a pound of pasta. Then simply add the rest of the ingredients. Either way you make it, your kids are going to love it! Mac n Cheese and Pizza in one delicious dish...they will think you are a genius!!

Every once in awhile it's okay to treat ourselves to one of life's simple pleasure. For our family that means mac and cheese out of a certain blue box. But at least this way I get to "jazz" it up a little and give my little guy two things he loves in one simple dish.

Pizza Style Mac n Cheese

2 (7.5 oz) boxes mac n cheese

1/2 stick butter (NOTE this is a different amount than listed on box)

1/2 cup milk

1 (15 oz.) jar pizza sauce

3/4 c. pepperoni, chopped

1 (6.5 oz) can sliced mushrooms, drained

1 (3.5 oz) can sliced black olives, drained, a few reserved for garnish

2 TBS Italian Seasoning, extra for garnish

Bring a large pot of water to a boil. Cook macaroni until done. Put back on hot pan over low heat. Add milk, butter and cheese packet. Stir until well combined. Add pizza sauce. Stir and cook on low until some liquid evaporates. Add pepperoni, mushrooms, olives and seasoning. Stir well to combine. Cook on low for 10-15 minutes to allow flavors to combine, stirring often. Garnish with extra black olives and seasoning. 

Shared on Lady Behind The Curtain May 15, 2013
Shared on The Country Cook May 17, 2013

Pasta at Very Good Recipes
Pin It

The blue one. That says Kraft on it. With the mac and cheese inside of it. And to be honest, I can't say I blame him. Sometimes, I need transported back in time to my childhood and enjoy a classic. No, it's not as good as homemade. No, it's not that great for me. But I can't help myself, sometimes I just gotta have it. 

Most of the time when I satisfy his craving, or indulge myself, it's as a side dish...easy and quick...exactly what I need sometimes. But a few years ago when a friend shared this with me, I was pleasantly surprised that with just a few ingredients I could make that classic into something new, and a filling main dish, perfect for a busy weeknight when I'm rushing around trying to get supper on the table, along with about a hundred other things.

Now, if you prefer a homemade version, and stay away from the pre-packaged version all together, kudos to you! Seriously, you have much more will power than I do. This could easily be made with a creamy "from scratch" version, just be sure your end product results in about a pound of pasta. Then simply add the rest of the ingredients. Either way you make it, your kids are going to love it! Mac n Cheese and Pizza in one delicious dish...they will think you are a genius!!

Every once in awhile it's okay to treat ourselves to one of life's simple pleasure. For our family that means mac and cheese out of a certain blue box. But at least this way I get to "jazz" it up a little and give my little guy two things he loves in one simple dish.

Pizza Style Mac n Cheese

2 (7.5 oz) boxes mac n cheese

1/2 stick butter (NOTE this is a different amount than listed on box)

1/2 cup milk

1 (15 oz.) jar pizza sauce

3/4 c. pepperoni, chopped

1 (6.5 oz) can sliced mushrooms, drained

1 (3.5 oz) can sliced black olives, drained, a few reserved for garnish

2 TBS Italian Seasoning, extra for garnish

Bring a large pot of water to a boil. Cook macaroni until done. Put back on hot pan over low heat. Add milk, butter and cheese packet. Stir until well combined. Add pizza sauce. Stir and cook on low until some liquid evaporates. Add pepperoni, mushrooms, olives and seasoning. Stir well to combine. Cook on low for 10-15 minutes to allow flavors to combine, stirring often. Garnish with extra black olives and seasoning. 

Shared on Lady Behind The Curtain May 15, 2013
Shared on The Country Cook May 17, 2013

Pasta at Very Good Recipes
Pin It

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Chicken, Spinach and Feta Pizza

I love to have lots of different pizza varieties in my repertoire, so when I saw this recipe on Lynne's blog, I knew it would be my pick for Secret Recipe Club this month. Lynne started her blog as a way to track her goal to bake every day for 365 days. And she lives in a southern climate! That AC must have been rockin'.

I adapted this recipe slightly - her version is for the grill, but that wouldn't work for me as 1) I don't have a grill and 2) it's 0 degrees actual temperature here so there's no way I'm standing outside over a grill. (Although I suppose it would warm me up slightly... but only slightly.)

This pizza is so good! I loved the feta - a perfect pairing with chicken and spinach. Try it, you'll like it!

Start by making the crust. You can use a mixer or a food processor. I use a food processor.

Combine the yeast and 1/2 cup of the warm water (in at least a 2 cup measuring cup cause you're adding more water later!) then let stand for about 5 minutes. Meanwhile, combine the flour and salt and pulse just to combine. Add the remaining water to the yeast, then pour it into the food processor.

Add the olive oil

and pulse until it's all combined. Check the dough - it should pull away from the side of the bowl. If it doesn't, add more flour 1/4 cup at a time until the dough pulls away, like this:

Now lightly oil a large bowl and transfer the dough into it. Then turn the dough a few times to coat with the oil. Cover with plastic wrap and place in a warm, dry place. I like to use my oven with just the light on. (Just remember not to use the oven for baking something else!) Let the dough rise for about 1 1/2 hours or until about doubled in size.

Now, it's time to get ready to make the pizza. Place a pizza stone on the bottom rack of your oven and preheat the oven to 475.

This dough recipe makes enough for two pizzas. So divide the dough in half, and wrap one half in plastic wrap, then place in a freezer bag. Freeze the dough for up to 3 months - you can have a great pizza in a few weeks! (or sooner)

Take the remaining dough and shape it into a circle, or something resembling a circle, and place it on parchment paper that you have lightly dusted with either flour or cornmeal. Brush some olive oil around the rim of the crust.

Now it's time for the toppings! In a large skillet over medium-high heat, heat the olive oil til hot then add the garlic. Let sizzle for a minute, then add the mushrooms.

Saute the mushrooms for about a minute, then reduce the heat to medium. Add the spinach

and cook until it's wilted, about 2 minutes.

Transfer the garlicky mushrooms and spinach to the crust.

Add the chicken,

then crumble on the feta,

and sprinkle on the mozzarella.

Now it's time to transfer the pizza to the hot pizza stone. Remember, it's HOT. To help with the transfer, I like to use a cookie sheet upside down. I carefully move the pizza on the parchment to the upside down cookie sheet, then slide it onto the pizza stone. (Sorry, only a final picture of this step - it takes two hands, and it's hot!)

Bake the pizza for 8-10 minutes or until the crust is golden and the cheese is all melty.

There is no guilt in this pizza - it has spinach!

One year ago: Chocolate Mousse Cake with Raspberry Sauce
Two years ago: Strawberry Coffeecake
Three years ago: Peanut Butter Cup Cheesecake

Chicken, Spinach and Feta Pizza

Crust:
1/2 cup warm water
2 3/4 tsp. active dry yeast
4 cups flour, plus more for dusting
1 1/2 tsp. salt
1 1/4 cup water, at room temperature
2 Tbsp. olive oil

Topping:
2 Tbsp. olive oil, divided
1 tsp. minced garlic
3 ounces fresh baby spinach
4 button mushrooms, chopped
1 cup cooked shredded chicken
1 cup shredded Mozzarella cheese
1/2 cup crumbled Feta cheese

For the crust:

Combine the yeast and 1/2 cup warm water in a large measuring cup. Let stand for 5 minutes. Fit the dough blade into the bowl of a food processor and add the flour and salt. Add the remaining water to the yeast mixture and then pour it into the flour. Add in the olive oil. Pulse and process until the dough comes away from the side of the bowl, adding more flour, 1/4 cup at a time, if necessary.

Transfer dough to a lightly oiled bowl, and turn to coat. Cover with plastic wrap and place in a warm, dry place. Let rise for 1 1/2 hours or until doubled in size.

Place a pizza stone on the lowest shelf of the oven and preheat the oven to 475. Divide the pizza dough in half. Wrap half in plastic wrap and place in a freezer bag; freeze for later use. Shape the other half into a circle and place on a flour- or cornmeal-dusted piece of parchment paper. Brush the rim of the crust with 1 Tbsp. of the olive oil.

Pour the remaining oil in a large skillet and heat over medium high heat. When the oil is hot, add the garlic and let it sizzle for a few seconds. Add the mushrooms and saute for a minute until they are coated with the garlic. Reduce the heat to medium and add the spinach, cooking and stirring until all the spinach is wilted.

Transfer the vegetable mixture to the crust and spread evenly. Top with the chicken, feta and mozzarella. Carefully transfer the pizza and parchment (use a cutting board or large cookie sheet turned upside down) to the hot pizza stone. Bake for 8-10 minutes or until the crust is golden and cheese is melted. Serves 4.

I love to have lots of different pizza varieties in my repertoire, so when I saw this recipe on Lynne's blog, I knew it would be my pick for Secret Recipe Club this month. Lynne started her blog as a way to track her goal to bake every day for 365 days. And she lives in a southern climate! That AC must have been rockin'.

I adapted this recipe slightly - her version is for the grill, but that wouldn't work for me as 1) I don't have a grill and 2) it's 0 degrees actual temperature here so there's no way I'm standing outside over a grill. (Although I suppose it would warm me up slightly... but only slightly.)

This pizza is so good! I loved the feta - a perfect pairing with chicken and spinach. Try it, you'll like it!

Start by making the crust. You can use a mixer or a food processor. I use a food processor.

Combine the yeast and 1/2 cup of the warm water (in at least a 2 cup measuring cup cause you're adding more water later!) then let stand for about 5 minutes. Meanwhile, combine the flour and salt and pulse just to combine. Add the remaining water to the yeast, then pour it into the food processor.

Add the olive oil

and pulse until it's all combined. Check the dough - it should pull away from the side of the bowl. If it doesn't, add more flour 1/4 cup at a time until the dough pulls away, like this:

Now lightly oil a large bowl and transfer the dough into it. Then turn the dough a few times to coat with the oil. Cover with plastic wrap and place in a warm, dry place. I like to use my oven with just the light on. (Just remember not to use the oven for baking something else!) Let the dough rise for about 1 1/2 hours or until about doubled in size.

Now, it's time to get ready to make the pizza. Place a pizza stone on the bottom rack of your oven and preheat the oven to 475.

This dough recipe makes enough for two pizzas. So divide the dough in half, and wrap one half in plastic wrap, then place in a freezer bag. Freeze the dough for up to 3 months - you can have a great pizza in a few weeks! (or sooner)

Take the remaining dough and shape it into a circle, or something resembling a circle, and place it on parchment paper that you have lightly dusted with either flour or cornmeal. Brush some olive oil around the rim of the crust.

Now it's time for the toppings! In a large skillet over medium-high heat, heat the olive oil til hot then add the garlic. Let sizzle for a minute, then add the mushrooms.

Saute the mushrooms for about a minute, then reduce the heat to medium. Add the spinach

and cook until it's wilted, about 2 minutes.

Transfer the garlicky mushrooms and spinach to the crust.

Add the chicken,

then crumble on the feta,

and sprinkle on the mozzarella.

Now it's time to transfer the pizza to the hot pizza stone. Remember, it's HOT. To help with the transfer, I like to use a cookie sheet upside down. I carefully move the pizza on the parchment to the upside down cookie sheet, then slide it onto the pizza stone. (Sorry, only a final picture of this step - it takes two hands, and it's hot!)

Bake the pizza for 8-10 minutes or until the crust is golden and the cheese is all melty.

There is no guilt in this pizza - it has spinach!

One year ago: Chocolate Mousse Cake with Raspberry Sauce
Two years ago: Strawberry Coffeecake
Three years ago: Peanut Butter Cup Cheesecake

Chicken, Spinach and Feta Pizza

Crust:
1/2 cup warm water
2 3/4 tsp. active dry yeast
4 cups flour, plus more for dusting
1 1/2 tsp. salt
1 1/4 cup water, at room temperature
2 Tbsp. olive oil

Topping:
2 Tbsp. olive oil, divided
1 tsp. minced garlic
3 ounces fresh baby spinach
4 button mushrooms, chopped
1 cup cooked shredded chicken
1 cup shredded Mozzarella cheese
1/2 cup crumbled Feta cheese

For the crust:

Combine the yeast and 1/2 cup warm water in a large measuring cup. Let stand for 5 minutes. Fit the dough blade into the bowl of a food processor and add the flour and salt. Add the remaining water to the yeast mixture and then pour it into the flour. Add in the olive oil. Pulse and process until the dough comes away from the side of the bowl, adding more flour, 1/4 cup at a time, if necessary.

Transfer dough to a lightly oiled bowl, and turn to coat. Cover with plastic wrap and place in a warm, dry place. Let rise for 1 1/2 hours or until doubled in size.

Place a pizza stone on the lowest shelf of the oven and preheat the oven to 475. Divide the pizza dough in half. Wrap half in plastic wrap and place in a freezer bag; freeze for later use. Shape the other half into a circle and place on a flour- or cornmeal-dusted piece of parchment paper. Brush the rim of the crust with 1 Tbsp. of the olive oil.

Pour the remaining oil in a large skillet and heat over medium high heat. When the oil is hot, add the garlic and let it sizzle for a few seconds. Add the mushrooms and saute for a minute until they are coated with the garlic. Reduce the heat to medium and add the spinach, cooking and stirring until all the spinach is wilted.

Transfer the vegetable mixture to the crust and spread evenly. Top with the chicken, feta and mozzarella. Carefully transfer the pizza and parchment (use a cutting board or large cookie sheet turned upside down) to the hot pizza stone. Bake for 8-10 minutes or until the crust is golden and cheese is melted. Serves 4.

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Playing With My Food

During the past week I have been away from home and learning some new things about cooking. First of all, my sister gave me a lesson at her house on decorating sugar cookies with royal icing. There are so many possibilities for using the techniques that I learned from her, and of course, I had to buy some new cookie cutters in anticipation of future cookies I want to make. I have already made and decorated another batch of sugar cookies since I have been back home.

The second adventure of the week was attending a cooking class. After playing in the cookie dough and icing for a couple of days, my sister and I went to the Viking Cooking School at The Woodlands, Texas, to learn about pizza cooking. I had attended a Viking class once before on baking Artisan Bread, so I was excited to be able to go to another one of their classes. I was not disappointed with the tips I picked up there.

The class was a three hour hands-on workshop, and we baked several different varieties of pizza, including dessert pizza.

Read more »

During the past week I have been away from home and learning some new things about cooking. First of all, my sister gave me a lesson at her house on decorating sugar cookies with royal icing. There are so many possibilities for using the techniques that I learned from her, and of course, I had to buy some new cookie cutters in anticipation of future cookies I want to make. I have already made and decorated another batch of sugar cookies since I have been back home.

The second adventure of the week was attending a cooking class. After playing in the cookie dough and icing for a couple of days, my sister and I went to the Viking Cooking School at The Woodlands, Texas, to learn about pizza cooking. I had attended a Viking class once before on baking Artisan Bread, so I was excited to be able to go to another one of their classes. I was not disappointed with the tips I picked up there.

The class was a three hour hands-on workshop, and we baked several different varieties of pizza, including dessert pizza.

Read more »

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