Make Again Monday: Pizza Pasta Salad

Pepperoni, tomatoes, mozzarella cheese, basil and parmesan cheese mixed with pasta makes for a delicious salad. You could also add some of your favorite pizza toppings to customize it to your liking. My girls want me to add banana peppers and green olive next time.

I used to use roasted red pepper Italian with parmesan dressing, but have not been able to find it. So now I use zesty Italian dressing and most times add a bit more than the recipe calls for. I also add some to each individual serving of the leftovers as the pasta soaks it up sitting in the fridge.

To see the recipe and original post click here.

Enjoy!!!

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Chocolate Graham Cracker Crust

 

I needed to make a chocolate graham cracker crust for a cheesecake, but I did not want to buy chocolate graham crackers because I already had two boxes of regular graham crackers. I knew there had to be a way to use regular graham crackers and add cocoa powder and sugar to make the chocolate crust.

After a quick search to find the right measurements, I had what I needed to turn regular graham crackers into a chocolate graham cracker crust.

With just a few extra ingredients you can use regular graham crackers to make a chocolate crust that tastes exactly the same as if you had used chocolate graham crackers. 

Check back next week to see the cheesecake I used this crust for. 

Chocolate Graham Cracker Crust

Ingredients:

• 10 full size graham crackers
• 6 tablespoons brown sugar
• 2 tablespoons unsweetened cocoa powder
• 1/3 cup unsalted butter, melted
• 1/2 teaspoons pure vanilla extract

Directions:

1. Preheat the oven to 350º F.
2. In a food processor, break the graham crackers sheets into individual rectangles. Add in the brown sugar and cocoa powder. Pulse until the mixture is ground into fine crumbs. 
3. Pour in the melted butter and vanilla. Pulse until the mixture begins to clump together, about 30 seconds.
4. Pour the mixture into a 9-inch pie plate or springform pan. Press the crumbs evenly over the bottom and up the sides, pressing down firmly.
5. Bake for 14-16 minutes or util the crust is rim to the touch and lightly browned at the top edge. Allow the crust to cool completely before using it.

Enjoy!!!

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Peppermint Bark

I have been craving peppermint bark lately. Now that it is in the stores and peppermint bark flavored things are popping up in the stores, I can't stop craving it. Since October is now over and that mornings are chilly, I feel like I can start my winter holiday baking. First up is of course homemade peppermint bark.

I am not sure why I put the white chocolate on the bottom since traditionally it is on the top, but besides looks it still tastes absolutely amazing and satisfied my craving.

When making the bark, I put the white chocolate layer into the freezer to set it up quickly and because of that, I had to work quickly once I added the the second chocolate layer and it hit the cold chocolate I did not have much time to spread it and add the candy cane pieces. Next time I will they the refrigerator, even though it will take longer to set up and see if it give me a bit more time to spread the next layer and peppermint pieces. I used dark chocolate for this, since that is what I prefer, but milk chocolate would work as well.

Peppermint Bark

Ingredients:

• 16 ounces dark chocolate, finely chopped
• 16 ounces white chocolate, finely chopped
• 4 teaspoons canola oil, divided
• 1 teaspoon peppermint extract, divided
• 6 ounces candy canes, unwrapped and crushed

Directions:

1. Line a baking sheets with a silpat or parchment paper and set aside.
2. Place the dark chocolate and 2 teaspoons canola oil into a medium heatproof bowl and set it over a small saucepan with water barley at a simmer, over low heat. Make sure the water does not reach the bottom of the bowl. Stir the chocolate occasionally until completely melted and smooth. Stir in 1/2 teaspoon peppermint extract. Alternatively you can microwave the chocolate at 50% power in, in an even layer, onto the prepared baking sheet into approximately a 9x13 inch rectangle. Place the baking sheet into the refrigerator until the chocolate is set and hard.
3. Place the white chocolate and 2 teaspoons canola oil into a clean medium heatproof bowl and set it over a small saucepan with water barley at a simmer, over low heat. Make sure the water does not reach the bottom of the bowl. Stir the chocolate occasionally until completely melted and smooth. Stir in 1/2 teaspoon peppermint extract. Alternatively you can microwave the chocolate at 50% power in 30 second increments, stirring well after each increment until melted.
4. Remove the baking sheet from the refrigerator and quickly spread the melted white chocolate, in an even layer, onto the dark chocolate layer.
5. Quickly sprinkle the crushed candy canes on top and lightly press down.
6. Refrigerate until the chocolate is set and hard, at least 30 minutes.
7. Use a large, sharp knife to cut the bark into pieces. Store in an airtight container at room temperature. 

Enjoy!!!

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Make Again Monday: Cranberry Almond Overnight Oats

 

Overnight oats have become a staple breakfast for me in the summer. Now that it is fall and getting colder I have not been eating them, but I have had some pretty busy weekends and needed a quick and easy breakfast. So overnight oats for the win, delicious and filling to keep me going.

To see the recipe and original post click here.

Enjoy!!!

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Spicy Italian Sausage Dip

 

This spicy dip is loaded with flavor and cheese. The spicy Italian sausage gives it a little kick of heat along with some pepperoncinis. Three different types of cheese are added to give it a creamy cheesy flavor. The original recipe uses regular canned tomatoes, but next time I think I will use Rotel tomatoes to added to the spicy flavors in this dip.

This is a hearty and filling dip, that works well with a sturdy chip. I used pita chips and they worked perfectly and tasted delicious with this dip.

Spicy Italian Sausage Dip

Ingredients:

• 1 pound spicy Italian sausage
• 12 ounces cream cheese, room temperature
• 1 3/4 cups shredded mozzarella cheese, divided
• 1/2 cup shredded parmesan cheese
• 15 ounces canned diced tomatoes, drained
• 3/4 cup pepperoncinis, drained and diced
• 1 teaspoon Italian seasoning
• 1/2 teaspoon garlic powder
• 1/2 teaspoon red pepper flakes
• pita chips

Directions:

1. In a large skillet, over medium-high heat, cook the sausage breaking it apart as it cooks. Cook until completely cooked and drain the grease. Set aside to cool for 10-15 minutes.
2. Preheat the oven to 350º F. Spray a 2 1/2 quart casserole dish with cooking spray and set aside.
3. In a medium size bowl, combine the cooked sausage, cream cheese, 3/4 cup mozzarella cheese, parmesan cheese, pepperoncinis, Italian seasoning, garlic powder and red pepper flakes.
4. Spread the mixture into the prepared baking dish. Sprinkle with the remaining mozzarella cheese.
5. Bake for 20 minutes or until hot and bubbly. If you want to brown the cheese on top, put it under the broiler for the last few minutes, watching closely.
6. Serve with pita chips.

Enjoy!!!

Notes:

Pita chips are not included in the nutritional info.

Nutrition Facts
Servings: 8
Amount Per Serving
Calories: 384
Total Fat		28.9g
Saturated Fat		13.6g
Trans Fat		0g
Polyunsaturated Fat		0g
Monounsaturated Fat		0g
Cholesterol		89.7mg
Sodium		1246.1mg
Total Carbohydrates		11g
Dietary Fiber		1.2g
Sugars		4g
Protein		25g
Calcium		31.7%
Iron		5.8%
Potassium		116.4mg
Vitamin A		5.4%
Vitamin C		14.7%
*Nutritional information will vary depending on the brands you use.

*Adapted from Yellow Bliss Road.

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Baked Pumpkin Glazed Doughnuts

It has been awhile since doughnuts were made in this household. These were made last Thanksgiving and I could not find the pictures I took for them. That was until I went to do another blog post and found the folder these pictures in there. 

The doughnuts have pumpkin and pumpkin spices in them and the glaze on top also has pumpkin spices in it. So much pumpkin flavor in these doughnuts.

Baked Pumpkin Glazed Doughnuts

Ingredients:

Pumpkn Doughnuts

• 1/2 cup canola oil
• 3 eggs
• 1 1/2 cups granulated sugar
• 1 1/2 cups pumpkin puree
• 1 1/2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 1 3/4 cups + 2 tablespoons all purpose flour

Pumpkin Spiced Glaze

• 1 1/2 cups powdered sugar
• 3-4 tablespoons milk
• 2 teaspoons vanilla extract
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 1/8 teaspoon ground ginger
• 1/8 teaspoon ground cloves

Directions:

1. Preheat the oven to 350º F. Spray 2-6 cavity doughnut pans with cooking spray.
2. In a large bowl, stir together the oil, eggs, sugar and pumpkin until well mixed. Add in the baking powder and spices, mix well. Slowly add in the flour and mix just until Incorporated.
3. Fill each doughnut cavity with evenly with batter, about 3-4 tablespoons each.
4. Bake for 13-15 minutes or until an inserted toothpick comes out clean.
5. Remove the doughnuts and place on a cooling rack and allow to cool for a few minutes.
6. In a medium bowl whisk all of the glaze ingredients together.
7. While the doughnuts are slightly warm dip them into the glaze and place back on the cooling rack. to allow the glaze to set.

Enjoy!!!

Nutrition Facts
Servings: 12
Amount Per Serving
Calories: 325
Total Fat		10.6g
Saturated Fat		1.1g
Trans Fat		0g
Polyunsaturated Fat		2.7g
Monounsaturated Fat		6g
Cholesterol		46.2mg
Sodium		80.2mg
Total Carbohydrates		55.5g
Dietary Fiber		1.2g
Sugars		39.7g
Protein		4.2g
Calcium		5%
Iron		3.2%
Potassium		83mg
Vitamin A		0.1%
Vitamin C		0%
*Nutritional information will vary depending on the brands you use.

*Adapted from An Affair From the Heart.

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Make Again Monday: Baked Garlic Parmesan Fries

I do not know when it happened, but one day it went from my girls helping to make meals, to them wanting to do it all by themselves. My youngest made these fries all by herself. She did not even want help cutting the potatoes.

Crispy on the outside and soft on the inside is the best kind of fries. I do not think I will ever get tired of making different types fries, they are such a yummy side dish.

To see the recipe and original post click here.

Enjoy!!!

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