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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Muffuletta Pizza

 

Anytime I see a recipe with olives or pickles I immediately take a look at it. I love olives, especially green and pickles, the dill kind not the bread and butter, I do not like those. When I came across this recipe I had no idea what muffuletta was, all I knew was it was loaded with olives. 

A quick Google search told me that muffuletta is a classic New Orleans sandwich made with thinly sliced Italian cold cut meats and a homemade olive salad. I have never had the sandwich, but I can tell you the concept makes a delicious pizza. I have not made a homemade pizza in awhile and this was a delicious way to get back into making pizza again.

Muffuletta Pizza

Ingredients:

• 16 ounces pizza dough
• 2 tablespoons olive oil
• 1 teaspoon minced garlic
• 1/4 teaspoon dried oregano
• 1/4 teaspoon dried parsley
• 1/4 teaspoon dried basil
• 1/8 teaspoon garlic powder
• 1/8 teaspoon dried thyme
• 1/8 teaspoon crushed red pepper flakes
• 3 ounces mozzarella cheese, shredded
• 3 ounces provolone cheese, shredded
• 3 ounces hard salami, diced
• 3 ounces turkey bacon, cooked and crumbled
• 1/3 cup sliced black olives
• 1/3 cup sliced kalamata olives
• 1/2 cup sliced green olives
• 1/2 cup sliced pepperoncini peppers

Directions:

1. Preheat the oven to 450º F.
2. Stretch and roll the dough out into a 14 inch diameter circle. Place on a nonstick pizza pan or pizza peel.
3. In a small bowl, stir together the olive oil, minced garlic, oregano, parsley, basil, garlic powder, thyme, red pepper flakes. Spread the mixture over the top of the pizza crust.
4. Sprinkle the cheese over top of the crust, followed by the salami, bacon, all olives and pepperoncini peppers.
5. Bake for 8-11 minutes or until the cheese has melted and crust is baked to your liking.

Enjoy!!!

Nutrition Facts
Servings: 3
Amount Per Serving
Calories: 982
Total Fat		53.1g
Saturated Fat		17.9g
Trans Fat		0g
Polyunsaturated Fat		0.3g
Monounsaturated Fat		12.1g
Cholesterol		104mg
Sodium		2771.8mg
Total Carbohydrates		88.7g
Dietary Fiber		4.2g
Sugars		2.4g
Protein		37.7g
Calcium		22.4%
Iron		5.4%
Potassium		117mg
Vitamin A		5.5%
Vitamin C		26.4%
*Nutritional information will vary depending on the brands you use.

*Adapted from Fab Everyday.

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Pumpkin Baked Oatmeal

 

I feel like once I open a can of pumpkin, I will be making pumpkin based things for the foreseeable future. Each recipe never uses a whole can, and the next recipe needs more than I have leftover, so I have to open another can, creating more leftover pumpkin. It is quite the cycle.

With this oatmeal, I did 1 1/2 times the recipe to make sure I would have enough. The original recipe said serves 6 and I needed it to serve 6. However, usually we use 1/2 cup dry oats when making a single batch of oatmeal, so I didn't think the original would make enough. It also worked out that it would use up all my leftover pumpkin, a definite win for me. 

The oatmeal has a delicious pumpkin flavor to it with a comforting warmth from the spices, perfect for these chilly fall mornings. I added some dried cherries to my serving which made the oatmeal even better and added even more deliciousness. Next time I will add dried cherries or even cranberries to the oatmeal before baking. This time it was an after thought as I was serving it and saw the bag in the pantry that needed using up.

Pumpkin Baked Oatmeal

Ingredients:

• 2 cups old fashioned rolled oats
• 1 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon ground ginger
• 1/8 teaspoon ground cloves
• 1 cup pumpkin puree
• 1 1/4 cup milk
• 1/4 cup brown sugar
• 2 eggs
• 1 teaspoon pure vanilla extract
• dried cranberries or cherries

Directions:

1. Preheat the oven to 375º F. Spray a 8x8 inch baking dish with cooking spray.
2. In a large bowl, stir together the rolled oats, baking powder, cinnamon, nutmeg, ginger and cloves.
3. Add in the pumpkin puree, milk, brown sugar, eggs and vanilla. Stir until well combined.
4. Pour the mixture into the prepared baking dish.
5. Bake for 30-35 minutes, or until set.
6. Let cool for 5 minutes before serving. 
7. Top each serving with some dried cranberries or cherries if desired.

Enjoy!!!

Nutrition Facts
Servings: 4
Amount Per Serving
Calories: 336
Total Fat		6.5g
Saturated Fat		1.3g
Trans Fat		0g
Polyunsaturated Fat		0g
Monounsaturated Fat		0g
Cholesterol		95.6mg
Sodium		200.7mg
Total Carbohydrates		60.1g
Dietary Fiber		6.1g
Sugars		28.3g
Protein		11.2g
Calcium		19.1%
Iron		16.7%
Potassium		362.8mg
Vitamin A		3.2%
Vitamin C		5.6%
*Nutritional information will vary depending on the brands you use.

*Adapted from Casual Foodist.

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Make Again Monday: Chicken Gloria

I forgot just how much I love this dish. Despite it being loaded with mushrooms, The creamy sauce is delicious and taste so good over rice.

 To see the recipe and original recipe click here.

Enjoy!!!

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Baked Pumpkin Cream Cheese French Toast

I can never make a recipe, love it and be happy. If a see a different version, I have to make and I always think I will pick the one that is the best and keep only that one. That almost never happens. I usually end up loving both and can't pick one favorite. So of course I keep both recipes.

This pumpkin French toast is made a bit different and has a few different ingredients than the other Bake Pumpkin Cream Cheese French Toast I recently made. But of course, it is equally delicious and the combination of pumpkin and cream cheese is so tasty. 

Baked Pumpkin Cream Cheese French Toast

Ingredients:

• 16 ounce loaf French bread

Cream Cheese Mixture

• 16 ounces cream cheese, room temperature
• 1 cup powdered sugar

Pumpkin Mixture

• 4 eggs
• 14 ounces sweetened condensed milk
• 1 cup milk
• 1 teaspoon ground cinnamon
• 22.5 ounces pumpkin puree
• 1 teaspoon vanilla extract
• 1 tablespoons unsalted butter, melted

Directions:

1. Preheat the oven to 350º F. Spray a 9x13 inch baking dish with cooking spray.
2. Slice the bread into 1/2 inch slices.
3. In a large bowl, using an electric mixer, beat the cream cheese and powdered sugar until smooth.
4. In a large bowl, whisk together the egg, sweetened condensed milk, milk, cinnamon, pumpkin puree, vanilla and melted butter.
5. Dip half of the bread slices into the pumpkin mixture, coating both sides well. Place into the prepared baking dish.
6. Spread the cream cheese mixture over top into an even layer.
7. Dip the remaining bread slices into the pumpkin mixture, coating both sides well. Place on top of the cream cheese layer.
8. Bake for 40-45 minutes or until golden brown and cooked through.
9. Dust the top with powdered sugar, if desired.

Enjoy!!!

Nutrition Facts
Servings: 8
Amount Per Serving
Calories: 541
Total Fat		20.4g
Saturated Fat		11.8g
Trans Fat		0g
Polyunsaturated Fat		0g
Monounsaturated Fat		0.6g
Cholesterol		110.2mg
Sodium		533.5mg
Total Carbohydrates		73.6g
Dietary Fiber		3g
Sugars		48.8g
Protein		15.3g
Calcium		16.7%
Iron		6.9%
Potassium		405.9mg
Vitamin A		3.9%
Vitamin C		2.8%
*Nutritional information will vary depending on the brands you use.

*Adapted from Delish Sides.

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Bacon Egg and Cheese Croissant Breakfast Sandwich

I have made plenty of breakfast sandwiches in my time and used various types of breads to make them. I can't believe I never thought to use a croissant. They may not be the healthiest choice, but they sure are delicious and make a breakfast sandwich even better. Next time I make this sandwich, I will have to try sausage instead of bacon.

Bacon Egg and Cheese Croissant Breakfast Sandwich

Ingredients:

• 1 tablespoon olive oil
• 4 slices turkey bacon
• 1 tablespoon unsalted butter
• 4 eggs
• black pepper, to taste
• splash heavy cream
• 2 croissants
• 2 slices cheese

Directions:

1. Preheat the oven to 350º F. 
2. Add the oil to a non-stick pan and heat over medium heat.
3. Add in the bacon and cook on both sides until crispy. Transfer to a paper towel lined plate.
4. Remove all of the oil except for 1/2 tablespoons. Add in the butter and allow to melt.
5. In a medium bowl whisk together the eggs, black pepper and heavy cream. Pour into the skillet and cook and scramble until cooked to your liking, about 3-4 minutes.
6. Cut the croissants in half horizontally and place the bottom half on a baking sheet. Top each croissant with cheese followed by bacon and then eggs. Place the top half of the croissant on top.
7. Bake for 5-8 minutes or until warmed and cheese is melted.

Enjoy!!!

Nutrition Facts
Servings: 2
Amount Per Serving
Calories: 685
Total Fat		47g
Saturated Fat		22.4g
Trans Fat		0.4g
Polyunsaturated Fat		0g
Monounsaturated Fat		3g
Cholesterol		107.5mg
Sodium		962.7mg
Total Carbohydrates		38.4g
Dietary Fiber		1.1g
Sugars		6.3g
Protein		30.2g
Calcium		20.4%
Iron		10.7%
Potassium		18.8mg
Vitamin A		8.1%
Vitamin C		20%
*Nutritional information will vary depending on the brands you use.

*Adapted from Julia's Simply Southern.

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Make Again Monday: Broccoli Cauliflower Cheese Soup with Bacon

 

Most of my family loves broccoli cheese soup and some of my family likes cauliflower. So why not mix the two and throw in some bacon for a twist on the classic broccoli cheese soup. 

To see the recipe and original post click here.

Enjoy!!!

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