Mini Pizza Muffins

Here’s another pizza lunchbox idea ūüôā These savory little muffins were so good! Just serve with a side of pizza sauce.

mini pizza muffins

Mini Pizza Muffins

3/4 cup flour

3/4 tsp baking powder

1 tsp each: basil, oregano, parsley

pinch of salt

1/4 tsp garlic powder

3/4 cup whole milk

1 egg, lightly beaten

1 cup shredded mozzarella

1/4 cup grated Parmesan cheese

1 cup cubed or diced (turkey) pepperoni

Pizza sauce for dipping

1. Preheat oven to 375*. Grease a 24-cup mini muffin tin.

2. In a large bowl, combine the flour, baking powder, herbs, salt and garlic powder.

3. Whisk together the milk and egg. Mix it in the flour mixture. Add the cheeses and peppersoni; let stand for 10 mins.

4. Stir the batter and divide among the muffin cups.

5. Bake until puffy and golden; about 20 minutes.

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December Menu ~ 2013

I am in the kitchen a lot this time of year. Every Christmas we host a dinner for all my hubby’s employees so I am always looking for new and delicious recipes that are easily prepared and served for a crowd ¬†to make for this event. ¬†So this month I have a lot of new recipes I plan to make, and as usual red links will show up for each one as posted.

Dec Menu

Appetizers: 

Tomato and Mozzarella Tarts

Christmas Tree Cheese Board

Olive, Bacon & Cheese Bread

Sundried Tomato and Goat Cheese Palmiers

Main & Sides:

Chicken Marsala

Sea Scallops in Saffron Sauce

Wild Mushroom Ragout in Puff Pastry

Crispy Smashed Potatoes

Desserts:

Mini Maple Pumpkin Cheesecakes with Brown Sugar Maple Whipped Cream

Salted Mexican Chocolate Ganache Tarts

Almond White Chocolate Magic Bars

Breakfast & Lunchbox:

Breakfast Enchiladas

Breakfast Pizza

Breakfast Blueberry Bake

Breakfast Cookies

Turkey Bacon Cheddar Scones

Homemade Granola Cereal

Recipes I’ve linked Before:

Crunchy Fish Tacos with Cilantro Cream Sauce

Creamy Chicken Crock Pot Tacos and Crock Pot Pinto Beans

Crock Pot Salisbury Steak and Quinoa Patties

Slow Cooker Coq au Vin and Chived Yorkshire Puddings

BBQ Salmon, Oven Roasted Okra, and Sweet Potato Cornbread

Brown Sugar-Butternut Squash Tart with Nutmeg Whipped Cream

Sweet Chicken Rio and Cilantro Lime Rice

Oven Baked Tacos and Mexican Rice

Tiramisu Cupcakes

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Baby Twice Baked Potatoes

I got the idea for this when I was doing research for great lunchbox ideas, and thought it would make a great lunch for Number Two. Of course, these little stuffed potatoes would make a good side for any meal, but for those who are packing lunches for older kids and/or adults, this is a yummy addition to any recipe list.

I totally winged this, so I don’t really have any measurements. But you can easily see that it’s not necesssary anyway. There’s really no way to mess this up. I used what I had on hand, but there are so many options as far as what you can put into your little stuffed potatoes, such as sour cream, chives, broccoli or other veggies.

baby bakers

Baby Twice Baked Potatoes

Small, yellow potatoes

Grated or shredded cheddar cheese*

Bacon Bits or crumbled (turkey) bacon

Salt & Pepper

1. Bake potaotes until tender and allow to cool slightly.

2. Cut of tops and scopp out potato, placing into a bowl.

3. Mash up the potato with a fork and combine with cheese (*any cheeses you like) and bacon crumbles. Salt & Pepper to taste.

4. Spoon filling gently back into potato skins and mound high.

5. Bake again until lightly browned on top and potatoes are set.

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FEATURED ON WHAT’D YOU DO THIS WEEKEND? #44

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November Menu ~ 2013

I have to admit I’ve been slack. While the rest of the blogging world has gone Halloween and pumpkin crazy I’ve been completely denying that it isn’t September anymore. Is it just me or is time speeding up? I seriously wasn’t mentally prepared for Fall, which is CRAZY because it is my favorite time of year. While I am enjoying the cooler weather and the pumpkin lattes ūüôā I have not done much cooking, and definitely haven’t done any pumpkin or apple baking. So this month’s menu is full of new recipes I plan to get to, with a few oldies but goodies scattered in for those days I just can’t spend all day in the kitchen. Keep an eye out for red links to appear as recipes are posted.

novmenu

Recipes already linked:

Dolly’s Polish Cabbage Soup

Baked Chimichangas

Chicken Stroganoff

Poor Man’s Mongolian Beef

Ultimate Baked Beans

Baby Portabella, Wild Rice & Turkey Soup

Black Bean Risotto

Vegetarian Enchiladas

Chicken Tarragon

Cheesy Rice Fritters

Crock Pot Pinto Beans

Mexican Rice

Oven Roasted Okra

Tomato Tart on Cornbread Crust

Blueberry Cobbler

Pumpkin Spice Cupcakes with Cinnamon Cream Cheese Frosting

Pineapple Galette

Caramel Praline Tart

Main Dishes:

White Chicken Enchiladas with Green Chile Sour Cream Sauce

Slow Cooker Chicken Parmigiana Sandwiches

Turkey Cutlets with Tomato Cream Sauce

Favorite Chicken Enchiladas

Skinny Veggie Lasagna

Spanish Style Red Snapper

Sunday Chicken

Easy Pad Thai with Chicken

Chicken Enchiladas with Avocado Cream Sauce

Breakfast & Lunch Boxes:

Oatmeal, Flaxseed & Blueberry Muffins

Fruit and Nut Fritters

Turkey Bacon & Cheddar Cheese Muffins

Pumpkin French Toast Bake

Pizza Quesadillas

Apple, Goat Cheese & Honey Tarts

Chocolate Pumpkin Protein Bars

Desserts:

Cream Cheese Chocolate Chip Cookies

Harvest Pumpkin Brownies with Cream Cheese Frosting

Pumpkin Gingersnap Parfaits

Apples with Caramel Cream Cheese Dip

Chicken Taco Hand Pies

This was another lunch box idea that went over really well with the boys. They could have turned out better, but for my first attempt I was just pleased that the boys liked them as much as they did. Next time I will probably make the pies smaller and use something other than canned biscuits. Make the night ahead and refrigerate. Pack them into a lunch box the next day and you’re good to go. Serve these with extra salsa and/or sour cream on the side.

chixtaco

Chicken Taco Hand Pies

1 pkg taco seasoning mix (1/4 cup)

2/3 cup water

1/4 cup Sriracha sauce

1 lb cooked chicken, shredded or chopped fine

1 can (16 oz) refrigerated biscuits

1 cup shredded Monterey Jack or Mexican blend cheeses

Sour cream and salsa, for dipping

1. Heat oven to 375*

2. In saucepan, cook taco seasoning, water, Sriracha and chicken until thickened.

3. Roll each biscuit into a flat 6-inch round.

4. Fill each one with some of the chicken mixture and 1 T of cheese. Fold dough over and press to seal.

5. Place on lined baking sheet and bake 10-15 minutes, or until browned.

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Chicken Enchilada Puffs

Here’s my newest addition to the¬†Lunch Box Collection. I love making cute, fun little meals for the boys. I know they aren’t getting bored with their lunches yet. These were super easy to throw together. Once they were done I only had to store them in the refrigerator. When packing up a lunch box I just add a side of taco sauce or salsa and some tortilla chips. Muy bueno!

enchilada puffs

Chicken Enchilada Puffs

1 pkg jumbo crescent rolls

3/4 cup cooked chicken, shredded or diced

3 oz. cream cheese

3/4 cup Mexican blend shredded cheese, divided

1/3 cup enchilada sauce

2 tsp taco seasoning or enchilada seasoning mix

1. Preheat oven to 375*. Line a baking sheet with foil and spray with cooking spray.

2. Place cream cheese and 1/2 cup of Mexican shredded cheese in a small bowl and microwave about 20-30 seconds, just until warmed- not melted. Stir together well, and add in taco seasoning, enchilada sauce, and chicken.

3. Unroll crescent rolls and spread out a little with fingers if needed. Place a spoonful onto the center of the larger end of the crescent roll.

4. Pull the two ends over the chicken mixture and then roll it toward the skinnier end, enclosing the filling.

5. Sprinkle the puffs with the remaining shredded cheese and bake for 15 minutes, or until browned.

For more quick and awesome lunch box ideas, check out some of my other posts: BBQ Chicken Pizza Pinwheels, Pizza Sushi, Mini Meaty Cheesy Quiches, Pizza Tarts, Chicken Taco Hand Pies, Chicken Dumplings,  Corndog Muffins, and Pizza Buns 

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Pizza Buns

Clearly I have a thing for versions of pizza, but who doesn’t love pizza?? As long as I continue to find different ways to put the same ingredients together the boys will not get bored with their lunches, and so today I have yet another pizza idea for you.

pizzabuns

Pizza Buns

1 package pizza crust*

pizza sauce

mozzarella cheese**

turkey pepperoni

1. Roll out the pizza dough on a heavily-floured surface. *I found some awesome pre-made pizza dough balls at Trader Joe’s in the meat and cheese section. This is way better than the canned stuff if you can’t make homemade dough.

2. Spoon some pizza sauce over the surface of the dough, then place pepperoni all over- as much or as little as you like. (Too much will make it hard to roll up the dough. Mini pepperoni seem to work best but turkey pepperoni only comes in regular size that I’ve found.)

3. Place about a 1-inch squared piece of mozzarella near the bottom of the dough, **or sprinkle shredded cheese over the bottom 3/4 of the dough.

4. Carefully roll up the dough and seal the ends over.

5. Cut into 1-inch slices and place in greased muffin tins.

6. Bake at 350* for about 20 minutes, or until browned. Makes a dozen buns.

7. Serve with extra pizza sauce on the side.

Melt in Your Mouth Monday, Marvelous Mondays, What’d You Do This Weekend?, Meal Plan Monday, Monday Funday, Motivate Me Monday, Inspiration Monday, Inspire Me Monday, Mix it up Monday, Making Monday, Titus 2 Tuesday, Tuesday’s at Our Home, Totally Tasty Tuesdays,¬†Tastefull Tuesdays, Two Cup Tuesday, In & Out of the Kitchen, Time to Sparkle, Simple Supper Tuesday, Tuesday’s Table,¬†Tasty Tuesday,¬†Wednesday Extravaganza,¬†Cast Party Wednesday,¬†Wake Up Wednesdays,¬†Lovely Ladies Linky,¬†Wow Me Wednesday,¬†Linky Party #170,¬†Wednesday Whatsit,¬†Show & Share Wednesday,¬†Creative Wednesday,¬†Thursdays Treasures,¬†Full Plate Thursday,¬†The Project Stash,¬†Fantastic Thursday,¬†Thriving Thursday,¬†Tasty Thursday,

FEATURED AT LOVELY LADIES LINKY #9!!

Pot Roast Sliders with Creamy Chipotle Sauce

AH.MAZ.ING.

And super easy because it’s all done in the crock pot. All you have to do is put everything in and just …..wait. And smell. And expect to be very, very hungry by the time it’s ready because this stuff will tease you. Seriously.

Okay, I have to confess something. You know how slow cooker recipes will give you an approximate cooking time for low vs high heat? Well, in the case of slow cooking poultry I have to say that it’s almost always on target. But for beef roasts and the like, well, when I give a cooking time in my recipes, they really are more of just a guideline. And I’ll even tell you why. When I cook a beef roast I always, ALWAYS opt for the lowest setting. This makes for the tenderest meat. This is especially important when you’re aiming for meat that falls apart, which I usually am. I don’t know about you but a lot of the time my recipes aren’t ready in 6 to 8 hours, and sometimes not even in 8 to 10. Of course, sometimes it just depends on the cut of meat, but case in point, ¬†I literally had to leave this in the crock pot for about 15 hours until it was tender enough to shred with two forks. And it was worth it. So don’t be afraid to let it simmer all day.

*UPDATE 11/6/13: I’ve since made this with a venison tenderloin cut into medalions, served over brown rice and it was *~*AWESOME*~* (imagine me singing that) Also, I made the creamy chipotle sauce for those of us who wanted to stir it in….yeah….it was fabulous.¬†So if you’ve got deer meat, don’t be afraid to try this recipe- you will not be sorry!

 

potroastsliders

Pot Roast Sliders 

3.5 – 4 lb. beef roast

1 envelope Italian dressing mix

1 envelope onion soup mix

1 envelop au jus mix (or 2 T beef boullion)

1 cup water

1 cup salsa

swiss cheese, sliced

Small rolls (I used mini kaiser buns)

1. Spray your slow cooker with cooking spray and place roast inside. Combine the 3 envelopes of mixes with the water and salsa well and then pour over the meat. Set on low and give it at least 8 hours. Turn the meat every 2 hours or so, allowing each side to simmer in the juices.

2. Once the meat is tender enough, shred it and return to the slow cooker.

3. To assemble the sandwiches, split a hawaiian roll, or bread of your choice. On the bottom half place a slice of swiss cheese. On the top half smear some creamy chipotle sauce, then place desired amount of shredded beef in between.

4. Nom nom nom.

Creamy Chipotle Sauce

1/4 cup sour cream

1 tsp sriracha chili sauce

1 tsp horseradish or horseradish sauce

¬†Combine these ingredients well and allow time to chill in refrigerator. Make extra if you like a lot of sauce ūüôā

Melt in Your Mouth Monday, Marvelous Mondays, What’d You Do This Weekend?, Meal Plan Monday, Monday Funday, Motivate Me Monday, Inspiration Monday, Inspire Me Monday, Mix it up Monday, Making it Monday,¬†Titus 2 Tuesday, Tuesday’s at Our Home, Totally Tasty Tuesdays, Tasty Tuesdays, Tastefully Tuesdays, Two Cup Tuesday, In ¬†Out of the Kitchen, Time to Sparkle, Simple Supper Tuesdays, Tuesday’s Table, Wednesday Extravaganza, Cast Party Wednesday, Wake Up Wednesdays, Lovely Ladies Linky, Wow Me Wednesday, Look What I Made Wednesday, Creative Wednesday, Wednesday Whatsits, Show & Share Wednesday, Thursday’s Treasures, Full Plate Thurs, The Project Stash, Fantastic Thurs, Thriving Thurs, Tasty Thursday, Get Him Fed Friday, Weekend Potluck, ¬†Foodie Friday, Flash Friday, TGIF, The Party Bunch, Friday Linky Party, Super Saturday, Spotlight Saturday, Strut Your Stuff, Show & Tell Saturday, Serenity You, Show Stopper Saturday, Your Great Ideas, Random Recipe Roundup, Sunday Showoff, A Bouquet of Talent, Think Pink Sunday, Bewitch Me, DIY Sunday, Nifty Thrifty¬†

FEATURED AT MAKING MONDAY #11!

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Chicken Dumplings (Pot Stickers)

These were fun to put into the boys’ lunches and not particularly difficult to make either. It only took a little bit of patience. I left out some of the ingredients because I knew they’d prefer it plain, but the entire recipe is here for you to customize it as you’d like.

chixdumplings

Chicken Dumplings

1/4 cup soy sauce

1/2 tsp ginger

1/2 lb cooked chicken, chopped fine

1/2 cup finely chopped cabbage

1/2 tsp sesame oil

20 wonton wrappers

1. Mix soy sauce, ginger, and 1 T water.

2. Pulse chicken in food processor if you have one, until ground.

3. Mix cabbage, chicken, soy sauce mixture, sesame oil, and up to 2T extra water if needed.

4. Divide mixture among the wrappers.  Brush edges of wonton wrappers with water and press the four corners at the top, creating a seal.

5. Steam 3 to 5 minutes. Serve with extra soy sauce.

Cast Party Wed, Lovely Ladies Linky, Wednesday Extravaganza, Tasty Tuesdays, WakeUp Wednesdays, Wow Me Wed, Look What I Made Wed, Creative Wed, Show & Share Wednesday, Thursdays Treasures, Full Plate Thursday, The Project Stash, Thriving Thursday, Tasty Thursday, Wednesday Whatsit, Fantastic Thursday, Weekend Potluck, ¬†Friday Flash, Foodie Friday, TGIF, Feed Me Friday, Pity Party, Friday Linky Party, Super Saturday, Saturday Spotlight, Strut Your Stuff, Show & Tell Saturday, Creative Linky, Show Stopper Saturday, Your Great Ideas, Sunday Show Off, Random Recipe Roundup, A Bouquet of Talent, Think Pink Sunday, Bewitch Me, DIY Sunday, Nifty Thrifty, Melt in Your Mouth Monday, Marvelous Mondays, What’d You Do This Weekend?, Meal Plan Monday, Monday Funday, Motivate Me Monday, Inspiration Monday, Inspire Me Monday, Mix it up Monday, Making it Monday,¬†Titus 2 Tuesday, Tuesdays at our Home, Totally Tasty Tuesdays, Tastefully Tuesdays, Two Cup Tuesday, In & Out of the Kitchen, Time to Sparkle, Simple Supper Tuesday, Tuesday’s Table¬†

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Corndog Muffins

Since we stopped eating pork nearly 10 years ago there have been several food items that we just don’t eat anymore. One of them being the corn dog. Now, I won’t lie and say I’ve particularly missed this food, though it was a favorite at carnivals (sooo greasy and delicious!) However, now that nitrate-free, all-natural hotdogs made of beef and turkey are more readily available, I don’t see why we can’t indulge in a corn dog or two. And since I’ve been working on some great lunchbox ideas for the boys, this muffin version seemed pretty perfect.

*I made these ahead of time and stored in an airtight container in the refrigerator. The next day  packed them into lunch containers with a side of ketchup. No reheating necessary and by the time lunch came around the muffins were warmed up a little and a bit softer.

corndog muffins

Corndog Muffins

1 1/3 cup cornmeal

1/4 cup sugar

1 T baking powder

1/2 tsp salt

1 cup flour (I used my 1/2 & 1/2 mix)

2 eggs

1 1/4 cup milk

1/3 cup butter, melted

3 hotdogs, sliced thin

1. Preheat oven to 425*

2. In medium bowl combine cornmeal, sugar, baking powder, salt, and flour.

3. In another bowl whisk together milk, eggs, and butter.

4. Stir milk mixture into cornmeal mixture just until moistened.

5. Stir in hotdog slices.

6. Spoon corn dog mixture into muffin tins (foil liners work best) 2/3 full.

7. Bake for 10 minutes or until golden brown.

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