bake

Peach, Basil & Goat Cheese Pizza

As they say, simple is best!  Especially when it comes to summer suppers.  We often enjoy this with fresh peaches from our yard and if in the mood, we’ll even prepare this on the grill!  This sweet and savory pizza is perfect as an appetizer or paired with a side salad for a light dinner.  I kept this meal as light as can be with only four toppings, but feel free to add on what you wish.  Perhaps mozzarella, thinly sliced onion or red pepper flakes or pepperoncini’s for a kick!  Just remember…simplicity is key with this dish!

The Starting Lineup

Refrigerated pizza crust (i.e. Pillsbury’s BEST Classic Crust)
• 2 TBSP olive oil
• 1 -2 fresh peaches, pitted and sliced
• 4oz goat cheese
• 1/3 cup fresh basil, chopped
• Balsamic Glaze (*NOT to be confused for balsamic vinegar)

 
Preheat your oven to 400 degrees. Unroll your dough, place on a baking sheet or pizza stone and drizzle with olive oil. Bake for 10 minutes.  Remove the par-cooked dough and add on the peach slices and crumble the goat cheese overtop, place back in the oven for another 10-12 minutes or until the crust is a golden brown.  Remove and immediately sprinkle on the fresh basil and drizzle with the balsamic glaze.

*Bake dough according to your recipe or store-bought package directions. Remove halfway through, add toppings and finish baking. Dusting cornmeal under the dough before baking yields a great crunch!

PeachBasilGoatCheesePizza2

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Dr. Pepper Popcorn

I’m pretty sure that if Dr. Pepper isn’t Texas’ official state drink, then it’s tied for first with sweet tea!  The bubbly, iconic soda pop is from small town Dublin, which located in our great state and we all have the deepest appreciation for it…or maybe the correct ‘A’ word is addiction. 😉

That being said, we always have a case of the famous Dr. P in our pantry ready to drink.  Though, this time, I decided to change things up a bit and instead of drinking it, why not eat it??  With snack time around the corner and an ample amount of popcorn sitting on the shelf next to it, the idea of a sweet and salty popcorn came to mind.

Really, this recipe couldn’t be easier and takes just minutes to prepare.  The only bummer is waiting that 20 minutes while the delicious mashup is baking in the oven!  So please, try to let cool before gobbling it all up!

 

The Starting Lineup

2 microwave bags plain popcorn, popped
• ¾ cup butter
• 1 cup light brown sugar, packed
• ½ cup Dr. Pepper
• ¼ cup light corn syrup
• Pinch of salt

*If handy, I also LOVE to add a handful or two of shelled peanuts to the mix!  Once coated and baked, they may be my favorite part of the entire recipe!
Preheat the oven to 300 degrees. In a medium sized saucepan, melt together the butter, brown sugar, Dr. Pepper and corn syrup until it comes to a boil. Allow it to boil for about 4 minutes and don’t stir.

Pour over the popcorn (and peanuts) and toss to evenly coat. Transfer to a parchment paper lined baking sheet and bake for 20-25 minutes. Cool and enjoy!

DrPepperPopcorn

Chicken Salad Carrot Crescents

“Hippity, hoppity Easter’s on its waayyyy….”

I can never enter the Spring season without singing that song verse on more than one occasion.  So, now that we’re even closer to this years Easter holiday, it’s in my crawl as much as one of my favorite festive recipes!  These buttery crescents are shaped onto cone molds and when a tinted egg wash is applied and baked, resemble not only perfect vessels to stuff, but cutesy lil’ carrots!

Depending on our Easter plans for each year, I’ll either serve these at lunch, for an appetizer or bring to a potluck to rave oohs and aahhs.  Plus, they taste great!

The Starting Lineup

  • 2 (8oz) cans crescent roll dough
  • 1 egg, whisked with 1 tsp water (can add food coloring if desired)
  • 2 cups cooked chicken, shredded or cubed
  • 1/2 cup grapes, halved
  • 1/3 cup celery, diced
  • 1/4 cup red onion, diced
  • 1/4 cup pecans, chopped
  • 1/2 cup mayonnaise
  • 1 tsp celery salt
  • Salt and pepper
  • Fresh parsley or dill, garnish

In a large bowl, combine the cooked chicken, grapes, celery, onions, pecans, mayonnaise, celery salt and salt and pepper to taste.  Cover and refrigerate until ready to use.

Preheat the oven to 400 degrees and line two baking sheets with parchment paper.  Unroll the crescent dough and pinch seams together.  Using a pizza cutter, cut lengthwise into 6-8 equal strips.  Brush each with egg wash and roll each strip out to about 16″, like a thick spaghetti noodle.  Repeat.

Using either a cream horn mold or foil shaped into a cone, wrap one strip of dough around the mold.  Apply more egg wash.  Place on prepared baking sheets and bake for 7-8 minutes until golden.  Allow to cool for 5 minutes and then carefully remove mold.

Fill each “carrot” with chicken salad (or salad of choice) and top with a parsley or dill sprig, enjoy!

ChickenSaladCrescents

 

Hummingbird Cookies

It’s Spring and Easter is fast approaching!  These two things ALWAYS bring to mind one of my favorite desserts of all time, the southern staple, Hummingbird Cake!  Now, one of the most commonly asked questions about this delight is “what the heck is that??”.  Well, for a real quick history lesson, its origin is from Jamaica, but the recipe was eventually printed here in America in 1978 in an issue of Southern Living Magazine.  The Hummingbird Cake is actually the number 1 most requested cake recipe in the magazine’s history.  It’s really that good!

The flavors of this layered cake contains pecans, mashed bananas, crushed pineapple and cream cheese frosting.  It stays moist and flavorful for days.

Now, that all being said, this year I decided to make the recipe a bit more fun and turn it into a handheld cookie!  Trust me, this idea was also out of convenience to not have to pick up cake crumbs from my young boys.  For some reason cake crumbs are way worse than cookie crumbs….anyway.  These cookies pack that same flavor and are just as pretty to look at!  Again, try these for your upcoming Easter get-together or church potluck.  They will not disappoint!

The Starting Lineup

  • 1/2 cup unsalted butter, softened
  • 1 cup packed light brown sugar
  • 2 tsp pure vanilla extract
  • 1 ripe banana, mashed
  • 1/2 cup pineapple tidbits, drained and mashed
  • 2 Tbsp + 2 cups flour
  • 1 tsp salt
  • 1 tsp baking soda
  • 1/2 tsp cinnamon
  • 1/8 tsp nutmeg
  • 1/2 cup pecans, chopped

Frosting

  • 8 oz cream cheese, softened
  • 2 tsp pure vanilla extract
  • 2 cups powdered sugar
  • 1/2 cup pecans chopped

*Use a spoon to fill measuring cup with flour.  Packing will result in a dense, heavy cookie.

Preheat oven to 350 degrees.  Line cookie sheets with parchment paper.

In a stand mixer, combine butter and brown sugar.  Mix in vanilla, mashed banana and mashed pineapple.  Stir in 2 tablespoons flour.  Mix well.

In a separate bowl, combine the flour, salt, baking soda, cinnamon, nutmeg.  Add to wet ingredients and mix until combined.  Stir in pecan pieces.

With a medium size cookie scoop, portion dough onto your prepared cookie sheets.  Press each cookie gently with your palm to flatten; bake for 10-12 minutes until golden brown on edges.

While cookies are cooling, make the frosting.  Mix the cream cheese, vanilla and powdered sugar until creamy.  Frost the top of each cooled cookie and sprinkle with the pecan pieces.  Enjoy!

hummingbirdcookies

Pimiento Cheese Drop Biscuits

Question:  Can you make buttermilk biscuits even yummier??  Most may give a nay shake of the head, BUT I am here (of course) to say otherwise!  Now, I’ll stop for a quick minute, because if you do not know what the cheesy “caviar of the south” staple is, it would be hard to answer my original question.  Pimiento cheese is a perfect blend of sharp cheddar cheese, mayo, cayenne and pimientos.  I often like to add diced jalapenos to mine; I also like to scoop it onto a bacon laden, juicy grilled burger…I digress….

Anyway, this spin gives such a new and great flavor to your standard biscuits and I will also say, your Sunday Supper guests will be raving until they get home!  *make a double batch to send home with guests; still great warmed up in the microwave.

 

The Starting Lineup

  • 2 cups flour
  • 2 teaspoons baking powder
  • 2 teaspoons freshly ground black pepper
  • 2 teaspoons sugar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cayenne powder
  • 1 cup sharp cheddar, shredded
  • 1 cup whole buttermilk
  • 1/4 cup mayonnaise
  • 1/4 cup pimientos, diced
  • Melted butter, for brushing the tops
  • Flaky salt, for garnish

Preheat oven to 450 degrees, line a baking sheet with parchment paper and set aside.

Whisk together flour, baking powder, pepper, sugar, garlic powder, baking soda and cayenne pepper in a large mixing bowl.  Add the cheese and toss to coat.  In a separate bowl, whisk together the buttermilk and mayonnaise; add to the dry ingredients until combined and fold in the pimientos.

Drop heaping teaspoons of dough onto the prepared baking sheet and brush with melted butter.  Sprinkle with salt and bake for 10-12 minutes, until golden brown. *I like to sprinkle a pinch more salt while warm after baking.  Serve warm and enjoy!

pimientocheesebiscuits2.jpeg

Crispy Baked Artichoke Hearts w/ Lemon Garlic Aioli

This may just be my new favorite appetizer!  First off, they’re beautiful!  All gold and crispy-crunchy, a great tangy bite from the artichoke itself AND the dipping sauce, and they’re also more on the nutritious side!  A happy “win” for me!

Plus, if you’re craving a vegetarian option, these are great piled between two soft bakery rolls!  Make sure the bun halves are slathered with the lemon-garlic aioli and fresh slices of tomatoes and butter lettuce!

 

The Starting Lineup

  • 1 (15oz) can quartered artichoke hearts, drained and patted dry
  • 1/4 cup unsalted butter, melted
  • 1/2 tsp garlic powder
  • 1/3 cup Panko breadcrumbs
  • 1/4 cup parmesan cheese, grated

Lemon-Garlic Aioli

  • 3/4 cup mayonnaise
  • 1 Tbsp fresh lemon juice
  • 1 clove garlic, minced
  • 1/8 tsp kosher salt 

In a small bowl, combine the mayonnaise, lemon juice, garlic and salt till incorporated.  Cover and refrigerate until serving.

Preheat oven to 425 degrees and line a baking sheet with parchment paper.  Set aside.

Place drained artichoke hearts in a dish and thoroughly pat dry with a paper towel.  In a small bowl, combine melted butter and garlic powder.  In a separate dish, combine the parmesan and Panko breadcrumbs.

Dip each artichoke heart into the melted butter, followed by the breadcrumbs.  Place on prepared baking sheet and repeat with all remaining artichokes.

Bake for 20 minutes or until golden brown.  Serve alongside the lemon-garlic aioli.  Enjoy!

ArtichokeHeartsAioli

McMuffin Casserole

The Egg McMuffin: hands down, a favorite amongst most American’s for breakfast.  My only problem is on the weekends, I like to sleep in.  Waking up soooo early during the week to get my two young boys ready for their school day is always hectic and definitely not our favorite time.  Soooo, since I try not to be up early enough for breakfast on Saturday or Sunday, you can imagine I also try not to leave the house pre-noon.

So here we have it!!  The breakfast casserole that will keep with you in your bed a bit longer and keeps the same flavor as our fast-food favorite!  I, personally, love to assemble this before my late night trip to bed (remember, for me, it’s a Friday or Saturday night) and pop in the fridge until my boys do their “yell at the video game screen to wake mom from her sweet slumber” move.

Serve warm alongside some crispy, hash brown oval patties (a la McD’s) and a cup of fresh fruit and you, my friend, have yourself a winner!

*Can easily substitute cooked breakfast sausage for the Canadian bacon.

 

The Starting Lineup

  • 1 package English muffins, lightly toasted, split and torn into 1-2″ pieces
  • 1 package Canadian bacon, rough chopped
  • 2 cups cheddar cheese, shredded
  • 5 slices American cheese, torn
  • 10 eggs, beaten
  • 2 cups milk
  • 1/2 tsp each salt and pepper
  • 1/4 cup butter

Spray a 13×9-inch baking dish with cooking spray.  Spread half of the lightly toasted and torn English muffins in the bottom of the dish; sprinkle over the Canadian bacon, 1 cup of the shredded cheddar and the torn American cheese.  Top with the remaining English muffins.

In a large bowl, whisk together the beaten eggs, milk, salt and pepper.  Pour over the English muffin mix and sprinkle on the remaining cup of cheddar cheese.  Cover and place in the refrigerator for at least 2 hours, but no longer than 12.

Preheat the oven to 350 degrees.  Melt the butter and pour over the “soaked” casserole.  Bake for 45-50 minutes or until golden brown and a knife inserted in the middle comes out clean.  Let stand for 10 minutes prior to serving.

mcmuffincasserole

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