Tasty Thursday | Pizza Burger Pie

{Tasty Thursday | Pizza Burger Pie}

Recipes, Tips, and Inspiration from my kitchen to yours.

This was the result of a mistake. I had attempted to make homemade spaghetti sauce, but it didn't quite turn out how I hoped. Guess that's what I get for trying to make spaghetti sauce without a recipe . . . better luck next time!

And this is what happens when I forget to take a picture before we eat...

Pizza Burger Pie
1/3 pound ground beef, browned and drained
2 pieces string cheese, cut into bite size pieces
1 package crescent rolls, divided
1/2 package pepperoni
1/2 jar spaghetti sauce
handful of mozarella cheese

Press half the crescent rolls into a single piece and put it in the bottom of the pan like a crust. Spread a thin layer of sauce over the crust, then cover with pepperonis. Next, add the cheese bites and ground beef. Pour the remaining sauce on top, then spread it to the edges. Press the other half of the crescent rolls together to form a top crust. Top with cheese, and bake according to the crescent roll package directions.

We had problems getting the top crust to bake all the way. It probably had something to do with our incredibly inefficient oven, but it could also be that we added the cheese before baking. I'd suggest trying to bake it without the cheese on top, then adding it for the last few minutes of baking.

Serve with a side salad and enjoy!

In Which I Fail at Fondant... Mostly

{Tasty Thursday | Cupcakes!}

Recipes, Tips, and Inspiration from my kitchen to yours.

It's been a busy few weeks, full of baking, cooking, and food! Here's some photos of this past week's cupcake adventure...

Earlier this week, we planned on having a baby shower for a friend of mine. Well, as things are wont to happen, our shower was postponed after I had made the cupcakes. I wasn't too upset about the sudden excess of cupcakes around my house, as the fondant just didn't turn out to my liking. I thought it dried out too fast, but was still too sticky. Oh well. This was also the first time I used self-rising flour, because I didn't have time to convert my recipe to regular flour and include the other baking ingredients. I'll admit, aside from how cute they turned out, the peppermint cream cheese frosting was probably my favorite part. :)

Here's the fondant mess I made... Never again.
I'm definitely not meant to be a professional cake decorator with this stuff.

Little fondant bluebirds... I was so excited that they actually looked like birds!

All put together and ready for taste-testing!

 Because there is no way I can eat 14 cupcakes by myself, I took these little bluebird creations to my knitting friends anyway. The rest of the cupcakes received a more festive makeover.

Now, I'm not normally one to celebrate seasons way ahead of time (and it's not even Advent yet!), but I am one to work with what I have. This is the result:

Thanks to Pinterest, I learned of this super easy way to package and transport cupcakes!

Christmas sprinkles to make the peppermint cream cheese more festive!!

Christmas-themed cello gift bags to wrap up the festive cupcakes.

I brought them to my Bible study Tuesday night and gave them out to everyone there. Now I only have a few cupcakes left in the fridge, and it's a much more manageable number to eat!

*****
Baby Shower Update: We did wind up holding the baby shower, but I had to miss it. Of course hubby decided to get sick right before, and I didn't want to risk transmitting The Plague. Pictures of our knitted creations coming soon!

*****
P.P.S. This is officially post #100! Let's all celebrate by eating a cupcake, k? :)

Applesauce, Apple Pie, and Cookies -- Oh My!

{Tasty Thursday | Fall Favorites}

Recipes, Tips, and Inspiration from my kitchen to yours.

It's been another busy week, and who doesn't find themselves busy this time of year? With Halloween over, costumes are going back into boxes, Thanksgiving plans are in the works, and for those of you truly committed people, Christmas gifts are being crafted and prepared. (I'm not quite there yet... I've got some ideas and some of the materials, but haven't found the time to start working on them yet.)

This past weekend found me busy in the kitchen preparing a variety of different things. Most of them went to our Chili and Soup Day either to serve or sell, but the kitchen certainly smelled heavenly!


I made my signature apple pie to serve with the Chili Day meal, although this time I decided to make it Caramel Apple. Yum!!

I also made some Double Chocolate Chunk Cookies and some Pumpkin Spice Cookies to sell at the Country Store.

From this....

And finally, I still had an abundance of leftover apples. Combined with my moderate Pinterest addiction, I decided to try out the recipe I found for Crock Pot Applesauce. It was easy, it smelled wonderful, and tastes just as good! I think next time I'll use a variety of apples, including some sweet ones. The ones I used this year were mostly seconds and bruised ones, still tasty, but not as sweet.

To this!

What are some of your favorite fall recipes? What have you been busy cooking and baking?

The Best Mistake Ever

{Tasty Thursday | Breakfast Casserole}

Recipes, Tips, and Inspiration from my kitchen to yours.

Today's post is short and sweet. I've been crazy busy lately, catching up from last weekend (picture post coming, I promise!) and trying to get a head for this weekend's exciting and exhausting adventures. We've got our annual Chili and Soup Day coming up this weekend, plus a youth hayride/bonfire, and Reformation Day services and choir practices, and food.... I'm so looking forward to it all, but I'm also ready for a break from all the busyness!

Because of how hectic things have been lately, and because I love continually volunteering for things (sometimes that's not so good for my sanity, oh well) and helping people out, I offered to make breakfast for our Chili/Soup Day workday today. Not really thinking, I didn't realize that I've got assignments due this weekend, plus all the normal readings and homework, Bible study, choir rehearsal, cleaning the apartment, recovering from last weekend, and preparing for this coming weekend.

Enter my obsession with Pinterest. Which leads to the Best Mistake I Ever Made (yet). Crock Pot Breakfast Casserole. (Sorry, I completely forgot to take pictures. But it looked like breakfast casserole, trust me.)

I came across this recipe last winter, probably while procrastinating on homework. (Noticing a trend here with the homework? Ha!) Originally, the plan was to make it when M came to visit, but there weren't enough meals in the visit for it to really happen. So this week, I decided it would be a good idea to try it out.

Why I insist on trying out new recipes when I cook for groups of people may just be one of the great mysteries of the world. But it worked. Everyone said it was delicious. Yay! {I did make a few changes, namely sausage instead of bacon, and oregano and paprika instead of dill. I was positive I had dill, but apparently it's currently hiding somewhere in the far recesses of my cabinet. Also, when I got up at 6, it was already starting to burn around the edges, so I turned it down to WARM. 8 hours was plenty for my crockpot.}

So, if it's so good, why is it the best mistake ever? It sounds so simple. You put all the ingredients together before you go to bed, turn it on LOW for 8-10 hours, go to bed, and wake up to a delicious, hot breakfast. Except for one thing.

When you wake up at 2:30 am, smell the casserole cooking, and realize how hungry you are, it's definitely the best mistake ever.

And that's fine with me. :)

New Comfort Food!

{Tasty Thursday | Beef and Vegetable Soup}

Recipes, Tips, and Inspiration from my kitchen to yours.

I'm really excited to share today's post with everyone! This is by far my favorite fall meal this year, and quite possibly my favorite thing to come out of my crock pot. Now, if I'm being honest with my readers, beef vegetable soup is generally not my favorite soup. It's not really one of the soups I'd even consider eating if given a menu full of soup options. But for some odd reason, I was hungry for a hearty, beefy, healthy soup last weekend when the weather turned .... well, downright chilly .... and friends, I think I found a new comfort food.

So, what started out as an experiment with my 2 quart crock pot for two people turned into a happily full 6 quart crock pot with enough meals for half a week. Perfect. (Isn't that always what seems to happen? I know in my kitchen, it happens more often than I'm willing to admit.)

A perfect meal for a chilly, dreary fall day!

Things I love about this soup: It used up lots of leftover vegetables. It's totally customizable to what you have on hand and like. (Trust me, it'll taste good no matter what combination of vegetables you throw in!) It's no-fuss cooking. Throw everything in the crock pot, turn it on, and go about the rest of your day. Come supper time, voila! :)

Biblio Bleez's Beef and Vegetable Soup

1/2 pound ground beef, browned with onion and drained

4 stalks celery, chopped

4 medium sized carrots, peeled and chopped

2-3 medium sized potatoes, cut into quarters

1 c. green beans, cut (could use 1 can green beans instead)

1 can great northern beans, undrained

1 can corn, mostly drained

1 can diced tomatoes, undrained

1 can beef broth

1 can water (to dilute the beef broth)

2 T. Worcestershire sauce
1 tsp. soy sauce
1 1/2 T. oregano

3/4 T. basil

1/2 T. parsley

1 tsp. bay leaf, crushed

Brown ground beef with onion and drain. Set aside. Chop, slice, and dice vegetables to liking, put in crock pot. Pour beef broth over vegetables, plus one can water. Add undrained tomatoes with juice, beans and juice, and corn (with juice if needed). Add ground beef and carefully stir all ingredients to combine. Add spices, stir again to combine, taste and adjust flavors as necessary. Cook on LOW for 6-8 hours, or HIGH for 3-4 hours, stirring occasionally. Soup is ready when vegetables are soft and tender, but leaving it on longer helps the flavors meld even more. Tastes good both the same day and as leftovers.

Serve with warm Italian bread. (But really, any sort of rolls, biscuits, or bread would do.)

This is pretty much a no-fail recipe. All the liquid prevents anything from burning, so there's minimal scraping when the crock pot's empty. It tastes good with the canned vegetables I added, but let's be real. It would be fantastic with all fresh vegetables! And probably healthier, too. :) I was also skeptical about the beans, but I think they added something to the soup without being overly noticeable. And for this type of a soup, I preferred the great northern over pinto or black beans. There's one more bowl left in the fridge.... I know what I'm having for lunch!

I'm especially proud of my clean table, and the fact that it's fall-themed. And my cactus in the window. :)

What are your go-to fall crock pot recipes? Have you tried anything new lately?

Early Breakfast Indulgences

{Tasty Thursday | Cinnamon Sugar Doughnuts}

Recipes, Tips, and Inspiration from my kitchen to yours.

Every now and then, you just want to indulge in something deliciously sinful for breakfast. I came across these Cinnamon Sugar Doughnuts via Pinterest and decided to save them for a special day. Well, my wonderful husband has started getting up super early (I'm talking like, 5 am early) on his day off to play basketball with some other guys in town, and more often than not, I'll get up and make breakfast those mornings. I know he appreciates it, and I'll be honest.... I enjoy the quiet of the early morning. :)

Anyway, next time I make these (and there will be a next time, no doubt about it), I'll actually make sure I have the homestyle biscuits in the fridge, not just the flaky layers kind. These turned out fine, but there was a definite difference. Oh well, live and learn.

Homemade Cinnamon Sugar Doughnuts! They may not look the prettiest, but they sure tasted delicious!

Here's what I needed:

• 1 can of Pillsbury Homestyle biscuits (really, any kind of canned biscuits will do, but try to avoid the flaky layer ones)
• Vegetable oil to fill about 1/2 inch of your pan
• Cinnamon & Sugar
• Melted butter (optional- I omitted it, since the cinnamon sugar sticks just fine to the doughnuts right out of the oil)

Here's what I did:

1. Cut a hole in the middle of each biscuit. (I used a shot glass, since I didn't have a biscuit cutter on hand.)
2. Heat oil on medium heat, but not too hot.
3. Place doughnuts in oil, cooking until golden brown. You'll see little bubbles start to form around the edges in the oil, that's good and means they're cooking right.
4. Flip doughnuts when sufficiently brown on one side. (I also fried mine on the sides just a little bit since I didn't have quite enough oil left in the pan at the end.)
5. Remove doughnuts from the oil, place on a paper towel-covered plate, and sprinkle cinnamon sugar on both sides.
6. ENJOY!

Not bad for an early, early breakfast, eh? What are your favorite breakfast indulgences?

Tasty Thursday

{Tasty Thursday | Mexican Hot Dish}

Recipes, Tips, and Inspiration from my kitchen to yours.

Growing up, it was a common occurrence to have hot dish on the table for supper, especially in the fall and winter. Now that it's September, the weather is beginning to cool off, nights are getting longer, and you get that curl-up-on-the-couch-with-hot-tea feeling (which, by the way, I love). And for me (and my mom as well), there's also this inner voice telling us it's once again the Season of the Hot Dish.

This dish is really quite simple. I concocted it based on ingredients I had on hand, and you can too! It's very easy to customize this dish based on your mood, the contents of your pantry, or your family's personal preferences.

Ingredients:
1 pound ground beef
1 packet taco seasoning
1 can beans of your choice (I used pinto)
1 can corn
Lime tortilla chips
Salsa to taste (I had some Tastefully Simple Spicy Harvest Salsa on hand that was wonderful!)
Tomatoes (fresh or canned) - I used fresh
Rice (optional)
Cheese

First, I browned the meat, drained it, and added the taco seasoning with a little bit of water, according to package directions.
While the meat was finishing, I crushed up some lime tortilla chips and arranged them on the bottom of the dish to make a crust.
Next, I mixed the meat, beans, corn, salsa, and rice (just a bit that was leftover from another meal) together and spooned it on top of the crushed up chips. I added some chopped up tomatoes and sprinkled cheese on top.
Now, you have two options. You can either plan ahead unlike me, and warm this in the oven at 350 until the hot dish is warmed through and cheese is melted. Or, like me who didn't plan ahead and threw this together at the last minute, you can put it in microwave and heat on high for 5 minutes until warmed through and cheese is melted. You choice. Both equally delicious. And simple.

This makes a fairly large sized hot dish. If you're like me and cooking for two people, but don't mind eating leftovers, you can go ahead and make the entire thing. If you despise leftovers, get bored, or don't mind random half-full cans of corn and beans in the fridge, you may consider cutting the recipe in half. Or make a full batch and share with a neighbor or friend. Or freeze half.... you get the idea.

Tasty Thursday: All Spiced Up

{Tasty Thursday | Chai Brownies}

Recipes, Tips, and Inspiration from my kitchen to yours.

Don't these just look delicious? Guess what? They are! And they're super easy to make!

This is my newest twist on brownies, and D has declared them a winner! I'm always looking to spice things up a bit, and the chocolate in these brownies balances nicely with some chai tea flavor. I cheated and used a box brownie mix and a scoop of Tastefully Simple's Oh My! Chai drink mix (one scoop of the mix is roughly 3 Tablespoons). They would be just as good with some homemade chai mix instead, like Taste of Home's Spiced Chai Mix. You can play around with the spices and add or subtract depending on your personal preferences, and use the mix for a steaming mug of chai tea later.

For extra gooey brownies, I added a handful of chocolate chips. Yum!

These brownies are the perfect fall twist on an always-welcome dessert! What other ways do you like to spice up your brownies?

Tasty Thursday: Apple and Black Raspberry Chipotle Pork Loin

I've been enjoying one of my last weeks remaining in the summer by staying busy in the kitchen! We've successfully eaten most of the leftovers in the fridge, and I was really hungry for a new, home-cooked meal. I decided to take a look in the freezer and fridge and this is the result!

{Apple and Black Raspberry Chipotle Pork Loin}

Doesn't that look delicious? It was!

This was actually a really simple recipe to put together, and only used a few ingredients!

- Pork Loin {I bought mine as a huge 12-pound loin, or some weight similar to that, because it was on a really good deal at Woods. I then cut it up into smaller approx. 2 pound portions. This made it: easier to fit in the freezer, quicker to unthaw, and more practical for dinner time.}
- Salt and pepper
- 1 small Gala apple
- Fischer & Wieser Four Star Black Raspberry Chipotle Sauce {Seriously. This stuff is DELICIOUS. I'm sure their other sauces, jams, and jellies are just as tasty!}

1. Salt and pepper pork loin and place in crockpot.

2. Cut up apple and put on top of pork loin.

3. Pour sauce over top. How much is up to you. I used enough to cover the bottom, but not so much to make it really soupy.

4. Turn crock pot on LOW and cook for 6-8 hours.

5. Serve and enjoy! I drizzled on a little more sauce from the bottle, and served ours with rice, mixed vegetables, and salad. YUM!

 

Tasty Thursday: Muffin Love

{Rhubarb Lemon Muffins | Taste of Home}

I love rhubarb. And I love muffins. My girlfriends still giggle over the Great Muffin Hunt of 2006. Ever since seeing this recipe posted online, I've been patiently waiting to try it. As today was a grocery shopping day, I picked up the last few items I needed and after supper got to work. (Supper, by the way, was chicken stir fry with this sweet and sour sauce, which was more sweet than sour, but satisfying nonetheless.) This time, I actually followed the recipe. I didn't substitute, I didn't cut corners. And they look and smell delicious. :D I'm still waiting on them to cool enough from the oven to actually eat one without endangering my mouth.

Behold: The Muffin.

(Disclaimer: The recipe said it would make 12 muffins. I got 18 out of the batch.) This recipe was easy to follow, and I'm looking forward to breakfast time the next few days! I anticipate they'll disappear in the next few days, and I'm oh, so ok with that.

Here's the recipe if you fancy making a batch of your own: Rhubarb Lemon Muffins

What are your go-to summer baked goods? Do you make use of local foods in your cooking?

Tasty Thursday... and Some Other Crafty Goodness!

I apparently need to get back on the blogging bandwagon! Only one post a week, and all the same food-related topic. Not that food is bad... it isn't! But I need to get a little variety back in here. For now, I'll blame it on school and the fact that I'm ready for the semester to be OVER.

This week's post-Easter Sunday humdrum has left both D and I feeling somewhat tired and ready for a [real] relaxing weekend. With the Heart Walk this weekend, my history-related festivities next weekend, and a youth lock-in the following weekend, I'm beginning to think we may not see some downtime for quite a while!

As a result, today I bring you a very tasty and simple to prepare dessert... the majority of ingredients you probably already have in your pantry/freezer. If not, it's also pretty inexpensive and the options are endless!

Angel Food Cake with Lime Topping

1 angel food cake, cut into slices (I cheated and bought ours from the store)

1 tub Cool Whip

1 packet sugar-free lime Jello mix (or any flavor you prefer)

Combine softened Cool Whip and lime Jello powder until well blended. Spoon a dollop onto each slice of angel food cake. Add any toppings you'd like, such as chocolate chips, toasted coconut, walnuts, or chocolate sauce.

I think this light and tasty dessert would also be good with pound cake, but who doesn't love some angel food cake every now and again?!

An easy and light dessert for those nights when you need something sweet without the extra sugar.

Blessed Easter! He is risen!

A few weeks ago, I also put this wreath together for our front door. I decided to wait and put it outside until Easter weekend... partially because we got so much rain before then, but also because I liked how it brightened up our living room as well! The original plan was to reuse the grapevine wreath with different seasonal decor, but after cutting two fingers in the process of assembling this one, I think those flowers may stay in there for a while. Despite the creative injuries, I'm really happy with how it turned out! [My mom would be proud... the ribbon on the lower left is leftover from our wedding decor. Yes, we've been married for almost a year and we're still using up the leftovers from the wedding... ribbon, root beer, probably some beer as well.]

And finally, a little knitting update: I'm progressing through a pair of mittens I promised brother-the-younger I'd knit for him. For a first pair of mittens, I'm pleased with how well they're turning out and how fast they seem to be going. Especially for only having time to knit a few rows at a time... silly school getting in the way of all this glorious knitting time. :)

I'm also debating knitting a few items for the LWML auction this summer. Not quite sure what I'd wind up knitting for that, as it would definitely be a balance of time and functionality, but I'm trying to come up with a few good ideas. Maybe some spa sets? Or kitchen sets? Some towels and dishcloths would be a good idea, yes? I also found a cute store in Knob Noster that sells embroidered tea towels... I found one with a sheep on it and just had to have it, of course! I'll keep brainstorming... and browsing Rav. [It's legitimate procrastination, right??] :)

Help spark my creative juices! What type of handmade items would you like to receive or bid on for an auction?

Tasty Thursday: Holy Week Edition

It's already Thursday of Holy Week (Maundy Thursday, the night when Jesus celebrated the Last Supper with his disciples and instituted both His command to love one another selflessly and humbly and Holy Communion -- Read Matthew 26: 17-29; Mark 14: 12-25; Luke 2: 7-23[38]). This is the night that our Lord was betrayed by man, arrested, and put on trial -- all in our place. It's such an emotional roller coaster the next few days, one that definitely puts Christ's life and our own lives, in perspective.

As a pastor's family, this also means that it's a super busy weekend, spent either at church or at home preparing for the next day's services, leaving little time for extensive meal planning or cooking. So tonight, I planned a very simple, delicious meal (which also helps clean out my fridge of leftovers!), since from now until Monday, it's going to be an eat-and-run supper every night.

This week's meal is super simple and super easy. (Did I mention it's also super delicious?)

BBQ Pulled Pork {Jack Daniels Style}

I found this Jack Daniels bbq sauce recipe, halved the recipe, and made it earlier this week. [It was a hit. I was also told I may have to make bbq sauce from now on instead of purchasing it. If you don't want to make your own sauce, you can substitute any sauce you like, but trust me. You want to use this sauce.]

Today, I took a 2 pound boneless pork loin roast and 1/4 cup water and put it in the slow cooker on high for 4 hours. I then removed most of the excess juice/water (the pork is unbelievably moist), shredded the pork, added enough BBQ sauce to sufficiently cover the pulled pork, and put it on low for another hour. Voila! Supper's on the table, little clean up is required, we're out the door and back at church for services, and everyone's happy.

Served with leftover mashed potatoes, salad, and some fruit that needed to be eaten before it went bad.

Blessed Holy Week to all!

Tasty Thursday

Thursday is my first day off during the week, and I enjoy cooking again once I have more time to plan out dinner and prepare it. This week's dinner is a simple, two-pot dish (that I extended to three for lack of space) perfect for those warm summer nights where you want something fresh and tasty without turning on the oven. It would also be tasty grilled, but I went with the stove-top version for this one.

Herbed Chicken and Veggies over Pasta

2-3 boneless, skinless chicken breasts
1 1/2 peppers (I used 1/2 red, 1/2 yellow, and 1/2 green)
2-3 Roma tomatoes, sliced
1/2 small onion
1 Tablespoon garlic
Olive oil
Basil and oregano, to taste (or any other herbs you prefer)
1/3 pound spaghetti

Cook spaghetti according to directions. Meanwhile, cut up vegetables. Sauté onion and garlic in pan with olive oil.
Season chicken with salt and pepper, cook in onion and garlic. Add veggies when almost finished cooking. Sprinkle herbs over chicken and veggies, tossing and stirring to coat veggies.
Drain pasta, put in serving dish. No need to toss in olive oil. Spoon veggies and resulting sauce over pasta, toss to coat and mix. Place chicken on top and serve.

Serves 3-4, depending on how big chicken slices are.

I served ours by itself, since it contains everything in one dish. It would be delicious with a side salad or breadsticks though.

Bon appétit!

Tasty Thursday

Supper tonight was a huge success. After finishing proficiency exams, I'm happy to discover that I once again have time to cook. It feels so good to be creative in the kitchen, and this is tonight's result. (Granted, the picture was taken after supper, with about half the dish gone.) D loved it, and it's definitely entering our menu rotation.

Roasted Chicken and Vegetables

Lately, I've been trying to watch my weight and what I eat more closely. I've also been trying to eat fresher, healthier foods, without all the process and preservatives added in. I'm not always successful on that end, but some days are definitely better than others. Today was one of those days.

What I enjoy most about this meal is that it's simple to put together, and you can substitute ingredients based on your own refrigerator contents. Since today happened to be grocery store day, I was sure to stock up on lots of fresh fruits and veggies. Here's what I did (feel free to substitute and experiment with proportions).

Roasted Chicken and Vegetables

4 boneless, skinless chicken breasts, thawed

4 small potatoes, cut into chunks

2 stalks celery, sliced

1/2 each, red, green, and yellow peppers, sliced

Onion

Green beans

Baby carrots

1 T. melted butter

Olive oil

Salt & Pepper

Paprika

Herbs de Provence

Preheat oven to 375º F.

Cut and slice vegetables to desired amount, arrange in bottom of pan. Drizzle with olive oil, toss, and add salt and pepper to taste. Place chicken breasts on top of vegetable mix, drizzle melted butter over chicken, sprinkle paprika and herbs over chicken and vegetables as desired.

Bake at 375º for 45-50 minutes, until vegetables are tender and chicken is cooked through.

I served ours with a side of garlic bread (tonight's was leftover hamburger buns, toasted, with butter and garlic pepper seasoning).

Yum!!