PIZZA WAFFLES

https://www.pillsbury.com/recipes/pizza-waffles/2f105874-4e6c-4906-af94-546310199b4b

PIZZA WAFFLES
My family loved these!  Abagail said she wanted them for her birthday.  I used regular size pepperoni because I didn't want to pay for the little ones (couple bucks more).  We couldn't really taste the pepperoni so maybe put more next time or buy the mini ones (or try sausage).  I did cut them on the side, flatened slightly, added the pepperoni and cheese and then pinched shut.  Some cheese leaked but not very much.  I used shredded cheese because that is what I had on hand.

1 can flaky layer biscuits (original)
8 slices mozzarella cheese (shredded works too)
2 cups pizza sauce (we had marinara)

Heat waffle maker.  Spray waffle maker with cooking spray.  Separate dough into 8 biscuits.  Cut slit on 1 side of each biscuit, forming a deep pocket.  Place 1 slice of cheese into each pocket.  Top cheese with 6 or 7 pepperoni slices.  Press dough around edge to seal each biscuit.

Place 1 biscuit on center of waffle maker.  Close lid; cook 3 minutes or until waffle is golden brown.  Serve with pizza sauce. 

BROWNIE CAKE

CHOCOLATE BROWNIE CAKE
I think any cake mix would work - especially if wanting it not so rich.  This was so easy!

Update:  Abagail wants this for her birthday.  This is a cake she can make all by herself!

1 box chocolate cake mix (put through a sifter)
1 box brownie mix (put through a sifter)
4 eggs
1 1/4 cup water
1 cup oil

Mix everything for 2 minutes with a wire whisk.  Put in a sprayed bundt pan at 350 for 50-55 minutes.

Top with ganache.  I did 1/2  a batch (1/2 cup heavy whip, 1 cup chocolate chips) and didn't add it all.  Would be good to add some peppermint to the ganache.  I topped with some heath bits we had left over. Yum!  

PEANUT BUTTER CHOCOLATE LAYER CAKE

PEANUT BUTTER CHOCOLATE LAYER CAKE
We loved, loved, loved!  Abagail said she wanted for her birthday but without peanut butter cups.  We had with chocolate milk but would be great with ice cream.

https://luluthebaker.com/2017/06/peanut-butter-chocolate-layer-cake/

for the cake:

• 1¾ cups flour
• 2 cups sugar
• ¾ cups cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon kosher salt
• 1 cup buttermilk
• ½ cup oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup hot, strong coffee

for the peanut butter frosting:

• 1 cup butter, softened
• 1 cup creamy peanut butter
• 1 teaspoon vanilla extract
• a pinch of salt
• 1 lb powdered sugar
• 5 tablespoons heavy cream

for the milk chocolate ganache:

• 8 oz chopped milk chocolate or high-quality milk chocolate chips
• ⅔ cup heavy cream
• chopped mini peanut butter cups for garnishing (did peanut butter m&m's)

1. Preheat oven to 350°F.
2. Butter two 8″ cake pans and dust with flour.
3. Combine all dry ingredients in the bowl of a stand mixer and mix until combined. In a small bowl, combine buttermilk, oil, eggs, and vanilla. Pour buttermilk mixture into dry ingredients and beat just until smooth. Add coffee and mix just until incorporated.
4. Divide batter, which will be incredibly runny, evenly between the two pans. Bake for 35 to 40 minutes until a toothpick stuck in the center of each cake comes out clean. Remove from oven and allow to cool in the pans for 10-15 minutes before turning out onto a wire rack to cool completely.
5. While the cakes are cooling, prepare the frosting. Beat the butter, peanut butter, vanilla, and salt until smooth. Beat in powdered sugar and heavy cream alternately until everything is mixed in, then turn the mixer up to high and beat the frosting for 2-3 minutes until it is very smooth and fluffy.
6. Prepare the ganache by combining the chocolate and heavy cream in a large microwave-safe bowl. Microwave for 30 seconds, then stir. Repeat until the ganache is completely smooth and glossy.
7. To assemble the cake, place one cake layer on your serving plate or cake stand. Top with a layer of frosting about ½" thick. Make the frosting a little thicker on the edges of the circle so that the ganache won't spill out. Pour about ⅓ of the milk chocolate ganache evenly over the frosting, keeping it away from the edges. Place the second cake layer on top. Use the remaining peanut butter frosting to frost the top and sides of the cake. Pour the remaining ganache evenly over the top of the cake, making sure it drips down the sides of the cake. If necessary, use an offset spatula to gently push the ganache over the edge of the cake, then let gravity do the rest. Sprinkle chopped mini peanut butter cups in the center of the cake. Allow the ganache to set up before serving.

People feel very strongly about their chocolate! I personally go crazy for milk chocolate and think the milk chocolate ganache is perfect for this cake, which is already very rich. But if you prefer dark chocolate, feel free to replace some or all of the milk chocolate with semi-sweet, dark, or bittersweet according to your preferences.

ROASTED GARLIC CHICKEN & MOZZARELLA PIZZA - PESTO

ROASTED GARLIC CHICKEN & MOZZARELLA PIZZA WITH PESTO SAUCE
I did roast the garlic (super easy -see post).  I got a cube of mozzarella and sliced.  We used the pesto from a jar I got from Costco.  We all LOVED this except Scott.  I did a big cookie sheet and did the other half pepperoni.  Used pizza crust from made from scratch. Would be really good on thin crust recipe.

https://sallysbakingaddiction.com/2015/04/24/roasted-garlic-chicken-mozzarella-pizza-with-homemade-basil-pesto/

• 2-3 cloves roasted garlic, finely chopped
• 1/3 cup (80ml) Homemade Basil Pesto (or variations listed in that recipe or store-bought)
• 1 cup cooked and sliced chicken breast (about one 8-ounce breast)
• 1 and 1/2 cups (6oz or 168g) shredded mozzarella cheese
• optional: fresh basil for topping

PESTO:

https://sallysbakingaddiction.com/2015/04/24/how-to-make-homemade-basil-pesto/

• 2 cups fresh basil leaves
• 1/3 cup pine nuts
• 1/3 cup freshly grated parmesan cheese
• 3 cloves roasted garlic
• 1/3 cup olive oil
• 1 teaspoon fresh lemon juice (optional but recommended)
• 1/2 teaspoon each salt and fresh ground pepper

1. Blend the basil, pine nuts, cheese, and garlic together in a food processor or blender. Pour oil in slowly while still mixing (or a little at a time, then mix, then more oil, then mix again, etc). Scrape down the sides, then add lemon juice, salt, and pepper. Pulse until everything is blended together and relatively smooth. Taste and add more salt/pepper if desired.
2. Make ahead/storing: Store leftover pesto in a jar, tightly seal, and refrigerate for up to a week. Freeze the pesto for up to 2-3 months. You can freeze it in greased ice cube trays and thaw small portions at a time.

BISCUITS & GRAY

RANCH BISCUITS
This comes from Cowboy Cookbook pg. 201.  There are other biscuit recipes we have used.  This one is our favorite.  Make sure and don't do dough too thin or they will be hard.

1/2 cup water
1/2 cup sugar
2 cups buttermilk
1/2 tsp baking soda
1 tsp salt
1 pkg active dry yeast
1/2 cup vegetable oil
5 cups sifted, all-purpose flour (I don't always sift first)
4 tsp baking powder

Preheat oven to 450.  Combine the ingredients thoroughly.  Roll dough out on a floured surface to a 3/4" thickness (don't do thinner).  Cut out biscuits with a drinking glass or biscuit cutter.  Bake for 15-20 minutes.  Makes about 2 cookies sheets worth.


GRAVY
This came from The Pioneer Woman

1# ground breakfast sausage (see note below)
½ cup flour (I usually do 1/3)
4 cups whole milk (2% okay)
½ tsp seasoned salt
2 tsp (or to liking) pepper (essential oil works as well)

In a pan (not skillet) cook sausage. Once cooked add flour and stir until sausage is all covered (I usually do this with a whisk).  Gradually add all the milk.  Whisk or stir until it starts to thicken.  This can take 5-10 minutes.  You don’t have to stir the whole time but watch carefully so it doesn’t burn.  When at desired consistency add seasoned salt and pepper.

NOTE:
If you are using a sausage that is not breakfast just plain pork add sage, majoram, pepper, salt, red pepper (I don't add) and brown sugar (I don't add).

TRES LECHES CAKE

http://thepioneerwoman.com/cooking/tres-leches-cake/

Yum!  Easy to make.  Kids loved the cherries on top.  Any kind of fruit would be good on top.
UPDATE: Good with strawberries (made strawberry petals with a cherry in the middle).  Scott really likes this.  Added Cajeta (Mexican caramel) before putting on icing (any kind of caramel sauce would be good).  Really liked the edition.
We had this type of cake for our ward Christmas dinner 2016.  They did it with a yellow cake mix.  It was not even close to as good as this recipe.

UPDATE: Abagail wants this for her birthday.  She loves it!

• Tres Leches Cake

  September,29,2009 1526

  PREP TIME:

  45 Minutes

  DIFFICULTY:

  Easy

  COOK TIME:

  1 Hours

  SERVINGS:

  12 Servings

  
  

  INGREDIENTS

  • 1 cup All-purpose Flour
  • 1-1/2 teaspoon Baking Powder
  • 1/4 teaspoon Salt
  • 5 whole Eggs
  • 1 cup Sugar, Divided
  • 1 teaspoon Vanilla
  • 1/3 cup Milk
  • 1 can Evaporated Milk
  • 1 can Sweetened, Condensed Milk
  • 1/4 cup Heavy Cream
  • _____
  • FOR THE ICING:
  • 1 pint Heavy Cream, For Whipping
  • 3 Tablespoons Sugar

  
  

  INSTRUCTIONS

  Preheat oven to 350 degrees. Spray a 9 x 13 inch pan liberally until coated.

  
  

  Combine flour, baking powder, and salt in a LARGE (red one works great) bowl. Separate eggs.

  
  

  Beat egg yolks with 3/4 cup sugar on high speed until yolks are pale yellow. Stir in milk and vanilla. Pour egg yolk mixture over the flour mixture and stir very gently until combined.

  
  

  Beat egg whites on high speed until soft peaks form. With the mixer on, pour in remaining 1/4 cup sugar and beat until egg whites are stiff but not dry.

  
  

  Fold egg white mixture into the batter very gently until just combined. Pour into prepared pan and spread to even out the surface.

  
  

  Bake for 35 to 45 minutes or until a toothpick comes out clean. Turn cake out onto a rimmed platter and allow to cool. (Can leave in 9x13)

  
  

  Combine condensed milk, evaporated milk, and heavy cream in a small pitcher. When cake is cool, pierce the surface with a fork several times. Slowly drizzle all but about 1 cup of the milk mixture—try to get as much around the edges of the cake as you can.

  
  

  Allow the cake to absorb the milk mixture for 30 minutes. Better if you stick in the fridge for 3 hours or overnight.  To ice the cake, whip 1 pint heavy cream with 3 tablespoons of sugar until thick and spreadable.

  Spread over the surface of the cake. Decorate cake with whole or chopped maraschino cherries. Cut into squares and serve.

SAUSAGE ALFREDO

SAUSAGE ALFREDO
This is such a quick and easy meal.  Everyone liked it. Found in a magazine.

UPDATE: Made this again.  Everyone still loves it.  I added carrots (cooked), kale, bell pepper, sugar snap peas, peas and broccoli. 

1 pkg smoked sausage (I just used regular)
2 cups heavy cream
2 tsp Cajun seasoning (didn't add)
1/2 cup grated Parmesan
spinach, optional
diced zucchini, optional
potatoes, diced small and cooked, optional
broccoli, optional
bell pepper, opitional
8 oz pasta, cooked and drained

Prepare pasta; drain and set aside.

Saute sausage for 5 minutes.  Add cream (any other veggies I did spinach and zucchini) and seasoning and boil.  Reduce heat; simmer 3-4 minutes or until mixture begins to thicken.  Stir in Parmesan.  Add pasta and toss.

COWBOY OR COWGIRL PIE

COWBOY OR COWGIRL PIE - FREEZER MEAL

http://fabulesslyfrugal.com/freezer-meal-recipes-cowboy-pie-recipe/

We all liked this.  Used stew meat and had already cooked the day before in crockpot with some beef broth.  Was easy to put together.  Would love to try the cowgirl version.  Bet it would be super yummy!  Both Scott and Abagail really like this.  Goes well with cottage cheese and a fruit or veggie.

UPDATE:  My family likes the crust so well, I did a crust on the bottom (cooked for about 10 minutes before adding mixture) and on the top.

1 onion, chopped fine
1 red bell pepper, stemmed, seeded and chopped
1 T oil
1 T chili powder
2 garlic cloves, minced
1/4 tsp salt
---
1# cooked roast beef, cut into 1" pieces (or chicken if doing cow girl)
1 can black beans, rinsed (or pinto if doing cowgirl)
1 cup frozen corn
1/2 cup BBQ sauce
1/2 cup beef broth (or chicken if doing cowgirl)
2 T cornstarch (forgot to add once and it still turned out okay)
---
1 or 2 pie crust

Preheat oven to 425. Microwave onion, bell pepper, oil, chili powder, garlic, and salt in a large bowl, stirring occasionally, until softened, about 5 minutes.

1. Stir in beef, beans, corn, barbecue sauce, broth, and cornstarch. Season with salt and pepper to taste. Transfer to 9-inch pie plate.
2. Carefully lay pie crust over top. Tuck over-hanging dough underneath itself to be flush with the rim of the pie plate. Cut three 1-inch steam vents into top of dough.
3. Bake until filling is bubbling and crust is browned, about 25 minutes, rotating halfway through. Let cool slightly and serve.
Preparing for the Freezer:
4. Before baking, wrap the pie with a few layers of plastic wrap, then cover with foil and label. Freeze.
Prepare after Freezing:
5. Preheat oven to 425. Keep the pie frozen. Unwrap the pie, then re-cover with one piece of foil. Place the pie on a foil-lined rimmed baking sheet. Bake covered for about 30 minutes, until filling is warmed through. Then remove foil and bake for about 25 minutes, until the crust is browned. Let cool slightly and serve.

Notes

Cowgirl Pie: Substitute 3 cups shredded rotisserie chicken for roast beef, 1 can pinto beans (rinsed) for black beans, and 1/2 cup low-sodium chicken broth for beef broth.

- See more at: http://fabulesslyfrugal.com/freezer-meal-recipes-cowboy-pie-recipe/#sthash.69ShDcyz.dpuf

PUMPKIN OREO CHEESECAKE BARS & PUMPKIN CHEESECAKE

PUMPKIN OREO CHEESECAKE OR BARS

YIELD: 

MAKES A 9-INCH PAN OF BARS

THIS WAS SUPER YUMMY!  I DID IT IN A 8" SPRINGFOAM.  THE THICKNESS WAS PERFECT!  COOKED THE CRUST A LITTLE LONG - WAS HARD IN SPOTS.  NEXT TIME PUT ON A COOKIE SHEET - MADE A MESS IN THE OVEN.  ABAGAIL LOVED THIS! MAKE DAY BEFORE.

UPDATE: Made for Thanksgiving 2016.  made with cinnamon bun oreos...yum!  It really complimented the flavor.  also spent the extra $ and bought libby canned pumpkin.  think it really made a difference.  again parts of the crusts turned hard.  cook less next time??

You can sub 1 1/2 teaspoons pumpkin pie spice for the cinnamon, ginger, nutmeg and cloves in the recipe. I haven't tried this recipe with low fat cream cheese or light sour cream.

A 9-inch springform pan would also work here; the layers might be a bit thinner. As I noted below in the instructions, make sure your 9-inch baking pan has sides nearly 2-inches tall. The pan will be very full. If I were wanting to make this in a 9X13-inch pan, I wouldn't double the recipe (I think it would be too thick), instead, I would 1 1/2 the ingredients (I haven't tried this yet myself, just thinking out loud about the best way to go about it).

Keep in mind these bars need to chill for at least 8 hours (they make a perfect make-ahead dessert!).

INGREDIENTS

Oreo Crust:
• 1 package (about 14 ounces) Oreo cookies (or similar chocolate sandwich-type cookie, 36 cookies total)
• 5 tablespoons butter, melted
Pumpking Filling:
• 2 packages (8 ounces each) cream cheese, softened
• 1 cup (7.5 ounces) granulated sugar
• 1 can (15 ounces) pumpkin puree (not pumpkin pie filling) - Libby works best!
• 3 large eggs
• 2 tablespoons all-purpose flour
• 1 teaspoon vanilla extract
• 1/4 salt
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
Topping:
• 1 1/2 cups sour cream (not low fat)
• 1/2 cup (2 ounces) powdered sugar

DIRECTIONS

1. Preheat the oven to 325 degrees F. Line a 9-inch square baking pan with at least 1 3/4-inch or higher sides (preferably aluminum but glass will work, too) with two strips of foil that overhang on all four sides (to easily lift out the squares after baking/cooled). You can omit the foil step and lightly grease the pan with nonstick cooking spray if you don't want to lift out the bars after baking.
2. For the crust, pulse 26 of the Oreo cookies (reserve the others for topping) in a blender or food processor until they are fine crumbs. Add the butter and pulse until the crumbs are wet and sandy in texture. Press the mixture firmly and evenly into the bottom of the prepared pan.
3. Bake the crust for 10 minutes. (try 5 minutes)
4. For the filling by beating the cream cheese and sugar with an electric mixer (handheld or stand) until light and fluffy. Add the pumpkin, eggs, flour, vanilla, salt, cinnamon, ginger, nutmeg and cloves and mix until smooth. Pour the filling onto the crust and spread evenly.
5. Bake for 50-60 minutes until the sides are set but the center (about a 4-inch radius in the middle) still jiggles slightly.
6. Remove the bars from the oven but leave it on.
7. Whisk together the sour cream and powdered sugar for the topping and spoon it in dollops across the top of the bars (if you pour it all into the middle, it will be hard to spread). Quickly spread it evenly across the top. Bake the bars for another 10-15 minutes until the edges of the sour cream topping are set.
8. Let the bars cool on a rack for an hour or so. Cover loosely with foil or plastic wrap and refrigerate for at least 8 hours. Chop the rest of the Oreos and sprinkle them on top before serving.

http://www.melskitchencafe.com/pumpkin-oreo-cheesecake-bars/

PUMPKIN CHEESECAKE

This was incredibly easy to make.  Used fresh pumpkin cooked & pureed (got pumpkins at Trader Joe's).  I thought it was okay.  Scott said it was better the next day and blog worthy.  Used Dulce de Leche from Our Best Bites Cookbook.  Needs a lot of cooling time/fridge time.  Make early in day if having at night.  

1

can (15 oz) pumpkin (not pumpkin pie mix)

1

package (8 oz) cream cheese, cut into 16 pieces, softened

1/4

teaspoon vanilla

3

eggs

3/4

cup sugar

1/2

cup Original Bisquick® mix

1 1/2

teaspoons pumpkin pie spice

1

cup caramel topping, if desired

Pecan halves, if desired

top with whipped cream, pecans and a drizzle of caramel sauce.

Heat oven to 350°F. Spray 9-inch glass pie plate with cooking spray.

In blender, place all ingredients except caramel topping and pecan halves. Cover; blend on high speed about 2 minutes or until smooth. (Or beat in medium bowl with hand beater 2 minutes.) Pour into pie plate.

Bake about 45 minutes or just until puffed and center is dry (do not overbake). Cool completely, about 1 hour. Refrigerate at least 3 hours until chilled. Drizzle servings with caramel topping; garnish with pecan halves. Store covered in refrigerator.

No pumpkin pie spice? Use 3/4 teaspoon each ground cinnamon and nutmeg.