Pizza Lasagna Rolls

I made these for my husband after my pizza chicken was such a success. Eric loved them (there was little doubt that he wouldn't) so we now have another pizza dish to add to our repertoire.

Recipe adapted from here.

Ingredients:
8 lasagna noddles, cooked, drained, and rinsed with cold water
3 cups marinara sauce (pizza sauce or spaghetti sauce would also work)
1 egg
1 1/4 part-skim ricotta
1 1/2 cups mozzarella cheese, shredded, divided
1/2 cup Parmesan cheese, grated, divide
1 tablespoon dried parsley
salt and pepper, to taste
40-50 slices of pepperoni (thicker slices work best)

Directions:
Preheat oven to 350 degrees. Grease 7x11-inch baking dish with cooking spray and spread about 1/2 cup pizza sauce on the bottom of the pan.

In a large bowl, combine ricotta, egg, 1/2 cup mozzarella, 1/4 cup Parmesan, salt and pepper. Spread 2-3 tablespoons of the cheese filling along each lasagna noodle. Place 5 or 6 pepperonis on each noodle. Roll up the noodles and place in the baking dish, seam side down.

Pour remaining sauce over the rolls. Sprinkle remaining 1 cup mozarella and 1/4 cup Parmsean over the top of the dish.

Cover the bakingdish with foil and bake for 30 minutes. Remove foil and bake for another 10 to 15 minutes or until the cheese is melted.

Enjoy!

~Krissy

More Pizza Recipes:
Basic Pizza Dough Recipe
Buffalo Chicken Pizza
Cauliflower Pizza Crust
Homemade Pizza Rolls
Ricotta, Basil, and Sun-dried Tomato Pizza 
Pizza Inspired Chicken
The Pizza Quiche
Pizza Zucchini Boats
Pull-Apart Pizza French Bread

Apple Pancakes

These pancakes are perfect for a crisp fall morning. There is no better way to describe them.

Recipe adapted from here.

Ingredients:
1 cup flour
2 tablespoon brown sugar, packed
1 teaspoon baking powder
2 teaspoons ground cinnamon
dash of salt
1 cup milk
1 egg
1 tablespoon butter, melted and cooled
1 teaspoon vanilla extract
1 cup sweet apple, finely chopped

Directions:
In a medium bow, combine flour, brown sugar, baking powder, cinnamon and salt. In a small bowl combine milk, egg, melted butter, and vanilla. Add the wet ingredients to the dry ingredients and mix until just combined. It's okay if mix has some lumps; you don't want to overmix. Fold in apple.

Grease a skillet with cooking spray and heat over medium heat. Pour 1/4 cup batter on the skillet. Cook until small bubbles form on the edges of the pancakes, about 1 or 2 minutes, then flip. Cook other side until golden brown, about 1 minute. Repeat with remaining batter.

Serve with maple syrup.

Enjoy!

~Krissy

More Apple Recipes:
Baked Apple Chips
Savory Apples Stuffed with Sage and Sausage
An Apple Cider Birthday Cake
Apple Cider Cookies with Spiced Rum Glaze
Applesauce Cookies with Caramel Frosting
Delicious Apple Pie 
Apple Rings!
Peanut Butter Baked Apples

Doggie Birthday Cupcakes

A couple weeks ago, I saw a picture of Eric's cousin, her husband, and their beautiful dog on their wedding day. My immediately thought (other than awww, that's so cute!) was: why didn't we do that? The answer is simple: we didn't adopted Arya until about a month after our wedding. But it feels like she has been with us forever and we sometimes forget that there was a time before her.

October 16 marked 1 year since our little puppy love came into our lives. To celebrate, I baked her doggie friendly cupcakes! Both cake and frosting are made mostly from pumpkin puree. Canned pumpkin has a ton of fiber and beta-carotene and can be used to treat both diarrhea and constipation in dogs. However, don't let your own puppy love eat all (8) of these cupcakes at once. Like everything else, too much of anything is bad and could make your dog sick. (Source)

Recipe from here.

Ingredients:
Cupcakes
1 cup flour
1 egg
1/3 cup peanut butter
2/3 cup pure pumpkin puree (not pumpkin-pie mix)
1/2 teaspoon baking soda
1/3 cup vegetable oil
1/2 cup water

Frosting
2 tablespoons cream cheese, softened
2/3 cup pumpkin puree

Kibble/dog treats, garnish, optional

Directions:
Preheat oven to 350 degrees. Line a muffin tin with 8 paper liners.

Combine all of the cake ingredients in a medium bowl. Divide evenly between the muffin tins. Bake for 15 to 20 minutes or until the center of the cupcakes set.

Allow cupcakes to cool on a wire rack.

Whisk together cream cheese and pumpkin puree. When the cupcakes have cooled completely, frost the cakes.

Remember to take off the paper wrapper before giving it to you pup!

Licking the batter bowl clean!

Enjoy!

~Krissy

Pumpkin Cream Cheese French Toast Bake

Pumpkin and French toast, a match made in heaven! Not to mention perfect for a crisp, fall morning. This bake doesn't require maple syrup, but I will admit, a small drizzling of syrup does add a nice finishing touch to this dish. Besides, can you really have French toast without syrup?

Oh, and this pumpkin bake is amazing (dare I say, even a little better) as leftovers!

Recipe adapted from here.

Ingredients:
Pumpkin French Toast
6 slices of sandwich bread, cut into 1-inch cubes
1/2 cup milk
1/4 cup pumpkin puree
1 egg
1 teaspoon pumpkin pie spice
1/2 teaspoon vanilla extract

Cream Cheese Filling
4 ounces cream cheese, softened
2 1/2 tablespoon powdered sugar
1/2 teaspoon cinnamon

Crumb Topping
2 tablespoon flour
2 tablespoons brown sugar, packed
1/2 teaspoon cinnamon
2 tablespoon butter, cut into cubes

Directions:
With an electric mixer, beat the cream cheese filling ingredients on medium speed until the mixture is light and fluffy--about 3 minutes. Set aside.

In a seperate bowl, whisk together milk, pumpkin puree, egg, pumpkin pie spice and vanilla.

Lightly grease an 8x8 glass baking dish with cooking spray. Arrange a layer of bread cubes in the dish. Pour half of the pumpkin mixure evenly over the bread. Then spread cream cheese mixture on top of that. Create another layer of bread cubes and pour the remaining pumpkin mixture of the bread.

Cover with plastic wrap and refrigerator for a least 2 hours or overnight.

Preheat oven to 350 degrees.

Make the crumb topping by combining the flour, sugar, and cinnamon in a small bowl. Add cold butter and toss together. Use your finger to work the butter until it resembles coarse crumbs. Sprinkle evenly ontop of the French toast bake.

Bake for 35  to 45 minutes or until the top is golden brown.

Enjoy!

~Krissy

More Pumpkin Recipes:
Cheese Tortellini in a Pumpkin Sauce
Cinnamon-Sugar Pastry with Pumpkin Dip
Mini Pumpkin Cupcakes
Pumpkin-Black Bean Stew with Spicy Sausage 
Pumpkin Bread!
Pumpkin Butter
Pumpkin Caramels!
Pumpkin Chocolate Chip Brownies
Pumpkin Fudge
Pumpkin Gnocchi with a Parmesan Sauce
Pumpkin Hot Cocoa 
Pumpkin Lasagna Rolls
Pumpkin Oatmeal
Pumpkin Oatmeal Cookies with White Chocolate Chips and Dried Cranberries
Pumpkin Penne Casserole
Pumpkin Pie Rice Krispie Treats  
Pumpkin Swirl Brownies
Roasted Pumpkin Chickpeas
Roasted Pumpkin Seeds

Peanut Butter Chocolate Chip Pancakes

Between my husband and the dog, peanut butter has become a staple in the house. So much so that I buy the huge 5 pound jar. A few weeks ago we ran out and it wasn't in the grocery budget to stock up on it. Eric and Arya had to go two whole weeks without their peanut butter, and I got plenty of complaints from Eric and sad eyes from Arya as she tried to give me her Kong toy (which usually gets filled with peanut butter). So when I finally bought a jar, Arya got her Kong full of peanut butter and Eric got these amazing peanut butter pancakes.

Recipe adapted from here.

Ingredients:
1 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1 1/4 cup water (or milk, if you prefer. I actually like water better)
1/3 cup smooth peanut butter
1 egg
1 tablespoon vegetable or canola oil
1 teaspoon vanilla extract
1/3 cup semi-sweet chocolate chips

Directions:
Heat griddle or skillet to medium heat. Grease with cooking spray.

In a medium bowl, whisk together flour, baking powder, and salt. In a large bowl, combine water, peanut butter, egg, oil, and vanilla extract. Add dry ingredients to wet ingredients and mix until well-combined.Fold in chocolate chips.

Pour 1/4 cup portions onto the griddle or pan. Cook until little bubbles appear, about 3 minutes. Flip and cook the other side until brown, about 2 to 3 minutes.

Serve with butter or syrup, if so desired.

Peanut butter chocolate chip pancakes, bacon, and eggs with cheese, kale, and bacon

Enjoy!

~Krissy

More Breakfast Recipes:
Blueberry Muffins
French Toast in a Mug
Homemade Hash Browns
Individual Bacon and Cheese Quiches
Monkey Bread Muffins
Only the Best Homemade Cinnamon Rolls
Pumpkin Oatmeal
Quiche in a Mug
Strawberry Chocolate Chip Muffins
Sweet Buns Three Ways: Cherry, Blueberry, and Cream Cheese 

Sweet Buns Three Ways: Cherry, Blueberry, and Cream Cheese

Every since I got my standing mixer, I've been making all kinds of yeast breads. The mixer does the kneading for me so making breads from scratch got so much easier. When I saw these delicious yeast buns on Pinterest, I couldn't wait to try them. Eric was madly in love with them. I think I only got to try one of each kind, he devoured the rest.

Recipe adapted from here.

Ingredients:
Buns
1 cup warm milk, (about 100 degrees F)
1/2 tablespoon active dry yeast
4 tablespoons granulated sugar, divided
3 1/4 cup flour
1 egg, room temperature
1 tablespoon butter, melted
1/2 teaspoon salt

Fillings (each filling would make enough for a 16 buns--a full batch)
Cherry
64 black cherries, pitted (about 1 pound)
1/4 cup granulated sugar (1/2 teaspoon per bun)

Blueberry
1 pound blueberries
1/4 cup granulated sugar (1/2 teaspoon per bun)

Cream Cheese
8 ounces cream cheese (1 tablespoon per bun) 

Crumb Topping
2 tablespoon butter, room temperature
2/3 cup brown sugar, packed
4 tablespoons flour
1/2 teaspoon ground cinnamon


Directions:
Buns
In the bowl of a standing mixer, add milk and sprinkle with yeast.  Let sit for 7 minutes. Stir in 1/2 cup flour and 2 tablespoons sugar. Using whisk attachment, whisk until combined. Cover with plastic wrap or a damp towel and let rest for 45 minutes.

Whisk in egg, the remaining 2 tablespoons sugar, melted butter, and salt. Switch to the dough hook attachment. Add in 2 3/4 cups flour, one cup at a time. Make sure each cupful is fully incorporated before adding the next cup. Your dough should have pulled away from the sides of the bowl. Continue to mix with the dough hook on Low for 15 minutes.

Cover the bowl with plastic wrap or a damp towel and let sit for 2 hours. Dough will triple in size.

Transfer dough to a lightly floured work surface. Cut dough into 16 pieces and shape each piece into a ball.

Grease a baking dish (either 2 round cake pans or one 9x13 baking dish). Place the balls in your dish. Make a well in the center of each ball. Place 4 cherries (or a healthy tablespoon of blueberries, or a tablespoon of cream cheese) in the well. Sprinkle the cherries or blueberries with 1/2 teaspoon sugar. Cover with plastic wrap or a damp towel and let rise for 45 minutes.  

Preheat oven to 360 degrees.

Crumb Topping
In a small bowl, combine all the crumble topping ingredients until you have a texture of coarse crumbs.

Generously sprinkle the buns with the crumb topping. Bake for 20 to 25 minutes or until the buns are golden.

Enjoy!

~Krissy

More Yeast Recipes:
Homemade Bread Sticks 
Sour Cream Dinner Rolls 
Soft and Chewy French Bread
Only the Best Homemade Cinnamon Rolls 

Asian Turkey Meatballs

Since my parmesan turkey meatballs were such a success with Eric (who is typically anti-ground turkey) I thought I'd push my luck and try a different turkey meatball recipe. How could I go wrong with hoisin sauce, soy sauce, and toasted sesame seeds? Answer is: I couldn't! With two successful ground turkey dishes, Eric says he'll happily eat any ground turkey dish I serve.

Recipe adapted from here.

Ingredients:
Meatballs
20 ounces ground turkey
3 tablespoons plus1 teaspoon sesame oil, divided
1/2 cup Panko
1/4 teaspoon ground ginger
1 egg
2 garlic cloves, minced
2 tablespoons green onions, chopped
Toasted sesame seeds, garnish


Sauce
1/4 cup hoisin sauce
2 tablespoons apple cider vinegar
1 tablespoon soy sauce
2 garlic cloves, minced
1/2 teaspoon ground ginger

Directions:
Preheat oven to 400 degrees. Grease cookie sheet or line with parchment paper.

In a large bowl, combine turkey, 1 teaspoon sesame oil, Panko, ginger, egg, garlic and green onions. With your hands, combine ingredients well. Shape meat into golf ball size meatballs (I made about 20) and transfer them to the cookie sheet. Brush meatball with the 3 tablespoons sesame oil.

Bake for 20 minutes or until the meatballs are cooked through.

While the meatballs cook, prepare sauce. In a saucepan, stir hoisin sauce, vinegar, soy sauce, garlic and ginger together. Over medium heat, heat sauce until hot. 

Pour sauce over meatballs, garnish with toasted sesame seeds, and serve.

Enjoy!

~Krissy

More Dinner Recipes:
Spicy Cheese-Stuffed Turkey Burgers
Turkey Burger with Avocado Sauce
Spicy Parmesan Sausage Meatballs with a Whiskey Barbecue Sauce 
The Tale of Two Quiches: Ham and Broccoli Quiche
Lemon Pepper Chicken with Garlic Potatoes
Jalapeno Popper Chicken

Strawberry Chocolate Chip Muffins

I had originally planned on making strawberry rhubarb muffins but the rhubarb at the grocery store was looking a little rough, so I decided on strawberry chocolate chip muffins. I sent these to work with Eric, and they were quite the hit. He said he caught one person practically licking the plate.

Recipe adapted from here.

Ingredients:
Muffin
1 1/2 cup flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
1/3 cup milk
1 1/2 cup fresh strawberries, diced
1 cup dark chocolate chips

Crumble Topping
1 tablespoon butter, room temperature
1/3 cup brown sugar, packed
2 tablespoons flour
1/4 teaspoon ground cinnamon

Directions:
Preheat oven to 400 degrees. Line 12-cup muffin tin with paper liners.

In a small bowl, combine all the crumble topping ingredients until you have a texture of coarse crumbs. Set aside.

In a large bowl, whisk together flour, sugar, salt, and baking powder.

In a second bowl, combine egg, oil, and milk. Pour the wet ingredients into the dry ingredients and stir (be careful not to over mix). Fold in blueberries.

Divide equally between the 12 cups. Generously sprinkle crumble on top of the muffins. Bake for 20 to 25 minutes or until the center of the muffins set.

Strawberry chocolate chip muffins and blueberry muffins

Strawberry chocolate chip muffins and blueberry muffins

Strawberry chocolate chip muffins and blueberry muffins

Enjoy!

~Krissy

More Breakfast Recipes:
French Toast in a Mug  
Homemade Hash Browns  
Individual Bacon and Cheese Quiches
Monkey Bread Muffins  
Only the Best Homemade Cinnamon Rolls 
Pancakes with Raspberry Sauce 
  Pumpkin Oatmeal
Quiche in a Mug

Blueberry Muffins

Blueberry pancakes and blueberry muffins, two of my favorite breakfast meals. When I saw the blueberries, all pretty and plump and blue, at the grocery store--and on sale--I had to get some. First thing I did with them was make muffin (I will soon be making blueberry pancakes and maybe even chocolate covered blueberries). I love these muffins because they aren't super sweet and they have a delicious crumble on top.

Recipe adapted from here.

Ingredients:
Muffin
1 1/2 cups flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
1/3 cup milk
1 1/2 cup blueberries*

Crumble Topping
1 tablespoon butter, room temperature
1/3 cup brown sugar, packed
2 tablespoons flour
1/4 teaspoon ground cinnamon

*You can use fresh or frozen blueberries, but if you're using frozen blueberries, do not thaw; just toss them in frozen.

Directions:
Preheat oven to 400 degrees. Line 12-cup muffin tin with paper liners.

In a small bowl, combine all the crumble topping ingredients until you have a texture of coarse crumbs. Set aside.

In a large bowl, whisk together flour, sugar, salt, and baking powder.

In a second bowl, combine egg, oil, and milk. Pour the wet ingredients into the dry ingredients and stir (be careful not to over mix). Fold in blueberries.

Divide equally between the 12 cups. Generously sprinkle crumble on top of the muffins. Bake for 20 to 25 minutes or until the center of the muffins set.

Strawberry and chocolate chip muffins and blueberry muffins

Strawberry chocolate chip muffins and blueberry muffins

Strawberry chocolate chip muffins and blueberry muffins

Enjoy!

~Krissy

More Breakfast Recipes:
French Toast in a Mug  
Homemade Hash Browns  
Individual Bacon and Cheese Quiches
Monkey Bread Muffins  
Only the Best Homemade Cinnamon Rolls   
Pancakes with Raspberry Sauce 
Pumpkin Oatmeal \
Quiche in a Mug

Blueberry Chocolate Chip Brunetties

So what is a brunettie? Short story: something my husband made up.

I told Eric I was making blueberries blondies and he asked why they were called blondies. I told him because they were like brownies but without the cocoa--so blonde instead of brown. But didn't that make them cookie bars? he asked. Same difference, I told him. Well, the discussion went in circles until Eric decided he would call them brunetties (I don't think I ever quite caught on to his rationale) but the name stuck. I even found myself referring to them as brunetties.

P.S. I can't wait to make these again with black cherries and raspberries.

Recipe adapted from here.

Ingredients:
1 stick butter, melted
1 cup brown sugar, packed
1 egg
2 teaspoon vanilla extract
1/4 teaspoon salt
1 cup flour
1 cup chocolate chips,
1 cup blueberries

Directions:
Preheat oven to 350 degrees. Line an 8x8-inch pan with tin foil then grease with cooking spray.

In a large bowl, combine the melted butter and brown sugar. Add the egg and vanilla and stir. Pour the flour and salt and combine, but be sure not to over mix (this will make your blondies more tough than chewy). Fold in the chocolate chips and blueberries.

Pour batter into prepared dish. Smooth surface with a spatula so it's even.

Bake for approximately 30 minutes or until the blondies brown and the center is set.

Enjoy!

~Krissy

More Bar/Blondie/Brownie Recipes:
Caramelitas
Chocolate Caramel Shortbread Bars (Twix Bars) 
Congo Bars, Blondies, or Chocolate Chip Cookie Bars?
Cream Cheese Swirl Brownies with a Strawberry Sauce
Michigan Cranberry Brownies
Pumpkin Chocolate Chip Brownies
Pumpkin Swirl Brownies
Skinny Peanut Butter Brownies 

Parmesan Turkey Meatballs

This recipe finally converted Eric--he has resisted ground turkey for years, but these Parmesan turkey meatballs have changed his mind. I've always been a fan of ground turkey, but even I will admit that it tends to dry out. But these meatballs couldn't have been more tender and moist and cheesy. We had all of four meatballs leftover and even a day old they were still delicious.

Recipe adapted from here.

Ingredients:
20-ounce package of ground turkey
1/2 cup panko breadcrumbs
1/2 cup Parmesan cheese
2 tablespoons green onions, chopped
1 garlic clove, minced
1 tablespoon dried parsley
1 egg, scrambled
salt, to taste
pepper, to taste
3 tablespoon olive oil

Tomato sauce or marinara sauce

Directions:
Preheat oven to 400 degrees. Grease a cookie sheet with cooking spray.

In a large bowl, combine ground turkey, panko, Parmesan, green onions, garlic, parsley, egg, salt and pepper. Shape meat into golf ball size meatballs (I made 20) and transfer them to the cookie sheet. Brush meatball with olive oil.

Bake for 20 minutes or until the meatballs are cooked through. Serve with tomato or marinara sauce. (To freshen up my spaghetti sauce, I sauted some onions and garlic and threw in some oregano and basil. It's make a world of difference).

Enjoy!

~Krissy

More Dinner Ideas:
Jalapeno Popper Chicken
Margarita Chicken and Steak Fajitas 
Turkey Burger with Avocado Sauce
Spicy Parmesan Sausage Meatballs with a Whiskey Barbecue Sauce 
Cheesy Tomato Zucchini Bake