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9.29.2011

Apple Crisp Pizza


 
   I love this dessert. Apples, cinnamon, and sugary oats over a flaky pie crust. Mmmmm. It screams Fall! I've been making this for years and it's always a crowd pleaser. As it bakes, the aroma of cinnamon and apples fills my house. It makes me feel all warm and cozy inside  : )  This yummy dessert HAS to be served with ice cream. It's a must!


Apple Crisp Pizza
12 servings


Pastry for single-crust pie ( 9 inches )
2/3 cup Sugar
3 tablespoons All-Purpose Flour
1 teaspoon ground Cinnamon
4 medium Red Delicious Apples, peeled and diced into 1/4 inch pieces

TOPPING:

1/2 cup All-Purpose Flour
1/3 cup packed Brown Sugar
1/3 cup Rolled Oats
1 teaspoon ground Cinnamon
1/4 cup Butter, softened
1/2 cup Caramel topping


Roll pastry to fit a 12 inch pizza pan; fold under or flute the edges. Combine sugar, flour and cinnamon in a medium bowl. Add peeled, diced apples and toss. Arrange the apples in a single layer over the pie crust to completely cover it.

Combine the first 5 topping ingredients in a bowl and then sprinkle evenly over the apples.

Bake at 350 degrees for 35-40 minutes or until apples are tender. Remove from oven and immediately drizzle with caramel topping. Cut into pizza slices and serve warm with ice cream!


Recipe Source:  Taste of Home




Linked up at:
Mandy's Recipe Box
Crazy For Crust.

9.26.2011

Baked Ravioli


   I want to say a big THANK YOU for all the well wishes for my hubby. He is doing better, but still has a lot of recovering to do. He went to the Orthopedic Surgeon today, and after taking more x-rays, it seems his collar bone fracture has gotten worse : (   There's a small chance he may have to go in for surgery if it doesnt improve. Guess we'll wait and see. 

   That being said, I'm still feeding him lots of comfort food. Well, I cant take all the credit. We've had so many friends and family bring us dinner the past week. We are truly blessed with great people in our life! Last Wednesday night I made us this Baked Ravioli from the wonderful Martha Stewart. I changed it just a bit, because I could only find a 25 ounce bag of frozen raviolis. She calls for a 2 pound bag in the recipe, so I reduced the sauce measurements. It turned out wonderful!


Baked Ravioli
Serves 4-6

2 tablespoons Olive Oil
1 small Onion, chopped
3 cloves Garlic, minced
1 1/2 teaspoons dried Thyme or Oregano
Coarse Salt and Pepper, to taste
1 (28 oz) can Crushed Tomatoes
1 (15 oz) can Diced Tomatoes, undrained
1 (25 oz) bag frozen Cheese Raviolis
2 cups Mozzerella Cheese, shredded
1/2 cup grated Parmesan Cheese

  
In a large saucepan, heat oil over medium heat. Add onion and garlic. Stir and cook until onion is softened, about 5 minutes. Stir in thyme and tomatoes. Bring to a boil, then reduce heat and let simmer 25 minutes.

Meanwhile, boil frozen ravioli in a large pot of water just until they float to the surface. About 5 minutes. Drain water and gently toss ravioli in the pasta sauce.

Pour pasta mixture into a 9x13 baking dish and sprinkle with parmesan and mozzarella cheeses. Bake at 425 degrees for 25 minutes, or until hot and bubbly. Let stand a few minutes before serving.




Linked up at Mandy's Recipe Box

9.21.2011

Turkey & Stuffing Roll Ups



   Things have been turned a little upside down in our house the last few days. My hubby was injured pretty badly on his dirt bike last weekend. Sunday morning I got the phone call I always dread, when he goes out riding with his friends. Long story short, he went off a jump and wasnt able to clear the landing. He flipped over his bike and was knocked out cold. He broke the left side of his collar bone, and his right wrist. So he's pretty much out of commission. I've had to literally feed and bathe him. It's like having another baby in the house, but I dont mind it one bit. I am just so thankful he's alive and okay.

   I have planned lots of yummy home cooking to nurse him back to health with! These yummy Turkey & Stuffing Roll Ups were the first on our menu. I saw them over on my friend Tina's blog, Mommy's Kitchen! I just love her blog. It is chock full of delicious, down home cooking ideas. These Roll Ups were fantastic and so easy to prepare. They were like enjoying a small Thanksgiving dinner, without all the fuss. We had them for leftovers for lunch the next day and they were just as great!


Turkey & Stuffing Roll Ups

1 pound sliced Oven Roasted Turkey Breast (good quality)
1 (5 oz) package of Stuffing Mix ( turkey or cornbread flavored) or use homemade
2 packets Turkey Gravy mix
1 can Cream of Chicken Soup
2 cups Water


Prepare stuffing mix according to package directions. Prepare gravy by dumping gravy packets into a medium-sized sauce pan. Mix in water and cream of chicken soup. Stir well and bring to a boil. Reduce heat to low and let simmer for a couple minutes until thickened.

Preheat oven to 350 degrees. Spoon 1/4 cup of stuffing onto each turkey slice. Roll up and place seam side down in a greased 9x13 glass baking pan. Repeat with all turkey slices. Pour about 1 cup of gravy over the turkey rolls. Cover tightly with foil and bake for 30 minutes, or until hot and bubbly.

Serve with mashed potatoes, veggies and remaining gravy. Enjoy!




Linked up at Mandy's Recipe Box

9.16.2011

Homemade Oreo Cookies





    I'm a big advocate for using boxed cake mixes in recipes! I've recently been reading other bloggers complain about it. They feel it's not 'real' baking or authentic. Personally, I just laugh. What's the big deal? They taste great, and if your worried about the 'healthy' aspect, then you probably shouldn't be making treats in the first place. Of course, anything you make from scratch will probably be better, but when you don't have the time, these cake mixes are wonderful to use! 

   To prove my point, I decided to post these super yummy Oreo cookies that are made from a........ take a wild guess........ boxed cake mix! HOLLA! These cookies are awesome, and taste a million times better than any regular store-bought Oreo. They are chocolatey bliss and very rich. My kinda treat! I like to make mine Giant sized! The bigger, the better baby! 



Homemade Oreo Cookies

1 (18 oz) box Devils Food Cake mix ( I always use Duncan Hines)
2 eggs
1/2 cup Vegetable Oil


Preheat oven to 350 degrees. Mix together all of the ingredients in a large bowl. It will form a thick dough. Roll dough into 2 inch balls and place onto an un-greased cookie sheet. Gently press down on dough to flatten slightly. Bake for 8-9 minutes. (They wont seem done, but they are!)  Remove from oven and let completely cool on the cookie sheet.


Cream Cheese Filling

4 oz Cream Cheese, softened
2 Tablespoons Butter, softened
1/2 Teaspoon Vanilla (Clear Vanilla is optimal, but not necessary)
2 cups Powdered Sugar

In a medium bowl, beat together the cream cheese, butter and vanilla with a hand mixer until well mixed. Slowly beat in the powdered sugar until smooth. 


Take one Oreo cookie and frost the bottom with desired amount of filling, top with a second cookie.
Store cookies in an air-tight container in the refrigerator.




Linked up at Mandy's Recipe Box

9.14.2011

Happy 1st Blogiversary.... to me!



    Today marks the 1st year anniversary of starting my food blog. I can't believe it's been a year! It flew by so fast. It feels like yesterday my little sis Lindsey was telling me I needed to start one, and here I am 130 recipes later. I enjoy being a food blogger so much. I have met so many foodie friends along the way, that are so sweet and inspire me everyday. I thought the only people that would ever read this blog would be my sisters and a few close friends. I never dreamed I'd have over 1,300 Facebook Fans and 400 Google Followers in just a year! I am so honored! 

    I have recieved so many kind emails, and sweet comments from readers. It makes my day when someone takes the time to let me know what they thought of a recipe, or to tell me that I've inspired them to start cooking. It's actually shocking, and so very flattering! I want to Thank You all so much for your support. With 3 kiddos, and a fulltime job, sometimes blogging can be hard to keep up on. When I feel I dont have time for it anymore, you all encourage me to keep going!

   To celebrate my blogiversary, I thought I would share with you the TOP 10 Recipes over the last year. These recipes are the ones that have been viewed the most, I've recieved the most emails on, and have been pinned all over Pinterest. Just click on the recipe title, not the picture, to view the recipes!





























































                              Thank You again, for all your love and support!  , Holly

9.09.2011

Pumpkin Chocolate Chip Cookies


   I can't even tell you all how EXCITED I am for the Fall season! I just love everything about it. The weather is perfect. Not too cold and definitely not hot. I love all the different colors of leaves on the trees. The smell of the outside air. You know, that crisp, cold autumn air. Ohhh, I love it! But one of my most favorite things I love about Fall, are the pumpkin treats! These cookies are one of them. They are absolutely scrumptious and you will be so surprised how easy they are to make.


Pumpkin Chocolate Chip Cookies

1 box (18 oz) Spice Cake mix
15 oz can of Pumpkin
1 1/2 cups Chocolate Chips (semi-sweet or milk chocolate)


Preheat oven to 350 degrees. Empty the cake mix into a large bowl. If it looks lumpy then sift. (If it's lumpy it will leave big chunks of mix in your cookies, and you definitely dont want that!)  Once sifted, mix in the can of pumpkin. Once well mixed, stir in the chocolate chips.

Spray a cookie sheet with cooking spray. Drop batter by tablespoonfuls onto the cookie sheet. (This can be tricky, because the dough is sticky, and also remember the way they look on the sheet is how they will bake. They dont change shape because there is no egg in the batter) 

Bake for 17-19 minutes. Remove from oven and let cool on the cookie sheet. No need to transfer to a cooling rack because their so soft they may fall through.



Linked up at Mandy's Recipe Box

9.03.2011

Monkey Bread


   Sorry for the lack of posts this week. Our whole family has been sick with colds. Needless to say, it's not been fun. At all. When I'm sick, I have no desire to cook, clean or do anything. My house looked like a tornado hit it, so the thought of blogging just didnt seem right. The only thing that sounded appealing was laying on my couch watching re-runs of the MTV Music Awards, and wondering why Lady Ga Ga is such a weirdo! 

   I'm happy to report that were all starting to feel normal again, and my house is looking halfway decent, so I thought I'd hurry and share this yummy Monkey Bread recipe. This was the first time I have made it. It reminded me of just a really simple way to make semi-homemade cinnamon rolls. They turned out very delicious. I think these would be perfect to make for a holiday breakfast!


Monkey Bread

24 frozen Rhodes dinner rolls
1 small box of Vanilla Pudding mix (not instant)
1 cup Brown Sugar
1 tsp Cinnamon
1 stick Butter, melted

Glaze:

1 cup Powdered Sugar
3 Tablespoons Milk


DIRECTIONS:  Right before going to bed, or about 10 p.m., spray a Bundt pan with cooking spray. Place all 24 frozen rolls into the pan. Mix dry pudding mix, brown sugar and cinnamon together, and then sprinkle evenly over the frozen rolls.

Pour the melted butter all over the rolls, trying to cover all of the sugar. Cover with saran wrap thats been coated in cooking spray, and cover rolls. Let stand overnight on counter until morning. Rolls will be all risen. If they are overflowing above the top of the pan, gently prick the tops to deflate a little bit. Place bundt pan on a cookie sheet and bake in a preheated 350 degree oven for 30 minutes.

Remove from oven and let stand while you mix glaze ingredients. Gently turn bundt pan upside down to remove the monkey bread onto a serving platter. Drizzle with glaze and serve warm!

(If making these for a dinnertime dessert, just prepare as directed atleast 5 hours in advance to allow time for the rolls to thaw and rise)