Friday, January 27, 2012

Cooking with Mom: Four Pinterest-Inspired Recipes!

This past weekend, my mom and I spent the afternoon cooking up some delicious treats! Thank you Pinterest and all you awesome bloggers out there who make me feel like I'm the one with the good ideas. ;)

Recipe modified from The Girl Who Ate Everything

1 roll Pillsbury refrigerated pizza dough
1 jar Ragu Pizza Sauce
3+ Tablespoons grated Parmesan cheese
1 Tablespoon melted butter
1/2 teaspoon garlic powder
1/2 teaspoon dried Italian seasoning
8-12 ounces mozzerella cheese (or 5 string cheese sticks if you want to be really quick)

We used the Pillsbury thin crust pizza dough, turkey pepperoni, and mozzarella string cheese.

My pretty mama- my #1 cooking inspiration!

Cut the dough into 24 squares.

Spray 24 mini-muffin cups.

Press the dough into each cup.

Layer pepperoni on top.

Slice each piece of string cheese into fifths.

Layer cheese on top of pepperoni.

Wrap the dough so that the pepperoni and cheese are completely covered.

Melt 1T butter with 1/2 tsp garlic powder & 1/2 tsp Italian seasoning.

Spread onto dough.

Bake on 400 for 15 minutes, or until tops are golden brown.

Serve with pizza sauce and fresh parmesan.


White Chocolate Peanut Butter Brownie Bites
Recipe modified from Baked Perfection

1 box of your favorite brownie mix
1/2 cup white chocolate chips
1/2 cup semi-sweet chocolate chips
3/4 cup creamy peanut butter

Make brownies according to package.

(add this step to the box directions if you like)

Fill mini brownie cups 3/4 full and bake for 15 minutes.

Measure out 1/2 cup of chocolate chips and white chocolate chips each, and 3/4 cup of peanut butter.

Press the brownie bites in with a 1/2 tsp.

Heat peanut butter for 45 seconds.

Pour warmed peanut butter over the brownies.

Cover with chips.

Stick in the oven (I already turned it off) for 30 seconds or so to soften the chips just a little.

Test out on the kids. :)

Sweet Noah with the BB Gun goggles on :)


Serve and enjoy!

Breakfast Casserole
Recipe modified from A Latte with Ott, A

Next time, I think I'll use maple sausage instead of bacon, but I'll definitely make it again! I also left out the dill because I don't like it.

Dice one red pepper.

Dice one sweet onion and one clove of garlic.

Sauté the red pepper, onion, and garlic.

Mix eggs, milk, salt, and pepper.

Layer hash browns and bacon. . .

. . . then layer cheese and pepper/onion/garlic blend.

Repeat three times.

Pour eggs and milk on top.

Bake overnight on low.

The cheese was a little browner in places than I would have liked :/ . . .but still good!

Serve the next morning!

Crock Pot Hawaiian Chicken
Recipe modified from Six Sisters' Stuff

8 Boneless Chicken Breast Tenderloins, frozen
1 Bottle Archer Farms Hawaiian Style Barbecue Sauce (from Target)
1 20 oz. can Pineapple Chunks, drained
1 large sweet onion
2 cloves of garlic
1/2 cup of your favorite shredded cheese

Sauté onions and garlic.

Lay frozen chicken on the bottom and canned pineapple (drained) on top.

Pour Hawaiian BBQ sauce, onions, and cheese on top. Cook for 6-8 hours on low.

(Sorry, I forgot my final picture! I served it over rice with green beans and corn.)

Wednesday, January 25, 2012

Crispy Cheddar Chicken

Hey Pinners! I'm so glad you stopped by for some new quick and easy recipes. You can check out my entire list of recipes here and learn more about our little family here and here. I post on this space 3-5 times/week, so if you want to follow along, we'd love to have you! Click here or here to follow. Thanks for stopping by!

*After making this recipe multiple times, I have changed it slightly to make the prep time more efficient and the flavor even better. So if you've been here before and feel like the recipe looks a little different, that's why! But I think you'll be happy with the changes. :) 

4 large chickens breast cutlets (if you use regular chickens breasts, add 10 minutes to the foil-covered cook time)
1 sleeve Ritz crackers
1/2 cup mayonaise (Original recipe used milk instead)
2 cups sharp cheddar cheese, shredded
Cavender's Greek Seasoning (found with the spices- it looks like this... if you don't have this, salt & pepper would be fine)
Dried parsley flakes

1 can cream of chicken soup
2T sour cream
2T butter
1/2tsp salt

Lay each chicken breast onto a baking dish (if you're using a glass or metal dish, spray the bottom with cooking spray). Sprinkle each breast with Cavender's, then cover with mayonaise and cheddar cheese. (if you're wanting to follow the original recipe, have three separate bowls- one for milk, one for cheese, and one for crackers- and dip the chicken in each bowl in that order. I would sprinkle with Cavender's after the milk step to give the chicken more flavor.). Crumble Ritz crackers on top. Carefully flip each breast and repeat the steps (Cavender's, mayonaise, cheese, and crackers). Sprinkle parsley and Cavender's over top of the chicken. Cover with foil and bake on 400 for 25 minutes. Remove foil and continue baking for another 10 minutes.

While the chicken is baking, combine the soup, sour cream, butter, and salt in a small pan. Whisk over medium heat until warm. Drizzle sauce over chicken and garnish with parsley.

I served it with Rice-a-Roni and Birds Eye Steam Fresh Broccoli Florets

If you like this recipe, be sure to try my Sour Cream Chicken:

And check out my other recipes here!