Extra-Easy Extra-Cheesy Homemade Pizza

 

 

I have cool recipe you’re kids will love. Perfect for a weekend family night. So easy to make . My family  loves this 4  cheese recipe, but, you can add any topping you like. You will need 5 x 1/2 inch pan.  The dough is easy to make.  Microwave very hot water , with bisquick , beat until dough forms, add a little garlic and parsley seasoning to it for some extra flavor. Once dough has form, press into grease pan. Add your ingredients and bake. So easy and very cheesy.

 

 

 

 

 

 

 

 

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Extra-Easy Extra Cheesy Pizza

Total Time:50 MINS

Ingredients

2 cups pizza or spaghetti sauce

1/2 cup of very hot water

4 cups of Bisquick

4 cups of shredded mozzarella , Asiago, Romano,Cheddar cheese

1 teaspoon of Italian seasoning

1 minced garlic clove

1 cup grated Parmesan cheese

1/2 cup minced fresh basil

1 minced garlic clove

2 tablespoons of olive oil or vegetable oil

Garlic and parsley seasoning 

{ You can add meat, onions or peppers to your pie. This version is ex-extra cheesy}

Directions 

 1.Heat oven to 425°F. Grease 1 (10 x 1-inch) pans or round cake pan with olive oil. In large bowl,  stir together Bisquick mix  and very hot water; beat 20-25 strokes until soft dough forms. 

2.In a bowl, combine tomato sauce with basil, garlic,oregano, and basil ; set aside.

3.Turn dough onto surface and dusted with Bisquick mix; gently roll in Bisquick to coat. Sprinkle in garlic and parsley seasoning, kneed dough until it is no longer sticky. And let sit for 5-8 Mins.

4.Press dough into the bottom of the pan, then on the side of the pan.

5.For EX-Extra cheesy-Spoon  a little sauce over the dough, sprinkle 1 cup of the cheese over. Then, spoon the remaining sauce and sprinkle the rest of the cheeses and the grated parm. on top.

If your adding meat onions or peppersReserve 1 cup of the mozzarella cheese. Sprinkle remaining  cheeses over crusts. Top with  desired  toppings and tomatoe sauce. Sprinkle with oregano and Parmesan cheese. Sprinkle with the reserved  cheese.

6.Place pan on the lowest rack, and bake for 20-25 Mins. or until crust is golden brown and cheese is melted. Take out , sliced and eat.


 

 

 

 

Chicken Caesar Salad Wrap

 

 

  Looking to make a healthy lunch ? I got a  Chicken Caesar Salad Wrap. It’s super easy to make with a low-cal, low-fat Caesar dressing .  Add some  shredded romaine lettuce, chopped grilled chicken, and some parmesan cheese.  You will have an irresistible ” can’t put down ” wrap !

 

 

 

 

 


 

 

TOTAL TIME: 15 MIN

 

 

Chicken Caesar Wraps 

 

 

 

 

 

 

 

Ingredients

 3/4 cup fat-free creamy Caesar salad dressing

1/4 teaspoon pepper

3 cups cubed grilled chicken breast

1/4 cup grated Parmesan cheese

1/2 teaspoon garlic powder

2 cups  romaine shredded 

6-9  whole wheat tortillas (8 inches), room temperature

 

 

 

 

Directions

1. In a large bowl, combine the dressing, cheese, garlic powder and pepper.

2. Add the chicken, romaine and croutons.

3. Spoon 2/3 cup chicken mixture down the center of each tortilla; roll up and cut in a angle. Serve on a platter.

 


 

 

 

 

Barbecue Macaroni Salad

 

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Well the 4-th of July is almost here and everyone loves  a fab macaroni salad for bbq. But, instead of a traditional macaroni salad,why not  try something a little different , BBQ macaroni salad.  Yes, add a FAB twist to this classic dish, with a nice, sweet smoky flavor with  Stubbs bbq sauce. Or,  you can use your fave BBQ sauce. 
 

 

 

 

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Add all ingredients in a large mixing bowl, and stir.

 

 

 

 

Add chopped bacon for garnish . YUM ! Dig in.

 

 

 

 


 

Barbecue Macaroni Salad Recipe

Ingredients

1 lb elbow macaroni

1 tablespoon salt

1 red bell pepper, diced

2 celery stalks, diced

4 green onions, sliced thin

2 tablespoons apple cider vinegar

1 teaspoon chili powder

1/8 teaspoon garlic powder

1 cup mayonnaise

1/2 cup of sweet relish 

2 tablespoons of sugar

1/2 cup Stubbs Bar-B-Q Sauce

ground black pepper

For garnish add a cup of chopped bacon

 

Directions 

1.Bring add salt to 4 quarts of water and bring to a boil.

2.Add noodles and cook 5-7 minutes (al dente). Drain and rinse with cold water until cool.

3.Stir in the bell pepper, celery and onions.

4.Combine the vinegar,relish,sugar, chili powder, garlic powder, mayonnaise, Bar-B-Q sauce and black pepper to make the dressing.

5.Toss the pasta with the dressing. { Add some chopped bacon }

6.Serve and enjoy! (Or, refrigerate for up to two days.)

 

 

 

 

 


 

 

 

 

 

Copycat White Castle Hamburgers

 

 

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Hi, everyone I’m back ! Relocating from NY to Virginia was a big big pain in the butt. But, in the end, it was sooo worth it. I was born and raise in New York, and I love it but , Chester , is a better environment for me and my family.{I will be posting pics, all week on twitter and instagram. so check it out.}

So, the last thing I ate before leaving NY, was White castle hamburgers. You can’t get them down here. You can get Krystal hamburgers. It’s just not the same. My cousin who move to ATL a few years go, and she  would always ask me to bring her some white castle. And I would always tell her she nuts you have Krystal’s. We did a taste test and I have to say, she was right. There’s something about the tender beef, the finely chopped onions with the sweet dill pickles that make it so gooood !  This copycat recipe is the closest to the Real recipe that I have tried. And I tried A LOT ! I’m always willing to try more. {So if you have a good one let me know .} This recipe is baked not fried. In a medium-large cookie sheet pan.

 

 

 

 

Things You will need:

 

Cookie sheet pan

                                                                    Or

                               

Jelly roll pan

 

                                                       You will also need:

 

multi-purpose pastry scraper chopper

 

                                                                      Or

 

Pizza cutter

 

 

 


 

 

 

 

 

Copycat White castle Hamburgers

 

 

TOTAL TIME: 50 MINS
BAKE TIME: 20-30 MINS
What you will need:  
  • Medium-large cookie sheet pan or Jelly roll pan
  • multi-purpose pastry scraper chopper or pizza cutter

Ingredients 

2 lb lean ground beef

1/2 teaspoon salt

2 cups onion finely chopped

2 garlic cloves, pressed

1 teaspoon of worcestershire sauce

2 tablespoon of Beef broth

Pepper to taste

Hamburger dill pickle slice

Directions 

1.Heat oven to 400.

2. In a large bowl, combine ground beef, salt, pepper, pressed

garlic, worcestershire sauce and beef broth; mix well. Place  In a

baking bar pan, pressing evenly into one large patty. You can poke the

meat with the top handle of a wooden spoon. Spread onions evenly.

3.Bake for 20-30 minutes.

4.Remove from oven.You can pour off the juices or use paper towels to soak up extra grease off top.

Add cheese slices on top, then stick back in the oven for 3-5 minutes.

5.Take out and cool . Then cut into mini squares with a multi-purpose pastry scraper chopper or pizza cutter, to fit into mini square buns. Place on serving  platter.


 

 

 

 

 

 

 

 

 

 

 

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6 Memorial day appetizers

6  Memorial day Appetizers

 

 

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Here are 6 tasty and easy Memorial day appetizers . I found these lovely appetizers that  I had to try. My fave is The Potato chip chicken strips . If you like a crunch, then  this is it ! If  you don’t want crunchy then try the Jerk chicken wings will be a hit for you’re Memorial day party. Add a little fresh summer salsa and Caprese salad kabobs to the mix and watch it dissapear. Then add these two appetizers grilled: corn, bacon and chile crostini, grilled potato skins, to the grill . Have a happy Memorial day !

 

 

So, sorry everyone , for the lack of posts . I’m moving from NYC  to the southern life so, I’ve been pretty busy. Everything will be back to normal in June. Stick with me. Please !

 

Grilled Corn, Bacon and Chile Crostini

Grilled Corn, Bacon and Chile Crostini




Total Time:48 MIN Prep: 30 MIN Cook: 18 MIN



Ingredients


2 ears corn, shucked

Extra-virgin olive oil, for brushing and drizzling

Kosher salt

4 strips bacon, julienned

2 Fresno chile peppers, cut into thin rounds

3 to 4 tablespoons red wine vinegar

4 scallions, thinly sliced on the bias

6 thick slices baguette

2 cloves garlic


Directions


1.Preheat a grill to medium. Lightly brush the corn with olive oil and season with salt. Grill, turning occasionally, until the corn is charred on all sides and the kernels are soft, 10 to 15 minutes. Remove and set aside until cool, then cut the kernels off the cobs.

2.Drizzle a saute pan with olive oil; add the bacon and bring to medium heat. When the bacon is browned and crispy, add the chiles and saute for 2 to 3 minutes. Add the corn kernels and toss to combine. Season with salt and stir in the vinegar. Toss in the scallions and remove from the heat.

3.Toast the baguette slices on the grill until lightly charred. Remove the toasts and rub with the garlic. Drizzle with olive oil and top with the corn-bacon mixture. 

 

 

 

Fresh Summer Salsa Recipe



Fresh Summer Salsa

 

TOTAL TIME: Prep/Total Time: 25 min.

Ingredients

4 medium tomatoes, chopped

1 medium mango, peeled and chopped

1 medium ripe avocado, peeled and cubed

3/4 cup fresh or frozen corn, thawed

1/2 cup minced fresh cilantro

1/2 cup canned black beans, rinsed and drained

1/4 cup chopped red onion

1 jalapeno pepper, seeded and chopped

2 garlic cloves, minced

3 tablespoons of lime juice

1 tablespoon of olive oil

1/4 teaspoon of salt

Baked tortilla chip scoops

 

Directions

1.In a large bowl, combine the first 12 ingredients. Chill until serving. Serve with tortilla chips. 

Grilled Potato Skins Recipe

Grilled Potato Skins Recipe

 

 TOTAL TIME: Prep/Total Time: 30 min.

 

 

Ingredients

2 large baking potatoes

2 tablespoons butter, melted

2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed

1/2 teaspoon salt

1/2 teaspoon pepper

1 cup (4 ounces) shredded cheddar cheese

3 bacon strips, cooked and crumbled

2 green onions chopped

sour cream

Directions

1.Cut each potato lengthwise into four wedges. Cut away the white portion, leaving 1/4 in. on the potato skins. Place skins on a microwave-safe plate. Microwave, uncovered, on high for 8-10 minutes or until tender. Combine the butter, rosemary, salt and pepper; brush over both sides of potato skins.

2.Grill potatoes, skin side up, uncovered, over direct medium heat for 2-3 minutes or until lightly browned. Turn potatoes and position over indirect heat; grill 2 minutes longer. Top with cheese. Cover and grill 2-3 minutes longer or until cheese is melted. Sprinkle with bacon and onions. Serve with sour cream. 

Potato Chip Chicken Strips Recipe
TOTAL TIME: Prep/Total Time: 30 min.

Ingredients

1 cup (8 ounces) sour cream

1/8 teaspoon garlic salt

1/8 teaspoon onion salt

1/8 teaspoon paprika

1 package (12 ounces) potato chips, crushed

2 pounds boneless skinless chicken breasts, cut into 1-inch strips

1/4 cup butter, melted

Salsa, barbecue sauce or sweet-and-sour sauce

Directions

1.In a shallow bowl, combine sour cream and seasonings. Place crushed potato chips in another shallow bowl. Dip chicken strips in sour cream mixture, then coat with potato chips.

2.Place in a greased 15-in. x 10-in. x 1-in. baking pan. Drizzle with butter.Bake at 400° for 20-22 minutes or until chicken is no longer pink. Serve with salsa or sauce. Yield: 6 main-dish or 10 appetizer servings.

Grilled Jerk Chicken Wings Recipe
TOTAL TIME: Prep/Total Time: 30 min.

Ingredients

1/2 cup Caribbean jerk seasoning

2-1/2 pounds chicken wingettes and drumettes

2 cups honey barbecue sauce

1/3 cup packed brown sugar

2 teaspoons prepared mustard

1 teaspoon ground ginger

Directions

1.Place jerk seasoning in a large resealable plastic bag; add chicken, a few pieces at a time, and shake to coat. In a small bowl, combine the barbecue sauce, brown sugar, mustard and ginger; set aside.

2.Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill chicken wings, covered, over medium heat or broil 4 in. from the heat for 12-16 minutes, turning occasionally.

3.Brush with sauce mixture. Grill or broil 8-10 minutes longer or until juices run clear, basting and turning several times.

Caprese Salad Kabobs Recipe
TOTAL TIME: Prep/Total Time: 10 min.

Ingredients

24 grape tomatoes

12 cherry-size fresh mozzarella cheese balls

2 tablespoons olive oil

2 teaspoons balsamic vinegar

24 fresh basil leaves

 

 

Directions

1. On each of 12 wooden appetizer skewers, alternately thread two tomatoes, one cheese ball and two basil leaves; place on a serving plate. In a small bowl, whisk the oil and vinegar; drizzle over kabobs just before serving. 

 

 

 

Grilled Corn, Bacon and Chile Crostini : http://www.foodnetwork.com/recipes/anne-burrell/grilled-corn-bacon-and-chile-crostini-recipe.html

Fresh summer salsa : http://www.tasteofhome.com/recipes/fresh-summer-salsa

 Grilled Potato skins http://www.tasteofhome.com/recipes/grilled-potato-skins

Caprese salad kabobs http://www.tasteofhome.com/recipes/caprese-salad-kabobs

Potato chip chicken strips http://www.tasteofhome.com/recipes/potato-chip-chicken-strips

Grilled jerk chicken wings: http://www.tasteofhome.com/recipes/grilled-jerk-chicken-wings

 

 

 

 

 

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Butter Shortbread Chocolate Chip Cookies

 

It’s Cookie Friday ! Get ready for another, buttery delight in your mouth, shortbread recipe. I love the test and texture of this recipe ! It melts in your mouth with favor.  Trust me YOU CAN JUST EAT ONE !

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butter chocolate chip cookies 2

 

 


 

 

 

Cookie Friday:

Butter Shortbread Chocolate Chip Cookies Recipe

 

 

 

TOTAL TIME: Prep: 20 min. Bake: 15 min./batch + cooling

MAKES: 24 servings

 

Ingredients 

  • 1 cup butter, cubed

  • 1/2 teaspoon vanilla extract

  • 2 cups all-purpose flour

  • 1 cup confectioners’ sugar

  • 1 cup (6 ounces) miniature semisweet chocolate chips

 

 

Directions 

1.Melt butter in a microwave; stir in vanilla. Cool completely. In a large bowl, combine flour and confectioners’ sugar; stir in butter mixture and chocolate chips (mixture will be crumbly).

2.Shape into 1-in. balls. Place 2 in. apart on ungreased baking sheets; flatten slightly. Bake at 375° for 10-12 minutes or until edges begin to brown. Cool on wire racks.

 

 

 

 


 

 

 

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Capellini Tomato-Basil Chicken

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I have a delicious light pasta dish, that’s  only 350 cals per serving . Fresh chopped tomato, green onions , and basil. With saute chicken in Extra virgin olive oil. The smell of this beautiful dish will have your family bum-rushing the kitchen. Serve with a salad.

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 Capellini Tomato-Basil Chicken 

 

PREP TIME: 15-20 MIN

TOTAL TIME: 25 MIN

SERVING 4-6

Ingredients 

  • 3 cups of  boneless skinless chicken breasts, cut into strips

  • 2 cups of Chopped Green Onions

  • 2 cloves garlic, minced

  • 2 cups  chopped basil leaves

  • 2 1/2 cups of fresh peeled diced tomatoes Or 2 cans (14.5 ounces each) good quality diced 

  • 1/3 cup extra virgin olive oil

  • 1 box (16 Oz. Box) Capellini Or Angel Hair Pasta cooked and drained 

  • 1/4 cup grated Parmesan cheese

  • Salt & Pepper 

 

 Directions 

 

1.Cook pasta as directed on package. Drain; cover to keep warm

2.Heat 10-inch nonstick skillet over medium-high heat with olive oil. Add chicken and garlic; cook 5 to 8 minutes, stirring frequently, until chicken is no longer pink in center.

3.Stir in tomatoes,basil and green onions: Heat to boiling. Reduce heat to low; cover and simmer 5 minutes, stirring occasionally.

4.Toss pasta gently with tomato mixture, and gently stir together. Sprinkle with cheese, a pinch of chives or green onions. Serve when ready.

 


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