Easy Breakfast Pizza

Original recipe from sixsistersstuff.com

Easy Breakfast Pizza
Ingredients:
1 (13.8 oz) refrigerated pizza crust dough (I used Pillsbury) – or you could use homemade pizza dough
3 eggs
1/4 cup milk
1 cup cooked ham, diced
1 cup cooked sausage crumbles
1 cup mozzarella cheese, shredded
1/2 cup cheddar cheese, shredded
1 /2 cup green pepper, diced
1/2 cup red pepper, diced
1/2 cup onion, diced
salt and pepper to taste
garlic salt to taste

Directions:
Preheat oven to 400 degrees.
Using a 15x10x1″ baking sheet (cookie sheet), roll out your pizza dough. With your fingertips, make small indentations in the dough (this helps the eggs settle and cook more evenly).
In a small bowl, beat together the eggs and the milk, then using a pastry brush, brush the egg over the crust. Top with ham, sausage, cheese, and vegetables. I usually sprinkle a little bit of salt and pepper and then some garlic salt to add a little more flavor (but you can use whatever toppings and seasonings you like!).
Place in the oven for 12-15 minutes (mine cooked in about 13 minutes – just make sure that the egg is completely cooked and that your dough is done).
Remove from oven, slice, and serve.

Makes 6-8 servings.


Raspberry Cheesecake Brownie Pie Recipe

Original recipe from Magnolia Blog.

Ingredients:

+ Frozen pie crust, thawed (for homemade Pie Crust, see page 28 of the Magnolia Table cookbook)

RASPBERRY CHEESECAKE MIXTURE

+ 8 oz softened cream cheese
+ ⅓ cup sugar
+ 1 egg
+ 1 tsp vanilla extract
+ ½ cup red raspberry preserves (you can also evenly substitute for another fruit flavor)

BROWNIE PIE FILLING

+ 8 oz butter, unsalted
+ 2 oz baking chocolate, unsweetened
+ 1 cup sugar
+ ½ tsp salt
+ 1 tsp vanilla extract
+ 3 eggs
+ ½ cup flour
+ ½ cup semisweet chocolate chips

Instructions

1. Preheat the oven to 350 degrees F.

2. If your pie crust is frozen, let it thaw out before filling it.

Part 1: Brownie Pie Filling

3. Heat the butter and unsweetened chocolate in a small saucepan over low heat, stirring until melted and smooth.

4. Remove the pan from the heat and whisk in the sugar until smooth. Pour into a medium bowl and set aside to cool for 10 minutes.

5. Whisk the eggs into the cooled brownie mixture one at a time. Whisk in the flour, vanilla extract and salt.

6. Fold in chocolate morsels. Pour half of the brownie batter into the pie crust. Set aside.

Part 2: Raspberry Cheesecake Mixture

7. Whisk the cream cheese, sugar, egg, and vanilla extract together until smooth.

8. Pour the cheesecake mixture on top of brownie batter in the crust. Dollop raspberry preserves and the remaining brownie batter on top. Use a knife to swirl together to create a marbled look.

9. Bake until just set and a crust forms on top, approximately 50-60 minutes. Cool to room temperature on a wire rack.

10. To store, wrap tightly and keep at room temperature for up to 2 days. You can also store it in the refrigerator for up to 3 days. Past that the crust could become soggy.

Top with homemade whipped cream and fresh raspberries, or even drizzle more raspberry preserves on top and enjoy. Oh, and happy pi(e) day!

Chewy Oatmeal Chocolate Chip Cookies

There is something about warm oatmeal cookies. I love them. I can’t get enough of them. I’ve been on a quest to find the perfect recipe to satisfy my craving and I think this one is pretty close. These are good. Really good. Enjoy! 🙂

Chewy Chocolate Chip Oatmeal Cookies

Ingredients: (I usually cut this in half)

  • 1 cup butter, softened
  • 1 cup packed light brown sugar
  • 1/2 cup white sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 3 cups quick-cooking oats
  • 1 cup semisweet chocolate chips (optional! These are excellent without the chocolate)

Directions:

  1. Preheat the oven to 325 degrees.
  2. In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in eggs one at a time, then stir in vanilla. Combine the flour, baking soda, and salt; stir into the creamed mixture until just blended. Mix in the quick oats and chocolate chips. Drop by heaping spoonfuls onto ungreased baking sheets.
  3. Bake for 12 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Original recipe available here.

Chocolate Sour Cream Pound Cake

The perfect Christmas dessert. Serve with vanilla ice cream for best results. Enjoy!

 

Ingredients

  • 2 sticks softened butter
  • 8 oz sour cream
  • 3 cups sugar
  • 6 eggs
  • 1 teaspoon vanilla extract
  • 2 1/4 cups cake flour
  • 1 teaspoon baking powder
  • 3/4 cup unsweetened cocoa powder

Directions

**Let eggs and butter sit out for an hour before you start if possible.

Preheat the oven to 325 °F. Grease and flour a 10-inch Bundt pan generously.

Using an electric mixer, cream together the butter, sour cream and sugar for 5min. Then add the eggs, 1 at a time, beating well after each addition. Add the vanilla.

In another bowl, stir together the flour, baking powder and cocoa. Add 1/2 the flour mixture to the creamed mixture, beat well, add the remaining 1/2 flour mixture, and continue to beat at medium speed for 2 minutes.

Pour the batter into the prepared pan and bake for 1 hour 15 minutes. Continue to bake for an additional 15 minutes if necessary, but do not open the oven to check the cake for at least 1 hour.

Original recipe available HERE.

Best Ever Banana Pudding Pie

So it’s been a long time since I’ve posted… a long time. A “I’ve had a baby since my last post” long time but hey, I’m doing my best. It’s also been a long time since I’ve cooked or baked or done pretty much anything in the kitchen so I was super excited to get busy baking for Christmas. While this may be more appropriate as a summer dessert as opposed to a Christmas pie the taste makes up for the the mismatch in season- its soooo yummy. So enjoy!

Ingredients:
1 9 pinch pie crust, prepped, baked and cooled
2 C chopped vanilla wafers
2 small bananas
1 8oz tub Cool Whip, divided
1½ C milk
1 5.1oz box instant vanilla pudding
juice from one lemon
Caramel sauce for drizzling

Instructions:
Slice the bananas into thin slices and then toss with the lemon juice. The lemon juice will prevent them from turning brown as fast as they normally would.

Prepare the filling. Whisk together the 1½ C milk and pudding mix. Mix in half of the cool whip. Mix in 1 C of the vanilla wafers and then the bananas. Scrape into the cooled crust. Refrigerate for 10-15 minutes or until set.

Top with the remaining Cool Whip, using a rubber spatula. Sprinkle with the remaining vanilla wafers and then drizzle with the caramel sauce.

Original recipe available HERE.

Peanut Butter Cup Cookies

Ingredients (for 16 cookies)

  • ½ cup unsalted butter, melted
  • ⅔ cup brown sugar
  • 1 egg
  • 1 teaspoon vanilla
  • ⅓ cup peanut butter
  • 1 cup flour
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • 1 cup mini peanut butter cup

Preparation

  1. In a bowl, add the butter and brown sugar, and stir to combine.
  2. Add the egg and mix until fully incorporated.
  3. Stir in the peanut butter and vanilla.
  4. Add the flour, salt, and baking soda.
  5. Gently fold in the peanut butter cups.
  6. Chill dough for at least 1 hour.
  7. Preheat oven to 350˚F (180˚C).
  8. Once dough is chilled, scoop out a ball about 2 inches (5 cm) wide. Place on a parchment paper-lined baking sheet, leaving about 2-inches (5 cm) in between each ball of dough.
  9. Bake for 8 to 10 minutes, until bottom edges of cookies are golden.
  10. Let cookies cool. Can be stored in an airtight container up to 5 days.
  11. Enjoy!

Original recipe available HERE.

3 Ingredient Breakfast Cookies

It’s been a long time since I’ve written.. too long. A lot to catch up on.. especially in baby world. But for now I’m posting a couple of my fav recipes lately that I don’t want to lose. Enjoy!

INGREDIENTS

1 cup oats
2 bananas

PREPARATION

1. Preheat oven to 350˚F (180˚C).

2. In a large mixing bowl, combine the oats and banana; mash banana and mix until well incorporated.

3. Add additional ingredients, should you desire (chocolate chips, peanut butter, walnuts, almonds, raisins, coconut).

4. Bake for 12 minutes.

5. Enjoy!

Marshmallow Crunch Brownie Bars

My team at work got together the other night for a good ole southern summer back porch BBQ. Complete with BBQ on the green egg, homemade mac n cheese and all the fixings. One of the favorite desserts of the night were these crunch bars- the perfect combination of chocolate, peanut butter and a little crunch. Great for kids as well because they don’t fall apart in your hands. Enjoy!

marshmallow-crunch-bars-singleIngredients:

For the Brownie Base:
4 ounces unsweetened chocolate
2/3 cup unsalted butter
1¼ cups semisweet chocolate chips, divided
1-1/3 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
4 large eggs, at room temperature
2 cups granulated sugar
2 teaspoons vanilla extract

For the Toppings:
1 bag (10½ ounces) miniature marshmallows
1½ cups milk chocolate chips
1 cup smooth peanut butter (don’t use natural peanut butter)
1 Tablespoon unsalted butter
1½ cups Rice Krispies cereal

Directions:

1. Preheat the oven to 350 degrees F. Grease a 9×13-inch pan.

2. For the brownies: In a medium saucepan, melt the unsweetened chocolate, butter and ¾ cup of the semisweet chocolate chips over medium heat. Stir occasionally while melting. Set aside and cool for 5 minutes.

3. In a medium bowl sift the flour, baking powder and salt. Set aside. In a large bowl , whisk the eggs thoroughly. Add the sugar and vanilla and whisk until well blended. Stir the melted ingredients into the egg mixture, mixing well. Stir in the dry sifted ingredients and mix well. Fold in the remaining ½ cup semisweet chocolate chips.

4. Pour the batter into the prepared pan, smoothing the surface with a spatula. Bake for 25 to 30 minutes, or until a cake tester inserted into the corner of of the pan comes out with moist crumbs.

5. Remove the brownies from the oven and immediately sprinkle the marshmallows over them. Return the pan to the oven for 3 more minutes.

6. Meanwhile, place the milk chocolate chips, peanut butter, and tablespoon of butter in a medium saucepan. Melt over low heat, stirring constantly, until completely melted. Remove from heat, add the Rice Krispies and mix well. Allow to cool for 3 minutes.

7. Spread the mixture evenly over the marshmallow layer. Refrigerate until chilled before cutting.

Original Recipe available here.

Easy Fruit Pizza

For the past couple of weeks we’ve been hosting our community group at our home. We’ve made a lot of our favorite recipes but this week I decided to try something a little different. A neighbor posted a picture of a fruit pizza she made with her kids and I knew that this would be the perfect summer treat. Enjoy!

IMG_7144

Ingredients

  • 1 roll (16.5 oz) Pillsbury™ refrigerated sugar cookies
  • 1 package (8 oz) cream cheese, softened
  • 1/3 cup sugar
  • 1/2 teaspoon vanilla
  • 1 cup each of fresh berries (we used raspberries, blackberries and strawberries). I also recommend using kiwi if available.

Steps

  • Heat oven to 350°F. Spray 12-inch pizza pan (or 13×9 pan) with cooking spray. In pan, break up cookie dough; press dough evenly in bottom of pan to form crust. Bake 16 to 20 minutes or until golden brown. Cool completely, about 30 minutes.
  • In small bowl, beat cream cheese, sugar and vanilla with electric mixer on medium speed until fluffy. Spread mixture over cooled crust.
  • Arrange fruit over cream cheese. Refrigerate until chilled, at least 1 hour. T
  • To serve, cut into wedges or squares. Cover and refrigerate any remaining pizza.

Original recipe available here.

Peanut Butter Cookie (Sandwiches)

IMG_6455

It’s birthday week for KH which means homemade cookies every night! Ok, actually two nights but still.. I’m making all of his favs- sugar cookies and peanut butter cookies (basically every variety without chocolate). While we didn’t make the sandwiches this time around, if you’re looking for a fun and different spin on cookies try it out- it’s almost like a homemade version of a do-si-do Girl Scout Cookie. Enjoy!

Cookie Ingredients:

  • 1 cup butter (2 sticks)
  • 1 cup sugar
  • 1 cup brown sugar
  • 2 eggs
  • 1 cup PB
  • 1 tsp. vanilla
  • 3 cups flour
  • 2 tsp baking soda
  • 1/4 tsp salt

Peanut Butter filling

  • 1/2 cup pb
  • 4T milk
  • 1 tsp vanilla
  • 3 cups powdered sugar

1. Cream together butter and sugars in a large bowl. Add eggs, one at a time, beating well after each addition. Blend in pb and vanilla.

2. Sift together (I don’t believe in sifting) flour, baking soda and salt.

3. Stir into creamed mixture. Form dough into 1″ balls. Place on greased cookie sheet 2″ apart. Flatten with floured fork to make “hatches”. Bake at 375F for 8 minutes or until brown.

4. Let cool, get your filling on.

*Recipe yields about 60 single cookies