Meatball Sub on a Stick

This is easily the cutest thing I’ve eaten in a while, and it’s delicious as well! If you trust your kids not to put raw meat in their mouth or stab themselves with wooden skewers, it could even possibly be a fun thing for them to help with? I don’t know, I’m not a childitician, that’s for sure!

IMG_5253Ingredients:

  • 1 pound lean ground turkey
  • 1/2 cup Italian bread crumbs
  • 1/2 cup grated Parmesan cheese
  • 1 tablespoon dried oregano
  • 1 tablespoon dried basil
  • 1 tablespoon dried parsley
  • 1/2 teaspoon crushed red pepper (I’m unlikely to ever use the rest of a bottle of this, so didn’t get it/use it)
  • 2 cloves garlic, minced
  • 1 can Pillsbury Original breadsticks
  • 1 cup shredded mozzarella cheese
  • 12 wooden skewers, 10″-12″
  • marinara sauce
My supermarket didn't have tubes of breadsticks, but did have tubes of pizza dough, so I just cut one of those into 12.

My supermarket didn’t have tubes of breadsticks, but did have tubes of pizza dough, so I just cut one of those into 12.

Line two baking sheets with parchment and set aside. Preheat oven to 375 degrees.

Use your hands to mix the turkey, bread crumbs, Parmesan, oregano, basil, parsley, red pepper, and garlic together well in a large bowl.

IMG_5248Shape into 35 meatballs, roughly 1″ across each.

IMG_5249Open and unroll the container of breadsticks. Take one skewer and poke it through the end of a breadstick, through a meatball, back through the dough, a second meatball, dough again, a third meatball, and finally once more time through the dough. You want to make the loops of breadstick fairly large, so that when you place them down on the prepared trays, there is a gap between the dough and the meatball, allowing the meatball to cook through and the dough to expand as it bakes. Repeat 11 times with the remaining pieces, then bake for 20 minutes.

IMG_5250 IMG_5251Remove the trays from the oven and sprinkle each skewer with 1-2 tablespoons of mozzarella. Bake a further 2-3 minutes, then serve still hot with marinara for dipping.

IMG_5252It’s got the melty cheese and crunchy bread of a meatball sub, with a reduced risk of elbow-high sauce! Yum!

IMG_5254

Meatball Sub on a Stick

From Cookies and Cups.

  • 1 pound lean ground turkey
  • 1/2 cup Italian bread crumbs
  • 1/2 cup grated Parmesan cheese
  • 1 tablespoon dried oregano
  • 1 tablespoon dried basil
  • 1 tablespoon dried parsley
  • 1/2 teaspoon crushed red pepper (I’m unlikely to ever use the rest of a bottle of this, so didn’t get it/use it)
  • 2 cloves garlic, minced
  • 1 can Pillsbury Original breadsticks
  • 1 cup shredded mozzarella cheese
  • 12 wooden skewers, 10″-12″
  • marinara sauce

Line two baking sheets with parchment and set aside. Preheat oven to 375 degrees.

Use your hands to mix the turkey, bread crumbs, Parmesan, oregano, basil, parsley, red pepper, and garlic together well in a large bowl. Shape into 35 meatballs, roughly 1″ across each.

Open and unroll the container of breadsticks. Take one skewer and poke it through the end of a breadstick, through a meatball, back through the dough, a second meatball, dough again, a third meatball, and finally once more time through the dough. You want to make the loops of breadstick fairly large, so that when you place them down on the prepared trays, there is a gap between the dough and the meatball, allowing the meatball to cook through and the dough to expand as it bakes. Repeat 11 times with the remaining pieces, then bake for 20 minutes.

Remove the trays from the oven and sprinkle each skewer with 1-2 tablespoons of mozzarella. Bake a further 2-3 minutes, then serve still hot with marinara for dipping.

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Cauliflower Crust Pizza

While theoretically this is a useful recipe for gluten free folk, it’s also just an easy change for a slightly different pizza that works some extra vegetables into your diet. You can actually use this recipe to make either pizza, or cheesy bread sticks, it’s up to you if you put on the sauce, or keep it to the side for dipping!

IMG_5246Ingredients:

  • 1 large head cauliflower
  • 4 eggs
  • 2 cups of shredded mozzarella cheese
  • 3 teaspoons oregano
  • 4 cloves garlic, minced
  • salt and pepper to taste
  • 1 to 2 cups shredded mozzarella cheese
  • 1 – 1 1/2 cups pizza sauce, as desired
  • pizza toppings, as desired

Line two baking sheets or pizza pans with parchment paper. Preheat oven to 425 degrees.

To prepare the cauliflower, cut into rough chunks and then process in a food processor until it is in tiny bits, semi-resembling rice.

IMG_5238 IMG_5239Pour the riced cauliflower into a microwave-save bowl, cover loosely, and microwave for 10 minutes. Stir in the eggs, mozzarella, oregano, garlic, salt, and pepper until well combined.

IMG_5240Divide the mixture between the two prepared sheets and spread to create your crusts. Don’t worry if it looks a bit watery now – it dries out while baking.

Tried different thicknesses - I think I preferred thinner.

Tried different thicknesses – I think I preferred thinner.

Bake, untopped, for about 25 minutes, or until golden.

IMG_5242 IMG_5243Top with sauce, cheese, and any other desired toppings, and return to the oven for another 5 minutes, or until the cheese has melted.

IMG_5244 IMG_5245The crust is, thanks to the eggs and cheese, surprisingly sturdy, and quite tasty, and has the added bonus of not requiring any rising time. Handy dandy!

Cauliflower Crust Pizza

From Jo Cooks.

Ingredients:

  • 1 large head cauliflower
  • 4 eggs
  • 2 cups of shredded mozzarella cheese
  • 3 teaspoons oregano
  • 4 cloves garlic, minced
  • salt and pepper to taste
  • 1 to 2 cups shredded mozzarella cheese
  • 1 – 1 1/2 cups pizza sauce, as desired
  • pizza toppings, as desired

Line two baking sheets or pizza pans with parchment paper. Preheat oven to 425 degrees.

To prepare the cauliflower, cut into rough chunks and then process in a food processor until it is in tiny bits, semi-resembling rice. Pour the riced cauliflower into a microwave-save bowl, cover loosely, and microwave for 10 minutes. Stir in the eggs, mozzarella, oregano, garlic, salt, and pepper until well combined.

Divide the mixture between the two prepared sheets and spread to create your crusts. Bake, untopped, for about 25 minutes, or until golden. Top with sauce, cheese, and any other desired toppings, and return to the oven for another 5 minutes, or until the cheese has melted.

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Old Fashioned Chocolate Cake

Last weekend I got a friend in Denver to have a cake party. I didn’t actually take any pictures of any of the cakes other people brought, but it was a successful night. The cake I made is actually the cake on the right in the blog’s header image (scroll back up!), although it looks a bit different for a few reasons. The main thing is, I was using borrowed cake pans, one of which was way bigger than 9″, so the cake batter had to cover more ground, therefore making thinner cake. Also, that time a few years ago I had to cut the chocolate by hand, and this time I had a food processor at hand, making for much smaller flakes of chocolate. Either cake, though, tastes really fantastic, and is as chocolatey as you’d expect from the Death By Chocolate cookbook!

Bummer for my mother, who bought this cookbook back when she could eat (wheat) flour...

Bummer for my mother, who bought this cookbook back when she could eat (wheat) flour…

IMG_4269Ingredients:

Speckled Chocolate Cake:

  • 2 sticks plus 2 tablespoons unsalted butter, divided
  • 8 egg yolks
  • 1 1/4 cups granulated sugar, divided
  • 6 egg whites
  • 1 1/2 cups cake flour, sifted
  • 10 ounces semisweet chocolate, frozen and then finely grated

Chocolate Icing:

  • 2 sticks unsalted butter
  • 3/4 cup unsweetened cocoa
  • 1/4 teaspoon salt
  • 4 cups powdered sugar
  • 1/3 cup half-and-half
  • 1 teaspoon vanilla extract

A first note – freezing the chocolate is important, whether you plan to cut the chocolate with a knife, grate it with a cheese grater, or chop it with a food processor disk. For cutting or grating, freezing will help it withstand the warmth of your hand without turning to mush, and similarly it will keep the heat of the food processor from making a pile of melted chocolate. Store the grated chocolate in the refrigerator when not using.

IMG_5075To make the cake, first melt the two tablespoons of butter and brush to cover the insides of two 9″ cake pans. Line with parchment, then butter the parchment as well. Set aside. Preheat oven to 325 degrees.

In the top of a double boiler, or carefully in a pot, melt the two sticks of butter until just melted, then remove from the heat and set aside.

Combine the egg yolks and 3/4 cup of the sugar in a large bowl and beat on high, using a balloon whisk if you have one, until slightly thickened, and the color has lightened slightly.

IMG_5074In another large bowl, beat the egg whites until soft peaks form. Add the remaining 1/2 cup of sugar and beat until stiff peaks form.

A friend I hadn't seen in roughly 15 years, who turns out to be kind of scared of mixers??

A friend I hadn’t seen in roughly 15 years, who turns out to be kind of scared of mixers??

IMG_5078Gradually add the flour to the egg yolk mixture, beating on low.

IMG_5079Add the melted butter and mix another ten seconds. Increase the speed to medium for 5 seconds, then use a rubber spatula to ensure the batter is well mixed.

IMG_5080As you can see from the pictures, the bowl I had to work with at my friend’s was a bit small/fragile for high speed mixing, so much of this happened with just a fork, and the texture of the cake still came out well.

Gently stir 1/3 of the egg white mixture into the egg yolk mixture.

IMG_5081Fold in the remaining 2/3s, gently stirring until evenly mixed, then gently stir 8 ounces of the chocolate into the batter, returning the remaining 2 ounces to the refrigerator.

IMG_5082Spread the batter evenly between the two pans and bake 25-30 minutes, until the cakes pass the toothpick test, then remove from the oven.

IMG_5084Cool in the pans for 20 minutes, then invert onto cake circles (or flat plates/cutting boards if you don’t have cake circles) and cool a further 20 minutes. Peel off the parchment and refrigerate the cakes for 30 minutes. All this cooling and chilling helps the cakes stand up to what happens to them next!

While the cakes are cooling, prepare the frosting. Combine the butter, cocoa, and salt in a bowl and beat until evenly combined.

IMG_5085Add the remaining ingredients and beat on low speed for 10 seconds, medium speed for 10 seconds, and then on high speed until light and fluffy. Scrape down the sides of the bowl and beat again briefly.

IMG_5086To assemble, remove the cakes from the refrigerator and cut both in half vertically, cutting each into two evenly thick layers. Take the bottom layer of one cake and place it on a cake board or serving platter. Cover with 3/4 cup of icing, then top with the top layer of that cake. Cover with another 3/4 cup of icing, then repeat with both layers of the second cake. Spread the remaining frosting around the sides of the cake.

Gently tilting the cake, press the remaining grated chocolate around the sides of the cake. The cake stood up well to tilting last time I made it, and looked quite nice, but this time with the different cake sizes, I just kind of sprinkled the chocolate all over, since it was already a bit of a pile.

IMG_5087

The one other picture I have of the old cake. A bit nicer looking...

The one other picture I have of the old cake. A bit nicer looking…

Cut with a serrated knife, and serve.

IMG_5089I had been trying to remember what this cake (in my own header image!) was for years, and was really excited to make it again when I figured it out. This recipe does not disappoint!

Old Fashioned Chocolate Cake

From Death By Chocolate by Marcel Desaulniers.

Speckled Chocolate Cake:

  • 2 sticks plus 2 tablespoons unsalted butter, divided
  • 8 egg yolks
  • 1 1/4 cups granulated sugar, divided
  • 6 egg whites
  • 1 1/2 cups cake flour, sifted
  • 10 ounces semisweet chocolate, frozen and then finely grated

Chocolate Icing:

  • 2 sticks unsalted butter
  • 3/4 cup unsweetened cocoa
  • 1/4 teaspoon salt
  • 4 cups powdered sugar
  • 1/3 cup half-and-half
  • 1 teaspoon vanilla extract

To make the cake, first melt the two tablespoons of butter and brush to cover the insides of two 9″ cake pans. Line with parchment, then butter the parchment as well. Set aside. Preheat oven to 325 degrees.

In the top of a double boiler, or carefully in a pot, melt the two sticks of butter until just melted, then remove from the heat and set aside.

Combine the egg yolks and 3/4 cup of the sugar in a large bowl and beat on high, using a balloon whisk, until slightly thickened, and the color has lightened slightly.

In another large bowl, beat the egg whites until soft peaks form. Add the remaining 1/2 cup of sugar and beat until stiff peaks form.

Gradually add the flour to the egg yolk mixture, beating on low, then add the melted butter and mix another ten seconds. Increase the speed to medium for 5 seconds, then use a rubber spatula to ensure the batter is well mixed.

Gently stir 1/3 of the egg white mixture into the egg yolk mixture, then fold in the remaining 2/3s, gently stirring until evenly mixed. Gently stir 8 ounces of the chocolate into the batter, returning the remaining 2 ounces to the refrigerator.

Spread the batter evenly between the two pans and bake 25-30 minutes, until the cakes pass the toothpick test, then remove from the oven. Cool in the pans for 20 minutes, then invert onto cake circles and cool a further 20 minutes. Peel off the parchment and refrigerate the cakes for 30 minutes.

While the cakes are cooling, prepare the frosting. Combine the butter, cocoa, and salt in a bowl and beat until evenly combined. Add the remaining ingredients and beat on low speed for 10 seconds, medium speed for 10 seconds, and then on high speed until light and fluffy. Scrape down the sides of the bowl and beat again briefly.

To assemble, remove the cakes from the refrigerator and cut both in half vertically, cutting each into two evenly thick layers. Take the bottom layer of one cake and place it on a cake board or serving platter. Cover with 3/4 cup of icing, then top with the top layer of that cake. Cover with another 3/4 cup of icing, then repeat with both layers of the second cake. Spread the remaining frosting around the sides of the cake.

Gently tilting the cake, press the remaining grated chocolate around the sides of the cake. Cut with a serrated knife, and serve.

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(Chunky Monkey) Monkey Bread

For my first yeast baked good at altitude, I went for something without long rising times that could go too far, and I had great results. In fact, this is quick enough to get in the oven that I baked it on a work day, and still made it in on time.

What does it even mean if flowers say to keep them in bright light, but not direct sunlight? How does that work??

What does it even mean if flowers say to keep them in bright light, but not direct sunlight? How does that work??

This combines the cinnamon sugar-ness of many monkey breads with everyone’s other favorite flavor combination, chocolate and banana. You really can’t go wrong!

Ingredients:

Dough:

  • 1 3/4 cups all-purpose flour
  • 2 tablespoons sugar
  • 2 envelopes RapidRise yeast
  • 1/2 teaspoon salt
  • 3/4 cup very warm water (120° to 130°F)
  • 2 tablespoons unsalted butter, melted and cooled
  • 1/2 cup chopped walnuts (I left these out. I always leave the nuts out.)

Assembly/Topping:

  • 2 medium bananas, cut into 1/2-inch thick slices
  • 1/3 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 2 tablespoons unsalted butter, melted
  • 1 ounce bittersweet chocolate, finely chopped, or 3 tablespoons mini chocolate chips

Lightly grease a 9″ pie plate and set aside. Stir together the sugar and cinnamon for the topping in a small bowl and set aside.

In a medium bowl, whisk together the flour, sugar, yeast, and salt. Stir in the water and melted butter, mixing well, then add the walnuts. You can knead the dough briefly if desired, but thoroughly stirring is enough.

IMG_4985Place the banana slices evenly across the bottom of the pie pan.

IMG_4986Divide the dough into roughly tablespoon sized pieces, and roll each piece in the cinnamon sugar mixture before placing on top of the banana slices, until the dish is full and the dough is used up.

IMG_4987Sprinkle remaining cinnamon sugar over the dough, then brush/drizzle the melted butter over the top of the dough. Sprinkle the chocolate over the top.

IMG_4990Place the prepared dish in a cold oven, then set the oven to 350 degrees and bake for 25-30 minutes, until lightly browned and crisp on top.

IMG_4991Set on a wire rack to cool for 10 minutes, then serve still warm. Refrigerate any leftovers.

IMG_4994

In case you were wondering...

In case you were wondering…

I’m not sure why my breakfasts have been getting real nice lately, but I’m certainly enjoying it! And this has fruit, so you can pretend you’re starting the day off healthily!

Chunky Monkey Bread

From Piece of Cake.

Dough:

  • 1 3/4 cups all-purpose flour
  • 2 tablespoons sugar
  • 2 envelopes RapidRise yeast
  • 1/2 teaspoon salt
  • 3/4 cup very warm water (120° to 130°F)
  • 2 tablespoons unsalted butter, melted and cooled
  • 1/2 cup chopped walnuts

Assembly/Topping:

  • 2 medium bananas, cut into 1/2-inch thick slices
  • 1/3 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 2 tablespoons unsalted butter, melted
  • 1 ounce bittersweet chocolate, finely chopped, or 3 tablespoons mini chocolate chips

Lightly grease a 9″ pie plate and set aside. Stir together the sugar and cinnamon for the topping in a small bowl and set aside.

In a medium bowl, whisk together the flour, sugar, yeast, and salt. Stir in the water and melted butter, mixing well, then add the walnuts. You can knead the dough briefly if desired, but thoroughly stirring is enough.

Place the banana slices evenly across the bottom of the pie pan. Divide the dough into roughly tablespoon sized pieces, and roll each piece in the cinnamon sugar mixture before placing on top of the banana slices, until the dish is full and the dough is used up. Sprinkle remaining cinnamon sugar over the dough, then brush/drizzle the melted butter over the top of the dough. Sprinkle the chocolate over the top.

Place the prepared dish in a cold oven, then set the oven to 350 degrees and bake for 25-30 minutes, until lightly browned and crisp on top. Set on a wire rack to cool for 10 minutes, then serve still warm. Refrigerate any leftovers.

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Soft Chocolate-Peanut Butter Cookies

In a bid to use up the chocolate peanut butter spread from the baked french toast in any way other than via a spoon, I made some cookies recently! They’re nice and soft, not hard and dry as so many peanut butter cookies are. The ones I brought to work did not last long!

IMG_4984Ingredients:

  • 1/2 cup salted butter, room temperature
  • 1/2 cup dark brown sugar
  • 1/4 cup granulated sugar, plus extra for rolling
  • 1 large egg
  • 3/4 cup chocolate peanut butter spread
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking soda
  • 1 and 1/4 cups all purpose flour

In a large bowl, combine the butter and sugars and cream until light and fluffy.

IMG_4970Beat in the chocolate peanut butter spread, followed by the egg, then the vanilla.

IMG_4972Add the baking soda and flour and beat in until just combined. Cover with plastic wrap and refrigerate at least 30 minutes.

IMG_4974Preheat oven to 350 degrees. Spread some sugar in a plate or pie plate. Roll the chilled dough into roughly tablespoon-sized balls, then roll each ball in the sugar to coat. Place on an ungreased (or parchment-lined) baking sheet.

IMG_4975Bake 8-9 minutes until just beginning to crack on top.

IMG_4980Remove from the oven, and let cool before moving. (Or eat them still hot, I’m not your boss, but they’ll stay together much better if you let them cool!)

IMG_4983

Soft Chocolate Peanut Butter Cookies

Slightly adapted from Sally’s Baking Addiction.

  • 1/2 cup salted butter, room temperature
  • 1/2 cup dark brown sugar
  • 1/4 cup granulated sugar, plus extra for rolling
  • 1 large egg
  • 3/4 cup chocolate peanut butter spread
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking soda
  • 1 and 1/4 cups all purpose flour

In a large bowl, combine the butter and sugars and cream until light and fluffy. Beat in the chocolate peanut butter spread, followed by the egg, then the vanilla. Add the baking soda and flour and beat in until just combined. Cover with plastic wrap and refrigerate at least 30 minutes.

Preheat oven to 350 degrees. Spread some sugar in a plate or pie plate. Roll the chilled dough into roughly tablespoon-sized balls, then roll each ball in the sugar to coat. Place on an ungreased baking sheet, and bake 8-9 minutes until just beginning to crack on top. Remove from the oven, and let cool before moving.

 

 

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Crock Pot Chicken Chow Mein

Very frequently crock pot meals are (delicious) brown smooshy foods when served. This recipe manages to have some brightly colored vegetables and a mix of textures, plus being delicious, which is a nice change!

IMG_4966Ingredients:

  • 1 tablespoon vegetable oil
  • 1 1/2 pounds boneless, skinless chicken thighs or breasts, cut into 1″ pieces
  • 2 medium carrots, sliced diagonally
  • 2 medium celery stalks, coarsely chopped
  • 1 medium onion, chopped
  • 2 cloves garlic, finely chopped
  • 1 8 ounce can sliced water chestnuts, drained
  • 1 cup chicken broth
  • 2 tablespoons soy sauce
  • 1/2 teaspoon finely chopped ginger root
  • 2 tablespoons cornstarch
  • 3 tablespoons cold water
  • 1 cup sliced fresh mushrooms
  • 1 cup snow pea pods
  • chow mein noodles
  • Asian noodles of your choice, for serving (I have these)

Heat the oil in a skillet over medium-high heat, then add the chicken and cook until lightly browned.

IMG_4959Spray the inside of your crock pot with cooking spray, then put in the carrots, celery, onion, garlic, and water chestnuts. Add the cooked chicken.

IMG_4960In a small bowl, stir together the broth, soy sauce, and ginger, then pour over the chicken. Cover, and cook on low heat for 6-8 hours.

IMG_4962In a small bowl or cup, stir together the cornstarch and water until no clumps remain. Stir into the crock pot mixture, then add the mushrooms and pea pods. Turn the heat to high, recover, and cook an additional 15 minutes.

IMG_4964Serve on top of noodles, garnished with chow mein noodles.

IMG_4965I think no homemade Chinese may ever match up to February’s mu shu pork, but I happily ate this for days! (I should really get a roommate or something!?)

Crock Pot Chicken Chow Mein

From Betty Crocker.

  • 1 tablespoon vegetable oil
  • 1 1/2 pounds boneless, skinless chicken thighs or breasts, cut into 1″ pieces
  • 2 medium carrots, sliced diagonally
  • 2 medium celery stalks, coarsely chopped
  • 1 medium onion, chopped
  • 2 cloves garlic, finely chopped
  • 1 8 ounce can sliced water chestnuts, drained
  • 1 cup chicken broth
  • 2 tablespoons soy sauce
  • 1/2 teaspoon finely chopped ginger root
  • 2 tablespoons cornstarch
  • 3 tablespoons cold water
  • 1 cup sliced fresh mushrooms
  • 1 cup snow pea pods
  • chow mein noodles
  • Asian noodles of your choice, for serving

Heat the oil in a skillet over medium-high heat, then add the chicken and cook until lightly browned.

Spray the inside of your crock pot with cooking spray, then put in the carrots, celery, onion, garlic, and water chestnuts. Add the cooked chicken. In a small bowl, stir together the broth, soy sauce, and ginger, then pour over the chicken. Cover, and cook on low heat for 6-8 hours.

In a small bowl or cup, stir together the cornstarch and water until no clumps remain. Stir into the crock pot mixture, then add the mushrooms and pea pods. Turn the heat to high, recover, and cook an additional 15 minutes.  Serve on top of noodles, garnished with chow mein noodles.

 

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Pizza Bites

A convenient, tasty lunch, the only problem with these pizza bites is the risk of eating half of them while you’re bagging them up to take along to work/school! (Make a double batch, as I did, and you’ll be all set!)

IMG_4979

Ingredients:

  • 1 cup instant potato flakes
  • 1 large egg white
  • 1 tablespoon low fat cottage cheese (I actually used leftover ricotta – either should be fine)
  • 1/8 cup grated Parmesan cheese
  • 1/2 cup low fat milk
  • 1/4 teaspoon salt
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon garlic powder
  • 1/4 cup mini turkey pepperoni (Why, oh why, can this stuff be sold unrefrigerated??)
  • handful of sliced mushrooms (optional, I added them)
  • pizza sauce, for serving

Preheat oven to 425 degrees. Line a mini muffin pan, ideally with silicone liners, or foil liners with the paper cups removed. I couldn’t find either option, and used regular paper ones, which stuck some – not ideal, but not a huge disaster. Just use silicone/foil if you can. Spray whatever kind of liner you do find with cooking spray, then set aside.

Combine all the ingredients, except the pepperoni and pizza sauce, in a large bowl and stir until well mixed.

IMG_4967Microwave for 1 minute, then stir in the pepperoni.

IMG_4968Scoop the mixture, spreading it evenly between the twelve cups and pressing down to compact the mixture in each.

IMG_4969Bake 20-22 minutes, until golden brown.

IMG_4973Let sit until cool, then remove from the liners.

IMG_4977 IMG_4978Serve warmed, with pizza sauce to dip in. A few seconds back in the microwave is all it takes to have a warm tasty pizza lunch! I really liked the flavor of this, and could easily snack on far, far too many of them!

IMG_4982

Ready to go to work!

 

Pizza Bites

From Idaho Spuds.

  • 1 cup instant potato flakes
  • 1 large egg white
  • 1 tablespoon low fat cottage cheese or ricotta
  • 1/8 cup grated Parmesan cheese
  • 1/2 cup low fat milk
  • 1/4 teaspoon salt
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon garlic powder
  • 1/4 cup mini turkey pepperoni
  • handful of sliced mushrooms (optional)
  • pizza sauce, for serving

Preheat oven to 425 degrees. Line a mini muffin pan, ideally with silicone liners, or foil liners with the paper cups removed. Spray with cooking spray, then set aside.

Combine all the ingredients, except the pepperoni and pizza sauce, in a large bowl and stir until well mixed. Microwave for 1 minute, then stir in the pepperoni. Scoop the mixture, spreading it evenly between the twelve cups and pressing down to compact the mixture in each.

Bake 20-22 minutes, until golden brown. Let sit until cool, then remove from the liners. Serve warmed, with pizza sauce to dip in.

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