Pizza Biscuits Recipe

July 21, 2014 in Recipes

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This is another one of my favourite “quick and easy” recipes. It does use prepared baking mix but you can use my recipe for biscuits from scratch instead – it’s actually just as easy.

Mama Hanna’s Prize Winning Teat Biscuits Recipe

Pizza Biscuit Recipe

Ingredients:

  • 2-1/2 cups of baking mix
  • 1 cup of sour cream
  • 4 oz. of Cheddar (grated 1 cup)
  • 1/2 cup of chopped cooked ham

Directions:

  1. Preheat oven to 400F.
  2. In mixing bowl, combine baking mix, sour cream, cheese and ham.
  3. Stir together to form soft dough.
  4. Turn dough onto lightly floured work surface and pat into 3/4 thick layer.
  5. Cut out biscuits with cutter.
  6. Place on baking sheet.
  7. Bake for 12 – 15 minutes or until golden brown.
  8. Serve hot.

 

 

 

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Zucchini Orange Bread

July 7, 2014 in Breads, Recipes

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Rating: 5.3/10 (3 votes cast)

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You will love this moist and delicious bread – quick and easy to put together and suitable for just about any time of the day

Ingredients:

  • 1 package of cranberry-orange muffin mix
  • 1-1/2 cups of shredded zucchini
  • 1 cup of water
  • 1 teaspoon of ground cinnamon
  • 1 teaspoon of freshly grated orange peel
  • Cream cheese (optional)

Directions:

  1. Preheat oven to 3650F.
  2. Grease 8 x 4-inch loaf pan and set aside.
  3. Combine muffin mix, zucchini, water, cinnamon and orange peel in medium bowl and stir just until dry ingredients are moistened.
  4. Spoon batter into prepared loaf pan.
  5. Bake for about 40 minutes or until toothpick inserted into centre comes out almost clean.
  6. Cool in pan on wire rack for about 5 minutes.
  7. Remove bread from pan to wire rack and cool completely.
  8. Serve with cream cheese if desired.

 

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Tomato Cheese Bread Recipe

June 24, 2014 in Breads, Recipes

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Rating: 5.3/10 (3 votes cast)

Tomato Cheese Bread 001

 

Here is one of my quick and easy and very delicious recipe – definitely a nice addition to any dinner or lunch or as a snack. Try serving it with nice salad for a great summer meal!

 

 

Ingredients:

  • 1 – 14 oz. can of diced tomatoes
  • 2 cups of buttermilk baking mix
  • 2 teaspoons dried oregano leaves, crushed, divided
  • 3/4 cup of shredded cheddar cheese
  • 3/4 cup of shredded Monterey Jack cheese

Directions:

  1. Drain tomatoes, reserving juice.
  2. Combine baking mix, 1 teaspoon of oregano and 2/3 cup of reserved tomato juice in medium bowl.
  3. Press dough evenly to edges of 11 x 7 x 2 inch greased baking dish.
  4. Sprinkle cheddar cheese and remaining oregano over batter.
  5. Distribute tomato pieces evenly over cheese and sprinkle with Monterey Jack cheese.
  6. Bake in preheated oven at 375F oven for 25 minutes or until edges are golden brown and cheese is bubbly.
  7. Cool 5 minutes before cutting squares to serve.
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Fresh Apple Cinnamon Cake Recipe

June 17, 2014 in Cakes, Recipes

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Rating: 10.0/10 (1 vote cast)

Fresh Apple Cinnamon Cake 001

 

You can cheat here a little bit to make this cake very easy to put together. Using quick bread and coffee cake mix and topping it with fresh apples makes up nicely for the cheat!

Fresh Apple Cinnamon Coffee Cake

Ingredients:

  • 1 package cinnamon swirl quick bread and coffee cake mix
  • 3/4 cups of water
  • 4 egg whites
  • 1 teaspoon of vanilla
  • 1 cup of finely chopped Granny Smith apples

Directions:

  1. Preheat oven to 350F.
  2. Spray 13 x 9 inch baking pan with non-stick cooking spray and set aside.
  3. Set aside cinnamon swirl mix.
  4. Beat quick bread mix, water, egg whites and vanilla in a medium bowl with electric mixer at medium speed until well blended.
  5. Spoon batter into prepared pan.
  6. Spread apples evenly over batter and sprinkle evenly with cinnamon swirl mix.
  7. Bake 22 -25 minutes or until toothpick inserted into centre comes out clean.
  8. Remove cake to wire rack and cool for minimum of 15 minutes.
  9. Cut into pieces and serve warm at room temperature.

Please note: These flavors are at their peak when this coffee cake is served warm. To reheat, microwave on high for 10-15 minutes.

And consider serving it with vanilla ice cream – delicious!

 

 

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Pizza Pinwheels Recipe

June 6, 2014 in Recipes

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Rating: 5.5/10 (2 votes cast)

Pizza Pinwheels 001

 

Quick, easy and inexpensive! You can get creative and add other ingredients – just don’t overload them or they will not bake nice a crisp for you!

Ingredients:

  • 2 packages (about 14 oz. each) of refrigerated pizza crust dough
  • 1 jar of pasta sauce
  • 1 cup of shredded Mozarella cheese
  • 1 cup sliced pepperoni, chopped

Directions:

  1. Preheat oven to 425F.
  2. With rolling pin or your hands, press each pizza dough crust into 12 x 8 inch rectangle and then cut into 4 equal squares.
  3. On two greased baking sheets, arrange squares.
  4. With knife, starting at corner of each square, cut toward centre of the square, stopping about 1/2 inch from the centre.
  5. Evenly top each square with 2 tablespoons of sauce, then cheese and pepperoni.
  6. Fold every other point into the centre and press to seal.
  7. Bake 10 minutes or until crusts are golden.
  8. Serve with remaining pasta sauce, heated.

 

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Crunchy Chocolate Cookies Recipe

May 16, 2014 in Recipes

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Rating: 5.5/10 (2 votes cast)

chocolate cookies 001

 

Ingredients:

  • 1-18 oz. package of refrigerated sugar cookie dough
  • 1/2 cup of unsweetened cocoa powder
  • 1 egg
  • 3 bars of milk chocolate (1.5 oz. each) with crisp rice candy, chopped

Directions:

  1. Preheat oven to 350F.
  2. Lightly grease cookies sheets.
  3. Let dough stand at room temperature about 15 minutes.
  4. Combine dough, cocoa and egg in large bowl, beat until well blended.
  5. Stir in candy.
  6. Shape dough into 36 (3/4 inch) balls and place them 2 inches apart on prepared cookie sheets.
  7. Bake 7-9 minutes or until set.
  8. Cool on cookie sheets for about 1 minute.
  9. Remove to wire racks and cool completely

Hope you will enjoy this recipe – please send me your comments, your input is always welcomed and very much appreciated!

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Best Ever Banana Bread Recipe

March 18, 2014 in Breads, Recipes

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Rating: 5.6/10 (17 votes cast)

banana_bread_1Until I found this recipe, I used to throw bananas that turned black and soft straight into the composter. Not any more! Bananas gone past their prime are the best for this recipe and if you have more of them then what the instructions call for – do not worry – use them – it will make the bread even better! And the good thing is that you can store this delicious bread in your freezer for a long time – when you defrost it, it will taste as if you had just baked it that day!

Best Ever Banana Bread

Ingredients:

 

  • 1-1/2 cups of flour
  • 2 teaspoons of baking powder
  • 1/2 teaspoon of baking soda
  • 1 teaspoon of salt
  • 1/4 cup of sugar
  • 1/2 cup of chopped walnuts
  • 2 eggs, beaten
  • 1/3 cup of corn syrup
  • I cup of mashed bananas

Directions:

 

  1. Stir dry ingredients together in a large bowl.
  2. Stir in nuts.
  3. Mix remaining ingredients together in another bowl.
  4. Make a well in the centre of the dry ingredients, pour in liquid, stir only until flour is moistened.
  5. Spoon into a greased loaf pan (8-1/2″ x 4-1/2″ x 2-1/2″)
  6. Bake at 350F for 55 to 60 minutes

Hope you will enjoy this recipe – please send me your comments, your input is always welcomed and very much appreciated!

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Gluten-Free Oatmeal Chocolate Chip Cookies Recipe

January 2, 2014 in Desserts, Recipes

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GLuten free oatmeal chocolate chip cookiesYou can make these with white or milk chocolate or dried apricots or currants – they will make great substitutes for the dark chocolate. Make sure you use just a level tablespoon of dough for each cookie, that will guarantee you the not-to-thin chewy texture that will make everyone wanting seconds!

Ingredients:

  • 1/2 cup of unsalted butter
  • 1/2 cup of packed brown sugar
  • 1/4 cup of granulated sugar
  • 1 egg
  • 1 teaspoon of vanilla
  • 3/4 cup of gluten-free baking flour
  • 1/2 cup of gluten-free quick-cooking (not instant) rolled oats
  • 1/4 cup of sweet rice flour
  • 1/2 teaspoon of xanthan gum
  • 1/2 teaspoon of baking powder
  • 1/2 teaspoon of baking soda
  • 1/4 teaspoon of salt
  • 1 cup of dark chocolate chips of coarsely chopped dark chocolate

Directions:

  1. In large bowl., beat together butter, brown sugar and granulated sugar until fluffy.
  2. Beat in egg and vanilla.
  3. Whisk together all purpose flour, oats, sweet rice flour, xanthan gum, baking powder, baking soda and salt.
  4. Stir into flour mixture.
  5. Stir in chocolate.
  6. Cover and refrigerate for 20 minutes.
  7. Roll by 1 tablespoon into balls, arrange 2 inches apart on 2 parchment paper lined rimless baking sheets.
  8. Bake in top and bottom thirds of 350F oven, switching and rotating pans halfway through, until golden – 10-12 minutes.
  9. Let cool on pans on racks for couple of minutes.
  10. Transfer to rack and let cool completely.

 

Hope you will enjoy these delicious gluten-free cookies! Please send me your comments and suggestions, your input is always welcomed and very much appreciated!

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Edible Cookie Bowl

November 29, 2013 in Recipes

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Edible cookie bowlI found this idea in an old magazine and I really like it so I am sharing it. I am going to make few of these, fill them with homemade baked goodies and what a great Christmas gift that will make!

Edible Cookie Bowl

Ingredients:

  • 1-1/4 cups of all-purpose flour
  • 1/2 cup of unsweetened cocoa powder
  • 1/4 cup of blanched, slivered almonds, finely ground
  • 1/2 teaspoon of salt
  • 4 tablespoon of butter, softened
  • 2/3 cups of sugar
  • 1 egg
  • 1/2 teaspoon of vanilla extract
  • Loaf pan
  • 1-1/2 inch cookie cutter with scalloped edges

Directions:

Making the cookie dough:

  1. Cover the loaf pan with foil and spray with vegetable cooking spray.
  2. In a medium bowl, combine flour, cocoa powder, almonds and salt.
  3. In a large bowl, using an electric mixer set on medium, beat butter, sugar, egg and vanilla un til light and fluffy.
  4. Add flour mixture and beat until a dough forms – about 2 minutes.

Shaping the cookie bowl:

Preheat oven to 350F.

Roll dough out to 1/8 thickness.

Using 1-1/2 inch cookie cutter with scalloped edges, cut out shapes.

cookie bowl how to 1

Cover pan with cut outs, overlapping and pressing them slightly.

cookie bowl how to 2

Bake cookie bowl until edges are firm – about 15 minutes.

Transfer pan to wire rack and cool completely.

To remove the cookie bowl., carefully lift off the foil lined pan.

cookie bowl how to 3

Remove foil.

Now you can arrange other homemade goodies in the bowl and cover loosely with plastic wrap until ready to serve or gift.

Note: You can make round cookie bowl by overlapping and molding the cookie dough discs over round bowl. You can use different shaped oven-proof bowl to make a varied selection of cookie bowls.

Freezer options:

Wrap the cooled cookie bowl in an airtight enclosure of plastic wrap; store in the freezer for up to 1 month. Thaw the bowl, wrapped at room temperature for about 30 minutes.

You can also consider baking a few smaller cookie bowls and serving them with ice cream for a fun dessert.

Hope you will enjoy making and giving this wonderful cookie bowl – please send me your comments, your input is always welcomed and very much appreciated!

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Homemade Butterfly Dinner Rolls

November 15, 2013 in Breads, Recipes

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butterfly dinner rolls 001Delicious and easy to make – these butterfly rolls will be a hit at your dinner table! You can also change the recipe a little and make cinnamon rolls – just brush the dough with melted butter and sprinkle with cinnamon sugar. Drizzle with confectioners’ sugar glaze and you will have a real treat!

Homemade Butterfly Dinner Rolls

Ingredients:

  • 4-1/2 -5 cups of all purpose flour
  • 1/4 cup of sugar
  • 1-1/2 teaspoons of salt
  • 2 packages of active dry yeast
  • 1 cup of milk, scalded and cooled
  • 6 tablespoons of butter, melted and divided
  • 2 eggs. slightly beaten

For the glaze:

  • 1 egg
  • 1 tablespoon of milk

Directions:

  1. In a large bowl, combine flour, sugar, salt and yeast.
  2. Mix well.
  3. Stir milk, 4 tablespoons of melted butter and eggs into flour mixture.
  4. On a lightly floured surface, knead dough until smooth and elastic – about 5-10 minutes.
  5. Shape dough into a ball.
  6. Place dough in a large greased bowl, turning to coat.
  7. Cover with a damp cloth and let rise in a warm place until doubled in size – about 1 hour.
  8. Preheat oven to 400F.
  9. Grease 24 three inch muffin pan cups.
  10. Punch down dough and then divide it in half.
  11. On a lightly floured surface, using a lightly floured rolling pin, roll one dough half into 1/8 inch thick rectangle.
  12. Brush with some of the reserved butter.
  13. Cut dough into 1-1/2 inch wide strips.
  14. Stack 6 strips on top of each other.
  15. Using a sharp knife, cut the dough stacks into 1-1/2 inch pieces.
  16. Place dough pieces, cut side up in prepared muffin pan cups.
  17. Repeat with remaining dough and butter.
  18. Cover and let rise for about 15 minutes.
  19. In a small bowl, whisk together egg and milk.
  20. Brush tops of rolls with egg glaze.
  21. Bake until golden – 12 – 15 minutes.
  22. Transfer rolls to wire rack to cool slightly.
  23. Serve warm.

 

Hope you will enjoy these delicious rolls – please send me your comments, your input is always welcomed and very much appreciated!

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