Kid Size Pizza

Ingredients

• 2 tubes (7-1/2 ounces each) refrigerated buttermilk biscuits (or make homemade ones – need 20)
• 1 can (8 ounces) tomato sauce
• 1-1/2 teaspoons dried minced onion
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/8 teaspoon garlic powder
• 2 cups (8 ounces) shredded part-skim mozzarella cheese

Directions

• Roll or pat biscuits into 2-1/2 in. circles. Place on greased baking sheets.
• In a small bowl, combine the tomato sauce, onion, oregano, basil and garlic powder; spread over the biscuits. Sprinkle with cheese. Bake at 400° for 8-10 minutes or until edges are lightly browned. Yield: 20 mini pizzas.
  

Make it a great one!!

About Tammy: Daughter, Sister, Wife, Mother of 7 (ages: G12, G11, B8, G6, B5, B2, G6mos). Stepmom of 2: ages B 25, G 22. Mother in law to two, Grandma to Peyton and Andrew (With another on the way - due in December!!) and blogger at BellaOnline!! Happy & Satisfied!!

Peach Cobbler

Ingredients:

Inside: 8 cups peaches, peeled and sliced   1/2 tsp. cinnamon
3 Tbsp. sugar    3 Tbsp. flour

Directions:

Mix ingredients together and put in pan.

Ingredients:

Topping: 1 cup flour    1 cup oats    1 cup brown sugar   2 sticks of cold butter

Directions:

Mix the dry ingredients then cut in the butter.  Spread the topping over the peaches in a 9x13" pan. Bake at 350 for 45 minutes.  

This is a really easy recipe and you can change up the fruit you use. Apples are delicious – just add a bit more cinnamon. Blueberries would be lovely and even a mixed berry version would be delish!!

Make it a great one!!

About Tammy: Daughter, Sister, Wife, Mother of 7 (ages: G12, G11, B8, G6, B5, B2, G6mos). Stepmom of 2: ages B 25, G 22. Mother in law to two, Grandma to Peyton and Andrew (With another on the way - due in December!!) and blogger at BellaOnline!! Happy & Satisfied!!

Easy Crusty Bread

INGREDIENTS

• 1 1/2 tablespoons yeast (1 packet)
• 3 cups lukewarm water
• 1 teaspoon honey or sugar
• 1 1/2 tablespoons sea salt
• 4 cups unbleached all-purpose white flour plus more for dusting
• 2 1/2 cups whole wheat flour
• Cornmeal

DIRECTIONS

In a medium container (I used a large mason jar), mix yeast and honey or sugar into 3 cups lukewarm water. In a large bowl, mix flour with salt. Mix in yeast mixture until there are no dry patches. Dough will be quite loose. (I have a Kitchen Aid mixer, and with the dough hook, this takes just a couple minutes.) Cover with a clean towel. Let dough rise at room temperature 2 hours (or up to 5 hours). Or, for a quicker rise (which I did) let rise in an oven heated to 170 degrees for up to 1 hour.

Sprinkle a little flour on dough, and cut in half with a serrated knife. Turn dough in hands to lightly stretch surface, creating a rounded top and lumpy bottom. Place dough on a pizza peel dusted liberally with cornmeal. Let rest 30-40 minutes. Repeat with other half  (or refrigerate for up to 2 weeks).

Meanwhile, preheat oven to 450 and place a stone in the middle rack. Place a broiler pan on the bottom of the oven.

After dough has rested, dust with flour  and slash three times with a serrated knife. Slide onto stone. Pour one cup of hot water onto broiler pan and shut oven quickly to trap steam. Bake until well browned about 30 minutes. Cool and serve.

 

Make it a great one!!

About Tammy: Daughter, Sister, Wife, Mother of 7 (ages: G12, G11, B8, G6, B5, B2, G6mos). Stepmom of 2: ages B 25, G 22. Mother in law to two, Grandma to Peyton and Andrew (With another on the way - due in December!!) and blogger at BellaOnline!! Happy & Satisfied!!

Yummy Homemade Crusty Bread

Ingredients

3 cups all-purpose or bread flour, more for dusting

¼ teaspoon instant yeast

1¼ teaspoons salt

Cornmeal or wheat bran (optional)

Directions

1. In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature.

2. Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.

3. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.

4. At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6 to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack. Yield: One 1½-pound loaf.

 

Make it a great one!!

About Tammy: Daughter, Sister, Wife, Mother of 7 (ages: G12, G11, B8, G6, B5, B2, G6mos). Stepmom of 2: ages B 25, G 22. Mother in law to two, Grandma to Peyton and Andrew (With another on the way - due in December!!) and blogger at BellaOnline!! Happy & Satisfied!!

Sugar Hand Cookies

Ingredients

Cookies:

• 1 1/2 cups granulated sugar
• 1 1/3 cups shortening
• 1 teaspoon vanilla extract
• 1 teaspoon grated orange or lemon zest
• 2 whole eggs
• 2 1/2 teaspoons milk
• 4 cups all-purpose flour, plus more for dusting
• 3 teaspoons baking powder
• 1/2 teaspoon salt

Egg Yolk Glaze:

• 4 whole egg yolks
• 2 drops food coloring per egg yolk, various colors

Frosting:

• 4 cups powdered sugar
• 2 sticks butter
• 2 tablespoons heavy cream
• Dash vanilla extract
• Edible decorations, for decorating

Directions

For the cookies: Cream the granulated sugar, shortening, vanilla and orange zest thoroughly. Add the eggs and beat until light and fluffy. Add the milk and mix. Sift the flour, baking powder and salt, and then blend into the sugar mixture.

Divide the dough in half, slightly flatten between two sheets of waxed paper and refrigerate, about 1 hour (or freeze for 20 minutes).

For the egg yolk glaze: While dough is chilling, separate the eggs, reserving the whites and placing each yolk into an individual small bowl. Add 4 teaspoons water and different food coloring to each yolk and combine to make the egg yolk glaze.

Roll out the dough on a lightly floured surface. Carefully cut around hands using a dull knife. Preheat the oven to 375 degrees F.

Transfer the hand cookies to a lightly greased cookie sheet and paint the cookies (with a soft brush) with the egg yolk glazes.

Bake the cookies, about 6 minutes. Do not allow the cookies to brown.

Transfer the cookies from the oven to a wire rack to cool.

For the Frosting: Simply combine the powdered sugar, butter, heavy cream and vanilla in a food mixer until light and fluffy.

 

Make it a great one!!

About Tammy: Daughter, Sister, Wife, Mother of 7 (ages: G12, G11, B8, G6, B5, B2, G6mos). Stepmom of 2: ages B 25, G 22. Mother in law to two, Grandma to Peyton and Andrew (With another on the way - due in December!!) and blogger at BellaOnline!! Happy & Satisfied!!

Cinnamon Baked French Toast

Ingredients

French Toast:

Butter, for greasing

1 loaf bread – any kind will do (crustier the better)

8 whole eggs

2 cups whole milk

1/2 cup whipping (heavy) cream

1/2 cup granulated sugar

1/2 cup brown sugar

2 tablespoons vanilla extract

Topping:

• 1/2 cup all-purpose flour
• 1/2 cup firmly packed brown sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• Freshly grated nutmeg
• 1 stick cold butter, cut into pieces, plus more for serving

Directions For the French toast:

Grease the baking pan with butter. Tear the bread into chunks, or cut into cubes, and evenly distribute in the pan. Crack the eggs in a big bowl. Whisk together the eggs, milk, cream, granulated sugar, brown sugar and vanilla. Pour evenly over the bread. Cover the pan tightly and store in the fridge until needed (overnight preferably).

For the topping: Mix the flour, brown sugar, cinnamon, salt and some nutmeg in a separate bowl. Stir together using a fork. Add the butter and with a pastry cutter, and mix it all together until the mixture resembles fine pebbles. Store in a re-sealable plastic bag in the fridge.

When you're ready to bake the casserole, preheat the oven to 350 degrees F. Remove the casserole from the fridge and sprinkle the topping over the top. Bake for 45 minutes for a softer, more bread pudding texture or for 1 hour or more for a firmer, crisper texture.

Make it a great one!!

About Tammy: Daughter, Sister, Wife, Mother of 7 (ages: G12, G11, B8, G6, B5, B2, G6mos). Stepmom of 2: ages B 25, G 22. Mother in law to two, Grandma to Peyton and Andrew (With another on the way - due in December!!) and blogger at BellaOnline!! Happy & Satisfied!!

Cheesy Pastry Puffs

 

Recipe courtesy Giada De Laurentiis

Prep Time: 20 min

Inactive Prep Time: 40 min

Cook Time: 10 min

Level: Easy

Serves: 12 to 14 pastry puffs

Ingredients

1/4 teaspoon dried oregano

1/4 teaspoon kosher salt

1 1/4 cups all-purpose flour, plus extra for dusting

1/4 teaspoon baking powder

1 stick unsalted butter, cut into 1/2-inch pieces, chilled

1 1/2 cups shredded white Cheddar or mozzarella (6 ounces)

 

Special equipment: 3-inch cookie cutters in assorted shapes, such as animals, stars and flowers

Directions

Place an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.

Crumble the oregano and salt in a small bowl using your hands and set aside.

Combine the flour, baking powder and butter in a food processor. Pulse until the mixture forms a coarse meal. Add the cheese and 1 tablespoon ice water. Process until the mixture forms into a ball, adding extra water, 1 teaspoon at a time, if needed. On a lightly-floured work surface, roll out the dough into a 10-inch-diameter circle, about 1/4-inch thick. Form the dough into a flat disc and cover with plastic wrap. Refrigerate for 30 minutes.

Sprinkle the dough with the seasoned salt. Gently roll the salt into the dough using a rolling pin.

Cut the dough into different shapes using the cookie cutters, and transfer to the prepared baking sheets. Bake until puffed and golden, 10 to 12 minutes. Transfer to a wire rack to cool, about 10 minutes.

Make it a great one!!

About Tammy: Daughter, Sister, Wife, Mother of 7 (ages: G12, G11, B8, G6, B5, B2, G6mos). Stepmom of 2: ages B 25, G 22. Mother in law to two, Grandma to Peyton and Andrew (With another on the way - due in December!!) and blogger at BellaOnline!! Happy & Satisfied!!

Chewy Energy Bars

Ingredients

• 2-1/2 cups crisp rice cereal
• 2 cups old-fashioned oats
• 1/4 cup toasted wheat germ
• 1 cup corn syrup
• 1 cup peanut butter
• 1/2 cup packed brown sugar
• 1 teaspoon vanilla extract

Directions

In a large bowl, combine the cereal, oats and wheat germ. In a small saucepan, combine the corn syrup, peanut butter and brown sugar. Cook over medium heat until peanut butter is melted, stirring occasionally. Remove from the heat. Stir in vanilla. Pour over cereal mixture; mix well.

Transfer to a greased 9-in. square pan. Gently press cereal mixture evenly into pan. Cool completely. Cut into bars.

Make it a great one!!

About Tammy: Daughter, Sister, Wife, Mother of 7 (ages: G12, G11, B8, G6, B5, B2, G6mos). Stepmom of 2: ages B 25, G 22. Mother in law to two, Grandma to Peyton and Andrew (With another on the way - due in December!!) and blogger at BellaOnline!! Happy & Satisfied!!

Delicious Easy “Grammy” Cake

Ingredients:

1 cup Butter 
1 cup Water
2 cups Granulated Sugar
2 cups All-purpose Flour
4 Tablespoons All-purpose Flour
½ teaspoons Salt
1 teaspoon Baking Soda
2 whole Eggs
1 teaspoon Vanilla
½ cups Sour Cream

FOR THE FROSTING:

1 cup Butter
6 Tablespoons Evaporated Milk
4-½ cups Powdered Sugar
1 teaspoon Vanilla
⅛ teaspoons Salt
1 cup Chopped Pecans (optional)

Preheat oven to 375 F.  Put butter and water in a large microwave safe bowl. Heat it in the microwave for 2 minutes. Stir until all the butter is melted. Add sugar, flour, salt, and soda. Stir with a wire whisk until smooth. Add eggs and vanilla, beat well. Stir in sour cream until everything is blended.

Pour the batter into an 11”x17” sheet pan that has been greased and floured. Bake at 375 F for 20-25 minutes, until the cake springs back when lightly touched or a toothpick inserted in center comes out clean. Remove cake from the oven to cool slightly while you make the frosting.

Put butter and milk into a medium sized microwave safe bowl. Heat in the microwave for 3-4 minutes. Add powdered sugar, vanilla, and a dash of salt. Beat until smooth. Add nuts and gently spread on warm cake.

Getting ready to make this one. It is from my friend Sophia’s blog. Will pop back in and let you know the results.

Make it a great one!!

About Tammy: Daughter, Sister, Wife, Mother of 7 (ages: G12, G11, B8, G6, B5, B2, G6mos). Stepmom of 2: ages B 25, G 22. Mother in law to two, Grandma to Peyton and Andrew (With another on the way - due in December!!) and blogger at BellaOnline!! Happy & Satisfied!!

Easy Homemade Pretzels

Ingredients

• 3/4 cups of warm water
• 1 1/4 tsp yeast
• 2 cups of flour
• 1/2 tsp salt

Directions:

Soften the yeast in the warm water for 2-3 minutes. Mix in the flour and salt then cover and let rise for 10-15 minutes. Break the dough into small pieces and form into letters, numbers, shapes or pretzels.

Other Ingredients:

• 1 egg
• 1 tsp water
• Kosher salt

Directions:

Beat the egg and water together then brush the tops of the pretzels with the egg mixture. Sprinkle with sea salt. Let dough rise until doubled in size, about 15-20 minutes. Preheat the oven to 375 degrees and bake for 12-15 minutes.

Make it a great one!!

About Tammy: Daughter, Sister, Wife, Mother of 7 (ages: G12, G11, B8, G6, B5, B2, G10mos). Stepmom of 2: ages B 25, G 22. Mother in law to two, Grandma to Peyton and Andrew (With another on the way - due in December!!) and blogger at BellaOnline!! Happy & Satisfied!!

Homemade Pop Tarts

Pastry

4 cups flour
2 tablespoon sugar
2 teaspoon salt
2 cup (2 sticks or 8 ounces) unsalted butter, cut into pats
2 large egg
4 tablespoons (1 ounce) milk

2 additional large egg (to brush on pastry)

Cinnamon Filling 

1 cup brown sugar
2 to 3 teaspoons ground cinnamon, to taste
8 teaspoons all-purpose flour
2 large egg, to brush on pastry before filling

Jam Filling

1.5 cup jam
2 tablespoon cornstarch mixed with 2 tablespoon cold water

To make cinnamon filling:

Whisk together the sugar, cinnamon, and flour.

To make jam filling:

Mix the jam with the cornstarch/water in a small saucepan. Bring the mixture to a boil, and simmer, stirring, for 2 minutes. Remove from the heat, and set aside to cool. Use to fill the pastry tarts.

Make the dough:

Whisk together the flour, sugar, and salt. Work in the butter with your fingers, pastry blender or food processor until pea-sized lumps of butter are still visible, and the mixture holds together when you squeeze it. If you’ve used a food processor, transfer the mixture to a large bowl. Whisk the first egg and milk together and stir them into the dough, mixing just until everything is cohesive, kneading briefly on a well-floured counter if necessary.

Divide the dough in half (approximately 8 1/4 ounces each), shape each half into a smooth rectangle, about 3×5 inches. You can roll this out immediately (see Warm Kitchen note below) or wrap each half in plastic and refrigerate for up to 2 days.

Assemble the tarts:

If the dough has been chilled, remove it from the refrigerator and allow it to soften and become workable, about 15 to 30 minutes. Place one piece on a lightly floured work surface, and roll it into a rectangle about 1/8″ thick, large enough that you can trim it to an even 9″ x 12″. [You can use a 9" x 13" pan, laid on top, as guidance.] Repeat with the second piece of dough. Set trimmings aside. Cut each piece of dough into thirds – you’ll form nine 3″ x 4″ rectangles.

Beat the additional egg and brush it over the entire surface of the first dough. This will be the “inside” of the tart; the egg is to help glue the lid on. Place a heaping tablespoon of filling into the center of each rectangle, keeping a bare 1/2-inch perimeter around it. Place a second rectangle of dough atop the first, using your fingertips to press firmly around the pocket of filling, sealing the dough well on all sides. Press the tines of a fork all around the edge of the rectangle. Repeat with remaining tarts.

Gently place the tarts on a lightly greased or parchment-lined baking sheet. Prick the top of each tart multiple times with a fork; you want to make sure steam can escape, or the tarts will become billowy pillows rather than flat toaster pastries. Refrigerate the tarts (they don’t need to be covered) for 30 minutes, while you preheat your oven to 350°F.

You can always sprinkle the leftover dough with cinnamon-sugar; they make a wonderful snack. While the tarts are chilling, bake these trimmings for 13 to 15 minutes, till they’re golden brown.

Bake the tarts:

Remove the tarts from the fridge, and bake them for 20 to 25 minutes, until they’re a light golden brown. Cool in pan on rack.

Pop Tart Minis: The biggest struggle I had with these was the size. I actually like my baked goods on the tiny size, thus I think this could make an adorable batch of 16 2 1/4″ x 3″ rectangles.

Another fun idea for Quentin’s birthday brunch tomorrow morning :)

Make it a great one!!

About Tammy: Daughter, Sister, Wife, Mother of 7 (ages: G12, G11, B8, G6, B5, B2, G6mos). Stepmom of 2: ages B 25, G 22. Mother in law to two, Grandma to Peyton and Andrew (With another on the way - due in December!!) and blogger at BellaOnline!! Happy & Satisfied!!

No-Bake Oatmeal-Peanut Butter Chocolate Chip Bars

Yield: 16 bars    Prep Time: 15 minutes

Ingredients:

3 cups old-fashioned oats
2 cups semisweet chocolate chips, divided
1 cup creamy peanut butter
1 teaspoon vanilla extract
2 cups granulated sugar
½ cup milk
½ cup unsalted butter
½ teaspoon salt

Directions:

1. Line an 8-inch or 9-inch square baking dish with parchment paper and set aside. (You can use a 9×13-inch if you want thinner bars.)

2. In a large mixing bowl, stir together the oatmeal, 1 cup of the chocolate chips, the peanut butter and vanilla extract; set aside.

3. In a small saucepan, combine the sugar, milk, butter and salt over medium heat. Bring to a full boil (there should be bubbles covering the entire surface) and boil for 2 minutes.

4. Immediately pour the hot mixture (carefully!) over the oatmeal mixture and quickly stir to combine, ensuring that all of the oatmeal mixture has been moistened. Turn the mixture into the parchment-lined pan and use the back of a spoon to press it evenly into the pan. Sprinkle the remaining 1 cup of chocolate chips over top and gently press them into the top of the mixture.

5. Allow the bars to sit at room temperature to set up, which takes about 30 minutes. Use the edges of the parchment paper to lift the bars out of the pan and cut into squares. Store in an airtight container at room temperature for up to 1 week.

Note: Like any no-bake cookie, the final texture of these really depends on how long you boil the sugar mixture. If it doesn’t boil long enough, the cookie mixture will be too soft; if you boil too long, they could turn out dry and crumbly. I like to set a timer just to be sure.

* I think I am going to make these for Quentin’s birthday brunch in the morning. :) Easy and hopefully he will enjoy them!!

Make it a great one!!

About Tammy: Daughter, Sister, Wife, Mother of 7 (ages: G12, G11, B8, G6, B5, B2, G6mos). Stepmom of 2: ages B 25, G 22. Mother in law to two, Grandma to Peyton and Andrew (With another on the way - due in December!!) and blogger at BellaOnline!! Happy & Satisfied!!

Spinach Salad

Salad

1 package bacon, cooked and crumbled
3/4 pound swiss cheese, grated
2 large bags of fresh spinach
1 head of lettuce, choppped

Dressing

3/4 pound fresh mushrooms, sliced
1 medium purple onion, sliced thinly
1 1/2 Tablespoons poppy seeds
1 cup vegetable or olive oil
3/4 cup red wine vinegar
1/2 cup sugar
3/4 tsp. dry mustard
1 tbsp. onion salt

Mix the dressing and let sit for at least two hours.  Then, pour the dressing on the salad and toss and serve.  The dressing keeps in the fridge for a few days, if you don't want to toss it all at once, since the salad is so huge!

Make it a great one!!

About Tammy: Daughter, Sister, Wife, Mother of 7 (ages: G12, G11, B8, G6, B5, B2, G6mos). Stepmom of 2: ages B 25, G 22. Mother in law to two, Grandma to Peyton and Andrew (With another on the way - due in December!!) and blogger at BellaOnline!! Happy & Satisfied!!