Thursday, December 29, 2011

French Bread Pizza

This is my new favorite "easy" dinner...I found the recipe on pinterest and knew the kids would like helping me make this. I decided to do it on a night Kevin would not be home because it seemed like more of a kid friendly meal, and because Kevin is not a big pizza fan....weird, huh? I could probably eat pizza every day and be happy. The kids and I both loved it so much, I made it a few nights later for Kevin....and he loved it too. He said it was much better than regular pizza! I like the fact that the bread is crunchy and thicker than regular pizza. We stuck with just cheese and pepperoni, but you could use any of your favorite toppings. This is also super the leftover french bread to make a panini or grill cheese, or make another round of pizzas on a different night and serve it with a easy!

French Bread Pizza

You will need:

-loaf of french bread

-pepperoni slices

-italian blend cheese -you can use whatever cheese you like (I think I added some cheddar too)

-jar of pizza sauce (I used Kroger brand)

-italian seasoning

*Preheat oven to 400

*Slice the french bread, spread pizza sauce on top of slices (a lot or a little)

*Sprinkle a little bit of italian seasoning over slices, then top with cheese and pepperoni

*Bake at 400 for 15-20 minutes ( I took mine out at 15 min because they were starting to brown)

Tuesday, December 20, 2011

Saltine Toffee Bark

One of my co-workers, Jenni, brought this toffee bark to work a few weeks ago and I was completely hooked after the first bite. The entire container was empty by the time we left to go home that day....I think I snuck the last few bites for my ride home...but nobody knows that:)

I decided to make these for the teachers at the kids school last week and they were super easy. Kevin was a little skeptical when he saw me spreading out saltine crackers on my baking sheet, so as soon as they were finished I broke him off a piece, and he too was hooked. The combo of the sweet chocolate and heath bars and the salty cracker layer on the bottom is what makes them so good!

Saltine Toffee Bark

You will need:

-40 saltine crackers ( I think it was one sleeve)

-1 cup butter, cubed

-3/4 cup sugar

-2 cups (12oz) semi sweet chocolate chips

-1 package (8oz) toffee bits (I used Heath bar bits)

*Line a baking dish with HEAVY DUTY/NON-STICK FOIL. Make sure to use non-stick or it may be difficult to peel off after it has hardened

*Arrange saltines in a single layer on foil

*In a saucepan over medium heat, melt butter

*Stir in sugar; bring to a boil; cook and stir for about 2 minutes until sugar is dissolved

*Pour evenly over crackers and spread out

*Bake at 350 for 9 minutes until bubbly

*Immediately sprinkle with chocolate chips. Allow chocolate to soften and melt for a few minutes and then spread out over crackers

*Sprinkle toffee bits over the top

*Cover and refrigerate one hour, or until they are set and hardened. Break into pieces.

this recipe is originally from Taste of Home

Monday, December 5, 2011

Chocolate Chip Cookie Pie

Still getting around to posting all of our Thanksgiving treats, and this was one of my favorites. Even though I will probably get flack from my family for saying this, I'm seriously not a big fan of pies...unless they involve cherries....or when I saw this one, I knew it was right up my alley. This was so simple to prepare. I made it Thanksgiving morning and served it room temperature for lunch. I refrigerated it overnight and we had the leftovers the next day, and I almost liked it better cold. Either way...good stuff!

Chocolate Chip Cookie Pie

You will need:

-1 unbaked pie crust (I used a deep dish frozen pie crust...I let it sit on the counter for about 20 minutes to thaw while I was getting everything prepared)

-2 eggs

-1/2 cup flour

-small pinch of salt

-1/2 cup sugar

-1/2 cup packed brown sugar (I used light brown)

-3/4 cup (1 1/2 sticks) unsalted butter, softened

-1 cup (60z) semi sweet chocolate morsels (plus more for drizzling)

-1/2 cup chopped pecans

*Preheat oven to 325

*Beat the eggs on high until foamy

*Beat in the flour, pinch of salt, and both the sugars

*Beat in the butter (you will have a few specks of butter left in the batter, this is fine)

*Stir in chocolate chips and nuts

*Spoon into pie crust and bake for 55-60 minutes. Cool on wire rack.

For drizzle topping:

*In a microwaveable bowl, melt 1/4 cup chocolate morsels and 1/2 teaspoon vegetable oil

*Stir until smooth and pour into a small ziploc bag

*Snip off a tiny tip of the bag and drizzle over pie