Tag: Food

Posted in Bread, Dinner, Food, Pizza, Skillet Meal

Easy Skillet Pizza

Posted on by lmc



I keep extra loaves of frozen pizza dough on hand for this Easy Skillet Pizza.  Using an old, well seasoned cast iron skillet is the secret to a crispy flavorful crust. Be creative and add your own vegetable favorites and toppings. Give this one a try… I think you’re family will love it. 

Easy Skillet Pizza

2 tablespoons extra-virgin olive oil

1 pound Italian sausage, browned and crumbled

1 pound fresh pizza dough or frozen bread dough, thawed and at room temperature

1 cup your favorite marinara sauce (or 1 1/2 cups crushed, strained San Marzano canned tomatoes)

3 cloves garlic, minced

1 teaspoon oregano

1/2 cups sliced red or green peppers, sliced (optional)

1/2 cup sliced pepperoni rounds (optional)

2 cups mozzarella cheese, shredded

1 tablespoon dried Italian seasonings

1/2 cup grated Parmesan

Preheat the oven to 400 degrees and grease the inside of a 12-inch cast-iron skillet with 2 tablespoons of olive oil.   Place the pizza dough in the center and spread evenly across the bottom edge and 1 1/2 inches up the sides. 

Spread sauce, garlic, and oregano over crust.  Sprinkle browned sausage evenly over the sauce.  Add desired fresh, sliced vegetables and pepperoni, if desired.   Next, add the mozzarella. Sprinkle the Italian seasonings on top. Finish with the Parmesan and drizzle with the remaining 2 tablespoons olive oil.





Place the skillet pizza on the bottom rack of the oven and cook until the edge of the crust is golden brown and crusty, 30 to 40 minutes. Remove and let rest for 5 minutes before serving.



Note: If the crust and toppings start to brown too quickly, cover with a piece of foil and continue baking until cooked through.

Enjoy!



Posted in Baked goods, Baking, breakfast, Cake, Food

Best Banana Cake Ever

Posted on by lmc

During my weekly shopping trips, I usually purchase a load of bananas for quick breakfasts and simple snacks.  By the end of the week, the bright yellow and slightly green fruit has turned to more of a brown and yellow speckled mass of goodness. While some might pitch the ripe bananas in the trash, to me, these gorgeous specimens are best for baking.  The sugar becomes more concentrated and the texture of the banana lends a moist property to scrumptious treats baked in the oven. I often toss the brown fruit into the freezer, skins and all, so that they become even more flavorful and delicious. Just pull the frozen bananas out of the freezer a bit before baking, peel the slightly thawed fruit, mash, and add to your favorite banana based recipes.

Best Banana Cake Ever
1 package yellow or white cake mix (with directed ingredients – eggs, water, oil)
2-3 very ripe bananas, mashed

1 teaspoon baking soda

1 teaspoon vanilla extract

Prepare cake mix according to package directions. Mash the bananas with the baking soda and stir into the cake mix batter. Pour batter into one greased and floured 9×13 inch baking pan. Do not preheat oven. Place uncooked cake in oven and turn oven on to 350 degrees. Bake for 45 minutes to 1 hour. Let cool thoroughly before frosting, slicing, and serving.

Posted in Baked goods, Baking, Bread, breakfast, Food, Gifts, holiday

Sweet Almond Pound Cake

Posted on by lmc

Over the years I’ve baked lots of tasty loaves for friends and co-workers to celebrate the holiday season.  This week is no exception for I’ll be pulling out all of my favorite baking pans and an array of Christmas wrapping paper to start my traditional holiday bake. I usually make an assortment of flavorful loaves… a cinnamon swirl loaf, a poppyseed bread loaf, an applesauce nut loaf, and a sweet zucchini breakfast loaf.  Some of which are made from the carefully shredded and frozen excess garden produce that I tucked away during the late fall months.

This year I have added a simple, delicious recipe to the mix.  This Sweet Almond Pound Cake is moist, dense and full of flavor.  While the directions would have you bake the cake in a bundt pan, you can use the same recipe to make this delicious treat in a basic 9×5″ loaf pan. Sprinkle this baby with a bit of confectioners’ sugar or frost with a drizzle of cream cheese frosting before serving or wrapping.  A sprinkle of red and green candies makes for a festive addition. Give this loaf to those that you would like to recognize during this gift-giving season or place it on the holiday table for family and friends to enjoy.            

…Sending along a wish for the best of health and happiness in the coming year!  Merry Christmas and Happy Holidays from Simply Made Kitchen and Crafts!


Sweet Almond Pound Cake

1 package white cake mix

1 (3.4 oz.) package vanilla instant pudding and pie filling   (the coconut flavor works well too!)

4 large eggs

1 cup water

⅓ cup vegetable oil

1 tbsp. almond extract

Preheat oven to 350 degrees.  Grease and flour 10″ Bundt pan. Combine cake mix, pudding mix, eggs, water, oil and extract in large bowl. Beat for approximately 2 minutes. Pour into prepared pan. Bake 40-45 minutes or until toothpick inserted in center comes out clean. Cool cake for 10-15 minutes.  Carefully remove from pan and cool completely. Dust with sifted confectioners’ sugar or frost with your favorite cream cheese frosting.

Posted in appetizers/snacks, Desserts, Homemade Mixes

Sweet and Salty White Chocolate Snack Mix

Posted on by lmc

The next time you’re looking for a sweet treat this one will not disappoint. Great for holiday gatherings, this party mix is completely addicting.  Make a quick batch, place it out on the counter and BAM, it’s gone in a flash. You won’t believe how easy it is to make this delicious treat! It’s a sinful mix that will satisfy your sweet tooth this holiday season.



Sweet and Salty White Chocolate Snack Mix

1 (10 oz) package mini twist pretzels

5 cups toasted oat cereal rounds

5 cups crispy rice or corn cereal squares

2 1/2 cups salted peanuts

1 (14 oz) package peanut M&M candies

2 (11 oz) packages white chocolate chips

3 tablespoons canola oil

Line a few (3) jelly roll pans or cookie sheets with parchment paper, set aside.

In a very large bowl, combine first 5 ingredients; set aside.  In a microwave-safe bowl, heat white chips and oil for 2 minutes on medium-high heat, stirring once. Microwave on high for 10 seconds and stir until smooth.  Pour over cereal mixture and combine well. Spread into prepared pans, cool and break apart.  Store in an airtight container.

Posted in Baked goods, Baking, Bread, breakfast, Brunch, Food

Honey and Oat French Toast

Posted on by lmc

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This weekend we visited campus to watch our daughter M run in the Purdue Half-Marathon.  The campus came alive early even though the sun hadn’t quite risen and the unseasonably cool air blanketed the town.  After the race began and all of the runners had left the parking lot, my husband and I headed into Lafayette for a bite to eat and to visit the farmer’s market.  We also wanted to cheer on the runners as they made their way to mile eight around the center of town.  

It’s a delight to visit the early morning market in Lafayette.  We made our way around to the booths picking up lots of freshly picked produce, earthy wholesome breads, and enormous honey crisp apples.  Right on schedule, M and others ran along side the market and we were able to get a few good pictures as she made her way back to campus.  



After the race, I shared my bounty with M as she lives in an apartment and always welcomes fresh organic produce for her weekly menu.  I asked her if she would like me to make her some French toast while she showered and changed into comfy clothes.  I had purchased two loaves of hearty whole grain bread that I would cut into thick slices for the dish.  Looking through her cabinets, I found that she had lots of savory spices but none that would work with the French toast.  I have always been a resourceful gal so I opened up one of her peach flavored tea bags (organic peach cobbler) and poured some of the mixture into the eggs.  I thought the peach flavor would pair well with the almond milk. 



 M also had a cylinder of rolled oats on the shelf so I opted to coat the bread to add a toasted crunchy texture.  A drizzle of honey added just the right touch of flavor to the finished product.  

Honey and Oat French Toast

6 thick slices whole wheat bread

4 eggs

2/3 cup almond milk

1/2 teaspoon flavored loose tea ( I used organic peach cobbler spiced tea)

3/4 cup rolled oats

Honey

In a shallow bowl or baking pan, beat together egg, milk, and desired spiced tea. Pour the oats into a separate baking pan, set aside. Heat a lightly oiled griddle of skillet over medium-high flame. Dunk each slice of bread in egg mixture, soaking both sides. Then coat the slices with oats.  Place in pan, and cook on both sides until golden. Drizzle with honey.  Serve hot.

M is planning a Halloween Party for her residents as she is a Resident Assistant so we made our way to the pumpkin patch to purchase pumkins later in the day… What a great time we had visiting Purdue this weekend.





Posted in appetizers/snacks

Cinnamon Spiced Pecans (Low Carb)

Posted on by lmc



I’m always looking for a crunchy snack that is low in carbs but high in flavor.  This treat fits the bill. The sweet cinnamon flavor and spicy cayenne pepper make for a winning combination. Throw the simple ingredients together and this recipe takes about 5-10 minutes from start to finish.  The aroma of cinnamon and nuts warming over the heat  is simply devine!  Eat them alone or sprinkle them over a bed of lettuce with sliced berries and a light vinaigrette dressing.  YUMMY!

Cinnamon Spiced Pecans (Low Carb)

2 cups pecan halves

2 tablespoons butter

1/4 teaspoon cayenne pepper

3 packets of Splenda artificial sweetener (or to suit your taste)

4 tsp cinnamon

1/2 teaspoon salt

In a large non-stick skillet, melt butter and add cayenne pepper. In a single layer, add pecans to skillet and cook over medium heat. Stir constantly just until they begin to brown.  Be careful to regulate the heat as not to burn the nuts or butter.  Stir in cinnamon, salt, and powdered sweetener.  Remove from pan and cool.  Adjust seasonings to suit your taste.

Posted in Baked goods, Baking, Cake, Desserts

Applesauce Spice Cake

Posted on by lmc

Family Day at Purdue University brought us down to campus for a weekend of fun and football.  When looking over recipes to serve on the tailgate table, this applesauce cake caught my eye.  As many of you that frequently bake might testify, I rarely follow a recipe as it’s written.  I am constantly checking my stash of leftovers to see how they can be transformed into deliciously satisfying baked goods.  This week, I adapted an apple cake recipe that I found in an old community cookbook to create this moist, dense cake. I had made applesauce earlier in the week and I was looking for ways to use it up before having to freeze it.  This cake fit the bill and everyone enjoyed its apple and cinnamon spiced flavor.  The recipe is especially good with a cup of hot tea or coffee on a cool fall or winter day. 

Applesauce Spice Cake

3 cups flour

1 1/2 cups sugar

3 teaspoons cinnamon

1/4 teaspoon nutmeg

1 teaspoon baking soda

1 teaspoon salt

4 cups applesauce (chunky or homemade style)

1 cup canola oil

2 eggs, slightly beaten

1/2 cup whole oats

1/2 cup chopped pecans or walnuts

Preheat oven to 350 degrees.  Spray, with cooking spray, a 13×9 inch baking pan.  In a medium bowl, mix first six dry ingredients.  In a separate bowl, combine applesauce, oil, and eggs; mix well.  Pour dry ingredients into applesauce mixture and combine until well blended.   Pour into prepared pan and sprinkle batter with oats and nuts. Bake for 45-50 minutes or until toothpick inserted into the center of the cake comes out clean.

Posted in Baked goods, Baking, Cake, Chocolate, Desserts, Food

Quick Fix Brownies

Posted on by lmc



We spent a beautiful day in Chicago on my brother’s boat yesterday. I volunteered to bring along some munchies so I turned to my favorite brownie recipe to add to the collection of appetizers and desserts.  These brownies hold up well when traveling and they slice into dense dark chocolatey squares, perfect for a family outing.  A regular cake mix is used for the brownie base.  This is a quick and easy recipe that is sure to please all of the chocolate lovers in your life!

Quick Fix Brownies

1 (18 1/4 oz) devil’s food or dark chocolate cake mix

1/2 cup butter or margarine, melted

1/3 cup brown sugar 

1/4 cup water

2 large eggs

1 teaspoon vanilla

3/4 cup chocolate chips

3/4 cup chopped walnuts, optional

Preheat oven to 375 degrees.  Set the oven rack to the second-lowest position.  Spray with cooking spray a 13×9″ baking pan.  In a large bowl mix all ingredients except chocolate chips (and walnuts) until smooth.  The batter will be quite thick.  Add chocolate chips and walnuts, if desired; mix to combine. Spread batter evenly into the prepared baking pan.  Bake for about 25-30 minutes (do not over bake).   Cool completely before frosting with a frosting of your choice.

Posted in Canning, Food, Gardening, Home Food Preservation

“Real Pickles”

Posted on by lmc



This is my favorite time of year… It’s amazing to see the soft rains and bright sunshine help strong plants bare fruits and vegetables.  As I browse through the fresh produce at the farmer’s market, I spy dark red cherries, plump blueberries and lots of gorgeous fruit.  Pickling cucumbers and fresh dill are making their way to the forefront of my mind as I am a bit excited about my newest kitchen gadget.  

Several months ago, as I was reading up on preserving and fermenting, I came across a fermentation device that seemed super simple to use.  After watching the web video promoting the product, I quickly ordered it and anxiously awaited it’s arrival in the mail.  Well, it’s here, and this is my first attempt at “Real Pickles”, as Kraut Source has named them.  To find the recipe and to learn more about this amazing product, visit http://www.krautsource.com.

Here’s a sneak peek at the fermentation process for “Real Pickles”…

First, I made a brine with water and salt.  Then, I started the assembly with a clean quart canning jar. I rinsed the pickles and cut an 1/8″ slice off the blossom end of the pickles.  





Then, I added mustard seed and a bay leaf…



1/4 of a sliced onion…



5 cloves of peeled garlic…



1 tablespoon of loose tea and 2 sprigs of deliciously fresh dill…  I added 6 pickling cucumbers and filled the jar with the brine…



I topped it with the Kraut Source contraption and added a bit more water in the mote around the top of the device….



Viola’ …  The pickled will sit on my counter for 7-10 days to ferment!  Can’t wait to try them…



Posted in Baked goods, Baking, Bread, breakfast

Easy Cake Mix Apple and Banana Nut Muffins

Posted on by lmc

I’ve been fooling around with cake mix recipes for years.  I often have extra fruit ripening on the counter or parked in the fridge for too long so I keep a stash of cake mixes on hand to whip up a batch of breakfast muffins. The cake mix and fruit combine easily for a quick and easy twist on the classic fruit muffin.

This week I had two bananas and a bit of homemade applesauce to add to the mix. The ratio usually requires the standard mix, 1/3 cup of oil, 3 eggs and 1 1/2 cups of a overly ripe or wet fruit.  I’ve often mixed in flavored yogurt as well.  Play around with your favorite flavor combinations and see what you come up with.  I’d love for you to share any of the cake mix combos that you enjoy.  I love this quick and easy method of baking in a semi-homemade way.

Easy Cake Mix Apple and Banana Nut Muffins

1 box cake mix, white or yellow

1/3 cup oil

3 eggs, slightly beaten

1 cup mashed overly ripe bananas (2 medium)

1/2 cup chunky applesauce (I use homemade applesauce)

1/2 cup chopped pecans

Old fashioned oats or brown sugar topping, optional

Preheat the oven to 350 degrees.  Generously spray 2 muffin pans with cooking spray or line with paper liners. In large bowl, combine all ingredients and mix well.  Divide batter evenly between muffin cups.  Sprinkle with a handful of old fashioned oats or brown sugar. Bake 20-25 minutes or until toothpick inserted in center of loaves comes out clean and inside of cracks do not look wet.