Posted in Baked goods, Baking, Kids in the Kitchen, Main Dish

Finger-Licking Pizza Roll

A sheet of Pillsbury crescent dough and a few spicy ingredients make this recipe a snap to pull together for a weekday dinner or afternoon snack. 

I’ve seen (and tasted) a version of this recipe posted elsewhere using a traditional bread dough loaf.  I found the dough to be dense and heavy… Frankly, the “dough to filling” ratio was a bit overwhelming.  

Here, I have used Pillsbury crescent roll sheets to bundle up the tasty Italian ingredients to make this undeniably delicious roll.  I just love the way the traditional filling sits within the light and flaky crust.  This Finger-Licking Pizza Roll recipe is incredibly hard to resist! 

Finger-Licking Pizza Rolls

1 can (8 oz) Pillsbury™ refrigerated Crescent Dough Sheets

1/2 6 oz. package pepperoni rounds

1 cup shredded Mozzarella cheese

1/2 cup pizza sauce 

Heat oven to 350°F. Spray cookie sheet with cooking spray. Lightly flour counter surface.  Unroll dough.  With a rolling pin, flatten dough evenly to stretch dough to 13×9″ rectangle. Spread pizza sauce over surface.  Layer on pepperoni, overlapping rows. Sprinkle evenly with mozzarella cheese. 

Starting with one short side, roll up rectangle; press edge to seal. Place cut side down on cookie sheet.

Bake 25-35 minutes or until roll is dark golden brown. Cool for 5 minutes. Slice roll into 3/4″ slices. Serve warm with leftover warm pizza sauce for dipping. 

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

Cinnamon-Sugar Apple Cake

I have to admit, there is nothing healthy about this delicious cake but I sure love the ease at which this recipe falls together and it’s not difficult to make a healthier version, if you’re so inclined.

One can easily substitute the white flour for a mix of whole wheat or oat flour,  cutting the sugar really wouldn’t be a problem for the integrity of the end product, and substituting the sugary topping for a honey glaze or adding a sprinkle of whole oats would certainly satisfy most.

I found three golden apples at the bottom of the produce drawer this morning.  Usually  I bake on Saturday mornings, but I was out of town yesterday reading to a group of young children, as we were promoting the importance of literacy and introducing young parents to some really great children’s books.

So… Today is my baking day.  I am crafting this post as this delicious cake continues to rise and brown in the oven.  The smell of the cinnamon-sugar and vanilla mixed with the golden apples is simply irresistible.  After chopping the apples, I realized that I had prepared enough for two cakes so I will keep one and share one.  I’m sure the lucky recipient will be happy to take one of these sweet treats off of my hands (#care-package)!

Cinnamon-Sugar Apple Cake

Batter:

1½ cups brown sugar

⅓ cup oil

1 egg

1 cup buttermilk

1 teaspoon baking soda

1 teaspoon salt

1 teaspoon vanilla

2½ cups flour

1½ cups chopped apples

Topping:

½ cup sugar

1 teaspoon cinnamon

1 tablespoon butter

Preheat oven to 325 degrees.  Spray with cooking spray, a 9X13″ baking pan.  Mix batter ingredients in the order listed.  In a small bowl, mix topping ingredients, cutting butter into sugar and cinnamon; set aside. Pour batter into prepared baking pan. Evenly sprinkle topping over batter.  Bake for 45 minutes or until center is set.

A few quick pics of the cake baked in a slightly different pan…

To top each of these cakes, I used a combination of whole oats and a honey glaze.  Cheers!

Posted in Baked goods, Baking, Cake, Cooking In Disney World, Desserts, Food

Pineapple Angel Food Cake

After vacationing this past week, I wanted to share a great recipe that I often make when I’m traveling. As I’ve mentioned before, my family frequently travels to our Disney Vacation Club time share to rest and relax.  I often pack a bag full of munchies, packaged mixes, peanut butter and jelly and a tin of homemade cookies for the road.  This year I put a box of angel food cake mix and a can of crushed pineapple in the food bag, along with all of the other essentials needed for a week’s worth of meals.   I was anxious to whip up this tasty treat for a late night dessert with the family. You’ll find this cake to be light and airy and full of flavor.  The tiny bits of pineapple are barely seen in the finished product but they pack a flavorful punch.  Unbelievably, the recipe includes only two ingredients (with the exception of an optional sprinkle of powdered sugar for a bit of pizzaz). Pair the cake with a handful of sweet berries and you’ve got a winner!

Pineapple Angel Food Cake

1 (16 ounce) package angel food cake mix

1 (20 ounce) can crushed pineapple, undrained

Preheat oven to 350 degrees.  Spray with cooking spray a 13X9″ baking pan. Simply combine cake mix and entire can of pineapple in a large bowl.  Mix until well blended.  Pour batter into prepared pan. Bake at 350 degrees for 25 minutes or until top is golden brown. Let cool before topping with a sprinkle of powdered sugar or whipped cream.

Posted in Baked goods, Baking, Casseroles, Chicken, Dinner, Food, Main Dish

Creamy Chicken Lasagna



This is an adaptation of a recipe that I found in a Better Homes and Gardens magazine many years ago.  I had received the magazine as a “free trial” but I rarely had time to read it as my 3 children were young and my life was busy.  I did, however, make it a point to visit the recipe contest page to see what recipes had been selected as “winners” for each monthly issue.  

One month, a recipe for a white chicken lasagna was chosen.  It was a bit more complicated than the adaptation I have submitted below. The white sauce was elaborate…starting with a classic roux.  Managing a busy household, I had no time for that so I decided to use a purchased sauce.  This eliminated a few time consuming steps and made for a quick and tasty alternative.  It was a big hit in my household so I’ve been making it this way ever since.

Creamy Chicken Lasagna

1 (16 ounce) package lasagna noodles

1 (10 ounce) package frozen chopped broccoli

3 boneless chicken breasts, poached and diced

2 (16 ounce) jars Alfredo-style pasta sauce

4 cups shredded mozzarella cheese

1 (16 oz) container cottage cheese

1 egg

1 teaspoon Italian seasoning

1/2 teaspoon garlic powder

3/4 teaspoon pepper

Preheat oven to 350 degrees.  Grease a 9X13″ baking dish.  Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Cook broccoli according to package directions; drain well.  In a medium bowl, combine cooked chicken, broccoli and one jar of Alfredo sauce, garlic powder, and pepper; stir together. In a separate bowl, beat egg into cottage cheese.  Add Italian seasonings; stir well.  Pour 1/3 of the jar of remaining Alfredo sauce in bottom of the pan, spread evenly.  Place one layer of lasagna noodles, edges overlapping, into the baking dish.  Pour 1/3 chicken, broccoli, and Alfredo sauce mixture over the noodle layer and spread evenly. Spread 1/3 cottage cheese mixture over chicken, broccoli, and Alfredo sauce mixture.  Sprinkle 1/3 of the shredded mozzarella over chicken mixture.  Continue to layer two more times, ending with a sprinkling of mozzarella cheese. Tightly cover with foil.   Bake 30-35 minutes.   Remove foil and continue to cook for 5-10 minutes until top is brown and bubbly.



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

Pumpkin Apple Streusel Muffins

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Spring is in the air and I’m happy to report that the temperatures are on the rise. We are finally beginning to see pavement and green grass through the mounds of melting snow. It seems the topic of conversation with family and friends frequently focuses on the hope for sunny skies and mild temperatures as we usher in the start of one of my favorite seasons.
Saturday is baking day so I am up bright and early chopping apples for the muffin recipe that I have selected. This batter produces a wonderfully moist muffin that is topped with a crunchy streusel mix. The combination of pumpkin, apples, and walnuts with a delicious cinnamon streusel topping make the muffins a favorite in our house.

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Pumpkin Apple Streusel Muffins

2 1/2 cups flour
1 1/2 cups sugar
1 tablespoon pumpkin pie spice
1 teaspoon baking soda
1/2 teaspoon salt
2 eggs, lightly beaten
1 cup solid pack pumpkin
1/2 cup canola oil
2 cups apples, peeled and chopped
1 cup walnuts, chopped

Preheat the oven to 350 degrees. Grease or line a muffin pan with paper liners. In a large bowl, combine the first five ingredients and set aside. In medium bowl, combine eggs, pumpkin, and oil. Add liquid ingredients to dry ingredients. Stir just until moistened. Stir in apples and nuts. Spoon the batter into muffin cups; sprinkle streusel topping over batter.

For streusel topping:

2 tablespoon flour
1 teaspoon old fashioned oats
1/4 c. sugar
1/2 tsp. cinnamon
4 tbsp. butter

In small bowl, combine flour, sugar and cinnamon. Cut in butter until mixture is crumbly.

Bake muffins at 350 degrees for 30 to 35 minutes or until done.

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

Apricot and Oatmeal Fruit Bars

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I sent another care package to campus this week. Inside, I carefully tucked some dried fruit, a couple of containers of soup, a bag of granola, and a few homemade Apricot and Oatmeal Fruit Bars.
While I’ve had this recipe for a while, I have never really made this particular bar before. It’s adapted from the original that is printed on the inside of the Solo fruit filling label. When I recently stumbled across the recipe in my kitchen file, I realized that it was a much simpler version as compared to my traditional fruit bar recipe that I make with my homemade Concord Grape Jam.
Talking with my daughter this week, she thanked me for the package and disclosed that she had shared the bars with two of her good friends. I was given a big “thumbs up” as they both thought the bars were delicious. I was thrilled to hear that one of M’s friends requested the recipe and that’s exactly why I am posting it today. I originally started this blog to be used to share cherished recipes with family and friends and this is the perfect way to do just that.

Apricot and Oatmeal Fruit Bars

1 package yellow cake mix
2 1/2 cups old fashioned oats
3/4 cups butter or margarine, softened
1 egg, slightly beaten
1 (12 oz) can Solo Cake & Pastry Filling, apricot or your favorite flavor
Topping: 2 tablespoons cinnamon and brown sugar instant oatmeal mix.

Preheat the oven to 375 degrees. Grease a 13×9″ pan. Combine cake mix, and oats. Add margarine and egg. Mix until moist and crumbly. With damp fingers, evenly press half of the mixture into the baking pan. Carefully top this layer with the apricot filling; spreading over entire surface. Finally, top with remaining oat mixture. Sprinkle with instant oatmeal topping. Bake 22-26 minutes. Cool and cut into squares.

Posted in Baked goods, Baking, Bread, breakfast, lunch box

Whole Grain Blueberry and Banana Bites

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For the past several weeks, the market has been filled with a great selection of berries at reasonably low prices. The produce section displays an assortment of strawberries, blueberries, blackberries, and raspberries. It’s hard for me to walk by the berry aisle without filling my cart with several containers of the tasty little gems. The perfectly packed, sweet treats sit conveniently on the fridge shelf for a grab and go snack. Every morning, just before work, I slip open a container and grab a handful before heading out the door. Occasionally, I have a few berries left over at the end of the week, so I often take inventory to see what fruits I have available to throw into a muffin recipe. This week, I found two sad, overly-ripened bananas and a layer of blueberries left for my Saturday morning baking. This is the recipe I chose to assemble…

Whole Grain Blueberry and Banana Bites

1 cup whole-wheat flour
3/4 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup wheat germ
1/2 cup margarine, softened
1/3 cup sugar
1/3 cup brown sugar
2 eggs, slightly beaten
2 bananas, mashed
1/3 cup unsweetened almond milk
1 teaspoon almond extract
1 teaspoon vanilla extract
1 cup blueberries, fresh or frozen
Instant oatmeal topping, brown sugar and cinnamon flavor (optional)

Preheat oven to 375 degrees. Line muffin pan with paper liners or silicone cups. In a bowl, combine flours, baking soda, salt and wheat germ. In a large bowl, beat margarine and sugars with a mixer until light and fluffy. Add eggs, almond milk and extracts; beat well. Mix in the bananas.
Add flour mixture to butter mixture, mix just until combined. Fold in blueberries. Divide batter among muffin cups. Sprinkle the muffins with a handful of instant oatmeal, any flavor. (Optional)
Bake for 20-25 minutes (12-15 minutes for mini muffins) or until a toothpick inserted in the center of a muffin comes out clean.

Posted in Baked goods, Baking, Cake, Desserts, Food, holiday, holidays

Pineapple Sheet Cake

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I had high hopes for baking one of my husband’s favorite cakes for Valentine’s Day. Pineapple Upside Down Cake is rumored to be at the top of his list. But, as fate would have it, the weather outside today is horrible and we are currently under a blizzard warning. Getting out to the grocery store to pick up maraschino cherries and pineapple rings just wasn’t going to happen today.
So, I searched through the pantry for the can of crushed pineapple that I had purchased last week and remembered my recipe for Pineapple Sheet Cake that would surely act as a close second to the highly favored upside down cake. While this cake is delightfully simple to assemble, over-mixing can make the cake a bit rubbery, so take care to use a spatula to combine all ingredients completely without over doing it. A light, homemade cream cheese frosting usually completes this cake. Today’s bake is topped with a canned version of the original. Once again, the weather conditions would hold me back and I had to settle for ingredients that I had on hand.
I nibbled a sliver of the cake just before plating it, and to my delight, it turned out wonderful. Not too bland, not too sweet…just wonderful. Happy Valentine’s Day to you and yours!

Pineapple Sheet Cake

2 cups flour
2 cups sugar
2 teaspoons baking soda
1/2 teaspoon salt
2 eggs, slightly beaten
1 (20 ounce) can crushed pineapple, undrained
1 cup walnuts, chopped
1 teaspoon almond extract

Preheat oven to 350 degrees. Grease a 13×9″ baking pan. In a large mixing bowl, combine all ingredients, mix until smooth. Pour batter into prepared pan, spread evenly. Bake for 25-30 minutes, or until center springs back to the touch. Cool completely. Frost cake with cream cheese frosting. Sprinkle chopped or ground walnuts over the frosting. Optional: Omit the frosting and lightly sprinkle with powdered sugar.

Posted in Baked goods, Baking, Bread, Cake, cookies, Desserts, Food, lunch box

Plain Jane Blondies

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My daughter called last week and asked if I still had this simple blondie recipe in my kitchen library. It had been so long since I had made them, I had to search through some of my old magazine clippings to find the recipe she was referring to. It’s modeled after the recipe used in the Nancy Drew Movie about the teenage detective in the series of mystery novels that we often read as a child. In the movie, Nancy used these treats as a tool of bribery to gain information and solve her latest mystery. When the Nancy Drew movie came out, my youngest daughter became so enamored with the young mystery sleuth that she asked me to make the popular Nancy Drew shoulder bag with lots of room for gadgets and note taking materials specifically selected for her make believe adventures. She took the bag everywhere. She especially enjoyed showing off all of the clever gadgets tucked neatly inside the mystery solving bag. A couple of years ago, I donated it to Good Will Industries, but now I am wishing that I would have kept it for future generations of mystery sleuths.
The original “Nancy Drew Blondies” were much thicker so I’m assuming her recipe was baked in a 9X9″ pan. In the movie, Nancy entices others when she opens a cute, round, stainless steel tin and inside sits a perfectly shaped, moist and scrumptious looking blondie. Well, my recipe isn’t quite as famous, but we sure enjoy the taste. That’s why I have named my recipe…Plain Jane Blondies.

Plain Jane Blondies

2 /14 cups flour
2 1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/4 cup packed brown sugar
1 1/4 cup sugar
3/4 cup butter, softened
3 eggs
1 teaspoon vanilla extract
1/2 cup finely chopped walnuts (optional)

Preheat oven to 350 degrees. Lightly grease a 9 x 13″ pan.
Sift together flour, baking powder and salt and set aside. In large bowl, beat together butter, sugars, egg and vanilla until smooth.
Stir in the flour mixture and the nuts until well blended. Spread evenly in prepared pan. Bake 35-45 minutes. Cool completely and cut into bars with a sharp knife.

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

Nutella Granola Bars

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Last weekend, we visited campus to attend the swim team’s final home meet for the season. Before leaving for our trip, I went through my treasured recipes to prepare a few baked favorites for all three children. M’s favorite is a no-brainier… She loves Old Fashioned Baked Oatmeal. I usually make her a 9×13″ pan, cut into squares and packaged in an airtight container. I’m told she usually skips the dorm breakfast and opts for a big bowl of plain yogurt paired with a crumbled square of my baked oatmeal.
P is more of a junk food kinda kid. He loves plain ole’ chocolate chip cookies. I usually make Chocolate Chip Cake Mix Cookies. I’m told he shares them with floor mates and friends so I usually try to make a rather large batch for sharing. Who can resist a batch of freshly baked cookies?
K is a mix between the two when it comes to choosing a favorite baked item. Her care package contained a batch of Nutella Granola bars. For this easy bar, all of the ingredients are combined and pressed into a 13×9″ baking dish. They are then sliced and wrapped individually for freshness and portability. The bars are full of good hearty carbs and are sweetened by combining Nutella with peanut butter and honey. This is a great no-bake recipe that can be prepared in a jiffy. Make sure to individually wrap the bars to keep them fresh and pliable.

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Nutella Granola Bars 

2 cups old fashioned oats

3/4 cup lightly salted dry roasted peanuts, coarsely chopped
3/4 cup wheat germ
3/4 cup sunflower kernels
1/2 cup honey or light corn syrup
1/4 cup packed brown sugar
3 tablespoons butter
1/3 cup peanut butter
1/3 cup Nutella

Preheat oven to 400°. In a jelly roll pan, pour oats, peanuts, wheat germ and sunflower kernels. Mix thoroughly and bake for 8-12 minutes or until lightly toasted, stirring occasionally. Remove from the oven and cool on a wire rack. Transfer to a large bowl.
In a small saucepan, combine honey, brown sugar and butter. Cook and stir over medium heat until mixture comes to a boil; cook 2 minutes longer. Remove from heat; stir in peanut butter and Nutella until blended.
Add the warm honey mixture to the dry, toasted ingredients and toss to coat. Press into a greased 13×9″ pan. Cool. Cut into bars. Wrap individually with plastic wrap. Store in an air-tight container.

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