French Bread Pizza

French Bread Pizza
2 loaves French bread
1 or 2- 14 oz jar(s) of pizza sauce (depending on how saucy you like it)
pizza toppings (pepperoni, Canadian bacon, bell peppers, onions, pineapple, mushrooms, olives, etc)
2 c shredded mozzarella cheese

1. Preheat oven to 500* and line two cookie sheets with foil.
2. Cut each loaf of bread in half lengthwise, lay two halves on each cookie sheet cut-side up, and spread 1/4 of your sauce on each half.
3. Top each half with 1/2 c cheese and sprinkle with your favorite toppings.
4. Bake one cookie sheet at a time for 5-7 minutes each.

Spicy Sausage Pasta

Spicy Sausage Pasta
1 T olive oil
1 lb smoked sausage
1 large onion, diced
3 cloves garlic, minced
2 c chicken broth
1- 10 oz can Rotel*
1/2 c heavy whipping cream [or 1/2 & 1/2]
2 c penne pasta
salt and pepper, to taste
1 c shredded Cheddar cheese
2-3 green onions, sliced

1. In a large skillet, heat olive oil over medium heat and toss in sausage and onions; cook until onions are soft. Add garlic and heat until just warmed.
2. Stir in broth, Rotel, cream, pasta, salt, and pepper; bring to a boil and reduce to a simmer. Simmer until pasta is tender, about 15 minutes.
3. Remove skillet from heat and stir in cheese; top with green onions and serve.

*This determines the heat level - original is plenty spicy, hot is almost unbearable; mild would also work well.

Black and White Cupcakes

Black and White Cupcakes
1 1/2 c flour
1 c sugar
1 c + 2 T cocoa
1 1/2 t baking soda
1 t salt
1/2 c sour cream
3 eggs
3/4 c chocolate pudding (or about 3 Snack Packs)
1/2 c butter, melted
1 c chocolate chips

1. Preheat oven to 350* and line two muffin tins with cupcake liners.
2. In a large bowl, mix all of the dry ingredients together until well combined; add the wet ingredients and mix well, being sure to scrape down the sides of the bowl. Fold in the chocolate chips.
3. Fill each cupcake liner about 3/4 full and bake for 15-18 minutes, until they pass the toothpick test.
Let the cupcakes cool completely before frosting.

White Chocolate Frosting
8 oz [light] cream cheese, softened
1/4 c butter, softened
1 t vanilla
1 c white chocolate chips, melted
2 1/3 c powdered sugar

1. In a large bowl, beat cream cheese and butter together; add vanilla and melted chocolate; stir well.
2. Gradually add powdered sugar and whip until light and fluffy.

Kung Pao Chicken

Kung Pao Chicken
2 boneless, skinless chicken breasts, cut into 1" pieces
1 1/2 T cornstarch
1 T sesame oil
2 T rice wine vinegar
2 T [low sodium] soy sauce
2 t sugar
2 green onions, sliced
3-4 cloves garlic, minced
1/2 t crushed red pepper flakes
1/2 t ginger
1/2 c dry roasted peanuts
[brown] rice

1. Place a medium-sized skillet over medium heat; place cornstarch in a ziplock bag, add chicken, and shake to coat.
2. Pour sesame oil in to the skillet and let it heat up before adding the chicken; cook chicken for about 5-7 minutes, until cooked through. Meanwhile, combine vinegar, soy sauce, and sugar in a small bowl and mix well.
3. When the chicken is done, remove it from the skillet and set it aside.
4. Add green onions, garlic, red pepper flakes, and ginger to the skillet and heat for about 30 seconds before pouring in the sauce mixture.
5. Place the chicken back in the skillet and toss everything together; stir in the peanuts and heat everything through.
Serve over rice.

Easy Fried Rice

Easy Fried Rice
3 T sesame oil
1 c frozen stir-fry vegetables (thawed)
1 onion, diced
2 t minced garlic
2 eggs, slightly beaten
3 c cooked [brown] rice
1/4 c [low sodium] soy sauce

1. In a large skillet, heat the oil over medium-high heat; add vegetables, onion, and garlic; cook until tender.
2. Reduce heat to medium-low, move the vegetables to one side of the skillet, and pour the eggs in to the other side; cook and scramble the eggs.
3. Add rice and soy sauce and stir everything together; heat until warmed through.

 

(Sorry the coloring is wonky in this picture.)

 

Fresh Blueberry Muffins

Fresh Blueberry Muffins
1/2 c butter, softened
1 1/4 c + 2 t sugar, separated
2 eggs
2 c flour
2 t baking powder
1/2 t salt
1/2 c milk
2 1/2 c fresh blueberries

1. Preheat oven to 350* and line a muffin tin with muffin liners.
2. In a large bowl, beat butter and 1 1/4 cup sugar well until fluffy; beat in eggs one at a time.
3. In a separate bowl, sift flour, baking powder, and salt together; alternate adding the flour mixture and milk in to butter mixture. Be careful not to over mix.
4. Gently fold in blueberries; scoop batter in to muffin cups and sprinkle the tops with remaining sugar.
5. Bake for 25-30 minutes until golden brown.
Makes 18 muffins.

Baked Stuffed French Toast

Baked Stuffed French Toast
8 oz [light] cream cheese
3 T sugar
8 slices cinnamon swirl bread
4 eggs
1/2 c milk
fresh fruit and syrup (opt)

1. Whip cream cheese and sugar together; spread evenly on to one side of each slice of bread.
2. Place 4 slices (cream-side up) in a greased 8x8 baking dish; sandwich with remaining slices.
3. Whisk eggs and milk together and pour over bread; cover and refrigerate overnight.
4. Bake at 350* for 30-35 minutes, until center is firm and top is golden brown.
Serve topped with fruit and syrup.