TBT: Mini Pizza Cups

Now here is a recipe that goes WAY back.  It was so long ago, it was the second recipe I posted and tried when I started this blog back in 2010!  I'm pretty sure I haven't made this specific recipe again since.  Oops.  I think it's time to add this to our dinner menu next month because my family loved these!  

Here is the original post from August 1, 2010:

I made these Mini Pizza Cups for book club tomorrow night.  It's a recipe that I clipped out of a magazine (Taste of Home) and have been hoping to make for some sort of gathering.  Ideally, I probably should make these when I'm serving them so I can serve them still warm.  We'll see how they reheat tomorrow.  

The original recipe called for refrigerated dinner rolls.  I had refrigerated buttermilk biscuits so I used those instead.  I think they turned out just fine with the substitution.  

Here is the link to the recipe: http://www.tasteofhome.com/Recipes/Mini-Pizza-Cups

1 tube (11.3 ounces) refrigerated dinner rolls
1 can (8 ounces) pizza sauce
1/4 cup finely chopped onion
1/3 cup finely chopped green pepper
2 ounces sliced turkey pepperoni, chopped
1 cup (4 ounces) shredded part-skim mozzarella cheese

Separate dough into eight rolls; cut each into quarters. Press dough onto the bottom and up the sides of miniature muffin cups coated with cooking spray. 

Spoon pizza sauce into each cup. Sprinkle with onion, green pepper, pepperoni and cheese. Bake at 375° for 15-18 minutes or until crusts are browned and cheese is melted. Yield: 32 appetizers

TBT: Sopapilla Cheesecake

I love throwbackThursday recipes because it gives me a chance to look back at recipes I haven't made in a while and seriously think about making again.  This would be great to take to any sort of pot luck or as a breakfast or dessert meal to someone else.  This is such an easy and delicious recipe!  Here is the original post I wrote in September 2012:

I was looking for something to make for breakfast for a "camp out" with the in laws.  I wanted something that I could make ahead of time and not worry about reheating.  I decided to make this super easy Sopapilla Cheesecake.  Let me say it again...THIS.IS.SO.EASY.  

This would be a great breakfast OR dessert.  Definitely going to make this again.  Definitely!

2 cans pillsbury butter crescent rolls (use crescent sheets!)
2 (8oz) packages cream cheese (softened)
1 cup sugar
1 teaspoon vanilla
1/4 cup butter (melted)
Cinnamon and sugar

Instructions:
Unroll and spread 1 can crescent rolls on bottom of un-greased pan. Combine softened cream cheese, sugar, and vanilla. Spread mixture over crescent rolls. Unroll and spread remaining crescent rolls over mixture. Spread melted butter over the top and sprinkle with cinnamon and sugar. Bake at 350 degrees for 20-30 minutes.

TBT: Ham and Cheese Muffins

Here's a recipe I posted way back in 2011.  Hard to believe it was so long ago that I've been adding recipes to this blog, that we still were only a family of 4!  At the time, the girls loved these muffins for breakfast.  I think it's time we make these again!

Original post from March 2011:
I was a little leery of making these muffins.  1.  Ham in a muffin is a little weird.  2.  The recipe got mixed reviews.  But I had some ham that needed to get used up, so I figured it couldn't hurt to try making a half-batch and seeing what we thought of these. 

Actually though, we enjoyed this one.  Allison had two as soon as they came out of the oven and Chloe snuck one off the cooling rack...can you consider it "sneaking" though, when she grabs one and yells "YEAH!"  And in fact, as I write this, Chloe is running around the house (naked) with a muffin in each hand. 

It looks like I'll have to make another batch of these before Monday so the girls can take them to school and share with their friends.

1 1/2 Cups All Purpose Flour (I used 2 1/2 cups)
1 Cup Whole Wheat Flour (I omitted)
2 Tsp Baking Powder
1 Tsp Baking Soda
1/2 Tsp Salt
1 1/4 Cups Buttermilk (I made my own)
2 Eggs
1/4 Cup Vegetable or Canola Oil
2 Tbsp Maple Syrup or Honey (I used syrup)
1 Cup Cheddar Cheese, shredded
1 Cup Ham, chopped fine

Preheat oven to 350 degrees.  Combine the first 5 dry ingredients in a bowl and stir to combine.  In a separate bowl whisk the eggs, oil and maple syrup and stir to combine.  Add the buttermilk to the egg mixture and stir.

Add the buttermilk mixture to the flour and stir until just combined.  Fold in the cheese and ham.  Scoop the batter 2/3 of the way up into greased muffin cups and bake for 18-20 minutes (15 minutes if using mini muffin cups).  Cool on a wire rack and serve.
(PS...this would be fabulous served with freshly whipped butter)

TBT: Lasagna Cupcakes

One reason I love doing "Throwback Thursday" recipes, is because it gives me a chance to go through my old posts and find recipes that we loved and haven't eaten in ages.   This is also one of my most popular posts/recipes.  I think I'll have to put this one on our menu for March!!  Maybe I'll make this for one of the kid's birthday parties with our family??


Original post from July 2012: 
I had something very similar to these at a recipe swap a few months ago at a friend's house.  I decided my family would probably like them too since we love lasagna in this house!  I was not wrong!  These are fantastic, easy to put together and best of all, can be frozen and reheated!  One batch made 24 muffins which is enough for 2 meals for us plus a few leftover for lunches.  So good!  And if you don't like meat, just leave it out...it would still be delicious!

1 cup ricotta cheese 
1/2 cup grated Parmesan cheese 
1 egg 
1 jar (25.5 oz) pasta sauce (any variety) 
1/2 lb frozen Italian sausage-style soy-protein crumbles (yeah right...I used 1 lb ground turkey)                              
36 round pot sticker wrappers (I couldn't find round so I used square wonton wrappers)                                           
1 cup shredded mozzarella cheese 

Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray. (I put a little bit of sauce in the bottom so they wouldn't stick).  In small bowl, mix ricotta cheese, Parmesan cheese and egg. In another small bowl, mix pasta sauce and soy-protein crumbles (or in my case, cooked ground turkey).

Place 1 round wrapper in bottom of each muffin cup; top each with 1 heaping tablespoon pasta sauce mixture and 1 tablespoon cheese mixture. Repeat layers, ending with pasta sauce mixture. Sprinkle each with mozzarella cheese.  (I did wonton wrapper, cheese mixture, pasta meat sauce, wonton wrapper, meat sauce, mozzarella).

Spray large sheet of foil with cooking spray; place sprayed side down over pan. Bake 15 minutes. Uncover; bake 15 minutes longer. Let stand about 15 minutes before serving.

TBT: Baked Sweet and Sour Chicken

In honor of Allison's 8th birthday this past weekend, I thought I would bring back this recipe this week since it is not only one of her favorites, but one she requested for her birthday dinner.  It may not be the healthiest recipe out there, but it sure is good!!

Original post from January 2013:
This picture does not do this meal justice.  This was the best chicken I think I've ever made.  EVER.  Oh my goodness was this fantastic.  It was so good the girls and I were fighting for the last piece.  You know how people joke that there is something in Chinese food that makes you want to eat it and eat it and eat it...It's the cornstarch.  It has to be, because this recipe was the exact same way.  This isn't the super healthiest of recipes because of the sweet and sour sauce, but I cut down the amount of sugar we used to make it a little better for us.  

3-4 boneless chicken breasts

salt + pepper 
1 cup cornstarch
2 eggs, beaten (I used egg substitute) 
1/4 cup canola oil

Sweet and Sour Sauce:

3/4 cup sugar (I used 1/2 cup)

4 tbs ketchup
1/2 cup distilled white vinegar
1 tbs soy sauce
1 tsp garlic salt

Start by preheating your oven to 325 degrees (I baked ours at 385 degrees). Cut your chicken into bite size pieces. Season with salt and pepper to taste. Dip chicken into the cornstarch to coat then dip into the eggs. Heat your 1/4 cup oil in a large skillet and cook your chicken until browned but not cooked through. Place the chicken in a 9x13 greased baking dish. Mix all of your sweet and sour sauce ingredients in a bowl with a whisk and then pour evenly over the chicken (turn to coat). Bake for one hour (I baked for about 45 minutes) and during the baking process you will need to turn the chicken every 15 minutes.

TBT: Easy Five (Ingredient) Mexican Dip

The actual name of this recipe is Easy Five Mexican Dip, but I hate the name of it.  Five what?!?!  The photo isn't great either, but that's totally my bad!  But in my defense, dips are hard to photograph!  :)  I made this recipe way back on New Years Eve in 2010.  I figured this would be a great throwback recipe to post since the Superbowl is coming up.  This is an easy, and delicious dip that I'm sure many would enjoy!

Original post from 2010: 

This was super easy to make, but it wasn't hot or spicy at all, so a little bit of rotel tomatoes in this would make it perfect!!  As you can see from the red text below, I also added some chopped cilantro.  Yum!  I found this recipe on Kraftfoods.

16 oz Velveeta Cheese, cut into 1/2 inch cubes
8 oz cream cheese
2-15 oz cans of black beans, rinsed
1 tsp ground cumin
2 tomatoes, chopped
cilantro

Combine all ingredients except tomatoes and cilantro in microwaveable bowl.  Microwave on HIGH 5 min. or until Velveeta and cream cheese are melted and mixture is well blended, stirring every 2 min. Stir in tomatoes and cilantro. Serve warm with tortilla chips.

Recipe Revisited: Bubble Up Enchiladas

 Here is the one disadvantage to trying so many different recipes....I forget what I already made!  I made these bubble up enchiladas last night for dinner (which were a huge hit by the way) only to realize I made it back in 2012...so it's NOT a new recipe for us.  After not eating it for 2 1/2 years though, it's kind of like a new recipe right?!!  :)

Anyhow, my family loved this and I think we are going to have the left overs for dinner tonight again.  It's a bit spicy for my crew so some of them had to eat it with a little bit of sour cream added on top to cut the heat of the enchilada sauce.  Definitely a keeper recipe!  


1 pound ground turkey
10 oz can enchilada sauce
1 (8 ounce) can tomato sauce
1 can reduced fat refrigerator biscuits
1 ¼ cups shredded low fat Mexican Cheese



Preheat oven to 350 F.  Brown turkey and drain juices if needed.  Pour and mix enchilada and tomato sauce over browned turkey.  Cut refrigerated biscuits into fourths and stir into meat mixture.  Dump into a greased 9X13 casserole pan and bake for 25 minutes. Take out of oven and sprinkle cheese on top. Bake for an additional 10 minutes. Let stand for 5 minutes.

TBT: Homemade PopTarts

As I went through my recipes to choose the next one to post as a "throwback" recipe, I decided it was only fitting to re-post this recipe since (as you may have noticed) this recipe/photo is the backdrop to my blog.  I always loved how the poptarts photographed with the pink icing, so here's the throwback Thursday recipe for you this week!  


Here is the original blog post I wrote in August 2010:
I am so glad I found this recipe online this week!!  I came across these homemade poptarts on Once A Month Mom's website (http://onceamonthmom.com/freezable-recipe-homemade-pop-tarts/) and was eager to make them for Allison and Chloe to take as a breakfast treat for their friends at daycare.  I was thrilled that it only uses 2-4 ingredients, depending on if you want the frosting or not.  Personally, I loved them without the frosting but Allison liked them better with.

I happened to have an extra refrigerated pie crust in the fridge so we made them this morning and within minutes of coming out of the oven Allison, Chloe and I had eaten them ALL!  Chloe was even eating the crumbs off the floor.  Yes, it was a big hit in our house!

I made most of them with strawberry jelly (since we had that on hand), but I also made one with peanut butter and jelly and one with some cinnamon and a tbsp of brown sugar.  The brown sugar and cinnamon was my favorite!  Hands down, no contest, it was the best!!

Originally I planned to freeze these and see how they reheated (which they are supposed to do).  But we're piggies and have none to stick in the freezer.  : ) 

Ingredients:
1 box refrigerated pie crusts (2 per pkg)
1 cups Jam/Jelly (any flavor)
Optional other fillings: Cinnamon and brown sugar, peanut butter, nutella

Glaze:
2/3 cup powdered sugar
2 Tablespoons milk
Sprinkles (optional)


Directions:
Using a pizza cutter trim the edges so that you have a square/rectangle to work with. Using the pizza cutter divide each rectangle into 4 squares. Place and spread 1-2 Tablespoons of jam/jelly on each square in the middle. Fold over the dough and seal edges with a fork. (With extra cut off dough, roll out and make 2 additional squares). 

Place on cookie sheet for baking. Bake at 450 degrees for 10-12 minutes. After baking remove for cooling and prepare glaze by mixing in milk until desired consistency. Spread on top of pop tarts and allow to cool.

Freezing Directions:
Once cool, flash freeze. When partially frozen place in gallon freezer bag for storage. To serve: Thaw or heat in microwave for 1-2 minutes or heat in oven. If adding glaze DO NOT put in toaster.

Servings: 10

TBT: Cottage Cheese Lasagna

Shockingly, this is one of my most viewed recipes on my blog, and it was one of the first recipes I ever subjected my family to trying.  No one in this house would touch cottage cheese with a 10 foot pole (except myself) so I was so happy to sneak this ingredient past them AND have it be a meal/recipe that they all enjoyed.  I have made this recipe several times since I first tried this on my crew, and they still enjoy it every time...and they still don't know it has cottage cheese in it! 


Here is the original post I wrote/published in June 2010.

I tried a new lasagna recipe last night and it's a recipe I've been putting off for a long time because it has an ingredient that my family will NEVER EVER eat. So I bit the bullet and decided to make it anyways and see if they could tell what was in it. Well needless-to-say not only did no one notice it wasn't ricotta, but they LOVED it.

Lazy Day Lasagna (makes 9x13 or 2-8x8 pans)
12 oz low fat cottage cheese (shhh...don't tell my family they ate it!)
2 c shredded mozzarella (I used 1 c low fat, and 1 c ff)
2 eggs
1/3 c chopped fresh parsley
1 tsp onion powder (I used minced onion)
1/2 tsp dried basil
1/8 tsp pepper
32 oz spaghetti sauce
1 1/2 c cooked ground beef
9 lasagna noodles, uncooked
1/2 - 3/4 c water

In a large bowl mix first 7 ingredients until well blended. Set aside
In a medium bowl mix spaghetti sauce and cooked ground beef. In a 9x13 pan spread 3/4 c meat sauce on the bottom. Layer 3 uncooked noodles on top. Next spread 1/2 of cheese mixture and 1 1/2 c meat sauce. Layer 3 more uncooked noodles on top of meat sauce. Spead with remaining cheese mixture. Top with remaining 3 uncooked noodles and remaining meat sauce. Pour water around the outside edge. Cover with foil and bake 375 degrees for 45 minutes. Uncover and bake an additional 15 min. Let stand 10 min. Delish!!!

TBT: Homemade Frozen Fruit Cups

Here's a recipe I posted on my blog the first few months I started blogging about new recipe.  I posted this one over four years ago, and will be honest, totally forgot I made these, and will probably be making these for the kids again soon (except I'll cut down on the sugar!).  


Original post from October 2010: 
I stumbled upon this recipe from Once a Month Mom and figured it would be the perfect accompaniment to the Breakfast Cookies (or at least I hope so!)  Instead of store bought frozen raspberries and blueberries, I bought fresh ones, washed and then froze flat on a cookie sheet.  Why not buy fresh when it's still in season?! 

Allison LOVED this!!  I started eating one for breakfast, and she ended up taking it from me and finished it all while telling me what a good cook I am!

64 ounces pulp free orange juice
12 ounces frozen pineapple juice concentrate, thawed
1 cups water
1 cups sugar
2 Tablespoons lemon juice
3 each firm bananas, sliced
8 ounces frozen raspberries
8 ounces frozen blueberries
15 ounces mandarin oranges, drained
8 ounces pineapple, crushed

Original Directions: In a large bowl, mix together orange juice, pineapple concentrate (JUST concentrate), water, sugar, lemon juice and fruit. Spoon 3/4 cupful into each container. Freeze. To Serve: Remove from the freezer at least 40-50 minutes before serving.

After making this, here are my directions/suggestions:  In a large bowl mix bananas, raspberries, blueberries, mandarin oranges and crushed pineapple.  Divide mixture among 16 (or however many desired) small containers.  

In a large juice pitcher, mix orange juice, pineapple concentrate, water, sugar and lemon juice.  Mix well.  Pour juice into each container, topping off the fruit/container.  Freeze.  (Personally, I must have used smaller containers, because although I got 16 servings as suggested, I had at least half of the juice leftover!)
Servings: 16

TBT: Roasted Red Potatoes with Bacon and Cheese

Happy New Year!!  Here is a recipe I posted over 4 years ago, and to be honest, I don't think I've made again since then.  This is the one downfall of always wanting to try new recipes...I don't revisit old ones too often!  Anyhow, I think I might need to be making this one again soon!


Original post November 2010:
I LOVED THIS RECIPE!  Brian and the girls weren't as big of as I was, but they all still ate it.  Brian thinks it was just cheese and bacon mixed with the potatoes because if I told him ranch dressing was in it, he most likely wouldn't have eaten it.  He is taking the leftovers for lunch tomorrow though, so that's always a good sign!

Ingredients:
1/2 Light Ranch Dressing
1/2 C shredded Cheddar Cheese
1/4 C Real Bacon Bits
2 lb small red potatoes (about 6), quartered (I used about 8 medium potatoes and cut each into 6 pieces)
1 tbsp chopped fresh parsley

Preheat oven to 350 degrees.
Mix first 3 ingredients in large bowl. Add potatoes; toss to coat.
Spoon into 13x9-inch baking dish sprayed with cooking spray; cover.

Bake 55 min. or until potatoes are tender, uncovering after 40 min. Sprinkle with parsley.

Throwback Thursday: Sausage Roll-ups

This may truly be one of the ugliest photos I ever took.  BUT this was one of my very first recipes I made/reviewed/posted on a different blog and we hardly ever eat these anymore, but whenever I make them, my family devours them!  They look like cigarettes, which is not appealing as I look at this photo, but the kids (and hubby) love these and I like that it requires only 3 ingredients:

1/2 small onion diced (sometimes I just used the dried minced onion flakes)

1 lb bulk pork sausage

1 package of phyllo dough sheets 

Take the phyllo dough out of the freezer the night before you need it and put it in the fridge to thaw. 

In a pan, brown the sausage and onion. Break up the sausage into small, crumbled pieces as it cooks. Drain off the excess fat when done. (I always do this the night before so it's ready to go when I get home!)

Take 3-4 sheets of phyllo dough and cut it in half width-wise. Put about 3 tbsp or so of the mixture onto each roll and roll up around the sausage mix. (I really don't measure this.  I just eye ball it).  Put on a lightly greased baking sheet...or save yourself the clean up time and put it on some parchment paper! Spray the tops of the roll-ups with buttered (or whatever you have!) cooking spray. 

Continue rolling up sausage in sheets of phyllo dough until you have used up all of your filling.  I can usually get about 6-8 roll-ups depending on how much sausage filling I put in each one.  

Bake in a 375 degree oven for about 12 minutes or until golden brown. 

TBT: Homemade Hamburger Helper

Here is a recipe that was originally posted to my blog in May 2011.  Back then I was known to make Hamburger Helper (yes the boxed kind) fairly regularly.  Now I honestly wouldn't buy it only because I know I can recreate many of those meals just as easily as if I bought the box mix, plus with much healthier ingredients and less processed foods.  Don't get me wrong, my family still eats processed foods, but I sure like to try to get them to eat more whole foods.  Anyhow, I loved this recipe because it combined several of our main staples in our house: ground turkey, shredded potatoes, and cheese.  I love cheese!  Actually as I write this I realize that I have all of those ingredients on hand and maybe this should be on our menu next week.......

 

5/11: Yes, my family does eat Hamburger Helper.  It was on clearance and I couldn't pass up the price.  Then I started freezer cooking and it sat in our pantry for months.  MONTHS!  So one day we finally ate it.  It was ground beef and shredded potatoes.  We ate it, we enjoyed it (it wasn't anything super special but can Hamburger Helper be "special?"), and then I figured I could easily recreate it.  So I did.  Our verdict: everyone enjoyed this!  Chloe was the only one who had a little left on her plate when she was done...but there wasn't much left. 

3/4 lb ground turkey
1 small onion, diced
1 bag refrigerated shredded hash brown potatoes
1/2 tbsp oregano
1/2 tbsp Italian seasoning
salt and pepper (to taste)
1 clove minced garlic
1 tbsp olive oil
1/2 c shredded cheese (Mexican blend or cheddar)

In a pan, saute the onion and ground turkey until cooked through.  Add garlic and cook for 1 minute longer.  Remove from pan and set aside.  In the original pan, heat up olive oil and begin to brown the hash brown potatoes.  When potatoes are mostly browned and cooked through, return the cooked ground beef to the pan and mix with the potatoes.  Season the mixture with oregano, Italian seasoning, salt and pepper.  Top with shredded cheese, let the cheese heat up so it begins to melt. 

TBT: #169: Mexican Stuffed Shells

I originally posted this recipe in January of 2011.  This was so good and I was shocked that everyone in my family loved it.  It is weird to think though that when I originally posted this recipe our family only had 2 of our 3 kids.  :(  It seems like such a long time ago....that may have been the last time we ate this meal too (one downfall for always trying to make new recipes.  This may need to get on our menu next month!)

Hopefully you enjoy this recipe as much as we do/did. 

 

My two favorite ethnic food groups are Italian and Mexican...this was a perfect combination of both!  Brian and I BOTH enjoyed this one.  He took the remaining ones for lunch tomorrow, and had my lunch not already been packed, I might have fought him for them.  : )  I topped mine with some sour cream...yummy!

12 -18 large pasta shells, cooked (I got 15 in our pan)
1 lb ground beef  (I used 3/4 lb ground turkey)
3 tablespoons taco seasoning
3 tbsp fat free refried beans
1/2 cup water
1 onion, chopped
1 1/2 cups salsa, divided (I used picante sauce)
1 cup grated Mexican Blend cheese, divided
24 oz tomato sauce (I used 16 oz)
chili powder, to taste
green onion, for garnish  (I omitted)

Brown ground beef and drain.  Add seasoning, water, onion, refried beans, 1/2 cup of salsa and 1/4 cup cheese.  Mix together remaining salsa, tomato sauce, and chili powder. Spread a thin layer of sauce on the bottom of a 9 x 12 baking pan. (I used a 9 in pie pan)  Fill each shell with the ground beef mixture and place in pan. Pour remaining sauce on top. (I did not pour any on top).  Sprinkle on the rest of the cheese (I used 1/4 c) on top and garnish with green onion. Cover and freeze at this point.

Defrost overnight and bake at 350°F for 30 minutes. (OR Cook from frozen for 2 hours at 300°F).

My version turned out to be 2 ww+ pts each.

TBT: Cornflake Chicken

Here is a recipe I posted in September of 2010, and only 41 recipes into my blog.  This is a favorite at our house, although I don't make it often...not sure why.  We had this for dinner again tonight and this is one of Allison's (my almost 7 year old) favorite meal and the one she requests when I let her add to our monthly dinner menu.  So easy, yet so good.

You will see below that the recipe says to pour melted butter over the chicken, but we always felt it make the cornflakes soggy so I stopped doing that. 

2 eggs
1/4 c. milk
2 1/2 c. crushed cornflakes
2 tsp. salt
1 tsp. pepper
1 chicken, cut up
5 tbsp. butter (I omit)

Beat eggs. Add milk, salt and pepper. Dip chicken in mixture, then in crushed cornflakes. Place in 9 x 13 inch pan. Dribble butter over all bake 1 hour at 350 degrees.  If you use boneless chicken breast tenders like I do, this only has to bake for 25-30 minutes max. 

Throwback Thursday: Honey Mustard Kielbasa and red potatoes

Here is a recipe that I originally posted on a blog I contributed to with some of my teacher friends.  I don't make this recipe often because Brian doesn't like it, but the kids and I really enjoy this one.  Unfortunately I have no idea where I originally found or got this recipe.  This is a great recipe to make the night before and just reheat.

3/4 cup dry white wine (or chicken broth--which I used)
1/4 cup Honey Mustard
2 Tbsp. brown sugar
1 lb. kielbasa, cut into 1-inch pieces
1-1/4 lb. red potatoes (about 4), cut into 3/4-inch cubes
1 large onion, sliced

Heat oven to 400°F. Mix first 3 ingredients until well blended. Combine remaining ingredients in shallow pan. Drizzle with wine mixture; toss to coat. (I mixed/tossed all ingredients in a large bowl and then placed and cooked in a 9x13 pan).  Bake 55 min. or until potatoes are tender, stirring occasionally.