Upside Down Pizza

Okay, so I listen to sports radio all day long and lately DD has been chatting up this "Upside Down Pizza"  recipe given to him by his friend Leigh.  If Dan can make it, I'm sure anyone can... so I gave it a try and altered the recipe slightly.

- 1.5 lbs Ground Beef (you know I only do the leanest beef possible)

- 1 jar your favorite pasta sauce (I had Ragu in the fridge, it was okay, try Newman's if you are picking up from the store.)

- 1 bag Italian blend cheese (2 cups)

- 1/2 cup Ricotta Cheese (Org recipe calls for sour cream, but if I'm cooking Italian, I'm going ricotta)

-1 can 8oz Crescent Rolls (I used reduced fat)

Brown your meat in the skillet, toss in some italian seasoning and fennel seeds if you have some.  This will turn your meat spicier similar to a sausage.  After browning and draining the meat, add the pasta sauce and the ricotta/sour cream.  Pour into a 9x13 pan and top with the entire bag of cheese and some Italian spices (and more ricotta if you cook like me.)  Finally roll out the crescent rolls and lay across the top as a crust.  Bake at 350 for about 10 minutes or until the crust is golden.

Enjoy!  3 adults ate this ENTIRE pan last night... yes we are fattys and it was that good!

Cinco De Drinko!

It's my 4th favorite holiday...CINCO DE DRINKO!!! So in honor of this great holiday and at the request of a few friends...here is my Margarita Cup Cake Recipe (altered from Southern Comfort Living White Cake)

3/4 c Shortening
1 1/4 c Sugar
2 1/4 c Sifted cake flour
3 tb Baking powder
3/4 ts Salt
1 c Milk

1pkg Lime jello

1 1/2 ts Vanilla extract

5 Egg whites

Cream shortening; gradually add sugar, beating well at medium speed of an
electric mixer.

Combine flour, baking powder, and salt; add to creamed mixture alternately
with combined milk and jello, beginning and ending with flour mixture. Mix after each
addition. Stir in vanilla.

Beat egg whites (at room temperature) until stiff peaks form. Gently fold
into batter.

Pour batter into 2 greased and floured 9-inch round cakepans. Bake at 350°F
for 25 to 30 minutes or until a wooden pick inserted in center comes out
clean. Cool in pans 10 minutes; remove from pans, and let cool completely
on wire racks. *FOR ADULT CUPPYS BRUSH ALL 2 DOZEN CUPCAKES WITH TEQUILLA, 2oz will be plenty of all 24 and a shot for the baker. 

Frosting:

1 c butter

3 c powdered sugar

1 Family size Lime Jello packet

4 tbsp Heavy whipping cream

Cream shortning on medium until you have a smooth texture.  Combine powdered sugar and jello mixture, gradually add to shortening, keeping consistency creamy.  Add in 2 tbsp heavy cream up to 4 to get a butter cream texture.  Refrigerate for 30 minutes before frosting.

Frost cupcakes and add sprinkles of very coarse sea-salt for ultimate taste.

BBQ Chicken Pizza

Okay, so I LOVE food, I DESPISE chain restaurants, I CRAVE homemade goodness and I am a SUCKER for Pizza!  So I have created the ultimate BBQ Chicken Pizza to do at home with quickness and fun.  All the ingredients I found at my local Aldi's which is just about the only place I shop now for my baking supplies.  It's the closest market and by far the most wallet-friendly.  And yes...I forgot a picture of the final product, I was too busy shoving the food in my mouth to snap a quick pic. Sorry, not sorry.

Ingredients:

Store bought roll-out pizza dough  ~~  Sweet Baby Ray's BBQ Sauce

3 Boiled Chicken Breasts (shredded)  ~~ 2 Cups Colby Jack Shredded Cheese- Thick Sliced Mozzarella 

1 Cup Ricotta Cheese ~~ Cilantro ~~ Cumin ~~ Garlic ~~Fresh Cilantro if available

Preheat your oven to 350 (or whatever your dough tells you to do.)  

Roll out the Dough on a baking stone, or a 9 x13 metal pan

Sprinkle the crust all over with spices and then pour on enough BBQ sauce to thinly cover the dough.

 Take your Mozzarella and slice the fresh ball into thin circles and place over the BBQ Sauce.  

Drop quarter size amounts of Riccotta in between the Mozzarella.

In a separate bowl, coat your Shredded Chicken in your BBQ sauce and evenly distribute over the top of the Mozzarella and Ricotta

Top with Shredded Cheese a light dusting of Spices and Fresh Cilantro (if available.)

Bake on 350 for 12 - 15 minutes.  

As much as you are tempted DO NOT EAT RIGHT OUT OF OVEN.  

The Mozarella and Ricotta are deceivingly HOT in the middle.  

Let cool for 5 -10 minutes to avoid melting the top of your mouth!

Baked Pumpkin Bites

Fall is by far my favorite season.  I already have my fall decorations up, my hoodies pulled out and pumpkin flavoring all my favorite foods!  One of the easiest, healthiest recipes I use and abuse is perfect for fall, Baked Pumpkin Bites.  This recipe can actually be made as a cake, mini loafs or as I like them mini muffins so they are a small and portable snack.

1 Pkg 18.5oz Spice or Yellow Cake Mix
1 Can 15oz Pumpkin
(only Walmart carries this year round, found in the baking aisle)
1 Tbspn Truvia (2 packets of Splenda work as well)
1/4 Cup Unsweetened Applesauce
Pumpkin Pie Spice
if you use yellow cake mix you will need to HEAVILY use the pumpkin pie spice, if using spice cake, sprinkle spice for about 5 seconds.  I have found ALDI has a great pumpkin pie spice.

Combine all ingredients, drop a teaspoon into each mini-tin(which has been greased with spray) and bake at 350.  As with all bread baking the larger the serving the longer the time in the oven.  For my mini bakes, I keep them in about 17 minutes.  Just use the old toothpick trick to check and see if they are done. 

Due to the fact these are a "light" recipe they come out with a solid frame and a chewy/pumpkin pie like center.  When making mini bakes this recipe yields 72 servings.

Enjoy my fellow fall lovers!

Nutrition Facts User Entered Recipe
72 Servings
Amount Per Serving
Calories		33.5
Total Fat		0.7 g
	Saturated Fat	0.2 g
	Polyunsaturated Fat	0.1 g
	Monounsaturated Fat	0.4 g
Cholesterol		0.0 mg
Sodium		50.4 mg
Potassium		19.2 mg
Total Carbohydrate		6.5 g
	Dietary Fiber	0.3 g
	Sugars	3.5 g
Protein		0.4 g

Vitamin A	21.2 %
Vitamin B-12	0.1 %
Vitamin B-6	0.3 %
Vitamin C	0.5 %
Vitamin D	0.0 %
Vitamin E	0.8 %
Calcium	1.0 %
Copper	0.6 %
Folate	2.1 %
Iron	1.2 %
Magnesium	0.6 %
Manganese	1.6 %
Niacin	1.1 %
Pantothenic Acid	0.5 %
Phosphorus	2.1 %
Riboflavin	1.0 %
Selenium	0.3 %
Thiamin	1.6 %
Zinc	0.2 %

Simple Pasta Salad

Chances are, if you've been to a picnic or cookout with me, you've had my pasta salad.  When I was little my stepmom started making this salad for every summer function and I've carried on the tradition!  In the past 2 weeks I've had quite a few requests for the recipe.  Enjoy!

1 box Rotini Tri Colored Pasta
1 bottle Light Italian Dressing
1 bag of Colby Jack Shredded Cheese
4 Vine Ripe Tomatoes
3 Cucumbers

While the pasta boils according to directions on the box, halve de-seed and then dice both the tomatoes and cucumbers into 1/2 inch chunks.  After straining and cooling the pasta (10 mins in the freezer or 20 in fridge) add all ingredients into your best cookout dish or tupperware and serve!  So easy and soooooooo yummy!

Enjoy friends!

Cucumber Tomato & Basil Salad

Sorry it's been so long since I posted a creation!  Today while making this I decided it was a great summer salad to share :)  The Cukes, Tommytoes and Basil are all from my garden or my neighbors and everything else I had sitting in my pantry.  Free ingredients = Happy Ashley!

Cucumber Tomato & Basil Salad

1 Cucumber
5 small Tomatoes
1 handful of Basil
1 tsp minced Garlic
1 Tbsp Olive Oil (mine is bay leaf and garlic infused)
Sea Salt (to taste)
Fresh Ground Black Pepper (to taste)
Balsamic Vinaigrette (to taste)

1. Halve and scrape out the guts of the tomatoes.
2. Peel, halve and scrape out the guts of the cucumbers.
3. Chop tomatoes and cucumbers into 1/2 inch pieces.
4. Mince basil leaves.
5. Toss tomatoes, cucumbers, basil, garlic and olive oil into bowl.
6. Add remaining ingredients to taste ( I like a health serving of the balsamic vinaigrette, or about 2 Tbsps.)

Cover tightly and refrigerate or leave at room temperature for 4-6 hours for optimal taste.  I am refrigerating mine for approx 6 hours as suggested by other blogs until it is ready to serve.

 Bon Appetit!

Parmesan Penne Bake

Okay for a quick and easy dinner solution the other night I came up with a "mac and cheese" for a refined pallet.


Ingredients:
Whole Wheat Penne Pasta (4 servings)
Italian blend shredded cheese (Parmesan, Asiago, Romano, Mozzarella)
Italian blend spices (LOVE my pizza and pasta spices grinder!)
Salt
Pepper
Minced Garlic
Olive Oil
Bread Crumbs (Italian if available)

Utensils:
Saucepan
Glass baking dish 8x8 or 9" round

-Preheat oven to 325.
-In sauce pan add one tsp of minced garlic, 1Tbsp of olive oil and a dash of salt and pepper, simmer on medium heat for 3 minutes.
-Add appropriate amount of water as per penne boiling directions.  Boil noodles and strain once done.
- In oven safe glass dish add noodles, 2 Tbsp of Italian seasonings and 1 cup of blended cheeses, mix well into noodles.  Add another thin layer of cheese to the top of the dish and dust the top with bread crumbs.  Lighlty shake olive oil over top of the dish leave uncovered and place in oven.
-Leave in oven for 20-25 minutes uncovered and switch to the broiler for last 3 minutes of cooking.  Be sure to watch your dish and make sure not to over broil.  I like mine to have a crispy top, hence the broiler but this is an optional step.




Serve as is or add a side of your favorite marinara sauce (mmmm...home made sauce :)) for a true Italian pasta dish.

Enjoy!