Monday, June 21, 2010


Last week was my first time making a Stromboli. I thought it was going to be much more difficult than it actually was. I made my dough in the bread machine, which helped make this recipe quite simple. We all really liked it and I will definitely be making it again! Next time I'm going to make it with pizza sauce as one of the layers.


  •  Basic Pizza Dough, recipe follows
  • 1/2 pound hot Italian sausage, removed from casings and crumbled
  • 1 cup sliced yellow onions
  • 1/2 cup thinly sliced red bell peppers
  • 1/2 cup thinly sliced green bell peppers
  • 2 tablespoons thinly sliced seeded and stemmed jalapenos(I left these out)
  • 2 tablespoons minced garlic
  • 1 teaspoon Italian seasoning
  • 1/2 pound sliced ham
  • 1/4 pound thinly sliced pepperoni or salami(I used both!)
  • 1/2 cup sliced black olives
  • 2 cups grated provolone
  • 2 cups grated mozzarella(I only used mozzarella, no provolone)
  • 1 large egg, beaten with 1 tablespoon water to make an egg wash
  • 1 cup finely grated Parmesan


Preheat the oven to 375 degrees F. Grease a large baking sheet and set aside.
In a large skillet, cook the sausage over medium-high heat until browned and the fat is rendered, about 5 minutes. Remove with a slotted spoon and drain well on paper towels. Discard all but 1 tablespoon of fat from the pan. Add the onions, bell peppers, and jalapenos and cook, stirring, until very soft, 4 to 5 minutes. Add the garlic and Italian seasoning and cook, stirring, for 1 minute. Remove from the heat and cool.
Punch down the dough and divide half. On a lightly floured surface, roll out half of the dough to a large rectangle, about 10 by 14 inches. Spread half of the cooled sausage mixture across the dough leaving a 1-inch border. Overlapping slightly, layer half of the ham, pepperoni, olives, provolone and mozzarella cheeses over the top. Using a pastry brush, paint the border of 1 long edge with egg wash. Starting at the opposite long end without egg wash, roll up the dough into a cylinder, pinching the edges to seal. Place on the prepared baking sheet and repeat with the remaining ingredients. Let the dough rise, 20 to 30 minutes.
Brush the top of each stromboli with egg wash. Bake until nearly completely golden brown and starting to crisp, about 20 minutes. Sprinkle each stromboli with Parmesan cheese and return to the oven until the cheese is melted and the dough is golden brown, about 5 minutes.
Remove from the oven and let stand 10 minutes. Slice thickly and serve.

Basic Pizza Dough:
1 cup warm (110 degrees F) water
1 (1/4-ounce) envelope active dry yeast
1 teaspoon sugar
1 tablespoon plus 1 1/2 teaspoons extra-virgin olive oil
3 cups bleached all-purpose flour
1 teaspoon salt
In a large bowl, combine the water, yeast, sugar, and 1 tablespoon oil and stir to combine. Let sit until the mixture is foamy, about 5 minutes.
Add 1 1/2 cups of the flour and the salt, mixing by hand until it is all incorporated and the mixture is smooth. Continue adding the flour, 1/4 cup at a time, working the dough after each addition, until all the flour is incorporated but the dough is still slightly sticky. Turn the dough out onto a lightly floured surface and knead until smooth but still slightly tacky, 3 to 5 minutes.
Oil a large mixing bowl with the remaining 1 1/2 teaspoons olive oil. Place the dough in the bowl and turn to oil all sides. Cover the bowl with plastic wrap and set in a warm, draft-free place until nearly doubled in size, 1 to 1 1/2 hours.

Recipe courtesy of Emeril Lagasse Pin It

Wednesday, June 16, 2010

Philly Cheese Steak Sandwiches

This week for dinner I made Philly cheese steak sandwiches. They were really good and really simple to make. The whole family loved them, even my 3 year old! I didn't add the bell pepper or the garlic.


* 1 loaf Italian bread or French bread or 2 large hoagie rolls or sub rolls
* 1/2 lb deli roast beef (very rare, sliced wafer thin, or you can use a frozen Rib-Eye roast shaved on an electric slicer, )
* 1 white onion (thinly sliced)
* 1 green bell pepper (thinly sliced) (optional)
* 2 teaspoons garlic (minced)
* 1/2 lb provolone cheese (thinly sliced)
* extra virgin olive oil (for grilling)
* salt and pepper
* marinara sauce or ketchup (optional topping)

Directions: Heat oil on a griddle or saute pan. Grill the onion and pepper till soft. Add the garlic, salt and pepper. Push to the side and grill the meat. Break up the meat with a spatula. Once heated all the way through, mix together with peppers and onions then add meat to a toasted roll and top with provolone cheese.

Recipe courtesy of Pin It

Friday, June 4, 2010

Brownie Cheesecake

Mmm...I think the name says it all! This was such a great recipe! I took this cheesecake to a party the other night and came home with an empty pan. Everyone loved it! It was so easy to make too. I did not drizzle the chocolate on the top, however I did add a layer of 6oz chopped, semi-sweet chocolate chips between the brownie layer and the cheesecake. I sprinkled them on after I removed the brownies from the oven, poured the cheesecake mixture over the top, and put it back in the oven to finish baking.


1 pkg. (19 to 21 oz.) brownie mix (13x9-inch pan size)
4 pkg.  (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup sugar
1 tsp.  vanilla
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
3   eggs
2 squares BAKER'S Semi-Sweet Chocolate 
HEAT oven to 325°F.
PREPARE brownie batter as directed on package; pour into 13x9-inch pan sprayed with cooking spray. Bake 25 min. or until top is shiny and center is almost set.
MEANWHILE, beat cream cheese, sugar and vanilla in large bowl with mixer until well blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Gently pour over brownie layer in pan. (Filling will come almost to top of pan.)
BAKE 40 min. or until center is almost set. Run knife around rim of pan to loosen sides; cool. Refrigerate 4 hours.
MELT chocolate squares as directed on package; drizzle over cheesecake. Refrigerate 15 min. or until chocolate is firm.
Recipe courtesy of

Pin It

Tuesday, June 1, 2010

Breakfast Cookies

I love finding new recipes for healthy baked items to make for my kids for breakfast. I found a really yummy recipe for Breakfast cookies. They were easy to make and loaded with things that are good for you. I made the cookies without wheat flour since I didn't have any on hand, but next time I'll remember to buy some. I also didn't use any walnuts. I was going to add pecans....but forgot. They were still great without them. I did not make them as big as recommended. I just used my tablespoon cookies scoop.


  • 3/4 cup whole-wheat pastry flour
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 2 tablespoons unsalted butter
  • 1/4 cup canola oil
  • 1/4 cup dark brown sugar
  • 3 tablespoons granulated sugar
  • 1 egg
  • 1/4 cup (1 small jar) strained carrot baby food
  • 1 teaspoon vanilla extract
  • 1/2 cup rolled oats
  • 1/2 cup bran cereal flakes
  • 1/3 cup raisins
  • 1/3 cup walnut pieces, lightly toasted in a dry skillet for 2 minutes, until fragrant and chopped


Place rack in center of oven and preheat oven to 350 degrees F.
Whisk together flours, baking soda, cinnamon, nutmeg and salt in a medium-sized bowl. Combine butter, oil and sugars in the bowl of a stand mixer and mix on high speed, scraping down sides if necessary, until sugars have dissolved and mixture is light in color, about 1 minute. Add egg, carrot puree and vanilla and beat an additional 30 seconds. Add flour mixture and beat an additional 30 seconds. Add oats, flakes, raisins and walnuts and mix over low speed just until incorporated. Dough will be slightly sticky and less cohesive than traditional cookie dough. Line a large cookie sheet with parchment paper. Using between 3 to 4 tablespoons of batter, form a ball and place on cookie sheet. Repeat with remaining batter, leaving about 3 inches between cookies. Wet hands and use palm of hand to flatten cookies until about 1/4-inch thick. Bake for 12 minutes, until cookies are fragrant but still soft. Let cookies cool slightly, then transfer to a wire rack to cool completely.

Recipe courtesy of Ellie Krieger at Food Network Pin It


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