Category Archives: appetizer

pizza puffs

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pizza puffs  I  frozen pizza, again?

Pepperoni Pizza Puffs

 
These pizza puffs are easy and delicious! They can be served as lunch, dinner, snack, or appetizer. (Russell has even eaten them for breakfast.)

[Side Note completely unrelated to pizza puffs: Russell and I are in the process of moving back to our home state, so the blog will be on hiatus for a bit until we get settled in.]

 
pizza puffs  I  frozen pizza, again?

Mini Black Olive Pizza Puffs

 
Pizza Puffs
From the Kitchen of: Lick the Bowl Good

Prep Time: 45 minutes – 1 hour
Servings: 2-3 (as a meal; more if snack or appetizer)
Difficulty: Easy

{Ingredients}
¾ cup all-purpose flour
¾ tsp baking powder
1 Tbsp Italian seasoning
pinch of salt (optional)
pinch of red pepper flakes (optional)
¾ cup whole milk (I used 2%)
1 egg, lightly beaten
1 cup shredded mozzarella cheese (I like to use ½ cup cheddar, ½ cup mozzarella)
¼ cup grated parmesan cheese (I used the cheese in the green container)
1 cup cubed pepperoni (or other topping of choice)
½ cup store-bought pizza sauce (optional)

{Instructions}
Preheat the oven to 375°F. Grease a 24 cup mini-muffin pan or regular 12 cup muffin pan. Set aside.

In a large bowl, whisk together flour, baking powder, Italian seasoning, salt, and red pepper flakes (if using) ; whisk in milk and egg. Stir in mozzarella, parmesan and pepperoni; let stand for 10 minutes.

Stir the batter and divide among the muffin cups. Bake until puffed and golden, 20 to 25 minutes.

Meanwhile, microwave the pizza sauce until warmed through. Serve the puffs with the pizza sauce for dipping. (I prefer mine without dipping sauce.)

{Notes}
All of my batter did not fit into the 24 cup mini-muffin pan, so I made a full-size muffin with the leftover batter. Some pans are larger than others so you may not have an issue.
 


-♥-
Katy

 

 
 
If you liked this recipe, you might also be interested in:

cheesy italian quick bread  I frozen pizza, again? feta, cheddar, and spinach muffins  I  frozen pizza, again? sausage cheese crescent squares  I  frozen pizza, again?
Cheesy Italian Quick Bread // Feta, Cheddar, and Spinach Muffins // Sausage Cheese Crescent Squares

 

cheesy chicken ro-tel dip

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cheesy chicken ro-tel dip  I  frozen pizza, again?

 
For my 50th blog post I am sharing with you the first recipe I created as a new Domestic Engineer (thanks to my friend Beth for the awesome job title!). I say first recipe, but now that I think about it, this is really the only recipe that I have created completely on my own so far. I should work on that.

 
Here’s the story behind the dish:
This dip was created purely by accident. A few months after we moved here some fellow pastors’ wives and I got together for a Girls’ Night In. We were each supposed to bring a finger food, and I decided to take the opportunity to make a dip I had been wanting to try out.

The night of the party I go to make the dip only to discover that I don’t have everything I need, so I begin to freak out. (Not one of my finer moments.) Not only does it look like I can’t bring a dish like I promised, but I would also be making a bad impression on my new friends! Russell hears me freaking out and comes to see what’s going on. He helps me calm down enough to gather my thoughts and to think about what I can bring instead. Thinking through what is in my kitchen I somehow come up with the idea that these 4 ingredients would taste good together.

So I literally dump them all into a baking dish, finish getting ready, and run out the door; I didn’t even have time to heat up the dip because I was running late, but my friend let me heat it up in her oven when I got to her house. Thankfully the story has a happy ending as my friends all raved about the dip and made me promise to make it the next time we got together.

 
cheesy chicken ro-tel dip  I  frozen pizza, again?

Thanks to my friend Teri for being a hand model!

 
Cheesy Chicken Ro-Tel Dip
From the Kitchen of: Frozen Pizza, Again? (technically pre-FPA)

Prep Time: 25-35 mins
Servings: a lot!
Difficulty: Super Easy

{Ingredients}
1 (16 oz) block 2% milk Velveeta cheese, cubed
1 (8 oz) block reduced-fat cream cheese, cubed
2 cups cooked, shredded chicken
2 cans Ro-Tel, drained
tortilla chips

{Instructions}
Combine all ingredients in a 2 ½ quart baking dish that has been coated with non-stick cooking spray. Bake at 350°F until cheese is melted and everything is heated, about 20-30 minutes, stirring halfway through. Serve warm with tortilla chips.
 


-♥-
Katy

 

Linking up to: Tasteful Tuesdays, Saturday Show & Tell, and Monday Funday.

 
 
If you liked this recipe, you might also be interested in:

chicken rotel pasta  I  frozen pizza, again? sausage cheese crescent squares  I  frozen pizza, again? pita bread  I  frozen pizza, again?

Chicken Ro-Tel Pasta // Sausage Cheese Crescent Squares // Pita Bread

sausage cheese crescent squares

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sausage cheese crescent squares  I  frozen pizza, again?

 
Frozen Pizza, Again? is now on Bloglovin! If you aren’t familiar with Bloglovin, it is a great site to keep track of all the blogs you subscribe to. Click the link to follow my blog with Bloglovin! Now, onto the recipe…

These squares are awesome! Simple yet tasty. They can be served as an appetizer or as breakfast. I recently brought them to a game night at our friends’ house and the four of us devoured the entire tray. Oh, and I won Snack Time. (We weren’t even having a contest.)

 
sausage cheese crescent squares  I  frozen pizza, again?
Sausage and Cheese Crescent Squares
From the Kitchen of: Becky McPherson for Pillsbury.com

Prep Time: 1 hour
Servings: 15+ (depends on how big you cut your squares)
Difficulty: Easy

{Ingredients}
2 (8 oz) cans crescent rolls OR 2 (8 oz) cans Crescent Recipe Creations dough sheets
1 lb ground pork sausage, spicy or mild
1 (8 oz) package reduced-fat cream cheese
2 cups (8 oz) sharp cheddar cheese, shredded

{Instructions}
Heat oven to 375°F. Lightly spray a 9 x 13 inch (3 quart) glass baking dish with non-stick cooking spray, particularly along the sides.

If using crescent rolls: Unroll 1 can of dough into 2 long rectangles. Place into baking dish; press over bottom and ½ inch up sides to form crust. If using dough sheets: Unroll 1 can of dough. Place into baking dish; press over bottom and ½ inch up sides to form crust.

In a large skillet, cook sausage until no longer pink; drain grease. Push sausage to edges of pan;. add cream cheese to middle of pan. Melt cream cheese over low heat, then mix with cooked sausage until meat is coated. Spoon evenly over crust in baking dish. Sprinkle with cheddar.

If using crescent rolls: Unroll second can of dough on work surface. Press to form 9 x 13 inch rectangle; firmly press perforations to seal. Carefully place over cheese. If using dough sheets: Unroll second can of dough on work surface. Press to form 9 x 13 inch rectangle. Carefully place over cheese.

Bake 21 to 26 minutes or until golden brown. Cool 15 minutes. Cut into small squares.

{Notes}

  • If you are unfamiliar with Pillsbury Crescent Recipe Creations dough sheets, they are basically crescent roll dough without the perforations to separate individual rolls. For this recipe, I recommend using Recipe Creations dough instead of regular crescent dough because it will be easier to work with. Also, don’t accidentally buy Crescent Rounds; they do not work well for this dish.


-♥-
Katy

 
 
If you liked this recipe, you might also be interested in:
chicken crescent roll casserole  I frozen pizza, again?

Chicken Crescent Roll Casserole

 

a-freaking-mazing artichoke dip

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I made this dip yesterday to take to card night at our friends’ home.  Even though I was told that it wasn’t truly a snack because it involved a vegetable, we only took about a third of it back home.   It was really easy to make (just dump all the ingredients in a dish, mix well, and bake) and quite tasty.  The only thing I’d change is to swap the amounts of artichoke and spinach (just personal preference).  Oh, and don’t be afraid to be generous with the chili powder.  I added a good amount but could hardly taste it; the cheese and sour cream really help to balance out the heat of the chili powder.  Head on over to Joyful Abode for the recipe.

-♥- katy

fun fact: I wasn’t sure what food category artichokes fall into, so I looked it up on Wikipedia.  Apparently, they are considered a flowering thistle.