Tag Archives: baking

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

 

feta, cheddar, and spinach muffins

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feta, cheddar, and spinach muffins  I  frozen pizza, again?

 
I am not a fan of muffins because they are typically sweet. (I have the opposite of a sweet tooth; I have a salty tooth.) But I found these non-sweet muffins quite tasty, probably because they are more like biscuits than muffins.

I was a little nervous about trying this recipe because it is written in metric units (and I’m terrible at math), but the conversion part was solved for me when I remembered that the digital kitchen scale Russell got me for my birthday has both ounces and grams.

 
feta, cheddar, and spinach muffins  I  frozen pizza, again?

 
Feta, Cheddar, and Spinach Muffins
From the Kitchen of: I Like Ginger Biscuits

Prep Time: 1 hour
Servings: 12 muffins
Difficulty: Easy

{Ingredients}
2 ¼ cups/ 300 grams all-purpose flour (a slightly rounded cup is okay)
2 ½ tsp baking powder
1 tsp cayenne pepper
1 egg
1 cup/ 220 ml milk (I used 2%)
2 Tbsp/ 30 grams butter
half a red onion, chopped (I think you could substitute any onion)
2 ¾ well-packed cups/ 130 grams fresh baby spinach after stems have been removed
1 ⅓ cups/ 100 grams shredded cheddar cheese
1 cup/ 150 grams crumbled or chopped feta cheese

{Instructions}
Preheat oven to 325°F/ 170°C/ gas mark 3. Spray a muffin pan with non-stick baking spray. Set aside.

Melt butter in a sauté pan; add chopped onion and cook until soft and browned.

While onion is sautéing mix together flour, baking powder, and cayenne pepper in a large bowl. In a separate small bowl whisk together egg and milk. Add egg mixture to dry ingredients; stir to combine.

Chop the spinach into small pieces. Add both cheeses, spinach, and onion to ingredients in the large bowl and stir to incorporate. You may need to add a couple splashes of milk if the batter is too dry or won’t mix well.

Kitchen Tip: An easy way to chop spinach – stack several leaves on top of each other. Cut into strips, then rotate 90 degrees and slice again. Run knife through pieces a few more times until you achieve desired size of pieces.

Scoop into muffin pan using an ice cream scoop (this gives them a nice rounded shape). The muffin cups should be at least ¾ full.

Bake for 30-35 minutes or until a toothpick comes out mostly clean. (There may be a few crumbs or melted cheese on the toothpick, but the crumbs will look done. If the crumbs come out translucent and underdone stick the muffins back in the oven for few minutes at a time until cooked all the way through.)

{Notes}

  • The batter will be very dense, more like biscuit dough, and the muffins will not rise much in the oven.
  • Though cayenne is usually a spicy ingredient, in these muffins it just kicks up the flavor (but without the heat).
  • The amount of chopped spinach called for is 2 ½ cups, but I only used 1 ½ cups of chopped spinach because I didn’t think an extra cup would actually mix into the batter.
  • I do not recommend using muffin cups for this recipe because the muffins will stick to the paper.


-♥-
Katy

 

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

impossible ham n swiss pie  I  frozen pizza, again? sausage cheese crescent squares  I  frozen pizza, again? cheddar bay biscuits  I  frozen pizza, again?
Impossible Ham ‘N Swiss Pie // Sausage Cheese Crescent Squares // Cheddar Bay Biscuits

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

 

cheesy italian quick bread

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cheesy italian quick bread  I frozen pizza, again?

 
This bread is the reason that I requested a pastry blender for Christmas this past year. I had no idea that pastry blenders existed until I saw that this recipe required one. The first time I made the recipe I tried using the 2 forks/knives method to cut in the butter, but it was just time-consuming and frustrating. I briefly researched pastry blenders and discovered that they are a very useful kitchen tool and fairly inexpensive – under $20! I have used the pastry blender a few times since I received it, and it just makes baking bread so much easier!

 
cheesy italian quick bread  I frozen pizza, again?

 
Cheesy Italian Quick Bread
From the Kitchen of: Sweet Tooth, Sweet Life

Prep Time: 30 – 40 minutes
Servings: 8+ (depends on how generous your slices are!)
Difficulty: Easy

{Ingredients}
2 cups all-purpose flour
1 cup reduced-fat mozzarella cheese, shredded and divided
1 Tbsp sugar
2 tsp baking powder
½ tsp baking soda
½ tsp salt
½ tsp garlic powder
½ tsp Italian seasoning
½ tsp basil
½ tsp oregano
3 Tbsp cold butter
1 egg
½ cup plain Greek yogurt (I used a 5.3 oz individual serving)
½ cup milk
spray butter, an extra Tbsp butter, or garlic spray (optional)

{Instructions}
Preheat oven to 400° F. Spray a 9-inch round baking pan with non-stick cooking spray; set aside.

In a large bowl, combine the first 10 ingredients – flour through oregano – and mix well. Cut in cold butter with a pastry blender (or two knives/forks) until mixture looks like fine crumbs.

Kitchen Tip: If you are new to bread baking like I am and have no idea how to cut in butter, here are some handy videos showing three different ways to cut butter into flour: pastry blender method, 2 knives method, 2 forks method.

Also, you may be wondering “how will I know when the butter is completely cut-in?” Like the instructions say, the mixture is done when it looks like fine crumbs. I tried to take a picture of my crumbs, but they wouldn’t photograph well. Just trust me that it will make sense when you make the bread; the mixture really will look like fine crumbs.

In a small bowl, whisk together egg, Greek yogurt, and milk. Stir into dry ingredients until just moistened – do not over mix! If your dough is still a little dry, add a splash of milk. (NOTE: Dough will be thick and soft – similar to Bisquick drop biscuit dough.)

Spoon into prepared baking pan and spread dough to edges of pan. Top with remaining
¼ cup cheese and extra butter, if desired. Bake for 20-25 minutes or until light golden brown. Cool slightly before serving. Enjoy!

{Notes}

  • Sometimes I like to double the seasonings (garlic, Italian, basil, and oregano) to pump up the flavor of the bread.
  • If you use extra butter on top of bread, the cheese will crisp up and add a nice contrast to the soft bread.

 


-♥-
Katy

 

restaurant recreation: red lobster’s cheddar bay biscuits

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cheddar bay biscuits  I  frozen pizza, again?

 
I’ve been told these biscuits are better than the real thing. I haven’t done a side-by-side comparison, but I can tell you that the replicas are really, really good!

 
cheddar bay biscuits  I  frozen pizza, again?

 
Cheddar Bay Biscuits
Slightly Adapted from the Kitchen of: sgrishka on BigOven.com

Prep Time: 30 mins
Servings: 12 biscuits
Difficulty: Easy

{Ingredients}
2 ½ cups Bisquick baking mix
1 cup cheddar cheese, shredded
¾ cup 2% milk
6 Tbsp butter, divided and melted
¾ tsp garlic powder, divided
½ tsp dried parsley flakes
2 dashes salt

{Instructions}
Preheat your oven to 400°F.

Combine Bisquick with cheddar cheese, milk, 2 Tbsp melted butter, and ¼ tsp garlic powder in a medium bowl. Mix until well-combined. Splash with milk if dry.

Drop approximately ¼ cup portions of dough onto an ungreased cookie sheet.

Combine ¼ cup butter with ½ tsp garlic powder, parsley flakes and salt. Brush mixture over the tops of each unbaked biscuit. Set aside leftover melted butter.

Bake for 12 – 14 minutes or until the tops of the biscuits begin to turn light brown. Remove from oven, and brush rest of melted butter on top of biscuits. Serve warm.

 
 
These biscuits would pair well with Sour Cream Noodle Bake or Baked Salmon with Browned Butter Sauce!


-♥-
Katy

 

impossible ham ‘n swiss pie [with tutorial]

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impossible ham n swiss pie  I  frozen pizza, again?

 
This is my first successful tutorial! I have tried to make one for a couple other dishes, but I would forget to take pictures along the way. I don’t know how other bloggers make tutorials for every recipe. It’s a lot of work and hand washing!

This dish is very similar to a crustless quiche, which make it great for either breakfast or dinner. It reheats well, so it could start out as dinner one evening then turn into breakfast the next morning (like mine did). Oh, and don’t let the name of this recipe fool you! Despite its name this recipe is quite easy to prepare.

 
What you’ll need: smoked ham, Swiss cheese, onion, eggs, milk, Bisquick, salt, and pepperimpossible ham 'n swiss pie  I  frozen pizza, again?

 
Preheat oven to 400°F. Coat a 10×1 ½ inch pie plate with non-stick cooking spray.impossible ham 'n swiss pie  I  frozen pizza, again?

 
Sprinkle ham, cheese, and onion into dish.impossible ham 'n swiss pie  I  frozen pizza, again?

 
Beat remaining ingredients until smooth.impossible ham 'n swiss pie  I  frozen pizza, again?

 
Pour into dish.impossible ham 'n swiss pie  I  frozen pizza, again?

 
Bake 35-40 minutes, until golden brown and knife inserted in center comes out clean. impossible ham 'n swiss pie  I  frozen pizza, again?

 
Let set for 5-10 minutes before serving.
impossible ham 'n swiss pie  I  frozen pizza, again?

 
Enjoy!
impossible ham 'n swiss pie  I  frozen pizza, again?

 
Impossible Ham ‘n Swiss Pie
From the Kitchen of: my mother-in-law

Prep Time: 45 mins – 1 hour
Servings: 4 – 6
Difficulty: Easy

{Ingredients}
2 cups smoked ham, fully cooked and cut up
1 cup Swiss cheese, shredded
⅓ cup green onions or yellow onion, chopped
4 eggs
2 cups milk
1 cup Bisquick baking mix
¼ tsp salt (optional)
⅛ tsp black pepper

{Instructions}
Preheat oven to 400°F. Coat a 10×1 ½ inch pie plate with non-stick cooking spray. Sprinkle ham, cheese, and onion into dish.

Beat remaining ingredients until smooth – 15 seconds in blender on high or 1 minute with hand beater. Pour into dish.

Bake 35-40 minutes, until golden brown and knife inserted in center comes out clean. Let set for 5-10 minutes before serving.

{Notes}

  • This dish is similar to a quiche in both texture and appearance.
  • When you take the pie out of the oven it will not look done, due to the swiss cheese. As long as it is not runny/liquidy when you insert a knife or toothpick it is completely cooked. The pie will set as it cools.
  • My MIL recommends letting the top get brown and crispy before taking the pie out of the oven to act as a sort of crust.


-♥-
Katy

pita bread, part 2 / tiger tuesday

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I tried to add this at the bottom of yesterday’s pita recipe, but it wouldn’t show up for some reason. Oh well, you can see it here on this post instead.

 
Russell actually helped me with my first (less successful) attempt at homemade pitas. I took pictures as evidence.

pita bread  I  frozen pizza, again?pita bread  I  frozen pizza, again?

 
I asked him to smile and this is what he gave me.
pita bread  I  frozen pizza, again?

 
The all-wheat pitas didn’t look too bad (not counting the very obvious dry edges), but they were dense and a bit dry. My jaw actually got tired after eating a couple.
pita bread  I  frozen pizza, again?

 

———-♥———-

And now we switch from the ‘cute husband’ portion to the ‘cute kitty’ portion of the post. After I posted the pictures of Tiger and Buzz last week I found a few more that I forgot I had taken.

 
Tiger and Buzz played all morning and tired themselves out by the afternoon.
tiger & buzz  I  frozen pizza, again?

 
Tiger doesn’t fit in the cube so well anymore.
tiger & buzz  I  frozen pizza, again?

 
Watching the birdies together. (In this photo you can see how much bigger Tiger is than Buzz.)
tiger & buzz  I  frozen pizza, again?

 


-♥-
Katy