Philly Cheese Steak French Bread Pizza

I am not usually a lazy person. I am either blogging, working on some sort of project for a birthday party,  or chasing after my two kids and trying to maintain our household. I’m not a TV watcher, and if its on I am usually folding a load of laundry or the like. I try to always plan ahead so that my time is used wisely so I can spend more time with my kids. Dinner is a area though were I allow the lazy to creep in from time to time.

I love pizza, and while my favorite pizza crust recipe is a cinch to pull together, some nights I am just TIRED. And since my kids demand to be fed each evening (didn’t I just feed them yesterday?!) I sometimes resort to easier measures.

That’s where french bread pizza comes into play. A loaf of french bread takes all the work out of pizza night. This version is a riff on the beloved Philly Cheese Steak sandwich. Its perfect for a week night meal or for eating in front of the game. Now please, go put your feet up, enjoy a slice of this pizza, and be lazy. You deserve it!

Philly Cheese Steak French Bread Pizza

• 1 loaf french bread, split horizontally
• 8 slices deli roast beef, sliced
• 1/2 red onion, thinly sliced
• 1 Jar pizza sauce
• 1 green bell pepper, thinly sliced
• 2 cups shredded mozzarella cheese
• 2 cups shredded monterey jack cheese
• 16 cheese singles

Preheat oven to 350 degrees. Place french bread on a baking sheet. Spread with pizza sauce. Layer half the mozzarella and monterey jack cheese onto both pieces of  bread. Layer roast beef, onions and bell peppers on cheese. Top with remaining shredded cheeses. Cut cheese slices in half and place on top of pizza. Bake for 35 minutes or until cheese is melted and bubbling. Slice and serve immediately.

Banana Cake with Cream Cheese Frosting

I have a serious case of  (self diagnosed) OCD. I can’t sleep if there is a sink full of dirty dishes, and OMG I cannot leave for work until the bed is made! Everything in its place!!

My freezer is another story though….it doesn’t have shelves, so everything inside becomes a jumbled mess. I do organize it every other month or so, but its inevitable that things are going to get lost in the frosty abyss. A few days ago I was digging around looking for something and I kept moving bananas out of my way….and bananas….and more freaking bananas!! When the bananas on my counter get to ripe to eat I just toss them in the freezer to bake with or make smoothies with. When I started counting how many frozen bananas I had…well I had a produce bag FULL. I was ashamed of myself. After a thorough freezer reorganization it was time to use up those poor abandoned bananas!

I have made banana cake many times, always using the same recipe from my trusty Better Homes and Gardens cookbook. I was ready for a change up though, and this recipe did not disappoint. I added a extra banana then the recipe called for and it gave the cake an almost fudgy consistency.  That combined with sweet cream cheese frosting definitely make this a cake, not like banana bread. Of course, I am still going to approve it for breakfast because DUH fruit!!

Banana Cake with Cream Cheese Frosting

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 4 tablespoons unsalted butter, at room temperature
• 2 tablespoons canola oil
• 3/4 cup granulated sugar
• 2 large eggs, at room temperature
• 1 large egg white, at room temperature
• 1 teaspoon vanilla extract
• 4 large ripe bananas
• 1/4 cup milk

For the frosting:

• 4 ounces cream cheese, at room temperature
• 1/2 teaspoon vanilla extract
• 1 & 1/2 cups confectioners’ sugar
• 2 tablespoons chopped toasted nuts (optional)

Instructions

To make the cake:

Preheat oven to 375°. Spray an 8-inch square pan with cooking spray. Whisk together flour, baking powder, and salt. Set aside.

Using an electric mixer, beat butter, oil, and sugar. Beat in eggs and egg white, 1 at a time, mixing well after each addition. Mix in vanilla.

In a separate bowl, mash bananas with milk. Set aside. Gradually mix half of dry ingredients into butter mixture. Mix in bananas. Mix in remaining dry ingredients. Pour cake batter into prepared baking pan.

Bake 40-45 minutes, or until a toothpick inserted into center of cake comes out clean. Cool cake in pan on wire rack.

To make the frosting:

Using an electric mixer on medium speed, beat cream cheese and vanilla. Reduce speed and gradually add confectioners’ sugar.

Spread frosting on cake. Sprinkle with nuts.

 

Recipe Adapted from : Bake or Break

Grilled Turkey Sandwich with Havarti and Cranberry Jalapeno Relish

Thanksgiving is not my favorite holiday. I am not really a turkey and potatoes girl, anyone who knows me knows I don’t like pie,  and the holiday is essentially a whole ton of work. Like, lots of work. Days of planning, hours of cooking. And don’t EVEN get me started on the dishes. There is a plus side to all that work though, lots of leftovers!

Grilled turkey sandwich with Havarti and cranberry relish. What a mouthful, right?? But you guys, Ohmagerd, this sandwich is good. Like, who cares about Thanksgiving dinner I just want the leftover turkey-good.

You have a few options with this sandwich. While none of the elements take much time to make, I understand that there are a lot of steps for a sandwich. However, they are all SUPER simple and fast, and everyone will be so impressed with your sandwich artist skills 😉

The cranberry sauce is easy peasy. Just dump everything in a pot and walk away. I used 1/4 cup of jalapeno and i didn’t find it spicy so feel free to up the jalapenos if you like it hot.

I made a loaf of Cranberry Orange Pecan Dutch Oven Bread for this sandwich. This is my new favorite way to make bread. Its literally dump and walk away, and it makes the most beautiful loaf of crusty artisan bread. I used the leftovers to make some kick butt French toast for breakfast. Yum!

Grilled Turkey Sandwich with Havarti and Cranberry Jalapeno Relish

Ingredients:

• Bread – I used Cranberry Orange Pecan Dutch Oven Bread, but any will work. Sourdough would be phenomenal
• Sliced Havarti cheese
• Cranberry Jalapeno Relish
• Sliced turkey breast
• Butter

Cranberry Orange Pecan Dutch Oven Bread

• 3 cups flour
• 1 teaspoon yeast
• 1 teaspoon salt
• 1 cup dried cranberries
• zest of two oranges
• 1/2 cup toasted chopped peans
• 1 ½ cups warm water

Instructions:

In a large mixing bowl, whisk together flour, yeast, salt, cranberries, pecans, and zest. Add water, stirring until a shaggy mixture forms (mixture will be loose and sticky; this is what you want). Cover bowl with plastic wrap and set on counter for 12 to 18 hours. Overnight works great.

Preheat oven to 450. Place a cast iron dutch oven with a lid in the oven and heat the pot for 30 minutes. Meanwhile, pour the risen dough onto a heavily floured surface (mixture will be sticky) and lightly shape into a round loaf.

Remove hot pot from the oven and carefully set in the dough. Cover and return to oven for 30 minutes. Then, remove the lid and bake an additional 5-10 minutes until golden. Carefully remove bread from oven and from pot and place on a cooling rack.

Recipe Source: Alaska From Scratch

Cranberry Jalapeno Relish

• 2 cups fresh cranberries
• 3/4 cup sugar
• 1/4-1/2 cup sliced pickled jalapenos

In a medium sauce pan combine all ingredients. Cook over medium heat until cranberries have popped and relish has thickened. Mine took about 20 minutes. Store in refrigerator.

To Assemble Sandwich: 

Butter two slices of bread. Spread  one slice with cranberry relish, and layer on Havarti cheese and sliced turkey. Top with second slice of bread and grill over medium heat until golden.

 

Cranberry Orange Streusel Muffins

There are some foods that just “go” with certain times of the year. Grilled burgers in the summer, stews in the cold winter months, apples in the fall. For me, cranberries are iconic with this time of year. The holidays are close, first being THANKSGIVING. Not Christmas yet!! Don’t get me wrong, I love Christmas, but I would like to enjoy the holidays in the order in which they come, thank you very much!!

These muffins are perfect for using those tart little orbs that are so prevalent this time of year. I bought  a large bag of cranberries at Costco a few weeks ago and froze them. The first way I used them was in these muffins. I wanted a giant, bakery style muffin with both crumb topping and glaze. These have it all. They muffins are tender and tart with the orange zest and cranberries, and the crumb topping and glaze add just the right amount of sweetness. These muffins are perfect with a cup of coffee, perhaps while planning  your menu for Thanksgiving??  😉

Cranberry Orange Struesel Muffins

Ingredients:

• 2 and 1/3 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/4 cup light brown sugar
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup salted butter, melted
• juice and zest of 1 orange
• 2 cup chopped cranberries
• 2 large eggs
• 2 Tablespoons milk
• 1/2 cup non-fat or low-fat Greek or regular yogurt (I used vanilla)
• 2 teaspoon vanilla extract

Crumb Topping

• 1/3 cup light or dark brown sugar
• 1 Tablespoon granulated sugar
• 1 teaspoon ground cinnamon
• 1/4 cup  unsalted butter, melted
• 2/3 cup all-purpose flour

Glaze 

• 1/2 cup powdered sugar
• 2 tablespoons milk or orange juice

 

Directions:

First, make the crumb topping. In a medium bowl, combine both sugars, the cinnamon, and melted butter. Stir in the flour, I found using a pastry blender made this task easier. The crumb topping will be thick and crumbly; set aside.

Preheat oven to 425F degrees. Spray a jumbo muffin pan with nonstick spray; set aside.

In a large bowl, whisk the flour, granulated sugar, brown sugar, baking powder, baking soda, and salt together until thoroughly mixed. Add the cranberries; set aside.

In a medium bowl, whisk the melted butter, orange juice, and orange zest together until combined. Add the eggs, one at a time, whisking after each addition. Whisk in the yogurt and vanilla. Pour the wet ingredients into the dry ingredients and gently mix together until no pockets of flour remain. Do not overmix. The batter is extremely thick.

Spoon the batter into the muffin tins, filling them all the way to the top. Sprinkle each with 2 tablespoons crumb topping. Bake for 5 minutes at 425F.  Keeping the muffins in the oven, reduce oven temperature to 375F and continue to bake for 13-15 minutes longer until tops are lightly golden. A toothpick inserted in the center should come out clean. Allow to cool for 10 minutes.   To make the glaze mix the powdered sugar and milk or orange juice together in a small bowl until all lumps are gone and glaze is smooth. Drizzle over muffins. Store tightly covered.

Muffin recipe adapted from Sally’s Baking Addiction

The Liebster Award Nominations

Thank you SO much to Diana  from One Broads Journey for nominating me for The Liebster Award. Your blog is so inspiring, full of amazing pictures that make me want to travel, eat, shop and craft all at the same time!! You rock girl!

The Rules: Acknowledge the blog who nominated you and display the award. Answer the 11 questions given to you from the blogger. Give 11 facts about yourself. Nominate 11 blogs you think are deserving of the award (less than 200 followers). Let the bloggers know you have nominated them. Give 11 questions to them to answer.

11 Facts

1. I am allergic to black licorice
2. I think ice cream tastes better eaten directly from the carton
3. I call myself a “crazy cat lady” but I don’t actually have a cat
4. I love 80’s movies
5. I can’t hold my breath under water
6. When I am in the kitchen is when I feel like my most complete and happy self
7. My kids are awesome. AWESOME
8. I love fake cheese. Doritos, boxed mac and cheese, the more orange fingers the better!
9. I love to sing, and have sang in competitions and at rodeos
10. My mom is my closest and most true friend. Love her to the moon and back
11. I’ve never had a cavity (knock on wood!)

11 Questions:

1. Why do you blog? I love blogging. I have been reading food blogs for years and finally decided to join the party. Its a hobby, a passion, and what makes me happy. I think of food all day long, so it was only natural I share my passion with others.
   2. What is your favorite Disney movie? Little Mermaid!
   3. If you had to work on only one project for the next year, what would it be? Perfecting homemade sourdough. Gonna figure it out one of these days!
   4. What is your free time guilty pleasure? Probably reading the 80+ food blog emails I get every day!
   5. The best place you’ve ever visited in the world is…? Ocho Rios
   6. What is one of your favorite quotes? Dance like no one is watching
   7. Go to a comedy club or a dance club? Dance dance baby!
   8. What is the worst gift you’ve ever been given? hmmm… maybe a mini chocolate fondue fountain
   9. What is your favorite memory? The nights my babies were born. Hands down. Life changing moments those were ❤
   10. What is your favorite outdoor activity? I love going for walks, but I also love camping (aka smores!!)
   11.  Where’s Waldo? Hopefully someplace warm and tropical!

11 Questions:

1. Why do you blog?
2. Favorite candy?
3. Most embarrassing moment?
4. Least favorite song?
5. Where would you go if you had just 24 hours to travel anywhere in the world?
6. Tequila or Whiskey?
7. What name would you choose for yourself if you could change your name?
8. First frivolous thing you would buy with a million dollars?
9. What’s your favorite movie snack?
10. Super power you wish you possessed?
11. Where do you see your blog in 12 months?

11 Blogs

1. Juju’s Secret Ingredient
2. Hey, Cakes!
3. Scratch It!
4. Bachelor Basics
5. Liv Organically
6. Figuring It out
7. Christina Does It All
8. Life of Di
9. The Change of Pace
10. You’re Just A Dumbass
11. Missy Things

(I apologize some of these blogs probably have more than 200 followers…Oops!)

Hot chocolate cookies

Winter is a struggle for me. I crave sunshine and warm weather, and I don’t get much of either in the area where I live. Its hard getting off work when its dark and trying to keep a positive attitude. This girl is much happier in 75 degree weather and no snow or slush to trudge through!

Since I choose to stay inside like a hermit under my fuzzy blanket until mother nature decides to get her act together and bring spring I need other hobbies to occupy my time. Baking is the first one that comes to mind. I love a good cup of hot chocolate and I love cookies even more!

These cookies have hot chocolate mix and marshmallow bits in the batter. They aren’t overly chocolaty, but chunks of milk chocolate add to the chocolate factor. I loved them warm from the oven, but they stayed soft and chewy for days.

Hot Chocolate Mix Cookies

Ingredients

• 1 cup butter, room temperature
• 1 cup light brown sugar
• 1/2 cup hot chocolate mix
• 2 eggs
• 2 tsp vanilla
• 1/2 tsp salt
• 1 tsp baking soda
• 2 3/4 cup flour
• 1 cup chopped milk chocolate (or milk chocolate chips)
• 1 cup Marshmallow Bits

How to Make

Preheat oven to 350 degrees. Line a baking sheet with parchement paper or a silicone baking mat. Cream butter and brown sugar together in a stand mixer or with a hand mixer on medium speed for about 1 minute until combined. Add in hot chocolate and continue mixing for about 30 seconds. Add in eggs and vanilla and continue mixing until well incorporated. Turn mixer to low and add in salt, baking soda and flour. Mix until just combined. Add in milk chocolate and Marshmallow Bits, stirring until evenly mixed in.

Drop by heaping tablespoon onto lined baking sheet about 2 inches apart. Bake for 9-11 minutes, until edges are set and slightly golden. Transfer to wire rack to cool. Store the cookies in an airtight container for a week.

Recipe adapted from Cookies and Cups

Turkey Bacon Swiss Sandwich

Repost from 2014:
Happy National Sandwich Day! I love sandwiches, so it seems only fitting that there is a day devoted to them. These sandwiches are served open face, a “knife and fork sandwich” if you will. I like mine with lots of extra ranch dressing on the side because, givemeallthecondiments!

I am not including measurements or amounts in the recipe because I think sandwiches should always be customizable to your preferences. Love tomatoes? Pile them high! Bacon makes your heart sing? The more the merrier!! Enjoy!

Turkey Bacon Swiss Sandwich

Ingredients:

Hoagie rolls
Sliced turkey breast
Cooked bacon slices
Sliced tomato
Sliced Swiss cheese
Ranch dressing

Turn oven to broil. Toast rolls slightly to keep bready from getting soggy. Spread ranch dressing on rolls, reserving some for dipping. Layer on turkey, tomato, bacon and Swiss cheese. Place under the broiler again to melt cheese. Serve open faced with additional ranch dressing.

Autumn Chex Mix

Are you a breakfast person? I am not. It takes me a few hours of being awake before my stomach can handle food. I go in phases of what I eat. Sometimes its a smoothie, then a granola bar and cheese stick. Right now I am into apples and Chex mix. Crunchy and sweet is working for me right now.

This Autumn Chex mix is perfect for snacking. Its crunchy, sweet, salty, and spiced with pumpkin pie spice that makes it perfect for fall. Feel free to switch up the cereal, nuts and fruit with your favorites!

Autumn Chex mix

• 4 Cups Chex cereal (I used rice Chex)
• 2 Cups Oatmeal Squares cereal (I used Cinnamon flavor)
• 2 Cups pretzels
• 2 Cups dried cranberries
• 2 Cups nuts (I used 1 cup salted cashews, 1 cup salted peanuts)
• 1/2 Cup butter
• 1/4 Cup packed brown sugar
• 1/2 Cup maple syrup
• 2 Tablespoon pumpkin pie spice
• 1 Tablespoon vanilla

Directions:

1. In a 5 to 6-quart crock-pot, add the cereal, nuts, dried fruit and pretzels.
2. Melt the butter in a microwave safe cup or bowl. Add in the syrup, brown sugar, pumpkin pie spice and vanilla, stir to combine.
3. Drizzle wet mixture over the dry ingredients and stir well. Take caution to not break the cereal and pretzels. Place a paper towel under the lid to soak up the condensation that can develop inside the lid.
4. Cook on high  for about 2 hours, stirring well every 15 to 20 minutes. Mixture is done when there is no more visible liquid. Cooking temps vary, so keep and eye on your mix after 1 1/2 hours.
5. Pour mixture onto baking sheets and allow to dry for two hours or overnight. Store in a air tight container up to 5 days. Yield: About 8 cups

 

Recipe adapted from: Averie Cooks

Broccoli Cheddar Soup in Bread Bowls

Its no secret to anyone who knows me that I don’t like winter. I don’t like snow. Or cold. Or ice. Or skiing…. should I keep going? I am pretty annoying in the winter, constantly complaining and counting down the days until summer hits. However, there is one thing I like about winter: ITS SOUP SEASON!! I love soup! Especially when that soup is served in a bread bowl. Whoever created the bread bowl should be given a prize. Plus its just smart, no bowls to wash! All meals should be served in carbohydrates 😉

This soup is creamy and filling. By only using half a cup of cream and the rest milk,  it has a luscious texture without being extra calorie laden. Extra cheese on top is mandatory for me, and while you’re at it, butter your bread bowl and bake with cheese. I do this for two reasons. 1) More cheese. Duh. 2) Baking the bowl with butter and cheese creates a crust that keeps the bowl from getting soggy. I sprinkle mine with a little garlic powder too. You can thank me later!!

Homemade Bread Bowl Recipe:

(Makes 6 bread bowls)

Ingredients:

• 2 cups + 4 Tablespoons warm water
• 2 packages of active dry yeast (5 1/2 teaspoons)
• 1/2 cup (1 stick) butter, melted
• 2 Tablespoons granulated sugar
• 3 teaspoons salt
• 6 1/2 cups all-purpose flour 
  

Directions:

Using a stand mixer or large mixing bowl, add warm water and sprinkle in yeast.  Let dissolve for a few minutes until yeast becomes foamy.  Add melted butter, sugar and salt and mix until combined.  Gradually add flour.  Once combined, allow your mixer to knead the dough for about 5 minutes (you could do this by hand also.)  Punch dough down and form into 6 equal sized balls.  Place on a greased cookie sheet and let rise until doubled.  Preheat oven to 425 degrees and bake for 20-25 minutes, or until golden brown.  Let cool and cut off the top, remove some of the bread from the inside and fill with soup or dip.

Broccoli Cheese Soup

• 1 tablespoon melted butter
• ½ medium chopped onion
• ¼ cup melted butter
• ¼ cup flour
• 2 cups half-and-half cream
• 2 cups chicken stock
• ½ lb fresh broccoli (about 1 cup)
• 1 cup carrot, julienned
• 8 ounces grated sharp cheddar cheese
• salt and pepper to taste

Directions

1. Saute the onion in 1 tablespoon melted butter and set aside. In a large pot whisk together the melted butter and flour over medium heat for about 3-4 minutes.
2. Slowly whisk in the half and half and chicken stock. Let it simmer for about 20 minutes.
3. Add the broccoli, carrots, and onions. Let them simmer on medium low for about 25 minutes until the broccoli and carrots are tender.
4. Add salt, pepper and sharp cheddar cheese. Let the cheese melt and then serve. For a smoother soup puree it in a blender or use a immersion blender. I choose to puree mine slightly, but not leave a few chunks.

Recipe Courtsey of Six Sisters Stuff

Soup adapted from The Recipe Critic