Gourmet Chicken Garlic Pizza

Our favorite pizza at Papa Murphy's is the Gourmet Chicken Garlic Pizza, so when I found this recipe at Babblelots, I had to grab it.  I must try this!

Knock off pizza recipe of
Gourmet Chicken Garlic Pizza 

Sauce

• 2/3 cup ranch dressing
• 1/2 to 1 tablespoon minced garlic

(mix together)

 
Toppings:

• 12 ounces (3 cups shredded) mozzarella cheese
• 2 ounces (1/2 cup shredded) cheddar cheese
• 1/4 cup grated Parmesan cheese
• 1 grilled chicken breast, sliced
• 2 Roma tomatoes, diced
• 1/4 cup (packed) coarsely slice green onion tops

Make your dough and put the sauce over then add half of cheese then the toppings
Last add the rest of cheese
There ya go!

Yum! 

Cinnamon Swirl Bake (Revisited)

Or, how I took a quick recipe and made it take 500 times longer!

Sourdough Cinnamon Swirl Bake


Batter

• 1 cup sourdough starter
• 1 cup lukewarm water
• 1 cup unbleached flour

Mix together, cover, and allow to sit, several hours or overnight, until bubbly.  Then add:

• 1/2 cup sugar
• 1/2 teaspoon salt
• 1/2 cup butter OR margarine, melted
• 2 eggs
• 2 cups flour

Mix well, cover and allow to sit for a couple hours. Then, spread batter into greased 13x9" pan.  It will be thick. 

Cinnamon Mixture

• 3 tablespoons butter OR margarine, softened
• 3/4 cup brown sugar
• 1-1/2 teaspoons ground cinnamon

1. Combine cinnamon mixture in a small bowl by mixing with fork; spread evenly over batter. Using fingers, poke topping thoroughly into batter. 
2. Cover and let sit for about an hour, then refrigerate overnight.  When ready to bake, remove pan from refrigerator and let sit at room temperature for a half hour or so. Place in a COLD oven; set temperature to 350°F and bake 25-30 minutes, until lightly browned and firm in center.
3. Cool 10 minutes. Combine icing ingredients and drizzle over warm cake.

Icing

• 1 cup powdered sugar
• 1 to 2 tablespoons milk
• 1 tablespoon butter OR margarine, melted
• 1/2 teaspoon pure vanilla extract

Nobody tell my husband that, as I was posting this recipe I realized that I had basically doubled the batter, but I forgot to double the cinnamon topping.  It looked like I had plenty when I poked it in, but we'll see in the morning.  So, for now, this is how I did it.  If it doesn't seem like enough, I'll change it.
 

Salisbury Steak

It was always special when my mom made Salisbury Steak. So yummy!

Salisbury Steak

for patties:

• 1-1/2 lb. ground beef
• 1 med. onion, chopped
• 1/2 tsp. salt
• 1 cup oatmeal
• 1 cup cracker crumbs
• 1-8 oz. can tomato sauce
• 2 eggs
• 1 tsp. chili powder

Mix well, and form into patties.  For uniform patties, I use a 1/3 cup measuring cup - fill measuring cup with meat mixture, then form into patty.  Brown patties in skillet (both sides) and place in a 13x9 inch baking dish.

for gravy:

• 2 cups beef broth
• 1 T. cornstarch
• 1 tsp. Worcestershire sauce
• 2 cans cream of mushroom soup

Mix gravy ingredients well using wire whisk. 
Pour gravy over patties in baking dish.  Bake @ 350° for 45 minutes.

Serve with mashed potatoes and a vegetable.

Enjoy!
 

Step by step directions with pictures - created on Tabblo.

Fudgsicles

I found this recipe on Baking Bites a while back, but I couldn't make them because I was almost out of cocoa. And then I forgot - and couldn't find the link I'd shared on facebook. I went searching tonight and found the recipe again. I'm not trusting facebook this time.

Homemade Fudgsicles

• 2 cups low fat or skim milk
• 1/2 cup cocoa powder
• 2/3 cup sugar
• 2 tbsp corn syrup or agave syrup
• 1 tsp vanilla extract

In a medium saucepan, combine milk, cocoa powder, sugar, corn syrup (or agave syrup) and vanilla extract. Bring to a simmer, stirring frequently, and cook just until all of the sugar and cocoa powder is dissolved. Pour hot mixture into popsicle molds and freeze overnight, or until solid.

Makes 6-8 large popsicles (depending on the size of your molds)

I have cocoa now.  Time to dig out the Tupperware popsicle molds - even if it's not summer yet.
 

Tomato Vegetable Stew with Cheddar Dumplings

Here's another recipe I cut from the newspaper. This is so good!  My husband says he doesn't like tomatoes, so he's not super excited when I make this, but he will eat it without complaining too much, especially if I serve him some kind of meat on the side.  Me, I love it.  I think the flavors are so perfect together.

Tomato Vegetable Stew with Cheddar Dumplings

Stew:

• 1 T. olive oil
• 2 large onions, coarsely chopped
• 2 ribs celery, coarsely chopped
• 1 can (28 oz.) diced tomatoes, undrained
• 1 can (14.5 oz.) chicken broth
• 2 cups frozen green beans
• 1 tsp. dried basil
• 1/4 tsp. pepper or hot sauce to taste

Dumplings:

• 1-1/2 cup flour
• 1-1/2 tsp. baking powder
• 1/4 tsp. salt
• 1/2 tsp. dry mustard
• 1/4 cup solid vegetable shortening
• 1/2 cup shredded sharp cheddar cheese
• 2/3 cup milk

Directions:

1. In Dutch oven with lid, heat oil over medium-high heat.  Add onions and celery.  Cook and stir until celery is tender.  Add remaining stew ingredients: diced tomatoes with juice, chicken broth, green beans, basil and hot sauce.  Bring to boil.  Reduce heat; simmer 15 to 20 minutes or until beans are tender.  Taste and adjust seasoning; add salt if canned tomatoes and broth were not salty.
2. For dumplings, put flour, baking powder, salt and dry mustard in medium mixing bowl and stir well.  Using pastry blender, two table knives, or fork, cut shortening into flour mixture until it resembles coarse crumbs.  Stir in shredded cheddar.  Add milk and stir just until dry ingredients are moistened.
3. Drop by tablespoonfuls over the simmering stew.  Cover and cook over medium-low heat 10 to 15 minutes or until dumplings are firm. 

Makes 6 to 8 servings.

I get a lot of recipes from the newspaper and from magazines. If a recipe looks good, I clip it. Unfortunately, I have yet to find the perfect way to organize them so that I can find them later and actually try them. If only my clippings could at least be in a regular consistent size, like notebook paper size or even postcards, then I could sort and store them in a binder or a box or something. And if only two recipes I want didn't always seem to be printed on opposite sides of the same page!  I'm really going to have to buckle down and post more of the recipes I really like or really want to try - or figure out if I can find them on the magazine or newspaper websites and save them from there, instead of trying to keep track of so many newspaper clippings!

I like the idea of posting the recipes, because then I'm sharing, too - but it just takes time.  Anyway, try this.  It's yummy!