Saturday, December 10, 2011

Pizza Twist

Pepperoni Pizza Twist

1 package (3.5 ounces) pepperoni slices, diced
1 can (3.25 ounces) pitted ripe olives, drained and chopped 
5 fresh mushrooms (optional)
2 tablespoons snipped fresh parsley (optional)
1/2 cup (2 ounces) shredded mozzarella cheese
2 tablespoons all-purpose flour
1 garlic clove, pressed
2 packages (11 ounces each) refrigerated French bread dough
1 egg
1 teaspoon Italian Seasoning
2 tablespoons (1/2 ounce) grated fresh Parmesan cheese
1 can (15 ounces) pizza sauce, warmed (optional)

1. Preheat oven to 375ºF. Food process pepperoni, olives, mushrooms, and parsley (or diced it all up). In a bowl, combine pepperoni, olives, parsley, mozzarella cheese, flour and garlic; mix well.

2. Place bread dough, seam sides up, on smooth side of a cutting board. Using a knife, slice each loaf lengthwise, end to end, cutting halfway through to center of loaf; spread open flat. Lightly sprinkle additional flour evenly over dough. Using a baker's roller, roll dough crosswise to a 4-inch width, creating a well down center of each loaf.

3. Spoon half of the pepperoni mixture down center of each loaf. Gather up edges over filling, pinching firmly to seal. Place loaves, seam sides down, in an "X" pattern on a rectangle stone. Crisscross ends of dough to form a large figure "8," keeping ends of dough 1 inch from edge of stone and leaving two 1 1/2-inch openings in center of twist.

4. Separate egg over small bowl. (Discard yolk or set aside for another use.) Beat egg white and seasoning mix; lightly brush over dough. Using serrated bread knife, cut a 3-inch slit in each of the top sections of the twist to reveal filling.

5. Grate Parmesan cheese over loaf. Bake 30-32 minutes or until deep golden brown. Remove to cooling rack; cool 10 minutes. Cut into 16 slices. Serve with warm pizza sauce, if desired. 

For Pizza Sauce
28 oz. can tomatoes
olive oil
garlic salt

You can blend sauce in a blender to make it smooth. Heat up and flavor with garlic salt and olive oil to taste.

Thursday, December 8, 2011

BROCCOLI SALAD

2 bunches fresh broccoli (about 1 lb) cut into small flowerets
1 medium purple onion, finely chopped
1 cup grated cheddar cheese
6 strips bacon, cooked until crisp and crumbled
1/2 c. sunflower seeds or raisins (optional)...i think Emily used craisins- yum!
1 recipe Broccoli Salad Dressing (see below)

In a large bowl combine broccoli, onion, and cheese. Refrigerate. Just before serving, stir in bacon. Add sunflower seeds or raisins or craisins if you wish. Pour desired amount of dressing over salad. Stir briefly. Serve the same day.

Broccoli Salad Dressing
1 c. mayo
2 Tbsp. red or white wine vinegar
1/2 c. sugar
1/2 tsp salt

Mix ingredients. Chill at least 1 hr before tossing with salad. Makes 6 servings.

Wednesday, December 7, 2011

score card gets a makeover

Hey Ladies - I updated our good buddy here. Seriously when have we ever played 6 rounds and why did you need like 3 inches of space to log all your millions of Bunkos? This is more realistic and for me we could have left off the space for Bunkos (with how I've been playing lately - I know just toss me in the hat)

Anyway, it's here on the blog if your ever in a pinch and need it or if you know anyone who starts a new group and needs a freebie (don't even think about leaving this group for another - I will stalk you and throw dice at you house) okay. That being said - please feel free to post when and whatever useless info you can think of... oh and Nikki, Jessie, and broccoli salad please post your recipes. I think there was other yum stuff but I'm drawing a blank.

Sunday, October 2, 2011

The Vanilla Cupcake by Daryl Lee


Ingredients:
2/3 c. butter, soft
1 3/4 c. sugar
2 eggs
1 1/2 tsp. vanilla
3 c. flour
2 1/2 tsp. baking powder
1 tsp. salt
1 1/2 c. milk

Directions:
Preheat oven to 350'. Line a muffin pan with cupcake liners. In a large bowl mix butter, sugar, eggs, and vanilla until light and fluffy. Beat eggs in one at a time. Combine dry ingredients. Stir into batter alternately with milk. Spoon into prepared muffin cups. Bake for 15 to 20 minutes in preheated oven, until the top of the cupcake springs back when lightly pressed.