Canadian Bacon Pizza Monkey Bread

I was looking this past weekend for dinner ideas again and somehow found this awesome recipe that originated from Annie’s Eats.  Annie makes hers in baking dish, but site that I got this from used a bundt pan.  And I know the kids would have more fun putting this in a funky pan than just using a cake pan.  Get ready to have yourself some fun!

I made some slight changes to the recipe, but followed pretty close.

Ingredients

  • Olive Oil Cooking Spray
  • garlic salt
  • 2 cans of Pillsbury Pizza dough
  • 6 oz mozzarella cheese, cut into small cubes (you’ll need ~48 pieces) (I used fat free)
  • package of canadian bacon
  • 2-3 cups marinara sauce, warmed, for serving

Instructions

Spray bundt pan with cooking oil and sprinkle pan with garlic salt.

Pull off large marble-sized balls of dough and flatten (~2/3 of an ounce, a kitchen scale makes this very easy). Top with a slice of canadian bacon and cube of mozzarella.

 

Wrap the dough around the canadian bacon and cheese, pinching well to seal.

Very lightly spray the pizza balls and sprinkle with more garlic salt and place into the bundt pan.

Repeat until all of the dough is used.

Cover and let sit for 30 minutes, while preheating the oven to 400.

Bake for ~35 minutes, until the top is very brown.

Remove from the oven and let sit for 10 minutes.

Turn out onto a platter and serve with warmed marinara sauce for dipping.

When I bring the kids in the kitchen with me to cook, it has to be something they are going to enjoy making and have even more fun eating it!  And this came out of the oven prettier than ever.  The kids are quite proud of this one!!  Finding a nice little surprise in each bite is awesome to them (ok to me too!!).

Well done kids.  We will be making this again and again.  Even the picky eaters will like this one!!

Have an awesome day.

Patricia – Two Girls Cooking

Source

Jason and Shawnda

Pumpkin Cream Cheese Muffins

 

These muffins are too good for words.  You must make them.  You just have to.  I saw these on Annie’s Eats blog and thought I had to give them a try.  Craig loves my mom’s pumpkin bars with the cream cheese frosting.  So when I saw that I could make these with the cream cheese surprise inside…I had to try.  And try I did.  These were soooo good.

It reminds me of the Fall season and going to the apple orchard with my mom and the kids every year.   After walking around the orchard for a while we go through the little store.  She always looks for either the apple cookies or some muffins.

I better call her tomorrow and let her know I have some goodies for her!!!!

 

Ingredients:

For the filling:

8 oz. cream cheese, softened

1 cup powdered sugar

 

For the muffins:

3 cups all-purpose flour

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

1 teaspoon ground cloves

1 tablespoon plus 1 teaspoon pumpkin pie spice

1 teaspoon salt

1 teaspoon baking soda

4 large eggs

2 cups sugar

2 cups pumpkin puree (see Note)

1¼ cups vegetable oil

For the topping:

½ cup sugar

5 tablespoons flour

1½ teaspoons ground cinnamon

4 tablespoons cold unsalted butter, cut into pieces

Note: A standard sized can of pumpkin is 15 ounces, just shy of 2 cups (16 ounces). You could open another can if you want and freeze the extra or just use one can which is what I did. The amount is so little I don’t think it makes a difference in the final product.

Directions:

To prepare the filling, combine the cream cheese and powdered sugar in a medium bowl and mix well until blended and smooth. Transfer the mixture to a piece of plastic wrap and shape into a log about 1½-inches in diameter. Smooth the plastic wrap tightly around the log, and reinforce with a piece of foil. Transfer to the freezer and chill until at least slightly firm, at least 2 hours. The mixture will still be somewhat soft but firmer.

 To make the muffins, preheat the oven to 350˚ F. Line muffin pans with paper liners. In a medium bowl, combine the flour, cinnamon, nutmeg, cloves, pumpkin pie spice, salt and baking soda; whisk to blend. In the bowl of an electric mixer combine the eggs, sugar, pumpkin puree and oil. Mix on medium-low speed until blended. With the mixer on low speed, add in the dry ingredients, mixing just until incorporated.

To make the topping, combine the sugar, flour and cinnamon in a small bowl; whisk to blend. Add in the butter pieces and cut into the dry ingredients with a pastry blender or two forks until the mixture is coarse and crumbly. I always get inpatient here and mix it together with my hands so that it looks like the texture of wet sand. I know you aren’t supposed to do it this way but I’m impatient. Transfer to the refrigerator to chill until ready to use.

 

To assemble the muffins, fill each muffin well with a small amount of batter, just enough to cover the bottom of the liner (1-2 tablespoons). Slice the log of cream cheese filling into 24 equal pieces. Place a slice of the cream cheese mixture into each muffin well. You want to put the cream cheese lower than you think because it will rise a lot during the baking process. Divide the remaining batter among the muffin cups, placing on top of the cream cheese to cover completely. Sprinkle a small amount of the topping mixture over each of the muffin wells.

 

Bake for 20-25 minutes. Transfer to a wire rack and let cool completely before serving. I like them warm, cold, and room temperature.

Thanks to Annie!  These were amazing.

Have a great week.

Patricia – Two Girls Cooking

Source

Annie’s Eats

Deep Dish Pizza

Deep Dish Pizza

First off I need to say congratulations to my other part of Two Girls Cooking – Jodi.  She gave birth to her first baby boy yesterday at 10:01pm.  His name is Sammie Taylor.  And from what I’ve seen of his picture, he’s a pretty cute little guy.  Congratulations to you and Scottie.  Be blessed with your new bundle of joy!

Now onto pizza.  I will say there are few things that I really enjoy eating quite often.  One is Zantigo and the other is this home made pizza that Jodi gave to me a while back.  Then came that time where I was told I needed to cut this sort of food out of my diet.  That was a hard one to take because this pizza is so good.

Do any of you remember Edwardo’s?  There used to be one in Bloomington and downtown Saint Paul.  Now the only place I’ve seen one is in Chicago.  Jodi and I actually traveled there just to eat this pizza.  Ok, that’s a little far fetched, but it was one of MY reasons for wanting to make the trip.  I even got on a plane for this!

Jodi found this recipe at Annies-Eats blog.  And when I looked up in my trusty low cholesterol cook book, I found a recipe that I could make the dough and still enjoy this pizza.  I know when I post a new recipe I always say that this is a must try.  But this one here, is truly a must try.  If love home made pizza, I promise this will not let you down.

I’ve included the link the Annie’s site if you want to make the original pizza dough.  Otherwise you can follow what I’ve made here and feel good about what you’re eating (not to say Annie’s is not good – it just doesn’t use the low fat, no fat ingredients that I need to follow).

So here’s what you need for the pizza crust:

Whole-Grain Pizza Crust

1 cup warm water

2 (1/4 ounce )  packages active dry yeast

1/2 cup skim milk

2 tbs honey

2 tbs olive oil (I used light olive oil)

1/2tsp salt

1 1/2 cup whole wheat flour

1 cup cornmeal

1 1/2 to 2 1/2 cups bread flour

1.  In large bowl, combine water and yeast; let stand for 10 minutes until bubbly.  Add milk, honey, olive-oil, and salt and mix well.  Stir in whole wheat flour, cornmeal, and 1/2 cup bread flour; beat for 1 minute.

2.  Stir in enough bread flour to make a firm dough.  Turn onto floured surface and knead for 10 minutes.  Place dough in greased bowl, turning to grease top.  Cover and let rise for 1 hour.

3.  Turn dough onto floured work surface and let reset for 10 minutes.  Spray two 12″ round pizza pans with nonstick cooking spray and sprinkle with cornmeal.  Divide doug in half and roll to 12″ circles; place on pizza pans; press to edges if necessary.  Let stand for 10 minutes.

4.  Preheat over to 400 degrees.  Bake crust for 10 minutes or until set.

Remove from oven, add toppings, return to oven and bake as the pizza recipe directs.

For the sauce:
1 tbsp. unsalted butter
2 tbsp. grated onion
Pinch of dried oregano
¼ tsp. salt
1 clove garlic, minced or pressed
1 (14.5 oz) can crushed tomatoes
Pinch of sugar
2 tbsp. fresh basil leaves, coarsely chopped
1½ tsp. extra-virgin olive oil
Ground black pepper

For assembling and topping:
2 tbsp. olive oil
8 oz. mozzarella, shredded (about 2 cups)
¼ oz. Parmesan cheese, grated (about 2 tbsp.)

While the dough is rising, prepare the sauce.  Melt the butter in a medium saucepan over medium heat.  Add the onion, oregano, and salt.  Cook, stirring occasionally, until the liquid has evaporated and the onion is golden brown, about 5 minutes.  Add the garlic and cook just until fragrant, about 30 seconds.  Stir in the tomatoes and sugar and increase the heat to medium-high.  Bring the mixture to a simmer, then lower the heat to medium-low and continue to simmer until reduced to about 1¼ cups, about 25 minutes.  Off the heat, stir in the basil and oil.  Season with salt and pepper to taste.

To assemble, coat a 9-inch round cake pan with 2 tablespoons of olive oil.  Transfer the dough ball to a dry work surface and roll out into a 13-inch disk about ¼-inch thick.  Transfer the dough to the pan.  Lightly press the dough into the pan, working into the corners and 1 inch up the sides.  If the dough resists stretching, let rest 5 minutes before trying again.

Sprinkle the shredded mozzarella over the surface of the dough.  Spread the tomato sauce over the cheese and top with Parmesan.  Bake until the crust is golden brown, 20-30 minutes.  Remove from the oven and let rest 10 minutes before slicing and serving.

 

This was super good and it had low calories.

I used low fat cheese also so it took quite a bit of fat and calories out.

For the pizza crust:

Calories 213; Fat 3.17; Saturated Fat 0.46; Dietary Fiber 3.48; Sodium 104.52; Cholesterol 0.20

I used MyFitnessPal to calculate the sauce by scanning the tomato cans, the cheese.  This came out to be under 400 calories per piece.  Great.

Have an awesome weekend.

Patricia – Two Girls Cooking

Edwardo's Pizza - Our Chicago Trip

Not much difference in the picture of Edwardo’s to this pizza!!