THIS is by far my newest FAVORITE recipe… I have been playing and playing with it and I have now, what is the perfect combination of ingredients to make AMAZING Stromboli – or to cut the Stromboli prior to baking and make EASY and DELICIOUS pizza rolls… which the kids prefer!
The great news is this recipe is for 2 – so we always make one of each!
I started with actual dough – which you can certainly use, but quickly reverted to Pillsbury Pizza Crust… they have perfected it, and who am I to challenge that??!!
Lay out the dough, Mix up your “saucey” ingredients and cover the dough, add your pizza preferences…. We go for plain old pepperoni and mozzarella cheese, but I have used burger and swiss, ham and provolone or cheddar and I am working on a bacon, egg and cheese breakfast variety.
Roll the dough like a jelly roll – use the remaining egg whites as a wash and sprinkle with a bit more garlic and Parmesan, then bake as a Stromboli or cut into 1” slices and bake as pizza rolls.
Start with 2 crusts… lay them out on a cookie sheet.
Mix up this ‘sauce’ and spread 1/2 on each crust:
• 2 egg yolks (save the whites to use as a wash)
• 1 TBS parmesan cheese
• 1 tsp Italian seasoning
• 1⁄2 tsp garlic powder
• 1/2 tsp onion powder
• 1⁄4 tsp pepper
• 1 vegetable oil
• 1 TBS jalapeno juice (right from the jar of slices)
Add your pizza toppings, split between the 2 crusts:
• 1 bag (5 oz.) pepperoni
• 1 bag (2 cups) of cheese
• Any other favorites you have – sausage, peppers, onions, olives….
• Any sauce (jarred pizza or spaghetti or of course your own homemade) – for dipping once cooked.
Roll each crust up like a jelly roll, and make a wash of the remaining egg whites – by whisking with 2 TBS water – and spread over roll, then shake down with additional parmesan and garlic….
Bake the Stromboli as is, or cut in 1” slices (like cinnamon rolls) and bake as pizza rolls.
Bake at 400 for about 25 minutes.
Serve with a warmed bowl of dipping sauce!
It’s back…. No I am not referring to football season, or even the fall season…. It’s cooking season!! I do love the football and I do love the fall, but mostly I LOVE to cook and today was the first day I got to create and play in the kitchen for the entire day (over 12 hours mind you) in a very long time!!
After a super crazy week, what with back to school and all (3 kids = 3 X NO Fun!!) and tons of amazing football ; High School JV game Thursday night – rocked it! Sadly not quite the same for the Varsity on Saturday but rounded out with 2 wins for our youth “TRI-TOWN” JV and Varsity later in the day! Then today’s AWESOME Bill’s Game was on and I was inspired to start the fall cooking.
It all started with this bounty of tomatoes and peppers… and a full net bag of onions my Mom dropped off… I wanted some salsa and I decided fresh would be best! I even diced and added artichokes for an extra ‘layer’…. The results are STUPENDOUS!!!
Because I was dicing and stewing tomatoes, I thought fresh soup would also work…. I had shredded chicken to use and with peppers and onions galore, I was reminded of CHICKEN FAJITAS! Could I create the flavors into a yummy soup? OH YES I DID!!!!
I also spied the bag full of apples on the counter; “Paulareds” – they looked so pretty…apparently no one likes them because they have been there a good week…. And no fruit makes it more than a few days in our house. Not one for waste, I diced them up, added some cinnamon and sugar and simmered them down to have a hearty applesauce on the side.
Finally, I have been planning on these absolutely delicious (and highly viewed and shared from my blog) pumpkin cookies for over a week and kept running out of time. Today was the day, and I opted for a double batch… One (my favorite) the original with frosting…
WHAT did you do today???
Chocolate, and a sundae, and a cake…. All in one….
Minimal ingredients, easy instructions and tastes delicious….
I had such a great response from posting my Banana DREAM Cake that I decided to showcase all of the goodies in my DREAM Cake arsenal. And I had a birthday to attend to, so CHOCOLATE SUNDAE DREAM CAKE it is!!
Like a poke cake – remember the dreadful red jello on white cake your granny always served? Went with the jello mold with fruit cocktail in it… YUCK… no sir’ree bob!!
Well, THIS, is a whole new POKE cake and that is why I changed the name to the DREAM Cake series!
Here is the Sundae variation…. YUMMMMOOOO
Chocolate Cake Mix – make cake as directed
1 jar Caramel Sauce
1 jar Fudge Sauce
8 oz. (regular container) Cool Whip
• If you are feeling FANCY and want a decorative topping, crush about 6 Oreos or even use chocolate sprinkles or Mini chocolate chips….
Bake the cake as directed… then allow to cool for about 10 minutes.
See these beaters… lick ‘em…go ahead, I still have yet to meet anyone that died from eating raw eggs… LOL!!!
Now, once the cake has cooled, take a wooden spoon and using the handle end, poke holes in the cake – all the way to the bottom – everywhere! I usually go every 1/2” or so….
Open and microwave the toppings for about 30 seconds just to make them easier to pour… the fudge may take a bit more…. Slowly pour the caramel over the cake and make sure all the holes get filled…
…then pour the fudge (or dollap and spread as the case may be…) and smooth over the cake.
Cover the cake with plastic wrap and set in fridge for an hour or so… I make them the night before and leave in the fridge overnight.
Uncover cake, and spread cool whip on top and smooth out.
Crush your Oreos (I used my mini chopper) and sprinkle on top!
Gaze fondly at your handiwork… then DIG IN!!!
Beautiful… Delicious… Everyone screams for more!! THESE strawberries are to die for!!
And it’s FRUIT… for dessert or an appetizer… or for dinner… I don’t judge… and fruit is healthy… like diet food… SERIOUSLY!!
1-2 pints strawberries
2/3 cup semi-sweet chocolate chips
8 oz. cream cheese, softened
1/4 cup sugar
1 TBS butter, softened
1 tsp vanilla
1 TBS unsweetened cocoa powder
2/3 cup Cool Whip
2-3 TBS chocolate chips
2-3 TBS chocolate cookie crumbs * I used about 10 Oreos in my processor
Wash strawberries and pat dry.
Cut the tops off the strawberries and hollow them out using a small spoon.
Slice a thin piece of the bottom of each strawberry so it can stand up – save these cuts for a cute top!
Melt the 3 TBS chocolate chips @ 50% power for about 20 seconds… continue in 15 second intervals until the chocolate is melted.
Process the cookies to make a crumb base.
Dip the bottom of each DRY strawberry into chocolate and then into the cookie crumbs. Place on a lined cookie sheet. (Parchment, wax paper or even foil)
Make the Filling:
Place the 3/4 cup chocolate chips in a small dish and melt on 50% power for about 40 seconds.. continue in 20 second intervals until the chocolate is melted.
Combine cream cheese, butter, vanilla, cocoa powder and sugar until fluffy. Add in the slightly cooled chocolate and mix on low until incorporated. Add in whipped topping and stir/mix just until combined. (At this point you have a super yummy chocolate fruit dip – but that is a whole ‘nother recipe!!)
Place the filling in a baggy or a decorator. Pipe into the strawberries.
Top with the small bottom piece you cut off to stabilize the berry and sprinkle any remaining cookie crumbs across the top.
Oooh la la… aren’t we fancy now… and oh sooo delicious!! REJOICE!!
I made some soup… Stuffed Pepper Soup (here)… with lots of extra for the week… TRULY DELICIOUS!!
I actually matched up some Tops Deals (here)
I posted a recipe for Banana DREAM Cake (here) which was a HUGE hit at a weekend get-together!!
and now our Weekly Menu – Meal Plan… It helps so much to prep and plan on Sundays…check it out!
Sunday – Today while shopping, I stopped at a farm stand…I got corn on the cob and some fresh peas, green and yellow beans, and a cantaloupe. We ate the peas and beans as an appetizer and then grilled chicken breasts, marinated in Chiavettas, and made the corn on the cob. Have you heard of the best way to boil corn?? 1 TBS salt and 1TBS sugar in the boiling water…. Then 1/2 stick of butter thrown in the boiling water just before corn is done… AMAZING!!!
Monday – Stuffed Shells (from a freezer meal workshop) and the fresh cantaloupe
Tuesday – Chicken Salad Wraps (see recipe HERE)
Wednesday – Smoked Sausage and Potatoes (a favorite freezer meal)
Thursday – Banquet Pot Pies… Cheap this week at $1 each and everyone loves them…. (YUCK..LOL!!)
Friday – Crockpot Italian Sausage with Peppers and Onions and Baked Ziti (all from the last freezer meal workshop)
Saturday – It’s our first official football scrimmage and we shall CELEBRATE with pizza out!
What are you having this week? Do tell!!
So I made a BANANA Pudding Poke Cake…. And life will never be the same! It has been aptly upgraded to Banana DREAM Cake!!
Sometimes the very simplest recipes can make the absolute best stuff… and this recipe is proof positive that this is true! I took it to a get- together and everyone gave it rave reviews, and the one I made for home (1 of 2 pie plate size) was gone before I got back. A good banana cream pie is my favorite and SERIOUSLY, this Dream Cake topped any pie I have ever had!
Minimal ingredients, easy instructions and tastes delicious….make it now!!
White or yellow cake mix – make cake as directed
• I have begun adding an extra egg and 2 TBS melted butter to my mixes
2 boxes instant banana pudding mix
4 cups milk
2 large bananas
8 Oz. (regular container) Cool Whip
• If you are FANCY and want a decorative topping, crush about 6 Nilla Wafers, Golden Oreos or even graham crackers…
Bake the cake as directed… then allow to cool while you prepare the pudding.
Make both boxes of pudding by adding the 4 cups of milk and whisking until there are no lumps.
Now that the cake has cooled while you made the pudding, Take a wooden spoon and using the handle end poke holes in the cake – all the way to the bottom – everywhere! The closer the better – I did every 1/2” or so….
Slowly pour the pudding over the cake and make sure all the holes get filled, then smooth the pudding over the cake.
Cover the cake with plastic wrap and set in fridge for an hour or so… I make them the night before and leave in the fridge overnight.
Uncover cake, chop bananas into 1/4 “ slices and lay all over top of pudding.
Spread cool whip on top and smooth out.
Crush wafers ( I used my mini chopper) and sprinkle on top!
Serve this cake to anyone, at anytime, and be ready for the LOVE!!!
My FAVORITE Tops deals this week….
Fresh Boneless Skinless Chicken Breast Big Pack – $1.99/lb — STOCK UP PRICE!!!
Italian Sausage $2.99/lb big pack
Foxy Iceberg Lettuce $.99/head
SUPER COUPONS IN AD – all GREAT deals!!
Tops Orange Juice from Concentrate 64 oz – $1.49 (with in-ad Super Coupon)
D’Italiano Italian Bread 20 oz loaf – $1.69 (with in-ad Super Coupon)
Jumbo Signature Cinnamon Buns 4 count – $1.99 (with in-ad Super Coupon)
Nabisco Ritz Crackers $1.77 – (with in-ad Super Coupon)
Poland Spring 24ct water $2.99 – (with in-ad Super Coupon)
Tops 100ct cooked shrimp $7.49 – (with in-ad Super Coupon)
Nescafe Taster’s Choice Single-Serve Instant Coffee 6 ct – $1.00
– $0.50 off ONE Nescafe Taster’s Choice single-serve coffee (RP 8/23/15)
= FREE 🙂
Ken’s Salad Dressing 16 oz – $2.00
– $1/2 or $0.75 off ONE Ken’s Salad Dressing (SS 8/9/15)
Old El Paso Salsa Seasoning Mix Packet – $0.89
– $1.00 off THREE Old El Paso products – Tear pad… or printable
– Earn $1.00 SavingStar Credit when you buy THREE Old El Paso products
= $.22 cents each after coupon and SavingStar Credit
Nature Valley Granola Bars – $2.00
– $1/2 coupon in the 7/12 Smartsource
= $1. 50
Quaker Chewy Granola Bars – $2.00
– $0.55 off ONE Quaker Chewy Bars (RP 8/23/15)
= $.90 cents after doubles
Fiber One bars – $2
-$.50/1 Fiber one printable or use the $1/2 coupons in the 7/12 or 8/2 Smartsource
Ten for Ten / 100 GAS POINTS WHEN YOU BUY 10 ITEMS LISTED BELOW
Gatorade or Propel Fitness water/ Glaceau Smart water or Vitamin water $1
Banquet Brown and serve sausages $1
Hunts Pasta Sauce $1
Knorr Pasta sides $1
Banquet Pot Pies $1
Tops Soft cookies $1
Tops Chicken Noodle Tomato and condensed soups $.50
Tops Canned Vegetables $.50
So I am venturing through some ‘hoarded’ recipes… I want to develop a list of PERFECT FOR THE GRILL (but can be cooked many other ways) freezer meals for a summer MEAL APEAL workshop. Last weekend I played with this BOURBAN marinade and also THIS – CHICKEN SOUVLAKI and TZATZIKI SAUCE (HERE) recipe.
I love days when I can just mess around in my kitchen – and they are so few and far between right now… It makes me wonder why I can’t find the perfect job where all I do is shop for groceries and prepare meals for people (with NO clean up) AND to be paid BIG bucks to do so…. Is that too much to ask??
Well at Chez Kelsey, I sometimes get paid in love and kisses – after all I do have 2 doggies that appreciate my skills!! My husband loves all these great dishes but he would be happy with a bologna sandwich and these kids of mine…. They’re all like – aww Mom, can’t we have cereal?!! They just don’t know how lucky they are – oh but I tell them… EVERY SINGLE DAY!!
Seriously though – first the SOUVLAKI (HERE) then this BOURBAN CHICKEN…. Oh me oh my…. BOTH are absolutely AMAZING and have risen to the very top of my recipe file! Both are awesome because you can essentially dump all the ingredients into/onto the chicken and either throw it in the freezer for later, or make it right then.
Here is the Bourbon marinade – I used on 2.5 lbs of chicken breast:
1 small onion, chopped
1 c honey
½ c soy sauce
¼ c ketchup
1 TBS veg oil
1 tsp minced garlic
¼ tsp red pepper flakes
¼ c Bourbon – optional
So easy… dump everything on the chicken and then you can grill it, or crockpot it or even throw it in a skillet with some flour to thicken… I chose the skillet and the thickening… then served over mixed stir fry veggies and rice…