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Mozzarella Parcels

Mozzarella Parcels

Mozzarella Parcels

4 pieces of crustless medium-thick sliced white bread

8oz roughly chopped mozzarella

Dried chilli flakes and seasoning

2 medium eggs

1 ½oz plain flour

3 ½ fl oz) vegetable oil

 

Lay 4 pieces of crustless medium-thick sliced white bread on a board and top each with 50g (2oz) roughly chopped mozzarella, mounding the cheese in the centre of the bread. Sprinkle over as many dried chilli flakes as you like and season well. Top each piece of mozzarella bread with another crustless slice, then seal the edges by squeezing tightly together. Put two beaten medium eggs into a shallow bowl and 40g (1½oz) plain flour on to a plate. Heat 100ml (3½fl oz) vegetable oil in a large frying pan. Meanwhile, dip the parcels in the egg, followed by the flour (tapping off excess). Add to the pan and fry for 5min, turning once, until golden and crisp. Pat dry on kitchen paper, then serve with salad or seasonal vegetables.

 

Calories: 577

Fat: 27g

Fiber:

Bagel Bear Bento

Bagel Bear Bento

Adorable bears made from half bagel, cheese, nori, and washi tape on stick.  I see sausage/hot dog cut into flower, hard boiled egg, and something i don’t recognize.  My kids would probably gag over the black rye bagel, but a single color is doable.  So cute!

Rainbow Bell Pepper Snack

Rainbow Bell Pepper Snack

How pretty, such a simple presentation of bell peppers and cauliflower. Here is a recipe for the dip, but if your child doesn’t care for mustard, use your favorite dip.  A green goddess would be pretty too!  But don’t discount good ol ranch 😉

Easy Honey Mustard Dip

1/4 cup mustard (yellow or dijon; or a mixture of both)

1/4 cup mayonnaise (we use light)

1/4 cup honey

black pepper, to taste

Optional: paprika, to taste

Combine ingredients in a bowl. Whisk until smooth. Season to taste with pepper (& paprika-optional). Serve with chicken, corn dogs, and more. Keep refrigerated up to 2 weeks.

LTS Alpine Spaghetti

LTS Alpine Spaghetti

We are camping this weekend.  4 families, 8 girls, daisies and incoming juniors.  I dunno why this is “Alpine”, its not made with pine needles or something.  Maybe just because they make it while hiking.   Since we are car camping, I may put fresh herbs from my garden in the cooler instead of using dried herbs.

Alpine Spaghetti

8 oz. of spaghetti or noodles

1 tbsp of olive oil

1 cup of parmesan cheese

3 tsp of dried sweet basil

1 tbsp of parsley flakes

1 garlic clove, minced

Water

Bring a pot of water to a boil and add spaghetti. Boil for 10 minutes and drain. Add olive oil, mix with pasta, and then add the remaining ingredients. Mix again and serve.

Bacon Cheeseburger Pasta

Bacon Cheeseburger Pasta

Bacon Cheeseburger Pasta

8oz elbow macaroni pasta

1lb lean ground beef

6 bacon strips, cooked and cut into pieces

1.5 cup beef broth

1/2 teaspoons Worcestershire sauce

3 tablespoons ketchup

1-2 tablespoons cornstarch

1 cup (4 ounces) shredded cheddar cheese

1/2 cup (2 oz) shredded mozzarella cheese

 

Cook the bacon first, I prefer to cook it on a sheet pan in the oven until it’s crispy but you can cook it whatever way you prefer. Drain it on paper towels and cut it or break it into small pieces and set aside.

Cook your macaroni according to directions on the pack, then drain. While the macaroni is cooking brown the beef in a large skillet until fully cooked. If after cooking the beef has a lot of fat/liquid/juice left you can pour some of that off, I prefer to use lean beef and keep some of the juice as I think it adds to the flavor. Measure the beef broth, Worcestershire sauce, ketchup, and cornstarch into a small bowl or measuring jug and mix well to combine the cornstarch. Add cooked pasta to the skillet along with the beef broth mixture, stir well to combine beef, pasta, bacon, and sauce. Cook on a medium heat until the sauce bubbles and thickens. If it’s too thick for you, thin it out with a little more beef broth. Sprinkle shredded cheeses over the top of the skillet cheeseburger mixture. Cover and cook on very low heat until cheese has melted, about 2-3 minutes.

Crisp, Flaky, Pepperoni Pizza Puff Pastry Waffles

Crisp, Flaky, Pepperoni Pizza Puff Pastry Waffles

WIW: Crisp, Flaky, Pepperoni Pizza Puff Pastry Waffles

 

Flour, for dusting

1 (1/2-lb.) sheet frozen puff pastry, thawed

2 C. homemade or store-bought pizza sauce

6 oz. thinly sliced pepperoni

6 oz. shredded mozzarella cheese

 

Preheat a Belgian waffle iron according to manufacturer directions. Lightly dust a work surface. Lay out puff pastry sheet, lightly flour top, and roll into an approximate 16- by 16-inch square. Spread 1/2 C. sauce on puff pastry, leaving a 1 inch border on all edges. Layer pepperoni on top, followed by cheese, leaving a 1 inch border on all edges. Roll puff pastry sheet away from you like a jelly roll. When completely rolled, pinch seam to seal. Pinch ends of puff pastry to seal, then roll into a disk-shaped spiral. Place spiral in center of preheated waffle iron. Cook until puff pastry is deep golden brown on all surfaces and an instant-read thermometer inserted into the center registers 190 to 200°F, about 12 minutes. Transfer to a cutting board, cut into wedges, and serve immediately, passing extra sauce for dipping.

 

Bite Size Bees

Bite Size Bees

Bite Size Bees

1/2 C. creamy peanut butter
2 T. butter or margarine, softened
1/2 C. confectioner’s sugar
3/4 C. graham cracker crumbs (about 12 squares)
1 square (1 ounce) semisweet chocolate (or just use store bought icing)
1/3 C. sliced almonds, toasted
paper plates

Cream the peanut butter, butter, and sugar until smooth. Add the graham cracker crumbs and mix well. Chill dough.  Shape into 1” ovals. Place the chocolate in a small microwave-safe bowl; microwave on high for one minute or until melted. Transfer the melted chocolate to a resealable plastic bag; cut a small hole in one corner of the bag. Make stripes on bee bodies.  Add almonds for wings and poke a hole with toothpick for eyes.

Snowman Cookies

Snowman Cookies

Snowman Cookies

Nutter Butter cookies
Vanilla Almond Bark (half a package made 13 cookies for me)
M&Ms
Orange Tic Tacs
Black Decorator Icing

After melting the Almond Bark for 90 seconds, I used a spoon to help cover the cookies when I dipped them. The spoon helped to get them on the foil too, since I didn’t want fingerprints. I didn’t put the Tic Tacs or the M&Ms on until I finished dipping all of them – I wanted the Almond Bark to set a little bit. As for the icing, I just squirted some in a ziploc bag and cut the tip just a tiny, tiny bit.

Baked Cheese Bites

Baked Cheese Bites

Baked Cheese Bites

2 cups sifted all-purpose flour
1 pinch salt
6 ounces shredded Cheddar cheese
1/2 cup butter, melted

Preheat the oven to 325 degrees F (165 degrees C). Lightly grease a large cookie sheet. In a medium bowl, mix together the flour and salt. Stir in the cheddar cheese and melted butter to form a firm dough. Roll pieces of dough into ropes as big around as a penny. Slice into 1/4 inch pieces. You may need to chill the dough until firm for better rolling. Place the slices onto the prepared cookie sheet, 1 inch apart. Bake for 20 to 25 minutes until the bottoms of the coins are lightly toasted and the tops are firm. Allow to cool completely before serving. Store in an airtight container at room temperature.

Fancy Toast

Fancy Toast

Mushroom Toast

½ Sandwich Thin, toasted (Ozery Bakery One Bun Multigrain Thin Sandwich Buns)

1/2 tablespoon coconut oil

1 (4 oz) package sliced baby bella mushrooms sliced

1/4 teaspoon salt

1/4 teaspoon pepper

1 clove garlic minced

1/2 – 1 tablespoon champagne vinegar

Fried egg

Crumbled Cheese (queso fresco, cojita, feta, etc), for garnish, optional

Chopped herb(s), for garnish, optional

Melt coconut oil in a large skillet over medium heat. Once melted, add in mushrooms, salt, and pepper. Cook, stirring occasionally for 3 minutes. Add in garlic and vinegar and cook until mushrooms are tender, about 1-3 additional minutes. Pour over toasted bun and top with a fried egg.

Energy-Boosting Breakfast Toast

1 slice whole grain, oat bran, or other hearty bread

Spread of your choice peanut butter, any nut or seed butter, cottage cheese, cream cheese, all-natural jam, smashed avocado, hummus, mascarpone, honey goat cheese

Sliced or diced fruits apple, pear, grapes, banana, peach, apricot, figs, fresh or frozen and defrosted berries, or other favorite fruits

Vegetables/leafy greens cucumbers, tomatoes, peppers, arugula, baby spinach, or other favorites

Favorite toppings chia seeds, hemp seeds, flax or sunflower seeds, pepitas, nuts, coconut, dried fruits, granola, cacao nibs, fig jam, onion jam

Protein Choices:  Scrambled, Fried, Poached or sliced Hard-Boiled Egg, Bacon, Prosciutto, Ham, Cheeses

Seasoning salt, pepper, chiles, herbs, spices, salsa, honey, lemon or lime juice, everything bagel seasoning, grated cheese, hot sauce

Toast bread until lightly brown. Add spread of your choice. Top with a fruit or vegetable, or both, as desired. Scatter on any toppings you like. Finish with appropriate seasonings.  Alternate toasting method:  Preheat your oven to 425 degrees and place a baking sheet in the oven. While you are waiting for the oven to heat, butter one side of your bread with softened butter. When the oven and the baking sheet are heated to temperature, quickly remove the baking sheet from the oven. Quickly place the bread, butter side down, onto the baking sheet and return the sheet to the oven. Bake until the bottom side of the bread is toasted 5-10 minutes (the top won’t toast, so peek under the corner of your toasts to check the bottom regularly). This toast is delicious because it gets crispy on one side without drying out like it does in the toaster.

Hard-Boiled Egg & Herb Toast

 

So fast and easy if you have hard boiled eggs on hand!

1 Egg, hard boiled

1 slice whole wheat bread, toasted

1 tsp. diced herb (try parsley, tarragon, thyme, whatever you have)

EVOO

Salt & Pepper

 

Thinly slice egg, then layer slices over toast. Drizzle with olive oil and season with salt and pepper. Garnish with tarragon.

Pear Chutney Cheese Toast

 

Chutney:

2 pears (see note)

1 tablespoon olive oil

¼ cup diced red onions

2 teaspoons minced ginger

2 tablespoons apple cider vinegar

4 pitted and chopped Medjool dates

¼ teaspoon salt

½ teaspoon cinnamon powder

zest from 1 lemon

¼ cup water

â…› teaspoon red chili flakes (optional)

1 tablespoon butter, softened

2 slices Dave’s Good Seed Bread

3 ounces sliced sharp white cheddar cheese

1/2 cup arugula microgreens

2 teaspoons olive oil

squeeze lemon juice

To make chutney, start by peeling , coring , and chopping the pears into cubes. Heat a pot over medium-low heat and add the diced onions, cooking until fragrant, 5 to 6 minutes. Stir in the ginger and follow with apple cider vinegar. Stir up any stuck onion pieces. Add in the pears, dates, salt, cinnamon powder, zest, water, and chili flakes if using. Continue to cook, stirring occasionally, until the pears softened, and the mixture thickens up, 15 minutes or so. If the chutney is too thick, add a splash or two of water as it cooks. Preheat broiler. Butter each slice of bread and place on a sheet tray. Bake the bread under the broiler, flipping once, until just starting to crisp. Keep an eye on the toast- this will happen quickly. Remove bread from oven and smear on 2-3 tablespoon of chutney and follow with the slices of cheese. Place back under the broiler and cook until cheese is melting and bubbly, 60-90 seconds (again, goes fast- keep an eye on it!) Toss the microgreens with the olive oil and lemon juice, then top toast before serving.

Note: When making chutney I prefer the Bartlett varieties or any other variety that holds shape when cooked.

 

Mango, Lime & Mozzarella Toast

 

Good Bread

Fresh Mozzarella

Sliced Mango

Zest from ½ Lime

Flaky Sea Salt

 

Layer cheese on toast.  If desired, place under broiler or in toaster oven to heat mozzarella a bit.  Layer with mango then sprinkle on zest and salt.

 

Goat Cheese & Bacon Avocado Toast

 

Ripe Avocado

Crumbled Goat Cheese

Thin lardons Bacon, cooked crisp

Bread of Choice

 

Mash avocado on toast.  Top with some cheese and bacon.

Popcorn Ball Topiaries

Popcorn Ball Topiaries

Popcorn Ball Topiaries

1 bag (3 oz.) light butter microwave popcorn, popped
1 C. jelly beans
1/4 C. butter
1 bag (10 oz.) marshmallows

Combine popcorn and candy. In saucepan, melt butter. Stir in marshmallows. Reduce heat to low; cook until marshmallows melt and the mixture is smooth, stirring frequently. Pour over popcorn, stirring gently to coat well. Coat hands with cooking spray. Shape mixture into 2-inch balls. Insert sticks. Allow to cool before inverting in pots filled with candy. Makes 16 to 20.

Fishy Bento Lunch

Fishy Bento Lunch

2 Pieces of Bread
Tuna
3 Carrots
1 Pretzel Rod
1 Twizzler String
Gold Fish Crackers
Blue Jell-O
1 Clementine
Heart Sprinkles (optional)

(This is never going to stay like this if you were really packing a lunch.  You need filler for the sandwich side, and that yellow?  Yikes, what a mess.  Easy lunchboxes aren’t leak proof.  I have several small boxes of different types to fit into the various wells of our multitudinous lunch boxes.   And I would probably exchange the crackers for little fish cut from carrots; I have a cutter for that.  It’s way carb / sugar heavy)

Yogurt Grahams

Yogurt Grahams

1 graham cracker (large rectangle)
2 tsp. low-fat fruit-flavored yogurt

Break graham cracker in half. Spread yogurt on one half and top with the other. Wrap in plastic wrap and freeze.

Honey Mustard Minion Dip

Honey Mustard Minion Dip

1/2 C. Mayonnaise
2 tsp. Spicy Mustard
2 tsp. Honey
1/2 tsp. Garlic Powder
3 tsp. Vinegar
2 Black Olives
1 Cracker
1 tsp. Mayonnaise (To make the eye)

Cinnamon French Toast Sticks

Cinnamon French Toast Sticks

4 thick slices white Texas Toast bread (stale bread is best)
1½ T. butter
2 eggs
¼ C. milk
Salt
¼ C. sugar
½ tsp. cinnamon powder

Remove the crust and cut the bread into 4 sticks. Using a large bowl, mix the milk and eggs + a pinch of salt. Set aside. In another flat bowl, mix sugar and cinnamon. Cut the butter half and heat it up over medium heat. Quickly, roll the bread sticks into the egg mixture – make sure to shake off the excess and place in a pan. Turn each side until golden brown. Once done, transfer immediately in the cinnamon sugar mixture and roll to coat. This way, the mixture sticks easily when the bread is hot. Melt remaining batter and cook the remaining French toast sticks. Serve immediately and garnish with any syrup.

Owl Lunch

Owl Lunch

1 Babybel
2 Raisins
2 pieces of whole wheat bread (sandwich of choice)
2 Baby Carrots
Pretzel Spoons or Mini Pretzel Twists
1 Pretzel Rod
Kale Chips (or you could use green grapes)

Whole Wheat Walrus Waffles

Whole Wheat Walrus Waffles

2 lg. Eggs
1 ¾ C. Milk
¼ C. Oil (or melted butter)
2 tsp. Honey
1 tsp. ground Cinnamon
¼ tsp. Baking Soda
1 ½ C. Whole Wheat Flour
1 tsp. Baking Powder
1/8 tsp. Salt
Cooking Spray or Butter
2 pieces Cooked Turkey Bacon
1 Banana
3 Blueberries

Preheat waffle iron. In large bowl whisk together the eggs, milk, oil, honey, cinnamon and baking powder until well combined. Add in flour, baking powder, and salt and whisk just until large lumps disappear. Spray or butter your waffle iron and griddle to the directions of your waffle iron manufacturer. Keep warm under foil until all are cooked. To decorate a waffle, cut two slices from a banana for eyes. Add blueberries for pupils, and a blueberry for a nose. Cut the rest of the banana in half and place to resemble tusks. Finally, lay the bacon over the bananas to make a moustache.

Chicken & Egg Breakfast

Chicken & Egg Breakfast

Chicken Pancakes

Pancake Mix (or favorite homemade recipe)
1 Strawberry
1 Hard Boiled Egg
1 Piece of Turkey Bacon
1 Orange Slice
Granola
1 Chocolate Chip

Start out by pouring your pancake mix in a pan on low heat making a large pancake. Cut around the edges in the shape of a chicken. Cut out the tail & wing from the scraps using kitchen scissors. We cut slices from 1 strawberry for the top. We used an orange slice from the beak. We cut a piece of turkey bacon for the feet and waddle & a chocolate chip for the eye. We place granola at the bottom & then placed the hard boiled egg on top.

Chewy Chocolate Chip Granola Bars

Chewy Chocolate Chip Granola Bars

6 T. unsalted butter
1/3 C. dark brown sugar
1/4 C. plus 2 T. honey
1-1/2 tsp. vanilla extract
Heaping 1/8 tsp. salt
2 C. quick-cooking/instant oats, such as Quaker Quick 1-Minute Oats (do not use regular old-fashioned oats)
1-3/4 C. crispy rice cereal, such as Rice Krispies
1/2 C. sliced almonds
1/4 C. flax meal or wheat germ
1/3 C. mini chocolate chips (or to taste)

Line a 9 x 13-inch baking pan with aluminum foil. Spray the foil lightly with nonstick cooking spray. In a large pot, combine the butter, brown sugar and honey. Bring the mixture to a boil over medium-high heat, stirring constantly. Lower the heat and simmer until the sugar dissolves and the mixture is slightly thickened, about 2 minutes. Remove the pan from the heat and stir in the vanilla and salt. Add the oats, rice cereal, almonds and flax meal (or wheat germ) to the pan and fold with a rubber spatula until well combined. Transfer the mixture to the prepared pan and press down lightly with a rubber spatula to even out. Sprinkle the miniature chocolate chips over top, adding more or less to suit your taste, and press down firmly with the spatula so the chips stick. The mixture should be tightly compacted in the pan. Place the pan in the refrigerator for 1-1/2 – 2 hours to cool. Use the foil overhang to transfer the uncut bars to a cutting board. Using a sharp knife, cut into rectangles. Store the bars in an airtight container in the refrigerator. If you have to stack them, be sure to use parchment paper or foil in between the layers, otherwise they’ll stick together and fall apart. Note: If you are substituting dried fruit for the chocolate chips, mix it in along with the other ingredients as opposed to sprinkling over top.

Breakfast Chex Mix

Breakfast Chex Mix

2 C. wheat chex
2 C. rice chex
2 C. bran chex
2 C. o’s cereal
1 C. slivered almonds
5 T. butter
1/3 C. honey
2 C. dried bananas, blueberries, cherries, raisins

Preheat oven to 300 degrees. Place all the cereals and nuts in a large bowl. Toss to combine. Place the butter in a 13 x 9 inch pan and melt in the oven. Once the butter has melted, add the honey to the butter and whisk together. Pour the cereals into the butter/honey mixture and stir to combine. Bake uncovered for 30 minutes. Remove from the oven and let cool. Add the dried fruit to the cereal mixture and toss to combine. Serve

Crispy Cereal Treats

Crispy Cereal Treats

Crispy Cereal Treats

Base Recipe:

 

3 T. unsalted butter, plus more softened for pan

1 10-ounce bag mini marshmallows

1 recipe mix-ins (see below)

 

Cocoa Nutty:

 

5 C. chocolate puffed rice cereal, such as Cocoa Krispies

1 C. cocktail peanuts, roughly chopped

½ C. chopped semisweet chocolate

 

Trail Mix:

 

5 C. puffed oat cereal, such as Puffins

½ C. dried cherries or cranberries

½ C. chopped toasted pecans

½ C. toasted pepitas

 

Tropical Breeze:

 

5 C. flaked corn cereal, such as Corn Flakes

½ C. chopped dried tropical fruit, such as mango and/or pineapple

½ C. toasted coconut flakes

½ C. chopped macadamia nuts

 

Berries and Cream:

 

5 C. whole-grain oat cereal, such as Cheerios

¾ C. chopped freeze-dried raspberries

¾ C. chopped white chocolate

 

Grease a 9-inch square baking pan with softened butter. Melt 3 T. butter in a large pot over medium heat. Add marshmallows; cook, stirring, until melted. Remove from heat.  Stir in cereal and chosen mix-ins to combine. Press into prepared pan; let stand until firm, about 1 hour. Cut into squares and serve, or store in an airtight container at room temperature up to 3 days.

No-Bake Chewy Granola Bars

No-Bake Chewy Granola Bars

2 C. quick cooking oats (or pulse whole oats in a food processor a bit)
1 C. rice crispy cereal
1/4 C. shredded coconut
1/4 C. butter
1/4 C. honey or agave
1/2 C. brown sugar
1/2 tsp. salt
1/2 tsp. vanilla

In a large mixing bowl, mix together the oats, cereal and coconut. Set a small saucepan over medium high heat and melt the butter. Add the honey, brown sugar and salt. Stir together then leave it alone as it comes to a boil. Once the boil has reached all the way around the edges of the pan, begin timing. Allow this mixture to boil for 2 minutes and 15 seconds. During this time, you may need to turn the heat down a bit so it doesn’t overflow, but be sure it keeps boiling. Add the vanilla then pour the mixture over the oats, using a rubber spatula to get all the sugar mixture out of the pan. Mix the ingredients together until the oats are completely coated. Add in your desired mix-in then press very firmly into a lightly greased 9×13″ pan. If you like your bars thicker, you can use a smaller pan or double the recipe and use the same 9×13 pan. If you do not press firmly enough, the bars will fall apart when you eat them. Place them in the fridge for 20 minutes then cut to size.

Chocolate Chip: Add 1/2 C. of mini chocolate chips to the finished mixture before pressing into the pan, allowing it cool just a bit or you will end up with melted chips. Sprinkle on a few extra chips over the top after they are pressed into the pan.

White Chocolate Cranberry: Add 1/3 C. of white chocolate chips and 1/3 C. of Craisins to the finished mixture before pressing into the pan, allowing it to cool just a bit first or you will end up with melted chips.

Candy Bar: Add 1/3 C. of Heath bar pieces, 1/3 C. of mini M&M’s and 1/3 C. of chopped pretzels to the finished mixture before pressing into the pan.

Peanut Butter: Add 2 T. peanut butter to the finished sugar mixture before pouring it over the oats. Once mixed with the oats, add 1/2 C. peanut butter chips before pressing into the pan.

Raisin Nut: Add 1/3 C. of chopped raisins and 1/3 C. of chopped pecans to the finished mixture before pressing into the pan.

Popover Pizza

Popover Pizza

popover pizza1 lb. Ground Beef or Sausage
2 C. Pizza or Spaghetti Sauce
12 oz. Mozzarella Cheese, grated
1 C. Flour
1 C. Milk
2 Eggs

In medium skillet, lightly brown sausage/beef and drain off fat. Add sauce and bring to a boil. Lower heat; cook 2-3 minutes. Pour into greased 9×13” baking pan. Sprinkle cheese over top. Combine flour, milk, and eggs; mix well. Pour over cheese. Bake at 425 for 25-30 minutes or until heated through.

Pumpkin Pie Pop Tarts

Pumpkin Pie Pop Tarts

pumpkin-pie-pop-tarts-edit-srgb2 cups + 2 T. all-purpose flour, plus more for rolling
1 tsp. salt
1 tsp. granulated sugar
1 cup unsalted butter, cold and diced into 1/2-inch cubes
4 – 5 T. ice water

1 cup pumpkin puree
1/4 cup (2 oz) cream cheese, softened slightly (just don’t melt)
2 T. granulated sugar
2 T. packed light-brown sugar
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. of nutmeg
1/8 tsp. allspice
1 pinch salt
1 large egg yolk
1/2 tsp. vanilla extract
Icing
1 cup powdered sugar
2 T. half and half, plus more as needed
1/4 tsp. vanilla extract

For the crust: In a food processor pulse together flour, salt and granulated sugar. Add butter and pulse mixture until resembles coarse meal (it won’t really come together in pieces much at this point, so don’t over-process, just pulse until butter is no longer in large pieces). Add 4 T. water and pulse several times, if it doesn’t come together in clumps add remaining 1 T. water. Drop mixture onto a clean surface, gather dough into a ball then divide into two portions. Shape each portion into about a 5-inch disk. Cover each with plastic wrap and chill 1 hour. Meanwhile prepare filling.

For the pumpkin pie filling: To a mixing bowl, add cream cheese, granulated sugar and brown sugar. Using a rubber spatula, stir mixture to blend, while running spatula against bowl to smooth any lumps. Lay pumpkin puree on several layers of paper towels. Wrap and press to soak some of the excess moisture from pumpkin, until you have 3/4 cup pumpkin puree. Add reduced pumpkin puree to cream cheese mixture along with cinnamon, ginger, nutmeg, allspice and salt and stir. Mix in egg yolk and vanilla extract. Cover bowl and chill until ready to assemble pop tarts.

To assemble pop tarts: Line two large, rimmed baking sheets with parchment paper or Silpats. Working with 1 chilled disk of dough at a time (keep other in fridge to chill), roll dough out onto a floured surface to about 13 by 11-inch rectangle (when edges start to crack a little when rolling, seal them and continue rolling), then trim edges to get a 12 by 10-inch rectangle (to even the edges). Then cut into eight 5 by 3-inch rectangles (cut in half through the longness then three cuts through the opposite). Arrange 4 of the rectangles, spaced evenly apart on prepared baking sheet. Spread a slightly heaping 1 1/2 T. of pumpkin pie filling evenly down the center of each rectangle, leaving about a 3/4-inch rim on all sides uncoated. Dampen fingertips with water and run along uncoated edges of pop tarts. Top each with another rectangle, then seal edges with your fingertips, then reseal with a fork (I didn’t seal with the fork, I just did a double seal with my fingertips because I wanted them to look more like the real thing). Poke the top center of each tart 3 times with a fork. Cover and transfer to freezer to chill at least 2 hours or up to one week. Repeat process with remaining disk of dough. After chilling, position one oven rack near top third of the oven and a second oven rack near bottom third of the oven. Preheat oven to 375 degrees. Bake frozen tarts until golden, rotating racks once halfway through baking, about 25 – 30 minutes. Allow to cool on baking sheet several minutes then transfer to a wire rack to cool completely before icing.

For the icing: In a mixing bowl whisk together all icing ingredients well then add more half and half about 1/2 tsp. at a time to reach desired consistency. Spread over tops of cooled pop tarts, leaving a small rim uncoated around all sides. Sprinkle tops with sprinkles if desired and allow glaze to set at room temperature. Store in an airtight container.

Sheet Pan Suppers: Crispy Chicken Strips and Biscuits

Sheet Pan Suppers: Crispy Chicken Strips and Biscuits

Crispy Chicken Strips and Biscuits3 boneless, skinless chicken breasts, about 1 ½ lb total
3 T. Worcestershire Sauce
1 tsp. Salt
½ tsp. Garlic Powder
½ C. Flour
½ tsp. Baking Soda
3 C. Panko
Olive Oil Cooking Spray
1 T. chopped Fresh Thyme
1/8 tsp. Cayenne
3 large Egg Whites
Dipping Sauce, if desired, for serving

2 C. Flour
1 T. Baking Powder
¼ tsp. Baking Soda
2 tsp. Sugar
1 tsp. Salt
6 T. Cold Butter, Cut into Cubes
¾ C. Cold Buttermilk
1 lg Egg White, beaten
2 T. fresh snipped Chives
½ tsp. Pepper

Preheat oven to 450 with rack in center position. Trim the chicken of fat and then slice them on a diagonal into 1” thick strips. Place chicken in large zip top bag with Worcestershire, ½ tsp. salt, and garlic powder. Seal, shake to coat, and allow to marinate in the refrigerator for 30 minutes. Meanwhile, whisk together remaining ½ tsp. salt with flour and baking soda in a small bowl and set aside. Toast breadcrumbs by spreading in an even layer on a sheet pan and mist with cooking spray. Bake, stirring occasionally, until golden brown, about 5-8 minutes. Remove and set aside to cool. Leave oven on. Line second sheet pan with parchment paper and prepare biscuits. Whisk together flour, baking powder and soda, sugar, and salt in a bowl. Add butter and use your hands or pastry cutter to work it in until the flour mixture looks like pebbly sand. Work quickly to avoid the butter getting too warm. Pour buttermilk over flour mixture and use a fork to bring everything together into a shaggy dough. Knead dough in the bowl once or twice (avoid overmixing) to pick up the sandy pieces at the bottom of the bowl. Turn out the dough onto a lightly floured work surface and use your hands to pat it into a ¾” slab. Using a 2 ½ inch biscuit cutter, cut out as many biscuits as you can, gently repatting the dough together when necessary; you should get 6 to 8 biscuits. Place biscuits on prepared pan, dab the tops with egg white, and sprinkle with chives and pepper. Bake the biscuits until risen and golden brown, about 18 minutes. Remove from oven and set aside to cool. Leave oven on. While the biscuits bake and cool, prepare your chicken coating assembly line. Transfer panko to a bowl, add thyme and cayenne, and stir to combine. Set a wire rack on the now empy sheet pan and place it to one side; place bowl of panko next to it. Whisk the egg whites until frothy in a second bowl; place this next to panko. Place the reserved flour mixture next to the eggs. Remove chicken strips from marinade (discard marinade) and pat dry with paper towels. One by one, coat each chicken strip first in the flour mixture, then in the egg whites, shaking off any excess, and finally in the panko mixture, until totally coated. Place breaded chicken strips on the wire rack, spacing them closely together to fit. Mist lightly with cooking spray. Bake the chicken strips until deeply browned and cooked through, 10-14 minutes. Serve chicken strips warm, along side biscuits and dipping sauce.

Sheet Pan Suppers: Baking Sheet Quesadillas

Sheet Pan Suppers: Baking Sheet Quesadillas

ques

4 tablespoons unsalted butter, at room temperature, divided
12 rectangular tortillas or wraps (available in the deli section of most grocery stores)
½ cup salsa
12 ounces shredded cheddar or Jack cheese
2 tablespoons chopped fresh cilantro
3 tablespoons sliced green onions
Sour cream, as needed for serving
Salsa, as needed for serving

Preheat the oven to 425°F. Grease a baking sheet with 2 tablespoons of the butter. Arrange half of the tortillas in the prepared pan, overlapping them as needed to fully cover the base. Spread the salsa in an even layer on top of the tortillas. Sprinkle the cheese evenly over the salsa. Arrange the remaining tortillas on top of the cheese, overlapping as needed to fully cover the pan. Spread the remaining 2 tablespoons butter evenly over the tortillas. Bake until the tortillas are golden and the cheese is fully melted, 9 to 12 minutes. Garnish with the cilantro and green onions. Serve immediately, warm, with sour cream and salsa on the side