Mummy Stromboli

Want a really cool and easy meal that will get your family into the Halloween spirit? I found this recipe a year or so ago and make it at least once a month. Of course it’s just a normal every day Stromboli and not a Mummy Stromboli all the other months. I usually follow the recipe but sometimes I change it up by using ground beef instead of sausage. I also like to add fresh tomatoes when they are in season and skip the meet all together. Not the pepperoni of course, but the sausage or ground beef.  Regardless of the changes it's always a big hit. Give it a try!

Ingredients:

• Pork sausage or ground beef or both
• ¼ cup chopped onion
• ½ cup tomatoes, cut into small slices
• ½ cup sliced pepperoni
• 1 can refrigerated pizza crust
• 1 cup shredded mozzarella cheese
• 1 cup pizza sauce
• 1 egg white

 Set oven to 425°F

1). In a skillet, cook sausage/ground beef and onion over medium heat until sausage/ground beef is no longer pink; drain. 

2). Reserve 2 slices of pepperoni; chop remaining pepperoni.

3). Unroll pizza dough onto a cookie sheet covered in parchment paper. Using a roller and a small about of flour, roll out the dough to form a rectangle that is about 15”x 9”.

4). Sprinkle the cheese down the center of the dough rectangle. Leave about 2-3 inches of the dough uncovered on each of the long sides and a little less on the shorter sides.

 

5). Top with the sausage/ground beef, pizza sauce, sliced pepperoni and fresh tomatoes. Then add some more sauce.

6). Using kitchen scissors make cuts in the long side of the dough that are about 2” apart. Cross each strip over the top of the filling and pinch the edges so that they seal.

 

 

 

 

 

 

7). Place 2 pepperoni slices at the top to look like the mummy’s eyes. 

8). Brush the egg white over the dough.

Bake 15 minutes or until golden brown. Let stand 5 minutes before slicing. Cut into slices to serve. 

 Thanks for visiting,

 

St. Paddy Cupcakes

HAPPY ST. PATRICK'S DAY

This day has come to be associated with the Irish, anything green, shamrocks, and luck. There are parades and festivals and everyone wears green. Whatever you are doing, have fun. 

We will be enjoying these. 

 

Thanks for visiting,

 

 

Pistachio Cake

OK, I'm going to tell you something very personal about myself. I have a gigantic sweet tooth. I would rather eat cake than anything else (except for maybe french fries). I often make sweets for my Saturday night church group but tonight I decided to make a cake just for us. I just love this recipe and with a few little tweaks have made it my own. 

Enjoy! 

Recipe - Cake

White cake mix (I use Duncan Hines)
3 eggs
1/3 c. veg. oil
1 c. club soda
1 box pistachio pudding mix  

• Preheat oven to 350 degrees F, (175 degrees C)
• Grease and flour 2 ten-inch round pan
• Mix first 4 ingredients until well mixed
• Add pudding mix and mix well again (about 1 min).
• Pour batter into prepared pans and bake 350 degrees until done. I use ALL of these methods to determine if my cakes are done.
• Insert a toothpick into the center of the cake. When it comes out clean with a few crumbs adhering, the cake is done.
• Look at the edges of the cake. When they start to pull away from the sides of the pan, the cake is done.
• Touch the surface of the cake near the center—it should bounce back to the touch without leaving a finger imprint.

Recipe - Icing

1 box powdered sugar
1 c. Crisco (shortening)
1 tsp. almond flavoring
1/2 c. milk (or enough to obtain the correct consistency)    
1 box pistachio pudding mix
Chopped Walnuts

• Mix powdered sugar and Crisco until well blended.  
• Add milk a little at a time until a creamy icing consistency is reached then add almond. 
• Add pudding and mix well adding more milk if necessary. 
• Garnish with chopped walnuts.

Thanks for visiting 

 

               

Pumpkin Cinnamon-Graham Cake

On Saturday nights I attend a meeting at the church and occasionally bring a cake or cupcakes. I like to try new recipes out on the group's Guinea Pigs members. Tonight I made a pumpkin cake with cinnamon-graham icing, which sounds a lot fancier than it is (was, its gone). It was a big hit so this time I decided to share my recipe.

Cake 

• Any vanilla boxed cake mix (this is your base)

           I used Duncan Hines b/c is was what I had on hand

• 1 cup club soda
• 1/3 cup vegetable oil
• 3 eggs 
• 1 box pumpkin pudding mix 

Mix the first 4 ingredients until well blended and then add the pudding mix. Mix again for several minutes until the texture is on the creamy side. Bake per box cake mix instructions. 

Note: it usually takes longer to bake when I add pudding

Icing

Any white or butter cream icing should work, be it made from scratch or bought in a tub. The trick is to add a couple tablespoons of cocoa, (enough to give the icing a light brown color), a little cinnamon extract, and crushed up graham crackers to the icing. 

Oh yea...a little trick I use when making up icing that has to wait on a cooling cake. 

Put a layer of damp paper towels over the bowl.

I must admit it was not the easiest icing to ice with as it has the consistency of cookie dough. But I l-o-v-e cookie dough so it was all good.

I broke up pieces of the graham crackers for garnish and placed them on the top and bottom of the cake to give it a more polished look. And then of course I licked the bowl.

My friend Pam thought it was mmm-mmm good!!

 Enjoy!!!

  Thanks DIY by Design for featuring this tutorial on 

Winter Blues Wednesday #107 - Adventures in Design