It is nice to have something quick and easy already made in the fridge for the kids to eat. I have been on a roll making Stromboli. It is pretty easy to make and is great straight out of the fridge, heated in the microwave or toaster oven, or even in a picnic or lunch box. It is a great treat by the pool or at the beach too.
You can add just pepperoni and mozzarella. Or you can load it up with salami, sopressata and ham. This recipe makes two hearty Stromboli. Enough to enjoy for a few days, if your family is like mine.
You can serve the Stromboli plain or with your favorite marinara sauce.
Stromboli
flour for dusting
Olivie Oil
1 Pizza dough, divided in half
2 Tablespoons minced garlic
1 Tablespoon Italian seasoning
1 pound sliced pepperoni
( I use turkey pepperoni)
4 cups shredded mozzarella
1 egg, lightly beaten
kosher salt
2 cups Marinara ( optional)
Preheat oven to 400 degrees. Prepare two baking sheets with a small coating of olive oil, some cooking spray, a silpat or parchment.
On a floured surface, gently roll/stretch out the dough halves into large rectangles. (9x13). Sprinkle both rectangles with the garlic and the Italian seasoning leaving a border of about 1 inch, evenly lay out the pepperoni and mozzarella over the rectangles.
Using a pastry brush , brush the 1 inch border with the beaten egg. Start to roll up the dough , like a jelly roll. Repeat with other stromboli. Place each loaf on a prepared baking sheet.
Brush the tops of the stromboli l;ightly with some olive oil. Sprinkle with a bit of Kosher salt. Cut a few slits on top of each loaf for steam to vent. Bake for about 25 minutes or until lightly browned.
Remove from the oven and let cool for 10 minutes before serving. Serve with Marinara sauce.
Monkey Munch!! It is such a sweet and crunchy snack that all of your little monkeys will love. No matter how old they are. You may know this snack by some other name, such as muddy buddy or puppy chow. But my family prefers Monkey Munch.
This is straight off of the Chex cereal box, it is not my recipe at all. But I do sometimes substitute store brand cereal or Crispix cereal. My daughter even used Life cereal once. Whatever I have, I will use. It all tastes good so it really doesn't matter to me.
9 cups Chex cereal (any crispy waffle type cereal)
1 cup semi-sweet chocolate chips
1/2 cup peanut butter
1/4 cup butter
1 tsp vanilla
1 1/2 cups powdered sugar
Put cereal in a large bowl and put aside.
Place chocolate chips, peanut butter and butter into a quart-sized microwavable bowl. Stir together.
Microwave on "high" for one minute. Stir the mixture again and continue to zap in thirty second intervals until it mixes smoothly. Add the vanilla and then stir in the cereal. Put the combination into 2 gallon sized zip top bags along with the powdered sugar. (3/4 cups sugar in each bag) Seal the bag and shake to coat cereal mixture. Keep in airtight container in the refrigerator. Enjoy.
I'm pretty sure that everyone loves party mix. I prefer the homemade kind. Some people like the store bought. Either way, it is quite addictive! You can make it to suit your tastes as well. My oldest loves the Cheez-its in the mix. My middle is allergic to peanuts, so we leave them out of hers. I have made it with cashews, which is my favorite. And you can always play around with the cereal that you combine. Just be sure to have about 9 cups. My personal favorite is the wheat chex, but no one else seems to like them. And Goldfish are a great addition if you have them on hand. And I don't have to have name brand, since I add all of these spices it can be generic and it tastes just as good.
3 cups Corn Chex
3 cups Wheat Chex
3 cups Rice Chex
2 cups Pretzels
2 cups cheese crackers
2 cups nuts
1 1/2 sticks butter
3 TBSP Worcestershire sauce
6 or so dashes Tabasco sauce
3 -5 cloves garlic (smashed or minced)
1 tsp Seasoned salt (sprinkle or two more when on cookie sheet)
1/4 tsp onion powder
Put cereal, pretzels, crackers and nuts into a large bowl.
In a glass measuring cup, add the remaining ingredients and microwave until the butter is melted. Stir together and pour over cereal mixture. Stir until thoroughly combined.
Pour mixture onto two cookie sheets, and give it a little sprinkle with the seasoned salt. Bake in a 250 oven for 1 hour and 15 minutes. Be sure to stir every 15 minutes to ensure even browning. Let cool and store in an airtight container. Enjoy.
The good thing about these granola bars is that you can add anything you want and they will turn out just great!! I am allergic to almonds and the recipe calls for them, so they are always out! But I have put Craisins in, you could put mini chocolate chips, sunflower seeds, etc. I also am thinking about trying them with the new Chia seeds. They seem to be the new "in" thing. Whatever you add, have fun with it, but a big tip~ generously butter the pan!! No kidding here, slather that butter on or you will be chipping away at your pan. You have been warned. The recipe also calls for dipping them in melted chocolate. While chocolate is NEVER a bad thing; I usually only dip half of them because they are good enough plain.
6 cups rolled oats ( NOT quick oats)
1/4 c canola oil
4 TBSP butter, melted, plus more for greasing
1 tsp salt
1 cup brown sugar
1/2 c honey
1/4 c apple juice (white grape)
1/4 c molasses
3 tsp vanilla
1 1/2 c rice cereal
1 c wheat germ
1/2 c finely chopped pecans
optional additions: 1/2 c. Craisins 1/4 c sunflower seeds, 1/2 c mini chocolate chips
Preheat oven to 350.
in a large bowl, toss the oats with the canola oil, melted butter and salt. Spread on 2 baking sheets and toast in the oven for 15-20 minutes, shaking a few times to make sure they do not burn. Remove from oven and lower temperature to 325.
Meanwhile in a medium saucepan, combine the brown sugar, honey, apple sauce and molasses. Heat mixture slowly, stirring until combines. Turn off heat and add vanilla.
Toss together the toasted oats, rice cereal, wheat germ and pecans (and any optional additions). Pour in the sugar mixture. Stir to combine. This will be very sticky!
Press into a thoroughly greased cookie sheet and bake until golden. About 25 minutes. Remove and let cool. Cut with a sharp knife into bars.
Optionally you may want to melt some chocolate and dip just the bottoms of a few bars in the melted chocolate. Place on parchment paper until set.
original recipe is from Ree Drummond
Everyone loves cookies, right? Well, I have an awesome chocolate chip cookie recipe. It is my go-to cookie. It is a small recipe, but is easily doubled. This cookie is loaded with chips and nuts. Make sure that you toast your nuts for extra flavor. Of course, if you like, you can leave them out. Why not whip up a batch after dinner and treat yourself.
1 1/4 c. Flour
1/2 tsp baking soda
1/2 tsp salt
1/2 c. Butter (1 stick) softened
1/2 c. Packed brown sugar
1/4 c. Granulated sugar
1 large egg
1 tsp vanilla
1 c. Semi sweet chocolate chips
1/2 c. Walnuts, lightly toasted
Preheat oven to 350. On waxed paper combine flour,baking soda and salt. Set aside.
In a large bowl, with mixer at medium speed, beat butter and sugars until creamy. Beat in egg and vanilla. Reduce speed to low, beat in flour mixture just until blended. Stir in chips and walnuts.
Drop by heaping tablespoon, 2 inches apart on ungreased large cookie sheets. Bake cookies 10-12 minutes or until edges are golden. Transfer to wire racks to cool.
Makes 2 dozen cookies.
I just love a quick and easy treat for my family. This cake takes little time to make and will disappear before your eyes. A nice after school treat or a weekend snack.
2/3 c. Sugar
1/2 c. Sour cream
(Or plain yogurt)
2 TBSP butter , softened
2 overripe bananas, mashed
1 tsp vanilla
1 c. Flour
1/4 tsp salt
1/2 tsp baking powder
Preheat oven to 350. Grease a 8x8 glass baking pan. Cream together sugar, sour cream, butter and banana. Mix in the vanilla. In a small bowl combine the salt, baking powder and flour. Ass flour mixture to the wet ingredients and mix until combined. Pour into the prepared pan. Bake for 20-25 minutes, or until toothpick inserted in center comes out clean. Cool on baking rack.
This cake is awesome as is, but here is a frosting to put it over the top.
2 tsp butter, softened
1/4 c. Heavy cream
1 TBSP vanilla
1 1/4 c. Confectioner's sugar
Beat butter and sugar together, and add vanilla. Add the heavy cream slowly, then mix until fluffy. Spread on cooled cake.
I love my banana cake to be stored in the fridge. It stays fresh and the frosting gets a little firm.
I found this recipe years ago in a Family Circle magazine. It has been a favorite. I make it when I take a meal to someone, because it is quick and easy to package. It is also great for school lunches and trips to the beach.
1 1/4 c. Flour
1 1/4 tsp baking powder
1/2 tsp salt
1/2 c. sugar
1/2 c. light brown sugar
1/2 c. butter, softened
2 eggs
1 1/4 tsp vanilla
1 1/4 c. chocolate chips
1 c. chopped walnuts
Heat oven to 350. Coat 8x8 glass baking dish with cooking spray, set aside.
Mix flour, baking powder and salt in a small bowl, set aside.
Combine sugars and butter in the bowl of an electric mixer. Cream, using paddle attachment until light and fluffy. Add eggs, one at a time. Add vanilla, mix to combine.
On low speed, slowly add in flour mixture. Stir in chocolate chips and walnuts.
Spread into prepared dish.
Bake for 45 minutes or until toothpick comes out clean.
Cool completely. Cut into squares.
