Individual English Muffin Pizzas

Today was one of those days where I was kind of running around from here to there. Around lunchtime, I only had a small pocket of time in which to eat before heading back out again.  I decided to make myself an english muffin pizza!  It took about 20 minutes from beginning to end, which is just about the amount of time I had. One thing I love about making these "individual" is you can make them EXACTLY the way you want them.  I like pepperoni, but you could leave these plain, add sausage - the choice is completely up to you.  These are so easy to make, the kids can make their own.  If they are young, they would only need close supervision when using the oven.  This is a quick snack hungry teens could make themselves. 

Ingredients:

Six English Muffins (any brand)
14-ounce jar pizza sauce (any brand)
Eight ounces mozzarella cheese, shredded (any brand)
Pepperoni or other toppings, if desired

Preheat oven to 350 degrees and lightly spray a cookie sheet with non-stick spray.  Slice each english muffin in half.  Spoon 1 1/2 tablespoons of pizza sauce on each half and spread so it covers the top.  Sprinkle 1 1/2 tablespoons of mozzarella cheese evenly on next on each half.  Add pepperoni or other toppings if desired.  Bake in oven 10 minutes or until cheese is starting to melt. Remove from oven and enjoy!

Peach Ice

This has got to be the easiest way to make peach ice.  All you need are two cans of peaches, a blender and your freezer!!  If you don't already own a blender, they are relatively inexpensive (about $20.00).  It will more than pay for itself within a handful of times of using it.  Smoothies are just one of the things you can also use the blender for.  The blender we own is from before I met my husband (so that's over 22 years) and it is still going strong.  I used two 14.5 ounce cans of the Kroger brand "lite" yellow cling sliced peaches, packed in 100% fruit juice. When you are ready to make this, all you do is pour the two cans of peaches (don't drain out the juice),  into the blender and blend it until it is still a little thick, you don't want to totally liquefy it.  Put it into a freezer proof container and chill overnight (or about 8 hours).  Remove from freezer about 1/2 hour or so before you want to eat it.  This will yield at least eight servings, even more if you put in an ice cream cone like below. I gave the hubby a bite of some of this and he said, "it kind of tastes like sherbet!" Hmm, should I tell him the truth???  It's a great way to get the favorite kids (and adults) in your life to eat their fruit!!! 

  

Chocolate Crinkle Cookies

I know this is the second post in a row involving chocolate, but this recipe was too good to not pass on to you.  I love the "crinkled" effect these cookies have.  I was trying to figure out why they crinkle when they bake. Could it be because there is no baking powder in them?  I took a few moments and searched the Internet and couldn't find the answer.  Guess, it's one of those baking mysteries!  I had one of my "taste testers" around Sunday afternoon (Lauren) and she was so anxious to try one of these cookies that she took it right off the spatula as I was putting it onto the rack to cool! I asked her what she thought of the cookies and she said, "great!"  To make the cookies just a little extra special, try putting a little dab of vanilla frosting in between two of the cookies and press gently. 

Ingredients:

1/2 cup margarine, softened
1 3/4 cups white flour
1 teaspoon baking soda
1/4 teaspoon salt
1 1/4 cup white sugar
2 large eggs
1 1/2 teaspoons vanilla extract
1/2 cup unsweetened cocoa

Topping:

1/2 cup white sugar

In large bowl, put all the ingredients in the order given.  Using a large spoon, combine together thoroughly.  Cover with plastic wrap and put in the fridge at least 3 hours.  When ready to make, preheat oven to 350 degrees and spray cookie sheets with non-stick cooking spray.  Remove batter from fridge and roll into balls a little smaller than a ping pong ball. In small bowl, put the 1/2 cup white sugar (for the topping).  Roll each ball into sugar until well coated.  Place a dozen balls on each cookie sheet.  Bake for 14 minutes and then remove from oven.  Let them cool 5 minutes before removing to wire rack to finish cooling.  Makes 3 dozen.

Best Ever Devil's Food Cake

This recipe for devil's food cake came out of a Pillsbury cookbook that had 100 prize winning recipes in it.  I adapted the recipe slightly (adding 1/4 cup more cocoa and 1/2 teaspoon more vanilla) than originally called for. The hubby, Lauren and Dominic all had seconds of this cake after dinner this past Saturday night.  When I told Lauren the original recipe for this cake won a prize in a recipe and baking contest, she said, "I can see why!" I can't wait to try the remaining 99 recipes!!!!

Ingredients:

3/4 cup milk
1 tablespoon white vinegar
1 3/4 cups white flour
1/2 teaspoon salt
1/2 cup shortening
1 1/2 cups white sugar
2 large eggs
1 1/2 teaspoons vanilla
1 teaspoon baking soda
3/4 cup unsweetened cocoa
1/2 cup warm water

Preheat oven to 350 degrees.  Spray a 13 x 9 x 2 inch pan with non-stick spray and set aside.  In large bowl, put milk, vinegar, flour, salt, shortening, and sugar.  Mix for one minute with electric mixer or by hand until smooth. Add eggs, vanilla, baking soda, cocoa and warm water and mix for an additional minute with mixer or by hand until well combined.  Pour into pan and bake for 30-35 minutes or until a toothpick inserted into the middle of the cake comes out clean.  Let cool and frost with your favorite icing - add sprinkles if desired!

Pink Lemonade Cookies

Back last summer, I put a recipe for lemonade biscotti on my blog.  Friday afternoon, as I was thinking that I needed to make a pitcher of lemonade with my powdered lemonade mix, I thought how about if I tinkered with the biscotti recipe a little and make them into cookies?  It didn't take too long to whip up the batter and put a dozen into the oven.  Before I took Dominic to his weekly music therapy session in the evening, I gave him one to tide him over until dinner.  I asked him what he thought of the cookie and he said, "taste good!" I think Dominic is a big fan of these cookies because he had a few for breakfast Saturday morning too.  Maybe I need to hide these cookies from him so the rest of us in our house can have some!!!!

Ingredients:

3 cups white flour
1/2 cup unsalted butter, softened
3 teaspoons baking powder
1 teaspoon baking soda
2 large eggs
1 teaspoon vanilla extract
1/2 cup white sugar
1/2 cup pink powdered lemonade
3 tablespoons lemon juice

Topping:

1/4 cup white sugar

Preheat oven to 350 degrees.  In large bowl, combine all ingredients together with large spoon until mixed well.  Roll into balls a little smaller than a ping pong ball and put on an ungreased cookie sheet.  In small bowl, put the 1/4 cup white sugar.  Using the bottom of a small drinking glass, dip first in the white sugar and then press gently on the top of each ball, flattening slightly.  Bake for 15 minutes.  Remove from oven and let cool for five minutes and then remove to wire rack.  Makes 26 cookies.