Monday, July 17, 2017

Low carb 2 ingredient pizza crust

I love pizza.  It is hands down my favorite food and I could probably eat it every day. I mean, the topping and crust combinations are endless so that you would never get bored! But...I've been trying to cut back on carbs so we tried this at my parents last weekend when I was home.  Everyone knows my mom makes the best homemade pizza in NE Iowa but I have to say, this variation did not disappoint!

Ingredients:
4 eggs
6 oz. shredded cheese, preferably mozzarella or provolone

Preheat the oven to 400 degrees.  Beat the eggs and blend in 6 ounces of cheese. Spread the cheese and egg batter on a round baking sheet lined with parchment paper.  Sprinkle with garlic powder and Italian seasoning.  Bake in the oven for 15 minutes until the pizza crust turns golden. Remove and let cool for a minute or two.

Increase the oven temperature to 450 degrees. Spread on sauce then top with ingredients of choice.  We did one sausage and pepperoni and the other we added onions and green peppers.  Top with shredded cheese and bake for another 5-10 minutes or until the pizza has turned golden brown.

Remove from oven, cut and dig in!!!


I thought this pizza was amazing. Sure, it’s not a deep dish Chicago style pizza but the flavor is great and you skip the carbs of a thick crust.  And it’s much easier than the cauliflower crust/breadsticks I’ve tried before.  I would opt for this or the low carb gluten free thin crust recipe! 


Sunday, June 25, 2017

Italian Meatloaf


 Ingredients:
1/2 lb. ground beef
1 lb. ground mild Italian sausage
1 small onion, finely chopped
1/2 C. chopped bell pepper
1 tsp. olive oil
1 tsp. Worcestershire sauce
1 clove garlic, minced
1/2 tsp. oregano
1/2 tsp. basil
1/2 tsp. parsley
1 egg, beaten
3/4 C. crushed ritz crackers (or you could use Italian bread crumbs)
2 slices white bread, crumbled
1 T. milk
8 oz. shredded mozzarella cheese, reserve 3/4 C. for topping (I used colby jack) 
1/4 C. parmesan cheese
1 C. marinara sauce, plus 1/2 -3/4 C. more for topping

In a small skillet, heat the olive oil over med. high heat and sauté the onion and bell pepper for 3-4 minutes, remove from heat. In a large bowl, add the meats, onion and peppers along with all remaining ingredients reserving 3/4 C. mozzarella cheese for topping. Combine everything well. Once it has all come together, place and mold the mixture in a baking dish of your choice.


Spoon 1/2 to 3/4 C. of the marinara sauce on top and spread around. Place in a 400 degree oven for 50 minutes. Remove from the oven and top with the remaining cheese and sprinkle a little dry basil over the top. Return to the oven for 10 more minutes. Make sure the meat is not pink before serving, baking time will vary depending on the thickness of your loaf.

I've never been a meatloaf fan but this was phenomenal. Almost like a noodle free lasagna. 

Sunday, June 11, 2017

Peanut Butter Explosion Cookies


Ingredients:
3/4 cup butter, softened
1/2 cup creamy peanut butter
1/2 cup sugar
1/2 cup brown sugar
2 eggs
1 Tablespoon honey
1 teaspoon vanilla
2 1/4 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
3.4 oz. box instant vanilla pudding
1 cup chocolate chips
1 1/4 cups halved Reese's mini peanut butter cups, divided
1 cup mini Reese's Pieces, divided (or peanut butter M&M's) 

Preheat oven to 350 degrees.

Beat the butter until creamy. Add the peanut butter and sugars and beat again. Add the eggs, honey, and vanilla and beat until mixed in.

Stir together the flour, baking soda, salt, and pudding mix. Slowly add to the butter mixture until everything is mixed in.  Stir in the chocolate chips, 1 cup peanut butter cups, and 3/4 cup Reese's Pieces gently.


Use a 2 Tablespoon cookie scoop to make 36 dough balls. Press the remaining candy into the tops of the dough balls.  Place the dough balls on a baking sheet and bake for 10 minutes. Let rest on the hot cookie sheet for 2 minutes, then transfer to a piece of parchment paper. Let the cookies cool completely before storing in a tightly sealed container.


Monday, May 29, 2017

Lyndee's Yum Dip


Ingredients:
1 tsp garlic powder
3 tbsp Hidden Valley dry ranch mix
2 cups shredded cheddar
1 cup bacon pieces
2 blocks cream cheese, room temperature
1 cup mayo
1 tbsp sriracha
2 stalks green onions, chopped

Mix cream cheese, mayo, garlic, ranch, sriracha together until well blended.  Stir in bacon, cheese and green onions. Refrigerate at least one hour before serving with crackers, tortilla chips or veggies.

Note: The amount of sriracha can be more or less depending on your taste for heat.  It was just right for the average tongue but next time I might try a wee bit more. 


Sunday, April 23, 2017

Fiesta Ranch Pasta Salad

Ingredients:
1 pkg. of pasta (rotini, bowtie, tri-colored, etc.)
1/2 can black beans, drained and rinsed
1 package frozen roasted corn
1 green pepper, chopped
1 can of olives, sliced
5 oz. Queso Fresco (shredded cheddar or Colby jack would work as well)
10.5 oz. grape tomatoes, cut in half (or 2 tomatoes cut up)

Dressing Ingredients:
2 cups mayonnaise
1 cup buttermilk
1 pkg. Hidden Valley Fiesta dip mix

Directions:


Cook pasta, drain and cool.  Do not rinse pasta. Combine with all of the other ingredients in a large mixing bowl, and then whisk together the dressing. Add dressing to the salad and keep refrigerated until ready to serve. Enjoy!


Monday, April 17, 2017

Million Dollar Cream Cheese and Garlic Dip

Everyone knows I finding new dip recipes for get-togethers.  This dip has only six ingredients but many flavors to satisfy your taste buds. 

Ingredients:
8 oz whipped cream cheese
1 cup of mayonnaise
2 cups of shredded colby jack cheese
5 green onions, chopped
2 Tbsp minced garlic
1/2 cup of bacon, chopped into small pieces

Instructions

Mix all ingredients together in a large bowl and stir well. Chill in the refrigerator until ready to serve with chips, crackers, or your favorite vegetables. 

Sunday, April 9, 2017

Sriracha ranch and bacon cheeseburger sliders

Ingredients:
1 pound ground beef
1 package king’s Hawaiian rolls
6 pieces bacon, cooked and cut in half
½ cup ranch dressing
2 tbsp sriracha
Cheese slices (I recommend sharp cheddar or pepperjack)
4 tbsp butter
Garlic powder

Preheat oven to 350 degrees. Spray a 9 by 13 inch pan with cooking spray. In a small bowl, mix together the ranch and sriracha sauce. Set aside.

Brown ground beef and drain. I seasoned with salt and pepper and added some minced garlic and chopped white onions. Mix ground beef and ranch sauce.

Put the bottom of the rolls in the baking dish. Butter and sprinkle with garlic powder.
Spread the ground beef and sauce over them. Top with cooked bacon, cheese and top with the top half of the rolls. Mix the butter and garlic salt together and spread over the top of the rolls.  Cover with aluminum foil and bake for 15 minutes. Uncover and bake for 5 more minutes. Serve immediately.