Mediterranean Style Pull Apart Bread

Mediterranean pull apart bread

Pull apart bread is all the rage right now. Why? Because it’s simple and so yummy. Check out my Mediterranean style pull apart bread. It’s full of cheesy olive goodness.

bread in process 1bread in process 2bread in process 3

 

 

 

 

Ingredients

16 oz. Can Biscuits
1 teas. Italian Seasoning
½ teas. Garlic Powder
½ teas. Pepper
¼ teas. Salt
2 Tbsp. Olive Oil
½ Cup Red Peppers, diced
½ Cup Black Olives, sliced
1 ½ Cups Mozzarella, shredded
½ Cup Provolone Cheese, shredded or diced

Instructions
Preheat oven to 350˚.
Cut Biscuits into quarters.
Combine the Italian seasoning, Garlic powder, Pepper and Salt in a small dish.
Dip the Biscuit quarters into the Olive oil to coat and place in the bottom of a loaf pan until the bottom
is covered, there should be little gaps here and there the biscuits will expand as they cook.
Sprinkle half of the Seasoning mixture over the pieces.
Sprinkle half of the Peppers and Olives over the seasoned biscuits.
Sprinkle ¾ Cup of Mozzarella and ¼ Cup of the Provolone evenly over the Peppers and Olives.
Repeat with the remaining biscuits.
Bake at 350˚ until the cheese is golden brown, about 40 minutes.
Remove and let cool until it can be handled.
Take out of the loaf pan and serve hot.

Mediterranean Style Pull Apart Bread
 
Ingredients
  • 16 oz. Can Biscuits
  • 1 teas. Italian Seasoning
  • ½ teas. Garlic Powder
  • ½ teas. Pepper
  • ¼ teas. Salt
  • 2 Tbsp. Olive Oil
  • ½ Cup Red Peppers, diced
  • ½ Cup Black Olives, sliced
  • 1 ½ Cups Mozzarella, shredded
  • ½ Cup Provolone Cheese, shredded or diced
Instructions
  1. Preheat oven to 350˚.
  2. Cut Biscuits into quarters.
  3. Combine the Italian seasoning, Garlic powder, Pepper and Salt in a small dish.
  4. Dip the Biscuit quarters into the Olive oil to coat and place in the bottom of a loaf pan until the bottom
  5. is covered, there should be little gaps here and there the biscuits will expand as they cook.
  6. Sprinkle half of the Seasoning mixture over the pieces.
  7. Sprinkle half of the Peppers and Olives over the seasoned biscuits.
  8. Sprinkle ¾ Cup of Mozzarella and ¼ Cup of the Provolone evenly over the Peppers and Olives.
  9. Repeat with the remaining biscuits.
  10. Bake at 350˚ until the cheese is golden brown, about 40 minutes.
  11. Remove and let cool until it can be handled.
  12. Take out of the loaf pan and serve hot.

 

Strawberry Ice

Strawberry Ice

Yay! Spring is finally here in Texas. The will be playing outside and you will be on the lookout for something refreshing for them as they come back inside. I have a super easy treat for you. It’s called Strawberry Ice and it’s super easy to make. I think this will be a fan favorite for everyone. It reminds me of a snow cone.

Ingredients

1 Pkg. Strawberry Flavored Gelatin
1 Cup Boiling Water
1 Cup Seltzer or Club Soda, cold
1 Cup Sliced Strawberries
Whipped Topping

in process 4in process 3in process 2in process 1

 

 

 

 

Instructions

In a medium bowl combine the Gelatin and boiling water, stir until completely
dissolved.
Add the Seltzer stir and place the bowl in the freezer until it is firm, 2 ½ – 3 hours.
Remove from the freezer and scrape with a fork to break into tiny crystals.
Spoon into bowls and serve with sliced Strawberries and Whipped topping.

Strawberry Ice
 
Ingredients
  • 1 Pkg. Strawberry Flavored Gelatin
  • 1 Cup Boiling Water
  • 1 Cup Seltzer or Club Soda, cold
  • 1 Cup Sliced Strawberries
  • Whipped Topping
Instructions
  1. In a medium bowl combine the Gelatin and boiling water, stir until completely
  2. dissolved.
  3. Add the Seltzer stir and place the bowl in the freezer until it is firm, 2 ½ – 3 hours.
  4. Remove from the freezer and scrape with a fork to break into tiny crystals.
  5. Spoon into bowls and serve with sliced Strawberries and Whipped topping.

 

 

Beans with Roasted Peppers

Beans

It was sooooo cold last week. I was so excited to use my Lodge cookware again. This is the same free Lodge cookware I posted about last month. You can still take advantage of this cookware through January 15th, 2015. Market Street wants you to earn the Lodge cookware even faster. Right now through December 24th, guests will receive a bonus e-sticker with every qualifying purchase and additional e-stickers for every qualifying $10 ticket spend. That means you have more chances to earn stickers.

Back in August I wrote about the awesome Hatch Chili sale at Market Street and snagged some roasted hatch chili’s. They have been sitting in my freezer (they freeze very well) and I used them to make a delicious pot of beans. Oh my gosh, the flavor of the peppers are incredible.

Let me add, that this Casserole pot is my new kitchen favorite. It’s so well made and clean up is SOOOOOO easy. I LOVE IT.

Want to make this recipe yourself?? It’s easy peasy and you can’t mess it up.

Beans with Roasted Peppers
Author: 
 
Ingredients
  • 1 cup dry Kidney Beans
  • 1 cup dry Pinto Beans
  • 1 medium Onion, diced
  • 3 roasted Hatch or Pablano Peppers, skin removed and diced
  • 3 cloves Garlic
  • 1 teas. Oregano
  • 1 teas. Pepper
  • 1 ½ teas. Salt
  • 32 oz. Chicken Broth
  • 1 Can Whole or Crushed Tomatoes
Instructions
  1. Soak Beans overnight or quick soak according to package directions, then drain.
  2. In a large Dutch oven with 2 teas. oil add the Onion and Peppers, cook until the onions are soft and translucent.
  3. Add the Garlic, Oregano, Pepper and Salt cook for 2 minutes.
  4. Add the Beans and Broth bring to a simmer cover and let cook until beans are tender, about 3-4 hours.
  5. If using Whole tomatoes pulse in a food processor until desired consistency and add to pot. Cook an additional 20-30 minutes.
  6. Can be served alone or with cornbread, rice, cheese or sour cream.

 

 

Peppermint Pops

peppermint pops

Are you looking for a super cute, simple party favor for the holidays?? Search no more. Check out this Peppermint Pop. This is totally kid approved for making and eating. My daughter helped me make a batch of these after we saw some at a grocery store. Lilly loves marshmallows and peppermints so I knew she’d love helping me with these.

The process for making Peppermint pops is so simple, yet they look so fancy. Just create a batch of the pops, line them on a tray and your friends will be saying, “Oh how cute!” during the party. Like I mentioned before, the peppermint pops are kid friendly. Most kids enjoy candy canes, so this will be a hit.

ingredients (1)Ingredients

Mini Candy Canes

Marshmallows

White Candy Melts or Vanilla Almond Bark

 

Instructions

Crush several Candy Canes to a fine texture, almost a dust. If the pieces are too big the marshmallows are hard to eat, found that out the hard way.

in process 1

Insert the Candy Canes into the flat end of the Marshmallows.

In a bowl melt the Candy Melts or Almond Bark according to package directions.

in process 2

Dip or coat the Marshmallows with a spoon.  You don’t need to cover the entire Marshmallow, only about 2/3-3/4 of the way up the side.

Roll the Marshmallow along the inner edge of the bowl to remove excess coating.  If you have too much the crushed Candy Cane will slide off of the Marshmallow.

Holding the Marshmallow over the bowl with the crushed Candy Cane, sprinkle and rotate to cover the coated part of the Marshmallow.

Place on a piece of wax or parchment paper and let set up.

Serve or store in an airtight container.

Peppermint Pops
 
Ingredients
  • Mini Candy Canes
  • Marshmallows
  • White Candy Melts or Vanilla Almond Bark
Instructions
  1. Crush several Candy Canes to a fine texture, almost a dust. If the pieces are too big the marshmallows are hard to eat, found that out the hard way.
  2. Insert the Candy Canes into the flat end of the Marshmallows.
  3. In a bowl melt the Candy Melts or Almond Bark according to package directions.
  4. Dip or coat the Marshmallows with a spoon. You don’t need to cover the entire Marshmallow, only about ⅔-3/4 of the way up the side.
  5. Roll the Marshmallow along the inner edge of the bowl to remove excess coating. If you have too much the crushed Candy Cane will slide off of the Marshmallow.
  6. Holding the Marshmallow over the bowl with the crushed Candy Cane, sprinkle and rotate to cover the coated part of the Marshmallow.
  7. Place on a piece of wax or parchment paper and let set up.
  8. Serve or store in an airtight container.

 

Brownie Christmas Trees

2-1

Oh my gosh……Jason made brownies from scratch the other day and they were seriously to die for. I’m trying to get more holiday content up on the blog and I decided that we should turn in his brownies into Christmas trees. They turned out so dang cute. I bought some Wilton Icing a couple of months ago because it was on sale and I finally had a chance to use it on my Christmas Tree Brownies recipe.

We made chevron trees and they rock. I raided Lilly’s halloween candy and found several packets of fun size m&m’s for the “ornaments” on my second tree. It worked like a charm. Shhh…… don’t tell Lilly.

It doesn’t get more frugal than that. 🙂

I wrapped up each browning in plastic wrap and they look like fancy bake sale items. I was pretty proud at how pretty these things came out and it was so easy. If you don’t wanna make the brownies from scratch, you can snag a box of brownie mix from the store. They are usually on sale for $0.99 somewhere.

Here’s the recipe if you want to make this from scratch. Enjoy!

ingredients

 

Brownie Christmas Trees

Ingredients

Brownies

1 Cup Sugar

¼ Unsweetened Cocoa Powder

¾ Cups Flour

½ teas. Salt

1 Stick Butter, melted and cooled

1 teas. Vanilla

3 Eggs

Decorating

Red, White and Green icing writers

M&Ms

Directions

Preheat oven to 350˚.

In a bowl combine the Sugar, Cocoa Powder, Flour and Salt.

Add the Vanilla, Butter and Eggs, stir to combine.

Pour batter into a greased and floured 8×8 inch pan.

Bake until set, 30-35 minutes, let cool.

Remove the brownie from the pan and cut in half.  Cut equal sized triangles.

Decorate using the icing writers.  Let the icing set up.

Apply the M&Ms by placing a little icing on them and place them on the trees.  Let the icing set before moving.

Store in an airtight container.

Christmas Tree Brownies
 
Ingredients
  • 1 Cup Sugar
  • ¼ Unsweetened Cocoa Powder
  • ¾ Cups Flour
  • ½ teas. Salt
  • 1 Stick Butter, melted and cooled
  • 1 teas. Vanilla
  • 3 Eggs
Instructions
  1. Preheat oven to 350˚.
  2. In a bowl combine the Sugar, Cocoa Powder, Flour and Salt.
  3. Add the Vanilla, Butter and Eggs, stir to combine.
  4. Pour batter into a greased and floured 8x8 inch pan.
  5. Bake until set, 30-35 minutes, let cool.
  6. Remove the brownie from the pan and cut in half. Cut equal sized triangles.
  7. Decorate using the icing writers. Let the icing set up.
  8. Apply the M&Ms by placing a little icing on them and place them on the trees. Let the icing set before moving.
  9. Store in an airtight container.