Friday, March 18, 2016

Pizza Grilled Cheese Sandwich Recipe

I saw this on Pinterest:




  • 6 slices of bread (you can even use French bread)
  • 3 tbsp butter spread
  • 1 1/2 cups of shredded mozzarella cheese ( you can also use slices of mozzarella)
  • 21 slices of pepperoni 
  • 3/4 cup marinara sauce


1. Spread about 1/2 tbsp butter on one side of each slice of bread.
2. Spread 1/4 cup of cheese on three slices of bread, on top of un-buttered side. Spread 7 slices of pepperoni on top of cheese for each of the three slices . Spread 1/4 cup of marinara sauce on top of pepperoni for each of the three slices. Spread another 1/4 cup of cheese on top of the sauce. Place remaining slices of bread on top, to form sandwiches (with butter side facing up).
3. Place frying pan on stove and turn to medium heat. Once hot, carefully place one sandwich in the frying pan, cooking the bottom  buttered side until golden and toasty and the cheese is melty. Then carefully flip over and cook until other side is also toasty and cheese is melted. Repeat with remaining sandwiches. If cheese does not melt to your desired consistency, you can briefly microwave sandwich for about 10-15 seconds before eating.

Wednesday, March 16, 2016

St. Patrick's Day Ideas

This goodie almost too delicious to share. A few pretzels held together with a Hershey’s Kiss and an M&M top off this salty and sweet treat.

Minty Ice Cream Shamrocks
  • 6 tablespoons butter, softened
  • 3/4 cup sugar
  • 1 egg
  • 1-1/2 teaspoons milk
  • 3/4 teaspoon vanilla extract
  • 1-1/3 cups all-purpose flour
  • 1/4 cup baking cocoa
  • 1-1/4 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1-1/2 to 2 cups mint chocolate chip ice cream, softened


  • In a small bowl, cream butter and sugar. Add egg, milk and
  •  vanilla; mix well. Combine the flour, cocoa, baking powder and
           salt; gradually add to creamed mixture just until blended. Divide
  •  dough into two portions; flatten. Wrap in plastic wrap and 
          refrigerate for 1 hour or until firm.
  • On a lightly floured surface, roll out dough to 1/8- to 1/4-in. thickness. Cut with a floured 3-in. shamrock cookie cutter. Place 2 in. apart on parchment paper-lined baking sheets. Prick with a fork if desired.
  • Bake at 350° for 7-10 minutes or until set. Cool for 2 minutes before removing from pans to wire racks to cool completely.
  • Spread 1/4 to 1/3 cup ice cream over the bottom of six cookies; top with remaining cookies. Wrap individually in plastic wrap; freeze. May be frozen for up to 2 months.Yield: 6 servings.

Monday, March 14, 2016

Sunday, March 13, 2016

15 Minute Breakfast Pizza--looks fun and delicious!

I saw this great recipe on pinterest--bet kids would love it!
15 Minute Breakfast Pizza

15 Minute Breakfast Pizza
Prep time
Cook time
Total time
Cheap and easy breakfast pizza is perfect for weekend mornings and can be customized with your favorite foods.
Recipe type: Breakfast
Cuisine: American
Serves: 6 servings
  • 1 precooked pizza crust (like Boboli)
  • 4 large eggs
  • 10 slices of fully cooked bacon
  • 1 cup of cheddar cheese
  1. Preheat oven to 400 degrees.
  2. Place pizza crust on pizza stone or baking sheet.
  3. Scramble 4 eggs in a frying pan on medium heat.
  4. Sprinkle eggs over pizza crust.
  5. Microwave bacon according to package directions (usually about 25 seconds for 5 slices)
  6. Crumble bacon.
  7. Sprinkle bacon over eggs.
  8. Sprinkle cheese over pizza.
  9. Bake at 400 degrees for 10 minutes.

Tuesday, March 8, 2016


Blessed be God, even the Father of our
 Lord Jesus Christ, the Father of mercies,
 and the God of all comfort; Who comforteth
 us in all our tribulation, that we may be 
able to comfort them which are in any trouble,
 by the comfort wherewith we ourselves are
 comforted of God.
2 Corinthians 1:3-4

Saturday, March 5, 2016

Saw this Gluten Free Mini Cheesecake recipe on Pinterest!

Mini  Cheesecakes (grain-free, gluten-free):

Mini Cheesecakes (grain-free, gluten-free)

Rated 5.0 by 4 readers
Mini Cheesecakes (grain-free, gluten-free)
  • Prep Time: 
  • Cook Time: 
  • Ready in: 
  • Yield: 12


    For the crust:

  • 1 1/4 cups (125 grams) blanched almond flour
  • 1/4 cup (50 grams) granulated sugar or raw sugar
  • pinch of salt
  • 1 tablespoon lemon zest
  • 3 tablespoons (42 grams) unsalted butter, melted and cooled slightly
  • For the filling:

  • 1 pound (450 grams) cream cheese
  • 1/2 cup (100 grams) granulated sugar or raw sugar
  • 1 teaspoon vanilla extract
  • pinch of salt
  • 2 large eggs, room temperature
  • For decoration:

  • berries and powdered sugar, optional


  1. Preheat the oven to 350 °F (175 °C). Line a muffin pan with 12 muffin liners.
  2. Prepare the crust. In a medium mixing bowl, stir together all the dry ingredients, then stir in the butter and mix until thoroughly combined.
  3. Divide the mixture between the liners (18 grams or 3 1/2 teaspoons of mixture per liner) and lightly press down with the bottom of a shot glass.
  4. Bake for 10 minutes or until very lightly browned. Remove from the oven and cool for at least 10 minutes while preparing the filling.
  5. Using an electric hand mixer or a stand mixer fitted with the beater attachment, beat the cream cheese and sugar at medium speed until light and creamy. Add the vanilla and salt and beat until combined. Beat in the eggs on low, one at a time, and just until well incorporated. Do not over mix!
  6. Fill each liner about 2/3 full with the batter and bake for 10 minutes or until the centers of the cheesecakes don't jiggle when the pan is tapped. Open the oven door (at least 1 foot wide) and let the cheesecakes cool to room temperature - about 1 1/2 hours. For easiest removal, remove the paper liners now. They can also be removed after chilling, though a little more cheesecake may stick to the liners then.
  7. Chill for at least 2 hours before serving. Decorate with berries and dust with powdered sugar, if desired. Refrigerate for up to 4 days.

Friday, March 4, 2016