Quick easy cooking family recipes of appetizers breakfast lunch dinner desserts and left overs with ingredients in pantry or food storage

Brownies ‘n Berries Dessert Pizza and Brownie Pops

by Laura on Sep, 02, 2010 in Recipes, brownies and bars, events

Quick update first on my daughter. She is still doing well but has to remain the the hospital for a few more days of observation. Working on my posts does give me a little out, but I don’t have everything here at the hospital so I’ll see what I can come up with.

This is my final post about Baking with Betty. I got to go to the brownie station last. I love brownies so it was a great place to end. Again, we were divided into two groups. One made the brownie pizza and one made brownie pops. I was in the brownie pop group. The brownies pops are a fun way to jazz up a normal brownie. Plus, I think anything placed on a stick is always fun and I am sure the kids will like it. This is also simple enough you can totally get the kids involved. This recipe basically gives you all the tips and tricks to making these a breeze.

I also got to sample the brownie pizza. I figured it would be a winner. I mean, really, how could you loose with the combination of brownies, cream cheese, and yummy fresh berries? Then to make it fun and beautiful by making it into a pizza. After that, we sampled the brownie goody bars and rocky road brownies. Rocky road brownies are another usual winner. I don’t think you can go wrong with those. The brownie goody bars were good, but really sweet. I think all the sweets I had at this point may have gotten to me though. I think we all were on a good sugar high at this point.

We also got a preview of some new yummy product that Betty will be rolling out soon. There were samples of some of these too.
* Dessert Mix that you will be available at Sam’s and Costco
* Gluten Free Bisquick and dessert mixes including cake, brownies, and cookies!
* Specialty cookie mixes that will be available during the holidays! Look for pumpkin spice, snickerdoodle, and pumpkin spice.
* Decadent Supreme line including two cakes and a molten lava cake along with the Mississippi Mud Bars I have talked about before.

Before leaving to head home we managed to get a tour of the photo studio and prop room. Both were amazing to see. I only wish I had a prop room like theirs. I was in heaven with all the dishes, linens, etc. We all had a blast! Thanks to Betty Crocker and General Mills for an awesome experience.

Those in photo in no particular order. Taste and Tell ~ 24/7 Moms ~ My Blessed Life ~ I Am Baker ~ Fake Ginger ~ Jamie Cooks It Up ~ A Few Shortcuts ~ 4tunate ~ Mom Spark ~ The Snyder 5 ~ Joy’s Hope ~ Baking Bites ~ Save at Home Mommy ~ Utah Deal Diva ~ Hoosier Homemade ~ From My Kitchen ~ The Adventures of Kitchen Girl ~ Blogmania ~ Musings by Jacquelyn ~ Frugal Living and Having Fun ~ Family Fresh Cooking ~ Your Fun Family ~ Megan’s Munchies ~ Gourmet Mom on the Go ~ Nika’s Culinaria ~ Mama Latina Tips ~ My Big Fat, Cuban Family ~ Modern Mami ~ Latina on a Mission ~ Mami of Multiples, and of course moi!

Brownies ‘n Berries Dessert Pizza

1 box (1 lb 2.4 oz) Betty Crocker® Original Supreme Premium brownie mix
Water, vegetable oil and egg called for on brownie mix box
1 package (8 oz) cream cheese, softened
1/3 cup sugar
1/2 teaspoon vanilla
2 cups sliced fresh strawberries
1 cup fresh blueberries
1 cup fresh raspberries
1/2 cup apple jelly

1. Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only of 12-inch pizza pan with cooking spray or shortening.
2. Make batter as directed on brownie mix box. Spread in pan.
3. Bake 26 to 30 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely, about 1 hour.
4. In small bowl, beat cream cheese, sugar and vanilla with electric mixer on medium speed until smooth. Carefully spread mixture evenly over brownie base. Arrange berries over cream cheese mixture. Stir jelly until smooth; brush over berries. Refrigerate about 1 hour or until chilled. Cut into wedges. Store covered in refrigerator.

Brownie Pops

1 box (1 lb 2.4 oz) Betty Crocker® Original Supreme Premium brownie mix
Water, vegetable oil and egg called for on brownie mix box
16 craft sticks (flat wooden sticks with round ends)
2/3 cup semisweet chocolate chips (4 oz)
1 1/2 teaspoons shortening
Assorted Betty Crocker® Decorating Decors candy sprinkles

1. Heat oven to 350°F. (325°F for dark or nonstick pan). Line 8-inch or 9-inch square pan with foil so foil extends about 2 inches over sides of pan. Spray foil with cooking spray. Make brownies as directed on box. Cool completely, about 1 hour.
2. Place brownies in freezer for 30 minutes. Remove brownies from pan by lifting foil; peel foil from sides of brownies. Cut brownies into 16 bars, 4 rows by 4 rows. Gently insert craft stick into end of each bar, peeling foil from bars. Place on cookie sheet; freeze 30 minutes.
3. In small microwavable bowl, microwave chocolate chips and shortening uncovered on High about 1 minute; stir until smooth. If necessary, microwave additional 5 seconds at a time. Dip top 1/3 to 1/2 of each brownie into chocolate; sprinkle with candy sprinkles. Lay flat on waxed paper or foil to dry.

Brownie Goody Bars

Rocky Road Brownies

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Jack-o’Lantern Cake and Mini Pumpkin Cakes

by Laura on Sep, 01, 2010 in Recipes, cake, dessert, events, holiday

I ended up at the hospital yesterday with my daughter and have to stay for 24 hours for observation. So if my post for tomorrow doesn’t go up or I don’t get to you emails, please bear with me. Now onto today’s post.

Let them eat cake! The next station I went to at Baking with Betty was all about cakes. The focus of this hands on part of the class was Halloween. It will be here before you know it. We made a jack o’ lantern cake. Lucky for us, at this station the cakes were all pre-made. We got to do the fun part -decorating . Most jack o’ lantern cakes I have seen require a bundt pan or other special pan. This one is easy for anyone to make because you bake the cake in a bowl to get it’s shape. Everyone’s got bowls, right?

Then they had cute mini pumpkins to frost. The recipe for the cake is made using a white cake mix with a little orange peel for flavor. Then food coloring is added to make these mini cakes orange. Finish them off with some orange frosting and a cute jack o’ latern face. Too cute!

They showed us some tie dyed cupcakes that get that cool tie dyed look from sprinkles. Then, for me, this was one of the big “ah ha! ” moments at Baking with Betty. They showed us how to make ice cream cone cupcakes. I am sure you have seen these before, ice cream cones filled with cake. But here is where the “ah ha!” part comes in. They make them by doing regular cupcakes in the tin and sticking the ice cream cone in the cupcake to bake. I’ve always cooked them right side up and filled with batter which is tricky to do. Trying to get those ice cream cones to stand up while baking is not an easy feat. No problems this way. Just invert after cooking and remove the cupcake liner and you have a perfect ice cream cone cupcake. The cake rises as it cooks and fills the cone beautifully. This for me was GENIUS, pure genius. There will definitely be more ice cream cupcakes in my baking future.

Jack-o’Lantern Cake

2 boxes Betty Crocker® SuperMoist® devil’s food or white cake mix
Water, vegetable oil and eggs or egg whites called for on cake mix box
2 containers (1 lb each) Betty Crocker® Rich & Creamy vanilla frosting
Yellow and red food color
1 green flat-bottom ice-cream cone
Betty Crocker® Fruit Roll-Ups® chewy fruit snack rolls (preferably the green kind)

Heat oven to 325°F. Grease and flour 2-quart round casserole or 2 1/2-quart ovenproof bowl. Make 1 box cake mix as directed on box, using water, oil and eggs or egg whites. Pour batter into casserole.
Bake devil’s food cake 1 hour 10 minutes to 1 hour 20 minutes, white cake about 1 hour 10 minutes, or until toothpick inserted in center comes out clean. Cool 15 minutes. Remove cake from casserole; place rounded side up on cooling rack. Cool completely, about 1 hour. Make and bake remaining cake mix using same casserole or bowl.
With sharp knife, carefully slice piece from top of each cake to make flat surface where cakes will be placed together to form pumpkin shape. (Cake scraps can be saved and added to another recipe such as pudding or trifle if desired.)
In medium bowl, place frosting; tint with 9 drops yellow and 6 drops red food color to make orange frosting. On plate, place 1 cake, rounded side down. Spread 2/3 cup of the orange frosting over cake almost to edge. Place second cake, rounded side up, on frosted cake to make round shape. Frost entire cake with remaining orange frosting.
Trim ice-cream cone to desired height for stem; place upside down on cake. Cut out eyes, nose, mouth, vines and leaves from fruit snack rolls. Place on frosted cake to form face. Store tightly covered at room temperature.

Mini Pumpkin Cupcakes

1 box (18.25 oz) Betty Crocker Super Moist white cake mix
Water, vegetable oil, and egg whites called for on cake mix box
2 teaspoons grated orange peel
6 to 8 drops red food color
6 to 8 drops yellow food color
1 container (1 lb) Betty Crocker Rich & Creamy vanilla frosting
6 drops red food color
8 drops yellow food color
3 tubes (0.68 oz each) Betty Crocker black decorating gel
3 rolls Betty Crocker Fruit by the Foot chewy fruit snack, any green variety (from 4.5-oz
box), or small green candies

Heat oven to 350 degrees. Place mini paper baking cup in each of 48 mini muffin cups. In large bowl,
beat cake mix, water, oil, and egg whites on low speed 30 seconds, then on medium speed 2
minutes, scraping bowl occasionally. Stir in orange peel and 6 to 8 drops each red and yellow food colors. Divide batter evenly among baking cups, about 1 heaping tablespoon each. Bake 10 to 12 minutes or until toothpick inserted in center comes out clean.Cool in pan 5 minutes; remove from pan and cool completely, about 10 minutes.
In medium bowl, stir together frosting, 6 drops red food color and 8 drops yellow food color.
Frost top of each cupcake. Using black gel, draw two triangles on each cupcake to look like
pumpkin eyes, and draw a circle to look like a mouth.
Cut fruit snack into 48 (1-inch) pieces; tightly roll each piece to make a stem for each pumpkin
Place stem at top of each pumpkin.

Ice Cream Cone Cakes

photo from bettycrocker.com

Tie Dyed Cupcakes

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Cranberry-Macadamia Bars and Citrus-Kissed Fig Thumbprints

by Laura on Aug, 31, 2010 in Recipes, brownies and bars, cookies, cranberries, events, holiday

Today we are moving on to the second station I went to at Baking with Betty. Number two was cookies. All of the recipes used the Betty Crocker sugar cookie mix. At this station, I was able to make two recipe: the Citrus-Kissed Fig Thumbprints and the Cranberry-Macadamia Bars. Then I was able to taste Red Velvet Rich and Creamy Cookies along with Creme Brulee Cheesecake Bars. I was careful to just try a small sample of each. I still had the brownie and cake stations to go to at this point at Baking with Betty and I had such a wonderful breakfast. I needed to pace myself.

Three of the Utah girls along with Meagan from Meagan's Munchies utilizing our technology. Photo by Matt Holland

The thumbprints before they go into the oven.

The beginning of the Cranberry-Macadamia Bars. Photo by Matt Holland

My favorite of the four was the Cranberry-Macadamia Bars. They were so delicious and buttery. I will be making these for sure when the holiday season rolls around, but they are so good, they would be great any time of year. My second favorite was the Creme Brulee Cheesecake Bars. No torch needed for this brulee folks. Toffee bits create the crunchy sugary top on these bars. I must admit I wasn’t thrilled with the Citrus-Kissed Fig Thumbprints. The fig preserves didn’t cut it for me. If I make these at home, I will try a little more citrus peel in the cookies and use some orange marmalade or other preserves in place of the fig preserves. I would also use regular sugar in place of the coarse sugar. I am not a fan of coarse sugar. We also pressed the top half of the ball of dough in the sugar before baking the cookie. I would also recommend doing that.

Stay tuned…..tomorrow is cake station.

Cranberry-Macadamia Bars

1 pouch Betty Crocker® sugar cookie mix
1/3 cup butter or margarine, melted
1 egg
1/3 cup butter or margarine
1/4 cup packed brown sugar
1 cup sweetened dried cranberries
1 cup macadamia nuts, coarsely chopped
1/2 cup white vanilla baking chips
1 teaspoon oil

Blend cookie mix, 1/3 cup butter and egg until soft dough forms. Press dough in bottom of greased 9-inch square pan. Bake at 350°F 15 minutes.
Heat 1/3 cup butter, brown sugar and cranberries over medium heat, stirring constantly, until mixture comes to a boil. Spoon and spread cranberry mixture evenly over partially baked cookie base. Sprinkle with nuts. Bake 10 to 15 minutes or until light golden brown. Cool completely.
In resealable freezer plastic bag, mix baking chips and oil; seal bag. Microwave on High 30 to 45 seconds, squeezing mixture in bag every 15 seconds until smooth. Cut 1/4-inch top from corner of bag; drizzle over bars.

Citrus-Kissed Fig Thumbprints

1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
3 tablespoons Gold Medal® all-purpose flour
1/2 cup butter or margarine, melted
1 teaspoon grated lemon peel
1 teaspoon grated orange peel
1/2 teaspoon vanilla
1 egg
1/3 cup fig preserves (I am going to try orange marmalade instead)
1 teaspoon coarse sugar, if desired

Heat oven to 375°F. In large bowl, stir cookie mix, flour, melted butter, lemon peel, orange peel, vanilla and egg until soft dough forms.
Roll dough into 1-inch balls; place 2 inches apart on ungreased cookie sheet. Using thumb or handle of wooden spoon, make indentation in center of each cookie. Spoon about 1/4 teaspoon preserves into each indentation.
Bake 7 to 9 minutes or until edges are light golden brown. Cool 2 minutes; remove from cookie sheet to wire rack. If desired, sprinkle with coarse sugar. Cool completely. Store tightly covered at room temperature.

Creme Brulee Cheesecake Bars

Red Velvet Rich and Creamy Cookies

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Caprese Pizza and Fresh Lemon Cream Crepes

by Laura on Aug, 30, 2010 in Recipes, breakfast, dessert, events, pizza, snacks

One week ago today, I hopped on a plane to head to Baking with Betty in Minneapolis, Minnesota. It was one of those once in a lifetime opportunities. I got to go to the General Mills head quarters and cook in the Betty Crocker kitchens. There we 30 bloggers who were in attendance. I got to meet many beautiful and talented women. There were four of us from Utah. One happen to be my good blogger friend Jamie from Jamie Cooks It Up. The other two were Deborah from Taste and Tell and Jessica from Utah Deal Diva. I happen to know both of their blogs. It was so fun to hang out with these fantastic women and get to know them.

Clockwise from left to right: Jessica from Utah Deal Diva, Deborah from Taste and Tell, and Jamie from Jamie Cooks It Up.

Photos courtesy of Matt Holland

When we arrived in Minneapolis we headed to our hotel where lunch was waiting for us. We had a good time eating and talking with some of the other bloggers who also had arrived at the hotel. Then we all went to our rooms for about an hour before we all went out on Lake Minnetonka for a dinner cruise. We all enjoyed our time on the boat and of course these was a lot of yummy food. I didn’t realize that Lake Minnetonka had so many big and beautiful homes on it. We had a fun time chatting, eating, and admiring the beautiful homes. Then it was off to bed before our big day at General Mills.

We all got up early in the morning to take a bus and head to General Mills. Their headquarters is massive. The best comparison I have is it was like a college campus. We got to see what I call the wall of Betty. It included all of the pictures of Betty used over the years. We all noted how Betty has aged well over the years. We then had a delicious breakfast and learned about the history of Betty Crocker. It was really quite fascinating. They have a video clip on their website that tells a little bit of what we learned. After this is when the real fun began. It was time to head into the kitchens.

We were divided into 4 groups to rotate through 4 stations: breakfasts, cookies, brownies, and cake. Today I am going to share with you what I learned at the breakfast station. Our group was divided into 2 groups, one made the Fresh Lemon Crepes and one made Caprese Pizza. Then we each got to taste the results of both recipes. I was in the Caprese Pizza group. These recipes aren’t found on the Betty Crocker website yet. They are brand new!

My group already with cameras in hand. Photo by Matt Holland.

The pizza was really easy to make. You make the crust from Bisquick along with some water, oil, and Italian seasoning. The crust could be easily adapted to whatever you wanted to top it with. Exchange the Italian season with another spice or herb or you could leave it out all together. The crust has a biscuit type consistency and was delicious with the basil, tomatoes, mozzarella cheese, and pancetta on top. Yum!

Photos courtesy of Matt Holland

I only got to eat the crepes but I loved them too. The lemon filling was fresh and perfectly paired with fabulously fresh raspberries. I think fresh blueberries would also be delicious. The crepe is also make with Bisquick. It really surprised me at how great they turned out. The consistency is a little different than a regular crepe. It is a little more spongy. However, I loved it and will definitely be trying them myself.

We also got to see two other recipes finished and I have included pictures of those for you too.

Disclosure statement: General Mills covered the entire cost of my trip for Baking with Betty.

Caprese Pizza

1 Tablespoon cornmeal
1 1/2 cups Bisquick mix
1 1/2 teaspoon Italian Seasoning
1/3 cup hot water
1 Tablespoon olive oil
1/3 cup basil pesto
3 medium tomatoes, sliced
1 1/2 cup shredded mozzarella or 8 oz. fresh mozzarella, sliced
2 oz. diced or sliced pancetta or sliced bacon, crisply cooked
1/4 cup fresh basil, torn
3 Tablespoons balsamic vinegar

Heat oven to 350. Spray 12 round pizza pan with non- stick spray; sprinkle with cornmeal.
In a medium bowl, stir Bisquick mix, Italian seasoning, hot water, and oil until soft dough forms. Place on surface lightly sprinkled with additional Bisquick; knead until smooth. Press dough on pizza pan. Bake 10 minutes.
Spread pesto over warm crust. Arrange tomatoes and mozzarella in a circle on top of pest, overlapping tomato and cheese slices. Bake 15 to 20 minutes longer until crust is golden brown and cheese is melted. Sprinkle with pancetta or bacon and basil. Drizzle with balsamic vinegar.

Fresh Lemon Crepes

Crepe

1/2 cup Bisquick mix
1 tablespoon sugar
1/2 cup milk
1 Tablespoon butter, melted
2 eggs

Filling

2 cups sour cream
1/2 cup milk
1 Tablespoon grated lemon peel
1/4 cup fresh lemon juice
1 box (4-serving size) vanilla instant pudding mix
2 cups fresh raspberries

Powdered sugar

Additional fresh Raspberries, if desired

In a small bowl, beat Bisquick mix, sugar, 1/2 cup milk, melted butter, and eggs with a whisk or fork until blended. Grease a 6 or 7 inch nonstick skillet with shortening; heat over medium heat until bubbly. For each crepe, pour 2 Tablespoons batter into skillet; immediately rotate skillet until batter covers bottom. Cook until golden brown on bottom side. Run wide spatula around edge to loosen; turn and cook other side until golden brown. Stack crepes as you remove them from skillet, place waxed paper between each; keep covered.
In a small bowl, beat sour cream, 1/2 cup milk, lemon peel, lemon juice, and pudding mix with whisk until blended.
To assemble each crepe, spoon 1/4 cup on filling on one end of crepe; top with 5 raspberries. Roll up; sprinkle with powdered sugar. Serve with additional raspberries.

Cherry Swirl Coffee Cake

Apple Oven Pancake – I didn’t see this recipe on bettycrocker.com. I will try it out soon and share the recipe.

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Marinated Zucchini Salad

by Laura on Aug, 28, 2010 in salad, zucchini

Zucchini is still coming out of my garden. I found this yummy marinated salad over at Kalyn’s Kitchen. The combination of zucchini along with Italian dressing, olives and marinated artichokes was one I couldn’t pass up. This salad is easy but you do need to plan ahead due to the 4-8 hours of marinating time. For me, I say the longer the better. I must say I love artichokes. So YUMMY! This salad was delish!

Marinated Zucchini Salad

4-5 small zucchini, cut into half moon slices about 1/2 inch thick (or bite sized pieces)
1 can large pitted black olives, drained very well
1 jar marinated artichoke hearts, drained very well
1 red pepper chopped into bite-sized piece (I used some red and some green because I had that on hand)
1 red onion chopped into bite-sized pieces

Dressing:

1 cup Italian dressing ( I recommend getting one with a nice strong flavor)
juice of half lemon (2 T)
1/4 cup grated Parmesan, Asiago, or Romano cheese
1 T dried basil (or use 2 T basil pesto or 3 T. chopped fresh basil)
1 tsp. dried oregano

Optional: additional 1/4 cup grated parmesan to sprinkle over salad just before serving

Cut zucchini into quarter slices or bite sized pieces. (If you’re using large zucchini, cut away the seeds and most of the white part.)
Steam zucchini until barely tender/crisp, about 3 minutes, then drain very well. (You can plunge the steamed zucchini into water with ice cubes to stop the cooking if you’re in a hurry)
While zucchini is cooking, open olives and artichoke hearts and dump into a colander to drain well. (Draining the zucchini and olives well is essential or the finished salad will be watery.)
Chop the red bell pepper and red onion into bite-sized pieces.
Combine zucchini, olives, artichoke hearts, red pepper and red onion in plastic or glass container with a lid (or use a Ziploc bag.)
Pour dressing over, just enough to cover veggies, and stir gently. (use part of the dressing to marinate the veggies and then stir in a little more dressing when I serve it.)
Marinate in refrigerator 4-8 hours. Turn it over once in a while to keep the vegetables covered with dressing. Just before serving stir in a little of the reserved dressing. Sprinkle the salad with more freshly grated Parmesan cheese when serving if desired.

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Lemon Buttermilk Cake

by Laura on Aug, 27, 2010 in cake

Today’s recipe is a simple but yummy cake that will feed a crowd. I found it on the good old Betty Crocker website. I love recipes that use my jelly roll pan especially when I need a treat to feed a big group. I must say that my hubby is not a fan of lemon desserts. However, I got him to give this one a try and he was going back for seconds. The lemon in this is not overpowering. It’s just a pleasant little fresh taste of lemon in a deliciously sweet and moist cake.

If you need any other sweets that will feed a crowd, here are my favorites!

Clockwise from left to right : Chili’s Chocolate Chip Paradise Pie, Texas Sheet Cake, Dessert for a Crowd,

White Texas Sheet Cake and Brownies for a Crowd.

I wanted to give you all a heads up that starting Monday, I will begin sharing my experiences from an event I went to called ” Baking with Betty”. And yes you guessed right, it was the big Betty, Betty Crocker. I will have 4 days full of what I learned and what I tried. I must say that I did come home crashing from a sugar high. I did it all for YOU though (he he). I had to sample all those sweet sensations so I could share it all with you (he he). So be sure to stop by next week for all the details.

Lemon Buttermilk Cake

Cake

1 box Betty Crocker® SuperMoist® lemon cake mix
1 1/4 cups buttermilk
1/3 cup vegetable oil
3 eggs

Frosting and Garnish

1/3 cup shortening
1/3 cup butter or margarine, softened (I’m a butter girl)
1 teaspoon grated lemon peel
2 tablespoons lemon juice
3 cups powdered sugar

1. Heat oven to 350°F (or 325°F for dark or nonstick pan). Spray bottom and sides of 15x10x1-inch pan with baking spray with flour.
2. In large bowl, beat cake mix, buttermilk, oil and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
3. Bake 15 to 20 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
4. In medium bowl, beat shortening, butter, grated lemon peel, lemon juice and powdered sugar on high speed until smooth and creamy; add more lemon juice if needed. Spread over cake.

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Zucchini Flat Bread

by Laura on Aug, 26, 2010 in breads, pizza, zucchini

I hope you are all enjoying the new design of my site. I am hoping by Monday to have it all exactly the way I want it and all the kinks worked out. I feel like I am wearing a brand new outfit and am feeling fabulous!

Today is one of my new favorite zucchini recipes. I recently got an email from Krista over at Simplify Supper. I got to meet Krista when I went to EVO and was excited to see she had emailed me a link to a video clip she had made for Zucchini Flat Bread. This recipe looked quick and easy plus it used up my overstock of zucchini. I did alter the original recipe a little bit but adding some seasoning and changing the cook time and temperature. I must say it is one of my favorite zucchini recipes now. It turned out delicious. It’s perfect with dinner or as a after school snack. I made it for lunch. YUM! Is definitely a keeper and something I will make often.

Zucchini Flat Bread

1 large Boboli® pizza crust (14 oz.)
1 Tbsp. olive oil
1 zucchini, sliced into 1/8 inch slices (you want about 2 dozen slices)
1 1/2 tsp. Johnny’s Garlic Spread & Seasoning (I found it at Costco or Sam’s)
1 cup mozzarella cheese (I just eyeballed it as to what looked good)
1/2 of a small can sliced olives, drained

Place zucchini slices on a baking sheet and cook at 425 degrees for 10-15 minutes. Keep an eye on these you just want to get them tender and about 1/2 the thickness they were originally. If you cook them too long they will burn.
Brush top of pizza crust with olive oil. Arrange cooked zucchini slices on crust.
Sprinkle seasoning over zucchini followed by cheese. Then top cheese with olives.
Bake at 450 degrees for 8-10 minutes until cheese is nice and melted. (If you have any leftovers, i reheat in the oven for the same cooking time and temperature.)
Cut into wedges or squares.

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Older Entries »

Real Mom Kitchen

Brownies ‘n Berries Dessert Pizza and Brownie Pops

Jack-o’Lantern Cake and Mini Pumpkin Cakes

Cranberry-Macadamia Bars and Citrus-Kissed Fig Thumbprints

Caprese Pizza and Fresh Lemon Cream Crepes

Marinated Zucchini Salad

Lemon Buttermilk Cake

Zucchini Flat Bread

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