New Year’s Eve Recipe Round-Up

Post updated 12/27/2016 to include even more New Year’s recipe goodness!

new years collageHow was your Christmas? What did you get? WHAT DID YOU GET ME?? I hope you had lots of family time and ate until you couldn’t breath. On that note, lets talk New Year’s Eve eats! Here is a round up of some of my favorite easy to eat munchies. I think food always tastes better with a bite in one hand and a adult beverage in the other, don’t you? Happy New Year my lovelies, thanks for sticking it out with me while I stumble through this blog thing. I love you all bunches!!

Italian Nachos

Stuffed Pizza Bites

Bacon, Bleu Cheese and Caramelized Onion Tart  

Cookie Sticks

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Gorgonzola Waffle Fries

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Hot Crab Dip

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Taco Chex Mix

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Almond Snack Mix

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The Crispiest Oven Baked Wings – Two Ways!

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Stuffed Mini Peppers

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Autumn Chex Mix

206

Chorizo Stuffed Mushrooms

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Philly Cheese Steak French Bread Pizza

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Sausage and Pumpkin Pizza

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Anyone else feel as blue as I do when fall comes around? Something about the end of summer, school starting and the approach of winter gets we all kinds of melancholy every year.

This year I am going to try to battle the “fall blues” by trying to actually enjoy the season. I know, who would have thought???

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Naturally, part of enjoying fall is eating all the pumpkin things. I wanted something that isn’t a baked good, and this pizza didn’t disappoint.

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I used my favorite pizza dough recipe, and with a short ingredient list this pizza comes together in a snap. Don’t skip the pumpkin seeds on the top, they add the perfect crunch! I know the combo seems a bit different than the pizza you are used to , but trust me this was delicious!

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If you are looking for another fun dinner idea using pumpkin try my Pumpkin and Chicken Sausage Pasta. YUM!

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Sausage and Pumpkin Pizza

Ingredients

  • One recipe Fast and Easy Pizza Dough
  • 1 lb. Italian sausage, browned and drained of grease
  • 1 cup whole milk ricotta cheese
  • ½ cup pumpkin puree
  • ½ teaspoon salt
  • ½ teaspoon garlic powder
  • ¼ teaspoon dried oregano
  • 2 cups shredded mozzarella cheese
  • ½ cup pumpkin seeds (pepita)

Instructions

  • Preheat the oven according to 450 degrees. Roll out pizza dough to desired thickness.
  • Mix together the ricotta cheese, pumpkin puree, the salt, garlic powder and oregano in a bowl.
  • Divide the mixture in half and spread equally on the pizza dough.
  • Spread the sausage, mozzarella cheese and pumpkin seeds evenly on pizza.
  • Bake for 15 minutes, or until crust is crisp and cheese is melted.
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    PB & J Dessert Pizza

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    Any one who knows me well enough will tell you that I am not a very decisive person. I can never decide what I want to wear each day, what paint color I want for the kitchen, or  what I want to order off a menu. I am car shopping right now, and as you an imagine a big decision like that is about to make me lose my mind!

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    While I may not be good at making decisions in most areas of my life, one area that is always a firm “YES” is pizza, and dessert. And we all know you can never go wrong with PB & J!

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    I loved my Vanilla Crumb Dessert Pizza so much that I decided to create another version, this time with sweet jam and a peanut butter crumb topping. That topping is to die for, I could pick those crumbs off all day!

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    I used my favorite Quick and Easy Dough recipe, but feel free to use store-bought dough to speed the process up even more. I used strawberry jam this time, but think grape or even apricot would be delicious!

    PB & J Dessert Pizza

    Ingredients

    • 1 recipe Easy Pizza Dough
      Peanut Butter Steusel
    • 1/2 cup brown sugar
    • 1 T sugar
    • 1/4 teaspoon cinnamon
    • 1 cup flour
    • 1/4 cup + 2 T peanut butter
    • 2 T softened butter
    • 3/4 cup jam
    • additional peanut butter and glaze, optional
      Glaze
    • 1/4 cup jam, melted
    • 1/2 cup powdered sugar
    • 1 T heavy cream or milk

    Instructions

  • Prepare pizza crust.
  • Preheat oven to 350 degrees. To make crumb topping, in a bowl combine the flour, brown sugar, sugar, peanut butter, butter and cinnamon together with a fork until crumbly, set aside.
  • On a floured surface, roll dough into 12 inch circle. Place on pizza pan. Spread jam, leaving a 1/2 inch border around the edge. Sprinkle crumb mixture over crust, pressing slightly to make it stick. Cook pizza or 20 minutes or until crust is lightly golden.
  • Optional: Melt additional peanut butter and drizzle on pizza. To make glaze, melt jam in a small bowl. Mix in powdered sugar until smooth, adding milk or cream until it is the desired consistency. Drizzle on pizza.
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    Mexican Pizza

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    I think for most of us its safe to say that during our college years we ate…well.. like crap. New found freedom, late nights and a lack of a regular schedule can lead to eating a lot of fast food.

    I was no different then the typical early twenty-something staying up too late and eating bad food. Those were the days before I learned that the food I can make in my own kitchen tastes better, is better for me, and is cheaper!

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    Taco Bell Mexican pizza was a go-to of mine.  I knew it wasn’t good for me, but I ate it anyway because it just tasted so darn good!

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    I haven’t eaten at Taco Bell in years, so I was super excited when I say this recipe remake. It tastes as good as I remember and I don’t feel so much guilt eating it!

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    Mexican Pizza

    Ingredients

    • 1 pound lean ground beef
    • 1 (1 ounce) packet taco seasoning
    • 1/2 cup water
    • 6 medium-size flour tortillas
    • 1 (16 ounce) can refried beans
    • 1 (16 ounce) can red enchilada sauce*
    • 2 cups shredded cheddar cheese
    • 1 tomato, diced
    • 1 green onion, diced

    Instructions

  • Preheat oven to 375 degrees F. Take 2 baking sheets and spray them with non-stick spray. Place 3 tortillas on each baking sheet. Place in the oven and bake for 5 minutes, carefully flip tortillas over while they’re still in the oven and then bake another 5 minutes to crisp on the other side. You want tortillas a slight golden color and crispy. Remove from oven and set aside.
  • Meanwhile, cook the ground beef in a large skillet over medium-high heat. Drain grease. Add taco seasoning and water. Bring mixture to a boil, then reduce heat to medium-low. Stir and simmer for 10 minutes. Remove from heat.
  • In a microwave-safe bowl, heat the refried beans until warmed through. Spread a thin layer of beans on one tortilla. Top with 1/3 of the meat mixture. Place another tortilla on top of the meat. Spread 3 Tablespoons of enchilada sauce on top of the top tortilla. Sprinkle with some cheddar cheese. Add a few dices of tomato and green onion.
  • Repeat process with the remaining tortillas. You will have 3 Mexican pizzas total.
  • Place pizzas on the baking sheet and bake for 10 minutes, or until cheese is melted and bubbly. Remove from oven and let stand 5 minutes before slicing and serving.
  • *store bought enchilada sauce tends to be thin. If you have time, I recommend homemade enchilada sauce, as it is usually thicker.
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    Recipe Source: Life in the lofthouse

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    Stuffed Pizza Bites

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    Feeding kids is funny. One day, they want six square meals plus snack, the next they think ketchup is a fitting main dish. It seems likes it’s always hit and miss if they are going to eat the meal that you prepare them.

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    The one food I can always count on my kids cleaning their plates is pizza. And really, who could blame them? Pizza rocks! Sometimes I like a little bit of variety though, and that’s why these stuffed pizza bites are so fun.

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    I used my favorite fast and easy pizza dough recipe to start. It is a never fail recipe that comes together in just  minutes. However, store-bought dough will work in a pinch.

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    I chose to go simple here with pepperoni, but any of your favorite pizza toppings would work. Sausage, Canadian bacon,  pineapple, maybe even a Philly cheese steak or buffalo chicken filling? Oh yea, I am giving myself more ideas as I speak!

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    Stuffed Pizza Bites

    Ingredients

    • 2 and 1/2 teaspoons rapid rise yeast (1 packet)
    • 1 cup warm water
    • 2 and 1/2 cups all-purpose flour
    • 2 teaspoons honey
    • 1 teaspoon salt
    • 2 tablespoons canola oil
    • 1/4 cup butter
    • 1 teaspoon garlic powder
    • 1 teaspoon dried Italian seasoning
    • 4-6 ounces mozzerella cheese, diced
    • sliced pepperoni, or other desired pizza toppings
    • pizza sauce

    Instructions

  • In a large bowl combine the water and yeast, stirring until the yeast is dissolved.
  • Add in the flour, honey, salt and oil, stirring to combine. On a well floured surface, knead the dough for a few minutes until smooth. Form into a ball and cover. Allow the dough to rest for 10 minutes before shaping into pizza bites.
  • Place the butter in a small saucepan over medium heat. When the butter melts, remove the pan from the heat and add the garlic powder and Italian seasoning. Brush a bundt or tube pan with some of the garlic butter and set aside.
  • Divide the pizza dough in half and continue to half each piece until you have balls about 1.5 inch in size. Flatten a dough ball into a round. Place a slice of pepperoni and a piece of the mozzarella in the center of the dough. Wrap the dough around the filling, pinching the ends together to seal the ball. Roll the ball in the garlic butter and place it in the bundt pan. Repeat for all of the balls of dough, distributing the balls evenly in the pan. Cover the pan and let rise for 30 minutes. Preheat the oven to 350°F about 10 minutes before the rise is done. Bake for 30 minutes, or until top begins to lightly brown.. Remove the pan from the oven and let sit for 10 minutes. Invert the bread onto a plate. Serve with heated pizza sauce for dipping.
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    Grilled Summer Veggie Pizza with Whipped Ricotta

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    Ooooohhh baby. This pizza is my life. It tastes like summer and rainbows and unicorns. Yea, I said that. Thin crispy crust, smooth garlicky ricotta, sweet grilled corn and zucchini…. I would like to dive into this pizza and not come out until fall!
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    If you’ve never tried grilled pizza before you’re missing out. It reminds me of wood fired crust, with a yummy char to the edges, and it has a crisp and chew to it that I just can’t get. enough. of.

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    If you need me I will be face planted into this baby!

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    Grilled Summer Veggie Pizza with Whipped Ricotta

    Ingredients

    • Crust:
    • 1/2 cup lukewarm water
    • 1/2 teaspoon active dry yeast
    • 1/2 teaspoon honey
    • 1 1/2 cups all-purpose flour
    • 1/2 teaspoon salt
      Pizza
    • 1 cup ricotta cheese
    • 4 garlic cloves, minced
    • 1/4 teaspoon salt
    • 1/4 teaspoon pepper
    • 1 medium zucchini
    • 1 large ear corn
    • Olive oil
    • salt, pepper and garlic powder
    • 1/2 cup shredded mozzarella cheese
    • 1/4 cup shredded Parmesan cheese
    • basil leaves
    • chives

    Instructions

  • Preheat grill to medium heat. Slice the zucchini length-wise. Brush corn and zucchini with olive oil and sprinkle with salt, pepper and garlic pepper. Grill until zucchini is tender and corn is charred. Let cool slightly, then slice zucchini and cut corn from cob.
  • In a large bowl, mix together the water, yeast and honey. Let that sit and get foamy, about 10ish minutes.
  • Add the ricotta to a food processor and blend until completely whipped and pureed. Add in the garlic, salt and pepper and blend again until combined.
  • After 10 minutes, stir the flour and salt into the yeast mixture. Stir until the dough comes together, first using a spoon and then using your hands. If the dough is REALLY sticky, use a little more flour until it becomes silky, adding 1 tablespoon of flour as needed. Flour your work-space and knead the dough a few times with your hands. Let it sit for 5 minutes.
  • Roll the dough out as thin as you possible can - at least 10 inches. If the dough keeps springing back, let it rest another 5 or 10 minutes. I find it easiest to place the dough on a piece of parchment so you can flip it onto the grill. Brush with olive oil.
  • Grill the pizza until the bottom is golden, then flip- I use two large spatulas. Just keep and eye on it since the grill is so hot. Spread pizza with ricotta, top with zucchini and corn, then the cheeses. Cook until the cheese is melted and the bottom of crust is crisp, about 10 minutes. Let the pizza cool for a few minutes before slicing. Top with chopped chives and lots of basil. Devour.
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    Crust Recipe Source: How Sweet Eats

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    My Favorite Fast and Easy Pizza Dough

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    If I am choosing my favorite food (in the main dish category that is, because this girl has a sweet tooth and lord knows I couldn’t live without chocolate!) it would be pizza all the way. It’s the perfect combo of all the things that make me happy: cheese, carbs, and lots of variety for toppings.

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    Really, it’s the perfect food. The possibilities of pizza toppings are ENDLESS, and its easy to throw together. That’s where this crust recipe comes in. Sure, you can but crust dough or even pre-baked from the store, but its much more impressive when you  make the dough yourself, especially on a busy weeknight. This dough comes together quickly, only has to rest for 10 minutes and is super easy to work with. It’s great for pizza, calzones, stromboli, and I have even shaped it into bread sticks and let rise. Easy, versatile and delicious!

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    Also, I’m sure no one would be upset if you double the recipe  for this Vanilla Crumb Dessert Pizza. I’d love to hear what your favorite pizza toppings are!

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    My Favorite Fast and Easy Pizza Dough

    Ingredients

    • 2 and 1/2 teaspoons rapid rise yeast (1 packet)
    • 1 cup warm water
    • 2 and 1/2 cups all-purpose flour
    • 2 teaspoons honey
    • 1 teaspoon  salt
    • 2 tablespoons canola oil

    Instructions

  • In a large bowl combine the water and yeast, stirring until the yeast is dissolved.
  • Add in the flour, honey, salt and oil, stirring to combine. On a well floured surface, knead the dough for a few minutes until smooth. Form into a ball and cover. Allow the dough to rest for 10 minutes before shaping into pizza or bread sticks.
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    Vanilla Crumb Dessert Pizza

    When I was growing up one of my favorite places to eat was Godfather’s Pizza. All you could eat pizza and salad bar buffet was this pizza loving girls fantasy land. And to top it all off, they had the most delicious dessert pizza. Dessert. Pizza. Come on people, it really doesn’t get any better than that!

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    Of course like all good things, Godfather’s Pizza came to an end and closed up shop. Even now, years later though I was still dreaming of that dessert pizza. So whats a food blogger to do? Create my own version of course! I have made this pizza twice now, and I think I can safely say that this tastes almost identical to the pizza I remember.

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    I used my favorite homemade pizza crust, but store-bought or frozen will work just as well. The other key here is store-bought pudding. No homemade here, no cook and serve. Straight from those little plastic cups is what you want here. I have also bought vanilla pudding from my deli section and it worked wonderfully.

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    Vanilla Crumb Dessert Pizza

    Ingredients

    • 1 loaf frozen bread dough thawed, one ball store bought pizza dough, or one recipe homemade dough
    • 1 cup store bought prepared vanilla pudding
    • 1 cup all purpose flour
    • 2/3 cup granulated sugar
    • 1 stick salted butter, melted
    • 1/2 teaspoon cinnamon

    Instructions

  • Preheat oven to 350 degrees. To make crumb topping, in a small bowl combine the flour, sugar, melted butter and cinnamon together with a fork until crumbly, set aside.
  • On a floured surface, roll dough into 12 inch circle. Place on pizza pan. Spread pudding on crust , leaving a 1/2 inch border around the edge. Sprinkle crumb mixture over crust, pressing slightly to make it stick. Cook pizza or 20 minutes or until crust is lightly golden.
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    Philly Cheese Steak French Bread Pizza

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    I am not usually a lazy person. I am either blogging, working on some sort of project for a birthday party,  or chasing after my two kids and trying to maintain our household. I’m not a TV watcher, and if its on I am usually folding a load of laundry or the like. I try to always plan ahead so that my time is used wisely so I can spend more time with my kids. Dinner is a area though were I allow the lazy to creep in from time to time.

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    I love pizza, and while my favorite pizza crust recipe is a cinch to pull together, some nights I am just TIRED. And since my kids demand to be fed each evening (didn’t I just feed them yesterday?!) I sometimes resort to easier measures.

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    That’s where french bread pizza comes into play. A loaf of french bread takes all the work out of pizza night. This version is a riff on the beloved Philly Cheese Steak sandwich. Its perfect for a week night meal or for eating in front of the game. Now please, go put your feet up, enjoy a slice of this pizza, and be lazy. You deserve it!

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    Philly Cheese Steak French Bread Pizza

    Ingredients

    • 1 loaf french bread, split horizontally
    • 8 slices deli roast beef, sliced
    • 1/2 red onion, thinly sliced
    • 1 Jar pizza sauce
    • 1 green bell pepper, thinly sliced
    • 2 cups shredded mozzarella cheese
    • 2 cups shredded monterey jack cheese
    • 16 cheese singles

    Instructions

  • Preheat oven to 350 degrees. Place french bread on a baking sheet. Spread with pizza sauce. Layer half the mozzarella and monterey jack cheese onto both pieces of  bread. Layer roast beef, onions and bell peppers on cheese. Top with remaining shredded cheeses. Cut cheese slices in half and place on top of pizza. Bake for 35 minutes or until cheese is melted and bubbling. Slice and serve immediately
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