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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    http://blondegirlcravings.com/2016/10/03/sausage-and-pumpkin-pizza/

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    Breakfast Corn Dogs

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    School is in session! I might sound excited about it, but I’m not. I had no idea when becoming a parent that everyday would be a battle to come up with fast, creative, healthy fun meals for my kids. 3 OF THEM EVERY DAY!

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    These breakfast corn dogs might not be the most healthy breakfast option around, but sometimes I like to give my kids a treat. These freeze well, just heat in the microwave to partially defrost and bake at 400 degrees to crisp.
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    Some days, a fun breakfast like this is just what it takes to perk my kids up and get them fed and out the door without (too much) of a fight!

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    Breakfast Corn Dogs

    Ingredients

    • 16 breakfast sausage links
    • 16 bamboo skewers
    • 1.5 cups pancake mix
    • 1/2 cup cornmeal
    • Dash of cinnamon
    • 1 egg, slightly beaten
    • 1/2 teaspoon vanilla
    • 1.5 cups water
    • Canola oil, for frying
    • Warm maple syrup, for serving

    Instructions

  • Cook sausage in a frying pan over medium-high heat until cooked through.*
  • Pat cooked sausage with paper towels to absorb excess grease and insert a bamboo skewer into each sausage; set aside.
  • In a large bowl, combine pancake mix, cornmeal, and cinnamon.
  • Add egg, vanilla and water, adding more water as needed for the batter to become slightly thick. Start out by adding 1 cup, then work your way up.
  • Heat some canola oil in a large pot over medium-high heat to about 350 degrees F.
  • Dip each sausage into batter and allow excess to drip off for a few seconds.
  • Carefully drop each battered sausage into oil and use tongs to turn each corn dog to ensure even browning.
  • Remove corn dogs from oil when the outside is golden brown, about 2 to 3 minutes.
  • Serve with warm maple syrup for dipping.
  • *Sausage can be cooked and refrigerated ahead of time to shorten prep time
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    http://blondegirlcravings.com/2016/08/29/breakfast-corn-dogs/

    Recipe adapted from Six Sisters Stuff

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    Stuffed Mini Peppers

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    For someone who enjoys cooking as much as I do, I really dislike going to the grocery store. It usually feels like a chore to me, and I try to plan ahead so I only have to go once a week. However, there are times when I love to go to a bigger store and just shop around for fun new ingredients and search for inspiration for new concoctions. Take these peppers for instance. I was just walking through Safeway looking for onions when I walked by a package of these colorful mini peppers. I threw them into my cart on a whim, and I am so glad I did!!

    These are a fun twist on jalapeno poppers. I love me some jalapeno, but the heat level can be harsh for some people.  I’m crazy about the colors of the peppers, and they can be made light if you prefer. Turkey bacon if you so please (or no bacon at all) and light cream cheese. A little bird told me that if you use light cream cheese you can eat a few extras. No judgment here.

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    Stuffed Mini Peppers

    Ingredients

    • 9 mini sweet peppers, washed and split in half lengthwise
    • 6 oz cream cheese, softened
    • 1 green onion, sliced
    • 1/4 tsp garlic powder
    • 3 T crumbled panela cheese
    • 1/4 c shredded sharp cheddar cheese
    • 5 slices bacon, cooked and crumbled
    • Salt & pepper to taste

    Instructions

  • Preheat oven to 350 degrees. Remove seeds from peppers. I chose to leave the stems on for looks and a "handle" to hold the peppers, but they can be removed.
  • Combine all filling ingredients in a medium bowl. Taste for salt and pepper. Fill each pepper with 1 tablespoon filling and place into a greased baking dish. Bake for 30 minutes or until peppers have softened. 
  • *Peppers can be filled and refrigerated until ready to bake.
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    http://blondegirlcravings.com/2014/09/13/stuffed-mini-peppers/

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