Money Saving, Time Saving, Stromboli…

I came across this great pin on Pinterest for Stromboli from Shatzi at Love and Laundry.  I modified it a little bit for the convenience of our family and it turned out so yummy!!  It only takes about 5 minutes to prepare, and 30 minutes to bake.  It is kid friendly, even my picky-eater-kid-friendly.  The best part is, it looks amazing too!!  It is a great dish for entertaining or taking to someone who is sick.
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We use our Zojirushi bread maker to make our dough, here’s the link to the recipe.  I use Cooking on Clover Lane’s dough recipe which has a little bit of brown sugar in it that makes the dough perfectly sweet.  If you don’t have a bread machine you can use your own favorite pizza dough recipe.
Here’s the recipe:
Stromboli
  • Pizza dough
  • Prego Sauce
  • Deli ham, we use Boar’s Head honey maple
  • Sliced provolone
  • Onion powder(only because my kids won’t eat real onions)
  • Sliced olives
  • Egg
  • Parsley
Cook at 375 degrees for 30 minutes.
The dough I make usually makes two, small Stromboli.  I roll out the dough on a cookie sheet…
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Then spoon some Prego sauce on top and sprinkle onion powder(if you have picky kids like mine) or use real onions;)…
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Next, spread out a layer of deli ham…
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And then a layer of provolone cheese slices and sliced olives…
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Fold over both sides so they overlap, and then use toothpicks to hold the edges together.  Make sure to tuck and toothpick the ends tightly so that the Prego doesn’t ooze out, and be sure to count your toothpicks so that you know how many to pull out when it is done!!  I rub the dough with an egg wash and then sprinkle parsley on top.  I bake mine on a parchment paper lined cookie sheet for 30 minutes at 375 degrees.
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I let mine sit for ten minutes or so and pull out the toothpicks and then slice on an angle to serve.
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Look how pretty it looks!!  And it cost less than $8.00 to feed 4 people!!
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And the leftovers are great the next day, too!!  This is our favorite “go to” meal and I love that it is budget friendly!!  Couldn’t be a better combo!!

Rice Krispies Cookies…

I love a “fail-proof” recipe, you know the kind you can trust to work every time you make it??  This recipe is my “fail-proof” recipe.  I adapted this recipe from an old Better Homes and Gardens cookbook called Cookies for Kids.
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These cookies are chocolate free, which is a bonus for this allergy family—and has a rich caramel-type flavor and a chocolate chip cookie type of texture.
Here’s my adapted recipe:
1 C butter
1 C sugar
1 C brown sugar
2 eggs
1 tsp. vanilla
2 1/2 C flour
1 tsp. cream of tartar
1 tsp. baking soda
2 C Rice Krispies
Turn oven to 375 degrees.  Cream softened butter with sugars.  Add eggs and vanilla an beat well.  Add flour, cream of tarter, and baking soda and mix well.  Add Rice Krispies and mix until just blended.  Bake for  8-10 minutes.  Leave on pan for 1 minute after taking out of oven then transfer to cooling rack.
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I usually freeze have of the rounded teaspoon cookie balls and then pull them out a few at a time to bake later—it’s a great freezer-to-baking cookie.  These are definitely a crowd pleaser!!

Rose cake for my baby girl’s first birthday…

If you read my other post about my baby girl’s first birthday, you know that I chose an apple theme.  I had visions of an apple cake for her but never really found any apple cake designs that I liked.
Then I got on Pinterest and happened to see this rose cake tutorial.  It said it was easy, although I was skeptical “who’s” version of easy we were talking about!!  Easy for a professional, because I am certainly not a professional!!  But I have to say, it really was easy!!!
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I baked a small cake in a Pyrex bowl and then used the rest of the batter for cupcakes for the other kids.  I frosted the whole cake first with a base coat and then started piping the roses.
It was a perfect little cake for her first birthday pics, and she LOVED it!!

Lemon yogurt four layer cake…

This is more than just a cake recipe to me.  Six years ago I had surgery while I was visiting my mom.  It wasn’t a planned surgery so it came with a bit of disruption and worry to me and my family.  Everything turned out fine—but recovering from surgery was still a challenge with two small kids.
My husband and I were up late one night talking with my parents and we heard the doorbell ring.  My dad answered the door and there was this sweet man from my parents’ church holding a four layer strawberry cake.  He said his wife had made it for me.  It was a beautiful cake with fresh strawberries on top.  She had heard about my surgery and wanted to do something for me.  I couldn’t believe how kind that was!!  I think we all had 2 pieces that night and stayed up laughing together and enjoying our cake.   She gave me the recipe later and it’s one of my favorites now!
You can adapt this recipe to any flavor you like.
  • Lemon cake mix
  • Lemon yogurt
  • Large container of Cool Whip
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Prepare the cake as instructed on the box but distribute the cake batter into 4 round cake pans for baking instead of two.
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Bake about 5-10 minutes less than instructed on the box since the pans aren’t as full.
After the cakes have cooled, mix the yogurt and Cool Whip together and then layer in between the round cakes while stacking one on top of the other.  Spread the remaining Cool Whip mixture all over the cake and put fresh fruit on top for garnish.  Keep in the refrigerator until ready to serve.
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This is a really light tasting dessert!! The Cool Whip and yogurt aren’t too sweet and add a hint of tang to balance the sweetness of the cake.
It’s a perfect summer dessert!
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