We had a sandwich fellowship at church recently and I brought this Stromboli. It’s such a great “lunch-y” type food that is special, but super easy! I’m sharing this recipe again because it deserves to be highlighted!! If you have made this yet, I hope you’ll put it on your menu this week!
If you don’t own a Gooseberry Cookbook, I’m telling you, you’re missing some great recipes! I have one that’s for entertaining that is full of promises of happy things! There’s not a recipe in there that’s not been really good!! I recently pulled it out looking for a quick and inexpensive lunch-type food I could serve for after church Sunday night. I came across this recipe for Easy Stromboli and was sure I’d found a winner…I was right!
This is appropriately named Easy, becuase it was a cinch to make. Frozen bread dough also makes the prep fast and inexpensive. I bought a package of 5 loaves for a little over $4 at Kroger. I also made it and baked it before we went to church. Then when we got home, I just warmed it in the microwave. It was a quick light meal to use to entertain friends!
Here’s a picture of the easy steps:
1 loaf frozen bread dough, thawed 2 eggs, separated 2 T. oil 1 t. dried oregano 1 t. dried parsley 1/2 t. garlic powder 1/4 t. pepper 4-oz. pkg. sliced pepperoni – I used Turkey Pepperoni 8-oz. pkg. shredded mozzarella cheese 1 T. grated Parmesan cheese
Roll out bread dough into a 12×15-inch rectangle; set aside. Combine egg yolks, oil, oregano, parsley, garlic powder and pepper together; spread over dough. Arrange pepperoni and mozzarella cheese on top; sprinkle with Parmesan cheese. Roll up; place seam-side down on a baking sheet. Brush with egg whites; bake at 350 degrees for 30 to 40 minutes. Makes 8 servings.
I served it with some pizza sauce alongside for dipping. Yum!
Have you ever had Stromboli? I’m not sure I’d had it before I made this, but it will definitely be on repeat from now on!
There’s just something so cute about a single serving size dessert. Maybe it’s knowing you don’t have to share it, I don’t know, but I have a new single serving size that’s pretty remarkable.
One GIANT cookie that serves one (okay, you might want to share this if you’re feeling generous, but divide it before you take a bite or you may change your mind!
There are times when you don’t need/want to make up a whole batch of cookies, am I right? This recipe makes one large cookie in a matter of minutes! I saw this on Southern Living’s You Tube Channel and knew I had to try it. Here’s all there is to it:
Single Serving Chocolate Chip Cookie
1 Tbl softened butter
1 T brown sugar
1 tsp granulated sugar
2 Tbl flour
1/8 tsp Vanilla
1 1/2 Tbl Chocolate Chips
Mix all ingredients together. Place on a lightly greased baking sheet or line with parchment paper. Bake at 350 degrees for 10 minutes for soft cookie; 15 for crispy. Sprinkle with coarse salt.
Hot from the oven with a glass of cold milk, this makes an incredible treat! This might be a sweet dessert for your Valentine!
I always under-bake my cookies because I am Team Soft Cookie! Which are you; Team crispy or Team soft?
If you need another single serving dessert, check out this fruit cobbler.
If the words, Tuna Sandwich make you think of a dry, boring lunch, I want to introduce you to this version that I began making recently.
This flavorful version of Tuna fish is full of crunchy goodness, but is also light on calories! It only requires a little mayo to help hold it together! The choice of bread is key, but the addition of the cheddar cheese and tomato slice help bump up this sandwich that gets as bad a rap as canned asparagus. Here’s the simple recipe we’ve been loving…
INGREDIENTS – Makes 2 sandwiches
1 packet of tuna (in water), drained
2 Tbl carrots, minced
2 Tbl minced celery
1 tbsp red onion, minced
1 tbsp light mayonnaise
1 tsp red wine vinegar
salt and pepper
Bread of your choice – I used a light bagel – You could also do this open-faced with only one slice of bread
2 slices 2% reduced fat cheddar or American cheese
2 slices tomato
Combine tuna, celery, carrots, onion, mayonnaise, vinegar, salt and pepper.
Heat a large skillet over low heat.
Spray skillet with oil, and place sandwich on top.
Top bread with cheese, then tuna salad and tomato. Cook on low heat until cheese melts and bread gets toasty.
You will not miss the normal heavy mayo in this sandwich. It’s perfect as is! Using a special bread like these bagels makes it taste really indulgent, so I would definitely check your Aldi for these! Toasting the sandwich makes it perfect for a fall or winter lunch!
Don’t settle for a plain tuna sandwich in the future! These simple ingredients will add the pizzazz your lunch time routine needs!
Need other lunch menu suggestions? Check here and here and here for other ideas!
When I was a child, we would make trips to a cider mill near us. The highlight for me was getting to enjoy a doughnut and a little cup of cider while there. Maybe this is where my love for a cake doughnuts began. Oh my! It was such a treat! I recently made a Cider Donut recipe that took me back to that childhood memory!
These Cider Donuts from Sally’s Baking Addiction have a lovely apple flavor that is enhanced by the addition of the cider, of course, but also the apple pie spices in the dough and in the sugar topping. These are baked, so they’re more healthy than the fried versions. Okay, the butter they’re dipped in might add some calories and fat, but every fall needs an occasional treat, right?!
Here’s the simple recipe with my additional notes and improvisions.
Apple Cider Donuts – These make about 18
1 and 1/2 cups apple cider
2 cups all-purpose flour
1 teaspoon baking soda
3/4 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoonapple pie spice*
1/4 teaspoon salt
2 Tablespoons unsalted butter, melted
1 large egg, at room temperature
1/2 cup packed light or dark brown sugar
1/2 cup granulated sugar
1/2 cup milk, at room temperature
1 teaspoon pure vanilla extract
1 cup granulated sugar
3/4 teaspoon ground cinnamon
3/4 teaspoonapple pie spice*
6 Tablespoons unsalted butter, melted
Reduce the apple cider: Stirring occasionally, simmer the apple cider in a small saucepan over low heat until you’re left with about 1/2 cup. Start checking at every five minutes, etc until you have 1/2 cup. (Mine took about 30 minutes.) If there are any spices or solids on top of your reduced apple cider, leave them. Set aside to cool for 10 minutes.
Preheat oven to 350°F. Spray donut pan with non-stick spray. Set aside.
Make the donuts: Whisk the flour, baking soda, baking powder, cinnamon, apple pie spice, and salt together in a large bowl. Set aside.
Whisk the melted butter, egg, brown sugar, granulated sugar, milk, and vanilla extract together. Pour into the dry ingredients, add the reduced apple cider, and whisk everything together until smooth and combined. Batter will be slightly thick.
Spoon the batter into the donut pan—I highly used a large zipped-top bag and cut a corner off the bottom of the bag and piped the batter into each donut cup, filling about halfway.
Bake for 10-11 minutes or until the edges and tops are lightly browned. To test, poke your finger into the top of the donut. If the donut bounces back, they’re done. Cool donuts for 2 minutes then transfer to a wire rack. Re-grease the pan and bake the remaining donut batter.
Coat the donuts: Combine the granulated sugar, cinnamon, and apple pie spice together in a medium bowl. Once cool enough to handle, dunk both sides of each donut in the melted butter, then generously in the apple spice topping.
Donuts are best served immediately. Leftovers keep well covered tightly at room temperature for up to 2 days or in the refrigerator for up to 5 days. I only baked up one dozen, then put the bag with the batter into the fridge overnight. The next day I baked off the next pan of six, and they did great! Then I froze them uncoated. A couple days later I pulled them out and dipped them in the butter and sugar coating. Yum! This was a great way to have a homemade donut at a moment’s notice!
If you don’t have apple pie spice (like me!), you can mix up your own using this recipe:
4 tablespoons ground cinnamon
1 1/2 teaspoons ground nutmeg
1/2 teaspoon ground allspice
1 teaspoon ground ginger
1 1/2 teaspoons ground cardamom – I didn’t have this and left it out. It was still great!
All these need is a cold glass of milk, a cup of coffee…or of course a glass of cider to make the perfect fall treat!
If you’re a cake donut fan, you’re going to love these!
Some other donut suggestions – Have you tried these light donuts I posted a while back? Also if you don’t have a donut pan, you could bake up these muffins that have a very similar taste as the Cider donuts!
Andy Griffith fans will know that Aunt Bea gave home-canned Dill Pickles a bad name! There is some fear in going to all the trouble and expense of canning your own pickles, only to have them turn out to be “kerosene cucumbers.”
Thank heaven I found a recipe recently that allows you to make a small batch. These are so simple and best yet – they are delicious!
If you have a small garden patch your cucumber yield is not enough to make a huge batch of pickles. Or if you’re blessed, as I am to have gracious friends who share their fresh produce with you, it’s really nice to have a way to make pickles with just a small amount of cucumbers.
When dear friends brought us some super crispy pickling cukes, I just knew they were perfect for some dill spears and slices! I went searching for a recipe that didn’t require canning and made a small batch.
I loved the flavor of the recipe I found. They’re not too spicy or overpowering. I do believe a huge part of the success of these was using a cucumber that is fresh and crisp.
Here’s the simple process…
2-3 pickling cucumbers, prepared as you wish…sliced, spears or whole
4 sprigs of dill
1/2-1 clove of garlic, sliced
1/2 tsp mustard seed
Pickle Brine – see below
Wash your pickles well and remove the blossom end.
Slice them as desired – slices or spears.
Add mustard seed, garlic and dill sprigs to your jar, then put your prepared cucumbers in.
Add the brine to fill the jar and cover your cucumbers. If I have some parts of the cucumbers that rise above the brine, snip of a piece of the cuke so that all parts of all cucumbers are submerged below the brine.
Put lids on your jars and refrigerate. Because these are not being canned and instead kept in your refrigerator, you don’t need special jars…just make sure the jars and their lids are clean. I boiled my lids and jars for 10 minutes in a large pot.
If you can let the pickles sit for 2-3 weeks they have more time for the flavor to develop. I’ve read that you should consume them before 3-4 months…we won’t have to worry about that!
2 quarts cold water
6 ounces apple cider vinegar
3 ounces pickling salt
Mix all ingredients and stir until salt is dissolved.
Store in a container in your refrigerator.
The first two jars I made are just about gone, but now I have a jar of pickle brine sitting in my fridge just waiting for cucumbers and herbs to be mixed in! It’s so easy and Aunt Bea would agree that these are so much faster than canning 16 jars!!
If you’re afraid of making a big batch of pickles, give these a try! You may just be tempted to enter them into the county fair!
Have you tried making your own pickles? What do you eat with a them? Oh, and in case the picture above made you hungry for onion rings, here are my two favorite recipes – a non-healthy but fabulous one, and a healthy one!