Pizza Pull Apart Bread

By Marcy@JustCrumbs... , In , , 7:37 PM

                


I believe I am almost, almost, but not quite over this mishap with my blog. If you are behind the times I will quickly catch you up. I added a pin it button to most of my blog posts and it removed all of the wording...including the recipes. There was not a way to retrieve all my work, time, and dedication. I was distraught, I was angry, I was devastated. So I figured what was the use? I had given up. I am here now, and to show you an idea and tasty treat that helped me during my emotional loss.

I had seen this idea of blooming onion bread on Pinterest. It looked beautiful, so I wanted to try it, but didn't have all the ingredients for it. So as of yet I still haven't made it, but I did make this pizza rendition of it. It was good. I had fun making it. It was unique and different. I encourage you to try it and even serve it at your next party.

1 loaf of Italian bread, cut horizontal and then vertical.
1 bag of mozzarella cheese, stuffed into the cuts of the bread,
1 package of Pepperoni slices, also stuffed into the cuts of the bread
1/2 c melted butter
2 tsp. Italian seasoning
2 tsp garlic powder
Mix the last three ingredients together and brush and drizzle on the bread.
1/2 c Parmesan Cheese, sprinkled over the top

Bake at 350 degrees for 20-25 minutes until pepperoni starts to get crispy and the cheese is melted. Serve with a side of marinara.


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Potato and Brussels Sprout Souffle

By Marcy@JustCrumbs... , In , , , 10:57 AM


     Here is a delicious brunch idea that is not only good for you but quite tasty. It involves eggs, potatoes, herbs, cheese, and brussels sprouts. Don't turn your nose up yet. The flavor is subtle and mellow, not like when you were a kid and were forced to eat them. Look at the picture, doesn't it look yummy? Would I steer you wrong? No, I wouldn't. You know you want to try it. Come on make this today. 
 
Potato and Brussels Sprouts Souffle (from Eating Well)

  • 1 tablespoon extra-virgin olive oil
  • 2 cups refrigerated preshredded potatoes, or shred your own.
  • 8 ounces Brussels sprouts, trimmed and thinly sliced (about 2 cups)
  • 1/2 cup chopped onion
  • 2 cloves garlic, minced
  • 1 16-ounce container liquid egg substitute, such as Egg Beaters
  • 1/3 cup grated Parmesan cheese
  • 1/4 cup low-fat milk
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground pepper


  • Preheat oven to 400°F. Coat four 10-ounce ovenproof ramekins or mugs with cooking spray and place on a baking sheet.

  • Heat oil in a large nonstick skillet over medium-high heat. Add potatoes, Brussels sprouts, onion and garlic and cook, stirring, until softened and beginning to brown, about 6 minutes. Divide the mixture among the prepared ramekins.

  • Whisk egg substitute, cheese, milk, thyme, salt and pepper in a medium bowl. Pour the egg mixture over the potato mixture and gently stir to combine.

  • Transfer the baking sheet to the oven. Bake until the eggs are set and an instant-read thermometer inserted registers 160°F, about 25 minutes.

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    Pineapple Cookies and The Great Food Blogger Cookie Swap

    By Marcy@JustCrumbs... , In , , , 1:00 AM

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