Sunday, January 19, 2014


Pepperoni Pizza Puffs adapted from Everyday with Rachael Ray and Cassie Craves

  • 3/4 cup flour
  • 3/4 teaspoon baking powder
  • 1 tablespoon Italian seasoning
  • pinch of salt (my addition, optional)
  • pinch of red pepper flakes (my addition, optional)
  • 3/4 cup whole milk
  • 1 egg, lightly beaten
  • 1 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • 1 cup cubed pepperoni
  • 1/2 cup store-bought pizza sauce
1. Preheat the oven to 375 degrees. Grease a 24-cup mini-muffin pan. In a large bowl, whisk together the flour, baking powder, Italian seasoning, salt and red pepper flakes (if using) ; whisk in the milk and egg. Stir in the mozzarella, Parmesan and pepperoni; let stand for 10 minutes.
2. Stir the batter and divide among the mini-muffin cups. Bake until puffed and golden, 20 to 25 minutes.
3. Meanwhile, microwave the pizza sauce until warmed through. Serve the puffs with the pizza sauce for dipping.

Tuesday, January 7, 2014

Original recipe by 
1 large bag of spinach leaves
4 ounces cream cheese
1/4 C shredded parmesan cheese
2 cloves garlic, minced
3 T red onion, minced
2 T olive oil
Salt and pepper to taste
8 ounce package of mushrooms, sliced
1/2 stick butter
2 T olive oil
1/2 C white wine
2 cloves garlic, minced
Salt and pepper to taste
4-5 boneless chicken breasts
8-10 slices Mozzarella cheese, cut into 1/8 inch slices
1 T garlic powder
1 T seasoned salt, like Lawry's
1 teaspoon pepper
Preheat the oven to 350 degrees.  Sprinkle the garlic powder, seasoned salt, and pepper on both sides of the chicken.  Bake for 16 minutes.
Meanwhile, make the creamed spinach.  Over medium-high heat, melt 2 T olive oil in a skillet.  Add in the onions and saute 2-3 minutes.  Add in the spinach and garlic.  It will shrink ridiculously.  When it's cooked through, stir in the cream cheese and parmesan cheese.  Continue cooking and stirring until the cream cheese is melted.  Remove from heat.
For the mushrooms, melt butter and 2 T olive oil in a skillet.  Put the mushrooms in and cook until browned all over.  Don't season with salt until they are browned or they will never brown.  Deglaze the pan with the wine.  Add in the garlic and season with salt and pepper.  Cook until most of the wine is cooked out.
Flip the chicken pieces over.  Divide the spinach and mushrooms over the top of each breast.  Lay two slices of cheese over each piece of chicken.  Cook another 12-14 minutes or until cheese is browned and chicken is done.
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3 lbs red potatoes, washed
1 packet Hidden Valley Ranch dip mix
Olive oil
2 T garlic powder

Boil potatoes until tender.  Drain and let cool completely.  When they are cool, preheat a skillet over medium high heat.  Pour about 1/4 inch of olive oil into skillet.  Gently smash the potatoes with the palm of your hand to slightly flatten but not breaking them apart.  Place in a single layer of the skillet.  Fry until golden brown on one side.  Flip over, sprinkle with the ranch dip mix and garlic powder.  Cook the other side until golden brown.  Drain on a paper towel and sprinkle the other side with the remaining ranch and garlic powder.


1 lb asparagus, ends trimmed
Juice of half a lemon
Olive oil
1/2 T garlic powder
Salt and pepper
1/4 C shredded parmesan

Preheat oven to 350.  Lay asparagus in a single layer on a sheet pan.  Drizzle with olive oil, lemon juice, and season with garlic powder and salt and pepper.  Mix around with your hands and put back in a single layer.
Bake 20 minutes.

When they are tender, sprinkle parmesan cheese over them and cover with foil.  Let sit five minutes to melt the cheese.

Wednesday, January 1, 2014

Superbowl Recipes

Beef Enchilada Dip Recipe
 Beef Enchilada Dip Recipe from
Prep time
Cook time
Total time
Beef Enchilada Dip makes a perfect warm, meaty, cheesy and delicious dip. If you love enchiladas, then this dip is definitely for you! Get this simple beef enchilada dip for your next event.
Serves: 8
  • 1½ – 2 pounds ground beef
  • ½ medium onion, diced
  • 2 cloves garlic, minced
  • 2 cups enchilada sauce
  • 2 cups grated Monterrey Jack or cheddar cheese
  • Sour Cream (optional)
  • Tortilla Chips (optional)
  1. Brown ground beef in a large skillet. Drain. Add in onion and garlic and cook until tender, about 3 minutes. Stir in enchilada sauce and top with grated cheese. Cover and allow cheese to melt, about 3 more minutes.
  2. Top with sour cream and serve with tortilla chips.

Read more: Beef Enchilada Dip Recipe - Cooking | Add a Pinch | Robyn Stone
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