Saturday, December 3, 2016

Carrot Crust Pizza

Joe and Sue posted this recipe . I  love carrots and WOW is this good!


1 cup chopped very fine carrots ( 3-4 depending on size)
1 clove garlic, minced
1/4 cup mozzarella cheese, shredded 
1 egg- beaten


Preheat oven to 400 degrees

Line a pizza pan or cookie sheet with parchment paper.

Wash then cut the ends off the carrots.

Peel. I used organic carrots so I didn't peel.

Cut into small pieces and add to your food processor and pulse until the carrots are chopped very fine.

Remove the carrots from the food processor.

Place the carrots on a clean white towel ( hint- it will stain the towel. You could use a cheesecloth. Paper towel did not work for me) and squeeze as much juice as you can from the carrots. You might have to do it a few times to make sure you get it as dry as you can.

Add 1 cup of finely chopped dry carrots to a medium sized bowl. Add the beaten egg, garlic and mozzarella. Mix until well combined.

 Spread the mixture with a spatula onto pan lined with parchment paper. It should make about an 8 inch circle. 

Bake at 400 degrees for  12-15 minutes or more. You want the edges to  brown and the "crust" should look dry.

Top with whatever you like. 

Put it back in the oven for another 5 minutes.

Thursday, December 1, 2016

Nap Buddy

I  love how his little paw slowly slides down. The other puppy doesn't even flinch.

Stack of Pupcakes

Sunday, November 27, 2016

Veggie Burger

This recipe from Oatober is really good!


3 Teaspoons vegetable oil, divided
1 Cup sliced mushrooms
1 Cup shredded carrots (about 2)
3/4 Cup chopped onion (about 1 medium)
3/4 Cup chopped zucchini (about 1 small)
2 Cups Quaker® Oats (quick or old fashioned, uncooked) 
One 15-ounce can kidney beans, rinsed and drained
1 Cup cooked white or brown rice ( used brown rice)
2 Tablespoons soy sauce or ½ teaspoon salt
1 Teaspoon minced garlic
1/8 Teaspoon Black pepper
1/2 Cup chopped fresh cilantro or chives (optional)

Hamburger buns and toppings (optional)


Heat 1 teaspoon oil in large non-stick skillet. Add mushrooms, carrots, onions and zucchini; cook over medium-high heat 5 minutes or until vegetables are tender. Transfer vegetables to food processor bowl. Add oats, beans, rice, soy sauce, garlic, pepper, and cilantro if desired. Pulse for about 20 seconds or until well blended. Divide into eight 1/2 cup portions. Shape into patties between waxed paper. Refrigerate at least 1 hour or until firm. Heat remaining 2 teaspoons oil in same skillet over medium-high heat. Cook patties 3 to 4 minutes on each side or until golden brown. Serve on buns with toppings, if desired.

Sunday, November 20, 2016

Pumpkin Banana Bread

I found this recipe in a 2015 issue of Better Homes and Garden  fall baking magazine. 

The recipe also calls for a glaze which I did not add.


2 c. granulated sugar
2/3 c. canola oil
4 eggs
2/3 c. water
1 (15 oz.) can 100% pure pumpkin
1/2 c. mashed ripe banana (about 2 medium-sized bananas)
3 1/3 c. all-purpose flour
2 tsp. baking soda
1 1/2 tsp. salt
1 tsp. baking powder
1 tsp. ground cinnamon
1 tsp. ground ginger

Glaze (optional):
2 T. butter, softened
1/4 c. honey
1 c. confectioners' sugar
about 1 1/2 tsp. water
pinch ground cinnamon


Preheat oven to 350 degrees

In a large mixing bowl, beat together sugar and oil with an electric mixer on medium speed until well combined. Add eggs one at a time, beating after each addition.

In a separate bowl, combine flour, baking soda, salt, baking powder, cinnamon, and ginger.

Add flour mixture and water alternately to the sugar mixture, beating on low after each addition until just combined. Beat in pumpkin and mashed banana until just combined.

Divide batter into two greased 9x5-inch loaf pans. Bake 50 to 60 minutes until a wooden pick inserted in the center comes out clean. Cool loaves in the pans for 10 minutes, then remove and cool completely on a wire rack.

Glaze directions ( if adding):

In a bowl, beat softened butter and honey until smooth. Beat in powdered sugar and cinnamon, adding just enough water to make glaze a thick drizzling consistency. Drizzle evenly over bread with a spoon. Sprinkle with a couple tablespoons chopped pecans, if desired

Saturday, November 19, 2016

Leftover Thanksgiving Meatballs

I found the recipe on The Kitchenista Diaries. Great way to use up that leftover holiday meal~


2 c. leftover stuffing or dressing
1 c. cooked turkey
1 small sweet potato, baked & mashed
1/2 cup mild shredded cheddar cheese
1 egg

1/2 c. warmed gravy


Preheat oven to 350 degrees. 

In a large bowl, break up your stuffing into smaller pieces . Finely chop your turkey meat, and add that to the bowl along with the mashed sweet potato.

Beat egg in a small bowl and add to the above mixture.

Add shredded cheese and mix well.

 Incorporate ingredients- squeeze them through your fingers. 
Once you get the size meatball you desire, flatten out the meatball in the palm of your hand. 

Place on a baking sheet which is covered with aluminum foil meatballs and bake for 35-45 minutes.

The meatballs should be browned when they are done.

Remove from baking dish and serve with gravy.

Featured 11/28/16 on What'd You Do This Weekend

Monday, November 14, 2016


I love this photo of Max and Mey. Mey sat on the driveway and gave Max lots of loving.