Pepperoni Pizza Puffs

 

I did not have Motzarella to shred, so I diced up four string cheeses.

PEPPERONI PIZZA PUFFS

• 3/4 cup flour
• 1/4 cup grated parmesan
• 3/4 t. baking powder
• 1 scant t. garlic salt
• 3/4 cup milk
• 1 egg, beaten
• 4 oz. Mozzarella, grated, or 4 string cheeses, diced
• 4 oz. pepperoni, diced

Combine flour, parmesan, baking powder and garlic salt.  Add milk and beaten egg. Stir in Mozzarella and pepperoni.  Let stand 10 minutes.  Prepare a 24 cup mini-muffin pan with nonstick spray.  Fill cups a little over 1/2 full and sprinkle a little more parmesan cheese on top.  Bake at 350 degrees for 20 to 25 minutes, until puffed and golden.

Leftover Pizza Buns

Here is an idea for leftover hamburger or hot dog buns.....

Hot dog bun pizza!  Tomato paste, garlic salt, mozzarella cheese and pepperoni.  Bake at 425 degrees until crisp.  Broil for a second or two if you like it even crispier!

The boy folded his and ate it like a sandwich!

Corn Dog Mini-Muffins

The batter.  It may seem runny...but that is how it is supposed to be.

Cut each hot dog into 6 slices.

Fill each mini-muffin cup about 3/4 full of batter and then place a slice of hot dog in the middle.

I found this recipe at Lynn's Kitchen Adventures about a year ago.  My kids love it!  The kids love corn dogs, but we try to stay away from premade stuff.  I have cut back the sugar from the original recipe and they are still plenty sweet.  I have also made these with whole wheat flour and no one knew the difference.

Corn Dog Mini Muffins

• 1 cup all-purpose flour
• 1 cup yellow cornmeal
• 1/2 cup white sugar
• 1 t. salt
• 3 1/2 t. baking powder
• 1 egg
• 1 cup milk
• 1/3 cup vegetable oil
• 6 hot dogs

Preheat oven to 400 degrees.  Prepare mini-muffing pans by spraying with nonstick spray. (This recipe makes approximately 36 mini corn dogs.) Mix together dry ingredients. Then add the liquid ingredients. Stir until mixed thoroughly.  Scoop into a greased mini muffin pan, filling the cups about 3/4’s of the way full. Cut each hot dog into six pieces. Put one piece in each muffin cup. Bake 10 minutes or until golden brown.

Grilled Cheese with Balsamic Onion Marmalade

Gooey Goodness.  I love a grilled cheese sandwich.  I love a patty melt and always thought that a patty melt would be just as yummy without the patty and I was right.

Early in the day I made a loaf of plain old white bread.  I mean plain.  Water, yeast, flour and salt.  No sweetener.  This makes a great grilled cheese sandwich, nice and crisp.

Balsamic Onion Marmalade

• 
  
  1 T. olive oil
• 
  
  4 medium onions, thinly sliced
• 
  
  Salt and pepper to taste
• 
  
  1/3 cup sugar
• 
  
  2/3 cup balsamic vinegar

Thinly slice onions. Saute onions in frying pan with oil, salt and pepper on medium heat for 20 minutes, until onions are soft.  Add the sugar and reduce the heat to medium-low. Cook, stirring frequently, for about 10 minutes, until the onions appear dry. Add the vinegar and reduce the heat to low. Continue cooking, stirring occasionally, for about 1 hour, until the onions are soft and dry. Serve warm or at room temperature. Store the marmalade in the refrigerator. It will keep for several weeks

To make your sandwich you will need to gather the following:

• 
  
  Bread:  I think this sandwich is great on white, but am sure it would be great on sourdough or rye as well.
• 
  
  Cheese:  I used jack cheese because this is what I had on hand. 
• 
  
  Butter

To assemble your sandwich spread one side of bread with butter and put on griddle. Place a slice of cheese, desired amount of onions and another slice of cheese on bread. Top with another slice of buttered bread.  Grill until crisp on the outside and cheese is melted.  Delicious.