Mini Vegetable Pizzas

My hubby and I are getting ready to enjoy these delicious, easy-to-make pizzas. They are light on calories, but rich in flavor. Oh, and we added a little turkey for extra flavor. :)

Ingredients

• 4 (6") flour tortillas (Wheat or gluten-free tortillas can be used as well.)
• 2/3 cups of salsa
• 2 cups of mixed greens, (kale, spinach, etc.)
• 1/4 cup of chopped onion
• 1/4 cup of chopped red bell pepper
• 2 - 4 thick slices of honey roasted turkey breast (cut into small pieces)
• 1 1/2 cups of shredded blend of cheddar and Monterey Jack cheese

Directions
Preheat oven to 350° degrees.
Place the tortillas on a cookie sheet, lightly greased with cooking oil spray. Divide the salsa and spread it evenly on each  of the tortillas and then top the tortillas with equal amounts of the mixed greens, chopped onion, red bell pepper, and turkey breast. Sprinkle each pizza with equal amounts of the cheese and cook for 5 - 10 minutes or until the cheese is fully melted. Slice as you would any pizza and enjoy! Makes 2 servings. (This recipe can be easily doubled to feed 4.)

©Rolisweets

Fruit Smoothie with Mixed Veggies

After enjoying all the Christmas cookies, cakes, and other desserts, I'm anxious to get back on track and enjoy my smoothies again. This is my smoothie of choice today. It's packed with fruits and vegetables! :)

Ingredients

• 1 large banana, ripe is best
• 1 peeled mango, sliced
• 1 apple, sliced
• 1 cup of mixed green vegetables
• 1 cup of almond milk (frozen in an ice tray)
• 1 cup of almond milk

Directions
Combine all ingredients in a blender and mix until well blended. Enjoy as a dessert or as an afternoon snack. Makes 4 - 6 servings.

©Rolisweets

Chocolate Peanut Butter Puppy Chow

What a great snack to serve at your Christmas party this year! Puppy chow is so quick and easy to make, and soooo good.

Ingredients

• 1 cup of creamy peanut butter
• 1 cup of chocolate hazelnut spread
• 1 Tbsp of olive oil
• 1 tsp of vanilla extract
• 6 cups of rice Chex cereal
• 3 cups of powdered sugar
• 
  

Directions

In a heated medium-sized saucepan, add the peanut butter, chocolate hazelnut spread, olive oil, and vanilla extract. Sitr the ingredients together and cook on low heat just until the mixture is creamy and smooth. 

 Once the mixture is thoroughly combined, immediately remove the mixture from the heat to avoid overcooking.  Add the Chex cereal and stir to cover the cereal with the sauce as shown. Set aside.

Add the powdered sugar to a large plastic bag. Using a large spoon, add the chocolate coated cereal to the bag and shake the bag to cover the cereal entirely with the powedered sugar.

Once the cereal is completely coated, pour the puppy chow onto a lined cookie sheet to cool. (I used parchment paper, but wax paper will work just as well.)

Enjoy!

Makes 6 - 8 servings.

©Rolisweets

Nacho Cheese Sauce

Make your own nacho cheese sauce. It's delicious and very easy to make!

My two daughters challenged me to make my own nacho cheese sauce. This is the wonderful recipe that has resulted from that challenge. I hope you enjoy!

Ingredients

• 3 Tbsp olive oil (or the oil of your choice)
• 3 Tbsp all purpose flour
• 4 cups of shredded cheddar cheese
• 2 cups of almond milk (fat free, 2%, half and half, or whole milk will work as well)
• 1/2 tsp of salt
• 1/4 tsp of cayenne pepper

Directions

In a heated medium saucepan, add the olive oil and flour. Mix together  and cook on medium heat until thickened. Add the almond milk and continue to cook until the sauce has thickened, approximately 10 minutes. Remove from heat and stir in 4 cups of the shredded cheddar cheese, salt and cayenne pepper. Set aside for about 5 minutes and allow the cheese to melt. Return the sauce to the heat and cook on low for 5 minutes to make certain that all the cheese has melted.

Enjoy with your favorite chips or bread!

©Rolisweets

Hot Peppermint Mocha

I have such a weakness for hot peppermint mochas! They are soooo good. Because it is a seasonal item, they aren't around for long. I'm making my own so that I can enjoy them anytime of the year. :)

There's nothing more comforting than cozying up with a warm blanket, a good book, and a hot cup of mocha, especially on a cold wintry day. This mocha hit the spot. So warm and delicious!

To add to the peppermint flavor, I added a little of the crushed peppermints to the mocha. 

Ingredients

• 1 cup of your favorite coffee
• 2 Tbsp of peppermint mocha coffee creamer
• 2 Tbsp of hot cocoa mix
• 2 tsp of sugar (optional)
• whipped cream topping
• 1 crushed soft peppermint candy
• 
  

Directions

To prepare the hot peppermint mocha, begin by first preparing the coffee and set it aside. Add the peppermint mocha coffee creamer, hot cocoa mix, and sugar to a coffee mug. Stir the ingredients until blended. Pour the hot coffee into the coffee mug and mix all ingredients until all ingredients are combined. 

Top with the whipped cream topping and sprinkle with the crushed peppermint candy. Mm-mm enjoy!

©Rolisweets

Christmas Sugar Cookies

Sugar cookies are one of my all-time favorite cookies to make at this time of the year. They're so soft and delicious, it's hard to just eat one!

This recipe has been altered from the original recipe to include 1/2 cup of canola oil, in place of one of the sticks of butter. Also, I added an additional 1/2 cup of all purpose flour as well. This recipe has been so enjoyable to so many of my friends and family this holiday season. 

I served them with and without the sugar topping. I also allowed the kids to spread frosting on top and add sprinkles...such a fun way to enjoy these cookies.

Ingredients

• 2 1/2 cups of all-purpose flour
• 1 teaspoon of baking powder
• 1 stick of butter, softened
• 1/2 cup of canola or vegetable oil
• 1 1/2 cups of granulated sugar
• 2 eggs @ room temperature
• 1 teaspoon of vanilla extract
• 1/4 cup of red and/or green sugar

Directions

Preheat oven to 375° degrees.

Lightly grease a cookie sheet and set aside. (I line my cookie sheet with parchment paper in place of cooking oil spray).

In a small bowl, sift together the all-purpose flour and baking powder. Set aside.

In a large bowl, add the butter, canola oil, and sugar. Using a hand blender, mix  the butter, canola oil, and sugar until smooth and creamy.

Add the eggs and vanilla extract. Mix until well blended.

Add the flour mixture and, using a spoon, stir until the flour mixture is well blended.

Add the cookie dough to the prepared cookie sheet by measuring 1 tablespoon of the dough and placing each tablespoon 2 inches apart on the cookie sheet. Sprinkle each cookie with a small amount of the red or green sugar.

Bake for 10 - 12 minutes or until the edges of the cookies are golden brown.

Remove the cookies from the oven and cool for five minutes and transfer the cookies to a cooling rack to finish cooling.

Enjoy!

Makes 36 cookies

Note: if you prepare this recipe please feel free to post a picture on my Facebook page! Thanks. https://www.facebook.com/Rolisweets

©Rolisweets

Banana bread

I like to enjoy banana bread with a hot cup of tea. Mm-mm, want some?

This is one of my favorites and I've been cooking it for years. I usually make banana bread when I have an abundance of bananas. 

Ingredients
2 cups of all purpose flour
2 tsp of baking powder
1 cup of packed brown sugar
1 stick of butter, softened
1 egg
1 tsp of vanilla extract
3 large ripe bananas, mashed
1/2 cup of milk
1 cup of chopped almonds, pecans, or walnuts
cooking oil spray

Directions
Preheat oven to 325° degrees.

Grease a 9" x 5" loaf pan with nonstick cooking oil spray and set aside. In a small bowl, sift together the flour and baking powder and set aside.

In a large bowl, add the butter and packed brown sugar and mix with a hand blender until smooth and creamy. Add the eggs and vanilla extract to the mixture and mix until well blended. Add the mashed bananas and mix until well blended. Stir in the milk and mix until combined.

Add the flour mixture and stir until well blended. Add the nuts and combine all ingredients together.

Add the mixture to the prepared loaf pan and place it in the oven.

Bake for one hour and fifteen minutes or until a toothpick inserted into the middle comes our clean.

Cool and serve! Enjoy!

Note: if you prepare this recipe please feel free to post a picture on my Facebook page! Thanks. 

https://www.facebook.com/Rolisweets

©Rolisweets

Cranberry Orange Smoothie

I'm trying a new smoothie today! It's a combination of cranberries and oranges. I wasn't sure I'd like the two flavors blended together, however, it turned out to be a most enjoyable treat.

The juice from the mandarin oranges should serve as enough liquid to blend the smoothie.

Ingredients

• 1 cup of fresh cranberries
• 1 (15) oz can of mandarin oranges, drained
• 1 large banana, ripe is best
• 2 cups of almond milk (frozen in an ice tray)

Directions
Add all ingredients in a blender and mix until all ingredients are well blended together. Enjoy as an afternoon snack or as a dessert. 

Makes four 8-oz servings.

©Rolisweets

Peppermint Ice Cream

Another holiday favorite, fresh from the ice cream maker. You can modify the sugar in this recipe to suit your taste/diet.

Ingredients

• 2 cups of 2% milk, or the milk of your choice
• 1/2 cup of vanilla flavored coffee creamer
• 1/4 cup of sugar 
• 10 peppermint candies, crushed
• 1 tsp peppermint extract

Directions
Mix the milk, sugar, vanilla flavored coffee creamer, crushed peppermints, and peppermint extract until well blended. Turn the icecream maker on and then slowly add the mixture to the top opening of the ice cream maker.

It takes approximately 15-20 minutes for the ice cream maker to make the ice cream. Once it's done, add your favorite toppings and enjoy!

Makes 4 servings.

©Rolisweets

Strawberry & Kale Smoothie

I'm getting at least four of my daily recommended servings of fruit and vegetables from this smoothie. It's made with strawberries, kale, ruby red grapefruit, and bananas. Delish!

Ingredients

• 2 large bananas, ripe is best
• 1 cup of frozen strawberries
• 1 cup of frozen or fresh kale
• 1 cup of ruby red grapefruit, skin removed
• 1 cup of almond milk

Directions
Add all ingredients in a blender and mix until all ingredients are well blended together. Enjoy as an afternoon snack or as a dessert. 

Makes four 8-oz servings.

©Rolisweets

Christmas Cutout Cookies

Decorating cookies with the kids this evening has been a perfect ending to this holiday weekend. I so look forward to this time of the year! This is just the beginning of our cookie decorating tradition. #Christmas #cutout #cookies #recipes

Ingredients

• 2 1/2 cups of all-purpose flour
• 1 teaspoon of baking powder 
• 1/4 teaspoon of salt
• 2 sticks of butter, softened
• 1 cup of granulated sugar
• 1 egg, at room temperature
• 1/2 teaspoon of vanilla extract
• 1/2 teaspoon of lemon extract
• 1/2 cup of all-purpose flour for rolling out the cookies
• Christmas cookie cutters
• Sprinkles, candy toppings, marshmallows, etc.

Frosting

• 2 cups of powdered sugar
• 1/4 cup of whipped cream cheese
• 2 Tbsp of milk
• 1 tsp of vanilla extract
• Food coloring, optional

The food coloring can be added to the frosting, once prepared, by simply dividing the frosting in half or thirds, to add different colors to your frosting.

Directions

Preheat oven to 375° degrees.

In a small bowl, add the all-purpose flour, baking soda, and salt. Set aside.

In a large bowl, using a hand blender, mix together the softened butter and granulated sugar until smooth and creamy. Add the egg, vanilla extract, and lemon extract. Blend until smooth. 

Add the flour mixture and, using a spoon or fork, stir just until all ingredients are well blended. Separate the cookie dough into three parts and form each part into a ball. Wrap the dough up in wax paper and chill in a refrigerator for 2 hours.

When the dough has chilled and hardened, remove from the refrigerator and flour a sheet of wax paper and rolling pin. Roll out the dough to 1/4 inch thick. 

Using the desired cookie cutters, cut out the cookies and place on a non-greased cookie sheet approximately two inches apart. (I use parchment paper.)

Cook the cookies for 8 - 10 minutes or until the edges are slightly brown.

While the cookies are cooking prepare the frosting by combininig and mixing all of the ingredients together just until blended.The frosting should be thick and spreadable.

When the cookies are done, remove them from the oven and let them cool for about 5 minutes. Transfer the cookies to a cooling rack to finish cooling.

When the cookies are completely cool, have fun decorating!

Enjoy with a nice glass of milk or your favorite beverage!

Makes 24 - 36 cookies.

©Rolisweets

Breakfast Potato Casserole

We enjoyed this with our breakfast this morning. It's quick and easy to make with just four ingredients!

Ingredients

1 (28) oz bag of frozen diced seasoned potatoes with onions and peppers (thawed)

2 eggs, beaten

2 cups of thinly shredded cheese, your choice

1/2 cup of milk

11" x  7" casserole dish

Directions

Preheat oven to 400° degrees.

Lightly grease the casserole dish. Add the potatoes to the dish. Pour the eggs over the potatoes and stir in one cup of the cheese. Top the cassrole with the remaining cup of cheese.

Place in the oven and cook for 30 minutes to make certain that the potatoes are done. Enjoy!

Makes 6 servings.

©Rolisweets

Four Easy Breakfast Options

The holidays are usually filled with loads of activity, especially in the kitchen. Cooking and preparing the holiday meal is at the top of the list. Here are four breakfast options to make your Thanksgiving morning a little easier. :)

①

Easy Breakfast Pie

This is the perfect breakfast meal to prepare, when you're short on time, and need to feed the whole family. It's quick and delicious!

The entire family loved this pie. I had leftovers from breakfast and the kids finished it off for dinner. This recipe is definitely a keeper.


Ingredients

• 2 1/4 cup of all purpose baking mix
• 2/3 cup of lowfat milk
• 6 eggs, whisked
• 6 slices of precooked bacon, sliced into small pieces
• 1 cup of shredded blend of cheddar and Monterey Jack cheese
• 1/2 cup of low-fat milk 
• 1/2 tsp of salt, optional

Directions
Preheat oven to 375° degrees.

Lightly grease a 9-inch tart or pie pan and set aside.

Prepare the pie/biscuit crust by first mixing the flour and 2/3 cup of milk together. Knead the dough 10 times. (I followed the package directions). Roll out the dough onto floured wax paper to the approximate width of the tart pan. The dough should be about 1/4 inch thick. Transfer the dough to the tart pan and then press the dough down so that it fits the entire length of the pan. Set aside.

Combine the remaining ingredients together in a bowl and mix until well blended. Add the mixture to the prepared tart pan. 

Cook for 25 - 30 minutes or until the casserole is set. (This can be tested by touching the casserole to make certain that it springs back instead of sinking in.) Cool for 5 minutes and serve. Makes 6 servings. Enjoy!

Note: As the pie gets closer to being done, keep an eye on it to avoid overcooking it.

②

Breakfast Enchiladas

Breakfast enchiladas anyone? This is an easy recipe that can be made ahead of time and set aside to cook later. It's very simple and quick to make. Try these for breakfast!




Ingredients
4 small flour tortillas (you can also substitute wheat or gluten-free tortillas)
6 eggs
1 Tbsp chopped onion
1 Tbsp chopped red bell pepper
1/4 tsp Italian seasoning
1 cup of shredded blend of cheddar and Monterey Jack cheese

Directions
Preheat oven to 375° degrees.

Lightly spray  a 8"x 8" pan with cooking oil spray and set aside.

Heat a medium size skillet to cook the eggs in.  In a bowl, mix together the eggs, chopped onion, chopped red bell pepper, and the Italian seasoning. Pour the egg mixture into the skillet and cook on medium/high heat until well cooked or scrambled to your taste. Remove the eggs from the pan.

Place the tortillas in the lightly greased pan (fold them in half and set them side by side, leaving space open to fill the tortillas with the egg mixture). Fill each tortilla with the cooked egg mixture and secure each shell so that the mixture will not fall out.

Once each tortilla is filled, sprinkle the shredded cheese on each tortilla wrap, and place the tortillas in the oven and cook for 6 minutes, or until the cheese has fully melted.

Enjoy with a bowl of fruit or even a slice of turkey bacon! 

Makes 2-4 servings.

③

Baked Vegetable Omelette

Breakfast this morning! I'm trying to prepare breakfast dishes that are healthier and light on calories, without compromising flavor. This is definitely a keeper.

Ingredients

• 6 eggs, whisked
• 4 slices of precooked bacon, sliced into small pieces (optional)
• 3 thin slices of pepperjack cheese, sliced into small pieces
• 2 cups of fresh or frozen kale
• 1/4 cup of chopped red bell pepper
• 1/4 cup of lowfat milk
• 2 Tbsp of all purpose flour
• 1/2 tsp of Italian seasoning, optional

Directions
Preheat oven to 375° degrees.

Lightly grease a 9-inch tart or pie pan and set aside.

Combine all ingredients in a medium size bowl and whisk until all ingredients are well blended. Add the mixture to the prepared tart pan. 

Cook for 15 - 20 minutes or until the casserole is set. (This can be tested by touching the omelette to make certain that it springs back instead of sinking in.) Cool for 5 minutes and serve. Makes 6 servings. Enjoy!

Note: As the omelette gets closer to being done, keep an eye on it to avoid overcooking it.

④

Puff Pancake

Are you wondering what's for breakfast, lunch, or even dinner and you only have a few ingredients on hand to work with? My go to recipe that the entire family loves is the Puff Pancake recipe. This pancake can feed a family of four to six. I usually serve it with turkey bacon and eggs. It's great for anytime of the day.

Ingredients

• ¼ cup unsalted butter
• 1 cup all-purpose flour
• 1 cup milk
• 6 eggs, lightly beaten
• 2 Tbsp sugar (optional)
• 1 tsp. of vanilla
• Sprinkle of salt

Directions
1. Preheat oven to 350 degrees F (175 degrees C). Melt butter in a large skillet, preferably cast iron.

2. In a medium bowl, mix flour, milk, eggs, sugar, vanilla, and salt. Pour the mixture into the prepared skillet.

3. Bake on center rack in the preheated oven for 30 to 40 minutes or until golden brown. Pancake will puff up when ready. I usually sprinkle a little powdered sugar on top. It can be eaten with a little maple syrup, fruit toppings, or plain. Enjoy!

Makes 6 servings

©Rolisweets