You can sit back and enjoy the game with this great recipe! Assemble several of them ahead of time, keep them in the fridge, and bake them when your guests arrive!
Makes one Stromboli that feeds 4 people.
1 10 oz. can of refrigerated pizza dough (or you can use dough pre-made from your grocery store).
2/3 cup shredded mozzarella
2-3 slices of provolone cheese
6 oz. of your favorite italian meat – you can use pepperoni, sausage, prosciutto, salami, or a combination of both! I used pre-sliced italian selection of meats available at Publix.**
2 Roasted red peppers, cut into long strips. I used jarred roasted red peppers.
Marinara Sauce for dipping
** Note:You can easily make this without meat by substituting your favorite veggies, chopped small. Use broccoli, basil, olives, banana peppers, onions, green peppers, mushrooms, and so much more! (My favorite combo-Basil, Mozzarella, Provolone, Red Peppers) Anything you’d want on a pizza can be thrown into a stromboli! If you are adding other meats, like chicken, just make sure they are fully cooked before using them in this recipe.
Preheat oven to 375 degrees. Place pizza stone in oven to preheat. (or use a baking pan, sprayed with cooking spray)
On a lightly floured work surface, press out pizza dough into a rectangle (approximately 9″x12″).
Layer the provolone and mozzarella cheeses on the dough, leaving a clean border of 1/2″ to 1″ all around. Top with the meats and red pepper.
Roll the dough (lengthwise) like a jelly roll, and seal the edges of it all around.*** Place on the pizza stone (or pan), seam-side down.
Bake at 375 degrees for about 25 minutes until golden brown.
Slice and serve with warm marinara sauce on the side for dipping.
*** To seal the ends of the stromboli, moisten with water, fold over, and press (on my second attempt, I used a fork to put a crimp like a pie crust and it stayed sealed!). If you don’t seal it well, you could have a blowout! See photo below. Another great way to prevent blow outs is to add a few vent holes/slits on top of the stromboli to allow the steam to vent!
1 Stonefire Authentic Flatbread Pizza Crust, reserve packet of pizza sauce that comes with crust
1/3 cup favorite BBQ sauce
4 tablespoons favorite BBQ sauce
1 cup shredded mozzarella
3/4 cup grated parmesan cheese (use as much as desired)
3/4 cup smoked gouda cheese, shredded (use as much as desired)
1.5 (approx. ) cups rotisserie chicken, cut into small pieces (use as much as desired)
1/4 cup red onion, thinly sliced (use as much as desired)
Cilantro, chopped for garnish
Preheat oven to 450 degrees (if using a pizza stone, place pizza stone in while preheating).
Take 2-4 tablespoons of BBQ sauce and toss with the chicken and set aside.
Place pizza crust on work surface. Mix 1/3 cup BBQ sauce with 2-3 tablespoons of the reserved packet of pizza sauce. Spread mixture all over pizza crust. Add all three cheeses, alternating layers. Add chicken to top of pizza, spreading out to cover. Sprinkle red onion and cilantro over pizza.
Place pizza in oven for 10-15 minutes (until cheese is melted and bubbly). Enjoy!
Simple Tip:For a crowd, make 2-3 of these, keep them in fridge until ready to cook!
Looking for great SuperBowl Party recipes? Check out Simple Solutions Diva’s Pinterest Board, “Simple SuperBowl Party Recipes”. With more than 40 recipes and growing, you are sure to find inspiration for your football extravaganza!
Click on the photo below to link to the Pinterest Board:
It is the day before Halloween, and you get invited at the last minute for a Halloween Party. You need to bring something to share, but you want to do something easy! Try one of these simply ghoulish treats – they are tasty, easy to make, and are kind of creepy! They are so easy, the kids can even make them!
These are the EASIEST food to bring by far! It is as simple as getting powdered donut holes, stacking them on a plate or bowl, and placing plastic spiders around and on the donut holes. (If there are little kids at the party, they need to be supervised so they don’t eat the spiders!)
Another super simple, little party treat! Reese’s minis, unwrapped and placed upside down on a serving plate. Insert into what is now the top of the Reese’s (actually the bottom), insert a small pretzel stick. Easy Peasy! (Note: You may want to use a toothpick to make a small hole first – the size of the pretzel stick may crack the Reese’s – as seen below!)
You can make your own, or use store-bought, white frosted cupcakes for this treat! Using red GEL food coloring (it adds a little thickness to the “blood”), squeeze into a small bowl and add a little water. Take a BRAND NEW toothbrush (use an old one? YUCK!), dip it into the red mixture, then splatter the cupcakes with it. Looks gruesome! (Be sure to not wear a white or other light colored shirt – protect your shirt while doing this!)
No, not pumpkin flavored pizza, just pizza decorated to look like a Jack-0-Lantern! Take any frozen, round cheese pizza and add toppings (choose your favorites) to decorate! Here is a great example from the Papa Murphy’s Restaurant website:
These cute little guys are probably the most time consuming of the bunch here(it took me 10 minutes to whip up and assemble them), but they are just so cute! Preheat your oven to 400 degrees. Cover a cookie sheet with parchment paper. Start with one hot dog (one hotdog will make 4 spider dogs), slice it length-wise. Cut each length in half. See illustration below:
Lay each quarter dog flat. Slice 3 slits on each end of the quarters (leaving about 1/2 inch or so solid in the middle. These will make the eight legs for the spiders!
Using crescent roll dough, take slices of the dough and wrap around the middle of each spider and place on the parchment paper covered cook sheet. Black sesame seeds make the eyes. Place in the oven for 8-12 minutes, until the spiders are light brown (ovens will vary so be sure to watch them!).
Thank you to WTLV-TV’s First Coast Living for inviting me on to share these simple Halloween recipes!
Part of the fun of a SuperBowl Party, besides the game and the commercials, is the food! But you don’t want to spend your entire day in the kitchen and be exhausted when guests arrive. I like to prepare a main dish that cooks in a crockpot, where people can serve themselves when they feel like it. Then I supplement with simple appetizers and finger foods. Here are a few of my favorites:
Crockpot Beef Barbacoa
Barbacoa refers to a way of cooking meat that originated in the Caribbean, and eventually was adopted in Mexico and the Southwest. It is where the term “barbecue” came from, but this has nothing to do with an open flame! It is meat, slow cooked with wonderful spices, then shredded and served in a flour tortilla. In this recipe, I’m using chuck roast cut of beef.
1/3 cup apple cider vinegar
1/2 medium yellow onion
2 tablespoons fresh lime juice
4 cloves garlic
4 teaspoons ground cumin
2 teaspoons oregano
1 teaspoon ground allspice
1/2 teaspoon ground cloves
1 teaspoon salt
1 teaspoon ground black pepper
3/4 Cup beef stock
3-4 chipotle chiles in adobo sauce, chopped (The amount depends on the heat level you like)
3-4 pound beef chuck roast
Combine vinegar, onion, lime juice, garlic,cumin, oregano, allspice, cloves, salt and pepper, beef stock in a blender and puree.
Place roast (trim off excess fat from roast) in crockpot and pour puree over the roast. Cover and cook on low for 8-10 hours, or high for 6 hours. Shred beef in crockpot and serve in soft (and warm) flour tacos. Serve with sour cream, shredded cheese, salsa, beans, or whatever else suits your tastes!
I loved sloppy joes as a kid, but they were always so messy! Well, a simple solution to that is serve them in pita bread halves! Use your favorite sloppy joe recipe (or use mine below!) and serve them in pita pockets! In this recipe, I use Stonefire Authentic Flatbread Pitas (yes, I love their products and use them a lot!). Stuff shredded cheese on top, add a dash or two of hot sauce and you have the neatest sloppy joes on the block! You can make this up ahead of time and put the beef in a crockpot to keep warm – guests just help themselves! Double the recipe for larger groups.
1.5 pounds lean ground beef
1/2 Cup onion, chopped
1/4 green pepper, chopped
1 teaspoon garlic powder
1 teaspoon prepared yellow mustard
1/2 Cup ketchup
1 can tomato paste
6 oz. water
3 teaspoons brown sugar
salt and pepper to taste
3 Stonefire Authentic Flatbread Pitas, halved to create 6 pockets
In a large pan, cook beef, onion and green pepper over medium high heat until beef is cooked. Drain off liquid. Add garlic powder, mustard, ketchup, tomato paste, salt, pepper, water and brown sugar. Stir until thoroughly blended, reduce heat to low and cook for 30 minutes. Serve in pita halves with shredded cheese and hot sauce as desired.
Thai Chicken Flatbreads
For a flavor change, try making a variety of flatbreads! Since I am a SIMPLE Solutions Diva, I used pre-made flatbreads by Stonefire Authentic Flatbread Naan because they are light and have a variety of flavors; you can make your own flatbread dough if desired. Prep the flatbreads in advance, then toss in the oven as needed!
This is a nice spicy recipe with an asian twist:
1 Cup cooked chicken, cut or shredded into small, bite-sized pieces (I used store-bought rotisserie chicken)
6 Tablespoons thai peanut sauce (I used House of Tsang Bangkok Peanut Sauce)
2 Tablespoons shredded carrots
1 1/4 Cups shredded mozzarella (use more or less, depending on how cheesy you want your pizza)
1 Tablespoon green onions, sliced on bias, for garnish
2 Stonefire Authentic Flatbreads Naan, original flavor.
Preheat oven to 400 degrees (if using a pizza stone, place stone in oven before preheating).
In a bowl, toss chicken with 4 tablespoons of thai peanut sauce. Sprinkle mozzarella on both flatbreads. Divide the chicken mixture between the two flatbreads. Sprinkle with carrots and green onions. Drizzle each flatbread with 1 tablespoon of remaining thai peanut sauce. Place flatbreads in oven for 5-10 minutes until cheesy is melty.
A BIG THANK YOU to Stonefire Naan for providing me with a large selection so Stonefire Naan Flatbreads to use in this post!
Buffalo Chicken Dip
Love Buffalo Chicken Wings but want to avoid the mess and the bones? Try this simple recipe, courtesy of my sister-in-law, Jennifer. This stuff is truly addictive! Serve warm with corn chips or pita wedges.
1 Rotisserie chicken, shredded and cut into bite-sized pieces (approx. 2.5 cups)
1 6 oz. bottle of Texas Pete Hot Sauce
8 oz. cream cheese
1 Cup Ranch Dressing
1 8 oz. bag mexican shredded cheese
Preheat oven to 350 degrees. Grease a 13×9 pan. Place shredded chicken in bottom of pan and pour hot sauce over the chicken, covering the chicken in sauce.
In a microwave safe bowl, place cream cheese and microwave for 30 seconds (until the cream cheese is softened). Add the ranch dressing and stir well. Pour mixture over the chicken; top the dish with the cheese and place in oven until the cheese is melted and the entire dish is bubbly (approximately 15-20 mins). Serve with chips.
Magic Cookie Bars
A blast from childhood, these scrumptious bites of chocolate and coconut goo are so sweet, just one or two will do! Make them the day before and store at room temperature.
3/4 Cup butter, melted
2 1/4 Cup graham cracker crumbs (about 18 crackers)
1 (14 oz) can sweetened condensed milk
1 1/2 Cup semisweet chocolate morsels
1 Cup butterscotch flavored chips
1 Cup sweetened flaked coconut
1 Cup chopped pecans (Not everyone likes pecans, so I use 1/2 cup and place pecans on one side)
Heat oven to 325 degrees. Coat 13×9 inch glass baking pan with non-stick cooking spray (I actually used a 9×9 pan, made the layers thicker, and cooked them longer.)
Melt butter in the glass dish, and add graham cracker crumbs. Mix thoroughly and press into bottom of prepared pan. Layer evenly with chocolate chips, butterscotch chips, coconut, and nuts. Pour sweetened condensed milk over mixture, making sure it covered entire surface of the pan.
Bake approximately 25 minutes or until lightly browned. Cool. Cut into bars. Store covered at room temperature, well hidden so everyone does not eat them all at once!
More Simple SuperBowl Recipe Ideas:
Looking for other simple, crowd pleasing recipe ideas for SuperBowl? Try these:
With the SuperBowl coming up, I wanted to create a flavorful vegetable slider that would be tasty enough for both my vegetarian teenage daughter and my carnivore friend and family! This hits the spot! Best part about it? You can grill the veggies and make the cheese spread the day before, and then just reheat the veggies and assemble ½ hour before guests arrive!
This recipe is chock full of beautiful grilled vegetables! I used red, green and yellow peppers, onion and portabella mushrooms, but you can use any kind of veggie that will hold up on the grill – maybe yellow squash or zucchini, asparagus and more!
Grilled Veggie Sliders With Sun-Dried Tomato Pesto Spread
Perfect slider recipe for the SuperBowl or any game day party! Hearty AND Healthy!
Recipe type: Vegetarian Sliders
Serves: 12 servings
12 Slider buns of your choice, sliced in half
1 onion, sliced into bun-size pieces
1 red bell pepper, sliced
1 green bell pepper, sliced
1 yellow bell pepper, sliced
3 tablespoons olive oil
2 tablespoons balsamic vinegar
2 teaspoons brown sugar
½ teaspoon salt
½ teaspoon pepper
½ teaspoon smoked paprika
4 large Portobello caps, stems removed and quartered
8 ounces cream cheese, room temperature
3 Tablespoons (or more) of sun-dried tomato pesto (or more to taste)
2 cloves roasted garlic
3 Tablespoons grated Parmesan cheese
1 Tablespoon olive oil
(You can grill the veggies and prep the spread the day before to make it easier on you the next day!)
Preheat grill to high.
Using a vegetable grill rack or tin foil pan (I like the foil pan for easy cleanup!), spread the vegetables in a single layer. Keep the mushrooms to the side of the pan (they will cook faster than the rest of the veggies).
Combine in a small bowl 2 Tablespoons olive oil, balsamic vinegar, brown sugar, salt & pepper, paprika. Mix thoroughly. Pour oil mixture over the veggies, stirring to coat.
Grill the veggies until slightly charred. (Reminder – keep your eye on the mushrooms! Remove them from the pan when they are done). Set aside in warm oven to keep warm.
In a food processor or blender, combine the cream cheese, tomato pesto, 1 tablespoon olive oil, roasted garlic, and Parmesan cheese. Blend thoroughly. Add more or less tomato pesto based on your taste preference. (I actually used 4 Tablespoons of the tomato pesto sauce to 8 oz. cream cheese).
Now build your sandwiches! Take a split roll, spread the bottom portion of the roll with the sundried tomato spread, add a selection of grilled veggies, drizzle with a little balsamic reduction and put the lid (top part of roll) on top! Arrange on an oven-safe serving platter. Place platter in a warm oven until ready to serve.
Don’t know how to make a balsamic reduction? Check out this easy recipe for a balsamic glaze from Allrecipes.com!
I love flavorful, mexican-inspired food! When I was preparing for a SuperBowl Party, I wanted to create something that was tasty, not full of fat, and was made with fresh ingredients. So I made this Black Bean, Corn and Red Pepper Salsa! A friend of mine had made this years ago for a party and I never got the recipe, so I decided to wing it! And this stuff is addicting!
The key to the flavor of this salsa is a product called TryMe Tiger Sauce – I had never heard of this before, until I moved to the South. According to the website,
“The original tiger sauce is an exotic, moderately spicy blend of ingredients in a cayenne pepper base. With a touch of sweet and sour, it’s perfect for meats, seafood and poultry. Delicious on sandwiches, in dips and soups.”
Well, delicious it is! And don’t be frightened by the “moderately spicy” comment. It is really quite mild. I would describe it as a low heat that builds in the mouth. And it is perfect in this recipe! Try making the salsa without the sauce, try it, then add the sauce to it – you will taste a more complicated flavor.
Black Bean, Corn & Red Pepper Salsa
1 can Bush’s Reduced Sodium Black Beans, rinsed
1 cup frozen corn, thawed and rinsed
1/2-3/4 cup red pepper, diced small
2 Tablespoons fresh cilantro, chopped (optional)
1/4 cup red onion, finely chopped
1 garlic clove, pressed
2 Tablespoons green chilies, chopped (optional)
1/4 teaspoon garlic powder (use as much or as little)
1/4 teaspoon onion powder (use as much or as little)
Juice of one fresh lime
2-3 splashes of seasoned rice wine vinegar
3-4 splashes of TryMe Tiger Sauce (to taste)
Sea Salt, to taste (optional)
Combine all ingredients in a bowl; refrigerate for at least 1/2 hour to allow flavors to blend. This is so much better the next day! Enjoy with tortilla chips, as a condiment on tacos and burritos, or as a side dish.
Any of my friends or family can tell you that I am a chocoholic – and DARNED proud of it! I even had a chocolate-themed Christmas tree in my first apartment! So when I tell you I look for chocolate recipes that I can even remotely say MIGHT be healthy for me, I try to latch on them and use them (sparingly, of course!).
This recipe is super simple, requires only a few ingredients, and tastes amazing!! Be sure to have napkins handy — you will have messy hands and face after eating these!
If you want to find the Salted Caramel Sugar from Spice & Tea Exchange of St. Augustine, click HERE!
Chocolate Covered Almonds With Salted Caramel Sugar
With kids out of school during summer break, the two most dreaded phrases parents will hear are, “I’m Bored!” and “I’m Hungry”! Why not kill two birds with one stone and use the lazy days of summer to teach your kids to cook? Here are some recipes, of varying levels of difficulty, you can teach your kids to make. Who knows? Maybe they will make dinner for YOU sometime!
Note: As a parent, you need to determine how much supervision your child needs when using the oven, stovetop, knives, etc. Every child is different!
Ants on a Log – The childhood classic — celery sticks filled with peanut butter and topped with raisins is always a favorite, requires no oven and no sharp knives. Pre wash & cut the celery and keep it in the fridge for quick access for the kids! For a fun variation, use Craisins instead of raisins or use a flavored cream cheese spread in place of the peanut butter.
Corn Dog Muffins – I’ve taken the County Fair Favorite (a corn dog on a stick) and made it super easy! Your child can make a batch of these for snacks! Serve with ketchup or mustard to as a dip! (Requires the oven.)
2 packages cornbread mix
2 Tablespoons brown sugar
1.5 Cups milk
1 Cup Cheddar Cheese (optional)
9 All Beef Hot Dogs, sliced in half
Preheat Oven To 400 degrees. Lightly grease muffin tin (makes 18 muffins).
In a large bowl, stir together the cornbread mix and brown sugar. In a separate bowl, beat the eggs and milk. Gently fold the egg mixture (and the optional cheese) into the cornbread mixture – mix until moistened.
Spoon the mixture into muffin tins until they are about 2/3 full. Add a ½ hot dog to each muffin cup.
Bake for 14-18 minutes, until golden brown.
Tuna Cheese Melts – English muffins, homemade tuna salad and cheese make for a yummy, simple lunch! (Requires toaster oven or regular oven for melting cheese.)
2 cans white albacore tuna fish in water, drained
3 Tablespoons mayonnaise, more or less to taste
1 teaspoon celery salt
1 teaspoon onion powder
1 teaspoon garlic powder
¼ Cup each chopped celery & onion, chopped
2-3 Tablespoons yellow or red bell pepper, chopped
3 English muffins, split
6 slices American cheese (or other favorite cheese)
6 slices fresh tomato (optional)
Toast the English muffin halves and set aside on a baking sheet. (Optional: You can butter the English muffins when you toast them.)
Preheat toaster oven (or oven) to 200 degrees.
In a medium bowl, flake the tuna and then combine the remaining ingredients, mixing thoroughly.
Spoon mixture onto each muffin half and top with a slice of cheese.
Pop in oven and bake until the cheese melts (approximately 8 minutes). Remove from oven, top with a tomato slice and serve.
Coconut Chicken Nuggets– A Tropical Twist on a kid’s favorite! Serve with pineapple mango salsa, or orange marmalade for dipping!
1 Cup Flaked coconut
½ Cup Flour
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon garlic powder
1-1/2 pounds boneless, skinless chicken breasts, cut into 1 inch cubes (or strips if you prefer chicken strips!)
1 egg, beaten
1/3 Cup Butter, melted
Preheat oven to 400 degrees.
On a plate, mix coconut, flour, salt, pepper, and garlic. In small bowl, beat the egg.
Dip the chicken in the egg mixture, then roll the pieces in the coconut mixture to coat.
Place on a non-stick baking sheet and drizzle with the butter. Bake 25 minutes, or until chicken is browned and cooked through, turning pieces halfway through.
Serve with dipping sauce and enjoy!
Note: You can mix a cup of orange marmalade with 2 tablespoons dijon mustard to make a zesty dip! (I added a couple of splashes of sweet chili sauce to it for my dip!)