Pepperoni Pizza Puffs

Pepperoni Pizza Puffs

• 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.

NOTE: All my batter did not fit into the 24-mini muffin pan. So I made a full size muffin with the leftover batter. Some pans are larger than others so you may not have have an issue.

Tortilla Soup

Ingredients

• 1 pound shredded, cooked chicken


• 1 (15 ounce) can whole peeled tomatoes, mashed


• 1 (10 ounce) can enchilada sauce


• 1 medium onion, chopped


• 1 (4 ounce) can chopped green chile peppers


• 2 cloves garlic, minced


• 2 cups water


• 1 (14.5 ounce) can chicken broth


• 1 teaspoon cumin


• 1 teaspoon chili powder


• 1 teaspoon salt


• 1/4 teaspoon black pepper


• 1 bay leaf


• 1 (10 ounce) package frozen corn


• 1 tablespoon chopped cilantro


• 7 corn tortillas


• vegetable oil

Directions

1. Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.


2. Preheat oven to 400 degrees F (200 degrees C).


3. Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet.


4. Bake in preheated oven until crisp, about 10 to 15 minutes. To serve, sprinkle tortilla strips over soup.

Saltine Cracker Toffee

by Grandma Peterson from "The Girl Who Ate Everything" Blog

40 salted saltine crackers or enough to line your pan
1 cup unsalted butter
1 cup packed brown sugar
2 cups milk chocolate or semisweet chocolate chips
(optional) 3/4 cup chopped pecans

*You can either use salted butter or salted saltines but not both. I used salted crackers and unsalted butter in this one.

Preheat oven to 400 degrees and line a cookie sheet or jelly roll pan with aluminum foil or parchment paper. Line saltine crackers in a single layer on the cookie sheet.

In a small pot combine sugar and butter and bring to a boil. Once mixture is at a boil, continue boiling for 3 minutes. Mixture should be a deep caramel color. Immediately pour over saltines and spread to cover crackers completely.

Bake at 400 degrees for 5 to 6 minutes. It will get all bubbly. Remove from oven and sprinkle chocolate chips over the top and let sit a couple of minutes to melt. Sometimes I melt the chocolate chips in the microwave for about 1 minute then spread it on. Spread melted chocolate and top with chopped nuts if desired. Cool completely and break into pieces.