Bubble Up Pizza

Well, all I can say is that I have made a lot of homemade pizza in my day (my family is pizza crazy, especially my husband) and I have never before tried Bubble Up pizza.  I remembered coming across this recipe a few times on the internet but never thought to make it.  Today I was busy making pies and getting a few things done ahead of time for Thanksgiving and remembered this recipe.  Off to the store hubby went for biscuits and I got busy.  Wow… given the simplicity of this recipe I was impressed.  Now I can hardly wait to try a few different variations of this pizza.  Next on the list ham and pineapple or maybe chicken and BBQ sauce instead of pizza sauce some red onion and gouda cheese.  Ohhhhh the possibilities are endless. Enjoy!

 

Ingredients:

1 roll of refrigerated biscuits, 10 pieces, low fat if you can find them

1 teaspoon olive oil

1 ½ cups of mushrooms, sliced

1 cup green pepper, chopped

1 cup turkey pepperoni, sliced thin

1 ¼ cup low fat mozzarella cheese, grated and divided in half

1 – 15 ounce jar of pizza sauce                                                            

Instructions:

Preheat oven to 350°F.

In a medium frying pan, sauté mushrooms in olive oil.  Set aside to cool.

Break biscuits apart.  Cut each biscuit into 3 or 4 pieces, depending on how big you want your biscuits.  Remember they almost double in size.

Place biscuits into a large mixing bowl and add the mushrooms, green pepper, pepperoni, and half the cheese.

Add the pizza sauce and mix everything together, making sure everything is evenly coated with the sauce.

Mix together making sure that  the biscuits are evenly coated with pizza sauce.

Pour the mixture into a 9x13 baking pan, sprayed with non-stick cooking spray.

Bake for 25 minutes and remove from oven.

Spread the remaining cheese on top and sprinkle on some parsley flakes or basil leaves.

Return to oven and bake an additional 10 minutes or until cheese is bubbling and brown and dough is cooked through.

Let cool 5 minutes and serve.

Serves 6

 

 

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Herbed Turkey Meatballs and Cranberry BBQ Sauce

There is something about Thanksgiving that doesn’t feel right if at least one meal doesn’t include turkey.  But not everybody wants to roast one of those beautiful birds so these tender meatballs are a delicious alternative.  Served in a tangy smokey barbeque sauce they are perfect for a main course with creamy mashed potatoes and a green vegetable or serve the sauce on the side for a perfect Thanksgiving appetizer.  The sauce is equally delicious on leftover turkey sandwiches.

 

 

Ingredients: 

Meatballs:

1 pound ground turkey

½ cup panko bread crumbs

1 egg

½ teaspoon garlic powder

½ teaspoon onion powder

1 teaspoon sage

1 teaspoon thyme

1 teaspoon parsley

Sauce:

1-12 ounce bag of fresh cranberries

½ cup orange juice

½ teaspoon ginger

1 chipotle pepper in adobo or a few pinches of cayenne pepper

2 tablespoons brown sugar

2 tablespoons white sugar

1 teaspoon white vinegar

Instructions:

For the Meatballs:

Preheat oven to 375 degrees F. Spray a baking sheet with cooking spray.

Line a baking sheet with parchment paper and spray gently with non-stick cooking spray.

Combine all the ingredients and mix gently but thoroughly with your hands.

Shape into 16- 20 meatballs and place on prepared baking sheet.

Bake for approximately 20-25 minutes or until lightly browned and cooked through.

For the Sauce:

Place all the ingredients into a saucepan and bring mixture to a simmer over medium heat.

Simmer for 30 minutes, stirring occasionally until the sauce has thickened and cranberries have burst.

Serve the meatballs with the sauce on the side as an appetizer or mix meatballs into the sauce for a main course.

Serves 4 as main course or 8-10 as an appetizer.

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Pumpkin Orange & Cranberry Muffins

It’s more things pumpkin and I have yet to figure out why I only think to make these muffins around Thanksgiving.  They are among my most favorite muffins, incredibly moist, and bursting with pumpkin and orange flavor.  Topped with toasted sunflower seeds or an orange glaze, they’re guaranteed to become a family favorite.

Ingredients:

1 cup white flour

1 cup whole wheat flour

1/2 cup rolled oats

2 teaspoons cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon ginger

1/4 teaspoon cloves

1 teaspoon baking soda

1/2 teaspoon salt

2 eggs

1 1/2 cups pumpkin puree

1/4 cup walnut or canola oil

1/2 cup greek yogurt or low fat sour cream

1/2 cup milk

1 teaspoon vanilla extract

zest of 1 orange

1 1/2 cups dried cranberries or fresh chopped cranberries

toasted sunflower seeds or Orange Glaze for garnish

Instructions:

Preheat oven to 375°F.

Spray two muffin tins with non-stick cooking spray or line with paper liners.

In a large bowl, mix together flour, oats, spices, baking soda and salt.

In a medium bowl whisk two eggs. 

Add the rest of the ingredients and stir until combined.

Fill each muffin cup 3/4 full and top with toasted pumpkin seeds.

Bake for 15-20 minutes, or until toothpick inserted in the centre comes out clean.

Makes 24 muffins.                       

Orange Glaze  (not shown)

1 cup powdered sugar

Juice and zest from 1 orange      

In a small bowl, stir together sugar, zest and juice and smooth.

Let muffins cool for 10 minutes before drizzling with the orange glaze.

 

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SkinnyLicous Pumpkin Cheesecake with a Gingersnap Crust

I love dessert, and cheesecake and pie are two of my favorites. This silky smooth cheesecake combines the traditional New York style cheesecake with traditional pumpkin pie.  To lighten things up and make it a wee bit healthier, I have replaced some of the butter with walnut oil, Stevia for half of the sugar and low fat cream cheese, for full fat.  Perfect for Thanksgiving entertaining.  Sinfully delicious, and your guest won’t know it’s healthier.

 

Ingredients:

Gingersnap Cookies, crushed, about 2 cups

1 tablespoon butter, melted

2 tablespoons walnut or canola oil

2-8 ounce packages of low fat cream cheese, softened

1/3 cup Greek yogurt, I used vanilla

1/2 cup dark brown sugar

1/2 teaspoon Stevia, or 1/2 cup white sugar

2 teaspoons pumpkin pie spice

3 large eggs

1 teaspoon vanilla        

1 1/2 cups pumpkin puree, not pumpkin pie filling

Instructions:

Preheat oven to 325°F.  Move one rack to centre position.

Spray a 9” spring form pan with cooking spray.

Mix melted butter and walnut oil together and press  the mixture firmly into the prepared pan.

Beat together the cream cheese, brown sugar, Stevia and pumpkin pie with an electric mixer on low speed until well combined.

Increase speed to medium and beat in eggs 1 at a time.

Beat in the vanilla.

Gradually beat in the pumpkin puree just until mixed.  Do not overbeat.

Pour the pumpkin mixture onto the prepared crust.

Bake the cheesecake until firm and set on the outside, still slightly jiggly in the middle, about 1 ½ - 1 ¾ hours.

Remove from the oven and cool on a wire rack until room temperature.

Wrap the cake with plastic wrap and  refrigerate for at least two hours, or overnight if desired.

Remove the sides of the pan and transfer the cheesecake to a cake stand or serving plate.

To serve, top with a dollop of whipping cream and a toasted pecan.

 

 

 

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Pumpkin Spice Chia Smoothie

It’s all things pumpkin this week given that fall is upon us and Thanksgiving is right around the corner.  This super smoothie is loaded with protein and tastes like pumpkin pie in a glass. It also has the added benefit of chia seeds which are high in omega-3 fatty acids and full of fibre.  Chia also expands up to ten times when mixed with liquid so will keep you feeling super full.

 

Ingredients:

1/2 cup almond milk (or your favorite milk)

1/2 banana

1/4 cup pumpkin puree (not pumpkin pie filling)

1/4 cup greek yogurt           

1 tablespoon maple syrup or honey

1 tablespoon chia seeds

1/2 teaspoon vanilla extract

1 teaspoon pumpkin pie spice             

6 ice cubes

Instructions:

Place all ingredients in a blender and blend on high until smooth and creamy. 

Serves 1

 

 

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