Philly Cheesesteak Pizza

I'm always looking for a change up in our pizza routine.   One of our favorite toppings lately has been sweet caramelized onions.  They add so much flavor! I made a "wit whiz" with a little variation on "Cheez Whiz" but  you could certainly use it instead.   

Philly Cheesesteak Pizza

1 small onion
1-1/2 Tablespoons olive oil
1-1/2 Tablespoons flour
1 cup milk
4 ounces Velveeta
4-6 ounces of Medium Roast beef from the deli, sliced thin and chunked
shredded mozzarella or Italian blend cheese
grilled pizza dough

Drizzle some olive oil in a non stick pan and add your onions.  Sprinkle a little salt on.  Cook slowly until nice and brown.  This is just the beginning color they start to get.  As you cook your onions you can a little broth or water to keep it from burning but continue the cooking and browning process.

While you onions are cooking make the cheese sauce.  Add olive oil to a saucepan and stir in the flour.  Cook for a little bit to remove raw flour taste.  Slowly pour in milk a little at a time.  Whisking to keep the lumps away. When it is thickened add Velveeta in hunks and stir until melted.  It may seem a little thin but it will thicken some as it cools. You could skip the homemade cheese sauce and use warmed up Cheez Whiz if you want it more authentic.

 Have your oven and pizza stone preheated to 450 degrees. Place pre-grilled pizza dough on the paddle or flat cookie sheet.

 Top with cheese sauce and chopped roast beef.

Sprinkle on the cheese, then the onions. 

Bake for 9-10 minutes until golden brown.

Foodie Friends Friday Linky Party #69

Welcome to Foodie Friends Friday 

Good Nutrition Month Party!!

Last week's recipes that received the MOST CLICKS!!

Please take a moment to read through the rules before getting started, Thank You!

*By linking up you agree that you read these rules and all photos/recipes are original and belong to you. You agree to allow Foodie Friends Friday and any of it's affiliated websites or publications (Social Girls Media, LLC) to use photos, links, and recipes for reprint and/or republishing and distribution without monetary compensation to you. If photos & recipes are used, proper link backs to you will be included.

Adding Links back to Foodie Friends Friday and our Button is our only form of advertising to bring in more people to see YOUR recipes.

Please remember to do this. It benefits you! To thank you, we will continue to feature those with links throughout the year on various outlets.

<div align="center"><a href="http://www.foodiefriendsfridaydailydish.com/" title="Foodie Friends Friday" target="_blank"><img src="http://i1271.photobucket.com/albums/jj628/busyvegetarianmom/FFFDDButtonNEW150Darker_zpse238f637.jpg" alt="Foodie Friends Friday" style="border:none;" /></a></div>

An InLinkz Link-up

Thank you to everyone for making last week's Foodie Friends Friday Fruit Party a huge success. Did you see all the recipes that caught OUR attention last week? Check out the Host Favorites on the Daily Dish for links to all the recipes.

An InLinkz Link-up

Roasted Vegetables

Your house will smell so good as this cooks! Try different squashes to suit your taste. These potatoes were raised in my garden.  Yukon gold potatoes are my favorite since they keep their shape when stirred and/or flipped around.

Roasted Vegetables                                                                      Printable Recipe

1 medium sweet potato

3 medium Yukon gold potatoes

1/2 medium yellow onion

1/2 teaspoon dried rosemary

1 teaspoon dried thyme

1/4 teaspoon salt (more later to taste)

2 Tablespoons balsamic vinegar

1/4 cup olive oil

Preheat oven to 375 degrees.  In a medium bow, stir together seasonings, oil, and vinegar.

Peel and chop your sweet potatoes into 3/4 to 1" cubes.  Chop your Yukon golds the same way, leaving the peel on those. Cut your onion half into two slices and then 3/4 to 1" pieces. Add to marinade. Toss to coat veggies.

 T

Dump onto jelly roll pan and spread into an even layer. Cook for 20 minutes, flip or stir and cook for another 15-20 minutes or until vegetables are soft.  

They are going to look a little browned but that is the delicious caramelization of the veggies and the balsamic vinegar.  Sprinkle on more salt to taste.

Pecan Pie Thumbprint Cookies

 I love my mom's family thumbprint recipe but how to change it up?  The base is great so let's change where the nuts go and the kind of nuts from walnuts to pecans.  A-ha!  One of my favorite pies in a cookie. 

Pecan Pie Thumbprint Cookies                                                               Printable Recipe

2/3 cup butter
1-1/2 cups all purpose flour
1/2 cup sugar
2 egg yolks
1 teaspoon vanilla
2 egg whites, beaten

Filling:
1/4 cup powdered sugar
2 Tablespoons corn syrup (light or dark)
3 Tablespoons butter
1/2 cup finely chopped pecans 

Beat butter until creamy. Add half of the flour with sugar, egg yolks, and vanilla. Beat until thoroughly combined. Beat in remaining flour. Cover and chill for 1 hour or until easy to handle. 

While you dough chills make your filling.  In a small saucepan, combine powdered sugar, butter and corn syrup. Stir until melted and just boils on the edge. 

Remove from heat and stir in pecans. Set in fridge on a hot pad, cooling for at least 30 minutes.

Time to make the cookies!! Shape into 1 inch balls (slightly overfill small cookie scoop.) 

Roll in egg whites or you could brush it on.

Press center down with your thumb. 

 You can smooth the edges a little with your thumb and finger.

Bake at 375 degrees for 5 minutes.  Remove from oven so you can fill centers.

You may need to make your dent again.  If it weren't holding a caramel type filling I wouldn't worry about it but this one can ooze out.

Add a heaping 1/4 teaspoon of your pecan pie filling. Don't add too much or it will bubble over your cookie.  That little guy in the left has too much! They are still edible just not as pretty.

Bake for 5-7 more minutes or until golden brown.  Cool on sheet for 2 minutes.  Remove to rack to cool.

Makes 28-30 cookies.

I came out with extra filling but it's yummy as is. Almost like a caramel pecan candy. Enjoy!

Pin it:  http://www.pinterest.com/pin/273593746086323339/

Foodie Friends Friday Linky Party #68

Welcome to Foodie Friends Friday 

NUTTY Party!!

Last week's recipes that received the MOST CLICKS.   Thanks for your interest in my BLOODSHOT PEANUTBUTTER EYEBALLS!!

Please take a moment to read through the rules before getting started, Thank You!

*By linking up you agree that you read these rules and all photos/recipes are original and belong to you. You agree to allow Foodie Friends Friday and any of it's affiliated websites or publications (Social Girls Media, LLC) to use photos, links, and recipes for reprint and/or republishing and distribution without monetary compensation to you. If photos & recipes are used, proper link backs to you will be included.

Adding Links back to Foodie Friends Friday and our Button is our only form of advertising to bring in more people to see YOUR recipes.

Please remember to do this. It benefits you! To thank you, we will continue to feature those with links throughout the year on various outlets.

<div align="center"><a href="http://www.foodiefriendsfridaydailydish.com/" title="Foodie Friends Friday" target="_blank"><img src="http://i1271.photobucket.com/albums/jj628/busyvegetarianmom/FFFDDButtonNEW150Darker_zpse238f637.jpg" alt="Foodie Friends Friday" style="border:none;" /></a></div>

An InLinkz Link-up

Thank you to everyone for making last week's Foodie Friends Friday Fruit Party a huge success. Did you see all the recipes that caught OUR attention last week? Check out the Host Favorites on the Daily Dish for links to all the recipes.

An InLinkz Link-up

Lemon Cream Cheese Dessert

Lemon Cream Cheese Dessert                                                          Printable Recipe

1 cup flour
1/2 cup butter, cold
8 ounce package light cream cheese
1 cup powdered sugar
8 ounce container whipped topping, divided
2 - 3.4 ounce packages lemon instant pudding mix
2 3/4 cups milk

Preheat oven to 375 degrees.  Cut butter into flour using a pastry cutter.  You can also use a sturdy fork.  Pieces should be about pea size. Larger is OK, you just don't want any whole pieces of plain butter left.

Press into 8.5 x 11 inch baking dish. Bake for 10 to 15 minutes or until just lightly brown. Cool.  I baked mine the night before and allowed to cool over night.

Place cream cheese in a medium bowl. Beat until fluffy. Add powdered sugar and beat again.

 Add 1 cup whipped topping to cream cheese mixture and beat just until combined.

 Spread over cooled crust.

Combine pudding mix and milk in a medium bowl. Beat until thickened. Spread on top of cream cheese layer. ( My farm fresh goat milk was a little runnier to start but firmed up by the time we were ready to eat it.)

 I waited until our pudding was firm before topping with the remaining whipped topping.  You should be fine to add yours right away.

Chill for 2 hours or better yet all day.  I found that even a day or so later that the crust was still crispy!!

I think this would be delightful as a mini dessert. You could buy premade shortbread cookies to place in the bottom or bake the shortbread bottom of this dessert, break it up and use it instead.  Also, you could substitute your favorite flavor of pudding for the lemon. 

Making Apple Cider

No recipe today, no recipe needed.  It's all about fresh homegrown apples being made into apple cider.   There is only only two ingredients:  apples and muscle!

Have you ever wanted to press your own cider? If not, you will after this.

I joined a family who have lived on a farm near my parents for quite some decades.  They have a lot of apple trees on their farm. One day my dad stopped to see if they used them all since I was looking for apples to make sauce with.  You would be surprised how many people don't use the fruit on their trees and if you just ask they will let you have the fruit.  This family said they use their apples for cider but I could have some to make sauce.  They would call when they were ready.

Foodie Friends Friday Linky Party #67

Welcome to Foodie Friends Friday 

HALLOWEEN Party!!

Last week's recipes that received the MOST CLICKS.   Thanks for your interest in my simple yet fancy ways to frost your cupcakes!!

Please take a moment to read through the rules before getting started, Thank You!

*By linking up you agree that you read these rules and all photos/recipes are original and belong to you. You agree to allow Foodie Friends Friday and any of it's affiliated websites or publications (Social Girls Media, LLC) to use photos, links, and recipes for reprint and/or republishing and distribution without monetary compensation to you. If photos & recipes are used, proper link backs to you will be included.

Adding Links back to Foodie Friends Friday and our Button is our only form of advertising to bring in more people to see YOUR recipes.

Please remember to do this. It benefits you! To thank you, we will continue to feature those with links throughout the year on various outlets.

<div align="center"><a href="http://www.foodiefriendsfridaydailydish.com/" title="Foodie Friends Friday" target="_blank"><img src="http://i1271.photobucket.com/albums/jj628/busyvegetarianmom/FFFDDButtonNEW150Darker_zpse238f637.jpg" alt="Foodie Friends Friday" style="border:none;" /></a></div>

An InLinkz Link-up

Thank you to everyone for making last week's Foodie Friends Friday Fruit Party a huge success. Did you see all the recipes that caught OUR attention last week? Check out the Host Favorites on the Daily Dish for links to all the recipes.

An InLinkz Link-up