Homemaking Challenged's Pizza Bunt

At long last, this recipe I have been promising. I so excited to FINALLY share it with you.  It has become a family favorite.  I am especially proud of the photos on this one.  I'm still learning, but these pictures are leaps and bounds above my other recipes to date.  If you aren't into the photos, than you can skip down to the bottom for the full recipe and ingredients list.

First gather your ingredients.

 2 packages of pre-made Pizza dough (we use Trader Joe's)

1/2 cup butter melted

garlic powder

shredded mozzarella cheese

pepperonis

Honestly use a a ton of cheese I use AT LEAST 3 if not four cups of shredded cheese. Use what you feel comfortable with.

The dough must rest for 20 minutes, while I allow the oven to heat up to 375 degrees (I use a dark non-stick pan, if yours isn't you may want to turn it up to 400 degrees)

Then you flatten ONE of the dough balls, and cut it into 1inch pieces.  I use a pizza cutter, it is very effective.

Then smother your dough in 1/4 cup of the butter with garlic powder to taste.

 Place half of it in to the bottom of your bunt

 Place a healthy amount of cheese on top

 Layer the pepperonis

 Add the remaining half onto the top.

Repeat this process with the second dough ball, so that you have three layers of cheese and pepperoni.   You will have to recut the second dough, and then mix it with the remaining butter and garlic.

Finnish this whole bunt off with copious amounts of cheese.  Then place it in the oven for 25-35 minutes. until it looks like this:

Flip it out of the pan onto a plate to serve.

We like to heat up marinara sauce and put it inside for dipping.

Let the wonderful cheesy pizza-y goodness explode in your mouth

Even my picky toddler loves this one!

I hope that you will enjoy this as much as my family.

Pizza Bunt From Homemaking Challenged

Ingredients:

2 packages of pre-made Pizza dough (we use Trader Joe's)

1/2 cup butter melted

garlic powder to taste

shredded mozzarella cheese

pepperonis

Directions

Allow dough to be at room temperature (approx. 20-30 minutes)

Pre-heat oven to 375 degrees F (400 if you aren't using a dark nonstick pan)

Take one dough ball, stretch it out, and cut it into approx. 1'' squares.

Take the squares and roll them in 1/4 cup of melted butter with garlic powder

Place half the dough in the bottom of the pan

Layer cheese, pepperonis and remaining dough (from the 1st dough ball)

Layer cheese, pepperonis

Take the second dough ball, stretch it out, and cut it into approx. 1'' squares

Take the squares and roll them in 1/4 cup of melted butter with garlic powder

Place half the dough in the pan

Layer cheese, pepperonis

Place the remaining dough in the pan

Smoother the top with cheese

Place in the oven for 25-35 minutes until golden brown

Flip onto a place and serve with warm marinara sauce

Slice, and ENJOY!

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Crock Pot Potato Soup

This is my new favorite slow cooker recipe.  It is so yummy and on top of that, it makes a TON of potato soup and it freezes perfectly!

You need a big crock pot for this one, here is mine:

 You will also need 5lbs of potatoes.  Yes, I measured them on a bathroom scale.  No, I don't have a kitchen scale.

 This is my favorite step, they are slow cooker liners.  Litterally all you have to do is put this in before, and then for clean up, just toss it.  I know, its so not green, but I REALLY hate scrubbing out my crock pot, which is why I never use it.  With this, I may though.

 All you have to do is chop up the 5 pounds of potatoes into 1ish inch squares

 And put them in the croc pot

 Then dice a yellow onion, and add 10 cloves of garlic

 Also, add 8 cups of chicken broth, and let it cook on high for 6 hours.  This is where I am a horrible blogger, as I forgot to take pictures of this next part because I needed to feed my starving hubby and son.  But, you take out and chop up the garlic cloves and return them to the pot.  Then add 16oz of cream cheese.  To help mix it better, I soften and chop the cream cheese, as well as put some of the soup mixture in a separate bowl to help it all incorporate.  It is creamy and delicious.  Once the cream cheese has melted, you can mix it up really good, and top with bacon, cheese and green onions.  It is AMAZING.

The perfect dinner on a cold winer night.  Not that it really gets all that cold here in Southern California.  It seriously is totally worth the time it takes to chop up the potatoes and onion.

Here is the full recipe for you to enjoy!

Baked Potato Soup (crock pot)

Ingredients:

- 5lbs Russet Potatoes, washed but NOT peeled. Diced into 1/2 inch(ish) cubes

- 1 large yellow onion, diced

- 10 cloves of garlic whole

- 8 cups chicken stock

- 16 oz cream cheese 

- 1 TBS salt 

Garnishes:

- Crumbled bacon

- Shredded cheddar cheese

- Green onions

Directions:

Add potatoes, onion, garlic, seasoning and chicken stock to slow cooker.  Cook on high for 6 hours.  Remove and puree the garlic cloves along with 1/2 to 1/3rd of the soup, and then reintroduce to the remainder in the crock pot.  Stir in the cream cheese and allow to melt. Stir until soup is well blended, you may have to wait 5-10 min in between stirring to allow the cream cheese to fully melt.  Top with your choice of garnishes & enjoy!

Cheers!

Ashley

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Chicken Tortilla Bake

I noticed that many of you have found me from Pintrest!  Welcome, I am so excited to have you, please enjoy this recipe.  I would love to hear from you and share more yummy things and homemaking advice and mishaps of mine, so please bookmark  or follow my blog.  If you enjoy this recipe, try this chicken casserole or my NEW Black Bean Tortilla Bake (a vegetarian/meatless version of this recipe)

This is one of my favorite easy recipes.  It is really simple and very filling.  In our family, I serve it with sour cream, guacamole and tortilla chips.  I will admit usually I don't include a vegetable, but this dish is seriously so filling, that this seemingly small dish really does make multiple servings (6-8) and it only takes 5 ingredients.  Here is what you will need:

2 10 3/4oz cans of cream of chicken

1 10oz can of dice tomatoes and green chilies 

12 6in corn tortillas

3 cups of cooked chicken

1 cup shredded Mexican cheese blend

I had gotten some chicken on sale and just cut it up and threw it into the frying pan to cook it quick.

It may not be the healthiest way to cook chicken, but its fast and easy.

Then you combine the 3 cans and mix them up

Then you chop up the tortillas into bite sized pieces.

Layer 1/3 of the tortillas onto the bottom of a 3 quart pan

Place half of the chicken on top of the tortillas

Then spoon 1/2 the soup mixture on top of the chicken

 Repeat layers and top with the rest of the tortilla strips.

Cover and bake at 350 for 40 minutes

 Top with cheese and bake an additional 5 minutes until the cheese melts, then it looks like this...

The best thing about this recipe is you can make it all the night before (or morning before you go to work) and then just toss it in the oven when you are ready for dinner, which is what I usually do.  I also usually add extra cheese into the soup mixture as I LOVE cheese!  I hope that you enjoy, this, and if you are a "copy and paste" type person, just look below for the entirety of the recipe.

Chicken Tortilla Bake

Ingredients

2 10 3/4oz cans of cream of chicken

1 10oz can of dice tomatoes and green chilies 

12 6in corn tortillas

3 cups of cooked chicken

1 cup shredded Mexican cheese blend

Preheat oven to 350 degrees

Combine the 3 cans and mix them up, then set aside

Chop up the tortillas into bite sized pieces.

Layer 1/3 of the tortillas onto the bottom of a 3 quart pan

Place half of the chicken on top of the tortillas

Then spoon 1/2 the soup mixture on top of the chicken

Repeat layers and top with the rest of the tortilla strips.

Cover and bake for 40 minutes

Top with cheese and bake an additional 5 minutes until the cheese melts

ENJOY!