yum

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I love that these girls and I make it a point to get together at least once a month - what would I do without them? Our time spent in eachother’s company is also usually spent in the company of food. For this girl’s night we made Apple Fizz.

Apple Fizz

5 medium-sized apples
1 box of plain cake mix
1 bottle of seltzer water (or you can you any clear carbonated drink like Schweppes)
A few sprinklings of powdered sugar (optional)

Set the oven for 170c / 350f

Start off your Apple Fizz by peeling your apples and then slicing them into quarters. Don’t forget to pit them as well! After that is done, place the apple slices into your baking pan. Don’t worry if some are facing up or down or if they start to brown, in the end they will all taste just as sweet and a little coloration adds character. When all the apples are snug as a bug inside the pan, evenly coat them with the cake mix. Now you can pour your carbonated drink on top. Make sure that it is poured over everything - another half bottle might be need (If all the dry spots are not covered the cake powder will not bake properly).

Now your Apple Fizz is ready to be placed in the oven for 40 minutes.
Take it out and sprinkle a bit of powdered sugar on top.

Happy Eatings!

[gallery]

I love that these girls and I make it a point to get together at least once a month - what would I do without them? Our time spent in eachother’s company is also usually spent in the company of food. For this girl’s night we made Apple Fizz.

Apple Fizz

5 medium-sized apples
1 box of plain cake mix
1 bottle of seltzer water (or you can you any clear carbonated drink like Schweppes)
A few sprinklings of powdered sugar (optional)

Set the oven for 170c / 350f

Start off your Apple Fizz by peeling your apples and then slicing them into quarters. Don’t forget to pit them as well! After that is done, place the apple slices into your baking pan. Don’t worry if some are facing up or down or if they start to brown, in the end they will all taste just as sweet and a little coloration adds character. When all the apples are snug as a bug inside the pan, evenly coat them with the cake mix. Now you can pour your carbonated drink on top. Make sure that it is poured over everything - another half bottle might be need (If all the dry spots are not covered the cake powder will not bake properly).

Now your Apple Fizz is ready to be placed in the oven for 40 minutes.
Take it out and sprinkle a bit of powdered sugar on top.

Happy Eatings!

[gallery]

I love that these girls and I make it a point to get together at least once a month - what would I do without them? Our time spent in eachother’s company is also usually spent in the company of food. For this girl’s night we made Apple Fizz.

Apple Fizz

5 medium-sized apples
1 box of plain cake mix
1 bottle of seltzer water (or you can you any clear carbonated drink like Schweppes)
A few sprinklings of powdered sugar (optional)

Set the oven for 170c / 350f

Start off your Apple Fizz by peeling your apples and then slicing them into quarters. Don’t forget to pit them as well! After that is done, place the apple slices into your baking pan. Don’t worry if some are facing up or down or if they start to brown, in the end they will all taste just as sweet and a little coloration adds character. When all the apples are snug as a bug inside the pan, evenly coat them with the cake mix. Now you can pour your carbonated drink on top. Make sure that it is poured over everything - another half bottle might be need (If all the dry spots are not covered the cake powder will not bake properly).

Now your Apple Fizz is ready to be placed in the oven for 40 minutes.
Take it out and sprinkle a bit of powdered sugar on top.

Happy Eatings!

[gallery]

I love that these girls and I make it a point to get together at least once a month - what would I do without them? Our time spent in eachother’s company is also usually spent in the company of food. For this girl’s night we made Apple Fizz.

Apple Fizz

5 medium-sized apples
1 box of plain cake mix
1 bottle of seltzer water (or you can you any clear carbonated drink like Schweppes)
A few sprinklings of powdered sugar (optional)

Set the oven for 170c / 350f

Start off your Apple Fizz by peeling your apples and then slicing them into quarters. Don’t forget to pit them as well! After that is done, place the apple slices into your baking pan. Don’t worry if some are facing up or down or if they start to brown, in the end they will all taste just as sweet and a little coloration adds character. When all the apples are snug as a bug inside the pan, evenly coat them with the cake mix. Now you can pour your carbonated drink on top. Make sure that it is poured over everything - another half bottle might be need (If all the dry spots are not covered the cake powder will not bake properly).

Now your Apple Fizz is ready to be placed in the oven for 40 minutes.
Take it out and sprinkle a bit of powdered sugar on top.

Happy Eatings!

Thank goodness for pre-made biscuits. I know in my previous post I said that I would cook more but for those times when the cooking bug isn’t biting I have easy go-to recipes like this. In honor of Throwback Thursday, I wanted to put this up. My cousin, Segun and I were too lazy to cook something up so we whipped something up instead.

Pizza Mizza Pizza Ritza

1 can of pillsbury rolls
1 small packet of tillamook shredded sharp cheddar cheese
1 small packet of tillamook shredded mozzarella cheese
1 small onion
1tbsp of olive oil
1 tsp of red pepper
1 jar on pasta sauce*
1 can of tomato paste*
1 lb of Mince meat
Turkey sandwich  slices

* I don’t make pizza on the regular so it’s not like I have pizza sauce at the ready all the time

Chop the onion into tiny pieces and set them aside.
Put your cooking pan on medium-high. After a few minutes, add the olive oil and then the chopped onions. Allow those to heat up for a bit before you place the mince meat in. Leave it to cook all the way through occasionally stirring it so it doesn’t burn or stick.

Set the oven to 350º f / 175º c

Pop the can of rolls (I love doing that!) and lay them out on a baking pan. You can cover it with foil if you want an easier clean-up like we did here. Just knead the dough so it flattens out into round circles.

For every cup of pasta sauce add 1 table spoon of tomato paste. The paste will act as a thickener so the pizza sauce is not too watery. Mix that together (My ingredients don’t call for it but you can add a few pinches of black pepper because the paste is basically condensed tomato and it might be a bit much taste-wise).

Take the turkey slices and just shred them into tiny pieces them using your hands. Set that aside.

Use a spoon to scoop the newly-made pizza sauce and then use the back to spread it over the dough. Take the shredded cheese and layer it on top. Following that, layer your toppings on. Throw some more cheese on. The cheese will melt over everything and will keep your meats from tumbling off after you take them out of the oven.

Bake for 15 - 20 minutes and voila!
Happy eating!

Thank goodness for pre-made biscuits. I know in my previous post I said that I would cook more but for those times when the cooking bug isn’t biting I have easy go-to recipes like this. In honor of Throwback Thursday, I wanted to put this up. My cousin, Segun and I were too lazy to cook something up so we whipped something up instead.

Pizza Mizza Pizza Ritza

1 can of pillsbury rolls
1 small packet of tillamook shredded sharp cheddar cheese
1 small packet of tillamook shredded mozzarella cheese
1 small onion
1tbsp of olive oil
1 tsp of red pepper
1 jar on pasta sauce*
1 can of tomato paste*
1 lb of Mince meat
Turkey sandwich  slices

* I don’t make pizza on the regular so it’s not like I have pizza sauce at the ready all the time

Chop the onion into tiny pieces and set them aside.
Put your cooking pan on medium-high. After a few minutes, add the olive oil and then the chopped onions. Allow those to heat up for a bit before you place the mince meat in. Leave it to cook all the way through occasionally stirring it so it doesn’t burn or stick.

Set the oven to 350º f / 175º c

Pop the can of rolls (I love doing that!) and lay them out on a baking pan. You can cover it with foil if you want an easier clean-up like we did here. Just knead the dough so it flattens out into round circles.

For every cup of pasta sauce add 1 table spoon of tomato paste. The paste will act as a thickener so the pizza sauce is not too watery. Mix that together (My ingredients don’t call for it but you can add a few pinches of black pepper because the paste is basically condensed tomato and it might be a bit much taste-wise).

Take the turkey slices and just shred them into tiny pieces them using your hands. Set that aside.

Use a spoon to scoop the newly-made pizza sauce and then use the back to spread it over the dough. Take the shredded cheese and layer it on top. Following that, layer your toppings on. Throw some more cheese on. The cheese will melt over everything and will keep your meats from tumbling off after you take them out of the oven.

Bake for 15 - 20 minutes and voila!
Happy eating!

Thank goodness for pre-made biscuits. I know in my previous post I said that I would cook more but for those times when the cooking bug isn’t biting I have easy go-to recipes like this. In honor of Throwback Thursday, I wanted to put this up. My cousin, Segun and I were too lazy to cook something up so we whipped something up instead.

Pizza Mizza Pizza Ritza

1 can of pillsbury rolls
1 small packet of tillamook shredded sharp cheddar cheese
1 small packet of tillamook shredded mozzarella cheese
1 small onion
1tbsp of olive oil
1 tsp of red pepper
1 jar on pasta sauce*
1 can of tomato paste*
1 lb of Mince meat
Turkey sandwich  slices

* I don’t make pizza on the regular so it’s not like I have pizza sauce at the ready all the time

Chop the onion into tiny pieces and set them aside.
Put your cooking pan on medium-high. After a few minutes, add the olive oil and then the chopped onions. Allow those to heat up for a bit before you place the mince meat in. Leave it to cook all the way through occasionally stirring it so it doesn’t burn or stick.

Set the oven to 350º f / 175º c

Pop the can of rolls (I love doing that!) and lay them out on a baking pan. You can cover it with foil if you want an easier clean-up like we did here. Just knead the dough so it flattens out into round circles.

For every cup of pasta sauce add 1 table spoon of tomato paste. The paste will act as a thickener so the pizza sauce is not too watery. Mix that together (My ingredients don’t call for it but you can add a few pinches of black pepper because the paste is basically condensed tomato and it might be a bit much taste-wise).

Take the turkey slices and just shred them into tiny pieces them using your hands. Set that aside.

Use a spoon to scoop the newly-made pizza sauce and then use the back to spread it over the dough. Take the shredded cheese and layer it on top. Following that, layer your toppings on. Throw some more cheese on. The cheese will melt over everything and will keep your meats from tumbling off after you take them out of the oven.

Bake for 15 - 20 minutes and voila!
Happy eating!

Thank goodness for pre-made biscuits. I know in my previous post I said that I would cook more but for those times when the cooking bug isn’t biting I have easy go-to recipes like this. In honor of Throwback Thursday, I wanted to put this up. My cousin, Segun and I were too lazy to cook something up so we whipped something up instead.

Pizza Mizza Pizza Ritza

1 can of pillsbury rolls
1 small packet of tillamook shredded sharp cheddar cheese
1 small packet of tillamook shredded mozzarella cheese
1 small onion
1tbsp of olive oil
1 tsp of red pepper
1 jar on pasta sauce*
1 can of tomato paste*
1 lb of Mince meat
Turkey sandwich  slices

* I don’t make pizza on the regular so it’s not like I have pizza sauce at the ready all the time

Chop the onion into tiny pieces and set them aside.
Put your cooking pan on medium-high. After a few minutes, add the olive oil and then the chopped onions. Allow those to heat up for a bit before you place the mince meat in. Leave it to cook all the way through occasionally stirring it so it doesn’t burn or stick.

Set the oven to 350º f / 175º c

Pop the can of rolls (I love doing that!) and lay them out on a baking pan. You can cover it with foil if you want an easier clean-up like we did here. Just knead the dough so it flattens out into round circles.

For every cup of pasta sauce add 1 table spoon of tomato paste. The paste will act as a thickener so the pizza sauce is not too watery. Mix that together (My ingredients don’t call for it but you can add a few pinches of black pepper because the paste is basically condensed tomato and it might be a bit much taste-wise).

Take the turkey slices and just shred them into tiny pieces them using your hands. Set that aside.

Use a spoon to scoop the newly-made pizza sauce and then use the back to spread it over the dough. Take the shredded cheese and layer it on top. Following that, layer your toppings on. Throw some more cheese on. The cheese will melt over everything and will keep your meats from tumbling off after you take them out of the oven.

Bake for 15 - 20 minutes and voila!
Happy eating!

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Let the slew of pinterest-inspired food posts begin! Ever since I moved I noticed that I have not been cooking as much as I used to, which you think would be a good thing. Since I haven’t been cooking, I’ve been snacking… a lot! My tummy thanks me but my waistline on isn’t too happy. Someone once told me, “5 seconds at the lips, forever at the hips” and it’s true. So here is my ode to cooking more and snacking less. I thought I’d share with you guys my recent cooking confection, an Australian Brekkie (That’s the word they use for breakfast) Enjoy!

Breakfast Casserole

2 medium-sized white onions
6 eggs
2 egg whites (the recipe called for 8 whole eggs but removing the yolk from a few will reduce your cholesterol intake. Plus it tastes the exact same!)
4 fairly large potatoes
3 tomatoes
1 bell pepper
1 1/2 tsps of red paper - my family loves it hot.
1 tsp of black pepper
1 tsp of white pepper

Start by grading your potatoes. The original recipe said to use frozen hash brown potatoes but that’s exactly what we didn’t have so we made our own. A regular cheese grader does the trick. Once those have been prepared use  large skillet to cook them. Because potatoes naturally have a little water in them it’s alright not to use oil while cooking. You can though if you want them a little bit crispier. Cook those on medium-high on until they get a dark brown (Light brown, and they are still uncooked). Then flip them so the other side can get tanned too. Don’t worry if they start sticking to one another. Cook them until they are ready as if you would eat them them then. Once they are popped into the oven with the casserole they won’t change.

Set the oven for 350 Fahrenheit  /170 Celsius

Once that is done, start to chop your tomatoes, peppers, and onions and cook them until they are soft and the onions brown.

Mix all of that with your eggs and egg whites. Now you can add your spices (Use your discretion with the spices for maximum enjoyment). Then add your cooked hash browns. It’s probably best to add that chunk by chunk so you can mix them well in between. Also, because potatoes can suck up the taste of the spices, you might want to add a pinch more of the spices you already included.

When that is completed, get your 9 X 13 inch pan and coat the bottom with cooking spray.  Now you can pour in the mixture. Use the back of a spatula to press it all down.

Bake for 30 - 40 minutes and voila!
Happy eating!

[gallery]

Let the slew of pinterest-inspired food posts begin! Ever since I moved I noticed that I have not been cooking as much as I used to, which you think would be a good thing. Since I haven’t been cooking, I’ve been snacking… a lot! My tummy thanks me but my waistline on isn’t too happy. Someone once told me, “5 seconds at the lips, forever at the hips” and it’s true. So here is my ode to cooking more and snacking less. I thought I’d share with you guys my recent cooking confection, an Australian Brekkie (That’s the word they use for breakfast) Enjoy!

Breakfast Casserole

2 medium-sized white onions
6 eggs
2 egg whites (the recipe called for 8 whole eggs but removing the yolk from a few will reduce your cholesterol intake. Plus it tastes the exact same!)
4 fairly large potatoes
3 tomatoes
1 bell pepper
1 1/2 tsps of red paper - my family loves it hot.
1 tsp of black pepper
1 tsp of white pepper

Start by grading your potatoes. The original recipe said to use frozen hash brown potatoes but that’s exactly what we didn’t have so we made our own. A regular cheese grader does the trick. Once those have been prepared use  large skillet to cook them. Because potatoes naturally have a little water in them it’s alright not to use oil while cooking. You can though if you want them a little bit crispier. Cook those on medium-high on until they get a dark brown (Light brown, and they are still uncooked). Then flip them so the other side can get tanned too. Don’t worry if they start sticking to one another. Cook them until they are ready as if you would eat them them then. Once they are popped into the oven with the casserole they won’t change.

Set the oven for 350 Fahrenheit  /170 Celsius

Once that is done, start to chop your tomatoes, peppers, and onions and cook them until they are soft and the onions brown.

Mix all of that with your eggs and egg whites. Now you can add your spices (Use your discretion with the spices for maximum enjoyment). Then add your cooked hash browns. It’s probably best to add that chunk by chunk so you can mix them well in between. Also, because potatoes can suck up the taste of the spices, you might want to add a pinch more of the spices you already included.

When that is completed, get your 9 X 13 inch pan and coat the bottom with cooking spray.  Now you can pour in the mixture. Use the back of a spatula to press it all down.

Bake for 30 - 40 minutes and voila!
Happy eating!

[gallery]

Let the slew of pinterest-inspired food posts begin! Ever since I moved I noticed that I have not been cooking as much as I used to, which you think would be a good thing. Since I haven’t been cooking, I’ve been snacking… a lot! My tummy thanks me but my waistline on isn’t too happy. Someone once told me, “5 seconds at the lips, forever at the hips” and it’s true. So here is my ode to cooking more and snacking less. I thought I’d share with you guys my recent cooking confection, an Australian Brekkie (That’s the word they use for breakfast) Enjoy!

Breakfast Casserole

2 medium-sized white onions
6 eggs
2 egg whites (the recipe called for 8 whole eggs but removing the yolk from a few will reduce your cholesterol intake. Plus it tastes the exact same!)
4 fairly large potatoes
3 tomatoes
1 bell pepper
1 1/2 tsps of red paper - my family loves it hot.
1 tsp of black pepper
1 tsp of white pepper

Start by grading your potatoes. The original recipe said to use frozen hash brown potatoes but that’s exactly what we didn’t have so we made our own. A regular cheese grader does the trick. Once those have been prepared use  large skillet to cook them. Because potatoes naturally have a little water in them it’s alright not to use oil while cooking. You can though if you want them a little bit crispier. Cook those on medium-high on until they get a dark brown (Light brown, and they are still uncooked). Then flip them so the other side can get tanned too. Don’t worry if they start sticking to one another. Cook them until they are ready as if you would eat them them then. Once they are popped into the oven with the casserole they won’t change.

Set the oven for 350 Fahrenheit  /170 Celsius

Once that is done, start to chop your tomatoes, peppers, and onions and cook them until they are soft and the onions brown.

Mix all of that with your eggs and egg whites. Now you can add your spices (Use your discretion with the spices for maximum enjoyment). Then add your cooked hash browns. It’s probably best to add that chunk by chunk so you can mix them well in between. Also, because potatoes can suck up the taste of the spices, you might want to add a pinch more of the spices you already included.

When that is completed, get your 9 X 13 inch pan and coat the bottom with cooking spray.  Now you can pour in the mixture. Use the back of a spatula to press it all down.

Bake for 30 - 40 minutes and voila!
Happy eating!

[gallery]

Let the slew of pinterest-inspired food posts begin! Ever since I moved I noticed that I have not been cooking as much as I used to, which you think would be a good thing. Since I haven’t been cooking, I’ve been snacking… a lot! My tummy thanks me but my waistline on isn’t too happy. Someone once told me, “5 seconds at the lips, forever at the hips” and it’s true. So here is my ode to cooking more and snacking less. I thought I’d share with you guys my recent cooking confection, an Australian Brekkie (That’s the word they use for breakfast) Enjoy!

Breakfast Casserole

2 medium-sized white onions
6 eggs
2 egg whites (the recipe called for 8 whole eggs but removing the yolk from a few will reduce your cholesterol intake. Plus it tastes the exact same!)
4 fairly large potatoes
3 tomatoes
1 bell pepper
1 1/2 tsps of red paper - my family loves it hot.
1 tsp of black pepper
1 tsp of white pepper

Start by grading your potatoes. The original recipe said to use frozen hash brown potatoes but that’s exactly what we didn’t have so we made our own. A regular cheese grader does the trick. Once those have been prepared use  large skillet to cook them. Because potatoes naturally have a little water in them it’s alright not to use oil while cooking. You can though if you want them a little bit crispier. Cook those on medium-high on until they get a dark brown (Light brown, and they are still uncooked). Then flip them so the other side can get tanned too. Don’t worry if they start sticking to one another. Cook them until they are ready as if you would eat them them then. Once they are popped into the oven with the casserole they won’t change.

Set the oven for 350 Fahrenheit  /170 Celsius

Once that is done, start to chop your tomatoes, peppers, and onions and cook them until they are soft and the onions brown.

Mix all of that with your eggs and egg whites. Now you can add your spices (Use your discretion with the spices for maximum enjoyment). Then add your cooked hash browns. It’s probably best to add that chunk by chunk so you can mix them well in between. Also, because potatoes can suck up the taste of the spices, you might want to add a pinch more of the spices you already included.

When that is completed, get your 9 X 13 inch pan and coat the bottom with cooking spray.  Now you can pour in the mixture. Use the back of a spatula to press it all down.

Bake for 30 - 40 minutes and voila!
Happy eating!

[gallery]

Left to our own devices my cousin (Angelique - left),  our friend (Tani - middle), and I decided to make lunch for Easter Sunday! After a few minutes of foraging through the pantry we found some penne pasta, mince meat, and red sauce.

The outcome, needless to say, moto bene! A little butter, some sprinkled natural cheddar cheese and our tastebuds couldn’t be happier.

Photos by Teniola Komolafe

[gallery]

Left to our own devices my cousin (Angelique - left),  our friend (Tani - middle), and I decided to make lunch for Easter Sunday! After a few minutes of foraging through the pantry we found some penne pasta, mince meat, and red sauce.

The outcome, needless to say, moto bene! A little butter, some sprinkled natural cheddar cheese and our tastebuds couldn’t be happier.

Photos by Teniola Komolafe

[gallery]

Left to our own devices my cousin (Angelique - left),  our friend (Tani - middle), and I decided to make lunch for Easter Sunday! After a few minutes of foraging through the pantry we found some penne pasta, mince meat, and red sauce.

The outcome, needless to say, moto bene! A little butter, some sprinkled natural cheddar cheese and our tastebuds couldn’t be happier.

Photos by Teniola Komolafe

[gallery]

Left to our own devices my cousin (Angelique - left),  our friend (Tani - middle), and I decided to make lunch for Easter Sunday! After a few minutes of foraging through the pantry we found some penne pasta, mince meat, and red sauce.

The outcome, needless to say, moto bene! A little butter, some sprinkled natural cheddar cheese and our tastebuds couldn’t be happier.

Photos by Teniola Komolafe