Pull Apart Pizza Bites

It is time to share my recipe for The Secret Recipe Club again and I think this one is a recipe that any parent can appreciate.

Most all kids love Pizza and mine are no exception. So when I am looking for a good recipe I am looking for a few different things. One is that it is easy to make. Another is that it won't take forever. And last, if my family will eat it.

I loved looking over Our Good Life's recipes because there are so many to choose from that fit into the above criteria. These Chocolate Amaretto Creams look amazing and so do these Lemon Bits Oatmeal Cookies, But I finally settled on the Pull Apart Pizza. It just sounds fun, right? Terri loves to bake along with traveling, reading and decorating. Sounds like my kind of friend!



It is super easy because it has very few ingredients, which I like!



Cut up the biscuits. I chose to cut them into 6 since I am using the mini pans.



Chop up the pepperonis



Mix everything together







Put the mixture into the (sprayed) mini pans



Bake on 350 for 19 minutes



Cool for a few minutes and then flip over to remove pizza. I had to use a knife on a couple to get them to come out!



Pull Apart Pizza Bites

• 4 T extra virgin olive oil


• 1 t Italian seasoning


• 1/2 t garlic powder


• 2 cans of biscuits


• 40 slices of pepperoni (I used turkey pepperoni)


• 8 oz shredded mozzarella cheese

1. Preheat oven to 400°


2. Cut each biscuit into 4 or 6 pieces.


3. Cut pepperoni into small pieces


4. Add olive oil, Italian season, garlic powder and cheese to the bowl and mix


5. Add biscuits and pepperoni and stir until well coated


6. Spray your pan with cooking spray then add biscuits


7. Bake for approx. 20-25 minutes


8. Flip pan over plate to remove pepperoni pizza bites

So as you can see I used a pan that made 6 individual Pull apart pizzas. I cut the recipe exactly in half and it worked perfectly for the amount I needed. I also cut down the baking time to about 18-19 minutes and I lowered the original heat from 400 to 350 and it was plenty hot! I think even if you were doing the large pan you could cut the temp to 350°.



Now that I have shared my recipe, check out the other below!

Lemon Loaf

This months Secret Recipe Club reveal is here and today I am sharing a recipe from Karen's Kitchen Stories.
I chose the Little Lemon Loaf because for one, the picture looked delicious and for two, I love anything lemon and I knew that it would be a hit.



While reading Karen's blog I found many amazing recipes and book marked several for the future. I will definitely be making these Salted Caramels, and these Mini Chicken Empanadas. And these Double Chocolate Cookies are to die for! One thing I love about Karen and her blog are the amazing photos that she takes. She does such a great job photographing her food and I definitely aspire to be more like her!





















1 1/4 C all purpose flour
1 tsp baking powder
1/4 tsp baking soda
1/3 C yellow cornmeal
2 large eggs
1 large egg yolk
1 T lemon zest
1/4 tsp salt
2/3 C granulated sugar
1/3 C vegetable oil
1/4 C lemon juice

1. Preheat oven to 350°


2. Spray your loaf pan with non stick cooking spray. (I used my awesome mini loaf pan)


3. In one bowl mix together flour, baking powder, baking soda and corn meal.


4. In a second bowl mix the egg yolk, eggs, lemon zest, and salt for one minute. Add sugar and continue to mix for five minutes and the batter is pale.


5. In a third bowl mix the oil and lemon juice.


6. Add a third of the flour mixture into your mixing bowl with eggs.


7. Add half of the oil mixture into the egg mixture.


8. Mix in the second third of the flour mixture


9. Add in the rest of the oil and then the rest of the flour just until mixed.


10. Pour the batter into your pans and bake for 30 minutes or until a knife comes out clean.


11. Cool completely.

The one thing I would change about this bread is that the lemon flavor is not very strong at all and I could have used more. Other wise it was delicious and I look forward to making it again!



Now check out all of these other amazing recipes from The Secret Recipe Club!

Creamy Dreamy Baked Macaroni and Cheese - SRC

Who is ready for another addition of The Secret Recipe Club? I know I am!

This month I had I am Honey Bee, which is a food blog written by the amazing Nicole, who has a million different recipes on her blog. I actually sifted through so many that I had it narrowed down to about 10 recipes and I just couldn't decide what I wanted to make so I finally just picked one and I picked a second because I just couldn't stop thinking about it. I'll share that second one soon!

But seriously, who could pass up Ham and Cheese Sliders, or Lobster Mac and cheese? (Believe me, I saved that one for later!) What about Chicago Style Pizza? I could just keep going on and on. They all look delicious. But there is something about a dish that is called Creamy Dreamy Baked Macaroni and Cheese that a pasta and cheese loving girl like myself, just can't pass up!



I mean.... Amazing, right???

I started with getting my cheese shredded.



And get my noodles boiling, butter melted, and milk warming.



Flour added to butter and being whisked.



Gradually adding milk and continue whisking.



Season and continue to whisk





Add cheese and keep on whisking.



Mix in noodles and stir until combined.



Pour into a casserole dish.



Mix remaining butter and breadcrumbs



Add bread crumbs to top of macaroni and cheese and put in oven to bake.

• 1 pound elbow macaroni


•  4 c. milk


•  8 tbsp. unsalted butter, divided


•  1/2 c. all-purpose flour


•  4 c. Gruyere, grated (12 oz.)


•  2 c. extra-sharp Cheddar, grated (8 oz)


•  1 tsp. salt


•  1/2 tsp ground black pepper


•  1/2 tsp ground nutmeg


• 1 Cup Panko breadcrumbs

1. Preheat the oven to 375 degrees F.


2. Boil water then add the macaroni and cook according to package, Drain.


3. Heat the milk in a small saucepan, do not let it come to a boil.


4. In a separate saucepan add in 6 tablespoons of butter until melted then add flour. Cook for 2 minutes over low heat, whisking. Continue to whisk, add the hot milk and cook until thick and smooth.


5. Remove from heat, add the cheeses, salt, pepper, and nutmeg. Add the cooked macaroni and stir until combined. Pour into a baking dish.


6. Melt the remaining 2 tablespoons of butter, combine them with the fresh bread crumbs, and sprinkle on the top.


7. Bake for 30 to 35 minutes, or until the sauce is bubbly on top.

Who doesn't love Macaroni and Cheese? And this one sure is creamy and dreamy and you won't be disappointed. We had my dad and my sister in law both over for dinner and we all devoured it quickly. The only one who didn't try it was Tyler, who weirdly, doesn't like any mac and cheese. Weird, right?

So what are you waiting for, try this amazing Macaroni and Cheese! And head below to check out all of the other fabulous recipes!

Banana Muffins

This is my second month posting for The Secret Recipe Club, helping out with a blog that didn't have a recipe creator. (Later this month I will be sharing another recipe for my first assignment!)

But right now I'm sharing these Banana Muffins from Without Adornment. "Bean", as she refers to herself, is the writer behind the blog and she shares tons and tons of recipes that are Gluten free, Dairy free, Egg free, Refined Sugar free and Soy free. Because I am none of those things this was a challenge for me.

I chose these Banana Muffins because I could take them on without buying things like brown rice flower and tapioca starch. Because I am not sure if it would get used again or go to waste, I didn't really want to go out and buy them!



I started out with all of my ingredients:





Then adding them to my cupcake liners that I prepared ahead of time. I made some little ones for the kids. They are the perfect siza for them!



After baking I let cool for a few minutes, but I had kids eagerly awaiting banana muffins so I couldn't wait too long!



They were super delicious and moist!

• 2 c. flour **


• 1/2 c. sugar


• 1 tsp. xanthan gum


• 1 tsp. baking powder


• 1 tsp. baking soda


• 2/3 tsp. salt


• 1/4 c. olive oil


• 2 eggs


• 1/4 tsp. lemon juice


• 4 ripe bananas

**For the gluten free version replace the 2 c. flour with 1 1/4 c brown rice flour, 1/4 c corn flour, 1/4 c. potato starch and 1/4 c. tapioca starch .

Add all ingredients except flour to mixing bowl and stir. Slowly whisk in flour until mixture is combined but it will still be lumpy. Bake on 325° for 18 minutes.



After making them I felt way more open to trying the "gluten free" version especially now that one of my nieces has had to change her diet to be gluten free. I really liked these muffins, and Without Adornment did a great job on them.