Pizza Pot Pies

My son-in-law sent a video of the Pizza Pot Pies from Chicago Pizza and Oven Grinder Co. As we watched the Pizza Pot Pie being inverted on the plate with all the saucy meat and melted cheese spilling into a golden pizza crust bowl, we knew we had to create it at home. So here is what we did…


Pizza Crust:
3/4 cup warm water (about 110°)
1 (2¼ tsp) pkt dry yeast
2 tsp sugar
2 Tbl olive oil
2 cups flour
3/4 tsp salt

Sprinkle yeast over warm water, sprinkle sugar over yeast.  When yeast if foamy, add olive oil, flour, and salt.  knead.  Let rise in warm place until doubled. While waiting for dough to rise, make filling.

Pizza Pot Pie Filling:
1 lb ground turkey sausage
1/2 cup chopped onion
2 (8 oz) can tomato sauce
1 tsp Italian seasoning
1/2 tsp oregano
1/4 tsp seasoned salt
1/8 tsp garlic powder
20 slices turkey pepperoni, cut into quarters
1 (oz) can sliced black olives, drained
12 large slices mozzarella cheese
1 cup shredded sharp cheddar

In large skillet, brown turkey sausage and onion. Add tomato sauce, Italian seasoning, oregano, seasoned salt, garlic powder, pepperoni, and olives. Set aside. *Add peppers, mushrooms, your favorite pizza toppings.

Preheat oven to 350°. Spray or butter 4 oven-proof bowls (I used bowls approx 6″ diameter and 1½” deep, see picture above). Line each bowl with 3 slices mozzarella, overlapping to totally cover inside of bowl (break slices in half if necessary). Sprinkle 1/4 cup shredded cheddar in bottom of each bowl. Spoon 1/4 of filling into each bowl over cheese. Divide dough into 4 even pieces. Roll or stretch each piece into a round large enough to fit over the bowls and over the edge about 1/2″. Press around edge of bowls to seal dough. Set bowls on cookie sheet covered with foil. Bake 20-25 minutes or until pizza crust is golden brown. Remove from oven, let sit a couple minutes. Invert each pizza pot pie onto a plate, use a rubber scraper to get every bit of cheese, grab forks and serve. Makes 4 servings.

Pumpkin Spice Baked Doughnuts

My daughter Lindsay is visiting and we have been taste testing all things pumpkin spice. Have you noticed all the products in the stores? Pumpkin Spice Cheerios, Pumpkin Spice Lindor Truffles, Pumpkin Spice Kisses, Pumpkin Spice Ghirardelli Squares, Pumpkin Spice Oreos, Pumpkin Spice Oatmeal, Pumpkin Spice Life Cereal, Pumpkin Spice Jell-O Pudding, Pumpkin Spice Granola Bars. No, we did not eat all of that. Lindsay did make Pumpkin Spice Baked Doughnuts, and we did eat them, yummy!

Pumpkin Spice Baked Doughnuts.jpg

Pumpkin Spice Doughnut Batter:
1 box yellow cake mix
2 tsp cinnamon
1/8 tsp clove
1/8 tsp allspice
1/8 tsp nutmeg
1 cup pumpkin puree
2 eggs
3 Tbl melted butter

Preheat oven to 350°. In large bowl, combine cake mix, cinnamon, clove, allspice, and nutmeg. Add pumpkin, eggs and melted butter; mix until well combined. Set aside, make streusel.

1/2 cup brown sugar
1/2 cup flour
1 tsp cinnamon
1/2 tsp nutmeg
2 Tbl melted butter

In separate bowl, stir together brown sugar, flour, cinnamon, nutmeg, and melted butter.
Spoon batter into doughnut baking pan, filling each ring halfway. Sprinkle streusel over batter in each doughnut ring. Bake for 10 minutes.


More Pumpkin Goodness:

Pumpkin Oatmeal Cookie Crust Pie 2

Pumpkin Pie Cupcakes 1






Pumpkin Milk Chocolate Blondies

Pumpkin Coffee Cake

Pumpkin Cupcakes with Chocolate Buttercream

Pumpkin Pie Granola

Pumpkin Pie Cake

Pumpkin Gingerbread with Cinnamon Pumpkin Cream Frosting

Chocolate Swirl Pumpkin Pie

Pumpkin Sweet Rolls

Pumpkin Pie Cake

Apple Pumpkin Pecan Cake

Chocolate Orange Fudge Cake

A rich, fudgy, moist chocolate cake with a hint of orange. I put gauche on top but next time I will just sprinkle it with powdered sugar. The cake can totally stand alone with it’s incredible flavor. You might want to grab some vanilla ice cream and a glass of milk!



1 Devil’s Food cake mix
1 cup sour cream
1/2 cup oil
1/2 cup water
4 eggs
1 (small) pkg instant chocolate pudding
2 Tbl fine orange zest
1/4 cup orange juice
1 tsp cinnamon
1 (12oz) pkg semi sweet chocolate chips

Preheat oven to 350°. Spray and flour a bundt or tube pan. Combine cake mix, sour cream, oil water, eggs, pudding mix, orange juice, orange zest, and cinnamon. Mix with electric mixer on low until blended. Beat on medium for 4 minutes. Pour into prepared baking pan. Bake for 50-60 minutes or until toothpick comes out clean. Cool in pan for 15 minutes, invert onto cooling rack and cool completely. To serve, sprinkle with powdered sugar or drizzle with glaze if desired.

Other Ways to get Your Chocolate Fix:

Chocolate Nutella Granola     Brick Street Cafe Chocolate Cake 2

Double Chocolate Cake Doughnuts     Chocolate Snack Cake

Chocolate Fudge Pie     Brownie Cookies with Chocolate Fudge Frosting

Chocolate Zucchini Bread     Triple Chocolate Fudge Brownies

Chocolate Chocolate Chip Cinnamon Rolls 1     Chocolate Cupcakes with Chocolate Marshmallow

Double Chocolate Walnut Banana Bread     Chocolate Sheet Cake

Coconut Cake

This is an easy recipe that tastes sensational!


1 white cake mix
2 eggs
1/3 cup oil
1½ cups cold milk
1 (15oz) can Coco Lopez Cream of Coconut (in mixer section at grocery store)
1½ cup whipping cream
1 cup coconut

Preheat oven to 350°. With electric mixer, mix cake mix, eggs, oil, and milk for 2 minutes. Pour into sprayed 9″x13″ baking pan. Bake for 28-32 minutes, until done in center. Remove from oven and poke all over cake with chopstick or skewer. Mix the cream of coconut and spoon all over the top of cake, letting it soak down into holes. Let cake cool to room temperature. Whip the whipping cream, sweeten with a little powdered sugar and spread evenly over top of cake. Sprinkle coconut evenly over top of whipped cream. Keep cake in refrigerator. Serve with berries or other garnish.

Creamy Coconut Chocolate Chip Cookie Bars

A little twist for your chocolate chip cookie craving.

Creamy Coconut Chocolate Chip Cookie Bars

Chocolate Chip Dough:
1 cup butter, softened
1/2 cup sugar
3/4 cup brown sugar
1 egg
2 tsp vanilla
2¼ cups flour
1 tsp baking soda
1/2 tsp salt
1½ cups chocolate chips

Cream Cheese Coconut Center:
1 (8oz) pkg cream cheese, room temp
1/2 cup sugar
1 egg
1 cup coconut

Preheat oven to 350°. Make chocolate chip cookie dough; with electric mixer cream butter, sugar, and brown sugar. Mix in egg and vanilla. Add flour, baking soda, and salt. Mix in chocolate chips. Make cream cheese coconut center; with electric mixer, mix cream cheese and sugar. Mix in egg. Stir in coconut. In a 9×13 pan, press 1/2 the chocolate chip cookie dough evenly in bottom. Spread cream cheese coconut mixture evenly over cookie dough. Pinch and sprinkle small pieces of remaining cookie dough evenly over cream cheese layer, gently spreading with finger tips to make top layer. Bake for 35-40 minutes (cover with tent of foil last 10 minutes if getting too brown). Cool then refrigerate until cold and set. Cut into bars.

Graham Cracker Coconut Bars

Just five ingredients and you have Graham Cracker Coconut Bars, YUM!

Graham Cracker Coconut Bars

2 cups graham cracker crumbs
2 cups shredded coconut
1 (14 oz) can sweetened condensed milk
1/4 cup butter, melted
4 (1.55 oz) milk chocolate candy bars

Preheat oven to 400°. Line 8″x8″ or 9″x9″ baking pan with foil and spray with nonstick spray. In a bowl, stir together graham cracker crumbs and coconut. Pour in sweetened condensed milk and melted butter, stir until well combined. Press mixture evenly into prepared pan. Bake 12-15 minutes, just until edges are barely starting to turn golden. Remove and cool completely. Melt milk chocolate bars (can use  1 cup milk chocolate chips) slowly in microwave until just melted and smooth. Spread evenly over cooled bars. Sprinkle with mini chocolate chips and nuts if desired. Chill until chocolate is set. Holding edges of foil, remove bars from pan onto cutting board. Peel back foil from sides and cut into bars.

Chocolate Nutella Granola

Is granola still healthy if you add Nutella and chocolate chips? All the healthy elements are still there so let’s say yes! We love to eat it by the handful, yesterday we had it with vanilla yogurt and berries, and today I added banana and vanilla almond milk and had the most delicious lunch.

Chocolate Nutella Granola

Chocolate Nutella Granola 2

5 cups crispy rice cereal
4 cups rolled oats
1 cup wheat germ
1 cup sliced almonds
1 cup rough chopped pecans
1/2 cup sunflower seeds
2 cups raisins
1 cup coconut
1 cup chopped dates
1 cup dried cranberries
2 Tbl cinnamon
1/2 cup butter
1/2 cup Nutella
1 cup brown sugar
3/4 cup pure maple syrup
1/2 tsp salt
2 tsp vanilla
1 cup semi sweet chocolate chips

Preheat oven to 325°. In large bowl, mix together crispy rice cereal, oats, wheat germ, almonds, pecans, sunflower seeds, raisins, coconut, dates, dried cranberries, and cinnamon. In saucepan, melt butter, Nutella, and brown sugar together. Add maple syrup, salt, and vanilla. Pour over dry ingredients and stir gently until thoroughly combined. Stir in chocolate chips. Spread out evenly on two cookie sheets that have been sprayed with nonstick spray. Bake for 8 minutes, remove and gently stir and spread out again. Bake another 8 minutes, remove, gently stir and spread out again. Bake 8 minutes more. Remove from oven and cool completely. Store in airtight container. Eat as a snack, in a bowl with milk or on top of ice cream, yogurt, you decide.

Orange Chocolate Chip Muffins

What a lovely way to start the day!

Orange Chocolate Chip Muffins

3/4 cup sugar
zest of 1 orange
1¾ cups flour
2½ tsp baking powder
1/4 tsp salt
1/3 cup oil
1/4 cup sour cream
1/4 cup milk
1/2 cup fresh orange juice
2 eggs
1/2 tsp vanilla
1/2 cup mini chocolate chips (plus more for tops)

Preheat oven to 375°. Prepare 12 cup muffin baking pan with spray or papers. In large bowl, stir together sugar and orange zest (optional, let this sit for an hour for the oil from the orange zest to infuse the sugar). Add flour, baking powder, and salt. In a medium bowl, stir together oil, sour cream, milk, orange juice, eggs, and vanilla. Pour liquid mixture into dry ingredients and stir just until combined. Fold in mini chocolate chips. Divide batter evenly into prepared muffin cups. Sprinkle with more mini chocolate chips if desired. Bake 18-20 minutes until center of muffins are set. Allow to cool in baking pan for about 10 minutes then remove to cooling rack. Substitute or add other mix-ins such as raspberries, raisins, nuts, etc.

One Year Ago: Cinnamon Blondies

Two Years Ago: Easy Cheesy Breadsticks

Three Years Ago: Triple Chocolate Brownie Cream Pie

Four Years Ago: Chocolate Chip Cookie Dough Cupcakes

Five Years Ago: Homemade Pizza

Cranberry Almond Energy Bites

These yummy little babies can be found in our refrigerator to grab anytime you need a little pick me up. Quite often, a couple of these energy bites are my breakfast. Thanks to our daughter for getting us hooked on this healthy snack.

Cranberry Almond Energy Bites

Cranberry Almond Energy Bites I

2 cups old fashioned oats
2/3 cup chopped almonds
2/3 cup shredded coconut
2/3 cup dried cranberries
2/3 cup mini chocolate chips
1 Tbl chia seeds
1 cup peanut butter
1/2 cup honey

Mix all ingredients together thoroughly, hand mixer works well. Form into balls (I make mine small, using my 1½” cookie scoop). Keep in an airtight container in the refrigerator. This recipe makes approx 48 – 1½” diameter energy bites, approx 86 calories per bite. Original recipe found at

Brick Street Cafe Chocolate Cake

I am hoping to visit South Carolina someday, but for now I will settle for a big chocolate taste of the South. The Brick Street Cafe is in Greenville, SC and is famous for their cakes and pies. This recipe is said to be their cake named “The Best Chocolate Cake I’ve Ever Had”, it is definitely fudgy, chocolatey amazing!

Brick Street Cafe Chocolate Cake 2

Brick Street Cafe Chocolate Cake 1.jpg

1 cup butter, softened
2 cups sugar
2 tsp vanilla
3 large eggs
2½ cups cake flour
1 cup unsweetened cocoa
2 tsp baking soda
1/2 tsp salt
2 cups buttermilk
1 cup semisweet chocolate chips

Preheat oven to 350°. Liberally spray a bundt or tube pan. In large bowl with electric mixer, cream butter and sugar.  Mix in vanilla and eggs. Add cake flour, cocoa, baking soda, salt and buttermilk; mix thoroughly. Stir in chocolate chips. Pour into prepared pan and spread evenly. Bake 30 minutes, turn oven heat down to 325° and bake 30-40 minutes more. Test with cake tester. Cool in pan 15 minutes. Invert onto cooling rack and cool completely.

Chocolate Fudge Frosting:
1/2 cup butter
1/2 cup water
1 tsp vanilla
1 cup unsweetened cocoa
3½ cups powdered sugar
2-4 Tbl heavy cream

In sauce pan over medium heat, melt and stir together butter, water, and vanilla. Remove from heat and stir in cocoa. Stir in powdered sugar. Stir in cream one tablespoon at a time, to achieve a creamy yet pour-able frosting to spread over top of cake and run slowly down the side and puddle. There is a lot of frosting, you can put half on and wait a bit for that to set up and then pour the remaining over frosting over (microwave the remaining frosting a few seconds to get it liquid enough to pour).