Pizza on a Stick (Pizza Kabobs)

When I first saw this recipe in Quick & Easy Meals, a Paula Deen's Special Collector's Issue Magazine, I knew I had to try it out. This is just the sort of thing that my kids like, and it's nutrition on a stick.


It's all of the ingredients of pizza in a different presentation, and may I add that this way seems slightly healthier. Unless of course, you are my son, who is THE pickiest eater out there. At one time he would only eat Chicken Nuggets, ham or Chicken Cordon Bleu. And bread... he has always loved bread. So, we've expanded his taste buds a bit over the last 4 years. His kabob above is the one with only bread, cheese and pepperoni. He will dip his food in the marinara sauce and the ranch dressing. Hoping there's enough nutritional value in there somewhere.

So here are the ingredients:

and Paula Deen's recipe:

Pizza on a Stick

1 (11 ounce) can refrigerated breadstick dough
8 skewers (wooden or metal)
1/2 pepperoni (mini or regular size)
1 c. Colby Jack cheese cubes
2 cups mixed pizza vegetables (chopped bell peppers, mushrooms, black olives, grape tomatoes)
Marinara sauce
Ranch dressing

Preheat oven to 375 degrees (NOTE: I went with 350 degrees because those were the instructions on the dough packaging). Spray a baking sheet with nonstick cooking spray.

On a clean flat surface, unroll breadstick dough. Cut 4 breadsticks in half crosswise. Reserve remaining breadstick dough for another use. (NOTE: or cook it all, I did) Tie each dough strip in a knot. Arrange on prepared baking sheet. Bake for 10 minutes, or until lightly browned.

Thread baked bread knots, pepperoni, cheese, and vegetables onto skewers. Serve with marinara sauce and ranch dressing.

Pine Trees for Breakfast

While the kiddos were out of school I made a fun breakfast I had seen in a cooking magazine a few years ago. (Don't remember which publication) The kids love it! Simple enough for them to help make and delicious! This may be like one of those "grandma instructed" recipes. My grandma's recipes were always "a bit of this", "a handful of that", etc... Like Grandma I didn't measure or count anything. Don't let that scare you though, it's really easy.


Pine Tree French Toast Breakfast

You'll need:


Egg Beaters (or eggs)
milk
cinnamon
vanilla
Texas Toast (cinnamon/maple flavored or plain)
sausage links, cooked
butter
maple syrup
powdered sugar (optional)



Step one: Heat a large frying pan coated with non-stick spray on the stove top over medium low heat.

Step two: Pour the Egg Beaters or crack several eggs (start with 6) into a pie plate. Add a few tablespoons of milk, a teaspoon of vanilla and about a teaspoon of cinnamon. Mix up well. If you are using real eggs, whisk until smooth. The mixture should be a nice pale yellow color.

A note about the EGGS: My friend Drady taught me a long time ago that Egg Beaters are great for making french toast. No trying to beat the eggs smooth enough that you don't have any egg white or egg yolk lumps. I prefer using the Egg Beaters, but then I'm one of those crazy people that have to remove the little white things attached to the yolks. Please, no comments about WHAT they are... you can have the opinion that I'm crazy but, I can't discuss eggs. It's a close your eyes and eat type thing for me... and as a vegetarian that eats eggs and milk, I really need that protein option. Egg Beaters are my way of keeping my eyes shut to it all.

Step three: Quickly coat a bread slice on both sides, careful to not let it soak too long or the bread will become extremely wet and fall apart. We are talking a few seconds on each side. Immediately add it to the hot fry pan. Watch bread slices carefully and turn when they are golden brown. Cook on both sides.


Step four: Cut slices of french toast in half diagonally. Set on the plate with sausage links to form pine tree. Sprinkle with the powdered sugar (snow) and serve with butter and syrup.