pizza bites

• 3/4 cup flour
• 3/4 teaspoon baking powder
• 1 tablespoon Italian seasoning
• pinch of salt (my addition, optional)
• pinch of red pepper flakes (my addition, optional)
• 3/4 cup whole milk
• 1 egg, lightly beaten
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 cup cubed pepperoni
• 1/2 cup store-bought pizza sauce

1. Preheat the oven to 375 degrees. Grease a 24-cup mini-muffin pan. In a large bowl, whisk together the flour, baking powder, Italian seasoning, salt and red pepper flakes (if using) ; whisk in the milk and egg. Stir in the mozzarella, Parmesan and pepperoni; let stand for 10 minutes.
2. Stir the batter and divide among the mini-muffin cups. Bake until puffed and golden, 20 to 25 minutes.
3. Meanwhile, microwave the pizza sauce until warmed through. Serve the puffs with the pizza sauce for dipping.
NOTE: All my batter did not fit into the 24-mini muffin pan. So I made a full size muffin with the leftover batter. Some pans are larger than others so you may not have have an issue.

from :http://lickthebowlgood.blogspot.sg/2010/07/annoying-habits.html

Breakfast Potato Bites

from : http://www.babble.com/best-recipes/breakfast-potato-bites-to-go/#cheese-grater



Even though the school year is coming to a close I’m still looking for shortcuts in the morning. That’s when I decided to make one of my kids favorite breakfasts, potatoes, eggs and cheese in a mini muffin tin. Usually this breakfast is saved for the weekend because even with store bought shredded potatoes it still takes at least 20 minutes to make which doesn’t cut it for hurried weekday mornings. Now with a tiny bit of planning ahead (making it the day before), I can freeze these little potato nuggets and pop them in the microwave or roster oven for a quick breakfast even on the go. Keep reading for the full recipe…

Cheese Grater

Breakfast Potato Bites To Go Recipe
1 package of pre shredded potatoes (I used simply potatoes found next to the eggs in the grocery store)
3 eggs, beaten
1/2 cup shredded cheddar cheese
1/4 finely chopped onion (optional)
1/4 teaspoon garlic powder
salt and pepper to taste

Garlic Butter Spaghetti with Herbs

Ingredients

• 1 lb. whole wheat spaghetti
• 6 tablespoons butter + more for serving
• 8 cloves garlic, minced
• 1 large bunch basil, chopped
• 1 large bunch baby spinach, chopped
• 2 teaspoons salt
• 1 teaspoon black pepper
• Parmigiano Reggiano cheese for topping

Instructions

1. Cook the spaghetti according to package directions.
2. Meanwhile, heat the butter together in a large nonstick skillet over medium low heat. Add the minced garlic and saute for 3-5 minutes, until soft and fragrant. Be careful not to burn or over-brown the garlic because it will taste bitter. Low and slow is the winner here.
3. Chop the spinach and basil (I had about 5 cups total – it reduces quite a bit as it wilts) into small bite-sized pieces and add to the skillet, stirring for just a minute or two to get the greens softened slightly. Season with salt.
4. Add the spaghetti to the skillet (or vice versa depending on pan size) and season with salt and pepper. Toss well to combine and let it all rest for a few minutes to stick together a bit. Serve with an additional pat of butter and/or fresh grated Parmigiano Reggiano cheese.

Spinach-Rice Bake

Ingredients:
Servings:3

1/4 cup long grain rice
3/4 cup water
1/4 teaspoon olive oil
1 1/2 eggs
1 cup milk
1/4 cup onion, chopped fine
1 (5 ounce) package frozen chopped spinach, thawed
1/2 cup sharp cheddar cheese, shredded
1/2 garlic clove, minced
1/16 teaspoon ground black pepper
1/4 teaspoon salt
1/2 to taste nonstick cooking spray

Directions:

1
Set oven to 350°F.
2
Generously grease a 11 x 7-inch baking dish.
3
In a large bowl, combine all ingredients with a wooden spoon, mixing very well to combine.
4
Season with salt, pepper and cayenne to taste.
5
Transfer the mixture to the prepared baking dish then sprinkle with Parmesan cheese.
6
Bake uncovered or covered for 25 minutes or until set (over baking will cause a heavier denser texture if you prefer a lighter texture then bake just until set).
7
Top with mozzarella cheese the last 5 minutes of baking (if using).
8
Note: for a more fluffier texture casserole, 4 eggs may be used.

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JACK RUSSELL TERRIERS

All our puppies are socialised prior to going to their new homes, this perhaps is one of the most fundamental requirements for any breed of dog, there can never be enough.

Join a local puppy class in your area, speak with like minded people who have the health and well-being of dogdom in their hearts, the more varied experience that you can give to your new puppy will help him be a more well adjusted adult.

But always ensure he is healthy before you introduce him to new environments.

Breeding for true type & working ability, our Jack Russell Terriers are tested for H.D. - E.D. & B.A.E.R. prior to breeding. We produce all coat types and all colours. The Jack Russell Terrier is classified under the Terrier Group in South Africa, it is first and foremost a working terrier, in fact they are probably one of the few breeds today that still actually do as they were intended too, that is hunt small game, be it vermin, lizard, snake or the neighbours nosey cat.

He is energetic and excitable, not for the faint of heart. If there is one thing that I would advise any future owner, that is to ensure that your Jack Russell Terrier is bred from a line that is correct in conformation, attitude and drive. Please, please, please, read up as much information as you can, there is no such thing as knowing enough, after over thirty years of breeding, showing and working pedigree dog's, I can honestly say that I learn something new every day!

A Jack Russell Terrier will devote it's entire life to keeping you on your toes, that means anything from twelve to fifteen years, better than any aerobics workout ever!!

Always make sure that your dog is in a healthy condition before exposing him to different environments, this means that all the necessary inoculations and state required vaccinations have been completed.

Safari in Love