Pepperoni Bread

Growing up we would have pepperoni bread all of the time.  When I would play volleyball on the weekend, my mother would buy a loaf so I could eat it between games.  For my bridal shower I received this recipe and I make it all of the time.  Best part?  You can put as much pepperoni and cheese as you want, yum!
Pepperoni Bread

The hardest part about making the bread is rolling the dough out.  Think about it, if thats the worst part it has got to be quite easy!  Once you get the dough rolled out, your just layer the pepperoni and then cheese. After rolling it up, you bake it. So easy!

Pepperoni Bread
Doesn’t that look delicious?  It only takes 3 ingredients too!

Pepperoni BreadPepperoni Bread
Pepperoni Bread
See the recipe below for details.
Pepperoni Bread

I hope you enjoy! What is one of your recipes from childhood that you have fond memories of?

Pepperoni Bread

Pepperoni Bread
Recipe by Levicky Landing

Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes
Yield: 4 Servings


  • Rhodes Frozen Pizza Dough
  • 1 lb Pepperoni
  • 2 Cups Mozzarella Cheese
  • 1 Tbsp Extra Virgin Olive Oil
  • Parsley
  • Garlic
  1. Preheat oven to 350 degrees
  2. Clean and then lightly flower counter tops
  3. Roll pizza dough into a rectangle shape
  4. Layer pepperoni over dough
  5. Sprinkle mozzarella cheese over pepperoni
  6. Roll up dough so you have a long roll.  The end of the bread should end up on the bottom of the roll so you have a smooth top.
  7. Spread oil over the top of roll and sprinkle garlic and parsley over top.
  8. Place on cookie sheet and then bake for 30 mins or until golden brown.
  1. Slice, serve and enjoy!

Happy Cooking,

Crock Pot Chicken Burritos

Using the Crock Pot is my new favorite kitchen appliance.  Until I borrowed my Mother’s Crock Pot, I couldn’t make anything in it without burning dinner.  Eric actually banned me from ever using it.  And then I used hers and my entire world changed.  This is by far my favorite recipe, I have to resist from making it every week!
Chicken Tacos

These burritos are incredibly easy to make, it takes 5 mins to dump everything in before work and then its ready when you get home 8 hours later.  What is even better is that even though you have to shred it, if you just stir the crock pot, it all falls apart!  To me, this is like eating out.  I think I might spend more time cleaning the crock pot than I do getting dinner together!

Crock Pot DinnerChicken Burritos
Doesn’t that look delicious?  It only takes 3 ingredients too!

Chicken Burritos 

See the recipe below for details.  
Chicken Burrito

I hope you enjoy!

Crock Pot Chicken Burritos

Chicken Burrito
Recipe by Levicky Landing

Prep time: 5 minutes
Cook time: 8 hours
Total time: 8 hours 5 mins
Yield: 4 Servings


  • 4 Chicken Breasts
  • Taco seasoning
  • Salsa
  • Tortilla Shells
  • Toppings of your choice: Sour Cream, Lettuce, Mexican Cheese
  1. Place chicken on the bottom of the crock pot
  2. Cover chicken with taco seasoning
  3. Pour salsa to cover everything
  4. Cook in crock pot for 8 hours
  5. Shred chicken, you should be able to just stir and it will shred and mix itself
  6. Make burrito out of crock pot contents and toppings

Happy Cooking,

Taco Pie

This recipe is something I got from my mother in law.  When Eric and I got married, he missed his mom’s cooking and I don’t blame him because I missed my mother’s cooking.  This was one of his favorite recipes that she made.  I will be honest, I wasn’t a huge fan as a picky eater but it has grown on me and it is a nice change from the normal chicken, rice and vegetables that I usually make.

Its nice to have tacos without having them in a tortilla sometimes too.  This is a great alternative to the normal taco recipe!  I believe this recipe is really old that she has had for awhile.  But to be honest I lost the recipe myself.  Yes, I have made it that many times that I have it memorized!  I hope you enjoy it as much as we do!

See the receipe below for details.  

I hope you enjoy!

Taco Pie

Recipe by Levicky Landing

Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes
Yield: 4 Servings


  • Pillsbury crescent rolls
  • 1 lb ground beef
  • Taco seasoning
  • Fritos
  • 4 oz sour cream
  • Cheddar cheese
  • Taco sauce
  1. Preheat oven to 350°
  2. Brown ground beef
  3. Follow taco seasoning directions to flavor beef
  4. Spread crescent rolls over the bottom of a pie pan to create a pie crust.
  5. Crush 1 cup of fritos and then layer on the bottom of the pie
  6. Spread ground beef
  7. Spread sour cream
  8. Sprinkle cheese to cover the sour cream
  9. Crush 1 cup of fritos and then spread

Happy Cooking,

Poppyseed Muffins

Let’s be honest for a minute. I go on Pinterest and I see amazing breakfast recipes but who has time for that in the morning before work? Cinnamon pancakes with a perfect swirl are not going to happen at 6 am.  But I still want a decent breakfast! I know I sound greedy, but that means you haven’t had these muffins for breakfast. I get my beauty sleep and a good breakfast every day.

I didn’t come up with this recipe but when I moved out of my parents house I made sure I brought it with me.  Yes, I have been eating these muffins (almost) every morning for the past 10 years.  I occasionally decide to try something new but I keep coming back to the Poppyseed Muffins.

So how do I eat muffins every morning?  I freeze them!  I eat 2 muffins every morning so 1 batch will last me approximately 12 days and I usually make 2 batches at a time.  
Did you do the math?  I make muffins once a month and I have breakfast every work day! Every morning I pull 2 out of the freezer, put them in the microwave for 30 seconds and I have a warm breakfast.  Yum!
People at work are jealous too.  I had one person who was new run to the diner in our building to buy them, I felt so bad for him.  But I don’t blame him because I would do the same, they taste as delicious as they look!
See the receipe below for details.  Mix all the ingredients together and bake, super easy.

I hope you enjoy!

Poppyseed Muffins

 photo IMG_2360_PICMONKEY_zpsvyrfxaqr.jpg
Recipe by Levicky Landing

Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes
Yield: 24 standard muffins


  • 3 cups Flour
  • 2 1/2 cups Sugar
  • 2 Tablespoons Poppy Seeds
  • 1 1/2 teaspoons Baking Powder
  • 1 1/2 teaspoons Salt
  • 3 Eggs
  • 1 1/2 cups Milk
  • 1 cup Vegetable Oil
  • 1 1/2 teaspoons Vanilla Extract
  • 1 1/2 teaspoons Almond Extract
  1. Preheat oven to 350°
  2. In a mixer, beat eggs, milk, oil and extracts.
  3. Slowly stir in flour, sugar, poppy seeds, baking powder and salt until moistened
  4. Fill paper-lined or greased muffin tins 2/3 full
  5. Bake for 20-25 mins or until muffins test done
  6. Cool in pan for 10 mins
  7. Remove to wire rack until completely cool

Happy Baking,

Sesame Chicken

Hi Everyone, 
I wanted to share with you the Sesame Chicken that Eric and I made together awhile ago.  I received the recipe from Yummy. Healthy. Easy.
I will be honest, I don’t really know what it is suppose to taste like but this was super sweet and not at all what I was expecting.  It was still good, Eric added some red pepper flakes and he was happy!


  • 4 boneless, skinless chicken breasts, cut into cubes
  • 1/2 cup cornstarch
  • 2 cups water
  • 1/2 cup sugar
  • 3 Tbsp soy sauce
  • 3 Tbsp oyster sauce
  • 3/4 tsp garlic powder
  • 3 Tbsp cornstarch
  • Broccoli florets
  • Sesame seeds


Place cornstarch in large plastic bag with chicken and toss to coat.
Pour canola oil in bottom of a large skillet.  Brown chicken in skillet.
Mix water, sugar, soy sauce, oyster sauce, garlic powder and cornstarch in a small sauce pan.  Stir over medium heat until it thickens.
Pour over browned chicken and simmer for a few minutes.
Server over white rice and sprinkle with sesame seeds and broccoli.  If you want, you can steam the broccoli with the chicken for a few minutes but we were hungry!

Note from the Chef

This was not my favorite recipe ever and I don’t think we will make it again.  When Eric has to add something to make it taste better, I take that as a hint that he doesn’t really like it.
If you really want a great Chinese recipe, check out the Sweet and Sour Chicken I made.  YUM!
What do you think of the recipe?
Happy Cooking,

Lasagna Roll-ups

Hello Everyone!

I wanted to share another recipe that I made over break for the family, lasagna roll-ups!  You can print the recipe here.  The roll-ups were really good and I remembered a salad this time so it was a great meal!

So there is a funny story behind the roll-ups that I want to share.  I actually made them in high school in Home Ec class but I could never find a good recipe that I liked.  Since my brother is in Home Ec now, I found that the recipes are put online so I went and found it on the school’s website!  Wonderful!

Here are the ingredients that you need:
  • 12 lasagna noodles
  • ½ teaspoon salt
  • 15 oz. ricotta cheese 
  • 2 egg whites
  • 6 teaspoons dried parsley
  • 1½ cup shredded mozzarella cheese
  • 3 cup spaghetti sauce
  • 6 tablespoons grated Parmesan cheese

Cook lasagna noodles 10-12 minutes, or until noodles are tender; drain.

Preheat oven to 350°. Spray 8×8 pan with cooking spray.  Mix ricotta cheese with egg and parsley.  The original used a whole egg instead of two egg whites so that is your choice.
Spread a thin layer of spaghetti sauce on the bottom of pan
After the lasagna noodles are done cooking, drain the water.  When lasagna noodles are cool, spread them out on a tray.  Spread ricotta cheese mixture on each of the noodles.
Beginning at one end, loosely roll up each noodle.
Transfer each lasagna roll, seam side down, to pan, lining them up in a row.

Spread sauce on the lasagna roll-ups; sprinkle with the Parmesan cheese.  Bake 30 – 35 minutes, or until sauce is bubbly and roll-ups are heated through.

When it is all done, give it a few minutes to cool down and enjoy!
It is a great recipe and not hard to make.  It is great for easy to serve pieces.  I hate when my lasagna falls apart, so this is perfect for it all staying together too!


Braided Spaghetti

Today I thought I would expand my horizons beyond crafting and share a recipe that I found on Pinterest, Braided Spaghetti!


I found the recipe on the Rhodes website!  The family really enjoyed it except for the fact that I forgot to make a salad to go with it, oops!

The recipe is actually very simple!  It feeds about six people (five if no one likes the ends like us).  What you need is:

  • 1 Loaf Rhodes Bread Dough
  • 6 oz. spaghetti
  • Spaghetti sauce
  • 8 oz mozzarella cheese, cut into small cubes
  • 1 egg white
  • Parmesan cheese
  • Parsley Flakes

When you start preparing, make sure you set aside the Bread Dough for 3-4 hours so that it can thaw.

When the dough is thawed, roll it into a 12″ x 16″ rectangle or as close as you can get.  If you can’t make 12″, the strips will stretch a little when you fold them over so its okay.
Next, cook the spaghetti according to the package’s instructions minus a few minutes.  Mix the sauce and the spaghetti together.  I left a little bit of sauce in the pan to use overtop later.  
Cut the cheese into cubes and place the spaghetti down the middle of the bread with the cheese on top.
I then layered the rest of the sauce on top of the cheese.
Next cut the sides into strips so we can fold them over the bread.
Start braiding the bread by folding in the ends of both sides.  Since I had the sauce on top, my dough wasn’t staying on the ends so I used toothpicks to hold it in place! Braid the strips, right over left and then left over right and so on until you get to the end.
If your bread isn’t already on your baking sheet, perfect time to transfer it!  I had mine on already so that it would’t fall apart when I was transferring it though.
Spread an egg white along the top of the bread and sprinkle garlic powder and parsley!
Bake at 350 degrees for 30-35 mins or until the bread is golden brown.
This was quite a success and very good!  I hope your family and/or friends enjoy it too!