Category Archives: Oreo

Pizza Pasta and One Hour Rolls!!

Thanks for all the sweet words on my last post! I am SO excited about my new job and am so thankful for what a blessing it is! 🙂

This week for Thursday night dinner with my girls I made an old favorite of ours. Pizza Pasta. Pasta + Cheese + Pepperoni = Win. 😉

Pizza Pasta


1 lb ground beef
½ onion, diced
12 oz spiral pasta, cooked and drained
¼ lb sliced pepperoni
1 (24 oz) jar spaghetti sauce
2 cups shredded mozzarella cheese


1. In a large skillet, cook beef and onion. Drain off fat. Add sauce and cooked pasta.

2. Transfer to greased 13×9 casserole dish. Sprinkle with cheese. Arrange pepperoni on top.

3. Cover with alumunim foil and bake at 350 for 20 minutes. Remove foil and bake another 5-10 minutes or until cheese is hot and bubbly.

Recipe from my mom, Pam M.

I also made Jenny’s One Hour Rolls. AH-MAZING! And so simple. They taste like Sister Schubert rolls. So very yummy. My girls demolished these! I will absolutely, most definitely be making them again! For step-by-step directions, check out Jenny’s original post here.

Jenny’s One Hour Rolls


1 cup warm water
1/4 cup sugar
1/3 cup oil
2 tbsp yeast
1 tsp salt
1 egg, beaten
3 1/3 cup flour


1. In a KitchenAid mixer bowl, mix together warm water, sugar, oil, and yeast. Let stand for 15 minutes until yeast mixture is bubbly.

2. Stir in salt and beaten egg to yeast mixture.

3. Gradually add flour. Dough will be kind of sticky, but add enough flour until it’s manageable. Let dough rest in the KitchenAid bowl for 10 minutes.

4. Spray hands with non-stick cooking spray and form dough into balls. Place balls so they don’t touch on a cookie sheet (18″ x 26″ pan). Let rise for 20 minutes.

5. Bake in a 375 degree oven for 10 minutes.

In other news, tonight is pizza & movie night! Oreo was helping me make the pizza dough earlier (aka he got in the way right when a huge POOF of flour rained down on him)…

Hehe… poor pup has a few extra spots. 😉

White Chicken Enchiladas (and my precious pup!)

<scroll down for White Chicken Enchilada Recipe>

Last week was great, but also exhausting. Sunday afternoon I made some time for a nap! And since my husband apparently thinks I look precious when I sleep, he snapped this shot:

This is Oreo’s “Why-Are-You-Disturbing-My-Slumber” look. 😉

Speaking of Oreo… I made him a collar out of hemp! He is so hipster!

He’s my fav. 🙂

In other news, you guys have seen that pin on Pinterest for the best white chicken enchiladas, right? In case you haven’t, here’s a direct link to the recipe on Joyful Momma’s Kitchen. 🙂 We made them and you guys, they are pretty much amazing.

White Chicken Enchiladas 

1 medium onion, diced
1 tbsp olive oil
10 soft taco shells
2 lbs chicken, cooked and shredded
2 cups Monterey Jack cheese, shredded
3 tbsp butter
3 tbsp flour
2 cups chicken broth
1 cup sour cream
1 (4 oz) can diced green chilies


1.  Preheat oven to 350 degrees.  Grease a 9×13 pan.

2. Saute onion in olive oil until translucent then toss shredded chicken into the pan with the onion for 1-2 minutes. Add 1 cup cheese and mix together. Remove from heat.

3. In a sauce pan, melt butter, stir in flour and cook 1 minute.  Add broth and whisk until smooth.  Heat over medium heat until thick and bubbly.

4. While sauce is cooking, evenly distribute chicken mixture into tortillas, roll them up, and place in pan.

5. Stir in sour cream and chilies into soup mixture.  Do not bring to boil, you don’t want curdled sour cream. Pour over enchiladas and top with remaining cheese.

6. Bake 22 min and then under high broil for 3 min to brown the cheese.
You guys, it is fabulous. Just sayin’. 🙂

Cleo’s Pumpkin Dog Biscuits

In my last post I mentioned that I made a new batch of treats for Oreo. I made one of the biscuits into a heart-shape which was his Valentine’s treat, but the others were all in bone-shape. I got this recipe from Marilyn at Simmer Till Done after spotting it on Pinterest and just had to whip up a batch for Oreo.

Cleo’s Pumpkin Dog Biscuits


2 eggs
1/2 cup canned pumpkin
2 tbsp dry milk
1/4 tsp salt
1 tsp dried parsley
2 1/2 cups brown rice flour


1. Preheat oven to 350. In large bowl, whisk together eggs and pumpkin to smooth. Stir in dry milk, salt, and dried parsley. Add brown rice flour gradually, combining with spatula or hands to form a stiff, dry dough. Turn out onto lightly floured surface (can use the brown rice flour) and if dough is still rough, briefly knead and press to combine.

2. Roll dough between 1/4 – 1/2″ – depending on your dog’s chew preferences and use biscuit or other shape cutter to punch shapes, gathering and re-rolling scraps as you go. Place shapes on cookie sheet, no greasing or paper necessary. If desired, press fork pattern on biscuits before baking, a quick up-and-down movement with fork, lightly pressing down halfway through dough.

3. Bake 20 minutes. Remove from oven and carefully turn biscuits over, then bake additional 20 minutes. Allow to cool completely on rack before feeding to dog.

Makes approximately 30 biscuits.

* Brown rice flour gives the biscuits crunch and promotes better dog digestion. Many dogs have touchy stomachs or allergies, and do not, like many people I know, tolerate wheat.


Oreo’s verdict on Cleo’s biscuits?

He loved them!

 Waiting ever so patiently for his delicious treat!