Baked Potato Soup – Chicken Parmesan Tenders

November 13, 2017 at 10:26 am (Chicken, Recipes, Soup)

We are an old-fashioned family.  We eat a protein, a starch and a vegetable every meal.  It often tasks my brain to come up with a different starch.  I’ve been making this soup since 2006.  It uses baked potatoes, which makes it nice for leftovers.  In my opinion, baked potatoes have much more flavor.  I cut the recipe in half since it is just DannyO and I and served it with baked Parmesan chicken tenders and a salad. BakedPotatoSoup-1

Baked Potato Soup

  • 4 large baking potatoes (about 2 3/4 pounds)
  • 2/3 cup butter
  • 2/3 cup flour
  • 3/4 teaspoon salt (I use 1 1/4 teaspoons because I felt it needed a bit more)
  • 3/4 teaspoon white pepper (you can use black pepper but the white pepper keeps the creamy broth all white)
  • 6 cups milk -(or more if the end product is too thick for your liking.  We like it thick 🙂 )
  • 1 cup (8 ounces) sour cream
  • 1/4 cup thinly sliced green onions
  • 10 bacon strips, cooked and crumbled
  • 1 cup shredded cheddar cheese
  1.  Bake potatoes at 350 for 65-75 minutes or until tender; cool completely.  Peel and cube potatoes. 
  2. In large saucepan or dutch oven melt butter; stir in flour, salt and pepper until smooth.
  3. Gradually add milk. Bring to a gentle boil; cook and stir for 2 minutes or until thickened.
  4. Remove from heat; whisk in sour cream.  Add potatoes and green onions.
  5. At this point, you may need to put it back on the stove to heat the potatoes through.  Make sure you don’t put it on a high heat!  Add more milk at this time if you think it is too thick.
  6. Garnish with bacon and cheddar cheese.  Serve.

The chicken tenders are a recipe I made myself although I’m sure there are many on line.  I will give you the ingredients I use.  The important thing is to bake on a wire rack on a cookie sheet so the tenders are crisp on all sides.BakedPotatoSoup-2

Baked Parmesan Cheese Chicken Tenders

  • 8 ounces chicken tenders
  • 2 eggs
  • 1/2 cup flour
  • Salt/pepper
  • 1 cup seasoned panko or bread crumbs
  • shredded parmesan cheese
  1.  Preheat oven to 400 degrees.  Combine flour, salt and pepper in a ziploc bag and put the tenders in.  Mash around until they are covered.  Shake them off well and put on a plate.
  2. Beat 2 eggs in one pie plate.  Add the seasoned panko and parmesan cheese in another.
  3. Using the assembly method, put the tenders in the egg mixture and dredge through the panko/parmesan mixture.
  4. Put on wire rack on cookie sheet.  For convenience, I cover the cookie sheet with aluminum foil.
  5. Bake at 400 degrees for 20-30 minutes.


Go forth and cook an easy supper!!


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Creamy Chicken and Mushroom Soup

November 6, 2017 at 8:06 am (Recipes, Soup)

It is a rainy Monday morning here on Blueberry Hill and I wanted to write a quick blog post about the second soup I made this last week.  I usually never make two soups in a week but I had mushrooms and homemade chicken broth that needed used.  I found this recipe on the Damn Delicious Blog but since I’ve made my own changes to it, I am declaring it mine too 🙂

DannyO says to keep it in my recipe file so if he says that, I say it’s good enough to share!!creamymushroomsoup-1-e1509973425911.jpgdefault

Creamy Chicken and Mushroom Soup

  • 1 tablespoon olive oil
  • 8 ounces chicken tenders cut into small chunks
  • kosher salt and freshly ground pepper
  • 2 tablespoons unsalted butter
  • 3 cloves garlic, minced
  • 16 ounce baby bella mushrooms sliced thinly
  • 1/2 sweet onion, diced
  • 3 carrots peeled and diced
  • 2 stalks celery, diced
  • 1/4 teaspoon dried thyme
  • 1/4 cup flour
  • 4 cups chicken stock
  • 1 bay leaf
  • 1/2 cup half and half or more (See Note**)
  • 1/4 cup chopped fresh parsley leaves
  1. Heat olive oil in soup pot or dutch oven over medium heat.  Season chicken well with salt and pepper.  Add to pot and cook until browned, stirring frequently, about 5 minutes, making sure chicken is cooked completely.
  2. Melt butter in the pot over medium/low heat.  Add garlic, mushrooms, onion, carrots and celery.  Cook, stirring occasionally, until tender, about 3-4 minutes.  (See Note*) Stir in thyme and cook about 1 more minute.
  3. Whisk in flour, stirring constantly, for about 1 minute.  Whisk in chicken stock, bay leaf and chicken tenders and cook, whisking constantly, until slightly thickened, about 4-5 minutes.
  4. Stir in half and half until heated through, about 1-2 minutes. (See Note**)  Season with salt and pepper to taste.  If the soup is too thick, add more half and half or broth until desired consistency is reached.
  5. Garnish with parsley and serve with a crusty bread.

Note*  The dice on the vegetables needs to be small enough to cook through in 3-4 minutes.  I slit the celery down the middle before slicing and I slit the carrots into 4 long pieces before dicing into little squares.  That is the beauty of this recipe!!  It can be cooked literally in 30 minutes or less!!

Note** If you want to make it a dairy-free recipe, I would add 1/2 cup of extra chicken broth and then check the consistency.  If needed, add more chicken broth.  If you want to be brave and try it without the flour and half and half, go for it!!  You will have more of a regular soup consistency with the mushrooms acting as the noodles!!Creamymushroomsoup-3

Go forth and make soup!!


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Tortellini-Sausage Soup

October 30, 2017 at 6:00 am (Recipes, Soup)

Here is another of my “rotating” recipes in the fall/winter.  I received it from Dee N in 2008 after enjoying it when I visited her and G’s home in Maryland with Amanda.  It is fabulous!  I have made a few changes in the subsequent years to make it mine.


At the end of the recipe I’ve added a “grocery list” so that you can tell, at a glance, if you have all the ingredients on hand.  You’re welcome 🙂

Tortellini-Sausage Soup

(Ingredients listed in order of use)

  • 1 pound Italian hot or sweet sausage (with casings removed) — I usually use 2 links of each, sliced down the middle and then cut in 1/2″ pieces.
  • 1/2 sweet onion, chopped
  • 2 cloves garlic, minced
  • 5 cups beef broth (using 6 cups total)
  • 1/2 cup water
  • 3/4 cup red wine — if you don’t cook with wine, add the equivalent in beef broth
  • 2 cups peeled, chopped tomatoes — you can use canned diced tomatoes, but I prefer the freshness of *8 Roma tomatoes, peeled and chopped
  • 1/2 tsp. basil
  • 1/2 tsp oregano
  • 1 cup sliced carrots
  • 1 cup diced potatoes
  • 1 cup beef broth
  • 8 oz. cheese tortellini (fresh or dried)
  • 1/4 cup fresh parsley, chopped
  • grated parmesan cheese
  1. Cook sausage in a bit of oil.  Drain and return to the pot, adding the onion and garlic.  Cook for a few more minutes.
  2. Add 5 cups beef broth, water, wine, tomatoes, basil and oregano
  3. Simmer for 30 minutes.
  4. Add the carrots and potatoes.
  5. Simmer for 30 more minutes
  6. Add additional cup of beef broth and tortellini.
  7. Simmer for 15 minutes (Check the instructions on the tortellini you purchase to make sure 15 minutes is enough.  If not, simmer for the time noted on the package.  Note:  Make sure you simmer “quietly.”  The tortellini will fall apart if vigorously boiled… (ask me how I know 🙂 )
  8. Check for seasonings.  Sometimes I need to add a bit of salt but truly the combination of beef broth and wine usually suffice.
  9. Turn the heat off. add the parsley.
  10. Serve with some parmesan cheese grated over the top of the bowl of soup.

*To peel and chop the Roma tomatoes, cut an “X” into the bottom of each tomato and place in boiling water.  Watch carefully until the skins split down the sides — it doesn’t take long, 3-4 minutes at the most.  Then drain, peel and chop.  I love the taste of fresh tomatoes in this soup.

This is a very easy-to-make, hearty soup and perfect for those dreary, cold days in our PA fall/winter!

Go forth and make soup!!


Grocery List

  • Onion
  • Garlic
  • Carrots
  • Potatoes
  • Roma Tomatoes or canned diced tomatoes
  • Parsley
  • cheese tortellini, fresh or dried
  • parmesan cheese (optional)
  • Beef granules or beef broth
  • red wine
  • basil
  • oregano
  • sweet or hot Italian sausage



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Yummy Peanut Butter Cookies

October 24, 2017 at 12:21 pm (Drop Cookies, Recipes)

Peanut Butter Cookies and Coffee ~~ A magical combination!

I originally published this recipe in 2011.  I decided to re-post it because I had 2 with my coffee this morning and decided everyone needs to have peanut butter cookies with coffee if possible 🙂

This peanut butter cookie recipe came in a book my Aunt Agnes gave me as a wedding gift in 1980.  I have made no additions to this recipe as it is perfect!   I always use “Jif” peanut butter but of course you can use whatever you like.   I do not suggest using butter as a substitute for shortening.  It makes the cookie too “oily.”  These are a great comfort snack!

 Peanut Butter Cookies

  • 1 cup shortening
  • 1 cup peanut butter
  • 2 cups brown sugar
  • 2 eggs
  • 2 tsp. vanilla
  • 2 ½ cup flour
  • 1 ½ tsp. baking soda
  • 1 tsp. baking powder
  • ½ tsp. salt

Blend shortening, peanut butter and sugar.  Add vanilla and eggs.  Sift all dry ingredients together and mix in.  Roll into 1-inch balls and flatten with fork.  (I dip the fork into some sugar and flatten each cookie in an X pattern ).  For a little more crunch, I put a few sugar crystals on each flattened cookie.  Bake on an ungreased sheet (I use parchment paper) for 12 minutes at 350.

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Seven Layer Magic Cookie Bars

October 19, 2017 at 4:00 am (Bar Cookies, Recipes)

I do my best thinking in the middle of the night…  I knew we were going to be busy all day Sunday attending a Fall Festival with friends.  I also knew that I usually bake a goodie for darling DannyO’s lunch on Sunday.  I further knew that it had to be easy and it couldn’t be brownies because I make brownies every other time I need an easy recipe.

Anyway… It was 3 am and my brain was turning.  Didn’t I remember a bar cookie recipe that was extremely easy?  It had a number in the title.  It used sweetened condensed milk.  It was all the rage 30 years ago but I hadn’t seen it in years!!

So, after I had my devotions, I did my favorite thing…  Googled!! “cookie bar sweetened consensed milk.”

It DID have a number in the title!!  It WAS easy!! I made two changes to bring it into 2017. DannyO loved them!!  Here’s the recipe!


Seven Layer Magic Cookie Bars

  • 1 1/2 cups graham cracker crumbs
  • 1/2 cup butter, melted (one stick — don’t use margarine!  That stuff’s yucky!)
  • 1 14 ounce can sweetened condensed milk
  • 1 cup semi-sweet chocolate chips
  • 1 cup peanut butter chips
  • 1/2 cup baking snickers bars, chopped (optional… but why wouldn’t you want to include them?!?!)
  • 1 1/3 cups flaked coconut
  • 1 cup chopped nuts
  1. Preheat oven to 350.  In small bowl combine graham cracker crumbs and butter; mix well. Press crumb mixture firmly on bottom of 13×9 inch baking pan. *see note
  2. Pour sweetened condensed milk evenly over crumb mixture.  Layer remaining ingredients evenly; press down firmly with fork. **see note
  3. Bake 25 minutes or until lightly browned.  Cool.  Cut into bars.  Store covered at room temperature. ***see note

*Note:  I always, always use non-stick aluminum foil to line my pan.  It makes it much easier to lift out and cut into bars.

**Note:  I really think the layering ingredients are up to you except for the coconut — that is part of the binder.  As long as you use 2 or 2 1/2 cups of SOMETHING that melts into gooey goodness, you should be fine!!  If you to substitute the nuts, go ahead and try — just keep the 1-cup measurement

***Note:  I store my cookie bars in the refrigerator with no problem!

There you go!!  Easy Peasy!!

Go forth and bake!!



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Beef Barley Soup

October 9, 2017 at 9:51 am (Recipes)


When October comes, all thoughts turn to “comfort food.”  At least in our house they do! From October to March, I regularly make soups and pies and Beef Barley Soup is in the rotation.  I cut this recipe from a Family Circle magazine so many years ago.  Of course, I’ve changed things around to make it better!

When I list ingredients, I often list them with a caveat… if I’ve learned anything over the years, it’s that nothing has to be written in stone when cooking.  Now baking… that’s another story!!  But since this is a soup recipe, I will give you the ingredients in bold with my “it’s okay if you change it” written after.  I made it yesterday and have enough for 3 meals (Yay!!)

Beef Barley Soup

  • 1/2 ounce dried mushrooms, any type — if you cannot find dried mushrooms, just substitute 8 ounces of sliced mushrooms and cook them when you cook the garlic and onion
  • 1 cup of boiling water for the dried mushrooms — if you are using fresh mushrooms, remember to add an extra 1 cup of water to the pot!
  • 1 large onion, chopped
  • 2 cloves garlic finely chopped
  • 1 tablespoon vegetable oil
  • 1 pound ground round 
  • 28 ounces of beef broth (I use water and beef granules)
  • 4 cups water — 5 cups if you are using sliced mushrooms
  • 1 cup of red wine — and a glass for you!! (if you don’t want to use wine, just add another cup of beef broth)
  • 2 carrots pared and sliced
  • 3 potatoes cubed
  • 2 stalks celery sliced — I didn’t have celery yesterday so I added 1 tsp. celery seed in its place
  • 1 teaspoon salt
  • 1 teaspoon dried leaf marjoram, crumbled
  • 1/2 teaspoon pepper
  • 1 bay leaf
  • 1/2 -3/4 cup of quick cooking barley — make sure it is “quick cooking.”
  • 1/3 cup chopped fresh parsley — you can add dried parsley if you don’t have fresh
  1. This is the dried mushroom step… Rinse mushrooms, cover with 1 cup of boiling water in small bowl.  Set aside.
  2. Saute onion, garlic (and sliced mushrooms if using fresh) in oil in large soup pot over medium-low heat until tender, but not browned — about 5 minutes.  Increase heat.  Add beef and brown.
  3. Add beef broth, water, wine, carrot, potatoes, celery (celery seed if using), salt marjoram, pepper and bay leaf.
  4. This is the second dried mushroom step… Drain mushrooms, adding liquid to pot.  Chop mushrooms; add to soup.
  5. If you didn’t use dried mushrooms, add another cup of water to the pot.
  6. Bring to boiling.  Lower heat; cover and simmer 20 minutes.  Add barley; return to simmer. Cover and cook 10 minutes or until barley is tender.
  7. Remove from stove.
  8. Remove bay leaf.
  9. Add parsley.
  10. Serve!!

I will say, I prefer the dried mushrooms but in our little town of Nanty Glo, dried mushrooms are often hard to find.

Another note… you can use any ground beef you have but if you use another kind, with more fat in it, you will have to strain the fat from the pot before you add the rest of the ingredients.  I prefer to use ground round.

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Peanut Butter/Pumpkin/Honey Dog Treats

September 27, 2017 at 4:00 am (Dog Treat Recipe, Recipes)


Those of you who know me, know I have a love-hate relationship with our precious Jazzy Joy. She works hard to be an obedient dog, but truly, she’s an Airedale and is high energy most of the time!!

As I was minimizing/simplifying our home, trying to rid it of all the unnecessary chemicals, I looked at the treats we were giving Jazz.   Not only could I not pronounce most of the ingredients, but the ones I could pronounce sounded yucky!!  So, I was on the hunt for an easy to make “dry” treat.  I tried several recipes that were, quite frankly, fragile, and didn’t hold up well.  I finally found one I liked and, of course, I had to change it up a bit to make it mine.

Peanut Butter, Pumpkin and Honey Dog Treats

  • 2 1/2 cups whole wheat flour
  • 2 eggs
  • 1/2 of a 15 ounce can of pumpkin puree (just the plain pumpkin without spices). Put the rest in a ziploc freezer bag and freeze until you make the next batch.
  • 2 tablespoons peanut butter (I don’t measure carefully-if I add more, no big deal)
  • (here is a precise measurement… 🙂 a squirt or more of honey
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon

One note about the pumpkin… one time I thought I had pumpkin but was wrong.  I did have a can of sweet potatoes.  I pureed them in the food processor and put about 2/3 cup of the pureed potatoes into the mix.

  1. Preheat oven to 350 degrees. DogTreats-1
  2. Whisk together all of the ingredients.  Add water as needed to help make the dough workable, but the dough should be dry and stiff.  (I usually don’t have to add any water)DogTreats-2
  3. Roll the dough into a 1/4 to 1/2 inch thick roll.  Use a small cookie cutter and cut into shapes.
  4. Bake in preheated oven until hard — about 40 minutes.DogTreats-3

Store in refrigerator.  I usually put 1/2 of the batch into the freezer.

Go forth and bake!!

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Chicken Pot Pie

September 23, 2017 at 9:08 am (Recipes)

I’ve been cooking for 48 years (yikes!!)  I learned at my Momma’s knee.  She was a “dump and pray” cook.  I (probably because of my OCD), measure precisely.  I’ve perfected quite a few recipes over my 37 years of marriage and chicken pot pie, including the pie crust, is one of them.  The original pot pie recipe was in a Better Homes and Garden cookbook. Since I used precisely two recipes from this book, when I decluttered last year, I copied the two recipes and sent the cookbook out of the house.  The pie crust recipe is from a 1972 Pennsylvania Grange cookbook and I couldn’t part with it!!

I made a few changes to the pot pie recipe… and it is yummy!! Don’t be intimidated by the steps.  I tried to parse them out so they are easy to understand.  I can actually make it without the directions. It’s a perfect fall recipe!


Chicken Pot Pie

  • 6 split chicken breasts (cooked and cubed)  I find that chicken breasts with the bone in have the best flavor.  I usually cook the chicken breasts in the morning or the day before.  The 6 breasts should yield about 4 cups of cubed chicken breasts.  Preheat oven to 375.  Place chicken breasts on aluminum foil on cookie sheet. Season well (I use my own “seasoned salt” recipe).  Click on the link for the recipe I use.   Cook for 40 minutes.  Let cool to touch and then take off of the bone and cube.
  • 12 ounces of a combination of any frozen vegetables you like… I’ve used corn, green beans, peas and carrots.
  • 8 ounces of chopped fresh mushrooms
  • 1/2 large sweet onion, chopped
  • 1/4 cup butter
  • 1/3 cup flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground sage (I’ve used 1 teaspoon fresh sage from my garden, chopped up very very small)
  • 1/8 teaspoon ground pepper (I use a bit more because we like pepper.  I keep a little container of freshly ground peppercorns in my spice cabinet)
  • 2 cups water
  • 3/4 cup milk
  • 1 tablespoon instant chicken bouillon granules
  • 1/4 cup snipped parsley (I usually use a bit more… we like parsley).  I’ve also used dry parsley in the dead of winter.
  1. Cook the vegetables either in the microwave or stovetop according to package directions; drain.
  2. In a saucepan, cook onion and mushrooms in butter until tender but not brown.
  3. Stir in flour, salt, sage and pepper.
  4. Add water, milk and chicken bouillon granules all at once.  Cook and stir until thickened and bubbly then cook and stir one minute more,
  5. Stir in drained vegetables, chicken and parsley; heat until bubbly.
  6. Turn into a 12 x 7 1/2 x 2 inch baking dish (I just use a pyrex dish)

Pastry for double pie crust.

  • 2 cups sifted flour
  • 1 tsp salt
  • 3/4 cup shortening
  • 1/2 cup very cold water

Cut shortening in flour and salt until crumbly.  Add water and mix with knife.  Let sit 5 minutes. Roll out dough.

  1.  Preheat oven to 450.  At this point, you can use a pre-packaged pie crust… I’ll give you permission 🙂
  2. Roll crust into 13×9 rectangle (I’m carefull not to roll the edges too hard so I can re-use the edges.
  3. Place over the casserole, flute edges.
  4. Cut slits in top to let steam escape.  Bake in a 450 degree oven for 10-12 minutes or until crust is golden brown (sometimes it takes longer)


Since I had enough pie crust to make one more pie crust, I made one of DannyO’s favorite pies…  chocolate pudding pie!!  I pre-baked the pie crust, placing parchment paper in the pie, filling with dried beans I bought from the store.  Bake at 425 with the beans in the crust. Remove the parchment paper and beans and bake for an additional 10-15 minutes.  Then I made a Jello “cooked” chocolate pudding boxed recipe and filled the crust.  Cool completely on counter then refrigerate.


Go forth and bake!!!  🙂


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Zucchini Spice Cake

August 8, 2017 at 12:04 pm (Recipes)

So I made this amazing cake on Sunday.  Our sweet neighbor gave us some zucchini.  We love it grilled but there was ALOT of zucchini so I needed to find another use for it.  I just don’t like zucchini bread… not sure why but I don’t.  I was determined to find another recipe so I did what any computer-savy woman would do… I googled “recipes using zucchini.”

Cinnamon Zucchini Cake-2

I found a recipe on  I made one rather big change for a very good reason.  Sunday was a “stay in my pajamas all day” day!!  The recipe calls for applesauce.  I had none.  So, in my PJ’s I drove down the lane to my Daddy and Momma’s.  They always have applesauce.  They had none!!  But, my Daddy is a brilliant man 🙂  He suggested apple butter!  Since I was making this cake for the first time, it was worth a try.  What a depth of flavor the apple butter added!!  I substituted 1 for 1. I also always use fresh grated nutmeg.   So… here’s the recipe:

Cinnamon Zucchini Cake with Cream Cheese Frosting

  • 3 eggs
  • 1/2 cup vegetable oil
  • 1/2 cup apple butter (or applesauce)
  • 3/4 cup white sugar
  • 3/4 cup brown sugar
  • 2 teaspoons vanilla
  • 2 1/2 cups all-purpose flour
  • 1/4 teaspoon baking powder
  • 2 teaspoons baking soda
  • 1 1/2 teaspoons cinnamon
  • 1 teaspoon salt
  • 1/2 teaspoon nutmeg
  • 2 cups shredded zucchini


  • 1 (8 oz) package cream cheese
  • 1/4 cup butter, softened
  • 3 cups powdered sugar
  • 1 teaspoon vanilla
  1. Preheat oven to 350 degrees. Spray a 9×13″ baking pan with non-stick cooking spray. I never just spray a pan anymore.  I lined the pan with non-stick aluminum foil, sprayed it.  (makes for easy removal, frosting, cutting, storing in plastic ware)
  2. Beat eggs, vegetable oil, apple butter, white sugar, brown sugar, and vanilla together in a large bowl. Sift flour, baking powder, baking soda, cinnamon, salt, and nutmeg together, add to the wet batter and mix well. Fold in zucchini and stir until completely mixed in. Pour batter into prepared 9×13″ pan.
  3. Bake for 35-40 minutes or until toothpick inserted into the center comes out clean.
  4. Mix together frosting ingredients.
  5. Once the cake has cooled completely, remove from pan, using the aluminum foil as handles.  Frost the cake, cut into pieces.


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Pepperoni-Mushroom Stromboli

March 20, 2014 at 1:27 pm (Recipes)

This is for Katie Gregg – she is married now, but in my mind, she will always be “Katie Gregg.”  🙂

I got a free book for my Kindle through, The Art of Perfect Bread Baking.  I have made a few of the recipes, including the cinnamon rolls — they are fabulous!! Another day… another blog post…

Have I mentioned lately that I love my Kindle??? :-)

Have I mentioned lately that I love my Kindle??? 🙂

It has some wonderful recipes in it.  I perfected this recipe, molding it to work with our preferences.  One of the tricks is to not use too much sauce.  Another trick is to never over-work the dough!!  That’s why I like using my Kitchen Aid – it mixes without over-doing it!!

I am going to be very specific in my instructions, partly to help the young ladies who read this and don’t have much cooking experience.  I also bolded the ingredients in the instructions so you can, at a glance, see what order they go.   I promise you, it is easy!!!  I didn’t intend to blog the recipe so I didn’t take any pictures.  My plan is to, when I make it again, take pictures and then edit this blog post to include the pictures.

I used my Kitchen Aid mixer with the dough hook attached for the dough.  It makes quick work of kneading.  If you don’t have a Kitchen Aid, you will need to knead the dough for about 8 minutes before the first rising.

Pepperoni-Mushroom Stromboli


Kitchen Aid mixer with a dough hook

Pizza stone



1 ½ teaspoons active dry yeast

¼ cup lukewarm water

1 ½ tablespoons olive oil

½ cup cold water

1 2/3 cups unbleached or all-purpose flour plus more for kneading (only a teeny bit more if you are using the Kitchen Aid)

¾ teaspoon salt


8 ounces crimini mushrooms (you can use any type you’d like), sliced

1 tablespoon butter or olive oil

Pizza sauce (I like Classico Fire Roasted Pizza Sauce)

15-20 slices of pepperoni

2 cups shredded mozzarella cheese

Oven will be set at 450-475.  Set a pizza stone in the oven while it preheats


About 1 ½ hours before serving…

  • Prepare cold water… add a few ice cubes to ½ cup cold water
  • Hand whisk 1 ½ teaspoons of yeast into ¼ cup lukewarm water.  Let sit for 10 minutes
  • Re-measure ½ cup cold water, eliminating the ice cubes. Hand whisk in olive oil and cold water
  •  Add ½ cup flour and ¾ teaspoon salt.   Hand whisk until smooth
  • Attach dough hook to Kitchen Aid.
  • With mixer going, add remaining flour, ½ cup at a time, 1 2/3 cups total, until the dough comes together in a rough mass.  You will have to scrape down the sides a few times.
  • At this point, scrape the dough hook off.  This will be the “kneading” time.  Knead at Speed “2” for three minutes. (if you do this by hand, turn dough out on to a floured surface and knead for 8 minutes)
  • Hand form the dough, coating it with a bit of olive oil.
  • Place dough in a bowl and cover it.  Set it in a warm spot for 50 minutes


  • Slice 8 oz. crimini mushrooms
  • To a skillet, add 1 tablespoon butter or olive oil and mushrooms.  Cook until they are softened.
Sauteed mushrooms

Sauteed mushrooms

    • Shred the mozzarella cheese if you didn’t buy pre-shredded

    While the dough finishes rising, make a salad to accompany the Stromboli.

    To finish…

  • Place pizza stone in the oven and Preheat oven to 475 degrees
  • Divide dough into three pieces
This picture was taken before I had perfected this... divide into THREE pieces, not two :-)

This picture was taken before I had perfected this… divide into THREE pieces, not two 🙂

  • Roll or pat each piece into an 8×8 square
  • Spread 1 tablespoon of pizza sauce on the square, leaving ½ inch or so around the edges
  • On 1/2 of the square, layer
    • 1/3 cup of mozzarella cheese
    • 5-7 pepperoni slices
    • 1/3 of the sautéed mushrooms
    • 1/3 cup mozzarella cheese
  • Fold dough over and seal the edges well with a fork.  Poke a few holes in the top.

Place fully assembled Stromboli on a floured sheet (or you can use a bit of corn meal to keep the Stromboli from sticking to the pan).

When oven is heated, carefully place the Stromboli on the pizza stone.  If you don’t have a stone, you can pre-heat a cookie sheet.  Bake for 10-12 minutes.

Finished stromboli!!

Finished stromboli!!

That’s it!!  I know it sounds complicated, but it really isn’t!!  You can also use a dough mix to eliminate the rising time.  However… this dough is worth the time.  It is the softest dough I have ever worked with!!  You can also make a pizza using the dough recipe.

There you have it, Katie Gregg.  Let me know what you think!!!

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