Oh, good heavens, how I love shrimp and grits. They’re a revelation. They’re packed with an unbelievably delicious combination of completely fantastic flavors. Spicy. Cheesy. Bacon. Wow. To put it simply, shrimp and grits are just plain awesome. It’s one of our favorites!

You’ll need grits.

And a chicken bouillon cube, to flavor the grits. Or these chicken bouillon granules, which I prefer, because I don’t have to unwrap a cube.

Some cajun seasoning for the shrimp. Don’t be shy with the seasoning here. The spiciness of the shrimp goes wonderfully with the coolness of the cheesy grits.

Bacon. We are loving this thick-sliced bacon from Wright. Pick some up if you see it at the store next time, let me know how you like it! Here’s the quick and easy way I cook my bacon (in the oven, about 15 minutes each side).

You’ll need some scallions.

And garlic. And some lemon juice, too.

And after you cook the bacon, be sure to reserve a few tablespoons of the bacon grease to fry the shrimp in. You’ll be glad you did.

© kevinandamanda.com, 2011. | Link to this post | Comment on this post | Stumble This Recipe!

What is it about bacon & avocado that I absolutely love?? And these quesadillas… with their buttery, crispy, heavenly tortilla shells… are seriously yum. Don’t let the green scare ya, avocados have a really delicious taste. I promise they’re not just thrown in to “healthify” this recipe! ;) Quesadillas are one of our favorite quick and easy weeknight meals. Come on, let’s make these, you’ll love ‘em!

Let’s start with the bacon. Here’s how I do it. Arrange bacon on a cooling rack (like for cookies) and set it on top of sheet pan. If you don’t have a cooling rack, you can just put the bacon straight on the sheet pan. Or in a 9×13 baking dish. Either way will work. Place bacon in a cold oven,  turn heat to 400, and cook 15 mins per side. Crispy strips of bacon, the easy way!

Now take about a tbsp of the bacon drippings and add to a skillet over medium heat. Add diced scallions & saute about 2-3 mins until softened.

Add bite-sized pieces of chicken in a single layer, season with salt & pepper, and cook for about 5 mins or until chicken is golden and cooked through, flipping just once during cooking.

Remove the chicken & scallions to a plate and rinse out the skillet.

Then add a little butter over medium heat…

And when foamy, add a tortilla and swirl it around to get it nice and buttery.

Now we can start layering with the good stuff. Chicken.

Bacon.

Avocado.

Do you know how to pick out a good avocado? We’ve all been there… trying to scoop out a rock hard avocado! First check the bottom and make sure it has a green stem. Then give it a little squeeze. It should have a little give to it. Not too squishy, but not rock hard. Touch the tip of your nose. About like that. You’ll get a good one every time. If all they have at the store are rock hard, let it sit on the counter overnight. If you have a paper bag you can put it in with an apple, even better.

A little cheese..

Now use some tongs to flip the other side of the tortilla over.

And pat down in place.

Oh my stars. When it’s golden, brown and delicious like this, flip it over to brown the other side. It’ll just take a minute or two on each side.

Super easy. Super quick. Super delicious.

© kevinandamanda.com, 2010. | Link to this post | Comment on this post | Stumble This Recipe!

This delicious, cheesy, ooey gooey lasagna is so yummy! It may sound weird, but with fresh, summery zucchini, plenty of bacon, three types of cheese, and a little pinch of nutmeg, it’s just bursting with flavor. It’s fun to make and super impressive because you get to toss around phrases like “fontina cheese”, “freshly grated nutmeg” and “Oh, I’m just whipping up a béchamel sauce!”

Give it a try… you won’t be disappointed! :)

What better place to start than with bacon! I’m seriously considering making this my desktop background. You’ll need about 6-8 slices cooked bacon, and here’s how I do it: Arrange bacon slices on a cooling rack (like for cookies) and set on top of sheet pan. If you don’t have a cooling rack, you can just put it in the sheet pan. Or a 9×13 dish. Either will work! :) Place bacon in a cold oven, then turn heat to 400. You don’t have to wait for the oven to preheat, go ahead and set your timer for 16 mins. After 16 mins, flip the bacon and bake for another 16-18 mins, or until done.  Quick. Easy. Painless. Not to mention crunchy & yummy! :)

While the bacon is baking, let’s prepare the zucchini. You’ll need 1 zucchini, or about 2 cups, diced. This summer I planted eight zucchini plants and ended up with more zucchini than any two people could ever possibly eat. So I just pick my zucchini as it’s ready, dice it, and freeze it in ziploc bags. Then when I get ready to use it, it’s all diced up and ready to go. Perfect!

Toss zucchini in olive oil, just enough to coat, add 1-2 cloves minced garlic, and plenty of kosher salt and freshly ground pepper. I never used to grind my own pepper until I got this. Love it! Now I never use anything else.

Roast zucchini in an 8×8 baking dish at 400 degrees for 15 mins… You don’t need to spray it, there’s plenty of oil to keep it from sticking. Go ahead and toss it in the oven with your bacon after you flip it if ya want! :)

You’ll also need 3 ounces of shredded fontina cheese. Ooh. I forgot to measure how much that is. I would guess about a cup. I just get the deli to cut off a 3 oz block, then bring it home and shred it.

Now for the good stuff. Once your bacon has cooled, chop into bite sized pieces. Combine bacon, roasted zucchini, fontina cheese, 1/2 cup parmesan cheese, 1 egg, and more kosher salt and freshly ground pepper. Set aside while you whip up your béchamel sauce… :)

You’ll need just a pinch of freshly grated nutmeg… delicious! :)

Melt 1 tbsp butter in a heavy, medium saucepan over medium-low heat. Add 1 tbsp flour and whisk for 3 minutes. Whisk in 1/2 cup milk. Increase the heat to just above medium. Whisk the sauce until it comes to a simmer and is thick and smooth, about 3 minutes. Whisk a pinch each of salt, pepper, and nutmeg into your béchamel sauce. Perfect!

Pour the béchamel sauce into the bottom an 8×8 dish. I use the same dish I roasted the zucchini in. Top with 2 lasagna noodles.

I like no-boil, oven ready lasagna noodles. Plus these are perfectly sized for 8×8! Nevermind the weird waves. Not sure what that’s all about.

Top with the zucchini mixture…

2 more lasagna noodles…

And 1 cup of your favorite marinara or spaghetti sauce.

Now for the really good stuff. Top with fresh mozzarella. I use smoked mozzarella when I can find it.. It gives the lasagna a wonderful smoky flavor. But… this time I couldn’t find it. I did find these mozzarella pearls though.

Very cool.

Aww. They’re cute.

Cover with foil bake at 400 for 20 mins.

Uncover, add a little more parmesan cheese on top, then bake for an additional 15 mins.

Until it looks like this.

Just look at those beautiful, crispy, golden brown and delicious bubbles of mozzarella.

*chomp*

If you can resist, let stand 10 mins before serving. It’s beautiful, cheesy, gooey and delicious! Enjoy! :)

© kevinandamanda.com, 2010. | Link to this post | Comment on this post | Stumble This Recipe!

These baked beans aren’t just any baked beans- they are manly baked beans. They’re meaty, mouth-watering, and topped with bacon. They’re perfect for parties, pot lucks and 4th of July. They also are an excellent accompaniment to this Perfect Pulled Pork.  Not only is this scrumptious side dish sure to please, it’s also quite convenient- you can make it up a day ahead and pop it into the oven when you get ready to make it. If your goal is to win friends and influence people at your 4th of July party- make these right away. ;)

Here’s what you’ll need. Wait. First let me say- since I made this for just me and Kevin, I halved my usual recipe. It normally makes an entire 9×13 dish of baked beans. Which, yes, of course I could eat the entire thing, all in one sitting, because they’re just that good– but anyway. Bathing suit season people. I halved it. The half recipe makes an 8×8 dish. If you want to double this recipe, double everything except the onion soup and the bacon. Still use just one package of onion soup and 1 lb of bacon, even if you double it. Got that? Alright. :) Here’s what you’ll need for the half recipe:

1/2 lb ground beef
1/4 cup water
1/2 tbsp white vinegar
1 pkg onion soup mix
1 (15 oz) can Van Camps pork & beans
1/4 cup ketchup
1/4 cup brown sugar
1 tbsp prepared mustard
1 garlic clove, minced
1 lb  bacon

I start by cutting my bacon in half (to get it out of the packaging) and putting it in the bottom of a 9×13 dish. It takes two 9×13 dishes, and if it doesn’t quite fit, I just shove it in there anyway. :) There’s no way I’m using more than 2 dishes! I’m not even happy about using the two- but it’s *way* better than doing it on the stove.

Oh yeah! I’m doing my bacon in the oven these days. Turns out great! I’ve even got my *dad* doing it and he is the KING of frying bacon. I don’t mind doing bacon on the stove, it’s just that you have to stand there for 30+ mins and watch it the whole time. With the oven, you can just stick it in there and forget about it for at least 25 mins. Here’s how I do it- put the bacon in a cold oven, then turn the heat to 400 degrees. Check on it after 25 mins. If it’s not done to your liking, check on it every 3-5 mins after that. For this recipe, you don’t want it allllll the way done. It’s still going to cook for another 45 mins in the oven on top of the baked beans. So you don’t want it to be extra crispy or anything. But you do want it to be mostly done. (I did mine for 25 mins.) Got that?

While the bacon’s going, brown and drain the hamburger meat.

Then throw the hamburger meat, and all the other ingredients- the water, vinegar, onion soup, beans, ketchup, mustard (don’t skip this even if you hate mustard like I do :D), brown sugar, and garlic- into a large bowl. Now, I like to let my Kitchenaid mixer (with the paddle attachment, on low) stir this up for me. But you could certainly also just use a spoon, of course. :)

Whoops! Did you notice anything missing from the mixing bowl picture?? The BEANS! I forgot add the BEANS!! But don’t worry- I remembered and added them before I got to the dishing up point. :P

When the meat and beans mixture is combined, layer it in the bottom of an 8×8 baking dish and cover it with plenty of bacon. Yes. I realize that doesn’t really look like an 8×8 dish. As it turns out, all of my 8×8 dishes were dirty. Along with the two 9×13 dishes I used to make the bacon in. I’m going to have a lot of dishes to do tonight. But anyway! Since I didn’t have an 8×8 dish, I used the next size up. Not quite as big as a 9×13 dish, but slightly bigger than 8×8. Oh, nevermind. Now at this point, I wasn’t ready to cook it, so I covered it with plastic wrap and put it in the fridge overnight. But you could definitely go ahead and make it right away if you wanted to.

Either way, when you get ready to make it, preheat your oven to 350, cover the beans with aluminum foil, and bake covered for 30 mins, and then uncovered for 15 mins, for a total of 45 mins cooking time. And when it comes out it’ll look crispy and delicious. :D

When it’s ready, dig in! And be sure and get plenty of that bacon. :D We had this tonight with Perfect Pulled Pork sandwiches. I’m happy to report that I tried the pulled pork in the crock pot for the first time today and it turned out great! For a 5lb roast, it needed at least 10 hours on low. I put it in at 8 this morning, and by 6 pm, my meat thermometer was reading 198. Usually I cook it to an internal temperature of 200, and then turn off the oven and let it cool for another couple of hours until it cools down to 170, but tonight I just couldn’t wait so I went ahead and pulled it at 198. It was perfect and literally falling apart in my hands. Just right. :)

Have some baked beans leftover? They make a *great* lunch- it’s got your beans and your meat all in one dish! :) I’m only slightly embarrassed to admit I’ve eaten this straight from the fridge- cold. It’s GOOD! :)

Whether you’re looking for something to make for a crowd or just a weeknight side dish- give these Ultimate Baked Beans a try! :)

© kevinandamanda.com, 2009. | Link to this post | Comment on this post | Stumble This Recipe!

Nothing says “summer” quite like thick, juicy, hamburgers — even better when they’re topped with bacon, melty cheese, and prepared just the way you like ‘em.

Wanna try my recipe? It’s sure-fire, can’t-miss, and tummy-pleasin’. Come on, I’ll show you.

Here’s what you’ll need.

First things first. Grab a stick of butter and set it out on the counter so it can be softening.

Now. Let’s start with the bacon. There are lots of ways to cook bacon, but I like good old fashioned frying in a skillet. I also like to cut it in half before frying it — makes it the perfect size for burgers.

I’m using the thinly sliced, “center cut” bacon. What’s your favorite kind?

Okay. Now. Arrange your bacon in a skillet over medium to medium low heat. Leave it just like that for right now and we’re gonna go prepare our hamburger patties.

For hamburgers you’ll need ground beef with at least 15 to 20% fat. If you try to make burgers with anything leaner, they’ll be crumbly and fall apart. And that would be sad.

Now! Take your hamburger meat and place it in a shallow dish. Mine always ends up breaking in half, and that’s okay.

Over the meat, pour 2 tbsp Dale’s…

Sprinkle 1/2 package of dry Ranch Dressing… then flip it over and do the other side with the other 1/2 package…

Now crack an egg in a coffee mug or bowl

Scramble it with a fork

And pour it over the meat

With clean hands, gently break apart the meat and gently work everything into the meat. But you don’t want to over handle the meat or else your burgers will be tough.

It should look about like this when you’re done.

Form it into kind of a log and with a knife, divide the meat into 6 even sections

Grab one of those sections and gently form a ball. Do you have one of these nifty hamburger presses? They make patty-makin’ easy. If so, drop the meat into the hamburger mold (I guess that’s what you call it.)

Press it down it down with the, uh, press.

And you have a perfectly shaped patty! If you don’t have a press, you can just press it down with your hands.

And repeat! As you go, be sure to arrange your patties in the shape of a flower on the plate. This is critical to your burgers’ success.

Just kidding.

Generously season both sides with Montreal Steak seasoning.

Whoa, I almost forgot about our bacon!! Let’s check on it. This is the bacon after it’s been cooking 10 mins. It’s not quite ready yet.

That butter should be nice and soft by now, so go ahead and butter up six hamburger buns — six tops and six bottoms.

After that, check your bacon again. This is the bacon after 15 mins.

When the fat starts turning translucent and the bottom side is getting brown, it’s time to flip the bacon.

I only had to cook the other side about 5 mins before it was done.

Remove the bacon to a paper towel to drain.

Drain off the excess bacon grease, leaving enough in the bottom of the pan to coat it.

Turn the heat up to medium high and once the bacon grease is nice and hot…

…arrange your hamburgers in the skillet.

After 3 mins, flip em’ over. They’re going to cook on this side for another 3 mins.

So let the burgers sizzle for about 30 seconds or so, then add your bacon…

And your cheese… Whoops! I didn’t have enough cheese. One burger will be left out.

Cover and cook for the remaining 2 mins or so.

At this point, put those buttered buns under the broiler in your oven.

After a couple of mins, the burgers should be done and the cheese all nice and melty.

You want toasted buns?? Go sit on a microwave!

Ahem, I mean, and the buns should be nice all nice and toasty.

These burgers have got so much flavor, they really don’t need any condiments.

So when you’re ready, dive right in! That’s what I did.

© kevinandamanda.com, 2008. | Link to this post | Comment on this post | Stumble This Recipe!

Bacon Cheeseburger Chicken is definitely in the Top 3 Favorite Meals Ever according to Kevin. :) I like it too, because it’s easy way to amp up boring chicken breasts into an exciting, mouth-watering meal. :D

Intrigued? Let’s get started. :)

First, let’s start by making our own bacon bits. Yes, you can use store bought bacon bits, but I just love making my own because real bacon adds such an amazing flavor that you just cannot buy in a bottle. Now, let me be honest with you. Frying bacon used to be the bane of my existence. I ruined at least the first 5 batches of bacon I tried to cook. I tried cooking it every way possible. On the stove top. In the oven. In the microwave. They all ended the same way. Everyone running out of out a smoke filled house gasping for air. :p Then, The Pioneer Woman taught me how to fry bacon and I will never, ever go back to using bacon bits ever. I absolutely LOVE frying bacon now!

Let me pass along her words of wisdom. The first trick is to cut your bacon in half. She does it while it’s still unopened in the package, just cut it in half so the bacon strips aren’t so long.

Arrange the bacon in a single layer in a large skillet over LOW to medium-low heat. On my electric stove, which ranges from 1 – 9, I put the heat on 4. Leave the bacon on one side (without flipping) until the fat starts turning translucent and the red part starts getting browned on the bottom (use tongs to lift up the bacon and check). You really just have to watch it and keep checking, but it’ll probably take around 10 mins. But that’s not exact so just keep checking on it. ;) When that happens, flip all the bacon slices over to the other side. In another 5-10 mins, the other side will be nice and brown and done. If both sides are nice and browned, drain bacon slices on paper towels (make layers of bacon and paper towels). If you need to flip the bacon over again, that’s fine too, I usually have to do that because I didn’t get the first side done enough the first time. :p

Okay! So now you have some awesome bacon!! Go ahead and try a piece, I never can resist. :D

In the skillet you used to fry the bacon, you have some bacon grease. Go ahead and pour most of it out into a coffee cup (or something, don’t pour it down your drain, that’s bad) but leave 1-2 tbsp of grease in the skillet (enough to make a thin layer of grease in the bottom of the pan). This is what we’re gonna use to sear our chicken! If you didn’t fry your own bacon, just use about 2 tbsp of olive oil and 2 tbsp of butter, like I said earlier, just enough to give the bottom a nice layer of oil. Using butter with olive oil will help it not smoke up the house so much. :) Heat the grease (or oil) over medium-high heat.

Preheat your oven to 350, and spray a 9×13 or 8×8 baking dish with Pam (depending on how much chicken you have, if you use more than 2 breasts, go with the 9×13).

Take a few boneless, skinless chicken breasts and cut them in half, right down the middle, and put them in the skillet.

Sear 4-5 mins each side until lightly browned. Like this:

With both sides of the chicken are browned, remove from skillet and place in baking dish that has been sprayed with Pam.

Now it’s time to make our bacon bits! Take the bacon slices from earlier, which should be cooled and drained by now, and stack them up:

Using a big, sharp knife, slice up your bacon into bits! :D

Yummy, flavorful bacon bits :D

Back to the chicken. Pour about 1/4 cup of teriyaki sauce onto the chicken breasts.

I’ve made this so many times, I know about how much teriyaki sauce I like, so I just pour it straight from the bottle. But you may want to measure it the first couple of times because I don’t like the way it tastes if I use too much teriyaki sauce. I do just enough to cover the pieces, about like this:

Next, cover the chicken with ranch dressing. :D I love ranch dressing :D

You can use plain old ranch dressing, but I like using Ranch with Bacon. Gives it a little something extra. :D

Now top with cheese…

And your bacon bits!

If you have any left over bacon bits, just put them in a ziploc bag and stick them in the freezer. Bacon keeps *great* in the freezer, and now you have your own, homemade bacon bits to use whenever you need them! They’ll add so much more flavor to meals than store bought bacon bits. :)

Now bake your chicken in the oven at 350 degress for 25 to 35 minutes, until chicken is no longer pink and juices run clear.

Bacon Cheeseburger Chicken goes great with mashed potatoes!! :D

Bacon Cheeseburger Chicken

2 tbsp olive oil
2 tbsp butter
6 skinless, boneless chicken breasts, split
1/4 cup teriyaki sauce
1/2 cup Ranch dressing
1 cup shredded Cheddar cheese
1/2 lb bacon (or bacon bits)

Preheat oven to 350 degrees F (175 degrees C). In a large skillet, heat oil & butter over medium-high heat. Add chicken breasts, and saute 4 to 5 minutes each side, until lightly browned. Place browned chicken breasts in a 9×13 inch baking dish. Cover with teriyaki sauce and dressing. Sprinkle with cheese and top with bacon bits. Bake for 25 to 35 minutes, or until chicken is no longer pink and juices run clear.

© kevinandamanda.com, 2008. | Link to this post | Comment on this post | Stumble This Recipe!

Oh. My. I just tried this recipe from Becky Higgins and OH MY. It is seriously the most flavorful, most AMAZING tasting pasta I have EVER had!!! Beats ANYTHING I’ve ever had at Olive Garden HANDS DOWN. And it was soooooooo super amazingly easy, you MUST try this. ASAP. I was simply stunned at how *flavorful* it was!!! And how all the flavors were just went together perfectly!! I’ve had this recipe for several weeks now and I cannot BELIEVE I didn’t make it sooner!! I am kicking myself!!! I will be making this *all the time*. Next person to come over to my house will get this. Becky Higgins’ must be a culinary *genius*!!!! ;)

Okay, enough with the teasing, and onto the recipe!!!! I’m posting the recipe exactly like she has it on her webpage, but read afterwards for my slight adjustments. But trust me this thing does NOT need to be adjusted much!! :)

16 oz. Farfalle pasta
1 c. heavy whipping cream
3-4 chicken breasts (boneless, skinless)
2 to 3 cloves garlic, crushed OR garlic salt (I do a spoonful of crushed garlic)
1 Tbsp. pepper*
1/2 c. butter
1 lb. bacon, crumpled**
1/2 c. shredded Parmesan cheese
1 (12 oz) Lawry’s mesquite marinade with lime juice

*Seems like a lot of pepper, but it has a wonderful flavor when everything mixes together. If you’re apprehensive, do less pepper. You can always add more.

**We like to cook our bacon in the oven (400 degrees, convection). Way less messy. And it’s crispy every time. Time varies, so you just have to watch it. I think it’s usually around 30 minutes. Allow to cool and then crumple (I totally wear disposable gloves for this part – surprise, surprise).

[ directions ]

Crock pot chicken and bottle of marinade on low for 6 hours. Pull marinated chicken out of the juices, allow to cool a little bit, and shred (I pull it apart). Set this aside. About a half-hour before serving, boil the pasta. In a small saucepan, melt butter, add garlic, whipping cream, pepper, parmesan cheese, and crumpled bacon. Whisk together on low heat for 3-4 minutes. In a large bowl, pour over cooked, drained pasta, add chicken and stir through. Sprinkle a little bit more shredded parmesan cheese on top.

Okay, my adjustments…

• If this were my recipe, I’d call it Spicy Chicken Farfalle. :D Or something like that. All the flavors of this pasta are simply amazing. Have I said that yet?
• My crockpot died on me, so I google’d it, and the oven temperature equivalent of a crock pot is 200 degrees. So I cooked my chicken (since it was just me and Kevin, I only used 2 chicken breasts) in the oven for 6 hours at 200 degrees and it was juuuuuuuust perfect. I also made it 2 days in advance and just refrigerated it until I was ready to make the pasta. I heated the chicken up in the microwave for 1 min before mixing it in with the pasta. It turned out just fine, it was not dry at all.
• 16 oz of pasta makes a tooooooooooooooooooon!!! Definitely enough to feed *at least* 4 adults. Next time, if it’s just me and Kevin, I’m definitely cutting the pasta down to 8 oz but leaving everything else the same. Except for the rest of my adjustments below. :D Oh and boil your pasta with ONE TABLESPOON of salt. Yes I said it! 1 whole tbsp!! It’s one of those hidden secrets that no one ever tells you that can really add that “secret ingredient effect” to your dish. But I am telling you now so try it. Trust me. ;)
• Okay, she warns you about the pepper, and I really do like pepper but MAN! She ain’t lyin’!!! lol. I used the whole tbsp like she said, and it wasn’t so peppery it was ruined, but it might’ve been for those who don’t like pepper. I DO like pepper and next time I’m cutting the pepper back to a half tbsp, and then taste testing it right before I mix everything together to see if I want to add more.
• The bacon adds this *amazing* taste to the pasta like you would NOT believe, so don’t skimp on the bacon and don’t use bacon bits!! lol. They just won’t do! ;) The trick to frying bacon in a pan is to cut your bacon in half and cook on loooooooow to medium low heat (on my electric stove which ranges from 1 – 9, I put it on like 4) and just watch it. It takes a loong time but when one side starts to get brown, flip it over and do the other side. Just keep on checking it. lol. Make layers of bacon and paper towels on a plate until you’re all done. I fry up a lb at a time on the weekends and freeze it and use it whenever I need it. I pulled out about 16 slices to make this pasta and heated them up in the microwave for 1 min. They weren’t too crispy, so I couldn’t “crumble” them, but I sliced them up with a big knife and they did just perfect. :)
• I love cheese so I used more like 1 cup of cheese in the sauce. :D And remember, it calls for *shredded* Parmesan cheese, which is not the same thing as grated Parmesan cheese that comes in a cylinder like you put on spaghetti. Shredded Parmesan cheese comes in a bag like next to the shredded cheddar cheese. Publix didn’t have the shredded Parmesan cheese, so I got one of those 6 cheese Italian mixes (finely shredded) and it was wonderful. I ate a couple handfuls just plain. Oops, did I say that outloud.

© kevinandamanda.com, 2008. | Link to this post | Comment on this post | Stumble This Recipe!

1. Open box
2. Take bagels out of box…

Just kidding! Don’t worry, we won’t be making bagel bites out of a box. Today we will be making our own pizzas on a bagel. These are great when you need something quick and easy to throw together for a light dinner. Like on nights when Kevin has agility class with Miley and Howie and I only have 30 minutes to…

1. Figure out what to eat.
2. Prepare it.
3. Cook it.
4. Take a photo.
5. Still have time left over to actually eat it!

Thank goodness these bagel bites did the trick and Kev still had five minutes to spare. Another thing I like about bagel bites is that you can make as many or as few as you need. Since it was just the two of us, I only used 2 bagels and we had no leftovers. I love having no leftovers!

Here’s what all you’ll need…

And when it’s done you’ll have this yummy snack:

Another great thing about these bagel bites is that you can put any pizza topping on it you want. Sausage? Green peppers? Olives? Anchovies? Try ‘em out and report back!

Pizza in the morning, pizza in the evenin’, pizza at suppertime…

© kevinandamanda.com, 2008. | Link to this post | Comment on this post | Stumble This Recipe!