Upside-Down Pizza

This simple recipe from Parenting.com is perfect for kids to help out with. Even the little ones can have fun sprinkling cheese and measuring the ingredients. And everyone loves pizza for dinner!

1⁄2 lb sweet Italian turkey sausage, casings removed
1⁄2 lb ground turkey
1 Tbs olive oil
1 (28-oz) jar tomato sauce
1 tsp dried basil
Cooking spray
2 cups shredded low-fat mozzarella
1 (9-inch) refrigerated pie crust
1. Preheat oven to 375°F. In a large skillet, sauté sausage and ground turkey in olive oil until well browned. Break sausage into small pieces.

2. Pour sauce over meat, and stir in basil. Simmer 5 minutes.

3. Coat a deep 9-inch pie dish with cooking spray. Pour half the meat mixture into the pan. Sprinkle with 1 cup of cheese. Add remaining meat mixture and top with the rest of the cheese.

4. Place crust on top of the filling, and crimp edges. Cut a few slashes in the middle and bake for 30 minutes, or until crust is golden brown.

Banana Treats You and Your Kids Will Love

My sons both love bananas. They also love cupcakes. So when I saw this recipie over at Blissfully Domestic I knew I had to give it a try. Bonus: The caramel frosting makes it grown up enough for adult tea parties!

Banana Cupcakes with Caramel Frosting
Makes 18 cupcakes

3 sticks (12 ounces) unsalted butter, at room temperature
1 1/4 cups granulated sugar
1 cup mashed ripe bananas
1 1/2 teaspoons baking powder
3/4 teaspoon salt
1 3/4 cups flour
1/2 cup plus 2 tablespoons whole milk
3 large eggs, separated
One 5.5-ounce bag soft caramels, such as Werther’s Original Chewy
1/4 cup confectioners’ sugar

1. Preheat the oven to 350°. Line 18 cups of 2 standard 12-cup muffin pans with baking liners. In a large bowl, beat 1 stick butter with 1 cup granulated sugar until fluffy, about 4 minutes. Add 3/4 cup bananas, the baking powder and 1/2 teaspoon salt and beat until smooth. Stir in 1 cup flour. Mix in 6 tablespoons milk and the remaining 3/4 cup flour until smooth.

2. Using an electric mixer, beat the egg whites at medium speed until soft peaks form. Gradually mix in the remaining 1/4 cup granulated sugar at high speed until stiff and glossy. Fold the egg whites into the batter until no streaks remain.

3. Spoon the batter into the prepared muffin pans, filling each liner three-quarters full. Cut 9 caramels in half, and submerge one piece in each muffin cup of batter. Bake until the cupcakes are springy to the touch, about 25 minutes. Let cool.

4. Meanwhile, in a small, heavy saucepan, cook the remaining caramels, 1/4 cup milk, 1/4 cup banana and 1/4 teaspoon salt over medium heat, stirring, until the caramels are melted.

5. Using the electric mixer, beat the egg yolks and confectioners’ sugar until thick, about 3 minutes. Slowly beat in the caramel mixture; transfer the mixture to the saucepan. Cook over medium-low heat, stirring constantly for about 1 minute. Transfer to a bowl and refrigerate until cool.

6. Using the electric mixer, beat the remaining 2 sticks butter at high speed until fluffy, about 5 minutes. With the mixer on low speed, slowly add the cooled caramel mixture, then beat at high speed until fluffy. Spread the frosting onto the cupcakes.