ArtQuench Presents Julia Mullaney
And Her Amazing Recipes
Simply Delicious Is A Blog That is sure to impress with a variety of mouthwatering recipes. Julia will be sharing some of her best creations with our ArtQuench following each month. So get ready to lick your lips and say…Yum!
Back to School-
September means the start of a brand new school year—and brand new after school snacks! Whip up one of these easy recipes to give the kids a tasty treat to look forward to after a fun day at school.
Whole Wheat Turkey-Pepperoni Pinwheels
- 1 package store-bought whole wheat dough
- 1 ¼ cup tomato sauce
- 2 oz. turkey pepperoni
- 1 cup shredded mozzarella cheese
- 2 tbsp. olive oil
Preheat oven to 450. Spread out dough to line the entirety of a cookie sheet (dough should be spread into a rectangle rather than a circle). Line bottom third of dough with half of the sauce; top with 1 oz. of pepperoni and 1/2 cup of mozzarella. Repeat with remaining sauce, pepperoni and cheese to create two layers. Roll dough from the bottom of the cookie sheet all the way to the top (it should now be shaped like a long roll). Spread olive oil over top of dough and bake for 14-16 minutes. Let cool for five minutes, slice into 1-inch thick slices and serve.
Buffalo Chicken Wontons
- 5 oz. finely chopped cooked chicken
- 2 oz. cream cheese, softened
- 1/4 cup buffalo sauce
- 2/3 cup ranch dressing
- 1/4 cup shredded mozzarella cheese
- 3 tbsp. olive oil
- 1/2 small garlic clove
- 15 wonton wrappers
Preheat oven to 450 degrees. Mix ranch, buffalo sauce, cream cheese and garlic in a food processor until it creates a smooth sauce. Reserve half of the sauce. Combine chicken, mozzarella cheese and half of the sauce in a bowl and place a small amount in the center of each wonton wrapper (you can buy wonton wrappers at most grocery stores). Coat each wonton with olive oil and bake for 11-13 minutes or until tops are golden brown. Serve with remaining sauce. Makes about 15 wontons.
Peanut Butter & Jelly Pie with Teddy Graham Cracker Crust
- 3 ¼ cups Honey Teddy Grahams
- 8 tbsp butter (1 stick)1
- ½ tbsp. sugar
- 1 cup chunky peanut butter
- 1 ¼ c jelly
- Vanilla ice cream (optional)
Preheat oven to 375. Crush 3 cups of teddy grahams into fine crumbs (I put them in a food processor for a few seconds, but a rolling pin or meat tenderizer works, too). Next, melt butter and mix crumbs, sugar and butter together until a thick, crust-like texture forms. Press into pie plate and bake for 6-8 minutes. Remove crust from oven and freeze for 20 minutes. Spread peanut butter and freeze for 30 minutes. Top with jelly and freeze for another 30 minutes. Lightly crush remaining teddy grahams and spread over top of pie. Slice and serve with vanilla ice cream.
ArtQuench is Holding a Contest and in November 2016 One Lucky Winner
Will have the ArtQuench TV crew come to their space and film an interview
all about what they do.
Winner will be announced on September 28, 2016!