Once baked they are coated with melted butter. They are then rolled in a spiced sugar to give them a lovely crunchy coating.

Again the spices are nutmeg and cinnamon.  Very nice I have to say.

 

I chose to fill them with a cream cheese frosting.  You don't need a filling that is overly sweet when you have all that sugar on the outsides.

You want something which is rich and luxurious, but not too sugary. This fits the bill perfectly.

 

I used my whoopie pie pan to bake these.  I have to say I am not always very happy with the way they come out using this pan.

I always end up having to trim the edges. They look alright, but not quite as they would just baked on parchment paper on a baking sheet.

 

I ended up having to bake these twice.  I was much happier with my first set of photos. I thought I had taken them off the camera onto my photo editing program.

I am pretty sure I had, because I then deleted them from off my camera card. So today when I went to edit them, uh oh  . . .  no photos.

 

 

And so I had to bake them all over again today! Not a hardship really. These are so good. In fact they are amazingly delicious! 

And so today I now have more to give them away. I don't think my next door neighbour will mind.  She is usually the recipient of my baked things.

 

I can tell you nobody has ever complained! They are always very happy when I bring them a treat.

They say joy shared is doubled.  I have to say that baking shared is joy shared. Its a simple thing and means a lot to people to know you care enough to share with them little treats like these.

Anyways, I do hope that you will bake these and then enjoy them.  They really are very good. Scrumdiddlyumptious I have to say.

Scrumpdiddlyumptious and incredibly moreish!  Trust me. Have I ever lied before? 👍👍👍
 

 

 

Next I applied a sort of an uncooked sofrito/mirepoix of very finely chopped vegetables. I used two kinds of sweet bell peppers (yellow and red), onions and green and black olives. You could use whatever combination you wanted to use. 

It is meant to be another layer of flavour in what is already shaping up to be something quite delicious to say the least. And I am all for the flavours!

 

Onto that, and again on both sides, goes a layer of grated Mozzarella cheese.  Ooey, gooey, milky Mozzarella Cheese.  This helps to "glue in" those vegetables and keep them in place.

I added a layer of very thinly sliced Pepperoni.  Italian Pepperoni. You will never catch me snacking on a Pepperami stick, but on a pizza, I love the flavour of Pepperoni. It just fits.

 

Finally on the top I gild the lily with some melted butter.  A thin layer brushed over top of everything.  More flavour it added by lightly sprinkling on some dried basil and oregano leaves, and then a final dusting of very finely grated Parmesan Cheese. 

Now it is time to pop your Pizza Bagel into the oven. Make sure you line your baking sheet and lightly spray it with low fat cooking spray. That cheese will melt and the sauce may ooze a bit. You don't want your pizza bagel to end up stuck to the baking tray.

 

These delicious hot delights are the ultimate in Pizza Bagels.  Not just a half a bagel like most Pizza Bagels you will see, these are the whole shebang! 

With double the sauce, double the toppings and double the cheese.  A true delight you can wrap your mouth around.

 

Hot, delicious and oh so moreish. I guarantee these Pizza Bagels are sure to become firm family favourites.  

I cannot claim fully the inspiration for this delicious treat. I was largely inspired by a photo of some Pizza Bagels I saw on Pinterest from Don't go Bacon My Heart. Lush and lucious. I have adapted the recipe in a way I feel puts them together better and so that if you only want one or two you can easily manage that. Plus I like to make my own sauces, etc. If you would like a full size recipe for my pizza sauce, you can find it here.

I don't know how you feel about Pizza, but as far as I am concerned, there can never be too much of it in my little world. My husband does not share my passion, but that's okay. It just means that there is more for me to enjoy!

That means that this Chicken and Stuffing Casserole also figures high on our list of things we love.  And for a variety of reasons!  First of all there is the stuffing, an abundance of it covering the top, crisp on the outside and yet moist beneath.

Secondly there is its ease of preparation. This really could NOT be easier to make. Things are simply layered in  baking dish, covered and baked.

Prepared stuffing mix.  Tinned soup with milk. Boneless, skinless chicken breasts. Canned green beans.


Yes, canned cream of chicken soup.  I am not a canned soup snob.  So many are and I just don't get it.  I think it has great value in the kitchen and in your store cupboard.

I was brought up on it and it never killed me. Not once.  I am now 65 years old and I have not suffered any ill effects from eating canned cream of chicken soup, nor canned cream of mushroom soup for that matter.

Actually I have not suffered any ill effects from eating any canned soup.  It has its place and anyone who turns their nose up it is being a tiny bit pretentious in my opinion.


I don't meant to offend anyone by saying that. So my apologies if you are offended.  I feel that things like this have a very valid place in my kitchen at least and I always have a few tins in the cupboard.

They are great to use in casseroles or as quick and simple sauces. With a few additions, Bob's Your Uncle. If you are worried about salt and fat there are low sodium and low fat options readily available these days.


If you really don't want to use tinned soups, you can replace them with a simple homemade cream sauce.  For every cup of cream sauce you want, melt 1 TBS of butter in a saucepan.  Once it has melted whisk in 1 TBS of flour for every  cup of sauce you want to make.

Whisk it into the butter and let it cook for several minutes to cook out any flour flavour.  Then whisk in 1/2 cup (120ml) of chicken stock, and 1/2 cup (120ml) of milk for every cup of sauce you need.

Cook, whisking constantly over medium heat, until the mixture comes to a boil and thickens.  Leave to simmer on low for a few minutes.  Taste and adjust seasoning as required, and its ready to use. Easy peasy.



Full disclosure here. My casserole got a little bit too dark. Somehow the temperature got turned up a bit too high (not naming any names) and so . . .  it still tasted delicious, it just was no as pretty as it should have been!

This is an old, old recipe.  Probably copied from a magazine years ago and meant to advertise soup and stuffing mix. I have adapted it through time to suit my own family and what they like.


I added a can of green beans.  Another casserole we really love is green bean casserole and I thought canned green beans would work wonderfully in it. I was right.  They do.

When we were children my mother could not get us to eat mushroom soup.  There was no way we were going to even touch the tips of our tongues to it. No way. No how.

I guess we were somewhat picky in that respect, and maybe even a bit spoiled.


Then when I was ten years old we took an exciting adventure almost all the way across the North American Continent.  My father's job took him from the wilds of Manitoba to the stony shores and  cosy inlets of Nova Scotia.

My parents took advantage of the trip to take us on a bit of a holiday. We had never been on one in our lives.  We went down from Manitoba into the Dakotas and across the Northern part of America to my mother's cousin Polly's home in Vermont. What an adventure that was for us!



We got to stay in a Howard Johnson Hotel and have chips/fries and hotdogs for lunch every day if we wanted to.  And we got to meet a part of our family that we had only ever heard about but had never spent time with.

My brother, sister and I loved being at Poly and Red's house and meeting our third cousins.  We got to experience the joys of extended family and we got to enjoy Green Bean Casserole for the first time in our lives and we love LOVED it!

Even if it was made with Cream of Mushroom Soup. To be honest, I doubt we were told until after we had eaten it and enjoyed it.



I never experienced homemade tomato soup until I was an adult and had made it myself.  And it is gorgeous I will admit.

I love LOVE homemade tomato soup, but if you are in a hurry and just want some comfort in a bowl, you cannot beat a bowl of Heinz Tomato soup in my opinion.



So I guess that was an awfully round about way of convincing you that canned soups have a real purpose to serve in the modern day kitchen.  They fulfil taste needs that nothing else quite can.  Hence, I am not a canned soup snob.

This casserole is not quite the same without it and neither is green bean casserole. Or tuna casserole for that matter. Or meatballs and gravy, or poor man's steak.  

Just one glutton's opinion.





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