#BundtBakers: Cheese Steak Bundt


For the past couple of months, I've tried to participate in #BundtBakers, but my recipes have just not turned out and I didn't leave myself enough time to find a new one to make.

Finally, for the July theme of unusual bundts, I've managed to get a recipe that not only worked and turned out right the first time, but tasted great! I could easily eat this once a week. If I took out the green peppers and onions, Tom likely could too. 😊

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all our of lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient.

Updated links for all of our past events and more information about BundtBakers, can be found on our home page.

Our host for this month is Colleen of Faith, Hope, Love & Luck Despite a Whiskered Accomplice. I cracked up the first time I read the name of her blog, considering I have two of my own whiskered accomplices. Luckily, mine aren't nearly as involved in my recipe making as her Bengal, Brenna.

The recipe I chose for my unusual bundt was a cheese steak. Thinly shredded beef, cheese, bell peppers and onions all baked up inside of a pizza style dough. Yum!

Cheesesteak Bundt
Source: Cookaholic wife Creation
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    • 1 package thin-crust refrigerated pizza dough, or homemade
    • 12 oz. thinly shredded beef
    • 2 cups shredded mozzarella cheese
    • 4 slices provolone cheese
    • 1 green pepper, diced
    • 1 medium onion, diced
    • 2 tbsp melted butter
    • 1 tbsp garlic powder
    • 1 tsp onion powder
    • 1 tbsp Italian seasoning

1. Preheat the oven to 425 degrees. Spray a bundt pan with cooking spray.
2. Heat a medium skillet over medium high heat. Add the thinly sliced beef and cook until browned, about 7 minutes. Transfer to a plate.
3. Add the bell peppers and onions to the skillet and cook for 5-7 minutes or until softened. (If there is not enough fat from the beef to cook them without sticking, add 1 teaspoon oil.)
4. Return the meat to the pan and reduce the heat to low. Sprinkle the shredded mozzarella cheese on top and stir until melted in.
5. Roll out pizza dough into a 9x13 rectangle. Place two slices of provolone cheese on the dough at the long end. Spread the beef mixture on top and then top with the 2 remaining slices of cheese.
6. Starting from the long end, roll up the pizza dough into a log and then fold into a circle, tucking the ends in on each other.
7. Carefully place into the prepared baking pan. Brush with melted butter then sprinkle the garlic powder, onion powder and Italian seasoning on top. (If using homemade pizza dough, all dough to rest 20 minutes before baking.)
8. Bake for 20 minutes or until golden brown and the dough is cooked through. Slice into servings and enjoy! 

You could easily serve this along with a marinara dipping sauce to make it more pizza-like.

And don’t forget to take a peek at what other talented bakers have baked this month:

  • Bacon, Zucchini, Raisins and Cheddar Bundt Cake from I Love Bundt Cakes
  • Cheesesteak Bundt from Cookaholic Wife
  • Cherry Bundt Breakfast Danish from Faith, Hope, Love & Luck Survive Despite a Whiskered Accomplice
  • Chicken Fajita Bundt Cake from Sew You Think You Can Cook
  • Chive Potato Filled Cheeseburger Meatloaf Bundt from Food Lust People Love
  • Classic Vanilla Flan Bundt from All That's Left Are The Crumbs
  • Pasta Chicken Bundt from Sneha's Recipe
  • Soap Bundt Cake from La Mejor Manera
  • Spinach Pasta Surprise from A Day in the Life on the Farm
  • Improv Cooking Challenge: Balsamic Berry Crostini


    Many, many years ago I found out that putting balsamic vinegar on berries brought out their sweetness. It was something I initially would have never believed or tried, but I'm so glad that I did. I love how the tart vinegar pairs with the sweet berries and while I don't use the combination often, I still enjoy it from time to time.

    The theme for July's Improv Cooking Challenge is balsamic and berries, which really leaves a wide variety of recipes to make. I opted to keep it pretty simple this month and use all fresh ingredients in a dish that can be whipped up quickly. No baking, no fuss and very little mess. Perfect for if you need an appetizer for a last minute party or gathering.

    Balsamic Berry Crostini
    Source: Cookaholic wife Creation
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      • 1 loaf french bread or other thin bread
      • ½ cup cream cheese, softened
      • 2 tbsp sugar
      • 1 cup strawberries, hulled and thinly sliced
      • 16-20 blueberries
      • ⅛ cup balsamic reduction*
      • optional: mint leaves

    1. Preheat the oven to 350. Line a baking sheet with parchment paper.
    2. Slice the french bread into rounds and place on the prepared baking sheet. Bake for 7-10 minutes or until just lightly toasted. 

    3. Beat together the cream cheese and sugar until combined. Spread onto the bread rounds.
    4. Top with 1-2 strawberry slices, a blueberry and optional mint leaf.
    5. Drizzle balsamic reduction on top. Serve immediately.

    *To make a balsamic reduction: Combine 1 cup balsamic vinegar with 1/4 cup honey in a saucepan and bring to a boil, then simmer until reduced to 1/3 cup. * This recipe makes more than used above. Extra can be kept in the fridge for a few days. 

    I was running out of daylight to photograph this recipe and ended up rushing my balsamic reduction which is why it doesn't look very pretty. It could have thickened up a lot more but I needed daylight, so I used it before it was really thick enough. Just remember to give yourself enough time! 

    If you are a fan of goat cheese this could easily replace the cream cheese and sugar mixture that was spread onto the crostini.

    This is the perfect combination of light, sweet, and tart. I could easily eat a plate of these all by myself!

    Check out what the other Improv Cooking Challenge bloggers have made!

    Patriotic Berry Slab Pie


    One of my cousins lives on the Eastern Shore in Maryland has a tradition of hosting a cookout in the beginning of July. This was the first year we've been able to go. I knew I wanted to bring a dessert that was fitting for the fourth of July holiday and also large enough to feed a crowd.

    Insert the idea of a slab pie. First off, these are genius. You make a pie on a half sheet pan or jelly roll pan so it's thinner, cooks faster and feeds a ton of people. I first made an apple version of one last Thanksgiving and considering our guest list for the holiday continues to increase, I think it's going to become a yearly staple.

    I really liked this version of the pie because it requires minimal baking. It's actually pretty similar to fruit pizza if you've ever made one of those before. But why am I sharing it with you on July 7th, three days after the holiday?

    Now that's a story. We came home on Sunday and I planned to get the recipe shared with you on Monday. Except, Comcast had other ideas. The weekend before we had a service call because we had terrible internet connection and couldn't watch anything OnDemand in the evenings without it looking like when you flipped to a channel you didn't get back in the 90's. That tech determined our initial installation was done poorly and added an amplifier, but more importantly informed us that our underground line had a ton of noise in it likely because it was the original installed when the owner's got cable a couple of decades ago. We were told we'd have service, albeit not great, through the replacement of the line.

    Upon arriving home Sunday, there was nada No internet, no cable, no phone. I called in and they pretty much told me they couldn't help me because they needed an update from the dig crew who hadn't contacted either of us since the prior Thursday. I'm told that I'll get a call by Monday afternoon. Of course that came and went so I called in again and the rep was really apologetic, scheduling a tech to come out on the holiday to give us a temporary line so we'd have service.

    That evening I came home and found the red tube was next to the house, what we had been told meant the work was done. Except, still no service. So I kept the appointment and on Tuesday, the tech shows up and spends all of 30 seconds outside. The crew that installed the new line? Yeah, they didn't hook up the service properly. One switch of connecting cables and boom, cable, internet and phone were back.

    Who ever said owning a home was fun? Anyway, now that you know the reason why I couldn't share this with you before the holiday, let's get onto the recipe. It's not like you couldn't make it for Labor Day...

    Patriotic Berry Slab Pie
    Adapted from: Pillsbury
    Servings:24 servings
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      • 3 refrigerated pie crusts, at room temperature
      • 2 - 8 oz. packages cream cheese, softened
      • 12 oz. lemon curd or lemon pie filling
      • 2 - 2 ½ cups strawberries, sliced
      • 1 cup blueberries
      • 1 cup raspberries
      • 1 cup blackberries
      • sanding sugar
      • 1 egg

    1. Preheat the oven to 450 degrees. Line a half sheet pan and a large baking sheet with parchment paper.
    2. Roll out two of the pie crusts to cover the half sheet pan. Prick with a fork to stop from rising too much. Beat the egg with 1 tbsp of water and brush lightly over the dough. Bake for 10-14 minutes or until lightly golden.
    3. Roll out the remaining pie crust and cut out star shapes with a cookie cutter. Place on the baking sheet and brush with the egg wash. Sprinkle sanding sugar on top. Bake for 5-7 minutes or until golden.
    4. Beat the softened cream cheese on medium speed until light and fluffy. Add in the lemon curd and mix until combined.
    5. Allow the bottom of the pie to cool, then spread the cream cheese mixture on top. Refrigerate for 30 minutes.
    6. Arrange the strawberries in rows, filling in between each row with blueberries. Fill in any gaps with raspberries and blackberries. Press the cut out stars randomly on top of the fruit.
    7. Refrigerate, covered,  until ready to serve.

    Since you only cook the crust and the topping, this pie can come together in less than an hour, depending on how long it takes you to cut up the fruit and cut out all of the stars. The crust is nice and flaky, the filling not too sweet and the berries being raw gives it the perfect amount of texture without soupiness that sometimes happens with cooked fruit pies.

    You can make the cream cheese mixture in advance, refrigerating it and then allowing it to come to room temperature to easily spread on the crust. The star cut outs can also be made 1 day in advance, being transferred to a sealable container once cooled. 

    #FilltheCookieJar: Monster Reese's Pieces Cookie Bars


    July's theme for #FilltheCookieJar is back to school. I swear the kids only got out a few weeks ago and traffic has just started to die down, but there are already back-to-school ads for clothing and school supplies, so I suppose we're really just right on time to share a recipe like this.

    #FilltheCookieJar is a blogging event hosted by Cynthia of Feeding Big.

    I thought back to school to figure out what type of cookie or bar I could make for this challenge. In 9th grade, eating lunch from home or the cafeteria wasn't cool, but eating from the vending machines was. So for longer than I care to admit, I'd spend $3 a day to get a bag of Cooler Ranch Doritos, a cherry Coke and a box of Reeses Pieces. The epitome of health, wasn't I? 😉

    While a cookie or bar using Doritos or Coke might have been more creative, I decided to stick with good old candy and find a recipe that used Reese's Pieces.

    Monster Reese’s Pieces Cookie Bars
    Source: Passion for Savings
    Servings:16 servings
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      • 1 cup brown sugar
      • ¾ cup creamy peanut butter
      • 2 eggs
      • 1 tbsp vanilla
      • 2 cups baking mix, such as Bisquick
      • ½ tsp salt
      • 6 oz. Reese’s Pieces candy
      • 1 cup mini chocolate chips


    1. Preheat the oven to 325 degrees. Spray an 8x8 baking dish with non-stick spray.
    2. In the bowl of a stand mixer, beat together brown sugar, peanut butter, eggs and vanilla until combined.
    3. Add in the baking mix and salt, mixing until combined, then add in the Reese’s Pieces and mini chocolate chips. The mix will be very thick, you may need to mix in by hand.
    4. Spread into the prepared baking dish in an even layer.
    5. Bake for 40-45 minutes or until the center is set.
    6. Allow to cool, then cut into squares.

    I may have accidentally purchased too many boxes of the Reese's Pieces for this recipe. Yeah, accidentally. I quite enjoyed munching on them while these cookie bars were in the oven.

    These bars come together in no time and are the perfect treat for after school or any time of the year. My coworkers devoured them in less than an hour. 

    Check out what the other #FilltheCookieJar bloggers made!

     Giant Milk Chocolate Chip Cookies by Family Around the Table
      No Bake Brownie Energy Bites by Join Us, Pull up a Chair
      Peanut Butter & Jelly Cookies by Jolene's Recipe Journal
      Teachers Rule Cookies By Palatable Pastime
      Clean the Cupboard Cookie Bars by A Day In The Life On The Farm
     Trail Mix Cookies by Home Sweet Homestead 
      Orange Anise Cookies By This and That
      Monster Reese's Pieces Cookie Bars by Cookaholic Wife
      Oatmeal Blueberry Cookies by Organized 31
      Apple Date Cookie Bars by That Recipe 
      Cherry Pie Tassies by Cindy's Recipes and Writings 
      Sesame Balls by Feeding Big
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