Schwarma… It’s whats for dinner!


Schwarma! A funny name for a  Savory wrap made by Middle Eastern street vendors. I found this recipe several years ago and after adding my own all-American touch to this dish(Ranch dressing ;), it became a smashing dinner hit! Super quick and simple. Choose between chicken, steak, or Lamb depending on which is preferred! I choose to make my own flatbread but if you want to speed up the dinner prep, grab a package of premade flatbread at your local grocery story!

  • 1 1/2 lb cooked Chicken, steak, or Lamb seasoned to taste! (I use lots of garlic, rosemary, paprika, salt, & pepper!)
  • 8 (6-inch) Flat/pita breads, warmed
  • 1/2 cup plain yogurt
  • 1 onion, thinly diced
  • 1 large tomato, diced
  • 1 cucumber, thinly diced
  • Ranch!!


To assemble the schwarma, Thinly shave/slice meat, spread each flat bread with a tablespoon of plain yogurt, and layer with onion, tomato, and cucumber. Pile on the meat, and dress with Ranch dressing. Repeat with remaining flat bread and ENJOY!!




Italian Stuffed Bell Peppers!


Yes, it’s true! I usually stick with blogging the 3 main food groups… cupcakes, cookies, and coffee but occasionally I dive into a savory dish! 😉 When my brother brought in 1 dozen brilliant bell peppers from his garden one afternoon, I needed to find a dish that would accommodate them! Instantly Stuffed Bell Peppers was suggested but I really am not a huge fan of Mexican food. So I improvised and created Italian Stuffed Bell Peppers!! A Bell Pepper halved, layered with a basil garlic cream cheese, savory beef, Parmesan, marinara, and lots of mozzarella!!

Serves 6-8

  • 6 bell peppers cut in half and seeded
  • 1 8oz cream cheese (softened)
  • 1 tbs pureed garlic( or 1/2 tbs garlic powder!)
  • 1 tbs dried basil
  • 1 pound ground beef or sausage
  • 2 tbs Italian herbs (I mixed up my own using Basil, Parsley, Oregano, Garlic, and pepper)
  • 1 tsp salt
  • 1/2 cup Parmesan
  • 3 cups marinara(I use my quick marinara recipe found here)
  • 2-3 cups shredded mozzarella


  1. Preheat oven to 400 degrees Fahrenheit. Lightly coat 9×13 pyrex with olive oil or cooking spray! Place bell peppers in dish.
  2. Brown meat with Italian seasoning and 1 tsp salt. Meanwhile, cream together cream cheese, pureed garlic, and 1 tbs basil! Evenly divide and spreed cream cheese mixture on the bottom of halved bell peppers. Next equally divide cooked meat, top with Parmesan, marinara, and mozzarella between bell peppers.
  3. Cover and bake for 30 minutes! Uncover and continue to bake until cheese is bubbly and brown!
  4. Enjoy!!!


It’s a Tomato Pie!

Y’all, it’s Tomato season here in Texas! With the rain we had in May, my expectation of a grand tomato harvest heightened. My brother diligently tended the garden and I paced the floor! 😉 For nearly 11 months I have been waiting for our tomato harvest…. Why? So I can make another Tomato Pie! 🙂 This pie was made when we experienced an overabundance of Tomatoes last year. I made it for dinner expecting to hate it but it was unexpected love at first bight for everyone in the house! So, if you find yourself with a few freshly grown tomatoes, BAKE THIS PIE!
Serves 8
  • 4 tomatoes, thinly sliced
  • 2 TBS Dried Basil
  • 1 1/2 tsp Garlic Powder
  • 1/2 cup chopped yellow onion
  • 1 (9-inch)  pie crust(I made my own using this recipe)
  • 1 cup grated mozzarella
  • 1 cup grated cheddar
  • 1 cup mayonnaise

Salt and pepper

  • Preheat oven to 350 degrees F.
  • Layer the tomato slices, basil, 1 tsp garlic powder, and onion in pie shell. Season with salt and pepper. Combine the grated cheeses, 1/2 tsp garlic, and mayonnaise together. Spread mixture on top of the tomatoes!
  • Bake for 30 minutes or until lightly browned.

To serve, cut into slices and serve warm.




Pumpkin Dinner Rolls!

Pumpkin Rolls

Well, it is official! I made my first batch of Pumpkin Rolls this season last night and it’s starting to really feel like fall. 🙂 *Happy Sigh inserted here* So, to keep in the fall pumpkin theme here on Granola Girl Bakes, I thought I would share my very own Pumpkin Roll recipe with you! Slightly sweet, pumpkiny, and delightfully vibrant, I guarantee these dinners rolls would be a fall favorite for you. Happy Fall!!

Yields 24 large rolls!


  • 2 TBS active dry yeast
  • 1/2 tsp white sugar
  • 1 cup warm water
  • 6 TBS butter [melted]
  • 1/2 cup honey
  • 1 TBS salt
  • 4 eggs [beaten]
  • 1 15 oz can pumpkin
  • 5 or more cups flour (I did a 50/50 wheat to white ratio)


  1. Activate yeast in warm water with 1/2 tsp white sugar. Once activated add butter, honey, salt, eggs, and pumpkin. Mix well! Slowly begin incorporating flour until dough is slightly sticky but workable.
  2. Place dough on a well-floured surface and knead for 6 minutes, adding flour when necessary. Place in lightly oiled bowl and allow to rise until double(about 1 hour.) Meanwhile generously butter 2 9×13 pans (or a larger cookie sheet!)
  3. Punch down, divide dough into 24 pieces, and form into round balls. Place dough in buttered 9×13 Pyrex and allow to rise until double again(30 or so minutes!) Preheat oven to 375°(f).
  4. Bake for 15-20 minutes or until golden brown!
  5. Serve with homemade apple butter, honey, or just by themselves and enjoy!! 🙂

Home-made Tortillas {Re-blogged}


Made a batch of tortillas night for the kids and had so much fun I couldn’t help but re-blog the recipe! 🙂 It’s a great cooking project for the little ones! I had my 4 year-old sister in the kitchen helping me. She had a blast rolling out her own tortilla!  Home-made tortillas made healthy by substituting the crisco/lard for olive oil and adding whole-wheat!

Original Recipe Yield 8-12 Tortillas


  • 1 1/2 cups white flour
  • 1  cups wheat flour
  • 1 tbs baking powder
  • 1 tsp salt
  • 1 cup boiling water
  • 1/4 cup Extra virgin olive oil


  1. Combine flours, baking powder, and salt. Add water and oil. Stir until combined.
  2. Kneed on a lightly floured surface for approximately 1 minute adding additional flour if needed.
  3. Place a stainless steel pain on stove-top over medium heat. Meanwhile, form into gulf ball size pieces and roll each ball into a large flat disc.
  4. Place each tortilla on to the hot pan, 1 at a time, for approximately 15 seconds per side or until bubble and golden. Repeat with remaining tortillas.
  5. Enjoy!

Quick Hamburger Buns |Of Dinner, the Olympics, and Grilling…

Is it just me or does anyone else think cooking needs to be considered an Olympic sport! Feels like I have run a marathon after making dinner. 🙂 Tonight’s dinner consisted of Rosemary Pesto Feta Burgers,  5 Cheese Mac n’ Cheese, Oven roasted French Fries, and vegetable. And this is the first time I have grilled without setting the meat I am grilling completely on fire and grilling myself!! I usually have my  Dad man the grill but he was out tonight. To be 100% honest I completely wimped out on the home-made condiments. I had everything laid out to make ketchup and mayo but fizzled!
But I did get around to making home-made buns! The quick version. 🙂 Not too fancy and nothing special about them but they are 1000% better than the pre-packaged store bought buns and QUICK!

Original Recipe Yield 8 buns


  • 1 cup warm water
  • 2 1/4 tsp active dry yeast
  • 1 tbs sugar
  • 1 tsp salt
  • 2 tbs olive oil
  • 2 1/2 cups(or more) flour(I use a 50/50 ratio of white and wheat)
  • 1 egg beaten


  1. Activate yeast in water and sugar. Once activated, add salt and oil. Mix in just enough flour to make a sticky yet workable dough.
  2. Pour dough out on to well floured surface and knead for 3 minutes, adding additional flour as needed!
  3. Place in lightly oiled bowl and allow to rise for 20 minutes.
  4. Roll out on to floured surface, punch down, and cut into 8 pieces. Form into balls, flatten each ball down, and place on to parchment lined cookie sheet. Allow to rise for 15 minutes.
  5. Brush with beaten egg. Bake at 425° for 12-15 minutes or until golden!
  6. Allow to cool, slice in half, and ENJOY! 🙂

Home-made Caesar Salad Dressing

Caesar Salad is my personal favorite salad and I just happened to make it for dinner tonight! So I thought I would share my dressing recipe with you all. (:

Yields: 1.5 cups Dressing


  • 1 recipe Home-made Mayonnaise or 1 1/2 cups store-bought mayo
  • 3 Anchovies Fillets
  • 2 tbs Lemon Juice
  • 2 cloves Minced Garlic
  • 1 tsp Dijon mustard
  • 1 tsp Worcestershire Sauce
  • 1/2 tsp salt
  • 1/2 tsp freshly ground Pepper
  • 1/2 cup grated Parmesan
  1. Blend all ingredients except Parmesan in food processor until well blended. Add Parmesan and  pulse just until combined.
  2. Pour over romaine and toss. Top with additional Parmesan and crutons if desired.
  3. Enjoy!

Mediterranean Flat Bread

One of my family’s favorites! I tried my first piece of Mediterranean Flat Bread at a small coffee shop in the beautiful hill country of Texas and loved it! But obviously couldn’t take the coffee shop home with me so I came up with a recipe. 🙂 If you like Olives and Feta you will LOVE this recipe!

Soft bread topped with olives, provolone, fresh spinach, sundried tomatoes, and finished off with feta!

Yields 6  individual pieces of flat bread



  • 1 cup warm water
  • 2 1/4 tsp years
  • 1 tbs sugar
  • 1 tsp salt
  • 2 tbs butter melted
  • 3 cups flour

  • olive oil
  • 24 kalamata olives pitted
  • 1 7oz jar Sundried Tomatoes in Olive oil
  • fresh spinach
  • 8oz sliced provolone
  • 8oz crumbled feta


  1. Activate yeast in warm water with sugar. Add salt, butter, and enough flour to make sticky dough.
  2. Turn dough out onto floured surface and knead until soft and elasticy, adding additional flour as needed, approximately 5 minutes.
  3. Place dough in greased bowl and rise until double.
  4. Once doubled divide dough into 6 equal pieces, form into balls, and flatten with rolling pin. Place on a parchment lined pan.
  5. Preheat oven to 400°F.
  6. Brush each piece of flat bread with olive oil then add the toppings. First the olives(lightly pressing into dough), on top place a slice of provolone, then a few leaves of fresh spinach, sundried tomatoes, and top with feta.
  7. Bake for 12-15 minutes or until cheese and bread are lightly golden.
  8. Serve warm and ENJOY!

Home-made Ketchup and Oven Roasted French Fries

Ketchup, who doesn’t love it?! In my opinion, onion rings, french fries,  and cheeseburger are not complete without the tangy red sauce and If you are anything like my brothers you can find an excuse to put ketchup on most everything!

With that being said, you wouldn’t believe how excited I was to find a recipe for ketchup on a new favorite cooking blog, Stir It Up! I had no idea you could make ketchup at home (; And the best part, her recipe contained NO corn syrup! I was so inspired by the ketchup post that I quickly pulled together the ingredients and made my first batch of Ketchup. A few burns from the bubbling sauce and a tongue that is somewhat tired of sampling the batch of ketchup later and here I am to share the recipe with y’all. When I told my brother, who is practically a ketchup connoisseur(; , that we might never have to buy a bottle of ketchup again he was a bit skeptical but after tasting the batch he was actually excited!

Ketchup Recipe from Stir it Up



  • 1 6oz. can of tomato paste
  • 1 c. water
  • 1/4 c. evaporated cane sugar
  • (or brown sugar)
  • 3/8 c. white balsamic vinegar
  • (or apple cider vinegar)
  • 1 t. salt
  • 1/8 t. garlic powder
  • 1/4 t. onion powder
  • 1 t. Worcestershire sauce
  • pinch of cayenne pepper
  1. Combine all ingredients in a large pot. (Take my word for it – you want a large pot even though it doesn’t look like much ketchup in the bottom of it. It makes a bubbling, sticky mess!) Bring to a boil and stir constantly until liquid evaporates and mixture is as thick as ketchup. Bottle and chill before using.

Oven Roasted French Fries

Yields 4 servings

  • 4 baking potatoes sliced into desired shape
  • 1/4 cup olive oil
  • 2 tsp salt
  • 1 tsp garlic powder
  • 1/2 tsp paprika
  • 1/2 tsp dill weed
  • 1/2 tsp pepper
  1. Preheat oven to 400°.
  2. Toss potatoes with all ingredients and spread evenly over a baking sheet.
  3. Bake for 35-40 minutes or until crispy and golden!
  4. Serve with the Ketchup and enjoy!! (:

Honey Rolls

Usually made with 50% whole wheat flour and 50% white, theses honey rolls have become a Sunday dinner staple!

Original Recipe Yield approximately 2 dozen rolls


  • 4 1/2 tsp yeast
  • 1tsp white sugar
  • 1 1/2 cup warm water
  • 1 1/2 cup warm milk
  • 1/2 cup melted butter
  • 1/2 cup honey
  • 1 tbs salt
  • 6 cups Flour, either all white or a combination of whole wheat and white
  1. Dissolve yeast and sugar in a large bowl with warm water until foamy, approximately 5 minutes.
  2. After years is activated add milk, butter, honey, and salt. Stir until well combine.
  3. Add just enough flour, one cup at a time, until dough is sticky yet workable. Roll out onto a well floured counter top and knead until no longer sticky and dough is elasticy, added additional flour if needed. Place in a greased bowl and rise until doubled (approximately 1 hour)
  4. Preheat oven to 350°. Grease 2 9×13 pans with butter. Once dough is risen, punch down and cut into 24 individual pieces. Form each into balls and place in the greased pans. Allow to rise to double (approximately 45 minute)
  5. Bake until golden brown, 15-20 minutes and enjoy!