More Freezer Potato Day

After I made the freezer mashed potatoes I made some country potatoes. First I washed and peeled all of the potatoes. Then I used my potato slicer to slice the potatoes like thick french fries.

Then I cubed them.

After that I boiled them for 5 minutes. Finally I drained them and spread them on a baking dish and put them in the freezer for awhile. After they were frozen a little bit I took them off the baking sheet and put them in a freezer ziplock bag.

Grilled Beef Fajitas

2 lbs. flank or beef skirt steak

2/3 cup Kikkoman soy sauce

1/4 cup lime juice

10 flour tortillas warmed

Sour cream (optional)

pico de gallo (recipe follows)

Cut meat into 5-inch lengths and slice horizontally 1/4-inch thickness; place on a rimmed baking sheet. Stir together soy sauce and lime juice; pour over meat. Turn to coat and allow meat to marinate for 15 minutes. Grill over medium-high heat until desired doneness is reached. Cut into small pieces, if desired.

Pico de Gallo: Sir together 1 peeled, pitted and diced avocado, 1 chopped tomato, 1 seeded and diced jalapeno pepper, 1/2 cup minced red onion, 2 tbsp. Kikkoman Teriyaki Marinade Sauce, 4 1/2 tsp. lime juice and 1 tbsp. minced fresh cilantro.

Freezer Mashed Potatoes

Thanks to Jessica for the freezer meal ideas. I'm starting to want to do this a little more. Baby steps for me. I recently did the pumpkin puree and froze that and I also got 3 lbs of onions on sale and diced most of those up and froze them. Last week I bought 2 ten pound bags of potatoes for .97 at Safeway and this morning I am working on making mashed potatoes in the crock pot to freeze for later. I am also planning on making country style potatoes (the cubed potatoes) to freeze for later. (just call me Mrs. Ore Ida)

I got the recipe from http://www.onceamonthmom.com/

5 pounds Yukon Gold potatoes, peeled and quartered (I'm just using russet)
4 ounces cream cheese, softened
4 ounces sour cream
1 teaspoon salt
1 teaspoon onion salt (I think I just have onion powder so I'll just use that and maybe put in some extra salt)
1/4 teaspoon pepper
2 Tablespoons butter

DIRECTIONS
Peel and quarter potatoes. Place in crock pot. Add water until potatoes are covered. Cook on Low for 7 hours or high for 4 until a fork can easily be poked through them. Mash until smooth. Add remaining ingredients, beat until fluffy. Place in 2 greased 8x8 pans, dot with butter. Bake at 350 degrees for 30 minutes. if Freezing see below.


Freezing Directions:
DO NOT BAKE Instead, cover and freeze. To serve: Thaw. Bake at 350 for 30 minutes. Double bake time if not thawed. Since I only have one 8x8 pans I am going to use a trick I learned on another website. I am going to line my 8x8 pan with foil and place the potatoes on top of the foil then I will cover and freeze. After about an hour or so I am going to take it out of the pan and put it in a freezer bag and then start again with the other half of the potatoes.

Serves 8-10

Chicken Pot Pie

This recipe is also taken from A Taste of Home and makes two pies. One is planned to be baked right away and the other can be frozen and used later. This recipe does take a little bit of work to make, but since you make two and save one for later, it's worth it.

Ingredients:

2 cups diced, peeled potatoes
1 3/4 cups sliced carrots
2/3 chopped onion
1 cup butter or margarine
1 cup all purpose flour
1 3/4 teaspoons salt
1 teaspoon dried thyme
3/4 teaspoon pepper
2 cans chicken broth
1 1/2 cups milk
4 cups cubed, cooked chicken
1 cup frozen peas
1 cup frozen corn
Pastry for 2 double crust pies, 9 inch

Directions:

1. Place potatoes and carrots in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until crisp tender. Drain and set aside.
2. In a large skillet, saute onion in butter until tender.
3. Stir in flour, salt, thyme and pepper until blended.
4. Gradually stir in broth and milk.
5. Bring to a boil; cook and stir for 2 minutes or until thickened.
6. Add the chicken, peas, corn, potatoes, carrots; remove from heat.
7. Line two 9 inch pie plates with bottom pastry, trim even with the edge of the plate.
8. Fill pastry shells with chicken mixture.
9. Roll out remaining pastry and fit to top of pies.
10. Cut slits in pastry, seal and flute edges.
11. Bake one potpie at 425 for 35-40 minutes or until crust is lightly browned.
12. Let stand for 15 minutes before cutting.
13. Cover and freeze remaining pie for up to 3 months.

To use frozen pie:
Shield frozen pie crust edges with foil; place on a baking sheet. Bake at 425 for 30 minutes. Reduce heat to 350; bake for 70-80 minutes longer or until crust is golden brown.

Notes:
To cut down on some work I bought a rotisserie chicken from the grocery store and cubed that. i also bought 2 pie bottoms for each pie, filled one then peeled the other crust off the tin and fit it to the top. I also don't think I would use thyme next time around. It's not bad, I just don't like that seasoning for some reason.

Strawberry Cheesecake Trifle

Ingredients:

1 package (8 ounces) cream cheese, softened
1 cup (8 ounces) sour cream
1/2 cup cold milk
1 package (3.4 ounces) instant vanilla pudding mix
1 carton (12 ounces) frozen whipped topping, thawed
1 1/2 cups crushed graham crackers
1/4 cup margerine, melted
2 cans of strawberry pie filling

Directions:

1. In a large mixing bowl, beat the cream cheese until smooth.
2. Add sour cream; mix well.
3. In a small bowl, beat milk and pudding mix on low for 2 minutes.
4. Stir pudding into cream cheese mixture.
5. Fold in whipped topping.
6. In a 2 1/2 quart trifle bowl, spread half of the pudding mixture in the bottom, then spread half the graham crackers over the mixture and lastly spread half of the strawberry filling over the crumbs. Repeat layers one more time.
7. Chill before serving.

Chicken Manicotti

This recipe was taken from the Taste of Home magazine and can be frozen and saved for up to one month. The recipe actually makes 2 dishes with one being frozen for later use. I found that it fed our family, so if you have more than a family of 4 you may want to cook both dishes at once.

Ingredients:

Garlic Powder
1 1/2 pounds boneless skinless chicken breast
16 uncooked manicotti shells
2 jars of speghetti sauce (kept separate)
1 pound bulk Italian sausage, cooked and drained
1/2 pound fresh mushrooms, sliced (I omitted these when I made the dish)
shredded mozzarella cheese
2/3 cups water, divided

Directions:

1. Cut chicken into 1 inch strips
2. Sprinkle garlic powder over chicken
3. Stuff chicken into manicotti shells
4. Spread about 1 1/2 cups of spaghetti sauce in 2 greased 13 x 9 baking dishes
5. Place 8 manicotti shells in each dish
6. Sprinkle with sausage and mushrooms
7. Pour remaining spaghetti sauce over the top of the shells
8. Sprinkle mozzerella over the sauce
9. Drizzle water around the edge of each dish
10. Cover and bake one casserole at 375 for 65-70 minutes or until pasta is tender and juices run clear
11. Cover and freeze the remaining casserole for up to 1 month.

To use frozen casserole:
Thaw in the refrigerator. Let stand at room temperature for 30 minutes. Bake as directed .

*Note*
I Chose to sprinkle more mozzarella on the top of the dish when it came out of the over, so the cheese was freshly melted.

Pureed Pumpkin

Safeway had their Saturday and Sunday sale last week and I got 2 pumpkins for $4.99. I made pumpkin puree today, I had to call my friend Hannah for some tips since I was doing a huge pumpkin and not pie pumpkins like on thriftymom.com. Thanks Hannah!

First off we have our medium sized pumpkin.

Cut the pumpkin in half lengthwise.


clean out all the seeds and guts.

I enlisted the kids to help. Lennon helped too he just had to leave before I got the camera out. Because the pumpkin was so big I had to cut it into quarters. I baked half of the pumpkin at a time.


Place skin up in a 9x13 pan. Add a little water and cover with foil. Bake at 375 degrees for about 1 1/2 hours.

The skin will still be firm but soft on the inside when it is done. I like how Hannah described it - she said "it's like a potato after it has baked" it will smoosh.

Let the pumpkin cool so you can handle it. Then you peel off the skin and put it in the food processor or blender. (Since Hannah told me about the potato thing it made me think of how you can squish the potato out of the peel after it has baked. So I kind of smooshed the pumpkin in the pan to help release it from the skin a bit) Then I used my hands and sometimes a paring knife to get the skin off. It was like peeling sunburned skin! well not that thin of skin but you get the picture. Sorry if that was gross!

Finally I poured premeasured pumpkin puree into plastic containers and plastic Ziploc bags. All of the bags are 1 cup and the plastic containers (except 2) are 2 cups. I ended up with 18 1/2 cups of pureed pumpkin and still have another one to do! Yeah I'm getting out those pumpkin recipes.

Cheesy Sausage Potatoes

Last week Safeway had all their sausages on sale and there was a great coupon because it's Oktoberfest. I bought two Hillshire Farms Beef Polska Kielbasa. Today I used one of them to make dinner. I had my two helper chefs, Meghan and Abby.






First the girls helped me peel 6-8 potatoes and I cubed them.


We boiled them for about 7 minutes.


Meanwhile I sliced the sausage and chopped onions and bell pepper and sauteed until the sausage was brown.

We drained the potatoes and placed them at the bottom of a 13x9 baking dish. Then we placed the sausage mixture on top of the potatoes and then put cheese on top of that and sprinkled a little pepper. We baked at 350 degrees for 25 minutes and here is our final result.


It was good. Bill said it was a hit.

Gooey Mint Brownies

This is a recipe from one of my friends that I met going through the credential program. She brought these brownies to one of our classes and they are to die for! Of course if you don't like the combination of chocolate and mint then they're not for you...BUT if you do like that combination, you're in for a treat.

• Take one brownie mix (it doesn't matter if it's name brand or generic) and mix it as the directions on the box says.
• Pour half of the mixture in the bottom of a greased 9x13 baking pan.
• Put a layer of York Peppermint Patties evenly over the poured brownie mixture (Don't forget to take off the wrappers...yes, she knows someone who didn't do this)
• Pour the remainder of the brownie mixture on top.
• Bake as directed.

**She said that she usually uses 2 mixes. One goes on the bottom and one on the top. You will bake as directed for this too, but it usually takes longer because they are extra thick**

How about a challenge?

I made another 4 ingredient dinner tonight and it got me thinking I wonder how many 4 ingredient dinners can we come up with?

There's the challenge but I'll give you one more ingredient. Please submit meal ideas with 5 ingredients or less.

Cheddar Chicken and Potatoes Skillet

Kraft food and family recipe
4slices of bacon
small boneless skinless chicken breast halves (1 lb) (chicken tenders works well)
4cups (1b.) frozen diced potatoes with peppers and onion, thawed
4oz (1 cup) shredded 2% milk sharp cheddar cheese

cook bacon in large nonstick skillet on medium heat 5 min. or until crisp. remove bacon from skillet to paper towel; discard drippings in skillet.
Add chicken to skillet; cook 5 minutes on each side or until done (165 degrees) Remove chicken from skillet; cover to keep warm. Crumble bacon. Add to skillet with potatoes; cook and stir 5 minutes or until heated through. Place chicken over potatoes; top with cheese. Cover; cook 2min. or until cheese is melted

Spicy Chicken and Rice Bake

2 1/2 to 3 pounds meaty chicken pieces (breast halves, thighs, and drum sticks)
1/2 cup chopped onion
1/2 cup green sweet pepper
2 cloves garlic, minced
1 15-ounce can black beans, rinsed and drained
1 14 1/2-ounce can diced tomatoes, undrained
1 cup tomato juice
1 cup frozen whole kernel corn
2/3 cup long grain rice, uncooked
1 teaspoon chili powder
1/8-1/4 teaspoon ground red pepper
paprika

1. skin chicken; set aside.
2. In a large saucepan cook onion, sweet pepper, and garlic in hot oil until vegetables are tender. Stir in black beans, undrained tomatoes, tomato juice, corn, uncooked rice, chili powder, red pepper, and 1/2 teaspoon salt. Bring to boiling. Transfer rice mixture to a 3-quart baking dish. Arrange chicken pieces on top of rice mixture. Sprinkle chicken with paprika.
3. Bake, covered, in a 375 degree oven for 45 to 50 minutes or until chicken is no longer pink (170 degrees for breast; 180 degrees for thighs and drumsticks) and rice is tender.

per serving 355 calories, 9 grams fat, 39 g. carbs, 6 grams fiber, 33 grams protein

Better Homes and Gardens cook book

Tuna Cakes

6 servings 2 Tuna Cakes each

2-6 oz. cans tuna, drained, flaked
1 pkg. (6 oz.) Stove Top Stuffing Mix for Chicken
1 cup shredded mild cheddar cheese
1/2 cup shredded carrots
1/3 cup mayonaise
2 tbsp. sweet pickle relish
3/4 cup water

Mix all ingredients. Cover and refrigerate 10 minutes. (this helps cakes to firm up)

Heat large nonstick skillet sprayed wit hcooking spray on medium heat. For each tuna cake shape 1/3 cup lightly packed tuna mixture into patty. Add patties to skillet in batches.
Cook 3 minutes on each side or until golden brown on both sides. turning over carefully.

(when I made these I made smaller ones to eat with saltine crackers.)

save 60 calories and 8 grams of fat per serving by preparing as directed with 2% milk cheese and using light mayo

Nutrition Information per serving

320 calories (260 if using light mayo and 2% milk cheese)
17 grams of fat (11 if using light mayo and 2% milk cheese)
24 grams carbs
19 grams protein

Lost Recipe Binder -Found

I lost my recipe binder for at least two weeks. At first I was thinking I just misplaced it (I look at it or add new recipes to it in different rooms of the house, excluding the bathroom-I'm no guy.) Anyways, this binder is my cooking life. I put in all the recipes I like and use on a regular basis, my everyday cook book.
So I keep casually looking around for it and it doesn't turn up. I look everywhere I can think of that I may have had it. One night right before I fell asleep I even remembered it was in my closet for some strange reason. The next morning I was sure it would be there but it wasn't. I then get to the point where I'm asking everyone in the family if they'd seen it. I'm frantically wracking my brain wondering if I took it anywhere and left it. I almost sent out an email about it. Bill comes up with an idea. Lennon was reading this book called How to be the Best at Everything and in it they talk about how to trick people or annoy brothers and sisters by hiding their stuff. So we even grill Lennon about it no luck. I start checking in the kids rooms, under the beds everything. I finally found it yesterday. I was looking in Lennon's room and saw this box that he put some stuff in that he wanted to sell- video games and books. We had the box by the computer so I could post everything online and then moved it back to his room. I looked inside and dug around a bit and there it was! I was so happy. It was the awesome news of the day.

Failure

Just thought I'd share my failure as a baker today. I was trying to make Abby a roller skate cake for her birthday and it was a disaster! First off I don't like doing cakes because they always turn out crappy or something doesn't go quite as well as I expected.

After I took the cake out of the pan it got this huge split right in the center. I thought "ok I can deal with this I'm cutting the cake anyways to make the skate. So then I cut it and start to piece it together and realize that how I had to cut it because of the split made it not turn out exactly like the picture. But again I kept going "it will be ok after I frost it and decorate it with the candy." So I begin to frost it and it doesn't look great but I figure that after I put the candy on it will look better. I finish frosting it and then start to put the candies on to make it look like a skate. It's looking better and I'm excited. A few minutes later I notice all of the candies sliding off of the cake. The frosting is getting a little runny. I'm freaking out it doesn't look good at all and I can't fix it. I scrap the whole cake. "Forget it I can't do cut up cakes."

I decided to make another cake and figure out a way to put a skate on it with out cutting it. Bill and I do a little brainstorming while the other cake was baking. I ended up having Bill make me a skate shoe template out of wax paper.

After the cake is done baking I realize that I don't have a whole lot of time to get this cooled and frosted before we have to leave. So I put the cake in the fridge and also the frosting. After about ten minutes I realize that the cake is not going to be cool enough on time so I stick it in the freezer. About 5 minutes before we have to leave I pull it out of the freezer and it's still kinda warm, but oh well it's now or never.

I frost the cake with white frosting and then stick the template Bill made for me on the top at an angle. I pull out my purple icing (I had a choice of blue or purple that I had from another cake I made, I think it was the island one) I trace around the template with the icing and then remove the template and fix the frosting a little. Then I get some purple sugar sprinkles ( that are a part of the Halloween sprinkles I have) and sprinkle that in the center where the template was. Then I add the Oreo cookies for the wheels and some licorice for the laces and in about 5 minutes I have a replacement cake. Just in the nick of time.

Wheeler Quesadillas

Bill suggested this recipe from a Backpacker Magazine. Just a note that these are spicy so if you want to make some for the whole family you might want a milder cheese too.

8 corn tortillas
2 chipolte peppers in adobo sauce
4 ounces pepper jack cheese
1 cup salsa
2 teaspoons olive oil

grate cheese and chop chipolte peppers. place a tortilla in ligtly oiled skillet; top with some of the pepper, cheese and salsa, top with additional tortilla. Heat until toasted then flip. Toast opposite side.
We made ours with some chicken and avocado. I mixed the pepper jack with cheddar for the kid ones and didn't put peppers on theirs either.

Salisbury Steak

Last night I was faced with a dilemma. I had two pounds of ground beef that was already defrosted (or as my friend Hannah says dethawed) and didn't know what to do with it. It was after 5 and I didn't want to turn the oven on. I didn't want to make meat loaf--it would take too long or hamburgers (I didn't have any buns). What to do? I pull out my cook book The Taste of Home cook book and started flipping through. I found a recipe for Salisbury Steak. I haven't ever made it before but it turned out pretty good. It tasted a lot like meat loaf but it didn't take nearly as long and used ingredients I had in the cupboard.

Salisbury Steak with Onion Gravy

1 egg
1 can (10-1/2 ounces) condensed French onion soup, undiluted, divided (I used a french onion mix because I had it)
1/2 cup dry bread crumbs (I used Italian seasoned)
1/4 teaspoon salt
Dash pepper
1-1/2 pounds ground beef
1/4 cup water
1/4 cup ketchup
1 teaspoon Worcestershire sauce
1/2 teaspoon prepared mustard
1 tablespoon all-purpose flour
2 tablespoons cold water
6 cups hot cooked egg noodles (I used instant mashed potatoes instead-its what I had)
chopped fresh parsley, optional

1) In a large bowl beat egg. Stir in 1/3 cup of soup, bread crumbs, salt and pepper. Crumble beef over mixture; mix gently. Shape into six oval patties

2) In a skillet, brown patties over medium heat for 3-4 minutes on each side. Remove and set aside; drain if needed. Add the water, ketchup, Worcestershire sauce, mustard and remaining soup to skillet. Bring to a boil.

3) Return patties to skillet. Reduce heat; cover and simmer for 15 minuts or unti lmeat is no longer pink. Remove patties.

4) Combine flour and cold water until smooth. Stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve patties and gravy over noodles. Garnish with parsley if desired.

Since I used 2 lbs of ground beef, I had a few extra patties. Tonight I made spaghetti out of the leftovers!

Mandarin and Craisin Spinach Salad

Ingredients:

1 bag of fresh baby spinach leaves, rinsed and patted dry
1 bag of craisins
1 can of mandarins, drained

1 bottle of Newman's Own Light Raspberry Walnut dressing

1 bag of candied almonds or walnuts
1 small package of crumbled feta cheese

Directions:
1. Place first 3 ingredients in a bowl.
2. Pour the necessary amount of dressing on the salad to nicely coat.
3. Toss it all together gently.
4. Top with the candied walnuts or almonds.
5. Sprinkle lightly with feta cheese.
6. Serve immediately.

NOTES
-This recipe is easily duplicated and is great during the holidays, because it's colorful.
-If you don't eat it right away the spinach looses it's crispness, but the salad still tastes the same. Just add some more leaves if needed.

Chocolate Strawberry Cake

1 box of Devil's Food Cake
1-2 baskets of strawberries (I prefer two)
1 can of whipped white frosting
1 can of whipped chocolate frosting
1 bag of mini chocolate chips

DIRECTIONS:
1. Follow the directions of the box to bake the Devil's Food Cake in two round cake pans. Let the cake completely cool. If the cake creates a mound on the top, cut it off to make it flat.
2. Thinly slice 1 basket of strawberries for the filling.
3. Slice the other basket of strawberries in quarters.
4. Place one of the cake rounds on your serving dish and spread the chocolate frosting on the top.
5. Place the thinly sliced strawberries in the middle as evenly as possible.
6. Place the other cake round on the top.
7. Spread the white frosting on the top and edges of the cake, if it doesn't completely cover the middle where the strawberries are don't worry about it. Also if cake crumbs mix with your frosting don't worry you're going to cover it.
8. Place the quartered strawberries on the top of the cake, as well as, around the base.
9. Sprinkle the mini chocolate chips on the top and sides of the cake.
10 Serve immediately. The juices from the strawberries will run and ruin the cake if you don't.

NOTE
I always think that I won't have enough cake mix and always buy 2 and have tons left over. You really only need 1 if you fill the pan half way.

RIBS

FoodsCo this week has spare ribs on sale for 0.97 per lb. I get there and this thing is huge its as long as the longest baking sheet I have. The whole thing was $10 and I got two slabs of ribs. I was excited. Here is a recipe for barbecue sauce just for fun which I did not use this time but have used it and it is very good but due to time constraints I used KC Masterpiece.

Barbecue Sauce
1 slice of bacon
1 bunch of fresh thyme
extra virgin olive oil
1/2 onion
2 cloves of garlic
2 cups ketchup
1/4 cup brown sugar
1/4 cup molasses
2 Tbsp. red or white wine vinegar
1 Tbsp. dry mustard
1 tsp ground cumin
1 tsp ground paprika
ground black pepper

Wrap bacon around thyme bunch and tie with kitchen twine (or you can just wrap it with the bacon and just leave it)
Heat two count of oil in a large saucepan over medium heat. Add the thyme bundle and cook slowly for 3-4 minutes to render bacon fast and give the sauce a nice smoky taste. Add the garlic and onion and cook slowly without coloring for 5 minutes. Add the rest of the ingredients and stir. Turn heat down to low, cook slowly for 20 minutes to meld the flavors. Strain to remove bacon, thyme, and onion.

Ribs
preheat the oven to 350 degrees
foil baking pan
place ribs in pan and sprinkle with salt and pepper
cover ribs loosely with foil
bake for one our turning halfway thorough
remove foil and brush one side generously with barbecue sauce and cook for 15-20 minutes
turn and brush other side with barbecue sauce and cook an additional 15-20 minutes
serve

Spicy Cuban Chicken

Bill found this one for us in a running magazine. It's really good. High in protein and good carbs

2/3 cup nonfat Italian dressing
2 cloves of garlic, crushed (or more)
1/4 tsp. ground red pepper
11 ounces boneless, skinless chicken breasts, cut into 1/4 inch-thick strips
2 tsp. olive oil
1-1/4 medium green bell peppers, chopped
3/4 medium onion, chopped
3/4 tsp. oregano
1/4 tsp. ground black pepper
1/4 tsp. ground cumin
3 cups cooked rice (brown is best)
1-1/4 lbs. canned blacked beans, drained and rinsed
1-1/4 lbs. canned, diced tomatoes
3/4 tsp. fresh cilantro, chopped

Combine dressing, garlic, and ground red pepper in a glass measure or medium glass bowl. Place chicken in large glass bowl, pour dressing over chicken and refrigerate 30-60 minutes (or overnight). Remove chicken from marinade, drain well, discard marinade.

Heat oil in large skillet over medium-high heat until hot. Add chicken, cook 5-7 minutes, stirring until chicken is slightly brown, spooning off excess liquid. Add bell peppers, onion, oregano, pepper, and cumin. Cook, stirring 4-5 minutes or until vegetables are tender. Add rice, black beans, and tomatoes. Cook 2-3 minutes more, or until thoroughly heated. Garnish with cilantro, serve immediately.

522 calories, 38.4 g. protein, 76.6 grams carbohydrates, 13.1 grams fiber

Ranch Chicken

4 boneless skinless chicken breast halves (1 .b)
1/4 cup ranch dressing (light)
1/3 cup dry breadcrumbs (I like the italian flavored)
2 tablespoons olive or vegetable oil

1. Dip chicken into dressing, then coat with bread crumbs
2. In 10-inch skillet, heat oil over medium-high heat. Cook chicken in oil 12 to 15 minutes, turning once, until outside is golden brown and juice is no longer pink when centers of thickest pieces are cut.

Leftovers are great for salads or sandwiches!

Super Easy Enchilada Casserole

This is a super easy quick dinner I got from the Kraft Magazine. You make it in the microwave. Great for a potluck dish, meal to a family or just to have something easy on those busy nights.

prep 5 minutes, Total 30 minutes, Serves 4

1 lb. ground beef
1/4 cup chopped onions
1 can (8 oz.) tomato sauce
1/2 cup water
2 tsp chili powder
4 corn tortillas
1 cup Kraft Shredded Cheddar Cheese
1/2 cup chopped tomatoes
1/4 cup sour cream

1. microwave meat and onions in 2 qt. microwaveable dish on HIGH 4-6 minutes or until meat is done, stirring every 2 minutes.; drain. Stir in tomato sauce, water and chili powder. Microwave 5-9 minutes or until slightly thickened, stirring every 4 minutes. Transfer to a bowl.

2. Place 1 tortilla in same microwave dish; top with layers of 1/4 each meat sauce and cheese. Repeat layers 3 times. Microwave 2-5 minutes or until heated through. Let stand 5 minutes. Top with tomatoes and sour cream.

Tips: I cooked the meat and sauce mixture in a sauce pan on the stove, but cooked the whole thing together in the microwave for 5 minutes. Also you can add in black beans, corn, olives or whatever you fancy.

Olivia's Penne Pasta with Spinach and Sun-dried Tomatoes

1 14.5 oz. box of Penne Rigate pasta (I use Ronzoni Smart Taste)
2 tbs. salt

1 tbs. olive oil
1/3 c. red wine vinegar
4-5 garlic cloves, minced
1 tsp. black pepper
1 tsp. red pepper flakes
1/4 c. black olive juice (from can), reserving the black olives

1 can of black olives, minced
1/2 c. sun-dried tomatoes in oil (lightly rinsed), chopped
5 c. fresh spinach, roughly chopped

Prepare the pasta as directed, adding the 2 tbs. of salt to the boiling water. Drain the pasta when it's "al dente", meaning when it's cooked so that it's not too hard or soft, but retains a nice bite. Place in a large bowl.

For the dressing, combine the next six ingredients and whisk well.

Pour over the warm pasta and toss with the olives, tomatoes, and spinach.

Serve warm or cold.

Note:
Please season to taste.

I don't add salt to the dressing because of the salted pasta. You may want to add more.

Eggplants.... OVER EASY.... That's one of our little jokes.....

I have been wanting to try eggplant for a while and I thought I should just do it! I bought an eggplant and tried a new recipe I found online. It wasn't my favorite, but I'm a picky eater. Houston liked it and so did his family. Houston said it would be good as a side to beef and have another side be rice. It's too much to be just a side dish. So anyway, here it is.
Saute 1 green pepper and 1 medium onion in 2 tbs of butter
add 4 peeled roma tomato and let simmer for a few minutes
add cubed eggplant, 1/2 tsp basil and 1/4 oregano
cook until the vegetables are tender (about 15-20 min)

Peach Season

So I'm trying to make new things and use the ingredients that are in season. Here are recipes for Peach pie and peach cobbler.

Peach Pie
I got this recipe from the joy of cooking The crust is amazing!
(Makes a double crust)

Oil Pastry Recipe-Pie crust

Probably the easiest pie pastry to make. As you are using a liquid fat, you don't need as much fat in this recipe. You can roll and re-roll oil crusts with no ill effects.

2 cups all-purpose flour
1 teaspoon salt
1/2 cup vegetable oil*
1/4 cup cold milk

* Extra-virgin olive oil may be substituted

In a large bowl, combine the flour and salt. Measure the vegetable oil and the milk into the same liquid measuring cup but do not stir. Add to the flour/salt mixture; mix briskly to combine until the dough comes together into a ball.

Divide the dough in half. Roll out each half to 1/8 inch thick between 2 sheets of wax paper.

NOTE: Because this pastry dough is made with oil, it must be used right away. After a day in the refrigerator, the oil will start to separate and seep out.

*I sprinkled the top with some cinnamon sugar before I put it in the oven.

PIE FILLING

Peel and slice 5 cups of peaches

sift over peaches

1/2 cup white or brown sugar

1/8 tsp salt

1 tbls cornstarch

1/8 tsp nutmeg

1/4 tsp cinnamon

put in pie shell and dot with 1 1/2 tbls of butter

cover pie with top pie crust and puncture for ventilation.

preheat oven to 450 degrees bake for 10 minutes

reduce heat to 350 degrees and bake for 35 minutes or until done.

Peach Cobbler

(I got this recipe from Aunt Pattie)

Old Fashioned Peach Cobbler:

1 package Pillsbury pie crust
8 cups sliced fresh peaches
2 cups sugar
1/4 cup flour
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/8 teaspoon allspice
1/2 cup (1 stick) butter melted
1 teaspoon vanilla extract

Preheat the oven to 475 degrees
Spray an 8 inch square dish... Set aside

Combine the peaches, sugar, flour, cinnamon, nutmeg and allspice in a Dutch oven... (you can just use a pan). Allow the mixture to sit until the dry ingredients are dissolved and a syrup forms, about 15 minutes. Bring the peach mixture to a boil over medium heat. Decrease the heat to low and cook until the peaches are tender, about 10 minutes. Remove the mixture from the heat and add the butter and vanilla.

Roll out the pie pastry and cut it into an 8 inch square. Spoon half of the peach mixture into the dish. Cover the mixture with the pastry square. Bake for 14 minutes or until lightly browned. Take the dish from the oven and spoon the rest of the peach mixture over the baked pastry shell. Roll out the rest of the dough and cut it into 6 or 8 strips about an inch wide. Arrange the strips into a lattice pattern over the peach mixture. Bake and additional 20 - 25 minutes or until golden brown and done. Remove from oven . Serve warm with ice cream or whipping cream.

Olivia's Garlic Herb Mayo

1 c. light mayo
2-3 garlic cloves, minced
1/2 tbsp. chives, chopped
1 tbsp. rosemary, chopped
1 tbsp. thyme, chopped

Combine and refrigerate overnight to allow flavors to meld.

Feel free to substitute other herbs as desired.

Blackberry & Lemon Cream Cake

I made this super simple cake for Owen's 2nd Birthday. The flavors are fresh, sweet, and complementary. The best thing about this cake though, is that the possibilities are endless. See below for how you can customize it to your taste or a specific occasion.

Ingredients
1 Yellow Cake Mix, baked as directed*
1 lg. Vanilla Pudding Mix*
1 c milk
1 8 oz. tub of Lite Cool Whip
Zest of one small lemon*
Juice of one small lemon*
Fresh Blackberries*


Directions
Cool cakes completely over a wire rack. Using a serrated bread knife, use a gentle see-sawing motion to slice the top off each cake to create even layers.

Using a wire whisk, mix the pudding mix and the milk. Mixture will be grainy and thick.

Using a rubber spatula, fold in the tub of Cool Whip until the mixture is smooth and creamy. Do not overwork.

Lastly, fold in the zest and juice, and then cover and refrigerate for 10 minutes.

Place one cake layer cut-side down on your decorative plate or cake stand. Using a rubber spatula, place several dollops of your cream on top and gently smooth to the edges. Cream should be 1/4" - 1/2" thick.

Gently place the second layer cut-side down. Repeat with the cream, using the rest of the mixture. Top with fruit or other topping.

Refrigerate until ready to serve.

Notes:
Be sure to refrigerate leftovers.

Items with an asterisk indicate items that you can substitute with other items. Think of flavor combinations that would work well together. For example:

• Chocolate Cake + Vanilla or Chocolate Pudding + Grated Chocolate (or chocolate chips) + Fresh Strawberries
• Coconut Cake + Coconut Pudding + Lime Zest + Juice of a Lime + Fresh Toasted Coconut & Sliced Kiwi's
• Dark Chocolate Cake + Oreo Cookie Pudding + Crumbled Oreo Cookie
  

Churrasco with Chimichurri Sauce, Raisin Rice & Beans, & Grilled Flat Bread

If you'd like to try something ethnic and a little exotic, this is the meal for you. My favorite thing about it is how easy the entire meal comes together so quickly. A favorite way to serve this is as pictured above, everything layered one on top of the other so the flavors meld together.

Nutritional Info
(per 3 oz. serving of steak and 2.5 tbl of sauce)
Calories: 239
Fat: 11.5 g

Churrasco Ingredients

1 (1 1/2 pd) boned sirloin steak (I used Tri-tip)
1 1/2 c cilantro sprigs
1 c white vinegar
3/4 c chopped onion (I used a medium sized red onion)
2 tsp ground cumin
2 tsp dried oregano (I used dry Italian seasoning)
2 tsp dried thyme
2 tsp black pepper
1 tsp salt
6 garlic cloves, chopped (1/4 c)
3 bay leaves
Cooking spray
Juice from 1/2 a lime.

Directions
Trim fat from steak; set aside.

Combine cilantro and next 9 ingredients in a large zip-top plastic bag.

Add steak to bag, making sure that the steak is evenly coated, and then seal. Marinate in the refrigerator for 3 hours, turning occasionally (I marinated mine during church).

Remove steak from bag and discard marinade.

Prepare grill or broiler with cooking spray. Grill until largest portion of the meat registers 150 degrees or your desired degree of doneness (we like medium).

Let meat stand for 15 minutes and then squeeze the juice of the lime on top.

Cut steak diagonally across the grain into think slices and serve with the Chimichurri Sauce.

Chimichurri Sauce
I made several adaptations to this recipe, so be sure to check out the special notes below.

Ingredients
1/4 c white vinegar*
1 tbl extra-virgin olive oil (or regular olive oil)
1/2 tsp of salt
6 garlic cloves peeled
3 bay leaves
2 jalapeno peppers (I used 1/2 of one jalapeno and reserved the other half)
1 c of minced fresh parsley*
1/4 cup minced fresh oregano*

*Special Note: I was missing these ingredients so I substituted the following:
1/4 c white vinegar = 1/4 c light sour cream, 2 tbl of water
1 c minced fresh parsley & 1/4 c minced fresh oregano = 1 1/4 c fresh cilantro

Directions
Place the ingredients in a blender, process until smooth.

Refrigerate until ready to use.

Raisin Rice & Beans
This colorful rice dish is so good and packs all your fruits, vegetables, grains, and proteins into one dish.

Ingredients
1 1/2 c white rice
2 tsp of salt
2 tsp of garlic powder
1/4 c raisins
1 c frozen corn (or canned), steamed
1 c pinto beans, warmed (or black beans)
1/2 c chopped cilantro
Juice from a 1/2 a lime

Directions
Add rice to medium saucepan over medium heat. Add salt, garlic powder, and raisins. Add 3 cups of water and bring to a boil. Reduce heat to low and cover for 20 minutes.

After rice is done, pour into a larger bowl. Add corn, pinto beans, and cilantro. Squeeze the juice from the lime and toss well.

Season with additional salt to taste.

Grilled Flat Bread
This is very similar to the recipe my grandma uses for homemade flour tortillas. One day I decided to make one big "tortilla" and grill it with olive oil. Talk about easy and a perfect addition to this meal.

Ingredients
2 c white all-purpose flour
1 tsp salt
1 tsp baking soda
1 1/2 c of hot water
Olive Oil Spray

Directions
In a medium bowl combine the first three ingredients.

Gradually add the hot water, mixing the dough with your hands as you go. Cease adding the water when the mixture is bound together enough that you can drop it onto a floured surface to knead.

Knead the dough several times and then form it into a large ball. Using a rolling pin, roll the dough until it's about 1/4 " thick (the shape does not matter, though mine usually end up being a large oval).

Spray one side with olive oil spray and lay this face down on the grill. Before turning, spray the other side too.

Remove from the grill after several minutes on each side. Bread should have a golden crust and light grill marks.

Cut into wedges using a pizza cutter.

Ooey-Gooey Peanut Butter Chocolate Brownies

This is an unusual recipe in that you have to make several adaptations because you're using light ingredients. The end result is delicious though, especially if you're a chocolate lover like me, and Samuel deemed this a "keeper" recipe.

Traditional brownies:
Calories per serving: 200
Fat: 10

This recipe:
Calories per serving: 176
Fat: 5 grams

Yields: 2 dozen bars

Ingredients

3/4 c fat-free sweetened condensed milk, divided
1/4 c butter or stick margarine, melted and cooled (I always use unsalted butter)
1/4 c fat-free milk
1 (18.25 oz) package of devil's food cake mix
1 large egg white, lightly beaten
Cooking Spray
1 (7 oz) jar of marshmallow creme
1/2 c peanut butter chips

Directions
Pre-heat oven to 350 degrees.

Combine 1/4 c condensed milk, butter, and the next 3 ingredients. Batter will be very stiff.

Coat the bottom of a 13 x 9 inch baking pan with cooking spray. Press two-thirds of the batter into your prepared pan using floured hands (I dusted my hands with cocoa powder); pat evenly to create an even, thin layer. Note: After spreading the batter with my fingertips, I used the palm of my hands to even the bottom layer and spread to the corners.

Bake at 350 degrees for 10 minutes. Allow brownies to cool slightly. Note: Oven time will vary. I baked mine for 7 minutes.

Combine 1/2 c remaining condensed milk and marshmallow cream in a bowl; stir in peanut butter chips.

Spread mixture carefully and evenly over brownie layer.

Carefully drop the remaining batter by spoonfuls over the mixture (I patted my spoonfuls of batter into little patties before laying them atop the mixture).

Bake at 350 degrees for 30 minutes. Note: Periodically check the brownies to see if the marshmallow mixture is browning too much. If that starts to happen, cover it with foil.

Cool completely in the pan on a wire rack. This allows the moist internal layer to set.

Smoothie Recipies

Strawberry-Orange Smoothie

1 cup frozen strawberries

1/2 ripe banana, sliced (optional)

1/2 cup vanilla low-fat yogurt

1/2 cup orange juice

Place strawberries in blender first and run for a few seconds to break up fruit into smaller chunks. Add remaining ingredients and blend on high until smooth. serves 1-2.

Tropical Mango Smoothie

3 ice cubes

1/2 cup pineapple juice

1 cup diced mango, fresh or frozen

1 banana sliced

2 teaspoons lime juice

1/2 tsp grated, peeled fresh ginger (optional)

You know what to do. serves 1

Blueberry Blast Smoothie

1 cup frozen blueberries

1/2 cup frozen peaches

1/2 cup peach or vanilla yogurt

1/4 cup orange juice

serves 1-2

Pumpkin Pie Smoothie

1-15 oz. can pure pumpkin, chilled

1-12 oz can evaporated milk, chilled

1-8 oz. container vanilla yogurt

1/4 cup granulated sugar

1/4 teaspoon pumpkin pie spice

1 pint whipping cream, whipped into soft peaks (or just use the can stuff)

Combine ingredients in a blender. Blend on high until smooth. Top with whipped cream and addational pumpkin pie spice.

One Pan Chicken and Potato Bake

For this recipe I used boneless skinless chicken breast (will save on fat and calories) and also fingerling potatoes so I didn't have to cut potatoes which made this recipe even easier. Another Kraft recipe (I'm going through my magazine)

Prep Time: 10 min Total Time:1 hr 10 min Makes: 4 servings

4 bone-in chicken pieces (1-1/2 lb.)
1-1/2 lb. potatoes (about 3), cut into thin wedges
1/4 cup KRAFT Zesty Italian Dressing
1/4 cup KRAFT Grated Parmesan Cheese
1 tsp. Italian seasoning

HEAT oven to 400°F. Place chicken and potatoes in 13x9-inch baking dish.
TOP with dressing; sprinkle with cheese and seasoning. Cover.
BAKE 1 hour or until chicken is done (165ºF), removing foil after 30 min.

430 calories 18g fat

Crunch Bars

These are made with saltine crackers! Super easy to make and good.

35 PREMIUM Saltine Crackers
1/2 cup (1 stick) butter or margarine
1/2 cup packed brown sugar
1 pkg. (8 squares) BAKER'S Semi-Sweet Chocolate, chopped
1 cup chopped PLANTERS Walnuts, toasted (I prefer pecans)

HEAT oven to 400ºF.
PLACE crackers in single layer in foil-lined 15x10x1-inch pan.
COOK butter and sugar in saucepan on medium-high heat until butter is melted and mixture is well blended, stirring occasionally. Bring to boil; cook 3 min. without stirring. Spread onto crackers.
BAKE 5 to 7 min. or until topping is golden brown. Immediately sprinkle with chocolate; let stand 5 min. or until chocolate is softened. Spread chocolate over ingredients in pan; sprinkle with nuts. Cool. Break into pieces.

16 servings

220 Calories, 15g fat 13g sugar

Strawberry Whipped Sensation

From Kraft Food and Family Magazine. Perfect for summer cold and yummy.


4 cups fresh strawberries, divided
1 can (14 oz.) sweetened condensed milk
1/4 cup lemon juice
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
8 OREO Cookies, finely chopped
1 Tbsp. butter, melted


LINE 9x5-inch loaf pan with foil, with ends of foil extending over sides. Mash 2 cups berries in large bowl. Add milk, juice and 2 cups COOL WHIP; mix well. Pour into prepared pan.
MIX chopped cookies and butter. Spoon over COOL WHIP mixture. Cover with ends of foil; gently press cookie mixture into COOL WHIP mixture. Freeze 6 hours or until firm.
INVERT dessert onto plate when ready to serve; remove pan and foil. Frost dessert with remaining COOL WHIP. Slice remaining berries; arrange over dessert. Freeze leftovers.

TIPS:
Healthy Living
Save 30 calories and 4.5 grams of fat per serving by preparing with fat-free sweetened condensed milk, COOL WHIP LITE Whipped Topping and Reduced Fat OREO Cookies.
Substitute
Prepare using an 8x4-inch loaf pan.
Note
Be sure to leave enough foil extending over sides of pan so that there is enough to completely cover dessert.


Nutrition Information
Calories
220
Total fat
9 g
Saturated fat
6 g

Grilled Steak Salad with Creamy Avocado Dressing

We had this for dinner tonight it was super easy and yummy. we got the recipe of the back of the Premium saltine cracker box (hence the use of crackers). P.S. I doubt we used 8 cups of salad. I just put some in a bowl.

Grilled Steak Salad with Creamy Avocado Dressing

1 lb boneless beef sirloin steak
dash of chili powder
8 cups mixed salad greens
1 cup cherry tomatoes, halved
¼ cup sliced red onion
¼ cup sliced pitted ripe olives
¼ cup house Italian reduced fat dressing
½ medium ripe avocado, peeled, pitted
20 saltine crackers

Sprinkle steak with chili powder. grill steak 5-7 minutes on each side until cooked through. remove from grill; cover loosely with foil. let stand 5 minutes.
meanwhile, toss lettuce with tomatoes, onion and olives; place on serving platter. place dressing and avocado in blender; blend until smooth.
cut steak across the grain into thin slices; arrange over salad. drizzle with dressing mixture. serve with crackers.

Serving Size 3 cups and five crackers
290 calories, 12g of fat, 5 g fiber, 23 grams protein

"Jesse's" Peanut Butter Cookies

So, even though we got this recipe from Kathy, we call these "Jesse's." Even they do! They pretty much only have these when Jesse comes over and they force him to make them. :) They are delicious and a family favorite of ours. ENJOY!

Mix Together Thoroughly:
1/2 cup butter or margarine, softened (we always use margarine.)
1/2 cup peanut butter
1/2 cup sugar
1/2 cup brown sugar
1 egg

Sift together and stir in: (we just stir in)
1 1/4 cup flour
1/2 tsp baking powder
3/4 tsp baking soda
1/4 tsp salt

Chill dough. (we only do this if we have time to. Usually we stick it in the fridge for however long it takes for the oven to heat up.) Roll into walnut sized balls. Place on lightly greased cookie sheet, 3 inches apart. Flatten with fork dipped in flour, crisscross. Bake until set, not hard at 375 degrees for 10 minutes. (We usually use the pampered chef cookie dough scoop and drop a level scoop instead of making balls. Jesse also adds a tiny bit more peanut butter. He uses a rounded 1/2 cup instead of a level one and he also cooks them for 8-9 minutes depending on how hot the oven is. In our oven 8:45 is the perfect time)

Parmesan Risotto

This recipe is amazing! If you have never tried risotto before, you must do so now. Every bite is infused with flavor and the texture of the dish is so creamy. It is a favorite in our house paired with a simple grilled meat of beef or pork chops with roasted asparagus, everything seasoned simply with olive oil, salt, and black pepper.

Adapted from "The Best Light Recipe" cook book

Classic recipe (per serving):
Calories: 300
Fat: 15 g

Light recipe:
Calories: 220
Fat: 6 g

Serves: 6-8

5 c low-sodium chicken broth, reserve 1 cup
3 c water
1 medium onion, chopped fine (optional)
1 tsp olive oil (or olive oil cooking spray)
Salt
2 cups Arborio rice (I use regular rice)
2 oz grated Parmesan cheese (about 1 c)
1 tbs unsalted butter
Ground black pepper

Bring the broth (minus the reserved cup) and water to a simmer in a medium saucepan; reduce the heat to the lowest setting and cover to keep warm.

Combine the onion, oil, and 1/2 tsp salt in a large saucepan. Cover and cook over low heat, stirring occasionally, until the onion is softened, 8-10 minutes. Increase heat to medium-low, add the rice, and cook, stirring frequently, until the edges of the grains are transparent, about 4 minutes.

Stir in reserved 1 c of chicken broth and continue to cook, stirring frequently, until the broth has been completely absorbed, about 2 minutes.

Stir in 3 c of the warm broth and simmer, stirring occasionally, until the liquid is absorbed, 5-7 minutes. Note: Do not allow the rice to stick to the bottom of the pan.

Continue to cook the risotto, stirring frequently and adding 1/2 c of the remaining broth at a time as needed to keep the pan bottom from becoming dry (about every 4 minutes), until the grains of rice are cooked through but still somewhat firm in the center, 10 to 12 minutes.

Off the heat, stir in the cheese and butter, and season with salt and pepper to taste.

Serve immediately or keep warm by covering with a lid.

Special Notes:
Refrigerate leftovers for up to 3 days.

Risotto is extremely versatile, and you can add any number of ingredients to make this a main dish. For example, add peas, chopped asparagus, diced chicken, etc.-

Blue Cheese Dressing

This yummy dressing comes from America's Test Kitchen's "Best Light Recipe" cook book. It is so simple to make, and pairs well on iceberg lettuce wedges or used as a dip with hot wings. And check out how it fares against traditional recipes:

Classic Recipe (per 2 tbs serving):
Calories: 100
Fat: 8 g

Light Recipe:
Calories: 40
Fat: 2.5 g

Makes: 1 c

1 oz strongly flavored blue cheese*, crumbled (about 1/4 c)
1/4 c buttermilk**
1/4 c reduced fat mayonnaise
1/4 c low-fat sour cream
1 tbs water
2 tsp white wine vinegar
1/4 tsp salt
1/4 tsp garlic powder
1/8 tsp ground black pepper

Mash the blue cheese and buttermilk in a small bowl with a fork until the mixture resembles cottage cheese with small curds.

Stir in the remaining ingredients.

Chill for 15-20 minutes before serving. Note that the dressing can be refrigerated in an airtight container for up to 4 days.

Special Notes:
* I use Danish Blue Cheese.
** For the buttermilk, I substitute 1/4 c regular milk and a dash of lemon juice, and allow to set for several minutes.

Lime and Pepper Tri-Tip

Meat:
1 1/2 to 2 pounds beef tri-tip roast, trimmed of excess fat

Marinade:
Juice of 6 limes (about 3/4 cups)
1/4 cup olive oil
1 teaspoon cumin
1/2 teaspoon garlic powder
1/2 teaspoon onion powder

Rub:
2 tablespoons coarse grind black pepper
1 tablespoon Kosher salt

Directions:
1. Combine marinade ingredients.
2. Place meat and marinade in covered glass dish or plastic bag.
3. Refrigerate for 1 1/2 to 2 hours.
4. Remove meat from marinade, discarding left over marinade.
5. Combine rub ingredients and press into all surfaces of meat. *Seasoned meat may be refrigerated for one hour to enhance flavor, but not necessary.
6. Grill roast to desired doneness over medium coals for about 30-40 minutes, turning occasionally.
7. Remove from heat and tent with foil for 10 minutes, before carving across the grain into slices.

Beef and Bean Stew

Ingredients:
1 lb. stew meat, cubed
2 cans (16 oz. each) kidney beans, rinsed and drained
1 can (14.5 oz.) diced tomatoes
1 1/2 cups frozen corn
1 cup hot water
1 cup chopped onion
1 can (4 oz.) chopped green chilies
2 tablespoons uncooked long grain rice
1-2 tablespoons chili powder *I prefer 2 tablespoons
2 teaspoons beef bullion granuals
1/4 teaspoon salt

2 celery ribs, chopped
1 can (2 1/4 oz.) sliced ripe olives, drained
1 can (8 oz.) tomato sauce

Directions:
1. Combine first group of ingredients in crockpot.
2. Cook on low for about 7 hours.
3. Add in second group of ingredients and cook for about 1 more hour. Be sure that meat in thoroughly cooked.

Notes:
If you want you can combine all of the ingredients except the tomato sauce in the beginning if you want the celery and olives to be tender. We prefer it to be a little more firm, so I save if until the last hour. Also, know your crockpot. If it cooks faster, you may not need it to cook for 8 hours.

Pizza Roll

Ingredients:
1 loaf (1 pound) frozen bread dough, thawed
2 eggs, separated
1 tablespoon grated Parmesan cheese
1 tablespoon olive oil or vegetable oil
1 teaspoon minced fresh parsley
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1/4 teaspoon pepper
8 ounces of sliced peperoni
2 cups (8 ounces) shredded mozzarella cheese
1 can (4 ounces) mushroom stems and pieces, drained
1/4 to 1/2 cup pickled pepper rings
1 medium green pepper, diced
1 can (2 1/4 ounces) sliced ripe olives, drained
1 can (15 ounces) pizza sauce

Directions:
1. Pre-heat the oven to 350 degrees
2. Grease a cookie sheet and set aside.
3. Roll out the dough into a rectangle (about 15 inches x 10 inches), place on cookie sheet.
4. In a small bowl combine egg yolks, Parmesan cheese, oil, parsely, oregano, garlic powder and pepper. Brush mixture over the dough.
5. Sprinkle with peperoni, mozzerella, mushrooms, pepper rings, green pepper and olives.
6. Roll up jelly roll style, starting with the long side; pinch at the seam to seal and tuck ends under.
7. Place seam side down.
8. Brush with egg whites.
9. DO NOT LET RISE. Bake for 35-40 minutes or until golden brown.
10. Serve sliced with warmed pizza sauce.

Notes:
YIELDS: 10-12 slices
This is the exact recipe from Quick Cooking. My family hates most of these toppings, which is basically a combination pizza. However, I found that you can put any toppings that your family likes inside and it still turns out great. The peperoni mentioned her is a good about, even though it seems like a lot. My only caution is if you choose to put sausage on it, that you use it sparingly. Remember it all gets rolled up, layered right on top of each other. It also tastes really good dipped in ranch dressing.