Growing up, we had a local pizza place that had the best Italian Fries EVER!! In fact, I’m not sure that I’ve ever had their pizza–only their Italian fries. This is a fairly close replica for those times when I’m craving that blast from the past…
1 can refrigerated pizza dough
Olive oil for brushing the dough
2 cups mozzarella cheese-shredded
1 teaspoon garlic powder
1 teaspoon Italian Seasoning
Preheat oven to 425 degrees.
Line a baking sheet with aluminum foil and spray with non-stick cooking spray.
Roll out the pizza dough and brush with olive oil. Top with mozzarella cheese, garlic powder and Italian Seasoning. Bake for 10-12 minutes or until cheese is browned and bubbly.
Serve with marinara sauce or Ranch dressing--or both!
My love of Mexican food runs deep and I’m not quite sure why I haven’t shared this with you before. It’s super simple but very warming and homey on a fast-paced week night. I usually only cook/eat flour or whole wheat tortillas, but the corn tortillas are what really make this dish…
Chicken Enchilada Soup
1 clove garlic-minced
2 teaspoons canola oil
1 (14 1/2 ounce) can beef broth
1 (14 1/2 ounce) can chicken broth
1 (10 3/4 ounce) can cream of mushroom soup
1 1/2 cups water
2 (12 1/2 ounce) cans white meat chicken-drained
1 tablespoon Worcestershire sauce
1 (4 ounce) can chopped green chiles
1 teaspoon cumin
1 teaspoon chili powder
pinch of pepper
And if you used low sodium broths, add in a pinch of salt
8 corn tortillas-cut into strips
1 cup cheddar cheese-shredded
In a soup pot, over medium heat, sauté the onions and garlic in the oil. Add the remaining ingredients except the tortilla strips and cheese; bring to a boil. Cover and reduce heat and simmer for 1 hour., stirring occasionally.
Uncover: stir in the tortilla strips and cheese. Simmer an additional 10 minutes. Serve with sour cream, cheese, chives or green onions on top.
adapted from www.tasteofhome.com
Hubby loves hot and spicy stuff so I knew I had to give this recipe a try. We ate it over cream cheese on crackers and it was awesome! I also used it as a topping on a pulled pork sandwich–to die for…
Habanero Pepper Jelly
Yield: 4-1/2 pint jars
1/3 cup finely sliced dried apricots
3/4 cup white vinegar
1/4 up finely diced red onion
1/4 cup finely diced sweet red pepper
1/4 cup finely diced habanero peppers - I removed the seeds but you can leave them in if you want it REALLY hot
3 cups granulated sugar
1 pouch liquid pectin
Cut apricots into 1/8 inch slices. Measure into a large, deep stainless steel saucepan with vinegar; let stand 4 hours. Individually, cut onion and seeded peppers into 1/8 inch slices; then add to a food processor and pulse a few times. Measure each ingredient; add to apricots. Stir in sugar.
Bring to a full rolling boil. Stirring constantly, boil for 1 minute. Remove from heat and add liquid pectin, mixing well.
Pour jelly into hot jars, dividing solids equally among jars and filling each jar to within 1/4 inch of top rim. Wipe rims and apply lids.
Process 10 minutes in a boiling water bath. Cool upright, until lids pop down, about 30 minutes. When lids are concave but the jelly is still hot, carefully grasp jar without disturbing lid and invert, twist, or rotate each jar to distribute solids throughout jelly.
Repeat as necessary during the cooling/setting time, until solids remain suspended in the jelly.
I don’t think it will surprise you to see another turtle recipe here, after all my “turtle” obsession runs long and deep. I made this recently when both boys were home and they gobbled it up in no time…
Turtle Mud Pies-No bake
1 cup crushed pretzels
4 tablespoons butter-melted
1/2 tablespoon sugar
1 (8 ounce) package cream cheese-at room temperature
3/4 cup powdered sugar
1/2 cup caramel ice cream topping
3/4 cup Cool Whip-thawed
1 (3.4 ounce) box chocolate pudding
1 1/3 cups milk
Mix together the pretzels, butter and sugar and spoon into the bottom of 5-6 small jars; set aside.
In a medium mixing bow, combine the cream cheese and powdered sugar, beat until creamy. Add the caramel and beat. Fold in the Cool Whip and spoon into the jars.
In a medium mixing bowl, combine the pudding and the milk and whisk for 2 minutes. Spoon on top of the Cool Whip mixture. Refrigerate at least 2 hours. Top with white chocolate shavings (like I did) or more Cool Whip or another drizzle of caramel sauce.
This is just one of those true comfort foods that never gets old. And truth is, you can add or change this in so many ways that I ususally don’t have to go to the store, I just use up what I have. So this is the “basic” Shepherd’s Pie, but feel free to make additions or changes and see how you like to eat it best…
Weeknight Shepherd's Pie
2 pounds ground beef
garlic powder and seasoning salt-to taste
3/4 ounce package brown gravy mix
2-10 3/4 ounce cans cream of mushroom soup
2 1/2 cups water
2 cups frozen carrots and peas (thawed)
Salt & pepper-to taste
2 1/2 cups potatoes, peeled, cooked and made into mashed potatoes.
Preheat oven to 350 degrees.
In skillet, brown the ground beef and onion: drain well and season with garlic powder and seasoning salt. Pour into a large mixing bowl.
Stir in the gravy mix, soup, water, carrots and peas; mix well. Spoon into a greased 9 x 13 baking dish; sprinkle with salt and pepper and top with the mashed potatoes.
Bake, uncovered, for 30 minutes or until browned and bubbly. Top with a sprinkling of paprika.
I find that this makes enough to freeze half for another time-BONUS!!
Some variations could be to change the meat to veal, ground turkey or ground chicken. Add in other favorite vegetables: corn, okra, mushrooms, etc. Add cheese into the mashed potatoes.