This was one of my FAVORITE meals growing up. Mom used to make this for us all the time and it was just soo much fun to eat! I was looking for something "different" to make for dinner this week and it dawned on me that we haven't had pizza in a while...All of these ingredients are relevant to how much you are making.
Ingredients:
Pillsbury Buttermilk Biscuits (I used 3 tubes)
Pizza sauce
Shredded Mozz. Cheese
Pepperoni (or whatever other toppings, if using onions or peppers, sautee them first, your pizza will be really soggy if you don't)
Preheat oven to 450 (or whatever the biscuit package reads.) Put a small amount of pizza sauce in the bottom of your glass 9x13 pan. Cut your biscuits in quarters and place them in your pan. Mix pizza sauce, some of your shredded cheese, and pizza toppings together in a bowl. Pour on top of biscuits. Top with extra cheese. And bake according to package directions!
Monday, November 17, 2008
Sunday, November 16, 2008
Rotisserie Crockpot Chicken
This is a recipe I printed off over the weekend at work from(http://aboutabitofeverything.blogspot.com). It sounded amazing and I really needed to use up the whole chicken I had in my freezer. We're supposed to be getting a terrible snow storm today, so I thought a nice chicken dinner with mashed potatoes and veggies would be nice!
Here's the recipe....
4-5lb chicken
2t kosher salt
1t paprika
1t onion powder (i used garlic powder)
1/2t thyme
1t italian seasoning
1/2t cayenne pepper (i used 1t)
/2t black pepper
a pinch of chili powder
4 cloves of garlic, cracked (for stuffing)
1 yellow onion quartered (for stuffing)
Mix all the dry ingredients together. Clean your bird and dry with a paper towel. Then stuff with the garlic and onions. Then rub your spice over the whole bird. Place in your crockpot on 4 balls of foil (so your chicken isn't sitting in fat and the skin gets nice and crispy). Cook on low for 8 hours.
Here's the recipe....
4-5lb chicken
2t kosher salt
1t paprika
1t onion powder (i used garlic powder)
1/2t thyme
1t italian seasoning
1/2t cayenne pepper (i used 1t)
/2t black pepper
a pinch of chili powder
4 cloves of garlic, cracked (for stuffing)
1 yellow onion quartered (for stuffing)
Mix all the dry ingredients together. Clean your bird and dry with a paper towel. Then stuff with the garlic and onions. Then rub your spice over the whole bird. Place in your crockpot on 4 balls of foil (so your chicken isn't sitting in fat and the skin gets nice and crispy). Cook on low for 8 hours.
Saturday, November 15, 2008
Dorito Casserole
So this is a recipe I got from "NewlyAshworth" on the WC nest board! I was slightly hesistant on trying it, but anything with doritos, cheese, and gr. beef is worth eating, right? This makes a 9x13 pan and David ate 1/2 of it himself! He said it tastes just like the enchiladas he used to get in Texas.
Ingredients
1lb ground beef, browned
1 small onion, chopped and sauteed with the beef
1 small can of diced green chiles, sauteed with the beef and onion
2 cans of cream of mushroom (or chicken) soup
1 small can of red enchilada sauce
1 bag of nacho cheese doritos, crushed
1 bag of finely shredded mexican cheese blend
Brown the ground beef with the chopped onion and green chiles. Set aside. In a large mixing bowl, combine soup and sauce. Add the ground beef mixture. In a 9x13 glass pan, layer doritos, meat mixture, cheese, doritos until you've used all your ingredients...be sure to END with doritos on top. Bake at 350 for 30 minutes. I covered mine for 20 minutes then took the foil off and baked the last 10 minutes. ENJOY!
Ingredients
1lb ground beef, browned
1 small onion, chopped and sauteed with the beef
1 small can of diced green chiles, sauteed with the beef and onion
2 cans of cream of mushroom (or chicken) soup
1 small can of red enchilada sauce
1 bag of nacho cheese doritos, crushed
1 bag of finely shredded mexican cheese blend
Brown the ground beef with the chopped onion and green chiles. Set aside. In a large mixing bowl, combine soup and sauce. Add the ground beef mixture. In a 9x13 glass pan, layer doritos, meat mixture, cheese, doritos until you've used all your ingredients...be sure to END with doritos on top. Bake at 350 for 30 minutes. I covered mine for 20 minutes then took the foil off and baked the last 10 minutes. ENJOY!
Thursday, October 30, 2008
Butternut Squash Lasagna
I was looking for some "fall" inspired recipes for dinner--and I came across this one in a magazine (Ultimate Italian) and decided it looked amazing! I'm very excited for it to come out of the oven so we can taste it!
3lb butternut squash, peeled, seeded, and cut into 1/4" slices (next time I would chunk it)
3T EVOO
1/2t salt
1/4c butter
6 cloves of garlic, minced
1/4c flour
1/2t salt
4c milk
1T fresh rosemary
9 no boil noodles
1 1/3c fresh parmesan cheese
1c whipping cream
1. Preheat oven to 425. Lightly grease baking pan. Place squash in pan and toss with EVOO and salt. Spread in an even layer. Roast uncovered for 25 minutes or until tender--turn once. Then reduce oven temp to 375.
2. Meanwhile for the sauce: In a large saucepan, heat butter over medium heat. Add garlic; cook and stir for 1 minute. Stir in flour and salt. Gradually stir in milk. Cook and stir until thickened and bubbly. Stir in squash and rosemary.
3. Lighly grease a 3 quart rectagular baking dish. To assemble, spread about 1 cup of sauce in the prepared baking dish. Layer 3 noodles in the dish. Spread with 1/3rd of the remaining sauce. Sprinkle with 1/3c of parm cheese. Repeat layering noodles, sauce, and cheese two more times. Pour whipping cream evenly over layers in dish. Sprinkle with the remaining 1/3c of Parm cheese.
4. Cover dish with foil. Bake for 40 minutes. Uncover and bake an additional 10 minutes or utnil edges are bubbly and brown. Let stand 10 minutes before serving!
Enjoy!
3lb butternut squash, peeled, seeded, and cut into 1/4" slices (next time I would chunk it)
3T EVOO
1/2t salt
1/4c butter
6 cloves of garlic, minced
1/4c flour
1/2t salt
4c milk
1T fresh rosemary
9 no boil noodles
1 1/3c fresh parmesan cheese
1c whipping cream
1. Preheat oven to 425. Lightly grease baking pan. Place squash in pan and toss with EVOO and salt. Spread in an even layer. Roast uncovered for 25 minutes or until tender--turn once. Then reduce oven temp to 375.
2. Meanwhile for the sauce: In a large saucepan, heat butter over medium heat. Add garlic; cook and stir for 1 minute. Stir in flour and salt. Gradually stir in milk. Cook and stir until thickened and bubbly. Stir in squash and rosemary.
3. Lighly grease a 3 quart rectagular baking dish. To assemble, spread about 1 cup of sauce in the prepared baking dish. Layer 3 noodles in the dish. Spread with 1/3rd of the remaining sauce. Sprinkle with 1/3c of parm cheese. Repeat layering noodles, sauce, and cheese two more times. Pour whipping cream evenly over layers in dish. Sprinkle with the remaining 1/3c of Parm cheese.
4. Cover dish with foil. Bake for 40 minutes. Uncover and bake an additional 10 minutes or utnil edges are bubbly and brown. Let stand 10 minutes before serving!
Enjoy!
Saturday, October 11, 2008
Oreo Truffles
I've had these several times before, but never made them myself. What a yummy treat! I made these also as a test batch for the shower I'm having. They turned out amazingly well. I'm actually really excited about them.
1pkg Oreo cookie sandwich cookies
8oz cream cheese, softened
16oz semi sweet baking chocolate (I used chocolate chips with 1T of canola oil added)
Put the oreo cookies into your food processor and pulse until finely crushed. Reserve 1/4c for sprinkling later.
Shape into 1 inch balls--I used my small cookie scoop to do this. I then put these into the freezer for about 3 minutes to firm up, then I rolled them into perfect balls. Put them back in the freezer for 15 minutes or so before dipping. Once dipped, place on a wax paper covered baking sheet (I used a cooling rack so they weren't "oozy" looking). Sprinkle with remaining cookie crumbs.
Refrigerate 1 hour or until firm. Store in airtight container.
1pkg Oreo cookie sandwich cookies
8oz cream cheese, softened
16oz semi sweet baking chocolate (I used chocolate chips with 1T of canola oil added)
Put the oreo cookies into your food processor and pulse until finely crushed. Reserve 1/4c for sprinkling later.
Shape into 1 inch balls--I used my small cookie scoop to do this. I then put these into the freezer for about 3 minutes to firm up, then I rolled them into perfect balls. Put them back in the freezer for 15 minutes or so before dipping. Once dipped, place on a wax paper covered baking sheet (I used a cooling rack so they weren't "oozy" looking). Sprinkle with remaining cookie crumbs.
Refrigerate 1 hour or until firm. Store in airtight container.
Chocolate Raspberry Truffles
I decided to make a test batch of the Chocolate Raspberry Truffles that I am (read was) going to make as a favor for the baby shower I'm having. What a mess. These taste amazing, but they took WAY too long to make and were just an absolute mess.
1/2lb dark chocolate, chopped
2T unsalted butter
1/2c heavy cream
3T raspberry liqueur
3T seedless raspberry jam
cocoa powder for rolling
Put the chopped chocolate in a stainless steel bowl and set aside.
In a small saucepan, heat the butter and cream to just boiling and then turn off. Pour the mixture through a sieve onto the chopped chocolate. Gently Whisk together the chocolate and cream mixture utnil the chocolate is melted. Stir in the raspberry jam and liqueur. Refrigerate the mixture for an hour or longer, until firm
Using a small cookie scoop, make equal sized truffles (I put them back in the fridge for a few minutes to harden back up). Roll them in your hands, to make them round (This was a disaster, they melted all over the place. I had to roll them in the powder first THEN roll them into balls). Roll into the cocoa powder, dusting off the excess.
1/2lb dark chocolate, chopped
2T unsalted butter
1/2c heavy cream
3T raspberry liqueur
3T seedless raspberry jam
cocoa powder for rolling
Put the chopped chocolate in a stainless steel bowl and set aside.
In a small saucepan, heat the butter and cream to just boiling and then turn off. Pour the mixture through a sieve onto the chopped chocolate. Gently Whisk together the chocolate and cream mixture utnil the chocolate is melted. Stir in the raspberry jam and liqueur. Refrigerate the mixture for an hour or longer, until firm
Using a small cookie scoop, make equal sized truffles (I put them back in the fridge for a few minutes to harden back up). Roll them in your hands, to make them round (This was a disaster, they melted all over the place. I had to roll them in the powder first THEN roll them into balls). Roll into the cocoa powder, dusting off the excess.
Friday, October 3, 2008
Vegetable Bean Soup
I woke up this morning with a terrible cold and all I could think about was soup. So I decided to rumage through my fridge and pantry to come up with something yummy in the soup category. I took a little inspiration from Fix It Quick: Slow Cooker.
36oz Vegetable Stock
3 medium sized leeks chopped (the whites only)
14oz diced tomatoes, undrained
1medium yellow onion coarsely chopped
3 large stalks chopped celery
1 small head of cabbage chopped
2 medium carrots chopped
1 handful fresh grean beans
some dried rosemary
1 can white beans
1 cup cooked orzo
S&P
I put everything together in the slowcooker, except for the beans and orzo, and cooked it on LOW for 8 hours. Then I added the beans and cooked an addtional 30 minutes on LOW. I cooked the orzo separately and added it at the very end so it wouldn't soak up all the yummy broth.
My husband had 4 huge bowls of this soup. I enjoyed it as well--although my sense of taste is a little off right now thanks to my stuffy nose!!
36oz Vegetable Stock
3 medium sized leeks chopped (the whites only)
14oz diced tomatoes, undrained
1medium yellow onion coarsely chopped
3 large stalks chopped celery
1 small head of cabbage chopped
2 medium carrots chopped
1 handful fresh grean beans
some dried rosemary
1 can white beans
1 cup cooked orzo
S&P
I put everything together in the slowcooker, except for the beans and orzo, and cooked it on LOW for 8 hours. Then I added the beans and cooked an addtional 30 minutes on LOW. I cooked the orzo separately and added it at the very end so it wouldn't soak up all the yummy broth.
My husband had 4 huge bowls of this soup. I enjoyed it as well--although my sense of taste is a little off right now thanks to my stuffy nose!!
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