Tuesday, June 9, 2009

This is how we do pizza

When I don't feel like cooking (or don't have the time) I use one of the old reliable out of the food section: Frozen pizza. I love pizza! And yet, there is always a problem...there isn't enough sauce. Everything else is fine, but I can never have enough sauce. So last week I fixed the problem.
You start with this:
Then add some of your favorite pizza toppings. Make sure you have a can of sauce! Our favorites our mushrooms, peppers, olives, pepperoni, Canadian Bacon, more cheese (sorry forgot to put that in the picture, use your imagination), and my personal favorite, pineapple.
Then you just make a pizza on top of your pizza! I start with sauce and cheese and then just pile things on.

I always have to make 2 pizza's because Josh doesn't like pineapple on his pizza.

We have done this several times now, but always have the same two problems. The pizza is soggy and doesn't seem to cook all the way through. So we have decided that next time we do this we will cook the pizza according to package directions and then add all our extras and cook for another 5 - 10 minutes. I did try letting one pizza thaw while I cooked the first one, but I only have one pizza pan and when I went to put the thawed pizza on, it folded in half and I lost the toppings.

Choco-Peanute Butter-Brickle Cookies

I bought a new cookbook at a book fair last week. It's called "Eagle Brand: Simple 1-2-3". The first recipe in the book is kind of a everything-but-the-kitchen-sink kind of recipe. They are pretty good and they are the fluffiest cookie I've ever made.

Choco-Peanut Butter-Brickle Cookies
1 (14-oz.) Sweetened Condensed Milk
1 cup crunchy peanut butter
2 eggs
1 teaspon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup semisweet chocolate chips
1 cup toffee bits

1. Preheat oven to 350°. In a large bowl, beat sweetend condensed milk, peanut butter, eggs and vanilla until well blended.

2. In medium bowl, combine flour, baking soda, baking powder and salt. Add to peanut butter mixture; beat until blended. Stir in chocolate chips and toffee bits. Drop by tablespoonfuls onto lightly greased baking sheets.

3. Bake 12 minutes or until lightly browned. Cool slightly on a baking sheets; remove to wire racks to cool.

Make 3 dozen cookies
Prep Time: 15 minutes
Bake Time: 12 minutes

P.S. - the dough is very good!

Ham 'n' Cheese Pasta

This is one of my hubby's favorite meals, but I really don't care for it. It has Velveeta cheese and I just think that stuff is nasty. But since I tend to be a more picky eater than others I can see how normal people would enjoy this dish so I thought I would share it. I tend to call it My hubby loves this meal and even though I don't like it, I love my hubby very much so I make it for him and then I eat something else... Ham 'n' Cheese Pasta. (Whew, say that 3 times fast!)

Ham 'n' Cheese Pasta
8 oz. uncooked pasta shells
1 lb. process cheese (Velveeta), cubed
1/2 cup milk
2 Tbs. ketchup
1 Tbs. horseradish
2 cups cubed fully cooked ham
1 pkg. (8 oz.) frozen peas, thawed
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Cook pasta according to package directions. Meanwhile, in a microwave-safe bowl, combine cheese and milk. Cover and microwave on high for 2 minutes; stir. Heat 1-2 minutes longer or until smooth, stirring twice. Stir in ketchup and horseradish until blended.
Drain pasta and place in a bowl. Stir in the ham, peas and cheese sauce. Transfer to a greased 2-qt. baking dish. Cover and bake at 350° for 30-35 minutes or until bubbly.


Sunday, June 7, 2009

Impossible Cheeseburger Pie

I was cleaning out cupboards the other day trying to get ready for our upcoming yard sale (I'm am still not so ready!). I have tons and tons (and tons and tons) of cookbooks so I've been going through them trying to decide which ones I can part with. Seriously, I don't know why I keep buying cook books; I have my favorite and I stick with them. I've had some cook books since we married 8 years ago and I still haven't used them.

Anyways, back to my story. I found this recipe on an index card that I haven't seen for years. I was just going to throw it away, but decided to try it one more time. We forgot how much we enjoyed it. It was so good, so good that it is blog worthy. I added a few things and I am going include them here, but feel free to make it according to your taste.

Impossible Cheeseburger Pie
1 lb. ground beef
1 can tomato soup
onion
mushrooms
peppers
olives
1/2 tsp. salt
1 cup shredded cheese
1/2 cup Bisquick mix
1 cup milk
2 eggs
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Brown meat & onion. Stir in salt. Spread in pie plate with tomato soup, mushrooms, peppers and olives. Sprinkle with cheese. Stir remaining ingredients until blended. Pour into pie plate. Bake at 400° for 25 minutes.