Yumilicious
Pepperoni Rolls
Feb 6th
Forget frozen pizza rolls! Make your own!
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Ingredients:
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1 3/4 cups flour
3/4 tsp salt
2/3 cup warm water
1/2 tbsp sugar
1 1/4 tsp active dry yeast
1 1/2 tbsp olive oil
1/2 cup pizza sauce (recipe follows)
1/3 cup finely shredded mozzarella cheese
pepperoni cut into pieces
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Directions:
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In a large bowl, whisk flour and salt. Make a well in the center and pour in water, yeast and sugar. Let sit about 5 minutes.
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Then, add olive oil and mix ingredients together until a dough forms. You may need to add up to 1/2 cup more water.
Pour dough onto counter and knead about 8-10 minutes.
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Place dough in a lightly greased bowl, cover and let rise in warm dark place until doubled, about 1 1/2 hours.
Preheat oven to 400 degrees F.
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Place risen dough on countertop and, using a rolling pin, roll into a thin square.
Using a pizza cutter cut into squares.
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Put about 1/2 tsp pizza sauce on half the squares, and top with the same amount of cheese. Take the plain squares and place them on top of the squares with sauce, cheese and pepperoni and pinch the seams closed. Press fork tines around the edges of the squares to close the seams completely.
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Place each pocket on a greased baking sheet and bake for about 10-15 minutes or until lightly brown on the edges. Serve immediately.
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Pizza Sauce
Ingredients:
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1 (15 ounce) can Red Pack tomato sauce
1 (6 ounce) can Red Pack tomato paste
2 tsp oregano
2 cloves garlic minced
1 tsp paprika
1/8 tsp salt
1/2 tsp sugar
1 tsp basil
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Directions:
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In a medium bowl, Mix together tomato sauce and tomato paste until smooth. Stir in the rest of the ingredients.
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Simple Salsa
Feb 6th
Today for the game I made a simple salsa. It doesn’t include any peppers.
I had my daughter and husband taste this while I was creating it since I don’t like salsa and it was a big hit with both of them!
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Ingredients:
1 can RedPack Diced Tomatoes with Roasted Garlic and Onion
1/2 tsp vinegar
1/2 tsp parsley
Pinch of salt
1 tsp garlic powder
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Directions:
Stir all ingredients together and enjoy with your favorite chips!
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Sweet Victory Spaghetti Sauce
Feb 5th
This Spaghetti Sauce is something everyone loves. It is on the thick and sweet side.
I use it for Spaghetti, Stuffed Shells, and dipping just about anything into!
Use it for meatball hoagies, dipping bread sticks into or how about just meatballs and sauce!
I make more than one batch of this recipe and freeze the rest.
So much better than jar sauce and is extremely easy to make.
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Sweet Victory Spaghetti Sauce
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Ingredients:
2 Tbs. Salad Oil
1 med. Onion
1-29 oz. can Red Pack tomato sauce
2-12 oz. cans Red Pack tomato paste
1 bay leaf
1 tsp. salt
1/8 tsp. Pepper
2 Tbs. chopped parsley
2 Tbs. brown sugar
1 tsp. oregano leaves
1 med. garlic clove, minced
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Directions:
In a 3 qt. saucepan over medium heat, in hot salad oil, cook onion & garlic until tender, stirring frequently,
about 10 min.
Add tomato sauce & remaining ingredients; over high heat, heat to boiling.
Reduce heat to medium-low, partially cover & cook 30 min. Keep an eye on it and stir occasionally so it doesn’t burn.
Discard bay leaf and enjoy!
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Serves: 4 for a Spaghetti Dish
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Porcupine Stuffed Peppers
Feb 5th
I thought I would try something new and mix the idea of Porcupine Balls (meatloaf type balls with rice), and Stuffed Peppers. It was a very dense ball of meat. Two of my children did not like them but that is because one doesn’t like onions and peppers and the other doesn’t eat much meat.
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Porcupine Stuffed Peppers
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For the filling:
1 lb ground beef
1 egg
1 tsp. Italian seasoning
1 piece of bread broken up
1 bag pre-cooked rice
Salt & pepper to taste
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Mix all ingredients together in a bowl.
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You will need 3 medium size green peppers. Remove the seeds and membrane from the inside of the peppers. Place into a casserole dish.
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I did slice some sides off the peppers to make them even. I then chopped that up and took some chopped onion and added it to the above filling.
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For the Sauce:
29 oz can of Red Pack tomato sauce
1 tsp. Italian Seasoning
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Open the can of sauce. Add the italian seasoning and slowly mix it together. Yup, right in the can!
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Pour the sauce over the dish of peppers.
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Cover with foil. Bake in 350 degree oven for 45 minutes.
Remove foil and continue to bake until meat is cooked through, about 15 more mintues.
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Serves: 6
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Half Time Sausage Hoagie
Feb 2nd
Weather you make them with sweet or hot sausage the game remains the same.
I prefer sweet as do most kids. The men prefer the spicy. So buy them both and make up a batch of each for your party.
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Ingredients:
1 package of sausage
1 green pepper, sliced
1 onion, sliced
6 oz. Red Pack tomato paste
15 oz. Red Pack tomato sauce
1 tsp. brown sugar
1 tsp. italian seasoning
sandwich buns
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Directions:
In a skillet cook green pepper and onion in a little vegetable oil until crisp tender. Put aside.
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In a large skillet brown your sausages.
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Add the tomato paste, tomato sauce, brown sugar, italian seasoning and green peppers and onions.
Bring to a boil. Reduce heat, cover and simmer for about 30 minutes or until sausages or cooked through.
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Serve on buns and top with whatever you like. I like mine smothered in sauce.
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Serves: 5
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Game Day Chili
Feb 1st
Chili is a great meal to heat up your game day.
This is a basic recipe that you can add to and kick it up a notch if you like or leave it as is.
If your like me and don’t like chunks of tomatoes then this recipe will be a hit. It’s not overly spicy either so that kids will enjoy it.
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Ingredients:
1 lb. Ground beef
1 c chopped onion
½ c chopped green pepper
2 cloves garlic minced
16 oz. Red Pack Tomato Sauce
2 cans tomato soup
2-3 tsp. Chili powder (more if you like it spicy)
½ tsp. Dried basil
¼ tsp. Salt & pepper
2 16 oz. red kidney beans, drained
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Directions:
In a skillet cook ground beef, onion, green pepper and garlic until meat is browned.
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Drain fat.
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In a saucepan stir in Red Pack tomato sauce, kidney beans, tomato soup, chili powder, basil, and salt & pepper.
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Add the ground meat.
Bring to boiling; reduce heat.
Cover and simmer for 20 minutes.
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Serves: 4
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I like mine with shredded cheddar cheese on top.
Enjoy 
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Tomato Bowl 2011
Feb 1st
So this week is dedicated to recipes for the Big Game coming Sunday.
Thanks to a rep for Red Pack bloggers from Pittsburgh and Green Bay were asked to compete in a friendly competition to post recipes using Red Pack product. While we don’t receive compensation for participating the winning city of bloggers participating will receive a prize pack from Red Pack. The winning city is determined based on amount of recipes blogged.
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I have started this week off sick but don’t despair I am armed with Red Pack products and ready to create and post! Look for at least one recipe today!
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Pittsburgh Bloggers:
And of coarse me Just Roxy
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Green Bay Bloggers:
Mad Postings of a Cheapskate Mom
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Good Luck to everyone who is participating and Thank you Red Pack!
Chicken Nuggets
Dec 16th
Make your own chicken nuggets. You can cut them up to any size to suit your eaters, but adjust cooking time accordingly. You can also use this breading to cook whole breasts but you probably would only need half the breadcrumb mixture.
I purchased an entire can of Emeril’s Seasoning and have found myself using it in many of my dishes. The brown sugar gives it a slightly sweet taste but not too much.
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3/4 cup breadcrumbs
1/4 cup Emeril's Original Essence Seasoning
1/4 cup brown sugar
1 1/2 pds boneless/skinless chicken breasts, cut into pieces
3 tbsp melted butter
1 egg
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Preheat oven to 325 degrees.
On a plate mix breadcrumbs, seasoning and brown sugar.
In a seperate bowl, beat egg.
Dip each nugget of chicken into the egg. Coat with breadcrumb mixture. Repeat with all chicken peices and place in baking pan.
Pour melted butter over top.
Bake in oven for about 20 minutes or until chicken is no longer pink inside.
Apple Crumb Mini Pies
Dec 8th
It was my task to make apple pie for the family thanksgiving meal this year. I decided to change it up a bit and not make a whole pie. I love the idea of bite sized desserts and think that things are more likely to get eaten when there is less work involved. Kids would prefer to pick it up than cut a piece. I was able to fit 18 mini pies into a baking dish to take to dinner. Kids and adults enjoyed them and took some home with them Luckily I had a few extra at home.
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You can use your favorite apple in this recipe but I used 4 different types of apples. It definitely gave that something extra to a plain old apple pie. I got the idea from Alton Brown of Food Network’s “Good Eats” Episode Apple of my Pie.
Granny Smith – for tang
Honeycrisp – for sweetness
Golden Delicious – for texture
Braeburn – for being different
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This recipe makes about 24 mini pies.
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Pie Crust
2 1/2 C flour
2/3 C butter flavored shortening
10 Tbsp. cold water
1/2 tsp. salt
Stir together flour and 1/2 tsp. salt. Cut shortening in until all pieces are about the size of peas.
Add 1 Tbsp. of water at a time to part of the mixture. Gently mix and move to the side. Repeat until all dough is moistened.
Add more or less water as necessary. Divide dough in half and form into balls.
On a lightly floured surface slightly flatten dough. Roll the dough out. Use any circular shape to cut circles out of the dough. Gently roll each circle out until it is big enough to fit into a muffin tin. Repeat until all muffin spots are filled. Save leftover dough to make more when the first batch is baked.
Put each circle into a spot in the muffin pan. Gently push down into pan and fold sides to fit. You can make the edges as decorative as you like.
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Pie Filling
4 large apples
1 Tbsp. lemon juice
3/4 C sugar
1/2 tsp. ground cinnamon
1/8 tsp. ground nutmeg
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Working with one apple at a time remove skins from apples. Use a corer/slicer to cut it down. Slice each slice again through the middle length wise. Chop apple into uniform pieces. Place in bowl. Repeat on each apple. Toss with lemon juice as you go to help apples not turn color.
In a bowl stir together sugar, flour, cinnamon and nutmeg. Add to apple slices and toss until coated.
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Crumb Topping
1/2 C flour
1/2 C brown sugar
3 Tbsp. butter
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Stir together flour and brown sugar. Cut in butter with pastry blender or fork until it resembles coarse crumbs.
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Completing:
Fill the pie crusts you formed in the muffin pan with apples. Top with a generous amount of crumb topping.
Bake at 375 degrees for about 25 minutes for until edges start to brown. Cool on a wire rack.
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If you make them please comment and let me know how they turned out for you.
Mini Donuts
Nov 11th
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Mini Donut Maker. Who dreams up this stuff? Obviously people like me buy this stuff. Is it just me or is it women in general that like kitchen gadgets, do-dads, and neato makers? I have loads of those that I barely use.
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Waffle Maker: probably used twice, many years ago. I would bet both times were in the same month and only because hubby bought it for me. It pains me even more to say I hate the one he bought. It makes 4 square waffles that look like the frozen ones. I hate to be picky but I want a circle one.
Pizzelle Press: I use it at xmas time. I don’t know any other way to make these. The batter recipe from my mom makes like 100. The link is the one my mother bought me I guess so she can stop making them every year and I could take it up instead.
Cookie Press: I could use this year round as it makes cookies pretty damn easliy, but I don’t. I typically only use it at xmas time. My mom bought me the Wilton one for xmas one year, again probably to get me to start making them instead of her. Couple years later she still makes this stuff. I think she secretly loves it.
Rosette Iron: I love it and actually have two. They make crispy little cookies though I think they are similar to funnel cakes. It’s most likely been 4 or 5 years since I last made them but summer of 2009 I purchased another one at a school carnival garage sale. This was something else my mom made, though I don’t think she has made them since we were kids. She gave me my first set that looks exactly like the ones pictured in the link.
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So anyway back to the mini donuts. I was shopping at Target this past weekend and had nothing better to do than spend money. I’m actually being serious. It’s not like a I have tons of money to spend all the time but this particular weekend we had a bit of extra and some saved. I started buying lots of things for the house. Then I saw it…. the Mini Donut Maker. It was right next to -the Mini Cupcake Maker which I had to resist even though it was a pretty pink cupcake that made cupcakes!
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What makes it worth buying is hubby and I have been talking about making mini donuts. I have searched recipes and have discussed with each other what we wanted. I’m trying to eat healthier but frying was the only option I knew. We can now easily put our plan into action. For the first test run tho I made plain everyday donuts.
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The batter recipe they gave was very easy to make. I used a 4 cup bowl and everything was mixed right inside it. All items in the recipe I had at home.
Now that the little buggers are done it’s time to take them out.
Caution:
- The donut maker itself gets Very hot! Be careful and don’t let small kids do this themselves.
- You need something non metal like to help get them out such as the mini spatula I have pictured. You can use your fingers but it will burn.
What you have are yummy cake donuts that aren’t fried and full of grease.
The recipe in the book said it made 10. For me it made 15.
We made the icing in the book. For someone who has made many cookies I should have known better. The icing is a cookie icing and way to sweet. It was milk and powdered sugar. I do need to find a glaze recipe. Aren’t they adorable? Go ahead, eat one… Heck eat a couple they are mini!
