Posts tagged recipe
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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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.
Chicken Noodle Soup
Oct 6th
There is nothing like warm chicken noodle soup on a cold evening or when your not feeling well. There is just something about it that makes you feel better. Chicken noodle soup out of a can isn’t bad. Especially when I am the one who is sick and sure don’t feel like making homemade but if you make enough and freeze it you can keep the canned soup on the shelf at the store.
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One of the beauty’s of chicken noodle soup is that its not science. Do you love carrots? Add more. Hate celery? Don’t add it at all. Do you like thick or thin noodles? Any noodle will do. You don’t even have to have chicken and call it noodle soup. Make it your own and to your family’s liking.
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I have tried many different recipes over the years and made them my own. Recently I came up with a great idea to combine two of my favorite ones to make the ultimate chicken noodle soup.
This recipe makes 12-15 bowls of soup.
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Ingredients:
1 little whole chicken (wash and take out insides, or buy one without insides)
Soup base (picture below)
2 carrots
2 branches of celery
2 garlic cloves
1 onion
2 – 32oz containers of chicken broth
2 – 12 oz. bags of noodles or homemade noodles
1 bunch of escarole, washed
olive oil
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Place chicken in 24 cups of water and bring to a boil. Turn to low and simmer for 45 min to 1 hour. Take chicken out of water and allow to cool. Skim the fat pieces out of the broth. I use a small strainer.
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While your waiting for that to cool down cut up your carrots, celery and half the onion.
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Put your soup base into the pot and mix it up. I also add 2 containers of chicken broth as a lot of the water will have evaporated from cooking the chicken. If your not making the full recipe then you probably won’t need any chicken broth.
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Turn the heat back to high and bring to a boil. While your waiting for the broth take the skin off your chicken and cut it up into pieces. We only eat white meat so I only cut up the breasts but the entire chicken adds so much flavor to the broth.
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In a large pan heat a small amount of oil. Once heated add the other half of the onion until softened. Add the garlic for a few minutes, stirring. Add your escarole over low heat and cover stirring occasionally for about 12 minutes or until wilted.
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In your pot of boiling water add the escarole, the cut up chicken, carrots, celery, onion and noodles.
Cook for as long as the noodle package directs you to.
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Allow to cool off and enjoy!
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If you tried my recipe let me know what you thought!
Be on the lookout for my homemade egg noodle recipe. They are very thick noodles and very irresistible. I prefer to make them when I have the time.
Dumplings
Sep 28th
My grandmother taught me how to make these. You could make them for chicken and dumpling soup however we prefer to fry them up in butter and onions and server them as a side dish.
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Ingredients:
2 eggs
1 c water
1 tsp. salt
4 c flour
1 1/2 tsp. baking powder
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Directions:
Mix all ingredients together in a bowl. Adjust if needed. If too stiff add water, if too wet add flour.
I like stiff dough, my grandmothers is not as stiff. So if you prefer use half the amount of water.
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Boil water with 1/2 tsp. salt. When comes to boil, put dumplings in by tsp fulls.
When the float they are done.
Unless you have a very large pot you will have to do this in batches. Place them on a paper towel to drain.
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If desired fry in butter and onions until slightly browned.
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This recipe serves about 8-10 side dishes. You can put any leftovers in a container and refrigerate.
