Tuesday, August 4, 2009

mmmm Stromboli's

I got this one from Rachael Ray, and the local Italian place. Kind of combined them into my own classic. We had these for dinner tonight. They always hit the spot. Hopefully someday I'll remember to snap some pictures.

  • 1-2 packages of pizza dough. (You can buy the tubes from the grocery store. I go to my local Fresh & Easy, where they have packages for about a buck!)
  • Shredded Cheese (to your taste)
  • Sliced Pepperoni
  • Sliced onions
  • sliced olives
  • olive oil
  • dried oregano
  • dried basil
  • sesame seeds
  • Italian seasoning
  • parmesan cheese
  • Marinara or pizza sauce for dipping

Preheat oven to 450*

In our house, one package of the pizza dough makes two good size strombolis. So, halve the dough and work it into a circle, rolling it to roughly 10 inches in diameter. Scatter some cheese on top, then arrange your favorite toppings. My preferences are pepperoni, olives and onions. Sprinkle more cheese over top, then beginning on one side, roll up into a log. Pinch seems together and place seem side down on a lightly oiled cookie sheet (spray it with Pam). Cut several slits along the top of the stromboli, then brush lightly with olive oil. Prepare a topping of about a tablespoon each of the dried oregano, basil, sesame seeds, Italian seasoning and two tablespoons of the parmesan cheese. Sprinkle this over the top of your stroboli's, pat it in a little.

Bake approx. 10-15 minutes until a nice golden brown. Serve with warmed marinara sauce. YUMMY!!!

Saturday, August 30, 2008

Santa Claus what?

Have you ever heard of a Santa Claus Melon??
I hadn't before. I saw this little guy in the produce dept. the other day, and figured, with a name like that, I've just got to try it out.
aaahhh! Now I get it. It's snow-white interior (ok, maybe not snow white) is the reason for the name.

Ok, but how does it taste?

It's pretty good. It has a very subtle cantaloupe flavor with a hint of melon. Not quite the same flavor as a honeydew.

Tuesday, July 8, 2008

Chicken Tacos

This recipe came from my ex-brother in law. (My sisters first husband). It's a yummy way to make chicken tacos, if not a little fattening because they're fried in oil. But, it's an occasional splurge.

About a pound of cooked shredded chicken (I usually boil it)
1/2 onion diced
1 medium tomato diced
1/4 c. mayonnaise
pepper to taste
seasoning salt to taste
garlic powder to taste
1 package of corn tortillas (I usually just buy the 36 count pack and see how many tacos I can get out of the mixture)
1-2 cups vegetable oil

Mix together all ingredients except tortillas and oil.
Heat the oil in a frying pan over medium high heat until it's very hot. Prepare taco's by scooping about 1/4 cup of the mixture into each tortilla, fold in half, and using tongs set a taco in the oil. Hold it straight up until it holds it's shape, then fry each side in the oil as well, to your desired crispness. Drain on paper towel, salt if desired.

Monday, June 30, 2008

Hawaiian Dessert

There was a Mother/Daughter event at our church a week or so ago. We were to take a Hawaiian themed dessert. After looking around the web, and asking for advice, this is what I ended up taking. I thought it was yummy. Hope you do too...
I found the recipe at cooks.com

1 (18 1/4 oz) yellow cake mix

1 (5 1/2 oz) instant vanilla pudding

1 c. cold milk

1 8 oz. pkg cream cheese softened

1 8 oz. frozen whipped topping thawed

1 20 oz. can crushed pineapple well drained ( I reserved the juice for the cake mix)

1/2 c. pecans chopped

1/2 c. flaked coconut

1/2 c. maraschino cherries, chopped and drained (I don't care for them, so I omitted this one)

Prepare cake mix according to package directions (I used the pineapple juice for the water called for, and made up the difference with water). Pour into greased 10x15 inch jelly roll pan. Bake at 350* for 15-20 minutes. Cool in pan.

Blend pudding mix and milk. beat cream cheese into pudding until smooth. Fold in whipped topping by hand (I used the mixer, for me it makes it smoother). Spread mixture on cooled cake. Spread pineapple on top. Then sprinkle with nuts, cherries (if desired) and coconut. Refrigerate until ready to serve. Cut into squares.

Thursday, June 5, 2008

Tucson Meat Pie

It's getting kind of hot to make this, because you bake it in the oven. But it's one of our favorites.

1T oil or margarine 1/2 t. cumin
1/2 med. onion 1 c. corn
2 cloves garlic minced 2 T. diced green chilies
1 lb. lean ground beef 1/2 t. salt
8 oz. tomato sauce 1/4 t. pepper
1 1/2 t. chili powder 1 c. cheese shredded

Heat oil in large skillet. Saute' onion until soft. Stir in garlic. Add meat. Cook until barely pink. Stir in tomato sauce, chili powder, cumin, corn, chilies, salt & pepper. stir and cook gently 5 minutes. Fill partially baked shell (recipe below). Bake at 375* 25-30 minutes. Sprinkle with cheese, cook 5 minutes or until cheese melts.

Cornmeal pastry shell
3/4 c. flour
1/4 c. cornmeal
1/3c. butter

Place flour in bowl. Remove 2 1/2 T. flour and mix with 2 T. water, set aside. Add cornmeal to flour in bowl. Cut in butter until mixture resembles coarse crumbs. Stir in flour paste. Mix until dough forms. Roll out to fit pie pan, prick with fork. bake at 425* for 5 minutes.

Great with a side salad.

Tuesday, June 3, 2008

semi home-made spaghetti sauce

I made spaghetti for dinner tonight. The sauce came out even better than usual. So I thought I'd post what I did.

1 lb. ground beef browned
1 med. onion chopped
1/2 red bell pepper diced
1 jar spaghetti sauce (I used Kroger brand, garlic and parmesan I think)
1 15oz. can diced tomatoes Italian style
2 T sugar
small palm full Italian seasoning
1/4 t. basil
1/4 t. oregano
1/4 t. chili powder (more if you like it spicy)

I threw it all in the slow cooker, gave it a stir and let it go for 6 hours.
Boil some pasta and mix it all up.

Sunday, May 25, 2008


This recipe is from Food Network, the Barefoot Contessa.
It is sooooo good! The croutons are to die for!! I usually buy a loaf of pre-sliced french bread from the bakery deptartment, and that works really well. I think the crustier the bread, the better.

Copyright 2001, Barefoot Contessa Parties!, All Rights Reserved
Barefoot Contessa
Beach Volleyball Picnic

3 tablespoons good olive oil
1 small French bread or boule, cut into 1-inch cubes (6 cups)
1 teaspoon kosher salt
2 large, ripe tomatoes, cut into 1-inch cubes
1 hothouse cucumber, unpeeled, seeded, and sliced 1/2-inch thick
1 red bell pepper, seeded and cut into 1-inch cubes
1 yellow bell pepper, seeded and cut into 1-inch cubes
1/2 red onion, cut in 1/2 and thinly sliced
20 large basil leaves, coarsely chopped
3 tablespoons capers, drained

For the vinaigrette: 1 teaspoon finely minced garlic
1/2 teaspoon Dijon mustard
3 tablespoons Champagne vinegar
1/2 cup good olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Heat the oil in a large saute pan. Add the bread and salt; cook over low to medium heat, tossing frequently, for 10 minutes, or until nicely browned. Add more oil as needed.
For the vinaigrette, whisk all the ingredients together.
In a large bowl, mix the tomatoes, cucumber, red pepper, yellow pepper, red onion, basil, and capers. Add the bread cubes and toss with the vinaigrette. Season liberally with salt and pepper. Serve, or allow the salad to sit for about half an hour for the flavors to blend.

Sunday, May 18, 2008

Dump Cake

OK, I know it doesn't sound terrific. But dump cake is pretty good, it's called that because you just dump the ingredients in the pan and then bake it.

1 20 oz can crushed pineapple with juice, undrained

1 21 oz. can cherry pie filling

1 pkg yellow cake mix

1 cup chopped pecans or walnuts

1/2 cup (1 stick) butter or margarine cut into thin slices

Preheat oven to 350*F. Grease a 13x9 pan

Dump pineapple with juice into pan. Spread evenly. Dump in pie filling. Sprinkle cake mix evenly over cherry layer. sprinkle pecans over cake mix. Dot with butter.

Bake 50 minutes or until top is lightly browned. (I usually bake it a bit longer than the 50 minutes)

Serve warm or at room temp. Makes 12-16 servings.


I found this recipe in my moms recipe box. I've yet to try it. I have a big ol' can of chocolate pudding mix (food storage size). I'd imagine that would make a lot of fudgesicles!

1 pk instant chocolate pudding
2 1/2 c. milk
1/4 c. sugar

Combine all ingredients in blender, blend well.
Pour into containers and freeze.

Saturday, May 17, 2008

Mom's No-bake Cookies

When I think of peanut butter cookies, these are what I think of. My brother James loved these cookies.

Mix well and bring to boil:
2 c. sugar 2 T. butter
2 t. cocoa 1/2 c. milk

1/4 t. salt 1/2 t. vanilla
3/4 c. peanut butter

Mix well and add:
2 c. quick oatmeal

Mix well and drop by teaspoon full onto waxed paper.