BUBBLE PIZZA

BUBBLE PIZZA

Ingredients:

1 ½ lb. ground beef

1 jar pizza sauce

2 tubes refrigerator biscuits

1 ½ cups shredded mozzarella cheese

1 cup shredded cheddar cheese

Directions:

Brown the beef in a skillet and drain. 

Mix pizza sauce hamburger and simmer until heated through. 

Quarter the biscuits and place in a 13-in x 9-in x 2-in greased baking dish. Top with beef mixture. 

Bake uncovered at 400 degrees F for 20 minutes. 

Sprinkle with cheeses and bake 5-10 more minutes.

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Breakfast Casserole

Breakfast Casserole

Ingredients:

1 package of sausage

2 cups of shredded cheddar cheese

9 eggs, beaten

2 cans of refrigerated crescent rolls

Directions:

Preheat the oven to 350 degrees. 

Crumble and brown the entire package of sausage and pour off any fat. 

Coat a 9” x 13” baking dish with a non-stick spray and line it with one package of the crescent rolls. 

Put the cooked sausage on top of the rolls and top with the cheese. 

Pour in the eggs and top with the second package of crescent rolls. 

Bake 35 minutes or until the top is golden brown.  

Serve warm with a buttery maple syrup. 

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Applesauce/Banana Bread

Applesauce/Banana Bread

Ingredients:

4 ripe bananas

1 cup of sugar

¾ cup of applesauce

2 eggs

2 cups of bread flour

½ teaspoon of salt

1 teaspoon of vanilla 

Directions:

Preheat the oven to 350 degrees and grease a 9” x 5” loaf pan. 

In a large bowl, slice the bananas and use an electric mixer to mash. 

Add the sugar and blend. Let mixture stand for 15 minutes. 

Add applesauce and eggs and mix well. 

Blend in the remaining ingredients. 

Pour into the greased loaf pan and bake for 55 minutes. 

Remove from the oven and let stand again for 10 to 15 minutes. 

Transfer to a wire rack to cool completely.

    

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Oh-So-Delicious Seven Layer Dip

Oh-So-Delicious Seven Layer Dip

2 cans refried beans

3 medium avocados, seeds removed and chopped

1.5 cups sour cream mixed with 1 packet taco seasoning mix*

3 bunches chopped green onions, green parts only 

3 medium diced tomatoes, seeds and juicy pulp removed

2 cups shredded cheddar or Mexican cheese blend

1 can (8 oz) black olives, drained and sliced

To assemble, add ingredients in distinct layers, starting with the refried beans and continue down the list. Serve with your favorite tortilla chips.  

*Instead of using pre-packaged taco seasoning mix, you can also make your own version using the Homemade Taco Seasoning Mix recipe.

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Making Homemade Salad Dressing is Easier Than You Think

Fresh salads and healthy lifestyles go hand in hand. After all, what could be better for you than a big plate full of leafy greens, fresh vegetables, fiber-rich legumes and lean proteins? Unfortunately, you could end up negating these delicious and healthy choices if you aren’t careful about the type of salad dressing you use.

Taking a quick look at the list of ingredients on your favorite bottle of store-bought dressing can be a real eye opener. In fact, you may be surprised to see a host of ingredients you weren’t expecting, including high-fructose corn syrup and other sweeteners, trans fats, MSG, and an assortment of artificial colors and preservatives to make it all seem more fresh and natural.

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Easy Basic Pizza Dough

Easy Basic Pizza Dough

This versatile recipe is great for pizza, pepperoni rolls or bread sticks for dipping. 

Ingredients:

2 1/4 teaspoons active dry yeast

3/4 teaspoons brown sugar

1 1/2 cups very warm water (110˚F)

1 teaspoon salt

2 tablespoons olive oil

3 1/2 cups all-purpose flour

Directions:

Add warm water, then yeast and brown sugar to large bowl. Let sit for 10 - 12 minutes. 

Add salt and oil to the bowl, then slowly mix in 2 1/2 cups of flour while stirring constantly with a fork. 

Empty dough onto a well-floured surface and knead in more flour until it no longer sticks to your hands. 

Shape dough into a ball and add to a clean bowl sprayed with non-stick cooking spray. Cover bowl with a towel 

and let sit for approximately one hour in a warm place. 

While the dough is rising, preheat the oven to 425˚.

Once the dough has doubled in size, punch it down with your first and reshape into a ball. 

After a couple minutes, roll the dough out on a clean, well-floured surface, Place rolled out dough on a pizza pan or 

stone and brush edges with olive oil. 

Top dough with your favorite pizza toppings and bake for 15 to 20 minutes or until cheese and crust are a nice

golden brown. 

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Broiled Angel Food Cake with Fresh Whipped Cream and Berries

Broiled Angel Food Cake with Fresh Whipped Cream and Berries

1 angel food cake, (store bought, from a mix or homemade)

4 tablespoons butter, melted

2 cups heavy cream

3 tablespoons white sugar

1 teaspoon real vanilla extract

1 pint strawberries, washed, hulled and sliced

1 container blueberries

1 high-quality dark chocolate bar (optional)

Fresh mint sprigs (option)

Cut angel food cake into evenly sized slices. Do not cut into wedges around the center of the cake as they will not brown evenly under the broiler. 

Using a pastry brush, coat both sides of angel food cake slices with melted butter. Place on a metal baking sheet and place under broiler. Toast until golden brown. (Watch carefully because this will occur quickly). Remove from oven and turn slices to toast other side. Remove from oven. 

In a glass mixing bowl, mix heavy cream, sugar and vanilla extract with electric mixer. Beat until soft peaks form. 

To serve, top two slices of toasted angel food cake with homemade whipped cream and fresh berries. Top with shaved dark chocolate and/or sprigs of fresh mint, if desired.

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Best Baked Beans

Best Baked Beans

Ingredients:
1 tablespoon olive oil

1 medium onion, finely chopped

1 pound center-cut thick bacon, cut into 1" pieces

1/2 cup ketchup

1/2 cup sugar

1/2 cup brown sugar, firmly packed

1 tablespoon white vinegar

1 teaspoon brown mustard

15 oz dark kidney beans, drained

15 oz butter beans, drained

30 oz pork and beans, undrained

Preheat oven to 350°

Sauté onion in olive oil over medium high heat until it starts to soften.
Add 1 pound center-cut bacon and cook until crispy. With a vented spoon, remove bacon and onions from pan and place on folded paper towels. Blot with extra paper towels to remove as excess fat.

Add ketchup, sugar, brown sugar, white vinegar and mustard to a large oven-proof dish. Add drained kidney and butter beans along with undrained pork and beans.

Add bacon and onions to bean mixture. Stir well to combine.

Bake uncovered at 350° for 45 minutes.

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White Chicken Chili

White Chicken Chili

2 tablespoons extra virgin olive oil
1 large onion, finely chopped
3 garlic cloves, finely minced
2 teaspoon cumin
1/4 teaspoon cayenne pepper
salt and freshly ground black pepper, to taste
1 can green chills, drained and minced
4 cans white beans, undrained
4 cups chicken broth
2 cups rotisserie chicken meat, shredded
1 cup shredded monterey jack cheese

Add olive oil, onion and garlic to large, unheated soup pot or dutch oven. Turn to medium heat and sauté onion and garlic until soft (about 10 - 15 minutes).

Add cumin, cayenne, salt and pepper and stir well. Add green chills, chicken broth, shredded chicken, and 2.5 cans of beans. Simmer uncovered 15 minutes.

Meanwhile, puree remaining 1.5 cans of undrained beans in blender or food processor. Add to soup to thicken. Simmer 5 more minutes. Remove from heat and stir in cheese until melted. Serve warm with crusty french bread.

NOTE: If you are watching your sodium intake, drain and rinse beans thoroughly. Replace discarded liquid with an equal amount of water. Another option is to not add additional salt to the recipe.

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Homemade Taco Seasoning Mix

I've been doing a lot of "freezer" cooking the last few months. We stock up on meat and it never fails that I end up running out of Taco Seasoning just when the kids want tacos! We love this recipe and I thought I would share!!

Homemade Taco Seasoning Mix

This recipe only takes a couple minutes to put together and costs less than buying pre-packaged taco seasoning. It also has less salt and no artificial additives or preservatives.

Ingredients:

2 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon ground coriander
2 teaspoons garlic powder
.5 teaspoon crushed red pepper flakes
1 teaspoon smoked paprika
1 teaspoon salt
2 teaspoon black pepper

Combine all ingredients in an airtight container and shake well to combine. Use 2 - 3 tablespoons per pound of ground beef (use more or less according to individual taste preferences).

This recipe can also be made in larger batches. Store unused amounts in an air tight container for up to 6 months.

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