Pepperoni Pizza Casserole

 Ummmmmmm Here is another Summer Comfort food recipe! It's simple and so delicious...Check it Outttttt!!!!

INGREDIENTS:

2 cups uncooked egg noodles 

1/2 pound lean ground beef 

1 onion, chopped 

2 cloves garlic, minced 

1 green bell pepper, chopped 

1 cup sliced pepperoni sausage 

16 ounces pizza sauce 

4 tablespoons milk 

1 cup shredded mozzarella cheese

DIRECTIONS:

Cook noodles according to package directions. 

Preheat oven to 350 degrees F (175 degrees C). 

In a medium skillet over medium-high heat, brown the ground beef with the onion, garlic and green bell pepper. Drain excess fat. 

Stir in the noodles, pepperoni, pizza sauce and milk, and mix well. 

Pour this mixture into a 2-quart casserole dish. 

Bake at 350 degrees F (175 degrees C) for 20 minutes, top with the cheese, then bake for 5 to 10 more minutes.

And There you have it..

ENJOY!

Chilli Cheese Dog

 Another treat for the hot summer....These will go so fast! you'll need to make two batches!!Check it Out!

INGREDIENTS:

1 can, 14 to 15 oz chili, heated 

1 pizza crust, can Pillsbury™ refrigerated

 Classic 4 Cheddar cheese sticks 

4 hot dogs, all-beef 

1 tablespoon butter 

1/4 teaspoon garlic powder 

1/4 teaspoon parsley flakes

DIRECTIONS:

Heat oven to 375°F. 

Spray 9-inch square or 11×7-inch (2-quart) glass baking dish with cooking spray. 

Pour hot chili into dish; spread evenly. 

Unroll dough; cut into 4 strips. 

Cut 1 cheese stick in half lengthwise; place 1 half on each side of 1 hot dog. 

Wrap pizza dough strip around cheese and hot dog, overlapping slightly in center. 

Repeat with remaining dough strips, cheese sticks and hot dogs. 

Place wrapped hot dogs on top of hot chili. (Chili must be hot.)

 Bake 15 to 20 minutes or until dough is light golden brown. 

Meanwhile, in small microwavable cup, microwave butter on High until melted. 

Stir in garlic powder and parsley. 

Remove baking dish from oven. 

Brush on top of each cheese dog with butter mixture. 

Serve immediately.

ENJOY!

Old Fashioned Meatloaf

 

Time for some good old fashioned comfort food . What is more comforting than some food old fashioned meatloaf?

INGREDIENTS:

1 1/4 C. old fashioned rolled oats

 1/4 cup milk 

1 lb. ground beef 

2 large eggs, beaten 

1 pkg. dry onion soup mix 

1 clove garlic, minced 

1 T. worcestershire sauce 

3 T. ketchup

 1/2 tsp. pepper 

DIRECTIONS:

Topping

Mix together 1 cup of ketchup & 1/2 cup of brown sugar.

I mix all of the hamburger mixture with my hand and form two loafs. 

 I rub the topping of Ketchup & brown sugar thinly on the top and sides with a sprinkle of pepper on the tops.

 I place the loafs in a big open greased & lightly floured pan side by side but not touching. 

Bake in a 350 preheated oven UNCOVERED for one hour & 20 minutes. 

 Turn the oven off and leave the baked meatloaf in the oven for 15 minutes before removing and allowing it to sit out for a while before cutting.

Don't Sweat the Technique:

If you place a pan of water in the oven under the meatloafs while cooking it will not split on the top. This is a very simple ole fashion and delicious meatloaf recipe. 

 I don’t usually have much grease accumulate in my pan but if I do I just dip it out. 

ENJOY!

Double Crust Cheesecake

 Here is a nice treat to have with your coffee tonight.

INGREDIENTS:

Crusts: 1 box of graham crackers (about 27 graham crackers), crushed into fine crumbs 

1/2 C light brown sugar 

1 C salted butter, melted

 Cake: 2 C heavy whipping cream 

3 (8oz) packages cream cheese, room temperature 

1/2 C sugar 

1/4 C sour cream 

2 tbsp powdered sugar 

2 tbsp cornstarch (or more powdered sugar) 

2 tsp lemon juice

1/2 tbsp vanilla extract

DIRECTIONS:

Begin by making the crust mixture. Combine the ingredients together until all the crumbs are evenly saturated in butter. 

Pour half into the bottom of a 9″ springform pan and pack it in. Use the bottom of a dry measuring cup to make sure it’s really tight – if it’s too lose it’ll just crumble when you try to slice it. 

Place the springform pan in the freezer to set, and the other half of crust aside on the counter. 

Using a hand mixer or stand mixer, whip your heavy cream for 2 minutes on medium high, then add 2 tbsp of powdered sugar or cornstarch to stabilize. Continue whipping until the cream forms stiff peaks, about 4-5 minutes more.

 Also using a hand mixer or stand mixer, cream together the cream cheese and sugar. Scrape down the sides of the bowl as you go, and mix until totally combined. 

Add the sour cream, vanilla, lemon, and remaining powered sugar. Beat on high until smooth and fluffy. Fold in half of the whipped cream, gently, then fold in the other half.

 Remove the bottom crust from the fridge. Pour the filling into the pan and smooth it in. You’ll need to press it down as you smooth it out to prevent pockets of air, and to make it fit. Remember that there needs to be room for the top crust. 

Once the filling has been smoothed out, use a spoon to sprinkle over half of the remaining crumbs. Use the back of the spoon to smooth them out over the top of the cheesecake while pressing down gently.

 Add the remaining crumbs, and continue to smooth and press. You might have too many crumbs, but that’s OK. Try to press them in as tightly as you can. 

Use a piece of parchment paper to cover the top of the cheesecake and now press down firmly with your hands. Wrap the springform pan entirely in plastic wrap and refrigerate for at least 8 hours, preferably overnight. 

Slice and serve. 

I like fresh strawberries on the side.

ENJOY!

Honey Lemon Wings

 Try this recipe...It's Wingtastic! Spicy garlicky honey lemon pepper wings – The Easiest and best baked chicken wings that takes 10 mins active time. So delicious, garlicky and lemony. Check it out!

INGREDIENTS:

1 1/2 lbs chicken wings 

4 cloves garlic, minced

 1 1/2 tablespoons soy sauce 

1 tablespoon lemon juice 

2 1/2 tablespoons honey 

3 dashes black pepper powder 

1 pinch cayenne pepper Lemon wedges

DIRECTIONS:

Preheat the oven to 400F.

 Clean and rinse the chicken wings. 

Pat dry with paper towels. 

Marinate the chicken wings with the garlic, soy sauce, lemon juice, honey, black pepper and cayenne pepper. 

Stir to mix well.

 Set aside for 15 minutes. 

Arrange the chicken wings on a pan lined with parchment papers.

 Bake for 30 minutes, or until the surface turns golden brown.

 Serve immediately with lemon wedges, ranch dressing or Asian chili sauce. 

Squeeze a little lemon juice before serving.

And there you have it...

ENJOY!

Lemon Blueberry Loaf

 Let's start the month off with this sweet treat.

INGREDIENTS:

1 ½ cups plus 1 tbsp all purpose flour 

2 tsp baking powder 

3 large eggs 

1 cup granulated sugar 

1 cup plain yogurt or sour cream 

½ tsp salt ½ tsp vanilla

 ½ cup vegetable oil 

2 tsp lemon zest 

1 ½ cups fresh or frozen blueberries 

Lemon Glaze/Syrup 

2 to 3 tbsp lemon juice 

1 cup sifted confectioner’s sugar

DIRECTIONS:

Preheat the oven to 350* 

Grease the sides and bottom of a loaf pan. 

Sift together all dry ingredients for the bread In a large bowl, mix together all the moist ingredients.

 Slowly add in the dry ingredients.

 In a separate bowl, add the tbsp of flour to the blueberries and fold gently into the batter. 

Pour the batter into the prepared pan Bake for 50 to 55 minutes. 

If a toothpick comes out clean the bread is done Remove from the oven and let cool for 10 minutes.

Remove loaf from pan and allow to cool on a cooling rack. 

In a small saucepan on low heat, add the powdered sugar to the lemon juice and let it dissolve. 

Simmer for 3 minutes,  Using a toothpick, poke holes all over the loaf, top and sides.

 Use a pastry brush to brush the lemon syrup on the top and the sides. 

Let harden for 15 minutes before serving.

And there you have it!

Enjoy!