March 1, 2015
This recipe has been rolling around Facebook for weeks and I have been wanting to try it, so I showed it to Mark and he agreed with me…we must make this! They call it a sandwich but it really isn’t. It’s more of a calzone. This is seriously better than any calzone that I have ever purchased in a restaurant. It’s awesome! I have to apologize for the unclear picture, we were in too big of a hurry to eat it to check to see if the picture was a good one. I will replace it next time. Enjoy the recipe, it’s awesome!
- 2 loaves (1 pound each) frozen bread dough, thawed
- 1/4 pound sliced ham
- 1/4 pound sliced pepperoni
- 1/4 cup chopped onion
- 1/4 cup chopped green pepper
- 1 jar (14 ounces) pizza sauce, divided
- 1/4 pound sliced mozzarella cheese
- 1/4 pound sliced bologna
- 1/4 pound sliced hard salami
- 1/4 pound slice Swiss cheese
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/4 teaspoon garlic powder
- 1/4 teaspoon pepper
- 2 tablespoons butter, melted
- 1. Let dough rise in a warm place until doubled. Punch down. Roll loaves together into one 15-in. x 12-in. rectangle. Layer ham and pepperoni on half of the dough (lengthwise). Sprinkle with onion and green pepper. Top with 1/4 cup of pizza sauce. Layer mozzarella, bologna, salami and Swiss cheese over sauce. Sprinkle with basil, oregano, garlic powder and pepper. Spread another 1/4 cup of pizza sauce on top. Fold plain half of dough over filling and seal edges well. Place on a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 375° for 30-35 minutes or until golden brown. Brush with melted butter. Heat the remaining pizza sauce and serve with sliced Stromboli. Yield: 8-10 servings.
You could modify the ingredients to whatever you choose, but personally, I thought it was perfect the way it was with the exception of no mushrooms. I will put those in next time.
It states to cook it for 30-35 minutes, but I cooked it for 25 and the onions and peppers were still a little crisp.
March 1, 2015
This recipe is courtesy of Bobby Flay from The Food Network. I get their recipes e-mailed to me. It’s a very light and refreshing drink. It will be great for a summer time BBQ. Bad thing about it is, you can’t really taste the bourbon which could really be a problem the next morning.
I put this note at the top so you will read it before you make up a big pitcher. It doesn’t do too well left over the next day, so if you are going to make it for just one or two people, you might want to cut the recipe in half.
1 cup sugar
1 cup fresh lemon juice (about 4 large lemons)
1/2 cup fresh orange juice (1 large orange)
4 cups club soda, chilled
Lemon slices (about 4 large lemons)
Orange slices (1 large orange)
1 bunch fresh mint sprigs, plus more for garnish
6 shots bourbon (I used Jim Beam)
Combine 1 1/2 cups water and sugar in a small saucepan over high heat. Cook until the sugar is dissolved, about 2 minutes. Cool the simply syrup completely. This simple syrup can be made 1 week in advance and stored, covered, in the refrigerator.
Combine the simple syrup, lemon juice and orange juice in a pitcher. Mix in the club soda. Add the lemon slices, orange slices and mint.
Fill glasses with crushed ice. Add 1 shot bourbon to each glass and fill to the top with the sparkling lemonade. Garnish each glass with mint.
January 1, 2015
1/2 large head of cabbage, chopped
1/4 cup chopped carrots
1/2 cup thinly sliced celery
2 large jalapenos diced
1/2 large onion diced
Heat olive oil in a large skillet and add above ingredients. Saute until tender crisp.
Add 1 Tablespoon ground black pepper
1 teaspoon ground Italian seasoning
2 cups diced tomatoes
1 can tomato sauce
1 pound browned lean ground meat (pork or beef)
Simmer for about 20 minutes
Feeds 15 or ONE redneck family.
November 16, 2014
We have had this recipe for some time now and for some reason it didn’t get posted. I believe Mark found it one day when he was hungry and doing his normal food surfing. I’m not really big on peas but this salad is really good and it doesn’t take a lot of time or money to make. It is a really good recipe. See below for notes.
4 slices bacon
1 quart water
1 (16 ounce) package
frozen green peas 1/3 cup chopped onions
1/2 cup Ranch dressing
1/2 cup shredded Cheddar
Place bacon in a skillet over medium-high heat, and cook until evenly brown. Drain, crumble, and set aside.
Bring the water to a boil in a pot. Boil the peas 1 minute, until just tender, and drain. Cool peas under cold running water.
In a bowl, toss together bacon, peas, onion, Ranch dressing, and Cheddar cheese. Refrigerate 30 minutes or until chilled before serving.
I used a whole package of ranch dressing and mixed it with about 3/4 cups of mayo.
November 10, 2014
Mark found this recipe a couple of weeks ago and being a pasta lover I immediately wanted to make it. It is a really good recipe and I am looking forward to having it again soon. It’s so simple to make and very easy on the budget. I didn’t take my own picture so I had to steal one but I will post one the next time I make it.
8 oz uncooked penne pasta
1 1/2 cups whipping cream
4 slices bacon, chopped
2 cups sliced onions
1/2 teaspoon salt
1/4 teaspoon pepper
1 package (8 oz) sliced fresh mushrooms (about 3 cups)
1 box (9 oz) Green Giant™ frozen chopped spinach, thawed, squeezed to drain
1/2 cup shredded Parmesan cheese (2 oz)
1 cup shredded mozzarella cheese (4 oz)
• Heat oven to 350°F. Spray 13×9-inch (3-quart) glass baking dish with cooking spray.
• Cook pasta as directed on package. Reserve 1/2 cup pasta cooking water. Drain pasta; return to stockpot. Add cream; toss. Set aside.
• Spray 12-inch sauté pan or skillet with cooking spray; heat over medium heat. Add bacon; cook until crisp. With slotted spoon, remove bacon from pan to plate; set aside.
• Add onions, salt and pepper to bacon drippings in pan; cook and stir 4 to 7 minutes or until translucent. Add mushrooms; cook 6 to 10 minutes longer or until browned and liquid evaporates. Add spinach and reserved pasta cooking water; cook and stir 1 minute.
• Pour mushroom mixture over pasta; toss to coat. Pour into baking dish. Top evenly with both cheeses. Cover dish tightly with foil.
• Bake 20 minutes. Remove foil; top with reserved bacon. Bake uncovered 5 minutes longer.
September 11, 2014
1 cup sugar
3 eggs, beaten
1 dash salt
2 T cornstarch
2 cups milk
2 T butter
1 t vanilla
2 – 3 ripe bananas, sliced
1. Mix sugar and eggs together
2. Add salt, cornstarch, milk and butter
3. Bring to boil over medium-high heat, stirring constantly; cook until thickened
4. Remove from heat; add vanilla and mix well
5. In serving bowl, layer the wafers, bananas, and the pudding.
As close as I’ll ever find to Mom’s original recipe. The only difference in this and hers – she used flour instead of cornstarch.
July 28, 2014
I made this recipe last night and they were awesome. We had them with pork chops but they would be so much better with spaghetti. Mark is not a bread eater and he really liked them so that is saying something. And they were so simple and inexpensive to make. I forgot to take my own picture so I had to steal one. The next time I make them I will put one up.
- 16 frozen white dinner rolls (Rhodes brand)
- ½ C butter, melted
- 1 C grated Parmesan cheese, divided
- 1 tsp dry parsley flakes
- 1½ tsp garlic powder
- ½ tsp salt
- ½ tsp Italian seasoning
- ½ tsp onion powder
Remove frozen rolls from freezer and loosely wrap them in plastic wrap and allow to sit at room temperature for 45 minutes.
Cut rolls in half with a clean pair of scissors.
Combine melted butter and seasonings together.
Pour over dough and gently mix.
Add ½ C of grated cheese and combine.
You want each piece of dough to be coated.
Line the bottom of a 9 inch springform pan with the piece of dough and then top with remaining grated cheese.
Allow to rise in a warm place for 1½ – 2½ hours.
Cover bottom of pan with foil to prevent butter from leaking out.
Bake at 350 for 20-25 minutes or until center is completely done.
July 27, 2014
1 Box Betty Crocker Julienne Potatoes
2 cups boiling water
1/2 cup milk
2 T butter or margarine
Stir Sauce mix, Boiling water, milk and butter with wisk in 8 X 8 casserole dish. – sit aside
Braise boneless pork loin chop about 3 minutes on each side and place on top of the potato mixture. If they sink it’s ok.
Adjusted cook times:
325 about 55 minutes
350 about 45 minutes
375 about 40 minutes
At end of cooking time, broil for about 3 – 5 minutes to golden brown. Let rest for 5 – 10 minutes, serve with salad. Quick and delicious meal.
July 20, 2014
One of my friends brought this to a luncheon today. It was so good I had to ask her for the recipe. It is $$$
4 cans whole kernel corn – drained
1 stick of butter
8 oz cream cheese
1 can diced green chilies
1 T diced, pickled (or sauted fresh) jalapenos
1/4 red bell pepper diced and sauted
2 T chopped fresh cilantro
Simmer in big pot or crock pot til heated through.
July 3, 2014
3 large or 6 small jalapeno’s seeded
1 handful cilantro
1 cup mayo
1 cup sour cream
1 package dry ranch dressing mix.
Puree jalapeno’s and cilantro until it’s the consistency of paste. ( I had to add in the mayo to get it.) Add to the sour cream and ranch dressing.
Chill for 1 hour.