A Great Pizza

A few months ago we ordered a pizza from our local favorite pizza spot. This time we went with something different, a Chicken Fajita Pizza. And I must say that it was pretty good. I also told the brother that I was sure that I could repliate it at home, although it wouldn't be near as tasty. Well, tonight we decided to give it a try. I must say that even though it didn't taste exactly the same, it was still very good! Oh, and not to mention....EASY!

CHICKEN FAJITA PIZZA

INGREDIENTS:
1 Pillsbury Pizza Crust
1 Green Pepper; chopped
1 C. Fajita Chicken Strip; cut up
2 Small Tomatoes; chopped
1 C. Ranch Dressing
1/2 C. Red Onion; chopped
1 1/2 C. Shredded Cheese (your choice)

Unroll the pizza dough on a cookie sheet. Spread with Ranch Dressing. Top with Green Pepper, Chicken, Tomato and Onion. Top with Shredded Cheese. Bake at 425 for 15 minutes; or until crust is golden brown and cheese is melted.

Here's a piece of what mine was like:

Give it a try!!!!

The Absolute BEST Meatloaf....EVER!

We love meatloaf over here! But, ever since we lived in NW Iowa and had Meatloaf made "their" way, we've found nothing that compares! UNTIL....I was turned on to Bob's Butcher Block!!! Here I am able to get almost any kind of FRESH meat under the sun! This makes me happy! I've not been able to find a Meat Market like Woudstra's Meat Market in Iowa yet...that is until I went to Bob's Butcher Block. Here they will grind Ham for me for this meatloaf! YAY!!!

This is truly one of the best meatloaf's I have ever had. If you give it a try, I know that you will think the same thing! The key is to get the Ham and Ground Beef, ground together.

HAM TOMATO LOAF

INGREDIENTS:
1 Lb. Ground Beef
1 Lb. Ground Ham
5 oz. Tomato Soup
1/3 C. Milk
1 Egg
3/4 C. Bread Crumbs
1/2 C. Onion; finely chopped

SAUCE:
5 oz. Tomato Soup
1/4 C. Vinegar
1/2 C. Brown Sugar

Mix the first 7 ingredients together. Pack into a 9x5x3 loaf pan. Mix Soup with Brown Sugar and Vinegar. Spread over the top of mixture in the pan. Bake UNCOVERED at 350 for 1 1/4 to 1 1/2 hours.

YUM!

Fall Has Arrived...

And with the arrival of Fall, comes the arrival of all things Pumpkin and Caramel Apple related! Oh, how I love both of these things!

My Momma made this dip for the Norwex Party she was doing for me last week! It is the PERFECT Fall Dip to make. Not to mention, that it's so easy to make as well!

PUMPKIN DIP

INGREDIENTS

1 Large Can Libby's Pumpkin Pie Filling
1 (4 oz.) Instant Vanilla Pudding
1 (8 oz.) Cool Whip; thawed

Mix all of the above ingredients together and chill for several hours before serving. Serve with Vanilla Wafers or Cinnamon Graham Cracker Sticks. This is also a GREAT dip to go with Apples, especially Honeycrips!

I hope that you will give this a try and love it as much as I do!

Breakfast Sounds Good For Supper

It's been a busy week in my kitchen! I made a lot of really great things for supper, and now they will be enjoyed as leftovers. This is a really good thing since I will be out of town from Monday through Wednesday or so at my parents house! My Mom is throwing a Norwex Party for me, so part of my busyness was baking the cups for Carrot Cake Cups this afternoon! They will receive the finishing touches on Tuesday before her show! YUM So, while I will be partying, :) at least the bro will be eating well here at home.

I decided that today with the rain and overcast skies that we have, that it would be a good night to have Breakfast for Supper! I always loved nights like this when I was growing up. Someday...when I grow up...Oh, I mean...when I get married and have kids I will make them Breakfast for Supper as well!

This recipe looked so good to me, that I decided we were having it for supper tonight. It comes out of the cookbook that my Mom made, and I have NEVER made it before tonight. It was quick and easy to put together, and since we are going to be going over to our friends S. and E.'s house for a Game Night tonight, fast and easy was just what I needed!

BREAKFAST PIZZA

INGREDIENTS:
1 Lb. Pork Sausage; browned and drained
1 tube Refrigerated Crescent Rolls
1 C. Hash Browns; thawed
1 C. Shredded Cheddar Cheese
5 Eggs
Salt and Pepper to Taste
2 Tbsp. Parmesan Cheese

Line a 9x13 panwith unrolled Crescent Rolls. Spoon the Sausage and Potatoes over the top. Sprinkle with Cheddar Cheese. Beat the Eggs with Salt and Pepper; pour over the top. Sprinkle with Parmesan Cheese. Bake at 375 for 25-30 minutes.

Here's how mine turned out:

It Was a Soup Kind of Week!

This week with the return of Fall I decided it was a good week to make soup for supper! I LOVE Fall, but I really feel like this season is moving so fast. The leaves on the trees in my neighborhood are already beginning to change colors and the temperature on some days is cooler than normal. I just want to say, Dear Autumn,

You are not supposed to visit until sometime in Mid-November. Please kindly leave and visit again at your normal date!

Very Sincerely,
Me

Oh well, it is much nicer working in the kitchen when it's not so HOT outside! I would think that many of you like Tacos, well this soup is a cool twist on an old favorite!

TACO SOUP

INGREDIENTS:

1 Qt. Tomatoes
1 (15 oz.) Can Chili Beans
1 Lb. Ground Beef
1 Can Corn; undrained
1 (8 oz.) Can Tomato Sauce
1 pkg. Taco Seasoning
1/4 C. Onion; chopped
Tortilla Chips
Shredded Cheddar Cheese
Sour Cream

Brown the Ground Beef; drain grease. Place in Crock-pot and add Beans, Taco Seasoning, Sauce, Onion, Tomatoes and Corn; stir together. Cook on low for 4-5 hours. Serve over Tortilla Chips. Top with Cheese and Sour Cream.

This is a favorite around here, and I haven't made it in a long time. It was delicious! I hope that you'll give it a try as well.

A Chicken Wreath

I made this recipe for lunch yesterday. I was not a HUGE fan of it, but my family liked it and I guess that's all that is really important. So, I will share it with you and let you decide what you think of it. If you do try it, please let me know what you think.

CHICKEN WREATH

INGREDIENTS:

1/2 C. Red Bell Pepper; chopped
1/2 Broccoli; chopped
1/4 C. Canned Water Chestnuts; drained and chopped
2 Tbsp. Onion; chopped
1 can (5 oz.) Chunk White Chicken; drained and flaked
1 C. Shredded Colby Jack Cheese
2/3 C. Condensed Cream of Chicken Soup
2 pkgs. Pillsbury Crescent Rolls

Preheat the oven to 350. Place Crescent Rolls triangles on Cookie Sheet with wide ends of triangles overlapping in the center and points towards the outside. Mix all of the above ingredients together in a large bowl. With a large scoop; place dollops of filling on the wide ends of triangles, all the way around. Bring points of triangles up over filling and tuck under wide ends of dough at center of ring. (Filling will not be completely covered.) Bake 25-30 minutes or until deep golden brown.

Let me know what you think of this if you give it a try.

A Macaroni Salad to go Wild for!

I have to thank my friend J. for this recipe! It has fast become one of my favorites, although mine never seems to taste quite like hers does it was still very good. I received many compliments on it, not only from my family who was over for Sunday dinner but also from the group of friends that I hang out with on Sunday nights! I consider it a success!!!! :-)

***NOTE*** Bear with me on this as I do not use exact measurements. It's more of a 'to your taste' kind of thing.

MACARONI SALAD

INGREDIENTS:

3 C. Elbow Macaroni; cooked
7 Hard Boiled Eggs
1 small jar Mayo (I used the smallest Hellman's size)
4 Whole Kosher Dill Pickles, cut into pieces
3 Apples; cut up into small chunks (I used Gala's)
1/2 lb. Bacon; fried and crumbled
1 small onion; diced

I used an Egg Slicer from Pampered Chef to chop up the Hard Boiled Eggs. Place all ingredients in a large bowl and mix to combine. Place in the refrigerator and allow flavors to meld.

See, I told you that this recipe was easy-peasey! Give it a try, you won't be disappointed!