Monday, November 30, 2009

Mushroom Explosion Pizza

My guys do not like mushrooms very well, so I always have to order a separate pizza when we go out so that I can get my mushrooms. When Boston's was still here, they had the best mushroom speciality pizza. After many attempts to reproduce it, I have finally come up with something close! So, here is my creation!


1 large container of fresh sliced mushrooms
Pizza dough
1 pkg. of sliced Provolone cheese
1/2 cup shredded Parmesan cheese

Make your favorite pizza dough, or use a pre-made pizza dough. While making the dough, saute the mushrooms in butter until cooked to your liking. Spread out the dough onto a pizza sheet. Cover the bottom of the pizza dough with a layer of Provolone slices. Sprinkle the Parmesan cheese over the Provolone. Evenly spread out the mushrooms on top of the cheese. Tear the remaining Provolone into small pieces and sprinkle over the mushrooms. Bake the pizza according to the directions indicated by your pizza dough recipe (I make my pizza dough in our bread maker and then cook the pizza with our pizza oven). The pizza is done when the dough is baked and when the cheese is browned to your liking. Enjoy!!

Sunday, November 29, 2009

Lemony Orange Cooler Punch

This is a very good punch for a crowd. This is what we served at our wedding reception. This would be a good one for a crowd at Christmas!


1 qt. (4 cups) cold orange juice
1 1/2 qt. (6 cups) cold water
Country Time Lemonade
1 bottle (28 fl. oz.) ginger ale, chilled
1 qt. (4 cups) orange sherbet
1 pt. (2 cups) strawberries, sliced

Measure drink mix into cap to 2 quart line. Place drink mix, orange juice and water in large plastic or glass pitcher. Stir until drink mix is dissolved. Refrigerate until ready to serve. Pour orange juice mixture into large punch bowl when ready to serve. Stir in ginger ale. Top with small scoops of sherbet and the strawberries. 20 servings.

Saturday, November 28, 2009

Sausage-Stuffed Mushrooms

This is one of my favs! The guys don't like it so much...they aren't big on mushrooms. But me, a mushroom lover, loves this!! I usually use more cheese than called for and sprinkle some shredded provolone or monterey jack on top of them! Enjoy!


16 large mushrooms (about 1 lb.)
1/2 small onion, minced
1/4 cup chopped red bell pepper
1/2 lb. ground Italian sausage
2 Tbsp. plain bread crumbs
3 Tbsp. grated Parmesan cheese
1/4 tsp. salt
1/4 tsp. black pepper

Preheat the oven to 350 degrees. Remove the mushroom stems from the caps; finely chop the stems. In a large skillet, saute the chopped mushroom stems, the onion, bell pepper, and sausage over medium-high heat until the sausage is crumbled and browned. Remove from the heat and stir in the remaining ingredients; mix well. Stuff each mushroom cap and place on a large rimmed baking sheet. Bake for 20 minutes, or until the mushrooms are tender. 16 mushrooms.

Note: This is a Kraft Foods recipe

Friday, November 27, 2009

Cheesy Football

Happy Black Friday Everyone! Hope everyone got what they wanted if they went out early for the bargains! Me, I overslept, so I didn't get out early. But, I got most of what I wanted. Here is a quick and easy recipe that is always a favorite! I know it says to shape it into a football shape, but you can just as easily shape it into a ball. This has always been a hit for me, whether a family gathering, potluck, or reunion! This year I am going to make one for my mom's Christmas party and mold it into the shape of a Christmas tree. Hope you enjoy!


2 pkg. (8 oz. each) cream cheese, softened
1 pkg. (8 oz.) sharp Cheddar cheese
1/2 cup grated Parmesan cheese
1/2 cup Miracle Whip
1/4 cup chopped green onions
1/4 tsp. black pepper
1 cup chopped pecans
Pimiento strips or roasted red pepper

Beat cheeses and dressing with electric mixer on medium speed until well blended. Add onions and black pepper; mix well. Cover. Refrigerate several hours or overnight. Form into football shape; roll in pecans. Garnish with pimiento strips or roasted red pepper strips for the “lacing”, if desired. 30 servings.

Note: This is a Kraft Foods recipe.

Thursday, November 26, 2009

Fresh Tomato Salsa

Happy Thanksgiving!! I usually double this recipe, and it is usually gone within a matter of hours! If you like salsa, you will love this quick and easy recipe!


1 lb. firm ripe tomatoes, chopped
1/4 cup finely chopped red onion
1/4 cup chopped cilantro
1 med. jalapeno pepper, chopped
1/4 cup Italian dressing
1/4 tsp. salt

Combine tomatoes, onion, cilantro and jalapeno pepper in medium bowl. Add dressing and salt; toss lightly. Serve immediately or cover and refrigerate until ready to serve.

Note: This recipe is from Mr. Food

Wednesday, November 25, 2009

Monkey Bread

This is a classic, but yet one loved by my family. I usually only make this for holiday mornings, so it is a treat for us. Of course, this is easy enough to make anytime! Enjoy!!


3 tubes biscuits (10 each)
1 cup sugar
1 tsp. cinnamon
1/2 cup butter
1 cup brown sugar

Tear or cut each biscuit into four pieces. Mix cinnamon and sugar in a baggie. Drop pieces into bag and shake until covered. Drop pieces evenly into a bundt pan that has been greased and floured. Heat butter and brown sugar until melted. Pour over biscuits evenly. Bake at 350̊ for 20 minutes. Let stand 10 minutes and then unmold.

Tuesday, November 24, 2009

Chicken-Fried Steak

Here is a great recipe! My family absolutely loves me when I make this one! I serve this dish with mashed potatoes and corn. I do double the recipe for the gravy so that we have more for the potatoes. I hope you enjoy this one!!


1/3 cup plus 1 Tbsp. all-purpose flour, divided
3/4 tsp. salt, divided
1/2 tsp. pepper, divided
2 large eggs, beaten
1 Tbsp. water
1 1/2 cups plain bread crumbs
4 (4 oz.) cubed steaks
5 Tbsp. butter, divided
1 cup milk

In a shallow dish, combine 1/3 cup flour, 1/2 tsp. salt, and 1/4 tsp. pepper. In another shallow dish, combine the eggs and water. Place the bread crumbs in a third shallow dish. Coat the steaks with the flour mixture then dip in the egg mixture, and coat with the bread crumbs. In a large nonstick skillet, melt 4 Tbsp. butter over medium heat. Add the steaks, and fry for 3 to 4 minutes per side, or until cooked through and golden. Drain on a paper towel-lined platter and cover to keep warm. Make a white gravy by adding the remaining 1 Tbsp. butter to the skillet and melting over low heat; add the remaining 1 Tbsp. flour, and stir until smooth. Cook for 1 minute, stirring constantly. Gradually add the milk; cook over medium heat until thickened and bubbly, stirring constantly. Stir in the remaining 1/4 tsp. salt and 1/4 tsp. pepper. Serve the steaks topped with the gravy. 4 servings.

Note: I use preformed hamburger patties that you can pick up at the grocery store instead of the cubed steak.

Note: This recipe is from Mr. Food

Monday, November 23, 2009

Easy Chicken A'La King

This is one of our favorite meals. It is quick and easy to make, and is very good as leftovers! Here is a little hint, I use canned chicken instead of the chicken makes it easier! We hope you like this one too!!


8 Tbsp. (1 stick) butter, divided
1 1/2 lbs. boneless, skinless chicken breasts, cut into 1/2 inch chunks
1 tsp. salt
1/2 lb. fresh mushrooms, quartered
6 Tbsp. all-purpose flour
1/4 tsp. black pepper
1 can (14 oz.) ready-to-use chicken broth
1 cup (1/2 pt.) heavy cream
1 pkg. (9 oz.) frozen peas, thawed
1 jar (2 oz.) chopped pimientos, drained
Your favorite kind of rice

In a large skillet, melt 2 Tbsp. butter over medium-high heat. Saute the chicken and mushrooms for 5 to 6 minutes, or until no pink remains in the chicken. Remove the chicken and mushrooms from the skillet; discard the pan juices. Add the remaining 6 Tbsp. butter, the flour, salt, and pepper to the skillet and cook, whisking constantly, until the butter melts. Slowly add the chicken broth and cream and bring to a boil, whisking until smooth and thickened. Reduce the heat to medium-low, return the chicken and mushrooms to the skillet, and add the peas, and pimientos. Simmer until heated through, stirring constantly. Serve immediately over your favorite kind of cooked rice. 4 to 6 servings.

Note: This recipe is from Mr. Food.

Sunday, November 22, 2009

Broccoli Cheese Soup

This is another good soup to warm you up! This one is easy to throw together and get ready. This soup can use broccoli, peas, potatoes, bacon, pretty much anything that suits your taste! Hope you enjoy!


1 family size Cream of Chicken Soup
1 soup can of milk
1 large block of Velveeta
1 bag of thawed frozen chopped broccoli

Cut the Velveeta into cubes. In a 3 quart crock pot, combine all ingredients and stir. Cook in the crock pot on low for 4 hours, stirring often. If the soup starts to burn around the edges, turn the crock pot to warm. If the soup starts to thicken up too much, add more milk. Not sure how many servings it makes, but it is rich, so it will feed quite a few people!

Note: If you do not like broccoli, you can substitute for cauliflower, peas, potatoes and bacon, really any vegetable that you would like!

Saturday, November 21, 2009

Creamy Chicken Soup

Here is a quick recipe to throw together after a long day at work. This recipe is a great way to warm up the family on a cold day!


1 pkg. egg noodles
2 family size cans of Cream of Chicken Soup
2 cans of milk
1 bag frozen peas
1 (possibly 2) cans of chicken broth
2 cans of canned chicken

In a large pot, boil the noodles and peas. When the noodles are to your liking, drain the noodles and peas. Pour the cream of chicken soup, chicken broth, and milk (fill the empty cream of chicken cans) in the pot. Whisk the ingredients together. When the mixture is smooth and mixed together well, add the chicken, the noodles, and the peas. Bring to a boil, stirring often. If the soup is too thick for you, add the second can of chicken broth. Serve hot. Makes approximately 10 servings.

Hope you enjoy this one as much as we do!

Friday, November 20, 2009

Hot Dog Casserole

Here is a quick and easy recipe to make. My son Hunter loves this recipe...he gets so excited when I tell him that we are having it. This recipe would be a good one for kids, for a quick meal, or for a potluck! Enjoy!!


1 package of your favorite hot dogs
2 boxes thick and creamy macaroni and cheese mix (I use the Walmart brand)
1 bag of your favorite frozen vegetables (I usually use peas/carrots or mixed)

Make the macaroni and cheese according to the box directions. Boil the hot dogs and vegetables until they are cooked (I usually boil them with the macaroni in a really big pot, you use less dishes that way). Drain the macaroni, vegetables, and hot dogs. After draining, cut the hot dogs into bite size pieces. Mix all of the ingredients together with the cheese sauce. Serve immediately. Serves 6-8.

Note: This is a Joni original.

Thursday, November 19, 2009

Flora's Meat Loaf Mallerby

For my first post, I am going to post two recipes as a little bonus. One of our staple meals is meatloaf, mashed potatoes, and corn. The family absolutely loves this recipe, I hope you do too!


1 pound ground beef
Dash celery seed (or celery salt)
1/2 cup chopped onion
1/3 cup milk
1/4 cup bread crumbs
1 egg, beaten
1 Tbsp. Worcestershire sauce
3 Tbsp. brown sugar
1/4 cup catsup

In a large bowl combine the ground beef, celery seed, onion, milk, bread crumbs, egg, and Worcestershire sauce. Shape into a ball (I usually make it more like a log in a 13 x 9 pan) and place in a baking pan. Combine the brown sugar and catsup, and pour over the top of the meat loaf. Bake in a 350 degree oven for 45 minutes (I find it takes more like an hour). Serves 4.
Note: I usually double this recipe so that we have plenty of leftovers!
Note: This recipe is from Aunt Bee's Mayberry Cookbook

Bonus Recipe:


Instant mashed potatos (enough for 8 servings)
1/2 tsp. garlic salt
1 Tbsp. parsley
1 cup shredded sharp Cheddar cheese (4 oz.)

Heat oven to 325 degrees (I put this in the oven with the meatloaf after the meatloaf is about 3/4 of the way done at 350 degrees). Prepare the instant potatoes as directed on package except decreasing the sale to 1/2 tsp. and adding the garlic salt. Stir in the parsley and 3 oz. of the cheese. Put the potatoes in a casserole dish. Sprinkle the remaining cheese over the top. Bake 20 minutes. 8 servings.
Note: This recipe is from Betty Crocker's Good and Easy Cookbook.

I hope your family enjoys this recipe as much as ours does!