Pizza Pie

When its pizza night at out house we know what to do….we pour our glass of Merlot….after we make sure the Merlot is perfect then we make our pizza…I buy pizza pie shells or plain pizzas and add my toppings…
Ingredients
Marinara sauce
Mozzarella cheese
Kale or spinach
Tomatoes sliced
Garlic,onions,Italian seasoning,evo
Directions
Place all ingredients on the pizza crust….place in pre heated oven at 400* until it is ready for the table or about 20 minutes….have another glass of Merlot while you wait and then serve….

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Brown Sugar Meat Loaf

Meat Loaf                                                                     meatloaf

Ingredients

  • 1/2 cup packed brown sugar

  • 1/2 cup ketchup

  • 1 1/2 pounds lean ground beef

  • 3/4 cup milk

  • 2 eggs

  • 1 1/2 teaspoons salt

  • 1/4 teaspoon ground black pepper

  • 1 small onion, chopped

  • 1/4 teaspoon ground ginger

  • 3/4 cup finely crushed saltine cracker crumbs

  • PREP20 mins
  • COOK1 hr
  • READY IN1 hr 30 mins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 5×9 inch loaf pan.
  2. Press the brown sugar in the bottom of the prepared loaf pan and spread the ketchup over the sugar.
  3. In a mixing bowl, mix thoroughly all remaining ingredients and shape into a loaf. Place on top of the ketchup.
  4. Bake in preheated oven for 1 hour or until juices are clear.

BBQ FOR THE HOLIDAY

Ingredients

 

1-1/3 cups packed brown sugar

 

2 teaspoons each garlic powder, onion powder and smoked paprika

 

1-1/4 teaspoons each ground cumin, coarsely ground pepper and cayenne pepper

 

12 bone-in country-style pork ribs (about 7 pounds)

 

SAUCE:

 

2 tablespoons canola oil
1 medium onion, finely chopped

 

1 cup tomato sauce

 

1/3 cup dark brown sugar

 

1/4 cup ketchup

 

1/4 cup molasses

 

1 tablespoon apple cider vinegar

 

2 teaspoons Worcestershire sauce

 

1 teaspoon salt

 

1 teaspoon ground mustard

 

1/4 teaspoon smoked paprika

 

1/4 teaspoon cayenne pepper
Nutritional Facts

1 rib equals 453 calories, 18 g fat (6 g saturated fat), 101 mg cholesterol, 452 mg sodium, 40 g carbohydrate, 1 g fiber, 31 g protein.

Directions

In a small bowl, mix brown sugar and seasonings; sprinkle over ribs. Refrigerate, covered, at least 1 hour.

For sauce, in a large saucepan, heat oil over medium heat. Add onion; cook and stir 5-6 minutes or until tender. Stir in remaining ingredients; bring to a boil, stirring occasionally. Remove from heat.

Wrap ribs in a large piece of heavy-duty foil; seal edges of foil. Grill, covered, over indirect medium heat 1-1/4 to 1-3/4 hours or until ribs are tender.

Carefully remove ribs from foil. Place ribs over direct medium heat; baste with some of the sauce. Grill, covered, 8-10 minutes or until browned, turning and basting occasionally with remaining sauce. Yield: 12 servingbaby ribs

 

Picante Omelet Pie

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Ingredients

1/2 cup picante sauce
1 cup (4 ounces) shredded Monterey Jack cheese
1 cup (4 ounces) shredded cheddar cheese
Eggland’s Best Eggs
1 cup (8 ounces) sour cream
Tomato slices and minced fresh cilantro, optional

Nutritional Facts

1 serving (1 slice) equals 298 calories, 23 g fat (14 g saturated fat), 276 mg cholesterol, 384 mg sodium, 4 g carbohydrate, 0 fiber, 16 g protein.

Directions

  1. Pour the picante sauce into a lightly greased 9-in. pie plate. Sprinkle with cheeses; set aside. In a blender, combine eggs and sour cream; cover and process until smooth. Pour over cheese.
  2. Bake at 375° for 20-25 minutes or until a knife inserted near the center comes out clean. Let stand 5 minutes before cutting. Garnish with tomato and cilantro if desired. Yield: 6 servings.

Tomato And Basil Pesto Pizza Home Grown

p smithIngredients

Instructions

Measure 1/2 cup of warm water into a glass or a liquid measuring cup. The water should be fairly warm to the touch, but not too hot. Add the yeast and allow the mixture to stand until the yeast activates and becomes foamy.

Pour the yeast mixture into a large bowl and add the remaining water, olive oil and salt. Stir in enough flour to form a sticky dough, about 2 1/2 cups.

Turn the dough out onto a floured surface. Knead while adding more flour until the dough is smooth, but still sticky. A moist, tacky dough will result in a nice crisp crust. About 1/2 a cup more flour should do it.

Place the dough in an oiled bowl, turning it once to coat. Cover the bowl with a towel and place in a warm area to rise. Allow to rise for about 1 hour or until double in size. A good test for readiness is to poke the dough with your finger. If it does not spring back, then it is ready.

Now divide the dough into 2 pieces. Shape the pieces into equal sized balls, place them on a lightly floured surface, cover with a towel and allow to rise again for about 20 to 30 minutes.

Now you are ready to make your crusts. Take a ball of dough and, using your palms, flatten it out on a lightly floured surface. Next push outward with your fingertips to create a disk that is about 1/4 inch thick and slightly thicker around the edges. Now, I have to admit that sometimes I have trouble with this part. When I do, I cheat and use a rolling pin. Repeat the process with the remaining ball of dough. Place the 2 disks on a baking sheet that has been dusted with corn meal or flour, cover with a towel and let rest for about 10 to 15 minutes. While the dough is resting you can mix up your topping.

Combine the garlic, basil and salt in a food processor. With the blade running, drizzle the olive oil through the feeder tube. Continue to process until you have a nice saucy paste.

Brush the raw pizza dough with olive oil and top with a handful of mozzarella. I like to use a light hand with the cheese, so I use about 1/2 a cup for each pizza, but you can add more. If you are using tomatoes, add these at this point as well. Bake the pizzas in preheated 500 degrees F for 8 – 10 minutes or until crust is golden brown and the cheese is bubbly.

Be sure to keep an eye on your pizzas because they will burn quickly. I also find it helpful to turn them once or twice for even browning. Remove from the oven and drizzle with basil mixture and Parmesan cheese. All to cool on a wire rack for a few minutes before slicing and serving.

Rainbow Spritzer With Rum

drinkk

So Refreshing

Ingredients

  • 1/2 cup fresh blueberries
  • 1/2 cup chopped peeled kiwifruit
  • 1/2 cup chopped fresh pineapple
  • 1/2 cup sliced fresh strawberries orfresh raspberries
  • 1 cup chilled ginger ale or RUM (your choice)
  • 1/2 cup chilled unsweetened pineapple juice
  • 1/2 cup chilled lemonade

Nutritional Facts

1 serving equals 91 calories, trace fat (trace saturated fat), 0 cholesterol, 8 mg sodium, 23 g carbohydrate, 2 g fiber, 1 g protein.

Directions

  1. In four tall glasses, layer blueberries, kiwi, pineapple and strawberries. In a 2-cup glass measure or small pitcher, mix remaining ingredients; pour over fruit. Serve immediately.Yield: 4 servings.