Pizza Puffs

{have you ever been in the mood for a pizza, but knew ordering a pizza from the nearest card-board-box-pizza-place would be a boring... cop-out for dinner that will end up leaving you feeling sort of guilty? i have, and let me tell you, this recipe is a delicious solution to such dilemmas! puffy, yet tastes like a pizza with any topping that you want on it! all this in a simple recipe?! prepare to be amazed.}



{ingredients}
1 lb ground beef {if you like a little less meat in your sauce, use less. it does make it rather thick. or you don't have to put meat in at all, however, its not quite as good...}
1 can (150z) pizza sauce
2 cans (7.5oz) biscuit dough {the ones that blow up when you open them... they don't have to be the fancy kind either. just get what is on sale.}
2 c. shredded mozzarella cheese
2 c. shredded cheddar cheese {for the cheese i just use what i have. the mozzarella does make a difference, but when i made it tonight i only used 1c. and about 2 c. Monterrey Jack that i had floating around... so really, its up to you!}

{directions}
1. Preheat oven to 400
2. Brown ground beef
3. In a bowl mix the pizza sauce and the ground beef together and set aside
4. Cut the biscuits into 4 pieces and place into a greased 9x13 pan
5. Spread sauce mixture over the top of the biscuits
6. Bake uncovered for 20-25 minutes
7. sprinkle cheese over top {and add any other toppings you desire}
8. Bake 3-7 minutes more, or until cheese is melted.

{topping suggestions: peperoni, onion, green pepper, mushrooms, Canadian bacon, olives, pineapple, etc.}

{this recipe makes quite a bit and is rather hearty, so if there is not many eaters, expect some leftover.}

**Here's a recipe card:

Holiday Hot Wassail

{i learned this recipe last year at a Macey's cooking class from a favorite teacher there. i am not one for hot wassail... but this recipe is absolutely wonderful! there is a mouthful of different flavors in every sip and its never boring! added bonus: *insert heavenly, cozy smell here* you really need to try it out, even if its just to smell the citrus-cinnamon-clove-ginger smells that emit from this delicious drink!}


{ingredients}
1 qt. orange juice
1 qt. apple juice {or apple cider}
1/2 c. sugar
1/4 c. lemon juice
1 tsp. ground cinnamon {i like to put in a couple of cinnamon sticks as well, adds a little texture to the display and a great scent in the house.}
1/8 tsp. ground cloves {you can also add a few whole cloves if that's what you like, just make sure you don't serve them up in the glasses.}
1/4 tsp. ground nutmeg
1 orange- cut into thin slices
4-5 thin slices fresh ginger root {secret ingredient}

{directions}
in a large pot, add all the ingredients and heat at a low simmer {not boil} for about 10-15 minutes. Serve warm with an orange slice or cinnamon stick.
{or}
in a crock pot add all ingredients and cook on low heat until warm.

**Here's the recipe in cute form! :)

{any of the seasonings are optional if you so desire, but it is a very different experience without it. the ginger might dissuade people, but its simple and really makes a huge difference! this recipe can be reheated for about a week so leave it on the stove, or in the pot and heat it up when you'd like a little bit of liquid heaven...}

Curried Chicken

{ingredients}
4 chicken breasts {if they are really big i only use 2}
2 onions- cut fine {i never use this much... i usually put in about 1/2 an onion... so its up to you}
2-3 Tbsp butter
3 Tbsp flour
2-2 1/2 c. hot chicken broth
1-1 1/2 Tbsp. curry powder
1 c. cream or evaporated milk

{directions}
1. cook chicken in boiling water {save the boiling water b/c it can be used as a substitute for your chicken broth.}
2. Saute onion in butter but do not brown.
3. add flour and stir until well blended {it works the best if you mix it in 1 Tbsp. at a time}
4. add chicken broth and curry powder. mix well
5. let simmer 15 min.
6. add cream/evaporated milk.
7. taste for seasoning and add chicken.

{use for haystacks. serve with rice, cheese, tomatoes, celery, coconut, pineapple, chow mein noodles, etc.}

{as a child I wasn't too sure of the "green gravy" that was put on the table... but as I have matured in my tastes... this is a favorite dinner. My family likes to eat it like in hawaiian- haystack style, but I do know that it tastes great on crepes too.}

Here's a recipe card for you. Just click, save, and print.

Chili Con Queso Dip

This is a favorite every time I make it for parties. It is the easiest recipe, tastes good, and goes a long way! I quote a roommate when she so adoringly said, "I wish I was a chip so I could just bathe in this..." :) Most recently I made this for Halloween and had several requests for it. So here it is! :) The all-famous queso dip!

{ingredients}
1 lb Velveeta cheese- cubed
1 bunch green onions- chopped
2 cans chili con carne (without beans)
1 can chopped green chilies
1 pkg (8oz) cream cheese {*optional*, but I like to add it}

{directions}
mix all ingredients and bake in oven @ 250 for 1 hr. OR
put in a slow cooker until melted and warm {if you spray your slow-cooker before then there is less burnt}
{serve warm with corn or tortilla chips}

*here's the recipe*

Easy Chicken Enchilada Lasagna

I made this little beauty some time ago (Like in July...) for my roommates and boy. The other day I was confronted by one of my favorite roommate who told me she was having a craving for "those delicious enchiladas you made that one time." This recipe is seriously so easy and a lot less messy to serve up as you serve it like lasagna.


{ingredients}
3-4 boneless chicken breasts- cooked, boneless
1 (16 oz) can mild enchilada sauce
2 cans diced green chilies- drained
1 (16 oz) can diced tomatoes {i'm not a tomato girl so I opted out of this ingredient...}
2 c. shredded (Mexi-blend) cheese
1 (16 oz) can corn- drained
1 pkg. tortillas

{directions}
1. Preheat oven to 375
2. Set aside 1 c. of shredded cheese and tortillas. Mix all the rest of the ingredients together. Be sure to drain the corn and green chilies.
3. Grease the bottom of a 9x13 inch glass baking dish.
4. Start with a single layer of tortillas, then add a layer of filling, tortillas, filling, and end with tortillas. Sprinkle top with 1 c. of cheese.
5. Place pan on the middle rack, covered with foil. Turn oven down to 350 and bake for 50 min. or until mixture bubbles up on the sides.
6. Remove foil and bake for another 15 minutes or until golden brown.
7. Let it cool for 10-15 minutes before serving

{you can add or subtract from the main ingredients. Other suggestions are chopped cilantro, green onions, or sliced olives. This is delicious served with sour cream on top.}

Cream of Vegetable Soup

{ingredients}
4 c. potatoes-cubed
2 c. carrots-diced {I ended up just slicing mine fairly thin... it works just the same}
2 c. celery {I don't really like cooked celery. I opted out of this one...}
1/2 onion -diced
1 1/2 c. broccoli {I really like broccoli in soup so I added enough to be about 2 c. and could have used a little more. Its really up to you and your preferences!}
2 tsp. salt
4 c. water
9 chicken bouillon cubes {yes really... 9...}

1/2 c. margarine
1/2 c. flour

3 1/2 c. milk
2 T. dry mustard {I didn't know where to find this... and didn't know if I wanted to, so I opted out of this one as well.}
3 c. grated cheese {3 c. seems like a lot. It really does taste really good, but if you wanted a little less cheese I'm sure it wouldn't hurt!}
salt & pepper to taste

{directions}
1. Cook (boil) potatoes until just tender, remove and set aside.
2. Put carrots, onion, salt, water, broccoli, and bouillon cubes in a pot. Simmer until vegetables are tender. Add potatoes.
3. Mix together melted margarine and flour. {mix in the flour a little bit at a time and whisk so there is not lumping... then you won't have lumpy soup...} Add to pot and mix until thickened.
4. Add milk, dry mustard, and pepper. {when you pour in milk, make sure you do so slowly and that your burner is not on too hot, you don't want to scald the milk as you put it in...}
5. Add cheese and serve when its melted.

{This recipe makes a good amount... it took about 1 hr when all was said and done...}
{This recipe is really good served with corn bread and honey butter... }

{this recipe was taught to me by a favorite Young Women leader, Sis. W. while I was a laurel. We cooked it up and put it into little Tupperware dishes. We then doorbell ditched it with some rolls to people around the ward who could use a nice meal. It was a blast and I still remember it. We had so many compliments and "thank you's" the next Sunday...}

Jambalaya

{ingredients}
3 lbs pork sausage {we used Johnsonville bratwurst cut into slices. it was about 1 1/2 lbs}
2 lbs chicken (boneless skinless) {make sure you boil it in enough water... you can use is for the chicken broth}
1 onion- chopped {I used 1/2 of a larger-medium one...}
2 c. celery {I don't like cooked celery, and neither does my husband so I opted out of this one...}
1 c. green pepper- chopped
4-5 garlic cloves- whole
1 can (16 oz) diced tomatoes- do not drain
1 TBSP brown sugar
3 bay leaves {if you don't have whole leaves... just guess with the crushed stuff... its okay}
3 TBSP dried basil {I only used 2...}
4 c. chicken broth {it is important that you have 4 cups... we tried it with 2 and ended up needing 2 more cups, we used water and it turned out okay}
1 1/2- 2 tsp salt
6-10 shakes hot sauce (Tobasco) {now for those true southern people, we didn't use Tobasco, we used Tony Chachere's seasoning to give it the spicy kick}
3 1/2 c. instant rice

{directions}
{you will want a very large pot or pan with taller sides for this recipe}
1. Using a large pot brown sausage, remove and set aside.
2. In same pot, lightly brown chicken, remove and set aside {we boiled our chicken to get the chicken broth... and we did not brown the chicken. It tasted great, but I would be interested if it makes a big enough difference}
3. Wilt onions, celery, bell peppers, and add garlic cloves at end of cooking {wilt: put in the pan and let it warm up a little... its not quite browning... but somewhat close. As for the garlic, just drop them in, the sauces and spices all merge together.}
4. Melt brown sugar on top of veggies- be careful not to burn
5. Add tomatoes, chicken broth, bay leaves, hot sauce {or Tony's}, salt, and basil.
6. Simmer for about 5 minutes.
7. Adjust seasonings- salt and hot sauce
8. Add rice, stir and turn heat to very low, barely simmering.
9. Cover and cook until rice is tender and most of the juice has been absorbed by rice- adjust with more or less rice or chicken {honestly... I have no idea what the adjusting means... so after I added the rice I added the chicken and sausage to my liking and simmered it with the rice. It gives the flavor a chance to soak into the meat as well.}

{Serve with anything. Particularly delicious is a side of corn bread and honey butter... but if you choose to serve it with a soup you can turn it into gumbo if you'd like! }

Bon apitit!

{This honestly makes a lot of stuff, I fed five and we only touched about half. It took about 45 minutes to make and its ready to serve right out of the pan!}

New to the cooking world...

My mother became a cooking fanatic just as I was preparing myself to leave home... she caught me just in time to instill a love of cooking in me as I started my new life. Now, newly married I am finding just how terribly new to the cooking world I am...Yet, I love to experiment with my skills in the kitchen... :) In so doing I have discovered some amazing recipes and have had many ask for copies... But those who know me understand that I tend to forget things rather easily... and their chances of actually receiving those recipes are slim to none. This was my brilliant "recipe" (so to speak) for my dilemma. A Blog in which I can store my recipes (tried and true or tried and failed...) and others can insert advice and helpful cooking hints to me in my experiments too! Yay!!!

PS. maybe I can get mom to join me on my little quest... :)