Chicken Meatball Parmesan Sandwich.

This recipe came to me while driving to work one day.  I was thinking about the leftovers sitting in the refrigerator and how I really didn't want to eat them another day.  I considered treating the dogs, but know how much my husband hates it when we don't eat up the food I make.  And that's when it came to me: chicken meatball parmesan sandwiches.

Leftover chicken meatballs?  Check!  Leftover tomato sauce?  Check!  Honey Oat Bread?  Check!  Parmesan & mozzarella cheese?  Check!  Dried oregano?  Check!  That's all!

Chicken Meatball Parmesan Sandwich.
(Recipe by Me)
4 chicken meatballs per sandwich
1 or 2 slices of bread per sandwich
1/2 cup tomato sauce per sandwich
1/2 to 3/4 cup Mozzarella & Parmesan Cheese (shredded) per sandwich
sprinkle of dried oregano per sandwich

For open face sandwich (which is what I made), top one slice of bread with meatballs, tomato sauce, cheese, and oregano.  Broil in your oven until heated through and your cheese is melted and slightly browned.

Super simple!  And you can bet that I will set aside and freeze some chicken meatballs next time I make them so I can have them stashed for a quick meal this summer.  Enjoy!

Cheesy Potatoes with Kielbasa.

There are few things better than comfort foods prepared in slow cookers on winter days in Wisconsin - and this is no exception!  I tossed this together in no time at all and didn't have to worry about it for several hours.  Perfect.

Cheesy Potatoes with Kielbasa.
(Recipe Adapted from Michelle)
1 package hashbrowns (the diced variety & if you like, the ones that are mixed with peppers & onions)
1/2 onion (diced)
2 rings kielbasa or similar sausage sliced 1/4-1/2 inch thick
1 small can cream of mushroom soup
1/2 cup water
2 cups shredded cheese
1/2 cup sour cream
Salt & pepper to taste

Place all ingredients in a crock pot and cook on low for 4-6 hours stirring occasionally if able.  

That's it!  Super easy and comforting.  My husband could not have been happier with this meal.  It's got "meat and potatoes" - perfect, right?

Italian Delight.

I've had this recipe for some time now and finally made it a priority to make it.  And make it I did.  I went to work browning the meat, combining the ingredients, topping with cheese, and covering with foil so that I could bake the dish while away at church.  As I slide my deep dish 9x13 cast iron pan toward me...the next thing I know my knee is throbbing and my casserole is all over the floor.  Fail.

After ensuring that I was OK my husband proceeded to scoop the casserole back in the dish...five second rule, right?  I was disgusted...  Fortunately (or unfortunately) my floor was clean and our only dinner guest was there when the accident happen and was fine with the hubby's save.

I'm glad he saved it.  Aside from having to re-fill the casserole and the extra cleaning this recipe comes together quick and tastes great!

Italian Delight.
(Recipe Adapted from Michelle)
2 cups noodles (cooked according to package directions)
3/4 pound ground beef (browned and drained)
3/4 pound ground pork (browned and drained)
1 small onion (diced and cooked with the meat)
2 cups frozen sweet corn
3 small cans of tomato soup
1 tablespoon sugar
1 teaspoon italian herbs
1 teaspoon garlic powder
1/2 teaspoon ground pepper
1/4 teaspoon salt
1/2 large package velvetta cheese (cut into thin slices)

In a large bowl, combine noodles, beef/pork/onion mixture, sweet corn, tomato soup, sugar, garlic, pepper, and salt.  Transfer mixture into a deep 9x13 or larger baking dish.  Top evenly with slices of velvetta cheese.  Bake in a 350 degree oven for 45-60 minutes.  Remove from the oven and use a spatula to spread cheese over entire surface area.  Serve!

My husband has already asked that I make this again. If you've been reading the blog for any time now you know that it's a good recipe when he requests it again.  :) Thank you, Michelle, for sharing!

2nd Annual: 30 Days with 30 Ways.

You may remember last year's plug for the Wisconsin Milk Marketing Board's 30 Days with 30 Ways of Macaroni & Cheese...and guess what...they've done it again!  And this time long-time food blogger and inspiration Emily from Sugar Plum was one of the contributors!

Help support Wisconsin dairy farmers.  Eat more cheese!

Queso Con Carne.

Are you ready for the Superbowl?  My team is playing!  I'm so excited to be a Green Bay Packer fan and the fact that we are playing in the big game is finally setting in!  I can't wait to get my new t-shirts...one of which is featured in the video below:

You may wonder what the superbowl, football, or the Green Bay Packers have to do with this post.  Welllll...this dip kind of reminds me of the Packers since it is golden in color!  And it's a fast, easy, and delicious appetizer for your superbowl (or any) party.

The recipe is originally from my mom and has been in our family for a long time now.  It is the only way my husband will eat "spicy" food.  And it is the only way he eats the salsa I work so hard to make.  That says something!

Queso Con Carne.

(Recipe Adapted from My Mom)

1 large package Velveeta cheese

1 lb Italian pork sausage (cooked and crumbled)

1 pint salsa

Combine ingredients in a small slow cooker during to medium or low heat.  Stir occasionally.  Dip is ready once cheese has melted and ingredients are combined.  Serve with tortilla chips.

Go Pack Go!!

Pastitsio.

Wonder how to say pastitsio?  Try pah-STEET-see-oh.  Wonder what pastitsio is?  Think Greek and think lasagna.  Thanks to Better Homes & Gardens I am now 1/18 of the way to meeting my new year's resolution!

Pastitsio
(adapted from Better Homes & Gardens "One-Pan Recipes)
1 pound ground beef
1 cup onion (chopped)
2 8-ounce cans of tomato sauce
2 tablespoons sugar
1.5 cups chopped tomatoes
1/4 cup white wine
1/8 teaspoon ground cinnamon
1 pound pasta
3/4 cup milk
4 eggs (lightly beaten, divided)
4 tablespoons butter (divided)
2 tablespoons flour
1/4 teaspoon salt
1/4 teaspoon pepper
3 cups Parmesan cheese

Prepare meat sauce by cooking beef and onion over medium heat.  Drain fat.  Stir in tomato sauce, sugar, chopped tomatoes, wine, and cinnamon.  Bring to a boil and then reduce heat.  Cover and allow to simmer for 20 minutes.

Prepare pasta according to package directions.  Once cooked, drain well and toss with 3/4 cup milk, 2 beaten eggs, and 2 tablespoons butter.  Ensure noodles are slightly cooled to avoid cooking the egg mixture.

Create cream sauce by melting remaining butter in a saucepan over medium heat.  Once melted stir in flour, salt, and pepper until smooth.  Slowly add milk (thickening in between pours).  Cook and stir until mixture is bubbly and thickened.  Slowly add mixture to remaining eggs.  (Again adding slowly to avoid cooking the egg mixture).

Grease a 9x13 baking dish.  Spread half of the pasta mixture onto the bottom of the pan.  Top with meat sauce.  Sprinkle with a cup of cheese.  Top with remaining pasta and sprinkle with another cup of cheese.  Finally, pour cream sauce over the top and sprinkle with remaining cheese.

Cover the pan and bake in a preheated 350 degree oven for 20 minutes.  Remove cover and bake for an additional 15 minutes.  Remove from the oven and let stand for 15 minutes before serving.  Sprinkle each serving with ground cinnamon.

I know I can trust my husband's "this tastes good" if he takes more than one serving or if takes bite after bite out of the pan - saying he doesn't want another serving...just another bite.  And...he ate more.  Success!  I was worried the about the cinnamon, but you need not be.  It's a very mild flavor and not at all overwhelming.  We'll make this again!

It feels great to get back to cooking!  After all my holiday baking I doubt I'll want to bake until Valentine's Day!  Ok, who am I kidding I'll probably be baking again by week's end!

Whole Wheat Cheddar Bread & Bowls.

When Michelle posted her Taco Chicken Chili yesterday I couldn't help but think how wonderful it would be to sit home cozied into the living room on Saturday night while eating this soup and watching the Wisconsin Badgers play in the Rose Bowl.  As the day went on my husband and I decided not to go to church on Saturday evening and attend the weekday mass this coming week instead.  Things were coming together for a perfect evening...and then they get better!

They got better because I found a recipe for Whole Wheat Cheddar Bread with instructions on how to make bread bowls!  What a better way to start the new year than spending the evening with my husband eating a home-cooked meal and watching our Wisconsin Badgers play in the Rose Bowl!  Not to mention accomplishing one of my resolutions on the first day (i.e. trying a new bread recipe each month).

Whole Wheat Cheddar Bread
(Recipe Slightly Adapted from Prairie Home Breads)
Makes 2 loaves of bread or 1 loaf of bread & bread bowls.
3 cups all purpose flour
2 1/2 cups whole wheat flour
2 1/4 teaspoons yeast
2 teaspoons sea salt
2 1/3 cup water
2 tablespoons canola oil
1 tablespoon honey
12 ounces sharp Wisconsin cheddar (cut into dice-sized pieces)

Instructions for Using a Bread Machine to Prepare Dough:
Fill bread machine bowl with ingredients in this order: water, oil, honey, salt, flour, cheese (placed to either side - leaving the center open to pouring the yeast).  Make a shallow well in the flour (careful not to go as deep as the liquids) and fill with yeast.  Turn bread machine to dough setting and watch carefully as dough may not have enough room to rise...with 10 minutes left in the cycle I opened the cover and replaced with a towel to allow full rising potential.

Split dough in half.

Loaf Instructions:
Form half into a loaf and place in a greased loaf pan.  Cover with a clean kitchen towel and allow to rise at room temperature until doubled in size (about an hour)  Once risen, bake in a 350 degree oven for 40-45 minutes.

Bread Bowl Instructions:

Cover the bottom of six 6-ounce custard cups with cooking spray.  Divide dough evenly into six parts.  Pat each dough into a 7-inch circle and mold around each upside-down custard cup and place on a baking sheet.  Cover with a clean kitchen towel and allow to rise for about 20 minutes.  Bake in a 350 degree oven for 15-20 minutes.  Once golden bowl, remove from oven and carefully separate the bread bowl from the custard cup.  Allow the bread bowls to cool before serving.

The soup was amazing.  So delicious!  Bread bowls were also a success although next time I make the soup I will try my hand at cornbread as suggested by Michelle.

The Schooley's Easy Lasagna Rollups

This recipe is so easy and fun! My kids love helping me roll up the noodles! The first time we tried this recipe we didn't use meat. We have found we like it much better with meat.

You will need:
1 egg, beaten
1 15 oz container Ricotta Cheese
2 cups shredded Italian Three Cheese Blend
4 green onions, chopped
1 Tbsp Italian seasoning
1 pd hamburger, browned
1 26 oz jar of spaghetti sauce
16 lasagna noodles, cooked
1/4 cup grated Parmesan Cheese

Preheat oven to 375 degrees. Mix first 6 ingrediants until well blended. Spread 1/2 cup spaghetti sauce onto bottom of 13x9-inch baking dish. Spread each noodle with 3 Tbsp of cheese/meat mixture; roll up.

Place seam-side down in dish. Top with remaining sauce and Parmesan; cover. Bake 45 minutes or until heated, uncovering the last 10 minutes.
I like to make this ahead of time and put it in the fridge to make the next day. If you do that just add 20 minutes to the baking time.

Yum!!!

Cheeseburger Soup.

Last night I was contemplating hibernating for winter.  Aside Thanksgiving and Christmas, I'm not too interested in the coming months.  Wake me up in time to celebrate the dogs birthday on St. Patricks' Day and call it good.  The sad part, it's not even winter yet!  But last night was chilly.

After finally being home for the night at 8:30 pm.  Gary and I put on some comfy clothes and headed to relax by reading.  His reading material: The Country Today.  My reading material: Taste of Home BIG Book of Soup.  Even though we had just eaten I was on a mission to find the next soup I would make to warm me from the cold and help me through winter.  Gary said hibernating is not an option.

I called out soup titles to the sound of "that sounds good" and "I'd like that" and "make that one."  In the end it was the Cheeseburger Soup that won.  So much so that I made a special trip to the grocery store to get the one ingredient I was missing.  That's how good this soup was sounding.

I am happy to report that my special trip was worth it!

Cheeseburger Soup
(adapted from Taste of Home)
1 pound ground beef
1 cup each chopped onion, chopped carrot, chopped celery
1 teaspoon dried basil
1 teaspoon dried parsley
4 tablespoons of butter (divided)
4 cups chicken broth
2 cups peeled & diced potatoes
1/4 cup flour
8 ounces cubed process cheese (Velveeta)
1 1/2 cups milk
3/4 teaspoon salt
1/2 teaspoon pepper
ketchup

Brown ground beef and set aside.  In large soup kettle, saute onion, carrot, celery, basil and parsley in 1 tablespoon butter until vegetables are tender.

Add broth, potatoes, and beef.  Bring to a boil, reduce heat, and simmer for 10 minutes.

In a small skillet, melt remaining butter.  Add flour and cook for about 2 minutes then add to soup.  (The recipe said until bubbly, but mine just globbed together and I threw it in the soup like that).  Add process cheese, milk, salt, and pepper to soup.  Cook and stir on low until the cheese melts.  When serving, top each bowl with a squirt of ketchup.  And a piece of toast or a homemade roll!  I will soon be attempting homemade rolls!

Delicious.  And if you are like my husband you'll want to include pork in some way, shape, or form.  My suggestion for this dish: add bacon.  We might do that with some of the leftover soup.  But I'm sure it would taste just as good...if not better!

Cheeseburger Pasta.

This evening I bring you a quick and easy dinner.  It's also tasty and went well with seasoned tater tots.  I'm guessing this could easily go on my huband's favorite meal list based on ingredients and taste.  I'd be willing to add it to mine for ease of preparation.  This recipe is perfect for a week night dinner.  There is minimal prep.  You can make dinner from start to finish in less than 30 minutes!

Cheeseburger Pasta

(adapted from Campbells)
1 lb ground beef
1/4 cup chopped onion
1 small can cheddar cheese soup
1 1/4 cup beef broth
1 1/2 cups water
1/2 cup ketchup
2 cups uncooked small pasta
salt, pepper, garlic to taste


Brown ground beef and onion in a large skillet.  Add cheddar cheese soup, beef broth, water, ketchup, and pasta.  Over medium heat, bring to a boil and then cook while stirring frequently for 10 minutes or until noodles are cooked.  Remove from heat and allow to cool/thicken for 5-10 minutes.  Serve alone or with french fries or tater tots.

Again, this is super simple and tastes good.  It's sure to be a hit with kids and adults alike.  You could easily add mushrooms for added flavor and texture or omit the onions if you have a non-onion eater in your household. Either way - enjoy!

 

Baked Pasta with Meatballs.

As much as I love brats, burgers, and steaks on the grill. As much as summer means potato salad and baked beans. I was hungry for some comfort food. Something that would made my oven work. Something that would go well with the spinach strawberry salad that I had ready to go.

I headed over to For the Love of Cooking knowing that I would find something wonderful. After bookmarking several recipes I decided to go with a baked ziti of sorts.

Baked Pasta with Meatballs

(Adapted from For the Love of Cooking)

Sauce:

2 teaspoons olive oil

3 tablespoons dried onion

3 medium sized mushrooms (thinly sliced)

4 teaspoons dried garlic

1 quart crushed tomatoes

1 quart tomato sauce

1 small can tomato paste

(This is my standard from my canned tomatoes - you could also use 1-28 oz. can of crushed tomatoes, 1-15 oz. can of tomato sauce)

1 teaspoon balsamic vinegar

1 teaspoon dried parsley

1 teaspoon dried basil

1 teaspoon dried oregano

1 teaspoon white sugar

1 pinch of red pepper flakes

salt & pepper to taste

Heat the oil in a slow cooker. Add the mushrooms and saute until tender. Add the remaining ingredients and allow to cook on low for 3-4 hours.

Meatballs:

1 pound ground beef

3 medium mushrooms (diced into small pieces)

2 tablespoons dried onion

1/4 cup Italian style breadcrumbs

1 teaspoon dried garlic

1 egg

1 teaspoon dried basil

1 teaspoon dried parsley

salt & pepper to taste

Combine ingredients and mix well. Form into small meatballs. Cook in a large skillet over medium heat until browned on all sides. Remove from skillet and add to the tomato sauce.

Pasta:

1-box favorite pasta

2 cups shredded mozzarella cheese

1 cup shredded Parmesan cheese

1 tablespoon fresh basil (chopped)

Prepare pasta according to package instructions. Combine pasta with sauce. Add half of the mozzarella and Parmesan cheeses. Pour pasta mixture into a 9x13 baking dish. Top with remaining cheeses and chopped basil.

Bake in a 350 degree oven for 30 minutes.

This recipe did not disappoint! It's a nice variation on spaghetti and meatballs or traditional baked ziti. The meatballs are delicious and smell so good when cooking. And who doesn't love melted cheese!!

Broccoli, Potato, & Cheese Pie.

I was excited about this recipe from the moment I spotted it over at Veggie Belly. I sent the link to my sister-in-law right away since I get excited about vegetarian recipes that appear appealing to the masses. And this is one of them!

Broccoli, Potato, & Cheese Pie

(adapted from Veggie Belly)

2 medium potatoes (cut into quarter-inch slices)

1/2 cup milk

1 teaspoon flour

1 teaspoon dijon mustard

1 1/2 cup gruyere and asiago cheese (cut into small pieces)

you could also use a mixture of parmesan and mozzarella cheese

1 cup broccoli florets (chopped)

2 tablespoons parsley

1 tablespoon dried onion

1 teaspoon pepper

1 sleeve saltine crackers

4 tablespoons butter (melted)

1/2 cup hot water

Preheat oven to 375 degrees. Wrap potatoes in a towel and microwave for about 2 minutes or until half cooked. Allow to cook and cut into slices. In a bowl, combine milk, flour, and mustard. Add cheese, broccoli, potatoes, parsley, onion, and pepper. Make the crust by crushing the saltine crackers into powder (best accomplished with a food processor). Combine the cracker powder with melted butter and hot water; stir until it combines like dough. Press onto the bottom and sides of a pie plate. Place broccoli/potato/cheese mixture over the crust. Bake at 375 degrees for 20-30 minutes. Cool slightly and serve.

I loved the flavor of the asiago and gruyere with the vegetables. The left overs did not last which says something!! And this was easy to put together! Give it a try!

Tomato Basil & Asiago Bread.

In addition to my normal bread baking (whole wheat) this weekend I tomato basil & asiago bread! I came across a similar recipe when "reading" cookbooks at my sister-in-law's place a month ago. And now that I have my flavors down I am happy to share!

Tomato Basil & Asiago Bread

Yields 2 loaves

5 1/2 cups flour
4 1/2 teaspoons yeast
1 cup tomato juice
3/4 cup water
3 tablespoons butter
1 1/2 tsp salt
1 egg
1 1/2 cup parmesan cheese
1 tsp dried basil

I need you to know that I cheat when I make my bread. I use my bread machine for the dough and then allow to rise in a traditional bread pan and bake in the oven...

Prepare dough. Divide into two loaves, place in greased bread pans, and allow to rise until doubled (about an hour). Bake at 350 degrees for about 30 minutes.

Remove from bread pan immediately, allow to cool, and enjoy!!

I highly recommend using asiago cheese. Parmesan could also be used, but I think the asiago gives the bread a little more ping. This bread is delicious toasted with some garlic butter.

Spinach & Artichoke Ravioli Lasagna.

Last week Gary created a homemade version of Applebee's Veggie Patch Pizza. When making it he did not realize that if you follow the recipe you end up with a bunch of extra spinach and artichoke dip. Don't get me wrong - the dip is amazing but we just couldn't sit and eat chips and dip for the rest of the week.

As I dreamed about what to do with this leftover spinach and artichoke dip my mind wandered to lasagna. After reviewing some different recipes I opted to trust my instinct and go with what I had been thinking about.

Spinach & Artichoke Dip

(Recipe from "Recipe Gold Mine")

1 (10 ounce) box of frozen spinach (thawed and chopped)

1 (14 ounce) can of artichoke hearts (drained & chopped)

1 cup shredded parmesan cheese

1/2 cup shredded mozzarella cheese

10 ounces prepared alfredo sauce

1 teaspoon minced garlic

4 ounces cream cheese (softened)

Combine all ingredients and set aside for use in lasagna.

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Spinach & Artichoke Ravioli Lasagna

(Recipe by Me)

Spinach & Artichoke Dip

2 packages frozen spinach stuffed ravioli (prepared according to package directions)

1 tomato (chopped)

2 cups sliced baby portabella mushrooms

1 cup mozzarella

Italian Seasoning

Spread a thin layer of spinach & artichoke dip on the bottom of a 9x13 pan. Next place a layer of ravioli. Top with a layer of spinach & artichoke dip, half the tomatoes, and about 1/3 of the mushrooms. Repeat with another layer of ravioli, dip, the rest of the tomatoes, and another 1/3 of mushrooms. Place a final layer of ravioli. Top with the remaining mushrooms and mozzarella cheese. Sprinkle with italian seasoning.

Bake in a 350 degree oven for about an hour or until heated through and the cheese begins to brown. Allow to sit for about 15 minutes before cutting and serving.

30 Days - 30 Ways with Mac & Cheese.

Gotta support our industry!

Check out: Thirty Days Thirty Ways with Mac & Cheese

Triple Cheese Bake.

After canning tomatoes with my friend Robyn on Saturday - and her looking through my recipe box and finding this recipe I have been thinking about comfort food.

With darkness falling upon us early and several cool nights I have been thinking about chili, hot dish, stew, and this - triple cheese bake. Comfort food at its finest. This "grown up" version of mac 'n' cheese is sure to please!

Triple Cheese Bake

1 package pasta

1/4 cup butter

1/4 cup flour

1 teaspoon basil

1 teaspoon salt

1/4 teaspoon pepper

4 1/2 cups milk

2 cups shredded sharp cheddar

1/2 cup grated parmesan cheese

1 cup shredded swiss cheese

Cook pasta according to package directions. Preheat oven to 350 degrees. In large saucepan melt butter. Stir in flour, basil, salt, and pepper. Gradually stir in milk over medium heat. Cook and stir until mixture thickens and bubbles. Remove from heat. Add 1 cup cheddar and all the parmesan cheese. Mix well. Stir in pasta. Spoon half of the pasta mixture into a 9x13 baking dish. Top with swiss cheese and then remaining pasta mixture. Cover. Bake for 25 minutes or until hot and bubbly. Uncover, top with remaining cheddar cheese, and return to oven until cheese is melted.

My pictures do not do this dish justice; you must try it to reveal in the goodness.

Happy Fall!

Baked Bow Tie Pasta

Another wonderful dish made for our dinner group. :)

This one is SUPER easy and pretty quick! I came up with this one all on my own and I don't think I would change anything. If you prefer dishes with meat (like my dad and boyfriend...) you could easily add pork sausage, chicken or beef - but, it is definitely equally as delicious without!


Baked Bow Tie Pasta

1 1/2 boxes of Bow Tie Noodles
2 jars pasta sauce (I used two different kinds - 4 cheese and Super Chunky Mushroom)
4 cups of mozzarella cheese (approximately)
1 container Ricotta Cheese
Italian Seasoning (McCormick Grinder) - to taste

Preheat oven to 375. Coat glass 9x13 dish with cooking spray. Boil noodles according to box. Place half of noodles in dish, add one jar of pasta sauce. Top with 2 cups mozzarella cheese and then all of ricotta cheese. Sprinkle on some Italian Seasoning. Add remaining noodles and second jar of pasta sauce. Top with remaining mozzarella cheese. Be sure the top is completely covered. :) Sprinkle more Italian Seasoning on top. Cover with tin foil and allow to bake 20 - 30 minutes. After that time, remove tin foil and replace in oven for 10 - 15 minutes or until cheese is lightly browned and bubbly. Let stand for 15 minutes before serving. Enjoy! :)

I served this dish with corn, Caesar salad (made with Holly's fresh garden lettuce), bread sticks, snicker salad (recipe coming soon) and dessert(Better than Sex Cake -- recipe also coming soon!).

Brushetta Pizza.

The moment I received my June/July Issue of Taste of Home I knew that I would be making the Brushetta Pizza featured on the cover. It didn't take me long either - maybe two days from the time I received the magazine to the time we were indulging in this ah-mazing pizza.

Don't know what is for supper yet? Make this.

Brushetta Pizza

(adapted from Taste of Home)

1 lb pork sausage

1/2 package turkey pepperoni

2 cups mozzarella cheese

homemade or pre-made pizza crust

1 1/2 cups chopped tomatoes

1/4 cup fresh basil leaves

1 teaspoon dried basil

1 tablespoon olive oil

2 garlic cloves, minced

1/2 teaspoon balsamic vinegar

Cook and drain the pork sausage. Top crust with pepperoni, sausage, and cheese. Bake at 450 degrees for 10-12 minutes or until cheese is desired meltedness/color.

Meanwhile, combine the tomatoes, basil, oil, garlic, and vinegar. Spoon over cooked pizza.

Cut and enjoy. If you are hesitant about not having "pizza sauce" you could open up a can and have it on the side for dipping. When I made my brushetta pizza I also made pizza fries - hence the dipping sauce. The pizza is equally delicious with or without dipping sauce.

Pasta Pizza.

I'm putting together a fews slides for the department newsletter at work. I wanted to concentrate on dairy farming in honor of June Dairy Month. When looking up some information I came across the original version of this recipe. Good stuff!!


Pasta Pizza.

(adapted from the Wisconsin Milk Marketing Board)

3 cups rotini or similar pasta

3 eggs, beaten

1/2 cup milk

1 cup cheddar cheese, shredded

1 teaspoon dried onion

1 pound ground beef

1 can tomato sauce (I used 16 ounces that I had canned...I think you can buy a 15 ounce can though...that would be plenty)

1 teaspoon each dried basil, oregano, garlic powder

1 medium tomato, thinly sliced

2 cups mozzarella cheese, shredded

1 cup garlic cheese, shredded

Cook pasta according to the package directions. Drain well and place in bowl.

Combine eggs and milk - stir into pasta. Stir in cheddar cheese and onion. Mix well. Spread pasta mixture evenly over a well-buttered 14-inch pizza pan. Bake in a 350 degree oven for 25 minutes.

Meanwhile, cook ground beef. Stir in tomato sauce, basil, oregano, and garlic. Spoon meat mixture over baked pasta crust. Arrange tomato slices over that. Top with mozzarella and garlic cheese. Bake about 15 minutes or until cheese is bubbly.

This was fairly quick to make and tasted delicious. It was surprisingly really easy to serve too! I think this would also be great with some additional pizza toppings - green peppers, onions, mushrooms, etc.

Tomato and Garlic Pizza

This is one of my favorite homemade pizzas to make and it is so delicious! Whenever I get together with friends for a pizza night -- this is always requested. You can go the quick route and use a pre-made crust or mix together a bagged crust OR you could use your favorite homemade pizza crust recipe! If you are trying to save time and use a bag mix crust, I suggest adding some Italian seasoning to the dough. My favorite Italian seasoning is the McCormick grinder. Here's how to make it:

Combine some amount of soft butter or margarine with fresh, minced garlic and Italian seasoning to taste and spread on pizza crust. Add liberal amounts of mozzarella cheese or any cheese of your preference. Place sliced Roma tomatoes on top. Add additional Italian seasoning and cheese if desired.

*I apologize for not giving exact measurements but the truth of the matter is, I rarely use measuring cups/spoons and if I do, I usually still end up adding a little something extra. I will be sure to include measurements for recipes that need to be followed to a T though! :)