Monday, December 29, 2008


This is an easy variation on my pizza recipe and allows for each person to pick their own fillings. It's quickly becoming a Sunday afternoon favorite.

Prep Time: 20 minutes
Cook Time: 20 minutes
Serves: 10-12
Cost: approx. $5.00 (dependent on filling)

1 cup of warm water
1 package of active dry yeast ($.50)
1 tsp. sugar
1 tsp. salt
2 1/2- 3 cups flour ($.50)

Dissolve yeast in warm water. Add all other ingredients. Stir 20 times to mix. Let rise 20 minutes.

Dipping Sauce:
8 oz can tomato sauce ($.50)
1 Tbsp. minced garlic
2 tsp. Italian spice blend

Possible fillings in addition to mozzarella cheese: sausage, mushrooms, pepperoni, chicken, onion, spinach, olives, tomato....

Prepare crust. When ready divide crust into 10-12 balls. Roll out into a thin circle. Place on greased baking sheet. On half of the circle heap disired fillings and about 1/4 cup cheese. Fold over and pinch to seal.

Bake at 350 for 20 minutes or until golden brown. Serve with warmed dipping sauce.

Saturday, December 27, 2008

Chili Cook Off

By the time my family gets together after the holidays we are about fooded out. This year to avoid having to prepare yet another big meal we had a chili cook off. This provided to be a very easy and tasty way to satisfy 24 people with enough leftover for dinner, too. There was white chicken chili, our family's traditional chili, skyline chili and Alaina's Southfork Chili. Providing toppings such as corn chips, crackers, Monteray Jack or Cheddar cheese, cilantro and sour cream allows everyone to make it their way.

What is your favorite kind of chili? Please do share your recipe or link.

Tuesday, December 2, 2008

Turkey Tetrazzini

I learned this recipe watching my mom make it just about every Thanksgiving with the leftover turkey. While cleaning up the kitchen she would whip up several batches and send it out the door with the guests.

Prep Time: 15 minutes
Cook Time: 20 minutes
Cost: Approx. $5.00
Serves: 10-12

1 onion diced ($.25)
3 stalks celery diced
3 Tbsp butter
1 can of mushrooms drained ($.75)
2 cans of cream of mushroom soup ($1.00)
1 cup chicken/turkey broth
2 cups leftover turkey shredded
1 cup sharp cheddar cheese ($1.00)
cooked pasta (about 8 servings per package directions) ($1.00)
pepper to taste

Melt butter in skillet and add onion and celery. Saute until translucent. Add mushrooms, turkey soup and broth. Season to taste. Heat mixture through. Toss with cooked pasta. Place in 9x13 baking dish. Top with cheese. Bake covered at 375 for 25 minutes.

**The turkey mixture freezes well to be reheated and added to pasta at a later time.**