recipes

Sweet-and-Sour Mini Sausages

Sweet-and-Sour Mini Sausages

Portions:6 servings
Cost$6.98
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Ingredients

  • 1 8-ounce can pineapple tidbits in juice
  • 1 pound small fully cooked sausages
  • 1 onion chopped
  • 2 tablespoons honey
  • 2 tablespoons brown sugar
  • ¼ cup apple cider vinegar
  • ¼ cup applesauce
  • ¼ cup ketchup
  • 2 tablespoons mustard
  • 1 green bell pepper chopped

Instructions

  • The sausages you want for this recipe are called “Little Smokies.” Kids and adults alike will gobble up this excellent appetizer.
  • Drain pineapple, reserving juice. In 3-quart slow cooker, combine pineapple, sausages, and onion, and mix gently.
  • In medium bowl, combine 2 tablespoons reserved pineapple juice, honey, brown sugar, vinegar, applesauce, ketchup, and mustard, and mix well. Pour into slow cooker and stir.
  • Cover and cook on low for 4–5 hours until sausages are hot. Add green peppers. Cover and cook on low for 30 minutes longer, until peppers are tender. Stir and serve.
  • Mini Sausages
  • Mini sausages are one of the least expensive types of pork sausage. They come in many varieties and flavors. Choose the mildest for this recipe, since the other ingredients add lots of flavor. If you use uncooked sausages, cook them in a pan until browned before you add them to the slow cooker.

Nutritional Information

Calories: 325.53 kcal | Protein: 11.12 g | Fat: 15.6 g
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Course Crockpot / Meat

The Dip Olé!

The Dip Olé!

Cost$5.55
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Ingredients

  • 1 cup dried pinto beans
  • 1 onion chopped
  • ½ teaspoon salt
  • 1 tablespoon chili powder
  • 1 3-ounce package cream cheese, softened
  • ½ cup sour cream
  • 2 jalapeño peppers minced
  • 2 cups chopped iceberg lettuce
  • 1 to mato chopped
  • 1 cup shredded Cheddar cheese

Instructions

  • Make sure that you thoroughly cook dried beans for best texture. For a splurge, add a layer of guacamole between the bean and cream cheese layer.
  • Two days before you serve the dip, sort the pinto beans, removing any foreign objects. Rinse the beans thoroughly and cover with 10 cups cold water. Cover and let stand overnight. In the morning, drain the beans and place in a 2-quart slow cooker with the onion. Add 3 cups water, cover, and cook on low for 8–9 hours until tender.
  • Test to see whether the beans are tender. If necessary, drain the pinto beans, reserving ¼ cup of the cooking liquid. Place the beans and onions in large bowl with the salt and chili powder. Using a potato masher, mash the beans, leaving some whole. Add reserved cooking liquid as needed until a spreading consistency is reached.
  • In another medium bowl, beat cream cheese until softened. Add sour cream and chiles; mix until blended.
  • On a large platter, spread the pinto bean mixture. Top with the sour cream mixture, leaving a 1-inch border of the bean mixture showing around the edges. Top with lettuce, tomato, and cheese. Serve immediately or cover and chill up to 2 days. Serve with taco or tortilla chips.

Nutritional Information

Calories: 220.81 kcal | Protein: 10.45 g | Fat: 11.93 g
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Course Crockpot

French Market Onion Soup

French Market Onion Soup

Portions:6 servings
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Ingredients

  • ¼ cup butter
  • 3 medium white onions sliced
  • 3 14- ounce cans beef broth Swanson is best
  • 1 teaspoon salt
  • ¼ teaspoon garlic powder
  • 3 tablespoons Kraft grated parmesan cheese
  • 6 to 12 slices French bread baguette
  • 6 slices Swiss cheese
  • 6 slices mozzarella cheese
  • 6 tablespoons shredded parmesan cheese

Instructions

  • You’ve just cloned a batch of the best onion soup from any chain.
  • Got spoon?
  • Sauté onions in melted butter in a large soup pot or saucepan for 15 to 20 minutes or until onions begin to brown and turn transparent.
  • Add beef broth, salt and garlic powder to onions.
  • Bring mixture to a boil, then reduce heat and simmer uncovered for 1 hour.
  • Add the grated parmesan cheese in the last 10 minutes of cooking the soup.
  • When soup is done, preheat oven to 350 degrees and toast the French bread slices for about 10 to 12 minutes or until they begin to brown.
  • When bread is done, set oven to broil.
  • Build each serving of soup by spooning about 1 cup of soup into an oven-safe bowl.
  • Float a toasted slice or two of bread on top of the soup, then add a slice of Swiss cheese on top of that.
  • Place a slice of mozzarella on next and sprinkle 1 tablespoon of shredded parmesan cheese over the top of the other cheeses.
  • Place the soup bowl on a baking sheet and broil for 5 to 6 minutes or until the cheese begins to brown.
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Course Soup
Cuisine European / French

Frozen Peanut Butter Pizza Pie

Frozen Peanut Butter Pizza Pie

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Ingredients

  • 2 Thin Dough 12 inch dough shells
  • 2 Tbls. butter softened
  • 1 8 oz. package cream cheese softened
  • 1 cup creamy peanut butter softened
  • 1 ½ cups powdered sugar
  • 1 cup milk
  • 1 12 −oz. package Cool Whip
  • chocolate syrup

Instructions

  • Preheat oven to 400°F.
  • Brush tops and rims of pizza shells with butter, place in center oven rack and bake 8 minutes.
  • Remove and cool on wire racks.
  • In a large electric mixer bowl, beat cream cheese and peanut butter, then add the powdered sugar in three portions, alternating with the milk.
  • Fold in thawed Cool Whip, then spread mixture over the cooled pizza crusts.
  • Freeze until firm.

Notes / Tips / Wine Advice:

Serve pizzas cold, but not frozen.
Just before serving, drizzle with chocolate syrup.
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Course Pizza

Pizza “Pie”

Pizza “Pie”

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Ingredients

  • 1 Batch Thin Crust Dough
  • 1 21 oz. can pie topping cherry, apple, blueberry, etc.
  • ¼ cup sugar
  • ½ cup flour
  • 2 tbls. butter

Instructions

  • Preheat oven to 450F.
  • Prepare thin crust dough according to recipe.
  • Spread out in a lightly greased 12 inch pizza pan.
  • Spoon pie topping on dough leaving a 3/4" space from edge of pan.
  • Combine flour and sugar in a bowl.
  • With a fork, cut in butter making sure you do not mix too much.
  • It should be crumbly.
  • Sprinkle topping over pie filling.
  • Bake until topping and crust are golden brown.
  • Remove from oven and let cool 5−10 minutes before cutting.
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Course Pizza

Pesto Pizza

Pesto Pizza

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Ingredients

  • 1 ½ cups packed stemmed spinach leaves
  • ½ cup packed fresh basil leaves (about 1 bunch)
  • 1 ½ tablespoons oil from oil−packed sun−dried tomatoes or olive oil
  • 1 large garlic clove
  • Olive Oil
  • 1 12 inch NY Style dough shell
  • ⅓ cup sliced drained oil−packed sun−dried tomatoes
  • 2 cups grated mozzarella cheese about 8 ounces
  • 1 cup grated Parmesan chees

Instructions

  • Blend first 4 ingredients in processor to coarse puree.
  • Transfer pesto to small bowl. (Can be prepared 1 day ahead. Press plastic directly onto surface of pesto to cover; refrigerate.)
  • Preheat oven to 500F. Grease 12 inch pizza pan with olive oil.
  • Arrange dough in pan and spread all of pesto over dough.
  • Sprinkle with sun−dried tomatoes, then cheeses.
  • Bake pizza until crust browns and cheese melts.
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Course Cheese / Pizza / Vegetables
Diets Vegetarian

Seafood Pizza

Seafood Pizza

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Ingredients

  • 1 12 inch Pizza Dough shell uncooked
  • ¾ cup Crab meat
  • ¾ cup Tiny shrimp
  • ½ cup Crushed pineapple
  • 5 Mushrooms sliced
  • 4 ¼ oz. Canned sliced black olives
  • ¼ cup diced green pepper
  • 1 cup Mozzarella cheese grated
  • 1 cup White cheddar cheese grated

Instructions

  • Spread pizza dough on to a pizza pan.
  • Top with crab, shrimp, pineapple, mushrooms, olives, green pepper, mozzarella and cheddar cheese.
  • Bake at 450 degrees F. until cheese is bubbly.
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Course Fish / Seafood / Pizza

Grilled Pizza

Grilled Pizza

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Ingredients

  • 1 teas. Salt
  • 1 ½ cup Warm water divided 110F
  • 3 ½ cups Unbleached white flour
  • ¼ cup Corn meal
  • ¼ cup Whole wheat flour
  • 4 tbls. Olive oil divided
  • 2 teas. Light brown sugar
  • 2 pks. dry yeast
  • Sauce Cheese, and Toppings of your choice

Instructions

  • Sauce, Cheese, and Toppings of your choice
  • (keep in mind the cooking time of these will be shorter than in an oven.
  • Use toppings that take little time at all (if any) to actually cook and do not
  • overload. Try using a soft or crumbled cheese and a cooked, warm sauce.)
  • DOUGH: Measure 1/2 c warm water in a bowl. Add sugar and yeast and
  • stir to dissolve. Let stand at least 5 minutes to proof (froth forms on top).
  • Meanwhile, sift together into a large bowl the white flour, wheat flour,
  • corn meal and salt. Make a depression in the middle and add 3 Ts of the
  • olive oil and 1 c warm water. Add yeast mixture. Mix all ingredients with
  • your hands and gather together and place on floured board. Knead about
  • 10 minutes, adding more flour if dough is sticky, to form a smooth, elastic
  • mass. Grease a large bowl with olive oil. Add dough, turning it to coat top.
  • Cover and let rise in warm place, draft−free location until doubled in size −
  • about 45 minutes.
  • While dough is rising prepare desired sauces and toppings. Divide dough
  • into 6 equal pieces and, on floured surface, roll out to desired shape about
  • 1/2 inch thick. Coat both sides of shaped crust with olive oil, then place on grill
  • directly over fire until upper surface begins to bubble (about 2 minutes). Fire
  • must be very hot and grill must be clean (coals should be red with a small flame,
  • like a steak fire; this is important). Watch crust closely and rotate with spatula
  • if necessary. Remove crust and turn cooked side up (it should be golden brown).
  • Brush with olive oil, sauce, cheese and desired toppings. Sprinkle some olive
  • oil over each pizza. Return for final cooking (2−4 minutes).
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Course Pizza

Muffuletta Pizza

Muffuletta Pizza

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Ingredients

  • ½ cup finely chopped celery
  • ⅓ cup chopped pimento−stuffed green olives
  • ¼ cup chopped pepperoncini
  • ¼ cup chopped cocktail onions
  • 1 clove garlic minced
  • 3 Tbsp. extra virgin olive oil
  • 2 tsp. dry Italian salad dressing mix
  • 3 oz. thin−sliced deli ham/salami diced
  • 8 oz. shredded provolone cheese
  • 2 12 ” uncooked dough crusts
  • extra virgin olive oil

Instructions

  • Mix first 7 ingredients for marinated olive salad and chill overnight. Combine olive salad, ham, and cheese. Top one dough crust with 1/2 of mixture. Drizzle with oil. Bake in preheated 500° F oven for
  • 8−10 minutes or until crust is golden brown and cheese is melted. Remove from oven and cool on a wire rack for 2−3 minutes before cutting into wedges and serving. Repeat with other dough crust.
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Course Pizza

Tex−Mex Pizza

Tex−Mex Pizza

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Ingredients

  • 1 12 inch Thin Crust Dough shell uncooked
  • 2 large Tomatoes diced
  • 1 tbls. Chopped jalapeno pepper
  • 4 Green onions chopped
  • 2 Cloves garlic minced
  • 2 cups Cheddar cheese shredded
  • 2 tbls. Grated parmesan cheese
  • 1 Avocado chopped
  • ½ cup Sour cream
  • 2 tbls. Chopped Cilantro

Instructions

  • Spoon tomatoes over pizza dough, leaving a 1/2″ border.
  • Top with jalapenos, garlic and onion. Sprinkle with cheeses and season with
  • salt and pepper to taste. Bake in 500 degree oven for 10 to 14 min.
  • until bottom of crust is golden brown. Top with avocado, a dollop
  • of sour cream and cilantro. Pass extra sour cream.
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Course Pizza
Cuisine American