Grammy's Special Pizza!

Come and get it!  My special pizza!!!  No mozzarella for me!!

 **This recipe will make one large pizza or 2 personal pan pizzas.  Feel free to double recipe as needed.

1 pre-baked pizza shell or 2 small personal size pizza shells

1 cup fresh pizza sauce (use 1 can (15 oz) diced or petite diced tomatoes(with onions) and cook to reduce to your desired consistency) while adding 1 - 8 oz.Hunts sauce and
special seasoning (basil, onion powder, garlic powder, red pepper(optional)salt and black pepper and a pinch of oregano).

Directions:  Place small amount of olive oil in medium pan.  Add diced tomatoes, juice and all and Hunt's sauce.  Season with 2 leaves fresh or1/2 tsp. dried basil, 1/2 tsp. onion powder, 1/4 tsp. garlic powder,1/4 tsp. red pepper(optional) or more, pinch of salt, black pepper and oregano). Simmer until tomatoes and juice reduce to thicken.

 Depending on what type tomatoes you use you may need to add a pinch of sugar. It is not necessary but if you like a sweeter sauce add a   pinch to it.  (Note:)  You can place tomatoes in food processor if necessary if you prefer less chunky tomatoes..

Topping: 1 lb. special cheese, no mozzarella for me! (Grated American or Cooper sharp American and Brick cheese. (Brick cheese will help hold the cheeses together).(Suggestion:  1/2 lb. brick cheese, 1/2 lb. American or sharp american. 1 lb. total for large pizza).

****Note: If you want to make a white pizza topped with sliced tomatoes using this cheese mix works well too!

optional:  grated Italian cheese, sliced green peppers or pepperincini.

  Bake 375° either on oven grilles or in pan until cheese is melted.

From my kitchen to yours,

M.J.

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Creamy sausage, potatoes and spinach soup

Here's another quick crockpot meal.

There is no need to brown sausage for this meal and this soup is brothy unlike a thick cream soup. The broth is awesome and I felt it might be too thick if I added anything to thicken the broth.

Enjoy!
Fall is in the air and winter is not far behind so I decided to make two soup recipes for us today.

 Today's weather calls for high sixties and although it may be too hot for this meal, (I can always cool and refrigerate until tomorrow)winter is definitely on the way with the temps dropping over night tonight. 

Our weather has been crazy. Up and down temperatures and of course I caught a cold so I'm in a comfort food mode and in high gear. This was so easy and I recommend chicken sausage. This brand was appealing because it has no nitrates, no fillers and no bi products. It's a win win..

I just love my crockpot.

1 lb. hot link chicken sausage cut in large pieces(my sausage was a natural casing sausage)
1 lb. red potatoes cubes(skin removed or leave the skin on)
4 oz. cream cheese
1 to 2-15 oz. chicken broth
2 T. dry ranch dressing mix
1 to 2 cups cut up spinach or you can use cut up kale (kale may take longer to cook so add immediately when you add soup mixture).

This recipe made enough for several servings.


Either line or spray your crockpot with cooking spray.  Place cut sausage and potatoes in crockpot. Mix cream cheese, ranch dressing and soup in a bowl. After blended as well as you can pour over sausage and potatoes. Cover and cook on high for 4 hours or low for 6 to 8. 


Ten minutes before serving add spinach.





Today I made two soups; Beef Barley with veggies and Creamy Spicy sausage, potatoes and spinach.  Here's a photo of the two.

Boston cream cheesecake

FOR THE CAKE LAYER

• 1 box vanilla cake mix, plus ingredients called for on box

FOR THE CHEESECAKE LAYER

• 3 8-oz. packages cream cheese, softened
• 1 c. sugar
• 3 large eggs
• 1/4 c. sour cream
• 2 tsp. vanilla extract

FOR PUDDING LAYER

• 1 box instant vanilla pudding
• 1 1/2 c. whole milk

FOR GANACHE

• 2 c. chocolate chips
• 1 c. heavy cream

DIRECTIONS

1. • 1 box vanilla cake mix, plus ingredients called for on box
   FOR THE CHEESECAKE LAYER
   • 3 8-oz. packages cream cheese, softened
   • 1 c. sugar
   • 3 large eggs
   • 1/4 c. sour cream
   • 2 tsp. vanilla extract
   FOR PUDDING LAYER
   • 1 box instant vanilla pudding
   • 1 1/2 c. whole milk

   
   
   FOR GANACHE
   • 2 c. chocolate chips
   • 1 c. heavy cream
2. 
   
3. 
   
4. Preheat oven to 350° and grease a 9” springform pan with cooking spray.
5. Prepare cake mix according to package instructions and pour about half of the batter into prepared pan. Bake until a toothpick inserted into the middle of the cake comes out clean, 23 to 25 minutes. Let cake cool for 10 minutes.
6. Make cheesecake mixture: In a large bowl using a hand mixer, beat cream cheese and sugar until combined. Add eggs and beat until combined, then stir in sour cream and vanilla.
7. Pour cream cheese batter onto cooled cake and bake until cheesecake is slightly jiggly in the center, 1 hour to 1 hour 10 minutes. (Cheesecakes tend to crack if you don't use a water bath. If you don't want to use one, bake as directed. If you do want to use a water bath, double wrap the outside of the pan in aluminum foil and place in a baking dish. Place on oven rack and pour in enough boiling water to reach halfway up the pan. Bake as directed.)
8. If not using a water bath: Remove pan from oven and run a knife around the inside of the pan to release the cheesecake. Let cool 1 hour on a wire rack, then refrigerate until totally chilled, at least 4 hours and up to overnight.
9. Make pudding: In a medium bowl, combine pudding mix and milk. Whisk until thickened, about 3 minutes. Set aside in fridge until ready to use.
10. Make ganache: Place chocolate chips in a medium, heatproof bowl and set aside. Heat heavy cream in a small saucepan over medium heat. When bubbles begin to break the surface around the edges of the pan, turn off the heat.
11. Spread pudding on top of cheesecake in an even layer. Top with ganache. Place in the refrigerator to set, 30 minutes to an hour. Serve.

Hot Sausage Dip

• ground hot pork sausage
• 1 (10-ounce) can diced tomato and green chiles
• 1 (8-ounce) package cream cheese, softened
• ¾ cup (3 ounces) shredded sharp Cheddar cheese
• Corn chips

---

Directions

Cook sausage in a large skillet, stirring until meat crumbles and is no longer pink; drain well. Drain diced tomato and green chiles, reserving 1/4 cup liquid. Stir together sausage, diced tomato and green chiles, reserved liquid, and cream cheese. Spoon into a lightly greased 1-quart baking dish; sprinkle with Cheddar cheese. Bake at 350° for 20 to 25 minutes or until bubbly. Serve with corn chips.

Veggie aglio

A great light easy meal for you and your veggie loving family.

Note:  Cut back on the pasta and add lots of vegetables to lighten the carbohydrates.

1/2 cup broccoli florets
1/2 thin sliced carrots
1/2 cup sliced zucchini
1/2 cup peas
1/2 cup spinach
1/2 cup mushrooms (optional)
1/2 cup cauliflower florets
1/2 cup olive oil
2 cloves minced garlic
8 oz. Angel hair pasta(reserve 1/2 cup water)
Salt and pepper
Grated Pecorino Romano cheese

In a medium size pan on low heat place olive oil and garlic . Add mixed vegetables of your choice and sauté until slightly tender.

While veggies are sautéing cook pasta in salted water until a’dente. Drain and toss with veggie/olive oil. Add pasta water if too dry.  Garnish with grated cheese. Enjoy!