Pizza potpie

For the crust:

1 pkg. yeast (or 2 1/4 tsp.)
1 cup warm water
1 tsp. sugar
2 Tbs. vegetable oil
2 1/2 cups bread flour (you can use all-purpose, but bread flour makes a fluffier crust)
For the filling:

1 lb. Italian sausage
1 onion, diced
1 clove garlic, minced or crushed
2-3 cups shredded mozzarella cheese
1 jar pizza sauce
For top of crust:

2 Tbs. melted butter
dried oregano and basil
Make the dough first. Dissolve the yeast in the water. Mix in the other ingredients until they are well blended. I use a stand mixer with a dough hook, but you can also do this by hand. Let the dough rest while you cook the sausage.

Brown the sausage with the onion and garlic. Drain and rinse under hot water to remove the extra fat.

Heavily grease a 9×13 casserole dish. Layer the mozzarella and then the sausage over the top. Pour the sauce over the sausage, using a spoon the spread it out.

On a floured surface, roll out the pizza dough with a rolling pin. It should be about the shape and size of the casserole dish. Carefully lift the dough and place it on the casserole dish. Trim any dough that is hanging over the sides. Brush with melted butter and sprinkle with oregano and basil, if desired. Bake at 425 degrees for about 25 minutes.

I flipped the pieces upside down to serve them, which is how the original individual pies get served. The cheese ends up on top. It’s not pretty, but it’s oh-so-good!

Chicken and Cheesy Rice

chicken, cooked and shredded
about 1 cup cheddar cheese
1 cup rice
2 cans chicken broth
1 can cream of chicken soup
pepper

I baked 3 small chicken breasts and shredded them for this dish. I really like to have chicken already to go for casseroles in the freezer. You can also substitute canned chicken if you’re very short on time.

Place the chicken in a casserole dish and sprinkle the rice over it. Stir the broth, soup and pepper together and pour over the top. Bake uncovered at 350 degrees for an hour.

Baked Spaghetti

Paula Deens Baked Spaghetti

2 cups canned diced tomatoes
2 cups tomato sauce
1 cup water
1/2 cup diced onion
1/2 cup diced green bell pepper
2 cloves garlic, chopped
1/4 cup chopped fresh parsley leaves
1 1/2 teaspoons Italian seasoning
1 1/2 teaspoons House Seasoning
1 1/2 teaspoons seasoning salt
1 1/2 teaspoons sugar
2 small bay leaves
1 1/2 pounds ground beef
8 ounces uncooked angel hair pasta
1 cup grated cheddar
1 cup grated Monterrey Jack

Preheat the oven to 350 degrees

In a stockpot, combine the tomatoes, tomato sauce, water, onions, peppers, garlic, parsley, seasoning mixtures, sugar, and bay leaves. Bring to a boil over high heat, and then reduce the heat and let simmer, covered, for 1 hour. Crumble the ground beef in a large skillet. Cook over medium-high heat until fully cooked, with no pink color remaining. Drain the fat from the meat, and then add the ground beef to the stockpot. Simmer for 20 more minutes. Cook the pasta according to the package directions. Cover the bottom of a 13 by 9 by 2-inch pan with sauce. Add a layer of pasta and then a little less than 1/2 of each cheese; repeat the layers, ending with the sauce. Bake in the oven for 30 minutes. Top the casserole with the remaining cheese, return it to the oven, and continue to cook until the cheese is melted and bubbly, about 5 more minutes. Cut into squares before serving.




Alternate way:

1 lb. ground beef

1 can Hunt’s spaghetti sauce

1 can tomato sauce, 15 oz

1 onion, diced

about 2 cups Mozzarella

generous shakes of oregano, basil, salt and pepper (optional)

8 oz spaghetti (the picture shows 16oz., but you only need 8oz)

Brown the meat with the onion. Drain the fat and rinse under hot water. Cook the spaghetti according to the package directions. Drain and stir it together with the meat, sauces and extra spices. Put it into a casserole dish and top with cheese. Bake at 350 degrees for about 30 minutes, or till hot and bubbly.

Crockpot Pepper steak

2 lbs. stew beef
1 can or jar of spaghetti sauce
1 onion, sliced
1 green pepper, sliced
2 tsp. Kitchen Bouquet

Put everything in the slow cooker and cook 6-8 hours on low. I have made this without the Kitchen Bouquet and it’s still good, but the ingredient does add a good flavor.

Bowtie Pasta w/chicken

You’ll need:

boneless chicken breasts or tenders, the amount depends on how many you’re cooking for
box of bowtie pasta
broccoli, cauliflower and carrots (I like to use those steam in the bag fresh kind)
feta cheese 6-8oz, crumbled
lemon pepper
3-4 Tbs butter
1 1/2 – 2 cups half and half, warmed for a minute or two in the microwave

Sprinkle the chicken on both sides with lemon pepper and grill it. I used 4 chicken breasts for my family of 6. We had enough leftovers for the next day’s lunch.

While the chicken is grilling start the pasta cooking. Steam the vegetables in the microwave, if you bought that kind
When the chicken is done, slice it into thin strips
Drain the pasta and put it back in the pot. Add the butter and warmed half & half. Stir in the feta cheese, veggies and chicken. You may want to add a bit more half & half, if it looks like it needs it. Serve with additional lemon pepper. If it weren’t for my kids I would add more lemon pepper while I’m adding the other ingredients, but they don’t like so much of the peppery taste, so my husband and I just add it to our servings.

Poor mommas pizza

POOR MOMMA'S PIZZA
sliced bread
spaghetti or pizza sauce (I made my own-the recipe is below)
shredded mozzarella cheese


Pre-heat oven to 450. Place bread on baking sheet. Top bread with sauce and spread to edges. Sprinkle with cheese. Bake for 5-10 minutes (it took 6 minutes in my oven). Enjoy :)


PIZZA SAUCE
1 can tomato sauce (8 oz)
1 tsp oregano
1/2 tsp basil
1/2 tsp garlic salt


Mix ingredients. IMPORTANT- let set 30 minutes to an hour. This makes the flavors combine and taste amazing.