Tuesday, July 27, 2010


I grew up having Stromboli in high school in which it was so yummy it was one of the few days I actually at lunch in high school. Other days it was me eating a sack lunch. So I found a recipe online and modified it just a bit, but other than that it is pretty simple and good.

1 tube pizza crust
3 cups shredded mozzarella cheese
pepperoni slices
3 Tablespoons Olive Oil
2 teaspoons basil
2 cups Spaghetti sauce

Mix the olive oil and basil together and set aside. Unroll the pizza crust and cut in half. You want to make sure you have about equal squares. (Good luck because mine never come out that way ;)) Brush on the olive oil/basil mixture on the crust. The put half of the cheese on one half of one square. Then add pepperoni. Fold over on top of itself to make a little packet. Proceed with other square same way. Brush whatever remaining olive oil/basil mixture on top. If you don't have any that is fine. Bake 350F for about 15-20 minutes or until crust looks nice and golden. Serve with spaghetti sauce on top or side. Enjoy!

*Variation I have done is added ground beef instead of pepperoni which makes it more like high school for me.

Tuesday, July 20, 2010

Shredded BBQ Pork

Shredded BBQ Pork
This is such an easy recipe and the great part is leftovers!

2 pounds pork loin, or any other cut of pork you want
2 bottles of BBQ sauce, any flavor any kind
hamburger buns

In a crock pot place the pork in the bottom. DO not add any extra water or anything like that. Cook on low for 8 hours or until meat starts to fall apart. Then remove from crock pot and using 2 forks shred the meat. As you get off shreds place them back into the crock pot. After all the meat is shredded put in your bottles of BBQ sauce. Stir to coat all the meat. Allow to warm up for about 15 minutes. Scoop onto hamburger buns and Enjoy!

Wednesday, July 14, 2010

Veggie Ham Wreath

Veggie Ham Wreath
This was taken from Taste of Home. I made it for a going away party we were having for some friends at church in Arizona. And man it was a hit! It was prefect. I did adapt it my way because I do that.
2 crescent roll tubes
8 oz garden veggie cream cheese
1/3 cup diced ham
1/4 cup finely chopped sweet yellow pepper
1/4 cup finely chopped green pepper
1/2 cup chopped fresh broccoli florets
6 grape tomatoes, quartered
1 tablespoon chopped red onion

Take rolls out of cans but do not unroll. Cut each can into 8 slices to make what looks like a cinnamon roll. Place all of the rolls on a pizza pan in the shape of a circle. Bake for 15 minutes at 350F. Take out of oven and allow to cool a little. During this time is when I cut my veggies up. Makes life easy. Then after it has cooled spread cream cheese on top then sprinkle veggies and ham on top using the tomatoes last to be the final garnish. You can move this to another serving tray if you like, but if you are me I just leave it on the pizza pan and then serve other veggies with the dip in the middle of the wreath. Enjoy!

Sunday, July 4, 2010

Bean and Cheese Enchiladas

I was really craving Mexican food the other day and well didn't want to go to our restaurant that we normally go to because I didn't want to spend the money. So instead I made these up. I didn't follow a recipe other than what I thought sounded good. and so here you have it! And feel free to change beans if you would like. I just had the red beans on hand. I'm sure black beans would be awesome just the same.

Bean and Cheese Enchiladas

1 can red beans, drained
1 can RoTel Diced tomatoes and green chilies
1 can enchilada sauce (I think my can was 14 oz or something)
4 cups Mexican blend cheese, shredded
2 cups Monterey jack cheese, finely shredded
2 cups cheddar cheese, finely shredded
6 tortilla shells, burrito sized

Mix red beans and RoTel diced tomatoes and green chilies in a bowl. Heat for about 20 seconds in the microwave the tortilla shells to make them roll easy. Scoop about 2 heaping tablespoons of the bean and tomato mixture onto the shell and sprinkle about the same amount of Mexican blend cheese. Roll up and place into a 9x13 pan. Continue with remaining tortillas. On top, sprinkle all the remaining Mexican blend cheese and all off the other cheese on top of the shells. Spoon or pour enchilada sauce on top. You may have a little extra beans and tomato mixture and if so, pour that on top too. Don't waste anything! Bake in 350F oven for about 30 minutes. Enjoy!