What's for Dinner Tonight? Pepperoni Pizza Pasta!

Pepperoni Pizza Pasta

This is an easy recipe I throw together for a super quick and easy weeknight dinner. My kids adore pizza and pastas so they gobble this dish up. My oldest helps me mix everything in a bowl before tossing in the oven. Customize it by adding your family's favorite veggies or cheeses. I normally add a few dashes of garlic salt, pepper, and dried italian seasoning.

1 box of pasta

2 cups of cheese

1 jar of tomato sauce

Pepperoni (as many as you like)

 

Boil pasta as directed on package. Mix remaining ingredients with hot drained pasta together or layer in a baking dish. Bake covered in 350 degree oven for 20-30 minutes or until heated through.

 

 

Cookies & Cream Fudge

Thanks so much to Steph over at Confessions of a Stay-At-Home Mom for hosting a giveaway with Carnation Evaporated Milk. I snagged coupons for 2 free cans of Carnation Evaporated Milk! We all know how expensive baking goods are this time of year. Seriously, who isn't baking something for Christmas or New Year's?

I took a peak at www.TheCookingMilk.com to get some fresh ideas on what to make this holiday. I considered some of the savory dishes but was stopped dead in my tracks when I spotted the recipe for Cookies & Cream fudge. O.M.G. 

Yummo! *Rachel Ray voice*

Recipe and directions can be found here

Recipe: Sweet Italian Sausage Soup

Yesterday was our first really chilly fall day here in Virginia. My family needed a warm homemade soup. So, I decided on this one.

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  1/2 diced onion
  
  
  
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  1 garlic clove
  
  
  
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  6 sweet italian sausages
  
  
  
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  14 cups stock
  
  
  
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  1 cup uncooked rice
  
  
  
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  1 cup italian plum tomatoes
  
  
  
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  1/2 lb of destemmed spinach
  
  
  
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  2/3 cup any italian cheese
  
  
  

Recipe from http://www.recipecircus.com/

Directions:
Remove skin and cut sausage in 1/2 pieces and put into large pot. Add onion and saute' on low until sausage is golden brown. (I crumbled the sausage)
Add stock and simmer. Add rice and tomatoes and simmer for 15-20 minutes until rice is done. (I used 1 can italian-style stewed tomatoes)
Add spinach, salt & pepper to taste. (I added hot sauce to my serving)
Garnish each bowl with cheese before serving. (I also added homemade multi-grain croutons)

Verdict: This soup was okay. I think it's a great base to experiment and get rid of leftovers. You could add any pasta like orzo, tortilenni, elbow, or penne. Next time I would add more garlic, another can of tomatoes, white northern beans and veggies like celery, carrots and zucchini. Maybe even use half sweet and half mild sausages for more zip. However, this recipe was very economical.

Recipe: Lemon Meringue Pie

My Granny used to whip up this pie anytime we needed a quick treat. Back then I didn't appreciate the time she took to show me how it was made. I now know that a recipe like this is invaluable. It can be an easy, affordable and impressive dessert to throw together for dinner guests. I have scoured the web and haven't came across a recipe quite like Granny's. The buttery graham cracker crust coupled with the cool, tart lemon filling is so good. Completed with a light, marshmallowy sea of  meringue goodness.

Ingredients:

1 cup of melted butter

1 box of crushed graham crackers

2 cans sweetened condensed milk

1 cup of sugar

6 lemons, juiced

1 tablespoon of lemon zest

6 egg yolks

6 egg whites

1/2 teaspoon cream of tartar

2 teaspoons vanilla extract

Yeilds: 2 pies

For the crust you will need to combine 2 sticks of melted butter with 1 box of crushed graham crackers.

Most boxes contain 2-3 sealed packages inside. Use 2 packs. I just roughly crush with my hands in a plastic bag. I have used Honey, Cinnamon as well as store brand plain graham crackers for this recipe. They all taste great. Mixture should be soft and crumbly. Add more butter or crackers to get the needed consistency. Evenly distribute mixture between both pie plates and press into bottom and sides creating an even layer.

To make the filling, in a medium sized bowl beat egg yolks. Then combine the freshly squeezed lemon juice, zest, and sweetened condensed milk. Pour into prepared pie plates.

It has taken me quite a few pies to get to my current meringue making level. I still have quite a ways to go. My Granny used to make these big beautiful elaborate swirls and curls. Hmph. Maybe one day...

I read somewhere that meringue acts accordingly when it's cold. So, I rigged up a little cooler for my egg whites. I place a few cups of ice into a square container and then rest my bowl inside.

I beat my egg whites and cream of tartar for what seemed like an eternity. I gradually added the sugar after it became foamy. A dash of vanilla extract right at the end. Finally when the mixture was thick and fluffy I plopped it onto the tops of my pies.

I use 2 different size spoons to create the swirls. Completely optional. It can all be flat or you can pipe it like icing. Make sure you have sealed the filling around the edges. Bake for 20 min at 375. Or just until you are satisfied with the browning of your meringue.

Chill in fridge for at least 3 hours before serving

Enjoy!