Sunday, November 21, 2010

Supreme Pizza Soup & Cheesy Garlic Bread

Supreme Pizza Soup
Makes 8 cups

1/2 lb bulk Italian sausage
1pkg diced pepperoni (6oz)
2 tbsp olive oil
2c halved button mushrooms
1c diced red onion
1/2 c diced red bell pepper
1/2 c diced green bell pepper
1 Tbsp minced garlic
1 tsp dried Italian seasoning
1/2 tsp red pepper flakes
salt & pepper to taste
3 cans diced tomatoes in juice (14.5oz each)
1c low sodium chicken broth
1/4c canned whole black olives, halved

Brown sausage & pepperoni in oil in a large pot over med-high heat, about 5 minutes; drain on a paper towel lined paper plate.  Pour off all but 1 Tbsp of drippings & return pot to burner.

Add mushrooms & saute until they release their juices; 3 minutes. Add onion, peppers, garlic, Italian seasoning & pepper flakes; cook until veggies are soft, about 5 minutes.  Season with salt & pepper.

Stir in tomatoes, broth & olives, along with the reserved meat mixture.  Simmer soup until heated through, 10-12 minutes.

Per Cup: 181 calories, 13g total fat, 843 mg sodium, 12g carbs, 1g fiber, 7g protein

Cheesy Garlic Bread
Makes 8 wedges

2 Tbsp unsalted butter
1 Tbsp minced garlic
1 pre-made pizza crust, such as Boboli (12-inch)
5oz fresh mozzarella, sliced
salt & pepper to taste
1Tbsp. thinly sliced fresh basil
2 tsp. chopped fresh parsley

Preheat oven to 450
Melt butter with garlic in a small saucepan over low heat; brush over pizza crust, then top with mozzarella, salt & pepper.
Bake bread directly on the oven rack until cheese is melted and bubbly, 10 minutes.  Remove bread from oven, sprinkle with basil & parsley.  Slice into 8 wedges.

Per Slice: 218 calories, 9g total fat, 325mg sodium, 24g carbs, 1g fiber, 8g protein.

**Soup:  I think I would leave the pepperoni out of the soup next time, it was a bit rich for me and I think the sausage would be enough.  I also didn't use the oil, their was enough fat in the sausage to cook it.  I added an extra cup of broth also to make it less thick and more soup like. 
**Bread:  I used 2 - 8" boboli shells & divided everything between them.  This was good, but I think plain old garlic bread would be just as good!

Thanks to my good friend Debbie Batista for passing these recipes along to me yesterday, they will stay in my collection...Yummy!!

Salsa Chicken

This is what I call this, you can make up your own name for it if you want.  Couldn't be simpler, but it is so good and versatile.  I made it last Monday and ate it in a quesadilla, on salad, and in a bowl with black beans and cheese. 

3-4 chicken breasts
jar of your favorite salsa

Put all in crockpot and let cook all day until done.  Let it cool, take out chicken and shred (I can usually do this with my hands because the chicken is so tender).  Depending on how much liquid is in the crockpot, I sometimes drain most of it out, keeping the chunks of salsa.  Add chicken back in, stir up, and enjoy however you wish!   Last week I used a can of my dad's homemade salsa labeled "hot" and man, was this chicken ever good!!

Thursday, October 28, 2010


Being sick sure puts cooking on hold.  After spending the past 3 nights on the couch I am finally feeling somewhat human again.  Making Zach and I grilled cheese and tomato soup :-)  I figured it's the least I can do since Zach cooked for me the past 3 nights!

Sunday, October 10, 2010

Barbeque Ribs

These are the ribs I made last weekend, they were delicious!

Barbeque Ribs

4 pounds pork spare ribs
1 cup brown sugar
1/4 cup ketchup
1/4 cup soy sauce
1/4 cup Worcestershire sauce
1/4 cup rum
1/2 cup chile sauce
2 cloves garlic, crushed
1 teaspoon dry mustard
1 dash ground black pepper


  1. Preheat oven to 350 degrees F (175 degrees C). Cut spareribs into serving size portions, wrap in double thickness of foil, and bake for 1 1/2 hours. Unwrap, and drain drippings. (I usually freeze the drippings to use later in soups.) Place ribs in a large roasting pan.
  2. In a bowl, mix together brown sugar, ketchup, soy sauce, Worcestershire sauce, rum, chile sauce, garlic, mustard, and pepper. Coat ribs with sauce and marinate at room temperature for 1 hour, or refrigerate overnight.
  3. Preheat grill for medium heat. Position grate four inches above heat source.
  4. Brush grill grate with oil. Place ribs on grill, and cook for 30 minutes, basting with marinade.


Sunday, October 3, 2010

Pumpkin Roll with Cream Cheese Filling

1/4 cup powdered sugar (to sprinkle on towel)
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3 large eggs
1 cup granulated sugar
2/3 cup pumpkin
1 cup walnuts, chopped (optional)
1 (8 ounce) package cream cheese, softened
1 cup powdered sugar, sifted
6 tablespoons butter or margarine, softened
1 teaspoon vanilla extract
1/4 cup powdered sugar (optional)


  1. PREHEAT oven to 375 degrees F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle towel with powdered sugar.
  2. COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.
  3. BAKE for 13 to 15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.
  4. BEAT cream cheese, powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake; remove towel. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.
*I can't take credit for this recipe at all, I copied it directly from  Also, I always make more filling than it calls for because it's so yummy :-)  And someday, I am going to make one with walnuts, no one in my family likes them so I always have to leave them out...pout...

Split Pea Soup w/ Ham

1 cup chopped onion
1 teaspoon vegetable oil
1 pound dried split peas
1 pound ham bone
salt & pepper to taste

In a medium pot, sauté onions in oil or bacon grease. Remove from heat and add split peas, ham bone or chopped ham. Add enough water to cover ingredients, and season with salt and pepper.

Cover, and cook until there are no peas left, just a green liquid, 2 hours. While it is cooking, check to see if water has evaporated. You may need to add more water as the soup continues to cook.

Once the soup is a green liquid remove from heat, and let stand so it will thicken. Once thickened you may need to heat through to serve.

From this
*I used chopped ham that I had in the freezer.  While this was good, I have had better and will continue to search for a yummier recipe!

To this!

Monday, September 27, 2010

Pumpkin Chocolate Chip Muffins

4 eggs
2 cup sugar
1 cup canola oil
3 cups flour
1/2 tsp. cinnamon
2 tsp baking soda
1/2 tsp salt
1 small can pumpkin, about 15 oz.
1 12-oz. package semi-sweet chocolate chips, mini-size preferred

Preheat oven to 350 degrees. Beat eggs and sugar. Add in oil.  Mix in rest of the ingredients. Spray muffin pans with non-stick cooking spray. Fill each section 3/4 full. Bake in pre heated oven approximately 20 minutes or until lightly browned. Makes about 24 medium muffins.

We LOVE these!  They are awesome with a hot cup of coffee in the morning :)  Next time I make them, I will take a picture :-)

Sunday, September 26, 2010

Here we go.....

Ok my friends, I decided not to resurrect my old recipe blog but instead, to start a new one.  Bookmark this, stay tuned, and check back often, because I am going to start posting yummy recipes and my reviews of them again real soon!  Tomorrow....Pumpkin Chocolate Chip Muffins :-)