Prosciutto & Pepper Pizza

Here's a wonderful pizza for you to try! I'm a bell pepper lover from way back so the addition of these, cooked tender crisp, are great on this pizza. And the mixture of mozzarella and fontina cheese, both smooth and creamy, are perfect! Use any kind of Mama Mary's crust for this pizza that you like. I used the thin and crispy crust and thought it turned out just right. Another great pizza to put on your list for a quick weeknight dinner!

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Prosciutto & Pepper Pizza



1 Mama Mary's Pizza crust ~ any kind
1 cup pizza sauce
1 red bell pepper ~ sliced or diced
1 yellow bell pepper ~ sliced or diced
3 green onions ~ diced
1 3-ounce package prosciutto ~ sliced into 1/2 inch strips
1 cup mozzarella cheese ~ grated
1 cup fontina cheese ~ grated

Preheat oven to 425 degrees.

Spread the pizza sauce onto the crust.

Sprinkle the cheese on top of the sauce.

Arrange the green onions, prosciutto and peppers on top of the cheese.

Bake for 10 minutes until cheese is melted and bubbly.

The ingredients.

Spread the sauce on the pizza crust, then the cheeses.

Scatter the prosciutto over the cheese.

Then the sliced or diced peppers and the green onion.

Bake it up and enjoy this tasty treat!!

Cherry Slab Pie

If you need a big dessert to feed a crowd then this is for you! Basically this is just a flat cherry pie but it's so fun and so much easier to serve! Just cut into squares and you're golden! Cherry pie is my all time favorite pie...and has been since I was a little girl...and this is a fun twist on the old standard. Give it a try at your next big gathering!

Cherry Slab Pie



Two pie crusts for 10" pies.
6 cups canned or frozen red tart cherries (4 cans) ~  well drained
2 cups sugar
1/3 cup cornstarch
1 teaspoon almond extract
Dash salt
3 - 4 tablespoons butter
1 egg ~ beaten

Spray a 10x15 inch RIMMED baking sheet with cooking spray.

Press one pie crust into the bottom and up the sides of the baking pan. (If using premade pie crusts, you may have to roll them out with a rolling pin before placing them in the pan.) Remember, the bottom crust does not have to be perfect. Just cover the bottom and up the sides.

In a large bowl, combine cherries, sugars, cornstarch, extract, and salt.
Pour mixture over the crust in the pan, spreading to the edges.

Dot with butter.

On a piece of floured plastic wrap or waxed paper, roll out the remaining pie crust and transfer it on top of the cherries. I found it helped to place my forearm underneath the top 1/3 of the crust and roll/flip it on to the top of the cherries.

Press edges down and trim off excess, patching as needed. Yes...I patched my crust.
Brush beaten egg over the top crust.

Bake at 375 degrees for 45 minutes or until top crust is golden brown. 

Our ingredients. Oops. Don't 

forget the almond extract like I did.

Combine the cherries, sugar, cornstarch 

and almond extract in a bowl.

Like this!

Press one pie crust/dough into your pan. 

Don't forget to go up the sides!

Then pour the cherry mixture in.

Dot with buttahhh!!!

Then add the top crust. This can be a 

little tricky. Make sure you leave it 

on the plastic wrap or waxed paper. 

That helps keep it in one piece as 

you're flipping it onto the cherries.

Brush with the beaten egg. I got all 

fancy and used a cookie cutter to 

cut a flower shape out of the dough. 

Don't forget to cut some slits to vent the pie.

I also sprinkled it with some coarse 

sugar crystals before I baked it so it 

would be all sparkly. Who doesn't love a sparkly pie??

10 Ground Beef Recipes

 Well..here you go. Ten of our most favorite ground beef recipes. It sure was hard to only pick 10, lemme tell ya'! I tried to get a good cross section for you but it was very difficult to not pick ALL Mexican food!! I hope you enjoy them! 

Here are the LINKS to the recipes on Facebook and Pinterest.

10 Ground Beef Recipes        

          

Ravioli with Creamy meat Sauce

Have you ever gone to your cupboard/pantry/freezer...pulled out a bunch of ingredients and started cooking with no plan in mind? Well..that's what happened to me yesterday and the following recipe was the result. It turned out pretty good. No..let me rephrase...it turned out STINKIN' good! We all loved it! A close second to Mexican food around here, Italian ranks right up there for us. I'll be making this again, no doubt!

Ravioli with Creamy Meat Sauce



2 14-ounce cans tomatoes with basil, oregano and garlic
1 14-ounce can petite diced tomatoes
1 onion, diced
1 pound lean ground beef – cooked and drained
1 cup cream
Salt
Pepper
1 25-ounce bag frozen ravioli – cooked according to package directions and drained (2 bags would be better....but I only had one)

Dice the onion and cook with a little olive oil for a few minutes. Add ground beef and cook until no longer pink. Stir in tomatoes and let simmer for about 10 minutes. Add salt and pepper to taste. Stir in the cream and allow to heat through. Spoon sauce over cooked ravioli.

Serve with crusty bread

Let's get going!

 

Dice the onion and give it a quick 

cook with some olive oil.

 

Then add the ground beef 

and let that cook for a bit.

 

Add the tomatoes. If you'd rather use 

a can or two of crushed tomatoes instead, 

that would be fine. In fact, I used my food 

processor to finely chop the two cans of seasoned tomatoes.

 

Cook the meat/tomato mixture for a little while.

 

Then add the cream.

 

Cook your ravioli. I only had one 

25-ounce bag, but two would be better 

for the amount of sauce. And this stuff 

cooks quick once your water starts to boil! 

And no, I'm not too proud to use FROZEN 

ravioli! This IS supposed to be "simple fare." ;-)

 

Yum! Serve this over the ravioli for a quick dinner!

Crock Pot Pork Loin

What can I say about this recipe but to tell you how wonderful it is? Well, I could tell you it's easy, too and that would be the honest truth! I threw everything in the crock-pot about 9:00 am and by 5:00 we were eating dinner. I made a little gravy to pour over the meat to make it a truly delicious meal. It's company worthy!!

  Crock Pot Pork Loin



1 2-pound pork loin roast
1 15-ounce can beef or chicken broth
1 large onion ~ sliced
1 teaspoon dried rosemary
1 teaspoon salt
1/2 teaspoon pepper

Spray your crock pot with cooking spray (or use a liner).

Place sliced onion in the bottom of the crock pot then pour in the broth.

Place roast on top of onion.

Sprinkle seasonings on top of the roast.

Cook on high for 5 -6 hours or on low 7 - 8 hours. (I put my roast in frozen and cooked it on high 8 hours.)

Remove roast and onions from crock pot.

Pour juices into a small saucepan over medium heat.

Combine 2 tablespoons of cornstarch with a cup of water. Pour into saucepan with juices and cook until bubbling and mixture is thickened.

Serve over roast.

The list of ingredients.

Place the sliced onion and the broth in the crock pot.

Then the roast. Season that puppy up!

This is half way through the cooking time.

Serve with the onions and make some 

gravy with the juices if you want!!

Cheesy Bacon Ranch Hashbrown Casserole

Holy Cow!! Does your family like cheese? And Bacon? And Ranch dressing? And potatoes? Then are you in for a treat! This is SOOOO great! What a fantastic side dish! The leftovers are wonderful, too! Serve this to go with just about any main dish. Have you gotten the idea yet? It's really good!!

Cheesy Bacon Ranch 
Hashbrown Casserole



1 2-lb bag cubed hashbrowns
1-1/4 teaspoons chili powder
3/4 teaspoon salt 1/4 teaspoon ground black pepper
1/2 cup butter, melted
2 cups grated cheese
1 pound bacon ~ Diced and cooked crisp
1 cup bottled Ranch dressing
Preheat oven to 400 degrees. Lightly grease a 9x13 inch baking dish.

Place the hashbrowns in the baking dish.

Mix the chili powder, salt, and pepper together in a small bowl with the melted butter.

Pour mixture over the hashbrowns and toss to combine.

Cover dish with aluminum foil, and bake 30 minutes.

Stir and bake an additional 30 minutes or until potatoes are tender.

Remove from oven and remove foil.

Drizzle the Ranch Dressing over the top of the hashbrowns.

Sprinkle with cheese and bacon.

Continue cooking uncovered for 10 minutes, or until cheese is melted and bubbly.

 

The ingredients.

 

Spread the hashbrowns into a greased 9x13 pan.

 

Mix the melted butter and the spices together.

 

Pour over the hashbrowns.

 

Stir to combine. Don't worry if not 

all the hashbrowns are covered.

 

Cook covered for 30 minutes then stir. 

Cook for 30 more minutes.

 

Dice and cook your bacon.

 

Drizzle the ranch dressing over the 

cooked hashbrowns and stir to combine.

 

Then sprinkle with the cooked 

bacon and the cheese.

 

Return to the oven for a few more minutes 

until the cheese is melted and bubbly.


 

SOOOO yummy!

Smoked Gouda BBQ Chicken Pizza

Okay....this pizza. There are no words for this pizza. It's just so good. I LOVED the Thin and Crispy Mama Mary's crust with the combination of ingredients here. And the smoked Gouda just sent it over the top! So creamy and delicious. I used Sweet Baby Ray's BBQ sauce because it's our favorite but any kind will work. And fast! This went together in less than 20 minutes! I bought pre-cooked grilled chicken this time because I was in a time crunch, but cooking your own works, too! Throw a salad along side this and you've got a full meal!!

Click HERE to visit Mama Mary's coupon page.

And don't forget to go to Mama Mary's Facebook page and give them a big LIKE!! Also, make sure you go to their WEBSITE for more recipes!

Smoked Gouda BBQ Chicken Pizza




1 Mama Mary's thin pizza crust
2 cups diced, cooked chicken breast (grilled, baked or purchased cooked)
1 cup grated smoked Gouda cheese
1 cup grated mozzarella cheese
1/2 medium red onion ~ sliced thin
1 cup barbeque sauce

Preheat oven to 425 degrees.

Brush crust with olive oil.

Spread barbeque sauce over the crust.

Sprinkle with chicken.

Sprinkle with cheese.

Add onion all over the top.

Bake in the preheated oven for about 10 minutes until cheese has melted and cheese is bubbly. 

Allow to sit for about 5 minutes before slicing.

Here's what you need to make this great pizza!

Brush the crust with some olive
oil then spread on the BBQ sauce.

Toss on the chicken.

Sprinkle with the cheese. Then the onion.

Bake it up for a few minutes and
you've got yourself a DELICIOUS
pizza in less than 20 minutes!!