French Bread Pizza

French Bread
Spaghetti Sauce (We used Garlic & Onion Tomato)
Cheese (We used Mozzarella & Colby Jack)
Toppings of Choice (We used Pepperoni, Sausage,
Pineapple, Olives, Onions, and Peppers)

You take the French Bread and cut in half
length wise, then cut in halves or thirds.
If you want thick softer pizza, use as is.
For thinner, crunchier crust, remove inside bread.
Then, fill with sauce, cheese and toppings.
Bake for 15 minutes at 400 degrees!!
ENJOY!! SO EASY!!
And everyone gets EXACTLY what they want!!

The sky is the limit for possible concoctions!!
I think next time I am going to try
Alfredo Sauce, Fresh Mozzarella, Chicken,
Mushrooms, Artichoke Hearts, & Pineapple.

We served the Pizza with a nice Caesar Salad!
The Perfect MEAL!!

Grilled Peaches with Cinnamon-Sour Cream Sauce

I found this recipe at Kraft Foods and I thought it looked delicious! It would probably be really good with pears or apples too!

What You Need

1/2 cup Light Sour Cream

1 Tbsp. Brown sugar

1/4 tsp. Ground cinnamon

4 fresh peaches (1 lb.), cut in half, pitted

2 Tbsp. Honey

Make It

HEAT greased grill to medium-high heat.

MIX sour cream, sugar and cinnamon; set aside.

BRUSH cut-sides of peaches with honey. Grill 6 to 8 min. or until softened, turning occasionally.

SERVE topped with sour cream sauce.

Candy Corn Cookie Bark

Candy Corn Cookie Bark
15 Oreos, broken up
(I used Halloween ones with orange filling)
1 1/2 c pretzel rods, broken into pieces
1 lb. white chocolate or almond bark
1 c candy corns
Halloween sprinkles

Cover a large cookie sheet with wax paper. Spread broken cookies, pretzels and 3/4 of the candy corn onto the waxed paper. Melt white chocolate until smooth. (Be VERY careful!! White chocolate melts faster and burns easier than other chocolate.) Drizzle chocolate over the cookie mixture. Sprinkle remaining candy corn and sprinkles over the chocolate while it is still wet. Let cool in fridge until set and firm. Remove and gently break bark into small pieces. Store in an airtight container.I placed mine in cute candy corn bags, tied with
ribbon, and gave as gifts to my visiting teachers!!

You can also try this cookie bark for other holidays!!

Pina Colada Salad

This salad is one of my new favorites because it Tastes so Yummy, It's easy! and i got it from one of my dear friends Debbie! Enjoy :)

Pina Colada Salad
1 pkg. instant coconut cream pudding
1 can crushed pineapple (med size)
1 cup mini marshmellows
1 medium container Cool Whip (12 oz. I think)
(I added 1 cup of shredded coconut as well)

Mix dry ingeredients with pineapple (juice & all). Fold in other ingredients & refrigerate until cool.

4th of July French Toast Casserole

This recipe is DEADLY and DELICIOUS! It's a Paula Deen dish... so eaters beware! I've tried making this with 1/2 the eggs, milk, and half-n-half. It's good that way, too -- a little less bread pudding, a little more french toast. I also HIGHLY recommend adding a huge dollop of fresh whipped cream on top with maple syrup. Delicious! This is an amazing Casserole to serve for Breakfast on the Fourth of July! :) ENJOY!

Casserole:

1 loaf French bread (13 to 16 ounces)
8 large eggs
2 cups half-and-half
1 cup milk
2 tablespoons granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Dash salt
Praline Topping, recipe follows

Slice French bread into 20 slices, 1-inch each. Arrange slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows, overlapping the slices. In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight.
The next day, preheat oven to 350 degrees F.

Spread Praline Topping evenly over the casserole and bake for 40-60 minutes (it turns out differently every time for me -- just watch it), until puffed and lightly golden. Serve with maple syrup.

Praline Topping: 1/2 pound (2 sticks) butter 1 cup packed light brown sugar 1 cup chopped pecans 2 tablespoons light corn syrup 1/2 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg
Combine all ingredients in a medium bowl and blend well. Use entire mixture to cover french toast casserole.

EASY Tin Foil Dinners!!

Isabella requested TIN FOIL DINNERS!!
They are so easy and very YUMMY!!

Here is the recipe I used...
(Serves 4 people!!)

Foil and wax paper
1 1/2 lbs ground beef (separated into four balls)
8 garlic cloves, sliced
6 russet potatoes, peeled and sliced
1/2 lb baby carrots
seasonings of choice
(sea salt, cracked pepper, garlic powder,
onion powder, and Italian seasoning)
Ketchup and other sauces

Take two pieces of foil and top with two pieces of wax paper. Spread one ball of meat on the wax paper into the shape of a patty. Season liberally. Take sliced pieces of garlic and poke into hamburger. Cover meat with potatoes and carrots. Season vegetables. Wrap up the wax paper and foil over that. Place foil package on a baking sheet. Bake at 400 degrees for 60-80 minutes. Serve with ketchup or other favorite sauces to dip!!

EASY GARLIC PARMESAN CHICKEN - YUMMY!

Easy Garlic Parmesan Chicken

INGREDIENTS
½ cup grated parmesan cheese
1 envelope Good Seasons Italian Salad Dressing and Recipe Mix
½ tsp garlic powder
4-6 boneless skinless chicken breasts

INSTRUCTIONS
Preheat oven to 400 degrees. Mix cheese, salad dressing mix and garlic powder in medium bowl. Moisten chicken with water; coat with cheese mixture. Place in shallow baking dish. Bake at 400 for 20-25 minutes or until chicken breasts are no longer pink in centers and juices run clear. For a golden appearance, after chicken is cooked through, set oven to broil. Broil 2-4 minutes or until golden brown.

Rainbow Pasta Greek Salad

Rotelli Greek Salad

2 packages rainbow pasta
2-4 tomatoes (I use cherry tomatoes cut in half)
1-2 peeled cucumbers, chopped
1 whole purple onion, chopped
½ - 1 head of cauliflower, chopped
1 bunch of broccoli chopped
2-3 carrots peeled and sliced
1 large can chilled olives
1 square broken feta cheese
1 package Good Seasons Zesty Italian (mixed) or 1 bottle of Kraft Zesty Italian Dressing

INSTRUCTIONS
Cook pasta and rinse with cold water to cool. Cut up vegetables in bite size pieces and combine with olives and feta cheese. Mix everything together with dressing. Stores well for up to one week.

Raspberry Salad

2 cups torn romaine
1 small red pear, diced
1/2 cup fresh raspberries or halved strawberries
10 pecan halves, toasted
2 tablespoons dried cranberries
1/4 cup raspberry vinaigrette
Directions
Divide romaine between two salad plates. Top with the pear, raspberries, pecans and cranberries. Drizzle with vinaigrette. Yield: 2 servings.

Black Bean Salsa

1 Can Black Beans drained
3 tbsp Olive oil
4 tbsp Lime Juice Fresh
1 Can Corn
1 Tomato chopped
2 Avacadoes chopped
1/2 purple onion finely diced
1/2 green pepper diced
1 tsp cumin
1/2 cup chopped cilantro

Mix together and serve with chips or it tastes really great on fish!

Cafe Rio Pork Salad

PORK SALAD OR PORK BURRITOS.....You pick!

1 pork roast (shoulder approx 3-4lbs) or butt
2 cans coke
1 1/2 cup brown sugar
2 small cans of diced chilis
1 (14 OZ can of tomato sauce)
1 1/2 tsp chili powder
1 tsp cumin

Mix ingredients in crock pot. Add roast. Cook the night before on low for 6-7 hours. Shred pork the next morning, put back in crockpot and let marinade for 4-5 hours on warm.

Costco has a great uncooked tortillas. (pk of 40)
2-3 cans of black or pinto beans
2-3 cups of rice of your choice
1 can of green chili enchilada sauce
2-4 cups of mozzarella cheese (depends on if you like a lot of cheese inside and on top)

If you want to make a salad do not use the enchilada sauce and mozzarella cheese from above, instead add: 2 bags of greens

Cafe Rio Creamy Tomatillo Dressing:
1 cup mayo (full fat not light)
1 cup cilantro
1/2 tsp cayenne pepper
1 pkg Hidden Valley Ranch Buttermilk Recipe Dressing
Mix 1/2 cup buttermilk
2 cloves garlic (minced)
3 tomatillos (quartered)

Mix all ingredients in blender until well blended. Chill before serving.

Don't forget tortilla strips for the top of the salad! (I bought Mamas brand at Smiths by the deli)

Strawberry Spinach Salad

1 package Baby Spinach leaves
1 chopped head of Romaine Lettuce
1 half chopped Purple onion
1 bag Almond Accents Toffee Flavored (Found in produce section)
2 Cups Strawberries cut up in fourths
Mix altogether

We topped our Salad with T.Marzetti Poppyseed Dressing which is found in the cooler by the produce along side the Lighthouse Dressing.

You could add cooked chicken pieces and crumbled bluecheese.

Resurrection Cookies

Annie's "Resurrection Cookies"
~Also known as Easter Story Cookies~

This is a great recipe to teach your Children the REAL story of Easter. That the Lord Jesus Christ
our Savior is not dead but has Risen. We serve a Risen Savior......

You will need:
1 cup whole pecans
1 teaspoon vinegar
3 egg whites
a pinch salt
1 cup sugar
a zipper baggy
1 wooden spoon
scotch tape
Bible

Instructions:
These are to be made the evening before Easter. Preheat oven to 300F. *** (this is very important --- don't wait until you are half done with the recipe).
Place pecans in zipper baggy and let children beat them with the wooden spoon
to break into small pieces. Explain that after Jesus was arrested. He
was beaten by the Roman soldiers. Read: John 19:1-3

Let each child smell the vinegar. Put 1 teaspoon vinegar into mixing bowl.
Explain that when Jesus was thirsty on the cross He was given vinegar
to drink. Read: John 19:28-30

Add egg whites to vinegar. Eggs represent life. Explain that Jesus gave His life
to give us life. Read: John 10:10&11

Sprinkle a little salt into each child's hand. Let them taste it and brush the rest
into the bowl. Explain that this represents the salty tears shed by Jesus' followers,
and the bitterness of our own sin. Read: Luke 23:27

So far the ingredients are not very appetizing. Add 1 cup sugar. Explain that the
sweetest part of the story is that Jesus died because He loves us. He wants us to
know and belong to Him. Read: Psalm 34:8 and John 3:16

Beat with a mixer on high speed for 12 to 15 minutes until stiff peaks are formed.
Explain that the color white represents the purity in God's eyes of those whose sins
have been cleansed by Jesus. Read: Isaiah 1:18 and John 3:1-3

Fold in broken nuts. Drop by teaspoon onto waxed paper covered cookie sheet.
Explain that each mound represents the rocky tomb where Jesus' body was laid.
Read: Matthew 27:57-60

Put the cookie sheet in the oven, close the door and turn the oven OFF.

Give each child a piece of tape and seal the oven door.
Explain that Jesus' tomb was sealed. Read: Matthew 27:65-66

GO TO BED!

Explain that they may feel sad to leave the cookies in the oven overnight.
Jesus' followers were in despair when the tomb was sealed. Read: John 16:20&22

On Resurrection Sunday (Easter) morning, open the oven and give everyone a cookie. Notice the cracked
surface and take a bite. The cookies are hollow! On the first Easter Jesus' followers were amazed
to find the tomb open and empty. Read: Matthew 28:1-9

GHOST CHILI

My friend Debbie brought over this wonderful Chili for us for dinner the other night! It was so good I got the recipe from her! I'm making it tonight and wanted to get it posted on our recipe site and share with everyone!


Ghost Chili

1 lb chicken breast cut in 1"cubes (3 breasts)
1 med. white onion, chopped
1 Tbsp. garlic powder
14 oz. chicken broth
1 - 15 oz.cans Great Northern beans
2 - 4 oz. cans chopped green chiles
1 tsp salt
1/2 - 1 tsp cumin
1 tsp oregano
1/4 tsp pepper
1/4 tsp cayenne (opt)

Saute chicken breast, chopped onion and garlic powder together in a little oil. Add the rest of the ingredients and simmer for 30 minutes. Then add 1/2 cup milk or cream plus 1 cup sour cream. Enjoy!

Olive Garden's Zuppa Toscana Soup

OLIVE GARDEN® ZUPPA TOSCANA

This recipe originates from the original recipe adapted to serve just 6-8. It is soooo yummy and since I have some fresh Kale growing in my garden right now I'm going to make it for dinner!

It is a very good soup and hits the spot on cold winter days. In my opinion, making these recipes at home makes them even better than the ones you eat at the restaurant! :)

Makes: 6-8 servings

INGREDIENTS

• 1 lb ground Italian sausage
• 1½ tsp crushed red peppers
• 1 large diced white onion
• 4 Tbsp bacon pieces
• 2 tsp garlic puree
• 10 cups water
• 5 cubes of chicken bouillon
• 1 cup heavy cream
• 1 lb sliced Russet potatoes, or about 3 large potatoes
• ¼ of a bunch of kale

1. Sauté Italian sausage and crushed red pepper in a large pot. Drain excess fat, refrigerate while you prepare other ingredients.

2. In the same pan, sauté bacon, onions and garlic over low-medium heat for approximately 15 mins. or until the onions are soft.
3. Add chicken bouillon and water to the pot and heat until it starts to boil.

4. Add the sliced potatoes and cook until soft, about half an hour.
5. Add the heavy cream and just cook until thoroughly heated.
6. Stir in the sausage and the kale, let all heat through and serve. Delicious!

Bon appetite'