ANGIE'S TACO PIZZA

My husband LOVES taco pizza, and for several years I have searched for the "perfect" taco pizza recipe.  For some reason, I have never found one that suits me, so I finally decided to just "wing it", and make one up as I go.  Well.......it worked, my taco pizza lovin' husband gave it a BIG thumbs up!  In fact he gobbled it up so fast that I didn't have time to get a picture, sorry guys!  :0(

For the crust on this pizza I used a Rhodes white yeast bread loaf.  I wanted to make 3 individual pizzas, so after thawing the bread in the fridge overnight, I cut it into thirds and it worked great!  The recipes on the Rhodes website, call for the Rhodes dinner rolls, but I just used what I had in the freezer.  They also have whole wheat bread and rolls, that would make a wonderful wheat pizza crust.  Although I have yet to find any of their wheat products here locally, you may find them in your area.  You can also use your own favorite crust recipe, or even use the already made crusts in the store.  Hope you enjoy this recipe.......HAPPY COOKING!

Angie's Taco Pizza:
(Angie's Kitchen)

1 loaf frozen white yeast bread dough, or 12 frozen yeast dinner roll dough
1lb ground beef
1 cup water
1 pkg taco seasoning mix
2 tbs taco sauce
1 (16oz) can refried beans
3/4 cup salsa
1 cup crushed tortilla chips (or more, depending on your taste!)
1 can sliced black olives
2 cups shredded Mexican style cheese
1 can diced tomatoes, drained and rinsed
1-2 cups shredded lettuce (again, depending on your taste.)

Thaw your bread loaf or rolls in the fridge overnight.  When ready to make your pizza,  roll out your dough to fit your pizza pan.  Be sure to prick your dough with a fork to prevent bubbles in your crust!  Pre-bake your crust at 350 degrees for about 6-8 minutes.  Meanwhile, brown ground beef in a skillet, drain; return to skillet, add water, taco seasoning, and taco sauce.  Bring to a boil; reduce heat and let simmer for about 10 minutes. In a bowl, combine the refried beans and salsa.  Remove crust from oven, and spread bean and salsa mixture over your crust.  Top with meat mixture, chips, cheese and olives.  Bake at 350 degrees for 10-15 minutes or until cheese is melted and crust is golden brown.  Sprinkle with tomatoes, and lettuce.  Drizzle with additional taco sauce if desired.

NACHO CHEESE BEEF BAKE

I found this recipe in one of my old Quick Cooking cookbooks.  I first made it about 2 years ago using egg noodles like the recipe said.  It was good, but to me the egg noodles just didn't fit the recipe. So I started using macaroni noodles, and loved it!  Don't get me wrong, it is good either way, but I prefer the macaroni.  Give this one a try, and see which one you and your family like best!

Nacho Cheese Beef Bake

2 cups egg noodles
1 pound ground beef
1 can diced tomatoes, undrained
1 cans condensed nacho cheese soup
1 jar sliced pimentos, drained
1 4-ounce can chopped green chilies
1 1/2 cups Mexican cheese blend
2 cups crushed tortilla chips
1/3 cup ranch salad dressing
Shredded lettuce, sour cream, and/or salsa, optional


Cook noodles according to package directions. Meanwhile in a large saucepan, cook beef until no longer pink. Drain and stir in tomatoes, cheese soup, and chilies. Bring to a boil, reduce heat; simmer covered for 10 minutes. Add the noodles. Transfer to a greased casserole dish. Sprinkle with the cheese.  Bake at 350 degrees for 15-20 minutes or until heated through and bubbly. Top with the tortilla chips and drizzle with ranch dressing.



This recipe is linked to:These Chicks Cooked hosted by This Chick Cooks, and Friday Favorites hosted by Simply Sweet Home

SWEET AND SOUR PORK SKILLET

My last post was a recipe I found on THE SOUTHERN LADY COOKS.  It was so good that I decided to try another recipe on Judy's blog....SWEET AND SOUR PORK SKILLET.  All I can say is YUMMO!  This will be another family favorite because even my picky husband raved over it!  If you haven't checked out THE SOUTHERN LADY COOKS, you sure are missing out!  So head on over and check it out, I promise you won't be disappointed.  Oh, and be sure to try this recipe.....your family will love you for it! ;0)

Sweet and Sour Pork Skillet:
(The Southern Lady Cooks)

11/2 to 2lbs. boneless pork, cut in chunks (can use boneless pork chops, tenderloin, ribs or roast)
3 tbs oil ( I use Canola)
1/2 tsp salt
1/4 tsp pepper
1 medium onion, cut into rings
1 medium green pepper, cut into rings
1 (20oz) can pineapple chunks in juice
1/2 cup water
2 tbs apple cider vinegar
2 tbs soy sauce
1/2 cup brown sugar
2 tbs water
2 tbs cornstarch

Saute' pork, onions and green pepper in oil until pork is browned and onion and peppers are tender.  Drain pineapple and reserve the juice.  In a bowl mix juice from pineapple, 1/2 cup water, vinegar, soy sauce, brown sugar, salt and pepper.  Pour over pork, onion and peppers in skillet.  Cover and simmer about 20 minutes until meat is tender.  In the same bowl mix cornstarch and 2 tbs water and beat with whisk until smooth.  Add to pork in skillet.  Cook on low, stirring constantly until mixture thickens. Add pineapple chunks and simmer about 5 minutes longer.  Serve over rice.  Makes 6-8 servings.

SLOW COOKER CHICKEN, BROCCOLI AND PASTA

This recipe is from a wonderful blog I discovered right before we started moving.  THE SOUTHERN LADY COOKS is now one of my favorite blogs!  Whether it's breakfast, side dishes, slow cooker recipes, or just some down home southern cookin' you are looking for, this is the blog for you! 

The "Slow Cooker Chicken, Broccoli and Pasta" recipe turned out sooooo good!  I am certain this will be a family favorite.  So check out this recipe and more at The Southern Lady Cooks, and be sure to "like" her page on Facebook too!

Slow Cooker Chicken, Broccoli and Pasta:
(The Southern Lady Cooks)

4 or 5 boneless chicken breasts (I used the frozen ones and thawed in the microwave. Could use other chicken parts as well)
1/4 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1 (10 3/4 ounce) can cream of broccoli soup
1 (10 3/4 ounce) can cream of chicken soup
1/2 soup can of water
1 (7 ounce) can mushroom stems and pieces, undrained
1 small onion, chopped
1 lb. bag of baby carrots (I cut them in half)
1 lb. bag of frozen broccoli cuts
2 bay leaves
1 1/2 cups penne pasta (could use another kind of pasta if you want)
3/4 cup shredded sharp cheddar cheese

In a shallow dish combine flour, salt, pepper, and garlic powder. Cover chicken pieces with mixture and rub into chicken. Place chicken pieces in slow cooker and pour any flour mixture that is left over the chicken. In a bowl combine soups, water, mushrooms, onion, carrots and broccoli cuts. Mix and pour over the chicken. Add bay leaves. Cover and cook on high 4 to 5 hours or low for 6 to 7 hours. About 40 minutes before recipe is done add the pasta and cheese. Serves 6. Enjoy!

Note: You could cut the chicken in strips

INGREDIENT SPOTLIGHT- TOMATOES

If you like tomatoes, you need to head on over to EAT AT HOME for the Ingredient Spotlight on tomatoes!  Come on.....who doesn't like fresh, yummy, homegrown tomatoes?!?

I'M BACK!!!

Hello friends!!!  I bet you are wondering what happened to me.  Well, we put our house on the market, and it sold in a week!  So with all of the packing, and searching for a new house, there was no time for cooking, or blogging! 

We were blessed to find a house the day after the contract was signed on ours, and closed on both homes the same day.  We are finally getting somewhat settled, and I have actually started restocking my pantry and fridge.  I hope to start posting new recipes soon....my husband and I both are tired of eating out, but you do what you have to do.  I hope you come back and visit soon for more yummy recipes.  Until then  HAPPY COOKING!