Pepper Jelly

Makes 6- ,1 cup jars

2 Cups of each, red & green bell peppers, seeded and chopped

8 of your choice of hot peppers such as ghost peppers/jalapeños, seeded. (if you like it hotter, leave in some seeds)

½ tbsp. Unsalted butter ( this will reduce the foamy stuff that forms at the top when everything is said and done )

1 cup Apple cider vinegar

1 pkg. Fruit pectin

5 cups sugar

PLACE peppers in 6 qt. Sauce pot. Add vinegar. Stir in pectin. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.

LADLE immediately into prepared jars. Keeps in the fridge for a couple of weeks but if you're not going to eat that much jelly in that time frame, here is a great video on how to give your jellies a water bath to keep them fresh and sealed. 

https://www.youtube.com/watch?v=V1jpyXPdCRE

Photo: Allrecipes.com

Sunday Football Corn Tempura

I make this about once a month during the year and even more during the winter season for football games. It goes well with a N.Y strip or fried chicken wings.

1/3 cup all-purpose flour
1/2 teaspoon baking soda
1 egg
1/3 COLD water or COLD soda water
2 ears of fresh corn kernels 

  1 Tbsp. white Sugar for when sweet corn is not in season. Canned corn can not be substituted. I've tried it, its just down right gross.

peanut oil, for deep-frying

In a large bowl, whisk together flour, baking soda, egg and 1/2 of the water or soda water

Whisk in remaining water, small amounts at a time , to make thin batter. Stir in corn.

Heat oil to 375 degrees. Gently drop batter 3 Tablespoons or use a cookie scoop , into hot oil. Deep-fry, turning once, until golden brown, about 3 minutes. Drain on paper towel-lined rack.

Photo: yelp.com

Baked Brown Sugar Chicken Wings with Roasted Red Pepper Sauce

2 tbsp packed brown sugar

1 tsp salt

1 tbsp onion powder

1 tbsp garlic powder

2 tsp dried minced garlic

2 tsp smoked paprika

2 tsp cayenne powder

1 tsp black pepper

6 tbsp grape seed or olive oil

2 lbs. chicken legs or wings

Sauce:

1/3 cup roasted red pepper, chopped

2 oz cream cheese

1/2 tsp salt

2 tbs sour cream

Preheat oven to 425.

In a plastic bag combine all ingredients. Add the chicken to the bag and toss or shake bag until well coated. 

Place on a baking sheet and bake for 12 minutes, turn the chicken over, and continue to bake until cooked through, about 10-15 additional minutes.

In a food processor, add the roasted red pepper, cream cheese, salt and sour cream, process until well combined.

Photo:tastespotting.com

Maple Bacon Donuts

3/4 cup milk

1/4 cup bacon grease, in solid form

2 1/4 teaspoons dry active yeast (1 packet)

1/4 cup warm water

1 large egg, lightly beaten

2 1/2 tablespoons granulated sugar

1/2 teaspoon salt

1/2 teaspoon freshly grated nutmeg

12 ounces of all-purpose flour, plus a little extra if needed

vegetable oil for frying

8 slices of bacon, fried and crumbled

Add milk to a saucepan over medium-low heat and heat until just warm enough to melt the bacon fat. Place the bacon fat in a small bowl, the pour the warm milk over top and stir constantly until it’s melted. Set side to let cool to room temperature.

In the bowl of your electric mixer (fitted with a paddle attachment or beaters), add water and yeast. Let sit for about 5 minutes until foamy, then add in milk + bacon fat combo (it must be cooled) and turn the mixer on low speed. Add in the eggs, sugar, salt, nutmeg and half of the flour mixture, mixing on low speed until combined. Add the remaining flour, mixing on medium speed until combined. Remove the paddle attachment and replace it with the dough hook, then mix on medium speed for 3-4 minutes until dough pulls away from the bowl. Mine was a bit sticky, so I added in 3-4 tablespoons of extra flour until it became smooth. Remove from the mixer, add to bowl rubbed with vegetable oil, cover and let rise in a warm place for 1 hour.

Once risen, place dough on a floured workspace and roll until about 3/8 inches thick. I also kneaded in another tablespoons of flour or so here, just so the dough was smooth. Using a biscuit cutter (or something else round that works for you), cut out circles of dough, then using a small lid (I used a washed Tabasco lid, ha!) or knife, cut out the center. Place donuts on a baking sheet, cover and let rise in a warm place for 30 more minutes.

Heat oil a large pot, making sure it is 365 degrees. Add donuts 2-3 at a time, frying on each side for about 1 minute, and flipping with a spider or slotted spoon. Remove and let drain on wire rack placed above a paper towel. When finished, dip in maple glaze then roll in bacon. Serve immediately!

Maple Bacon Icing

1 cup powdered sugar

2 tablespoons maple syrup

1 tablespoon bacon fat, melted

1 tablespoons milk

1 teaspoon vanilla extract

Combine all ingredients together in a bowl and whisk well until a glaze forms.

Photo: jocooks.com

Ravioli Dough and fillings

Ravioli Dough (Plain)

2 cups all-purpose flour
1 teaspoon salt
2 tablespoons unsalted butter
1/2 cup boiling water

Put the flour and salt in a food processor.
Add the butter and pulse until the flour has the texture of rough cornmeal.
With the machine running, slowly add the water.
Gather the dough into a ball and place on a floured surface.
Knead lightly, just until the dough is smooth.
Divide in half and keep one-half covered while you work with the other.

Cheese Ravioli Filling

1 (8 ounce.) container ricotta cheese
4 ounce mozzarella cheese, shredded
1/4 cup Parmesan cheese, grated
1 egg
1/2 tablespoon parsley, chopped
Pinch of nutmeg
Salt and pepper

Combine ingredients in a bowl.  Fill rounds of ravioli dough.
Serve with your favorite sauce.

Spinach Ravioli Filling
Use the recipe for cheese ravioli.
Omit the parsley and add 1 cup chopped fresh spinach or frozen spinach that has
been thawed and squeezed dry.

Meat Ravioli Filling

For the diced meat you may combine any 2 types of meat to equal 1/2 pound (pork and
chicken, beef and ham, pork and veal, chicken and prosciutto)
1/2 pound meat diced
1 tablespoon butter
1-1/2 tablespoons onion, finely chopped
Salt and pepper
1/2 cup ricotta cheese
1/3 cup Parmesan cheese
1 egg yolk
Pinch of nutmeg


Sauté onion in butter over medium heat 1-2 minutes.
Add meat and cook until meat loses its raw red or pink color.
Transfer to a food processor and pulse a few times to chop.  Don't  allow it to puree.
Put mixture in a bowl and add remaining ingredients.  Combine well and fill ravioli

Crabmeat Ravioli Filling

1/2 shallot, chopped
1 garlic clove, chopped
1 tablespoon olive oil
1 tablespoon butter
1 (6 ounce) can lump crabmeat
1 tablespoon fresh basil, chopped
2-3 tablespoons goat cheese
Salt and pepper


Sauté shallot and garlic in butter and olive oil. 1-2 minutes.
Add crabmeat and basil.  Stir to combine.
Remove from heat.
Stir in goat cheese and salt and pepper to taste.  Fill ravioli.

Chicken Ravioli Filling

2 tablespoons butter
1 stalk celery, finely chopped
1 carrot, finely chopped
1 small onion, finely chopped
8 ounces boneless chicken breast, cubed
2 tablespoons marsala wine
1 egg yolk
1/4 cup Parmesan cheese, grated
Salt and pepper


Sauté celery, carrot, and onion in butter about 3 minutes.
Add chicken and sauté 3-4 minutes, until chicken starts to brown.
Add Marsala wine and cook additional 2 minutes.  Remove from heat.
Put chicken mixture in a food processor and pulse to chop.
Add egg yolk, cheese, salt and pepper.  Fill ravioli.

Mushroom Ravioli Filling

3 tablespoons butter
1/2 cup onion, chopped
1 garlic clove, minced
2 cups mushrooms, chopped
1/4 cup prosciutto, chopped
4 tablespoons Parmesan cheese, grated
2 ounces mozzarella cheese, shredded
1 egg
Salt and pepper


Saute onion and garlic in butter 2-3 minutes.
Add mushrooms and sauté until brown and most of the liquid has evaporated.
Add prosciutto and cook 1 more minute just to heat through.
Remove from heat and add remaining ingredients.  Fill ravioli.  

Potato, Leek, and Bacon Ravioli

12 ounces Yukon Gold potatoes (about 3 small potatoes)
2 tablespoons olive oil
5 ounces bacon, coarsely chopped
2 medium leeks, finely chopped (about 1-1/2 cups)
Salt and pepper
1/2 cup grated Parmesan cheese
Peel and cube the potatoes.
Cook in boiling water until cooked through.
Drain and mash the potatoes with a fork.
Set aside.

Heat the oil and bacon in a skillet over medium heat.
Cook for 3 to 4 minutes until the bacon has rendered its fat but is not crisp.
Add the leeks and cook another 3 minutes until the leeks are wilted.
Add the bacon and leek mixture to the potatoes.
Season with salt and pepper
Add the grated Parmesan cheese and stir to combine all the ingredients.

PHOTO:cookingweekends.blogspot.com

Toffee Diamonds

1 cup butter (2 sticks)
2 cups all-purpose flour
1 cup firmly packed brown sugar
1 egg, separated
1 tsp. vanilla extract
1 cup chopped walnuts  

1 cup chocolate chips 

Preheat oven to 325°. Grease 15-1/2 x 10-1/2-inch jelly-roll pan; set aside.
Beat butter, flour, sugar, egg yolk and vanilla in large bowl with electric mixer until well blended. Evenly spread dough into prepared pan. Beat egg white slightly with fork.  Brush egg white over top of flour mixture with pastry brush. Bake 30 minutes or until golden. Remove from oven, Remove from pan and cool completely on wire racks. 
melt chocolate for 30 seconds in the microwave or until melted. spread chocolate on pastry and sprinkle with walnuts. 

Normally serves 12 but if a teenager is in your the house, you have to fight to get one... YUMMY!!!

 

Photo:sweetescape.blogspot

Muddy Buddies

 

I was sitting here thinking about what I could make the boy and his kool-aid gang for a snack, when I remembered when I was in grade school, a girl from the class would always bring this treat in for her birthday and I thought, what a great snack! This was so incredibly easy to make, I had the boys make it. They had fun making it and eating it too!

9 c. Chex cereals (corn, rice and/or wheat)
1 c. semi sweet chocolate chips
½ c. peanut butter
¼ c. butter
½ tsp. vanilla
1 1/2 c. powdered sugar

Pour cereal into large bowl and set aside. Combine chocolate chips, peanut butter and butter in 1 quart microwavable bowl. Microwave on high for 1 to 1 1/2 minutes or until smooth (stir after 1 minute). Stir in vanilla. Pour chocolate mixture over cereal and stir until all pieces are evenly coated.
Pour cereal mixture into large container (with seal) with powdered sugar. Seal securely. Shake until all pieces are well coated. Spread on wax paper to cool. Store in an airtight container. Makes 9 cups.






Photo: auntpegsrecipebox.blogspot.com

Red Skinned Potato Sala

 

2 lbs new red potatoes

6 eggs

1 lb of bacon

1 small sweet onion

1 stalk of celery, finely chopped

2 cups of mayo or salad dressing (miracle whip)

Salt and pepper to taste

Steam potatoes with skins until tender but still firm, roughly 15- 20 minutes. Put in the fridge until completely cooled in the center. (Steam the potatoes instead of boiling otherwise potatoes get water logged and all the yummy flavors are comprised.

Place eggs in a saucepan and cover with COLD water. Bring the water to a boil and immediately remove from heat. Cover and let eggs stand in the hot water for 10-13 minutes. ( this procedure makes it easier to peel the eggs). Remove from hot water and run under cold water for 2-3 mintues and place in fridge for 1 hour. Once cooled, peel and chop into desired chucks.

Preheat oven to 375 degrees and place bacon on a boiler pan and bake bacon for 30-40 minutes for desired crispyness. (baking it makes it less messy on the stovetop and the grease gets drained off the bacon.) Let cool, crumble, and set aside.

Chop the potatoes, leaving the skin on. Add to a large bowl, potatoes,eggs,bacon and celery, mix slightly, then add mayo,salt, and pepper. DO NOT over mix or the salad will becomes pastey.

Chill for an hour then enjoy!  

Roasted Garlic

Preheat the oven to 400°F.

Peel away the outer layers of the garlic bulb skin, leaving the skins of the individual cloves intact. Using a knife, cut off 1/4 to a 1/2 inch of the top of cloves, exposing the individual cloves of garlic.

Place the garlic heads in a baking pan; muffin pans work well for this purpose. Drizzle a couple teaspoons of olive oil over each head, using your fingers to make sure the garlic head is well coated. Cover with aluminum foil. Bake at 400°F for 30-35 minutes, or until the cloves feel soft when pressed. 
 
Allow the garlic to cool enough so you can touch it without burning yourself. Use a small small knife cut the skin slightly around each clove. Use a cocktail fork or your fingers to pull or squeeze the roasted garlic cloves out of their skins.

Other ideas: Can be spread over warm French bread, mixed with sour cream for a topping for baked potatoes, or mixed in with Parmesan and pasta.

Photo: noshtopia.com

Noodles and Company Mac and Cheese

1 lb. elbow noodles
1/4 cup butter
1/4 cup flour
3 cups half and half
1/2 tsp salt
3 Cups Monterrey Jack (or Colby Jack)

Cook pasta according to package directions.

In large saucepan, melt butter. Stir in flour making a roux. Gradually stir in half and half whisking until thickened. Stir in salt. Remove from heat. Add cheese, stir until cheese melts. Top with fancy shredded mild cheddar cheese.

Source:momslikeme.com

Black Kettle Pasta with Garlic Butter

 1 cup (2 sticks) butter
1/8 cup white wine
1 tablespoon freshly-squeezed lemon juice
2 to 3 cloves garlic, minced
1/16 teaspoon white pepper
1/16 teaspoon garlic salt
1 tablespoon freshly chopped chives
1 1/2 pounds fresh angel hair pasta, cooked
fresh Parmesan cheese (to garnish )

Melt butter in medium saucepan. Add all remaining ingredients except cheese and pasta and heat through. Ladle over warm fresh pasta. Garnish with cheese and parsley.

Makes 8 servings.

Source: Black Kettle Restaurant - Milwaukee, Wisconsin photo:copykat.com

Buffalo Wild Wings Sauces

Cooking Instructions:
Heat shortening in your fryer to 350 degrees F.  Fry wings for 10-12 minutes, or until light brown. Remove wings and drain on a rack or paper towels briefly.  After draining wings place wings in a plastic container with a lid. Add 1/4-1/3 cup of your sauce of choice to the container. Replace lid and shake well to coat wings.  Pour wings out onto a plate and add celery on the side, plus ranch or bleu cheese dressing for dipping.

Parmesan Garlic

1/2 cup butter, melted
1 teaspoon garlic powder
1/2 teaspoon onion salt
1/4 teaspoon black pepper, freshly ground
1/2 cup Parmesan cheese, grated

Spicy Garlic

1 Cup Frank’s cayenne pepper sauce
1/3 Cup vegetable oil
1 Teaspoon granulated sugar
1 Teaspoon garlic powder
½ teaspoon course ground black pepper
½ teaspoon cayenne pepper
½ teaspoon Worcestershire sauce

Medium Wing Sauce

1 cup Frank’s cayenne pepper sauce
1/3 cup vegetable oil
1 teaspoon granulated sugar
1/2 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1/2 teaspoon Worcestershire sauce
1/8 teaspoon coarse ground black pepper

Hot Wing Sauce

1 Cup Franks cayenne pepper sauce
1/3 Cup vegetable oil
1 Teaspoon granulated sugar
1 ½ teaspoon cayenne pepper
½ teaspoon garlic powder
½ teaspoon Worcestershire sauce
1/8 Teaspoon coarse ground black pepper
2 Teaspoons water
2 Teaspoons cornstarch

Blazin’

6 fresh habanero peppers (with seeds)
5 lemon drop peppers (or other small hot pepper)
8 jalapenos (with seeds)
2-3 garlic cloves
2 cups white vinegar
1/4 teaspoon ground oregano
1/4 teaspoon ground cumin
1/2 teaspoon onion powder
1/2 teaspoon mustard powder
fresh ground black pepper
salt

Mango Habanero

2 cups Mango Nectar (found in your local grocery store)
Any habenero hot sauce.  I recommend El Yucatan.  The amount is up to you, depending on how spicy you like your wings.
1 Tbsp corn syrup. (sugar works too)
1/4 cup Frank’s cayenne pepper sauce
1/3 cup melted butter

Asian Zing

2 teaspoons cornstarch
4 teaspoons rice wine vinegar
1/2 cup corn syrup
1/3 cup sugar
1/4 cup chili-garlic sauce (sriracha!)
1 tablespoon soy sauce
1 teaspoon lemon juice
1/4 teaspoon ground ginger
1/4 teaspoon salt
1/4 teaspoon garlic powder

Carribean Jerk

Tablespoons margarine
2 Tablespoons minced onion (white and light green parts only)
1 Cup water
3/4 Cup ketchup
1/2 Cup plus 2 tablespoons dark brown sugar
1/4 Cup apple cider vinegar
2 Tablespoons white distilled vinegar
2 Tablespoons Frank’s cayenne pepper sauce
2 Teaspoons ground black pepper
2 Teaspoons Worcestershire sauce
2 Teaspoons lemon juice
1-1/2 Teaspoons cayenne pepper
1 Teaspoon dried parsley flakes
1 Teaspoon cornstarch
1/2 Teaspoon salt
1/2 Teaspoon garlic powder
1/2 Teaspoon dried thyme
1/4 Teaspoon onion powder
1/8 Teaspoon ground clove
1/8 Teaspoon ground nutmeg
1/8 Teaspoon ground allspice
1/8 Teaspoon rubbed sage

Source:epicportions.com

Bennigan's Ultimate Baked Potato Soup

Yields 8 (1 cup) servings or 4 main dish servings

3 pounds all-purpose potatoes, scrubbed
and pierced in several places
1 tablespoon stick butter or margarine
1 1/2 cups finely chopped onions
2 tablespoons minced garlic
1 (14 1/2 ounce) can chicken broth
3 cups milk
1 teaspoon salt
1/4 teaspoon pepper

Toppings
Shredded Cheddar cheese
Crumbled bacon
Chopped scallions

Preheat oven to 400 degrees F.

Bake potatoes 1 hour or until tender when pierced. Peel when cool enough to handle.

Melt Butter in a 4- to 6-quart pot over medium low heat. Stir in onions and garlic; cover and cook 10 minutes until soft, but not brown. Add 2/3 of the potatoes and mash with a potato masher. Add broth, milk, salt and pepper. Bring to a simmer, stirring occasionally.

Cut remaining potatoes in small cubes. Add to soup and stir gently to reheat. Sprinkle each serving with toppings.

Photo: copykat.com Source: Woman's Day magazine

Chinese Imperial Palace's Egg Drop Soup

6 cups chicken broth
1 large egg lightly beaten with
1 teaspoon sesame oil
1/4 teaspoons freshly-ground white pepper
4 sliced green onion tops for garnish
Salt to taste

Bring the broth to a simmer over medium-low heat. Very slowly stream in
the egg, use a fork to pull strands of the egg gently. Do not stir
vigorously, you will have a mess if you do. Add white pepper and salt.
Continue to cook until egg is done. Serve promptly.

Photo: squidoo.com

Sonic Drive-In Fritos Chili Cheese Wraps

1 can mild plain chili
3 cups Fritos original style corn chips
1 cup shredded mild Cheddar cheese
1/2 cup diced onions
4 large flour tortillas
Directions:
Warm the chili. Mix Frito’s with chili; place chili mixture in the middle of one flour tortilla. Sprinkle shredded cheese and diced onions on top to taste.
Fold one side of the tortilla halfway on top of chili. Fold each side over each other. The bottom should be tucked in and filling will be seen from the top of wrapped shell. Microwave for 15 to 20 seconds.
Repeat with each tortilla shell. Serve immediately.
Serves 4

Photo: Sonic

Macaroni Grill Penne Rustica

2 teaspoons butter

2 teaspoons garlic, chopped

1 teaspoon Dijon mustard

1 teaspoon salt

1 teaspoon rosemary, chopped

1/2 cup Marsala wine

1/4 teaspoon cayenne pepper

3 cups heavy cream

1 ounce pancetta or bacon

18 shrimp, peeled and deveined

12 ounces grilled chicken breast, sliced

4 1/2 cups sauce

12 ounces penne pasta, cooked

3 teaspoons pimento

6 ounces butter

1 teaspoon shallots, chopped

1 pinch salt and pepper

1 cup Parmesan cheese

1/2 teaspoon paprika

6 sprigs fresh rosemary

For gratinata sauce: Saute butter, garlic , and rosemary until garlic begins to brown. Add Marsala wine and reduce by one-third. Add mustard, salt,cayenne pepper, and heavy cream. reduce by half of original volume. Set aside.

Penne Rustica: Saute pancetta until begins to brown. Add butter, shallots, and shrimp. Cook until shrimp are evenly pink but still translucent. Add chicken, salt, pepper, and mix thoroughly. Add gratinata sauce and 1/2 cup of Parmesan cheese and simmer until sauce thickens.

In a large bowl, combine shrimp and chicken mixture with precooked pasta. Place this mixture into single serving dishes or one large casserole dish. Top with remaining cheese and pimientos and sprinkle with paprika. Bake at 475 degrees F for 10 to 15 minutes. Remove and garnish with fresh rosemary sprig.

Photo: thegirlwhoateeverything.blogspot.com Original recipe:recipelion.com

McDonald's® French Fries

2 large Idaho russet potatoes
1/4 cup sugar
2 tablespoons corn syrup
1-2 cups hot water
6 cups Crisco® shortening
1/4 cup beef lard (or save the fat from previously cooked burgers)
salt

Peel the potatoes. In a large mixing bowl, combine sugar, corn syrup, and hot water. Make sure the sugar is dissolved. Using a French fry slicer, cut the peeled potatoes into shoestrings. The potatoes should be 1/4" x 1/4" in thickness, and about 4" to 6" long. (You can do this with a knife, but it is a lot of work)

Place the shoe-stringed potatoes into the bowl of sugar-water, and refrigerate. Let them soak about 30

minutes.

While they're soaking, pack the shortening into the deep fryer. Crank up the temperature to "full". The
shortening has to pre-heat for a very long time. It will eventually liquefy. After it has liquefied and is at least
375°, drain the potatoes and dump them into the fryer. (be careful, it will be ferocious)

After 1 to 1 1/2 minutes, remove the potatoes and place them on a paper towel lined plate.

Let them cool 8 to 10 minutes in the refrigerator.

While they're cooling, add the lard or beef drippings to the hot Crisco®. Again, crank the temperature to full.

Stir in the lard as it melts into the oil. It will blend in.

After the deep fryer is reheated to 375°-400°, add the potatoes and deep fry again for 5-7 minutes until golden

brown. Remove and place in a large bowl.

Sprinkle generously with salt, then "toss" the fries to mix the salt evenly. (I suggest about 1 teaspoon of salt,

maybe slightly more)

Serve hot, serve immediately, and enjoy! Depending upon the size of the potatoes, this recipe makes about 2

medium sized fries.

Photo:McDonald's® Original recipe: scribd.com

McDonald's® Big Mac Special Sauce

1/4 cup Miracle Whip
1/4 cup mayonnaise
2 tablespoons, heaping, western French salad dressing
1/2 tablespoon HEINZ sweet relish
2 teaspoons, heaping, VLASIC dill pickle relish
1 teaspoon sugar
1 teaspoon dried, minced onion
1 teaspoon white vinegar
1 teaspoon ketchup
1/8 teaspoon salt
Mix everything very well in a small container. no streaks! Microwave 25 seconds, and stir well again. Cover, and refrigerate at LEAST 1 hour before using.

Photo:McDonald's® Original recipe: scribd.com

Lone Star's Amarillo Cheese Fries

1 cup of ranch salad dressing

1 tablespoon chili powder

¼ teaspoon garlic powder

¼ teaspoon onion powder

¼ teaspoon crushed red pepper flakes

¼ teaspoon dried oregano

½ teaspoon paprika

1 ½ teaspoons ground cumin

1 teaspoon sea salt

1 teaspoon black pepper

32 oz. Package of spicy french fries – prepare fried or baked and as directed

6 strips of bacon

½ cup shredded Colby Jack Cheese

½ cup shredded cheddar cheese

Combine ranch dressing and dry ingredients; set aside

After fries are cooked, sprinkle cheese and bacon over fries on a baking sheet.

Put fries in oven at 325 degrees F and bake until cheese is melted.

Serve Fries with spicy ranch sauce for dipping.

Photo: mixingbowl.com

Valentine Pizza

I love heart shaped pizzas, aren't they cute? Valentines Day is the only time of the year where you can make such a cute and girly dinner without wondering, is this weird? a full-bodied Chardonnay will pair well with the bread, cheese and tomato sauce.

This is my version of Papa John's heart shaped pizza. Enjoy!!!

For pizza dough:

1 1/3 cups warm water (105 degrees F)

1/4 cup nonfat dry milk

1/2 teaspoon salt

4 cups flour

1 tablespoon granulated sugar

1 package dry yeast

2 tablespoons vegetable oil (for dough)

9 ounces vegetable oil (3 ounces per pan)

Butter flavored Pam

Put yeast, sugar, salt, and dry milk in a large (2 quart.) bowl. Add water and stir to mix well. Allow to sit for two minutes. Add oil and stir again. Add flour and stir until dough forms and flour is absorbed. Turn out on to a flat surface and knead for about 10 minutes.

Divide dough into three balls. In three 9-inch cake pans, put 3 ounces of oil in each making sure it is spread evenly. Using a rolling pin, roll out each dough ball to about a 9-inch circle. Place in cake pans.

Spray the outer edge of dough with Pam. Cover with a plate. Place in warm area and allow to rise for 1 to 1 1/2 hours.

For pizza sauce:

1 (8 Ounce) Can Tomato Sauce
1 teaspoon Dry Oregano
1/2 teaspoon Marjoram
1/2 teaspoon Dry Basil
1/2 teaspoon Garlic salt

Combine ingredients and let sit for 1 hour.

For Toppings:

3 cups shredded mozzarella cheese

green pepper

button mushrooms

pepperoni

sliced black olives

I didn't give specific measurements on the toppings because well, everyone likes theirs a little different. Just remember the more toppings, longer cook times.

Divide the dough into three portions. Shape each piece into a heart shape about 1/2 inch thick. Brush with olive oil, and spread a thin layer of pizza sauce on each pizza. Sprinkle cheese over pizza sauce, and arrange the toppings on top.

Bake for about 15 to 20 minutes, or until cheese has melted and crust is browned.

Picture: sweetcharity.dmagazine.com