Tortilla Pizza

I found this recipe for tortilla pizza in Taste of Home magazine. It is wonderful as is, but we often add extra toppings, especially sliced tomatoes, olives, feta cheese, and mushrooms. Also, you can add sliced pepperoni or chopped cooked chicken. It is awesome. You can also put the spread in the refrigerator for up to two weeks and have it available for after school snacks for the kids.

4 flour tortillas (7-inch size)

3/4 cup mayonnaise

1/2 cup grated Parmesan cheese

1/2 cup grated mozzarella cheese

1/2 cup minced red onion

1/4 cup chopped red bell pepper

1/4 cup chopped green bell pepper

2 garlic cloves, finely minced

2 tsp. dried basil

1/4 tsp. salt

1/8 tsp. pepper

1 T olive oil

Preheat the oven to 400 degrees. Lightly brush baking sheet with olive oil. Place tortillas on baking sheet. Mix all other ingredients in a bowl and spread on top of tortillas. Add any other toppings at this time, but these are great as is. Bake 8-10 minutes until golden brown and crispy. Cut into wedges.

Monkey Breads

Made this for Mike this morning for his Father's Day breakfast. It is a traditional pull-apart monkey bread; however, the recipe below is my dinner version. Try them both; they are equally delicious.

Breakfast/Dessert Monkey Bread

3 cans of 10 biscuits, each cut into four pieces

1 stick butter or margarine

1/2 cup chopped nuts, walnuts, pecans or almonds

1 cup sugar

2-3 T cinnamon, depending on your taste

1/2 cup brown sugar

In a zip lock bag, mix cinnamon and sugar. Drop biscuits pieces (12 at a time) into bag and shake until coated. Place pieces into greased bundt pan. Do not press pieces together but make sure they are close to one another. Sprinkle with nuts as you add biscuit pieces. In sauce pan, melt butter, add brown sugar and remaining sugar/cinnamon mixture from bag. Pour over biscuits. Bake 20-30 minutes in 350 degree oven until golden brown. Place plate on top of bundt turn over. To get a ring of nuts on the top of the finished monkey bread, put nuts on the bottom of pan before adding any biscuit pieces. You will need to double the amount of nuts if you do this. Enjoy.

Dinner Monkey Bread

3 cans of 10 biscuits, each cut into four pieces

1 stick butter or margarine

1/3 cup parsley flakes

1 cup Parmesan shaker cheese

2 -3 T garlic powder (we like lots-but let your taste decide) DO NOT USE GARLIC SALT.

In zip lock plastic bag, mix Parmesan cheese, parsley flakes and garlic powder. Drop biscuit pieces (12 at a time) into bag and shake until coated. Place in greased bundt pan. Do not press pieces together but make sure they are closed to one another. Melt butter in sauce pan and add any cheese/garlic mixture left in bag. Pour over biscuits. Bake 20-30 minutes in 350 degree oven until golden brown. Wonderful with pasta dishes.

Daddy's Favorite Peach Cobbler

When I was first learning to cook, I read every recipe I could find. Here is a recipe that I found when I was 15 in the Today paper (published by Coast Electric Power). I first made it for my dad on Father's Day. Being from Savannah, GA, my dad loved peaches and he loved this. I made it for him on his last Father's Day with us in 2005. I also made it for him two weeks before he passed away. I cherish that smile he had on his face as he ate this cobbler with a scoop of vanilla ice cream on the side.

This recipe is so very easy. Try it; you will love it.

1 large can of sliced peaches in juice

1 cup self-rising flour

1 cup sugar

1 cup of whole milk (do not use reduced fat)

1/2 tsp. vanilla extract

1/2 tsp. cinnamon

1/2 tsp. nutmeg

1 stick (1/2 cup) of unsalted butter.

Place stick of butter in a glass 9x13 dish. Place in oven while it is preheating to 350 degrees. Butter will melt while oven is heating. Mix by hand flour, sugar, milk, vanilla, cinnamon, nutmeg in a large bowl. Once oven has reached temperature, remove dish and make sure butter is melted. Pour batter on top of melted butter. Then pour peaches and juice on top of batter. Do not stir. Peaches will slowly fall to the bottom and batter will rise to the top while baking. Bake 35-40 minutes. Watch the sides of the cobbler; sometimes I place foil around the sides when they start to bake faster than middle. Cobbler is done when toothpick inserted in the middle is slightly wet.

Kay's Shrimp Dip

I have not made this recipe in 18 years because 18 years ago, I suddenly developed a severe allergy to shellfish, but I am posting this recipe today because it is something I always made for my first husband Cecil (Today would have been his 68th birthday). He loved it so much. It is easy and everyone used to ask me to bring it to every party. Please try it and let me know if it is still as good as everyone once said.

1 lb shrimp, peeled, de-veined and boiled only with salt and chopped into small pieces

1 8oz. cream cheese, softened

1/2 cup mayonnaise or sour cream (Cecil preferred mayo to sour cream)

1/2 cup finely diced yellow onion

1/2 cup finely chopped green onion

2 Tablespoons parsley flakes

3 T fresh lemon juice

1/2 tsp. salt

1/8 tsp. cayenne pepper

Using a mixer, blend mayo/sour cream and cream cheese. Add shrimp and blend until smooth. Add all other ingredients (except a handful of green onions that you will sprinkle on top of dip). Mix for about 2 minutes.

This is great with crackers but we enjoyed it with fresh vegetables.

Confetti Pork Chops or Chicken

When Amanda was younger, I was on the Weight Watcher's diet and I made this meal often. Amanda called this dish "confetti chops" because the many peppers looked like confetti to her. It is easy, quick, healthy, and DELICIOUS!

4 pork chops--3/4 inch thick or 4 chicken breasts
1 green bell pepper cut into thin slices
1 yellow bell pepper cut into thin slices
1 red bell pepper cut into thin slices
1 orange bell pepper cut into thin slices
1 medium onion cut into rings
1 clove of garlic, diced
2 T parsley flakes
2 T Worcestershire sauce
1 tsp. seasoned salt
1 tsp. pepper
1 tsp garlic powder
2 T olive oil
1 package of McCormick Pork gravy mix and the water required on the package (optional)

In a large skillet, heat olive oil and brown meat that has been lightly salted and peppered. Add all vegetables, seasoned salt, pepper, garlic powder, and Worcestershire sauce. Reduce heat to simmer and put a lid on skillet. Let simmer 30-46 minutes until meat is done and tender.. I generally cook for ten minutes with the vegetables on top of the meat and then turn the meat over and finish with the vegetables mixed around.

If you decide to add the gravy mix, once the pork chops and peppers are done, in a small bowl ,mix the gravy mix with the amount of water required (usually one cup).  Increase heat on skillet and pour mix into skillet.   Once gravy thickens, serve on rice.   I don't always add the gravy.  Most times it is just the pork and peppers and onions. 
I serve this with yellow rice and spinach salad. It is an amazing meal. It is a great way to get children to eat vegetables. On the Weight Watchers diet each portion is only 3 points and it is very filling.

OPTIONAL:  Add a small can of mushrooms (drained) when you add peppers.  

Stuffed Meatloaf

Here is a recipe that I always enjoyed making for my father. I don't remember where I found it or if I made it up, but he loved it.

1.5 pounds of ground meat (I always use 90/10 for meatloaf)
1 cup Italian bread crumbs
1 medium onion, diced finely
1 green bell pepper, diced finely
1 stalk of celery, diced finely

1/4 cup ketchup

1/4 cup grated Parmesan cheese

1 T. Worcestershire sauce

2 eggs, slightly beaten

1 tsp. pepper

1 tsp. garlic powder

2 T. parsley flakes

Mix all ingredients in a large bowl. Divide into two equal parts. Place one section of seasoned meat in the bottom of meatloaf pan.

Spread 2 T. Dijon mustard on top of meat in pan.

On top of that, place two slices of Swiss cheese

On top of cheese, place four-six slices of thin-sliced deli ham

On top of ham, place one can of mushroom slices

On top of mushrooms, spread 1/2 cup of shredded mozzeralla cheese or 3 slices of Muenster cheese (Daddy loved Muenster)

Cover with other part of meatloaf. Make sure the sides meet and are sealed or the filling will ooze out.

Cover with foil and bake in preheated 375 preheated oven for 60-70 minutes. Remove foil and top with sauce.

Sauce: Mix together

8 oz tomato sauce

1tsp. pepper

1 tsp. garlic powder

1 T brown sugar

Bake 15 minutes uncovered. Remove from oven and let rest 15-20 minutes before cutting.

My father loved this with roasted potatoes.

Orange-Glazed Pork Chops and Stuffing

Here is a dish that I got from the back of stuffing box and it is awesome. Mandy makes it sometimes when she cooks.

8 pork chops, bone in or boneless (we have tried both)

(We have substituted chicken breasts and/or thighs instead of pork chops. Equally delicious)

Glaze mix (see below)

2 boxes of cornbread stuffing mix, dry--don't prepare according to box

1/2 cup orange juice

1 tsp orange peel

3/4 cup chicken or beef broth

1 can of mandarin oranges, drained

2 T butter, melted

Glaze:

3/4 cup orange juice

1/2 cup orange marmalade

2 T cider vinegar

1/2 cup light brown sugar

Mix stuffing mix, orange juice, orange peel, broth, oranges and butter in the bottom of glass baking dish (large enough that the 8 pork chops will fit on top without overlapping each other)

Place lightly salted pork chops on top of stuffing mixture. Brush each chop with glaze mixture. Turn meat to unglazed side and pour all the remaining glaze on top of them. Don't waste any of this. It adds so much flavor. Cover with foil and bake 40 minutes at 350 degrees. Remove foil and bake 10-15 minutes to brown chops/chicken are done. I cook chops to 165-170 and chicken to 180 degrees on meat thermometer.

This is very good, especially if you like fruit in your stuffing. Next time I make this I plan to add a handful of dried cranberries to the stuffing and maybe some pecans.

Happy eating.

Green Tomato Casserole

Green tomatoes will soon be in stores everywhere. Here is a recipe I found a few years ago. I have also made it with very firm red tomatoes.  If you cook it, please let me know how it comes out.

4-5 medium green tomatoes, sliced (1/4 inch thick)
1 tsp. salt
1 tsp. sugar
1/2 tsp. pepper
2 cups soft breadcrumbs (Six slices white bread or 8 inches of  French bread in food processor)
11/2 -2 cups sharp cheddar cheese (depending on your taste; I use 2 cups because we love cheese) Reserve 1/2 cup to top at end of baking. Note:  This is also good with Provolone and Mozzarella shreds, blended together
1 Vidalia onion, thinly cut in rings
3 T butter, cut each tablespoon of butter into fourths. 
butter for dish

Preheat oven to 350 degrees. Mix sugar, salt and pepper in a small dish or shaker. Butter 9 x 13 glass casserole dish. In a glass casserole dish, place a layer of green tomatoes. Sprinkle seasoning mix on top of tomatoes. Add a layer of onion rings.  Sprinkle 1/3 of breadcrumbs on top. Layer with 1/3 of the cheese. Continue layering process ending with breadcrumbs. Dot with butter. Cover and bake for 60 -75 minutes until tomatoes are softened.. Uncover and add remaining cheese and bake until cheese is melted and golden brown.

Note:  A friend of mine added crumbled fried bacon to this and said it was divine.  She friend 6 slices of bacon and drained and crumbled them.  She put a layer of tomatoes, then onions, then bacon, and breadcrumbs and repeated.

Got To Do Something With Leftover Chicken Casserole

I haven't made this casserole in a long time, but it is quick, easy, and something to do with that leftover chicken we always have in the refrigerator. And, as Mandy says, "Give Momma a can of cream of something soup and she will make you a dinner."

2 cups cooked chicken, diced
2 (15 ounce) cans of mixed vegetables, drained or 30 ounces of frozen mixed vegetables, thawed
1 small onion, finely diced
1 can of cream of chicken or cream of mushroom soup
1 cup of sour cream or mayonnaise (not both)
1 cup shredded Monterrey Jack cheese
1/2 cup of fresh grated Parmesan cheese (not the green can shaker kind)
1 T garlic powder (not salt)
1 tsp. ground pepper
1/2 tsp. paprika
36 buttery crackers, crumbled or a small bag of potato chips, crumbled

Mix all ingredients but crackers/potato chips. Pour into a 9 x 13 baking dish, top with cracker/potato chip crumbles. I have made this without the cracker/chip topping as well and have just put extra cheese on top. Bake at 350 degrees for 25-30 minutes until bubbly. Very tasty.

Note: If you want to add some pasta to the casserole, boil 8 ounces of your favorite pasta, drain and cool;  and I also reduce the mixed veggies to half.

Mama's Red Rice and Sausage

Here is a recipe that I learned from my mother. It is amazingly simple and very good. My mother liked to dice her own vegetables, but I hate it, therefore, I often just substitute pre-chopped fresh (never frozen--too watery) seasoning mixes that you can pick up in the supermarket. You can also make this without sausage for a nice side dish or you can add 1-2  pounds peeled shrimp with or without the sausage for a change of taste. It is also great with a pound of small diced ham and sausage.  This is sometimes called Savannah Rice. 
Here, however, is Mama's original recipe:


1 pound of smoked sausage, sliced into thin rounds
1 yellow onion, diced
1 green bell pepper, diced
2 ribs of celery, diced
1/4 cup diced fresh parsley
2 14.6 ounce cans of tomato sauce
1 14.6 can of diced tomatoes (do not drain)
2 T. Worcestershire sauce
1/2 tsp. black pepper
1 tsp. garlic powder (not salt)
2 tsp. sugar
2 bay leaves
3 T. olive oil
one box ( 14 ounces) of instant.minute rice

In a large sauce pot or dutch oven, heat olive oil, saute onions, peppers, celery, parsley until tender, add sausage, cook about 2-3 minutes until sausage begins to brown lightly. Add tomato sauce and diced tomatoes, Worcestershire sauce, pepper, garlic powder, sugar, and bay leaves. Bring to a boil, reduce heat to simmer, put lid on pot and simmer for at least 25 minutes ( I have let it simmer of a couple of hours before). Stir occasionally. Remove lid, return sauce to a boil, boil 2 minutes, remove from heat, add rice, stir until all rice is coated in sauce, and let sit 10-15 minutes with no further stirring until rice is firm. Fluff with fork before serving. Delicious. (MOTHER NEVER ADDED SALT TO HERS BECAUSE THE TOMATOES AND SAUSAGE HAD SALT,BUT YOU MIGHT WANT TO ADD JUST A PINCH OR TWO).  Also, please note that when my mother added shrimp to hers, she didn't add the peeled shrimp until the last 10 minutes of the simmering time because she didn't like them to be overcooked and chewy!