St. Patrick’s Day Reuben Pizza

March 14, 2013 By Leave a Comment

reuben-pizzaAs promised TMF Readers, below you will find my friend, Noreen Lambert’s awesome Reuben Pizza recipe. I simply cannot wait to make this mouth-watering delight on Sunday while I enjoy St. Patrick’s Day with my family. Just so you know, I am a regular over at Noreen’s Kitchen because not only do you get great tips, advice and recipes, but a whole lot more fun! Check out the video on how to put this together on our own TMF TV on the homepage. Enjoy!

Ingredients:

1 Rye Pizza Crust baked and cooled;

1 pound good quality corned beef, torn into small pieces;

1/2 pound Swiss cheese, shredded;

2 cups good quality sauerkraut that has been squeezed almost dry;

1 cup thousand island dressing.

Step by Step Instructions:

Pre-heat oven to 350 degrees. Spread dressing on the pizza crust. Spread sauerkraut evenly on top of dressing. Spread torn corned beef on top of sauerkraut. Sprinkle shredded Swiss cheese on top of corned beef. Bake for 5 to 7 minutes or until cheese is just melted. Slice into 8 pieces and enjoy!

 

Noreen Lambert is a wife, mom, stepmom and homemaker who loves to cook. You can find Noreen’s channel on YouTube with the tag name of atticus9799 and at www.noreenskitchen.com.

 

 

 

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Rye Pizza Crust – Just In Time for St. Paddy’s Day

March 13, 2013 By Leave a Comment

ryepizzadoughTMF Readers, our friend Noreen Lambert of Noreen’s Kitchen has outdone herself this time.  For St. Patrick’s Day, Noreen has come up with a Reuben Pizza with a Rye Pizza Crust especially for our readers.  I will definitely be trying this recipe for Sunday and I hope you readers try this recipe and enjoy it as much as I know I will.  No worries though, the Reuben Pizza recipe will be up shortly in time for your St. Patrick’s Day celebrations.

Ingredients:

1 1/2 cups all purpose flour;
1/2 cup rye flour;
1 tablespoon instant yeast;
1 cup warm water;
1 tablespoon light olive oil or vegetable oil;
1 teaspoon salt;
1 tablespoon sugar;
1 tablespoon rye bread enhancer* or vital wheat gluten 1 teaspoon caraway seeds (optional)

Step by Step Instructions:

Pre-heat oven to 350 degrees.

Combine all ingredients in the bowl of your mixer with the dough hook attached. Mix on low to incorporate all of the ingredients. Turn mixer to the second speed and determine if you need more flour.  If you do then add it two tablespoons at a time until it reaches the proper consistency. Continue kneading the dough for 7 minutes. Remove dough from bowl and spray the bowl with cooking oil and return the dough to the bowl.  Spray the dough as well. Cover the bowl and allow dough to rest for 10 minutes.  Press or roll dough onto 16 inch pizza pan and “dock” with a fork to allow steam to release while baking.  Bake for 15 to 20 minutes until golden brown.  Allow crust to cool before constructing Ruben Pizza.

Enjoy!

* Rye Bread Enhancer available from King Arthur Flour online (www.kingarthurflour.com).

 

Noreen Lambert is a wife, mom, stepmom and homemaker who loves to cook. You can find Noreen’s channel on YouTube with the tag name of atticus9799 and at www.noreenskitchen.com.

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Fast & Easy White Bean Chicken Chili

February 6, 2013 By Leave a Comment

On a cold day, there is nothing better than a nice big bowl of chili.  I am in love with all kinds of chili but to me, there is nothing better than a good white bean chili.  Luckily for all of our readers, one of my personal best recipes is a white bean chicken chili.  I serve it up with a warm piece of garlic Texas toast but it also goes very  nicely with a warm slice of buttered corn bread.  I hope you try this recipe and I hope you and your family enjoy it as much as my family does.

Ingredients:

5 – cans of white navy beans or 1 large jar plus 1 can;
1 – 16 ounce jar of La Preferida Salsa (Mild or Medium – whichever you prefer);
1 – prepared rotisserie chicken;
1 - 4 ounce can of La Preferida green chiles;
1 – tablespoon of minced garlic
1/2 small onion;
2 tablespoons of chili powder;
1 teaspoon of cayenne pepper;
1 teaspoon of dried oregano;
1 bag of mexican blend cheese;
sour cream (optional)

Directions:

Remove chicken from the carcass, chop and set aside.  Combine the beans (with juice) in the crock pot with all other ingredients, stir in chopped chicken and set crockpot for 4 hours on low heat. Top with cheese and serve with garlic texas toast. 

Happy eating!
Diane

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Diane’s Peach Cobbler Dump Cake

September 2, 2012 By

So, I’ve been hearing about dump cake for a few years and recently, a girl at work made one and it was so delicious that I had to try it for my family.  Let me just say that no matter what kind of cook you are whether you are a novice or a seasoned cook, you will love this recipe because you can make it on the fly and feel like you have slaved for hours.  Your friends will be more than impressed, I promise as my family woofed down a 9×13 inch pan in no time and had me feeling like Julia Child!  Okay, I went a bit too far with that comparison but I hope you enjoy nonetheless!

Ingredients:

2 – 32 ounce cans of good peaches (drain one can and leave one can with juice intact)
1- yellow box cake mix
1  stick of butter
1 teaspoon of cinnamon
1 teaspoon of nutmeg
2 teaspoons of vanilla extract
1 tablespoon of brown sugar

Directions

Preheat oven to 350 degrees.  Spray 9×13″ glass or metal pan with cooking spray.  In a large mixing bowl, combine  peaches, spices and sugar and mix well.  Pour mixture into pan and evenly distribute dry cake mix on top of wet mixture.  Distribute cubed butter on top of dry cake mix evenly and bake for 40-50 minutes (all ovens vary so watch it carefully).  When the top is browned and peach mixture is bubbling, it is done.  Serve warm with whipped cream or ice cream.

Bon Appetit!
Diane

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Delicious Fried Biscuits

July 8, 2012 By

My grandparents are from the deep south.  I remember spending vacations with them at their house in Tennessee and my grandmother making these fried biscuits that satisfied us beyond measure.  I thought I would share with you readers.  If you don’t have time to make these from scratch, you can always use the canned refrigerated biscuits and peel each biscuit in half and place onto the skillet in oil.  Once browned, flip and cook on opposite side.  If you are up to making these from scratch, I promise you won’t be disappointed.

Ingredients:

1 quart of milk
1/4th cup of sugar
2-2/3rds package of dry yeast
1/2 cup shortening
5 teaspoons of salt
8 cups of flour

Directions:

Add yeast to warm water.  Add additional ingredients and let dough rise for 10 minutes.  Form into biscuits and place in hot oil.  Brown on both sides.  Sprinkle with cinnamon sugar or eat plain with butter and jelly.

Enjoy!
Diane

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Quick & Easy Penne Casserole

March 25, 2012 By

If you’re as busy of a mom and stepmom like myself, finding time during the week to cook a good meal is a feat in itself.  Most days of the week, I am not even walking in the front door until after 6:30 p.m.  It’s those evenings when I am already tired that I prepare one of my favorite recipes, penne casserole.  I change it up often using different meats (i.e, leftover chicken, beef and sometimes sausage).  It’s easy, delicious and I hope you add it to your repertoire.  Enjoy!

Diane’s Penne Casserole

Ingredients:

1 – 16 ounce box of penne pasta
1 -17 ounce jar of spaghetti sauce
1-17 ounce jar of water
1-1/2 cups of beef, chicken or sausage (your preference)
1 tablespoon of dried Italian seasoning
1/8th teaspoon of crushed red pepper flakes
1 tablespoon of minced garlic or 1 teaspoon of dried garlic powder
1-regular sized bag of shredded mozzarella cheese

Directions:

Cook meat and drain as necessary.   In a 9×13 inch pan, add the uncooked penne pasta, spaghetti sauce, spices and one jar of water; mix gently and cover with aluminum foil.  Bake in a 350 degree oven for 40 minutes.

Remove foil, add desired meat and stir.  Add cheese to the top and place back in the oven until cheese is melted.  Serve with garlic toast and a simple salad.

Peace and Blessings,
Diane

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