Tebow’s Pizza Pie

My mom shared this recipe with me from GMA and since it's football season I thought it was a good one to share. Even Allie likes it, so that's huge for us! She said she'd like to eat this all the time, and she never eats meat or green things and this has both and she liked it!


Tebow's Pizza Pie  Servings: 4-6
Difficulty: Easy
Cook Time: 30-60 min

This pizza pie is one of star quarterback Tim Tebow's favorite dishes that his mother made growing up. Although Tebow has never made it himself, he says the pizza pie is great for serving to friends and that it represents the kind of "normal food" he prefers.

Ingredients
1 lb. ground beef
c. chopped green pepper
1 pkg. Italian style spaghetti sauce mix
1 6 oz. can tomato paste
c. water
1 large can baking powder biscuits 1/3 c. grated Parmesan cheese
6-8 oz. shredded Mozzarella cheese

Directions
Brown the meat, drain. Add green pepper, cook until tender.
Stir in sauce mix, tomato paste, and water.
Simmer 10 minutes.

Line greased 9 in. pie pan with biscuits, press together to seal.
Sprinkle c. Parmesan cheese over the crust.
Fill with meat mixture. Sprinkle top with Mozzarella cheese and
remaining Parmesan cheese. Bake at 400 degrees for 15 to 20
minutes.

(The sauce can be made ahead and reheated to facilitate last
minute preparations.)

I've just used a regular tube of biscuits and tried the jumbo and both worked, but I need to remember to bake it longer if I do the jumbos! Also, I don’t know why but I’ve still never had a pie pan so I always just make it in a 8x8 pan.

ZUCCHINI MADNESS!

Since zucchini season is in full swing, I thought I would post some of my favorite zucchini recipes. 

First, I will start with soups.  This one is my favorite soup containing zuchinni and lots of other goodies from the garden.  It is soooo good and I always crave it this time of year! 

CREAMY MUSHROOM & CHICKEN SOUP

6 T. butter
1 med. onion, chopped
3 T. flour
2 t. salt
1 t. pepper
6 c. chicken broth
1 lb. mushrooms, sliced
3/4 c. sliced celery
3/4 c. chopped carrots
2 c. quartered baby red potatoes
1 c. chopped zucchini or yellow squash (or a combo of both)
1 1/2 c. frozen corn kernals, thawed
2 t. thyme
2 c. lt. cream (I use half & half)
3/4 c. grated parm. cheese, plus more for garnish
2 c. chopped cooked chicken

In a large pot, melt the butter over medium heat.  Add the onion and saute until tender, about 6 minutes.  Stir in the flour, sale and pepper and mix until smooth.  Gradually add the broth, then turn the heat up to medium-high and bring the soup to a boil. Add the mushrooms, celery, carrots, potatoes, squash, corn and thyme.  Reduce the heat and simmer, covered, until the vegetables are tender, about 30 min.

Add the cream, parm. cheese and chicken.  Heat the soup for an additional 10 minutes, but do not let it boil.  To serve, ladle the coup into a bowl and sprinkle with more parm. cheese, if desired.  Makes about 15 cups.


TORTELLINI SAUSAGE SOUP
Next is another zucchini soup that we love!  It is from OBB. http://www.ourbestbites.com/2009/10/tortellini-sausage-soup/

Now onto some awesome zucchini side dishes:

CHEESY ZUCCHINI RICE from Mel's Kitchen Cafe
http://www.melskitchencafe.com/2012/08/cheesy-zucchini-rice.html

CRISPY ZUCCHINI FRIES from Jamie Cooks it Up (we like to dip ours in ranch.)
http://jamiecooksitup.net/category/appetizer/

Moving along to zucchini main dishes.

BREADED CHICKEN WITH ZUCCHINI AND TOMATOES (so so so good!)
http://jamiecooksitup.net/2010/09/got-tomatoes-got-zuchinni-make-this-chicken-dinner/

GRILLED STUFFED ZUCCHINI
http://www.ourbestbites.com/2009/08/grilled-stuffed-zucchini/

LEMON HERB ZUCCHINI FETTUCCINE
http://www.ourbestbites.com/2008/09/lemon-herb-zucchini-fettuccine/

The best zucchini bread I have found is from OBB (and I have tried a lot!)  I don't usually make it with the orange zest, and I prefer it without.

ZUCCHINI BREAD
http://www.ourbestbites.com/2009/09/zucchini-bread/

Now for desseret time.

CHOCOLATE ZUCCHINI CAKE

1/2 c. butter (softened)
1/2 c. oil (I always use applesauce)
1 3/4 c. sugar
2 eggs
2 c. grated zucchini
2 1/2 c. flour
1 t. vanilla
1/2 c. buttermilk
5 T. cocoa
1 t. soda
1/2 t. salt
1/2 t. cinnamon
1/2 c. chopped nuts (walnuts or pecans)
1/2 c. chocolate chips

Mix everything (except nuts and chips) together and place in a 9x13 greased pan.  Top with nuts and chocolate chips.  Bake at 325 for 40-45 minutes.  This cake is also really good without choc. chips & nuts, and top with the frosting from this cake:
http://www.ourbestbites.com/2008/09/texas-sheet-cake/ 
I like to add chopped pecans to the frosting before pouring it on the cake.

I hope you will all have more recipes to use up the plethera of zucchini you have invading your garden!  If you don't have any zucchini and need some, please come on by and I will hook you up with a pound or 10!

Sugar Cookie Bars

(photo courtesy of The Girl Who Ate Everything)

These are WAY better than sugar cookies!!  I'm actually not a huge fan of regular sugar cookies but these are addicting! 

Here's the link to the recipe:
http://www.the-girl-who-ate-everything.com/2010/06/sugar-cookie-bars.html

Cilantro Lime Slaw

Can I just say.....I love this stuff!!!  I got this recipe off of makeit-loveit.com and it is supposed to be served on top of sweet pork tacos.  Pork tacos will never be the same without it! But I've also taken it to a few BBQ's and potlucks just as a coleslaw and it's been a hit every time!  I'm only posting the slaw recipe but if you want the pork recipe just let me know...it's delish too!

1 package Cole Slaw or whole shredded cabbage (red cabbage is good!)
1 c. Mayonnaise
1 c. cilantro, chopped
1 tsp. minced garlic
1/4 tsp Cayenne Pepper or a dash of your favorite hot sauce
1/2 tsp. salt
2 Tbsp. Lime juice
1/2 tsp. Cumin

Combine all but slaw in a mini food processor-or chop and combine by hand (I just chop the cilantro and garlic, whisk the other ingredients together, then add the cilantro and garlic).  Mix desired amount of dressing with slaw mix no more than 30 minutes before serving.  **If you use a head of cabbage, I would recommend using half of it then see if you need more if needed. 

-If you try it, let me know what you think!

Spinach Salad Wraps

So....It's been a while but I have a list of recipes that I've been wanting to post so I'll start with this one.  I love this one for summer!  I cut it out of one of Mom's "Better Homes & Garden" magazines last year and it's delicious every time I've made it (plus-it's super easy, which is always a plus).

5 Tbsp. red wine vinegar
1/4 cup sour cream
2 Tbsp. sugar
1 tsp. snipped fresh parsley (I just use dried)
1 tsp. salt
2 cloves garlic, minced
1/2 tsp. dry mustard (I just use a little bit of regular yellow mustard)
1 tsp. olive oil
1 5-oz. pkg. fresh baby spinach (about 5 cups)
6 10-inch flour tortillas
6 slices mozzarella cheese-torn in half (shredded is good too)
8 ounces fresh mushrooms, sliced
12 slices bacon, crisp-cooked and drained (or just use precooked, crumbled bacon)
1/2 cup thinly sliced red onions (green onions are good too)
3 hard boiled eggs, sliced

1.  For dressing, in a small bowl whisk together vinegar, sour cream, sugar, parsley, salt, garlic, and mustard until combined.  Whisk in the olive oil; set dressing aside.
2.  Divide spinach among flour tortillas. Top with cheese, mushrooms, bacon, onion, and sliced egg.  Drizzle with dressing.
3.  Roll up tortillas.  If necessary, secure with toothpicks.  If desired, wrap in waxed paper and cut in half to serve.  Makes 6 servings.

-The only tip I have is that I like to cook the mushrooms in a little olive oil (or toss them in with the bacon) just a little bit before I put the wraps together.  I've tried it both ways but I like them better cooked

Emergency Meals

I was curious what you guys do for those days when kids get sick and you’ve been busy all day and forget about dinner, or the days that you are sick and don’t feel like cooking, (or maybe you’re not sick and just don’t want to cook!) Do you have some meals that you keep on hand for those kinds of days that’s quick and easy and that you can make last second?

Cream Cheese Potato Soup

I’ve been wanting to share this but it was so warm it didn’t feel like soup season, but today feels chilly so I’ll hurry and post this. I just made this for the first time and it is so easy, fast, with few ingredients, and it’s really good. It’s a good recipe that you could keep the ingredients on hand in the freezer and the rest you usually have on hand.
Cream Cheese Potato Soup
6 cups water
7 tsp. chicken bouillon granules
1 pkgs (8 oz each) cream cheese, cubed and softened
1 pkg (30 oz) frozen shredded hash brown potatoes, thawed
1 1/2 cups cooked ham, cubed
1 tsp. garlic powder
1 1/2 tsp. dill weed

In a large pot, combine the water and bouillon. Add cream cheese; cook and stir until cheese is melted. Stir in the remaining ingredients. Simmer, uncovered for 18-20 minutes or until vegetables are tender. Makes about 3 quarts, approximately 12 servings.

Tips: Ore-Ida brand has a 30 oz bag of hash browns perfect size for this, but I accidently bought the cubed hash browns and it was really good, I liked the chunks of potato. After everything has simmered for a few minutes it said to mash the hash browns with a potato masher to break them up, but not like mashed potatoes, but I didn’t do this cuz I like the soups to have chunks. Also you can buy the ham already diced and cooked in the lunchmeat section in an 8 oz size bag and it was perfect. Oh, and next time I think I’ll warm up the cream cheese in the microwave before because I could never get it all melted, there were little chunks still. Hope you like it.