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Using up Pizza Dough

I made pigs in a blanket using leftover pizza dough. It tasted the same as using crescent dough and I happened to have both pizza dough and hot dogs in the fridge :)

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7 layer salad bars

I needed a quick baby shower food for today. I think a nestie recommended this recipe. Its from Pampered Chef originally. It was yummy and it is all gone! It did not last more than a few hours.

*I used both shredded cheddar cheese and parmesan cheese on my salad bars!

Seven Layer Salad Squares
Pampered Chef

Ingredients
2 (8 oz) pkgs refrigerated crescent dinner rolls
8 oz cream cheese, softened
1/2 cup miracle whip
1 clove garlic, minced
6 slices bacon, crisply cooked, drained and crumbled divided
1 cup frozen peas, thawed, divided
1 tomato, sliced
shredded lettuce
1/2 cup shredded cheddar cheese
1/2 cup coarsely chopped red onion

Directions
1) Preheat oven to 375° F.
2) Unroll one pkg dough across one end of a bar pan with longest sides of dough across width of pan.
3) Repeat with remaining package of dough to fill the pan.
4) Using rolling pin or your fingers seal seams and press up sides to form crust.
5) Bake 12-15 min until golden brown. Remove from oven to cool…

Low iodine taco

Taco seasoning
Ground Beef
Red Onion, diced
Garlic, minced
Lettuce, shredded
Avocado
Lime juice
Tomato, diced
1 Jalapeno, diced
No salt salsa
Unsalted tortilla chips, I used Guiltless Gourmet

Taco Seasoning
2 teaspoons cumin
1/2 teaspoon oregano
1/2 teaspoon non iodized salt
1 teaspoon pepper
1/2 teaspoon onion powder
1/2 teaspoon cayenne
1 teaspoon corn starch

Guacamole
3 avocados
juice of 1 lime
1/4 of a diced red onion
diced jalapeno

Mix together taco seasoning ingredients and add to 1 pound ground meat, minced garlic, and 3/4 of diced onion. Brown meat, garlic,b and onions until cooked through.

Put no salt added tortilla chips in the bottom of a bowl, meat mixture, salsa, lettuce and guacamole

Bottling homemade hot sauce

We grew many varieties of peppers this year and my husband made several batches of hot sauce. Here is the process in his words

I've been making hot sauce with my garden peppers this year and it isn't nearly as difficult as it might seem. Here is my process:



1. I collect my peppers in batches and keep them in the fridge until I have enough to make sauce (I don't care if the earlier picks start to get a little pruny, as long as they don't start to rot.
2. Clean all of them by seeding and keeping the seeds.
3. Toss all peppers into a sauce pan and sautee without anything added until they begin to blacken and soften.
4. Pour in white vinegar and season with salt. (At minimum, it should be 1 part vinegar to 2 parts pepper meat.)
5. Puree the mixture with a submersible blender. (You can use a normal blender, but keep a firm hand on the lid because the steam will blow it off.)
6. Continue to simmer, while adding anything else you want. I've added garlic, lemon juice…