Turkey-Bacon and Pineapple pizza

This was a great quick dinner! I loved that you could pick the pizza dough up right in the frozen section of your grocery store. It's also an easy dinner to plan for when you know you won't be the one cooking :o) You can add or remove any items to make your own favorite pizza from this recipe!

TURKEY-BACON AND PINEAPPLE PIZZA
Recipe: http://www.pillsbury.com/Recipes/ShowRecipe.aspx?rid=19102

1 can (13.8 oz) Pillsbury® refrigerated classic pizza crust or 1 can (11 oz) Pillsbury® refrigerated thin pizza crust
1 package (6 oz) sliced provolone cheese
1 package (5 to 6 oz) sliced turkey bacon
1 can (8 oz) pineapple chunks in unsweetened juice, well drained on paper towels
1/2 cup thinly sliced red onion
1/2 cup chopped green bell pepper
1/2 cup shredded Cheddar cheese (2 oz)
DIRECTIONS
1. If using classic crust: Heat oven to 425°F. Spray or grease 12-inch pizza pan or 13x9-inch pan. Unroll dough in pan. Starting at center, press dough to edge of pan. If using thin crust: Heat oven to 400°F. Spray or grease 15x10-inch or larger dark or nonstick cookie sheet. Unroll dough on cookie sheet; starting at center, press out dough into 15x10-inch rectangle.
2. Top dough with provolone cheese, cutting to fit. Arrange Canadian bacon, pineapple, onion and bell pepper over provolone cheese to within 1/2 inch of edges. Sprinkle with Cheddar cheese.
3. Bake classic crust 16 to 20 minutes, thin crust 10 to 14 minutes, or until crust is deep golden brown. Cut into 8 servings.

Blueberry Muffins

I am a huge blueberry muffin fan! On holiday mornings when I was growing up my mom would buy jumbo muffins of all different kinds. We looked forward to them and they would always tide us over until the afternoon gatherings and celebration. Now times are a little bit different and a 1,000 calorie muffin isn't the best thing to turn to when I want to nab the craving. I have searched out the perfect moist mini blueberry muffins with a few healthy substitutions but the same wonderfully comforting taste!

MOIST BLUEBERRY MUFFINS

http://www.cooks.com/rec/doc/0,1690,143191-249194,00.html

2 eggs
3/4 c sugar
1/2 c applesauce
1/2 c milk
6 tablespoons butter, melted
1 tablespoon maple syrup
1 teaspoon vanilla
2 1/2 cups flour (can use half cake flour)
1 tablespoon baking powder
1/2 tsp salt
1 1/2 cups blueberries, fresh or frozen
(frozen Wild Maine)

Set the oven to 375 degrees. When the blueberries are dry from rinsing, roll them in sugar.

Beat the eggs until frothy. Gradually add the sugar and maple syrup and continue to beat for one minute. Stir in the applesauce, milk and vanilla.Mix together the dry ingredients. Add the flour, baking powder, salt and stir batter only until the ingredients are incorporated. Do not overmix. Batter should remain slightly lumpy.
Divide the batter in half. Gently fold the blueberries into one half of the batter. Spoon the batter without the blueberries into the bottom third of each muffin cup. Top off with one third of batter containing blueberries. (One third off the cup remains empty for rising). Continue until all batter is used.
Bake for 20 - 25 minutes or until golden and the center springs back when gently pressed. Remove the muffins from the oven and set on a wire cooling rack for 10 - 20 minutes. Brush tops of each muffin with melted butter and sprinkle with coarse granulated sugar.
Makes 12 muffins

Chicken and Vegetable Stir-Fry

This was a great meal for us becauce it was quick and easy to make and delicious! I used a stir fry sauce that I added worcestershire sauce and sweet and sour sauce to! It was really tasty!

CHICKEN AND VEGETABLES STIR - FRY
http://www.cooks.com/rec/view/0,1745,144165-251207,00.html

1 1/4 lbs. (about) Frozen Stir Fry Vegetables
2 tbsp. vegetable oil
pre-cooked chicken
1 1/2 c. Oriental stir-fry mix
1 tbs worcestershire sauce
1 tbs sweet and sour sauce
cooked pasta

In a large skillet or wok, heat 4 tablespoons oil over medium heat. Add thawed vegetables. Cook and stir until vegetables are crisp-tender, 5 to 7 minutes. Add 2 tablespoons oil. When oil is hot, add pre-cooked chicken. Cook and stir 5 to 7 minutes longer. Spoon Oriental Stir-Fry mix over vegetables. Stir gently until mixture thickens slightly. Cook 1 minute longer. Serve over cooked pasta. :o)

Banana Bread

We loved this banana bread! It is a very basic and simple recipe that can be made in a short period of time. It is fun if you have picky eaters to make in smaller mini loaves so that you can customize each... i.e. Jason doesn't care for walnuts in his banana bread and I do!

BANANA BREAD :o)
Recipe: http://www.cooks.com/rec/view/0,194,144187-227204,00.html

2 cups flour
1 cup sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon each ground nutmeg and salt
2 medium (1 cup) ripe bananas, mashed
2 eggs
1/3 cup oil
1/4 cup milk
1 teaspoon vanilla extract
1 cup chopped nuts

Preheat oven to 350°F.
Combine flour, sugar, baking powder, cinnamon, nutmeg and salt; set aside. In a large bowl combine bananas, eggs, oil, milk and vanilla extract. Add dry ingredients to banana mixture; stir just until moistened. Stir in nuts; pour into greased pan.

Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes in pan.

Baked Stuffed Peppers

Jason loves baked stuffed peppers, I had never had them! We loved the end results, the stuffed peppers we so moist and flavorful, it was great and we highly recommend the recipe!

Recipe: http://www.cooks.com/rec/search?q=Baked+Stuffed+Peppers

4 med. green peppers
1 lb cooked ground beef
1 c. cooked rice
1/4 c. finely chopped celery
1 can (7 1/2 oz.) tomato sauce
1/2 tsp. (to taste) seasoned salt
1 tbsp. minced onion

Wash peppers, remove seeds and membrane. Parboil in salted boiling water
for 4-5 minutes and drain. Combine remaining ingredients and fill pepper
cups. Place stuffed peppers in a 9 inch glass baking dish in Radarange.Bake 10-11 minutes.
May be prepared ahead and refrigerated. In this case bake 12-13 minutes before serving. Or cover closely and freeze; at serving time uncover and bake frozen peppers for 18-20 minutes.

Mom's Lasagna

So Since we have been married for over a month and home from our honey moon for a month, I have many meals and baked goods to catch you up on!

This was the first meal I made for Jason after we were married! I served up lasagna using Mom Cooper's Lasagna recipe, garlic bread and green beans. He was a happy camper and quite impressed with my skills!

MOM'S LASAGNA :o)

ground beef

lasagna noodles

1 jar of spaghetti sauce

chredded cheese

ricotta cheese

1 hard boiled egg

pinch of parsley

pinch of basil

pinch of oregano

pinch of pepper

Cook ground beef until brown. Add can of spaghetti sauce and stir until well mixed. Add pinch of parsley, basil, oregano and pepper. Stir well until thoroughly mixed. Shred cheese. Mix 1 hard boiled eggs into ricotta cheese with salt and pepper.

Begin to prepare lasagna by placing noodles on the bottom of pan, then sauce, then meat, then cheese. Repeat until desired (or until ingredients run out).

Top layer should be the sauce with cheese on top. Place foil over baking dish.

Bake in oven at 375°F for 40 minutes.