Upside Down Pizza Pie

this recipe is delicious! It's easy and filling :)

UPSIDE DOWN PIZZA

1 lb. ground beef
1 med. onion, chopped
1/4 - 1/2 lb. sauteed fresh mushrooms
16 oz. jar spaghetti sauce
8 oz. pkg. shredded Mozzarella
1 clove garlic, minced
1 sm. green pepper, chopped

BATTER:

2 eggs, beaten
1 c. milk
1 tbsp. oil
1 c. flour
1/4 tsp. salt
1/2 c. grated Parmesan cheese

In skillet, brown meat, onion, pepper and mushrooms. Drain excess liquid. Add garlic. Simmer for a minute, add sauce, simmer 10 minutes. Spoon mixture into greased 13"x9" pan and top with Mozzarella.
Bake at 400 degrees for 10 minutes.

Combine eggs, milk and oil in small bowl. Add flour and salt, mixing well. Remove meat mixture from oven and pour batter over top. Sprinkle with Parmesan cheese. Bake at 400 degrees for an additional 30 minutes. Serves 4 to 6.

Rainbow Pasta Salad

This is a delicious pasta salad. I don't normally like pasta salad but this one is great. And even though it only has one pound of pasta, this recipe makes a large amount :)

Ingredients

1 pound multi-colored rotini or penne pasta

3 cups broccoli florets

1 1/2 cup frozen peas, thawed

1 red pepper, chopped

1 yellow pepper, chopped

1 (15-ounce) can black olives, sliced

1 bunch green onions, thinly sliced

1 carrot, grated

1 pound cherry tomatoes, sliced in half

Dressing
1/2 cup olive oil

1/2 cup Nayonaise or mayonnaise

2 tablespoons Bragg Liquid Aminos, tamari, or soy sauce

Juice of 1/2 a lemon

2 teaspoons apple cider vinegar

2 teaspoons dill Rainbow Pasta Salad


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SERVES 6
PREPERATION TIME: 30 - 45 MINUTES

Cook pasta to desired doneness, then rinse with cold water.
Combine the pasta and vegetables in a large bowl.
Mix the dressing ingredients in a small bowl using a wire whisk.
Pour dressing over the salad; toss well.
Cook's Notes: This salad can easily be made a day ahead. If made ahead, add extra dressing since the pasta soaks up much of the liquid.

Cauliflower is a nice addition to this salad.

Chi-Chi's Sweet Corn Cake

Ingredients:
1/2 cup butter or margarine, softened
1/3 cup masa harina (Quacker Oats Company)
1/4 cup water
1 (10 oz.) pkg. frozen corn, thawed
1/3 cup sugar
3 tablespoons yellow cornmeal
2 tablespoons heavy cream
1/4 teaspoon baking powder
1/4 teaspoon salt

Garnish:
sliced chiles
Chopped parsley

Directions:
Preheat oven to 350 degrees. Grease an 8-inch square baking pan. Beat butter or margarine until creamy. Gradually beat in masa harina. On low speed, beat in 1/4 cup water. Process corn in food processor, pulsing until coarsely chopped. Stir into masa mixture. Combine sugar, cornmeal, heavy cream, baking powder and salt in small bowl. Stir into corn mixture. Pour into prepared pan and cover with foil. Place in a larger baking pan and pour boiling water halfway up sides of pan. Bake 50 minutes or until set. Uncover and let stand 15 minutes. Sprinkle with sliced chiles and parsley. 8 servings

Baked French Toast Casserole with Maple Syrup

A tradition in our family is to make this delicious casserole to eat on Christmas morning, after opening presents. We only get this once a year so it is sure to be enjoyed!

Baked French Toast Casserole with Maple Syrup
Recipe courtesy Paula Deen
Prep Time: 20 min Inactive Prep Time: 8 hr 0 min Cook Time: 40 min
Level:Easy Serves: 6 to 8 servings

Ingredients
1 loaf French bread (13 to 16 ounces)
8 large eggs
2 cups half-and-half
1 cup milk
2 tablespoons granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Dash salt
Praline Topping, recipe follows
Maple syrup


Directions
Slice French bread into 20 slices, 1-inch each. (Use any extra bread for garlic toast or bread crumbs). Arrange slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows, overlapping the slices. In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight.

The next day, preheat oven to 350 degrees F.

Spread Praline Topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden. Serve with maple syrup.


Praline Topping:
1/2 pound (2 sticks) butter
1 cup packed light brown sugar
1 cup chopped pecans
2 tablespoons light corn syrup
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg


Combine all ingredients in a medium bowl and blend well. Makes enough for Baked French Toast Casserole.

Pumpkin Gooey Butter Cakes

these "bars" are delicious! We make them every year for Thanksgiving and sometimes for Christmas too!

Ingredients
Cake:
1 (18 1/4-ounce) package yellow cake mix
1 egg
8 tablespoons butter, melted
Filling:
1 (8-ounce) package cream cheese, softened
1 (15-ounce) can pumpkin
3 eggs
1 teaspoon vanilla
8 tablespoons butter, melted
1 (16-ounce) box powdered sugar
1 teaspoon cinnamon
1 teaspoon nutmeg
Directions
Preheat oven to 350 degrees F.

Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.

To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter, and beat together. Next, add the powdered sugar, cinnamon, nutmeg, and mix well. Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Make sure not to overbake as the center should be a little gooey.

Serve with fresh whipped cream.

Variations: For a Pineapple Gooey Cake: Instead of the pumpkin, add a drained 20-ounce can of crushed pineapple to the cream cheese filling. Proceed as directed above.

For a Banana Gooey Cake: Prepare cream cheese filling as directed, beating in 2 ripe bananas instead of the pumpkin. Proceed as directed above.

For a Peanut Butter Gooey Cake: Use a chocolate cake mix. Add 1 cup creamy peanut butter to the cream cheese filling instead of the pumpkin. Proceed as directed above.

Pancetta and Turkey Meatloaf Sandwiches

this meal is delicious! But a little messy :). Yields four to six servings.


Ingredients
1/2 cup plain dried bread crumbs
1/4 cup chopped flat-leaf parsley
2 large eggs, lightly beaten
2 tablespoons whole milk
1/2 cup grated Romano
1/4 cup chopped sun-dried tomatoes
3/4 teaspoon salt
3/4 teaspoon freshly ground black pepper
1 pound ground turkey, preferably dark meat
10 ounces sliced pancetta, about 10 slices
3 cups arugula, about 3 ounces
1 cup mayonnaise
4 to 6 Italian rolls


Directions
Preheat the oven to 375 degrees F.

In a large bowl, stir together the bread crumbs, parsley, eggs, milk, cheese, sun-dried tomatoes, salt, and pepper. Add the turkey and gently stir to combine, being careful not to overwork the meat.

On a baking sheet lined with parchment paper, lay out the pancetta, overlapping the slices, into a large rectangle shape. In the middle of the rectangle, place the turkey mixture, shaping into a loaf. Using the parchment paper, wrap the pancetta up and around the turkey loaf to cover completely. Squeeze the parchment-covered loaf with your hands to secure the pancetta and solidify the shape of the loaf. While still covered in parchment, bake the loaf until the internal temperature reaches 165 degrees F on an instant-read thermometer, about 45 minutes. Remove from the oven and let cool.

In a blender, combine the arugula and the mayonnaise and process until smooth. Store in the refrigerator until ready to serve.

To make the sandwiches, slice the rolls and spread with the arugula mayonnaise. Slice the turkey meatloaf and place on the rolls to make sandwiches.

Amish Baked Oatmeal

this is my absolute favorite breakfast (besides plain blueberries and milk). Best served with milk.


Ingredients
1/3 cup butter
2 large eggs
3/4 cup brown sugar
1 1/2 teaspoons baking powder
1 1/2 teaspoons vanilla
1 teaspoon nutmeg or cinnamon
1/4 teaspoon salt
1 cup milk
4 tablespoons milk
3 cups oatmeal (regular or quick)

Directions
1 Melt butter.
2 Grease 1 1/2 quart baking dish and drop in eggs and beat well.
3 Add brown sugar, baking powder, vanilla, nutmeg or cinnamon, and salt. Mix well, no lumps.
4 Whisk in butter and both measures of milk, then add oats.
5 Stir well, and refrigerate overnight.
6 Bake, uncovered, at 350 for 35-45 min, or until set in the middle.