Casserole Pizza

Hey guys! I have lots of things to update, but the little time I have this week have been devoted to school. It’s killing me right now…and all I can think about is cooking! Haha, I really shouldn’t even been updating now seeing how I have a test to study for, a paper to write, and a project to research for, but whatever. Really sometimes I think to myself… I should just cook or cater for a living! Or something that doesn’t require me to do anymore school :P. Oh well, such is life. I only have one semester, so I can definitely suffer through it :D. Anyway, enough ranting…let’s take to tasty part of my life:

http://blog.al.com/plain-chicken/2011/03/bubble_up_pizza.html

Ingredients:
2 cans (12oz) golden layer buttermilk biscuits (Pillsbury Grands! Jr)
1 jar (15oz) pizza sauce
2 cups mozzarella cheese
your favorite pizza toppings – cooked sausage, turkey pepperoni, peppers, mushrooms
cooking spray
Method:
Preheat oven to 375 degrees.  Cut biscuits into quarters and place in medium bowl.  Toss biscuits with pizza sauce.  Add pizza topping and half of the cheese.  Toss until well blended.  Spray a 9×13 pan with cooking spray.  Pour biscuit mixture into pan and top with remaining cheese.  Bake at 375 for 25-30 minutes, or until biscuits are done.
Notes:
This recipe kind of reminded me of the dump cake recipe that I posted a few weeks back. I really liked it, but I wish it were more specific on how much topping to put in. I didn’t want to add too much because I didn’t want the topping flavor to be too overpowering, but I guess since it was broad they couldn’t really be specific. I added garlic and pepperoni to mine, but the flavors weren’t really that prominent. I added probably about 1 and 1/2 tsp of garlic and 7 slices of pepperoni (chopped up). I’ll definitely up the amount that I do next time. Also, I read incorrectly about cutting into the dough into quarters until after had mixed into a lot of ingredients, so I just started ripping up the dough in the mixing bowl. Still came out awesomely :D. Also, I think I am going to throw in some oregano next time. It just makes sense…but it slipped my mind. Cook it and lemme know what you thought! Happy cooking!

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PS: Wish me some luck on my work this week…I need it. OH and I forgot to mention I found a job! I work in marketing in the parking dept at my campus (Texas Tech). Yay for doing something that interests me and money :D!
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I’m on a casse-roll!

Get it? Cause this post is about a casserole also! 😀 Anyway, so the reason why I like to do casseroles is because they last. I don’t have to think about what I am going to cook for at least 3 to 4 dinners.

So, you may see a trend in things I cook. Sweets and big meals. Am I trying to lose weight? Maybe… But I love to eat, so it’s a bit of a love hate relationship. Alright so I was stumbling at 3AM and found another recipe from French’s. I love their fried onions and I feel like the internet knows that for some reason…:

http://www.frenchs.com/recipe/baked-penne-ham-RE0804.html

Ingredients:

1 (10 3/4 oz.) can CAMPBELL’S® Condensed Cream of Celery Soup

1 1/4 cups milk

3 cups cooked penne pasta (2 cups uncooked)

1 1/2 cups shredded mozzarella cheese

2 cups (4 oz.) FRENCH’S® Original French Fried Onions

1 cup diced cooked ham

1/3 cup chopped fresh tomatoes

1/2 cup frozen peas, thawed

Directions:

HEAT oven to 375°F. Combine soup and milk in 2-qt. shallow casserole dish. Stir in pasta, 1 cup cheese, 1 cup French Fried Onions, ham, tomatoes and peas.

BAKE, uncovered, 30 min. or until hot. Stir.

TOP with remaining cheese and onions. Bake 3 min. until cheese melts and onions are golden.

Notes:

So, when life gives you lemons you make lemonade, but what happens when life doesn’t give you lemons and you’re suppose to make lemonade? Well I didn’t have tomatoes or peas, so I used a veggie medley that I had in the cabinet. Green beans, corn, carrots, and amazingness. Amazingness isn’t an ingredient? Oh, I would have to disagree with you there. I secretly add a pinch of amazingness in everything that I make (you should too). You can find it in aisle 7 usually next to the spices. Anyway, I put some crushed red pepper in it too (I really like to sweat when I eat…its like working out right?). It came out really well and I used skim milk (which I thought was gonna make it texture weird) which made it a bit healthier. Anyway, try it out and change it up! Lemme know how it works. Sorry for the late post…Happy cooking!

PS: I think this is gonna be the last day that I post everyday. My fridge is FULL at the moment, but when I get on a cooking high again I will definitely be posting a lot again. I will probably post like twice a week, don’t be mad at me. I promise that I will keep your stomach full still. 😀

The Breakfast of Champions

Alright, I realize that I am posting this at dinner time, but who doesn’t like breakfast for dinner sometimes. PLUS, it is a casserole…isn’t that a term connected with dinner? Maybe? Or maybe I just associate that together for some reason. Anyway, this recipe is a copycat recipe (aka the best recipe to build off of). If any of you have been to Cracker Barrel, then you have probably had their hash brown casserole. As I stayed up WAY to late stumbling online, I came across this:

http://www.food.com/recipe/cracker-barrels-hash-browns-casserole-copycat-15242

Ingredients:

2 lbs frozen hash browns

1/2 cup margarine or 1/2 cup butter, melted

1 (10 1/4 ounce) can cream of chicken soup

1 pint sour cream

1/2 cup onion, peeled and chopped

2 cups cheddar cheese, grated

1 teaspoon salt

1/4 teaspoon pepper

Method:

Preheat oven to 350°F and spray an 11 x 14 baking dish with cooking spray.

Mix the above ingredients together, place in prepared pan and bake for 45 minutes or until brown on top.

Notes:

As mentioned before, I love fried things. I really hope I start stumbling onto more healthy recipes otherwise I’m gonna end up like a balloon! I roughly chopped 2 potatoes and added them into the mix too. Also, I had some leftover green onions so I through that in too. The reason why I say copycat recipes are the best is because the recipe has been compared to the “real thing”, then you can try adding your own twist to improve it :D. Thanks for reading and happy cooking!

PS: Over 200 views! I appreciate you all so much and I hope you keep on reading!

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