Sausage Pan Pizza

 

Ingredients

½ pound bulk Italian sausage
1½ cups sliced fresh mushrooms
2 medium Roma tomatoes (diced)
½ cup pizza sauce
1- can refrigerated pizza crust (or your favorite crust recipe)
2 cups shredded mozzarella cheese (divided)

Instructions

1. Preheat oven to 400F.
2. In a medium size skillet brown the Italian sausage with the mushrooms until sausage is no longer pink inside. Then mix in the pizza sauce and add the diced tomatoes. Cover to keep warm.
3. Shape the pizza dough into a 12 inch cast iron, or oven proof skillet, working it half way up the sides. Bake for 5 minutes.
4. Remove the pizza crust from the oven and fill the crust by spreading 1¾ cups shredded mozzarella cheese over the bottom. Then spoon in the sausage mixture, and top with the remaining cheese.
5. Bake for 15 minutes or until crust is golden brown.
6. Let stand 10 minutes before serving.

Apple Pie

 

Ingredients

1 set of 9 inch pie crusts (your favorite recipe or store bought)
2 tablespoons Instant Tapioca (or 2 tablespoons of flour)
¾ cup sugar
½ teaspoon cinnamon
¼ teaspoon nutmeg
6 cups apples (peeled and thinly sliced)
1 tablespoon lemon juice
1 tablespoon butter

Instructions

1. Preheat oven to 400F.
2. Prepare the apples and place them into a large bowl. Gently mix in all the ingredients except for the butter and pie crust. Let the mixture rest for about 15 minutes while you are preparing the crust.
3. Lightly spray a 9 inch pie plate with cooking spray and spread the bottom crust over the bottom and up the sides of the dish. Distribute the apple mixture evenly over the crust. Shave butter in thin slices on top of the apples and then lay the second crust on top, and seal the edges. Cut several slit in the crust for venting.
4. Bake for 45 to 50 minutes or until golden brown.

Simple yet amazing.
Definitely one of my favorite

Butter Milk Drop Cookies

 

Ingredients

2 cups all-purpose flour
2 teaspoons baking powder
1/ 2 teaspoon baking soda
1 teaspoon sugar
1/ 4 teaspoon salt
1 cup cold buttermilk
8 tablespoons butter (melted)
2 tablespoons of butter melted (for brushing the top of the biscuits)

Instructions

1. Preheat oven to 475F.
2. Whisk all dry ingredients together in a large bowl.
3. Pour the buttermilk into a medium size bowl and then mix in 8 tablespoons of the melted butter
4. Gently mix the buttermilk mixture into the dry ingredients to form the dough. Mix until moistened – dough will be sticky.
5. Use a 1/ 4 cup measuring cup lightly sprayed with cooking spray to measure the dough onto a lightly sprayed cookie sheet, spaced about 2 inches apart
6. Bake for 12 to 15 minutes or until golden brown. Brush with the remaining 2 tablespoons of melted butter. Serve warm.

 
Ingredients
Crust
2 cups all-purpose flour
1 cup brown sugar (packed)½ cup butter (softened)
1 cup pecan halves
Caramel Layer and chocolate topping
⅔ cup butter
½ cup brown sugar (packed)
1 cup milk chocolate chips



Procedure

1. Preheat oven to 350F.
2. In a large bowl mix all the crust ingredients together except for the pecans. Cover the bottom of a 13 x 9 inch baking pan with aluminum foil. Evenly pack the crust mixture into the bottom of the pan and (Aluminum foil is optional it just makes it easier to work with the bars after they are done) arrange the pecans on top of the crust. To make the caramel melt the butter over medium heat in a 1 quart saucepan. 
3. Stir in the brown sugar, then stirring constantly bring the mixture to a boil. Boil for 1 minute and then pour the mixture evenly over the pecans and crust. 
4. Bake for 18-20 minutes or until entire mixture is bubbling. Turn the pan halfway through the cooking cycle to help evenly distribute the heat; do not over bake. 
5. Remove from the oven an immediately sprinkle the chocolate chips over the top. 
6. As the chocolate chips start to melt using a rubber spatula gently spread the chocolate over the top leaving some of the chocolate chips whole to create a marbled effect. 
7. Cool thoroughly and then cut into bars. If you are using aluminum foil this is easy. Just lift the foil out after it has cooled, fold the foil down which allows for a flat cutting surface.

Crispy Tilapia Fillets with Tartar Sauce

 

Ingredients

1-2 pounds of Tilapia fillets (or other “white fleshed fish” of your choice)
2 cups fresh bread crumbs (4 slices of fresh bread processed in food processor or blender)
16 saltine crackers (crushed into crumbs with a rolling pin)
1/ 2 cup all-purpose flour
2 large eggs
1 cup whipped salad dressing or mayo
1/ 4 cup dill pickles (chopped)
1 tablespoon pickle juice
1 teaspoon capers in Balsamic (minced and rinsed- if you can’t find Balsamic use regular)
Oil for deep frying

Procedure

1. Preheat deep fryer to 350F\
2. Prepare the bread and crackers, and then mix them together in a shallow dish large enough to coat the fish fillets.
3. Place the 1/4 cup flour in another shallow dish. In a 3^rd dish using an electric mixer combine the eggs and 1/4 cup mayo or salad dressing.
4. Roll the fish fillets lightly in the flour, then the egg mixture, and then press and roll them in the bread and cracker crumbs. Set aside on a plate.
5. To prepare the Tartar Sauce, in a small bowl mix together the pickles, pickle juice, 3/ 4 cup mayo or salad dressing; set aside in the refrigerator.
6. Deep-fry the fish 3-4 minutes on each side or until golden brown. Serve with the tartar sauce.