Homemade Pizza Crust {that isn't soggy}

2 tsp Yeast
1 1/2 cup Warm Water
1-2 Tbls Oil
3 cups Flour
Dash of Salt

1. Mix all together.
2. Lightly grease a cookie sheet or pizza pan {be sure to grease the edges too}.
3. Spread dough out on your pan and let it sit while you get all of your favorite toppings ready.
4. Add all of your favorite toppings.
5. Bake at 400 degrees for 30 minutes.

This could easily be made into a pumpkin/halloween pizza!!

{This crust recipe is courtesy of my sister-in-law Andrea. Thanks Andrea!}

Spooky Eyeball Tacos

*1 lb. ground beef
*1 pkg. (1-1/4 oz.) Taco Seasoning Mix
*12 Taco Shells
*3/4 cup Salsa
*3/4 cup Sour Cream
*1 can (2-1/4 oz.) sliced pitted ripe olives

1. Mix meat and seasoning mix. Shape into 36 (1-inch) balls; place in 15x10x1-inch baking pan.

2. Bake at 350°F for 15 to 20 minutes or until cooked through. Fill each taco shell with 1 meatball; drizzle with salsa. Top with 2 meatballs dipped in sour cream. Garnish with olives to make "eyeballs."

These were SO EASY and so fun!!!

I found this recipe and the cupcake recipe at http://www.kraftfoods.com/. They have all sorts of fun ideas for Halloween!

Spider cupcakes

*1 pkg. (2-layer size) chocolate cake mix
*1 pkg. (4-serving size) JELL-O Chocolate Instant Pudding
*1/3 cup KOOL-AID Orange Flavor Sugar-Sweetened Soft Drink Mix
*2 Tbsp. hot water
*1 can (16 oz.) ready-to-spread white frosting
*24 OREO Cookies
*12 pieces black string licorice (32 inch each)
*48 miniature candy-coated chocolate pieces

1. Prepare cake batter as directed on package; blend in dry pudding mix. Spoon evenly into 24 paper-lined medium muffin cups. Bake as directed on package for cupcakes. Cool completely.

2. Dissolve drink mix in hot water. Stir into frosting until blended. Frost cupcakes, reserving some frosting for attaching candies.

3.Cut each licorice piece into sixteen 2-inch pieces; set aside. Place 1 cookie on top of each cupcake. Insert 4 licorice pieces into each side of each cookie for the "spider's legs." (Eight licorice pieces for each cookie.) Add 2 candy-coated chocolate pieces to top of each cookie using some of the reserved frosting for the "spider's eyes."

I have not made these yet--but I thought we needed some recipes for Halloween!!

Stuffed Bell Peppers

1 lb ground hamburger
1/4 c. chopped onion
1 1/2 c. cooked minute rice
16 oz stewed or diced tomatoes
salt & pepper to your taste
1c. or so (sometimes I like more) Velveeta cheese
4 bell peppers (I like to use one of each color, green, red, orange and yellow) washed, decored (is that a word?) & cut in half
White cheese of your choice (Swiss, Mozzarella, Monterey Jack, etc.)

Brown meat and onion. Combine the rest ingredients then add Velveeta in chunks. Don't melt all the way. Fill peppers and place in a glass baking dish. Cover with foil and bake at 350 for 1 hour. Remove the foil the last 10 minutes. Put 1/2 a slice of swiss or some other sliced cheese on the peppers for the last few min. (I put both halves on because I like cheese!!)

Roasted Baby Red Potatoes

3/4 lb baby red potato, washed, quartered
1/2 medium bell pepper, cut in 1/2-inch chunks
1/2 large red onion, cut in 1/2-inch chunks
10 medium garlic cloves, peeled
1 tablespoon olive oil
1/2 teaspoon dried basil
A dash of salt and pepper to taste

Directions
1. Preheat oven to 450 degrees.
2. Spray an oven-proof dish with non-stick cooking spray. Add vegetables and drizzle with olive oil, tossing to coat.
3. Sprinkle with freshly ground pepper and salt to taste.
4. Place dish in oven and bake for 15 minutes, stir and return to oven for an additional 15 minutes or until potatoes are just tender.
5. Sprinkle with dried basil, adjust salt and pepper as needed, cover and allow to stand for 5 to 10 minutes before serving.

{We have gotten some great fresh onions, green peppers and red potatoes from our neighbor's garden and from Bruce Giest's garden. I found this recipe online and it surprisingly turned out very yummy. I did have to cook mine a bit longer to soften the potatoes.}

A.1 Meatloaf

*1 can (8 oz.) tomato sauce, divided
*2 lb. ground beef
*1 onion, chopped
*1 cup fresh bread crumbs
*1/3 cup A.1. Original Steak Sauce
*2 eggs, beaten
*1/2 tsp. ground black pepper

*Special Extra:
Add 1 small green pepper, chopped, to the meat mixture.

1. Heat oven to 350°F. Reserve 1/2 of tomato sauce; mix all remaining ingredients.

2. Press into 9x5-inch loaf pan.
3. Bake 50 min.; pour off fat. Top with reserved sauce; bake 10 min. or until meatloaf is cooked through (160ºF).

I did not eat this but my family did and if my son loved it--it MUST be good!!

And it was super easy!! :)

MINUTE CHOCOLATE MUG CAKE

1 Coffee Mug
4 tablespoons all-purpose flour
4 tablespoons sugar
2 tablespoons baking cocoa
1 egg
3 tablespoons milk
3 tablespoons oil
3 tablespoons chocolate chips (optional)
Small splash of vanilla

Add dry ingredients to mug, and mix well. Add the egg and mix thoroughly. Pour in the milk and oil and mix well. Add the chocolate chips (if using) and vanilla, and mix again. Put your mug in the microwave and cook for 3 minutes at 1000 watts. The cake will rise over the top of the mug, but don't be alarmed! Allow to cool a little, and tip out onto a plate if desired.

EAT! (this can serve 2 IF you want to share!)

{Admission: I have not tried this yet. I can only assume it is good.}

... my default dinner items ...

So I haven't posted a recipe for a few days {sorry} and I thought I would share with you two of my favorite default dinners when you just don't know what else to eat or make!!! E!N!J!O!Y!!!!!

Creamy tomato chicken spaghetti

*8 oz. (1/2 of 16-oz. pkg.) spaghetti, uncooked
*2 cups frozen stir-fry vegetables
*1 Tbsp. oil
*1 lb. boneless skinless chicken breasts, cut into strips
*1 can (14.5 oz.) diced tomatoes, undrained
*1/4 cup KRAFT Zesty Italian Dressing
*1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Cream Cheese Spread
*1/4 cup KRAFT Grated Parmesan Cheese

1. Cook spaghetti as directed on package, adding stir-fry vegetables to the cooking water for the last 3 min. of the spaghetti cooking time.
2. Heat oil in large nonstick skillet on medium-high heat. Add chicken; cook 6 min., stirring occasionally. Stir in tomatoes and dressing; bring to boil. Reduce heat to medium; simmer 4 min., stirring occasionally. Add cream cheese spread; cook and stir until cream cheese is completely melted and mixture is well blended.
3. Drain spaghetti mixture; place in large bowl. Add chicken mixture; toss to coat. Sprinkle with Parmesan cheese.

(this is from http://www.kraftfoods.com/)

I think next time I cook this, I will use a more spiced up diced tomatoes--like the ones with green chilis or something. This was really good, but I think it could be better if spiced up a bit!!

Tater.Topped.Casserole

• 1 lb ground beef
• 1 small onion, finely chopped
• 1 can (10 3/4 oz.) condensed cream of mushroom soup
• 1/4 cup milk
• 1 cup frozen mixed vegetables
• 1 cup shredded cheddar cheese
• 1 lb (1/2 of 32 oz. pkg.) frozen bite-size tater tots.

.......................................................................................

1. Heat oven to 375 degrees.
2. Brown meat with onions in skillet, stirring occasionally; drain.
3. Spoon into 8 inch square baking dish.
4. Mix soup and milk; pour over meat mixture.
5. Top with layers of mixed vegetables, cheese and potatoes.
6. Bake 45 min. or until potatoes are golden brown and casserole is heated through.

(I borrowed this receipe from Kraftfoods.com. They have the nutrional facts on their website. )

Brandee's pumpkin cupcakes

These are so good and so easy----and this recipe is from Brandee but I couldnt wait for her to return from Arizona to put them on--so I'm doing it for you!!! :)


1 spice cake mix
1 cup pumpkin puree
1 cup warm water
1 cup chocolate chips ( I used 1/2 cup chocolate and 1/2 cup white chocolate chips)

Bake 350 for 18-22 minutes

Makes about 1 and 1/2 dozen

(once again--no pics--sorry)

Cream Cheese Chicken Enchiladas

This is VERY good and different recipe for chicken enchiladas. Sometimes I like to make it ahead of time by doing steps 1-3 and then putting it in the fridge. Then when its time to bake it, I bake it about 30-40 minutes or until its thoroughly heated.

*2 cups chopped and cooked chicken (or turkey)
*1 cup chopped green bell pepper (some prefer these to be cooked and some prefer not, its up to you)
*1 package (8oz) cream cheese, cubed
*1 jar (8oz) salsa, divided
*8 (6 inch) flour tortillas
*3/4 pound (12 oz) Velveeta(R) pasteurized process cheese spread, cut up
*1/4 milk

1. Stir chicken, bell pepper, cream cheese and 1/2 cup salsa in saucepan on low heat until cream cheese is melted.
2. Spoon 1/3 cup chicken mixture down the center of each tortilla; roll up. place seam side down in lightly greased 12x8 inch baking dish.
3. Stir process cheese spread and milk on low heat until smooth. pour sauce over tortillas; cover with foil.
4. Bake at 350 degrees for 20 minutes or until thoroughly heated. pour remaining salsa over tortillas.

makes 4-6 servings.

Sorry- no pictures at this time!!