PR’s Pizza Party Loafs

Hosting a happy hour, hungry friends are on their way and you’re running short on time?  This recipe is quick, easy and a delicious way to serve a crowd.

 

2 French Bread loafsPizzaPartyLoaf2

1 32 oz jar Spaghetti Sauce (I like using Classico Tomato Basil)

1 lb. ground burger of your choice

¼ lb. butter (one stick)

1 onion chopped

2 whole garlics, peeled and chopped

2 T Italian Seasoning

1 green pepper, chopped

1 box fresh mushrooms, sliced thin

2 lbs. shredded mozzarella

 

PizzaPartyLoaf1Preheat oven to 425.

Slice the bread loafs in half lengthwise, and place them cut sides up on two cookie sheets.

Butter the 4 halves of bread.

Combine the burger with the garlic and onion in a frypan and add 1 T of the Italian seasonings.  Cook until browned.

While burger mixture is browning, spread spaghetti sauce generously on the 4 halves of bread.

Spoon the browned burger mixture equally across the bread.

Sprinkle chopped green pepper evenly across the bread.

Place a layer of sliced mushrooms across the bread.

Sprinkle remaining Italian seasoning over the bread.

Distribute Mozzarella generously over the bread.

Place the bread in the oven for 15-23 minutes, until cheese is melted and crust is crisp.

Remove from oven and slice bread in about 2” strips.PizzaPartyLoaf3

Arrange pieces on a platter and serve with a fruit and veggie tray

Enjoy your party!

Each loaf serves about  4-5 people

Sound yummy?  If you try it out let me know what you think!  Check out more great recipes under my Killer Cookin’ blog category, and please feel free to share with others who may find interest and value in PR Brady AdVentures!

 

 

Basic Borsch

BasicBorsch1When I start craving comfort food, one of the first things I make is a good, hearty, basic Borsch.  A bowl of hot, beet soup on a cold day, with maybe a couple slices of a rye bread, or better yet, some boiled pierogis, and I am a happy girl!  I’m half Ukrainian, after all.  Same goes for summertime, on a hot day, a bowl of chilled beet soup…oh nothing beats Borsch! It’s beautiful to look at, full of vitamins, and so easy to make.  You can grow virtually all of the ingredients in your own back yard garden!

Basic Borsch

6 C fresh beets, cut into thin strips

2 potatoes, cubed

1 large onion, sliced

2 C shredded cabbage

3 carrots, cut into thin strips

2 C fresh tomato juice (usually 4-5 Roma tomatoes in the blender)

1 ½ C green beans

10 C water

4 T fresh chopped dill

4 T fresh lemon juice

Cook beets and carrots until tender—about 15 minutes.  Add potatoes and simmer another 10 minutes. Add lemon juice and beans.  Simmer another 10 minutes.

While that pot is simmering:

Sauté onion in butter.  Add the cabbage with about 1/3 C water and cook, covered, on low heat until cabbage is tender.  Stir into the beet mixture.  Add the tomato juice, and bring to boil for 5 minutes.  Turn heat back down to low, and stir in the dill.

Serve with Pierogis and sour cream on the side, or a good rye bread

Serves 12 – 16

Freezes well!

Sound yummy?  If you try it out let me know what you think!  Check out more great recipes under my Killer Cookin’ blog category, and please feel free to share with others who may find interest and value in PR Brady AdVentures!

 

Banana Boats

What’s an evening bonfire without Banana Boats?  A simple, delicious camping treat—or any time treat for kids and adults! BananaBoat1

8 Bananas (one per person)
4 Hershey Chocolate bars
1 bag Jumbo Marsh Mellows
 
  1. Hold a banana in your hand so it curves upwards.
  2. Carefully slice across the top of the banana all the way down almost to the bottom peel, without cutting through the peel, from end to end of the banana.
  3. Gently pull the sides of the banana “meat” apart to create a “boat” look.
  4. Take one marsh mellow and cut it into thirds, placing the pieces inside the boat.
  5. Place one Hershey square between each piece of marsh mellow (4 total)BananaBoat2
  6. Wrap the banana in aluminum foil, making sure the foil closes on the curved top of the banana.
  7. Repeat steps 1 – 6 for all of the bananas.
  8. Place the bananas on top of hot coals in the bonfire –curved side up.
  9. Cook on the fire about 5- 8 minutes.
  10. Remove from heat and distribute one per person.
  11. Open up foil, using the foil as a plate, and eat Banana Boat with a spoon. BananaBoat3

 

Sound yummy? If you try it out let me know what you think! Check out more great recipes under my Killer Cookin’ blog category, and please feel free to share with others who may find interest and value in PR Brady AdVentures! 

 

 

EZ Lasagna

This Lasagna is so easy.  You don’t have to cook the noodles—you use them straight out of the box!  Start to finish, I have this prepared and in the oven in less than 20 minutes.  You can too, and it is sooooo very good!EZLasagna

1lb burger
1 large chopped onion
16 oz tomato sauce
6 oz tomato paste
2 ¼ C water
1 T sugar
1 t worcheshire sauce
1 T oregano
1T garlic powder
1T Italian seasonings
 
1 package uncooked lasagna noodles
1 lb sack of shredded mozzarella
 
  • Brown burger and onion in a large skillet
  • Add next 8 ingredients, mix well and simmer until heated though
  • Arrange a layer of raw noodles in the bottom of a rectangle baking pan
  • Top with 1/3 of the sauce mixture
  • Top with 1/3 of the mozzarella
  • Arrange another layer of raw noodles
  • Top with 1/3 of the sauce mixture
  • Top with 1/3 of the mozzarella
  • Create one more layer of each
  • Bake, covered, for 1 hour at 350
  • Remove from heat and uncover
  • Let stand 10 -15 minutes before serving

One pan makes enough for at least 6-8 people

Sound yummy?  If you try it out let me know what you think!  Check out more great recipes under my Killer Cookin’ blog category, and please feel free to share with others who may find interest and value in PR Brady AdVentures!

Yummy Drummies

MarinatedDrummiesHere’s a wonderfully easy entertaining recipe guaranteed to be a crowd pleaser.  It takes a little pre-planning, but the results are well worth it!

25 – 30 Chicken Drumsticks*
1 ½ C Water
1 ½ C Soy Sauce
1 ½ C Sugar
½ C Sweet Pineapple Juice
¼ C EVOO
2 T Garlic Powder
2 T Ginger 
  • Mix all ingredients into a large capacity bowl or pot
  • Peel skins off of drumsticks
  • Place drums into bowl and marinate at least 24 hours (I usually marinate 2 days, stirring several times)
  • Remove them from the marinade, and lay the drumsticks on a tin foil lined cookie sheet
  • Sprinkle a little of the sauce across the top
  • Bake at 350 for 1 hour, turning drumsticks once at 30 minutes.

Serves up to 15 people

*In order to decrease portion size and serve more people, I have, on occasion, switched to using chicken thighs.  In this case I would recommend bone in, and about 40-45 thighs, without skins.

Sound yummy?  If you try it out let me know what you think!  Check out more great recipes under my Killer Cookin’ blog category, and please feel free to share with others who may find interest and value in PR Brady AdVentures!

 

Warm The Toes Cider

WarmTheToesCiderOh the weather outside can be frightful. But inside, it can be delightful.  When you’ve got hot cider ready to go, let it snow, let it snow, let it snow!

1 Gallon Apple Cider
1 Quart Cranberry Juice
1 Quart Orange Juice
1 ½ cups Lemon Juice
1 Cup Sugar
1 T whole cloves
1 T Allspice (whole if you can find it)
8 Sticks Cinnamon
  • You will need a giant pot ( I use my canning pot )
  • Place the whole Cloves and Allspice in Tea balls or cheese cloth tied closed with a string and drop into the pot with the cinnamon sticks
  • Pour all ingredients into the pot
  • Simmer on the stove at least 2 hours before serving
  • Keep the pot on warm all day**

Serves a crowd!**

**Now I’m not suggesting it is a requirement, but this cider sure goes good with a little shot of Captain Morgan, or Jameson…………….

Sound yummy? If you try it out let me know what you think! Check out more great recipes under my Killer Cookin’ blog category, and please feel free to share with others who may find interest and value in PR Brady AdVentures!

 

 

Sloppy Deer

This is a perfect make-ahead meal (or meals) when you want to come home to something good after being out in the field, and don’t have the time or energy to cook.SloppyDeer

1 lb ground venison
1 large onion, chopped
2 T mustard
1 16oz can tomato sauce
1 T garlic powder
2 t dried parsley
2 t oregano
2 t basil
1 t salt
½ t pepper
1 package whole wheat or onion buns (usually 8 count)

Brown venison with the onion. Mix in the remaining ingredients and cook over low heat for 30 minutes or in the crock pot on low for the afternoon. Serve on buns, or cool and freeze in a container, or serving portion baggies for later use.  Works great to thaw and quickly heat when ready for dinner, or place frozen in a crockpot on low for the day while you are away.

Serve with pickles and chips

Makes 8 generous sandwiches

Sound yummy? If you try it out let me know what you think!  Check out more great recipes under my Killer Cookin’ blog category, and please feel free to share with others who may find interest and value in PR Brady AdVentures!

 

 

Breakfast Pie

Some might call this a mutant quiche, but I call it a pie! What a yummy “garden to table” breakfast or brunch, and so very easy to pull together.  Sure miss having chickens….or I could say the only thing that wasn’t harvested with my own two hands is the cheese, salt and pepper.BreakfastPie

 

1 C Shredded Zucchini
½ C Chopped Onion
2 Chopped Tomatoes
½ C Sliced or cubed Venison sticks*
1 C Shredded Cheddar Cheese
4 Eggs
1 Sprig fresh Tarragon—cut or torn to small bits (this should amount to about one heaping Tablespoon)
¼ t salt
¼ t pepper

*if you are fresh out of venison, your favorite summer sausage will do just fine.

 

  • Combine first 5 ingredients in a large bowl
  • Grease a 9” round glass baking dish, and preheat the oven at 325
  • Stir salt and pepper into mixture
  • Add eggs and mix well
  • Fold in tarragon, and pour mixture into baking dish
  • Bake at 325 for approximately 1 hour
  • Pie is done when toothpick comes out clean
  • Serves 4 to 6

 

Sound yummy? If you try it out let me know what you think!  Check out more great recipes under my Killer Cookin’ blog category, and please feel free to share with others who may find interest and value in PR Brady AdVentures!

 

 

DADS ZUCCHINI BREAD

I haven’t baked bread in years. Dad and I used to bake zucchini bread together every fall for years, and give it away as gifts.  The best medicine for feeling blue can most definitely be baking.  It’s easy to get out of control with this recipe—seriously—I say, 24 loaves later…..ZucchiniBread

4 ½ C Flour
3 C Sugar
1 ½ t Baking Soda
1 ½ t Salt
2 T Cinnamon
1 t Allspice
 
3 C Shredded Zucchini
5 Eggs
1 ½ t Vanilla
1 ½ C Cooking Oil
 
Optional TREATS—1 ½ C of your favorite treat, like:
Chocolate Chips, Chopped Walnuts, White Chocolate Chips, Butterscotch Chips, etc……use your imagination!
  • Combine all dry ingredients in a big glass bowl and stir to blend thoroughly.
  • Add all wet ingredients and stir to mix until there is no powder left visible.
  • Let batter sit for 5 minutes, then stir again.
  • Add treats to batter and mix well again.
  • Distribute batter evenly into 3 greased loaf pans.
  • Bake at 350 for 1 hour.
  • Loaf is done when toothpick inserted in the middle comes out clean.
  • One batch produces three amazing loafs!

Sound yummy? If you try it out let me know what you think!  Please feel free to share with others and check out more great recipes under my Killer Cookin’ blog category!

 

 

 

 

PRs Roasted Chicken Soup

The perfect solution for leftovers!

Complete chicken stock from PRs Roasted Chicken (approx. 2 cups)
2 T butter
2 nests of angel hair pasta
4 cloves garlic chopped fine
2 stalks celery, sliced 1/8 inch wide
2 cups left over chicken pieces and shreds from roasted chicken
2 cups water
4 chicken bouillon cubes
¼ t salt
¼ t pepper
1 t Kebseh spice
1 large stick fresh tarragon
½ box fresh sliced mushrooms
½ c quick cook barley
  • Remove all of the bones skin, and fat from the chicken pieces being used.PRs Roasted Chicken Soup
  • Melt butter in a large pot, crush pasta nests into the pot and sauté until the noodles turn brown.
  • Pull the tarragon leaves from the stick, discard the stick.
  • Carefully add in the chicken stock and everything but the mushrooms and barley.  Simmer on low for 20 minutes.
  • Add mushrooms and barley, simmer another 30 minutes.
  • Serve with crustini or garlic bread.
  • Makes enough for about 6 – 8 people
  • So good, and so good for you!

Be sure to check out the recipe for PR’s Roasted Chicken, and other great dishes under my Killer Cookin blog category, and feel free to share with others!