Italian Dunkers

Hot dog buns were on sale for 88 cents so I bought a bag even though we didn't have any hot dogs. I racked my brain for awhile, trying to come up with something to use them for before the buns expired. They were getting a little dry as they approched the expiration date so I decided to do something that involved baking the buns. I sprinkled shredded cheese over the hot dog buns and then sprinkled each one with a little garlic powder. I baked them just long enough for the cheese to melt and the bread to become crispy and then we dipped them in spaghetti sace with browned ground beef. This was cheap and easy!

Reuben Pizza

This recipe entered our repertoire because of a discussion between Paul and my brother. They thought the idea of Reuben Pizza sounded amazing, but we weren't sure if anyone had ever attempted it. I did a little research and found a basic recipe on allrecipes. I've made it a few times since then and tweaked it... I think we've perfected it now! It's super easy. Also, feel free to make your own crust to go with it. I have yet to find a successful pizza crust recipe, so I've just been using Boboli pre-made crusts, and they work just fine (they slash your prep time too!)

This is the recipe for one pizza, but I never make less than two at a time. Just double/triple the ingredients to accommodate. We've found that the amount of dressing in this recipe is perfect, but the other ingredients are totally up to your personal taste. We tend to pile it high with corned beef, and maybe skimp a little on the swiss cheese.

1 store-bought Boboli pizza crust (or pizza crust of your choice)
1/2 cup thousand island dressing
2 cups shredded swiss cheese
6 oz corned beef, chopped into small pieces
1 cup sauerkraut, rinsed, drained and squeezed with a paper towel. (You don't want mushy sauerkraut on your pizza)
1/2 tsp caraway seed (optional)

Preheat oven to 375 degrees, place pizza crust on a pizza pan
Spread 1/4 cup thousand island dressing directly on crust (you'll use the other half later)
Sprinkle with half of swiss cheese
Scatter corned beef over the cheese, then drizzle with remaining dressing
Top with sauerkraut, then remaining swiss cheese
Sprinkle with caraway seed, if desired
Bake for 10 minutes, or until cheese melts and toppings are heated through

Monkey Bread

Tom and I made these on a Sunday morning not too long ago. They are AMAZING. This recipe is best to make when you are going to have guests over or when you are going somewhere so as to prevent taking down the whole plate by yourself!

1/2 cup granulated sugar
1 teaspoon cinnamon
2 cans Pillsbury Grands Homestyle refrigerated buttermilk biscuits
1 cup firmly packed brown sugar
3/4 cup butter or margarine, melted

Heat oven to 350°F. Lightly grease 12-cup fluted tube pan(I used an angel food cake pan because I didn't have anything else. I would not recommend doing this because a lot of the caramel goodness leaked out!) with shortening or cooking spray. In large storage plastic food bag, mix granulated sugar and cinnamon. Separate dough into 16 biscuits. Cut each into quarters. Shake in bag to coat. Arrange in pan. In small bowl, mix brown sugar and butter. Pour over biscuit pieces. Bake 28 to 32 minutes or until golden brown and no longer doughy in center. Cool in pan 10 minutes. Turn upside down onto serving plate. Pull apart to serve. Serve warm.

Caribbean Pumpkin and Black Bean Soup

I guess I'm on a black bean kick, but this soup is awesome. My mom got a gift card to a cooking class for Christmas, and she took me with her today! This was the super easy one-pot meal for non-chefs like me. A pureed soup without having to bake a squash? Yes, please.

1 tsp ground cumin
1 can (15 oz) pumpkin puree
1 can (15 oz) black beans, drained and rinsed
1 can (14 oz) light unsweetened coconut milk
1-3 cups low sodium vegetable broth (We made ours on the thicker side)
6 T chopped fresh cilantro
1 T fresh lime juice (we actually used the juice of a whole lime... depends on how much you like)
1 T grated lime peel
salt and pepper

Stir cumin in med. saucepan over med. heat for 30 seconds
Add pumpkin, beans, coconut milk, broth and half of cilantro
Bring to a boil, stirring constantly. Reduce heat to med-low and simmer at least 3 minutes to blend flavors
Mix in lime juice and lime peel
Season with salt and pepper
Ladle into bowls, garnish with remaining cilantro

Southwestern Chicken and Black Bean Burritos

A super yummy dinner that I found in my new Rachael Ray 30-minute meals cookbook (Rachael Ray and 30 minute meals?? Where have you been all my life?) The best part: every ingredient on this list (not counting optional toppings) is something I generally have around my kitchen at all times. And that is nearly miraculous.

4 boneless, skinless chicken breasts
1 tsp ground cumin
1 tsp chili powder
a couple of shakes of Tabasco
1 T olive oil or corn oil
1/2 medium onion, chopped
2 cloves garlic, minced
1 can (15 oz) black beans, drained and rinsed
3 T barbecue sauce
salt and pepper
Tortillas for serving

optional topping: scallions, thinly sliced
                          tomatoes, seeded and chopped
                          romaine lettuce, shredded

Rub chicken with cumin, chili powder and Tabasco. Cook chicken breasts on high heat until done through, and remove from heat.

While chicken is cooking, saute onions and garlic in olive oil until onions are soft (5 minutes ish). Add beans and barbecue sauce. Chop or shred chicken breasts (I prefer shredded) and drop into barbecued beans. Heat through, season with salt and pepper.

Put chicken mixture on tortilla, top with scallions, tomatoes and lettuce. Enjoy!

Taco Quiche

2 lbs ground beef
2 envelopes taco seasoning
4 eggs
3/4 cup milk
1 1/4 cups biscuit mix
Dash pepper
1/2 cup sour cream
2-3 cups chopped lettuce
3/4 cup chopped tomato
1/4 cup chopped green peppers
1/4 cup chopped green onions
2 cups cheddar cheese

In a skillet, brown beef; drain. Add taco seasoning and prepare according to the package directions. Spoon meat into a greased 9x13 baking dish. In a bowl, beat eggs and milk. Add biscuit mix and pepper; mix well. Pour over meat. Bake, uncovered, at 400° for 20-25 minutes our until golden brown. Cool for 5-10 minutes. Spread sour cream over the top; sprinkle with lettuce, tomato, green pepper, onions and cheese. Serve immediately. Serves 8.

I usually cut this recipe in half and we have plenty with left overs. You can top this with whatever you have around, including salsa.

Texas Caviar

Beware. This stuff is addictive.

I recommend only making it when you have a large group to serve it to. That way, when you eat the leftovers all by yourself, you won't be able to overdo it too terribly. Not that I know from experience... (not that I'm eating it right now while I write this...)

1 can pinto beans
1 can black eyed peas
1 can shoepeg corn (white corn, comes in smaller jars)
1 small jar (2 oz?) pimentos
1 cup orange bell pepper, chopped
1 cup celery, chopped
1/2 cup onion, chopped
2 tsp chopped jalapenos (I use canned mild slices)

Marinade:
1 c vegetable oil
1/2 c white sugar
1/2 c apple cider vinegar
salt and pepper, to taste

Whisk marinade together until sugar dissolves
Pour all ingredients together, refrigerate for as long as you want
Before serving, drain most of the marinade
Serve with tortilla scoops (or your corn chip or choice)