Thanksgiving Leftover Casserole

Evening guys and dolls, tonight's blog will be a tad on the bland side as well as short and sweet. Your blog mistress is under the weather. Not sure how it started but once the sore throat hit I knew I was down for the count on doing anything fun for the next week. I'm well enough to bring a small bit of jazz your way. This past week was Thanksgiving and while ours was fantastic (we hope yours was swell as well <---hey, sick as a dog but I can still rhyme!) we have all this turkey leftover (which I'm sure you guys do as well). What can you do with leftover turkey? Why, make it into 10 different recipes, ha! Well we're only one recipe a week blog but you get the gist. I stumbled across this goodie so let's get cooking. Here's what you'll need:


Thanksgiving Leftover Casserole


Prep Time: 20 Min
Cook Time: 55 Min
Ready In: 1 Hr 15 Min
Servings: 8


Ingredients

* 3 tablespoons butter
* 2 tablespoons all-purpose flour
* 1 (12 fluid ounce) can evaporated milk
* 1 cup water
* 1/4 teaspoon salt
* 1/4 teaspoon freshly ground black pepper
* 1/4 teaspoon onion powder
* 2 tablespoons butter
* 1 cup finely crushed herb-seasoned dry bread stuffing mix
* 1 cup cooked, diced turkey meat
* 1 cup shredded Cheddar cheese
* 2 cups leftover mashed potatoes

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
2. Melt 3 tablespoons butter in a saucepan over low heat. Blend in the flour. Slowly stir in evaporated milk and water, then season with salt, pepper, and onion powder. Stir sauce over low heat for 5 minutes.
3. In a separate saucepan over low heat, melt 2 tablespoons butter. Blend in the dry stuffing mix. Place the turkey in the prepared baking dish. Pour the sauce over turkey, then sprinkle with Cheddar cheese. Spread mashed potatoes over cheese. Top mashed potatoes with the stuffing mixture.
4. Bake 45 minutes in the preheated oven.







This was pretty yummy! At first it looked like a soupy mess but as it cooked it started to turn into something that I was excited to try. So it's another winner, I'd say give it a try with your leftovers. After all, what else are you going to do with them?



No tid bits tonight since the recipe is pretty spot on.



Ma's Spot: There wasn't one thing about this dish that I didn't love. I thought the white sauce was excellent. Of course I used my mashed potatoes and the finely crushed herb-seasoned dry bread stuffing mix with the butter made the perfect topping. I will make this again, again, and again.




BAKING CORNER: Crushed-Peppermint Cheesecake




Yield: Makes 12 to 16 servings

Ingredients

*12 ounces creme-filled chocolate sandwich cookies, such as Oreos, broken into pieces
*3 tablespoons melted butter
*1 1/2 pounds cream cheese, at room temperature
*3/4 cup sugar
*1/3 cup sour cream
*4 eggs 2 tablespoons all-purpose flour
*1 teaspoon vanilla
*1/2 teaspoon peppermint extract
*1/2 teaspoon salt
*1/3 cup coarsely crushed peppermint candy


Preparation
1. Place cookies in a heavy zip-lock plastic bag and crush with a rolling pin. Pour into a buttered 9-inch round springform pan and pour melted butter over crumbs; mix to coat, then press evenly over bottom and about 1/2 inch up sides of pan. Bake in a 300° oven until crust is slightly darker and looks a bit dry, about 10 minutes (leave oven on).

2. Meanwhile, in a bowl, with a mixer on medium speed, beat cream cheese and sugar until well blended. Beat in sour cream. Add eggs one at a time, beating to blend after each addition. Beat in flour, vanilla, peppermint extract, and salt until smooth. Pour cream cheese mixture into pan over baked crust.

3. Bake until edges are just golden and center jiggles slightly when pan is gently shaken, about 1 hour. Run a knife around edge of pan rim. Place pan on a wire rack and cool cheesecake completely in pan. Cover and chill until cold, at least 4 hours or up to 2 days. Run a knife around rim again, then release rim. If any liquid has pooled on surface of cheesecake, blot dry gently with a paper towel.

4. Decorate top of cake with crushed peppermint candy, pressing it in gently with your hands.

Note: PREP AND COOK TIME: About 1 1/2 hours, plus at least 4 hours to cool and chill



Dinah: I was looking for something to bring with me to my fam's Thanksgiving gathering and I decided on bringing something I have never made before. Cheesecake has always been a love of mine but I've been a tad shy on approaching the idea of making one. I decided Thanksgiving was the perfect time to go for it. My fam ended up loving it (as did I), it was the perfect balance of cheesecake and peppermint, and it was super easy to make.


Ma: Where do I begin with this delicious, delectable, mouthwatering dessert? After I ate it I realized it's one of the many things that makes the holiday season so wonderful. Peppermint, pumpkin, cinnamon, etc... all these things make you feel so cozy and warm during the holidays. I have to give a big thanks to my daughter for making this wonderful dessert. As I'm sure she'll be making again. The crust was such a wonderful added touch. So forget your diet for a bit and treat yourself by diving into this dessert.




Sorry for the light entry tonight guys. I'm hoping I'll be better by next Tuesday so I can bring you my full on spectacular self. So as always we'll see you here next week for more food goodness and not a sick (hopefully!) blog mistress. Have a great week guys!



Spoons & Spatula's
~Dinah & Ma

Spaghetti Goulash

Blog readers it's Tuesday and we're back with more good food to showcase for you. Before I go on writing let's take a moment out to admire the new holiday layout. Spiffy, eh? Done by yours truly. :D. Some may say it's a tad early for Christmas themed blog layouts or just the jolly holiday itself but come on! It's adorable and Christmas is pretty awesome if you ask us.

So on with the show, tonight was Ma's pick and I have been dreading it all week. Look, I love what Ma makes. I have extra poundage to show how much I enjoy her cooking throughout my life but this time she said the worst food word in the history of all culinary speech...GOULASH. I'd run but that would make me look like a wuss. Truth be told, that food and I haven't gotten along since the day my taste buds met that unfortunate dish. What made me such a Go..gou..yeah that word up there hater? Being a social gal that your blog mistress is during my teens I would spend my weekends sleeping over friends houses and the next day their parents would feed me this dish that makes my skin crawl (still does now thinking about it and I'm 26). They called it dun dun DUNNN....GOULASH! (and yes for dramatic effect I shall write that word big and nasty in all it's mushy glory) and it was made up of mushy elbow macaroni, cheddar cheese, creamed corn, tomato's (usually ketchup), and whatever meat was lying around from earlier days dinners. BLEH. Sounds mmmm delish right? Yeah, no. Now you feel my pure hatred for this dish.

When Ma came to me and said we were having the dun dun DUNNNN...GOULASH! I was like "Oh, hells to the no." but she kept swearing to me that this recipe would change my mind and cease my hatred. So, after huffing and puffing about it I decided to give it one more shot before buring it in the "I hate your food guts hall of fame."

What goes into this dish? Here's what you'll need:

Spaghetti Goulash
12-16 Servings
Prep: 25 min. Bake: 35 min.

Ingredients

* 1 package (16 ounces) thin spaghetti, broken in half
* 3/4 pound ground beef
* 3/4 pound bulk pork sausage
* 1 medium green pepper, chopped
* 1 medium onion, chopped
* 2 cans (14-1/2 ounces each) diced tomatoes
* 1 bottle (12 ounces) chili sauce
* 1 can (8 ounces) mushroom stems and pieces, drained
* 1 tablespoon Worcestershire sauce
* 1 teaspoon salt
* 1/4 teaspoon pepper
* 1 cup (4 ounces) shredded cheddar cheese, divided

Directions

* Cook spaghetti according to package directions; drain. In a large skillet, cook the beef, sausage, green pepper and onion over medium heat until meat is no longer pink; drain. Add the tomatoes; cover and simmer for 45 minutes.
* Remove from heat; stir in the chili sauce, mushrooms, Worcestershire sauce, salt, pepper and spaghetti.
* Transfer to a greased 4-qt. baking dish or two greased 2-qt. baking dishes. Sprinkle with cheese. Cover and bake at 350° for 35-40 minutes or until heated through.

Oh this is gonna sting but it needs to be said....*SIGH* *mumbles* Ma...you were right. It's delish and it nowhere near resembles that muck that my old friends parents would shove my way. It's light, tangy, and just all around yum. Oh, I know I know you guys don't have to say it. I am now a goulash lover. Geez, I hate being wrong. *shrugs shoulders*




Tid Bits:
*We suggest using thick spaghetti instead of thin. With the thin you'll get a mushy feeling and we covered that in the beginning. Mush & goulash = GROSS.

*We used turkey sausage but you can use any sausage you like.

*We also used diced Italian tomatoes. It gave it a nice flavor.



Ma's Spot: I've had a lot of different goulash's throughout my life. I have to say this one has been my favorite. I loved the chili sauce and the Worcestershire sauce together. What I like about it is it's easy to make, it makes a lot, and it is perfect to take for a Christmas dinner or get together. It's also great to make ahead and set in the fridge waiting to be cooked and served on those busy shopping days ahead. So I suggest you make it up and place in the fridge for a quick meal on the upcoming Black Friday.



BAKING CORNER: Thanksgiving Cookie Pizza

Prep Time: 15 minutes
Total Time: 1 hour 5 minutes
Servings: 16 servings


Ingredients

* 1 roll (16.5 oz) Pillsbury® refrigerated chocolate chip cookies
* 2 cups miniature marshmallows
* 2/3 cup semisweet chocolate chips
* 1/3 cup butterscotch chips
* Fall-colored decors or candy sprinkles
* 1/4 cup chocolate creamy ready-to-spread frosting (from 1-lb container), if desired

Directions

1.Heat oven to 350°F. Line 12-inch pizza pan with foil; grease foil with shortening. Cut cookie dough into 1/4-inch slices; arrange evenly in pan. With floured fingers, press slices to form crust.
2. 2Bake 16 to 20 minutes or until deep golden brown. Immediately sprinkle marshmallows evenly over warm base. Bake 1 to 2 minutes longer or until marshmallows just begin to puff.
3. 3Use foil to lift crust from pan. Carefully remove foil from crust; place crust on serving platter or tray. Sprinkle with chocolate chips, butterscotch chips and decors.
4. 4In small microwavable bowl, microwave frosting uncovered on High 10 to 15 seconds or until thin enough to drizzle. Drizzle frosting over cookie pizza. Cut into wedges or squares.





Dinah: Hahaha, I am calling this cookie pizza the hot mess cookie. Seriously, look at ours. Doesn't it look like a cookie you'd make with everything you have hanging out in your pantry? HA! Oh oh and it looks like a cookie pinata that someone busted open. HA! Alright, I kid I kid. It's really delicious. It was super simple to make and if you're a chocolate lover then this is right up your alley.


Ma: When I saw this recipe I knew I would love it. It has two of my favorite things (butterscotch and marshmallows). It was easy and fun to make, doesn't take a lot to make it, and it would be a nice recipe to make with your kids. I like how versatile it can be. Add nuts if you'd like, any chips, or any marshmallows you'd like. We used colorful ones. So gets together in the kitchen with your kids and whip up this recipe and have a great time while doing so!



It's been super fun guys but Dancing with the Stars starts soon and I gotta see who wins (TEAM JR. & KARINA!). You know the drill, be back next Tuesday for more goodies.
Ma and I wanna take a second to wish you all a Happy & Safe Thanksgiving! We're super thankful for a lot of amazing things but one of the things we're super thankful for is you guys. Yep, you guys who read our little blog. Without you, well..we'd be awfully lonely. So thanks!


Spoons & Spatula's
~Dinah & Ma

Sandra Lee's Pepperoni and Cheese Casserole

Welcome back Ladies and Gents!
Your blog mistress (and of course Ma as well) is back again to feed your food recipe knowledge as well as your tummy. Tonight we bring you a recipe from everyone's favorite Food Network lush (I kid, I kid we love Sandy) Ms. Sandra Lee. No clue on whom she is then I think a brief look into her special "cocktail times" on youtube is in order: Sandra Lee's Cocktail Times! <---(I provided the link. Saves time for more laughs.)




Aw, all jokes aside I adore Sandy. She reminds me of one of those chicks at a holiday gathering who constantly has her glass filled with whatever is on tap and has the whole place lit up with her over the top/loud antics. She's our kinda gal.

Tonight though we'll give Ms. Lee's alcohol cabinet a night off. We're sticking with her recipe and it's a good one. Let's get started! Here's what you'll need:


Sandra Lee's Pepperoni and Cheese Casserole

Total Time: 55 min
Prep time: 15 min
Cook time: 40 min

Yield: 4 servings


Ingredients

* Canola oil
* Kosher salt
* One 1-pound box rotini pasta
* 1 medium onion, chopped
* 1 medium zucchini, chopped
* 1 tablespoon chopped garlic
* One 6-ounce package sliced pepperoni, roughly chopped
* One 28-ounce can chopped tomatoes
* 6 fresh basil leaves, chopped
* Freshly ground black pepper
* 1 cup shredded mozzarella
* 1/2 cup breadcrumbs

Directions

*Preheat the oven to 350 degrees F. Lightly grease a 9-by-13-inch baking dish with 1 teaspoon oil.

*Bring a large pasta pot of water to a boil over high heat. Add a big pinch of salt and the pasta. Cover and return the water to a boil. Remove the cover and cook for 5 minutes. The pasta will not be completely cooked through.

*Meanwhile, in a large skillet over medium-high heat, add 1 tablespoon oil. When it is hot, add the onions and zucchini and cook until they are softened and brown slightly, about 5 minutes. Add the garlic and pepperoni and cook for another minute. Add the tomatoes and basil and simmer for 5 minutes. Taste and adjust the seasoning with salt and pepper. Reserve 1 cup of the tomato sauce for another use, such as Round 2 Recipe Garlic Bread Pizza.

*Stir in the pasta and cheese into the skillet. Pour into the prepared baking dish and smooth out the top. Sprinkle the breadcrumbs evenly over the top and drizzle with the 1 tablespoon oil. Bake until the top is browned and the casserole is bubbling, 20 to 25 minutes.




Sandy's recipe is pure genius! It reminded me of macaroni and tomato's (which is a childhood staple of mine) and Ma's pizza casserole (that's another blog entirely). My only thing is I'm not a huge fan of zucchini (I'm only a cheerleader for it when it's baked into bread) but I'd definitely make this again and soon.



Tid Bits:
*To make it a little lighter of a recipe. Omit the olive oil for canola/veggie spray wherever it calls for the oil in the recipe.

*Want more moisture? Add a little tomato juice.



Ma's Spot: I LOVED IT! It was better than I thought it was going to be. Cheap and super easy to make. So if you're looking for a quick family dinner or a nice dish to take to a Christmas party or a nice church potluck this is the dish for you.




BAKING CORNER: Stained-Glass Christmas Tree Cookies




INGREDIENTS

*About 15 brightly colored hard candies (ring-shaped, rectangular or round)
*1 cup butter or margarine, softened
*2/3 cup sugar
*1/2 cup light corn syrup
*2 teaspoons vanilla
*1/4 teaspoon lemon extract, if desired
*3 cups all-purpose flour
*3/4 teaspoon baking powder
*1/2 teaspoon salt

DIRECTIONS
1) Heat oven to 350°F. Line cookie sheets with parchment paper. Place each color candy in separate resealable freezer plastic bag; seal bag. With rolling pin, coarsely crush candy; set aside.

2) In large bowl, beat butter and sugar with electric mixer on medium speed until light and fluffy. Beat in corn syrup, vanilla and lemon extract. On low speed, gradually beat in flour, baking powder and salt.

3) Divide dough in half. On floured cloth-covered work surface, roll each half to 1/4-inch thickness. Cut dough with 3-inch Christmas tree-shaped cookie cutter. Cut out and remove several smaller dough shapes from each cookie. Place tree shapes 2 inches apart on cookie sheets. If desired, reroll small cutouts with remaining dough. Fill each hole in tree shapes with about 1/2 teaspoon crushed candy.

4) Bake 8 to 10 minutes or until edges are light golden brown and candy is melted. Place cookie sheets on cooling racks; cool cookies 8 minutes. With back of metal pancake turner, gently lift warm cookies from foil; place on cooling racks. Cool completely, about 15 minutes, before storing in loosely covered containers.



Dinah: I know what you're thinking. Yes, I Dinah (professed cookie making hater) chose these to make. I'm shocked just as much as you but the cute "stained glass" effect got me. They were too cute not to make. The dough is delish, ended up making a lot of cookies, and it was fun to be creative with the candies. I even made a little gingerbread man with a heart. You can call him mini tin man. ;].
PS. Oh, and the whole not having a pic of an actual tree cookie? Let's just say everytime you need something it's nowhere to be found. So if anyone comes across a plastic green lined tree cookie cutter please contact your blog mistress immediately. I am fearful it met a fate of either getting lost in the land of that one missing sock or Charlie 's (our friendly poodle) chewing habit.


Ma: These cookies were not only fun to eat they were also fun to make. The recipe for the standard cookie dough is so versatile. You could do so many things. You can change up the extract. You could add in peppermint (to of course make peppermint cookies). Instead of butter (in another batch we made) we used Country Crock pumpkin spice butter (<--shameless plug lol) and they were fantastic. We used lifesavers in ours but you can use any hard candies you enjoy. The lifesavers set off the cookies though with the crunch and sweetness so those are the kind we recommend using. I encourage you to make these with your children cause they will have so much fun cutting out the shapes and putting the candies in the middle.



And that's all folks! Well, you know the drill until next week. We'll be back with another great recipe and something to beef up your baking agenda. Have a great week guys!


Spoons & Spatula's
~Dinah & Ma

Judi's Vegetarian Chili

Hey guys, welcomes back to the best darn food recipe blog around. Well, we think so at least, ha.
Tonight's menu was completely and totally submitted by my dear friend Judi. I would post her full name but there is a possibility that weirdo, creepy, and crazy psycho's read our food blog. I would like for my friend to not be stalked so let's stick with just her first name shall we? Judi is a vegetarian (no booing, veggie people are friendly too) and since tonight's write up is completely devoted to her recipes we're giving meat recipes a night off. Veggies are of course the star of the show as well as ice cream. Um, not together I meant separately because how gross would that be to pin ice cream and veggies? Bleh. You get my drift so stick around. It's gonna be good! Let's get started:


(I'm copying it as she wrote it to me and we followed it easily so it worked out well.)

Judi's Vegetarian Chili

Ingredients:

*1- 28 oz can of diced tomatoes (half drained)

*1- 15 oz can each of carrots, peas & sweet corn (drained)(you can use whatever veggies you like. I used those b/c I like them the best)

*1- 15 oz can of light & dark kidney beans (drained)

*1 jar of your fave sauce

*1 14 oz log of gimme ground lean beef style veggie "meat" (you can use more but I wanted my chili to have more veggies than meat) you can also use whatever veggie "meat" you like or that your store sells.

*1- package of your fave chili mix (you can use 2 but I didn't want mine to have a strong flavor b/c I don't really like the chili mix flavoring) I also used mild b/c I do not like it hot at all

*1 large onion chopped, 1 large green chopped, and 1 large yellow pepper chopped


Directions:

*Place above items in your slow cooker

*Cook on low for 8 hours. Our crock pot is big so it was able to fit in all this stuff

& here's the kicker if you want a "sweet" taste to your chilli add in some ketchup. I added it to the bowls when it was done (about 2 table spoons to a decent sized bowl). My sister told me about it after the chili was done, but you can add it in before you cook it. When she told me that I thought she was crazy but it's surprisingly good with the ketchup. It gives it a little sweet kick. The next time I make it I will be adding the ketchup in when I put the rest of the stuff in. You should try it with and without the ketchup just to see which taste you like better.




SO FREAKING GOOD. No joke. The ketchup idea makes this dish. My only thing: (and this is just me personally) the carrot's needed to be a tad smaller. *Rattles brain*...Um, yeah that's about it. Sadly, Geoff (being the carnivore he is) couldn't get passed the no meat. So that means whenever I'll want this I'll have to come over to Ma's and we'll make it together.


Tid Bits: Judi pretty much lays the options down in the ingredients and directions. Follow those kiddies!



Mas Spot: I enjoyed this immensely. I didn't put in the peas (since Dinah despises them) but I loved the corn, carrots, etc... I will say I was surprised when the recipe called for spaghetti sauce but it worked wonderful with it. So to me this is a thumnb's up and I encourage you to make it. I thought the vegetarian meat in this dish was the star of the show.





BAKING CORNER: Ice Cream Balls

(Okie, stop the train. Yes, I am aware that there is no "baking" in this recipe but come on guys these are superb! So like the meat the oven has been relieved of its baking duties for one evening.)



(We used Neapolitan ice cream since we have 4 people eating and each has different flavors of ice cream they prefer. Oh and we used magic shell cupcake flavor. Super yum!)


*1)vanilla ice cream (or I guess whatever kind of ice cream you like I only had it with cookie dough which was good, vanilla ice cream which also was good and cookies and cream which was not so good)

*2) corn flakes (has to be Kellogg's)

*3) magic shell (has to be magic shell) chocolate

*4) honey

*5) powdered sugar

*6) plastic wrap

First crush up the corn flakes (little pieces works best)
take the vanilla ice cream and roll it into a ball (Make them whatever size you like)
Roll the ice cream ball around in the corn flakes (make sure it all gets covered)

if your gonna eat them right away than cover the whole thing with the magic shell syrup (you have to run it under hot water for a little while. I forgot how long but it tells you how long on the bottle) and wait until the syrup gets hard. after it gets hard drizzle a little honey and powered sugar on top and than EAT IT ALL UP!!

you only really need the plastic wrap if you want to make them ahead of time (just cover them in the wrap and put them in the freezer until your ready to eat them) If you plan on making them when your ready for dessert than as long as your ice cream isn't all melting than you don't even need the wrap. You also don't have to drizzle the honey or the powered sugar on them you can eat them without (I have) but the honey and sugar does give it an extra little something.


Dinah: Hi, my name is Dinah and I am a ice cream balls addict. It's been rough all day but I think I can kick this habit. Sad? I know but I can't help it these are sooooo good! Oh, and I need to send out a fair warning. The ice cream completely freezes your hands while rolling the balls, I thought of maybe suggesting using gloves but that may get a tad messy so warm water breaks while rolling the ice cream are highly suggested.


Ma: I love this recipe. The corn flakes and the magic shell were scrumptious together. I like it because you can use pretty much any ice cream you like. I'm going to make this recipe again and make it with my favorite ice cream (pumpkin cinnamon). So make it with your kids, let them pick their favorite ice cream and enjoy!



That's all for tonight folks. We'll see you all back here next Tuesday for my pick. It's a kid friendly recipe from Ms. Sandra Lee. If you've seen her show no need to worry. She's left the alcohol out of this meal. Aw, I kid I kid! We love Sandy. Have a great week guys!


Spoons & Spatula's
~Dinah & Ma

Spicy Mustard Turkey Pizza

Hey guys, welcome back to your favorite food blog! Hopefully your Halloween was spine chilling and spooktacular but not in a scary Michael Myers kinda way but rather a super fun good time kinda way...you get what I mean lol.

This week's pick was a kind of stumble on while looking through a magazine. I saw the words pizza and spicy and that got my attention. Which leads us to the recipe itself. Now if you guys are skippers (meaning skip to see the recipe and then read my jazz at the end) then you saw the recipe has bacon. Most know that I am not a fan of the majority of the pig meat variety so I cheated and placed some turkey bacon on my pizza. It was just as good. Enough with the chit chat let's get to the cooking! Here's what you'll need:


Spicy Mustard Turkey Pizza

*6 Servings
* Prep/Total Time: 30 min.
*Yield: 6 slices

Ingredients

* 1 prebaked 12-inch thin pizza crust
* 3 tablespoons reduced-fat mayonnaise
* 3 tablespoons spicy brown mustard
* 3 tablespoons honey
* 1/2 teaspoon garlic powder
* 2 cups cubed cooked turkey
* 1 cup chopped fresh mushrooms
* 5 cooked bacon strips, chopped
* 1 cup (4 ounces) shredded Swiss cheese

Directions

* Place crust on an ungreased 12-in. pizza pan. In a small bowl, combine the mayonnaise, mustard,

honey and garlic powder. Add turkey; toss to coat. Spread over crust.
* Top with mushrooms, bacon and Swiss cheese. Bake at 450° for 9-11 minutes or until cheese is melted.


This was pretty amazing. The combination of the sweet and salty reminds me of my choice fast food bad for you but taste sooooo good Arby's Chicken Bacon & Swiss sandwich only it was on a pizza. Genius right? Taste of home beat me to this great idea.




Tid Bits:

*We're good friends now so you know instead of piggy bacon try our friend Mr. turkey in his bacon suit. Tastes just as swell.

*You can use whatever dough you prefer. To me pizza dough is pizza dough. The real star is the toppings on it. Otherwise you just have plain bread.


Ma's Spot: IT WAS FLIPPING AWESOME! *shouts Aunt Jane from another room.
...Thanks...Aunt Jane for that...um side note/random. Back to Ma: I don't think there are words that can explain how good this pizza was. It just goes to show you that you don't have to spend a fortune on take out pizza when you can make a really great pizza (like this one) at home for your family. Everything from the sauce to he bacon/turkey was awesome. Kudos to my son in law for an awesome job on tonight's pizza dough. Also kudos to Dinah Jane for putting together tonight's dinner and giving me an evening off. I encourage you more than I ever have before to try this pizza.


BAKING CORNER: Cherry Marble Brownies

What can be better than chocolate brownies mixed with vanilla marble mixture and cherry pie filling? Here's what you'll need:

Cherry Marble Brownies



Ingredients

* 1 19.5-ounce package brownie mix
* 1/2 cup vegetable oil
* 3 eggs, lightly beaten
* 1/4 cup water
* 2 3-ounce packages cream cheese, softened
* 5 tablespoons butter, softened
* 1/3 cup sugar
* 2 eggs, lightly beaten
* 2 tablespoons all-purpose flour
* 3/4 teaspoon vanilla
* 1 21-ounce can LUCKY LEAF ® Premium Cherry Pie Filling
* 1/2 cup chopped walnuts


Directions

1. Preheat oven to 350ºF. Line a 15x10x1-inch baking pan with foil; set aside. In a large bowl prepare brownie mix according to package directions, using the 1/2 cup oil, 3 eggs, and the water. Spread batter in the prepared pan. Set aside.

2. In another large bowl beat cream cheese and butter until fluffy. Add sugar; beat to combine. Add the 2 eggs, the flour, and vanilla; beat until combined. Drop spoonfuls of the cream cheese mixture over brownie batter in pan. Using a table knife, gently cut through batters to create a marble pattern.

3. Spoon cherry pie filling over batters. Sprinkle with chopped walnuts. Bake for 35 to 40 minutes or until toothpick inserted in the center comes out clean. Cool completely before serving.

Makes 32 servings



Dinah: *pats back* Another home run! Thank you, thank you. :D.
These were simple to make and the end product was yum with just the right amount of sugar. I even went back for a second slice.

Ma: First off I would like to say I do not like brownies but every time Dinah makes her brownies I love them. I don't know if she puts in a little hocus pocus or what but they always turn out great. I loved these. The cherry pie filling was amazing. Now I am wondering will she try to make these with apple pie filling. Hmmm? Shall I ask? I think this is a great little treat to take to a pot luck dinner or a nice family holiday dinner. Even if you just want to make a batch for home these are amazing. So give them a try.


That's it folks! We'll be back here next Tuesday with more food goodness. Next week's blog is a treat, it'll have a spotlight on my good friend and her recipe along with her baking corner idea. So get your booty's back here and check it out. Have a great week guys!



Spoons & Spatula's
~Dinah & Ma