pizza fondue

In a pot heat 2 - 28 oz can of crushed tomatoes, 1 tbs or more Italian seasoning, 1 tsp dried fennel (this gives it the pizza sauce flavor), 1 garlic clove minced, 1 tbsp dried onions, salt and pepper to taste.

Add favorite pizza toppings -1 c. diced pepperoni, bacon, ground beef Canadian bacon and pineapple, or bell peppers etc. let simmer 5-10 min or longer-the longer the better.

While mixture simmers, toast and cut up bread into "dipping sticks" about 1 1/2'' with the length of the bread. It is a great way to use up bread that needs to be eaten. or use bread sticks, or foccacia.

Just before serving add 1 cup grated mozzarella stir till melted.

To serve-the idea of fondue is to dip out of the same pot, but it is easier to just pour the sauce into your separate bowls. Also if everyone wants different toppings keep them aside so they can add their own to their own bowls.

mix-in's for bread recipes

With everyone making homemade bread lately I thought I would share some mix-in's that have helped my DH keep eating it even though DH isn't a big bread eater!

*2 tablespoons wheat gluten (for white bread) or 1/4 cup (wheat bread) this makes all the difference in taste, texture, and it holds the moisture better and keeps better. I never want to go without it again!

Pepper cheese / cheesy bread
1/4 cup of fresh jalapeno or banana peppers, and 1/4 c. cheese cubes (about 1/2 inch cubes) I usually work them into the dough just before I put the dough into the bread pan for its final rise, it usually will take a little longer to rise.
*Warning: if cutting fresh peppers WEAR RUBBER OR LATEX GLOVES OR PUT PLASTIC BAGS ON YOUR HANDS. your hands may burn for hours after!

Or just use 1/2 c. cheese chunks

Cranberry brown sugar twist
Mush about a 1/2 cup of cranberries (frozen or fresh). It tastes great if there are big chunks or if it is smoother.
Before dough is put into bread pan for it's final rise roll out dough into a rectangle with the width the six of your bead pan. put just a thin layer of softened butter over the top of the dough. Sprinkle a little (or a lot if your are in for more of a dessert) brown sugar on top. Spoon cranberry mixture on top. it doesn't have to be smooth. Roll up the dough like you would a cinnamon roll and be sure to seal ends and side. Let rise as usual, and bake as normal.
slice and eat warm plain, with butter, or my favorite with cinnamon frosting drizzled over it.

Tomato herb
add about 1/2 cup crushed tomatoes from a can and about a tablespoon Italian herbs to wet mixture while making the dough, and subtract about 1/4 c. of water or whatever liquid you are using. rise and bake as usual

Craisin bread or blueberry bread
Add about a 1/2 cup of Craisins or dried blueberries before final rise. Dough may not rise quite as much.

Herb and cheese
Add about 1 tbs of your favorite herbs to dough at the beginning and sprinkle some mozzarella on top before you bake.
Or... add cheese to the dough, work in about a 1/2 cup shredded or cubed cheese before the final rise.
Or... roll out dough like cinnamon rolls and sprinkle cheese on dough and roll it up. Just be sure to seal the ends and try to roll up the dough without any air pockets.

Green Potatoes for Six

6 medium potatoes
3 stalks broccoli
1/4 cup milk
3/4 cup grated cheese
2 tablespoons margarine
1 teaspoon salt
1/8 teaspoon pepper

Bake the potatoes (scrubbed, with shallow slits lengthwise around the middle) until done at 400 degrees F. for 30-60 minutes. Peel broccoli stems. Steam the whole stalks until just tender; chop fine. Carefully cut potatoes in half (the slit makes it easier) and scoop the insides into a bowl with the broccoli. Add 1/2 the cheese, the margarine, salt, pepper, and milk. Mash all together, until the mixture is pale green with dark green flecks. Heap into potato jackets and sprinkle with remaining cheese. Return to oven to heat through (10 minutes.)

Presto! Pasta with Pesto

"The combination of Parmesan cheese, pasta and punchy ingredients in pesto makes it a sure hit with kids. You'll love it, too.

Ingredients

1 1/2 cups of tightly packed, washed and dried basil leaves
1/2 cup of walnuts
2 chopped garlic cloves
2/3 cup of olive oil
2/3 cup of grated Parmesan cheese
1/4 teaspoon of salt
1/4 teaspoon of black pepper
1 pound of spinach linguine or fettuccine
Parmesan cheese to topping dish

Directions

Chop the basil leaves in a food processor or blender.

Add the walnuts and chopped garlic cloves. Process until finely ground.

With the machine running, slowly add the olive oil.

Next, pour in grated Parmesan cheese, salt, and black pepper. Mix and then set aside.

Cook pasta according to package instructions.

Drain and toss with the pesto in a serving bowl. Top with more Parmesan cheese. Serves 4 to 6."

(Source: www.familyfun.com)