Yum-o

Two summers ago I helped to put together a Blackhurst Recipe Exchange & cookbook for the family reunion. Well, last week we tried one of the recipes & we LOVED it. Since my camera isn't working- no working batteries- I'll just post the recipe. Enjoy! We sure did!

Pizza Roll-Ups
Submitted by Lynae Ellgen

Crust:
1 Tablespoon yeast
1 cup warm water
2 teaspoons sugar
1 teaspoon salt
2 Tablespoons oil
3-3½ cups flour

Mix yeast in warm water in large mixing bowl. Add sugar, salt and oil. Stir well. Add flour and stir until well combined. Knead for 5-10 minutes until dough is smooth. Cover and let raise at least 30 minutes (and up to an hour) in a warm place.

Filling:
½ of 6 oz can Italian tomato paste
Garlic powder
Parmesan cheese
Shredded mozzarella cheese, about 2 ozs.
Small amounts of one or more of the following: Broccoli, pepperoni, olives, bacon, ham, etc.

Roll crust into large circle on well floured surface. Spread with tomato paste and sprinkle with garlic powder, parmesan cheese and other toppings. Using a pizza cutter, cut circle into 16 pie-shaped pieces. Roll up from outside into center. Place on greased cookie sheet and bake at 350 degrees for 15-20 minutes. Enjoy.

On our dinner table...

Here's what smells so good!

Friday: Sweet & Sour Meatballs with Rice (We didn't have it last week after all)
Saturday: Jeff's Favorite- Sausage Noodle Case role
Sunday: Chicken & Green Chilies (Crock pot Recipe)
Monday: Pizza Roll-ups with salad, corn & English Toffee Bars as our FHE treat
Tuesday: Salsa Chicken with Mexican salad, cornbread, rice, & beans
Wednesday: Chicken Nuggets with Paw Paw's Taters, Broccoli & Cheese, rolls
Thursday: Frito Pie with homemade Chipotle Chili
Friday: Creamy Herb Pasta with salad & rolls

Here's a few of the recipes for you to try:

Mexican Salad
Submitted by Lindsey Blackhurst

This is a family favorite. It is a tradition to have this salad at Thanksgiving & all other permitted occasions. As a child I thought this salad looked gross & I never tried it- I was missing out!

Bag or Head of Lettuce (works best with Romain & Green Leaf)
Diced Tomatoes
1 Can of Ranch-style Beans (or Kidney Beans with liquid)
1-2 cups of shredded cheese
½-1 bottle of Catalina Salad Dressing
Bag of crushed Frito Chips

Toss all of the salad ingredients together without adding Frito's. Marinade in the refrigerator at least 2 hours. Before serving add crushed Frito's & toss. YUM!

English Toffee Bars
Submitted by Lindsey Blackhurst

2 cups flour
1 cup packed light brown sugar
½ cup butter
1 cup pecan halves
Toffee Topping
1 cup milk chocolate chips

Pre-heat oven at 350 degrees. In large mixer bowl combine flour, brown sugar, and butter; mix until fine crumbs form. (A few large crumbs may remain.) Press into non-greased 9x13x2-inch pan. Sprinkle pecans over crust. Prepare toffee topping; drizzle evenly over pecans and crust. Bake 20-22 minutes or until topping is bubbly and golden; remove from oven. Immediately sprinkle milk chocolate chips on top. Cool completely in pan on wire rack.

Toffee Topping

In small saucepan combine 2/3 cup butter and 1/3 cup packed brown sugar. Cook over medium heat stirring constantly until mixture comes to a boil. Continue boiling, stirring constantly, 30 seconds; use immediately.



Pizza Roll-Ups
Submitted by Lynae Ellgen
Crust:
1 Tablespoon yeast
1 cup warm water
2 teaspoons sugar
1 teaspoon salt
2 Tablespoons oil
3-3½ cups flour
Mix yeast in warm water in large mixing bowl. Add sugar, salt and oil. Stir well. Add flour and stir until well combined. Knead for 5-10 minutes until dough is smooth. Cover and let raise at least 30 minutes (and up to an hour) in a warm place.
Filling:
½ of 6 oz can Italian tomato paste
Garlic powder
Parmesan cheese
Shredded mozzarella cheese, about 2 ozs.
Small amounts of one or more of the following: Broccoli, pepperoni, olives, bacon, ham, etc.

Roll crust into large circle on well floured surface. Spread with tomato paste and sprinkle with garlic powder, Parmesan cheese and other toppings. Using a pizza cutter, cut circle into 16 pie-shaped pieces. Roll up from outside into center. Place on greased cookie sheet and bake at 350 degrees for 15-20 minutes. Enjoy.

Sausage Noodle Casserole
Submitted by Stephanie Blackhurst
This was Jeff’s favorite meal, so we thought we should submit it too! Enjoy!
½ lb. ground sausage
2 TB. chopped onion
12 oz. bag flat noodles, COOKED
1 can Cream of Chicken Soup
1 cup grated cheddar cheese
¼ cup milk
¼ tsp. salt
1/8 tsp. pepper
½ tsp. garlic salt
1 TB. dried parsley
Brown sausage with onion. Drain well. In a bowl, mix together soup, cheese, milk, and seasoning. Add to eat mixture. Stir in cooked noodles and heat through. Stir frequently because it can scorch.

Marinara Sauce Recipe

You asked for it...so here you are! It's so good, you'll never go back to Prego again! I use it in spaghetti, pizza, as a dipping sauce- you name it! It makes a ton, so I freeze most of it...enjoy! Let me know if you try it and like it. :) It's not my originally recipe, my mother-in-law got it from a church Enrichment night that focused on pre-made meals or Mom's Meals for a Month.

Marinara Sauce

6 cans of 16oz tomatoes coarsely crushed
1/3 cup olive oil
6 cloves of garlic- pressed or minced
3 onions finely chopped (I've not ever used that much)
4 carrots- finely chopped
2 TSP dried basil
1 TSP dried oregano
2 tsp salt
1 tsp pepper

Heat oil in a 5 quart pot over medium heat. Cook garlic, onions, & carrots, stirring occasionally, until soft. Stir in tomatoes and juice, basil, oregano, salt & pepper. Bring to a boil.
Reduce heat & simmer rapidly, uncovered, stirring occasionally, for about 1 1/2 hours or until sauce is very thick and reduced by about half.