MEDITERRANEAN STUFFED CHICKEN

Ingredients
4 boneless skinless chicken breast halves
1/2 cup crumbled feta cheese
1/2 cup shredded mozzarella cheese
1/2 cup sundried tomatoes in olive oil, chopped
1/4 cup kalamata olives, finely chopped
1 tablespoon capers
1 (14.5 oz.) can diced tomatoes
1/4 cup balsamic vinegar
Salt and pepper

Directions
Preheat oven to 350 degrees.  In a medium bowl, combine feta, mozzarella, sundried tomatoes, olives and capers.  Carefully cut a horizontal slit into each chicken breast to form a pocket.  Stuff each breast with equal amounts of the tomato and olive mixture.  Place stuffed chicken into a lightly greased baking dish; season with salt and pepper.  Stir together diced tomatoes and balsamic vinegar and pour over chicken.  Bake, uncovered, for 35-40 minutes or until chicken is cooked through.

Let's Dish
I came up with this recipe when I had some odds and ends in the refrigerator that I wanted to use.  It looks, and tastes, like one of those dishes you spent a lot of time on, but it's really pretty simple.  Regular olives are fine in place of the kalamata, although I really like the extra flavor they add.  And if you don't have any capers, it's find to leave them out.  I also like to use the fire roasted diced tomatoes, but any variety will work.  This is great with a green salad and some foccacia bread.

Who Dished It Up First
This is an original recipe.

Printable recipe

EASY ONE BOWL FETTUCCINE ALFREDO

Ingredients
16 oz. dry fettuccine
1/2 cup butter, room temperature
2-3 cloves garlic, minced
1 cup heavy cream, room temperture
1/2 cup grated parmesan cheese
Dash of nutmeg
Salt and pepper, to taste

Directions
Cook fettuccine according to package directions; drain but don't rinse.  While pasta cooks, cut butter into 1-inch slices and place in bottom of a large bowl, along with minced garlic.  Pour drained pasta over butter and stir until butter is almost melted.  Pour in cream and parmesan cheese and mix well.  Stir in salt, pepper and dash of nutmeg.  Sauce will be thin at first, but will thicken upon standing.  Garnish with additional parmesan cheese, if desired.  Serve immediately.

Let's Dish
If you're looking for a super thick, heavy alfredo sauce, this probably isn't the recipe for you.  But this is simple, and more importantly, my family loves it.  Since you don't do any heating after the pasta is cooked, it is important to have your ingredients at room temperature.  The sauce really does thicken up nicely after it sits for a few minutes.  Just be sure to give it a good stir right before you eat.  Otherwise all the yummy sauce gets left on the bottom of the bowl.

Who Dished It Up First
This is how my mom always made fettuccine alfredo.  Except for the nutmeg.  I added that part.  I think she got the recipe from the back of a pasta box.

Printable recipe

GLEN'S FAMOUS BROWNIES

Ingredients
3/4 cup flour
1/2 cup cocoa
1/2 teaspoon salt
3/4 cup butter
1 1/2 cups sugar
2 eggs
1 teaspoon vanilla
1/2 cup walnuts (optional)

Directions
Preheat oven to 350 degrees.  Grease a 9-inch square baking pan.  Mix flour, cocoa, and salt in a large mixing bowl. Melt butter in a large saucepan and remove from heat. Stir in sugar and vanilla. Quickly whisk in eggs, one at a time.  Add butter mixture to flour mixture; stir until well blended. Pour into prepared pan and bake for 25-30 minutes.
 
Let's Dish
Years ago, when we were first married, my husband began a quest to find a really great brownie recipe.  Definitely not something cake-like.  Something chewy and gooey and dense.  He tried a lot of recipes before discovering this one.  There aren't any fancy ingredients, but you've got to mix things up just the way the recipe says.  If you don't, you might not get the results you're looking for.  My husband doesn't like nuts, and since he always makes the brownies around here, he says they're very optional.  Sometimes we substitute chocolate chips, which we sprinkle on top before baking.  We almost always double the recipe.  A 9-inch pan of brownies doesn't last long around here.
 
Who Dishes It Up First
One day our friend Shelley brought these brownies to a church function.  When my husband learned they were made from scratch, he asked for the recipe.  That was over 10 years ago, and we've been making these brownies ever since.

Printable recipe

SLOW COOKER BEEF FOR SANDWICHES

Ingredients

1 (5 pound) rump roast

1 onion, sliced

2-3 cloves garlic, minced

1 green bell pepper, sliced

1 red bell pepper, sliced

2 cups beef broth

1/2 teaspoon salt

1/2 teaspoon ground black pepper

1 teaspoon dried oregano

1 teaspoon dried basil

1 teaspoon dried parsley

2 (.7 ounce) packages dry Italian-style salad dressing mix

Directions

Place roast and onions in slow cooker along with garlic, beef broth, salt, pepper, oregano, basil, parsley and Italian salad dressing mix. Cover, and cook on low for 10-12 hours, or on high for 5-6 hours. During the last hour of cooking time, remove roast from slow cooker and shred meat with a fork.  Return to slow cooker, along with bell peppers, and cook for an additional hour or until ready to serve.

 

Let's Dish

I like to serve this on toasted hoagie rolls with melted Provolone cheese. The sandwiches are also good topped with sliced banana peppers or jalepenos.  You could even serve toppings, including the peppers and onions, separately so everyone can create a custom sandwich. It goes without saying that this is a favorite with the men. 
 
Who Dished It Up First
Adapted from allrecipes.com

Printable recipe

EASY POPPY SEED CAKE

Ingredients
1 package yellow cake mix
1 (3.4 oz.) package vanilla instant pudding
1 cup water
4 eggs
3 tablespoons flour
2 teaspoons almond extract
1 tablespoon poppy seeds
½ cup oil

Glaze
1 cup confectioner's sugar
1 teaspoon almond extract
2 tablespoons milk
 
Directions
Preheat oven to 350 degrees.  Generously grease a bundt pan.  In a large bowl, mix all ingredients together with an electric mixer until well blended. Pour batter into prepared pan. Bake for 45-50 minutes or until toothpick inserted in center comes out clean.  Let cake cool for 10-15 minutes before turning out onto rack to cool completely. Stir ingredients for glaze together in a small bowl.  Spoon over cooled cake, allowing glaze to run down the sides.

Let's Dish
This cake is simple, easy, and everyone loves it.  It strikes me as a springtime dessert, so I often make it for Easter.  For a lemon version, substitute a lemon cake mix for the yellow, and lemon extract for the almond in both the cake and the glaze.  This recipe also makes great loaves and muffins.

Who Dished It Up First
I got this recipe from mom.  It was given to her by a friend.

Printable recipe

HEALTHY NOODLE AND VEGETABLE SALAD

Ingredients
8 ounces whole wheat spaghetti noodles
1 cup chopped fresh broccoli
1 cup cherry tomatoes, halved
1 cup matchstick cut carrots
2 green onions, chopped
3 tablespoons olive oil
3 tablespoons lemon juice
Salt and pepper, to taste

Directions
Cook pasta according to package directions.  Drain and rinse with cold water.  In a large bowl, combine pasta and vegetables.  Drizzle with olive oil and lemon juice; stir to coat well.  Add salt and pepper to taste.  Chill until serving.

Let's Dish
I often fix myself this quick, healthy salad for lunch.  It keeps well in the refrigerator for several days and is perfect for people who want to pack something healthy to the office.  Of course, you can change up the vegetables to suit your tastes--bell peppers are one of my favorite substitutions.  I try to use whatever veggies I have on hand. 

Who Dished It Up First
This is an original recipe.

Printable recipe

ORZO CHICKEN SALAD

Ingredients
1 supermarket rotisserie chicken
2 cups uncooked orzo pasta
1 green bell pepper, chopped
1 cup chopped celery
1/2 cup chopped red onion
2 green onions, chopped
2 cups grapes, halved
1/2 cup sour cream
1/2 cup mayonnaise
2 tablespoons lemon juice
2 cloves minced garlic
1/2 teaspoon dried basil
1/2 teaspoon ground mustard powder
1/2 teaspoon onion powder
Salt and pepper to taste

Directions
Bring a large pot of salted water to a boil.  Add orzo and cook for 5-6 minutes or until just tender.  Drain and rinse with cool water.  Remove meat from rotisserie chicken and shred into bite size pieces.  Add to a large bowl along with the orzo.  Stir in chopped bell pepper, celery, red onion, green onion, and grapes.  In a small bowl, stir together sour cream, mayonnaise, lemon juice, garlic, basil, onion powder, ground mustard powder, salt and pepper.  Pour sour cream/mayonnaise mixture over pasta and chicken mixture and mix well.  Chill for at least 2 hours before serving.

Let's Dish
This is like a cross between a chicken salad and a pasta salad.  It makes a lot, so if you aren't feeding a crowd, you may want to half the recipe.  You can always use the rest of your chicken for soup.  You can also make this with a few cooked and cubed chicken breast halves, but buying the supermarket chicken makes it a lot easier, and I like the flavor it adds.  This is a pretty forgiving recipe, so don't worry if your measurements aren't exact. It definitely tastes better after it has chilled for several hours.  I like it best the next day.

Who Dished It Up First
I've seen several different recipes for chicken salad that include orzo, but I originally got the idea here, at Evil Shenanigans.  This is my own version.

Printable recipe

CREAMY PASTA WITH GREENS AND TOMATOES

Ingredients
8 oz. dry, uncooked pasta
1 pound Swiss chard or spinach, cut into thin strips
2 large tomatoes, chopped
1 tablespoon olive oil
2 cloves garlic, chopped
¼ cup chopped onion
½ cup sour cream or plain yogurt
½ cup milk
¼ cup grated Parmesan cheese
Salt and pepper, to taste

Directions
Cook pasta according to package directions; drain. Meanwhile, heat oil over medium-high heat. Add greens, garlic and onions and cook for about 2 minutes, or until greens begin to wilt.  Stir in chopped tomatoes, sour cream, and milk. Add pasta and toss to coat. Season with salt and pepper. Transfer pasta mixture to a serving bowl and stir in Parmesan cheese.

Let's Dish
This pasta dish has a creamy sauce, but it's not nearly as heavy (or fattening) as other cream based pasta dishes.  And it only takes about 15 minutes to make, which is always a bonus in my book. I make it year round, but if you plant a garden, it's a great way to use up some of your fresh vegetables in the summer time. 
 
Who Dished It Up First
I got this recipe from my friend Micah.  She joined a food co-op one summer where she got a big box of fresh vegetables every week and there were often recipe suggestions included for using all that fresh produce.

Printable recipe

ROASTED RED PEPPER AND TOMATO SOUP

Ingredients
1 (28 oz.) can crushed tomatoes
3 cups chicken or vegetable broth
1 cup jarred roasted red peppers
2 cloves garlic, minced
3 tablespoons lemon juice
1 teaspoon dried basil
1 teaspoon dried oregano
Salt and pepper to taste

Directions
In a large saucepan over medium-high heat add crushed tomatoes and broth.  Bring to a simmer; reduce heat if necessary.  Meanwhile, puree red peppers and garlic in a food processor or blender.  Stir pepper puree into tomatoes along with lemon juice, basil, oregano and salt and pepper.  Simmer for an additional 30 minutes before serving.

Let's Dish
Tomato soup and grilled cheese are a staple around here, and more often than not we serve up good old Campbell's.  But this version of tomato soup doesn't take much longer than opening a can, and it's so much better.  We like to top it with croutons and cheese or goldfish crackers.  It's also great with a dollop of sour cream or plain yogurt stirred in.

Who Dished It Up First
This is an original recipe.

Printable recipe

CREAMY LEMON MERINGUE PIE

Ingredients
1 cup graham cracker crumbs
6 tablespoons melted butter
1 tablespoon sugar
1/2 cup lemon juice
1 (14 ounce) can sweetened condensed milk
2 eggs yolks
4 egg whites, room temperature
1/2 teaspoon cream of tartar
4 tablespoons white sugar

Directions
Preheat oven to 400 degrees.  Stir together graham cracker crumbs, melted butter and sugar.  Press mixture into the bottom and up the sides of a 9-inch pie dish; set aside.  With an electric or stand mixer on high speed, beat sweetened condensed milk and egg yolks for at least 3 minutes.  Gradually add lemon juice, stirring until mixture thickens and is well blended. Pour filling into crust.  In another bowl, beat room temperature egg whites with cream of tartar until foamy. Gradually add sugar, and continue beating until egg whites are stiff and glossy. Carefully spread meringue over filling, sealing the edges. Bake in preheated oven until meringue browns, about 6 minutes. Cool. Refrigerate until serving.

Let's Dish
Lemon meringue is one of my husband's favorite pies.  And apparently my kids like it too.  Their plates were empty before I even sat down at the table to enjoy my slice.  I like this recipe because it uses simple ingredients that I almost always have on hand.  If you enjoy making pastry style pie crust more than I do, you can certainly use that in place of the graham cracker crust.  If you like a stronger lemon flavor, try adding some lemon zest along with the juice.  The trick to this pie is beating the condensed milk and egg yolks really well, until the mixture looks thick and creamy.  Watch your meringue in the oven -- it browns quickly.  I find this is better if it is well chilled before serving.

Who Dished It Up First
Adapted from allrecipes.com.

Printable recipe

SPAGHETTI PIE

Ingredients
1/2 pound spaghetti
1 pound hot Italian sausage
1/2 cup red onion, chopped
2 cloves garlic, minced
1 cup chopped green bell peppers
2 green onions, chopped
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon crushed red pepper flakes
1 1/4 cups marinara sauce
2 eggs
1/4 cup milk
1 cup shredded mozarella cheese
1 sheet frozen puff pastry dough, thawed
1 tablespoon olive oil
1/2 teaspoon garlic salt
1/4 cup Parmesan cheese

Directions
Preheat oven to 375 degrees.  Lightly grease a 9-inch pie dish.  Bring a large pot of salted water to a boil.  Break spaghetti in half as you add it to the boiling water.  Cook for about 8 minutes, or until al dente.  Drain and transfer to a large bowl.  If necessary, toss with a bit of oil to prevent sticking.  Meanwhile, cook sausage in a large skillet over medium-high heat until almost done.  Add red onion, garlic and green peppers and cook a few more minutes, until vegetables are tender.  Stir in oregano, basil and red pepper flakes.  Add marinara sauce and green onions and stir to combine.  Add meat and sauce mixture to spaghetti; mix well.  In a small bowl, whisk together eggs and milk.  Add to spaghetti mixture along with mozarella cheese.  Stir to combine.  Transfer spaghetti mixture to prepared pie pan and pack down with the back of a spoon.  Lay puff pastry dough over spaghetti.  Pinch sides of dough together along edge of dish to seal.  Brush dough with one tablespoon olive oil. Sprinkle with garlic salt and parmesan cheese.  Bake for 25-30 minutes or until crust is golden brown.  Let cool for 10 minutes before slicing into wedges to serve.

Let's Dish
I'm not a huge spaghetti fan, but I love this spaghetti pie!  So do my husband and kids. It's such a versatile recipe.  You can use ground beef in place of the sausage, or throw in additional vegetables like mushrooms and red peppers.  Olives are good too.  You could even do a vegetarian version.  I always use Pepperidge Farms puff pastry dough and Prego spaghetti sauce when I make this.  You will want to use a deep pie dish.  If yours isn't deep enough, a 9x9 square baking dish will work just as well.  This is a great way to use up leftovers because it can be made so many different ways.  Even the crust can be switched up with crescent roll dough or even your own homemade version. This is yummy and hearty and filling.  Definitely one of my favorite casserole style dishes!

Who Dished It Up First
I know I'm not the first person to make spaghetti pie, but this is my original version.

Printable recipe

STUFFED FRENCH BREAD PIZZA

Ingredients
1 French bread loaf
1 pound bulk Italian sausage
1/2 cup chopped onion
2 cloves garlic, minced
1 cup chopped green bell pepper
1 cup chopped red bell pepper
2 green onions, chopped
1 (8 oz.) package cream cheese, softened
1 cup sour cream
1 cup shredded cheese
1 teaspoon crushed red pepper flakes
Dash ground black pepper

Directions
Preheat oven to 350 degrees. With serrated knife, cut top out of bread (remember how they used to do it at Subway?).  Save the top and hollow the center of the bread out slightly; set aside on large baking sheet.  Brown the sausage in a large skillet over medium-high heat. Add the garlic, onions and bell peppers and cook for an additional 5 minutes, or until vegetables start to soften.  Stir in cream cheese, sour cream, shredded cheese (cheddar and mozarella are both good choices), red pepper flakes and ground black pepper.  Cook until cheese are melted and smooth.  Fill bread with hot sausage mixture and replace top.  Bake in preheated oven for 15-20 minutes or until bread is crusty.  Slice and serve.
 
Let's Dish
My son helped me come up with this recipe when it was his turn to choose the dinner menu.  He prefers a version stuffed with pepperoni.  That's the great thing about this recipe.  You can use any of your favorite pizza toppings.  When we make a pepperoni version, we replace the sour cream with marinara sauce.  This recipe makes enough to generously fill the longest loaf of French bread.  If you're using a shorter loaf, you'll probably have enough filling for two pizzas.  If you'd like the bread to come out less crusty, cover the pizza with foil during cooking.  You'll just need to increase the cooking time a bit.  It's fun to make individual sized versions of this using regular sub buns.
 
Who Dished It Up First
This is an original creation.

Printable recipe

MINI PEANUT BUTTER CHEESECAKES

Ingredients
1 1/2 cups graham cracker crumbs 
6 tablespoons butter, melted
2 (8oz.) packages cream cheese, softened
1/2 cup sugar
2 eggs
1 teaspoon vanilla
1/4 cup light sour cream
Pinch of salt
3 tablespoons creamy peanut butter
1 cup semi sweet chocolate chips
4-5 tablespoons heavy cream

Directions
Preheat oven to 300 degrees.  Line a mini muffin pan with small muffin liners.  Place graham cracker crumbs and melted butter into a medium bowl and stir until well combined. Place a teaspoon of crumb mixture into the bottom of each muffin cup and pack down firmly with fingers.

With an electric mixer, beat cream cheese and sugar until well combined.  Add eggs one at a time, followed by the vanilla, sour cream, and salt. Be careful not to over-mix.  Soften peanut butter for about 15 second in the microwave.  Stir into cream cheese mixture.  Fill each muffin cup about 3/4 full of batter.  Bake for 10-12 minutes or until cheesecake is set. Remove from oven and let sit in pan at room temperature for 30 minutes before removing. Transfer mini cheesecakes to a cooling rack to cool completely, another 30 minutes or so.
 
Meanwhile, place chocolate chips into a microwave safe bowl and heat in 30 second intervals until melted and smooth. Stir in heavy cream until chocolate is shiny and smooth. Spoon chocolate topping over each cheesecake. Refrigerate until serving.
 
Let's Dish
Little bite-sized cheesecakes are always fun, although I don't think I end up eating any less.  I don't love peanut butter, but I definitely like it, and I'm certainly not going to turn it down in cheesecake form.  I find I often have more batter than will fit in one mini muffin pan, and end up baking a few more after the first batch is done.  You can also make a slightly larger version using a regular size muffin pan and increasing the cooking time to 18-20 minutes.
 
Who Dished It Up First
Adapted from Jenny at Picky Palate.  I'm still looking for one of the mini cheesecake pans she uses.

Printable recipes

THREE CHEESE STUFFED SHELLS

Ingredients
1 (16 oz.) package jumbo shell pasta
1 (16 oz.) container ricotta cheese
2 cups shredded mozzarella cheese, divided
1 cup shredded Monterey Jack cheese
3 tablespoons sour cream
1/3 cup dried bread crumbs, seasoned
1 teaspoon dried oregano
1 teaspoon dried basil
Salt and pepper to taste
2-3 cups marinara sauce

Directions
Preheat oven to 350 degrees. Cook pasta according to package directions.  Drain, then rinse with cold water to cool so you can handle the pasta while stuffing.  Meanwhile, in a large bowl, combine ricotta cheese, 1 cup mozzarella, Monterey Jack cheese, sour cream, bread crumbs, oregano, basil, and salt and pepper to taste; mix well.  Spray a 9x13 inch baking dish with non-stick cooking spray and cover bottom of dish with a thin layer of marinara sauce. Fill shells with cheese mixture and place in dish; cover with remaining sauce. Sprinkle remaining mozzarella cheese on top of sauce. Bake, covered,  for about 30-40 minutes or until cheese is melted and sauce starts bubbling.  Uncover and bake an additional 5-10 minutes.

Let's Dish
You really can't go wrong stuffing anything with melted cheese, can you?  My whole family loves this dish, so it's a winner in my book.  You can also use manicotti pasta, but I find the shells much easier to stuff.  This makes more than we can eat in one sitting, but it freezes well.  You can even freeze the extra filling for later. I've tried several cheese stuffed pasta recipes, but this is my favorite.  The consistency of the cheesy filling is just right.

Who Dished It Up First
Adapted from allrecipes.com

Printable recipe

DECADENT BROWNIE PIE

Ingredients
2/3 cup butter, softened
1 1/4 cups sugar
1/2 cup light corn syrup
2 eggs
1 1/4 cups all-purpose flour
1/2 cup cocoa
1/2 teaspoon salt
3 tablespoons milk
2 cups chopped walnuts (optional)

Ganache
1 cup heavy whipping cream
8 ounces semisweet chocolate, chopped

Directions
In a large bowl, cream butter and sugar until light and fluffy. Beat in corn syrup. Add eggs, one at a time, beating well after each addition. Combine the flour, cocoa and salt; gradually add to creamed mixture alternately with milk, beating well after each addition. Fold in nuts, if desired. Spread batter into a greased 10-inch springform pan. Bake at 325° for 40-45 minutes or until a toothpick inserted 1 inch from side of pan comes out clean. Cool on a wire rack.

For ganache, in a small saucepan, bring cream to a boil. Remove from the heat; stir in chocolate until melted. Set aside until cool.  Remove brownie from springform pan. Place a wire rack over waxed paper and set brownie on rack. Pour ganache over the brownie; spread over top and let drip down sides. Refrigerate until ganache is completely set.

Let's Dish
My son (the one with great culinary vision) chose to try this recipe when it was his turn to help with dinner, and I am so glad he did.  This is one of the best desserts recipes I've tried in a long time.  Although the recipe is fairly simple and the ingredients are pretty basic, the result is something I would pay money for in a restaurant.  This brownie pie is rich and chewy and the ganache topping is like a chocolate truffle frosting.  We used chocolate chips for the ganache.  No need for chopping the chocolate that way.  There are lots of yummy choices for garnish, including Andes mints, raspberries, ice cream or caramel.  Leftovers should be stored in the refrigerator.

You can read more about our family cooking adventures here.

Who Dished It Up First
Adapted from the Taste of Home Celebrations Cookbook.

Printable recipe

SOY SAUCE AND BROWN SUGAR GRILLED SALMON

Ingredients
1 1/2 pounds salmon fillets
1 teaspoon lemon pepper
2 cloves garlic, minced
1/4 teaspoon salt
1/3 cup soy sauce
1/3 cup brown sugar
1/3 cup water
1/4 cup olive oil

Directions
In a small bowl, stir together lemon pepper, garlic, salt, soy sauce, brown sugar, water, and oil until sugar is dissolved. Place fish in a large resealable plastic bag. Pour soy sauce mixture over fish and seal bag. Refrigerate for at least 2 hours. Lightly oil grill grate and preheat grill for medium heat.  Place salmon on the preheated grill; discard marinade. Cook salmon for 6 to 8 minutes per side, or until the fish flakes easily with a fork.

Let's Dish
This is a really simple way to prepare salmon. I'm not the best at cooking on a grill, so the hardest part for me is getting the cooking time right.  Just don't forget to oil your grill grate before you turn it on. Starting with the skin side on the grill makes it easier to turn.  If you're really worried about sticking, rub some extra oil on the skin before placing the fish on the grill.  My entire family enjoys this.  Even the child who doesn't like meat gobbles it up and asks for seconds.

Who Dished It Up First
Adapted from allrecipes.com

Printable recipe

SLOW COOKER JAMBALAYA

Ingredients
1 pound skinless, boneless chicken breast halves, cubed
1 pound andouille sausage, sliced
1 pound frozen cooked shrimp, without tails
1 (28 ounce) can diced tomatoes with juice
1 large onion, chopped
1 large green bell pepper, chopped
1 cup chopped celery
1 cup chicken broth
2 teaspoons dried oregano
2 teaspoons dried parsley
1-2 teaspoons Cajun seasoning
1/4 teaspoon cayenne pepper
1/2 teaspoon crushed red pepper flakes
Salt and pepper, to taste

Directions
In a slow cooker, stir together everything but the shrimp.  Cover and cook 7 to 8 hours on low, or 3 to 4 hours on high. Stir in the shrimp during the last 30 minutes of cook time. Serve over hot cooked rice.

Let's Dish
This jambalaya was hearty, satisfying and best of all, easy!  If I'm feeling a bit guilty about eating all that meat, I'll substitute hot italian turkey sausage for the andouille. I brown it in a skillet first.  Something about putting raw sausage in the slow cooker frightens me.  Of course, all that meat made this dish wildly popular with my husband.  I like to use the fire-roasted diced tomatoes for added flavor, and you can, of course, adjust the spices to suit your tastes.  I think it's delicious with or without the rice.

Who Dished It Up First
Adapted from allrecipes.com

Printable recipe

EASY INDIVIDUAL PIZZAS

Ingredients
Crust
8 RhodesTexas size-rolls, thawed
2 tablespoons olive oil
2 teaspoons garlic salt
1 1/2 cups marinara sauce or pesto

Optional Toppings
Pepperoni
Ham
Pineapple
Cheese (mozzarella, feta, parmesan, etc.)
Mushrooms
Olives
Chopped tomato
Chopped bell peppers
Onions
. . . or any of your favorite pizza toppings

Directions
Preheat oven to 400 degrees.  Coat 2 large baking sheets with 1 tablespoon of olive oil.  Press or roll thawed rolls into rounds, about 6 inches wide and 1/4 inch thick.  Place dough rounds onto prepared baking sheests and drizzle with remaining olive oil.  Sprinkle garlic salt evenly over all of the rounds.  Top each with marinara, pesto or your choice of sauce.  Top with desired toppings.  Bake for 12-15 minutes or until crusts are golden brown and cheese is melted.

Let's Dish
This is really more of an idea than a recipe, but with everyone around here having such different tastes in pizza, it's an idea that gets put to good use at our house.  There are a lot of things you can use for individual pizza crusts (whole pitas are another favorite of mine) but i like using the frozen dough because it comes pretty close to real pizza crust without the hassle of making dough from scratch.  The Texas rolls are the perfect size for an individual pizza, and they come in white and whole wheat.  You can, of course, adjust the number of rolls you use to suit your needs.  I like to top mine with pesto, tomatoes, feta and carmelized onions.  The kids are more cheese and pepperoni types.  The husband can't stand onions, but he loves pepperoni, mushrooms and olives.  That's why we love these pizzas so much--everybody's happy!

Who Dished It Up First
We did!

CRUNCHY CARAMEL REESES COOKIE BARS

Ingredients
1 (16.5 oz.) roll refrigerated sugar cookie dough
1 cup crushed pretzels
1 (12 oz.) bag mini Reeses Peanut Butter Cups, unwrapped
10 caramels, unwrapped
1 tablespoon milk
1/2 cup semi sweet chocolate chips

Directions
Preheat oven to 350 degrees.  Spray an 8×8 baking dish with non-stick cooking spray. Cut cookie dough roll in half and press half of dough evenly into bottom of prepared baking dish. Layer with crushed pretzels. Cut peanut butter cups in half and layer over pretzels. In a small bowl, melt caramels and milk in microwave for 1-2 minutes or until smooth.  Pour caramel over peanut butter cups. Crumble remaining cookie dough evenly over top. Bake for 22-25 minutes or until golden brown and cooked through.  Let cool completely.  Melt chocolate chips in microwave until smooth and drizzle over top of bars.
 
Let's Dish
I love sweet and salty treats.  Apparently my kids do too.  My husband, not so much.  But I think they'd be pretty good without the pretzels, if you're not into the sweet and salty combination.  You might not need all of the mini peanut butter cups, but I thought it was best to allow for the handful that will inevitably get eaten during preparation.  While I enjoy most baked goods warm from the oven, I definitely thought these were better after they'd cooled completely.
 
Who Dished It Up First
Adapted from Jenny at Picky Palate.  She's got all kinds of yummy, unique recipes at her site.