There's no reason for take-out pizza - this week's recipe for Pizza Bake is just right for the active household where short preparation and cleanup time are essential.
Pizza is always a favorite at our house, and we especially like this recipe for a no-fuss crust made from refrigerated biscuits. All you need is a jar of pizza sauce and your toppings. So easy yet so good.
Serving size: 6
1 1/2 pounds ground beef
1 medium onion, chopped
15-ounce can pizza sauce
2 12-ounce tubes refrigerated buttermilk biscuits
1 package pepperoni, sliced
6 ounces black olives, sliced
4 ounces fresh mushrooms (may use canned), sliced
2 cups mozzarella cheese, shredded
1 1/2 cups cheddar cheese, shredded
1/2 medium green or red pepper, chopped
In a skillet, cook the beef and onion over medium heat until no longer pink; drain. Stir in pizza sauce. Quarter the biscuits; place in a greased 9-by-13-inch baking dish. Top with the beef mixture, pepperoni, green or red pepper and mushrooms. Bake uncovered at 400 degrees for 20-25 minutes. Sprinkle with cheeses and black olives. Bake 5-10 minutes longer or until cheese is melted. Let stand for 5-10 minutes before serving (feel free to add any of your favorite pizza toppings).
Different Cheesy Potatoes
Serving size: 6
3 tablespoons butter or margarine
6 large potatoes, peeled and thinly sliced
1 teaspoon salt
1/4 teaspoon pepper
Dash garlic powder
1 cup milk
8 ounces shredded cheddar cheese
Chopped fresh parsley
Melt butter in a large nonstick skillet. Cook potatoes until almost tender and lightly browned. Sprinkle with salt and pepper and garlic powder. Pour milk over all; boil gently until milk is absorbed. Sprinkle with cheese and allow to melt. Stir; sprinkle with parsley and serve immediately.
My Aunt's Fudge Layer Bars
2 cups chocolate chips
1 cup Eagle Brand milk
2 tablespoons butter
2 teaspoons vanilla
1 cup butter
2 cups brown sugar
2 1/2 cups flour
2 teaspoons soda
2 teaspoons salt
3 cups oatmeal
1/2 cup walnuts, chopped
Melt the chocolate chips, Eagle Brand milk and 2 tablespoons butter together in a double boiler. When thick, remove from heat and add vanilla. Cool. Cream the 1 cup butter and sugars together; add eggs and vanilla. Add the flour, soda and salt, then the oatmeal. Press 2/3 in greased 9-by-13 pan. Spread on chocolate mixture. Crumble the remaining oatmeal mixture over the top. Sprinkle chopped nuts over top. Bake at 350 degrees for 25-30 minutes. Cool and cut into squares.
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