Living 2 Eat |

For those with big mouths and small wallets, this is one recipe that can be stretched and contoured for the masses.  Children and novice cooks will have a very difficult time botching this recipe!   For those ‘cooking’ in the college dorm, this is one recipe that will work in your toaster oven.

Pizza Crackers

4 dozen Melba or cracker rounds

¾ cup Heinz ketchup

2 ounces pepperoni, thinly sliced

1 cup shredded mozzarella cheese

Spread rounds with ketchup and top with pepperoni slices.  Sprinkle with cheese and bake on cookie sheet 3 – 5 minutes at 400F.

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Today, the United States is one of the world’s leading pork-producing countries. The US is the third largest exporter, trailing only long-time world leaders Denmark and Canada. The United States’ production accounts for about 10 percent of total world supply.   All About Pork

Wisconsin State Fair’s

Peachy Mustard Pork Chops

Yield: 4 Servings

4 top loin pork chops

1/4 cup peach preserves

1/3 cup honey mustard

2 tbsp lemon juice

 Stir together preserves, mustard, and lemon juice. Grill chops over a medium-hot fire, turning occasionally and basting with sauce, until done.

 NOTE:  If you have extra sauce leftover, DO NOT eat or add to pork chops as it has been exposed to raw meat.   Be careful not to cross contaminate — return cooked meat on a fresh clean plate (not the one having contained the raw meat).

Monday Night Football!

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Children and men love this recipe… namely because it can be eaten with bare hands!  However, it can be messy because of the flaky crescent rolls.  So, plates should be available.

This is a great recipe to use as an introduction to cooking for children and novice cooks.   Additionally, it can be contoured to a crowd and will not break the bank.   In fact, it can be used as the main dish at your football party when it is accompanied with a number of fun dipping sauces such as Tom Brady BBQ, Joe Montana mustard’s (Dijon, honey, yellow), Pittsburgh Steelers’ sweet & sour, Joe Flacco fiery salsa, etc.   Be creative!

Big Pigs in Big Blankets

8 hot dogs, partially split along length

Cheddar cheese, cut into strips

8 ounce can refrigerated crescent dinner rolls

Fill each hot dog with strips of cheese.  

Separate crescent dough into 8 triangles.  Place hot dog on each triangle and roll up.

Place rolled hot dogs onto a greased cookie sheet (cheese side up) and bake at 375F for 10 – 12 minutes.  

This four ingredient recipe is very easy and can be made in advance.   However, I have found that it has a limited ‘life’ as the tortillas are highly absorbent.   Pretty much every four ingredient recipe is a shell which allows for countless variations.  Think outside the box, be creative and consider adding something unique to make this recipe yours.

For a kick to this recipe, add more taco seasoning or a dash of hot sauce.   Jalapeno peppers (finely minced) can also be added to the cream cheese.  Remember, the cream cheese mixture will need to be ‘rolled’, so no large pieces.

Tortilla Roll-ups (Pinwheels)

8 ounce package cream cheese, softened

1 tsp taco seasoning

1/3 cup picante sauce

12 flour tortillas

Beat cream cheese until smooth.  Add taco seasoning, picante sauce and mix well.

Spread mixture on each tortilla.   Roll tortilla tightly.   Place seam side down in airtight container.  Chill at least 2 hours.   Slice each roll into 1-inch slices forming a pinwheel.

Arrange on plate to serve.

… from The Four Ingredient Cookbooks

Cookie Crust Ice Cream Pie

18 oz roll refrigerator chocolate chip cookies

1 quart chocolate ice cream, softened

12 oz jar chocolate fudge sauce

8 oz fresh whipped cream (or Cool Whip!)

Slice cookie dough 1/8 in thick.    Line bottom and sides of 9-inch pie pan with cookie slices, overlapping sides to make scalloped edge.   Bake 10 minutes at 375F.    Cool.

Fill cooled crust with ice cream.  Top with fudge sauce and frost with whipped cream.  Freeze.   To serve, cut into wedges.

NOTE:   This is always a hit.   However, do not bake the crust for very long or else it will be very difficult to cut and serve.

… from The Four Ingredient Cookbooks

Soy Sauce Chicken

4 chicken breasts, skinned and boned

1 cup sour cream

¼ cup soy sauce

¼ teaspoon black pepper (optional)

Place chicken in greased casserole dish.  Mix sour cream, soy sauce and black pepper together.   Spread over chicken.   Bake covered at 350F for 1 hour.   Serves  4.

NOTE:   The soy sauce mixture can be contoured to your individual taste.   I prefer to use a bit more soy sauce for a more pronounced flavor.  

Layer the bottom of the casserole dish with very thick slices of Vidalia onion, and fresh mushrooms.   The soy sauce mixture separates during baking and will flavor these vegetables.   Carefully remove from the over as this recipe will have lots of juice.

Serve over rice.