This recipe has appeared on lots of food blogs lately. It was very easy to make and tastes great. I have made this twice and doubled it the second time because they disappear fast!
Pepperoni Pizza Puffs
3/4 cup flour
3/4 tsp baking powder
3/4 cup milk
1 egg, lightly beaten
4 oz pepperoni, diced (about 1 cup)
4 oz shredded mozzarella cheese (about 1 cup)
1/2 cup store bought pizza sauce
Preheat oven to 375 degrees. Grease a 24 cup mini muffin pan. In large bowl whisk together the flour and baking powder, whisk in milk and egg. Stir in the mozzarella and pepperoni. Let stand 10 minutes.
Stir the batter and drop into muffin cups. Bake until puffed and golden, 20 to 25 minutes.
This recipe is similar to recipes I found for Beef Lombardi. It had cream cheese added to it so I decided to try this version. It was published in one of the Southern Living Special Editions titled Comfort Foods. If you like Creamy Taco Mac, you will like this too. This one is more Italian tasting, the Taco Mac has the mexican sesonings.
Homestyle Ground Beef Casserole
1 pound ground beef
1 14.5 oz can diced tomatoes with basil, oregano, and garlic
1 10 oz can Rotel
1 6 oz can tomato paste
1 tsp salt
1/4 tsp pepper
1 tsp sugar
1/2 tsp house seasoning - Paula Deen's recipe (you could substitute italian seasoning)
1 bay leaf * be sure to remove before assembling
3 1/2 cups uncooked medium size egg noodles
5 green onions, chopped
1 8oz sour cream
3oz cream cheese
1 cup shredded cheddar
1 cup shredded parm
1 cup shredded mozzarella
Brown meat in large skillet over medium heat and drain. Stir in diced tomatoes, rotel, tomato paste, and seasonings.
Let simmer for 15 minutes.
Cook egg noodles according to package directions; drain. Stir together hot noodles, sour cream, cream cheese and green onions.
Spoon noodle mixture into lightly greased 13x9 dish. Top with beef mixture and sprinkle with shredded cheeses.
Bake, covered at 350 for 35 minutes. Remove foil and bake 5 more minutes.
Let stand 10 minutes before serving.
Note: Freeze assembled, unbaked casserole up to 1 month. Thaw in refrigerator overnight. Bake as directed.
Saute orzo and mushrooms in 3 TBSP butter. Transfer to baking dish with lid. Add chicken broth, wine and salt & pepper. Cover and put in cold oven and bake at 425 for 40 minutes. Remove and stir in cheese, cream, and 1 TBSP butter. Cover and let stand 10 minutes.