Take a pizza dough and roll it out, then cut it into 10-12 squares depending how big the dough is and how much you are going to fill it. Once cut up, add your favorite toppings but no marinara sauce! That will be used on the side for dipping. I didn’t have much in the house, so this was pretty simple – pepperoni, cheese and onion with some seasonings, but you can really use anything.

Once you have your insides on the dough, fold the corners over and tuck in. In a sprayed, round pan, lay the folded side down. Once you have them all in place, sprinkle some Italian seasoning and Parmesan cheese on the top and bake at 400 degrees for 15 minutes.

Pizza Stuffers is a post from: We Arent Chefs

This past weekend, I made this again and used up the veggies from my basket which included brussel sprouts and fresh green beans. My kids and husband had no clue they were eating brussel sprouts, loved it!

Slow Cooked Beef Stew is a post from: We Arent Chefs

Bountiful Baskets is a completely volunteer run co-op that offers “baskets” of produce for only $15. Every Monday at noon, I eagerly log onto BB and order my basket to pick up the following Saturday. Each week different items are in the Bountiful Basket, they base the basket contents on what is in season, high quality, good value, and local. It’s generally 6 fruit items & 6 vegetable items. While normally there are traditional fruit and veggies we have all heard of, we often get something unique from fennel to rainbow carrots to persimmons.

Each week they also have varying “add-ons.” If you purchase a basket you can also purchase add-ons which vary in price. Last week, I picked up 12 pounds of RAW, local Arizona honey that I paid $37.50 for. That’s a smokin’ deal! During the summer months, they often do boxes of berries and I tend to take advantage of those to make jam or freeze for smoothies. Other add-ons include tortillas, granola, beans, fruit packs, olive oil, tomatoes, holiday packs, etc.

This co-op has led our family to a cheaper and healthier eating lifestyle and has opened me up for new recipes and methods. I have recently started to can and I absolutely love it!

I have a bunch of pics that I have taken of the various baskets I have gotten, here are just a few …

All of this for $15 …

Granny Smith Apples add-on, this made for a lot of applesauce.

Bountiful Baskets Co-op is a post from: We Arent Chefs

Preheat oven to 350 degrees.

2 c oats
1 c almond slices
1/2 c honey
1/3 c brown sugar
2 tsp. vanilla
2 tbsp. melted butter
1/2 tsp. salt
1 c dried cranberries

I put this all in my bread machine and just let it mix it up.  You can also do it by hand, just toss all the ingredients in a bowl and mix well.  Depending on how thick you want them will dictate the pan size you use.  Spray the pan lightly and put in granola mixture.  Press down to flatten and bake for about 15-20 minutes.

Chewy Granola Bars is a post from: We Arent Chefs

Easy Yellow Cake Recipe

Prepare the cakes and put in two 8″ round pans. Remove from pan and let cool completely on racks.

Frosting:
2 c. flaked coconut
4 tbsp. butter
1 (8 oz.) pkg. cream cheese, softened
2 tsp. milk
3 1/2 c. sifted confectioners’ sugar

Melt 2 tablespoons butter in skillet. Add coconut; stir constantly over low heat until golden brown. Spread coconut on absorbent paper to cool. Cream 2 teaspoons butter with cream cheese. Add milk and sugar alternately, beating well. Add vanilla; stir in 1 3/4 cups of coconut. Spread on tops and sides of cake layers. Sprinkle with remaining coconut.

Viola!

Coconut Layer Cake is a post from: We Arent Chefs

These are pretty quick rolls to make, the most time spent is waiting for it to rise fully. So it’s best to start them about 2.5 to 3 hours ahead of dinner time. Once these are ready to sit to rise, you can make your main course, you have about 40 minutes. Easy, tasty, and high fructose corn syrup-free!

3 c. bread flour
3 tbsp. white sugar
1 tsp. salt
1/4 c. dry milk powder
1 c. warm water (110 degrees F/45 degrees C)
2 tbsp. butter, softened
1 1/4 tsp. (.25 packet) active dry yeast
1 egg white
2 tbsp. water

Add wet ingredients first then dry adding the yeast on top last. Put on dough cycle. Once done, lay on a floured area and cut into 12 equal pieces. Place the rounds into a round, lightly greased baking pan. Cover the rolls with a damp cloth, and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 350 degrees.

In a small bowl, mix together the egg white and 2 tablespoons water; brush lightly onto the rolls. Bake in the preheated oven for 15 minutes, or until the rolls are golden brown.

Remove from pan and let cool on rack for a few minutes. Enjoy!

Dinner Rolls is a post from: We Arent Chefs

100 chocolate wafers, melted (8 ounces)
6 ounces of Philly’s cream cheese, softened
2 tbsp. milk
2 c. powdered confectioners sugar
1 tsp. vanilla

Melt chocolate; cool slightly. Blend in cheese and milk. Add sugar gradually. Stir in vanilla. Frosts two 8″ layers.

Chocolate Cream Cheese Frosting is a post from: We Arent Chefs

2 c. flour
2 tsp. baking powder
1/4 tsp. salt
1 stick (8 tbsp.) unsalted butter, softened
1 c. sugar
3 large eggs
1 1/2 tsp. vanilla extract
3/4 c. 2% milk

Preheat oven to 350 degrees.

Sift together flour, baking powder and salt in a bowl.

Beat butter and sugar in mixer on medium-high until pale and fluffy (2-3 minutes). Beat in one egg at a time then add vanilla and blend until thoroughly mixed, about 3 minutes. Reduce speed to low and add flour mixture and milk alternatively ending with the flour mixture. Mix until the batter is smooth but be careful to not over mix.

Spread batter evenly into pans or cupcake holders and bake for 20-25 minutes. Put a toothpick in the middle to test, if it comes out clean – the cakes are done.

Set the pans on a cooling rack for a few minutes then completely transfers the cakes over to the cooling racks and let stand until cool.

Spread one of the many frostings on it and you are good to go!

Easy Yellow Cake is a post from: We Arent Chefs

I’ve also gotten some new gadgets for the kitchen I can’t wait to discuss. So let’s start, first up – a recipe and then the greatest knife ever.

I’ve Been a Bad Blogger is a post from: We Arent Chefs

I like to cook Pot Roast slowly all day long so it’s moist and falls apart. In a roaster I will put in some water with minced garlic, salt, and pepper and just let the meat slowly cook all day long.

Serve it up with some mashed potatoes, bean and veggies and your family will be happy and full!

For mashed potatoes, take the desired potatoes and peel them and cut into chunks. Place in boiling water and cook until they are very soft and almost fall apart when you put a fork through them. Once potatoes are done, drain and put back in pot. Mix milk and butter in then add garlic powder, salt and pepper. There you have it, easy mashed potatoes!

You can make gravy with the juice left over from the pot roast by mixing it with flour or corn starch. Make sure to mix it up well so there are no clumps.

Pot Roast w/ Mashed Potatoes is a post from: We Arent Chefs

1/2 c. margarine
1 1/2 c. graham cracker crumbs
1 can condensed sweetened milk (14 oz.)
1 1/2 c. semisweet chocolate chips
1 c. butterscotch morsels
1 1/3 c. flaked coconut
1 c. chopped nuts

If you do not have graham cracker crumbs handy, just take about a package and half of graham crackers and place them in a Ziploc bag. Seal then go over with rolling pin until all lumps are out, should be fine.

Add margarine and graham cracker crumbs in bowl and mix together well. Spray a 13×9″ pan and take crumb mixture and press onto bottom of pan. Pour milk over that then top evenly with remaining ingredients. Use a fork and press down the top firmly.

Bake for 25-30 minute on 325* degrees.

*325 for glass pans, all others 350.

Magic Bars is a post from: We Arent Chefs

1 1/2 c. sour cream
1 1/2 c. mayo
2 tbsp. parsley
2 tsp. dill seed
2 tbsp. diced onion
1 package of dried beef, cut into pieces
Bread for dipping – rye or breadbowl

Mix together well, refrigerate for one hour before serving.

You can hallow out a breadbowl and place the dip there and use the bread for dipping or cut up pieces of rye bread. Rye tastes quite good with this dip.

Dried Beef Dip is a post from: We Arent Chefs

Rye bread
Corned beef, sliced thin
Swiss cheese
Thousand Island dressing
Sauerkraut
Butter

Heat up griddle, put temperature around 300 degrees.

Butter one side of bread and lay butter side down on the griddle, then place Swiss cheese. Next spread desired amount of Thousand Island dressing and add meat then sauerkraut. Add the other slice of bread closing the sandwich and butter the outer side. Then just let grill on each side until bread is toasted and cheese is melted.

Cut in half and serve with a pickle and chips, yummy!

Reubens is a post from: We Arent Chefs

2 chicken breasts
1 Roma tomato
3 cloves of garlic
1 1/2 c. white wine
1 1/2 c. heavy cream
1 tbsp. basil
Salt & Pepper
1 1/2 c. Parmesan cheese

Boil chicken breasts in separate pan until done, then cut into chunks. In saucepan, combine garlic, cream, wine and spices and cook over low to medium heat. Once it begins to bubble, reduce heat to low and simmer. Slowly add cheese and continuously stir, then add in diced tomato. Mix in chicken and let simmer for three to five minutes.

Toss over some angel hair pasta and that’s it!

Pasta Primavera is a post from: We Arent Chefs

Enchilada sauce
Taco meat
Jalapenos
1/2 brick pepper jack cheese
Mexican cheese – mixture of pepper jack, cheddar, colby
Tortillas

Preheat oven to 350 degrees.

Warm tortilla up and put in a couple spoonfuls of taco meat, then add two slices of cheese and desired amount of jalapenos. Fold up and place in greased glass baking pan.

Once you have all the enchiladas wrapped up and placed in the pan, pour the enchilada sauce over the top. Place the the rest of the pepper jack cheese on top of the enchiladas and add more jalapenos if you wish. Then sprinkle the Mexican cheese on top covering it up.

Cook about 20 minutes or until cheese is bubbly.

Enchiladas is a post from: We Arent Chefs

4 c Sweetened flaked coconut
1 c All purpose flour
3/4 c Beer
3/4 tsp Baking soda
Salt & Papper
1 tsp Cayenne pepper
1 Large egg
1 Bag of Large Shrimp

Spread the coconut out on a plate or a pie pan. Whisk all ingredients except coconut together. Dip shrimp into batter and then dredge in coconut, coating it completely. Press gently to adhere coconut to shrimp.

Heat oil in large pan on stove. Place eight shrimp at a time in the oil and turn after one minute, cook until golden brown (about one minute each side).

Pull out and place on towel to remove any excess grease. Serve with fresh fried rice and veggies. For a dipping sauce, use Sweet Death Plum Sauce or as on the plate, a Dijon Ginger Sauce.

Coconut Shrimp is a post from: We Arent Chefs

Thin Sliced Steaks
Green Bell Pepper
Onion
Garlic
Mushrooms
Cheese (Provolone, Pepper Jack, and Mozzarella are good ones to use)
Salt & Pepper

Season the steak as you wish (lemon pepper, pepper, salt, red pepper, etc) and let soak in. These are great on the grill as well … cook them up in a pan, Foreman type grills work well.

In another pan (or on the grill place in tinfoil and add oil on top), add oil, onion, peppers, garlic, and mushrooms. Saute until tender. Once meat is done, slice into thin pieces, top with saute mixture and add cheese. Toss under the broil for a few minutes or until cheese is melted.

This meal is great served easy with baked beans, veggies, and homemade fries.

Cheesesteak Sandwiches – No Whiz is a post from: We Arent Chefs

1 lb. ground beef
1 large onion chopped
3 cloves of garlic, minced
Mixture of hot peppers, diced
1 16 oz. can kidney beans
1 29 oz. can whole tomatoes, chopped
4 oz. tomato sauce
1 c. water
1 tbsp. chili powder
Salt & Pepper
3/4 tsp. dried cumin
1/2 tsp. dried oregano
1/2 tsp. crushed red pepper
Tobasco sauce

Cook ground beef, onion, garlic and peppers in large pot. Once meat is cooked and crumbly, stir in remaining ingredients. Bring to a boil and reduce heat. Simmer uncovered for 45 minutes to one hour.

Take the breadbowl and cut the top off, which is great for dipping, add the chili, top with cheese and you are done! Mmmmmm……

Breadbowl Chili is a post from: We Arent Chefs

Get a large selection of apples, they can vary in kind. I prefer Macintosh apples but they are only in season during the fall and hard to find out here in Arizona. I can every now and then and they aren’t cheap. So sometimes it’s good to get a mixture of many apples, saves in money and really adds a good taste.

I use my Apple Slicer to make things much easier.

And just push down and it will keep the core separate. Works wonders for $1.99.

Boil water in a large pot. Add as many apples as you wish, however I warn you that to make a decent amount you need about a dozen of apples. It’s worth to make extra as you just store it in the fridge. Is great to send with the kids to school for lunch.

Once they are soft, drain and place back in pot. Mix up well, I use my Braun Hand Blender and still leave some chunks in it. I add cinnamon across the top and mix that up well. Then you are ready to serve. Is delicious with a nice pork loin or shoulder.

Cinnamon Applesauce is a post from: We Arent Chefs

1/2 c Plum marmalade
1/2 kids cup of mandarin oranges (this is all I had for mandarin oranges)
1 large jalapeno
Horseradish
Salt & Pepper
Honey

Mix in blender and there you have it!

Sweet Death Plum Sauce is a post from: We Arent Chefs