Yum, Yum, that's all I have to say. Just thought I'd share a great recipe that I tried for the first time tonight. The kids all loved it too!
Ann’s Quick Corn Bread Deep-dish Pizza
Ingredients
Crust:
1 (8 1/2-ounce) box Jiffy brand corn-muffin mix
1 large egg
1/2 cup milk
1/2 cup grated Parmesan
Topping:
1 tablespoon vegetable oil
1 large onion, chopped
1 garlic clove, chopped
1 (26-ounce) jar of your favorite pasta sauce
1/2 teaspoon dried oregano
Salt and pepper to taste
1 pound sausage of your choice, cooked and crumbled or sliced
1/2 pound Monterey Jack, shredded
1. Heat the oven to 375 degrees. Grease a 9x13 inch baking dish. Prepare the muffin mix using the egg and 1/2 cup of milk. (Note: this amount of milk is different from what’s called for in the package directions.) Add the Parmesan, and then spread the batter evenly across the bottom of the pan.
2. Heat the oil in a large skillet, then sauté the onion and garlic until translucent, about 2 minutes. Add the pasta sauce, oregano, and salt and pepper. Cook the sauce until it thickens, about 5 minutes, stirring frequently.
3. Arrange half of the cooked, room-temperature sausage on the cornmeal batter. Pour the sauce over the batter, spreading it evenly, then layer on the remaining sausage. Bake for 15 minutes, then top the mixture with Monterey Jack and bake until the cheese is bubbling, about 10 minutes. Cut into slices and serve. Makes 6 servings.
P.S. I didn’t have any onion or garlic so I just added dried onion with my sausage when I cooked it and then added garlic salt, pepper and oregano with the spaghetti sauce when I heated it up. It still turned out really good. The kids all loved it.
Ingredients
Crust:
1 (8 1/2-ounce) box Jiffy brand corn-muffin mix
1 large egg
1/2 cup milk
1/2 cup grated Parmesan
Topping:
1 tablespoon vegetable oil
1 large onion, chopped
1 garlic clove, chopped
1 (26-ounce) jar of your favorite pasta sauce
1/2 teaspoon dried oregano
Salt and pepper to taste
1 pound sausage of your choice, cooked and crumbled or sliced
1/2 pound Monterey Jack, shredded
1. Heat the oven to 375 degrees. Grease a 9x13 inch baking dish. Prepare the muffin mix using the egg and 1/2 cup of milk. (Note: this amount of milk is different from what’s called for in the package directions.) Add the Parmesan, and then spread the batter evenly across the bottom of the pan.
2. Heat the oil in a large skillet, then sauté the onion and garlic until translucent, about 2 minutes. Add the pasta sauce, oregano, and salt and pepper. Cook the sauce until it thickens, about 5 minutes, stirring frequently.
3. Arrange half of the cooked, room-temperature sausage on the cornmeal batter. Pour the sauce over the batter, spreading it evenly, then layer on the remaining sausage. Bake for 15 minutes, then top the mixture with Monterey Jack and bake until the cheese is bubbling, about 10 minutes. Cut into slices and serve. Makes 6 servings.
P.S. I didn’t have any onion or garlic so I just added dried onion with my sausage when I cooked it and then added garlic salt, pepper and oregano with the spaghetti sauce when I heated it up. It still turned out really good. The kids all loved it.
A couple of weeks ago my friend Rachel showed me some bags that she got at Albertson's of all places that were really cute. Well I went back today to do grocery shopping and they had more. The blue & yellow stripe bag is the one I got a couple weeks ago and have been using and love... and then I got two more today the pink for Emma and the red/sage one for me. They're great, coloreful and fun for a purse. Oh and FYI they had a brown striped one there also, very cute...
1 comment:
They had more bags?? You forgot to tell me that!!! I must go forth and shop! Thanks for the info via blog.
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