- 2 (10.75-ounce) cans condensed tomato soup
- 3 cups water
- 2 cloves garlic, minced
- 11/2 cups dried elbow macaroni (or other short dried pasta such as ditalini or alphabets)
- 2 green onions, sliced
- 2 teaspoons dried oregano, crushed
- 1/3 cup diced pepperoni
- 1 cup shredded mozzarella cheese (4 ounces)
- 1 cup shredded cheddar cheese (4 ounces)
- dried oregano
- Preheat broiler.
- In large pan put soup, water, and garlic; bring to a boil over high heat. Stir in macaroni, green onion, oregano, and pepperoni; cook for 6 to 8 minutes or until macaroni is almost done.
- Pour soup into 4 oven-proof bowls. Top each with 1/4 cup mozzarella cheese, 1/4 cup cheddar cheese, and some oregano. Broil for 3 to 5 minutes or until cheese is bubbly and lightly browned.
- Or serve soup in a small round, crusty loaf of bread. Cut top off bread and scoop out insides. Fill with soup, top with cheeses, and broil as directed above. Try different "toppings" as well, such as mushrooms, onions, and sausage.
6 minutes Broil: 3 minutes
Makes 4 servings
Source Meredith Corporation
- 1 (14-ounce) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)
- 1/2 cup sour cream
- 6 tablespoons lemon juice, divided
- 1 teaspoon vanilla extract
- 1/2 cup (1 stick) plus 1 tablespoon butter or margarine, softened and divided
- 1/4 cup firmly packed brown sugar
- 1 cup all-purpose flour
- 3/4 cup chopped nuts
- 3 medium bananas, sliced and divided
- 1 (8-ounce) can sliced pineapple, drained and cut in half
- 10 to 12 maraschino cherries, drained and patted dry
- Additional chopped nuts for garnish
- 1 (1-ounce) square semi-sweet chocolate
- Preheat oven to 375°F. In medium bowl, combine sweetened condensed milk, sour cream, 4 tablespoons lemon juice and vanilla; mix well. Chill.
- In large bowl, beat 1/2 cup butter and brown sugar until fluffy. Add flour and nuts; mix well.
- On lightly greased pizza pan or baking sheet, press dough into 12-inch circle, forming rim around edge. Prick with fork. Bake 10 to 12 minutes or until golden brown. Cool.
- Arrange 2 sliced bananas on cooled crust. Spoon filling evenly over bananas. Dip remaining banana slices in remaining 2 tablespoons lemon juice; arrange on top along with pineapple, cherries and additional nuts.
- In small saucepan, over low heat, melt chocolate with remaining 1 tablespoon butter; drizzle over pie. Chill thoroughly. Store leftovers covered in refrigerator.
Makes one (12-inch) pizza
Notes, Tips & Suggestions
Tip: Crust and filling can be made in advance and held until ready to assemble. Cover crust and store at room temperature; store filling in refrigerator. Best if eaten same day as assembled.
- 1 package Regular Flavor Jimmy Dean Pork Sausage
- 1 (8.5-ounce) can refrigerated crescent rolls
- 1 cup frozen hash brown potato cubes, thawed
- 1/8 cup each diced green, red and yellow bell pepper (optional)
- 1/4 cup thinly sliced green onions (optional)
- 4 ounces (1 cup) shredded sharp Cheddar cheese
- 3 eggs, lightly beaten
- 1/8 cup milk
- 1/2 teaspoon salt
- 1 teaspoon black pepper
- 1/8 cup grated Parmesan cheese
- Preheat oven to 375°F. In large skillet, cook sausage over medium- high heat, stirring frequently until thoroughly cooked and no longer pink.
- Separate crescent rolls into 8 triangles. Place in ungreased 12-inch rimmed pizza pan with points toward center. Press rolls together, seal perforations and form circle 1 inch larger in diameter than bottom of pan. Turn edges under to make slight rim.
- Sprinkle cooked sausage evenly over crust. Top with potatoes; add peppers and/or green onions if desired. Sprinkle with Cheddar cheese.
- Combine eggs, milk, salt and pepper in small bowl; stir well. Pour egg mixture evenly over pizza. Sprinkle with Parmesan. Bake 15 to 20 minutes or until eggs are set and crusts are golden brown.
Makes 1 pizza