Extra-Easy Extra-Cheesy Homemade Pizza

 

 

I have cool recipe you’re kids will love. Perfect for a weekend family night. So easy to make . My family  loves this 4  cheese recipe, but, you can add any topping you like. You will need 5 x 1/2 inch pan.  The dough is easy to make.  Microwave very hot water , with bisquick , beat until dough forms, add a little garlic and parsley seasoning to it for some extra flavor. Once dough has form, press into grease pan. Add your ingredients and bake. So easy and very cheesy.

 

 

 

 

 

 

 

 

pizza 5

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 


 

Extra-Easy Extra Cheesy Pizza

Total Time:50 MINS

Ingredients

2 cups pizza or spaghetti sauce

1/2 cup of very hot water

4 cups of Bisquick

4 cups of shredded mozzarella , Asiago, Romano,Cheddar cheese

1 teaspoon of Italian seasoning

1 minced garlic clove

1 cup grated Parmesan cheese

1/2 cup minced fresh basil

1 minced garlic clove

2 tablespoons of olive oil or vegetable oil

Garlic and parsley seasoning 

{ You can add meat, onions or peppers to your pie. This version is ex-extra cheesy}

Directions 

 1.Heat oven to 425°F. Grease 1 (10 x 1-inch) pans or round cake pan with olive oil. In large bowl,  stir together Bisquick mix  and very hot water; beat 20-25 strokes until soft dough forms. 

2.In a bowl, combine tomato sauce with basil, garlic,oregano, and basil ; set aside.

3.Turn dough onto surface and dusted with Bisquick mix; gently roll in Bisquick to coat. Sprinkle in garlic and parsley seasoning, kneed dough until it is no longer sticky. And let sit for 5-8 Mins.

4.Press dough into the bottom of the pan, then on the side of the pan.

5.For EX-Extra cheesy-Spoon  a little sauce over the dough, sprinkle 1 cup of the cheese over. Then, spoon the remaining sauce and sprinkle the rest of the cheeses and the grated parm. on top.

If your adding meat onions or peppersReserve 1 cup of the mozzarella cheese. Sprinkle remaining  cheeses over crusts. Top with  desired  toppings and tomatoe sauce. Sprinkle with oregano and Parmesan cheese. Sprinkle with the reserved  cheese.

6.Place pan on the lowest rack, and bake for 20-25 Mins. or until crust is golden brown and cheese is melted. Take out , sliced and eat.


 

 

 

 

6 Cheese stuffed shells with Vodka meat sauce

 

Six cheese stuffed shells with vodka meat sauce

Six cheese stuffed shells
with vodka meat sauce


Me and my family{ here in NYC around 25-30 crazy family members}  get together every christmas  for a big holiday party. So , we prepare a holiday menu . Add this recipe  is one of the dishes that’s been selected by my family. Yes, it’s a lot of cheese. Just the way I like it. I”m making two large pans. One with the vodka sauce and one kid-friendly, without vodka . If you try this dish, you can use a store brought sauce or make your own. I really like to make my own, but, sometimes you get busy and can”t. Not everyone has the time . So, I listed below my favorite vodka sauces and vodka sauce recipe . By the way, this is the perfect make ahead meals for the week. Which I will be introducing after the new year. So please come check it out.

My favorite store brands are:

  Rao’s Vodka Sauce

www.raos.com

Bertolli® Italian Vodka Sauce

Bertolli<sup>®</sup> Italian Vodka Sauce

villabertolli.com

 Victoria’s Vodka Sauce

VC Vodka Sauce - 25 oz

www.victoriafinefoods.com

6 cheese  stuffed shells with vodka meat sauce

 

 

Stuff cheese with cheese mixture

Stuff cheese with cheese mixture

Top it with remaining cheese mixture

Top it with remaining cheese mixture

Remove from oven, cool just a couple of mins and serve.

Remove from oven, cool just a couple of mins and serve.

Total time:1 hr 15 mins

Prep Time:35 mins

Cook Time:40 mins

Ingredients 

One 6-ounce box jumbo pasta shells

8 ounces lean ground turkey

cloves garlic, finely chopped

1 1/2 cups part skim ricotta

1 large egg, lightly beaten

1/4 cup fresh basil leaves, torn

1 teaspoon oregano

 vodka pasta sauce or your favorite pasta sauce

 salt and pepper to taste

 Nonstick spray

 6 cheese Itailian shredded blend 

1/2 cup of Mozzarella

1/4 cup of Provolone

1  1/4 cup of Parmesan

1/4 cup of Fontina

1/2 cup of Romano

1/2 cup of Asiago

 Make your own Opt:

Vodka sauce recipe

1 tablespoon extra virgin olive oil once around the pan in a slow stream

1 tablespoon butter

2 cloves garlic, minced

2 shallots, minced

1 cup vodka

1 cup chicken stock

1 can crushed tomatoes (32 ounces)

1/2 cup heavy cream

20 leaves fresh basil, shredded or torn

Coarse salt and pepper

Heat a large skillet over moderate heat. Add the olive oil, butter, garlic and shallots. Gently sauté the shallots for 3-5 minutes to develop their sweetness. Add the vodka to the pan – three turns around the pan in a steady stream will equal about 1 cup. Reduce the vodka by half, about 2 or 3 minutes. Add the chicken stock  and the tomatoes. Bring the sauce to a bubble and reduce the heat to a simmer. Season with salt and pepper. Stir the cream into the sauce. When the sauce returns to a bubble, remove it from the heat.

Directions 

1.Bring a large pot of salted water to a boil. Cook the shells for 1 minute less than indicated on the box. Drain and let cool. Spray a 9- by 13-inch casserole dish with nonstick spray.

2.Heat a large high-sided skillet over medium-high heat. Add turkey meat and cook until browned, while stirring and breaking up with the back of a big spoon, 3 to 4 minutes. Stir in the garlic and season with salt & pepper. Simmer on medium-low, uncovered, until meat is cook about  12-18 minutes. Add in basil at the end.

3.In a bowl, Combine the egg, ricotta cheese, 1/2 cup of six cheeses, basil, oregano, salt and 1/2 cup of the parmesan cheese . Put the mixture in the shells  like a tablespoon and half into each one line them up in across casserole pan. Combine meat and vodka pasta sauce; pour over shells.

4.Add remaining parmesan and  six cheeses and bake at 350 for 15-30 mins or until light golden brown.

5.Take out and let it set for a few minutes. Then serve .

Mini ham & three cheese frittatas

Perfect recipe for leftover ham or turkey from thanksgiving. Mini ham and three cheese frittata.  Mozzarella, cheddar &  parmesan cheese make this frittata so delightful. .I love this leftover recipe. So easy to make, great for breakfast or  brunch .

Chopped ham

Chopped ham

in a bowl stir eggs

in a bowl stir eggs

Spoon egg mixture in lightly greased ramekins.

Spoon egg mixture in lightly greased ramekins.

Take out,let cool a bit before serving . Love the golden brown cheese !

Take out,let cool a bit before serving . Love the golden brown cheese !

TOTAL TIME: 

Prep: 15 min.

Bake: 25 min

Yield: 5-6

Ramekins: 4 ounces  

Ingredients 

1/4 pound of cubed cooked ham

1 cup of mozzarella and parmesan cheese

6 eggs

4 egg white

3 tablespoons of minced chives

2 tablespoons of milk

1/4 teaspoon of salt

a dash pepper

2 tablespoons of yellow peppers

Directions 

  1. Divide ham among 5-6 ramekins coated with cooking spray; top with cheese. In a large bowl, beat eggs and whites. Beat in the chives, milk, salt and pepper. Pour over cheese, 4 ounces ramekins or filling each muffin cup three-fourths full .
  2. Bake at 375° for 22-25 minutes or until a knife inserted near the center comes out clean. Carefully run a knife around edges to loosen; remove from pan. Serve warm.