Pepperoni

2 lbs lean ground beef (85% lean or leaner)
2 tsp liquid smoke flavoring
2 tsp ground black pepper
2 tsp mustard seed
1 1/2 or 2 tsp crushed fennel seed
1 or 2 tsp crushed red pepper
1/2 tsp garlic powder
1 tsp paprika
1/2 tsp sugar
2 heaping tsp Morton's Tender Quick curing salt

Combine seasonings and meat and mix thoroughly, using hands. Cover and refrigerate for 48-72 hours.

Form meat into two long logs or rolls. Place a rack (or pan/sheet with drainage) on a cookie sheet and put the logs onto rack. Bake at 200 degrees for 8 hours, rotating logs every 2 hours.

Logs will be a bright pink when they are finished, and should be fairly dry and firm. Wipe off excess grease and allow meat to cool. Chill and then slice thinly. Refrigerate for up to 2 weeks or freeze for longer storage.

Pizza Rolls

1 recipe pizza crust
Marinara sauce
Pepperoni
Shredded Mozzarella cheese (I actually do make mozzarella, but I just don't have the recipe posted, yet.) :)

Prepare pizza crust and divide into walnut-sized balls (about 2 tablespoons). Roll out each ball and place a bit of cheese, about a teaspoon of sauce and a slice of pepperoni on each crust. Bring up edges and pinch together to make a ball. Place pinched sides down on baking tray.

Preheat oven to 375F and bake for about 10 minutes or until crust is lightly browned.

For a freezer mreal, place unbaked pizza rolls onto baking tray and freeze. Put rolls in a freezer bag until ready to use. Place frozen rolls on a baking sheet in the oven while it's preheating to allow them to thaw a bit. Then bake about 12-15 minutes.

Homemade Turkey Sausage

This is fantastic!  It tastes just like pork or beef sausage, but without all the fat!  You can make it into patties or ground sausage.

2 lbs ground turkey
1 egg
1 tbsp garlic powder
2 tsp fennel seed
2 tsp salt
1 tsp onion powder
1 tsp dried oregano
1 tsp dried thyme
1 tsp rubbed sage
1 tsp dried basil
1/2 tsp pepper
1/2 tsp marjoram
1/4 tsp cayenne pepper (add more pepper or crushed red pepper if you like it spicy!)

Combine all ingredients in a large bowl and mix until combined.  Refrigerate at least 4 hours.  This is important!  It gives all the flavors time to meld and permeate the meat!

Brown sausage in a lightly greased pan and enjoy!

Stuffed Red Peppers

4 large sweet red peppers
1 lb ground beef
1 cup onion, chopped
3 cups cooked brown rice
2 tbsp dried parsley flakes
1 1/2 tsp salt
1/4 tsp cayenne pepper
1/4 tsp ground allspice
2 - 8 oz cans tomato sauce
1/2 cup chicken broth
1 tbsp + 1 tsp balsamic vinegar
1 tbsp dried basil
1/2 cup grated Parmesan cheese, divided

Cut tops off peppers; remove seeds. Cut peppers in half length-wise.

In a skillet, cook beef and onion over medium heat until meat is no longer pink; drain.  Remove from the heat and stir in rice, parsley, salt, cayenne and allspice.  In a small saucepan, bring tomato sauce and broth to a boil.  Stir in the vinegar, basil and 1/4 cup Parmesan cheese.  Stir 1/2 the sauce into rice mixture.  Spoon into peppers.  Place in a foil-lined baking pan.

Cover with foil and bake at 350º for 30 minutes.  Sprinkle with remaining Parmesan cheese.  Uncover and bake for additional 5-10 minutes or until peppers are tender.  Serve with remaining sauce.

Chili Cornbread Muffins

I have a bunch of Jiffy Corn Muffin Mixes, so I've just been using them.  But I'm on the lookout for a "from scratch" recipes for corn muffins.  These are really good!  They come together really fast and are wonderful to freeze and save for a quick, healthy meal!

2 Jiffy Corn Muffin Mixes
1 can your favorite chili

Make mixes according to directions.  Spoon about 2 tablespoons of mix into greased muffin tins.

Spoon 1 tablespoon chili on top of the muffin batter.

Bake at 400º for 15 minutes.

Corndog Muffins

I have a bunch of Jiffy Corn Muffin Mixes, so I've just been using them.  But I'm on the lookout for a "from scratch" recipes for corn muffins.  These are really good!  They come together really fast and are wonderful to freeze and save for a quick, healthy meal!

1 Jiffy Corn Muffin Mix
5-6 beef hotdogs (I like Hebrew National)

Make mixes according to directions.  Spoon about 2 tablespoons of mix into greased muffin tins.

Cut hotdogs into thirds.  Press hotdogs into muffin batter.

Bake at 400º for 15 minutes.

Pot Roast alla Napolitano

2 1/2 - 3 lb pot roast
2 15 oz cans diced tomatoes
6 oz tomato paste
1 small carrot, shredded
5 medium carrots, 1" chunks
1 small onion, chopped
2 bay leaves
2 cloves garlic, sliced
1 tsp salt
1/4 tsp pepper
3 cups water
16 oz penne pasta

Combine all ingredients except pasta in slow cooker.  Cook on high 5-6 hours.

Cook pasta according to package directions.  Remove roast and carrots to serving plate.  Serve sauce over pasta.