Wednesday, September 30, 2009

Tomato Pie

I was so excited that it was just 67 degrees when I left my house this morning!! Maybe Fall will find its way to Central Florida at some point after all!

But in the meantime, we are still enjoying some last remnants of summer including some deliciously ripe tomatoes. If you are fortunate to live somewhere where you're still getting some great tomatoes, I wholeheartedly recommend you make this tomato pie before it's too late!

Tomato Pie

1/2 15oz refrigerated pie crust

4-5 large ripe tomatoes, sliced and drained

1 bunch green onions

2 cups shredded Italian cheese blend

1/4-1/3 cup mayo

Fresh basil

1. Bake crust according to package directions (I skip this step...but if you want a crispier bottom crust I recommend you do bake the crust first).

2. Slice tomatoes and pat dry. Layer on pie crust. Season with salt and pepper to taste and top with chopped fresh basil and sliced green onions (I have substituted Italian Seasoning instead of fresh basil when I haven't had it on hand and it works well!). Continue layers until pie is full.

3. Combine cheese and enough mayo to make a stiff mixture (I usually use 1/3 cup). Spread over top of pie with a fork being sure to go all the way to the crust.

4. Bake at 350 for 30 minutes. You may have to cover the crust to keep it from browning too much if you prebaked it.

5. Let the pie cool slightly before slicing and it holds up much better!

Friday, September 25, 2009


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Tuesday, September 8, 2009

Meatballs Made Easy

I've had spaghetti and meatballs on my "to do" list for ages. My husband loves them, but I have a hard time getting motivated to go through all that effort when I'm just as happy with a regular ol' meat sauce. So when I saw the 4 ingredient meatballs in the lastest Kraft Food & Family magazine, I figured now was as good a time as any to cross them off the list.

I substituted ground turkey for ground beef and went ahead and made the tomato basil cream sauce to go with the meatballs. They were fabulously easy to make and really quite good too. We liked them best in meatball subs...that's one of the great things about meatballs is plenty of leftovers and ways to use them!

2 lb. ground beef
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1-1/4 cups water
2 eggs

1. Heat oven to 400ºF.
2. Line a baking sheet with foil; spray with cooking spray.
3. Mix ingredients until blended; shape into 32 (1-1/2-inch) balls, using 1/4 cup for each.
4. Place meatballs on prepared pan. Bake 16 to 18 min. or until done (160ºF).

I froze half of the meatballs which means I won't have to get psyched up to make them again any time soon...though with this easy recipe, I won't really have an excuse any more!

Here's the recipe for the Tomato-Basil Cream Sauce too:

Mix 1 jar (14 oz.) spaghetti sauce, 2 oz. cubed Cream Cheese and 2 Tbsp. chopped fresh basil in large skillet; cook on medium-low heat 3 min. or until heated through, stirring occasionally. Add 16 hot meatballs; stir to evenly coat. Sprinkle with 1/4 cup Grated Parmesan Cheese before serving. Makes 4 servings, 4 meatballs and 1/3 cup sauce each.