Breakfast Pizza

So the pizza dough wouldn't rise for me and I was having a heck of a time trying to turn it into pizza. I threw it in the fridge and left it overnight...well then of course I had to turn it into something...

2½ cups all purpose flour

1 tsp Italian seasoning

½ tsp garlic powder

1 package (1½ tsp.) active dry yeast

¾ cup hot water (120º-103º)

1 TBSP olive oil

2 eggs, slightly beaten
¼ cup heavy cream
1-2 shakes Texas Pete hot sauce
1 cup shredded mozzarella cheese
Ham, sausage, bacon, green pepper, onion, etc. (breakfast toppings)

In a large bowl combine ¾ cup flour, seasoning, garlic powder and yeast; blend well. Mix hot water and oil together and combine with flour mixture. Blend at low speed until moistened then mix at medium speed for 2 minutes. Add ¾ cup flour to form stiff dough.

On floured surface, kneed in ¼ - ½ cup flour until dough is smooth and elastic (3-5 minutes).

Place dough in greased bowl, twirling around to coat; cover loosely with plastic wrap and cloth towel. Let rise in warm place (80º-85º) for 30-40 minutes or until double in size.

Combine egg, heavy cream and hot sauce; slice or dice toppings and set aside.

Punch dough down several times to remove all air bubbles. Roll out dough to form pizza crust; spread with egg mixture. Cover with cheese and top with ham, sausage, green pepper, etc.

Bake in 400º oven 18-23 minutes.

© Crackerberries 2009

Maniac Fried Chicken

It’s not Kentucky Fried Chicken. I used to LOVE Kentucky Fried Extra Crispy Fried Chicken but we just don’t eat out… If I am not mistaken it took the guy 100 times to finally sell the recipe for it. There is some secret marinade you soak it in before you fry it. I haven’t figured that part out yet, so this does not compare to Kentucky Fried Chicken…but it is a good picnic basket chicken. Have a side of potato salad and some homemade mustard pickles and you got yourself an indoor picnic.


1 lb chicken pieces
¾ cup flour
¾ cup bread crumbs
1 cup Crisco
1 egg, beaten
½ cup milk
1 tsp paprika
1 tsp pepper
Dash Tabasco sauce




Combine flour, paprika and pepper in one bowl. Combine egg, milk and Tabasco in a second bowl. Place bread crumbs in a third bowl. Dip chicken in egg mixture, then flour, then egg and finally bread crumbs. Fry in hot Crisco over medium high heat for 30-45 minutes, flipping frequently until internal temperature reaches 165º. You will note, I didn’t flip mine often enough on one side…no I wasn’t trying for the extra crispy recipe.


© Crackerberries 2009

Black Bean & Rice Salad with Quick Quesadillas

I love black beans, but Tall Cool One, not so much. Thought I could hide the taste by putting them in a salad... it worked. He loved this. I cooked the black beans in the crock pot for about 6 hours with a bay leaf, 2 Tbsp oregano, 2 Tbsp basil, 4 cloves garlic and 4 cups water. A quick and easy meal.

3 cups cooked white rice

2 cups black beans, drained
3 medium tomatoes, diced
2 small green peppers, chopped
1 small red onion, chopped
¼ cup balsamic vinegar
½ cup red wine vinegar
1 clove garlic, minced
1 tsp dry mustard
½ tsp basil
½ tsp oregano
¼ tsp red pepper flakes
1 Tbsp lime juice
¾ cup vegetable oil


Combine rice, beans, tomatoes, green peppers and onions in large bowl and mix well. In small bowl add remaining ingredients except vegetable oil. Mix well. Gradually whisk in vegetable oil until well combined. Pour over rice & beans and mix well. Cover and refrigerate for at least two hours.


Quick Chili Quesadillas


6 -6 inch flour or corn tortillas1½ cups prepared chili1 cup shredded cheddar1 cup prepared salsa


Place three tortillas flat on a cookie sheet; spray with non-stick cooking spray. Flip tortillas; spread each tortilla with chili and sprinkle with cheese. Place remaining tortillas on top and press down. Spray with cooking spray. Place in 375º oven for 15 minutes. Cool for five minutes and using pizza cutter slice in quarters. Serve with prepared salsa, guacamole, sour cream, etc.


© Crackerberries 2009

Fried Green Tomatoes & Pork Riblets

Fried Green Tomatoes is one of my favorite movies. If you haven't seen it, rent it...it's one of those movies you can watch over and over again. I always wanted to make fried green tomatoes but never got a chance to until last year. We had so many green tomatoes falling off the vines, I couldn't keep up with them. I fried a bunch up and froze them for later use. This year, we aren't getting as many, but a good batch of them.

3 green tomatoes
½ tsp salt
¼ tsp pepper
½ cup all purpose flour
¼ cup milk
¾ cup bread crumbs
½ cup corn meal
1 tsp Italian seasoning
2 drops Texas Pete hot sauce
¾ tsp paprika
¼ tsp cayenne pepper
2 eggs slightly beaten
½ - 1 cup vegetable oil
~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~
6 oz can tomato paste
¼ cup chopped onion
¼ cup brown sugar
¼ cup honey
½ tsp paprika
¼ cup chardonnay wine
¾ lb pork tenderloin

Slice tenderloin in one inch cutlets. Salt and pepper on each side; sear on high heat on grill for about two minutes per side (long enough to create the grilled look). Remove from grill and slice into two inch riblets. Combine tomato paste, onion, brown sugar, hone, paprika and chardonnay in medium sauce pan; bring to boil. Reduce heat and add pork; cover and simmer, stirring occasionally, for one hour.

Slice washed green tomatoes into ½ inch slices; sprinkle with salt and pepper and let set for 15 minutes. Meanwhile, combine flour, cayenne pepper and paprika in medium bowl and mix well. In another bowl combine milk and Texas Pete. In another bowl whisk the eggs. In a final bowl combine the bread crumbs, corn meal and Italian seasoning; mix well.

Dip the tomato slices, one at a time first in the milk, then the flour, then the egg, then the bread crumbs; being sure to coat both sides of each dip. In a skillet fry in hot oil over medium-high heat for 4-6 minutes per side. Drain on paper towels and serve with your favorite sauce… ranch dressing, ketchup, horseradish, etc.

© Crackerberries 2009

Not'Cha Mama's Chop Suey

Remember your mama’s chop suey? It had a little hint of pink color to it and maybe a scant tomato chunk here and there with a few green peppers and onions – if you were lucky. Well this ain’t like that.


3 cups uncooked elbows macaroni
16 oz pasta sauce with diced tomatoes (we used homemade)
1 lb ground beef
1 large green pepper, chopped
1 large onion, diced
2-3 cloves garlic, minced
1 Tbsp Italian seasoning
1 tsp fresh ground pepper
1 can tomato soup

Cook macaroni in 4 quarts water and 1 Tbsp salt until al dante; drain and set aside.

In large skillet, cook ground beef, until it is no longer pink. Drain any grease from burger; add onion, green pepper, garlic, Italian seasoning and pepper and cook until vegetables are tender.

Add tomatoes, pasta sauce and tomato soup and cook on medium low heat for about ten minutes. Combine with elbows and mix well. When serving, sprinkle with parmesan cheese if desired.


© Crackerberries 2009

Pork Pumpernickel Sandwiches

So I told my mother we were having pork sandwiches for supper last night and her comment was, “YUCK”. I said, “What do you mean yuck?” She said, “Penny makes pulled pork sandwiches and I don’t like them.” I said, “Mom, by all means, this is not the pulled pork Penny makes.”


1 lb pork tenderloin, sliced thin
Pumpernickel sandwich rolls
½ tsp garlic powder
½ tsp ground coriander
¼ tsp cumin
1 tsp oregano
Dash cayenne pepper
1 cup ketchup
3 Tbsp lemon juice
¼ cup brown sugar
¼ cup chopped red onion
2 Tbsp Worcestershire sauce
1 Tbsp Dijon Mustard
American cheese


In non-stick skillet, cook pork with garlic, coriander, cumin oregano and cayenne pepper until golden brown and juices run clear.

In small bowl, combine ketchup, lemon juice, brown sugar, onion, Worcestershire sauce and Dijon Mustard and mix well.

Once pork is cooked, drain any grease from skillet and add ketchup mixture. Bring to a simmer over medium heat; reduce heat and cook on low for about 15 minutes.

Slice Pumpernickel rolls through the center and toast, if desired, in toaster oven. Place one slice of American cheese on the bottom of the roll. Slop pork mixture on cheese slice and top with more Dijon mustard, if desired and plop top slice of roll on and yum.

© Crackerberries 2009

Banana Nut French Toast

Okay, so I have to share this funny story of how this recipe came to be. We have a Seal a Meal machine that we use for all of our meats. We go to Reid’s (where they can save you money) once a month and buy our meat and then bring it home and Seal a Meal it in portions for two.

Me being the genius I sometimes think I am decided that I was

going to make two loaves of Banana Nut Bread and seal one loaf in the bag for later use. Well, well, well … lesson learned, bread doesn’t take too kindly to having the air sucked out of it. I wasn’t going to waste the bread so…viola Banana Nut French Toast.



¾ cup sugar
½ cup butter or margarine, softened
2 eggs
1 cup (2 medium, overly ripened) mashed bananas
½ cup milk
1 tsp vanilla
½ tsp cinnamon
2 cups all purpose flour
1 tsp baking soda
½ tsp salt

Preheat oven 350°

Grease bottom only of 9x5 or 8x4 loaf pan. In large bowl cream sugar and butter until light and fluffy; beat in eggs. Blend bananas, milk and vanilla into sugar mixture. In separate bowl combine all dry ingredients (including option choices). Add to creamed mixture and blend well. Pour into baking pan and bake at 350° 50-60 minutes or until toothpick inserted in center comes out clean. Cool completely…Seal a Meal for about a month in the freezer. That will be sure to give it that mushed squished effect.

2 Eggs, well beaten
½ cup milk
1 tsp nutmeg
1 tsp vanilla

Mix all ingredients together in medium bowl. Dip sliced banana bread in mixture and place on greased medium high heated grill for about two minutes per side. Sprinkle with confectioner’s sugar or pour syrup over and enjoy.


© Crackerberries 2009

Stuffed Peppers with Honey Mustard Sauce

When one has an over abundance of something, one must find the best way to use it.

Pepper Filling

1¼ lb ground turkey
1 cup crushed saltine crackers
½ tsp celery salt

½ tsp paprika
1 tsp oregano
¼ tsp rubbed sage
¼ tsp cumin
1 Tbsp hot mustard
1 Egg, slightly beaten
10 small-medium green peppers

Honey Mustard Sauce

1 tsp olive oil
1 Tbsp dry mustard
½ cup honey
¼ cup Dijon mustard

Combine crushed saltine crackers with spices in a large bowl and mix well. Sprinkle over ground turkey meat. Mix mustard with egg and pour over cracker and turkey mixture. Mix well. Set aside, preferably in the fridge if you are in hot weather. Wash peppers under cold water. Carefully cut off tops and pull out seeds and white flesh. Stuff each pepper with turkey mixture, pressing into pepper to fill.

In a small bowl, combine honey, mustard, dry mustard and olive oil and mix well. Top each pepper with some of the mixture and cover with pepper top. Save some of the mustard sauce for topping after they have cooked.

Preheat oven to 350º. Place aluminum foil over peppers loosely. Cook for 40 minutes. Remove foil and return to oven for another 20-30 minutes. Let cool 5 minutes before serving.

© Crackerberries 2009

Guaca-Mole-Mole-Moleeé

2 Avocados
One lime
1 medium red onion, chopped
2 cloves garlic, minced
1 medium tomato, chopped
¼ tsp ground cumin
½ tsp dried cilantro
¼ tsp Texas Pete hot sauce

To determine the freshness of an avocado, gently squeeze in the palm of your hand. Ripe fruit will yield to the pressure of your hand. Using a knife, cut around the fruit, then twist and pull apart; pierce pit with edge of knife and slip it out. Scoop out flesh into bowl and mash with a fork leaving chunks.

Cut lime in half and squeeze 2 Tbsp. juice over avocado. Stir in onion, garlic and tomato. Sprinkle with spices and add hot sauce to your liking.


© Crackerberries 2009

Roasted Sweet Potato Salad

Both Tall Cool One and I dislike white potatoes. I guess because we had mashed potatoes every day of our lives growing up. Yes, we sure got sick of hearing “Jeffrey likes them” or “Penny likes them”. Good, feed them to Jeffrey and Penny… ha ha ha.

We love candied sweet potatoes so when I found this recipe in a cookbook, I had to try it. It is ‘wicked’ good. A nice change for a summertime potato salad!

4 large sweet potatoes, peeled and cubed
2 Tbsp olive oil
½ cup honey
3 Tbsp white wine vinegar
2 Tbsp chopped fresh rosemary
½ tsp salt
½ tsp pepper
2 cloves garlic, minced

Coat a cookie sheet or roasting pan with non-stick cooking spray. Toss potatoes and one tablespoon of olive oil together to coat well. Spread in pan and bake uncovered at 450º for 45 minutes, stirring once after the first 20 minutes.

Whisk together the remaining olive oil, honey, vinegar, rosemary, salt, pepper and garlic. Transfer potatoes to serving bowl and pour dressing over top; toss gently to combine. Garnish with fresh sprigs of rosemary if desired.

Now, the recipe says to serve it warm, however, we found that if you let it set in the fridge overnight, the flavors incorporate and it’s much tastier in the summertime as a cold salad.

© Crackerberries 2009

Fig Pseudonymous Cookies

Okay, so presentation wise they would have came out better had I not sliced my two end fingers on my left hand while preparing cucumbers for today’s batch of sweet gherkin pickles. But they still taste just as good as the real thing… thicker, but that’s only because I didn’t roll the dough out thin enough.

1 cup sugar
½ cup Crisco shortening
2 large brown eggs
1 tsp vanilla extract
2½ cups all purpose flour
¼ tsp baking soda
½ tsp salt
2 cups fig preserves

Combine sugar and shortening in large bowl and beat with electric mixer for 30 seconds to combine. Add eggs and vanilla extract and mix until well combined. In small bowl, combine flour, salt and baking soda and mix well. Blend into sugar mixture and blend well, scraping sides of bowl. Cover and refrigerate for two hours.

Preheat oven to 375º

Separate mixture into two batches. Roll out the first batch about 1/16th inch thickness. Using parchment paper makes moving dough to cookie sheet easier. Place on ungreased cookie sheet. Spread with fig preserves.

Roll out second batch of dough to the same thickness. Place on top of preserves. If you really want to make them like the real thing, cut 3-4 strips and press sides together to seal. Otherwise, press sides all around to seal. Bake in 375º oven 15-20 minutes until light golden brown. Remove and cool completely before cutting into squares.



© Crackerberries 2009

Italian Garden Omelet

Not enough leftover spaghetti sauce from the night before to make a lunch out of? Here’s what you can do with it. YUM!!

3 large brown eggs, beaten
1 large green pepper
½ tsp celery salt
¼ tsp fresh ground pepper
1 cup meat pasta sauce
¾ cup shredded mozzarella cheese
1 medium onion, diced

Heat non-stick fry pan to over medium high heat. Core green pepper and slice off two or three pieces for presentation. Dice the remaining green pepper and combine with onion and celery salt. Cook over medium heat just until crisp tender (about 2 minutes). Remove from pan, set aside; wipe the pan clean with paper towel. Spray with non cooking oil and heat over medium high heat. Add fresh ground pepper to egg mixture and pour into pan. Using spatula, pull egg mixture carefully toward you to let uncooked portion drain off cooked portion. Once you have all of the egg cooked, pour ¾ cup pasta sauce, ½ cup cheese, onion and green pepper mixture onto the highest side of the egg mixture. Carefully fold the egg over with spatula and top with remaining sauce, cheese and sliced green peppers.




© Crackerberries 2009

Peach Ice Cream

{Served here with Peach Crisp}

I remember hot summer days at my grand-parents house. There was nothing like a trip down to the lake for a swim to cool off or the stop on the way back at the local dairy joy for an ice cream. This is an easy way to make ice cream … and you don’t need an ice cream maker!

1 can fat free sweetened condensed milk (NOT evaporated milk)
2 cups heavy whipping cream
1 Tbsp vanilla extract
1/8 tsp salt
½ cup peach (or other fruit) preserves~or cold milk if you want to make vanilla ice cream.

Combine condensed milk, salt, peaches and vanilla in medium bowl. Mix well and set aside. In large bowl (use a large metal bowl that you have chilled in the freezer with the beaters for about 20 minutes) beat heavy cream until stiff peaks form when beaters are lifted out of mixture (about 5 minutes). Gently fold in peach mixture. Pour into a shallow 1½ quart metal pan. Cover with plastic wrap and freeze. After two hours or when edges start to harden, gently stir ice cream; spoon into air tight container and freeze for two – three more hours before serving. Keep in freezer for up to one week.


© Crackerberries 2009