Meatball pizza subs

Meatball pizza subs

My older daughter found this recipe in a cook book fun for kids in the checkout line of the grocery store. I was a bit wary at in the beginning: however, she finally talked me into. They turned out pretty good the only thing as a cook if I would have realized I would have;

1.     Fully warmed the meat balls in a pan or microwave. They do not get warmed all the way up while they in the oven. In fact everything else was hot but the center of the meat balls.

2.     We did not cut our sub rolls in half we cut the center out of them without going through the bottom. You then dig out the extra in the roll, then cut the additional bread off the top piece, leaving about an inch or so.

 Yields: 4 - 5 Servings

1 1/3 Cups   Pizza sauce

4                     Submarine buns, split or hollow out and toast buns.

20                   Slices pepperoni                                                                                        

1 1/3 Cups   Shredded part skim mozzarella cheese

1 package    (12 ounces) frozen fully cooked meatballs, thawed

Italian seasoning to taste

·         Spread 1/3 cup pizza sauce on the bottom of each bun. Top each with 1/3 cup cheese, five slices of pepperoni and 3 meatballs; sprinkle with Italian seasoning. Replace tops.

·         Wrap each sandwich in foil. Bake at 400 degrees for 10 – 12 minutes or until heated through.

NOLTE, A. (n.d.). Meatball pizza subs [Web log post]. Retrieved from www.tasteofhome.com

The Crazy Noodle Lady!

Frozen whipped yogurt pie

Are you looking for something refreshing and light in a dessert, it is great for those hot nights summer nights,  birthday pies, and it could be used year around as a pleasant surprise. My Grandma use to make this easy pie for all occasions. However, not all the time, she was quite a cook. It's a fun pie to make and you can use different flavors. So be creative, with flavor, the strength of flavor, and the kind of yogurt you use.

     You will need:

• 32 oz of your favorite yogurt. The large tubs or you can pick out the small ones too, just add up the oz.  
• 32 oz of  whipping cream.
• 2 gram cracker crust (store bought)  

directions

Allow whipping creaming to soften. Then in a large bowl combine the yogurt of choice and the whipping cream. Mix well by hand with a whisk. (Save your lid from the crust, take the sticker off and glue, and wash it/dry it.) Then pour and scrape mixture into to crusts. Once done take the lid and put it on the opposite direction, then re-crimp the metal edges. Put in the freezer 2 different not on top of each other until frozen.

Prepare 12 - 24 hrs before event. 

This is good hard (need a good sharp knife), all the way down to very soft. We just traveled with this pie (in a cooler) for a BBQ an hour away, and dinner was 2.5 hours after we got there. The pie held up well and everyone loved it!   

Thea C. Ward