Bell pepper

Pizza Sammies

Ingredients

1 – 12 Count Package Frozen Dinner Rolls (thawed)
1 – 12 oz Jar or Bottle of Pizza Sauce
1 – 8 – 12oz package Mozzarella Cheese
Pizza Toppings of your choice,
(pepperoni, hamburger, sausage, black olives, onions, green peppers or just cheese)

Directions

Get a package of the frozen dinner rolls that you thaw out to rise. Pre-heat your oven to 200 degrees. Coat the bottom of your cookie sheet with non-stick cooking spray (a must here). Lay out as many thawed rolls as you want leaving at least 3 inches apart. Once the oven is preheated to 200 degrees shut it off. Put the cookie sheet inside, let the rolls sit for 30 minutes exactly. After the thirty minutes are up, remove the cookie sheet from the oven. Using your hands flatten the rolls into mini-circles. Put about a tablespoon or two of pizza sauce on each circle. Top with whatever pizza toppings you want. Turn the oven to 350 degrees and bake for about 12- 15 minutes or until the pizzas are done and the bottom is golden brown. Remove from cookie sheet cool and serve.

* For step by step directions and photos of this recipe click on the link below or copy and paste the link into your browser.

http://tinamommyx3.blogspot.com/2008/07/pizza-sammies-kid-sized-mini-pizzas.html

Bell pepper

Cheeseburger Paradise Soup

Cheeseburger Paradise soup
Taste Of Home

I didnt have any bouillon granules so I used some beef stock. Also I didnt have mushrooms or bacon for the top but Oh My this is so creamy cheesy and delicious. I will definitely make this again

Ingredients:

* 6 medium potatoes, peeled and cubed
* 1 small carrot, grated
* 1 small onion, chopped
* 1/2 cup chopped green pepper
* 2 tablespoons chopped seeded jalapeno pepper
* 3 cups water
* 2 tablespoons plus 2 teaspoons beef bouillon granules
* 2 garlic cloves, minced
* 1/8 teaspoon pepper
* 2 pounds ground beef
* 1/2 pound sliced fresh mushrooms
* 2 tablespoons butter
* 5 cups milk, divided
* 6 tablespoons all-purpose flour
* 1 package (16 ounces) process cheese (Velveeta), cubed
* Crumbled cooked bacon

Directions:
In a soup kettle, combine the first nine ingredients; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender.
Meanwhile, in a large skillet, cook beef and mushrooms in butter over medium heat until meat is no longer pink; drain. Add to soup. Stir in 4 cups milk; heat through.
In a small bowl, combine flour and remaining milk until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in cheese until melted. Garnish with bacon. Yield: 14 servings (about 3-1/2 quarts).

Bell pepper

Chickpea, Onion and Red Pepper Salad

Ingredients:

1 1/2 cups canned chickpeas, drained and rinsed
1 tablespoon Dijon mustard
3 tablespoons lemon juice
3 tablespoons extra virgin olive oil
3 tablespoons red wine vinegar
2 cloves garlic, minced
1/2 cup fresh parsley, chopped
1 cup red onion, thin sliced
1 red bell pepper, diced
1/2 teaspoon salt
1/2 teaspoon pepper

Instructions:

Place the chickpeas in a large serving bowl.  In a different bowl place the mustard.  Pour in the lemon juice, olive oil and vinegar.  Add the garlic and parsley.  Whisk to incorporate the flavors.  Place the onion and bell pepper into the bowl with chickpeas.  Pour the dressing over the top and toss to coat well.  Sprinkle in the salt and pepper.  Toss again to mix the seasoning into the salad.  Place the salad in the refrigerator for at least 30 minutes.  Serve chilled and stir before serving.