RED PEPPER PASTA

2-3 red peppers.  (you can also use the roasted red peppers from a jar we use 2 12 oz jars when we do it this way.)

2  12 oz. cans of diced tomatoes

1  16 oz. sour cream

1 12 oz can tomato sauce

1 pkg. penne pasta whole grain or regular (boil to al dente)

1 Tbsp. olive oil

4 Tbsp. dried basil

salt and pepper to taste

Saute' sliced peppers in a few Tbsp. of water and olive oil with basil,salt and pepper until soft.  Add diced tomatoes, tomato sauce  and bring to a boil. Allow sauce to cool for a few minutes then add the sour cream.  Serve over penne pasta. Garnish with shredded Parmesan and fresh basil.
This is a family favorite that my husband came up with, everyone loves it.

PIZZA CRUST AND SAUCES

3 cups warm water

3 heaping Tbs yeast

2 Tbs sugar
1 Tbs salt
6 Tbs
6 cups flour (give or take)

Mix and knead for 8 minutes.  Cover and let raise at least 35-40 minutes.  This makes three sixteen inch pizza crust.  Top with sauce (see below) and all of you favorite meats or vegetables.
Bake at 500 degrees for 8-10 minutes.

PIZZA SAUCE

1 large can of tomato puree
1/4 tsp pepper
1 tsp garlic salt
1 tsp basil
1 tsp oregano flakes
1/2 tsp sugar
1/2 tsp onion powder
Combine all ingredients.  Heat and simmer while crust raises. Do not boil.

Now if you so busy you think what a waste of time, do what I do and just mix it up and put in on the pizza. It is delicious either way.

ALFREDO SAUCE
1 pint of heavy cream
3 Tbs butter
2  Tbs cream cheese
1/2 -3/4 shredded Parmesan cheese

In a saucepan combine butter, heavy cream and cream cheese. Simmer until melted and mix well.  Add Parmesan and garlic powder.  Simmer for 15-20 minutes on low.  Makes sauce for 3-4 sixteen inch pizzas. Top pizza with sauce, Mozzarella cheese  and all of your favorites.

Some we love are: Chicken strips, green onion, zucchini, tomato, basil, etc.

If you have some left over dough.  We like to make a dessert pizza.  It is so easy: rub the dough with a large pat of soft butter then sprinkle it with brown sugar and Cinnamon.  Then cook it let it cool and mix up some powdered sugar with water  to make a yummy frosting.  Drizzle over the top, cut and enjoy.

RED BEANS AND RICE

1 pound of small dry red beans1 polish Kielbasa sausage (I use the Hillshire Farm lite)
1 chopped bell pepper
1 chopped onion
2 cloves of  garlic
1 Tbsp of Cajun seasoning or more if you like the heat. Yummy! If you don't care for Cajun seasoning just add one packet of Lipton onion soup and it is also tasty.
1 Tbsp brown sugar

add salt to taste (it is usually more that you think.)

4 cups cooked rice
1 cup of shredded jack cheese
Slice the sausage and pan fry it until it gets some nice brown edges.   Then add the onions and peppers, cook until tender.

You can prep this meal several different ways. First rinse your beans and sort them, be sure to check for rocks.
Crock pot.  Start your beans early set for 6 hours on High When your an hour or two from serving your meal add the sausage, pepper, onions and seasonings and cook on low.

My favorite is the Pressure cooker,  add your beans with 6 cups water  and 1 Tbsp of Olive oil and cook as your pressure cooker recommends once it reaches max pressure.  Let the beans cool and add your sausage mixture and seasonings.

After your beans are done serve over rice. We always love to top with some Jack cheese over the top.
I got this recipe from Mrs. Audrey whom we adore, it has become one of our family favorites.