Sunday, August 31, 2014

Deep Dish Pizza Pie


  • 15-ounce package (2 crusts) folded refrigerated unbaked pie crusts
  • 1 Tablespoon cornmeal
  • 1/2 Pound bulk Italian sausage
  • 1-1/2 Ounce package sliced pepperoni
  • 1/2 Cup chopped onion
  • 2 Cups shredded mozzarella and/or cheddar cheese (8 ounces)
  • 1 Cup Pizza sauce
  • 1 Teaspoon milk or water


  1. Let pie crusts stand at room temperature according to package directions. Lightly grease a 9-inch pie plate. Sprinkle pie plate with cornmeal. Set aside.
  2. Meanwhile, cook sausage until brown; add onion and pepperoni and heat through. Drain fat. Pat dry with paper towels to remove additional fat.
  3. Unfold pie crusts. Transfer one of the crusts to prepared pie plate. Sprinkle one-third of the shredded cheese over bottom crust. Pour half of the pizza sauce over cheese. Top with the sausage-pepperoni mixture, another one-third of the shredded cheese, and the remaining pizza sauce. Top with remaining shredded cheese.
  4. Cut several slits in remaining crust. Place top crust on filling. Trim and flute edge. Brush with milk or water.
  5. Bake in a 425 degree F oven about 30 minutes or until pastry is golden and pie is heated through. Let stand 10 minutes before serving. Cut into wedges. Makes 6 servings.

From the kitchen of Heather Danielkiewicz

Saturday, August 30, 2014

Tarter Sauce

Tarter sauce is so easy to make I just make my own whenever I am cooking fish for dinner.


  • 1 cup light mayonnaise
  • 1 tablespoon sweet pickle relish
  • 1 tablespoon minced onion
  • 2 tablespoons lemon juice (optional)
  • Salt and pepper to taste


  1. In a small bowl, mix together mayonnaise, sweet pickle relish, and minced onion. Stir in lemon juice. Season to taste with salt and pepper. 
  2. Refrigerate for at least 1 hour before serving.

Monday, August 25, 2014

Light & Fluffy Spinach Quiche

I finally found a quiche recipe that I like. I used fresh spinach instead of frozen. Turned out great...and it is very easy!


  • 1/2 cup light mayonnaise
  • 1/2 cup milk
  • 4 eggs, lightly beaten
  • 8 ounces shredded reduced-fat Cheddar cheese
  • 1 cup diced ham
  • 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
  • 1/4 cup chopped onion
  • 1 (9 inch) unbaked pie shell


  1. Preheat oven to 400 degrees. Line a cookie sheet with foil.
  2. In a large bowl, whisk together mayonnaise and milk until smooth. Whisk in eggs. Layer spinach, cheese, ham and onion in pie shell, making several layers of each. Pour in egg mixture. Place quiche on prepared cookie sheet. Cover quiche with foil.
  3. Bake in preheated oven for 45 minutes. Remove cover, and bake 10 to 15 minutes, or until top is golden brown and filling is set.