Welcome!

Welcome to Simple Fare, Fairly Simple. This is a place for me to post recipes of all kinds...along with other miscellaneous fodder from my so-called life here in the south. Who knows what you will find here. Could be anything from my husband...known as IT Guy...to my kids and beautiful grandbabies that are growing up way too fast right before my eyes. But...mostly this will be a place for food. I hope you'll see something you like and if you decide to try something from the list...leave me a comment and let me know!



Friday, February 28, 2014

Prosciutto & Pepper Pizza

Here's a wonderful pizza for you to try! I'm a bell pepper lover from way back so the addition of these, cooked tender crisp, are great on this pizza. And the mixture of mozzarella and fontina cheese, both smooth and creamy, are perfect! Use any kind of Mama Mary's crust for this pizza that you like. I used the thin and crispy crust and thought it turned out just right. Another great pizza to put on your list for a quick weeknight dinner!

Click to HERE to visit Mama Mary's coupon page.

And don't forget to go to their FACEBOOK PAGE and give them a big LIKE!! Also, make sure you go to their WEBSITE f
or more recipes!
Prosciutto & Pepper Pizza



1 Mama Mary's Pizza crust ~ any kind
1 cup pizza sauce
1 red bell pepper ~ sliced or diced
1 yellow bell pepper ~ sliced or diced
3 green onions ~ diced
1 3-ounce package prosciutto ~ sliced into 1/2 inch strips
1 cup mozzarella cheese ~ grated
1 cup fontina cheese ~ grated

Preheat oven to 425 degrees.

Spread the pizza sauce onto the crust.

Sprinkle the cheese on top of the sauce.

Arrange the green onions, prosciutto and peppers on top of the cheese.

Bake for 10 minutes until cheese is melted and bubbly.


The ingredients.
The ingredients.


Spread the sauce on the pizza crust, then the cheeses.
Spread the sauce on the pizza crust, then the cheeses.


Scatter the prosciutto over the cheese.
Scatter the prosciutto over the cheese.


Then the sliced or diced peppers and the green onion.
Then the sliced or diced peppers and the green onion.


Bake it up and enjoy this tasty treat!!
Bake it up and enjoy this tasty treat!!

Thursday, February 27, 2014

Cherry Slab Pie

If you need a big dessert to feed a crowd then this is for you! Basically this is just a flat cherry pie but it's so fun and so much easier to serve! Just cut into squares and you're golden! Cherry pie is my all time favorite pie...and has been since I was a little girl...and this is a fun twist on the old standard. Give it a try at your next big gathering!

Cherry Slab Pie



Two pie crusts for 10" pies.
6 cups canned or frozen red tart cherries (4 cans) ~  well drained
2 cups sugar
1/3 cup cornstarch
1 teaspoon almond extract
Dash salt
3 - 4 tablespoons butter
1 egg ~ beaten

Spray a 10x15 inch RIMMED baking sheet with cooking spray.

Press one pie crust into the bottom and up the sides of the baking pan. (If using premade pie crusts, you may have to roll them out with a rolling pin before placing them in the pan.) Remember, the bottom crust does not have to be perfect. Just cover the bottom and up the sides.

In a large bowl, combine cherries, sugars, cornstarch, extract, and salt.
Pour mixture over the crust in the pan, spreading to the edges.

Dot with butter.

On a piece of floured plastic wrap or waxed paper, roll out the remaining pie crust and transfer it on top of the cherries. I found it helped to place my forearm underneath the top 1/3 of the crust and roll/flip it on to the top of the cherries.

Press edges down and trim off excess, patching as needed. Yes...I patched my crust.
Brush beaten egg over the top crust.

Bake at 375 degrees for 45 minutes or until top crust is golden brown. 


Our ingredients. Oops. Don't forget the almond extract like I did.
Our ingredients. Oops. Don't 
forget the almond extract like I did.


Combine the cherries, sugar, cornstarch and almond extract in a bowl.
Combine the cherries, sugar, cornstarch 
and almond extract in a bowl.


Like this!
Like this!


Press one pie crust/dough into your pan. Don't forget to go up the sides!
Press one pie crust/dough into your pan. 
Don't forget to go up the sides!


Then pour the cherry mixture in.
Then pour the cherry mixture in.


Dot with buttahhh!!!
Dot with buttahhh!!!


Then add the top crust. This can be a little tricky. Make sure you leave it on the plastic wrap or waxed paper. That helps keep it in one piece as you're flipping it onto the cherries.
Then add the top crust. This can be a 
little tricky. Make sure you leave it 
on the plastic wrap or waxed paper. 
That helps keep it in one piece as 
you're flipping it onto the cherries.


Brush with the beaten egg. I got all fancy and used a cookie cutter to cut a flower shape out of the dough. Don't forget to cut some slits to vent the pie.
Brush with the beaten egg. I got all 
fancy and used a cookie cutter to 
cut a flower shape out of the dough. 
Don't forget to cut some slits to vent the pie.


I also sprinkled it with some coarse sugar crystals before I baked it so it would be all sparkly. Who doesn't love a sparkly pie??
I also sprinkled it with some coarse 
sugar crystals before I baked it so it 
would be all sparkly. Who doesn't love a sparkly pie??

Wednesday, February 26, 2014

10 Ground Beef Recipes

 Well..here you go. Ten of our most favorite ground beef recipes. It sure was hard to only pick 10, lemme tell ya'! I tried to get a good cross section for you but it was very difficult to not pick ALL Mexican food!! I hope you enjoy them! 

Here are the LINKS to the recipes on Facebook and Pinterest.


10 Ground Beef Recipes        

          

Tuesday, February 25, 2014

Ravioli with Creamy meat Sauce

Have you ever gone to your cupboard/pantry/freezer...pulled out a bunch of ingredients and started cooking with no plan in mind? Well..that's what happened to me yesterday and the following recipe was the result. It turned out pretty good. No..let me rephrase...it turned out STINKIN' good! We all loved it! A close second to Mexican food around here, Italian ranks right up there for us. I'll be making this again, no doubt!

Ravioli with Creamy Meat Sauce



2 14-ounce cans tomatoes with basil, oregano and garlic
1 14-ounce can petite diced tomatoes
1 onion, diced
1 pound lean ground beef – cooked and drained
1 cup cream
Salt
Pepper
1 25-ounce bag frozen ravioli – cooked according to package directions and drained (2 bags would be better....but I only had one)

Dice the onion and cook with a little olive oil for a few minutes. Add ground beef and cook until no longer pink. Stir in tomatoes and let simmer for about 10 minutes. Add salt and pepper to taste. Stir in the cream and allow to heat through. Spoon sauce over cooked ravioli.

Serve with crusty bread

Let's get going!
Let's get going!
 
Dice the onion and give it quick cook with some olive oil.
Dice the onion and give it a quick 
cook with some olive oil.
 
Then add the ground beef and let that cook for a bit.
Then add the ground beef 
and let that cook for a bit.
 
Add the tomatoes. If you'd rather use a can or two of crushed tomatoes instead, that would be fine. In fact, I used my food processor to finely chop the two cans of seasoned tomatoes.
Add the tomatoes. If you'd rather use 
a can or two of crushed tomatoes instead, 
that would be fine. In fact, I used my food 
processor to finely chop the two cans of seasoned tomatoes.
 
Cook the meat/tomato mixture for a little while.
Cook the meat/tomato mixture for a little while.
 
Then add the cream.
Then add the cream.
 
Cook your ravioli. I only had one 25-ounce bag, but two would be better for the amount of sauce. And this stuff cooks quick once your water starts to boil! And no, I'm not too pround to use FROZEN ravioli! This IS supposed to be "simple fare." ;-)
Cook your ravioli. I only had one 
25-ounce bag, but two would be better 
for the amount of sauce. And this stuff 
cooks quick once your water starts to boil! 
And no, I'm not too proud to use FROZEN 
ravioli! This IS supposed to be "simple fare." ;-)
 
Yum! Serve this over the ravioli for a quick dinner!
Yum! Serve this over the ravioli for a quick dinner!

Crock Pot Pork Loin

What can I say about this recipe but to tell you how wonderful it is? Well, I could tell you it's easy, too and that would be the honest truth! I threw everything in the crock-pot about 9:00 am and by 5:00 we were eating dinner. I made a little gravy to pour over the meat to make it a truly delicious meal. It's company worthy!!

  Crock Pot Pork Loin



1 2-pound pork loin roast
1 15-ounce can beef or chicken broth
1 large onion ~ sliced
1 teaspoon dried rosemary
1 teaspoon salt
1/2 teaspoon pepper

Spray your crock pot with cooking spray (or use a liner).

Place sliced onion in the bottom of the crock pot then pour in the broth.

Place roast on top of onion.

Sprinkle seasonings on top of the roast.

Cook on high for 5 -6 hours or on low 7 - 8 hours. (I put my roast in frozen and cooked it on high 8 hours.)

Remove roast and onions from crock pot.

Pour juices into a small saucepan over medium heat.

Combine 2 tablespoons of cornstarch with a cup of water. Pour into saucepan with juices and cook until bubbling and mixture is thickened.

Serve over roast.

The list of ingredients.

The list of ingredients.


Place the sliced onion and the broth in the crock pot.
Place the sliced onion and the broth in the crock pot.


Then the roast. Season that puppy up!
Then the roast. Season that puppy up!


This is half way through the cooking time.
This is half way through the cooking time.


Serve with the onions and make some gravy with the juices if you want!!
Serve with the onions and make some 
gravy with the juices if you want!!

Monday, February 24, 2014

Cheesy Bacon Ranch Hashbrown Casserole

Holy Cow!! Does your family like cheese? And Bacon? And Ranch dressing? And potatoes? Then are you in for a treat! This is SOOOO great! What a fantastic side dish! The leftovers are wonderful, too! Serve this to go with just about any main dish. Have you gotten the idea yet? It's really good!!

Cheesy Bacon Ranch 
Hashbrown Casserole



1 2-lb bag cubed hashbrowns
1-1/4 teaspoons chili powder
3/4 teaspoon salt 1/4 teaspoon ground black pepper
1
/2 cup butter, melted
2 cups grated cheese
1 pound bacon ~ Diced and cooked crisp
1 cup bottled Ranch dressing

Preheat oven to 400 degrees. Lightly grease a 9x13 inch baking dish.

Place the hashbrowns in the baking dish.

Mix the chili powder, salt, and pepper together in a small bowl with the melted butter.

Pour mixture over the hashbrowns and toss to combine.

Cover dish with aluminum foil, and bake 30 minutes.

Stir and bake an additional 30 minutes or until potatoes are tender.

Remove from oven and remove foil.

Drizzle the Ranch Dressing over the top of the hashbrowns.

Sprinkle with cheese and bacon.

Continue cooking uncovered for 10 minutes, or until cheese is melted and bubbly.

The ingredients. 
The ingredients.

Spread the hashbrowns into a greased 9x13 pan. 
Spread the hashbrowns into a greased 9x13 pan.

Mix the melted butter and the spices together. 
Mix the melted butter and the spices together.

Pour over the hashbrowns. 
Pour over the hashbrowns.

Stir to combine. Don't worry if not all the hashbrowns are covered. 
Stir to combine. Don't worry if not 
all the hashbrowns are covered.

Cook covered for 30 minutes then stir. Cook for 30 more minutes. 
Cook covered for 30 minutes then stir. 
Cook for 30 more minutes.

Dice and cook your bacon. 
Dice and cook your bacon.

Drizzle the ranch dressing over the cooked hashbrowns and stir to combine. 
Drizzle the ranch dressing over the 
cooked hashbrowns and stir to combine.

Then sprinkle with the cooked bacon and the cheese. 
Then sprinkle with the cooked 
bacon and the cheese.

Return to the oven for a few more minutes until the cheese is melted and bubbly. 
Return to the oven for a few more minutes 
until the cheese is melted and bubbly.


SOOOO yummy! 
SOOOO yummy!

Friday, February 21, 2014

Smoked Gouda BBQ Chicken Pizza

Okay....this pizza. There are no words for this pizza. It's just so good. I LOVED the Thin and Crispy Mama Mary's crust with the combination of ingredients here. And the smoked Gouda just sent it over the top! So creamy and delicious. I used Sweet Baby Ray's BBQ sauce because it's our favorite but any kind will work. And fast! This went together in less than 20 minutes! I bought pre-cooked grilled chicken this time because I was in a time crunch, but cooking your own works, too! Throw a salad along side this and you've got a full meal!!

Click HERE to visit Mama Mary's coupon page.

And don't forget to go to Mama Mary's Facebook page and give them a big LIKE!! Also, make sure you go to their WEBSITE for more recipes!

Smoked Gouda BBQ Chicken Pizza




1 Mama Mary's thin pizza crust
2 cups diced, cooked chicken breast (grilled, baked or purchased cooked)
1 cup grated smoked Gouda cheese
1 cup grated mozzarella cheese
1/2 medium red onion ~ sliced thin
1 cup barbeque sauce

Preheat oven to 425 degrees.

Brush crust with olive oil.

Spread barbeque sauce over the crust.

Sprinkle with chicken.

Sprinkle with cheese.

Add onion all over the top.

Bake in the preheated oven for about 10 minutes until cheese has melted and cheese is bubbly. 

Allow to sit for about 5 minutes before slicing.


Here's what you need to make this great pizza!

Here's what you need to make this great pizza!


Brush the crust with some olive oil then spread on the BBQ sauce.
Brush the crust with some olive
oil then spread on the BBQ sauce.


Toss on the chicken.
Toss on the chicken.


Sprinkle with the cheese. Then the onion.
Sprinkle with the cheese. Then the onion.


Bake it up for a few minutes and you've got yourself a DELICIOUS pizza in less than 20 minutes!!
Bake it up for a few minutes and
you've got yourself a DELICIOUS
pizza in less than 20 minutes!!

Thursday, February 20, 2014

Smoked Sausage and Potato Soup

We had snow last week and today is in the 70's! But does this warm weather stop me from making a delicious pot of soup? Nope. This was crazy good! We love smoked sausage around here...and potatoes...and soup! So yeah, this was pretty much a winner as far as soups go. And simple to throw together, too...that's a biggie!!!

Smoked Sausage and Potato Soup



4 tablespoons butter
1 cup chopped onion
3/4 cup chopped celery
1 pound smoked sausage
1/3 cup flour
4 green onions ~ diced
1 teaspoon dried parsley flakes
1 teaspoon dried basil
1 teaspoon salt
1/4 teaspoon ground black pepper
1 32-ounce container chicken broth
5 cups potatoes ~ diced (I didn't peel mine)
2 cups heavy cream



In a large stock pot, melt the butter over medium heat.

Add the onion, celery, and diced sausage and sauté until the vegetables are tender and sausage is lightly browned.

Stir in the flour until smooth and well-blended.

Stir in green onions, parsley, basil, salt and pepper.

Continue cooking, stirring, for 1 minute.

Pour in the chicken broth. Add the diced potatoes, cover, and simmer for 25 minutes, or until potatoes are tender. Stir occasionally.

Stir in the heavy cream and continue cooking until heated through.
 

Here's what you need. Oh, and parsley...which I forgot to add to the pic.

Here's what you need. Oh, and parsley...
which I forgot to add to the pic.


Melt the butter then add the celery, onion and sausage to the pan and brown.
Melt the butter then add the celery, 
onion and sausage to the pan and brown.


Then add the flour and stir to combine.
Then add the flour and stir to combine.


Add the green onion and the seasonings and cook for about a minute.
Add the green onion and the 
seasonings and cook for about a minute.


Then in goes the chicken broth and the potatoes! Let it cook for about 25 minutes or so.
Then in goes the chicken broth and 
the potatoes! Let it cook for about 25 minutes or so.


Then the cream!!
Then the cream!!


Heat through...
Heat through...


..then dish it up!!
..then dish it up!!