Oven Baked Pizza Subs

I have fond memories of pizza subs from my college days. We would scrounge up any change or small bills we could find, and pile in someone's car and head to Mineo's for a late night pizza sub. They were cheap, and they were hot, melty, and delicious. Here's my attempt at a recipe:

Oven Baked Pizza Subs

4-6 hoagie rolls
oregano or Italian seasoning
slices of provolone cheese (or mozzarella)
slices of pepperoni (I get it sliced at the deli for nice big pieces)
slices of genoa salami
slices of your favorite ham, sliced very thin
1/2 lb. Italian sausage, browned and drained (turkey Italian sausage is pretty good - optional)
your favorite pizza sauce
veggies if desired (and I desire them on the parental sandwiches) - thin green pepper slices, thin onion slices, mushrooms if you're into them, banana peppers, etc.

Have on hand: shredded lettuce, sliced tomatoes and if you like, mayo - for a really delish spread, mix some mayo, a dash of red wine vinegar, a tiny scoop of minced garlic, and some Italian seasoning - SO. GOOD.

Heat your oven to 375 degrees. Open up the rolls and put them on a baking sheet, and get an assembly line going. Put on a layer of sauce (I'll leave the amount up to you - some people like them messy, I really don't), then the meats - ham, salami, pepperoni (sausage if you're adding it). Then add the the veggies and the cheese (a couple slices each, or sprinkle liberally with shredded cheese), and sprinkle with a little oregano or Italian seasoning.

Some people bake them open face, about 10-12 minutes or until the cheese is browning and the bread is getting toasty. Some people close up the subs, wrap in foil, and bake 10-15 minutes until everything is hot and melty. You pick. Then top with mayo or sauce, lettuce, banana peppers, and tomato slices or whatever you're feeling, and serve.

Layered Mexican Trifle Salad

So this is awesome. It's a lot of work, but it is awesome. Feeds a crowd, looks cool, tastes great. What more can you ask for? I first had this at a party, and then tracked down the recipe - I believe it was originally from Pampered Chef. You can mix it up, but I really like this combo. It's easy to double or whatever is needed, based on the serving dish. The one pictured was MASSIVE, and was basically a triple batch - so much work, and at the last minute! Layered Mexican Trifle Salad I ngredients: Beans: drain, rinse and mix together 1 15 oz. can pinto beans and 1 15 oz. can black beans 1 15 oz. can whole kernel corn, drained (I've also used fresh) 1 large tomato, diced (I usually use several Roma tomatoes) 2 green bell peppers, diced 3 ripe avocadoes, diced and mashed with the juice of 1 lime and salt and pepper to taste 1 large onion, diced (red or white) 2 cups cooked chicken, diced or shredded 2 cups cheddar or jack cheese, shredded

Skillet Chicken, Broccoli, Ziti & Asiago Cheese

We ALL really love this recipe. This is based on a recipe from the good people at Cooks Illustrated - I am grateful to them for getting my kids to happily eat sundried tomatoes and broccoli! I've also made this in a huge batch and served it family-style for a dinner party (and got to use my giant Pampered Chef Simple Additions square pasta bowl (it's really big), and it was AWESOME). If people could have licked the bowl clean, they might have - there was NOTHING left. Try this, and love it: Chicken, Broccoli, Penne and Asiago Cheese Skillet 1 lb. boneless, skinless chicken breasts, cut into 1-inch squares 2 tbsp. vegetable oil (or olive oil - just don't heat that to smoking) 1 medium onion, minced (about 1 cup) 3 medium cloves garlic, minced (about 1 tbsp.) 1/4 tsp. dried oregano 1/8 tsp. red pepper flakes 8 oz. ziti or penne (2 /12 cups) 3 c. water 2 c. low-sodium chicken broth 3-4 c. broccoli florets 1/4 c. sun-dried tomatoes in oil, rinsed and choppe

Another Take on Comfort Food

Sometimes there's nothing you can do but cook. I've had the displeasure of seeing 2 young moms in our school community recieve cancer diagnoses in the last 18 months. If you're like me, when someone you know is hurting, you want to help, but lots of times, there's not much you can do. If you can cook, you can take away some of the stress of getting the family fed and bring a meal or two. In fact, even if you can't cook, you can pick up a meal at a restaurant or a bag of groceries, or even a gift card for a local restaurant. I think it comes naturally to some - the church and school communities I grew up in always loved with food - church potlucks, school spaghetti dinners, and of course lots of meals for people who needed them. But not everyone has done this before, so it might be overwhelming. As in my "feeding a crowd" blurb, there are a few things to keep in mind. Don't try to impress - don't try new recipes. Find out if you're

A Cooking Baker

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