Meal Planning with Connie

Extra Easy Pepperoni Pizza I hope everyone had a terrific Tuesday! Y'all know by now, Tuesday night means pizza at our house for supper!! We all enjoyed this pizza. The crust is a good deal like the ones in the Chef Boyardee pizza kits. It's quick, cheap and taste pretty good, too. Nothing spectacular, but not bad either. Since I keep Bisquick in my pantry, it's a great crust for when I'm out of the Pillsbury refrigerated kind. Cheaper, too. You do have to do a good bit of "patting" to cover the bottom of a 9x13 pan, but I think it would be too "biscuit-y tasting" and thick if you increased the Bisquick by very much. I did use the lighter, lower-fat version of Bisquick. Since I decided to cut the cheese back to one cup of 2% mozzarella, I added some Canadian bacon, which is much lower in fat than cheese and added a nice flavor to the pizza. Here's a re-post of the recipe: Tuesday - Extra Easy Pepperoni Pizza Extra Easy Pepperoni

Quick and Easy White Sauce Pasta with Shrimp This probably our favorite quick and easy "go to" meal. I almost always have the ingredients on hand, and it can be varied in several ways. The last time I made it, I used fully cooked frozen shrimp. You can use chicken, too. It's great with no meat at all!! If using, allow fully cooked shrimp to thaw. If you spread them out on a plate, this doesn't very take long at all. Remember to always follow the safe-handling instructions on the bag! Cook pasta of your choice according to package directions. While the pasta cooks, melt 3 tablespoons of butter or pour 3 tablespoons of olive oil into a sauce pan*. Mince a clove or two of garlic into the sauce pan, too**. Saute the garlic about a minute. Add a bit of dried parsley flakes and the thawed shrimp. Continue to saute these ingredients for about two minutes, just until the pre-cooked shrimp are heated through. Remove the shrimp and set them aside. Keep warm. Ad

My sweet friend, Donna, shared this recipe with me. I have eaten these several times, and they are always delicious! Donna is a busy mom, who in very actively involved in church and school activities. There is always a need arising for her to send treats to a function! These cookies are tasty and attractive, and the ingredients are all things most of us keep stocked in our pantry and on our refrigerator shelves, making these cookies a great choice for spur-of-the-moment baking! Use whisk to break up those tiny clumps in your powdered sugar before you add liquids I always whisk my powdered sugar a bit before adding liquids. This helps to break up those tiny little clumps and gives you smoother glaze. The cookie sheet you baked the cookies on serves as a nice drip pan for catching excess glaze. When I got ready to spoon the glaze over the cookies, which were cooling on my rack, I slid the cookie sheet I used to bake them on under the rack to catch the glazed that dripped off th