Pop! Pop! Pow!

I'm guessing you have been partying all day today.  Can you believe it's FINALLY here?  This has been a much anticipated holiday!  I have been preparing for this day since New Years!  Decorating, making special treats, planning, etc...You do know what today is don't you?  What?  You don't know?  Are you kidding me?  You don't know that today is National Popcorn day?  Where have you been?  It's the second most popular holiday of the year!  Well...Maybe I don't have all my facts straight...

To honor such a noble and wonderful holiday we had a Popcorn party and invited our Mommy group to come over and celebrate.

To help you celebrate this "corny" holiday, I will share with you my super secret special popcorn recipe!

Super Special S'more Popcorn

Ingredients: 

Popcorn

Hot cocoa cocoa mix

Mini Marshmallows

Golden Grahams

Chocolate Chips

Directions:  Pop the popcorn.  Mix all ingredients and enjoy!  (Make sure you let the popcorn cool before you add the chocolate chips or you will have a hot mess on your hands!)

Zany thought of the day:  So if National Popcorn Day is in January, when do we celebrate National Popcorn Month? 

Answer:  October...Go figure!

I Spy....

I spy with my two little eyes something that looks CREEPY!

Can you guess what they are?  If you said edible eyeballs you would be correct!  These scrumptious little treats are easy to make and are sure to be a hit of any party!

CREEPY EYEBALLS

Ingredients:
3.4-ounce box instant vanilla pudding mix
Chocolate covered raisins (Or Black Jelly Beans)
Gummy Lifesavers
Easter Egg Jello molds (or plastic eggs would work too)

Directions:
Prepare the pudding according to the package directions. For each eye, fit a chocolate covered raisin or jelly bean into the center of a Gummy Lifesaver candy and place it in a plastic egg half.  Fill the egg cup with the pudding (If you are using plastic eggs and not a Jello mold, then place the egg halves in an egg carton).  Place in freezer until they're firm (about 3 hours).  Remove the egg halves from the freezer and let them sit at room temperature for about 3 to 5 minutes.  Using the back of a fork or spoon, gently press down on the edge of the pudding, rolling the frozen ball out of the egg cup. If you're not serving them right away, place the eyes in a freezer-safe dish in the freezer until you're ready.

Zany thought of the day:  These treats remind me of Pudding Pops.  I sure did like Pudding Pops when I was a kid!  I'm not sure what I liked more-saying Pudding Pop or eating them.  Either way it sure put a smile on my face!

Wanna feel like Popeye?

Feeling a little puny?  Need a pick-me-up?  Then I may have the recipe just for you!  I have an Artichoke-Spinach Dip that may leave you singing, "I'm Popeye the Sailor Man!"  Toot-Toot!

ARTICHOKE-SPINACH DIP

Ingredients:

1 cup chopped artichoke hearts (you can use canned or frozen)

1/2 cup frozen chopped spinach, thawed

8 ounces cream cheese

1/2 cup grated Parmesan cheese

1/2 teaspoon crushed red pepper flakes

1/4 teaspoon salt

1/8 teaspoon garlic powder

Dash ground pepper

Crackers, chips, bread to dip

Directions:

Boil the spinach and artichoke hearts in a cup of water until tender and drain when done.  Heat cream cheese in the microwave until hot.  Add the spinach and artichoke hearts to cream cheese and stir.  Add the remaining ingredients to the cream cheese and combine.  Serve HOT with crackers, chips or bread.

Zany thought of the day:  Do you remember Popeye's friend Wimpy?  "I'd gladly pay you Tuesday for a hamburger, today."  It's too bad that quote never really caught on...

Pinching Pennies by Pureeing!

Once again I have found myself doing something I thought I'd never do.  You may want to sit down for this one...I am actually making my own baby food!  For those of you that don't know me, you might shrug your shoulders and say, "So, what's the big deal?"  The big deal is I don't like to cook at all!  Silly Jilly is baby number three and my first two seemed to survive eating Gerber's Brand baby food.  So why the decision to make my own baby food?  Unfortunately the main reason isn't because I want to keep from putting preservatives and additives into my baby's mouth-I know if I gave her the store bought food she'd be fine, I have living proof of that standing before me in Wacky Zacky and Zany Janie.  Nor is the number one reason because I want to reduce waste.  Even though it's a good reason especially when my little one can plow through two jars in one sitting.  The number one reason that has gotten me into the dreaded kitchen boils down to saving money.  Yes, I am one of those people who is easily motivated by making money and saving money.  So when I first started buying baby food for Silly Jilly and was reminded of the price I started looking into other options.  I found a wonderful website, Wholesome Baby Food, that stepped me through the process of making my own baby food.  It is so easy and so much cheaper!

Step One:  Purchase IN SEASON fruits or veggies.

Step Two:  Peel/core/cut food into chunks and steam

Step three:  Puree food and add water to needed consistency

Step four:  Store in fridge or ice cube trays to freeze.

Step Six:  Watch your happy baby gobble up the food you made.

Zany thought of the day:  What's your favorite baby food combo?

A little Jelly for your Beans?

Wacky Zacky had a Hip Hop Easter Party at his preschool and I was asked to bring cookies for the shindig. Having three kids under the age of 4 sometimes makes me a little on the crazy side and I began thinking of all these elaborate cookies I could make, because of course I have an abundance of time and nothing better to do with it. After narrowing my options down to a few detailed cookies I came to my senses and decided to go with something easy so I chose the "Easy Easter Nests". They did require crispy rice cereal and marshmallows, which in the past I had a horrible fight with the sticky combo when I attempted to make Christmas wreaths made from it, but the title reassured me that these treats would be "easy". So when Papa Z came home from work I proudly told him my plans of making the Easy Easter Nests and he gave me a reality check reminding me of the Christmas wreath fiasco. I finally decided on the simple yet oh so elegant looking Jelly Bean Bites.

JELLY BEAN BITES

Ingredients:
1 cup softened butter
1/2 cup sugar
2 Tablespoons water
1 Teaspoon Vanilla
1 egg yolk
2 1/2 Cup flour
1/2 Teaspoon baking soda
1 Bag jelly beans

Directions: Cream butter and sugar with mixer until thoroughly combined. Add water, vanilla and egg yolk and mix thoroughly. Add dry ingredients. Dough should be firm. Refrigerate for 30 minutes.

Preheat oven to 350 degrees. Roll dough into balls and place onto cookie sheets. Bake for 5 minutes. Remove from oven and make indentation on top of each cookie with spoon. Add 3 jelly beans into the indentation of each cookie, return to oven for 8-10 minutes or until set and light brown.

Zany thought of the day: Did you know 400 jelly bellys make up a pound? And there are over 50 flavors of jelly bellys. So what's your favorite Jelly Belly flavor? I like the popcorn and root beer ones, but not mixed together.

Frankenstein Treats

The other day I was flipping through a magazine and found these adorable treats and couldn't resist making them! Even though Halloween is over for the year, I thought I'd share this easy recipe with you because it could be adapted to work for other holidays! They are guaranteed to be gobbled up in the blink of an eye!

FRANKENSTEIN TREATS

INGREDIENTS:
Instant vanilla pudding
Green food coloring
Chocolate chips/melting chips
Oreo cookies-crushed
Clear cups
Paint brush

DIRECTIONS:
Melt chocolate chips. Paint faces on the inside of the cup with the melted chocolate using paint brush. Place cups in refrigerator to let chocolate harden. Make instant vanilla pudding according to directions. Add green food coloring to desired intensity of color. Divide pudding among the cups. Add crushed Oreo cookies to the top of the cups. Enjoy!

Zany thought of the day: Why is Frankenstein's skin green?

Hoppy Half Birthday Papa Z!

Earlier this week we celebrated Papa Z's half birthday. Yes, I said "Half Birthday!" In the Zany family we celebrate half birthdays! Unfortunately he had to work the whole day-why his work doesn't let you have the day off on your half birthday is beyond belief! Papa Z was very "hoppy" with his half birthday dessert. The recipe came from the wonderful Taste of Home collection!

Easy Grasshopper Ice Cream Pie

Ingredients:

• 4 cups mint chocolate chip ice cream, softened
• 1 chocolate crumb crust (8 inches)
• 5 cream-filled chocolate sandwich cookies, chopped
• 1/3 cup chocolate-covered peppermint candies
  
• Chocolate hard-shell ice cream topping

Directions: Spread ice cream into crust. Sprinkle with cookies and candies; drizzle with ice cream topping. Freeze until firm. Remove from the freezer 15 minutes before serving.

Zany thought of the day: Patience my little grasshopper...Patience!

Hot Dog Hot Dog Hot Diggety Dog!

This is a time to celebrate! Did you know July is National Hot Dog Month? According to the National Hot Dog and Sausage Council (yes, there's actually a national council dedicated to Hot dogs and sausages), Americans will be consuming hot dogs in record numbers this summer. They estimate over seven billion hot dogs will be eaten by Americans between Memorial Day and Labor Day! Any guess as to the biggest hot dog eating day of the year? It's July 4th where the council estimates 155 million hot dogs are eaten! I'm guessing the majority of those were eaten at the world famous Nathan's Hot Dog Eating Contest where this year Joey Chestnut won by eating 68 hot dogs and buns in 10 minutes. Yummy! To wet your appetite for those beloved dogs I will leave you with a unique recipe from Taste of Home. Enjoy!

Corn Dog Casserole

Ingredients:

• 2 cups thinly sliced celery
• 2 tablespoons butter
• 1-1/2 cups sliced green onions
• 1-1/2 pounds hot dogs
• 2 eggs
• 1-1/2 cups milk
• 2 teaspoons rubbed sage
• 1/4 teaspoon pepper
• 2 packages (8-1/2 ounces each) corn bread/muffin mix
• 2 cups (8 ounces) shredded sharp cheddar cheese, divided

Directions:

In a skillet, saute celery in butter for 5 minutes. Add onions; saute for 5 minutes. Place in a large bowl; set aside. Cut hot dogs lengthwise into quarters, then cut into thirds. In the same skillet, saute the hot dogs for 5 minutes or until lightly browned; add to vegetables. Set aside 1 cup.
In a large bowl, combine eggs, milk, sage and pepper. Add the remaining hot dog mixture. Stir in corn bread mixes. Add 1-1/2 cups of cheese. Spread into a shallow 3-qt. baking dish. Top with reserved hot dog mixture and remaining cheese. Bake, uncovered, at 400° for 30 minutes or until golden brown.

Yield: 12 servings.

Zany thought of the day: Need a catchy song that will not get out of your head for days? Then listen to this song!

Cha-ching for Bing Cherry Salad!

With summer now in full force there are several potlucks and BBQ's planned. One favorite side dish I like to make is Bing Cherry Salad. Not only will my kids actually eat it, but it is also a festive red and white color! An added bonus is that it only calls for 4 ingredients which leaves me saying Cha-ching for Bing Cherry Salad!

Bing Cherry Salad

Ingredients:
1 (3 oz) can dark sweet cherries
1/2 pint sour cream
1/4 cup chopped nuts (optional)
1 box cherry jello

Directions: Drain and pit cherries-saving 1 cup of the cherry juice. Dissolve jello in 1 cup boiling cherry juice and water. Chill until it begins to thicken. Add sour cream and blend well. Add cherries and nuts. Chill.

Zany thought of the day: Is it just me or can cherries brighten your day? A sundae is just a sundae until you put the cherry on top...Certain drinks are just drinks until you put a cherry on a toothpick into the glass...

A chicken's what?

My sister (AKA Aunt Ju Ju to Wacky Zacky and Zany Janie) and I like to share easy recipes with each other. She teases me that I'm the queen of cool whip and Cream of Mushroom soup. The other day we were talking on the phone and she asked me what we were having for dinner. I told her, "Mexican Chicken Penne." She responded with, "Your having a Mexican Chicken's what?" Despite me being the queen of Cream of Mushroom soup, this yummy Taste of Home recipe does not have that ingredient.

Mexican Chicken Penne

Ingredients:
1 package (16 ounces) penne pasta
2 cups cubed cooked chicken
1 1/4 cups salsa con queso dip
1/2 cup milk
1/4 teaspoon salt
1 can (15 ounces) black beans, rinsed and drained
1 large tomato, chopped
3 green onions, sliced
1/4 cup shredded cheddar cheese

Directions: Cook pasta according to package directions. Meanwhile, in a large bowl, combine the chicken, dip, milk and salt. Drain pasta; return to pan. Stir in chicken mixture and toss to coat. Top with black beans, tomato, onions, and cheese; heat through.

Yield: 6 servings.

Zany thought of the day: Do chickens even have pennes?

Is that an avocado in your pita?

We recently came across a recipe for a super quick and very tasty meal. It has avocados in it, which I never touched until I moved to California in 2002. You can't help but eat those tasty fruits...Vegetables...What the heck are they? Nevertheless, this tasty recipe comes from my favorite recipe collection Taste of Home.

Avocado Chicken Pitas

Ingredients:
4 whole pita breads
2 tablespoons olive oil
1 medium ripe avocado, peeled and pitted
1 tablespoon lemon juice
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/8 teaspoon hot pepper sauce
3/4 pound cooked rotisserie chicken, cut into strips
1 medium tomato, chopped
2 cups (8 oz.) shredded Monterey Jack cheese

Directions: Brush one side of each pita bread with oil. Place on an ungreased baking sheet. Bake at 350 degrees for 12-15 minutes or until browned and crisp. Meanwhile, in a small bowl, mash the avocado with lemon juice, salt, garlic powder and hot pepper sauce. Spread over pitas. Layer with chicken, tomato and cheese. Bake for 5-6 minutes or until cheese is melted.

Yield: 4 servings.

Zany thought of the day: Now I'd never leave you hanging about an avocado being a fruit or a vegetable! This is a tricky one...Botanically, it's a fruit but culinary or in the kitchen it's often treated as a vegetable.

Hop on over for a cup of bunny goodness!

Spring has sprung and Cadbury Eggs and Peeps are out in full force! I can't turn a corner in a store without coming face to face with those sugar covered marshmallows or ewwey gooey yummy eggs! I'd love to be the mom who makes creative festive concoctions with her kids each holiday, but unfortunately I'm not! The Zany babies and I tend to gobble up all the goodies before we can make the finished product. The recipe below, from Taste of Home, is one I'd like to try....But in our house the Vanilla sandwich cookies and jelly beans don't have a chance to make it long enough to be placed in a dessert!

Bunny in a Cup

Ingredients:
2 cups cold milk
1 package (3.4 ounces) instant vanilla pudding mix
2 twists black licorice
1/4 cup vanilla frosting
Red liquid or paste food coloring
8 cream-filled oval vanilla sandwich cookies
8 green jelly beans
4 pink jelly beans

Directions: In a small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Pour into four small bowls; cover and refrigerate. Meanwhile, cut licorice width wise into fourths, then lengthwise into thirds; set aside. Combine frosting and red food coloring; frost top of cookies to within 1/2 inch of edge. Just before serving, insert two cookies into each bowl or pudding for ears. Add green jelly beans for eyes and a pink jelly bean for nose. Place three pieces of licorice on each side of the nose for whiskers.

Yield: 4 servings

Zany thought of the day: Those Cadbury Creme Eggs sure are good! Did you know filled eggs were first manufactured by the Cadbury Brothers in 1923, but the Creme Egg in its current form wasn't introduced until 1971? What a genius idea!

In honor of the peanut!

Many of you may not know, but March is officially National Peanut Month! I know, I agree it's definitely an exciting time of the year! For those of you living under a rock, National Peanut Month began as National Peanut Week in 1941. In 1974 it was expanded into a month long celebration-I'm sure people protested until the peanut got it's due respect!

Peanuts are such a huge part of America's favorite foods from roasted peanuts in the shell at ballparks, to ground peanut butter for PB and J sandwiches, to tossing them in a salad or stir-fry. It is one food you can actually make in every course of a meal. I think that should be a challenge on the next Top Chef reality show!

So to honor the peanut, this month I shall eat as many foods with peanuts in the ingredients and I shall share with you a yummy to your tummy recipe.

BIG LEAGUE BROWNIES

Ingredients:
Brownie mix with all ingredients needed
3/4 cup peanut butter
1/3 cup softened butter
1/3 cup sugar
2 T flour
2 eggs

Directions: Preheat oven to 350 degrees. Prepare brownie mix as directed. Set aside. Combine 3/4 cups peanut butter and softened butter until smooth. Add sugar and flour and mix. Add 2 eggs and blend well. Spread 1/2 brownie mixture in pan. Spread filling evenly over brownie mix. Spread remaining brownie evenly. Bake 30-33 minutes. Cool 1 hour or you will burn your tongue-don't ask how I know.

Zany thought of the day: Did you know you can find peanut shells in kitty litter, wallboard, fireplace logs, paper, animal feed and sometimes as fuel for power plants?

Cookie Monster's Dream

I found a recipe that is sure to cause Cookie Monster to drool and daydream over wanting it! It is a yummy and tasty treat that is sure to melt the pounds away as you eat it! I found the recipe from none other than Taste Of Home. It is sure to awaken the Cookie Monster within you and will certainly leave you yelling, "Me Want Cookie!"

CHOCOLATE CHIP COOKIE DELIGHT

Ingredients:
1 tube (16 1/2 oz) refrigerated chocolate chip cookie dough
1 package (8 oz) cream cheese, softened
1 cup confectioners' sugar
1 carton (12 oz) frozen whipped topping, thawed, divided
3 cups cold milk
1 package (3.9 oz) instant chocolate pudding mix
1 package (3.4 oz) instant vanilla pudding mix
Optional: chopped nuts and chocolate curls

Directions: Let cookie dough stand at room temperature for 5-10 minutes to soften. Press into an ungreased 13X9 in. baking pan. Bake at 350 degrees for 14-16 minutes or until golden brown. Cool on a wire rack. In a large mixing bowl, beat cream cheese and confectioners' sugar until smooth. Fold in 1 3/4 cups whipped topping. Spread over crust. In a large bowl, whisk milk and pudding mixes for 2 minutes; let stand for 2 minutes or until soft-set. Spread over cream cheese layer. Top with remaining whipped topping. Sprinkle with nuts and chocolate curls if desired. Cover and refrigerate for 8 hours or overnight until firm.

Zany thought of the day: Ever wonder who the genius was that invented the chocolate chip? It was Ruth Graves Wakefield at the Toll House Inn. Such a simple concept that changed the world! Why can't I invent something like that?

Something to go ape over!

I love trying new desserts! I scan through cookbooks and magazines looking for fun easy recipes to try. It's always an added bonus when it happens to be something the kids could help me make. I found just the recipe the other day. It was definitely something our family went ape over!

BANANA CREAM PIE PARFAITS

Ingredients:
1 1/2 cups cold milk
1 package (4-serving size) Vanilla instant pudding
1 cup thawed whipped topping (divided)
8 Vanilla creme sandwich cookies, coarsely chopped
1 cup sliced bananas

Directions:
*Pour milk into medium bowl. Add dry pudding mix. Beat with wire whisk 2 minutes. Gently stir in 1/2 cup of the whipped topping.
*Spoon 3 Tbsp. of the pudding mixture into each of six dessert dishes; top each with 1 Tbsp. of the chopped cookies and 3 banana slices. Repeat layers. Refrigerate at least 1 hour.
*Top with remaining 1/2 cup whipped topping just before serving.

Zany thought of the day: There are some things in life you never knew you needed until you actually try it out one day, then you decide you just can't live without it!

Mine happens to be:

A banana slicer!!!

Peppermint Patty

Here's another recipe from "The Bet" I lost...If I didn't evoke sympathy with the Brisket 'n' Bean Burritos then surely you will take pity on me when you read how much work went into making these yummy cookies. I think I should let you know that I did it all by hand-no electric mixer! This delightful recipe was taken from the Taste of Home.

Crisp Peppermint Patties

Ingredients:
1 cup butter-flavored shortening
1/2 cup sugar
1/2 cup packed brown sugar
2 eggs
1 package (12 ounces) chocolate covered peppermint patties
1 teaspoon vanilla extract
2 1/3 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt

Directions:
*In a large mixing bowl, cream shortening and sugars until light and fluffy. beat in the eggs, melted peppermint patties and vanilla. Combine the flour, baking soda and salt; gradually add to the creamed mixture and mix well. Cover and refrigerate for 30 minutes or until easy to handle.
*Drop by rounded teaspoonfuls 2 inches apart onto ungreased baking sheets. Bake at 375 degrees for 8-10 minutes or until the surface cracks. Cool for 1-2 minutes before removing to wire racks.

Zany thought of the day: Did you know Peppermint Patty from Charlie Brown was the first female Peanuts character to wear pants? She made her first appearance on 8/22/66!

Oh the weather outside is frightful, but the bean burritos are so delightful!

I thought I could get some sympathy if I posted one of the recipes so you could see the sweat and pain I had to endure to make Papa Z his meal of choice from losing "The Bet". I must warn you, if you make this tasty dish everyone around may break out in song: "Oh the weather outside is frightful, but the bean burritos are so delightful, And since we've no place to go, Let us Eat! Let us Eat! Let us Eat!" The recipe was taken from Taste of Home.

Brisket 'n' Bean Burritos

Ingredients:
1 fresh beef brisket (2 pounds)
1 cup chopped onion
3 bacon strips, diced
1 can (8 ounces) tomato sauce
3/4 teaspoon pepper
1/4 teaspoon salt
1 can (16 ounces) refried beans
1/2 cup salsa
1 can (4 ounces) chopped green chilies
1 1/2 cups (6 ounces) shredded Monterey Jack Cheese
10 flour tortillas (10 inches), warmed

Directions:
*Place brisket in a 5-quart slow cooker; top with onion and bacon. Combine the tomato sauce, pepper and salt; pour over meat. Cover and cook on low for 4 1/2 to 5 hours or until tender.
*In a microwave-safe bowl, combine the refried beans, salsa and chilies. Cover and microwave on high for 2-3 minutes or until heated through. Remove meat from slow cooker; shred with two forks. Layer the bean mixture, meat and cheese off-center on each tortilla. Fold sides and ends over filling and roll up.

Zany thought of the day: I'm guessing you are sitting there asking yourself, "Mama Z, what is brisket?" Brisket is a beef cut taken from the breast section beneath the first five ribs, behind the foreshank. Make sure you remember that tidbit because I'm sure it will come in handy when playing trivia games with family around the holidays!

Peanut Butter meets Chocolate and makes the world a happier place!

This is one mouth drooling, taste bud clapping, yummy yummy oh-so-good treat!

PEANUT BUTTER CUP BROWNIES

Ingredients:
1 box brownie mix-with ingredients to make brownies
1 1/2 cups peanut butter
1 1/2 cups powdered sugar
1 can chocolate frosting
Optional: chopped peanuts or chopped candy

Directions:
Make brownies as directed by box and cool 1 hour. Freeze brownies for 20 minutes so filling is easier to spread. In a small bowl combine peanut butter and powdered sugar. Spread over brownies. Spread chocolate frosting over filling. Optional: Sprinkle top with chopped peanuts and candy. Refrigerate 45 minutes or until frosting sets.

Zany thought of the day: Wouldn't it be great if more foods paired up and tasted this good? Perhaps we'd all live in a happier place!

Cherries in the snow

Here's another one of Mama Z's Easy Peasy recipes! It's starting to get chilly out there...Some of you may have had a few flurries in the sky...Why not curl up in front of the fire place with a yummy cup of Cherries in the snow? It's so good it will melt your heart!

CHERRIES IN THE SNOW

Ingredients:
8 ounces Cream cheese, softened
1/2 cup sugar
2 cups thawed whipped topping
1 can (20 oz) cherry pie filling, divided

Directions: Mix cream cheese and sugar until well blended. Stir in whipped topping. Layer heaping 2 Tablespoon cream cheese mixture and 2 Tablespoon pie filling in each of the glasses/dessert dishes. Repeat layers.

Zany thought of the day: Have you heard the phrase "Cold hands, warm heart"? Is it me or is that saying just a little creepy?

Mouthwatering Bubble Bubble Bubble Pizza

If you ask a kid, "What's your favorite food?" Nine times out of ten they will say pizza. I agree Pizza is a good food and it's is fairly easy to make at home, but I've found an even easier cut corners recipe that is really good! This easy and delicious recipe comes from one of my favorite cookbooks: Taste of Home's 5-Ingredient cookbook.

MOUTHWATERING BUBBLE BUBBLE BUBBLE PIZZA

Ingredients:
1-1/2 pounds ground beef
1 can (15 oz.) pizza sauce
2 tubes (12 oz. each) refrigerated buttermilk biscuits
1-1/2 cups shredded mozzarella cheese
1 cup shredded cheddar cheese

Directions: In a skillet, cook the beef over medium heat until no longer pink; drain. Stir in pizza sauce. Quarter the biscuits; place in a greased 13X9 inch baking dish. Top with the beef mixture. Bake, uncovered, at 400 degrees for 20-25 minutes. Sprinkle with cheeses. Bake 5-10 minutes longer or until cheese is melted. Let stand 5-10 minutes before serving.

Yield 6-8 servings

Zany thought of the day: Your little mind may thinking, "Mama Z, if it's pizza can I put my favorite toppings on it?" My response would be, "Why yes, but don't you dare call it a 5-ingredient recipe!"