hosted by Laverne Diede & Rhonda Fitterer
Spaghetti Pizza
- 2 cups spaghetti, broken up
- green pepper
- 1 lb. ground beef
- 1 can sliced ripe black olives
- 1 onion
- 1 small can mushrooms
- 1 small jar pizza quick sauce
- sliced pepperoni
- 2 cups mozzarella cheese
Preheat oven to 350 degrees. Cook spaghetti according to package directions and put it in a greased 9×13-inch baking dish. Brown beef and onion. Reserve some onion for topping, if desired. Mix the pizza sauce with meat and heat. Put on top of spaghetti. Add the rest of ingredients by layering. Bake for 25 minutes.
Chocolate Pizza
- 12 oz. pkg. semi-sweet chocolate chips
- 1 lb. white almond bar, divided
- 2 cups miniature marshmallows
- 1 cup rice crispy cereal
- 1 cup peanuts
- 16 oz. jar red maraschino cherries, drained and cut in half
- 1/3 cup flake coconut
- 1 tsp. oil
Melt chocolate chips with 14 ounces of almond bark in a large saucepan over low heat, stirring until smooth. Remove from heat. Stir in marshmallows, cereal and peanuts. Pour onto greased 12-inch pizza pan. Top with cherries. Sprinkle with coconut. Melt the remaining 2 ounces almond bark with oil over low heat, stirring until smooth. Drizzle over coconut. Chill until firm; store at room temperature.
