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Program #190
Guest: Michele Loftis

PIZZA IN A CROCK POT

1 1/2 lbs. of lean hamburger
2 jars of pizza sauces
1 large bag of shredded mozzerella cheese
1 large bag of shredded parmesan cheese
1 large box of rigatoni noodles cooked & drained
1 pack of sliced pepperoni
1 chopped onion (optional)
1 chopped red or green bell pepper
1 can sliced mushrooms
1 can of sliced black olives

Brown meat, onion & pepper, drain and place in large bowl. Stir in pizza sauces and mix well.

Layer meat, noodles, mushrooms, olives, cheese and pepperoni.

Cook on medium for about 1 1/2 hours or very low heat for 3-5 hours. (Crock pots temps may vary)

YUMMY CHERRY CRUNCH DESSERT

2 cups all purpose flour
2 cups uncooked cooking oats
1 1/2 cups sugar
1 1/4 melted butter or margarine (2 1/2 sticks)
1/2 cup chopped pecans
1 teaspoon baking powder
1 21oz. can of cherry pie filling
1 large can of tart cherries
1 cup miniature marshmallows

Prep 11 minutes
Baking Time: 37 minutes

Heat oven to 350 degrees
Combine all ingredients in a large bowl except pie filling and marshmallows
Mix with hands thoroughly
Save 1 1/2 cups for topping
Press crumb mixture into ungreased glass casserole dish and bake for 12 to 15 minutes (lightly browned edges)

Spoon pie filling and tart cherries over the hot baked crust
Sprinkle marshmallows over top
Sprinkle the rest of the crumb mixture on the very top
Continue baking for 25 to 35 minutes, cool and cut

Great with vanilla ice cream!
DUMP CAKE

1 package yellow cake mix
1 20 oz. can of cherry pie filling
1 stick of butter cut into pats
1 large can of crushed pineapple UNDRAINED
1 cup of halved or crushed pecans


Preheat oven to 350 degrees

Grease glass cassorole dish (13 X 9)

Dump pineapple in dish and spread evenly
Dump pie filling and spread evenly
Dump dry cake mix and spread evenly
Place butter pats on top


Bake about 50 minutes to an hour (oven temps may vary)
Joanne and Michele cook up some ground beef.
Michele introduces two cans of pizza sauce to the mixture.
The results are gratifyingly tasty.