Cheese and Pepperoni Beer Bread



3 1/4 cups flour

4 tbs. sugar

1 tbs. baking powder

1 tsp. salt

1 12 oz. regular beer (not light)

4 cups  sharp white cheddar cheese (grated)

1 1/2 cups thinly sliced pepperoni (cut pieces in half)

1 egg beaten with 1 tsp. of water


1. Preheat oven to 375 degrees. Oven rack should be in the middle of the oven.

2. Mix flour, sugar, baking powder and salt in a bowl. Stir in cheddar cheese and pepperoni. Add beer in slowly and mix with wooden spoon until combined.

3. On a floured board, knead dough into a round ball shape. Using a sharp knife, make an X shape on top of the loaf. Take egg wash and brush over the entire loaf. Sprinkle a pinch of salt and pepper on the outside of loaf.

4. Bake for 45 minutes, until golden brown. Use a toothpick to check if bread is completely cooked. Toothpick should be dry when removed.

Mr. C.’s Spaghetti Pie With Ricotta, Mozzarella and Pepperoni

Have You “Liked” “Cooking With Mr. C.” on Facebook?
1 lb. cooked spaghetti
1 1/2 cups fresh ricotta
1 1/2 cup fresh mozzarella (shredded)
1 cup thinly sliced pepperoni
2 eggs (beaten)
4 tbs. olive oil
salt and pepper
1, Boil spaghetti to desired tatse. Drain, pour cold water over spaghetti. Drain well.
2. In a large bowl mix ricotta, mozzarella, pepperoni, a pinch of salt and pepper. Mix well.
3. Mix the beaten egg into the cooled spaghetti. In a large frying pan, put olive oil. Put half the spaghetti in pan. Put all ricotta, mozarella, pepperoni mixture on top. Spread it out.
4. Put remaining spaghetti on top.
5. On a medium heat, cook on one side for 10-12 minutes. After 8-10 minutes, using a dish, flip over and put back in pan. Cook on other side for another 8-10 minutes. You want it to be crispy on the outside. (See picture) Serve hot.
Optional: If you have a cast iron pan, you can bake it in the oven. 350 degrees for about 35-40 minutes.

Cold Elbow Pasta Antipasto




1 lb. elbow pasta (cooked and drained well)

1 lb piece of salami (cut into mini cubes)

1 pepperoni stick (cut into mini cubes)

1 cup of roasted red peppers (cut into thin slices)

1 lb. piece sharp provolone cheese (cut in to mini cubes)

2 tbsp. fresh parsley (chopped)

3 tbsp. olive oil

2 tbsp. red wine vinegar


1. In a large bowl, put all ingredients. Mix well.

Refrigerate for at least an hour before serving.