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I love experiementing with Italian and Mexican dishes. I have gotten very lazy over the years depending on the oh so good bottled sauces. I used to make my own pizza & marinara sauce with our huge crop of tomatoes. Fun times

Now I find it interesting to see the ideas from those who still love to do scratch cooking

I will try your sauce & crust. I think the idea of the grape jelly is fun. Over the years at good pizza shops I have experienced all different flavors in the sauces. Some more sweet & some with interesting herbs that flavor uniquely. I have really grown fond of fennel in Italian cooking & soups.

Thank you for taking the time to post your own recipes

Mexican? Here is my chicken enchilada recipe:

This is one way to get a chicken in every pot.

My recipe:

For the carne el pollo (chicken meat):

2-1/2 cups shredded chicken
2 tablespoons chopped fresh cilantro
2 cloves garlic, minced
1 bay leaf minced
2 teaspoons cumin
1-1/2 teaspoons oregano
1 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon minced Serrano pepper
1/2 teaspoon sage
2 tablespoons chili powder
1/2 red bell pepper chopped
1/2 green bell pepper chopped
1 cup onion minced
2 green onions chopped

Other ingredients:
1/2 cup olives sliced
1 tomato sliced thin
7 burrito sized flour tortillas
10 oz can Old El Paso enchilada sauce
2 cups medium cheddar cheese grated
Peanut oil for frying

Method:

Put enchilada sauce in fry pan on low heat.
Start peanut oil in another fry pan to 350 degrees.
Fry both sides of tortillas in oil, using fork to deflate bubbles. Dip fried tortillas in enchilada sauce and stack in tray.
Put chicken ingredients in tortilla, fold in sides and roll into burrito type tortillas into baking pan.
Lay out tortillas with wise in pan. Cover with remaining enchilada sauce. Layer with cheese, tomatoes and olives. Put in 350 degree oven until bubbly.

Serve with sour cream, your favorite guacamole sauce, and more chopped green onions.