Pizza Rolls

Simple Instructions

Preheat oven to 350. Roll out pizza dough (your preferred recipe) in a large rectangle. Cover with cheese, Italian seasoning, and your toppings of choice. Roll it up (like you would roll up cinnamon rolls before cutting). Do not cut yet.  Bake 15-20 min. Now slice into 1-inch pieces and serve with pizza sauce for dipping.

Pizza Dough

1 tbsp yeast
1 cup warm water
1 tbsp sugar
1 tsp salt
2 tbsp vegetable oil
2 1/2 to 3 cups flour

Dissolve yeast into water.  Stir in remaining ingredients.  Let rest 5 minutes.  Knead a few times only. For pizza crust, pat dough into pan and bake at 400 for only 12-15 minutes. For pizza rolls see above.

Italian Seasoning Ratios

At some point we will make this, but in the mean time we just reference this for ratios when sprinkling on the seasoning. We definitely do not use this munch for one "loaf."

1 1/2 teaspoons dried oregano
1 teaspoon dried marjoram
1 teaspoon dried thyme
1/2 teaspoon dried basil
1/2 teaspoon dried rosemary
1/2 teaspoon dried sage
garlic, optional
red pepper flakes, optional (red pepper we omit from the kids pizza rolls)

Cheesy Bacon Mini Meatloaves

2

 eggs

3/4

cup  milk

1-1/2

lb.  lean ground beef

1

pkg.  (6 oz.) Herbed Stuffing Mix  

3/4

cup  Finely Shredded  Cheese

1/3

cup  Barbecue Sauce

3

 green onions, sliced

6

slices  Bacon

WHISK eggs and milk in large bowl until blended. Add all remaining ingredients except bacon; mix lightly. Shape into 6 (1-inch-thick) patties; wrap bacon slice around edge of each patty.

WRAP individually in plastic wrap; place in freezer-weight resealable plastic bag. Seal bag. Freeze up to 3 months.

HEAT oven to 375ºF. Unwrap frozen patties; place on rimmed baking sheet sprayed with cooking spray. Bake 40 to 45 min. or until done (160ºF).

Four Cheese Chicken Fettuccine

Ingredients

• 8 ounces uncooked fettuccine
• 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
• 1 package (8 ounces) cream cheese, cubed
• 1 jar (4-1/2 ounces) sliced mushrooms, drained
• 1 cup heavy whipping cream
• 1/2 cup butter
• 1/4 teaspoon garlic powder
• 3/4 cup grated Parmesan cheese
• 1/2 cup shredded part-skim mozzarella cheese
• 1/2 cup shredded Swiss cheese
• 2-1/2 cups cubed cooked chicken
• TOPPING:
• 1/3 cup seasoned bread crumbs
• 2 tablespoons butter, melted
• 1 to 2 tablespoons grated Parmesan cheese

Directions

• Cook fettuccine according to package directions
• Meanwhile, in a large pan, combine the soup, cream cheese, mushrooms, cream, butter and garlic powder.  Stir in cheeses; cook and stir until melted.  Add chicken; heat through.
• Transfer to a shallow greased 2 1/2 quart baking dish (a 9 x 9 inch pan is a 2 1/2 quart dish).  Combine topping ingredients; sprinkle over chicken mixture.  Cover and bake at 350 degrees for 25 - 30 minutes.  Uncover; bake 3 - 10 minutes longer or until bubbly and yummy.

Mexican Manicotti

Ingredients

• 1 pound lean ground beef
• 1 can (16 ounces) refried beans
• 2-1/2 teaspoons chili powder
• 1-1/2 teaspoons dried oregano
• 1/4 teaspoon garlic salt
• 1 package (8 ounces) uncooked manicotti shells
• 2-1/2 cups water
• 1 jar (16 ounces) picante sauce
• 2 cups (16 ounces) sour cream
• 1 cup (4 ounces) shredded Monterey Jack or Mexican cheese blend
• 1/4 cup sliced green onions
• Sliced ripe olives, optional

Directions

• In a large bowl, combine the uncooked beef, refried beans, chili powder, oregano, and garlic salt.  Spoon or pipe into uncooked manicotti shells; Put the filled shells into a greased 13 x 9 inch baking dish.  Combine picante sauce and water;  Pour over shells.  Cover and refrigerate overnight.
• Remove from the refrigerator 30 minutes before baking.  Cover and bake at 350 degrees for 1 hour.  Uncover; spoon sour cream over the top.  Sprinkle with cheese, onions and olives if desired.  Bake 5-10 minutes longer or until the cheese is melted.
• **Note:  I covered it with cheese, but served the sour cream, onions and olives at the table.

Pizza Pretzels

Pizza Crust (I used the 5-minute recipe, but I'm sure any would work, including canned)

pepperoni

mozzarella string cheese

parmesan cheese

olive oil

cornmeal

Pasta sauce

Heat oven to 425.  Sprinkle cornmeal onto a cookie sheet (I used my stoneware pizza stone).

Cut string cheese in half lengthwise.

Roll pizza crust out to approximately 16x10.  Cut lengthwise into 4 pieces (about 2 1/2 inches wide for each strip).  

Place pepperoni slices down the length of each dough piece, overlapping (or not) depending on how much you like pepperoni (and how much pepperoni you have).  Lay half pieces of cheese on top of the pepperoni (I used 3 half pieces per pretzel, but more would be okay too).  

Bring sides of each dough strip over pepperoni and cheese, and tightly pinch together; pinch ends to seal.  Lightly roll and shape into logs.  Bend into a {rough} pretzel shape.  Place pretzels on cookie sheet.  Brush with olive oil and sprinkle with parmesan cheese.

Bake 13 to 15 minutes or until pretzels are golden brown.  Serve warm with pasta sauce for dipping, if desired.

Crockpot Sausage and Cheese Tortellini

Ingredients: 

• 1 lb. Italian Sausage 
• 20 oz. Frozen Three-Cheese Tortellini 
• 32 oz. Chicken Broth
• 2 Cans Diced Tomatoes – The kind that are seasoned with basil, garlic & oregano. If you don’t have the seasoned ones, you’ll need to add in your own seasonings.
• 8 oz. Cream Cheese 
• Grated Parmesan Cheese for topping!

1. Take your cream cheese out of the fridge, and let it sit while you quickly brown your meat.

2. Add the sausage and tortellini to your Crock Pot. Pour the tomatoes, liquid and all, and broth over the top. Add your cream cheese to the Pot in chunks.

3. Give your Crock Pot a good stir to get everything evenly distributed, making sure the liquids are adequately covering the tortellini.

4. Cook on LOW for a total of 3 1/2 – 4 hours. Stir at 1 1/2 hours, and again at 3 hours, removing the lid for the last 30 minutes of cooking. This will give the sauce some time to thicken up. You can leave the lid off longer if you need more thickening time, but stir every so often.

Yummy Mac and Cheese

SAUCE 


2 tablespoons unsalted butter 
                                                                                         3 1/2 tablespoons all-purpose flour 
                                                                                      1 1/2 cups whole milk 
                                                                                                      7 ounces sharp white cheddar cheese, grated (about 1 3/4 cups) 
                            1 ounce monterey jack cheese, grated (1/4 cup) 
                                                         ½ teaspoon coarse salt 
                                                                                              ¼ to ½ teaspoon chipotle chili powder 
                                                                              1/8 teaspoon garlic powder

PASTA 
                                                                                                                                     6 ounces penne pasta (about 3 ¼ cups) 
                                                                                 1 ounce (1/4 cup) sharp white cheddar cheese, grated 
                                                                           1 ounce (1/4 cup Monterey jack cheese, grated 
                                            ¼ to ½ teaspoon chipotle chili powder                                                                 

Instructions   To prepare sauce, melt butter in a heavy-bottomed saucepan over medium heat and whisk in the flour. Continue whisking and cook for 2 minutes. Slowly add milk, whisking constantly. Cook until sauce thickens, about 10 minutes, stirring frequently. Remove from heat. Add cheeses, salt, chili powder and garlic powder. Stir until cheese is melted and all ingredients are incorporated, about 3 minutes. Set aside.

Preheat oven to 350F. Butter or oil an 8-inch baking dish. Cook penne 2 minutes less than package directions. (It will finish cooking in the oven.) Rinse pasta in cold water and drain well.

Combine pasta and sauce in a medium bowl; mix carefully but thoroughly. Scrape the pasta into the prepared baking dish. Sprinkle top with cheeses and then the chili powder.

Bake, uncovered, 20 minutes. Let stand 5 minutes before serving.

Pancetta and Fava Bean Pasta

Ingredients

4 tablespoons extra-virgin olive oil, divided
4 ounces pancetta, thinly sliced
3 cloves garlic, minced
1 pound dried spaghetti
24 fresh fava beans, shelled and peeled
1 cup chicken broth
1 lemon, juice and zest divided
1 bunch chopped green onion
2 chopped tomatoes
Salt to taste
Black pepper
1/2 cup grated Parmesan, plus more for the table

Directions

1. In a large pot, bring salted water to a boil.
2. In a large sauté pan, heat 2 tablespoons of the olive oil over medium-high heat. Add pancetta, and cook until slightly crispy, about 7 minutes. Add garlic, and cook for 1 minute.
3. Place spaghetti noodles in salted water pot and cook for 5 minutes, or until pasta is al dente.
4. In a sauté pan, add fava beans, white wine, and broth to sauté pan, and cook for 3 minutes, or until beans become tender.
5. Drain spaghetti, reserving 1/2 cup of the pasta water. Toss spaghetti in remaining 2 tablespoons olive oil.
6. Add spaghetti, green onion, lemon zest, lemon juice, and tomatoes to sauté pan, tossing to mix thoroughly. Add pasta water if pasta begins to stick to the bottom of the pan. Cook until heated through.
7. Season with salt and pepper to taste. Top with Parmesan cheese.

***Notes:  You could easily use peas or fresh green beans instead of fava beans and ham and/or bacon in place of the pancetta.***

Slow Cooker Pot Roast Sliders Recipe: (from 'six sisters stuff')

Big smiley face in my cookbook!  (I think that this would be delicious on toast!)

Roast:

1 3-4 lb beef roast
1 cup water
1 cup salsa

1 envelope onion soup mix
1 envelope Italian dressing mix
1 envelope Au Jus mix

Whisk together water, salsa and seasoning packets. Place roast in slow cooker. Pour seasoning mixture over roast. Cook on low for 8-10 hours, or high for 4-5 hours.

If you want to make sliders:

Three Envelope Pot Roast recipe (above), shredded

1 pkg. King's Hawaiian Rolls

Sliced Swiss cheese (1 slice per slider)

Creamy Chipotle Sauce (recipe below)

Cut each roll in half and place on a baking sheet. Place a slice of Swiss cheese on the bottom half of each roll. Place baking sheet in oven with broiler on low. Broil for 1-2 minutes or until edges of the rolls are golden and cheese has melted (be sure to watch them closely so they don't burn!). Remove baking sheet from oven.

Place a spoonful of shredded beef on top of each roll with Swiss cheese on it. Spread Creamy Chipotle sauce on the top half of each roll. Assemble each slider by placing the top half of the roll on top of the bottom.

Creamy Chipotle Sauce:
1/4 cup sour cream (I used fat free)
2 Tbsp chili sauce

2 tsp creamy horseradish sauce (I used Kraft)

Swiss Chicken

Chicken Tenders (enough to cover the bottom of a 9x13 pan in a single layer)
Swiss Cheese slices (enough to cover the chicken in a single layer)
1 can Cream of Chicken soup
1/4 cup milk (or water)
1-1/2 cups dry stuffing mix
1/4 cup butter

Grease or Spray 9x13 pan.
Lay the thawed chicken tenders in the pan in a single layer.  Lay the cheese slices on top of the chicken.
Mix the soup and milk together and spread over the sliced cheese.
Melt the butter and stir into the dry stuffing mix (I think that 1-1/2 cups is about right - but I know that one sack of Pepperidge Farm stuffing was enough for 4 pans of chicken)
Sprinkle buttered stuffing over the soup.  Cover pan with foil and bake at 350 degrees for 25 - 30 minutes.

Sweet and Sour Chicken

8 tablespoons honey
4 teaspoon chili-garlic sauce
8 tablespoons rice wine vinegar
4 tablespoon reduced-sodium soy sauce
4 teaspoon finely grated fresh ginger
1 cup fresh orange juice
8 teaspoons cornstarch
6 teaspoons peanut oil
24 ounces boneless, skinless chicken breast halves, cut into 1-inch pieces
Salt and freshly ground black pepper
2 pint small, sweet mixed peppers, quartered, or 4 mixed bell peppers, cut into 1-inch strips
12 scallions, whites cut into 1 1/2-inch pieces, greens cut into 1-inch pieces and thinly sliced vertically into thin strips
16 ounces snow peas, trimmed
3 Servings of cooked rice
1 cup of water
Chopped peanuts for sprinkling, optional

In a small bowl, whisk together the honey, chili-garlic sauce, vinegar, soy sauce, ginger, orange juice and cornstarch; set aside.

Meanwhile, coat the chicken with 3 teaspoons oil and heat large nonstick skillet over medium-high heat. Season the chicken to taste with salt and pepper and cook, turning occasionally, 2 minutes. Transfer the partially-cooked chicken to a plate. Reserve the pan.

Heat the remaining 3 teaspoons oil in the pan; add the peppers, scallion whites, and snow peas. Cook, stirring occasionally, until the vegetables are crisp-tender, about 3 minutes. Stir in the reserved chicken; whisk the sauce again and add it to the pan. Simmer, stirring occasionally, until the sauce is thickened and the chicken is tender, 1 to 2 minutes.

Add rice, water, and contents of the pan to a wok and stir for 3 - 4 minutes over high heat. Sprinkle with the scallion greens and peanuts, if using, and serve.

Baked Quesadillas

1 c. chicken, cooked and cubed (or steak)
1 c. Monterey Jack cheese, shredded
1/2 c. Ranch Dressing
1 can (4 oz) diced green chilies
4 (9 in) flour tortillas

Combine meat, cheese, dressing and chilies.  Divide evenly among tortillas.  Fold tortillas in half.  Place quesadillas on baking sheet.  Bake at 350 for 15 minutes.

Southwest Stuffed Bell Peppers

Southwest Stuffed Bell Peppers

4 very large or 6 medium sweet peppers (red, yellow, or orange)
1 Tbs salt
1 C white rice (or  brown if you want to take the time to cook it), quinoa also works
2 Tbs olive oil
1 onion, diced
3 garlic cloves, minced
1/2 – 1 jalapeno, minced (or you could sub a small 3oz can of mild green chilies)
1 14oz can black beans, drained and rinsed
1 - 2 C frozen corn kernels
2 green onions, sliced
1/2-1 tsp chipotle chili powder (you can start with 1/2 and add more to taste)
1 tsp kosher salt, plus more to taste
1/4 black pepper, plus more to taste
1 14.5 ounce can diced tomatoes, preferably fire roasted
1 1/4 C jack or pepperjack cheese, divided
3-4 Tbs chopped fresh cilantro
tortilla chips, just a handful and more for serving if desired.

Preheat oven to 350.  Prepare peppers by washing, slicing tops off, and removing insides.  Bring 4 quarts of water to a boil and add 1 tablespoon salt.   Boil whole peppers for about 3-4 minutes, until they begin to soften.  Remove from water with tongs and place on paper towels to drain.

Add rice to boiling water and cook until tender, about 13 minutes.  Drain thoroughly.

Heat oil in a 12-inch skillet over medium-high heat.  Add onions, garlic, and jalapeno (or chilies) and cook until softened, about 5 minutes.  Add corn, beans, green onions, chipotle chili powder, kosher salt, and pepper. Stir until corn and beans are heated through, about 5 minutes.  Place peppers in a baking dish.  Remove skillet from heat and add rice, tomatoes, 1 cup cheese, and cilantro.  Stir to combine well and give it a taste.  Add additional salt, pepper, and chipotle powder to your liking.  Then evenly divide mixture between peppers.

Top peppers with remaining 1/4 cup cheese (or more if you can fit it on there :) and crushed tortilla chips.

Bake at 350 for about 30 minutes.

Spaghetti Bolognese

Recipe and photo from family.go.com

1/2 pound ground beef
1 jar pasta sauce (26 ounces)
1 teaspoon kosher salt , (or half as much table salt)
1 teaspoon sugar
2 tablespoons olive oil
2 cups water
1/2 pound Angel hair pasta, broken into thirds
2 cups baby spinach or chopped kale
 freshly grated Parmesan cheese

1.  In a large, heavy pot over medium heat, sauté the beef until it is browning in places and no longer pink —3 or 4 minutes.

2.  Add the sauce and cook, stirring, for a minute or two, then stir in the salt, sugar, olive oil, water, pasta, and greens.

3.  Stir constantly until the mixture comes to a boil, then turn the heat down to low, cover the pot, and simmer gently — stirring frequently so that the bottom doesn't scorch —for 10 or so minutes, until the pasta is tender.

4.  Serve with grated parmesan cheese.

Broccoli Cheese Quiche

Ingredients

• 2 tablespoons butter
• 1 onion, minced
• 1 teaspoon minced garlic
• 2 cups chopped fresh broccoli
• 1 (9 inch) unbaked pie crust
• 1 1/2 cups shredded mozzarella cheese
• 4 eggs, well beaten
• 1 1/2 cups milk
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon butter, melted

Directions

1. Preheat oven to 375 degrees F.
2. Over medium-low heat melt butter in a large saucepan. Add onions, garlic and broccoli. Cook slowly, stirring occasionally until the vegetables are soft. Spoon vegetables into crust and sprinkle with cheese.
3. Combine eggs and milk. Season with salt and pepper. Stir in melted butter. Pour egg mixture over vegetables and cheese.
4. Bake in preheated oven for 45 minutes, or until center has set.

recipe found here.

Chicken Tetrazinni (What to Do with Leftover Spaghetti Noodles!)

2 c broken uncooked spaghetti (If it's cooked like ours was, just skip the 1st step)
3/4 c chicken broth
1 can (10 3/4 oz) cream of mushroom soup, undiluted
3/4 cup frozen peas, thawed
1/2 onion, chopped
1/8 t celery salt
1/8 t pepper
1 1/2 c chicken, cooked & cubed
1 1/2 c cheddar cheese, shredded and divided

1.  Cook spaghetti.
2.  Combine broth, seasonings and cooked spaghetti.
3.  Stir in chicken, peas, onion, and 1/2 cup cheese.
4.  Transfer to greased 8" square baking dish -- top with remaining cheese.
5.  Bake, uncovered 35-40 minutes or until heated through at 350 degrees F.

Note: We may also add green pepper on another occasion.

Ravioli with Corn

Photo Credit busycooks.about.com

2 (9 oz.) pkgs. refrigerated cheese ravioli
3 Tbsp. olive oil
3 cloves garlic, minced
2 cups frozen corn, thawed
2 1/2 cups chopped tomato
Salt and pepper to taste
1/2 tsp. dried basil leaves
1/3 cup grated Parmesan cheese

In large pot of boiling water, cook ravioli according to package directions and drain well. Meanwhile, while pasta is cooking, heat oil in large skillet and saute garlic for 2-3 minutes, stirring constantly. Drain corn well and add to garlic with tomato; cook and stir until hot. Add ravioli, basil, salt, and pepper and toss to coat well. Sprinkle with cheese and serve.

Cheesy Chicken Broccoli Rice Casserole

3 c. chicken breasts, cooked and cubed
1 1/3 cup of water
1 can cream of chicken
3/4 c. uncooked rice
1/2 tsp onion powder
1/4 tsp ground black pepper
1/2 tsp salt
2 cups broccoli florets (fresh or frozen)
1 cup cheddar cheese

Mix water & soup.  Add salt, pepper & onion powder.

Mix in rice, broccoli, and chicken.

Pour mixture into 9x13 baking dish. Bake at 375 for 45 minutes (you can cover it if you want to.  I didn't)

Top with cheese.  Return to oven until cheese is melted.

Quick Skillet Chicken and Macaroni Parmesan

1 (26 ounce) jar spaghetti sauce

1/4 cup grated Parmesan cheese

3 cups cubed cooked chicken

1 1/2 cups uncooked elbow macaroni, cooked and drained

1 1/2 cups shredded mozzarella cheese

1. Heat the sauce, 3 tablespoons Parmesan cheese (reserving the rest), chicken and macaroni in a 12-inch skillet over medium-high heat to a boil. Reduce the heat to medium. Cover and cook for 10 minutes or until the mixture is hot and bubbling, stirring occasionally.

2. Sprinkle with the mozzarella cheese and remaining Parmesan cheese. Let stand for 5 minutes or until the cheese is melted.

Note: for a little more pizazz try added a little cayenne pepper

Oven-Fried Fish Nuggets

1/2 c bread crumbs
1/2 c crushed cornflakes
1/2 c grated parmesan cheese
1/2 tsp salt
1/4 tsp pepper
1 1/2 pounds cod fillets, cut into 1-in cubes (I think you could use any mild fish.)
butter, melted

In a shallow bowl, combine bread crumbs, cornflakes, cheese, salt and pepper.  Dip fish in melted butter, then in crumb mixture.  Place on greased baking sheet.  Bake at 375 for 15-20 minutes.