Easy Pull Apart Pizza Bread

Ingredients

2 Cans of Pizza Dough or Biscuits

2 cups Mozzarella cheese (or your favorite cheese)

2 tablespoons of a really good Italian seasoning (link in post) or parsley flakes

⅓ cup olive oil

1 – 8 oz package of pepperoni (we used the turkey)

1 cup Parmesean cheese

Optional: Add a ½ teaspoon of fresh garlic or garlic powder (it’s amazing)

Instructions

Preheat the oven to 350 degrees

Cut pizza dough or biscuits into quarters (as shown in the photo)

Cut the pepperoni into smaller pieces

Mix all the ingredients in a bowl and toss so that the oil is spread evenly on each piece of dough

Bake for about 30 minutes (or until the top is brown and the center is thoroughly cooked) TIP: Be sure to check it in the middle before you pull it out. If the middle is still not cooked thoroughly be sure to leave it in another 5 minutes at a time until it’s done.

Flip over on to a plate while it’s still hot.

Serve with a side sauce and enjoy!

Chicken Cordon Bleu Bundles

2 cans of  crescent rolls

1 package of thin sliced ham (lunch meat)

 slices of swiss cheese

 2- 2 1/2 cups shredded cooked chicken

How to make it :

Preheat oven to 375 degrees.

Open the cans of crescent rolls. Separate and unroll the triangles.  

You can either work on them all at once or in groups.  I made them in groups of 4. 

Lightly grease your cookie sheet.

.Layer one or two slices of ham, 1 slice of cheese.

 Then add a small amount of shredded chicken on top. 

Fold the edges of the ham around the cheese and chicken.

Starting at the fat end of the triangle, roll the crescent dough around all the fillings as tight as you can and continue rolling to the point of the triangle. 

Bake at 375 degress for 18-20 minutes or until lightly browned.

If desired brush with butter fresh out of the oven.

Week 1--Cheesecake Cookies

3/4 cup unsalted butter, softened

3 ounces cream cheese

2/3 cup sugar

1 tsp vanilla extract

2 cups All-Purpose Flour

Graham Cracker Crumbs, for coating

How to make it :

Preheat oven to 375 degrees.

In a large bowl, beat together butter, cream cheese, and sugar. 

Mix in vanilla extract. Stir in the flour until well combined.

Scoop the dough and form into 1" balls. 

Roll in graham cracker crumbs so cookie is covered.

Place covered cookie balls onto the prepared baking sheet. 

Bake for 12 to 15 minutes, or until the edges are golden and the tops are slightly puffed.

Oven Roasted Smoked Sausage and Potatoes

1 package of smoked sausage

(Peel if necessary, and slice into rounds)

1 large onion, peeled and chopped

5 large potatoes, peeled and chopped into 1/2 inch cubes

olive oil

fine sea salt

freshly ground black pepper

sweet paprika

dried thyme

a handful of grated strong cheddar cheese

How to make it :

Preheat the oven to 200*C/400*F/ gas mark 6. Line a large baking tray (with sides) with several sheets of foil, and drizzle with a bit of oil. Spread the oil out over the pan. Set aside.

Put the sausage rounds, onions and potatoes into a large bowl. Drizzle with a couple TBS of olive oil and season to taste with salt, pepper, paprika and dried thyme. Toss together with your hands until everything is evenly distributed. Pour this out onto the baking tray, and spread it out as much as you can.

Place into the heated oven and roast for 45 minutes to an hour, stirring every 15 minutes or so, until the potatoes are golden brown and tender. Turn off the oven. Scatter the cheese over top of the cooked meat and potatoes, Pop back into the oven a few minutes to melt the cheese. Serve immediately.

NOTE:  I would not use any more than 1/2 tsp of the dried thyme, unless you really, really like the flavour of thyme. 

My Grandmother's Fresh Peach Cobbler

1/4 cup melted butter

1 cup flour

3/4 cup sugar

2 teaspoons baking powder

3/4 cup milk

5 -6 peaches, sliced

3/4 cup sugar

How to make this recipe :

Preheat oven to 350°.

Pour melted butter into an 8x8 pan.

Whisk together the flour, 3/4 cup of sugar, baking powder and milk.

Pour over melted butter.

Cover with peach slices.

Cover with 3/4 cup sugar (I know this will seem like a lot, but use it all.).

Bake until batter rises to top and forms a nice brown crust, about 20 - 30 minutes.

Aunt Mary's Banana Bread

Ingredients

1/2 C. butter or margarine

1 C. sugar

2 eggs, beaten

3 bananas, mashed (1 C.)

2 C. flour

1 tsp. soda

1/2 tsp. salt

1/2 C. nuts, chopped

How to make this recipe

Cream butter and sugar together. 

Beat in eggs and mashed bananas. Sift dry ingredients together. 

Add to creamed mixture. Fold in nuts. Pour into greased 9x5x3" loaf pan. 

Bake at 350 degrees for 1 hour. 

(May bake in muffin pans for delicious Banana Muffins. Bake for 20-25 minutes)

Note: Aunt Mary was known for her delicious Banana Bread, which she shared with everyone. 

We always had Aunt Mary's Banana Bread at all family picnics. It's one of best.

Crock Pot Breakfast Scramble

Ingredients:

12 eggs

1 bag of frozen hash browns

1 16oz roll of sausage (I used Jimmy Dean HOT)

16 oz of shredded cheddar cheese

1 cup of Milk

Salt and Pepper to taste

Optional items: If I make this again, this is what I would add!

1 bell pepper (red or green)

1/2 white onion, chopped

Tabasco sauce

Directions:

Brown your sausage and set aside. 

If you are using the onion, go ahead and add it to the sausage while browning.

Spray the bottom of the crock pot with cooking spray and layer your hash browns on the bottom.

Shred your cheese, if not done already, and chop your bell pepper.  

(It looks like a lot of cheese, but it isn’t too much for the scramble)

In a medium bowl, crack your eggs and whisk them together.

Slowly add the milk and Tabasco sauce, and add in salt and pepper.  

A good amount of pepper is needed.

Crock Pot Breakfast whisked eggs and milk 

Layer the sausage on top of the hash browns, then the bell pepper, and lastly the cheese on top of that.

Mix it all together before you add the egg mixture.

Pour the egg mixture over the top and mix it until even.

Cover and cook on low overnight, or for 6-8 hours.

When you wake up, you can serve it alone, or you can make breakfast burritos out of it.  

We did both, and it was so tasty. 

As I mentioned before, when I make this again, I will add the bell pepper, Tabasco, and onion.  

I think it will give it more texture and flavor.

It will serve 6-10 people, depending on portion size.

NO DOUGH PIZZA

Ingredients

CRUST

1-8 oz. full fat cream cheese, room temperature

2 large eggs

1/4 tsp ground black pepper

1 tsp garlic powder

1/4 c grated parmesan cheese

TOPPINGS

1/2 c pizza sauce

1 1/2 c shredded mozzarella cheese

toppings - pepperoni, ham, sausage, mushrooms, peppers or any toppings of your choice

garlic powder

Directions 

Preheat oven to 350.

Lightly spay a 9×13 baking dish with cooking spray. 

With a handheld mixer, mix cream cheese, eggs, pepper, garlic powder and parmesan cheese until combined. 

Spread into baking dish. Bake for 12-15 minutes, our until golden brown. Allow crust to cool for 10 minutes.

Spread pizza sauce on crust. Top with cheese and toppings. 

Sprinkle pizza with garlic powder. Bake 8-10 minutes, until cheese is melted.

Let cool about 5 minutes before serving. Enjoy!

Breakfast Casserole

Ingredients:

1 Pound Sausage

4 Eggs

1 Cup Bisquick

1 Cup Shredded Cheddar Cheese

2 Cups Milk

Salt and Pepper to taste

Directions:

Brown Sausage.  Spread sausage evenly in a 9X13 casserole dish.  

Crack 4 eggs in a large bowl.  Whisk eggs.  

Add Cheese, Bisquick, Milk, Salt and Pepper.  

Stir or whisk to combine.  Pour evenly over Sausage.  

Bake at 350° for 25-30 minutes.

Enjoy!

Slow Cooker Chicken Pot Pie Stew

Ingredients

4 large skinless, boneless chicken breast halves, cut into cubes

10 medium red potatoes, quartered

1 (8 ounce) package baby carrots

1 cup chopped celery

2 (26 ounce) cans condensed cream of chicken soup

Directions

6 cubes chicken bouillon

2 teaspoons garlic salt

1 teaspoon celery salt

1 tablespoon ground black pepper

1 (16 ounce) bag frozen mixed vegetables

Directions

Combine the chicken, potatoes, carrots, celery, chicken soup, chicken bouillon, garlic salt, celery salt, and black pepper in a slow cooker; cook on High for 5 hours.

Stir the frozen mixed vegetables into the slow cooker, and cook 1 hour more.

Slow Cooker Chicken and Dumplings

Ingredients

4 skinless, boneless chicken breast halves

2 tablespoons butter

2 (10.75 ounce) cans condensed cream of chicken soup

1 onion, finely diced

2 (10 ounce) packages refrigerated biscuit dough, torn into pieces

Directions

Place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover.

Cover, and cook for 5 to 6 hours on High. 

About 30 minutes before serving, place the torn biscuit dough in the slow cooker. 

Cook until the dough is no longer raw in the center.

Chicken and Broccoli Stir Fry

2 cups broccoli flowerets

1 pound boneless skinless chicken breast, cut into 1-inch pieces

2 teaspoons cornstarch

2 teaspoons finely chopped ginger

1 cup chicken broth

2 garlic cloves, finely chopped

3 tablespoons soy sauce

2 teaspoons sugar

How to make this recipe :

Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. 

Add chicken, garlic and ginger. Fry 2 to 3 minutes or until chicken is brown.

Add 3/4 cup of the broth, the soy sauce and sugar. 

Cover and cook over medium heat 5 minutes, stirring twice.

Add broccoli. Cover and cook about 5 minutes, stirring occasionally, until chicken is no longer pink in center and broccoli are crisp-tender.

Mix cornstarch with remaining 1/4 cup broth; stir into chicken mixture. 

Cook, stirring frequently, until sauce is thickened.

Famous Red Lobster Shrimp Scampi

Ingredients

1 lb medium shrimp, peeled and deveined

1 tablespoon pure olive oil

2 tablespoons garlic, finely chopped...

1 1/2 cups white wine, I use chardonnay

1/2 fresh lemon, Juice only

1 teaspoon Italian seasoning

1/2 cup softened butter

1 tablespoon parsley

1/2 cup grated Parmesan cheese

Directions:

1 Heat cast iron skillet and add olive oil.

2 Add shrimp and cook until tender and no longer translucent, reduce heat. Remove Shrimp and set aside.

3 Add garlic and cook 2-3 minutes. Do not allow garlic to brown - it will make it bitter.

4 Add white wine, and lemon juice.

5 Cook until wine is reduced by half. After it is reduced, add Italian seasoning.

6 Reduce heat to low, and add butter. If pan is too hot, the butter will separate.

7 Add shrimp back into sauce, add parsley, and season to taste with salt and pepper.

8 Sprinkle with grated Parmesan Cheese 

Home Made Donuts ala Krispy Kreme

Tangzhong

1/3 cup all purpose flour

1 cup water

Dough

2 1/2 cups All purpose flour

4 Tbsp sugar

3 Tbsp butter

1/2 tsp salt

1/2 cup milk

1 egg

2 tsp yeast

1/2 cup tangzhong

Glaze

2 cups powdered sugar

1/2 tsp salt

1 tsp vanilla

2 Tbsp water

Directions

Make the tangzhong by mixing the flour and water and heating it while stirring constantly until it forms a sort of paste.  You know this when swirl lines form as you stir.  Set this aside and let it cool.  I like to put it in a bowl and cover the top with cling wrap placed against the mixture so that a 'skin' doesn't form as it cools.

Dump all the ingredients for the dough into a mixer with a dough hook attachment (or you can use a bread machine like she does in 365 degree Oven) and knead for about 15 minutes until it can be stretched to form a window pane.  I set my Kitchenaide to about 3.

Transfer to a greased bowl and let rise for 45 minutes, then punch down and let rise for another 30 to 45 minutes.

When the dough is done, roll it out into a rectangle onto a floured surface until its about 1/2 inch thick.

You can use a large circle cookie cutter (365 recommends a 3 inch circle) to cut a large circle and a smaller one to cut the 'donut hole'.  I just used one of these because I had one.

Use a flat spatula to place donuts on a floured parchment sheet, making sure the donuts are not touching one another since they will expand. Cover loosely with plastic wrap and let rise for 1 hour. I'll explain why I recommend using parchment paper instead of just any floured surface later.

Make the glaze by mixing all the ingredients together.

Heat about 2 inches of oil in a pan to 375 degrees Fahrenheit (190 degrees Celsius) since this is ideal for deep frying.  In my case since I don't have a thermometer, I tested the oil for the proper 'hotness' by dropping a bit of the donut dough into the oil.  Its hot enough when the dough floats right back up in all its golden brown glory after a few seconds (about 4 to 5 secs).  If your dough burns then its too hot. Now for the reason I like placing the donuts on parchment is so I can cut out each section with a donut on it and use the parchment to 'pick up' the donuts and drop them into the oil.This way, I don't disrupt the donut's shape.  Or you can always use a flat spatula again to pick them up and drop them into the oil.

Lower a few donuts at a time into the hot oil and fry for 30 to 45 seconds until golden brown.  Insert a chopstick (or barbecue stick into the hole and flip over to fry the other side for another 30 to 45 seconds or until golden brown. Remove and place on a rack to cool. If you're worried about excess oil, put a paper towel over the cooling rack to absorb excess oil.

When its cool enough to touch, dunk donut halfway into the glaze to coat. Place on a clean rack or a plate and let it cool for five more minutes just until the glaze sets.  Serve with a hot cup of coffee and enjoy! 

A few other things:

Like she said in 365 degree Oven, its best to make these just before you want to eat them so that they are fresh but I discovered that you can keep the unrolled dough in the fridge over night and just roll it flat next morning and cut out your donuts then.  You might have to let them rise longer than an hour before the donuts are fluffy enough to cook though.  Otherwise it still tastes the same.

If you don't like the glaze then you can roll them in granulated sugar mixed with cinnamon or you can add sprinkles to them after you glaze them.

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Biscuits & Gravy Casserole

1 pound mild Jennie-O turkey sausage

1 2.64-oz. McCormick Sausage Flavor Country Gravy Mix

1 cup shredded cheddar cheese

3 eggs

1/2 cup milk

1 pint heavy cream

Salt & pepper to taste

1 teaspoon minced onion

1 can (16.3 oz.) Bisquick Bakery butter flavored biscuits

8 slices turkey bacon

How to make it :

Take a 9×13 pan and spray it with non-stick cooking spray. 

Then cut the biscuits into 1″ pieces…

…and line bottom of pan.

Brown the sausage…

…and scatter over biscuits. Sprinkle with cheese.

Whisk eggs, milk and cream together and pour it over the pan contents. 

Sprinkle with salt, pepper and minced onion.

Make gravy mix per package directions… (yes, cook it all the way to the end, just like you’re going to put it over biscuits)

…and spoon over the pan contents. It looks something like this:

Refrigerate overnight.

Fry and crumble your bacon and keep it overnight, as well. 

(Or you can do that in the morning, if you like – my preference is to get up in the morning and only have to pop breakfast in the oven, especially when we have company!)

The next morning, preheat your oven to 350 degrees. 

Pop the casserole in straight from the fridge, uncovered. Cook for one hour and 5 minutes. 

(Keep an eye on it until it’s done to your liking – I like to see the top a bit browned!)

And there you go!

Sprinkle your crumbled bacon on top for the perfect finish.

Roasted Garlic, Chicken and Herb Pizza

1 pound pizza dough (I used half of my favorite pizza dough recipe)

1 Tbsp butter

1 garlic bulb

2 Tbsp all purpose flour

pepper, to taste

3/4 cup fat free evaporated milk

1/4 cup Parmesan cheese, finely grated or shredded

1 cup cooked chicken, shredded

Red onion, diced, to taste

8 oz Mozzarella cheese

herbs of choice, to taste (parsley, oregano, bail, thyme, rosemary, etc.)

Directions:

Roast the garlic: Preheat oven to 350 degrees. 

Cut 1/4" of the head of the bulb off. 

Place the garlic bulb on a sheet of tin foil and drizzle 1 tsp. 

olive oil on the top cut off portion. 

Scrunch foil up around the garlic and place on a baking sheet. 

Bake for 20-25 minutes. Remove from foil and allow to cool. Once cool,

squeeze the roasted cloves. 

Mince 8 cloves and set aside for this recipe. 

Store the rest in a ziploc bag in the refrigerator.

Preheat oven to 450 degrees. In a small saucepan melt butter over medium heat. 

Add roasted garlic and saute for 1 minute. 

Add flour and mix until blended, cook for 1 minute. 

Slowly whisk in the evaporated milk and pepper. 

Cook for 3 minutes, or until it thickens. 

Remove from heat and stir in Parmesan.

Transfer the dough to your shaping surface, lightly sprinkled with cornmeal. 

(a pizza peel or parchment paper) Shape the dough with lightly floured hands. 

Spread white sauce over dough. Top with chicken, onions, and cheese. 

Bake 17 minutes or until the crust is golden brown and the cheese is bubbly. 

Sprinkle with herbs. Serve immediately.

CROCKPOT MONGOLIAN BEEF

Ingredients

1/3 cup soy sauce

1/2 cup olive oil

1/3 cup fresh lemon juice

1/4 cup Worcestershire sauce

1 1/2 tablespoons garlic powder

3 tablespoons dried basil

1 1/2 tablespoons dried parsley flakes

1 teaspoon ground white pepper

1/4 teaspoon hot pepper sauce (optional)

1 teaspoon dried minced garlic (optional)

Directions

Place the soy sauce, olive oil, lemon juice, Worcestershire sauce, garlic powder, basil, parsley, and pepper in a blender. 

Add hot pepper sauce and garlic, if desired. Blend on high speed for 30 seconds until thoroughly mixed.

Pour marinade over desired type of meat. 

Cover, and refrigerate for up to 8 hours. Cook meat as desired.

Best Steak Marinade in Existence

Ingredients

1/3 cup soy sauce

1/2 cup olive oil

1/3 cup fresh lemon juice

1/4 cup Worcestershire sauce

1 1/2 tablespoons garlic powder

3 tablespoons dried basil

1 1/2 tablespoons dried parsley flakes

1 teaspoon ground white pepper

1/4 teaspoon hot pepper sauce (optional)

1 teaspoon dried minced garlic (optional)

Directions

Place the soy sauce, olive oil, lemon juice, Worcestershire sauce, garlic powder, basil, parsley, and pepper in a blender. 

Add hot pepper sauce and garlic, if desired. Blend on high speed for 30 seconds until thoroughly mixed.

Pour marinade over desired type of meat. 

Cover, and refrigerate for up to 8 hours. Cook meat as desired.

Creamy Chicken and Rice Casserole

Ingredients:

1 box Chicken-flavor Rice-A-Roni (6 Ounce Box)

1 can Cream Of Mushroom Soup (10 Ounce Can)

1 container Sour Cream, Low-fat (8 Ounce Size)

1 whole Rotisserie Chicken

1 container Durkee French-fried Onions (6 Ounce Can)

Instructions:

Preheat oven to 350 F. 

Prepare Rice-A-Roni according to package directions. 

While that is cooking, shred/cut up the chicken 

(I always use a rotisserie chicken, but you could use leftover chicken or some cooked and shredded breasts, whatever), removing meat from bones.

When Rice-A-Roni is done, add the can of soup and the sour cream, and stir to combine. 

Add the chicken and mix together. Spread mixture into a sprayed baking dish 

(I use a 9-by-13-inch pan, but you can use what you like for how thick you want it to be) 

and bake, uncovered, at 350 F for 40 minutes.

Remove from oven, cover with the french-friend onions and bake for 5 more minutes. 

Remove from oven and try not to eat the whole thing. Yum!

Cheesy Rotel Chicken Casserole

Ingredients

8 pieces Chicken Tenders

4 Tablespoons Velveeta

⅔ cups Plain Yogurt

1 can (10 Oz. Size) Rotel

½ teaspoons Chili Powder

⅔ cups Cooked Rice (optional)

1 can (15 Oz. Size) Beans (optional)

1 cup Shredded Cheese

Fritos, For Garnish

Preparation

Spray a 7×11″ baking dish with nonstick spray, then line the dish with the raw chicken tenderloins.

Melt the Velveeta in a large microwave safe bowl. Stir in the yogurt, Rotel, and chili powder.

If you are making the casserole version of this dish, stir in the rice and beans as well. 

Pour the mixture over the chicken, top with shredded cheese, and bake in the oven at 350ºF for 30-40 minutes.

Top with Fritos and serve with a nice, fresh salad.

CHICKEN ALFREDO LASAGNA ROLLS

9 lasagna noodles

2 ½ cups alfredo sauce (optional homemade recipe below)

2 cups cooked, shredded chicken

oregano

garlic salt

3 cups shredded Mozzarella, or cheese of your choice

Directions :

Spray an 8x8 pan with non-stick spray and pour ½ cup alfredo sauce, or just enough to cover the bottom of the pan. Boil 8-10 cups water in a large pan, cook lasagne noodles until al dente. (I usually cook 1 or 2 extra just because lasagna noodles always seem to break on me when I am stirring them.)

Now this is the important part! Drain and rinse the noodles with cold water to prevent them from sticking to each other. Then, lay out each noodle individually and blot dry with a paper towel.

Spread about 2 Tbs. alfredo sauce over each noodle. (if there is too much sauce you will have a big mess on your hands!) Sprinkle oregano and garlic salt on top of sauce. Take 1/9 of the shredded chicken and spread it out evenly over each noodle. Add approx. 3 Tbs. cheese. To roll up, start at one end and roll the noodle over the toppings. You will need to lift the noodle a little to prevent squishing out the inside ingredients while rolling.

Place the roll-ups in the pan, one by one, seam-side down so they don't come undone. Once they are all in the pan, pour the remaining alfredo sauce over the top. Top with remaining cheese. Bake at 350 degrees for about 30 minutes, or until the cheese is completely melted on top.

The Best Garlic Alfredo Sauce

½ cup butter

2 ounces cream cheese

2 cups heavy cream (or substitute half and half)

2 teaspoon garlic powder

½  tsp. fresh minced garlic

salt and freshly ground black pepper

½ tsp dried oregano

? cup parmesan cheese

In a medium to large saucepan melt the butter over medium heat. Add fresh minced garlic and cook for 1 minute, or until fragrant. Add the cream cheese and whisk to smooth and melted. Whisk in the heavy cream.

Season with the garlic powder, salt and pepper. Bring to a simmer and whisk frequently until sauce thickens, around 15 minutes. Stir in the cheese and when melted, remove from heat and serve.

crock pot beer chicken recipe

Ingredients

2lbs skinless, boneless chicken breasts (I used 8 breasts, 4oz ea)

1 bottle or can of your favorite beer (I used Guinness)

1 tsp salt

1 tsp garlic powder

1 tbsp dried oregano

1/2 tsp black pepper

Get Ingredients

Instructions

Place all ingredients in the crock pot, and cook on high for 4-5 hrs, or low for 6-8 hrs.

Feel free to change out the spices and herbs and use whatever you’d like.

Smothered Chicken with Rice

Ingredients

6-8 small chicken thighs

2 Tbsp olive oil

3 tsp minced garlic

3 can(s) cream of mushroom soup

2 c fresh sliced mushrooms

1 1/2 c milk

3 c instant white or brown rice (prepared)

salt

fresh ground pepper

garlic powder

Directions 

Preheat oven to 350

Prepare rice according to package..enough to cover the entire bottom of a deep 9x13 glass baking dish (3 servings)..in the meantime, in a large skillet heat enough Olive Oil to cover the bottom..coat chicken thighs on both sides with Olive oil as well. 

Use desired amounts of salt, pepper and garlic powder to flavor. 

When the Olive Oil is hot, turn heat down to medium to medium-high and add minced garlic to the oil. Let Garlic sautee in the oil for about 1 min, then add Chicken..skin down in the pan. 

Brown for 15 minutes each side until chicken is golden brown (this locks the flavor into the chicken itself). 

While chicken is cooking, prepare Cream of Mushroom soup by adding 2-3 cans to a bowl, 1 1/2 cups milk, salt/pepper to taste , garlic powder, 1 tsp minced garlic and finally sliced fresh mushrooms. 

With a paper towel, brush a small amount of Olive oil around the bottom and sides of the baking dish...add rice and spread out to cover the bottom..add chicken to the baking dish on top of the rice and pour sauce mixture over all. 

Cover with foil and cook for about 45-50 minutes...uncover, and cook for an additional 20 minutes.

I like to make fresh rolls with it..sometimes I'll make my own from scratch, and sometimes I'll buy that Rhodes frozen white roll dough and let it rise all day... A fresh roll with butter really just completes the dish!

Serves 4-8 depending on the household appetite!

MOIST PINEAPPLE BANANA BREAD

Ingredients:

1/2 cup butter, softened

1 cup sugar

2 eggs

1/2 cup mashed ripe banana

1/3 cup drained crushed pineapple

1/2 cup flaked coconut

2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

Directions:

In a bowl, cream butter and sugar. Beat in eggs. 

Stir in banana, pineapple and coconut. 

Combine dry ingredients; stir into creamed mixture just until combined. 

Spoon into a greased 8-in. x 4-in. loaf pan.

Bake at 350-f degrees for 65-70 minutes or until bread test done.

Cool in pan 10 minutes; remove to a wire rack.

APPLE CINNAMON BREAD

INGREDIENTS

½ cup packed brown sugar

1½ teaspoon ground cinnamon

⅔ cup white sugar

½ cup butter, softened

2 eggs

2 teaspoons vanilla extract

1½ cups all-purpose flour

1½ teaspoons baking powder

½ cup milk

1 large apple, peeled and finely chopped

INSTRUCTIONS

Preheat oven to 350 degrees.

Grease and flour a 9 x 5-inch loaf pan.

Mix brown sugar and cinnamon together in a bowl and set aside.

In a stand mixer, combine white sugar and butter until smooth.

Add eggs and vanilla and continue to beat on medium speed until combined.

Add flour and baking powder, then milk.

Pour half the batter into the prepared pan.

Cover with half of the apples.

Pat apples into batter with the back of a spoon.

Sprinkle with half of sugar and cinnamon mixture.

Pour the remaining batter over apple layer; top with remaining apples and add more brown sugar/cinnamon mixture.

Pat topping into the batter with the back of a large spoon.

Bake for 50 minutes or until toothpick inserted in the middle of the loaf comes out clean.

Cool in pan 10 minutes before transferring to a cooling rack.

Easy Sausage, Peppers and Onions

1/4 cup extra-virgin olive oil

1 pound sweet Italian turkey sausage

2 red bell peppers, sliced

2 yellow onions, sliced

1 teaspoon kosher salt

1 teaspoon freshly ground black pepper

1/2 teaspoon dried oregano

1/2 cup chopped fresh basil leaves

4 garlic cloves, chopped

2 tablespoons tomato paste

1 cup Marsala wine

1 (15-ounce) can diced tomatoes

1/4 teaspoon red pepper flakes, optional

4 to 6 fresh Italian sandwich rolls, optional

Directions :

Heat the oil in a heavy large skillet over medium heat. 

Add the sausages and cook until brown on both sides, about 7 to 10 minutes. 

Remove from the pan and drain.

Keeping the pan over medium heat, add the peppers, onions, salt, and pepper and cook until golden brown, about 5 minutes. 

Add the oregano, basil, and garlic and cook 2 more minutes.

Add the tomato paste and stir. 

Add the Marsala wine, tomatoes, and chili flakes, if using. 

Stir to combine, scraping the bottom of the pan with a wooden spoon to release all the browned bits. Bring to a simmer.

Cut the sausages into 4 to 6 pieces each, about 1-inch cubes. 

Add the sausage back to the pan and stir to combine. 

Cook until the sauce has thickened, about 20 minutes.

Serve in bowls. Or, if serving as a sandwich, split the rolls in half lengthwise. 

Hollow out the bread from the bottom side of each roll, being careful not to puncture the crust. Fill the bottom half of the roll with sausage mixture. Top and serve sandwiches immediately.

Easy Cinnamon Brown Sugar Coffee Cake

Ingredients

CAKE MIX INSTRUCTIONS

1 box yellow cake mix, I use Betty Crocker with a pudding mix

3 eggs

1 c water

1/3 c butter

TOPPING

3/4 c brown sugar

1 tsp cinnamon

1/2 c pecans

1/4 c flaxseed or another nut as desired

THE DRIZZLE

1 c powdered sugar

dash(es) maple extract

water, as needed

Directions 

Spray bottom of 9 x 13 pan.

Combine the cake ingredients as directed on box.

Combine topping ingredients.

Sprinkle 1/2 of topping and swirl in cake.

Rest of topping sprinkle on top of cake.

Bake at 350 until toothpick comes out clean about 30-35 min or according to cake instructions.

Let cool and drizzle with powdered sugar, maple extract and a little water.

Apple Enchiladas

Cherries or peaches can be substituted for apples.

1 (21 ounce) can apple pie filling

6 (8 inch) flour tortillas

1 teaspoon ground cinnamon

1/2 cup butter

1/2 cup white sugar

1/2 cup brown sugar

1/2 cup water

Directions 

Preheat oven to 350°

Spoon about one heaping quarter cup of pie filling evenly down the center of each tortilla.

Sprinkle with cinnamon; roll up, tucking in edges; and place seam side down in prepared dish.

In a medium saucepan over medium heat, combine butter, white sugar, brown sugar and water. Bring to a boil, stirring constantly; reduce heat and simmer 3 minutes.

Pour sauce over enchiladas and let stand 45 minutes.

Bake in preheated oven 20 minutes, or until golden.

Serve with vanilla ice cream.

Spicy Romano Chicken With Artichoke Hearts and Sundried

Ingredients

THE SAUCE

1 pint heavy cream

4 T butter

2 t salt

1 T pepper

1/4 cup romano cheese

1/4 cup parmesan cheese

2 t cayenne pepper

for extra zip add 1 to 2 tsps red pepper flakes in addition to cayenne

INGREDIENTS

10 ounce package of bowtie pasta cooked and drained according to package directions - al dente.

1 1/2 T melted butter

1/2 cup sliced mushrooms

1/4 cup sliced green onions

1 small jar artichoke hearts - drained

1 7-8 ounce precooked sliced grilled chicken, sliced shopping list

1/8 cup sundried tomatoes, chopped

1 oz heavy cream

How to make it

To Prepare The Sauce:

Melt butter in saute pan or skillet. 

Add cream, salt and pepper, heat to a boil. 

Remove from heat and fold in cheeses and cayenne pepper. Set aside.

For Ingredients:

In a large skillet over medium heat, melt butter, then add mushrooms, green onions and sundried tomatoes. 

Stir for one minute. Next add artichokes and chicken. Stir. 

Stir in 1 ounce heavy cream and 1/2 of the sauce. 

Add bowtie pasta followed by rest of the sauce. Stir gently. Serve.

Chicken Scallopine

Lemon Butter Sauce

1/2 cup lemon juice

1/4 cup white wine

1/2 cup heavy cream

1 pound (4 sticks) butter

6-8 (3-oz.) chicken breasts, pounded thin

oil and butter for sauteing chicken

1/2 to 3/4 cup flour, seasoned with salt and pepper, for dredging

6 ounces pancetta, cooked

1 1/2 cups mushrooms, sliced

1 1/2 cups artichoke hearts, sliced

1 tablespoon capers

1 pound angel hair pasta, cooked

chopped parsley, for garnish

How to make it :

To make the sauce: Heat the lemon juice and white wine in a saucepan over medium heat. Bring to a boil and reduce by one-third. 

Add cream and simmer until mixture thickens (3 to 4 minutes). 

Slowly add butter until completely incorporated. Season with salt and pepper. 

Remove from heat and keep warm. To make chicken and pasta: Cook pasta and drain. 

Heat a small amount of oil and two tablespoons butter in a large skillet. 

Dredge chicken in flour and saute in pan, turning once, until brown and cooked through. 

Remove chicken from pan and add to pan remaining ingredients. 

Heat until mushrooms soften and are cooked; add chicken back to pan.

To serve: Place cooked pasta on each plate. 

Add half of butter sauce to chicken mixture and toss. 

Taste and adjust, adding more sauce if needed. 

Place chicken mixture over pasta. Garnish with parsley. 

Alternately, mix pasta and chicken mixture together. Toss with butter sauce.

Best Ever Banana Pudding Pie

Ingredients

1 9 pinch pie crust, prepped, baked and cooled

2 C chopped vanilla wafers

2 small bananas

1 8oz tub Cool Whip, divided

1½ C milk

1 5.1oz box instant vanilla pudding

juice from one lemon

Caramel sauce for drizzling

Instructions

Slice the bananas into thin slices and then toss with the lemon juice. 

The lemon juice will prevent them from turning brown as fast as they normally would.

Prepare the filling. Whisk together the milk and pudding mix. 

Mix in half of the cool whip. Mix in 1 C of the vanilla wafers and then the bananas. 

Scrape into the cooled crust. Refrigerate for 10-15 minutes or until set.

Top with the remaining Cool Whip, using a rubber spatula. 

Sprinkle with the remaining vanilla wafers and then drizzle with the caramel sauce.

POOR MAN'S STEW

INGREDIENTS

1 lb. ground beef, browned and drained

1.5 lbs potatoes, diced large

3 carrots, sliced

1 onion, diced

1 garlic clove, minced (I had this on hand already)

1 (6-oz.) can tomato paste

2 cups water

1 tsp. salt

¼ tsp. pepper

1 tsp. onion powder

1 tsp. dried oregano

INSTRUCTIONS

Add the cooked ground beef, potatoes, carrots, onions, and garlic to a 5-quart or larger slow cooker.

In a small bowl whisk together the tomato paste, water, salt, pepper, onion powder and oregano. Pour this mixture over everything in the slow cooker. Stir.

Cover and cook on LOW for 6-7 hours, without opening the lid during the cooking time.

Serve with buttered sandwich bread.

ENJOY!

Slow Cooker Chicken and Dumplings

Ingredients

2 tablespoons Butter

4 boneless, skinless chicken breast (or 6 skinless chicken thighs)

1 Onion, finely diced

2 cans of Cream of Chicken Soup

2 small packages Grands Jr biscuits (10 biscuits)

flour

Directions

                                     

1. Place the chicken, butter, soup, and onion in a greased slow cooker, and fill with enough water to cover.

2. Secure lid and cook for 5 to 6 hours on High. 

About 30 minutes before serving, roll each torn biscuit piece in flour (to prevent them from sticking together), then drop into the slow cooker. 

Replace lid and cook remaining 30 minutes.

Crock Pot Chicken & Dumplings

2lbs chicken breast cubed

2 small onions diced

2 cans condensed chicken soup

2 cups chicken stock

1 8pc pack Grands Biscuits 

How to make it :

Throw the chicken, onions, soup and stock into the crock pot.  

I cooked mine on high for 2 hours, but you will need to adjust the time if you are cooking on low.

After two hours, check to see the chicken is finished and then cut each of the refrigerated biscuits into six pieces.  

Add to crock pot and cook for another 30 minutes.

I found several recipes used chicken granules and water or chicken broth, which are fine.  

But, if you haven't tried using stock you will be amazed at how much more flavor it gives you.

This recipe makes about 6 servings.

Enjoy!

Southern-Style Chicken and Dumplings

Chicken:

1 large fryer chicken (4-5 lbs.), neck and gizzards removed

1 large onion, peeled and cut in half

3 carrots, cut into large pieces

3 stalks of celery, cut into large pieces

Kosher salt, to taste

Pepper, to taste

Dumplings:

3 cups cake flour

3/4 tsp. baking soda

3/4 tsp. salt

4 1/2 tbsp. shortening*

1 cup milk

*I imagine you could use butter, but I haven’t tried it. 

I’ve never been a fan of shortening, but I stuck to the recipe because I didn’t want to mess with its “right”-ness. 

You know Cracker Barrel and Southern grandmas aren’t afraid of using shortening.

Process

Place the chicken, onions, carrots, and celery in a large stock pot and cover with water. 

Bring to a boil, then reduce heat so water maintains a gentle simmer. 

Cook chicken for 1 hour or until cooked through (about 165 degrees). 

While the chicken is cooking you can skip to Step 4 and start making the dumplings or you can wait until the chicken is fully cooked.

Once chicken is done, remove from the broth and let cool. 

Remove chicken from the bone (this shouldn’t be hard, it should be falling off pretty easily at this point) and shred into medium-sized pieces, discarding bones and skin.

Pour the chicken broth through a fine mesh sieve lined with cheese cloth (I improvised and used a coffee filter), discarding vegetables. 

Reserve 6 cups of the broth for the dumplings. 

Refrigerate or freeze the rest to use in for another recipe. 

It’s much more flavorful than the chicken broth you buy at the grocery store.

Mix flour, baking soda, and salt together in bowl. 

Cut shortening into flour mixture with your fingertips until it resembles small peas.

Add milk — 1/4 cup at a time, you may not need a full cup — and stir until a ball of dough just begins to form, being careful not to over-mix.

Southern-Style Chicken and Dumplings Southern-Style Chicken and Dumplings

Roll out the dough onto floured surface that you don’t mind cutting on. 

Roll about 1/4 inch thick. Using a pizza cutter or sharp knife, cut dough into rectangles about 1 inch wide by 3 inches long. 

Place strips on wax paper and allow to harden up a bit, at least 30 minutes or up to several hours.

In a large pot or dutch oven over medium-low heat (depending on your stove, you may need to increase the temp slightly), bring broth to a gentle simmer and drop in dumplings. 

Cover and allow to cook for 7-10 minutes.