Pizza Bread

1 - 1 lb loaf rhodes frozen bread dough thawed
25 - 30 pepperoni /ham slices
1 - tablespoon olive oil
1 - 1 1/2 cups mozzarella cheese, your preference
Parmesan cheese, garnish
pizza sauce for dipping (jarred or homemade)
garlic bread sprinkle (optional)

1.Spray the counter with non stick spray. Roll thawed bread dough into a rectangle (about 10 x 16). Brush dough with olive oil. Arrange pepperonis or ham and mozzarella cheese over the dough.

2.Roll up dough like a jelly roll and pinch seam to seal; place, seam side down, onto a baking sheet that has been sprayed with non stick spray.

3.Brush the top with a bit more olive oil and sprinkle on Parmesan cheese. Cover dough with plastic wrap that has also been sprayed with non stick spray. Let dough rest for about 45 minutes in a warm place.

4.Srpinkle the bread loaf with the garlic bread sprinkle .Bake in preheated 350 degree oven for 30 - 40 minutes, or until golden brown and the bread is cooked through. Let cool a bit and slice. Dip bread slices into prepared pizza sauce.

Biscuit Taco Casserole

 

1(16-oz.) jar Taco Sauce

1 (12-oz) can  Grands Jr. refrigerated buttermilk biscuits

(1 to 1 1/2 cups) shredded sharp Cheddar cheese

(1 to 1 1/2 cups) shredded mozzarella cheese

1 (2.25-oz.) can sliced ripe olives, drained

1/2 lb. lean ground beef

1/4 diced red onion

1/4cup chopped green bell pepper, if desired

1/3 cup cornmeal

 

1.Heat oven to 400°F. Lightly grease 13x9-inch baking dish. Spread taco sauce evenly over bottom of greased dish.

2 Separate dough into 10 biscuits; cut each biscuit into 4 pieces and dip into a bowl with the cornmeal. Place biscuit pieces in taco sauce; turn to coat. Sprinkle biscuits with 1/2 to 1 cup of the Cheddar cheese, 1/2 to 1 cup of the mozzarella cheese and the olives.

 

3.Bake at 400°F. for 15 to 18 minutes or until bubbly.

 

4 Meanwhile, in large skillet, combine ground beef, bell pepper and onion. Cook until beef is thoroughly cooked; drain.

 

5 Sprinkle remaining 1/2 cup Cheddar cheese and 1/2 cup mozzarella cheese over mixture in casserole; top with ground beef mixture. Bake an additional 5 to 7 minutes or until mixture bubbles vigorously around edges.

 

 

Top with lettuce, tomato,onions and sour cream

TGI Fridays Sizzling Chicken and Cheese

2-3 chicken breasts
2T Olive Oil
1 tsp chopped Garlic
1/2 cup Mexican cheese
2-3 slices American cheese
mashed potato's (instant or homemade)

-Marinade-
2T Chopped garlic
2T Chopped Parsley
4T Olive Oil
1 tsp crushed red pepper flakes
1/4 tsp black pepper
1/4 tsp salt

Pepper and Onions
1 green pepper sliced
1 red pepper sliced
1 yellow onion sliced



1 Pound chicken to even thickness and place in bag. Mix together all the marinade ingredients and pour into the bag with the chicken and refrigerate 2-4 hours.

2.Slice the peppers and onions and saute in 1T olive oil or until al dente. Season with salt and pepper.

3.Saute chicken in 1T olive oil over med heat. Cook until golden brown color and no longer pink in the middle. About 6-8 min per side.

4.Make the mashed potato's according to the package and add 1tsp garlic and 1/2 cup Mexican cheese when done. Mix well until cheese is melted.

5.To serve scoop some of the potato's onto a plate and top with a slice of the American cheese. Then top with a scoop of the pepper and onion mixture and top with a chicken breast. Sprinkle with chopped parsley(optional)

Blueberry- Lemon Streusel Bars

1 cup (2 sticks) unsalted butter, softened
3 cups all-purpose flour
1 1/2 cups old-fashioned rolled oats (not quick oats)
1 1/3 cups packed light brown sugar
1 teaspoon salt
1 teaspoon baking powder
1 large egg, separated
1 (14 ounce) can sweetened condensed milk
1/2 cup freshly squeezed lemon juice
2 teaspoons grated lemon zest
2 1/2 cups room-temperature blueberries (about 13 oz.), washed and drained on paper towels

1. Preheat oven to 350°F. Line 9x13-inch metal baking pan with foil, leaving a 1-inch overhang on the ends. Spray foil with cooking spray- bottom and sides of the pan.
2. In a large bowl, whisk together flour, oats, sugar, salt, and baking powder. Using a pastry cutter (or your fingers), blend the butter completely into the flour mixture. Transfer 2 cups of the crumb mixture to another bowl and reserve for the topping.

3. Blend the egg white into the remaining crumbs and then press the mixture into the bottom of the pan to form a level crust. Use the bottom of a flat, wide glass to tap the mixture and even it out.
4. Bake the crust 10-12 minutes, or until it starts to form a dry top.

5. Meanwhile, in a medium bowl, whisk condensed milk, lemon juice & zest, and egg yolk. Let mixture stand for 5 minutes (it will begin to thicken).

6. Sprinkle blueberries evenly over hot crust and then drop spoonfuls of the lemon mixture over the blueberries. Spread gently w/ a spatula to distribute as evenly as you can. Bake until lemon mixture begins to form a shiny skin- 7 to 8 minutes.

7. Sprinkle reserved crumble topping over the lemon-blueberry layer, pressing the streusel between your fingers into small lumps as you sprinkle. Bake until filling is bubbly at the edges and the topping is brown, 25 to 30 minutes.

8. Let bars cool in the pan on a rack until just warm, about an hour. Carefully lift them out of the pan using the foil overhang and transfer to a wire rack to cool completely. Remove foil and cut into 24 bars when cool. (If you have time to chill the bars, they're easier to cut cleanly when chilled).

*The bars may be stored at room temperature for a few hours, but otherwise should be stored in the refrigerator.

Burger Cups

 

 

 

1 lb lean (at least 80%) ground beef

1/2 cup ketchup

1/3 cup mayo

1/3 cup dill pickle relish

2 tablespoons yellow mustard

4 oz cream cheese (half of 8-oz package)

1 teaspoon Onion Powder

1/2 teaspoon salt

1/2 teaspoon  Black Pepper

1 can Flaky Layers Butter Tastin’ refrigerated biscuits (8 biscuits)

1 Egg

1 teaspoon water

2 tablespoons sesame seed

 

1 Heat oven to 350°F. In 12-inch skillet, cook beef over medium heat 8 to 10 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in ketchup, relish, mustard, mayo,cream cheese, onion powder, salt and pepper. Cook about 5 minutes, stirring occasionally, until cheese is melted and mixture is creamy. Reduce heat to low.

 

 

2 Separate dough into 8 biscuits. Using serrated knife, split each biscuit in half horizontally. Press 1 biscuit half into about 4-inch round. In ungreased non-stick jumbo muffin pan, press round in bottom and 1/2 to 3/4 of the way up side of muffin cup. Repeat with remaining biscuit halves.

 

 

3 Divide beef mixture evenly among biscuits in cups. Top with remaining biscuit halves, stretching slightly to cover beef mixture and slightly pressing edges to bottom biscuits to seal.

 

 

4 In small bowl, beat egg and water until well blended; brush on top biscuits. Sprinkle with sesame seed. 5 Bake 15 to 20 minutes or until tops are golden brown. Cool in pan 5 minutes before serving.

 

Cilantro Lime Rice

 

 

2 C uncooked rice

1 T butter

2 cloves garlic minced

4  chicken bullion cubes

1 t lime zest

4 C water

2 T lime juice

1 T sugar

3 T fresh cilantro, chopped

 

1. In a large skillet combine rice, butter, garlic, lime zest, bullion cubes, and water. Bring to a boil and stir well.

 

2. Reduce heat to low. Cover and simmer for 20-30 minutes.

 

3. In a small bowl combine lime juice,sugar and cilantro. Pour over the hot rice and mix well.

 

The best homemade baked Onion Rings ever!!!



I have to say we thought these onions rings were awesome. They were lightly crisp, great smoky/spicy flavor and they were not deep fried (yay!)


1 cup barbecue sauce of your choice (I used kc masterpiece original)
1/2 cup milk
2 large eggs, lightly beaten
4 tablespoons flour
3 cups panko bread crumbs
2 medium to large yellow onions, sliced into 1/2-inch rings

1.Slice up the onions and let them soak in a bowl of milk for 15-20 min.

2.Preheat oven to 450 degrees. Place two baking sheets in the oven and let those preheat too.
3.In a medium bowl, whisk together barbecue sauce, eggs and flour. Place bread crumbs in a separate bowl.
Using tongs (or your fingers) dip onion slices in the barbecue sauce mixture, shake the excess off and then dunk on all sides into the Panko crumbs. Lay flat on a cool service. Repeat the process with all the onion slices.

4.Remove hot baking sheets from the oven and spray lightly with cooking spray. Move coated onions to hot baking sheets. Spray the coated onions lightly with cooking spray.

5.Bake for about 8 minutes, or until golden, then use tongs to turn each onion ring over. Spray the other side of the onions with cooking spray and bake for an additional 4-6 minutes. Watch closely to make sure the crumbs don’t burn.

I put mine under the broiler for 1-2 min to crisp them up at the end.

6.Remove from oven and serve immediately.

White Chocolate Cranberry Cookies

1/3 cup butter, softened

1/2 cup packed brown sugar

1/3 cup sugar

1 egg

1 teaspoon vanilla extract

1-1/2 cups all-purpose flour

1/2 teaspoon salt

1/2 teaspoon baking soda

1/4 teaspoon cinnamon

3/4 cup dried cranberries

1/2 cup white baking chips

1.In a large bowl, beat butter and sugars until crumbly, about 2 minutes. Beat in egg and vanilla. Combine the flour, salt,cinnamon and baking soda; gradually add to butter mixture and mix well. Stir in cranberries and chips.

2.Drop by heaping tablespoonfuls 2 in. apart onto baking sheets coated with cooking spray. Bake at 375° for 8-10 minutes or until lightly browned. Cool for 1 minute before removing to wire racks. 

Yield: 2 dozen.

Nutrition Facts: 1 cookie equals 113 calories, 4 g fat (2 g saturated fat), 16 mg cholesterol, 109 mg sodium, 18 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchanges: 1 starch, 1/2 fat.