Wednesday, September 29, 2010

Stuffed Pizza Rolls

I found this recipe on I've made it twice in the last week so I could try out different ingredients. First I did Canadian bacon and pineapple, and then pepperoni and olive. Both times they were great! They're a fun bite sized meal or could even be an appetizer. I bought a brick of mozzarella and cut it into small cubes because it was easier to stack and keep inside the small square of dough than shredded cheese. I also chopped the Canadian bacon and pepperoni up so it could easily fit. When putting your toppings on, make sure you don't do too much, or you won't be able to close it up.

Stuffed Pizza Rolls
1 roll refrigerated pizza dough
Pizza toppings of your choice: ie, ham and pineapple, pepperoni slices, sausage, etc.
Mozzarella cheese, cut into small cubes
1 TBSP olive oil or melted butter
1/2 tsp garlic powder
1 tsp dried Italian seasoning
2 TBSP grated Parmesan cheese
Marinara or pizza sauce for dipping

1. Preheat oven to heat specified on pizza dough package.
2. Unroll your pizza dough onto a lightly floured surface. Pat or roll the dough so it's about 12" by 8". Use a pizza cutter to slice the dough into 24 squares.
3. Place cheese and desired toppings on each square. When all of your dough squares have cheese and toppings on them, carefully lift up each square and wrap the dough around the toppings. Pinch to make sure each ball is sealed shut and then place them seam side down in a lightly sprayed pie pan (or similar sized dish).
4. Brush the tops of the dough balls with olive oil or melted butter and then sprinkle with the garlic and Italian seasoning and top with Parmesan cheese.
5. Cook them in the oven for about 15-20 minutes or until golden brown on top. Serve warm with warmed marinara sauce on the side for dipping.

Saturday, September 25, 2010

Caramel Popcorn

I love this caramel popcorn! It's crisp and not sticky. Makes a great snack! For the recipe you want to use plain or natural popcorn. I used Orville Rebenbacher's Tender White (which has a little butter and salt) because it's the closest I could find to natural at my store.

Caramel Popcorn
adapted from
1 cup butter
2 cups brown sugar
1/2 cup corn syrup
1 tsp salt
1/2 tsp baking soda
1 tsp vanilla extract
3-3.3oz bags natural microwave popcorn, popped

1. Preheat oven to 250 degrees F. Place popcorn in a very large bowl.
2. In a medium saucepan over medium heat, melt butter. Stir in brown sugar, corn syrup and salt. Bring to a boil, stirring constantly. Boil without stirring for 4 minutes. Remove from heat and stir in soda and vanilla. Pour a thin stream over popcorn, stirring to coat.
3. Place in two large shallow baking dishes or cookie sheets with a lip, and bake in preheated oven, stirring every 15 minutes, for 1 hour. Remove from oven and let cool completely before breaking into pieces.

Monday, September 20, 2010

Chocolate No Bake Cookies

This is a mom recipe that I brought along with me when I got married. It's probably about the same as most other no bakes out there. I ALWAYS have this stuff on hand, which makes these a good last minute treat. I also like to make them when it's too hot to use the oven.

Chocolate No Bake Cookies
1/2 cup butter or margarine
2 cups sugar
1/2 cup milk
3 cups quick oats
1/2 cup peanut butter (creamy or chunky)
3 TBSP cocoa powder
2 tsp vanilla

Combine butter, sugar, and milk in a medium saucepan. Bring to a boil. Boil for 2 1/2 minutes, stirring constantly. Remove from heat. Add remaining ingredients. Mix well. Spoon heaping Tbsp-fulls onto wax paper. Press down slightly; cool.
Makes about 2 1/2 doz

Meal Idea - Sloppy Joe Sliders

This is more of an idea than a recipe, because it's just too easy. My family loves sloppy joes. I've tried 2 different recipes for homemade sloppy joe, and didn't like them. I also think Manwich is pretty gross and don't use that. My absolute favorite is the Great Value seasoning packet (surprising huh?). I personally like the flavor better than McCormick. All you need is a pound of ground beef, the packet, a can of tomato paste, and easy and cheap too! To make sliders just serve them on a roll.

Monday, September 13, 2010

Creamy Chicken Enchiladas

 I don't usually follow a recipe when I make enchiladas. I just use some meat, sauce, cheese, and add some things here and there. Our favorite is chicken with a creamy salsa verde sauce. I measured everything out last time I made them and this is my recipe.

Creamy Chicken Enchiladas
1 1/4 cups sour cream
1 1/4 cups green salsa
2 cups chicken, cooked and shredded
1/4 cup onion, chopped
1/2 tsp cumin
8-10 (12in.) tortillas
1 1/2 cups shredded Mexican cheese, divided

1. In a medium bowl combine sour cream and salsa. Stir to combine. Spread a small amount of mixture in the bottom of a 8x12in. baking dish. Measure out 1 cup of the remaining sauce and set aside.
2. Add chicken, onion, cumin, and 1/2 cup of shredded cheese to sauce in bowl. Mix well.
3. Spoon heaping 1/4 cup of chicken mixture into each tortilla. Roll up and place seam sides down in baking dish. Spread reserved 1 cup of sauce onto the top of the enchiladas. Sprinkle with reamaining 1 cup of cheese.
4. Bake in preheated 350 degree oven for 25-30 minutes or until bubbly.

Serves 4-6

Wednesday, September 8, 2010

Chocolate Trifle

I've been making this for a few years, but tried something different this time. I read through some of the reviews for this recipe and added caramel and Heath toffee bits into the layering, as someone suggested. It turned out really yummy! It also suggested you use french vanilla cool whip, which I didn't try this time. I did individual servings in a glass just for fun.

Chocolate Trifle
adapted from
1 (19.8 ounce) package brownie mix
1 (3.9 ounce) package instant chocolate pudding mix
1/2 cup water
1 (14 ounce) can sweetened condensed milk
1 (8 ounce) container frozen whipped topping, thawed
1 (12 ounce) container frozen whipped topping, thawed
Caramel sauce
Heath toffee bits

1. Prepare brownie mix according to package directions and cool completely. Cut into 1 inch squares.
2. In a large bowl, combine pudding mix, water and sweetened condensed milk. Mix until smooth, then fold in 8 ounces whipped topping until no streaks remain.
3. In a trifle bowl or glass serving dish, place half of the brownies, squirt on some caramel, sprinkle a few toffee bits, add half of the pudding mixture and half of the 12 ounce container of whipped topping. Repeat layers. Drizzle caramel onto top layer and add toffee bits for garnish. Refrigerate 8 hours before serving. Serves 12

Thursday, September 2, 2010

French Dip Subs

 I found this recipe on the internet and tried it because it's quick and easy. It tasted great and we all loved it. The cream cheese on the bottom is a little funny, but you could always leave it off. I used a packet of Pioneer Au Jus mix that made 2 cups, and it was plenty.

 D.J. and Katelyn's French Dip Subs
4 hoagie rolls
1 pkg. au jus gravy mix
1 lb. deli Italian roast beef (ask your deli to do thin slices)
Cream cheese
8 slices provolone cheese

Prepare au jus gravy mix according to directions in a medium-sized saucepan. Place Italian Roast Beef in gravy mix and simmer for about 10-20 minutes. While beef is simmering in the sauce prepare hoagie rolls by spreading cream cheese on the bottom bun of each hoagie and 2 slices of provolone on each top bun. Place tops and bottoms of hoagies face-up in broiler for a minute or two until the provolone cheese has melted. Remove from broiler. Using tongs, pull out some of the beef from the au jus and place it on the bottom bun. Cover with top bun and serve with remaining au jus gravy for dipping.