Easy Cheesy Pepperoni Twist Rolls

Easy Cheesy Pepperoni Twist Rolls

Ingredients:

• Frozen bread dough *homemade is fine as well*
• Pepperoni
• Mozzarella cheese
• Parmesan cheese
• Olive oil
• Italian seasoning
• 1/4 cup tomato sauce (Optional)

Directions:

1. Loosely cover the frozen bread dough with plastic wrap. Allow the dough to thaw for a few hours at room temperature. When the dough is completely thawed it will be slightly puffed up.
2. Here’s a tip: Spray the plastic wrap with cooking oil, or brush it with cooking oil and lay it, oiled side down on the bread dough. This allows the bread dough to rise and move easily under the plastic wrap without it sticking or holding back the dough.
3. Roll dough out to an approximately 11 x 11 inch square. One frozen dough log makes one pepperoni roll.
4. Brush dough with olive oil or whatever cooking oil you prefer. Lay pepperoni on the dough covering entire surface. Sprinkle with shredded mozzarella cheese.
5. Next, sprinkle it with shredded Parmesan cheese and lightly sprinkle it with Italian seasoning. Add a sprinkling of garlic salt (optional).
6. Roll up the dough starting at one edge of the square.
7. Place rolls on baking sheet, leaving space between them if you are making more than one roll. Brush some melted butter on top of the uncooked pepperoni roll(s).
8. Bake at 375 degrees F for approximately 15 to 25 minutes. Oven temperatures and times may vary. When done, the top of the rolls should be golden brown and you should be able to make a tapping sound on the crust with your fingernail (the same as when baking bread).
9. Make sure you allow your pepperoni roll to cool completely before slicing and serving it.

Summertime on a Stick

Summertime on a Stick

3 cups watermelon puree (about 1/4 to 1/2 a watermelon)
1/2 cup fresh blueberries
1/2 cup chopped fresh strawberries
1 kiwi, peeled and sliced
1 peach or nectarine, diced small
handful fresh cherries, pitted and chopped

Cut the watermelon into chunks and then puree it in a blender until smooth. Set aside.

Set out about 1 dozen popsicle molds (amount needed will vary depending on size of molds). Fill each one with the chopped fresh fruit. Then pour in the watermelon puree until each mold is full to the top. Place a popsicle stick into each one. Place into your freezer and freeze for about 6 to 8 hours.

Pina Colada Monkey Bread

INGREDIENTS

1/2 cup (1 stick) butter

1/4 cup plus 3 tablespoons coconut milk, divided

2 cans (16.3 oz each) Pillsbury Grands! refrigerated biscuits

1 1/4 cups granulated sugar

1 can (20 oz) canned crushed pineapple, well drained

1 cup powdered sugar

1/4 cup chopped dried pineapple

DIRECTIONS

• Heat oven to 350 degrees F. Grease a 12-cup bundt pan with cooking spray.
• In a small saucepan over medium heat, melt butter and 1/4 cup coconut milk until smooth. Remove from heat.
• Separate both cans of dough into biscuits. Cut each biscuit into fourths.
• Carefully dip each biscuit piece into butter mixture, then roll in sugar and place in prepared bundt pan. Cover entire bottom of pan with a layer of about 20 biscuit pieces, then sprinkle half of the crushed pineapple over the top. Top pineapple with another layer of dipped and rolled biscuits, then sprinkle the rest of the pineapple on top. Top pineapple with remaining dipped and rolled biscuits.
• Bake until deep golden brown on top and a toothpick inserted in the center comes out mostly clean, about 35 minutes. Transfer to a cooling rack; cool 10 minutes in pan. Carefully invert monkey bread onto a plate.
• In a small bowl, whisk together powdered sugar and remaining 3 tablespoons coconut milk until smooth, like a glaze.
• Drizzle glaze over warm monkey bread. Top with chopped dried pineapple; serve warm.

No Bake Peanut Butter Oreo Dessert

No Bake Peanut Butter Oreo Dessert

Ingredients (Yield: 12-16 servings)

• 20 chocolate cream-filled chocolate sandwich cookies, divided
• 2 tablespoons butter, softened
• 1 package (8 ounces) cream cheese, softened
• 1/2 cup peanut butter
• 1-1/2 cups confectioners’ sugar, divided
• 1 carton (16 ounces) frozen whipped topping, thawed, divided
• 15 miniature peanut butter cups, chopped
• 1 cup cold milk
• 1 package (3.9 ounces) instant chocolate fudge pudding mix

Directions

• Crush 16 cookies; toss with the butter. Press into an ungreased 9-in. square dish; set aside.
• In a large bowl, beat the cream cheese, peanut butter and 1 cup confectioners’ sugar until smooth. Fold in half of the whipped topping. Spread over crust. Sprinkle with peanut butter cups.
• In another large bowl, beat the milk, pudding mix and remaining confectioners’ sugar on low speed for 2 minutes Let stand for 2 minutes or until soft-set. Fold in remaining whipped topping.
• Spread over peanut butter cups. Crush remaining cookies; sprinkle over the top. Cover and chill for at least 3 hours.

Bacon & Onion Foil Packet Potatoes

Bacon & Onion Foil Packet Potatoes

Bacon & Onion Foil Packet Potatoes

2 to 3 sheets of heavy-duty foil
1 packet onion soup powder
10-12 baby red potatoes, thinly sliced
12 slices of cooked and crumbled bacon
1 small onion thinly sliced and diced
1 cup cheese (optional)
Salt and pepper to taste
3 tablespoons butter
Sour cream for serving (optional)

Spray each sheet of foil with cooking spray. Top each piece with equal portions of potatoes, bacon, 1 packet onion soup powder and mix. Add salt and pepper to taste. Add 1 tablespoon of butter to each serving. Wrap securely.

Grill for 20 to 30 minutes. Or you can bake it in the oven, at 350° for about 35 minutes or till done. Let stand 10 minutes before serving. Serve in foil, topped with sour cream if desired

Chili Dog Casserole

Chili Dog Casserole 

Ingredients
2 cans (15 oz) chili with beans (we use 3, and without beans)
1 package (16oz) hotdogs (your choice really... bun length are no better than normal hotdogs)
10 8 inch flour tortillas
1 (8oz) package of cheddar cheese

Directions

1. Preheat oven to 425 degrees F (220 degrees C).
2. Spread 1 can of chili and beans in the bottom of a 9x13 inch baking dish. Roll up franks inside tortillas and place in baking dish, seam side down, on top of chili and bean 'bed'. Top with remaining can of chili and beans, and sprinkle with cheese.   (Here we also added cheese inside the tortilla, not a lot, just a large pinch sprinkled inside, we used one can of chili for the bottom like stated and two for the top, then topped with remaining cheese.)
3. Cover baking dish with aluminum foil, and bake at 425 degrees F (220 degrees C) for 30 minutes.

Crockpot BBQ Chicken

Crockpot Barbecue Chicken

Ingredients

• 1.5 lbs chicken breasts (or about 4 nice-sized ones)
• 1 18 oz bottle of barbecue sauce
• ½ cup brown sugar
• ¾ cup Italian dressing
• 2 Tbsp worcestershire sauce

Instructions

1. Place the chicken in your crockpot.
2. In a bowl mix the BBQ sauce, brown sugar, Italian dressing and Worcestershire sauce together.
3. Pour over chicken and set on low for 6-8 hours or on high for 3-4.
4. Once the chicken is fork tender go ahead and shred it up.

The Best Fruit Salad

The Best Fruit Salad

1 (29 ounce) can peach slices (I used in 100% juice, not syrup)
1 (20 ounce) can pineapple chunks (I used in 100% juice, not syrup)
1 (3 1/8 ounce) box dry vanilla instant pudding mix 

1 lb of strawberries, (quartered) 
1 banana, (sliced)
1/2 pint blueberries 
1 bunch grapes (I use the red ones) 
1 -2 tablespoon sugar (optional)

Directions:
In a large bowl, combine peaches, pineapples, and vanilla pudding mix. This includes the juices from the cans. Mix well until pudding is dissolved. Stir in strawberries, banana, blueberries, grapes, and sugar if desired. Chill.

Chicken Enchiladas w/ White Sauce

Ingredients:

• 10 small soft flour tortillas (you can use corn but I like flour with chicken)
• 3 tablespoons flour
• 2 cups chicken broth
• 1 cup sour cream
• 2 1/2 cups shredded and cooked chicken (we like to use rotisserie chicken)
• 3 cups Monterey Jack cheese – shredded
• 3 tablespoons butter
• 4oz can diced green chillies (I like medium – they are not spicy at all)

Directions:

1. Preheat oven to 350 degrees
2. Combine shredded chicken and 1 cup of cheese
3. Fill tortillas with the mixture above and roll each one then place in a greased 9×13 pan
4. Melt butter in a pan over medium heat
5. Stir flour into butter and whisk for 1 minute over heat.
6. Add broth and whisk together. Cook over heat until it’s thick and bubbles up
7. Take off heat and add in sour cream and chilies. (be careful it’s not too hot or the sour cream will curdle)
8. Pour mixture over enchiladas and add remaining cheese to top.
9. Bake in oven for 20-23 minutes then you will want to broil for 3 minutes to brown the cheese.
10. Enjoy!

Mexican Style Stuffed Shells

What you Need
=================
25 Jumo Pasta Shells Uncooked
1 Package (8 ounces) reduced fat cream cheese
1 carton (15 ounces) part skim Ricotta cheese
1 package ( 12 ounces) Johnsonville Chipotle Monterey Jack Cheese Chicken Sausage, chopped
1 can ( 4.5 ounces) diced green chilie
1 tablespoon taco seasoning
2 cups shredded reduced fat Mexican blend cheese, divided
1 jar (16 ounces) salsa
1 cup taco sauce

Preparation
===================
1. Prepare pasta shells according to package directions.

2. In a large bowl, combine cream cheese and ricotta cheese

3. Stir in the sausage, chilies, taco seasoning, and 1 cup of the Mexican Cheese Blend.

4. Fill Pasta shells with the sausage mixture.

5. Combine salsa and taco sauce; spread 1/2 cup into the bottom of a greased 13 inch x 9 inch baking dish

6. Arrange stuff shells in dish; drizzle with remaining salsa mixture. Sprinkle with the remaining cheese

7. Cover and bake at 350 degrees for 45 minutes or untill bubble. Uncover; bake for 5 minutes longer

Crockpot Ranch Porkchops

Crockpot Ranch Porkchops

 

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Prep time

5 mins

Cook time

6 hours

Total time

6 hours 5 mins

 

The easiest meal you will ever make!

Source: livinglaughingandloving.com

Recipe type: Crockpot

Serves: 4-6

Ingredients

• Pork chops (I used 6 boneless porkchops)
• 1 Ranch Seasoning Dry Mix Packet
• 1 can Cream of Chicken or Cream of Mushroom Soup (plus 1 can of water or milk)

Instructions

1. Combine all ingredients in crockpot and mix well.
2. Cook on low 4-6 hours.

- See more at: http://www.stockpilingmoms.com/2013/05/crockpot-ranch-porkchops/#_a5y_p=1020921

Easy Crockpot Chicken Fajitas

Easy Crockpot Chicken Fajitas

Ingredients

• 1 lb of Chicken Breasts
• 3 Peppers (Green, Red & Yellow), sliced
• 1 Onion, sliced
• 1 Package of Taco Seasoning
• Flour or corn tortillas
• Toppings - sour cream, cheese, guacamole, etc.

Instructions

1. Slice peppers and onions then place them on the bottom of the crock pot
2. Put Chicken on top of peppers and onions
3. Sprinkle taco seasoning on the top
4. Cook on low for 6-8 hrs (or high for 3-4)
5. The chicken looks burnt but it's just crispy. Shred everything up and mix in the juice.
6. Serve with tortillas and all the toppings - sour cream, guacamole, cheese, lettuce, etc.

Hawaiian Delight Cake - Only 2 Ingredients

Hawaiian Delight Cake--ONLY 2 INGREDIENTS!!! 

One box Angel Food cake mix and 1 can approx 20 oz crushed pineapple, do not drain...add juice and all. Mix by hand in a large bowl, it foams up a lot. Heat oven to 350*, lightly spray a 9x13 cake pan and bake for about 30 minutes. That's it!!! Try it the KIDS will LOVE IT!! #cake 

Banana Crunch Cake

Banana Crunch Cake 

Ingredients:
1 boxed yellow cake mix of your choice (I used Pillsbury Golden Yellow}
and ingredients.. according to cake box.
2 boxes of Banana cream Pudding mix
1 cup of Crushed Nilla Wafer cookies
2 banana sliced
4 Cups of milk
1 tbs Confectioners sugar
1 tsp vanilla extract
1 cup Heavy Cream

Directions:
Make Yellow cake mix as directed on box in a 13x9 greased pan..
let Cake cool
Take a wooden spoon and make holes all over cake to the bottom.
Mix together Banana Pudding and milk and pour over Cake..allowing pudding to go into poked holes.. and let chill until pudding is thick.
For Homemade whipped cream: (you may use cool whip)
1 cup heavy cream mixed with 1 tbs confectioners sugar and Vanilla extract.. Mix with mixer until fluffy and frost cake .. Chill for a bit
when ready to serve add crushed Nilla wafers to the top and sliced banana.
ENJOY!!!!!