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Pizza Crescent Roll Ups
I found this idea on pinterest. After looking at the recipe, I added a couple of ingredients to make it more “pizzeria” style. These make a great after school snack. As well a great Bento Lunch box idea!
1-2 tablespoons cornmeal
1 can crescent rolls
Pepperoni Slices (you will need approx. 40)
4 cheese sticks (cut in half)
Sprinkling of Garlic Powder
1/8 cup butter, Melted
Pizza Sauce or Spaghetti Sauce.
1. Preheat oven to 375 degrees. Spray cookie sheet, pizza pan…with cooking spray and then sprinkle with a tablespoon or 2 of cornmeal. Coating the pan evenly with the cornmeal. (This was a bonus…it made it taste like something out of a pizzeria to me.
2. Unroll the crescent rolls. I found it easier to just work one and a time. Separate each crescent roll.
3. Place 4-6 slices of pepperoni at the widest end of each crescent roll.
4. Place half a slice of a cheese stick in the center and roll up. I try to close the ends of the roll ups as best as I can. You will have a small amount of “Cheesy Bubbling” coming through when fully baked.
5. Sprinkle each crescent roll with Garlic Powder.
6. Bake in a 375 degree oven for 10 to 12 minutes. Be sure to keep an eye on them. Oven temps do very!
7. Once out of the oven brush each one with a little melted butter. Serve with warmed pizza sauce.
This bread would be so good served with Potato Soup!
8 Slices Thick Bacon, diced ( I used Smoked Applewood bacon)
1/3 Cup Milk
1 Cup of Sour Cream
2 Cups All Purpose Flour
1 Teaspoon Baking Powder
1 Teaspoon Salt
1/2 Teaspoon Baking Soda
1. Preheat oven to 350 degrees. Heat skillet and fry up diced bacon until crispy. Drain on paper towels.
2. In a medium bowl whisk together eggs, milk and sour cream.
3. In another medium-sized bowl mix together the flour, baking powder, salt and baking soda.
4. Mix the wet ingredients into the dry. Stir in the bacon.
5. Spray a loaf tin with cooking spray. And spread the bacon batter into the tin and smooth it out.
6. Bake in a 350 degree oven for approx. 50 minutes.
7. Let cool for 10 minutes and then remove.
Note: You can also add a cup of your favorite shredded cheese when stirring in the bacon.
Slow Cooker Burritos
2 Pounds Stew Meat
Enchilada Sauce 28 ounces (I used Las Palmas Mild Enchilada Sauce)
1 small can of refried beans
7-8 flour tortillas (Burrito sized)
2 Cups Cheddar Cheese
1. Through stew meat and enchilada Sauce in slow cooker. Cook on low for 6 -8 hours. Until meat is tender and can easily separate.
2. Heat refried beans in microwave until warm.
3. When done. Put approx. 1/2 cup of meat into a burrito sized tortilla. Along with 2 tablespoons of refried beans. The refried beans are optional.
4. Place in a baking dish and cover with remain enchilada sauce and top with cheese. Broil for approx. 3 to 5 minutes. Serve warm with tortilla chips!
Sweet & Tangy Meatballs (Slow Cooker, Freezer Meal)
So easy to through together in a ziploc bag and freeze! Even easier to make! If that is even possible! We like these meatballs served over rice. You can also put them on a hoagie or even use them as an appetizer at a party or potluck.
1 (32 oz) Package of meatballs (I actually use the Great Value Homestyle brand from Wal-Mart)
1 (36 oz) jar of bbq sauce (I use Sweet Baby Ray’s)
1 (32 oz) jar of grape jelly
(You will also need 2 ziploc baggies for freezing)
1. Label baggies with contents and date! I also print directions right on the bag on how to cook.
2. In each bag put half of the meatballs, jelly and bbq sauce. I usually end up somewhere between 24 and 30 meatballs in each bag.
3. Once all ingredients are in the baggies. Zip them up and squish them together until good and combine.
5. When ready to make. I take out of freezer and let thaw for one hour.
6. Place in slow cooker. I use my 2 quart slow cooker. Cook on low for 2 to 3 hours. When ready place over rice and serve.
It has become a Saturday morning tradition to have Biscuit donuts for breakfast. The kids LOVE them! The making of them goes quite fast when you have little helpers shaking the bags or adding the sprinkles.
Canned Biscuits (Do not get flaky biscuits, I use homestyle buttermilk biscuits 8 count and I use two cans)
Melted butter (about a stick or less)
Canola oil (you can use vegetable oil)
Toppings for your donuts : Cinnamon Sugar mixture, powered sugar, or a glaze and sprinkles!
1. Place enough oil in a skillet enough to fill it about 1/2 inch.
2. Heat the oil on medium/low heat.
3. While the oil is heating punch holes in the center of the biscuits. This can be done several way. I have a Donut hole cutter. You can also use a clean soda bottle lid. Or do like my Grandma Coats taught me and just stretch a whole in the center. If you do that you will not have any donut holes.
4. When oil is ready place a few donuts at a time in the pan. Browning on each side until golden brown. Using tongs place on paper towels. Repeat until all donuts and donut holes are done.
5. Next dip each donut on each side into melted butter. I then placed my donuts in a baggies with the cinnamon sugar mixture and shake until coated. I also did this with the donut holes. If you want to make different donuts. You can toss some in powered sugar. Or make a glaze and add sprinkles.
Freezer Cooking Chicken Fajita’s
I am trying to incorporate more freezer cooking into my meal planning. At least 2 weeks worth of freezer meals for the month. Chicken Fajita’s seemed to be the perfect freezer meal to start.
1 -1/2 Green Peppers, Sliced
1/2 Red Pepper, Sliced
1 yellow onion, sliced
1 1/2 to 2 pounds Boneless, skinless chicken breast, cut into strips
1 tablespoon lime or lemon juice
1. Slice peppers and onion and place into a large bowl.
2. Next pound the chicken breast with a mallet. I like to do this because I feel like it makes the chicken tender and gives me more strips.
3. Cut the chicken into strips and place in the same bowl with the peppers and onions. Add a tablespoon of lime/lemon juice and the seasoning and toss.
4. Make sure your freezer bag is labeled with contents and directions on how to cook.
5. Place in bag. Put in Freezer.
6. When ready to eat: Thaw. Place in a large skillet with 2 tablespoons of oil. And stir fry until chicken is cook through and veggies are softened. Serve with warm flour tortillas.
Fajita Seasoning Mix (Homemade)
1 Tablespoon Cornstarch
2 teaspoons Chili Powder
1 teaspoon Sugar
1/2 teaspoon Salt
1 teaspoon Paprika
1/2 teaspoon Onion Powder
1/4 teaspoon Crushed Red Pepper Flakes
1/4 teaspoon Garlic Powder
1/2 teaspoon Cayenne Pepper
1/4 teaspoon Cumin
1. Mix all ingredients together. When ready to use slightly coat meats and veggies with olive oil then coat with your homemade fajita seasoning dry mixture.
Cheesy Tuna Tomato Casserole
My husband, daughter and myself just love this. My 11-year-old son….ate it but didn’t say much about it. My 8-year-old ate half of it…..he didn’t really care for it but he knows mommy is not a short order cook and ate what would fill him up. And I can just about forget my VERY VERY picky 14-year-old son eating it.
2 (5 oz) cans of Tuna, drained
1 cup Mayo
1 small Onion, chopped
1/4 teaspoon Salt (I didn’t add this)
1/4 teaspoon Black Pepper
1 package (12 oz.) wide egg noodles, uncooked
10 Plum Tomatoes, sliced 1/4 inch thick
2 cups shredded cheese (I used a Mexican Blend)
1. Preheat oven to 375 degrees.
2. Cook noodles according to package directions minus two minutes of cook time. Drain.
3. Combine drained tuna, mayo, onion, salt and pepper into a medium bowl; mix well.
4. Combine tuna mixture with noodles. Mixing to evenly coat the noodles.
5. Spray 13 x 9 inch baking dish with cooking spray.
6. Layer with half of the noodle mixture, half of the sliced tomatoes followed by half of the cheese. Pressing down slightly as you work. Repeat the layers.
7. Bake for 20 minutes at 375 degrees until cheese is melted and casserole is heated through.
Easy Creamy Chipped Beef on Toast
Fast & Easy to Prepare!
2 Tablespoons Butter
2 Tablespoons Flour
1 1/2 cups milk, (more or less depending on desired thickness)
3 to 4 — 2 ounce packages of Buddig Beef lunch meat, chopped
a pinch of cayenne pepper
Texas toast or your preferred bread-toasted
1. In a medium saucepan over low heat, melt butter and whisk in flour to form a roux. Adding in milk, a little at a time.
2. Increase heat to medium-high, and cook, stirring, until thickened. Bring to a boil, stir in chopped beef lunch meat and cayenne, heat through and serve over toast.