Stromboli

Recipe from my friend Em, in condensed form but it works :)

I am thinking of trying this and using some different fillings.


Thaw out frozen bread loaf and let it rise. Roll it out in a rectangle. Cover in thin coat of Italian dressing. Lay down a layer of ham, bacon, and mozzarella cheese. Roll it up and pinch sides to seal it. Place on greased cookie sheet. Cut a couple of small slits in the top. Then beat some dry Italian seasoning mix with 1 egg. Use a pastry brush and cover the entire outside in a thick coat. Put it in the oven at 350 for 10-15min, or until the outside is just turning brown. Let cool and freeze.
Or if you don't want to freeze, just cook another 10min or until outside is brown and cheese is melted.

Lucious Lemon Squares

I got this recipe from Dessert First on Food Network.  These are so yummy!!  I have a 9 x 13 pan of them in the oven right now.  If any of you are lemon bar lovers let me know.  I think I could make some magically appear at  your home later.

Ingredients

Crust:

• Nonstick cooking spray
• 2 sticks unsalted butter, at room temperature
• 2/3 cup granulated sugar
• 1/2 teaspoon almond extract
• 2 cups all-purpose flour
• 1/4 teaspoon fine sea salt

Filling:

• 6 eggs, at room temperature
• 2 2/3 cups granulated sugar
• 3 tablespoons grated lemon zest
• 3/4 cup fresh lemon juice
• 3/4 cup all-purpose flour
• Confectioners' sugar, for dusting
• Raspberries, for garnish, optional

Directions

For the crust: Preheat the oven to 350 degrees F. Grease a 9 by 13-inch baking sheet (otherwise known as a quarter sheet pan) with some cooking spray.

In a stand mixer with the paddle attachment (or you can use a food processor), cream your butter with the sugar and almond extract until light and fluffy. Whisk the flour and salt in a small bowl, making sure there are no lumps. Turn the mixer speed to low, add the flour into your butter and mix until just incorporated. (Make sure not to over-mix.) Turn the dough onto the baking sheet, flour your hands and press it out evenly on the bottom and up the sides. Pop in the fridge for an hour (or overnight) to chill.

Pop the crust in the oven and bake until a light golden brown, about 20 minutes. Cool completely on a wire rack.

For the filling: While the crust is cooling, make your filling. Crack your eggs into a large bowl and add the sugar, lemon zest, lemon juice and flour. Whisk until combined. Pour into the crust and spread evenly. Put back in the oven and bake until the filling is completely set, about 30 minutes. Let cool to room temperature before serving.

Dust with confectioners' sugar and then cut into 20 to 24 squares to serve. Garnish with raspberries, if desired.

Pineapple Meat Balls

Pineapple Meat Balls

First I just use a basic meatball recipe I am sure if you have one too it would work just as well. I use 1lb. hamburger, bread crumbs, 1 egg, a little milk and 1 TBS Worcestershire sauce. ( I kind of eyeball some of the ingredients so I don't really have a measurement.
So you have your basic meatballs shaped into balls and then make the sauce.

3/4 C BBQ Sauce
3/4 C Orange Juice
1/2 C Brown Sugar
2 TBS corn starch
1 -20oz. can crushed pineapple

Combine above ingredients pour over meatballs (in a greased baking dish). Bake covered for 45 min. on 350.

If you're making it to freeze you just skip the cooking place in a freezer bag. Thaw. Place in greased baking dish and cover. Bake on 350 for 1 hr.

Sutffed Shells

Recipe from a friend, Mandy, who made this for us. So good! (this picture is not of our dinner we ate it too fast to bother with a photo shoot, but it is pretty close to what they looked like.)



16 jumbo pasta shells
1 - 10 oz frozen spinach
1 cup cottage cheese
1 cup grated mozzarella cheese
1/4 cup grated onion
2 cups pasta sauce
1/4 cup grated Parmesan cheese

Prepare pasta according to package directions. While pasta is cooking, cook spinach according to package directions. Drain spinach thoroughly in colander by pressing out extra liquid with large spoon. Cool.

In medium bowl, combine spinach with cottage cheese, mozzarella cheese and onion. When pasta is cooked, drain. Rinse with cold water. Preheat oven to 375. Spoon cheese mixture into shells. Place shells in lightly oiled 9x13 baking dish. Pour pasta sauce over shells and sprinkle with Parmesan cheese. Cover with foil. Bake 30 minutes.

**When I make it I do a couple things differently :) I don't use that much spinach, I just cook and use what I think looks good. I usually use more cottage cheese (1/2 cup more probably) because I like my shells with more stuffing. And instead of fresh onions I just sprinkle in some dried onions. That is how I made the one you had. Enjoy

CHICKEN ALFREDO LASAGNA

Instructions per my friend Danielle who made this as a freezer meal in our freezer meals group it was really good:

It's actually a crock pot recipe, but it works great for freezing. Here's the recipe for the crock pot. To make the freezer ones, it was about 2/3 of the recipe to make that size pan.

lasagna noodles (uncooked)
2 jars Alfredo sauce mixed with 1/3 c water (or a little more)
1.5 c chicken, cooked
1 can sliced olives (2.25 oz-- I actually use more, we like olives)
1/2 c. shredded carrots
1/2 c. shredded zucchini
1 can mushroom pieces (4 oz-- same, I use more)
1 carton ricotta or cottage cheese (16 oz-- I used ricotta)
2 cups grated mozzarella cheese

Either grease the bottom of the pan, or I normally put a very thin layer of sauce on the bottom. Then cover with one layer of noodles. Then add half of the olives, mushrooms, carrots and zucchini and chicken. Then 1/3 of the sauce. Then half the ricotta. Then 1/3 of the mozzarella. Repeat (lasagna noodles, the rest of the veggies and chicken, 1/3 sauce, the rest of the ricotta, 1/3 mozzarella). Then one more layer of noodles, sauce and mozzarella.

If you do crockpot, put on low heat for 4-5 hours, not more than 5.

Slow Cooker Pork Tacos

If you are in my freezer group this is what you are getting this month.  We had this tonight and it was so yummy!  If you are going to make this and freeze it save some of the liquid in the crockpot to put in the freezer bags with  the pork.  This will keep the pork from drying out.

Ingredients:

• 1 poblano pepper
• 4 cloves garlic, minced
• 3 chipotles in adobo sauce
• 1/2 medium white onion, roughly chopped
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons honey
• 1 tablespoon cider vinegar
• Kosher salt
• 2 teaspoons dried oregano, preferably Mexican
• 3 3/4 cups chicken broth
• 4 pounds pork tenderloin
• Freshly ground pepper
• 2 bay leaves
• 1/2 cinnamon stick
• Corn tortillas, warmed for serving
• Assorted taco toppings (cilantro, limes, mangos, cheddar cheese, avocado, red cabbage)

Put the poblano, garlic, chipotles, onion, 2 tablespoons olive oil, honey, vinegar, 1 tablespoon salt, and the oregano to the blender; puree until smooth.
Season the pork all over with salt and pepper and transfer to a large slow cooker.  Add the bay leaves and cinnamon stick, then pour in the sauce and the chicken broth.  Cover and cook on high until the meat is tender, about 5 hours.  (Or cook the meat in a large Dutch oven, covered, for 1 hour 45 minutes at 350 degrees F; uncover and cook 30 more minutes.)
Discard the bay leaves and the cinnamon stick.  Shred the pork with 2 forks; season with salt and pepper.  Serve the shredded pork in the tortillas, along with toppings.

Crock Pot London Broil

1 london broil
1 pkg. ranch salad dressing
1 pkg. Italian salad dressing mix
1 pkg. brown gravy mix
1½ cups water

Mix all the dry ingredients with water.
Place beef in crock-pot. Pour mixture
over roast and cook on low overnight.

Slow Cooker Tomato Basil Parmesan Soup

2 (14 oz) cans diced tomatoes, with juice

1 cup finely diced celery

1 cup finely diced carrots

1 cup finely diced onions

1 tsp dried oregano

1 Tbsp. dried basil

4 cups chicken broth

½ bay leaf

½ cup flour

1 cup Parmesan cheese

½ cup butter

2 cups half and half, warmed

1 tsp salt

¼ tsp black pepper

Add tomatoes, celery, carrots, chicken broth, onions, oregano, basil (if using fresh oregano and basil, if using dried oregano and basil add it in the last hour of cook time), and bay leaf to a large slow cooker. Cover and cook on LOW for 5-7 hours, until flavors are blended and vegetables are soft. About an hour before serving prepare a roux. Melt butter over low heat in a skillet and add flour. Stir constantly with a whisk for 5-7 minutes. Slowly stir in 1 cup hot soup. Add another 3 cups and stir until smooth. Add all back into the slow cooker. Stir and add the Parmesan cheese, warmed half and half, salt and pepper. Cover and cook on LOW for another hour until ready to serve. Serves 8.

Honey Lime Chicken

2 lbs chicken tenders

½ T garlic salt

1 T peanut oil

1 - 20 oz can pineapple rings

¼ cup honey

3 T lime juice

2 T soy sauce

1 T cornstarch

1. Sprinkle chicken with garlic salt. Brown in Oil.

2. Drain pineapple. Add one fourth of the pineapple juice to skillet.

3. Cover and simmer 6-8 minutes until chicken is golden. Remove chicken.

4. Add honey, lime juice, soy sauce, cornstarch and remainder of pineapple juice. Bring to boil.

5. Cook and stir until thick and clear, about 1 minute.

If Freezing

6. Remove from heat.

7. Allow to cool.
   

8. Place chicken, pineapple rings and sauce in freezer bag. Label and freeze.

To Serve:

Thaw. Heat until sauce is hot and bubbly and chicken is heated through.

Pork Chops and Rice

4-6 pork chops

2-3 cups of minute rice

1 can cream of broccoli soup (if you are using 3 cups of rice then you will have to

adjust your soup to 2 cans).

1 cup milk

3 TLB butter or Margarine

1 cup grated cheese (whatever kind you choose)

Brown your pork chops in butter or margarine.

Put pork chops to the side.

Pour cream of broccoli soup and milk into the drippings. Let simmer for 2 min.

Spray 9x12 cake pan with non-stick spray. Place uncooked minute rice into cake pan.

Add 3/4 of the warm soup mixture to minute rice and mix up.

Place the browned pork chops on the top of the rice.

Pour the rest of the soup mixture over the top of the pork chops.

Cover with grated cheese.

Sweet Potato-Coconut Soup with Spicy Relish

We just had this for dinner and it was SO GOOD !!!  If you don't want it to be spicy I would just skip some or all of the red-pepper flakes. 

 

Serves: 4

Spicy Relish Ingredients:
1 Tbsp canola oil (we used olive oil)
1 Tbsp unsalted butter
Pinch of red-pepper flakes
1/2 small sweet potato, peeled and cut into a small dice
Salt and fresh black pepper
1/4 cup finely chopped fresh flat-leaf parsely (We used cilantro.  We aren't parsely fans but we LOVE cilantro.  We thought it was a delicious substitute!)

Sweet Potato-Coconut Soup Ingredients:
1 1/2 Tbsp canola oil (again, we used olive oil . . . so much better for you!)
1 small red onion, chopped
2-inch piece of fresh ginger, grated
Pinch of red-pepper flakes
3 cups homemade chicken stock
1/2 cup water
1 1/2 lbs. sweet potatoes, peeled and cut into a large dice
1 1/2 cups unsweetened coconut milk
1 Tbsp clover honey
Large pinch of ground cinnamon

Directions:
1.  For relish: Heat oil and butter over medium heat.  Add red-pepper flakes; heat for 10 seconds.  Add the diced sweet potato, salt, and pepper.  Cook, covered, stirring occasionally, until softened, about 15 minutes over medium-low heat.  Uncover, increase heat to medium-high, and cook until diced potatoes are golden brown, 5 to 7 minutes.  Transfer to a bowl; stir in parsley or cilantro.

2.  For soup: Heat oil in a saucepan over medium heat.  Add onion and ginger; cook until soft 5-7 minutes.  Add red-pepper flakes and cook for 30 seconds.  Add stock and water; bring to a boil.  Add sweet potatoes; bring to a simmer.  Cook until potatoes are soft, 20 to 30 minutes.  Cool for 10 minutes.

3.  Transfer mixture to a blender (or food processor) and process until smooth.  Return to saucepan; simmer over low heat.  Whisk in coconut milk, honey, and cinnamon.  Cook until thickened and warmed through.  Season with salt and pepper.  Ladle into bowls; top with spoonful of spicy relish.

 

Sausage Casserole

this was something easy to put together and it tasted pretty good!

Ingredients

• 5 potatoes, sliced
• 1 onion, sliced
• 1 (15 ounce) can whole kernel corn, undrained
• 1 (14.5 ounce) can diced tomatoes
• 1 pound pork sausage, sliced
• salt and pepper to taste

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Place potato slices in the bottom of a lightly greased 9x13 inch baking dish. Add onion slices, corn with liquids and tomatoes with liquids. Top with sausage slices and season with salt and pepper to taste. Bake in the preheated oven for about 1 hour or until pork is cooked through.

from allrecipes.com

Chocolate Chunk-Banana Bread

This is so easy to make.  I have a some in the oven right now and I can't wait to eat it :)

1 c mashed ripe bananas (about 3 bananas)
2 eggs
1/3 c vegtable oil
1/4 c milk
2 c flour
2 tsp baking powder
1 c sugar
1/4 tsp salt
1 c chocolate chips
1/2 c walnuts (optional)

Preheat oven to 350 degrees F.  Mix eggs, bananas, oil, and milk in large bowl until well blended.  Add dry ingredients; stir until just moistened.  Stir in nuts and chocolate chips.  Pour into a greased 9x5-inch loaf pan.  Bake 55 minutes or until toothpick inserted in center comes out clean.  Remove from pan and cool on wire rack.

Spinach & Artichoke Dip

I haven't tried this, but I saw the recipe and thought that it looked good.

Ingredients:
1 lbs Frozen Spinach (thawed and strained)
1 1/2 lbs Cream Cheese
1 1/2 Cups Shredded Parmesan Cheese
1 cup Sour Cream
2 cups Artichoke Hearts (drained)
1/2 cup Half & Half
2 tsp Seasoning Salt


1 Diced Tomato
Pinch Shredded Parmesan Cheese


Place all ingredients into a mixer. Using the flat paddle attachment blend till smooth and creamy. Place desired amount in a glass container and bake for 10 min at 350 degrees or microwave for 30 to 45 sec. Top with diced tomatoes and a pinch of Parmesan cheese. Served with tortilla chips.

Salsa Verde Pork

This is one of our favorite meals and it is easy, easy, easy!


3 small cans (per 3 lb roast) Herdez green salsa verde (white can)
½ can water
3 lb pork roast

1. Put pork, water, and 2 cans salsa verde in crock pot.

2. Cook on low for 8 hours.
*last ½ hour add 1 can salsa verde

3. Shred pork. (will shred with fork easily)


- - - Serve with tortillas, Spanish rice, refried beans, cheese and sour cream.

Sweet and Sour Chicken and Sauce

Chicken:

1/4 cup corn starch
2 T. flour
1 t. sugar
1/4 t. baking soda
1/4 cup water
1/4 t. sesame oil
2 cups vegetable oil

1. Cut uncooked chicken into 1 1/2 inch strips. Heat vegetable oil over medium heat.

2. Combine, starch, flour, sugar, baking soda, water and sesame oil. Dip chicken in batter.

3. Cook chicken in oil.

4. Mix with sweet and sour sauce.


Sauce:

2/3 cup brown sugar
¼ cup vinegar
1 t. soy sauce
1 T corn starch
2/3 cup pineapple juice
1 t. ketchup
½ cup water

Pineapple chunks

1. Add top ingredients to sauce pan.

2. Bring to boil. Add pineapple

3. Simmer 10-15 minutes.

Taco Soup

1 lb hamburger
½ - 1 whole yellow onion
2 small cans tomato sauce
2 regular size cans Kernal corn (with juice)
2 regular size cans chili beans (with juice)
1 big can stewed tomatoes
1 large can kidney beans (drained)
2 packets taco seasoning

crushed Nacho Cheese Doritos
grated cheese
sour cream


1. In frying pan, brown hamburger with onion. After brown, add 2 cans tomato sauce.

2. Transfer meat mixture to crock pot. Add corn (with juice),
chili beans (with juice), stewed tomatoes, kidney beans (drained) and taco seasoning.

3. Stir.

4. Cook on low in crock pot all day.

5. When serving, add Doritos, cheese and a spoonful of sour cream onto each bowl.


Serves about 6 people.

Porcupine Meatballs

This is Ron's absolute favorite meal that I make. I double the recipe so that he will have a whole bunch of leftovers.

1 lb. ground beef
½ cup uncooked rice
½ cup milk or water
4 T. chopped onion (dried onion is fine)
1 tsp. salt
½ tsp. celery salt
¼ tsp. garlic salt
dash pepper

2 T. shortening or drippings
2 cans tomato sauce
1 cup water
3 tsp. Worcestershire sauce


1. Combine top ingredients in bowl. Mix well with hands.

2. Shape into 1 ½ inch balls.

3. Brown meatballs until cooked thoroughly.

4. Add last 4 ingredients.

5. Cook until warm and rice is tender.

Meat Loaf

1 lb. hamburger
1 onion, chopped
¾ sleeve club crackers, crumbled
1 egg
1 can Campbell’s minestrone soup
½ cup OR 4 second squeeze ketchup


1. Mush together all ingredients in bowl. Transfer to bread pan.

2. Cook at 350 degrees for 1 hour.

** I have also cooked this in the crockpot on low for 6-8 hours.
Line your crockpot with carrots, shape round meatloaf on top, line edges with whole scrubbed potatoes and you have a complete meal.

Chicken Pillows

2 cans Pillsbury crescent rolls
2 cups chicken, chopped
8 oz. cream cheese
4 T. butter, softened
4 oz. mushrooms, chopped
extra melted butter
Stove Top in canister (dry)
Your choice of seasoning (optional)
Chopped walnuts (optional)


1) Mix cream cheese and butter.
Add mushrooms, chicken, walnuts and seasoning.

2) Put mixture on crescent rolls.
Wrap rolls around mixture, pinch seams closed.

3) Dip in melted butter.
Dip in set aside Stove Top.

4) Place on ungreased pan

5) Cook at 375 degrees for 20 minutes.


Topping - Cream of chicken soup. (Thick)