Brown Sugar and Pecan Sticky Buns

All-purpose flour, for work surface
1 recipe Basic Pizza Dough, or 2 pounds store-bought pizza dough, thawed if frozen
1 cup plus 6 tablespoons unsalted butter (2 3/4 sticks), room temperature
1 cup packed dark-brown sugar
1 1/2 cups pecans, chopped
1/2 teaspoon coarse salt
On a floured work surface, roll dough to a 10-by-18-inch rectangle. Dot upper two-thirds of dough with 1 cup butter and fold dough like a letter. Roll dough to a 10-by-18-inch rectangle. Refrigerate on a baking sheet until firm, 1 hour (or up to 1 day).

Preheat oven to 350 degrees. In a small bowl, combine sugar, pecans, and salt. Leaving a 1/2-inch border, dot dough with 6 tablespoons butter and sprinkle with sugar mixture. Starting at a long end, roll up dough like a jelly roll. Cut crosswise into 12 pieces. Place each piece, cut side down, into two jumbo muffin pans or a 9-by-13-inch baking pan.

Bake until golden brown and cooked through, 30 to 40 minutes, rotating pans halfway through. Immediately invert buns onto a serving platter or baking sheet. Serve warm.

Baked Penne with Chicken and Sun Dried Tomatoes

6 tablespoons butter, plus more for baking dishes
coarse salt and ground pepper
1 pound penne pasta
1 teaspoon olive oil
2 boneless, skinless chicken breast halves (8 ounces each), halved horizontally
1/2 cup plus 2 tablespoons all-purpose flour (spooned and leveled)
2 tsp. garlic, minced
6 cups milk , better if whole, but you can use fat free evaportated as well
10 ounces white mushrooms, trimmed and thinly sliced
1/2 cup oil-packed sun-dried tomatoes, drained and thinly sliced
1 1/2 cups shredded provolone
1 cup finely grated Parmesan

Preheat oven to 400. Butter two shallow 2-quart baking dishes. In a large pot of boiling salted water, cook pasta 3 minutes short of being done; drain pasta, and return to pot.
In a large nonstick skillet, heat oil over medium-high. Season chicken with salt and pepper; cook until opaque throughout, 3 to 5 minutes per side. Halve each piece lengthwise, then thinly slice crosswise.

In a 5-quart Dutch oven or heavy pot, melt butter over medium. Add flour and garlic; cook, whisking, 1 minute. While whisking, gradually add milk; bring to a simmer, whisking frequently. Add mushrooms and tomatoes; cook 1 minute. Off heat, gradually stir in provolone and 1/2 cup Parmesan.

Add chicken and pasta to pot; season with salt and pepper. Divide pasta mixture between baking dishes; sprinkle each with cup Parmesan. Bake, uncovered, until top is golden and bubbling, about 25 minutes. Let stand 5 minutes before serving.

TO FREEZE:
Prepare through step 4; let cool. Cover tightly with foil, and freeze, up to 3 months.
Preheat oven to 400, and bake (still covered in foil) on a rimmed baking sheet until center is hot, about 1 1/2 hours. Remove foil; bake until golden, about 15 minutes more.

(recipe and picture courtesy of Martha Stewart everyday)

Sauteed Orange Shrimp with Brown Rice

2 cups of cooked brown rice
1 lb. uncooked medium shrimp. peeled and deveined
1 TBS. garlic, minced
1 TBS. olive oil
1 TBS. butter
1/4 tsp. cornstarch
1/2 cup orange juice
2 TBS. fresh basil, diced
1/4 tsp. salt

Cook rice according to package. Meanwhile, in a large skillet, saute shrimp and garlic in oil and butter for 3-4 minutes or until shrimp turn pink.

Combine cornstarch and orange juice until smooth. Stir in basil and salt. Gradually stir into skillet. Bring to a boil; cook and stir for 1-2 minutes or until slightly thickened. Serve over rice.

My Grandma Mary's Award Winning Pecan Pie

4 eggs, slightly beaten

1 cup sugar

1 cup dark Karo syrup

1 tsp. vanilla

4 TBS. butter

1 1/2 cups chopped pecans (or halves)

1- 9 inch pie shell (recipe below)

Add to already beaten eggs; karo syrup, vanilla, butter (melted), beating well to blend. Fold in 1 cup of pecans. Pour filling into pie shell; arrange the rest of the pecans on top in an attractive pattern (use halves for this). Bake at 350 degrees for 40 minutes or until the center of the pie is set. Test by shaking gently.

EASY PIE CRUST

2 1/2 cups flour

1 cup shortening

1 egg (beaten)

1/4 cup water

1 tsp. vinegar

1/2 tsp. salt

Mix together and roll with roller on a flourer surface. Use cooking shears to fit perfectly into 2 - 9 inch pie shells. Press edges with thumb to make attractive. Then follow recipe above!

Stovetop Mac and Cheese

3 tablespoons unsalted butter
1/3 cup all-purpose flour
Coarse salt
4 cups whole milk
1/8 teaspoon cayenne pepper
3/4 pound small shell pasta or elbow macaroni
4 cups coarsely grated sharp yellow cheddar (3/4 pound)
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce

In a medium saucepan, melt butter over medium. Add flour and 1/2 teaspoon salt; cook, stirring frequently, until mixture is pale golden, has a slightly nutty aroma, and is the texture of cooked oatmeal, about 5 minutes.

Whisking constantly, pour in 2 cups milk; add 2 more cups milk and cayenne and whisk until smooth. Cook mixture, stirring constantly along bottom of pan, until boiling, 6 to 7 minutes. Reduce heat to low. Simmer gently, stirring occasionally, until sauce thickens and does not feel grainy when a small amount is rubbed between two fingers, about 10 minutes.

Meanwhile, in a large pot of boiling salted water, cook pasta until al dente; drain thoroughly and return to pot. Remove sauce from heat and let cool 10 minutes. Quickly whisk in cheese, mustard, and Worcestershire. Pour cheese sauce over pasta and stir to coat.

(picture from Martha Stewart everyday food)

Fiesta Chicken Lasagna

2 jars (16 oz.) your favorite thick and chunky salsa

9 uncooked lasagna noodles

4 boneless, skinless, Cooked chicken breasts, shredded or cut into small chunks. (You may season the chicken with mexican seasonings)

1 can black beans

1/4 cup fresh cilantro

3 cups shredded Monterey Jack cheese

Heat oven to 375. In ungreased 13x 9 baking dish, spread 1/4 of the salsa on the bottom. Layer with 3 noodles, and 1/3 each of the chicken, beans, cilantro, salsa and cheese.

Cover baking dish with foil. Bake 40 minutes. Uncover, bake 15 minutes or until hot in center. Let stand before cutting.

Roasted Halibut and Zucchini with Butter Sauce

1 1/2 pounds skinless halibut fillet, cut into 4 equal pieces
2 teaspoons olive oil
Coarse salt and ground pepper
1 pound zucchini, cut diagonally into 3/4-inch slices
1 tablespoon onion, minced
1 tablespoon white-wine vinegar
1 tablespoon chicken broth
1/2 cup (1 stick) chilled butter, cut into 8 tablespoons
1 tablespoon chopped fresh flat-leaf parsley

Preheat oven to 500 degrees. Pat halibut dry; rub with 1 teaspoon oil, and season with salt and pepper. Arrange fillets several inches apart on a 10-by-15-inch rimmed baking sheet.
In a small bowl, toss zucchini with remaining teaspoon oil; season with salt and pepper. Arrange zucchini around fish on sheet. Roast in oven, rotating sheet once, until zucchini is cooked through and fish flakes easily, 10 to 12 minutes.

While fish roasts, combine onion, vinegar, chicken broth, and 1/4 cup water in a small saucepan; bring to a boil. Reduce heat to medium; simmer until almost all liquid has evaporated, 5 to 7 minutes. Reduce heat to low; whisk in butter, 2 tablespoons at a time, letting each addition melt before adding next. Stir in parsley; season sauce with pepper. Spoon butter sauce over halibut and zucchini; serve immediately.

Baked Ravioli

2 TBS. olive oil

1 TBS. minced garlic

salt and pepper

1 1/2 tsp. dried thyme or oregano

1 can (28 oz.) whole tomatoes

1 can (28 oz.) crushed tomatoes

2 lb. store bought ravioli

1 1/2 cup mozzerella cheese

1/2 cup Parmesan cheese

Preheat overn to 425 degrees. Heat oil in a large saucepan over medium heat. Add garlic and season with salt and pepper. Add thyme and tomatoes. Bring to a boil, reduce heat and simmer, breaking up to tomatoes with a spoon, until sauce is thickened and reduced to about 5 1/2 cups. 20- 25 minutes.

Meanwhile, cook ravioli in a large pot of boiling water just until they float to the top. Do not over cook as the pasta will cook in the oven. Drain and then return to pot.

Toss sauce with pasta. Pour pasta into a large gratin dish or a 9x13 baking dish. Sprinkle with cheeses. Bake until golden brown, 20 to 25 minutes. Cool slightly before serving.

Cheese, Tomato and Basil Stuffed Chicken Breasts

4- 6 skinless, boneless chicken breasts

1/2 cup freshs basil leaves

1/3 cup sun-dried tomato halves

1 TBS. minced garlic

1 tsp. orange zest

salt and pepper

2 oz. Mozzerella cheese, shredded

2 tsp. olive oil

Preheat oven to 450 degrees. Line a rimmed baking sheet with aluminum foil; set aside. With a paring knife, cut a 1 inch long slit in thick side of each breast. Insert knife, and without enlarging the opening, carefully work around inside to form a pocket. (make sure you do not go through the other side.)

On a cutting board, pile cheese, basil, sun-dried tomatoes, garlic, zest, 1 tsp. salt and 1/4 tsp. pepper; chopped until fine. Divide mixture evenly, and spoon into breast pockets, spreading it around. Insert one piece of cheese in each breast pocket.

Close pockets, using 2-3 toothpicks per breast. Arrange on baking sheet. Rub olive oil and season with salt and pepper. Roast in oven until well browned, about 30- 35 minutes. If you use a thermometer, bake until 165 on the thickest part of the chicken. Let chicken rest about 5 minutes and then remove toothpicks before serving.

Shortcut Chicken Cordon Bleu

1 tablespoon butter
4 skinless, boneless chicken breast halves
1 can (10 3/4 ounces) Cream of Chicken Soup (You can use Fat Free)
2 tablespoons water
2 tablespoons chicken broth
1/2 cup shredded Swiss cheese
1/2 cup chopped cooked ham
4 cups medium egg noodles, cooked and drained

Heat the butter in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides.

Stir the soup, water, chicken broth, cheese and ham in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through. Serve the chicken and sauce with the noodles.

Flank Steak Fajitas

1- 1 1/2 lbs. flank steak
1 chopped, seeded green pepper
1 chopped jalapeno pepper
1 TBS. cilantro
1 clove garlic
1 tsp. chili powder
1 tsp. cumin
1/2 tsp. salt
1 (8oz.) can chopped tomatoes
12 flour tortillas- taco size

Cut flank steak into 6 portions, cutting against the grain. Place sliced steak and remaining ingredients into a crockpot. Stir. Cover and cook on low for 8- 10 hours or on high 4-5 hours. Remove meat from crockpot and shred. Return meat to crockpot and stir. Let sit 15 minutes and serve in flour tortillas. Top with sour cream, guacamole, shredded cheese, salsa, etc!

Homemade Oreo Cookies

1 cup butter (no substitutes), softened
2 cups sugar
2 eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
2/3 cup baking cocoa
1 teaspoon baking soda
1 teaspoon salt
1/2 cup milk
FILLING:
1/2 cup butter or margarine, softened
1 1/2 cups confectioners' sugar
1 cup marshmallow creme
1 teaspoon vanilla extract

In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa, baking soda and salt; add to creamed mixture alternately with milk. Refrigerate for at least 2 hours. Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 375 degrees F for 10-12 minutes or until edges are set. Remove to wire racks to cool.

Combine filling ingredients in a small mixing bowl; beat until smooth. Spread on the bottom half of the cookies; top with remaining cookies. Store in the refrigerator.

Sweet Potato Soup

3 sweet potatoes, peeled and diced
1 white potato, peeled and diced
1 carrot, peeled and diced
1/2 cup heavy whipping cream (you can also use 1% milk or fat free evaporated milk)
6 cups chicken broth
1 TBS. brown sugar (or you can use pure maple syrup)
1 1/2 tsp. ground nutmeg
2 TBS. butter
salt and pepper to taste

Place peeled and cut potatoes and carrot into a pot with chicken broth. Use only the amount of broth to cover the veggies. Bring to a boil and cook until veggies are tender.

Place the mixture into a food processor or blender and puree until smooth.

Return puree to the saucepan and slowly add cream, brown sugar, nutmeg and butter. Bring to your desired tempurature and add salt and pepper. Serve immediately! Top with sour cream or this is really good with corn bread!

Egg Pesto Breakfast Wrap

2 eggs
1 1/2 teaspoons reduced-fat sour cream
1/4 cup shredded reduced-fat Cheddar cheese
2 tablespoons finely chopped onion
1 1/2 teaspoons prepared pesto sauce
3 grape tomatoes, sliced
1 slice turkey bacon
1/2 ounce marinated artichoke hearts, drained and thinly sliced
1 10-inch flour tortilla
salt and pepper to taste

Beat the eggs in a bowl with the sour cream until blended, and stir in the Cheddar cheese.
Spray a skillet with cooking spray, and cook and stir the onion and pesto sauce over medium heat until the onion is translucent, about 6 minutes. Stir in the tomatoes, and pour the egg mixture into the skillet. Cook and stir the egg mixture until the eggs are cooked but not dry, about 3 minutes. Remove eggs from the skillet, and set aside.

Place the turkey bacon into the skillet, and fry, flipping once, until the bacon is thoroughly cooked and starting to crisp, about 3 minutes per side. When the bacon is cooked, place the artichokes into the skillet to heat for about 1 minute, and remove the bacon and artichokes from the pan.

Spray the skillet with cooking spray, and place the tortilla into the hot skillet. Heat the tortilla until warm and flexible, and remove to a plate.
Spoon the eggs, turkey bacon, and artichokes into the center of the tortilla, and season with salt and pepper. Fold the bottom 2 inches of the tortilla up to enclose the filling, and wrap tightly.

HAPPY ST. PATRICKS DAY!

I love Irish food and would love to get some more! If any of you have any special recipes (Irish or not) that you would like to share, please email them! bkelggren@msn.com. Also, I would love to have you leave a comment on what your thoughts are on this blog! Any suggestions?! Please share!

Amazingly Easy IRISH Soda Bread

4 cups all-purpose flour
4 tablespoons white sugar
1 teaspoon baking soda
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup margarine, softened
1 cup buttermilk
1 egg
1/4 cup butter, melted
1/4 cup buttermilk

Preheat oven to 375. Lightly grease a large baking sheet.

In a large bowl, mix together flour, sugar, baking soda, baking powder, salt and margarine. Stir in 1 cup of buttermilk and egg. Turn dough out onto a lightly floured surface and knead slightly. Form dough into a round and place on prepared baking sheet. In a small bowl, combine melted butter with 1/4 cup buttermilk; brush loaf with this mixture. Use a sharp knife to cut an 'X' into the top of the loaf.
Bake in preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the loaf comes out clean. You may continue to brush the loaf with the butter mixture while it bakes.

Crockpot Italian Chicken

4-6 boneless, skinless chicken breasts
1 (8oz) cream cheese, room tempurature
1 pkg. dry Italian season mix
1 (24oz) can cream of chicken soup
1/2 cup chicken broth
salt and pepper to taste

Place chicken in crock pot. Mix all other ingredients together for sauce and pour over chicken. Sprinkle mushrooms on top and cover and cook about 6- 8 hours on low. Serve over rice or noodles.

Warm Berries and Dumplings

1 lb. frozen mixed berries- Costco has an awesome bag in the freezer section
1 TBS. lemon juice
6 TBS. sugar
1 cup flour (spooned and leveled)
1 tsp. baking powder
1/2 tsp. baking soda
1/8 tsp. salt
2 TBS. butter, melted
1/2 cup low fat buttermilk
1/8 tsp. ground cinnamon

In a medium skillet, cook berries, lemon juice, 4 TBS. sugar, and 1/4 cup water over medium heat until slightly thickened, 11- 13 minutes.

Meanwhile, in a bowl, whisk together flour, baking powder, baking soda, salt and 2 TBS. sugar. Add melted butter and buttermilk and stir until a moist dough forms. Dividing evenly, spoon 6 dollops of dough over fruit. Combine cinnamon and 1 tsp. sugar and sprinkle over dough.

Cover pan tightly with foil and cook over medium- low heat until dumplings are set and tops are dry to the touch. About 15 minutes or so. Watch carefully.
Serve warm with ice cream!

Crispy Crunchy Chicken Fingers- Kids favorite!

5 skinless, boneless chicken breasts
1 egg
2 tablespoons orange juice
1 tablespoon molasses
1 tablespoon honey
8 buttery round crackers, crushed
Preheat oven to 400. Cut chicken breasts into strips or you can buy frozen chicken strips at Costco. Whisk egg and juice together in a medium bowl. Stir in molasses and honey. Dip chicken strips into egg mixture. Pour cracker crumbs into a resealable plastic bag. Put egg coated chicken pieces in bag, seal and shake to coat with crumbs.
Place breaded chicken on a foil-lined cookie sheet and bake in the preheated oven for 10 minutes. Flip the chicken strips and turn the pan, then bake for another 10 minutes.

Park City Stew

Baby it's cold outside! Warm up with some Park City Stew!

2 1/2 lbs. beef cubes
8- 12 red potaotes, diced
4 large carrots
2 bay leaves
1 pkg. dry onion soup mix
1 can of cream of mushroom
1 can of cream of celery
1 can of tomato soup'
salt and pepper to taste

Put beef cubes in crockpot. Place the veggies on top of the meat. In a large bowl, mix soups and dry onion pack together and pour over veggies. Cokk in crockpot on low for 6-8 hours. Serve with cheese on top.

Mizithra Pasta- Just Like at the Old Spaghetti Factory

1/2 cup butter
1 TBS. garlic
1 lb. long pasta (I use spaghetti or angel hair)
1/2- 1 cup Parmesan cheese
1/2- 1 cup Mizithra cheese ( found in the special cheese section at grocery stores)
1/4 cup parsley

Cook pasta and set aside in a large serving bowl. In a skillet, melt butter until barely brown and then add garlic. Toss in butter and pasta and then add cheeses. Garnish with parsley and season with salt and pepper.

Simple, but amazing flavor.

Easy Mushroom Risotto

2 TBS. butter
1/2 tsp. dried thyme
10 oz. button mushrooms, trimmed and quartered
salt and pepper
1 cup long grain rice
1 (14.5oz) chicken broth
1 tsp. garlic minced
1/4 cups grated Parmesan

In a deep microwave safe dish with a tight fitting lid, combine butter and thyme. Microwave until butter has melted and thyme is fragrant, about 1 minute. Add mushrooms and season with salt and pepper. Microwave until mushrooms have released their liquid, about 8 minutes. Transfer to a plate.

In the same dish, combine rice, broth and garlic. Season with salt and pepper. Cover and microwave 9 minutes. Stir in 2 cups water and microwave until rice is tender. 9 minutes more.

Stir in mushroom mixture. Microwave until risotto is heated through, about 2 minutes. Stir in Parmesan. If risotto is too thick, add water as needed.

Addictive Sesame Chicken

THIS RECIPE IS A LOT EASIER THAN IT LOOKS! TRUST ME!
2 tablespoons soy sauce
1 tablespoon chicken broth
1 dash sesame oil
2 tablespoons all-purpose flour
2 tablespoons cornstarch
2 tablespoons water
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon canola oil
4 (5 ounce) skinless, boneless chicken breast halves, cut into 1-inch cubes

1 quart vegetable oil for frying
1/2 cup water
1 cup chicken broth
1/4 cup distilled white vinegar
1/4 cup cornstarch
1 cup white sugar
2 tablespoons soy sauce
2 tablespoons sesame oil
1 teaspoon red chile paste
1 clove garlic, minced
2 tablespoons toasted sesame seeds
Combine the 2 tablespoons soy sauce, chicken broth, dash of sesame oil, flour, 2 tablespoons cornstarch, 2 tablespoons water, baking powder, baking soda, and canola oil in a large bowl. Mix well; stir in the chicken. Cover and refrigerate for 20 minutes.

Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
Combine the 1/2 cup water, chicken broth, vinegar, 1/4 cup cornstarch, sugar, 2 tablespoons soy sauce, 2 tablespoons sesame oil, red chili paste, and garlic in a small saucepan. Bring to a boil, stirring constantly. Turn heat to low and keep warm, stirring occasionally.
Fry the marinated chicken in batches until cooked through and golden brown, 3 to 5 minutes. Drain on paper towels.
Transfer the chicken to a large platter, top with sauce, and sprinkle with sesame seeds. Serve over rice!

Dutch Baby Pancake

3 TBS. butter, room temp
3 large eggs
3/4 cup milk
1/2 cups flour
1/4 tsp. salt
1 tsp. vanilla extract
1/4 cup PLUS 1 TBS. sugar
1 TBS/ fresh lemon juice

Preheat oven to 425. Melt 2 TBS. butter in two seperate non stick pie pans in oven, but do not burn.

In a blender, combine eggs, milk, flour, salt, vanilla and 1/4 cup sugar. Blend until foamy, about 1 minute. Pour batter into pie pans, dividing evenly. Bake until pancake is puffed and lightly browned, about 20 minutes.

When done, immediately sprinkle with 1 TBS spoon of sugar and lemon juice, or whatever your heart desires!

Mini Turkey Meatloaves

1 TBS. Olive oil
1 carrot, finely chopped
1 red bell pepper, finely chopped and seeds removed
1 slice white or wheat bread
3/4 cup milk
1/4 cup PLUS 2 TBS tomato sauce
1 1/4 lbs. ground turkey, lean, but not 100 percent. Loaves wont be as juicy. Use 7 percent fat.
1 large egg
1 tsp. dried sage
salt and pepper to taste

Preheat oven to 350. In a large skillet, heat oil over low. Add carrot and bell pepper; cook, stirring frequently, until veggies are tender. About 10 minutes. Transfer veggies to a large bowl. Crumble bread; add milk and 2 TBS. tomato sauce and stir to combine. Let it cool completely.

Add turkey, egg and sage; season with salt and pepper. Using your hands, gently mix to combine. Divide meat mixture into four equal parts. Gently shape each into a 3 by 4 by 2 loaf on a rimmed baking sheet, leaving ample space in between.

Rub remaining 1/4 cup tomato sauce evenly over top of loaves. Bake until for about 35- 40 minutes.

Hot Breakfast Couscous

2 cups skim milk
2 TBS honey
3 tsp. cinnamon
2 cups dry couscous
1/3 cup chopped dried apricots
1/2 cup silvered almonds

In a saucepan over medium heat, combing the milk, honey and cinnamon. As soon as it comes to a boil, stir in couscous. Turn off heat and cover. Let stand for 5 mintues. Stir in apricots and almonds. Can top with brown sugar or splenda.

Jam Filled French Toast

8 slices Texas toast
6 TBS of your favorite Jam
4 oz. Cream cheese, softened
4 large eggs
1 cup of milk
1/2 tsp. cinnamon
2 TBS. butter
Maple syrup for serving

Using a paring knife, cut a horizontal slit in each bread slice to form a pocket. Stir together jam and cream cheese. Spoon 1 TBS of mixture into each pocket.

In a shallow bowl, whisk together eggs, milk and cinnamon until combined. In a large skillet, melt 1 TBS. butter over medium low heat. Working in batches of two, lay bread slices in egg mixture, letting them soak 5 seconds on each side.

Lift slices, letting excess drip back into bowl, and place in skillet. Cook until golden brown, 3- 4 minutes on each side. Serve immediately.

Recipe Cards- Perfect for cutting and pasting!

Check out skiptomylou.org today to find awesome downloadable recipe cards!

Pizza Rolls

2 loaves frozen bread dough
2 cups mozzarella cheese
1 cup pizza sauce (to go on pizza)
3 cups pizza sauce (for dipping)
Whatever toppings your family likes, (pepperoni, sausage, ham, pineapple, black olives, etc…)
Pizza Sauce:
2 - 15 ounce cans tomato sauce
1 teaspoon Italian herb seasoning
1 TBS fresh parsley

Thaw dough. Using both loaves together, roll into a 14 x 24 rectangle (1/4 inch thick). Spread 1cup pizza sauce mixture on dough. Sprinkle cheese evenly on top of sauce. Top with your choice of toppings.

Roll up, lengthwise like a jellyroll and cut into 24, 1 inch slices.
Spray cookie sheet with non-stick spray and place rolls about 1 inch apart. Bake at 400 degrees for 8 - 12 minutes. Heat sauce in a saucepan and serve as a dipping sauce.

Three Cheese Quesadillas

Flour tortillas- (I use the ones from Costco that you have to cook yourself! So good!)
2 TBS. butter
4 oz. cream cheese, softened
1/2 cup shredded sharp cheddar cheese
1/2 cup shredded Monterey Jack cheese
2 TBS. Cilantro
1/4 cup chopped ripe olives
1/2 cup salsa
Sour cream

Spread butter over each side of tortillas. Spread cream cheese over unbuttered sides of the tortillas. Sprinkle with cheese, cilantro and olives. Top with remaining tortillas, butter side up.

Cook on griddle over medium heat for 1-2 minutes on each side or until cheese is melted. Cut into wedges. Serve with salsa and sour cream.

Vegetarian Tacos

6 plum tomatoes, seeded and cut into wedges
2 medium green peppers, cut into slices
1 small onion, cut into slices (these add flavor, but I don't usually use them. My kids wont eat this if there are onions.)
1 envelope taco seasoning
3 TBS. olive oil
1 can refried beans
taco shells
1 cup taco sauce

In a large bowl, combine tomatoes, green peppers, onion, taco seasoning and oil. Arrange in a single layer on two 9x13 baking pans. Bake uncovered at 475 for 20- 25 minutes or until lightly browned.

Spread refried beans over half of each taco shell. Fill with veggie mixture, drizzle with taco sauce. Serve with favorite toppings!

Greek Pasta with Tomatoes and White Beans

2 (14.5 oz) cans Italian style diced tomatoes
1 (19 oz) can cannellini beans, drained and rinsed
10 oz. fresh spinach, chopped and washed
8 oz. penne pasta
1/2 cup crumbled feta cheese

Cook pasta in a large pot of boiling water until done.

Meanwhile, combine tomatoes and beans in a large non-stick skillet. Bring to a boil over meduim high heat. Reduce heat, and simmer for 10 minutes.

Add spinach to the sauce; cook for 2 minutes or until spinach wilts, stir constantly.

Serve over pasta and sprinkle with feta cheese.
(I have also added red peppers as well.)

Sweet Soft Pretzels

1 pound of store bought pizza dough, thawed if frozen
all purpose flour for workspace
1/2 cup chopped chocolate, if desired for chocolate pretzels
1 TBS. olive oil, for covering bowl and baking sheet
3 TBS. baking soda
2 TBS. sugar, coarse

Place dough on a lightly floured work surface. If making chocolate, sprinkle over work surface. Gently knead to incorporate. Transfer to an oiled bowl, cover and let rest for an hour.

Divide dough into 8 equal pieces. On a lightly floured surface, roll each piece into an 18 inch long rope. Shape dough into pretzels. (Form each rope into a U shape and twist the top ends and then bring the ends facing downwards). Transfer pretzels to an oiled baking sheet and let rest for 20 minutes.

Preheat overn to 475. Bring a large pot of water to a boil. add baking soda. In batches, boil the pretzels until puffy and slightly shiny, about 1 minute. With a large slotted spoon, transfer to a wire cookie rack and drain. Return pretzels to baking sheet, sprinkle with sugar. Bake until golden brown and cooked through. About 10 to 15 minutes. Rotate sheet halfway through. Serve warm with any sauce you desire. ( you may also brush with melted butter and sprinkle with cinnamon and sugar!)