Pizza Monkey Bread

So I don't know if you have ever made the sweet and sticky monkey bread but this is the same idea with pepperoni and cheese in each of them.  I just made half a batch of this bread, divided it in half and then just used one loaf worth of dough.  I sliced one loaf worth up in little pieces and then I wrapped pepperoni and cheese in each one. I greased the pan with butter and put a layer of them in and then brushed those with butter. I sprinkled Italian seasoning after the butter. The bread then needs to rise like it normally would and I cooked it at 350 for 25 min or until lightly golden brown.  

It breaks off into little pieces and is a great game day appetizer.

Broccoli Slaw Salad

Mix together:

1 bag broccoli slaw (usually found with the bagged salads)

1-2 bunches green onions, chopped (amount would be to taste)

¾  cup to 1 cup slivered almonds (to taste)

¾ cup to 1 cup sunflower seeds (to taste)

2 packages Oriental Ramen noodles, crumbled

Dressing:

2 Oriental Ramen Noodles seasoning packets

¾ cup  vegetable oil 

1/3 cup white vinegar

½ cup white sugar

Chill dressing several hours before serving. For best results, add crumbled ramen noodles and dressing just before serving. It makes for a crunchier salad. Leftovers get soggy.

Frozen Yogurt

Knock off Red Mango Frozen Yogurt

2 cups greek yogurt

½ c milk

½ cup sugar

1 tsp vanilla

1 TBL honey

Freeze for 25 min in your cuisnart

Serves 2-3

Serve with fresh berries

SUPER DELISH!!!

Olive Garden Chicken & Gnocchi Soup

1 cup diced chicken
4 cups chicken broth
2 cups evaporated milk
½ cup celery, finely diced
1 garlic clove, minced
½ cup carrots, finely shredded
½ cup onion, finely diced
1 cup fresh spinach, coarsely chopped
1 tablespoon extra virgin oil
½ teaspoon thyme
½ teaspoon parsley
Freshly grated parmesan cheese – optional
1 pound potato gnocchi
1 tablespoon cornstarch - optional*
 
Sauté the onion, celery, garlic, spinach, carrots in the olive oil till the onion is nearly translucent. Add the chicken, chicken broth, and spices. Bring to a boil. Slowly add the gnocchi into the boiling broth. Turn down the heat and let simmer for about 10 minutes.  Add milk and allow mixture to come to a boil and then turn off heat.  *For a thicker soup, mix cornstarch into the milk before you add it into the broth. 

Top with grated parmesean cheese before serving, if desired.

Chicken Poblano Soup

1/4 cup olive oil 
1/2 teaspoon cumin 
1 tablespoon chicken bouillon 
1/2 teaspoon thyme 
salt and pepper, to taste 
1/2 bunch cilantro, chopped 
 2 cloves fresh garlic, minced 
1 medium onion, chopped 
2 cups diced or chopped carrots 
3 poblano peppers, veined, seeded, and diced 
3 quarts chicken broth 
1 roasted chicken 
 1/2 stick (1/4 cup) of butter, melted 
1/4 cup flour
 1 small bag frozen corn
2 cups cooked rice

Pour olive oil in a large saucepan. Mix the cumin, chicken bouillon, thyme, salt, and pepper in the oil. Pull the cilantro leaves off the stems and chop. Add the cilantro, garlic, onions, carrots, and poblano chilies to the oil and spices. Stir and cook until soft. Add the chicken broth. Next, make a roux with the butter and flour and add to the soup. Remove skin from roasted chicken and discard. Tear the chicken into pieces and add to the soup. Stir in cooked rice and frozen corn; simmer until warm. Serve and enjoy.

*Time Saver Tip—Buy the pre-cooked roasted chicken available in your grocery store’s deli.


http://www.ldsliving.com/story/66418-food-dish-soup-competition-winner-recipe

Skillet Vegetable Lasagna

2 teaspoons extra virgin olive oil

1 yellow onion, chopped fine

4 garlic cloves, minced**

1 (28-oz.) can diced tomatoes**

Salt and pepper to taste

10 curly-edged lasagna noodles, broken into 2-inch lengths**

1 small zucchini, cut into 1/2 inch chunks

1 small yellow squash, cut into 1/2 inch chunks

1/4 cup shredded fresh basil**

1 cup part skim ricotta cheese

1 cup freshly grated Parmesan cheese**

Heat oil in a large 12-inch skillet over medium heat until shimmering. Add onion and cook until softened, about 3 minutes. Add garlic and cook until fragrant, about 30 seconds. Drain juice from diced tomatoes into a 2-cup liquid measuring cup. Add water to tomato liquid to make 2 cups. Add tomato/water mixture and 1 teaspoon salt to skillet.

Scatter noodles into the skillet, layer tomatoes over the noodles and bring to a simmer. Reduce the heat to medium and cook, covered, stirring occasionally (so the noodles won't stick!) for about 10 minutes.

Stir in zucchini and squash, cook, stirring now and then, until noodles and squash are tender, about 8 minutes. Add basil and half of the ricotta cheese and half of the Parmesan cheese to the noodles, stirring until the sauce is creamy. Dollop remaining ricotta  cheese over the noodles, season with salt and pepper, and sprinkle with remaining Parmesan cheese.

** Substitutions:  I used about 2 teaspoons of chopped garlic from a jar, I added about a cup of spaghetti sauce in addition to the diced tomatoes and 2 c. water, decreased the noodles to 6-7, 1 t. dried basil and substituted a couple handfuls of fresh spinach coarsely chopped instead of fresh basil, and used an Italian cheese blend (mozzarella, parmesan, provolone, romano, etc) and sprinkled with grated parmesan. 

Recipe from Mel's Kitchen Cafe

Best Hawaiian Haystacks!

3-4 chicken breasts
8oz square of cream cheese, softened
1 package Italian dressing mix
1 can cream of chicken soup
cooked rice
toppings: shredded cheese, chopped celery, diced green onions, chopped bell or red pepper, pineapple tidbits, mandarin oranges, chow mein noodles, sliced olives, shredded coconut, sliced water chestnuts, etc.

Combine cream cheese, dressing mix and soup into bowl and stir until mixed.  Place chicken breasts in crockpot and cover with soup mixture.  Cook on high for 3-4 hours, or low on 6-8 hours.  Right before serving, remove chicken from crockpot and shred meat with a fork.  Place back in pot and stir to combine with sauce.  Serve over cooked rice and top with your favorite toppings.

Recipe from Just Cook Already.  The author includes a recipe for coconut rice.  It did give it a little extra, but this recipe is good over plan rice too, and makes it easier to cook.