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.

Chicken Broccoli Casserole

4 lbs chicken cooked and cut into 1 in pieces

2 packages 8 oz cream cheese

2 cups milk

1 tsp salt

1/2 tsp garlic salt

1 cup parmesan cheese

2 pkg broccoli spears, cooked 

Mix cream cheese, milk, salt, garlic salt and 1/2 cup of parmesan cheese together in saucepan; heat until cheeses are melted.  Place chicken in large casserole dish, cover with broccoli then cheese sauce.  Top with remaining 1/2 c of parmesan cheese.  Bake at 350 degrees for 30 minutes.  Let stand 10 minutes before serving.  

Red Wine Vinaigrette

2/3 cup red wine vinegar
1 1/2 cups sugar
1/4 cup red onions, finely grated (about 1/4 of a large red onion)
2 tablespoons Dijon mustard
2 teaspoons salt
ground pepper to taste
2 cups canola oil

Add all ingredients except oil in a blender. Blend well. While processing, slowly add the canola oil and blend well. Transfer dressing to a jar or cruet. It keeps well in the refrigerator for 1-2 weeks (although I’ve found it gets a little thick if it is too cold so I’ll pop it in the microwave for 5-10 seconds to help thin it out before I use it if it has been in the refrigerator for several days).

http://www.melskitchencafe.com/2010/05/gourmet-green-salad.html

Easy Beef Fajita Skillet

1 lb. ground beef or turkey, browned and drained

1 c. uncooked rice

1 jar (16 oz.) salsa

1 can (15 oz.) kidney beans, undrained (or whatever bean you have or like)

1¼ c. water

1 c. cheese, grated

After your meat is browned and drained, add rice, salsa, beans and water.

Mix, cover and simmer 25-30 minutes, until rice is cooked, stirring occasionally.  Top with cheese and allow to melt.  Serve over tortilla chips, lettuce, or rolled in a tortilla.  Serves 6, sometimes.  I usually add a can of corn or some frozen corn.  

Easy Oriental Beef and Noodle Toss

1 lb. ground beef or ground turkey

2 pkgs. Oriental ramen noodles

2 cups water

2 cups frozen Oriental vegetables (can sub with fresh or canned veggies)

1/8 tsp. ginger

1 couple drops of sesame oil (optional)

Brown and drain the ground beef.  Add the water, ginger and noodle seasoning packets.  Mix. Break noodles into smaller pieces and add with vegetables to beef mixture.  Cover and cook in medium until noodles are done, and veggies are heated. 

I used chicken and it tasted great!

Green Smoothie

FROM a great blog I like to read

Green Smoothie
- 6 oz Pineapple Coconut juice (I use the L&A brand in the glass bottle)
- 1 banana
- two handfuls of spinach
- about 5-6 ice cubes

Blend together the juice and the banana first, then add the spinach. When it's all blended together add in the ice cubes and blend till smooth.

She said: "I promise you that this tastes like a banana smoothie. You really can't even taste the spinach. I like the way that spinach tastes, but not really in a smoothie. I love that I get a full fruit and veggie serving in first thing in the morning." So I tried it and she was right!!

Potato and Broccoli Cheese Soup

I think I have soup and fall foods on the brain....

2 cups potatoes chopped
3 cups chicken broth
1 onion chopped

combine and cook until potato's are tender

Then add fresh or frozen chopped broccoli and put the lid on until it is tender
after broccoli is cooked;

Add one tsp paprika
Salt and Pepper to taste
7-8 Slices of Kraft American Processed Cheese
Then take 1/4 cup flour and whisk with 2 cups whole milk until blended and no lumps
then add to the soup.

Yummy and Super Easy!!

Big D’s Birthday Chili

3 cans pinto beans rinsed

1 can S&W chili beans not rinsed (these are just flavored pinto beans that S&W makes)

2 cans kidney beans rinsed

4 cans diced tomatoes

1 ¼ pound hamburger cooked and grease drained

1 medium onion

1 cup ketchup

2 TBL chili powder

2 TBL cumin

2 TBL Worcestershire sauce

salt and pepper

Throw in crock pot and warm until onions are cooked.

Overnight Breakfast Casserole

2 C. croutons
2 C. shredded cheese + some to sprinkle on top
2 lbs. link sausage cooked and diced OR
1 lb. precooked sausage links, diced (I use the turkey sausage from Costco)
8 eggs scrambled
2 1/2 C. milk + 1/3 C. milk
3/4 t. dry mustard
1 can cream of mushroom soup

Layer croutons, sausage, and cheese in 9x13 pan. Mix 2 1/2 C. milk, eggs and dry mustard then pour on top of crouton mixture. Cover and refrigerate overnight.

Before baking, mix soup and 1/3 C. milk until combined and spread evenly on top of casserole. Sprinkle with cheese.

Bake one hour uncovered at 300 degrees.

Apple Crisp

1/2 c flour

1/2 c quick oatmeal

1/2 c brown sugar

1/8 tsp soda

1/8 tsp baking powder

1/8 tsp salt

1/4 cup soft butter

4 cups sliced apples

1/3 c sugar

1/2 tsp cinnamon

2 Tbsp butter

Mix and blend first 7 ingredients and set aside. Mix together apples, etc. Sprinkle oatmeal mixture over apple mixture in 9X9 inch square baking dish. Bake at 350 for 45 minutes. Serve with whipped cream or ice cream.

Chocolate Zuchinni Cake...easy version

Chocolate Zucchini Cake

2 eggs
1 ¾ c. sugar
1 t. vanilla
½ c. milk
½ c. oil
½ c. applesauce
2 ½ c. flour
1/4 c. cocoa
1 t. soda
½ t. cinnamon
½ t. baking powder
½ t. salt
2 c. grated zucchini (It usually takes about 1 large zucchini. I wash it, cut it and grate it in my food processor with the skin on. I also drain off most of the water from the zucchini once it’s grated.)
Mix the eggs and sugar together until smooth. Add all wet ingredients then add all dry ingredients. Then add the grated zucchini and mix well.
Pour mixture into greased baking dish.
Sprinkle these next three ingredients on top before you bake the cake. 
1 c. milk chocolate chips
½ c. brown sugar
½ c. nuts (if desired)
Bake at 325 degrees for 40 minutes (may take a little longer, depending on your oven).

Chocolate Zucchini Bread

Chocolate Zucchini Bread

3 cups all-purpose flour (I used 1 c. wheat flour)
1/4 cup unsweetened cocoa powder
1 tablespoon ground cinnamon
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
2 cups white sugar
3 eggs
1 cup vegetable oil (I used 1/2 oil and 1/2 applesauce)
2 teaspoons vanilla extract
2 cups shredded zucchini
1 cup chocolate chips (or more)

DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans.

In large bowl, combine flour, cocoa, cinnamon, baking soda, baking powder and salt, mix well. In separate bowl, combine sugar and eggs, beat until well blended. Add oil and vanilla; beat until combined. Stir in zucchini. Add flour mixture; stir just until moistened. Stir in nuts and chocolate chips. Spoon evenly into loaf pans.

Bake in preheated oven for 55 to 60 minutes, or until toothpick inserted in center comes out clean. Cool in pans for 10 minutes. Remove bread from pans; cool completely on wire rack.
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I have been dreaming about this recipe for a couple of weeks. I made it a few times last summer and it is delicious! I got the recipe from a friend's blog and she got the recipe here.

Cookies and Cream Cheesecakes

42 cream-filled chocolate sandwich cookies, such as Oreos, 30 left whole and 12 coarsely chopped

2 pounds cream cheese, room temperature

1 cup sugar

1 teaspoon pure vanilla extract

4 large eggs, room temperature, lightly beaten

1 cup sour cream

Pinch of salt

1. Preheat oven to 275. Line standard muffin tins with paper liners. Place 1 whole cookie in the bottom of each line cup.

2. With an electric mixer on medium-high speed, beat cream cheese until smooth, scraping down sides of bowl as needed. Gradually add sugar and beat until combined. Beat in vanilla.

3. Drizzle in eggs, a bit at a times, beating to combine and scraping down sides of bowl as needed. Beat in sour cream and salt. Stir in chopped cookies by hand.

4. Divide batter evenly among cookie-filled cups, filling each almost to the top. Bake, rotating tins halfway through, until filling is set, about 22 minutes. Transfer tins to wire racks to cool completely. Refrigerate (in tins) at least 4 hours or up to overnight. Remove from tins just before serving.

Makes 30 Martha Steward recipe

Fluffy Vanilla Frosting

1 1/2 cups (3 sticks) unsalted butter room temperature

1 pound (4 cups) confectioners' sugar, sifted

1/2 teaspoon pure vanilla extract

1. With an electric mixer, beat butter on medium-high speed until pale and creamy, about 2 minutes.

2. Reduce speed to medium. Add the confectioners' sugar 1/2 cup at a time, beating well after each addition and scraping down sides of the bowl as needed; after every two additions, raise speed to high and beat 10 seconds to aerate frosting, then return to medium. This process should take about 5 minutes. Frosting will be very pale and fluffy.

3. Add vanilla and beat until frosting is smooth. If not using immediately frosting can be refrigerate up to 10 days in an airtight container. Before using bring to room temperature, and beat on low speed until smooth again, about 5 minutes.

Makes about 4 cups. Great on children's cakes, can be tinted with food color. Add a drop at a time and stir with a flexible spatula until well combined before adding more. Martha Steward Recipe.