Bubble Pizza

Ingredients:

1½ lb. ground beef
1 jar pizza sauce

2 tubes refrigerator biscuits
1½ cups shredded mozzarella cheese
1 cup shredded cheddar cheese

Directions:

1. Brown the beef in a skillet and drain.

2. Stir pizza sauce into browned hamburger and simmer until heated through.

3. Quarter the biscuits and place in a 13-in x 9-in x 2-in greased baking dish. Top with beef mixture.

4. Bake uncovered at 400 degrees F for 20 minutes.

5. Sprinkle with cheeses and bake 5-10 more minutes.

Chicken and Broccoli Braid


Ingredients

2 cans Pillsbury Original Crescent Rolls

2 cups chicken chunks, cooked
2 cups cheddar cheese
2 cups broccoli, frozen, steamed and chopped
½ cup light mayonnaise
1 egg yolk
fresh rosemary

Instructions

Preheat oven to 375 degrees F
On a parchment paper lined cookie sheet, spread both cans of crescents length wise to form a long rectangle.
Press each of the seams to form a single layer of dough.
In a large bowl, combine chicken, cheese, broccoli and mayonnaise
Spread mixture over the center of the croissant dough evenly to create a log.
Using a sharp knife, cut horizontal strips 1 inch apart down each side of the crescent dough.
Fold the dough strips over the top of the chicken mixture, alternating left and right to create a braid.
Brush the top of the braid with a beaten egg yolk and sprinkle fresh rosemary on top.
Bake for 28 – 30 minutes until golden brown.

Easy Braided Apple-Walnut Strudel

Special Cooking Equipment Needed:Rolling pin, pastry brush, pastry cutter (or use a knife)
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Yield: 8 servings
Ingredients:

1 cup chopped pecans
1 cup canned apple pie filling
1/3 cup brown sugar
1 teaspoons all-purpose flour, plus more for dusting
1 teaspoon cinnamon
1 sheet puff pastry, room temperature
1 egg, lightly beaten
1 tablespoon coarse sugar or raw sugar

Preparation:

Preheat the oven to 400˚F. In a bowl stir together the pecans and the apple pie filling. In another bowl, stir together the brown sugar, flour and cinnamon. Set both mixtures aside.

On a work surface dusted with flour, carefully unfold the puff pastry. With a rolling pin, roll out the pastry to form a rectangle about 12 inches long and 9 inches wide, being careful that the pastry doesn't stick to the surface.

Using a knife or a pastry cutter, cut slits along the long sides of the pastry. The slits should be 1 inch apart, and as deep as the outer thirds of the pastry, leaving the middle third uncut.

Spread the apple-nut mixture along the length of the center of the dough, leaving about a half-inch on either end. Sprinkle the brown sugar mixture over the filling.

Beginning with one short end, form the braid: Fold the half-inch edge of dough over the filling. Then fold the first strip on the right over the filling at a slight angle. Fold the first strip on the left over the filling, overlapping the first strip. Continue folding strips of dough from alternate sides to form a braided pattern. When you get to the top, fold the edge of the dough over the filling, tucking it under the braided strips. Using two spatulas, carefully transfer the braid to a parchment-covered baking sheet.

With a pastry brush, lightly brush the egg mixture over the braid. Sprinkle with sugar. Bake at 400˚F until the pastry is golden brown, about 15 to 20 minutes. Let cool for 15 to 20 minutes before slicing into 8 pieces. Serve warm or at room temperature.

Mexican Shepherds Pie
1 package (6.6 ounces) instant home-style mashed potatoes
1 pound ground beef
1 medium onion, chopped
1 can (14½ ounces) diced tomatoes, undrained
1 can (11 ounces) Mexicorn, drained

1 can (2¼ ounces) sliced ripe olives, drained
1 envelope taco seasoning
1½ teaspoons chili powder
½ teaspoon salt
⅛ teaspoon garlic powder
1 cup (4 ounces) shredded cheddar cheese, divided

Directions:

1. Prepare mashed potatoes according to package directions.

2. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain.

3. Add the tomatoes, corn, olives, taco seasoning, chili powder, salt and garlic powder. Bring to a boil; cook and stir for 1-2 minutes.

4. Transfer to a greased 2½ quart baking dish. Top with ¾ cup cheese.

5. Spread mashed potatoes over the top; sprinkle with remaining cheese.

6. Bake, uncovered, at 350 degrees F for 12-15 minutes or until cheese is melted.

7. Serve with warmed tortilla chips.

Shockey Slurp

whatever cut of meat is in the freezer, onion and tomatoes simmered on the stove served over rice.” This just sounds delicious, especially when seasoned well with pepper and salt.

S’more Toffee

Ingredients

• 8 graham crackers
• 1/2 cup butter
• 1/2 cup brown sugar
• 1 cup mini chocolate chips
• 1 cup mini marshmallows

Instructions

1. Preheat oven to 400 degrees
2. Line a 1/4 sheet pan (13×9) with non-stick foil
3. line pan with graham crackers
4. Boil butter and sugar for three minutes in medium saucepan (this makes toffee)
5. Pour toffee over graham crackers,
6. bake for 8 minutes,
7. remove from oven ,place chocolate chips on warm toffee the heat will melt the chocolate, Spread chocolate with spatula evenly over graham crackers and toffee
8. Place marshmallows on top of chocolate and place under broiler for 1-2 minutes until they are toasted. Watch carefully, marshmallows burn easily.
9. Place pan in refrigerator for 30 minutes or until chocolate is chilled and firm.
10. The foil allows you to lift the toffee out of the pan so you can easily cut it on a cutting board.
11. *semi sweet mini chocolate chips firm up quickly for me in the refrigerator, and they melt quickly. Milk chocolate doesn’t seem to get as firm, and sometimes stays soft. So I prefer semi-sweet or dark chocolate.

Potato Rings with Homemade Buttermilk Ranch Dipping Sauce

Makes 32-40

Ingredients:
3 large russet potatoes, cleaned peeled and chopped into large pieces
1/3 cup plus 2 tablespoons heavy cream
¼ cup unsalted butter (½ stick), softened
½ cup caramelized yellow onions, chopped
3 tablespoons chives, thinly sliced
2/3 cup all purpose flour
1/3 cup rice flour
2 tablespoons garlic powder
1 tablespoon onion powder
1 tablespoon smoked paprika
2 eggs, lightly beaten
salt and pepper to taste
2 quarts vegetable oil
buttermilk ranch sauce:
1/2 cup light mayonnaise
¼ cup low-fat buttermilk
1 ½ teaspoons fresh lemon juice
2 tablespoons flat leaf parsley, minced
1 tablespoon chives, thinly sliced
1 teaspoons dill, minced
½ teaspoon dry mustard
salt and pepper to taste

Directions:
1. Place the potatoes in a large pot and fill with water.
2. Bring to a boil on medium-high heat and cook until the potatoes are fork tender, a20-25 minutes.
3. Drain the potatoes into a colander and pour back into the pot.
4. Pour the cream and butter over the potatoes and mash with a potato masher until smooth (Add more cream 1 tablespoon at a time, if needed).
5. Fold in the caramelized onions and chives until fully incorporated. Season with salt and pepper and stir.
6. Spread the mixture onto a sheet pan, about ½ inch thick and place in the refrigerator until the mixture has cooled down and hardened, 4-6 hours.
7. While the potato mixture cools place both flours, garlic powder, onion powder and smoked paprika into a shallow dish and stir together until fully combined. Set aside.
8. When the potato mixture has cooled, remove from the refrigerator and using 1-1 ½ inch circle cutters, cut out as many circles as possible (usually makes about 32-40).
9. Using a ½ inch circle cutter, cut out a ½ inch circle from every 1-1½ circle, creating a small donut shape.
10. Dip the potato rings into the flour mixture followed by the egg mixture and finally again in the flour mixture (make sure the rings are completely coated).
11. Place the coated rings onto a clean sheet pan, lined with parchment paper and place in the freezer and allow the rings to freeze completely, 4-6 hours.
12. Once the potato rings are frozen, preheat the oil, in a large pot, to 375°F.
13. While the oil heats up, place the ingredients for the dipping sauce into a mixing bowl and whisk together. Season with salt and pepper.
14. When the oil is hot, carefully drop a few of the rings into the oil and fry for 4-6 minutes or until golden brown.
15. Drain onto a large plate lined with paper towels and season with salt with pepper.
16. Repeat with the remaining potato rings and serve immediately with the dipping sauce.