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.

Berry Rosé Sangria

Yield: Makes 6 to 8 drinks

Active Time: 10 min

Total Time: 15 min

Ingredients

1/2 cup sugar

1 cup water

1/4 cup crème de cassis

1 1/2 cups assorted berries such as blackberries, blueberries, and raspberries

1 (750-ml) bottle chilled dry rosé wine

2 teaspoons fresh lemon juice, or to taste


preparation

Put berries into a heatproof pitcher.

Bring sugar, water, and crème de cassis just to a simmer in a small saucepan, stirring until sugar is dissolved.
Pour syrup into heatproof pitcher and let stand 5 minutes.

Add wine and lemon juice and stir mixture well.

Chill, covered, until ready to serve. Serve over ice.



Cooks' note:

Sangria keeps, chilled and covered, up to 3 days.

Easy Salisbury Steak

1 pound ground beef

1/3 cup Pepperidge Farm® Herb Seasoned Stuffing, crushed

1/2 of a small onion, finely chopped (about 2 tablespoons)

1 egg, beaten

1 tablespoon vegetable oil

1 can (10 1/4 ounces) Campbell's® Beef Gravy

1 jar (about 4 1/2 ounces) sliced mushrooms, drained

Thoroughly mix the beef, stuffing, onion and egg in a large bowl.
Shape the beef mixture firmly into 4 oval patties, each 1/2-inch thick.
Heat the oil in a 10-inch skillet over medium heat.
Add the patties and cook until they're well browned on both sides.

Pour off any fat.
Stir the gravy and mushrooms, if desired, in the skillet and heat to a boil.
Reduce the heat to low.
Cover and cook for 5 minutes or until the patties are cooked through.


RECIPE TIPS

Serving Suggestion: Salisbury steaks and gravy are great served over hot mashed potatoes.

Originally Posted At 

Tomato Soup Salad Dressing Recipe

 

 View the recipe At Taste Of Home

 

 

• Prep: 5 min. + chilling
• Yield: 24 Servings

5 5

Ingredients

• 1 can (10-3/4 ounces) condensed tomato soup, undiluted
• 1 cup vegetable oil
• 1/2 cup cider vinegar
• 1 cup sugar
• 1 small onion, quartered
• 1/2 teaspoon salt
• Salad greens and vegetables of your choice

Directions

• In a blender, combine the first six ingredients. Cover and process until smooth. Refrigerate for at least 4 hours. Serve with salad. Yield: about 3 cups.

How to roll Lumpia

Click Here For Filipino Lumpia ~Recipe @ Family Fudge :)

 

1.) Place a teaspoonful of filling across the center of the wrapper. Leave enough space on the sides for folding. You can have more than a teaspoonful depending on the size of the wrapper. Just remember that if you’re using uncooked filling, there shouldn’t be too much — cooking time is short and the filling has to be thoroughly cooked. If you’re using an already cooked filling like sauteed bean sprouts, you can add as much filling as the wrappers can contain so long as you can fold and seal them well.

 2.) Fold the corner (or edge if you’re using a round wrapper) of the wrapper nearest you over the filling.

 3.)Take one corner (or edge) on the side and fold it inward. The fold should be where the filling ends.

 

  4.)Do the same with the opposite side.

 
   5.) Brush the edges farthest from you with the egg wash. With some wrappers, brushing with water works  but it does have a tendency to make the Lumpia too soggy to handle. In really bad cases, the      wrapper can break as you lift the Lumpia to drop it in the hot oil. So, I really suggest egg wash. Brush all the outer edges to really seal the Lumpia as you roll them.

 6.)Start rolling the Lumpia away from you, rolling as tightly as you can

 7.) Keep on rolling until you reach the edges brushed with egg wash.

8.)You’re almost there

                

9.) And you have a well wrapped Lumpia. Repeat until all the wrappers are filled.

     And that’s how to wrap spring rolls.

                             

10.) Repeat until you run out of filling or wrappers, whichever comes first.

Watergate Salad

Prep time: 15 min

Total time: 1 hour 15 min

Makes: 8 servings, about 1/2 cup each

What You Need

1 can (20 oz.) crushed pineapple in juice, undrained

1 pkg. (3.4 oz.) JELL-O Pistachio Flavor Instant Pudding

1 cup JET-PUFFED Miniature Marshmallows

1/2 cup chopped PLANTERS Pecans

1-1/2 cups thawed COOL WHIP Whipped Topping

Make It

Combine first 4 ingredients in large bowl.

Stir in COOL WHIP. 

Refrigerate 1 hour.



Watergate Salad Recipe Found Here :)

Wacky Cake

               

3 c. flour
2 c. sugar
6 tbsp.cocoa
1 tsp. salt
2 tsp. soda
3/4 c. butter
2 tbsp. vinegar
2 tsp. vanilla
2 c. cold water

(Requires no eggs)

Dump flour, sugar, cocoa, salt and soda into ungreased 9x13 cake pan.
Mix together until cocoa is blended in.
Melt butter, and add it and the remainder of ingredients all at one time to dry mixture in pan.
Stir until all is blended.
Bake 30-35 minutes at 350 degrees.
Serve with frosting or ice cream.

Easy Scalloped Potatoes Recipe

Easy Scalloped Potatoes Recipe


Ingredients:

4 medium peeled and sliced potatoes
1/3 c onions, finely chopped
1 1/2 cups milk
1 Tbsp. flour
1 Tbsp. butter
1 tsp. salt
Paprika or parsley to taste
1/2 cup cheddar cheese, grated

Directions:

Arrange sliced potatoes in a buttered casserole baking dish.
Sprinkle with flour, salt and onions and mix lightly.
Stir in milk and dot with butter.
Cook, covered, at 350 degrees for 45 - 50 minutes, stirring occasionally.
Remove from oven and allow to stand, covered, 5 minutes.
Garnish with paprika or parsley and grated cheddar cheese.
Easy Scalloped Potatoes Recipe

Cake Balls

 

 Serves: 36
Cook Time: 20 Minutes

Ingredients

1 (18.25 ounce) package cake mix
1 (16 ounce) container prepared cake frosting
6 ounces of chocolate flavored confectioners coating disks or bar (available in white chocolate, dark or milk)
Food Coloring (optional)


*Red Velvet Cake/Cream Cheese Frosting and dipped in white chocolate coating
*Strawberry Supreme Cake/Strawberries and Cream Frosting - Dipped in Chocolate Coating
*White Cake/Mint Chocolate Chip Frosting - Dipped in Chocolate Coating
*Caramel Cake/Chocolate Mocha Frosting - Dipped in Chocolate Coating
*White Cake/Wild Cherry Vanilla Frosting - Dipped in Dark Chocolate Coating
*French Vanilla Cake/White Chocolate Almond Frosting - Dipped in Chocolate Coating
*Dark Chocolate Cake/Cream Cheese Frosting - Dipped in White Chocolate Coating
*Spice Cake/Cream Cheese Frosting - Dipped in White Chocolate Coating
*Lemon Cake/Lemon Frosting - Dipped in White Chocolate Coating
*Confetti Cake/Vanilla Frosting - Dipped in White Chocolate Coating

Steps

Prepare the cake mix according to the directions on the box.
When cake is finished baking allow to cool for 30 minutes.
Crumble the cake into a large bowl using a stand mixer or a hand mixer.
Add the frosting and mix until well combined.
Place the bowl in the refrigerator for at least 3 hours or overnight.

Line a baking tray with wax paper. Use a melon baller as a scooper to form balls with the cake mixture.

Place on wax paper. Once you have used all of the cake mixture, place the baking tray in the freezer for 1 hour.
Melt the chocolate in a glass bowl of the microwave, stirring every 5-10 seconds until smooth.
At this point you can add a bit of food coloring if you are using white chocolate.

Remove the balls from the freezer.
Using one toothpick, pick up the balls one at a time and dip in the chocolate.
Use a second toothpick to slide the ball off the first toothpick onto the wax paper lined baking tray.

NOTE: an old Easter egg dipper works as well. If the balls fall off the toothpick into the chocolate, they are not firm enough to work with and you'll need to place them back in the freezer for additional time

Once you have covered all the balls in chocolate coating place the tray in the refrigerator until the chocolate coating is set. At this point you can drizzle other chocolate on the balls for decoration.

Cilantro Lime Chicken & Avocado Tomato Salad

I found this recipe on one of my favorite recipe websites: allrecipes.com. I love this website because you can edit how many servings you'd like to make and it will alter the amount of ingredients needed so you know just how much you need to buy. Plus, I can always find something that sounds delicious so it's my go-to resource when it comes to dinnertime.

The recipe seemed really easy to make, with only a couple of ingredients and it got great reviews! Plus, it cooks in a slow cooker so it's easy to throw it in the crock pot, go to class or a meeting and not have to worry about making dinner when I get back. Of course, I changed the recipe a little bit. I always read the reviews and some of the other contributors had some great ideas for when they made this dish.

P.S.  It smells great when it's cooking too!

Ingredients: 
*Look at the actual webpage from allrecipes.com for the exact amounts you'll need.

Chicken
Salsa
Lime
Cilantro
1 pkg taco seasoning

Mix all ingredients except chicken in the crock pot until well combined. Add chicken and cook on high for 4 hours or on low for 6-7 hours. I cooked mine on high for 4 hours. Then, shred the chicken. The website says to use a fork to hand shred the chicken, but if you have a Kitchenaid mixer you can carefully take the chicken out of the slow cooker and use the paddle attachment to shred the chicken. Then, re-add the shredded chicken back into the slow cooker. At this point I also added a can of rinsed black beans and some frozen corn I had on hand.

I served the chicken with Tandoori garlic Naan bread which is an Indian flat bread. If you've never had Naan bread you are missing out! It's delicious! There are recipes for it all over the internet (including allrecipes.com), but I bought mine from Walmart for $2.00 and change for a package of two. It's a little expensive for not getting very much (especially because once you taste it you always want more), but in my opinion it's worth it.  I'm not sure if any Walmart carries it, but I found mine in the bakery section kinda by where you'd find the donuts. Follow the package directions to reheat.

I also made up some brown rice and flavored it with chicken base.  When everything was cooked we layered the rice on the Naan bread and then the chicken mixture. You fold the Naan bread in half and kind of eat it like a taco.

For the salad:

This is something I had a work that I kind of had to revamp and make up on my own. It's simple and delicious, especially when it's hot outside.  

Ingredients:
Tomatoes (the bigger the better)
Avocados (the bigger the better)
Garlic salt (to taste)
Olive oil
Lemon juice (to taste)
Black pepper (to taste)

Cut the tomatoes and avocados into wedges. These are really the only things in the salad (although you could add lettuce if you wanted to) so it's better if they are left a little big. Drizzle olive oil over them until just coated and add the salt, lemon juice and pepper to taste. Toss and serve!

The boys put the salad on the bread also. They really like the dinner and we will be making again! 
Note: I also added mozzarella cheese just because I had it. The recipe doesn't call for it.

Pancit


Ingredients
6 cubes chicken bouillon
8 cups water
1 can chicken broth (adds taste to chicken)
1 lb boneless, skinless chicken breast
1 lb small raw shrimp (deveined with no tails)
6 cloves garlic
1 TBSP black peppercorns
1 large onion
4-6 celery stalks (thinly sliced, think little boomerangs)
4-6 large carrots (julienned)
1 whole head napa cabbage (chopped)
2 cups sliced mushrooms (optional)
1/3 cup soy sauce
1/4 cup fish sauce (found in the asian isle)
3 packages rice noodles (also found in the asian isle or in asian food stores)
Directions
Makes 15-20 servings

1. boil water with peppercorns, 4 whole cloves of garlic, bouillon, chicken broth, and chicken breasts until chicken is tender.

2. cut cooked chicken into chunks, set broth aside.

3. in heated wok, saute 1 clove minced garlic, and 1/2 of the onion. Add chicken and shrimp. Cook until shrimp are pink.

4. Add celery, carrots, mushrooms and cook at high setting in wok until mushrooms are soft.

5. Add napa cabbage, and cook in down in wok until cabbage is soft and the cabbage volume gets smaller.

6. Remove meat and veggie mixture from wok.

7. Saute other half of the onion and 1 clove minced garlic in the wok. Add soy sauce, fish sauce, and 6 cups of chicken broth (set aside). Bring to a boil.

8. Spray rice noodles with water to soften them slightly. Add the noodles to the boiling mixture in the wok. Cover and simmer until the noodles are soft and have absorbed most of the liquid.

9. Mix the veggie/meat mixture with the cooked rice noodles. Serve as a meal or divide it up for several lunches! Enjoy!

Number of Servings: 15

Filipino Lumpia

Ingredients
1 tablespoon vegetable oil
1 pound ground pork
2 cloves garlic, crushed
1/2 cup chopped onion
1/2 cup minced carrots
1/2 cup chopped green onions
1/2 cup thinly sliced green cabbage
1 teaspoon ground black pepper
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon soy sauce
30 lumpia wrappers
2 cups vegetable oil for frying
Directions
Place a wok or large skillet over high heat, and pour in 1 tablespoon vegetable oil.
Cook pork, stirring frequently, until no pink is showing.
Remove pork from pan and set aside.
Drain grease from pan, leaving a thin coating.
Cook garlic and onion in the same pan for 2 minutes.
Stir in the cooked pork, carrots, green onions, and cabbage.
Season with pepper, salt, garlic powder, and soy sauce. Remove from heat, and set aside until cool enough to handle.
Place three heaping tablespoons of the filling diagonally near one corner of each wrapper, leaving a 1 1/2 inch space at both ends.
Fold the side along the length of the filling over the filling, tuck in both ends, and roll neatly.
Keep the roll tight as you assemble.
Moisten the other side of the wrapper with water to seal the edge.
Cover the rolls with plastic wrap to retain moisture.
Heat a heavy skillet over medium heat, add oil to 1/2 inch depth, and heat for 5 minutes.
Slide 3 or 4 lumpia into the oil.
Fry the rolls for 1 to 2 minutes, until all sides are golden brown.
Drain on paper towels. Serve immediately.

Tortellini salad

Hello all! I know it has been a while, but it's been quite a semester. School is almost out and I've started a new job. I move apartments in two weeks! I'm trying to fit a post in between all of that. This is something that we enjoyed at work. Somewhat surprisingly, the boys both liked it too. I used sweet vidalia onion dressing, but honey mustard dressing is really good too. Enjoy!

Ingredients:
Lettuce (I used hearts of romaine because they are my favorite and I generally have them on hand, though when we had it at work I'm pretty sure it was iceberg)
Tomatoes
Fresh mozzarella
Tortellinis (find them in the refrigerated pasta section)
Shrimp (I used frozen cocktail shrimp, but at work they used large shrimp)

You can buy Buitoni refrigerated tortellini for about $7.99 and it cooks for only 9 minutes. I like it because it's so quick! I can make this recipe right when I get out of school around 6:30 and we can eat dinner before 7:00 PM. It also comes in several different fillings. I used the mixed cheese tortellini because the pasta comes in different colors.

Boil the pasta according to package directions.

If you are using frozen shrimp and you didn't defrost them ahead of time, put the shrimp in a colander and run them under cold water until they are defrosted. The salad is meant to be eaten cold so there's no need to heat them up.

Cut up the tomatoes and lettuce and add them to a bowl. I shred the mozzarella by hand but you can cut it up if you don't want to do that. Add the cheese to the bowl.

When the pasta is finished cooking it will have plumped and will be floating. I ran mine under cold water so that I wasn't having hot pasta in my cold salad. Then add both the tortellini and the shrimp to the bowl. Mix and serve!